Run! Run! As Fast as You Can!

Actually, let the gingerbread man do the running--your tummy can relax with this recipe.

We read the story of the Gingerbread Man this morning during a good thunderstorm.  It was the kind of day that made me feel something special was in order.  So we decided to make our own GF gingerbread man.  I knew my kids would love that.  And to get an idea of the size of this guy, look closely. those are almonds and raisins.  The eyes were chocolate chips and the nose was a peppermint (spearmint) just like in the book we read.

We used a Betty Crocker Gluten Free Yellow Cake Mix.
Add:
1 egg
2 teaspoons of Vanilla
1 stick of melted butter
(a teaspoon or two of water if needed)


Now, the cake mix becomes a cookie mix.  Just add a teaspoon or two of cinnamon, a dash of nutmeg and ginger and you have a sort of gingerbread dough.  Preheat oven to 400 degrees Fahrenheit.  Mix all ingredients.  On a  large foil lined baking sheet, put a ball for the head, a chunk for the body, arms and legs and smoosh and shape it into a gingerbread man.

For garnish use:
Almonds and other nuts,
Raisins, dried cranberries or blueberries
chocolate chips

Add eyes, nose, mouth, bow tie, buttons, arm and leg bands.  Bake for 20-25 minutes or until done.  Allow to cool and ice if desired.

Icing:
2 Tbsp. Butter
1  tsp vanilla
1  cup powdered sugar
a few teaspoons of water as needed

Mix all until thick and smooth.  Put into an icing bag or ziploc freezer bag, which you can snip the end off of with scissors and use as an icing bag.

These are their disappointed little faces when they both suddenly noticed that his peppermint nose had melted and sunk into his head!  Hilarious.

Moving...can't post now!

Sorry everyone.  We're deep in the process of moving from California to Tennessee.  We've been yard selling and packing for weeks.  I just can't even think of an inspired topic to blog about.  But I need brief escapes from the stress, so leave a comment with your blog URL and I'll come visit your blog!

Thanks everyone!

Kid Friendly Arroz Con Pollo (GF)

Here's a dish that your little cowpokes will love.  This is the "mac n' cheese" of the Spanish/Latino world--their comfort food.  My version is mild and nourishing, with brown rice, carrots and tender pieces of chicken.  Maybe it will replace mac n' cheese in your home too.

Arroz Con Pollo is spanish for chicken with rice. Don't be afraid to make substitutions.  I recommend white rice, but I was out and used short brown rice this time.  My kids still loved it and wanted seconds.

GLUTEN-FREE, KID FRIENDLY ARROZ CON POLLO

Ingredients:

6 chicken thighs

2 Cups white rice (or brown--doesn't matter)

8 Cup water

1 Cup chopped carrots

1 tsp. salt.

1 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. chili powder

Pinch of parsley flakes

Directions:

Place the chicken thighs in a large cooking pan and fill with enough water to cover them--slightly floating is okay.  Add the salt, bring to a boil, then simmer for one hour or until falling apart.  Remove chicken thighs to cool on a plate.  Debone the chicken, lightly tear it into pieces. 

Wash the rice thoroughly and pour it into the chicken broth.  Add the onion, garlic and chili powder and parsley flakes--as well as the carrots and chicken pieces.  Make sure that the water level rises above your rice by about one inch and you should be okay.  Simmer for another 20 minutes and check the water level, just in case.  Cook until rice is done and water is absorbed.

Makes about 5 servings.