Friday, March 2, 2012


Last night was pizza night at our house. Not your traditional pizza boy was it Yummy. My husband does not have the food allergies that I do so we made two one for him and one for me.
We started with Red Room Bakery Gluten Free Pizza Crusts.
Top them with:
Some herbed Aleka's Kitchen Olive Oil
Refried Black Beans
Baby Spinach
One got shredded Cheese, the other Diaya Shreds
Black Olives,
Sliced Radishes
Sliced Mushrooms
Chopped Red Pepper
One a sprinkle of Parmesan
One a Sprinkle of Nutritional Yeast
Baked them in my Stones at 450 for about 8 minutes then slide them onto the oven rack to crisp up the crust about 3 minutes maybe more depending on your preferences.
Cool on a rack for a minute and cut.
Yummy Nutritional Pizza.

Sunday, February 5, 2012

Nana's Pancakes

I had the privilege to have my oldest Grandson Brayden (B-man) overnight and to make him breakfast. He's 3. We decide on Pancakes. I love a hardy pancake, so here is what I came up. Using mostly small Wisconsin Family Business Products that can be found at Settler's Park Market.

Nana's Pancake

1 cup Red Room Bakery Pancake mix
1/2 cup JoshEWEa's Soaked and Sprouted Ready To Eat Cereal
1 cup Wilderness Family Naturals Coconut Milk 1/4 cup water
1 Ice Age Naturals Fresh Farm Egg
1 tsp Schoof's Mountain Botanical Vanilla
1 shake of Ground Cinnamon
1 shake of Nutmeg

Measure and combine dry ingredients in medium size bowl.
Measure and combine wet ingredients and egg in smaller bowl.
Stir wet ingredients into dry bowl.
Stir just till mix should still see some small bits of dry ingredients. If needed add small amounts of water if to dry.
Heat cast iron griddle over medium heat.
Put 1/3 cup of batter on hot griddle. Turn when light brown on bottom. About 3-4 minutes per side.
Makes 4 pancakes
Serve with Real Maple Syrup.

For a snack; take cooled pancake and rip or cut into pieces, add banana, or any fruits, nuts, granola, the options are unlimited. Eat cold for a awesome snack.

Allergy statement. JoshEWEa's Cereals are produced in a kitchen that handles nuts and wheat. All other products are labeled Gluten Free most are organic or natural. See individual product labels for more information.

Substitutions for any ingredient should work just fine.

Sunday, January 29, 2012

Tuna steaks, Brown Rice Sucatash

Tuna Steaks about 1 pound total weight. Marinade and Grill.

Yellow and Red Peppers, Onion
I had the luxury of cooking this evening and am excited to share it with all of you. This meal is three nice size servings or 2 dinners and a lunch. Time cooking 1 hour.

2 cups Frozen Corn Drained
Pan fry in olive oil till toasted add 2 cups cooked brown rice.

Add a green salad and here you go Yum Yum.
2Tbsp Sesame oil
2 Tbsp Soy Sauce
1Tbsp Ginger
1Tbsp Garlic
1tsp Lime Juice, Pineapple or Orange.
Mix together and add steaks Turn every 15 minutes.

Cut up 1/2 Yellow, Red Pepper, Onion. Drain 2 cups Corn. Heat Olive oil in Cast Iron Pan, add vegetables and brown slightly, add 2cups cooked Brown Rice. Turn off heat and cover.

Heat grill indoor or out to high. Grill Tuna 1.5 minutes one side, 1 minute side 2, another  minute side 1. Take off grill cover with foil let sit 3 minutes to rest.

Open a bag of salad mix.

Plate up your meal and enjoy.

If you need are on a specialty diet this meal will work great for the whole family. Just substitute your specialty spices and flavorings and Wha La!
Dinner for everyone.

Thursday, December 15, 2011

Settler's Park Market GF Spinach Dip

1 Molly's  GF Mock Rustic Rye
1 Molly's GF Mock Cocktail  Rye or vegetables
2 cups sour cream
1 cup of mayo
8 oz cream cheese room temp
1/2 cup parmesan cheese
13-16 oz frozen leaf spinach (drained a squeezed out very well)

8 oz water-chestnuts chopped

juice of half a lemon
2-4 tbls fresh flat leap parsley, chives, green onion,tarragon, dill, red pepper (You can use dried)
1tbls Mrs. Dash garlic and herb
Pepper and sea salt to taste

 Hand mix cream cheese to smooth, mix in lemon juice, mayo, sour cream, fold in herbs, water chestnuts, red pepper, green onions, pepper, gently but completely. Cover and refrigerate for 2 or more hours to meld the flavors.  Cut center out of rustic loaf, fill with dip Sprinkle, sea salt on top. Serve with cocktail rye and veggies