Guest guest Posted May 6, 2001 Report Share Posted May 6, 2001 Lis, I also found it much easier if when I am making dinner, I make a LARGE batch of whatever it is, I save some for lunch the next day and freeze the rest for a later dinner. I do this with baked goods too, I always double and triple the recipe and freeze the extras, then presto, I pull and thaw. I make doubles of ketchup and other sauces too. I grocery shop for veggies once a week, come home and clean and chop right them so it is done and I can just pull and cook. Sunday's are waffle days and cookie days along with stocks,Friday nights are casseroles and otehr soups. I take one Saturday a month and make breads(rolls,and tortillas)then i freeze them.I make menus up for the week on Sunday nights,this makes dinner and lunches go much smoother. When I think of the other stuff that helps I'll post that too.. Debbie > Someone mentioned earlier today that they felt the only safe food now was the food they produced in their own kitchen. We've come to that realization around here, too. Here are a few tips that are helping us right now: > > * One day of the week (Sat. morning) we grind all our flours for the week -- brown rice, tapioca, garbanzo, fava. I finally found a source for 50# of potato starch flour, and even though it has to be shipped from the west coast, it now costs me $1.89/# instead of $3.69. > > I'm able to buy most of the above grains from a local health food store warehouse called Fundamental Foods. Their prices are excellent and they are happy to ship UPS anywhere. The phone number is 1-800- 760-3287, and their email is . > > * We have all the specialty flours in marked canisters on the kitchen counter. We were using 1/2 gallon canning jars, but my dh found it irritating trying to get his hand and a measuring cup through the openings, so today we invested in wider-mouthed Rubbermaid canisters. > > * I make up mixes for my son's favorite foods. I don't like these gf recipes as they seem to all call for 2 T of this flour and 3 T of that flour, but if I mix and sift all the dry ingredients together on a day when dh is home to run interference with the children, it saves a lot of time during the week when I have to juggle the unceasing demands of three young ones. 5 coffee cake mixes, 3 scone mixes, and 3 corn bread mixes help a *lot*. > > Glad Stand&Zip and Ziploc EZ Fill bags are handy for this job. They are made with heavy plastic and stand open, and I re-use them time and again w/o washing, as they're only holding the same dry ingredients each week. > > * A friend found a good deal on a KitchenAid mixer, and I'm going to run down there to pick it up late next week. I figured it could work as an extra pair of hands in the kitchen, mixing stuff up, kneading bread, etc., while I worked on other recipes. My plan is to make 2 loaves of yeast bread, banana (or other fruit/veg quick bread), graham crackers, a batch of cookies, and whatever snack-type foods I can manage in one Sat. morning session. That way, when my son requests something to eat, I don't have to stop everything and go cook again. > > * Right now, with all I have to do (including the incredible amount of time I have to spend in the kitchen), we are using paper plates. I'm not really happy with that -- I'd love to eat off real plates! -- but it cuts my dishwashing in half. > > I'll post any other shortcuts I've found when I think of them (or find them!). > > HTH, > Lis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2001 Report Share Posted May 6, 2001 We are just starting this diet and I would like to make more things from scratch but just don't know how to go about it. I tried making some bread and it was a bit doughy in the center. How would I make crackers, snacks, pastas, simple dinners. Foods that a 4 year old would eat. Any suggestions would be great. I am kind of at a loss. Tonia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 Tonia, bread is hard for most of us and it seems that we all find a different bread that works for us. What one mother bakes and turns out wonderful becomes a brick for another mother. I try to stick with meat, rice/potatoes and vegetables for dinner. Evan is just starting to eat bread. I bake the bread recipe out of Karyn Seroussi's book. It is in the archives somewhere. It is the only bread recipe that has worked for me 'most' of the time. Right now I don't have time to experiment so I am staying with my tried and true recipes. Most of my cooking is just plain cooking since most of the family does not like casseroles and such. If your child is not off corn also, there are potato chips (cooked in corn oil) and corn chips for snacks. www.twinvalleymills.com has a good pancake recipe and I bake their choc. chip cookie recipe with the chips or raisins. Evan loves both ways but I am worrying about chocolate right now. Re: Food from scratch > We are just starting this diet and I would like to make more things > from scratch but just don't know how to go about it. I tried making > some bread and it was a bit doughy in the center. How would I make > crackers, snacks, pastas, simple dinners. Foods that a 4 year old > would eat. Any suggestions would be great. I am kind of at a loss. > > Tonia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 > We are just starting this diet and I would like to make more things > from scratch but just don't know how to go about it.... Join the yahoogroup gfcfrecipes. The members are great at helping with bread problems, devising