Archive for the ‘Recipes’ Category

Grilled Garlic London Broil

Grilled Garlic London Broil (Freezer Recipe)

London broil is the perfect “steak” for large or budget-conscious families. It’s fast, easy, and cheaper than regular steak.


2 lb or more London broil, about 2 in. thick
3 Cloves Garlic (Cloves) each cut into 4-5 slices
1/4 Cup Coconut or oil, melted or olive oil
1 generous sprinkle of Salt
1 generous sprinkle of Pepper

Cut 10 slices into the face of the london broil. Insert garlic slices into each slit. Flip meat over and repeat until garlic slices are used up. Coat steak liberally with oil and sprinkle with salt and pepper. Place in freezer bag.

On serving day, thaw. Grill. Allow to rest for 15 min before slicing and serving. Slice meat against the grain.

note: This can also be cooked right after preparation instead of freezing.


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Easy Strawberry Jam

We picked some local strawberries last week and made some homemade jam. I don’t have a canner (and frankly, they scare me a little :)) so I used a method to can them that was super easy!

Strawberry Jam made 7, 12 oz. jars

4 lb fresh strawberries, hulled
8 Cups white sugar
1/2 Cup lemon juice

Slice strawberries (we use an egg slicer). Crush strawberries with a potato masher until you have 8 cups of mashed berry. Place 3 plates in freezer for testing doneness later.

In a stockpot, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil (should still boil when stirring) Boil, stirring often.

After about 10 minutes of boiling, place a teaspoon or so of the jam onto one of the cold plates from freezer. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together it’s ready to be canned! (if you can make a line through it with your finger). Mine took about 20-25 minutes of boiling.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Turn jars upside down on a towel for 10 minutes. Turn upright, and press gently on the “button” on top. If it is sealed properly, the button will stay down. Some jars may take longer than others.

May take up to 48 to fully gel. Enjoy!


Strawberry Spinach Salad

Did you know that strawberries are the number one most nutritionally dense fruit? With strawberry season here, I thought I would post this great recipe for Strawberry Spinach Salad. We always love to go to one of our local strawberry farms this time of year and pick strawberries to freeze, make into jam, or mostly just eat fresh and enjoy!

Strawberry Spinach Salad

3 cups Baby spinach

2 Tbsp. Apple cider vinegar or balsamic vinegar

3 Tbsp. Olive oil

3 Tbsp. Orange juice

1 clove Garlic (pressed)

Pinch of salt

1 cup strawberries, diced

1/4 cup toasted walnuts or pecans (optional)

Whisk vinegar, oil, juice, garlic, and salt. Toss with strawberries. Combine with baby spinach and sprinkle with walnuts.

Note: This salad goes great with a grilled meat, such as a london broil or grilled chicken marinated in italian dressing!


This post is linked up to Raising Olives ~4 Moms

and Simple Lives Thursday

My “Are you sure these are gluten free, Mom?” Pancake Recipe

Cooking gluten free is a challenge. One of the first things I did when we needed to go gluten free again several months ago was make a list of foods we eat regularly and enjoy. I was determined to find or create yummy gluten-free recipes for these. Among the yummy, formally gluteny things on my list was: pancakes . Now that my family agrees that I have perfected my recipe, I thought I would post it and share it with you. One of the things I love about gluten free pancakes is that it is one of the few gf recipes where you do not have to use xanthan gum 🙂

Beth’s “Are You Sure These Are Gluten Free, Mom?” Pancakes

My flour blend was inspired by the flour blend at Gluten Free Cooking School, but I have made some modifications. The flour blend is, I believe, the key to this recipe. I use this flour blend in most of my baking now. I do add in some nutritious flours sometimes,such as teff, or flax seed meal, but this is the basic blend) It is:

3 parts rice flour (half white rice, half brown rice)
3 parts potato starch
2 parts soy flour (or sorghum)
1 part almond meal


2 cups GF flour blend
2 Tbsp. Sugar or sucanat
3 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Salt

Mix together. Add:

2 cups buttermilk (or 1 1/2 cups non-dairy sub plus 1/2 tbsp vinegar to sour)
2 eggs
1/4 cup oil

Pour wet ingredients into dry. Mix until just blended. Fry on a hot skillet. Yummy!

Happy to participate in Like a Bubbling Brook’s Biblical Womanhood Link-up


Easy Gluten Free (really!) Chicken Pot Pie

Okay, “Easy Gluten Free” is kind of an oxymoron :), but this recipe really is simple. Plus, I almost always have these ingredients in my kitchen, so this is an easy dish to make on those days that I have forgotten to thaw one of my Once-a-Month freezer meals (more on that in a future post ;))

Easy Gluten Free Chicken Pot Pie

1 can cream of Chicken Soup (I use Pacific since they now make a gf one)
1 can Veg-All (or any mixed vegetables)
1 can chicken
1 cup Gluten Free Bisquick
1/2 cup milk
1 egg

Mix soup, veggies, and chicken. Put in a pie dish. Mix Bisquick, milk, and egg, then plop onto the soup, veggie, chicken mix. Bake 30 min. at 400 degrees.

Note: this freezes well, but let thaw at least halfway, and allow for extra baking time. Also, I have been known to one-and-a-half the dough ingredients, to make more of the yummy “biscuit” topping. (the kids love it when I do that!)


Gluten Free Millet Oatmeal Bread

I love homemade bread. I used to mill my own wheat, but now that we are on a gluten free diet (more about that in another post), I have searched and searched for gluten free bread recipes that taste good!

Here is a great one!

Gluten Free Millet Oatmeal Bread

1 cup brown rice flour
1/2 cup gf oat flour ( I just pulverize the oats in my little food processor)
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot or cornstarch
1/3 cup sorghum flour
1/4 cup flax seed meal ( I prefer golden)
1 Tbsp xanthan gum
3 eggs
1 tsp apple cider vinegar
2 1/4 tsp yeast
1/4 cup honey
1 1/2 tsp salt
4 Tbsp butter or butter sub, melted
1 1/4 cup warm water

Mix liquid ingredients in your mixer. Gradually add dry ingrediets, finishing with the xanthan gum and then yeast. Mix for 6 to 8 minutes. Put into two greased loaf pans. Let rise until almost to top of pan, about 40 minutes. Bake in preheated oven 350 degrees for about 50 minutes. Let cool for 5 and turn out. Cool and slice. Smear butter on and enjoy!

For more bread recipes, check out
4 moms bread making