2 medium or large sweet potatoes
1 1/2 tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
1/4 cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
1/4 cup shredded mozzarella cheese
salt and pepper to taste
1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
Original recipe found here: http://pinchofyum.com/healthy-sweet-potato-skins
November 19, 2011
Roasted Butternut Squash Soup and Curry Condiments
For the Soup:
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably
homemade
1/2 teaspoon good curry powder
For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
1. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
2. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving
Recipe from the Barefoot Contessa found here: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe/index.html
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably
homemade
1/2 teaspoon good curry powder
For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
1. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
2. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving
Recipe from the Barefoot Contessa found here: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe/index.html
Pumpkin Chocolate Chip Cookies
These are quite possibly the most amazing cookies I've ever had in my life... including glutenous cookies. The texture is AMAZING!
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix
1/2 cup raisins, if desired
1/4 teaspoon ground cinnamon
Powdered sugar, if desired
1. Heat oven to 350°F. Grease cookie sheets with shortening or line with parchment paper
2. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes (if you can!). Sprinkle with powdered sugar.
Recipe found here:
http://www.glutenfreely.com/recipes/desserts/298bd244-302e-4ac4-8ca7-3a5d22fe895b
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix
1/2 cup raisins, if desired
1/4 teaspoon ground cinnamon
Powdered sugar, if desired
1. Heat oven to 350°F. Grease cookie sheets with shortening or line with parchment paper
2. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes (if you can!). Sprinkle with powdered sugar.
Recipe found here:
http://www.glutenfreely.com/recipes/desserts/298bd244-302e-4ac4-8ca7-3a5d22fe895b
November 13, 2011
Coconut Curry Soup
2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving
1. Prepare the rice!
2. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
3. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
4. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Original recipe found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving
1. Prepare the rice!
2. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
3. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
4. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Original recipe found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html
Baked Potato Soup
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour (any GF will be fine - I used potato starch)
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
6 medium baking potatoes baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't forget to bake ahead of time!
1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
2. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Original recipe found from the amazing website Our Best Bites here:
http://www.ourbestbites.com/2010/10/baked-potato-soup/
2-3 cloves garlic, minced
1/2 C flour (any GF will be fine - I used potato starch)
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
6 medium baking potatoes baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't forget to bake ahead of time!
1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
2. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Original recipe found from the amazing website Our Best Bites here:
http://www.ourbestbites.com/2010/10/baked-potato-soup/
November 6, 2011
Sweet and Sour Stir Fry Chicken
1 tablespoon cornstarch (or potato starch)
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares
hot cooked white or brown rice
(you can really use any veggies you like: carrots, zucchini, onion, peas, etc.)
1. Start cooking your rice so it will be ready.
2. Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
3. heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
4. Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
5. Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
This amazing dish is from Our Best Bites: http://www.ourbestbites.com/2011/10/sweet-and-sour-chicken-stir-fry/
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares
hot cooked white or brown rice
(you can really use any veggies you like: carrots, zucchini, onion, peas, etc.)
1. Start cooking your rice so it will be ready.
2. Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
3. heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
4. Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
5. Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
This amazing dish is from Our Best Bites: http://www.ourbestbites.com/2011/10/sweet-and-sour-chicken-stir-fry/
Pumpkin Cobbler
Filling:
3 eggs
2 c. pumpkin (NOT pumpkin pie filling)
1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
2 c. half and half
Topping:
3/4 GF yellow cake mix (unprepared)
1/2 c. butter (melted)
cinnamon and sugar (to taste)
chopped pecans (optional)
1. Mix all filling ingredients together in a large bowl then pour into a 9x13 pan.
2. Sprinkle dry cake mix over the top. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional).
3. Bake at 350 for 60 minutes. Knife in center should come out clean when it is done.
4. Serve with cool whip or vanilla ice cream over the top.
This recipe originally from Favorite Family Recipes: http://www.favfamilyrecipes.com/2008/10/pumpkin-cobbler.html
3 eggs
2 c. pumpkin (NOT pumpkin pie filling)
1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
2 c. half and half
Topping:
3/4 GF yellow cake mix (unprepared)
1/2 c. butter (melted)
cinnamon and sugar (to taste)
chopped pecans (optional)
1. Mix all filling ingredients together in a large bowl then pour into a 9x13 pan.
2. Sprinkle dry cake mix over the top. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional).
3. Bake at 350 for 60 minutes. Knife in center should come out clean when it is done.
4. Serve with cool whip or vanilla ice cream over the top.
This recipe originally from Favorite Family Recipes: http://www.favfamilyrecipes.com/2008/10/pumpkin-cobbler.html
October 22, 2011
Garlic Smashed Potatoes
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
Freshly ground pepper
1/4 cup buttermilk
1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.
2. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper.
Original recipe found at: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html
2 cloves garlic
Kosher salt
Freshly ground pepper
1/4 cup buttermilk
1. Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes.
2. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper.
Original recipe found at: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html
Pork Chops with Apples
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1. Rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate.
2. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
3. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes.
Serving suggestion: Serve with Garlic Smashed Potatoes or an autumn salad
Original Recipe found at: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1. Rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate.
2. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
3. Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes.
Serving suggestion: Serve with Garlic Smashed Potatoes or an autumn salad
Original Recipe found at: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html
Pancakes
1/2 c. cornstarch
3/4 c. white rice flour (or more if batter is too thin)
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 tsp. vanilla
1 egg
1 1/4 c. milk
3 T. melted butter
1. In one bowl, mix dry ingredients.
2. In a second bowl, combine wet ingredients.
3. Mix wet and dry ingredient together just until dry ingredients are moistened.
4. Pour batter onto hot griddle or frying pan to form 6" pancakes. Allow pancakes to cook until golden brown on bottom, then flip and allow to cook until golden brown on top.
5. Top pancakes with butter, jam, or maple syrup.
* These pancakes are great with chocolate chips, peanut butter, or peanut butter chips. They are also the base recipe for Dessert Pumpkin Pancakes.
3/4 c. white rice flour (or more if batter is too thin)
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 tsp. vanilla
1 egg
1 1/4 c. milk
3 T. melted butter
1. In one bowl, mix dry ingredients.
2. In a second bowl, combine wet ingredients.
3. Mix wet and dry ingredient together just until dry ingredients are moistened.
4. Pour batter onto hot griddle or frying pan to form 6" pancakes. Allow pancakes to cook until golden brown on bottom, then flip and allow to cook until golden brown on top.
5. Top pancakes with butter, jam, or maple syrup.
* These pancakes are great with chocolate chips, peanut butter, or peanut butter chips. They are also the base recipe for Dessert Pumpkin Pancakes.
Dessert Pumpkin Pancakes
1/2 c. cornstarch
3/4 c. white rice flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1 egg
1 1/4 c. milk
3 T. melted butter
2/3 c. pumpkin (not pie filling) - or more if desired
chocolate chips
chopped pecans
cream cheese frosting
1. In one bowl, mix dry ingredients.
2. In a second bowl, combine wet ingredients.
3. Mix wet and dry ingredient together just until dry ingredients are moistened.
4. Pour batter onto hot griddle or frying pan to form 6" pancakes. Immediately after pouring, sprinkle batter with a few chocolate chips and chopped pecans. Allow pancakes to cook until golden brown on bottom, then flip and allow to cook until golden brown on top.
5. Top pancakes with a thin layer of cream cheese frosting.
3/4 c. white rice flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1 egg
1 1/4 c. milk
3 T. melted butter
2/3 c. pumpkin (not pie filling) - or more if desired
chocolate chips
chopped pecans
cream cheese frosting
1. In one bowl, mix dry ingredients.
2. In a second bowl, combine wet ingredients.
3. Mix wet and dry ingredient together just until dry ingredients are moistened.
4. Pour batter onto hot griddle or frying pan to form 6" pancakes. Immediately after pouring, sprinkle batter with a few chocolate chips and chopped pecans. Allow pancakes to cook until golden brown on bottom, then flip and allow to cook until golden brown on top.
5. Top pancakes with a thin layer of cream cheese frosting.
October 15, 2011
GF Dinner Rolls
1/2 cup lukewarm water
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls
These would also be delicious if topped with Garlic and Parmesean or modified into Cinnamon rolls.
I found this recipe on Our Best Bites, but they got it from the book Gluten Free Cooking Made Easy, by Susan Bell (which I will definitely be buying!)
http://www.ourbestbites.com/2011/08/gluten-free-rolls-gf-cinnamon-cream-cheese-rolls/
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls
These would also be delicious if topped with Garlic and Parmesean or modified into Cinnamon rolls.
I found this recipe on Our Best Bites, but they got it from the book Gluten Free Cooking Made Easy, by Susan Bell (which I will definitely be buying!)
http://www.ourbestbites.com/2011/08/gluten-free-rolls-gf-cinnamon-cream-cheese-rolls/
Easy Noodle Stir-Fry
1 12-oz. package linguine (GF of course - I like quinoa but rice would probably work too)
2-3 teaspoons olive oil
1/2 bottle La Choy Orange Ginger Stir Fry Sauce
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas or snow peas
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges
1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir to combine. Drizzle the sauce evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately.
Recipe inspired by this recipe from Our Best Bites:
http://www.ourbestbites.com/2011/09/quick-easy-noodle-stir-fry/
2-3 teaspoons olive oil
1/2 bottle La Choy Orange Ginger Stir Fry Sauce
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas or snow peas
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges
1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir to combine. Drizzle the sauce evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately.
