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Posts from the ‘Gluten-Free’ Category

gluten-free coconut macaroons.

The other day I found myself in a total conundrum.  I had a growing list of people coming over for a dessert event at our home, with only 2 desserts planned.  Figuring I needed one more little thing – something easily nibble-able (totally a word) and delicious but quick and easy to whip up in the short time I had before everyone showed up…I made these macaroons.

I know what you’re thinking…”Duh, Kelly, these cookies should totally be making an appearance at your Easter table or Mother’s Day brunch, not smack-dab in the middle of Fall.”  And you would be right.  But here’s what makes them perfect for this time of year:  have you seen the deals on baking items during the months of October, November and December?  Jimminy Christmas!  They’re practically giving these items away!  So since I had extra coconut in the pantry and several cans of condensed milk (and can we just stop for a moment and ask how in the world they actually condense our milk any further?)…these fit the bill.

And boy were they delicious.

There are 5 ingredients in this recipe – 5!

First mix up coconut, condensed milk and vanilla…

Next, beat up some egg whites and salt…

That’s right – go on and beat ’em up good.

Mix the eggs and coconut mixture together and plop ’em onto a baking sheet!

Seriously, people…it doesn’t get much easier than this for bakery-fresh cookies that are gluten-free.

And here they are in all their coconutty glory.  And if you have some coconut leftover, may I suggest tossing some in these scones or this granola or this heavenly tart.

Coconut Macaroons

(adapted from Barefoot Contessa, makes 20-22 cookies)

14 ounces unsweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon vanilla

2 large egg whites, at room temperature

1/4 teaspoon salt

Instructions:

Preheat oven to 325F

Combine coconut, condensed milk and vanilla in a large bowl.  Whisk egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make firm peaks.  Carefully fold egg whites into the coconut mixture.

Drop the batter onto baking pans lined with parchment paper using either a small ice cream scoop or two teaspoons.  Bake 25-30 minutes, or until golden brown.

To store:  Keep at room temperature, well wrapped, for several days.

TOTAL:  $5.51 or $.28 per cookie.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

145 calories per cookie

9 grams of fat

14 carbs

3 grams protein

1 gram fiber

Mosey on over to Facebook and let me know what you think or send me a pic if you tried it!

Join the Frugal Foodie Family Food Blog Community on Facebook

pumpkin and sage pasta bake.

My fellow Americans:

You can believe in this pasta bake. 

  1. It is the hope for your pre-halloween meal.
  2. It is the change your family is begging of you, a distinctly different path from your weeknight tacos and your dependence on mac n’cheese.
  3. It will create new memories, and just may become a new favorite fall dish.
  4. It will cut the family budget deficit, with a cost per serving of $1.78.

Can you make this?

Yes you can.

(si, se puede)

Here’s the lineup…ricotta or cottage cheese, pumpkin, yogurt, eggs, and some spices.

Toss in some garlic, sage, and a little more cheese.

I’m sure you’re thinking “this looks like a casserole.”  And you would be right.  But because we don’t utter the c-word in this foodie family, you won’t hear it from me 🙂

My name is Kelly Hartman and I approve this message.

Pumpkin and Sage Pasta Bake

(frugally adapted by The Kitchn – serves 6)

What You’ll Need:

Olive oil
1 pound pasta, such as farfalle or penne (I used gluten-free brown rice penne)
1 (15 ounce) container ricotta or cottage cheese
1 (15-ounce) can pumpkin puree
2 eggs
1/2 cup plain greek yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
1/2 cup grated Parmesan or asiago cheese, divided

Instructions:

Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil. Set aside. Bring a large pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package (i.e. 1-2 minutes less).  Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the sage, garlic and 1/4 cup Parmesan or asiago cheese.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan or asiago cheese over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

TOTAL:  $10.70, or about $1.78 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

401 calories per serving

12 grams of fat

51 carbs

23 grams protein

2 grams fiber

Did you give it a try?  Leave me a comment below or head over to Facebook and let me know what you think!

Join the Frugal Foodie Family Food Blog Community on Facebook

mama’s meat sauce.

I’m totally getting into this whole organic thing.

A lot of people ask me what I do about incorporating organic food into our budget and here’s where I’m at on it: Read more

roasted fall vegetables.

Eat Your Veggies!

Not the veggie-eating type?  Well after sampling this recipe you might just change your mind.  There’s something indescribable that happens when you toss your veggies in olive oil, garlic, salt and pepper.  They get all sweet and caramely and flavorful. Read more

orcchiette with prosciutto and parmesan.

5 ingredients.

There are 5 ingredients in this recipe.  Can you even handle it?

Sometimes the recipes that are the most flavorful are those that are the simplest.  This is one of those recipes. We’re talking pasta with butter, prosciutto, salt and cheese.  Holy moly.  I served this the first night we visited my parents in their new house and after we all took the first bite we looked around at each other like maybe we had won the lottery or something.

Anyway, I dunno, I like these kinds of straight-forward recipes.  They’re easy, they’re good, and they’re inexpensive!  3 things I’m totally down with, as you probably know if you’ve read more than one post on this little blog. Read more

dark chocolate coconut granola.

Please don’t leave me alone too long with this granola.  I beg you.

You know those foods that sit around your kitchen, staring at you, teasing you, imploring you to take just one little bite?  And then you cave and before long there simply isn’t anything left in the box or bag or carton or jar.  Starbucks ice cream comes to mind, as do those evil peanut butter pretzels.

Get behind me satan! Read more

homemade chunky applesauce.

Yep.

Kickin’ it Ma Ingalls style again this week, ya’ll.

Here was my experiment:  can I make homemade organic applesauce for less than I pay for the jarred stuff?

Well you’ll just have to keep reading to find out how my little experiment turned out… Read more

italian chicken salad pasta.

Let’s talk stuff.

You have it, right?  Me too.

Let’s talk about how I’ve inherited about 368 different items from my parents in the last week due to an awesome move they’re making (self-centered?  yes, they’re moving my way…).  So consequentially, while blessed with a ton of gorgeous new items, I simply have a tiny house and don’t have much room for 12 white towels or 4 full sets of plates.  It’s enough that I have to find a place for the 49 new hand-me-down spices that I’ve crammed into our cabinet (Lord help me when I attempt to search for Cardamom the next time I’m cooking). Read more

tandoori chicken kabobs with peach chutney.

Hmmm…let’s see.  What do I want to talk about for this post?

Maybe people would think it’s funny that I just inherited 27 partially used candles from my mother.

Or that my son felt up a woman (not his first time) at the Target checkout.

Or that I watch the Olympics and desperately wish my short-lived gymnastics dream had worked out, short lived because I starting sprouting 2 grades before all my friends and have little no coordination.  Read more

roasted beet salad + cherries + goat cheese = northwest envy.

If I told you I spent last week in the Pacific Northwest, blissfully eating my way through Seattle, would you judge me as Head Frugal Foodie?  You would if you heard how many eateries we tried (more on that later)… Read more

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