Recipes4Me

Gluten free chex mix

2011-12-11T23:36:00.000-07:00

I originally posted this on September 26th, 2009. As I made this last night to send to my college daughter for finals week, I made a few adjustments to the original.

(This was the original photo.)

9 cups gf rice chex cereral
2 cups gf pretzels
1 cup peanuts or mixed nuts
1/3 cup olive oil or melted butter or margarine
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 TBS gf Tamari or gf soy sauce
3/4 tsp gf garlic powder
1/2 tsp gf onion powder
1 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)

Updated Ingredients:
4 1/2 cups rice chex cereral, 4 1/2 cups corn chex
2 cups gf pretzels (I used the twisted ones and broke them in halves and thirds)

1 cup peanuts or mixed nuts
3/4 cup broken gf multi grain crackers (I like Crunchmaster Multi-grain)
1/2 cup melted butter
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 1/2 TBS Gluten Free Soy Sauce
3/4 tsp gf garlic powder
3/4 tsp gf onion powder
1 1/2 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)
Preheat oven to 250°

Place olive oil, worcestershire sauce, tamari and seasonings in a bowl. Stir to blend. On a large baking sheet or roasting pan, mix cereal, pretzels and nuts. Pour sauce over and gently stir to coat all ingredients.

Place, uncovered in preheated oven at 250 degrees. Bake one hour, stirring every 15 minutes. Let cool and store in airtight container.

(This is the photo from tonight.)

GF Brownies with Peanut Butter Swirls

2011-12-06T12:38:00.000-07:00

For the brownies, I started with a delightful, flourless recipe I found on the Whole Food's Website.

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts (Since I was adding peanut butter, I didn't add nuts)

*1/2 cup honey peanut butter (I used Bee's Knees which is gf, but you can mix 1/2 TBS honey in regular or crunchy peanut butter)

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan.

Soften peanut butter in microwave for 20 seconds. Drop by spoonfuls onto brownie batter. Using a knife, swirl peanut butter.

Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

*A special note to those who are trying to make a gluten free treat, but aren't familiar with cooking gluten free. When using a jar of peanut butter, if it has been opened and a knife used to spread on wheat bread (this includes "white" bread also) the peanut butter is contaminated with wheat. It is not suitable for gluten free baking. Open a new jar to bake gluten free. Whomever you're baking for will appreciate it.

GF Peppermint Bark

2011-12-05T10:16:00.000-07:00

My nephew started a baking blog. I shared a couple of his recipes when he was here visiting. His first blog recipe is Polygonal Peppermint Bark. After hearing how wonderful it was, I embarked on my own journey to create a gluten free candy/dessert. I love mint, and thought a layer of dark chocolate would be delightful with the white chocolate. I have one daughter who does not like mint, so I tried not to make it too minty. If I was making this for myself, I'd add a bit more mint.

9 oz. Bakers Premium White Chocolate
1 Bag Ghiradelli Dark or Semi Sweet Chocolate
4 tsp. shortening, divided
2 tsp. peppermint extract
1/2-3/4 cup crushed candy canes

Line 9 x 13 inch pan with non stick foil or parchment paper. Place dark chocolate in glass dish and melt in microwave. I have a setting to melt chocolate and used that. Do not overheat. Stir frequently to avoid burning. Stir in 2 tsp. peppermint extract. Spread in pan. Place in refrigerator for 30 minutes to harden.

Melt white chocolate as you did the dark. You can add more peppermint if desired, but I left the white layer plain. Spread over dark chocolate. Sprinkle crushed candy canes over the top. Place in refrigerator to harden. Can be broken or cut into pieces for serving.

Smoked Salmon Tacos w/Chipotle Mayo

2011-12-04T12:58:00.000-07:00

I hate when I find unfinished posts such as this. I will look around and see if I wrote the recipe down somewhere. Otherwise, it might be lost forever. Sigh. (Written Oct. 15th, 2011)

My sister-in-law came to visit. She brought gluten-stuffed cookies for her mom and the most wonderful smoked salmon for the rest of us; complements of her husband and his culinary skills. I ate salmon plain-it was heavenly, salmon dip, and then decided to make tacos. I could have eaten these every day....oh wait, I did.

Gluten Free Meatballs

2011-11-09T23:11:00.000-07:00

1 lb. ground beef
1egg
1/4 cup quinoa, cooked
1 small onion, chopped
1/4 cup grated parmesan cheese
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. basil
(Can use 1 /2 tsp. Italian seasoning instead of oregano, parsley, basil)
fresh ground pepper

Cook quinoa in 1/2 cup of water. Mix beef, onion, egg, quinoa, and spices. Shape into small balls about 1 1/2 inches in diameter. Brown in pan over medium high heat. Add 1/4 cup water and cover. Turn heat to low and simmer 15 minutes or until no longer pink inside. Add additional water if necessary. Can skip this step if simmered in sauce instead.

Use in your favorite sauce. Can be flash frozen, then placed in a ziploc freezer bag. I made gluten free spaghetti & meatballs.

Kale Salad

2011-10-06T21:47:00.000-06:00

I have only eaten kale a few times. I found a bag of Kale with carrots cut in matchsticks and some red cabbage shreds. The color was a lovely dark green, so I decided I needed to try it. I even found a recipe on the back for dressing. I wish I could remember who packaged it. I tried googling it, but didn't find it. I tweaked the dressing recipe as per usual. My sister was here for dinner and had seconds (or thirds.) I ate it the next day for lunch, and it was better than the first day.

8 oz. bag dino kale
2 TBS toasted sesame seeds

Dressing:

1/4 cup rice wine vinegar (I like the garlic flavored)
1/4 cup olive oil
1 TBS sesame oil
1/2 TBS sugar
1 tsp. fresh grated ginger
1/2 tsp. salt
1/2 tsp fresh ground pepper

Mix dressing in container with lid. Shake to combine. Pour over salad and toss. Mix in sesame seeds. Refrigerate for 30 minutes or more before serving. Can be made a day ahead and kept in refrigerator.

GF Teriyaki Chicken Salad

2011-09-11T22:27:00.002-06:00

I finally came up with a decent gluten free substitute for my family's favorite main dish salad: Teryiaki Chicken Salad

Chicken Marinade:
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.

For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1TBS butter
oil

Salad:
1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown. Remove from heat and cool. Heat oil (or use a deep fryer) and drop half a package of noodles into it. Cook about one minute until noodles begin to brown and float. Remove from oil and drain on paper towels. Sprinkle with a bit of seasoned salt.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved. Add soy sauce. Cool. I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.

In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.

Olive Chicken & Pepperoncini

2011-09-07T22:20:00.000-06:00

4-6 Boneless Chicken Breasts and/or Chicken Thighs
1 14 oz. Can Crushed Tomatoes
1/2 cup pitted kalamata olives, sliced or quartered
1/2 of a 16 oz. jar of pepperoncini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
1/4-1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika
Feta Cheese (optional)
4 TBS wine
2 TBS lemon juice

This recipe can be cooked in the crockpot or in a skillet, whichever works best for you.
If chicken pieces are large or very thick, slice lenthwise or into 3 smaller pieces. Sprinkle chicken with salt, pepper, & paprika.

For pan cooking: Brown chicken in skillet with oil and garlic. Pour crushed tomatoes over chicken. Add in wine, lemon juice, and a half cup of water or chicken broth. Top with pepperoncini's and olives. Simmer covered 30-45 minutes. Check occassionally and add a bit of water if sauce becomes too thick. Serve over rice.