Recipe inspired by this recipe from Our Best Bites:
http://www.ourbestbites.com/2011/09/quick-easy-noodle-stir-fry/
Cashew Sweet and Sour Pork
2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained
1. Cut your pork super thin. (Cutting it semi-frozen helps).
2. Trim your snow peas to get any icky hard parts off.
3. Begin cooking your rice.
4. Combine 1 tablespoon cornstarch, sherry/apple juice, and pork. Toss well.
5. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
5. Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.
6. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to panbring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.
Another incredible recipe from Our Best Bites:
http://www.ourbestbites.com/2008/04/cashew-sweet-and-sour-pork/
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained
1. Cut your pork super thin. (Cutting it semi-frozen helps).
2. Trim your snow peas to get any icky hard parts off.
3. Begin cooking your rice.
4. Combine 1 tablespoon cornstarch, sherry/apple juice, and pork. Toss well.
5. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
5. Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.
6. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to panbring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.
Another incredible recipe from Our Best Bites:
http://www.ourbestbites.com/2008/04/cashew-sweet-and-sour-pork/
Mini Cheesecake Tarts
2 packages cream cheese
3/4 c. sugar
2 T. GF flour (I used white rice)
1/4 t. baking powder
2 eggs
1 1/2 t. vanilla
foil cupcake liners
12 'Nilla Wafer Cookies (you'll have to make your own GF)
toppings: berries, whipped cream, chocolate sauce, caramel sauce...
1. Preheat oven to 375 degrees F.
2. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla.
3. Fill a muffin pan with foil cupcake liners and place one vanilla wafer in the bottom of each one. Divide batter between 12 muffin papers, filling each up up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out clean. They'l puff way up during baking but they'll settle after being chilled.
4. Remove the pan from the oven and place it on a cooling rack. Let the cheesecakes cool completely. While they cool, they will sink down in the center. Refridgerate for 4-6 hours or overnight. Top as desired.
This recipe is from Our Best Bites:
http://www.ourbestbites.com/2008/06/mini-cheesecake-tarts/
3/4 c. sugar
2 T. GF flour (I used white rice)
1/4 t. baking powder
2 eggs
1 1/2 t. vanilla
foil cupcake liners
12 'Nilla Wafer Cookies (you'll have to make your own GF)
toppings: berries, whipped cream, chocolate sauce, caramel sauce...
1. Preheat oven to 375 degrees F.
2. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla.
3. Fill a muffin pan with foil cupcake liners and place one vanilla wafer in the bottom of each one. Divide batter between 12 muffin papers, filling each up up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out clean. They'l puff way up during baking but they'll settle after being chilled.
4. Remove the pan from the oven and place it on a cooling rack. Let the cheesecakes cool completely. While they cool, they will sink down in the center. Refridgerate for 4-6 hours or overnight. Top as desired.
This recipe is from Our Best Bites:
http://www.ourbestbites.com/2008/06/mini-cheesecake-tarts/
'Nilla Wafers
1 1/3 cups all-purpose gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
Dash (1/8 teaspoon) baking soda
1/2 teaspoon kosher salt
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar (in a pinch, dark brown sugar will do)
1 extra-large egg (or the biggest large egg in the dozen), at room temperature
4 teaspoons pure vanilla extract
2 tablespoons milk
1. Preheat the oven to 325 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set them aside.
2. In a large mixing bowl add the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine. Add the butter, sugar, egg, vanilla and milk, mixing well with a hand mixer after each addition. The batter should be thickened, but thin enough to be piped through a plain pastry piping tip.
3. Either scoop dough by the level tablespoonful, or pipe an equivalent amount through a pastry bag fitted with a plain piping tip or plastic bag with corner cut out (for more consistent cookie sizing), onto the prepared baking sheets. The mounds of dough should be spaced about 1 inch apart. They will spread, but not a lot. If you have piped the dough, with wet fingers, gently flatten the top of each raw cookie if anything is sticking up.
4. Chill the raw cookies on the baking sheet in the freezer for a few minutes until firm.
5. Once they are firm, place the baking sheet in the center of your preheated oven and bake for between 15 and 20 minutes, or until the cookies are nice, uniform brown color — like they came right out of that brown wax paper bag in that Nabisco box.
Cool a few minutes on the baking sheets before moving to a wire rack to cool completely.
Original recipe from Nicole @ Gluten Free on a Shoestring: http://glutenfreeonashoestring.com/nilla-wafers/
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
Dash (1/8 teaspoon) baking soda
1/2 teaspoon kosher salt
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar (in a pinch, dark brown sugar will do)
1 extra-large egg (or the biggest large egg in the dozen), at room temperature
4 teaspoons pure vanilla extract
2 tablespoons milk
1. Preheat the oven to 325 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set them aside.
2. In a large mixing bowl add the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine. Add the butter, sugar, egg, vanilla and milk, mixing well with a hand mixer after each addition. The batter should be thickened, but thin enough to be piped through a plain pastry piping tip.
3. Either scoop dough by the level tablespoonful, or pipe an equivalent amount through a pastry bag fitted with a plain piping tip or plastic bag with corner cut out (for more consistent cookie sizing), onto the prepared baking sheets. The mounds of dough should be spaced about 1 inch apart. They will spread, but not a lot. If you have piped the dough, with wet fingers, gently flatten the top of each raw cookie if anything is sticking up.
4. Chill the raw cookies on the baking sheet in the freezer for a few minutes until firm.
5. Once they are firm, place the baking sheet in the center of your preheated oven and bake for between 15 and 20 minutes, or until the cookies are nice, uniform brown color — like they came right out of that brown wax paper bag in that Nabisco box.
Cool a few minutes on the baking sheets before moving to a wire rack to cool completely.
Original recipe from Nicole @ Gluten Free on a Shoestring: http://glutenfreeonashoestring.com/nilla-wafers/
September 4, 2011
Mexican Churros
2 c. canola oil (for frying)
1 c. water
1/2 c. margarine
1/4 tsp. salt
1/2 c. cornstarch
1/2 c. corn flour
3 eggs
1/4 c. sugar
1/4 tsp. ground sugar
1. Heat water, margarine and salt to a rolling boil in 3 quart saucepan.
2. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat.
3. Beat in eggs all at once and continue beating until smooth.
4. Heat oil to 1 1/2 inch depth in heavy skillet to 360 degrees.
5. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. (Or use a plastic bag with the corner cut out). Squeeze 4 inch strips of dough into hot oil.
6. Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes per side). (Use metal tongs to turn strips.) Drain strips.
7. Mix sugar and cinnamon in bowl. Roll strips in the mixture to coat.
1 c. water
1/2 c. margarine
1/4 tsp. salt
1/2 c. cornstarch
1/2 c. corn flour
3 eggs
1/4 c. sugar
1/4 tsp. ground sugar
1. Heat water, margarine and salt to a rolling boil in 3 quart saucepan.
2. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat.
3. Beat in eggs all at once and continue beating until smooth.
4. Heat oil to 1 1/2 inch depth in heavy skillet to 360 degrees.
5. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. (Or use a plastic bag with the corner cut out). Squeeze 4 inch strips of dough into hot oil.
6. Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes per side). (Use metal tongs to turn strips.) Drain strips.
7. Mix sugar and cinnamon in bowl. Roll strips in the mixture to coat.
September 3, 2011
Breakfast Egg Bites
12 eggs
3 green onions, chopped
24 pieces lunch meat (I like ham or turkey)
cheese (as much as you like)
salt and pepper (salt and pepper to taste
any other goodies you want to add (bacon, peppers, etc)
1. Line a muffin tin with lunchmeat (2 slices per cup).
2. Combine eggs, green onions, salt, and pepper in a large mixing bowl. Pour mixture over lunchmeat in muffin tin. Top each cup with cheese.
3. Bake at 350 degrees for 20-25 minutes (or less, depending on how you like your eggs).
This recipe makes a great on the go breakfast and freezes well.
3 green onions, chopped
24 pieces lunch meat (I like ham or turkey)
cheese (as much as you like)
salt and pepper (salt and pepper to taste
any other goodies you want to add (bacon, peppers, etc)
1. Line a muffin tin with lunchmeat (2 slices per cup).
2. Combine eggs, green onions, salt, and pepper in a large mixing bowl. Pour mixture over lunchmeat in muffin tin. Top each cup with cheese.
3. Bake at 350 degrees for 20-25 minutes (or less, depending on how you like your eggs).
This recipe makes a great on the go breakfast and freezes well.
Corn on the Cob
I love corn on the cob... but boiled is not my favorite. Here's two alternate ways to cook it and some serving suggestions.
Option #1:
Soak the corn in husks in cold water for 15-20 minutes. Keep corn in husks but tear off any loose pieces of husk that might catch fire. Grill in husks until husks start to brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
Option #2: (or, what to do if you don't have a grill)
Soak the corn in husks in old water for 15-20 minutes. Bake at 325 in husks for approximately 20-25 minutes until husks start to turn brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
You can enjoy your corn plain, or with butter and salt and pepper. Or you could try one of the delicious options below:
- Smother corn with pesto and season with sea salt.
- Combine 2 teaspoons chili powder with 1 teaspoon of cumin and 1 teaspoon of coriander. Brush corn with olive oil and sprinkle with spices.
