In addition to the Casein Free home we have kept for two years, we are also all of a sudden living a Gluten Free life as well as Soy free and Beef and Coconut Free!
God Help Us.
Hahahaaa.
Dropping the Soy has improved the constant reactions incredibly.
I have tried one GF bread and have to work up the nerve (quickly) to try it again.
In the mean time I decided to go all out for lunch today with a recipe I adapted that originally was inspired by this site.
GFCF Bean Chilaquiles Casserole
1 Onion- Saute' in oil
Add:
1 can Navy Beans (drained/ rinsed)
1 can Kidney Beans (drained/ rinsed)
1 can tomatoes (leave un-drained to add moisture)
1 can corn (drained)
1 tsp Cumin
Salt and Pepper to taste
Heat Through
Quarter GF 6 Corn Tortillas- Layer in bottom of 8x8 casserole dish
Bake the casserole in a 400 degree oven for about 15-20 minutes.
Layer your skillet goodness onto the tortilla chips and then repeat, topping with more skillet goodness!
I was surprised at the wonderful flavor of this dish!
It's got a special sweetness and it's not abrasive like some Mexican dishes can be.
Want a sweet treat?
Try these GFCF Sweet Crunchies!
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