Peppermint Bark Popcorn

16 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips

1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture. 
5. Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Cinnamon Bun Popcorn

12 C popped popcorn
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

1. Preheat oven to 250 degrees.
2. Pop the popcorn!
3. Place popcorn and chopped pecans in a large bowl and set aside.
4. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.  Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
5. Remove from the microwave and add in vanilla and baking soda.
6. Pour the mixture over the popcorn and pecans. Stir until everything is well coated.Spread popcorn mixture onto a foil-lined jelly roll pan.
7.  Place in oven and bake for 30 minutes, stirring every 10 minutes.
8. After 30 minutes, take a piece out and let it cool. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit.
9. Melt your almond bark (according to the package directions) and drizzle the melted almond bark over the popcorn mixture.
10. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

Recipe from Our Best Bites: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/

Peanut Butter Cup Popcorn

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)

2 c. honey roasted peanuts

3 c. peanut butter chips (I used Reese’s)*

2/3 c. semi-sweet chocolate chips *

1 Tbsp. vegetable shortening or oil

 

1. Pop the popcorn!

2. Place the peanuts and popped popcorn in a very large bowl. 

3. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. 

4. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.Spread the popcorn onto a wax paper-lined baking sheet. 

5. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. 

6. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

 

Recipe from Our Best Bites:  http://www.ourbestbites.com/2010/08/peanut-butter-cup-popcorn/

Lasagna Soup

I love lasagna. It's one of my very favorite meals. But it's hard to make gluten free. The noodles are hard to find, they get soggy, etc. This soup definitely can't substitute for real lasagna, but it's very good. 

2 teaspoons olive oil
1 1/2 lbs Italian Sausage (I use Italian Turkey Sausage)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
optional: 1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28-ounce can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces gluten free pasta
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
shredded mozzarella for sprinkling on top

 1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes.   If you’re using dried basil, add it at this point.  Cook for about a minute. Add tomato paste and stir well to incorporate.

2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.  You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you’re using fresh, and season to taste with salt and freshly ground black pepper.

3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

4. To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese.  Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2012/12/lasagna-soup/

Sweet Rolls

I've been gluten free for two and a half years. That's long enough to learn how to cook, start a recipe blog, and find a way to safely enjoy a delicious but gluten free version of almost all of the glutenous foods I behind. But despite my best efforts in the kitchen, I still hadn't mastered sweet rolls and I was starting to get pretty desperate. I love Eleanor's Bake Shop and their delicious cinnamon rolls, but I just don't make it there very often. I needed to be able to make my own sweet rolls for special occasions like Christmas morning.
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)

Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!

Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg

Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/

Coriander

Going gluten free required me to drastically change the way I cook. I couldn't rely on my family's collection of recipes (mostly casseroles) that relied on cream-of-something soup and pre-packaged seasonings. Instead, I started to cook with more spices and herbs. It took some time and experimenting to learn how to use these spices and herbs to create delicious, flavorful meals. I'm still learning, but one of the things I would like to do with this blog is provide a few features on spices and herbs so that I can learn more and share what I am learning.The first spice I want to feature is coriander.

Do you ever stop while you are cooking to smell the spices you are putting in? It's one of my favorite parts. I love opening the spice bottle and enjoying the smell for a few seconds before I start measuring and dumping it into my pan. I did this recently while I was making White Chicken Chili and I remembered how much I love coriander. It added such a fresh feel to the chili, and I thought about how flat the finished product would have been without it.

Coriander is also known as cilantro or Chinese parsley. The coriander plant has a couple of different parts. You are probably most familiar with the leaves, which we know as cilantro. The leaves have a more citrus flavor than the seeds. Interestingly, there are a lot of people (supposedly there is a genetic component to this) who experience an unpleasant soapy taste when they eat cilantro leaves. Cilantro leaves are used in many different types of cuisine including Mexican (guacamole, salsa), Russian (salads), and Indian/Thai (garnish).

When we use the term coriander in cooking, we are referring specifically to the seeds. The seeds have a lemony, citrus flavor that is described as warm, nutty, spicy, and orange flavored. Coriander seeds are used both whole or ground, but if ground they are best when ground fresh. Coriander is commonly used in Indian cuisine (garam marsala, curries), for pickling vegetables, in German sausages, and occasionally as an ingredient in rye bread in Russia and Central Europe.