- Brush corn with olive oil. Sprinkle with 1 teaspoon fresh thyme. Season with sea salt and fresh ground pepper.
- Combine 1 tablespoon finely grated lime zest and 2 teaspoons sea salt. Brush corn with olive oil and then sprinkle with zest mixture.
Option #1:
Soak the corn in husks in cold water for 15-20 minutes. Keep corn in husks but tear off any loose pieces of husk that might catch fire. Grill in husks until husks start to brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
Option #2: (or, what to do if you don't have a grill)
Soak the corn in husks in old water for 15-20 minutes. Bake at 325 in husks for approximately 20-25 minutes until husks start to turn brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
You can enjoy your corn plain, or with butter and salt and pepper. Or you could try one of the delicious options below:
- Smother corn with pesto and season with sea salt.
- Combine 2 teaspoons chili powder with 1 teaspoon of cumin and 1 teaspoon of coriander. Brush corn with olive oil and sprinkle with spices.
- Brush corn with olive oil. Sprinkle with 1 teaspoon fresh thyme. Season with sea salt and fresh ground pepper.
- Combine 1 tablespoon finely grated lime zest and 2 teaspoons sea salt. Brush corn with olive oil and then sprinkle with zest mixture.
Rice Krispie Treats
Rice Krispies are now gluten free!
1/2 box GF Rice Krispies
1 bag mini-marshmellows
1/4 cup butter
1/4 cup peanut butter (optional)
1. Melt margarine in saucepan over medium heat.
2. Add marshmellows and turn down to medium-low heat. Stir constantly until marshmellows are melted. Add peanut butter and stir until smooth if you are using peanut butter.
3. Stir in cereal. Press cereal into a greased 9x13 pan or cookie sheet and smooth down.
1/2 box GF Rice Krispies
1 bag mini-marshmellows
1/4 cup butter
1/4 cup peanut butter (optional)
1. Melt margarine in saucepan over medium heat.
2. Add marshmellows and turn down to medium-low heat. Stir constantly until marshmellows are melted. Add peanut butter and stir until smooth if you are using peanut butter.
3. Stir in cereal. Press cereal into a greased 9x13 pan or cookie sheet and smooth down.
Roasted Tomatoes with Pesto
tomatoes
fresh Parmesean cheese
fresh pesto
1. Slice tomatoes 1/4" thick and place on a cookie sheet.
2. Spread a thick layer of pesto on each slice of tomato.
3. Top each tomato with Parmesean cheese.
4. Bake at 350 degrees until cheese is melted.
This makes a great appetizer or side with grilled chicken or an Italian theme meal.
fresh Parmesean cheese
fresh pesto
1. Slice tomatoes 1/4" thick and place on a cookie sheet.
2. Spread a thick layer of pesto on each slice of tomato.
3. Top each tomato with Parmesean cheese.
4. Bake at 350 degrees until cheese is melted.
This makes a great appetizer or side with grilled chicken or an Italian theme meal.
Fresh Pesto
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt (to taste)
a few cracks pepper
1 .Place the basil, Parmesan, garlic, pinenuts, salt, and pepper in a food processor. Give it a few pulses until things are chopped up.
2. Slowly pour in olive oil while processor is running until you reach the consistency you want.
If you don't eat it all right away, you can freeze it in ice cube trays and pull it out as needed for other recipes.
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt (to taste)
a few cracks pepper
1 .Place the basil, Parmesan, garlic, pinenuts, salt, and pepper in a food processor. Give it a few pulses until things are chopped up.
2. Slowly pour in olive oil while processor is running until you reach the consistency you want.
If you don't eat it all right away, you can freeze it in ice cube trays and pull it out as needed for other recipes.
Mexican-Style Sweet Shredded Pork
4 pounds boneless pork shoulder roast
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10-ounce) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/4 cup apple juice
1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skilled over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.
Serve as salad (with tortilla chips, lettuce, tomato, rice, ranch, olives, cheese etc), enchiladas, burridos, quesadillas, etc.
Recipe from the Our Best Bites Cookbook.
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10-ounce) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/4 cup apple juice
1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skilled over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.
Serve as salad (with tortilla chips, lettuce, tomato, rice, ranch, olives, cheese etc), enchiladas, burridos, quesadillas, etc.
Recipe from the Our Best Bites Cookbook.
Mango Quinoa Salad
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste.
3. Chill for at least one hour before serving. (It really does taste so much better if you let it sit for a bit.)
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/05/mango-quinoa-salad/
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste.
3. Chill for at least one hour before serving. (It really does taste so much better if you let it sit for a bit.)
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/05/mango-quinoa-salad/
Cowboy Quesadillas
1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
Dipping Sauce
equal parts bbq sauce and ranch dressing
1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close (this is easier to do if you warm up the tortillas for a few seconds in the microwave first).
2. Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
I think this recipe would also be fantastic as enchiladas, with a BBQ-ranch enchilada sauce.
Original recipe from Our Best Bites: http://www.ourbestbites.com/2010/10/cowboy-quesadillas/
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
Dipping Sauce
equal parts bbq sauce and ranch dressing
1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close (this is easier to do if you warm up the tortillas for a few seconds in the microwave first).
2. Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
I think this recipe would also be fantastic as enchiladas, with a BBQ-ranch enchilada sauce.
Original recipe from Our Best Bites: http://www.ourbestbites.com/2010/10/cowboy-quesadillas/
Risotto con Peperone
6 cups chicken stock
1/4 cup olive oil
2 medium red bell peppers, seeded and diced
1 medium green bell peppers, seeded and diced
2 tablespoons butter
1/2 cup finely chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups arborio rice
1/2 cup apple juice 2 sprigs fresh thyme
1/4 cup thinly sliced green onions, green tops only
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup grated Parmigiano-Reggiano (or less, to taste)
2 ounces prosciutto, finely chopped
1. In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from the heat and set aside.
3. In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the apple juice and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
4. Reduce the heat to medium and stir in the thyme. Add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions and cooked bell peppers after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
5. Remove from the heat. Discard the thyme sprigs. Add the cheese and prosciutto, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Serve immediately.
Original recipe from the Food Network found here: http://www.foodnetwork.com/recipes/emeril-lagasse/risotto-con-peperone-recipe/index.html
1/4 cup olive oil
2 medium red bell peppers, seeded and diced
1 medium green bell peppers, seeded and diced
2 tablespoons butter
1/2 cup finely chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups arborio rice
1/2 cup apple juice 2 sprigs fresh thyme
1/4 cup thinly sliced green onions, green tops only
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup grated Parmigiano-Reggiano (or less, to taste)
2 ounces prosciutto, finely chopped
1. In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from the heat and set aside.
3. In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the apple juice and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
4. Reduce the heat to medium and stir in the thyme. Add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions and cooked bell peppers after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
5. Remove from the heat. Discard the thyme sprigs. Add the cheese and prosciutto, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Serve immediately.
Original recipe from the Food Network found here: http://www.foodnetwork.com/recipes/emeril-lagasse/risotto-con-peperone-recipe/index.html
Peach Basil Salad
3 peaches, sliced 1/2 inch thick
1/2 red onion, very thinly sliced
1/3 cup fresh basil
the juice of 1/2 lemon
1 tablespoon olive oil
salt and pepper to taste
1. Toss the peaches, red onion, basil, lemon juice, salt, and pepper together.
2. Drizzle with the olive oil.
Serves 4.
Serving suggestion: Good with grilled chicken
(Recipe found in Martha Stewart Living Magazine)
1/2 red onion, very thinly sliced
1/3 cup fresh basil
the juice of 1/2 lemon
1 tablespoon olive oil
salt and pepper to taste
1. Toss the peaches, red onion, basil, lemon juice, salt, and pepper together.
2. Drizzle with the olive oil.
Serves 4.
Serving suggestion: Good with grilled chicken
(Recipe found in Martha Stewart Living Magazine)
July 4, 2011
Hummus
1 can garbanzo beans
1/4 c. olive oil
1 T. lemon juice
1tsp. cumin (or 2 T roasted garlic and 1/2 t oregano) (or 2 cloves crushed garlic and 1/2 c. roasted red peppers)
1. Mix all ingredients together in a food processor. Process until smooth. (If too thick, add olive oil a little at a time until you achieve the desired consistency.)
2. Serve with fresh sliced veggies (cucumbers, bell peppers, carrots, etc).
Garlic hummus: add 2 T roasted garlic and 1/2 t oregano
Roasted Red Pepper hummus: add 2 cloves crushed garlic and 1/2 c roasted red peppers
1/4 c. olive oil
1 T. lemon juice
1tsp. cumin (or 2 T roasted garlic and 1/2 t oregano) (or 2 cloves crushed garlic and 1/2 c. roasted red peppers)
1. Mix all ingredients together in a food processor. Process until smooth. (If too thick, add olive oil a little at a time until you achieve the desired consistency.)
2. Serve with fresh sliced veggies (cucumbers, bell peppers, carrots, etc).
Garlic hummus: add 2 T roasted garlic and 1/2 t oregano
Roasted Red Pepper hummus: add 2 cloves crushed garlic and 1/2 c roasted red peppers
Quinoa - What is is and how do I make it?
One of my new favorite foods is quinoa. It's becoming very popular because it is so healthy. It's the only grain that has all of your essential amino acids. It's also super easy to cook and goes with lots of different flavors. You can find quinoa at most grocery stores. I recommend buying it in bulk or at Costco.
