Gluten Free Pancake In A Mug

gluten free pancake in a mug

GF Pancake in a mug

Snack should be delicious and easy. This recipe for Gluten Free Pancake in a mug is both. We use a pre-made pancake mix, so it is safe for everyone in the house. The results are soft, moist, and just about perfect. My gluten- free son deems them even better than my regular GF pancakes. I think it’s because he is making them on his own and not having to wait until I get a platter full for the table.

I made this one in a huge mug, and this photo of the finished pancake sitting on a saucer.

Here is the recipe:

Gluten Free Pancake in a Mug

4 TBSP gluten free pancake mix. I use Pamela’s Baking and Pancake Mix

1 egg

2 Tbsp milk

1 TBSP coconut oil

Pinch of cinnamon and salt

3 TBSP maple syrup (for moisture and flavor, but substitute milk or water if needed)


Spray a mug with nonstick spray and set aside.

Combine all ingredients and pour into mug.

Microwave for 1 1/2 minutes.

Invert onto a plate and top with your favorite toppings, or leave right in the mug for a portable snack. Be careful. The mug is going to be really hot! Some ideas beyond maple syrup and butter:

Cinnamon and sugar

Brown sugar and butter (a very old style pancake topper)


Bits of breakfast sausage or crumbled bacon

Making food in mugs is one of the basic cooking techniques that my kids learn at a young age. We can make manageable sized recipes, and they can measure, stir, work with timing, see cause and effect..the list goes on. Everyone remembers the lesson when it ends in food.

We use food in mugs when the kids are gathered around the fire, listening to me read. It also makes a non traditional snack to help them warm up after a long day of playing in the snow. Add a cup of hot chocolate or dandelion chai, and they are in heaven.

Ok, back to the woodpile! Thanks for all the welcome back messages. I am so excited to show you all that I have planned for The Farming Wife this year.




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Filed under farming kitchen, home cooking, pantry pancakes frugal breakfast, recipe, Uncategorized

Herbal Cupboard: Organizing Your Stash

Calendula in a jar

Part of my Calendula harvest for 2014

Welcome back! After a summer long hiatus, my blog is fixed and I can start sharing once again. I missed you!

On the farm, organization is key. It’s great to feel very free and flexible, but the people who get things done, have a plan. I organize my cupboards, my homeschool room, my pantry , and my upcoming meals. This frees up time for me to continue to write as much as I do. My herbs are organized as well. There is nothing worse than having a sick child and not being able to find the elderberry tincture. Let’s talk organizing. Here is what I use. Hopefully some of it is helpful to you.

I like to harvest in handfuls all summer. This means I have numerous bits of herb in various stages of drying. When the herbs first come in, I try to keep them together in the dehydrator so I don’t forget what things are. They then move to my favorite container; glass. I try to use big gallon jars whenever possible so I use less of them, but they are impractical to store in my tiny kitchen. I use quart jars for upstairs storage.

How to choose what to save and what to let die back? That is easy. I think about the things that my family deals with; upset tummies, sleeplessness and the winter cold/cough. We rarely (if ever) get the flu and I am a believer of supporting the immune system so the body can heal itself, so I keep a lot of herbs that are tonics-herbs that provide mineral health we may not be getting from our food. Healthy bodies heal themselves for most illnesses that I would try to heal at home.

So, for dried, whole herbs, use glass jars with labels, and out of the sunlight.

I use tinctures the most of all my herbal remedies. I also like single tinctures that I can combine as needed. To store them, I also use glass jars. Since my herbal business is family first-community second, I have been successful making my tinctures in quart jars. Hopefully someday I will have enough clients and need to make gallons, but who knows? For convenience, I buy my tincture bottles in 1 ounce sizes from Sunburst Bottle. I’ve used them for over 10 years with no broken bottles and everything of the highest quality. As you can see from my gallon jar above, I also use recycled glass. As long as the jar lid is good, I use the jar. This stems from needing jars for goat milk, Kombucha, and herbs.  You sued to be able to get glass jars with metal lids from sandwich shops, but you had to tell them not to punch a hole in the lid(so they could open them easier). Then, many stores switched to plastic and you don’t want plastic. It may be worth checking into though.

I use a DYMO LabelMaker 450 Turbo thermal printer, and address sized labels. I can type in directions for use, names and harvest’s simple but effective. Find one used on Ebay if you can. They are well worth it.

That’s it! Keep it simple and label everything. Make simple lists of what you have in stock, the remedies you make up ahead of time, and even a short list of what you are running out of. Tape it on the inside of the cupboard door so you always know what’s available.

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Filed under herbal remedies, Uncategorized

My Gardens Are Alive!



After an epic winter, it’s wonderful to be overwhelmed with the sights and sounds of growing gardens. This is a chive plant that actually survived the ice storms and mountains of snow. Isn’t she lovely? It won’t be more than a day or so, and this will burst into flowering glory. Then, I can make beautiful Chive Blossom Vinegar. The hot pink color is striking, but the fresh chive flavor is really what urges me to make this easy recipe every year.