For crockpot: Place chicken in bottom of pot. Pour tomatoes, wine, and lemon juice over the chicken. Top with pepperoncini rings & olives. Bake on low 6 hours. Serve over rice.

Quinoa Salad

2011-09-01T08:44:00.000-06:00

1 cup quinoa
1/2 cup spinach, sliced thin
1/4 cup green onions
1/4 cup thinly sliced celery
1/4 cup dried cranberries
1 carrot, peeled, then use potato peeler for very thin slices
2 TBS pumpkin seeds (can use pine nuts, if desired)

Dressing:
1/4 cup olive oil
2 tsp. lemon juice
2 tsp. dijon mustard, can use honey mustard
1 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. pepper

Cook quinoa according to pkg. directions. Let cool. Mix dressing. Chop/slice vegetables and mix into quinoa. Stir in dressing. Fold in cranberries, topping with pumpkin seeds. Chill before serving, unless you are in a hurry.

Monday Menu

2011-06-16T14:26:00.003-06:00

Gosh it's been a long while! I've been out of town, so this is my menu coming back to cooking:

Sunday: Carnitas, Guacamole, Salsa, Chips, Refried Beans, Lettuce & Tomato
Monday: Grilled Lemon Pepper Chicken, Waffle Fries, Jalapeno Poppers, Spinach Salad
Tuesday: Mandarin Chicken, Rice, Fresh Fruit (Had a baseball game to attend, was in a hurry)
Wednesday: BBQ Beef Sandwiches (GF hamburger buns), Potato Salad, Strawberries & Blueberries
Thursday: London Broil, Baked Sweet Potatoes, Asian Salad, Green Beans
Friday: Rotisserie Style Chicken, Asparagus & Mushrooms, Wedge Potatoes

Hamburger Buns-Gluten Free!

2011-05-27T21:44:00.001-06:00

My family has been craving good ol' fashioned burgers WITH a bun. Most often, the gluten free, store bought buns end up in the trash. The burgers eaten in salad form. I was forever searching for gluten free bun recipes, but none were too appealing. The nicest lookings ones were made with a special pan. After deciding against the very expensive, restaurant pans, I bought a muffin top pan that is the perfect size for making hamburger buns.

Mix together:
3/4 cup warm water (105-110 degrees)
2 TBS sugar
1 packet of yeast

Let yeast proof a few minutes while getting the rest together. Spray burger bun pan or muffin top pan with non-stick spray/olive oil. Preheat oven to 200 degrees, then shut the oven off.
In a large bowl or container with a lid, mix dry ingredients together:
2 cups millet flour
1 cup quinoa flour
1 cup tapioca flour
1 cup corn starch
1 cup potato starch
3 TBS powdered milk
1 1/2 TBS. xanthan gum
1 TBS plain gelatin
1 1/2 tsp. salt

Shake or stir to thoroughly mix all ingredients. Store in an airtight container.

Lightly beat these into the yeast mixture:
2 eggs (room temperature, if you forget, set in warm water for a couple of minutes)
1/4 cup vegetable oil

Pour wet ingredients into the dry and beat with mixer for a couple of minutes, until well mixed.

Mix 2 cups of the flour mixture into the wet ingredients with an electric mixer until smooth-about 3 minutes.

Spoon dough into prepared pans, making 6-10 buns, depending on how thick you want them. With oiled hands, smooth and flatten the tops of the rolls. Spray a piece of plastic wrap with non stick spray and cover the buns. Let rise in warm oven for 30-40 minutes, until about double in size. Do not let over rise or they will fall.

Preheat oven to 375°. Bake 15-20 minutes until lightly brown on top. Cool on wire racks.

Spicy BBQ Chicken with/Baked Vegetables

2011-05-18T16:02:00.001-06:00

Korean BBQ Chicken

Roasted Vegetables

A Lovely Lunch

2011-05-09T02:07:00.000-06:00

I love this time of year when fresh herbs are growing outside. The aroma of basil beckons, causing me to pluck a few leaves. I rack my brain wondering how I can incorporate them into lunch. I see the gluten free Udi's Bagels sitting on the counter along with a bunch or grape tomatoes. Of course! A bagel pizza of sorts.

Not wanting to overpower the delicate basil flavor with a tomato sauce, I decide on a bit of olive oil instead.

1 gluten free bagel
1 TBS olive oil, flavored is nice
5-6 grape tomatoes
Fresh grated parmesan cheese
Mozzarella cheese
Fresh basil leaves
1-2 garlic cloves

Pour olive oil in small glass container. If using plain olive oil, mince 1 garlic clove and add to oil for extra flavor. Brush each side of bagel with oil, sprinkle liberally with cheeses-can also add feta for variety. Add sliced tomatoes and basil leaves. Top with very thin slices of garlic, more cheese and a drizzle more of olive oil, if desired. Broil in oven a few minutes, or until cheese is melted.

Mango Cucumber Salsa

2011-05-06T20:57:00.000-06:00

1 mango, cut into small chunks
1/4 cup onion, chopped
1/2 red bell pepper, chopped (I used orange)
1 TBS jicama, diced
1 TBS fresh cilantro
1 jalapeno, diced (remove seeds and membranes if you don't want it hot)
1/2 lime, juiced
3/4 cup cucumber, chopped
1/8-1/4 tsp. salt

Chop and mix all ingredients. I served this with carnitas and it was well liked by everyone.

Cinco de Mayo

2011-05-06T00:13:00.001-06:00

I wasn't sure what to serve for Cinco de Mayo today. I decided on Carnitas-basically pork served in soft corn tortillas. What is Cinco de Mayo without Margaritas? It was a gorgeous evening to sit outside and sip the drink of choice, so I opted on Basic Black Beans, avocado slices, watermelon & chips & salsa. It came together fairly quick and then I was able to enjoy the evening with the family.

I was in the mood for something a little lighter & fresher tasting, so along with a spicy salsa, I mixed up a mango salsa with cucumber. It had a nice crisp, clean taste. I'll post the recipe tomorrow.

Korean Daikon Radish

2011-04-15T15:34:00.000-06:00

1 1/2 lbs. daikon radish
1 TBS thin matchsticks of peeled ginger
1/4 cup rice wine vinegar
3 TBS sugar
1 TBS kosher salt
1/4 tsp. turmeric

Peel radish and slice in quarter inch pieces. If radishes are large, slice in half lengthwise before cutting half circles. Place in a colander. Sprinkle with salt and mix well so salt coats each piece. Place colander over another bowl, as vegetables will sweat. Let sit for an hour, stirring occasionally to release moisture and making sure salt is evenly distributed.

Mix vinegar, sugar and turmeric. Drain radishes and dry a bit with paper towels. Place into glass jar with ginger, and pour marinade over. Store in refrigerator overnight, shaking and mixing occasionally. Since the salt acts as a preservative, should keep in refrigerator up to two weeks if needed.

Simple Asian Salad

2011-04-10T17:02:00.001-06:00

1/2 head of Napa or Chinese Cabbage
2 green onions, thin sliced
1 tsp toasted sesame seeds

Dressing:
1 TBS sesame oil
1TBS seasoned rice wine vinegar
1 TBS sugar
1TBS Tamari or GF soy sauce
2 minced garlic cloves
1/2 tsp. minced or grated fresh ginger
1-3 tsp. red chili garlic sauce (use more or less depending on how spicy you like it)

Mix dressing ingredients. Chop or slice cabbage & green onions finely. Add dressing. Top with toasted sesame seeds. This will hold well in the fridge for a day or two.