In addition to its use as a spice, coriander has antioxidants which help prevent food from spoiling and contains chemicals which have antibacterial benefits. Folk medicine also uses coriander for all of the following: relieving colds, relieving anxiety and insomnia, treating type II diabetes, lowering cholesterol, and having a diuretic effect.

Green Bean Casserole

I've never been a huge fan of green bean casserole, but that's not really a surprise. I don't cook much with cream-of-anything soup (they aren't gluten free) and I don't like canned green beans. But, I was going to a big Thanksgiving dinner with friends, and this is one dish that was missing from the gluten free table so I determined to find a delicious variation to bring. This recipe comes from the Pioneer Woman, with a couple modifications to make it gluten free and really feature the green beans. Enjoy!

2-3 pounds fresh green beans
4 slices of bacon, cut into 1/4" pieces (using kitchen shears makes this really easy!)
3 cloves garlic, minced
1/2 large onion, chopped
1 chopped red bell pepper
4 tablespoon butter
4 tablespoons GF flour (I used cornstarch)
1 1/2 cups milk (I used skim)
1/2 cup half-and-half (I used fat free)
1 teaspoon salt (or more to taste)
freshly ground pepper (to taste)
1/8 teaspoon Cayenne pepper
1 cup grated sharp cheddar cheese
2 cups crushed original potato chips

1. Wash the green beans and cut off the ends. Cut the pieces into 1-2" inch chunks. 
2. Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.
3. Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion, garlic, and red pepper and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
4. In a separate skillet or saucepan, melt butter over medium heat. Sprinkle GF flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
5. Add the bacon mixture to the sauce. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with crushed potato chips. 
6. Bake at 350 degrees for 30 minutes or until sauce is bubbly.

Original recipe found here:  http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

Black Bean and Sweet Potato Turkey Chili

My new favorite fall chili recipe from the fantastic ladies at Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

1. Heat a large pot to medium-high heat.  Add olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant. 
2. In same pot, add turkey and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  Saute until turkey is cooked through. 
3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir to combine.  Place lid on pot and cook for  30 minutes or until potatoes are tender.
4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving.  If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Original Recipe (slower cooker)  found here:  http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/

Easy Baked Fajitas

1 lb chicken, cut into strips (or your favorite meat)
1 can diced tomatoes
1 can diced green chiles
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I used one red and one green)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon salt

1. Combine vegetable oil with spices in large ziplock bag.
2. Add chicken, tomatoes, chiles, onion, and peppers. Mix to combine.
3. Place mixture in 9x13 glass pan and bake at 400 degrees for 20-25 minutes.

This dish goes well with Spanish Rice.

This recipe is perfect to make ahead and freeze. Before you add any ingredients to the bag, use a Sharpee and write the baking directions. Then complete the recipe through step 2, and put the bag in the freezer. When you are ready to cook the fajitas, pull the bag out of the freezer, defrost, and bake.

Recipe originally found here: http://eatinonthecheap.com/2011/03/24/my-thoughts-on-food-magazines-and-baked-chicken-fajitas/

Easy Quinoa Stuffed Peppers

5-8 red bell peppers
1 1/2 cups quinoa
3 cups water
1 tub fresh salsa (mango salsa is good)
1 can corn
1 can beans (black, pinto, kidney - whatever you have in the pantry)
2 cups cheese (cheddar, mexican, mozarella - pick your favorite)
1/2 onion, diced
2-3 tablespoons vegetable oil

1. Place quinoa and water in rice cooker. Turn rice cooker on. 
2. Slice peppers in half lengthwise and remove seeds. You can remove the stem if desired. Place pepper halves in boiling water and boil until peppers just begin to soften (about 5 minutes). Remove peppers from water and place on a jelly roll pan (or a couple of 9x13 pans) lined with foil (for easy clean up).
3. Dice the onion and saute with a little vegetable oil. Cook until onions are translucent.
4. Add beans, corn, and salsa to the onions and stir to combine. Cook until all ingredients are warm.
5. Add prepared quinoa to the filling mixture. Stir to combine.
6. Spoon the filling mixture into the peppers and top with cheese.
7. Bake at 350 for 8-10 minutes or until cheese melts.

