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.