Back to School, CSA, and a Recipe for Rice-a-Roni from scratch

It is almost that time… Back to school for both the kiddos and myself.  In fact, as I write this, I am enjoying my last 2 days before I head back to college on Wednesday.  The kids have another few weeks, lucky ducks.  I am hoping to have a smooth transition this year though, since I will be taking classes while all 4 kids are in school.  Hard to believe my youngest will be starting Kindergarten.  Where has the time gone?

Since I will be starting school again here soon, I can’t promise very many posts but I will make an effort to post every week or two.  Between my 5 classes this semester, helping the kids with their homework, my normal wifely duties, and soccer this next month or so will be swamped.  Hopefully some time will open up once soccer is over in October.

Now for my CSA last week…. I did not get a picture 😦   What I did get was a bunch of basil, 4 more gigantic green peppers, 4 heirloom tomatoes, a bag of fingerling potatoes, a head of red lettuce, 1 Spanish onion, 1 red onion,1 large cucumber,  patty pan squash, and 8 peaches.

peaches

 

The peaches never even stood a chance.  My kids LOVE fruit, so any time we get some in our CSA its gone in a flash (not that I’m complaining).  The lettuce, red onion, and tomatoes got tossed into a salad we topped off with some of the Olive Garden salad dressing we got from Walmart (Soooo excited they bottled it and sell it now!!  I get to have the Olive Garden taste without worry of being cross contaminated!)  The rest I’m not sure what to do with…

Now for a recipe…  How about some Rice-a-Roni from scratch?!  I found a pin while surfing pinterest for the almost perfect recipe for me to use… After a few tweeks, this is what the end result is!!

Homemade Rice-a-Roni  (gluten free and reg) Serves 2

1 c rice (reg white rice, not the minute stuff)

1/4 lb of angel hair pasta broken into small pieces (I use Hodgson Mill gluten free angel hair pasta for mine)

2 T butter

1/8 t salt (more or less depending on your tastes)

1/8 t white pepper (more or less depending on your tastes- start with a pinch and go from there)

1/4 t paprika

1/4 t Italian seasoning

1 packet of Swanson chicken flavor boost

2 c Chicken broth (Make sure if you are making this gluten free that your broth is gluten free as well!!  Some are not!)

Directions:

1.  Place butter, rice, and pasta pieces in a medium skillet.  Cook on medium heat until rice and pasta start to brown a little.

2.  Add in all remaining ingredients, stirring to make sure they are mixed well.

3.  Put the lid on and cook on medium-low heat for about 20 minutes or until rice is cooked  through and there is no liquid remaining.

That’s it!!  Simple and good, and as a bonus you know what’s in it!!  No extra added chemicals or preservatives!!

Sometimes, if I am in a hurry, I will mix up a big bunch of this and prepackage it for days I am in a hurry.  Just mix together the rice and pasta, place in a Ziploc bag with a smaller bag with the spices, and add the wet ingredients when you go to make it.

Easy peasy and so much better for you!!

Naturally Gluten Free Beef Teriyaki and My CSA Haul for This Week

When I went gluten free, I never thought I would have to give up Chinese/Japanese food.  I mean really, it’s SOY sauce right… As long as I wasn’t eating wontons or battered food I was safe, or so I thought.  Then reality hit… Why was I getting sick after eating at my local Chinese joint?  After FINALLY reading the soy sauce ingredients, I realized I had been poisoning myself every time I ate it.

But how would I live without Chinese food?!  I love Chinese!!

After much research (and a ton of trial and error)  I finally have a recipe to satisfy my cravings for Chinese food.  (Yes I realize Beef Teriyaki is Japanese, but you get my point 😉

beef teriyaki

(Sorry it’s an Instagram photo)

Beef Teriyaki  (serves 4+)

1 1/2 lbs thin sliced beef cut into strips

1/2 c soy sauce ( I use LaChoy because it is the only gluten free kind in my area)

4 T water

2 T lemon juice

2 t sesame oil

2 t brown sugar

2 cloves finely chopped garlic

1 can baby corn drained

1 bag steamed broccoli  (or steam as much or as little as you like)

In a large wok mix together soy sauce, lemon juice, oil, brown sugar, and garlic.  On med-high heat, cook beef in teriyaki mixture.  When beef is almost cooked through, add baby corn and heat through.  In the last minute of cooking add broccoli so it doesn’t get soggy.

Serve over white rice.

I also like to serve these with Feel Good Food’s gluten free dumplings (which are phenomenal btw, if you haven’t already tried them)

That’s it.  Start to finish, it usually doesn’t take any longer than 30 minutes to make, so it’s great for a quick dinner.

Now for my CSA haul.

This week I didn’t get a picture of our haul.  Soccer has me whooped.  Tuesday’s leave me with little to no time to do anything.

This week we received 2 eggplants, 4 very large green peppers, a bunch of kale, a pound of green beans, a pint of blueberries, 2 onions (one of which is the size of a football I swear!!), 4 heirloom tomatoes, and 4 turnips.

Not many plans for this weeks veggies.  Some of them are starting to get repetitive, and I have a hard time getting my family to eat them the first time, let alone the next 3 times!!  My family is not very fond of eggplant or turnips, so using those should be interesting.  Anyone with any ideas on how to use them, please feel free to share!!

That’s all for today’s post.  I will try to post again before Tuesday, but no promises 🙂  Thanks for stopping by, and be sure to say hi!!