Mom's Famous Lasagna

1 jar Ragu spagetti sauce (or if you are feeling ambitious, you could make your own...)
1 cup water
1 lb ground hamburger (or ground turkey)
16 oz. cottage cheese
mozarella cheese (lots)
2 boxes gluten free lasagna noodles

1. Cook hamburger/turkey thoroughly. Drain and rinse.
2. Mix Ragu sauce and water. Spread a thin layer on the bottom of a 9x13 pan.
3. Lay down one layer of noodles, placing them carefully to cover the entire pan.
4. Lay down a layer of cottage cheese (about 8 oz.) and mozarella cheese.
5. Lay down another layer of noodles, placing them carefully to cover the entire layer of cheese.
6. Mix the remaining Ragu sauce with the ground hamburger/turkey. Pour a layer of Ragu/meat (about half of what remains) on top of the noodles.
7. Repeat steps 3-6 until all ingredients are gone.
8. Cover pan with a greased piece of foil. Bake at 325 degrees for 90 minutes.

Roasted Sweet Corn and Tomato Soup

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (abt 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

1. Preheat oven to 400 degrees.
2. Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.
3. While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
4. When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes. 
5. Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
Yields about 6 cups of soup.

Another amazing recipe from Our Best Bites:  http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/

Grocery Store Tips

One of the hardest experiences I had when I first went gluten free was my first trip to the grocery store. From what I've heard, this is a hard experience for most people. Below is a list of a few tips that I've learned to have a successful trip to the grocery store (successful in this case means actually coming home with food, not accidentally bringing home gluten, not having a melt down in the store, and not spending $200 on a week of groceries unless you're feeding a large family).

-Stick to the outside of the store. Vegetables, meats, dairy, etc are all gluten free, healthier, and cheaper than the main aisle foods like cookies and cereals and pastas.

-If you are going to adventure into the middle of the store, have a plan of what you need and stick to it. Don't be tempted by your old favorite gluten-containing snack or treat. Also, try to shop the sales or use coupons to save on cake mixes, cereals, gluten free flours, etc.This is where the cost of eating gluten free really starts to add up.

-Plan your meals ahead of time. It's really hard to look at the grocery store and try to come up with plans when you are surrounded by gluten. I also inevitably forget a couple things, which requires me to repeat the entire experience over again. If I plan ahead, I also save a lot of money and I avoid the gluten free convenience foods that aren't super nutritious and don't actually fill me up.

-Take your detailed list exactly is gluten free and what is not with you to the store. Especially the first few times. You need to check your labels on every food, every time. Manufacturers change their ingredients all the time. This does get easier as time goes on, but it can be a really daunting task at first.

-Take a gluten free friend on your first outing, someone who knows how to shop, who knows what to buy/cook/eat, and who can guide you through the process. They will open your eyes to ideas you couldn't have figured out yourself, and they will give you some confidence for your future trips.

Gluten Free Convenience Foods

I love to cook. I really, really enjoy my time in the kitchen. My roommates can all tell you that the thing I do when I'm stressed from a bad day at work or when I need to feel re-energized about life is cook. In fact, you can tell how stressed or burnt out I am by how much I make or how complicated the dishes are. If you ever see me attempting cinnamon rolls, I'm probably so far gone that you shouldn't even bother trying to get me to talk about it.

However, I understand that cooking a meal every night is simply not a reality for most people. Maybe it's because you don't enjoy the kitchen or you feel you can't cook (although I certainly hope that my blog is helping to make cooking more accessible to you). Maybe it's because you cook for one or two and simply don't need to cook every night. Or maybe, like me during the last couple of months, you're physically not able to be in the kitchen much. It could be because you are recovering from surgery, just had a baby, are having other health problems, etc.

The point is, we all have times that we need convenience foods. And gluten-free convenience foods can tricky. There aren't a lot of frozen dinners that are gluten free (none at my local grocery store the last time I checked), and fast food isn't a particularly healthy or safe option. Here are some of the foods that got me through my recent surgery and recovery and that I hope will inspire you to create your own go-to list of foods you can have ready if you aren't able to cook.

-Scrambled eggs are an excellent source of protein, are pretty easy to prepare, and you can add tons of vegetables, cheeses, even potatoes to get a more hearty or nutritious meal

-Cheese: pick your favorite type and form. I like string cheese. I also like to roll up sliced cheese and lunch meat

-Quesadillas: Always, always, always have corn tortillas and grated cheese on hand. If you need more protein, add lunch meat to the inside or eat it on the side. You can get as fancy as you want with this by added green onions or cilantro, guacamole or salsa, cubes of chicken or bacon crumbles, etc. 