Basic Recipe:
1 c. quinoa
2 c. water
1. Rinse quinoa using a mesh strainer.
2. Dump quinoa into a saucepan or rice cooker. (The rice cooker makes it much easier!)
3. Add 2 cups water.
4. Bring water to a boil then reduce heat to lower. Simmer until quinoa is soft and water has been absorbed. (Or just turn your rice cooker on).
How to use it:
Basic Recipe:
1 c. quinoa
2 c. water
1. Rinse quinoa using a mesh strainer.
2. Dump quinoa into a saucepan or rice cooker. (The rice cooker makes it much easier!)
3. Add 2 cups water.
4. Bring water to a boil then reduce heat to lower. Simmer until quinoa is soft and water has been absorbed. (Or just turn your rice cooker on).
How to use it:
- Substitute quinoa for rice in most recipes (Asian Braised Slow Cooker Pork, Pineapple Pork Tenderloin, Basil Red Pepper Chicken)
- Warm it up with cinnamon and brown sugar for breakfast
- Make a salad (Quinoa Taco Salad)
Product Review: Gluten Free Bisquick
I love pancakes. I mean, I pretty much lived on them one semester of grad school. And I craved them a lot after I went GF but no matter how many homemade pancake recipes I tried, I couldn't find one I actually liked. Until I tried Gluten Free Bisquick.
Yes, it really is that amazing. The pancakes absorb syrup more than the regular Bisquick pancakes do, but that is my only complaint. They taste like regular pancakes and they have good texture.
I haven't tried yet, but I hear they make good waffles and bisquits. I also recently learned that you can make cinnamon rolls with Bisquick and I'm perfecting a GF cinnamon roll recipe using GF Bisquick.
Yes, it really is that amazing. The pancakes absorb syrup more than the regular Bisquick pancakes do, but that is my only complaint. They taste like regular pancakes and they have good texture.
I haven't tried yet, but I hear they make good waffles and bisquits. I also recently learned that you can make cinnamon rolls with Bisquick and I'm perfecting a GF cinnamon roll recipe using GF Bisquick.
Product Review: Udi's Gluten-Free Hamburger Buns
I've had a couple of requests for GF product reviews, so I figured I would start with the hamburger buns we tried this weekend.
To celebrate the 4th of July, my siblings and I had a BBQ. Since half of us are GF, I splurged and bought the new Udi's Gluten Free Hamburger Buns I had been hearing about. I heard they would be hard to find, but found them in the freezer section of the Sunflower Market for $5.99.
The buns tasted great and had a good airy texture but they were a bit dry. My brother warmed his up in the microwave for 30 seconds with a little water and said it helped a lot.
Overall, they were good, but I'm not sure I would buy them again. They are pretty expensive, and after having been gluten free for a year, I think the bun was just too much. However, if you really love buns and/or haven't gotten used to protein-style burgers, they are definitely worth trying.
To celebrate the 4th of July, my siblings and I had a BBQ. Since half of us are GF, I splurged and bought the new Udi's Gluten Free Hamburger Buns I had been hearing about. I heard they would be hard to find, but found them in the freezer section of the Sunflower Market for $5.99.
The buns tasted great and had a good airy texture but they were a bit dry. My brother warmed his up in the microwave for 30 seconds with a little water and said it helped a lot.
Overall, they were good, but I'm not sure I would buy them again. They are pretty expensive, and after having been gluten free for a year, I think the bun was just too much. However, if you really love buns and/or haven't gotten used to protein-style burgers, they are definitely worth trying.
June 21, 2011
Southwest Stuffed Bell Peppers
4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice or quinoa
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.
1. Preheat oven to 350.
2. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
5. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
6. Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
7. Bake at 350 for about 30 minutes.
From Our Best Bites: http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/
1 Tbs salt
1/2 C white rice or quinoa
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.
1. Preheat oven to 350.
2. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
5. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
6. Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
7. Bake at 350 for about 30 minutes.
From Our Best Bites: http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/
June 16, 2011
Sweet and Savory Coconut Rice
Another recipe from Our Best Bites
Original recipe found here: http://www.ourbestbites.com/2009/06/sweet-and-savory-coconut-rice/
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish
Black pepper to taste
1. Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.
2. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.
3. Allow to stand 5 minutes.
4. Add green onions, black pepper (if desired), and additional salt if necessary.
Original recipe found here: http://www.ourbestbites.com/2009/06/sweet-and-savory-coconut-rice/
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish
Black pepper to taste
1. Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.
2. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.
3. Allow to stand 5 minutes.
4. Add green onions, black pepper (if desired), and additional salt if necessary.
Asain BBQ Chicken
From the amazing blog: Our Best Bites
Original recipe found here: http://www.ourbestbites.com/2011/05/asian=bbq-chicken/
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
2. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
Original recipe found here: http://www.ourbestbites.com/2011/05/asian=bbq-chicken/
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
2. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
June 15, 2011
Bacon Wrapped Pork Tenderloin
1 pork tenderloin (about 1-1⁄4 lb)
3 scallions, trimmed and cut lengthwise in strips
5 strips lower-sodium bacon
1/2 tsp pepper
1 tbsp brown sugar
1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.
2. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1⁄2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.
Some things I'll probably try in the future:
cutting pork into 1 or 2 inch cubes and wrap one piece of bacon around each individual piece
substitute fresh chopped herbs for the scallions
3 scallions, trimmed and cut lengthwise in strips
5 strips lower-sodium bacon
1/2 tsp pepper
1 tbsp brown sugar
1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.
2. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1⁄2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.
Some things I'll probably try in the future:
cutting pork into 1 or 2 inch cubes and wrap one piece of bacon around each individual piece
substitute fresh chopped herbs for the scallions
Asian Braised Slow Cooker Pork
1/4 cup GF soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 cup plus 1 Tbsp brown sugar
1 2-in. piece fresh ginger, half thinly sliced and half grated
2 lb pork chops
1 cup long-grain white rice
(to be perfectly honest, I guessed on all of the measurements and it turned out great)
1. In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, ¼ cup of the brown sugar and the sliced ginger.
2. Add the pork and toss to coat.
3. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Serve over cooked rice or quinoa.
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 cup plus 1 Tbsp brown sugar
1 2-in. piece fresh ginger, half thinly sliced and half grated
2 lb pork chops
1 cup long-grain white rice
(to be perfectly honest, I guessed on all of the measurements and it turned out great)
1. In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, ¼ cup of the brown sugar and the sliced ginger.
2. Add the pork and toss to coat.
3. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Serve over cooked rice or quinoa.
May 14, 2011
Turkey Mini-Meatloaves
For the meatloaves
1/4 cup cornstarch
1/2 cup skim milk
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey (make sure it’s lean, some ground turkey has a lot of fat)
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce, optional
1. Preheat oven to 375 degrees.
2. Coat a large skillet with cooking spray, preferably nonstick, and heat over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted.
3. Add the turkey, cheese, milk, egg, salt, pepper, cornstarch and nutmeg to a large bowl. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture.
5. Bake mini meatloaves until cooked through and golden, about 40 minutes.
While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves before serving.
Serving suggestion: Serve with baked potatoes
Taken from justamomha.com
1/4 cup cornstarch
1/2 cup skim milk
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey (make sure it’s lean, some ground turkey has a lot of fat)
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce, optional
1. Preheat oven to 375 degrees.
2. Coat a large skillet with cooking spray, preferably nonstick, and heat over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted.
3. Add the turkey, cheese, milk, egg, salt, pepper, cornstarch and nutmeg to a large bowl. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture.
5. Bake mini meatloaves until cooked through and golden, about 40 minutes.
While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves before serving.
Serving suggestion: Serve with baked potatoes
Taken from justamomha.com
Ranchero Pork
1 can (14 oz) Mild Red Enchilada Sauce
1 can (4 oz) diced green chiles
3 1/2 lb bone-in pork shoulder roast, well trimmed
1/2 medium red onion, sliced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Serve with:
warm corn tortillas or tortilla chips
shredded cheese
sour cream
fresh salsa
guacamole
1. Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
2. At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.
3. Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon (or your fingers) and return to cooker; stir to combine.
4. To serve: Spoon pork mixture on warmed tortillas and top with marinated onions and other toppings as desired.
1 can (4 oz) diced green chiles
3 1/2 lb bone-in pork shoulder roast, well trimmed
1/2 medium red onion, sliced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Serve with:
warm corn tortillas or tortilla chips
shredded cheese
sour cream
fresh salsa
guacamole
1. Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
2. At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice until slightly wilted.
3. Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon (or your fingers) and return to cooker; stir to combine.
4. To serve: Spoon pork mixture on warmed tortillas and top with marinated onions and other toppings as desired.
Peanut Butter Bars
3/4 cup butter
1 cup peanut butter
2 cups smashed GF arrowroot cookies
1 1/2 cups powdered sugar
1 1/2 cups chocolate chips
4 tablespoons peanut butter
1. Melt butter and mix with 1 cup peanut butter, powdered sugar, and smashed cookies. Pour into 9x9 ungreased pan. Put in freezer until set.
2. Melt chocolate chips and 4 tablespoons peanute butterin microwave, stirring every 30 seconds. Pour over peanut butter mixture. Place in freezer until set.