new menus, providing recipes - you name it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 Tonia, My son is 3 so and has many food issues, but here are a few things I do for the picky little grazer....maybe you could just get ideas from this.... -sliced jicama (into thin juliene strips) -celery w/ nut butter and honey -baked sweet potato mashed with flax oil and spread onto celery or crackers,whatever your child can have -bean flour tortilla's with homeade pineapple salsa (he loves these and fights with big brother for them) -chicken and quinoa soup w/ dumplings (lunch) -sliced kiwi and cantalope(watch out if there is a latex allergy, cross contamination issues) - mini mock pizza buns (I use " noah's bread for this) -hard boiled eggs -carrot muffins -veggie lasagna(no cheese and just veggies) -sliced raw veggies your child can eat) -butterbut squash soup -veggie noodles (he likes to pick them up by his fingers) -sliced chicken chunks(non breaded for my tike, he hates the texture) and some acceptable flavored dipping sauce -flaked tuna(made out of tuna steakes) salad -potato salad -fresh uncooked peas(my son LOVES these) -steamed crunch veggies ***travel foods*** dried pineapple,dried apple rings,waffles(I make bekgian...they are thick and hearty),muffins, cookies w/veggies snuck into them,fruit chunks(be careful of browning) I make my son fresh lemonade w/honey or fresh orange juice for a variety, but he mainly likes plain water. Hope that helped or at least gave you ideas > Tonia, bread is hard for most of us and it seems that we all find a > different bread that works for us. What one mother bakes and turns out > wonderful becomes a brick for another mother. I try to stick with meat, > rice/potatoes and vegetables for dinner. Evan is just starting to eat > bread. I bake the bread recipe out of Karyn Seroussi's book. It is in the > archives somewhere. It is the only bread recipe that has worked for me > 'most' of the time. Right now I don't have time to experiment so I am > staying with my tried and true recipes. Most of my cooking is just plain > cooking since most of the family does not like casseroles and such. If your > child is not off corn also, there are potato chips (cooked in corn oil) and > corn chips for snacks. > > www.twinvalleymills.com has a good pancake recipe and I bake their choc. > chip cookie recipe with the chips or raisins. Evan loves both ways but I am > worrying about chocolate right now. > > Re: Food from scratch > > > > We are just starting this diet and I would like to make more things > > from scratch but just don't know how to go about it. I tried making > > some bread and it was a bit doughy in the center. How would I make > > crackers, snacks, pastas, simple dinners. Foods that a 4 year old > > would eat. Any suggestions would be great. I am kind of at a loss. > > > > Tonia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 On Mon, 07 May 2001 04:18:27 -0000 kilgorevt@... writes: .. How would I make > crackers, snacks, pastas, simple dinners. Foods that a 4 year old > would eat. > > Tonia > Tonia, here are some ideas, more will follow shortly- --Sweet Cornbread Mix together 3/4 cup sugar 1/2 cup oil Beat two eggs and mix into sugar/oil mixture. Set aside In separate bowl mix 1 1/2 cup GF flour mix (I use rice/potato/tapioca blend) 1 tsp xanthan gum 3 tsp baking powder 1/8 tsp salt 1 1/2 cups yellow corn meal Alternately, blend flour mixture, egg mixture and 1 cup milk sub. 400 degree oven Grease muffin pans and bake for 15 minutes Grease pan and bake for 30 minutes **************************************************************** ********************************************************************* This one is a favorite with my little guy (he is 6) and it is a no bake snack. We never do the chocolate on it cause LJ is allergic to chocolate. LJ is also allergic to peanuts so we use almond butter. Instead of a gfcf rice crispie we have used Gorilla Munchees too! Put about 1/2 jar of peanut-butter powdered sugar to make a firm consistency GFCF rice krispies some GFCF choc chips Once firm and formed into a big ball put in refrigerator to harden a little. In microwave or double boiler melt down GFCF choc.chips. form the dough into any form you want. Dip into the melted choc.chips and place on wax paper to dry. You can decorate with anything you want ( GFCF of course ). **************************************************************** ***************************************************************** ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 I just want to thank everyone for all the great ideas for food now for my 3 year old daughter. She is lactaid sensitive also and doesn't do well with soy so I will defiently give these a try. I think corn is ok for now, but we will see I am sure in a matter of time. We have just found out that she has celiac disease from blood tests so this is all a new experience to us. I also have a 22 month old that is highly allergic to almost everything. He is on a high calorie, high fat intensive care formula. I am really glad that I have found this group and look forward to all the new info that I can obtain from it. Now off to cooking! Tonia ===== ~*~*~*~*~*~*~*~*~*~ Baby Bubble Bottoms http://www.babybubblebottoms Instock Store: http://babybubblebottoms.ewahm.com/ E-Group: BabyBubbleBottoms-subscribe Mommy to 11/4/94, Savannah 7/24/97 & 6/21/99 __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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