If you haven't noticed yet, one of my favorite kitchen appliances is my crock-pot. I was looking for something different tonight, and felt like mexican food. I made this kind of enchilada casserole that turned out great. I used gluten-free cream soups, and had to modify cooking as a result since the original recipe called for condensed soup, which all contained wheat flour, and hence gluten. To make up for the extra water in the soup I cooked the recipe with the lid off so that it wouldn't retain as much of the moisture.

As a side note, one of the best ways to cook with any method is to understand it. By understanding that a crock-pot reduces cooking time by retaining moisture, I was also able to know that if I wanted to reduce moisture I needed to leave the lid off.

You can find the recipe here.

I love cajun food, but have been afraid to mess with perfection to try and stay gluten-free. Most cajun recipes call for a flour rue, even something as seemingly simple as shrimp and grits. Tonight I decided to try it, using rice flour in place of wheat flour. Those of you with dairy issues can also use your favorite milk substitute without worry here (although use plain, not vanilla!).

The spice of Old Bay really spices up the shrimp, and hence the entire dish here. Add to that the flovor profile of the sausage and you have a nice solid meal. As with all cajun food, use Tabasco to taste. I leave it out of my recipes as it is really a personal preference.

The recipe is posted here. Enjoy, and let me know what you think!