1 cup peanut butter
2 cups smashed GF arrowroot cookies
1 1/2 cups powdered sugar
1 1/2 cups chocolate chips
4 tablespoons peanut butter
1. Melt butter and mix with 1 cup peanut butter, powdered sugar, and smashed cookies. Pour into 9x9 ungreased pan. Put in freezer until set.
2. Melt chocolate chips and 4 tablespoons peanute butterin microwave, stirring every 30 seconds. Pour over peanut butter mixture. Place in freezer until set.
May 2, 2011
Triple Chocolate Mousse Cake
For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed
For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt
For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream
For garnish:
Chocolate curls or cocoa powder
Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later.) Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)
To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
From Annie's Eats: http://annies-eats.net/2010/05/07/triple-chocolate-mousse-cake/
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed
For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt
For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream
For garnish:
Chocolate curls or cocoa powder
Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later.) Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)
To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
From Annie's Eats: http://annies-eats.net/2010/05/07/triple-chocolate-mousse-cake/
Strawberry Spinach Salad
1 10-oz. bag fresh baby spinach
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted
1 recipe Lemon Poppy Seed Vinaigrette
1/2 lb. grilled chicken breasts, sliced or diced (optional)
Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/strawberry-spinach-salad/
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted
1 recipe Lemon Poppy Seed Vinaigrette
1/2 lb. grilled chicken breasts, sliced or diced (optional)
Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/strawberry-spinach-salad/
Lemon Poppy Seed Vinaigrette
2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/lemon-poppy-seed-vinaigrette/
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/03/lemon-poppy-seed-vinaigrette/
April 24, 2011
Basil Citris Vinagrette
4 T extra virgin olive oil
2 T orange juice
2 T vinegar
1 t orange zest
2 T minced fresh basil
1/2 t. sugar
1 pinch sea salt
fresh ground pepper (to taste)
Mix all ingredients together. Drizzle on one package spinach, 2 cans mandarin oranges, and 1 cup slivered almonds.
2 T orange juice
2 T vinegar
1 t orange zest
2 T minced fresh basil
1/2 t. sugar
1 pinch sea salt
fresh ground pepper (to taste)
Mix all ingredients together. Drizzle on one package spinach, 2 cans mandarin oranges, and 1 cup slivered almonds.
April 16, 2011
School Lunch Peanut Butter Bars
1 cup sugar
1 cup brown sugar, firmly packed
1 cup butter
1 teaspoon vanilla
2 large eggs
1 cup peanut butter, creamy
2 cups oatmeal, not quick (make sure they are certified GF)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 350. Grease sheet cake pan.
2. Cream first three ingredients. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together.
3. Spread batter in cake pan. Cook for 15 minutes.
4. While hot, spread 1 1/2 cups creamy peanut butter on the top.
5. After peanut butter cools and becomes solid again, spread chocolate frosting on top and cut into bars.
1 cup brown sugar, firmly packed
1 cup butter
1 teaspoon vanilla
2 large eggs
1 cup peanut butter, creamy
2 cups oatmeal, not quick (make sure they are certified GF)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1. Preheat oven to 350. Grease sheet cake pan.
2. Cream first three ingredients. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together.
3. Spread batter in cake pan. Cook for 15 minutes.
4. While hot, spread 1 1/2 cups creamy peanut butter on the top.
5. After peanut butter cools and becomes solid again, spread chocolate frosting on top and cut into bars.
April 10, 2011
Sweet Potato Fries
2 sweet potatoes
cooking spray or vegetable oil
salt and pepper to taste
1. Wash and peel potatoes.
2. Thinly slice potatoes (like fries).
3. Spray a baking sheet with pam or spread a little oil around.
4. Place potato slices on cookie sheet. Sprinkle with salt and pepper.
5. Bake at 350 until potatoes are soft (or crispy if that's the way you like them).
*Try adding cilantro and lime when you pull them out of the oven (The Gluten Free Girl and The Chef)
cooking spray or vegetable oil
salt and pepper to taste
1. Wash and peel potatoes.
2. Thinly slice potatoes (like fries).
3. Spray a baking sheet with pam or spread a little oil around.
4. Place potato slices on cookie sheet. Sprinkle with salt and pepper.
5. Bake at 350 until potatoes are soft (or crispy if that's the way you like them).
*Try adding cilantro and lime when you pull them out of the oven (The Gluten Free Girl and The Chef)
Pork with Tropical Sauce
4 boneless pork top loins, cut 1" thick
2 tsp olive oil
2 tsp curry powder
1 tsp ground ginger (I used fresh ginger and a garlic press)
1/4 tsp ground cinnamon
1 cup dried tropical fruit (dried mangos or a mixture of dried fruits), finely chopped
1/2 c. orange juice (I juiced one fresh orange)
1 tbsp vinegar
2 tbsp pineapple preserves (optional)
1. Mix curry, ginger, and cinnamon. Set aside one tsp on the spice mixture.
2. Brush chops with oil. Rub remainder of spice mixture over chops. Cook chops to internal temperature of 160 degrees. (I pan fried but you could also broil.)
3. In a small saucepan, mix dried fruit, juice, vinegar, and one tsp of the spice mixture. Heat to a boil. Remove from heat and let stand 5 minutes. Serve overpork.
2 tsp olive oil
2 tsp curry powder
1 tsp ground ginger (I used fresh ginger and a garlic press)
1/4 tsp ground cinnamon
1 cup dried tropical fruit (dried mangos or a mixture of dried fruits), finely chopped
1/2 c. orange juice (I juiced one fresh orange)
1 tbsp vinegar
2 tbsp pineapple preserves (optional)
1. Mix curry, ginger, and cinnamon. Set aside one tsp on the spice mixture.
2. Brush chops with oil. Rub remainder of spice mixture over chops. Cook chops to internal temperature of 160 degrees. (I pan fried but you could also broil.)
3. In a small saucepan, mix dried fruit, juice, vinegar, and one tsp of the spice mixture. Heat to a boil. Remove from heat and let stand 5 minutes. Serve overpork.
April 2, 2011
Mom's Famous Cream Cheese Frosting
(This is a "Mom recipe" so measurements are only approximations.)
2 pounds (1 bag) powdered sugar
2/3 cup shortening
2-3 teaspoons vanilla
3 shakes of salt
1 brick of cream cheese (don't use fat free)
canned milk
Mix all ingredients together, adding canned milk until the right consistency is reached.
2 pounds (1 bag) powdered sugar
2/3 cup shortening
2-3 teaspoons vanilla
3 shakes of salt
1 brick of cream cheese (don't use fat free)
canned milk
Mix all ingredients together, adding canned milk until the right consistency is reached.
March 22, 2011
Granola
3 cups gluten free oats (I used Bob's Red Mill)
1/2 cup sunflower seeds
1 cup slivered almonds
other seeds/nuts/dried fruit you want (have fun!)
2 tsp (or more, to taste) cinnamon
2 tbsp butter, melted
2/3 cup pure maple syrup
2 tbsp brown sugar
1 tsp vanilla extract
1. Preheat oven to 325 degrees. Line cookie sheet with wax paper.
2. Melt butter. Add maple syrup, brown sugar, and vanilla. Mix well.
3. Combine dry ingredients.
4. Pour wet ingredients over dry ingredients. Coat dry ingredients well.
5. Cook 25-30 minutes, stirring 3-4 times to avoid burning. Bake until brown. Store in airtight container.
Adapted from Gluten Free Gobsmacked: http://glutenfree.wordpress.com/2008/12/22/gluten-free-granola-vanilla-maple-granola/
1/2 cup sunflower seeds
1 cup slivered almonds
other seeds/nuts/dried fruit you want (have fun!)
2 tsp (or more, to taste) cinnamon
2 tbsp butter, melted
2/3 cup pure maple syrup
2 tbsp brown sugar
1 tsp vanilla extract
1. Preheat oven to 325 degrees. Line cookie sheet with wax paper.
2. Melt butter. Add maple syrup, brown sugar, and vanilla. Mix well.
3. Combine dry ingredients.
4. Pour wet ingredients over dry ingredients. Coat dry ingredients well.
5. Cook 25-30 minutes, stirring 3-4 times to avoid burning. Bake until brown. Store in airtight container.
Adapted from Gluten Free Gobsmacked: http://glutenfree.wordpress.com/2008/12/22/gluten-free-granola-vanilla-maple-granola/
March 12, 2011
Fajitas
1 Tbs Worcestershire sauce
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed
1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.
Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/
1 Tbs apple cider vinegar
1 Tbs soy sauce
2 tsp. chili powder
1 clove garlic, finely minced
1 dash cumin
4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)
3 red and/or green bell peppers, sliced
1 onion, sliced
1 lbs of your meat of choice (steak and chicken are my favorites), cut and trimmed
1. Mix Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, cumin, and lime juice together in an air-tight container. Add trimmed meat, seal and marinate for at least an hour.
2. Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.
3. Serve in corn tortillas (or flour tortillas if you aren't GF) with lettuce, tomatoes, beans, cheese, sour cream, and guacamole.
Original recipe found at: http://www.justamomha.com/pantry-gourmet/2009/12/fajita-sauce-for-chicken-beef-pork-shrimp-whatever/
Chocolate Chip Toffee Bars
2 1/3 c. rice flour
2/3 c. packed brown sugar
1/4 c. butter, softened
1 eggs, slightly beaten
2 c. chocolate chips, divided
1 can (14 oz) sweetened condensed milk
1 1/2 c. toffee bits
1. Heat oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, stir together flour and brown sugar. Cut in butter until mixture resembes coarse crumbs. Add egg, mix well. Stir in 1 1/2 c. chocolate chips.