Are your chives blossoming? Pluck off all the blooms you can spare and place them in a quart jar. Pour white vinegar over all, and place in a dark, cool location. After two weeks, the most shocking hot pink color will develop, and the vinegar will smell beautifully like chives.

The color will fade if stored in sunlight, but the flavor remains. Use it in your favorite salad dressing or marinade. It’s unlike anything you can buy in the store.

Chives are a must have for the beginning gardener. It’s a fast grower, and grows in clumps-so no worries that it will take over the garden. Harvest the leaves by cutting close to the ground, or you will have stubby leaves with brown tips all season long. Cut them back and freeze whole for winter use. When you want to use them, snip the frozen leaves directly into your recipe. I like chives in my stir fry dishes too. My kids dislike bites of onion, but they don’t mind chive bits in their dish.

In other news, my job at the newspaper means I have plenty of newspaper to mulch the garden with. If you get a chance, use sheets of newspaper to block weeds from growing. Top it with your choice of mulch, and  your garden will thank you! Just avoid using the colored inserts, but the rest of it is a great resource. Earthworms just LOVE newspaper!

Have a great week.

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Filed under frugal, gardening

Gluten Free Scalloped Ham and Cabbage

Scalloped Ham and Cabbage Skillet

Scalloped Ham and Cabbage Skillet

What to do with the leftover ham from Easter? I have already served ham sandwiches and froze the bone for bean soup later this month, but now I needed a way to use up the rest of the ham I had cut off the bone. This recipe comes from the book “Taste of Home, 2000″. It’s a great series if you get a chance to check them out.

Creamy like risotto, and full of hearty ingredients, this Gluten Free scalloped ham and cabbage is simple and filling. I doubled my recipe to feed my family of 7, and as you can see, just served some fresh veg and grapes on the side. I included a photo of the gluten free cream of mushroom soup that I found at the health food store. Next time, I will just make my own alternative, but this was a nice treat and very tasty!

Scalloped Ham and Cabbage Skillet

2 cups bite sized pieces of cooked ham

1/2 cup uncooked rice

1/4 cup chopped onion

1/4 cup butter or margarine (I did not double this ingredient)

1 1/2 cups milk

1 can condensed cream of mushroom soup, undiluted (see bottom for my substitution or jump to my cream of anything soup mix)

1 tsp prepared horseradish

1/2 tsp salt (I left this out due to the salty ham)

4 cups chopped cabbage(I used coleslaw mix)

Saute ham, rice, butter and onion until onions are soft and rice is golden brown

Add milk, soup, horseradish, cabbage and salt if desired

Cover and cook for 35 minutes or until rice is done and cabbage is tender.


Here is the soup I used tonight. It was tasty.

Gluten Free Cream of Mushroom Soup

Gluten Free Cream of Mushroom Soup


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Filed under cabbage, family dinner, frugal

Amazing Homemade Velveeta-Type Cheese

Cheesy Mac

Mac and Cheese With Homemade Velveeta

Being a rebel cook, I get completely geeked out when I can recreate a delicious store bought food and it still tastes as good (or better) as a homemade version.

I had heard that Velveeta was going to be hard to find (a pretty effective marketing ploy in the food world). This really isn’t much of an issue at our house, since we go with blocks of cheese here. I do remember the delicious saltiness of the boxed stuff, and I know it’s probably real-food blasphemy, but I long for it’s creamy yumminess and I wanted to make my own!

Of course, I didn’t just want a recipe. What fun is it if you can’t tweak a recipe?

Thanks to the power of Google, I found plenty of choices, but wanted one that was made from as few ingredients as possible, and still sounded like it was going to be the glorious, salty goodness that Velveeta is supposed to be.

I chose the recipe from  America’s Test Kitchen (the diamond standard in cooking, IMO) but didn’t stop there (sorry ATK). I just didn’t have some of the ingredients and was too excited to wait. Here is my recipe:

Homemade Velveeta-Type Cheese

Line a pan with plastic wrap, leaving enough to hang over so you can wrap that part over the top when finished. I used a square Tupperware style container

In a small dish, mix warm water and gelatin. Let stand for 5 minutes to soften.

Mix shredded cheeses, milk powder and salt in a food processor. Pulse to mix thoroughly.

Heat milk for 30 seconds in microwave.

Turn on processor and pour hot milk over cheese

Then add melted gelatin

Continue to process for 2 more minutes, or until mixture is smooth. Scrape sides of needed, but I didn’t find this necessary.

Scrape melted, smooth mixture into your prepared container (move quickly so it doesn’t cool and thicken too much)

Gently smooth top of cheese with a spatula and tap container a few times to help settle the melted cheese into the shape of the pan

Wrap excess plastic wrap up and over the top and smooth it out to make the top level.

Cool and slice or cube as desired. I chilled mine for an hour and the kids ate all of it immediately.

The Verdict: It’s better than Velveeta! Smooth and creamy with all the tang and saltiness that you remember.

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Filed under cooking, family dinner, fearless rebel cook, home cooking, Uncategorized