(This recipe was inspired from Mary's Fresh Kimchi Salad recipe. Her book isn't gluten free, but it is about feeding her family on a tight budget.)

A Few More Korean Dishes

2011-04-05T20:13:00.005-06:00

This is a typical Korean meal. Would you look at all of those dishes?

I couldn't tell you what each of these are.

There was certainly Kimchi, fish, 2 kinds of soup, noodles, salad,

and lots of vegetable/root dishes.

I tried everything but the fish.

No Food

2011-04-05T08:20:00.002-06:00

Ten days to get a new refrigerator? It is better than the month quoted by another store, but still...It may take me a bit to start posting recipes again. Sigh.

Seoul Food

2011-03-22T04:44:00.005-06:00

While traveling, I've been snapping photos of nearly every meal. The following are Korean dishes in Seoul.

I'll have Christopher give me the names of them add will add them later.

These dishes were all from our last meal in Seoul.

Yes, this one is spicy!

Korean Food

2011-03-16T03:28:00.004-06:00

I am in Korean Heaven.

I am enjoying delicacies at every meal

I can't wait to try my hand at Korean cooking.

Well, maybe not kimchi. But it is delicious!

Meal In Pictures

2011-03-10T16:44:00.005-07:00

I hate it when I make perfectly good dishes, take the time to snap a photograph, but don't write anything down. I think, oh this looks good. What is it?

I end up with this:

Or this:

But I can't recall what I did or the secret ingredients.

I need to keep a pen and paper handy while I'm cooking. If I write everything down, and don't throw the paper away, I might be able to share these recipes.

Mexican Lasagne-GF

2011-02-21T08:23:00.005-07:00

The Original Burrito Pie was not gluten free, and it made a lot! I tried to scale back a bit since most of my kids are not home. This still serves 8-10 easily, but I fit it in a smaller dish. Here is the updated recipe:

1-1.5 lbs. ground beef or turkey
1 small onion, chopped
2 cloves garlic, minced
2 cans refried beans
2 4 oz. cans green chilies
1 cup salsa-mild or hotter, depends on your preference
1 (2 ounce) can black olives, sliced*
6-12 corn tortillas
2-3 cups shredded cheddar, jack or colby/jack cheese
Salt
Pepper
(I might have added a tsp. of taco seasoning to the ground beef.)

Brown ground meat. Sprinkle with salt and pepper if desired. Add onions and garlic. Stir-fry until onion is soft. If using beef, drain off any oil. Add refried beans & salsa. Mix thoroughly and heat through. You can add chopped green chilies too. If you prefer more green chili flavor, use whole chilies, slicing them into strips.

Spray casserole dish with non-stick spray. Add a thin layer of meat/beans to bottom of dish. Add a layer of green chilies, if you didn't mix them in with the meat. Cut or tear tortillas to layer over meat/beans. Add a layer of cheese and repeat for another layer or two. Top with remaining cheese and olives.

Bake for 20-30 minutes at 350 degrees. Serve with additional salsa, sour cream, or avocado slices.

*optional

French Bread Gluten Free

2011-02-08T19:41:00.004-07:00

Finally, a decent gluten free, french bread!

2 TBS Yeast
1 1/2 cups warm water
1 TBS sugar
2 cups white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp. Xanthan Gum
1/4 cup powdered milk
1 3/4 tsp. salt
3 TBS oil
3 egg whites
1 tsp. apple cider vinegar

Dissolve sugar in warm water, then stir in yeast. Set aside to foam for 5 minutes.

Coat 2 French loaf shaped pans with cooking spray.

Combine flours, xanthan gum, milk, & salt. Blend on low speed of mixer. Add yeast mix to flour. Still on low speed - blend in oil, egg whites and vinegar. Beat on high speed for 2 minutes. Dough will be somewhat soft.

Spoon into prepared baking pans, shaping the dough into two French loaf shapes on a baking sheet or in French bread pans. Brush with milk or beaten eggs, if desired, for glossier crust.

(Did I mention how wonderful it is to use french bread pans? A necessity for gluten free french bread.)

Bake in preheated oven and for 30 minutes, or until bread is nicely browned.

Remove bread from pans and cool on wire rack.

This recipe is courtesy of Bob's Red Mill GF Flour.

Chocolate Mint Cookies

2011-02-04T13:16:00.005-07:00

I was in the mood to experiment with cookies last night. So far, my favorite gluten free cookies are these Peanut Butter Cookies.

I found this recipe for thin mint cookies that are gluten free. I would have followed the recipe exactly (as I'm known to do only occasionally) but I didn't have all of the ingredients. So this is what I came up with:

2 1/4 cups GF Oat Flour
1/4 cup Cornstarch
6 TBS Unsweetened Cocoa Powder
1/2 cup Coconut Oil (Contrary to the name, this is solid at room temperature)
1 cup Sugar
1/3 cups Milk*
1/2 tsp Vanilla Extract
3/4 tsp Peppermint Extract

Chocolate Topping:
2 cups GF Chocolate Chips (Ghirardelli Semi-sweet were perfect)
1/2 cup Butter or Coconut Oil
1/8 tsp Peppermint Extract

Place coconut oil in a large bowl. I microwaved mine for 15 seconds to soften. Cream oil and sugar together. In a separate bowl blend flour, cornstarch, & cocoa. Add in flour until mixed well. Split dough in half. Shape each into logs about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate at least 2 hours.

Slice each log into 1/4 inch circles. Line baking sheet with non-stick foil. If you don't have non-stick, use parchment paper. Bake for 13-15 minutes at 375 degrees. Cool completely on a wire rack.

Melt chocolate, butter/oil, and mint extract carefully in the microwave or double boiler. Dip each cookie into the chocolate. Use a fork to remove. Place on non-stick foil to harden. (I used the same foil I lined the baking pan.) Can be placed in freezer or refrigerator to harden more quickly.

*For gluten free, casein free omit milk and use coconut milk. Instead of butter, use coconut oil.

Apricot Chicken Stir-Fry

2011-02-02T07:57:00.002-07:00

1 1/2 lbs boneless chicken
1 1/2 red bell peppers
1 cup sliced mushrooms (optional)
1 /2 cup onion, cut in slivers
1/2 cup dried apricots, cut in half
6-8 oz. fresh snow peas
3/4 cup peach or apricot nectar
1/3 cup gf tamari sauce
1/4 cup rice wine vinegar
1 1/2 TBS cornstarch
1/4 tsp. red pepper or red pepper flakes
2 TBS butter or oil
Brown Rice Couscous (Regular couscous is NOT gluten free-can use white or brown rice)

Cut up red pepper, mushrooms, & onions. Slice chicken. Mix tamari, vinegar, apricot nectar, & cornstarch. This much can be done ahead so when you are ready to prepare it goes together quickly.

Prepare brown rice couscous or rice according to package directions.

In skillet stir-fry veggies in butter for 2-3 minutes, until crisp tender. Remove from pan. If necessary, add a bit of oil and stir-fry chicken until no longer pink. Remove chicken or push to one side of pan. Add sauce, stirring until thickened. Mix in apricots, vegetables, and chicken together. Add snow peas, mixing until heated through. Serve over rice couscous.

