Farewell September, let’s eat stew!

How can it be Tuesday already, and HOW could it possibly be the last day of September 2014?

Well, today we have a very hearty Red Stew. Again, I’m so pleased I have been able to create meals that are gluten/dairy free and still be on a budget.

These pictures were taken with an iPhone, an IPad, and a Cannon. So, the quality of each picture varies.

Once again in my style, no recipe really to follow, basic seasoning of salt, pepper, and garlic. Taste test till you are happy.

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Then of course, I have BREAD! This bread is a gluten free bread.

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Bread ingredients
3 cups gluten-free flour mix (Sprouts)

1/3 cup of instant potato flakes (I’m convinced this makes the bread smoother)

1 tablespoon active dry yeast

1 ½ teaspoons kosher salt

1 tablespoon guar gum (Sprouts)

1 ⅓ cups warm water

2 large eggs, room temp — place them in a bowl of warm water to speed up the process

2 tablespoons + 2 teaspoons oil of choice (I used olive oil)

1 tablespoon honey

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Gluten Free, Kosher Quiche…

Gluten free, Kosher Quiche. Voila!

I used Gluten Free Corn Torillia chips, turkey bacon and Italian Chicken sausage with NO casings for my meat portion. I made my crust by crushing the chips, adding butter and a dusting of instant potato flakes (exact steps as in a gramcracker crust)

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Then, of course for Gramma, I have a traditional crust quiche.

 

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Good Sunday Morning to all!