Monday, October 8, 2012

Feeding the Family

I again used my leftovers to make enchiladas (this time roasted whole chicken).  We were clean out of corn tortillas, and I knew flour would be a tasty substitute.  However, I have a daughter with Celiac disease and that meant she couldn't eat the meal.  So, I did what this disease has forced me to become good at :) and made a yummy substitute.




I simply layered the enchilada filling, CORN TORTILLA CHIPS, and cheese to make a mini-casserole that was gluten-free and almost exactly the same as what the family was eating.

Do you have any secrets for food substitutions in a pinch?

(I am sharing this tip to join in Tammy's Recipe's Kitchen Tip Tuesdays)

4 comments:

  1. I substitute all the time. I never have buttermilk because I don't use it enough to buy it. It's easy to add a tablespoon of vinegar to milk to turn it into buttermilk.

    Before we moved to Sweden, I used a lot of canned soups, like cream of chicken or cream of mushroom, in my cooking. They didn't have anything like that in Sweden. So I learned how to make my own stuff. I don't use canned soups anymore.

    I've made my own substitute for baking powder. The baking powder in Sweden wasn't very good, so my husband researched baking powder and then recreated it so that it worked with our American recipes.

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  2. Looks delish! Would love if you linked this up on my blog hop! www.w-t-fab.com/search/label/bloghop. Also let me know if you'd like to follow each other!

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Thanks for your comments~!

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