GF Banana Bread

2011-01-30T19:58:00.003-07:00

1/2 cup butter
1 cup raw turbinado sugar (if bananas aren't real ripe, use up to 1 1/2 cups sugar, white sugar can be used)
2 eggs, lightly beaten
1 1/2 tsp. vanilla
2 1/2 cups gluten free flour (I used a flour combination of white, brown rice, sorghum, tapicoa flours and xanthan gum)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1/2 cup pecans
1 1/2 cups mashed bananas

In a bowl or large measuring cup, mix flours, baking soda, and salt. In a separate bowl, cream butter & sugar together. Mix in eggs and vanilla. Alternate adding flour mixture and buttermilk. Add mashed bananas, then fold in pecans. Spread into greased pan(s). Bake in a preheated oven at 350 degrees for 45 minutes-1 hour.

Spicy Chili

2011-01-27T00:25:00.003-07:00

2 1/2 lbs stew meat, cut in 1/2 inch cubes
2 TBS oil
1 can tomatoes w/ green chilies
2 cans pinto beans
1 onion, chopped
1 jalapeño pepper, minced
3 cloves garlic, minced
2 TBS lime juice
1 1/2 tsp. ground cumin

1 tsp. ground coriander
1 1/2 tsp. ground chipotle chile powder (can use more if you like it hot!)
1-1/2 tsp. dried oregano
1 1/2 tsp. salt
1/4 cup coarsely chopped fresh cilantro

Heat oil in skillet. Brown meat and transfer to plate. Place the onion, jalapeño, and garlic in pan and cook until softened. Put meat back to pan. Add cumin, oregano, chili powder, coriander, salt, lime juice, and tomatoes. Cook on low for 1 1/2-2 hours, until meat is tender. (Or in crockpot for 4 hours on high or 6-8 hours low.) Add beans and cook another 30 minutes.

Garnish with chopped avocado, cilantro, and fresh chopped onion, if desired.

Neon Green Coleslaw

2011-01-06T10:31:00.000-07:00

I couldn't sleep the other night. I happened upon a cooking show. I don't normally watch cooking shows. I know, one would think because I enjoy cooking that I'd like to watch the experts at work. I don't.

Guests were asked what their last meal would be if they could eat anything, anywhere they'd like. One of them said, "a BBQ Sandwich from ___." (I promptly forgot the name.) It was a small diner, somewhere in Memphis, Tennessee that served BBQ sandwiches with coleslaw plopped atop and oozing out the sides of an enormous bun. Neon green coleslaw.

I had never heard of such a thing. I searched online for and sure enough, it was called mustard coleslaw. Not being a big coleslaw fan, but loving pulled pork BBQ, I thought I'd give it a try.

I made a big batch of Carnitas. They were delicious, but my goal was to have enough leftover to make BBQ Pork the following day. I wanted to concentrate my efforts on making the neon green coleslaw. And here it is:

I chose my ingredients based on what would work best to achieve the neon color. Having never tasted this before, this seemed the best way to come close to the original version of this dish. Maybe one day, I'll serve this to someone who has actually eaten in the South and see how it compares. In the meantime, it was delicious served next to a stack of BBQ.

GF Cinnamon Pull Apart Bread

2011-01-04T13:46:00.002-07:00

I'll experiment more with this type of bread. It was a big hit and gone the first day.

1 pkg. bread mix (I used Pamela's Wheat Free Bread Mix)
1/4 cup butter, melted
1/2 cup sugar
1 1/2 tsp. cinnamon
1/4 cup chopped pecans (optional)

Blend sugar and cinnamon together. Prepare bread mix for baking in oven. Spray a bundt pan with oil. Drizzle a couple of TBS of butter in pan. Sprinkle 3-4 TBS of sugar/cinnamon and 1/3 of nuts. Plop spoonfuls of dough to cover the bottom of pan. Brush or drizzle more butter and another layer of sugar mix & nuts. Spoon the rest of the dough in balls in another layer and finish with the remaining butter, cinnamon/sugar, and nuts.

Cover with plastic wrap and let rise for 40 minutes or so. I place it in the oven to rise. I don't preheat, just turn the oven on. Bake at 375 degrees for 30-40 minutes. Invert on plate, let cool slightly, and serve warm.

This time I made a glaze for the top:
1 1/2 TBS butter, melted
3/4 cups powdered sugar
1/4 tsp. vanilla
1 TBS milk

Mix butter, powdered sugar, and vanilla. Drizzle milk in until desired consistency.

More Brazilian Bread

2011-01-02T01:49:00.001-07:00

2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1/2-3/4 cup monterey jack cheese
1/4 cup parmesan cheese
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. dried oregano

Set egg and milk out first to bring to room temperature. Place all ingredients in food processor and blend briefly until batter is mixed well. Pour into greased mini muffin pan. Bake in preheated oven at 400 degrees for 15-20 minutes.

For a little mexican flavor I used this instead:
2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1/2 cup pepper jack cheese
1 jalapeno pepper, minced

Prepare the same.

Thai Chicken w/Peanut Butter Sauce

2010-12-31T20:04:00.000-07:00

2 lbs. boneless chicken, bite-size sliced
1/2 cup GF Tamari
3 TBS Agave (Can use honey)
3 TBS Peanut Butter
1 whole lime, juiced
3-4 garlic cloves, minced (divided)
1 1/2 tsp. Red Chili Sauce
1 tsp. Curry Powder
1 can sliced water chestnuts
4-6 diagonally sliced green onions
8 oz. sliced mushrooms
1 red pepper, julienned
3 TBS butter or olive oil

Mix together marinade: Tamari, Agave (or honey) lime juice, 2 cloves of garlic, curry, and chili sauce. Slice chicken up and mix with marinade. Place in refrigerator for a couple of hours.

Heat butter in large skillet. Saute mushrooms, red pepper, 1-2 garlic cloves, and water chestnuts for 1-2 minutes. Remove from pan and set aside. Add chicken and marinade, cooking for about 10 minutes. Add veggies back to pan. Cover and let simmer for a couple more minutes. Top with toasted sesame seeds and or fresh chopped cilantro. Serve over rice. You can add some pea pods or other veggies, if desired. We are in the midst of a snow storm, and this is what I had on hand.

(The photo didn't come out on this one.)

Cranberry Salsa

2010-12-30T20:08:00.004-07:00

This is tasty, and very pretty to serve for your Christmas/New Years celebrations.
1 12 oz. bag of cranberries (frozen)
4 green onions, sliced
1/2 cup fresh cilantro, chopped
1/2 cup sugar (can add more, if desired)
2 limes, juiced
1-2 minced jalapenos (remove seeds & membranes for less heat)
2 garlic cloves, minced

Mix all ingredients together in food processor. Serve with chips or Chalupas.

Beef Taquitos

2010-12-30T09:05:00.002-07:00

3 cups leftover roast beef, shredded (or cooked stew meat, shredded)
1 jalapeno pepper, finely diced
1 lime
1 can chipotle peppers (I only use 1-2 TBS and save the rest for another dish.)
1 tsp. chili powder
1 tsp. garlic powder
1/4 tsp. cumin
2-3 TBS water
1 8oz. pkg monterey jack cheese, grated
corn tortillas

In a large bowl, finely grate (zest) lime peel. Slice in half and add about 1 TBS of juice. Add 1-2 TBS of diced chipotle peppers with any juice, jalapeno, and seasonings. Stir in water to thin so it is easier to mix into the meat. Combine with meat and cheese. This is enough filling for 10-20 tacquitos, depending on how thick you want to roll them. I was in a hurry and made mine rather thick. Most tacquitos are much smaller in diameter.

