GLUTEN FREE CINNAMON SCENTED NATURAL COLORED PLAY DOUGH
Mix all the ingredients in, then add the boiling water. Keep stirring until it form the right consistency.
Last night I made Ratatouille using a Rachael Ray recipe with some changes to make it Gluten Free. One thing we like to do in our house when having Ratatouille is to watch the Disney Ratatouille movie at the same time makes it fun for our Son!
Ratatouille with Quinoa
1 medium onion
3 stalks of celery, chopped
3-4 carrots, chopped
1/2 a bell pepper
2 Tbs basil
1 Tbs parsley
8-10 cups of water
Combine all ingredients together in a large pot, bring it to a boil and then let simmer for about an hour, strain the vegetables out and set the broth aside.
3 Tbs extra virgin olive oil
1 medium onion, chopped
2 tbs Epicure Minced Garlic (Again you can use my consultant Deanna Osterbeck)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, chopped
Salt and pepper to taste
1 Tbs freeze dried thyme
1 can 28oz diced no salt tomatoes
6 cups of the vegetable stock from above
3/4 cup Quinoa
A handful of freeze dried parsley leaves
A pinch of freeze dried basil leaves
Heat the Olive Oil in a large pot over medium heat. Add the onions, garlic, bell peppers, egg plant, and zucchini. Season the vegetables with salt, pepper, and thyme and cook until softened, about 7-8 mins, stirring occasionally. Add the tomatoes and the vegetable stock and bring the soup to a boil, then reduce it to a simmer. Stir in the quinoa and cook till vegetables and quinoa are tender. Stir in the parsley and basil, and serve.
The boys eat theirs with french bread and we do like to add some Parmesan cheese on top as well.