3. Reserve 1 1/2 c. mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
4. Pour sweetened condensed milk evenly over hot crust. Top with 1 1/2 c. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 c. chips over top. Bake 25-30 minutes or until golden brown. Cool completely.
Original recipe (adapted to be GF) found at: http://smittenwithmykitchen.blogspot.com/2009/07/chocolate-chip-toffee-bars.html
2/3 c. packed brown sugar
1/4 c. butter, softened
1 eggs, slightly beaten
2 c. chocolate chips, divided
1 can (14 oz) sweetened condensed milk
1 1/2 c. toffee bits
1. Heat oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, stir together flour and brown sugar. Cut in butter until mixture resembes coarse crumbs. Add egg, mix well. Stir in 1 1/2 c. chocolate chips.
3. Reserve 1 1/2 c. mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
4. Pour sweetened condensed milk evenly over hot crust. Top with 1 1/2 c. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 c. chips over top. Bake 25-30 minutes or until golden brown. Cool completely.
Original recipe (adapted to be GF) found at: http://smittenwithmykitchen.blogspot.com/2009/07/chocolate-chip-toffee-bars.html
March 6, 2011
Spinach Stuffed Turkey Tenderloin
4 8 oz turkey tenderloins (we used 2 large tenderloins, but it would probably be easier to use smaller cuts)
4 c chopped fresh spinach leaves
6 oz mozarella cheese (could also use feta or goat cheese)
1/2 t black pepper
2 tbsp olive oil
2 tsp paprika
1 tsp salt
1/4 tsp Cayenne pepper
1. In a small bowl or cup, combine oil, paprika, salt, and Cayenne pepper. Set aside.
2. In a large bowl, combine spinach, cheese, and pepper.
3. Cut open turkey tenderloins to create a pocket. (Cut lengthwise, leaving a bit at each end to form a pocket.)
4. Brush paprika sauce over tenderloins.
5. Stuff tenderloin pockets with spinach mixture.
6. Close tenderloins (could use kitchen string if desired) and wrap meat individually in plastic wrap. Refridgerate for 4-24 hours.
7. Unwrap tenderloins and place in shallow roasting pan. Cook at 375 degrees for approximately 40 minutes.
Serving suggestions: Serve with mashed potatoes, baked potatoes, or roasted/boiled red potatoes.
4 c chopped fresh spinach leaves
6 oz mozarella cheese (could also use feta or goat cheese)
1/2 t black pepper
2 tbsp olive oil
2 tsp paprika
1 tsp salt
1/4 tsp Cayenne pepper
1. In a small bowl or cup, combine oil, paprika, salt, and Cayenne pepper. Set aside.
2. In a large bowl, combine spinach, cheese, and pepper.
3. Cut open turkey tenderloins to create a pocket. (Cut lengthwise, leaving a bit at each end to form a pocket.)
4. Brush paprika sauce over tenderloins.
5. Stuff tenderloin pockets with spinach mixture.
6. Close tenderloins (could use kitchen string if desired) and wrap meat individually in plastic wrap. Refridgerate for 4-24 hours.
7. Unwrap tenderloins and place in shallow roasting pan. Cook at 375 degrees for approximately 40 minutes.
Serving suggestions: Serve with mashed potatoes, baked potatoes, or roasted/boiled red potatoes.
Orange Beef Stir Fry
12 oz beef top round steak
1 tsp finely shredded orange peel
1/2 c orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tbsp cooking oil
4 green onions, bias sliced into 1 inch pieces (approx. 2/3 c)
1 clove garlic, minced
6 c coarsely shredded fresh spinach (8 oz)
1 can sliced water chestnuts, drained
2 c hot cooked rice
1. Stir together orange peel, orange juice, cornstartch, soy sauce, and sugar to form sauce.
2. Heat oil in large skillet or wok (medium-high heat). Sitr fry green onions and garlic for one minute then remove and set aside.
3. Add steak to skillet. Cook thoroughly and push to sides of pan.
4. Add sauce to the middle of the pan. Cook until thickened and bubbly.
5. Add green onion/garlic mixture, spinach, and water chestnuts to pan. Cook for one minute.
6. Serve immediately over rice.
*This dish would be great over rice noodles. Next time I'll try stir frying the dish with rice noodles.
1 tsp finely shredded orange peel
1/2 c orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tbsp cooking oil
4 green onions, bias sliced into 1 inch pieces (approx. 2/3 c)
1 clove garlic, minced
6 c coarsely shredded fresh spinach (8 oz)
1 can sliced water chestnuts, drained
2 c hot cooked rice
1. Stir together orange peel, orange juice, cornstartch, soy sauce, and sugar to form sauce.
2. Heat oil in large skillet or wok (medium-high heat). Sitr fry green onions and garlic for one minute then remove and set aside.
3. Add steak to skillet. Cook thoroughly and push to sides of pan.
4. Add sauce to the middle of the pan. Cook until thickened and bubbly.
5. Add green onion/garlic mixture, spinach, and water chestnuts to pan. Cook for one minute.
6. Serve immediately over rice.
*This dish would be great over rice noodles. Next time I'll try stir frying the dish with rice noodles.
Crepes
1 1/3 cup milk
2/3 cup cornstarch
2 eggs
2 T olive oil or melted butter
pinch of salt
1 T sugar
1 t. vanilla
1. Whisk together all ingredients until smooth.
2. Pam a small nonstick frying pan. Heat pan over medium-high heat.
3. Pour batter in pan, enough to cover pan with a thin layer of batter. Swirl the batter around the pan until the batter starts to solidify and can't be swirled any longer. (I try to swirl thicker around the outer border of batter to make turning easier later on.)
4. Cook until edges appear light golden brown (20-40 seconds).
5. Quickly and carefully flip the crepe and cook an additional 15-20 seconds.
6. Repeat until all batter is used. (My recipe made approximately 15 8" crepes.) Spray pan with pam as needed to prevent crepes from sticking.
7. Serve with your favorite toppings. We enjoyed fresh strawberries, powdered sugar, and whipped cream. You could also use any fresh fruit, cream cheese, jams/fruit sacues, scrambled eggs, ham, cheese, etc.
This recipe is a combination of my grandma's Swedish pancake recipe (not GF) and Gluten Free Easy Crepes found here: http://glutenfree.wordpress.com/2008/07/24/gluten-free-and-easy-crepes/
2/3 cup cornstarch
2 eggs
2 T olive oil or melted butter
pinch of salt
1 T sugar
1 t. vanilla
1. Whisk together all ingredients until smooth.
2. Pam a small nonstick frying pan. Heat pan over medium-high heat.
3. Pour batter in pan, enough to cover pan with a thin layer of batter. Swirl the batter around the pan until the batter starts to solidify and can't be swirled any longer. (I try to swirl thicker around the outer border of batter to make turning easier later on.)
4. Cook until edges appear light golden brown (20-40 seconds).
5. Quickly and carefully flip the crepe and cook an additional 15-20 seconds.
6. Repeat until all batter is used. (My recipe made approximately 15 8" crepes.) Spray pan with pam as needed to prevent crepes from sticking.
7. Serve with your favorite toppings. We enjoyed fresh strawberries, powdered sugar, and whipped cream. You could also use any fresh fruit, cream cheese, jams/fruit sacues, scrambled eggs, ham, cheese, etc.
This recipe is a combination of my grandma's Swedish pancake recipe (not GF) and Gluten Free Easy Crepes found here: http://glutenfree.wordpress.com/2008/07/24/gluten-free-and-easy-crepes/
March 5, 2011
Fudge Crinkles
1 box Betty Crocker Gluten Free Devil's Food cake mix
1 box instant chocolate pudding
1/2 c. butter, melted
1 egg
1/4 c. water
1 tsp. vanilla
1. Mix dry ingredients together. Add wet ingredients.
2. Roll batter into balls. Flatten slightly and place on cookie sheet.
3. Bake 8-10 minutes at 350 degrees.
Delicious variations:
-Top each cookie with a Rolo... or another candy, chocolate, nut, etc.
-Use another flavor cake mix... or use a yellow cake mix and add flavoring to make it spice, lemon, pumpkin, funfetti, etc.
-Add toffee bits to the dough... or chocolate chips, peanut butter chips, etc.
1 box instant chocolate pudding
1/2 c. butter, melted
1 egg
1/4 c. water
1 tsp. vanilla
1. Mix dry ingredients together. Add wet ingredients.
2. Roll batter into balls. Flatten slightly and place on cookie sheet.
3. Bake 8-10 minutes at 350 degrees.
Delicious variations:
-Top each cookie with a Rolo... or another candy, chocolate, nut, etc.
-Use another flavor cake mix... or use a yellow cake mix and add flavoring to make it spice, lemon, pumpkin, funfetti, etc.
-Add toffee bits to the dough... or chocolate chips, peanut butter chips, etc.
Pineapple Upside Down Cake
1 box gluten free cake mix
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
1/4 c. butter
2/3 c. packed brown sugar
1 can pineapple slices (you want the circles - this dessert is all about presentation)
1. Melt butter and place in bottom of 9x13 pan. Sprinkly brown sugar evenly over butter. Arrange pineapple slices on top of brown sugar.
2. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour over pineapples.
3. Bake at 350 degrees for approximately 40 minutes. Cake is down when toothpick comes out clean.
4. Immediately put serving plate/tray on top of cake pan. Turn tray and pan together. Leave pan on top of tray for a few minutes to let the brown sugar/butter run down into the cake. Remove pan. Serve warm.
Recipe inspired by GF Poppyseed Cake recipe found here:
http://glutenfreeinutah.blogspot.com/2011/01/gluten-free-poppy-seed-cake-using-betty.html
3/4 c. water
1/2 c. oil
3 eggs
3 t. vanilla
1 small box instant vanilla pudding
1/4 c. butter
2/3 c. packed brown sugar
1 can pineapple slices (you want the circles - this dessert is all about presentation)
1. Melt butter and place in bottom of 9x13 pan. Sprinkly brown sugar evenly over butter. Arrange pineapple slices on top of brown sugar.
2. Mix cake mix, water, oil, eggs, vanilla, and pudding. Pour over pineapples.
3. Bake at 350 degrees for approximately 40 minutes. Cake is down when toothpick comes out clean.
4. Immediately put serving plate/tray on top of cake pan. Turn tray and pan together. Leave pan on top of tray for a few minutes to let the brown sugar/butter run down into the cake. Remove pan. Serve warm.
Recipe inspired by GF Poppyseed Cake recipe found here:
http://glutenfreeinutah.blogspot.com/2011/01/gluten-free-poppy-seed-cake-using-betty.html
March 3, 2011
Meatballs
1 lb. ground beef
1 egg, beaten
1/2 medium onion, freshly chopped
2 tbsp fresh parsley or 2 tsp dried parsley
2 tbsp cornstarch or GF flour
1 1/2 tsp salt
1/4 tsp pepper
1 small clove garlic
3 tbsp grated Parmesian cheese
1/2 tsp dried oregano
1. Mix all ingredients together.
2. Cook in large frying pan on medium heat, turning occasionally until cooked thoroughly.
3. Mix with your favorite spaghetti sauce and serve over GF noodles.
1 egg, beaten
1/2 medium onion, freshly chopped
2 tbsp fresh parsley or 2 tsp dried parsley
2 tbsp cornstarch or GF flour
1 1/2 tsp salt
1/4 tsp pepper
1 small clove garlic
3 tbsp grated Parmesian cheese
1/2 tsp dried oregano
1. Mix all ingredients together.
2. Cook in large frying pan on medium heat, turning occasionally until cooked thoroughly.
3. Mix with your favorite spaghetti sauce and serve over GF noodles.
February 27, 2011
Ingrid's Flourless Chocolate Cake
From an article about Ingrid Michealson, who gives the world not only amazing music but also delicious gluten free cake.
7 oz really good semisweet chocolate (I have no clue how many chocolate chips that is, so I erred on this side of caution and used 2-3 cups)
3/4 cup butter
1 cup sugar
4 eggs, separated
1. Preheat oven to 300 degrees.
2. Melt chocolate and butter in a double broiler (or if you only have a pan, use that).
3. Stir together half the sugar and four egg yolks. Add to melted chocolate concoction.
4. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. (Make sure you don't have any yolks in the egg whites or they will never, ever form stiff peaks. If you accidentally do, like I did on my first attempt, dump what you have and start over.)
5. Fold mixture into chocolate and pour into greasted 9-inch cake pan.
6. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it.
7. Cool 30 minutes before removing from pan. Dust with powdered sugar.
7 oz really good semisweet chocolate (I have no clue how many chocolate chips that is, so I erred on this side of caution and used 2-3 cups)
3/4 cup butter
1 cup sugar
4 eggs, separated
1. Preheat oven to 300 degrees.
2. Melt chocolate and butter in a double broiler (or if you only have a pan, use that).
3. Stir together half the sugar and four egg yolks. Add to melted chocolate concoction.
4. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. (Make sure you don't have any yolks in the egg whites or they will never, ever form stiff peaks. If you accidentally do, like I did on my first attempt, dump what you have and start over.)
5. Fold mixture into chocolate and pour into greasted 9-inch cake pan.
6. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it.
7. Cool 30 minutes before removing from pan. Dust with powdered sugar.
February 26, 2011
Pineapple Pork Tenderloin
2 pounds pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
2 garlic cloves, chopped
2 red bell peppers, seeded and sliced
2 tablesppons gluten-free soy sauce (I like La Choy)
1/2 cup apple juice
1 can crushed pineapple
1. Combine meat, sugar, Italian seasoning, salt, pepper, and cornstarch in ziplock bag. Seal and shake well to coat. Pour the contents of the bag into the stoneware.
2. Add the garlic and peppers.
3. Pour in the soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours or high for 4-6 hours.
5. Serve with rice and pasta.
"Make It Fast, Cook it Slow" by Stephanie O'Dea (with a few Amanda modifications)
Original recipe found online here: http://crockpot365.blogspot.com/2009/02/pineapple-pork-tenderloin-crockpot.html
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
2 garlic cloves, chopped
2 red bell peppers, seeded and sliced
2 tablesppons gluten-free soy sauce (I like La Choy)
1/2 cup apple juice
1 can crushed pineapple
1. Combine meat, sugar, Italian seasoning, salt, pepper, and cornstarch in ziplock bag. Seal and shake well to coat. Pour the contents of the bag into the stoneware.
2. Add the garlic and peppers.
3. Pour in the soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours or high for 4-6 hours.
5. Serve with rice and pasta.
"Make It Fast, Cook it Slow" by Stephanie O'Dea (with a few Amanda modifications)
Original recipe found online here: http://crockpot365.blogspot.com/2009/02/pineapple-pork-tenderloin-crockpot.html
February 3, 2011
Breakfast Casserole
1 large bag frozen hash browns (make sure they are GF)
1/2 c. butter, melted
12 eggs, beaten
1 lb ground sausage or 1 cup ham or 1 cup bacon (cooked and drained)
about 3 c. cheddar cheese
1 bunch diced green onions
1. Put hash browns in greased 9x13 pan. Drizzle with butter. Bake for 25 minutes at 425.
2. Put down meat, green onions, eggs, and cheese in layers. Cover with foil. Bake another 30-40 minutes.
Serves 12-15
I haven't tried it yet, but this recipe would likely be amazing with chopped bell peppers added to the layers of meeat/onions/cheese.
1/2 c. butter, melted
12 eggs, beaten
1 lb ground sausage or 1 cup ham or 1 cup bacon (cooked and drained)
about 3 c. cheddar cheese
1 bunch diced green onions
1. Put hash browns in greased 9x13 pan. Drizzle with butter. Bake for 25 minutes at 425.
2. Put down meat, green onions, eggs, and cheese in layers. Cover with foil. Bake another 30-40 minutes.
Serves 12-15
I haven't tried it yet, but this recipe would likely be amazing with chopped bell peppers added to the layers of meeat/onions/cheese.
Chinese Chicken Sundaes
Sauce:
1/2 c. butter or margarine
1/2 c. rice flour (or another GF flour)
1 can GF chicken broth
1 c. water
1 c. milk
3 tsp. chicken bouillon granules
2 c. cooked chicken, cubed
Toppings:
mandarin oranges
green onions, chopped
tomatoes, chopped
green peppers, chopped
pineapple tidbits
slivered almonds
grated cheese
1. In a saucepan, melt butter over medium heat.
2. Add flour, stirring until smooth.
3. Add broth, water, bouillon, and milk, stirring until thickened. (Don't get nervous if your sauce doesn't thicken quickly. Resist the urge to add too much flour. Rice flour takes a little longer to thicken than wheat flour.)
4. Add chicken.
5. Serve sauce over cooked white rice and add choice of toppings.
1/2 c. butter or margarine
1/2 c. rice flour (or another GF flour)
1 can GF chicken broth
1 c. water
1 c. milk
3 tsp. chicken bouillon granules
2 c. cooked chicken, cubed
Toppings:
mandarin oranges
green onions, chopped
tomatoes, chopped
green peppers, chopped
pineapple tidbits
slivered almonds
grated cheese
1. In a saucepan, melt butter over medium heat.
2. Add flour, stirring until smooth.
3. Add broth, water, bouillon, and milk, stirring until thickened. (Don't get nervous if your sauce doesn't thicken quickly. Resist the urge to add too much flour. Rice flour takes a little longer to thicken than wheat flour.)
4. Add chicken.
5. Serve sauce over cooked white rice and add choice of toppings.
Mexican Filling
½ pound lean ground beef
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/
about ¾ c. chopped onion
2 cloves garlic, minced
1 tsp. chili powder
½ tsp. ground cumin
1 (15 oz) can of pinto beans, drained, rinsed
1 (4 oz) can diced green chili peppers
½ c. water
2 Tbs fresh chopped cilantro, if desired
Sauté beef, onion, and garlic until meat is browned, drain. Add all other ingredients to fry pan and cook together until most of the water has evaporated.
Serve as tacos, burritos, enchiladas, taco salads, or however you wish.
Recipe found at: http://www.justamomha.com/pantry-gourmet/2009/09/mexican-filling/
January 31, 2011
La Choy Creations: Sweet and Sour Chicken
Ok, so this isn't a recipe so much as it was a lucky find at the grocery store. It's called La Choy Creations: Sweet and Sour Chicken. I found it in the Asain food section, under the soy sauce. It's a blue box and includes a rice packet and a can of sauce, so all you have to do is add the chicken. I also added a green bell pepper and half a big can of pineapple to liven it up a bit. It was suprisingly good and pretty easy - perfect for after a long day at work when I want yummy food but don't have a lot of energy to cook.