Heat oven to 450 degrees. Wrap tortillas in a damp towel and warm in microwave. (If tortillas are too dry, they can be brushed or sprayed with a bit of oil.) Place a couple TBS of filling on each tortilla and roll up. Place on a baking sheet, seem side down. Before baking, lightly spray or brush with oil if you didn't use any before.

Bake 20 minutes or until golden brown. Serve with sour cream, guacamole, and/or salsa. For an appetizer, cut them in half and use less filling so they roll up tightly.

Fancy Garlic Bread

2010-12-19T00:12:00.000-07:00

I started out to make a gluten free, pull-apart garlic bread. I ran out of time, so this is what I came up with.
1 bag Bob's Red Mill Bread Mix
1/4 cup butter
1-2 cloves garlic, minced
1/2 tsp. parsley
1/4 tsp. oregano

Melt butter into a glass dish. Add garlic and seasonings. Prepare bread mix according to instructions. Spray a bundt pan with non stick spray. Pour butter mixture into pan. Scoop bread dough on top of butter, smoothing with spatula. Cover with plastic wrap and let rise 30-40 minutes. Place in oven and bake at 375 degrees for 30-40 minutes.

Turkey Bacon Salad

2010-12-12T19:48:00.001-07:00

1-2 cups chopped turkey (smoked or leftover works fine)

1/2 lb. thick bacon

1/4 cup onion, sliced

1 avocado, chopped
1 tomato, chopped
Bowl of iceberg lettuce, or combination of greens

Dressing Ingredients:
1/2 cup mayonniase
1/2 cup sour cream
1/2 cup crumbled feta cheese
1 TBS red wine vinegar
1 TBS fresh chopped parsley
1 minced garlic clove
1/4 tsp. dried oregano
a bit of milk, to thin if necessary

Mix Dressing ingredients and refrigerate. (For creamier dressing, blend in food processor.) Tastes best after a few hours or overnight.

Slice bacon and fry until crisp. Toss salad with dressing & turkey. Gently fold in remaining ingredients, topping with additional feta if desired.

Carrots & Spinach

2010-12-11T21:40:00.004-07:00

I found this recipe on Flip Cookbook, a blog I recently ran across. I was craving spinach and needed a side dish. I saw this recipe with collard greens and thought I could substitute spinach. With a few carrots and onion, it was a nice side dish. I might experiment with the seasonings a bit next time, but this hit the spot.

1 9 0z. bag spinach
1 cup sliced carrots
1 onion, sliced or chopped
2 TBS peanut butter
1 tsp. cumin
1 tsp. coriander
1/2 cup hot water
1 TBS olive oil

Blend peanut butter into hot water. Saute onions & carrots in oil for a couple of minutes. Add cumin, coriander and continue cooking for another couple of minutes. Add the spinach into pan until wilted. Pour peanut butter over and cook a few minutes until carrots are tender. Add salt and pepper to taste.

Fettuccini Carbonara-Gluten Free

2010-12-06T11:09:00.006-07:00

1 lb. bacon, sliced
1 boneless chicken breast, thin sliced
1 onion, slivered
8 oz. sliced mushrooms
2 cloves garlic, minced
1 cup sour cream
4 oz. cream cheese
1 12-16 oz. pkg gluten free pasta, cooked
salt & pepper
fresh chopped parsley
parmesan cheese

Heat oil in skillet over medium high heat. Add bacon, onion, and garlic, cooking until bacon is evenly browned. Remove to paper towels and drain all but 1-2 TBS bacon grease from pan.

Add chicken to pan. Cook over medium high heat until lightly browned. Add mushrooms to pan. Stir-fry until a minute or two, until tender. Remove from pan or push to one side.

Turn heat to low, add cream cheese & sour cream. When mixed thoroughly and creamy, add bacon, chicken/mushrooms, & cooked pasta. Serve topped with parmesan cheese & parsley.

Salad With Honey Mustard Dressing

2010-12-03T19:33:00.000-07:00

Combination of romaine lettuce & spinach
1/4 cup sliced sweet onion
handful of pecans or walnuts
handful of feta cheese
handful of pomegranate seeds

Dressing:
1/4 cup mayonnaise
1-2 TBS olive oil
1 1/2 TBS honey
1 TBS mustard (yellow, brown, or whatever your preference)
1 1/2 tsp. lemon juice
dash of garlic powder

Warm honey slightly to make it easier to mix. Whisk mustard, lemon juice, & garlic powder with honey. When creamy, add olive oil a little at a time until desired consistency. Serve over salad.

GF Chicken Divan

2010-12-01T21:43:00.001-07:00

1 1/4 lbs. boneless chicken, cut into strips
2 TBS oil
Salt & Pepper
Fresh or Frozen broccoli (Can use Asparagus )
1 batch Cream Soup Substitute
1/2 cup mayonnaise
1/4-1/2 cup milk, to thin sauce
1 TBS lemon juice
1 tsp. curry powder
1 cup sharp cheddar cheese
4-6 slices gluten free bread
1 TBS butter

In frying pan, heat oil. Add chicken, salt & pepper. Stir fry until no longer pink and turning light golden brown. Spray baking dish with non-stick spray. Add cooked broccoli to pan. Place chicken atop asparagus. After removing chicken from the pan, add soup, mayo, lemon juice, milk, & curry, scraping pan bits and adding additional milk. Pour over chicken. Sprinkle with cheese. Remove crusts from bread. Spread butter or margarine on bread. Cut into quarters. Place atop casserole.

Bake at 375 degrees for 30 minutes or until bread is lightly toasted and cheese is melted.

Gluten Free Cream of Mushroom

2010-11-30T09:43:00.001-07:00

This is a substitute for canned cream of mushroom soup in recipes.

1 cup milk
1 cup coarse chopped mushrooms
2 TBS butter
2 TBS cornstarch
1 cube gf chicken bouillon
1 tsp. parsley (dried, or 1 TBS fresh)
1/2 tsp. salt (can use less)
1/8 tsp. ground pepper

Stir cornstarch into milk to dissolve. In sauce pan, melt butter over medium high heat and add mushrooms. Saute a couple of minutes until mushrooms soften. Stir milk, then add to mushrooms with the rest of the ingredients. Whisk or stir while heating, until mixture thickens. Remove from heat. Use in recipes calling for a can of cream of mushroom soup. Can add bits of chicken/vegetables with or without mushrooms to substitute for other soups. Can also be used plain, eliminating mushrooms.

Turkey Taquitos

2010-11-29T10:49:00.007-07:00

Looking for a way to use up the leftover turkey? Try turkey taquitos.

2 cups leftover turkey (This works well with shredded chicken also)
4 oz. cream cheese
4-6 oz. fresh grated monterey jack cheese or pepper jack (about 1 cup, if using pre-shredded)
10-20 corn tortillas
1/4 cup salsa
2 TBS green Tabasco
3-4 chopped green onions
2 TBS fresh cilantro, chopped
1 TBS lime juice
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
olive oil or spray

Soften cream cheese in microwave. Add salsa, Tabasco, and seasonings. Mix together, then add chicken and cheese. Warm tortillas in a damp towel. Place about 2 TBS filling on each tortilla, and roll tightly. Place seem side down on a pan sprayed or brushed with oil. If tortillas are dry or cracking, you can brush/spray with oil before heating to make them easier to work with.