-Lunch meat doesn't have to be part of a sandwich. I eat it plain on the side of something lacking protein, combine it with cheese as described above, throw it in with eggs, etc.

-Instant mashed potatoes were a total lifesaver for me. They are a comfort food, gentle on my stomach (which was protesting the pain meds), and easy to prepare.

-Grilled cheese sandwiches require a little planning (you have to have gluten free bread on hand) but they are easy to prepare otherwise. I keep a loaf of bread in the fridge for nights I need to pull out a quick dinner.

-Breakfast foods such as Van's frozen waffles, pancakes from Bisquick mix, cereal, or french toast (if you have bread on hand) can be quick and easy. They aren't the most balanced or nutritious, but if you have some fruit on hand and add in eggs or lunch meat you have a pretty decent meal.

-Make ahead freezer meals: This is one option I wish I had taken advantage of more when I had my surgery. Pinterest and recipe blogs have tons of recipes that you can prepare and throw in freezer bags in the freezer. Then, when you are ready, simply dump it into a crock pot and come back a few hours later to a fresh nutritious meal that takes almost no effort. Alternately, you could at least chop all the vegetables and have meats frozen in a marinade to make prep work really easy and save yourself at least part of the work in the kitchen.

Thai-Style Steak Salad

Steak marinade:
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper

 Additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts or cashews, chopped (optional)
2 apples, cored, halved, and sliced thin (optional)
1 cucumber, sliced thin (optional)
2 tomatoes, cut into thin wedges (optional)

1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired. 

Recipe from Kellie Barlow, submitted to the USC Ward Recipes Blog, originally from Food Everyday's Great Food Fast recipe book

Zucchini Bread

I can't believe I haven't posted a recipe for Zucchini Bread yet! It is one of my favorite treats. I got this recipe from the fabulous Heidi Draper, who brought a few warm slices that totally made my day while I was recovering.

1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs, slightly beaten
2 tsp vanilla
2 c. zucchini, grated
3 c. gluten free flour
2 tsp. xantham gum
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice

1. Cream together brown sugar, white sugar, oil, eggs, and vanilla.
2. Beat in zucchini.
3. Stir in flour, xantham gum, baking soda, salt, and spices.
4. Grease and flour 2 bread pans. Pour batter into pans.
5. Bake at 325 degrees for one hour. Cover for the last 15 minutes if getting brown.

Sugar Cookie Bars

1 1/2 c. sugar
1 c. butter, room temperature
8 oz. cream cheese, room temperature
1 egg
1 t. vanilla
1 t. baking powder
1/2 t. baking soda
2 1/2 c. GF flour (I used 1/2 c. white rice flour, 1 c. brown rice flour, 1 c. tapioca flour and 1/2 t. xantham gum)

1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with foil, spray with cooking spray.
3. Cream butter, sugar and cream cheese together.
4. Add in egg and vanilla.
5. Add in dry ingredients.
6. Mix until just combined.
7. Press into pan (dough will be sticky).
8. Bake for 20 minutes or until edges begin to golden (remember that oven temperatures vary and yours may be done sooner!).
9. Cool completely before frosting.

These are the imitation Lofthouse sugar cookies that have been floating around pinterest, adapted to be GF by my sister Andrea but originally from this site: http://cookiesandcups.com/lofthouse-sugar-cookie-bars/

Gluten Free Dessert Ideas

I have been to a lot of gatherings lately where dessert has been served. Desserts can present quite a problem for someone who is gluten free because so many of the things that are usually served for dessert have gluten (cakes, brownies, cookies, cheesecake, etc) but this doesn't have to be the case. So, if you are serving dessert to someone who is gluten free or if you are gluten free and want to bring a dessert to share with everyone, here are several relatively easy/normal dessert ideas:

• ice cream or frozen yogurt (as long as it doesn't have mix-ins such as brownies or cookies that would contain gluten)
• root beer floats (or vary it with orange soda, sprite with sherbet, etc)
• ice cream bars (unfortunately not ice cream sandwiches)
• fresh fruit
• fruit smoothies
• milkshakes
• chocolate covered strawberries
• rice krispies (plain, peanut butter, cake batter, nutella - just make sure to use gluten free rice krispies)
• any of the Betty Crocker Gluten Free line: chocolate chip cookies, brownies, yellow cake, chocolate cake

Also make sure you check out the dessert section of the blog. These are some of my favorites:

• macaroons
• mini cheesecakes with gluten free crust
• fudge crinkles
• pumpkin chocolate chip cookies
• pretzel turtles

