Macaroni Salad with Tomato Sauce

I was trying to think of something to make for dinner, and I found some leftover chicken sausage and half of a red bell pepper. I also found some elbow macaroni, and I managed to come up with this.

Ingredients:
1 package gluten free macaroni
vegetable oil
2 chicken sausages, sliced
1/2 red bell pepper, chopped
1/4 cup white wine vinegar
1 14 oz can diced tomatoes, drained
1 29 oz can tomato sauce
2 tbsps spaghetti sauce seasoning

Directions:
Cook pasta according to package directions. Meanwhile heat vegetable oil in a pan saute chicken sausage and pepper until sausage is heated and pepper is soft. Deglaze with vinegar and cook until slightly reduced. Stir in tomatoes and set aside. Meanwhile heat tomato sauce in a saucepan. Add spaghetti sauce seasoning, and simmer. When pasta is cooked, drain and rinse with warm water. Add sauce and sausage mixture and serve.

Cutting the sausage

sauteing away

sausage and peppers..yum

tomato sauce

adding the seasoning

macaroni salad with tomato sauce

Foods Assignment

Hey guys,

I know it's been awhile since I last updated this. I've been pretty busy with schoolwork and other stuff, but now I finally have some free time.

We started new classes back in November, and I'm now in a more advanced foods class. A few weeks ago, I was absent because of extracurricular activities, so I had to do a make-up lab at home. I made a chicken stir fry with vegetables. The sauce was simply 1 1/2 cups chicken broth and 2 tablespoons of corn starch. Here are the pictures

cut chicken

cutting the veggies

stir frying

veggies

cooked veggies

chicken vegetable stir fry

Last week I did another make up lab where I made pasta with meat sauce. I don't have any pictures, but the meat sauce is as follows.

1 lb ground beef
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
1 8 oz can tomato paste
1 tbsp spaghetti sauce seasoning

I browned the meat, then added the tomato products and seasoning. Then I let it simmer and served it over pasta.

I hope to have more recipes soon.

Pumpkin Marathon Day 2

Yes, I know it has taken me awhile to do this, but here are the pictures from Day 2 of the pumpkin marathon.

crumblin' muffins

Grandma chopping apples

Muffin crumbs in the bowl

tossing it all together

Ready to go in the oven

taking out the bread pudding

pumpkin pie and bread pudding

 Here's the recipe link
http://www.glutengobyebye.com/2010/10/fall-bread-pudding.html

Pumpkin Marathon Day 1

So I ended up deciding to split my pumpkin marathon into two days. Today I made the muffins and the pumpkin bars. Tomorrow I will make bread pudding.

I made the muffins first. It's the same recipe I made for foods class except i used pumpkin instead of butternut squash. But in case you can't remember the recipe, here's the link.
http://www.glutengobyebye.com/2010/09/butternut-squash-muffins.html

Muffin Batter

 I made the muffins using chocolate chips. I used Enjoy Life semisweet chips. They contain no milk or soy, so I can have that kind of chocolate.

Adding the chocolate chips

 My grandmother helped me cook today. Here's a picture of me and my grandmother cooking together.

Me and Grandma

 We put the muffins in the oven, and while they were cooking, we started on the pumpkin bars. This is also a recipe I used in foods class once. This one comes from Paula Deen.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

I made the recipe with only two small changes. Obviously, I used a gluten free flour mix. The other change was that I didn't use the icing.

Using the Sifter

Pumpkin Bar Batter

Pouring into the pan

The muffins finished cooking just as I finished making the batter for the pumpkin bars. They turned out great.

Me and the Muffins

When the pumpkin bread was ready, I cut it into bars. Of course I had to have a little taste.

Pumpkin Bars

I've reseved 6 muffins for tomorrow's bread pudding. Hopefully it will be enough to make 2 cups. If not I can add some pumpkin bars.

Pumpkin Bars

Pumpkin Custard

This is may version of pumpkin pie. It's really just the pie filling. It's so hard to make a gluten free pie crust that I just make the filling and bake it without the shell. This particular recipe is adapted form the recipe on the label of Libby's pumpkin.

Ingredients:
1 1/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 29 oz can Libby's pumpkin
3 cups almond milk

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in almond milk. Pour into two greased pie pans. Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40- 50 minutes. Cool for 2 hours on wire rack.

Pumpkin Marathon

So as you know, yesterday was Thanksgiving. One big classic is pumpkin pie. However, I ended up with more pumpkin than I needed. So today I'm going to make a bunch of recipes to use up all that extra pumpkin. I'll also include my version of pumpkin pie. So here's today's lineup for the pumpkin marathon.

Pumpkin Bars
Pumpkin Muffins
Pumpkin Bread Pudding

Oatmeal Chocolate Chip Cookies

I made this for an assignment in foods class. My teacher gave me a recipe that I had to adapt so I could have it. Now I'm sharing it with you.

Ingredients:

1 cup shortening

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 tsp vanilla

1 ½ cups gluten- free flour

1 tsp baking soda

1 tsp cinnamon

1 tsp salt

3 cups gluten- free oats

1 cup Enjoy Life chocolate chips

Directions:

Preheat oven to 350 degrees. Beat together shortening and sugars until creamy. Add eggs and vanilla and beat well. Combine flour, baking soda, cinnamon, and salt in a separate bowl. Add to mixture and mix well. Stir in oats and chocolate chips and mix well. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes until golden brown. Remove from cookie sheet and cool on wire rack.