Bake at 450 for 20 minutes, or until golden brown.

I was in a hurry so filled mine fuller than is proper for a taquito. To use as an appetizer, use less filling so they are about 3/4 inch in diameter and cut in half. Serve with guacamole, sour cream, and/or salsa.

GF Monday Menu

2010-11-29T09:03:00.001-07:00

Sunday: Turkey Tacquitos, Beef Tacquitos, Guacamole, Sour Cream, Salsa, Salad
Monday: Chicken Divan, Salad,
Tuesday: Pot Roast w/mushrooms & red wine, Mashed Potatoes, Pomogranate Salad, Corn
Wednesday: Mandarin Chicken, Rice, Fruit
Thursday: Bean Soup, GF Bread, Veggies & Dip
Friday: Trying out a new version of an old recipe...more to come

Ice Cream Pie

2010-11-26T13:37:00.004-07:00

This pie recipe comes from PW's Place. It is topped with caramel. I am not a caramel fan, so I found it necessary to add chocolate. Nobody noticed that it was gluten free.

Crust:
2 large Egg Whites
¼ tsp Salt
¼ cup Sugar
1 cup Pecans, Finely Chopped

Filling:
1/2 gallon Ice Cream (Vanilla or 1/4 vanilla, 1/4 coffee or other flavor )

Caramel Topping:
4 TBS Butter
1 cup Brown Sugar, Packed
½ cup Cream or Half and Half
Dash of Salt
1 TBS Vanilla

Chocolate Drizzle:
1/2 cup gf Chocolate Chips
1 scant TBS Coconut Oil or Butter

To make the crust:

Beat egg whites until stiff. Add sugar and salt and beat until well blended. Fold in nuts. Spread mixture in a pie tin, (not glass) covering the bottom and sides well. Bake for 15 to 20 minutes, at 350 degrees. Remove from oven when crust is light golden brown. Watch closely the last few minutes, as it browns quickly. Allow crust to cook completely.

Let ice cream soften a bit before spreading into pie crust. If using 2 flavors, layer coffee ice cream first, then vanilla on top.

To make the caramel sauce:

Mix butter, brown sugar, cream, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes. Add vanilla and cook another minute to thicken. Let cool.

When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread in crust. Top with a layer of caramel sauce.

Gently melt chocolate chips and butter on low in sauce pan or in microwave. Drizzle over the caramel. Place pie in freezer until ready to eat.

Pumpkin Pie Fail

2010-11-23T04:30:00.000-07:00

I decided to practice my gluten free pumpkin pies before Thanksgiving. I wanted to do one crustless and one with crust. Last year I made one gfcf, thanks to coconut milk. I couldn't remember what I did for the crust. I found some lovely, albeit expensive, gluten free crusts. I grabbed a can of Libby's Pumpkin and set to work. I followed the recipe on the back label-as I did back in my gluten days.

As I measured the sugar, it didn't seem quite right. I peered at the label more closely. One quarter of a cup. I poured half the contents into the prepared shell, and the other half into a prepared pie tin. They smelled wonderful while baking.

Elisabeth sent me a text message. She was having a lousy evening at work. I asked her if pumpkin pie would make it any better. She answered, "absolutely!" I felt like such a good mom.

She sampled this first slice.

"Hmmm...it isn't very sweet." Oh no. My suspicions were right. I knew one quarter of a cup didn't sound right. I retrieved the can from the trash.

"Elisabeth, how much sugar does this recipe say to use?"

"Three-fourths of a cup."

Sigh. It's obvious. I need reading glasses.

Click here for another pumpkin pie story.

Monday Menu

2010-11-21T16:57:00.000-07:00

It's been awhile since I've posted my Monday Menu. (That means I haven't been very organized.)

Sunday: Chicken Bacon Yum, Spaghetti Squash, Fruit Salad
Monday: Steak, Twice Baked Potatoes, Refried Beans, Salad
Tuesday: Cowboy Stew with Fritos, Veggies & Dip
Wednesday: Baked Ziti, Salad, GF Flat Bread
Thursday: Thanksgiving-will post more later
Friday: Leftovers
Saturday: Mexican something...

Food Inspiration

2010-11-18T10:50:00.006-07:00

This week Beth's You Capture, photography assignment is "What Inspires You?" Since I spend a good amount of time cooking, thinking about food, planning meals, checking ingredients, etc. I decided that Food inspires me. God has given us a bountiful selection, why shouldn't it inspire me?

These were two meals from this past week.

Gluten Free Orange Chicken

A personal pizza on a gluten free bagel, using the last of my garden fresh basil.

Rotisserie Style Chicken

2010-11-16T15:42:00.006-07:00

I used to love picking up a rotisserie chicken at the end of a shopping day. It was hot, tasty, and ready-to-eat. Unfortunately, I haven't found one that is gluten free. I picked up this recipe several years ago and can't remember where I found it. The original recipe used 2 whole chickens, but you can use parts just as easily.

1 TBS salt
2 tsp. paprika
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 onions, quartered (if using whole chickens, otherwise not necessary)
2 whole chickens or bone-in breasts, thighs, legs, or whatever you like

Mix together seasonings. Rinse chicken and pat dry with paper towels. Rub chicken with seasoning mixture. For best flavor, place in refrigerator overnight or for a few hours. For whole chickens, place onion inside cavity.

Bake chickens in a roasting pan, or baking sheet at 250 degrees for 5 hours. Can be cooked in crockpot, but it doesn't brown as nicely.

For the chicken pieces, I drizzle with a bit of oil or butter to keep them from drying out. Bake at 425 degrees for 15 minutes, then turn oven to 325 degrees for an hour or until pieces are tender and juices run clear.

Chili Rellenos Casserole w/Chicken

2010-11-11T21:18:00.000-07:00

I was in the mood for chili rellenos, but not in the mood to cook them. I just wanted something easy, without a mess. This fit the bill.

6 eggs
1 can evaporated milk
1 can chicken
can green chilies, sliced (I used 3/4 of a 27 oz. can, use can use as few or as many as to your liking.)
1 bunch of green onions, chopped
2 cups grated Monterey Jack Cheese
3/4 tsp. salt
fresh ground pepper

Beat eggs and milk together. Grease casserole dish or spray with non stick spray. Layer chicken, chili strips, cheese and onions. Pour egg/milk mixture over. Top with additional green onions.

Bake at 350 degreees until knife inserted comes out clean (45 to 60 minutes.)
Serve with fresh salsa, sour cream, and avocado slices if desired. Or top it off with Green Chili. (Guess I need to post the gluten free Green Chili recipe.)

Mexican Side Salad

2010-11-10T12:21:00.000-07:00

Any combination of lettuces (but you gotta have an abundance of iceberg)
and throw in avocado slices,
onions (if desired)
tomatoes
and anything else that makes a good salad
corn tortillas cut in half, then in 1/2 inch pieces so you can fry up
these corn tortilla strips:

Mix equal parts of ranch dressing (gluten free, of course) with your favorite salsa and pour over salad. Top with:
grated cheese
and your freshly cooked tortilla strips. Mmmm...Enjoy!