Butternut Squash Risotto

4 1/2 cups homemade or low-sodium chicken broth; more as needed
2 tablespoons olive oil
10 large fresh sage leaves
6 slices bacon, diced
2 medium shallots, minced, about 1/4 cup
2 cups (1/4-inch-diced) fresh, uncooked butternut squash
1 1/2 cups arborio rice
3/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

1.Pour the chicken broth in a small/medium saucepan and set over medium heat. It doesn’t need to boil, just heat it through and keep it hot while making the risotto.
2. In a medium (3-quart) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total, being careful not to brown the leaves. With a fork, transfer to the fried sage leaves to a plate lined with paper towels to absorb the excess oil. Drain off all of the oil except for 1-2 teaspoons.
3. Cook the bacon in the hot oil in the saucepan, stirring occasionally, until nicely browned, 5 to 7 minutes. Transfer the bacon to the plate with the sage. Again, drain off excess grease, if desired, leaving about 2 teaspoons in the saucepan.
4. Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute.
5. Add the squash and rice and cook, stirring, for 1-2 minutes.
6. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Keep the heat regulated so that the broth isn’t boiling (it will evaporate too quickly) but instead the rice/broth mixture bubbles and simmers gently while it cooks.
7. Add another ladleful of broth and continue cooking and stirring until absorbed. Continue this process (adding a ladleful or two of broth once the previous broth has been absorbed), stirring constantly, until the rice is tender with just a slightly toothsome quality, about 25 minutes. If you use all the broth before the rice gets tender, simply use more broth.
8. Set aside the nicest looking sage leaves as a garnish (about 1 leaf per serving) and reserve a few crumbles of bacon for garnish as well. Crumble the remaining bacon and sage leaves into the risotto. Stir in the cheese. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf. Serve immediately.

This delicious recipe was found at Mel's Kitchen Cafe:  http://www.melskitchencafe.com/2012/03/butternut-squash-risotto.html

Mexican Sweet Potato Skins

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Original recipe found here:  http://pinchofyum.com/healthy-mexican-sweet-potato-skins

Garlic Herb Sauce

1 cup fresh packed flat-leaf parsley
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste

1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.

Grilled Corn and Black Bean Salad

4 ears fresh corn, shucked (or 2 cans corn, or one package frozen corn)
2 red peppers (chopped if using a grill pan, quartered if using a grill)
3 tbsp. EVOO
2 tbsp. fresh lime juice
2 tsp. chili powder
1/2 tsp. salt
2 cans black beans, rinsed and drained
3 green onions, rinsed and sliced
1/3 cup chopped cilantro
4 oz. queso fresco, crumbled
1 avocado, thinly sliced

1. In a large bowl, whisk EVOO, lime juice, chili powder and salt. Add green onions, cilantro and black beans and toss well.
2. Preheat grill (or if it's winter or you don't have a grill, a grill pan) to medium. Add corn and red pepper. Cook until corn and peppers until charred in spots, about ten minutes.
3. If using a grill, carefully cut the corn kernels from the cobs and chop the red pepper. Add corn and red pepper to the bean mixture and toss well.
4. Top with queso and avocado.

Variations: add 2 cups cooked quinoa or 2 cups cooked/cubed chicken breast

Italian Potato Sausage Soup

20 oz. lean Italian turkey sausage
1/2+ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 large onion, diced
5-6 cloves garlic, minced or pressed
8 cups (2 boxes) chicken broth
1 1/2 pounds red potatoes, diced
1 teaspoon Italian seasoning
2 cups low-fat milk
3 ounces light cream cheese
3 tablespoons GF flour
2 tablespoons butter
1/2 teaspoon kosher salt
3 cups baby spinach, chopped

1. Place sausage in large soup pot. Begin cooking it over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if necessary.
2. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil.
3. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.
4. While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth.
5. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding).
6. When the potatoes are cooked, add the thickened milk mixture and chopped spinach. Season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2012/01/italian-potato-sausage-soup/

Brown Sugar Spice Pork Rub

2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons finely chopped garlic (6-8 cloves)
2 tablespoons olive oil
1 cup packed dark brown sugar
optional: 1 tablespoon Tabasco sauce

1. Mix all ingredients together in gallon ziplock bag. Add pork last.
2. Coat pork with spices.
3. Cook pork however you like. I used a grill pan to sear then baked but it would be great on the grill too.

