20 Gluten-Free Recipes Slideshow

Take a look at this Gluten-Free recipe slideshow I found on The Daily Meal website. I haven't tried any of these recipes yet, but I plan on it. I don't have any issues with gluten so I don't have any imminent need to eat gluten-free.

These recipes look so delicious and tempting that even the gluten eaters like myself won't be able to resist making them. You don't have to have gluten issues to enjoy good food! Let me know which recipes you try and post your comments and recommendations here!

http://www.thedailymeal.com/gluten-free-recipes-actually-taste-good-slideshow

Home Made Ketchup

This should be called gourmet ketchup. What flavor! I can't wait to try it on a burger and fries! I had to use a little more water and vinegar than called for. But it might have been my preference to have a thinner ketchup. Make it as thick or as thin as you like. I got this recipe from www.simplyscratch.com.

Makes 2 cups, takes 5 minutes to mix up.

12 ounces tomato paste
1/2 cup dark brown sugar (I used light brown sugar)
1/2 teaspoon dry ground mustard
1/2 teaspoon Kosher salt
1/2 scant teaspoon cinnamon
2 pinches ground cloves
2 pinches allspice
1 pinch cayenne pepper
2/3 cup water
4 tablespoons white wine vinegar (I used white vinegar)

Combine all ingredients in a large mixing bowl. Stir until the sugar is completely dissolved. (I used a wire whisk) Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last up to 3 weeks in the fridge. Use wherever ketchup is called for and enjoy!

Best Barbecue Sauce Ever

I found this recipe online and tweaked it to my liking. (Actually, I kind of ripped it apart and changed everything, but I will never admit to that.)

Try to find ketchup that doesn't contain High Fructose Corn Syrup. Locally, Stop & Shop's Organics Nature's Promise Ketchup is a good choice. You can use sugar in this recipe, but I prefer to use Splenda. Even if you do use sugar, the sugar and salt content is much lower than commercially store bought barbecue sauces.

The best part about this recipe is that it doesn't require cooking. You can mix up a batch of great tasting barbecue sauce quicker than you could run to the store and back. Tweak it to your liking and make it your own!

This recipe makes approximately 2 1/4 cups barbecue sauce.

1 1/2 cups ketchup
1/4 cup Splenda
1 teaspoon Kosher Salt
1/2 teaspoon celery salt
1 tablespoon ground cumin
1/2 tablespoon ground red pepper
1/2 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon lemon juice
1/2 cup apple cider vinegar
1 teaspoon liquid smoke

Mix it all together using a wire whisk. Taste. Add additional seasoning if you want to. Maybe you like more of a chili powder taste, or garlic taste, or more smokey flavor. It is very good as is. But don't be afraid to play with the recipe. Use brown sugar in place of the sugar. Add a little honey if you like it sweeter. Use regular vinegar if you don't have any apple cider vinegar. Be sure to write down what you changed so you will remember next time you make this.

Recipe can be doubled. I prefer to make it in small batches. I even cut this recipe in half when I make it because it makes enough for several barbecues for me and my husband. Happy barbecue!

Home Made Granola

4 cups old-fashioned oats
1 1/2 cup sliced almonds or walnuts
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla or almond extract
1 1/2 cup raisins or dried cranberries

(I cut this recipe in half when I make it because my husband doesn't like granola. It is easy enough for me to mix up a fresh batch when I run out. But the recipe as is will make several servings.)

Preheat oven to 350 degrees F.

In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Stir in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. (my oven isn't exactly calibrated so I have to check it and stir every 5 minutes. Don't let it get too dark. If you think it is done after 25 or 30 minutes, pull it out of the oven.) Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

Note: A few tablespoons of sugar-free maple syrup or pancake syrup can be used in place of the brown sugar. Pumpkin seeds, or any other dried fruit can be stirred in immediately after baking. Also, I prefer almond extract. You'll see why. Yummy!

What I like best about this recipe is that it doesn't clump and harden into chunks. The last recipe someone gave me, I nearly cracked my tooth! This stays nice and loose. You don't even have to add fruit if you don't want to.

Free Website To Lose Weight

My cousin Diana told me about a great website called Lose It! https://loseit.com/

Lose It! Helps you track calories in foods you eat throughout the day, and gives you a daily calorie budget in order for you to reach your weight loss goal!

I signed up a few minutes ago to try it out. I was immediately 745 calories over my budget intake of 813 calories a day, bringing my grand total after supper tonight to 1620 for the day. HAHA! But that's mostly because I decided to eat the leftover pizza in the fridge for lunch, and a few stray Cheetos. Bad idea! Oh well. Now it's gone. Back to tuna, toast, beets and fruit for lunch tomorrow! I had that yesterday and it was very satisfying.

Try Lose It! You won't be disappointed. Very easy to sign up. Now go click on the Lose It link at the top of the page!