Spaghetti Squash w/Roasted Red Pepper

2010-11-05T09:10:00.004-06:00

1 1/2 lbs. Boneless Chicken
1 Jar Roasted Red Peppers (or you can roast your own)
1 Medium Spaghetti Squash
8 oz. Cream Cheese
1-2 Garlic Clove, minced
4-6 Green Onions, sliced
1 Chicken Bouillon Cube
1 TBS Fresh Parsley, chopped (for garnish)
1 TBS Oil, for cooking
Fresh Ground Pepper
Salt to taste
Shaved or grated Parmesan Cheese
Crumbled Bacon (optional)

Pierce skin of squash several times. Place in microwave and cook on high about 5 minutes. Skin should be much easier to pierce. Let it rest until cool enough to handle.

Slice chicken into thin, bite-size pieces. Heat oil in pan. Stir-fry garlic and chicken. Throw in most of the green onion, reserving some for garnish. Drain liquid from peppers and add peppers to pan. Stir to heat all, adding salt and pepper. Push to side of pan.

Add cream cheese, bouillon, on empty side of pan over low heat until creamy and bouillon is incorporated. Can thin with milk, sour cream, etc. if desired. Mix into chicken.

Slice squash in half length-wise. Using a spoon, scoop out seeds and slimy strands. Then take a fork and scrape squash strands into chicken. Top with parsley, chives, parmesan, and bacon. (I had planned to use bacon for mine, but forgot. Good either way.)

I hope I remembered everything in this recipe. I made it 2 days ago and my mind went blank when trying to recall what was in this. I'll let you know if something comes to me.

Gluten Free Meatloaf

2010-11-02T13:10:00.000-06:00

2 lbs. ground beef or turkey
1/4 cup milk
2 eggs
1/4 cup quinoa, cooked
1 small onion, chopped
1 TBS ginger, peeled and grated
1 1/2 tsp. salt
fresh ground pepper

Topping:
1/2 cup packed brown sugar
1/2 cup ketchup

Rinse quinoa. In a small saucepan, boil 1/3 cup of water. Add quinoa, cover, and turn to low for 12 minutes. Let sit a few minutes. Mix meat with the rest of the ingredients (except topping.) I use a 2 prong fork or my hands. Add quinoa.

Spray 1 large or 2 small loaf pans with non-stick spray. Add meat and shape. Spread ketchup over meat and top with the brown sugar. Bake in 350 degree oven for 1 hour or until juice is clear. Let set 5 minutes before slicing.

I was pleased with the results using quinoa. I tried making meatloaf with gluten free crackers, but it turned out mushy.

Ginger Steak Salad

2010-11-02T00:41:00.000-06:00

I didn't take a pic of this meal. I figured the creator of the recipe had plenty of her own good photos. But I had to give a shout out to Pioneer Woman for this excellent salad. Everyone here loved it. And I followed the recipe EXACTLY, which is foreign to me. The only difference was the gluten free soy/tamari sauce. Otherwise the same.

This is a link to Pioneer Woman's Ginger Steak Salad. This post is for Michael, my husband, when he is browsing my blog for dinner ideas.

Another Peanut Butter Cookie Recipe

2010-10-25T10:27:00.000-06:00

1 cup crunchy or creamy peanut butter (I used half of each)
1 cup sugar
1 tsp. baking powder
1 egg, slightly beaten
1 tsp. vanilla
Blend baking powder and sugar, then cream together with peanut butter. Add egg and vanilla. In a small bowl, pour additional sugar, 2 TBS or so. Roll dough into balls, the in sugar. Place on baking pan lined with silicone lining or non-stick foil. Dip fork tines into sugar and flatten a criss-cross into each cookie ball.

Bake at 350 for 10-12 minutes. Let cool on cookie sheet before removing.
Makes 2 dozen cookies.

French Bread-Gluten Free

2010-10-24T23:51:00.000-06:00

My first attempt at making Gluten Free French Bread. I think it needs some more work. It was a little bit crumbly, but tasted good.

Potato Soup-Gluten Free

2010-10-23T11:03:00.001-06:00

8 cups peeled, chopped potatoes
1 small onion, chopped
3-4 stalks celery, sliced or chopped, include a few leaves
1/4 cup minced carrots (optional)
1 TBS fresh parsley, chopped (or 1 tsp. dried)
1 8 oz. pkg. cream cheese
6-8 cups water + 2 GF chicken Bouillon cubes (can use GF chicken broth)
1 cup sour cream
1 TBS butter
salt and pepper to taste
1 cup chopped ham or 6-8 slices bacon, cooked and crumbled

Saute onion, celery & carrots (if using) in butter until softened. Add sour cream and gently mix over low heat until melted. Stir in sour cream, mixing, then add water/broth. Place potatoes in crockpot. Pour the cream sauce over. Add parsley and ham. Cook on low 6-8 hours, or high for 4. If you're in a hurry and not wanting to cook in a crockpot, you can continue cooking in a pot on the stove on low for about 30 minutes.

Honey & Spice Chicken

2010-10-21T23:50:00.000-06:00

2 tsp. garlic powder or granulated

2 t chili powder
1/2 tsp. onion powder
1 tsp. paprika
1 tsp. salt, coarse grind if you like
1 tsp. cumin
1/2 tsp. cayenne red pepper
8-10 boneless skinless chicken thighs or 4-5 breasts
1/4 C Honey
1 TBS Rice Wine Vinegar

Rinse and dry chicken pieces on paper towels. Using 1 TBS of olive oil, rub into chicken. Mix spices and spread over chicken. I mix it in with my hands to coat more evenly. Pour honey into small bowl. Warm for 10 seconds in the microwave, then mix with vinegar.

Grill chicken a few minutes each side. Brush honey mixture for the final minutes of cooking, coating both sides. The honey can burn quickly or cause flareups, so watch carefully. Remove from grill and serve.

If desired, drizzle last bit of honey over chicken before serving.

(I found the recipe here. I have made it several times. Also delicious as a salad with mangoes & avocado. )

Gluten Free Pita & Hummus

2010-10-04T07:26:00.001-06:00

I'm not sure if these are really pita pockets, as I've never made them before. But these were delicious served with Hummus. Could also be used as a tortilla or wrap. I used basically the same ingredients as Brazilian Cheese Bread, minus the cheese.

2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1 tsp. salt

Mix ingredients together well. You can use a blender or food processor. Heat a griddle or electric skillet to 375 degrees. Lightly oil and pour batter as you would for pancakes. Cook several minutes, flipping occasionally to check for doneness. They require longer cooking than a typical pancake.

Cut in half and serve with Hummus.

Creamy Casserole

2010-10-02T00:07:00.000-06:00

I didn't know what to make for dinner tonight. I had some leftovers taht I didn't want to go to waste. I decided to use the glazed pork loin I'd made two days earlier. Normally I shred and add some BBQ sauce, but thought I'd try something different. This casserole is based on Mexican Chicken Casserole, only gluten free.

2-3 cups Leftover Pork, diced or shredded (or chicken)
Half Dozen Corn Tortillas
2 cups Sour Cream
2 cups Shredded Cheese
1/4 cup Milk
1 can Green Chilies
1/2 cup Chopped Onions

1 gf chicken bouillon cube
Salsa

Crush bouillon cube and dissolve in 1 TBS hot water. Place 2 cups sour cream in bowl. Add bouillon, 1/4-1/2 cup salsa, green chilies, and milk mixing well. Spray or grease casserole dish. Spread thin layer of sauce on bottom. Place layer of tortillas, meat, onion, cheese. Pour half the sauce over, then tortillas. Repeat, ending with tortillas, then a sprinkling of cheese.