Easy Pretzel Turtles

This recipe is another favorite from Our Best Bites:

Glutino small pretzels
Rolo candies
Pecan halves – or optionally peanuts, cashews, and m&m’s

1. Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet.
2. Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.
3. Place pan in the oven for 3-4 minutes until the chocolate looks glossy and melty but still hold their shape.
4. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

Original recipe found here: http://www.ourbestbites.com/2009/12/easy-pretzel-turtles/

Loaded Baked Potato Rounds

4 large baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

1. Preheat oven to 400 degrees.
2. Pam a baking sheet. Place slices of potato on baking sheet. Add salt and pepper to taste. Bake in the preheated oven for 30 to 40 minutes or until lightly browned.
3. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
4. Top with sour cream.

BBQ Chicken Quinoa Salad

3 cups cooked quinoa
1 can corn
1 can black beans, rinsed and drained
2 cups cubed BBQ chicken
1/2 cup grated cheese
1/2 cup BBQ sauce (or more)
6 scallions, chopped
cilantro for garnish

1. In a large bowl, toss together the quinoa, corn, black beans, and chicken. Season with salt and pepper.
2. Transfer mixture into a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.

Serve warm or at room temperature or chilled.

Snack ideas

Another hard part of transitioning to living gluten free is figuring out what to eat for snacks. Here are some of my favorites:

Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.

Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.

Popcorn: Check labels but most are gluten free.

Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.

Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.

Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.

Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.

Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.

String cheese

Yogurt

Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.

Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.

Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.

Breakfast Ideas

This afternoon my roommate and I talked about the possibility of her going gluten-free and it reminded me how hard transition can be. As I explained to her, I felt like I lived on corn tortillas, cheese, lettuce, ice cream, and potato chips for 2 months when I first got diagnosed. It took me a while to figure things out, and breakfast was one of the hardest things for me to get used to. Here are a few of the things I learned and my favorite options.

Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.

Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.

Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.

Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.

Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)

If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.

Broccoli and Cheese Soup

2 Tablespoons oil
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
2 heads of broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup cornstarch
1/4 teaspoon fresh cracked black pepper
8 ounces grated cheese

1. Heat a large saucepan over medium-high heat. Coat with oil. Add onion and garlic. Saute three minutes or until tender.
2. Add broth and broccoli and bring mixture to a boil over medium-high heat. Reduce heat to medium. Cook ten minutes.
3. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
4. Using immersion blender, blend soup until smooth.
5. Removed from heat. Add cheese, stirring until cheese melts.

Recipe adapted from "Cooking Light: The Essential Dinner Tonight Cookbook"

California Quesadillas

corn tortillas
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado

1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.

Thai Red Curry

3 1/2 cups cooked rice
2-3 boneless, skinless chicken breasts
1 tablespoon cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
2 carrots, peeled and sliced
1 green or red pepper, diced
(or substitute other veggies if you prefer)
14 ounce can coconut milk
1 teaspoon Thai red curry paste
2 tablespoons gluten-free soy sauce
2 tablespoons sugar
salt, to taste

1. Slice chicken into strips and saute with onion, garlic, and ginger in cooking oil. Remove from frying pan and set aside.
2. Saute veggies until tender.
3. Stir in coconut milk, curry paste, soy sauce, sugar, and salt. Add chicken and onion mixture and simmer 3-4 minutes.
4. Serve over cooked rice, or add rice to the Thai red curry until liquid is absorbed by rice.

Recipe from "Gluten Free Cooking Made Easy" by Susan Bell.

Lemon Basil Chicken

2 cups cooked, diced chicken (I used leftover Rotisserie chicken)
1/4 cup cooked crumbled bacon (or more... I believe in being generous with bacon)
1 tablespoon vegetable oil
1 cup water
1/4 cup cornstarch
2 cloves minced garlic
1 tablespoon fresh minced basil
2 cups heavy whipping cream
2 teaspoons gluten-free chicken bouillon
1/8 cup lemon juice
1 bell pepper, chopped
salt, to taste
gluten free noodles
Parmesean cheese

1. In a measuring cup, combine water and cornstarch.
2. Saute red pepper with garlic and oil.
3. Add basil, cream, bouillon, lemon juice, and cornstarch mixture. Heat through but do not boil.
4. Add chicken, bacon, and salt.
5. Serve over noodles. Top with Parmesean.

Recipe adapted from "Gluten Free Cooking Made Easy" by Susan Bell.

