Bread!

SO, I've been on a baking kick lately. I bought several different bread mixes and finally tried the last one last night. It was one of my favorites.

Bob's Red Mill is a brown bread, sort of pumpernickle, rye bread flavor. It was ok, not one of my favorites. Very seedy, grainy, which I usually like, and it's not that I didn't like this, it was just different.

All of the Gluten Free Pantry breads were awesome. Light, airy, like real white bread! Made Italian breads and sandwich bread and all sorts of yummy's. Kids gobbled them up. Made bread sticks out of some by taking sheets of aluminum foil and making it into a long wadded up sausage looking thing. Laid several of those across a cookie sheet, then laid another long strip of foil over those, making sure to form it to the shape of the foil sausages! So I was able to make several long breadstick by placing small amounts of dough between the sausage strips.

Anna's breads was the one I made last night. It was awesome! I prefered wheat bread 'before' and this was as close as any I've tasted. It smelled a little weird in it's dough form, but after baking it really was fabulous! Had to hide several pcs for Sean to eat with his dinner or the kids would have eaten it all.

Spahsgetti Sauce

No jarred sauce in the pantry and it is too icky to go get some, so what do I do? Make my own of course!

I had
1 med. onionm chopped
5-6 cloves garlic, diced
1/4 cup or so olive oil

Saute that in large pot until onions are soft, then add the following

3 cans of tomato sauce
1 can petite diced tomato
1 small can tomato paste
1 capful of Mrs Dash Italian seasonings (I'd guess a heaping TBSP)
1-2 tsp sugar

stir all that together, bring to boil, reduce heat, cover and simmer for about an hour.

I threw in about 2 lbs of meatballs before I covered it. We shall see what happens, it smells yummy, but I am not picky like some testosterone carriers I know.......

I've also been baking today. I've used Gluten Free Pantry Sandwich bread mix and a mix from Anna's line of products. I'll let you know how those turn out too! The Gluten Free Pantry Italian bread is yummy, so I have high hopes for the Sandwich bread mix!

Meatballs

I made about 1000 meatballs before Thanksgiving and froze them. I forgot to record it here, so I am now going back and putting in what I can remember

1 lb ground sirloin
1 lb pork sausage
1 lb ground turkey breast

1 box crushed Glutino crackers
3/4 - 1 cup chopped sweet onion
4-6 cloves garlic, chopped

1/4 cup Worcestershire sauce or soy sauce (GF, San-J)
3-4 tbsp prepared Dijon mustard
3 eggs
8 0z V-8 vegetable juice

Mash all of that together and using an ice cream scoop, form into 2" balls. I baked mine in the oven for 15 minutes or so, until lightly browned, then cooled and put into bags in the freezer.

If anyone has a bad outcome, adds anything, let me know. They were really good and I am using the last of them tonight for meatball subs. So I will need to make more.