gluten free, egg free, casein free cookies

How these are as good as they are without any of the recognizable ingredients that make a cookie, I don't know but they are YUMMY!!!

This is the link I found them on and this is the way I make them.
http://vimeo.com/11953229

Honey Cinnamon Cookies
Ingredients
1/3 c honey
4 tbs ghee or coconut oil (butter if not worried about casein)
1 tsp cinnamon -I usually put in a bit more
1/8 tsp salt
1/4 tsp baking soda
2 cups blanched almond flour - i love the one from honeyville not sure what would happen if you used another kind, try it.

mix it up!
I put them on a sprayed cookie sheet and cook at 275* for 20 min. I then smash them flat with a spatula or fork (kind of like a peanut butter cookie) then continue baking at 175* for 10 more min. 30min baking time in all.

Let these cool for at least 10 min before puling them off the pan because they are soft. If you want a crispier cookie cook them longer.

We are going to try and put a little piece of chocolate in the middle and some maple frosting on top for a "park treat" while we watch the fire works.

Vegitarian meatballs

I think these need some improvement but they are gluten free and stayed together pretty well so it is a start.

Ingredients
a splash of oil for the pan
2 leeks white part only chopped
1 red onion chopped
4 cloves or more crushed garlic
1 package mushrooms diced
1 cup rice cooked in 2 cups of veggie stock
2 potatoes boiled and mashed
1 cup chopped pecans
2 spoons of tomato paste

spices this is where the recipe can go good or bad for me
fresh Italian parsley and Italian seasoning along with salt and pepper made a good meat ball to put together with spaghetti

tamari (wheat free soy sauce) salt and pepper
red pepper and some ginger would make great sweet and sour meat balls

chili powder, coriander and cumin would make a good Mexican meatball -if there is such a thing-

Instructions
In a large skillet heat oil and saute leeks and onion. Add garlic and mushrooms a couple of minuets later. Turn off heat and add together the rest of the ingredients.

press into balls and cook in a baking dish at 350* for 30 min turning once half way through. let cool about 10 min. so they can firm up a little.

The key to this is try the batter...it is vegetarian so you can eat it raw to find the flavor you want.

Taco Night

Tortillas

We LOVE tacos but with the kids not tolerating yellow corn very well we get creative. I have not found white corn tortillas but I have found white corn Minsa (a white corn meal used to make tortillas). It can be bought at an international market, Mexican market and on line. Now the fun begins this link is the best way to show how to make them.

http://simplyrecipes.com/recipes/how_to_make_corn_tortillas/

I put the dough in the kitchen aid with the paddle instead of doing it by hand. When it pulls away from the side of the bowl and it can make a ball like play dough I know it is done. The kids usually help me press them. I do use a freezer zip lock bag to line the press. Just cut 3 of the sides so it can fold open and closed.

Roast

Now the meat. This time we had shredded pork. I usually prefer vegetarian (so does Trever of course) but it was time for a change. I used the crock pot and my 3lb roast took 7hrs on low a bigger one may take up to 10hrs. It is done when it falls apart.

Pork roast

• 1 teaspoon salt
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 tablespoon ground coriander
• 1/2 tablespoon chili powder
  
• a couple of shakes ground cinnamon
• boneless pork shoulder roast
• 2 cups chicken broth
• one onion sliced
  

Put the roast in the crock pot cover with spices and onion then pour the broth around it careful not to rinse off the spice. Half way through cooking turn it over.

When the roast is done scrape off the fat and shred. There was a lot of liquid left in the pot and tons of yummy flavor so separate out about 2 cups draining off the fat. Put it in the blender with some brown sugar, the cooked onions and corn starch, blended a bit. Then cook until thick in a sauce pan adding a can of rinsed black beans. Just mix everything together in a big bowl and serve on fresh warm tortillas. Even Trever loved them....SHOCKER!