Turkey Chili

1 lb ground turkey
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
1 tablespoon cinnamon
15 oz can chickpeas
14.5 oz can diced tomatoes
1/4 cup sliced scallions

1. Brown turkey in oil.
2. Add onion, garlic, and spices, and cook.
3. Add chickpeas, tomatoes, and 3/4 cup water. Bring to a boil.
4. Simmer until thick.
5. Top with scallions.

Lime in the Coconut Chicken

3 cloves garlic, crushed
3 tablespoons chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 teaspoon cayenne
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice
1 teaspoon lime zest
4 pounds chicken

1. In blender, combine all ingredients except chicken. Puree.
2. Marinate chicken in coconut mixture for one hour.
3. Transfer chicken to rack placed on foil-lined baking sheet. Back at 450 degrees for 20 minutes. Flip and bake until cooked through, 10 minutes.

Pear and Apple Relish

2 apples
2 pears
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1. Wash, core, and chop apples and pears.
2. Combine all ingredients in pan. Bring to boil, cover, and cook 20 minutes.

This relish is delicious as a topping for crepes and pancakes.

Cheesecake Pancakes

3 oz. cream cheese
1 cup gluten free Bisquick
1 cup milk
2 tablespoons oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 egg
1 cup fresh sliced strawberries
whipped cream

1. Freeze cream cheese overnight.
2. Combine Bisquick, milk, oil, lemon zest, lemon juice, and egg.
3. Slice cream cheese into 1/4" pieces and add to pancake batter.
4. Cook using frying pan/griddle.
5. Top with fresh strawberries and whipped cream.

*I used GF Bisquick but you could use substitute your favorite pancake recipe and just add the lemon zest, lemon juice, and cream cheese.

Cheese and Green Chile Enchiladas

2 cups monterey jack cheese, shredded
2 cans (4 oz each) diced green chiles, drained
1 cup sour cream
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup cilantro leaves, chopped (plus more for garnish)
1 tsp ground cumin
2 chicken breasts, cooked and cubed
12 corn tortillas

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine half of the cheese, canned chiles, sour cream, yellow onion, garlic, chopped cilantro, and cumin.
3. Microwave tortillas for 2 minutes, flipping stack after 1 minute.
4. Scoop a spoonful of mixture into each tortilla and roll up. Arrange the enchiladas in a single layer in a casserole dish. Cover with any remaining mixture. Top with the remaining cheese.
5. Back until golden, about 15-20 minutes.
6. Garnish with cilantro leaves.

Ginger-Honey Pork

1 tsp fresh ginger
3 tbsp honey
1 tbsp fresh lemon juice
1 tbsp soy sauce
salt and pepper to taste
1 clove garlic
1 pork tenderloin

1. Mix ginger, honey, lemon juice, soy sauce, salt, pepper and garlic together.
2. Marinate pork in mixture for at least one hour in the fridge.
3. Bake at 350 degrees for 45 minutes or until pork reaches internal temperature of 145 degrees. You could also grill the pork or cook it in the slow cooker.

Pumpkin Roll

Cake:
1 cup sugar
1/2 cup brown rice flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

1. Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

2. Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

3. Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Recipe from Mel's Kitchen Cafe:

http://www.melskitchencafe.com/2009/10/perfect-pumpkin-roll.html

Chocolate Truffles

1 cups semisweet chocolate chips
1 cup milk chocolate chips
1 can sweetened condensed milk
1 tablespoon vanilla
finely chopped nuts, sweetened coconut flakes, cake decorating sprinkles, powdered sugar, cocoa powder, candy bits, etc for topping

1. In a heavy 2 quart pan, melt together chocolate chips and condensed milk. Stir in vanilla.
2. Refrigerate 2 or more hours in the pan until firm.
3. Place desired toppings in separate bowls. Shape chocolate into small balls about 1 inch in diameer and then roll in toppings. Store in the refrigerator until ready to serve.

Makes 35 truffles

Curried Coconut Chicken

3 T butter, melted
1 cup flaked coconut
2 t curry powder
4 boneless skinless chicken breast halves
1/4 t salt
1 cup apricot preserves, warmed

1. Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter then coat with coconut mixture
2. Place in a greased 9x13 baking dish. Sprinkle with salt. Bake uncovered at 350 degrees for 30-35 minutes or until chicken is cooked through. Serve with preserves.