January 24, 2011
Spaghetti with GF Noodles
GF noodles (quinoa noodles are my favorite - rice noodles get mushy)
GF pasta sauce (all tomato-based sauces I've checked, and Classico brand alfredo sauce)
cooked ground beef (with tomato sauce) or chicken (alredo sauce)
1. Prepare noodles as directed on packaging.
2. Top with GF pasta sauce.
3. Top with cheese
GF pasta sauce (all tomato-based sauces I've checked, and Classico brand alfredo sauce)
cooked ground beef (with tomato sauce) or chicken (alredo sauce)
1. Prepare noodles as directed on packaging.
2. Top with GF pasta sauce.
3. Top with cheese
Baked Potatoes
1. Wash potatoes and wrap in foil. Bake in oven at 350 for 1-1 1/2 hours or until fork can be inserted easily.
2. Top potatoes with your favorite toppings.
Some of my favorite GF toppings include:
cheese (chedder or Velveta)
salsa
sour cream
chopped green onions
chopped bell pepper
cubed/cooked ham
cooked/diced bacon
cooked/chopped broccholi
alfredo sauce (Classico brand is GF)
2. Top potatoes with your favorite toppings.
Some of my favorite GF toppings include:
cheese (chedder or Velveta)
salsa
sour cream
chopped green onions
chopped bell pepper
cubed/cooked ham
cooked/diced bacon
cooked/chopped broccholi
alfredo sauce (Classico brand is GF)
Basil Red Pepper Chicken
1 red pepper
basil, to taste
1 red onion
2-3 chicken breasts
mozarella cheese
1. Cube chicken and cook on stovetop.
2. Add red pepper, basil, and onion. Cook until softened.
3. Top with mozarella cheese. Cook until melted.
4. Serve over rice or GF noodles.
basil, to taste
1 red onion
2-3 chicken breasts
mozarella cheese
1. Cube chicken and cook on stovetop.
2. Add red pepper, basil, and onion. Cook until softened.
3. Top with mozarella cheese. Cook until melted.
4. Serve over rice or GF noodles.
January 23, 2011
Taco Salads
Taco Salads
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
Corn Dogs
1 cup Masa Flour (I found it by the flours/oatmeal at Macey's)
1/4 cup sugar
About 1/4 cup water
Hot dogs
Vegetable Oil (for frying)
Directions:
1. In a small bowl mix the masa flour and sugar.
2. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet.
3. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature.
4. While oil is heating cook hot dogs in microwave for about 30 seconds. I cut mine in 4ths.
5. Then use your hands to coat the hot dog in the batter, so it is completely covered.
6. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned remove from oil and set on paper towel to remove excess oil.
7. Sprinkle with salt while still warm, and then let them cool slightly before eating.
This recipe is adapted from a recipe found here: http://glutenfreeinutah.blogspot.com/2009/08/gluten-free-corn-dogs.html. It's great for kids. My niece loved making them.
1/4 cup sugar
About 1/4 cup water
Hot dogs
Vegetable Oil (for frying)
Directions:
1. In a small bowl mix the masa flour and sugar.
2. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet.
3. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature.
4. While oil is heating cook hot dogs in microwave for about 30 seconds. I cut mine in 4ths.
5. Then use your hands to coat the hot dog in the batter, so it is completely covered.
6. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned remove from oil and set on paper towel to remove excess oil.
7. Sprinkle with salt while still warm, and then let them cool slightly before eating.
This recipe is adapted from a recipe found here: http://glutenfreeinutah.blogspot.com/2009/08/gluten-free-corn-dogs.html. It's great for kids. My niece loved making them.
Spanish Rice
Start by heating oil (maybe 1-2 T. - enough to coat the rice) in the bottom of a frying-type pan.
Add 1 c. dry rice and coat it with the oil. Stir often until browned.
Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.
Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)
Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.
This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.
Add 1 c. dry rice and coat it with the oil. Stir often until browned.
Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.
Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)
Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.
This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.
Brownies
This is a really yummy gluten-free brownie recipe, courtesy of the Nielsons. It makes a big batch of dry mix, which you can store in your fridge and mix with the wet ingredients whenever you need a quick brownie fix. Enjoy!
Brownie Dry Mix:
1 1/4 Cups powdered milk
4 cups sifted gluten-free flour (I've been using rice flour which works well)
4 cups sugar
1 1/4 cups cocoa powder
4 tsp baking powder
2 tsp salt
Sift ingredients several times to mix. Store in refrigerator in closed container.
Brownie Recipe
Mix together:
2 eggs, beaten
1 1/2 tsp vanilla
3 Tbsp water
1/2 cup melted butter
Then Mix in:
2 1/2 cups brownie dry mix
1 1/2 cups chopped nuts (optional)
Blend wet and dry ingredients well. Then pour into greased 9x14 cake pan. Bake at 350degrees for 25 minutes.
Frost while warm or melt chocolate chips on top for frosting.
Brownie Dry Mix:
1 1/4 Cups powdered milk
4 cups sifted gluten-free flour (I've been using rice flour which works well)
4 cups sugar
1 1/4 cups cocoa powder
4 tsp baking powder
2 tsp salt
Sift ingredients several times to mix. Store in refrigerator in closed container.
Brownie Recipe
Mix together:
2 eggs, beaten
1 1/2 tsp vanilla
3 Tbsp water
1/2 cup melted butter
Then Mix in:
2 1/2 cups brownie dry mix
1 1/2 cups chopped nuts (optional)
Blend wet and dry ingredients well. Then pour into greased 9x14 cake pan. Bake at 350degrees for 25 minutes.
Frost while warm or melt chocolate chips on top for frosting.
Cilantro Chicken
4 boneless skinless chicken breasts
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
1. In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips.
2. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done.
3. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese.
4. Bake 7 minutes to melt the cheese.
Serving suggestions: serve with Spanish rice, quesadillas (corn tortillas), or nachos
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
1. In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips.
2. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done.
3. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese.
4. Bake 7 minutes to melt the cheese.
Serving suggestions: serve with Spanish rice, quesadillas (corn tortillas), or nachos
Cheesy Potato Soup
4-5 c potatoes
1/4 c margarine
3 c chicken broth
1 tsp Worcestershire sauce (Kroger brand is GF - check other brands before using)
1/4 c finely chopped onion
1/2 c GF flour (rice flour works well)
2 cups milk
1 cup shredded cheese
1. Chop potatoes and boil until tender. Drain and set aside.
2. Saute onion in margarine.
3. Stir flour into onion and margarine mixture then add milk and broth. Heat until thickened.
4. Add Worcestershire sauce and cheese, then potatoes. Heat until completely warmed.
1/4 c margarine
3 c chicken broth
1 tsp Worcestershire sauce (Kroger brand is GF - check other brands before using)
1/4 c finely chopped onion
1/2 c GF flour (rice flour works well)
2 cups milk
1 cup shredded cheese
1. Chop potatoes and boil until tender. Drain and set aside.
2. Saute onion in margarine.
3. Stir flour into onion and margarine mixture then add milk and broth. Heat until thickened.
4. Add Worcestershire sauce and cheese, then potatoes. Heat until completely warmed.
Kenna's Soup
10 c chicken broth (make sure it's GF!)
1 jar spaghetti sauce
3 c cooked chicken (I used Costco canned chicken)
any veggies you have on hand (I used diced carrots and zucchini and a can of corn)
4 cups cooked rice
1. Mix together chicken brother, spaghetti sauce, chicken, and veggies and simmer for 20 minutes.
2. Add cooked rice. Simmer an additional 5 minutes.
3. Serve with Parmesean cheese sprinkled on top.
1 jar spaghetti sauce
3 c cooked chicken (I used Costco canned chicken)
any veggies you have on hand (I used diced carrots and zucchini and a can of corn)
4 cups cooked rice
1. Mix together chicken brother, spaghetti sauce, chicken, and veggies and simmer for 20 minutes.
2. Add cooked rice. Simmer an additional 5 minutes.
3. Serve with Parmesean cheese sprinkled on top.
Taco Soup
1 can black beans
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
Quinoa Taco Salad
1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips
1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.
Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips
1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.
Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html
Apple-Cinnamon Breakfast Risotto
½ cup butter
4 medium Granny Smith apples, diced
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 ½ cups rice
½ cup packed dark brown sugar
4 cups apple juice at room temperature (or 2 cups apple juice and 2 cups water)
1 teaspoon vanilla
1. Coat slow cooker with nonstick cooking spray; set aside. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 2 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle with brown sugar; add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Top with almonds and dried cherries and drizzle with milk if desired.
Makes 6 servings
Adapted from "Incredibly Easy Gluten Free Meals" cookbook
4 medium Granny Smith apples, diced
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 ½ cups rice
½ cup packed dark brown sugar
4 cups apple juice at room temperature (or 2 cups apple juice and 2 cups water)
1 teaspoon vanilla
1. Coat slow cooker with nonstick cooking spray; set aside. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 2 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle with brown sugar; add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Top with almonds and dried cherries and drizzle with milk if desired.
Makes 6 servings
Adapted from "Incredibly Easy Gluten Free Meals" cookbook
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