Friday, November 28, 2014

Chad's Gluten Free Goulash with Spaghetti Squash

Chad's Gluten Free Goulash with Spaghetti Squash

This is a recipe that Chad was taught by his grandmother.  It is usually made with noodles, but we tried it with spaghetti squash and love it.

1/2 spaghetti squash
1 stick of butter
1 large white onion
1 pound of frozen ground beef
28 oz. can of whole peeled tomatoes 
1 1/2 teaspoons of salt 
Parmesan cheese

We usually boil the squash, but it could alternatively be baked in the oven.
Bring about 3 quarts of water to a boil. 
Cut the spaghetti squash in half.

Remove the seeds.

Place the squash into the boiling water.  Cook for about 15 minutes, or until tender, flipping it over halfway.  Remove from heat and set aside to cool.

Dice the onion.

Put the butter & diced onion in a saucepan over high heat.  Sauté for about 5 minutes.

Add the ground beef.  Reduce heat to low.

Stir, breaking the beef into small pieces as it thaws. This will take about 30 min. (It will take less time if the meat is already defrosted.)

Add the tomatoes.  The whole tomatoes have a lot of juice in them, so break them apart slowly to prevent squirting out the juice.  

Break them into small pieces.  Mix well.

Move the mixture to a stock pot.

Add the spaghetti squash.  I like to use a fork to remove the squash from its skin.

Mix well and simmer on high for a couple of minutes.

Add salt to taste.

Garnish with parmesan cheese.

Bon Appétit!


Thursday, November 27, 2014

Snow Plow Mishap

When we went to sleep last night, it was still snowing.  We got about 8 inches of heavy snow here.


We did have a little mishap yesterday while plowing snow.  Upon examination, it seems that the wood underneath was rotted.  So, it will be good that we have to reinforce this.


Wednesday, November 26, 2014


This week our RV life takes us back to our home base in the Hudson Valley.  And, we are so excited because it's snowing today!  YAY!!  Last year, we got more snow than we knew what to do with, but that's been a while.  So, we are happy to see our first big storm today.  We are staying warm & cozy in the RV.  Just gets a little wet inside from tracking in snow.  So, I have to keep my slippers on to keep my feet dry.  :-)

Here's some snow pics from today.


Related Posts
Our first snow in the RV
Braving the cold in the RV
Winter Storm Juno in the RV

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Friday, November 21, 2014

Chad's Gluten Free Chicken Francese Recipe

Chad's Gluten Free Chicken Francese Recipe

3 lbs. skinless boneless chicken breasts
2 Cups + 3 Tablespoons gluten free flour (we used garbanzo bean flour & brown rice flour)
1/2 Tablespoon salt
1 teaspoon pepper
2 Tablespoons garlic powder 
4-5 eggs 
Canola oil
2 quarts of chicken broth
Juice of 2 lemons (more or less to suit test) & 1 lemon, thinly sliced
1 stick of butter 

Slice the chicken breasts in half (about 1/4 inch thick).

Beat the breasts with a tenderizer.

Mix the flour, salt, pepper, & garlic powder in a dish.

Whisk the eggs in a bowl.

Add canola oil to a pan, coating the pan 3/4" thick.

 Coat the chicken in flour.  Dip in the eggs.  Coat again with flour (add more flour, if needed).  Add to the oil to fry, 2 min. each side.

Set aside.

Bring the chicken broth, lemon juice, lemon slices & butter to a boil.   Let simmer for 5 minutes.

Slowly stir in about 5 Tablespoons of flour until mixture thickens.   (The amount may vary depending on the type of gluten free flour you use.)

Add all of the chicken to the mixture and simmer for 5 min.

The mixture will thicken.

Remove from pan and serve.

Bon appétit!


Wednesday, November 19, 2014

Braving the cold in the RV

This week our RV life takes us back down to Greenwich, CT where we have more surveying work.  The weather delayed us a little - ice / rain on Monday and heavy winds yesterday.  So, we waited until this morning to move the RV. It has gotten much colder this week too.  Since we do land surveying, we are outside a lot.  We have to bundle up good.

Dressed for the cold / wind
Yesterday the forecast was calling for the temperatures to be mostly in the mid 20's.  But, fortunately, it stayed around 30 degrees most of the day.  So, I didn't have to keep wearing quite as many clothes as you see pictured here. 

Parked in Greenwich, CT

Ice on the inside of the windshield this morning.
 We have been concerned about the liquids in our holding tanks freezing.  So, Chad did some research and decided to put rock salt in the tanks. Seems to be working so far...

Adding warm water to the tub to dissolve the salt.
P.S. I have stayed much warmer when working outside by wearing Under Armour  and a faux fur hat.

Friday, November 14, 2014

Our first snow in the RV

Last night we had our first snow of the season.  But, this is our first snow ever in the RV.  It was only a little dusting though.  So far, we are still warm & toasty inside.  :-)

Related Posts

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Gluten Free Scones

Gluten Free Scones

I copied this recipe from a friend.  These are very good & high in fiber and protein.  They are also very filling.  You can also take this base recipe and make cheese scones.  This is one of those fun recipes that you can experiment with to your own happy baking.  :-)

1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup Nature's Sunshine Xylitol Bulk (1 lb. bag) or 8-12 drops of liquid stevia (or to desired sweetness)
1 tablespoon cinnamon
1-1/2 cups chopped dried fruit and/or nuts.  (I'm using dried dates, apricots, pears, cranberries, & walnuts) - my friend also uses dried blueberries, ginger, and mango.) 
6 tablespoons cold butter 
1/4 cup + 1-1/2 tablespoons heavy cream
2 eggs 
1 teaspoon vanilla extract

Chop the dried fruit.  Set aside.

Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

In a medium bowl, combine the flaxseeds, almond meal/flour, coconut flour, baking powder, salt, spices, and xylitol (if using).  

Cut the butter into the flour mixture until it's combined. 

 Add the dried fruit & cover with flour mixture.


In another bowl, whisk together the stevia (if using), cream, eggs, and vanilla.  

Stir into the flour mixture until well blended.

Evenly divide the dough into 12-14 pieces and place on the baking sheet.  Flatten to approximately 3/4" thickness.

Bake for 18 minutes, or until golden brown

Bon appétit!