Basil Pressed Potatoes

2 lbs baby red potatoes
3/4 cup EVOO
salt and pepper
1/2 cup fresh basil
1 clove garlic

1. Boil potatoes until fork tender. Drain.
2. Toss with 1/4 cup EVOO, salt, and pepper.
3. Press 1/4 inch thick with a drinking glass.
4. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes.
5. Puree basil, garlic, and 1/2 cup EVOO. Drizzle over potatoes.

Cinnamon Baked French Toast

1 loaf gluten free bread

8 whole eggs

2 cups milk

1/2 cup heavy whipping cream

3/4 cup sugar

2 tablespoons vanilla

1/2 cup gluten-free flour (any will be fine)

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1 stick cold butter, but into pieces

fresh fruit (optional)

1. Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

2. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

4. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

5. Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe from The Pioneer Woman:

http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/

White Chicken Chili

1 T Extra virgin Olive Oil

1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments:
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips

1. In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

2. Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

4. Ladle into bowls and top with sour cream. Serve with condiments.

Recipe from Our Best Bites: http://www.ourbestbites.com/2008/09/white-chicken-chili/

Graham Crackers

I've made good cheesecake with 'Nilla Wafer crumbs and snickerdoodle crumbs, but sometimes I really just want graham cracker crumbs. That's why I was really excited to find this recipe in the book "Gluten Free Baking" by Rebecca Reilly.

1 cup tapioca starch
1 cup brown rice flour
1/2 cup corn starch
1/2 cup packed brown sugar
1 3/4 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
3-4 tablespoons cold water
3 tablespoons honey
1 teaspoon gluten free vanilla

1. Mix together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
2. Using your fingertips, work the butter into the dry ingredients.
3. Stir in 3 tablespoons of water, the honey, and vanilla. If the dough is too dry, add in a little more water, 1 teaspoon at a time.
4. Gather the dough into a soft, manageable ball. Refrigerate for at least one hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line it with parchment paper.
6. Option 1 (for crumbs): roll out the dough to 1/4 inch thickness on cookie sheet. Option 2 (for 'smores etc): roll out dough to 1/4 inch thickness then cut into 2x3 inch pieces. For both options, prick all over lightly with a fork.
7. Cook 12-15 minutes or until golden brown. Let the cookies cool slightly before transferring to a cooling rack. Repeat with the remaining dough.

Macaroons

This recipe is from my amazing roommate Amber. It's super easy and delicious, unless you get distracted talking/entertaining and burn them like we usually do. Remember to set the time when you make them!

1 bag baking coconut (the blue bag)
1 bag chocolate chips (or approximately 2 cups - or more if you love chocolate)
1 dash salt
1 can sweetened condensed milk
1 egg white

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a bowl.
3. Line a cookie sheet with parchment paper.
4. Drop dough onto parchment paper by large spoonfuls.
5. Bake for approximately 10 minutes until the edges of the cookies are golden.

How to Make Gnocchi

2 pounds whole baking potatoes
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt

Making the Gnocchi:
1. Preheat the oven to 350 degrees.
2. Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
3. Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don't have a ricer, use a wooden spoon to push the potatoes through a mesh strainer or mash the potatoes by hand using a fork.
4. Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
5. Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1 inch diameter tube. Repeat.
6. Cut the tubes of dough into 1 inch long pieces. Repeat until all the dough is cut.
7. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic back or cook it.

Cooking the gnocchi:
1. Bring 5 quarts of salted water to a boild in a large pot. Gently add frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.

Serve with your favorite pasta sauce.

Chicken Gnocchi Soup

I've been dreaming about this soup for a long time. When I was in graduate school, my roommate Miriam and I made this imitation Olive Garden soup and it was absolutely delicious. When I went gluten free, I searched for gluten free gnocchi but I could never find it. I still can't, but I found a recipe for gluten free gnocchi and I knew I had to make it for this soup.

3-4 chicken breasts, boiled and cubed
2 c. half and half
2 c. chicken broth
1 stalk celery
1 clove garlic
1/2 cup carrot, grated
1 onion diced
1 c. spinach, chopped
1 t. thyme
salt and pepper to taste
16 ounces gnocchi
1 T cornstarch

1. Saute celery, onion, garlic, and carrot over medium heat.
2. Add chicken and chicken stock, half and half, salt and pepper, and thyme. Bring to a boil.
3. Add gnocchi. Simmer for 10 minutes.
4. Add spinach. Simmer for 1-2 minutes.