Fried Donut Holes (Wheat Free)

Jelly Donut Holes
Makes 16-18 donut holes

Ingredients
1/2 cup milk
TB Butter butter
1/4 tsp salt
1/4 cup sugar
1/2 tsp vanilla
1 large egg
1 1/2 cups Artisan Gluten-Free Flour Blend*
1/4 tsp xanthan gum
1 1/2 tsp active dry yeast
Oil for frying

Those are all the things I used.

The instructions are here.

For the jelly I just used blueberry all fruit jelly. I stirred it until it was liquid enough and piped it into the donut holes.

*In the flour blend I substituted 1/2 cup arrowroot for the 2/3 cup corn starch. You use about half the flour blend recipe.

That's not funny!

Do I count as a blogger anymore? I'm seriously going long stretches here.

There are several factors. One - my laptop has been busted for awhile. And I don't mean it kind of doesn't work. I mean it's BUSTED. It's in pieces.

And I've been doing genealogy. A lot. So when I sit down at this desktop I am generally organizing dead people - which I love to do.

We are moving in two weeks and I've been packing, dejunking, organzing. Ew.

In really fantastic news, I am getting a new laptop in the next week or so. I so miss being mobile with my computer!

Now to the point of this post...

Just a funny little video of Hannah. She does the greatest dirty look!

Tattooed Smurf

Part 1:

Part 2:

Part 3:

(I wish I had actually videoed her seeing herself in the mirror. It was hysterical!)

A little more…

Enchilada Sauce

Today I totally made this up using things from the last two posts....

1/4 - 1/3 cup oil (olive, vegetable, whatever you want)
1 heaping cup of Taco Seasoning
2 T. glutinous rice flour
2 cups of Spinach Marinara Sauce
2 cups of Water

Heat the oil. Adding the seasoning and rice flour. Stirring constantly to avoid burning the flour. Do this until it darkens in color - it only take a few minutes. Add 2 cups of the sauce and 2 cups of water.

Let heat through. Just a few minutes.

Done.

Oh my word. I dipped tortillas in it and put cheese in them and baked them until hot and bubbly at 350. You could of course do this with ground meat, chicken, beans, cheese - or any combination there of.

YUM.

That would have been a lot of work if I'd started with the goal of making enchilada sauce out of it but since it was leftover marinara and taco seasoning that was already made it was a quick dish!

Note to self - always make extra of these things.

Taco Seasoning. The End.

I've made a lot of taco seasonings over the years.

Different proportions, different this and that.

Sometimes I've still bought it over the years but since discovering Daughter #1 is allergic to wheat - this has not been an option.

I tried this one this week and it got seriously rave reviews from my crew...

http://glutenfreemonkey.blogspot.com/2009/03/gluten-free-taco-seasoning.html

The only thing I changed was the cornstarch. I used arrowroot powder.

Big Batch Gluten-Free Taco Seasoning

1/2 c. chli powder
3 T. garlic powder
3 T. onion powder
2 tsp. oregano
4 tsp. paprika
3 T. cumin
2 tsp. table salt
4 tsp. black pepper
1/4 c. arrowroot powder
1.5 tsp. ground red pepper

Combine in a pint jar with a lid (or a baggie works) and shake well.

3 T. for 1 lb of meat.

This is what I do - Ground turkey, thawed and crumbled in the pan. Add the seasoning and water (2/3-1 cup). Browning/cooking the turkey with some water in the pan gives it a great texture. 

*If you follow the link above you can get the proportions for just one batch. I never do that though.

Spinach Marinara Sauce

First I have to say - yay for crockpots!
Second I really loved this sauce. It is wonderful but Drew? He said:

"This is the best sauce I have ever put in my mouth."

And then he wanted to know could he just eat it as soup... I think he liked it!

• 1/4 cup olive oil
• 1 onion, finely diced
• 1 finely grated carrot
•  2 cups chopped fresh spinach
• 5-6 cloves garlic, minced
• 12 oz tomato paste
• 28 oz peeled tomatoes, pureed, with juice
• OR 28 oz can crushed tomatoes, with juice
• 15 oz can diced tomatoes, with juice
• 4 teaspoons oregano
• 4 teaspoons basil
• 1-2 tsp ground red pepper
• 4 teaspoons salt

Heat oil in a skillet, saute onions and carrots until soft, add  garlic, oregano, basil, salt, pepper, salt. Continue to saute until garlic and herbs are fragrant.

Add to the crockpot: spinach and all tomato products and the sauteed mixture.

Cook on high for 4 hours or so. Or cook on low for longer - 6-8 hours. (From this point I really don't think you could mess it up. It just needs to cook a good long time so the flavors mix.)

PS - Crushed tomatoes are fine. I did the pureed ones to use up some whole plum tomatoes I had in the pantry.