Bake at 350 degrees for 20-30 minutes. Serve with additional salsa, and avocado slices if desired.

Chicken over Maifun Noodles & Peanut Sauce

2010-09-24T11:13:00.002-06:00

4-6 Boneless Chicken Breasts
1 Pkg. Maifun Noodles (rice noodles 8 oz.)
2 TBS GF Tamari Sauce
2 TBS Oil
1 TBS Brown Sugar
1/2 tsp Salt
1/3 cup Peanuts, chopped

Spicy Relish:
2 Small Cucumbers, or 1 English Cucumber, seeded & diced
4-6 Green Onions, chopped
1/2 Red Bell Pepper, chopped
1 Jalapeno Pepper, finely diced (optional)
3 TBS Seasoned Rice Vinegar
1 TBS Sugar
1 1/2 tsp Salt
1 tsp Crushed Red Pepper, (more or less,according to how hot you want it)

Peanut Sauce:
1/4 cup peanut butter
1/2-3/4 cup Chicken Broth
Juice from 1 lime, about 2 TBS
1 Garlic Clove, minced
1-2 inch piece Fresh Ginger, peeled & grated
1/4 cup Fresh Parsley or Cilantro, chopped
2 TBS Brown Sugar
2 TBS Seasoned Rice Vinegar
1 TBS Chili Garlic Sauce (GF)
1 TBS GF Tamari Sauce

1. Mix Tamari, brown sugar, salt & oil together and add chicken to marinate. (Refrigerate if not cooking right away.)

2. Place Maifun or rice noodles in pan of hot water, for at least 10 minutes until ready to use. Don't worry if they soak longer.

3. Chop Relish ingredients, and mix in bowl with seasonings. Refrigerate or set aside until ready to serve.

4. Place Peanut Sauce ingredients, except parsley, into a pot. Heat over medium until all ingredients are blended well. Simmer for another 1-2 minutes. (I usually don't heat sauce until after I've cooked the chicken.)

5. Grill Chicken over medium high heat 3-4 minutes a side until done. Let set 5 minutes before slicing.

6. Drain noodles. I like to place them on a large cutting board and cut across about every 2 inches so noodles are in manageable pieces. Mix with peanut sauce and add in parsley/cilantro.

7. On individual plates, place one thin-sliced breast chicken over noodles. Top with cucumber relish, garnish with chopped peanuts.

GF Brazilian Cheese Bread

2010-09-14T21:03:00.006-06:00

2/3 cups milk
1/3 cup olive oil
1/2-3/4 cup monterey jack cheese
1 egg
1 1/2 cups tapioca flour
1 tsp. salt

Set egg and milk out first to bring to room temperature. Place all ingredients in food processor and blend briefly until batter is mixed well. Pour into greased mini muffin pan. Bake in preheated oven at 400 degrees for 15-20 minutes.

This is a delightfully light, chewy bread that is gluten free and delicious! Next time, I plan to add some chopped jalapeno peppers and maybe some other variations.

Basic recipe from Simply Recipes

National Celiac Awareness Day

2010-09-13T16:40:00.003-06:00

In honor of National Celiac Awareness Day, I thought I would post an information sheet to help others understand how to invite someone with Celiac over for a meal.

If I have Celiac, these foods can cause me to become extremely sick:

Wheat/Wheat Gluten
Barley
Oats
Rye
Or anything containing even the smallest amount of these ingredients.

If you are preparing foods containing these ingredients, they cannot come in contact with my food. This means separate, clean utensils, pans, pots and any surface that might come in contact with my food. The slightest cross-contamination causes me to become violently ill. This includes things like using a toaster to toast gluten free bread that is also used for regular bread. Using tongs to turn the chicken, you so carefully prepared with gluten free ingredients, immediately after flipping the chicken soaked in beer will ruin your efforts. Please be careful.

Wheat and wheat gluten are hidden in a lot of places. Here is a partial list of ingredients that contains or may contain gluten: flour, pasta, beer, MSG, sauces thickened with flour (pure cornstarch is ok) soy sauce, teriyaki sauce, bouillon cubes, canned or cream soups and broths, wheat germ, natural flavorings, hydrolized vegetable protein, anything that is breaded or topped with bread crumbs, farina, malt, modified food starch...these ingredients show up in spices, seasoning mixes, canned products and just about anywhere. If you are unsure, please err on the side of caution and don't use on my food.

If you have questions, please ask. I hope this helps. But if you prefer, I can bring my own food. I'd rather be safe than sorry. Look for products with this label:

Spicy Fruited Chicken Salad

2010-08-21T06:38:00.001-06:00

Couldn't figure out what to make for dinner tonight. I saw 2 avocados sitting on the counter and some fresh peaches...thus a salad was born.
2 Boneless Chicken Breasts
2 TBS Chipotle Peppers in Adobo Sauce, chopped finely
2 Cloves Garlic, minced
1 TBS Oil
Salt & Pepper, to taste

Mix peppers, garlic, dash of salt & pepper, and oil with chicken. Grill 3-4 minute each side, or until no longer pink inside. Cool 2-3 minutes, then chop or slice.

For Salad:
2 avocados, chopped (avocados should be firm, not soft and mushy, but not hard)
1 large ripe peach, chopped (remove skin if desired)
1/2 cup chopped sweet onion
1/3 cup chopped red pepper
1 TBS fresh parsley, chopped
juice from 1 lime
Salt & Pepper, to taste

Chop vegetables and place in bowl, mixing gently. Squeeze lime juice over all. Fold in chicken & garnish with parsley. Enjoy. I served this with Black Beans and Chips & Salsa.

Spicy Chipotle Chicken

2010-08-18T07:55:00.001-06:00

This recipe comes from Des at Life's Ambrosia. I recently found her blog via Tasty Kitchen. Her recipe uses bone-in chicken and marinating. I have found I usually burn anything but boneless chicken, so prefer boneless. It isn't entirely my fault. It is difficult to watch chicken on the outdoor grill when I'm running back indoors to finish up the side dishes. And true to form, when I tried this recipe with chicken legs, they did indeed come out burned.

1 1/2-2 lbs. Boneless Chicken Thighs or Breasts

1 7 oz. can Chipotle Peppers In Adobo Sauce (La Costena brand is gluten free)

Juice from 1 Lime
1/4 cup Honey

2 tsp. White or Rice Wine Vinegar

1-2 Garlic Cloves, minced

1/2 tsp. Salt

Combine chipotle peppers, honey, vinegar, garlic, juice from lime, and salt in a food processor. Process until it becomes a paste. Place chicken in dish and coat chicken with Sauce. Cook over hot grill 3-4 minutes each side. You can reserve 1/4 cup of marinade for serving, but I found it was plenty hot and spicy enough to not need any extra.

Simply Spinach

2010-08-17T07:46:00.000-06:00

1 lb. spinach
1 TBS olive oil
3-4 minced garlic cloves
Salt & Pepper to taste

Heat 1 Tbsp olive oil in a large pan over medium high heat. Add the garlic and sauté for about 1 minute, until the garlic begins to brown. Add spinach to the pan, cooking and turning with a spatula, adding more spinach if it doesn't all fit in pan initially. Cover the pan and cook for an additional minute until completely wilted. Remove from heat. Sprinkle with salt and pepper and serve.

Tuscan Rice Salad

2010-08-11T15:55:00.001-06:00

1 cup Arborrio Rice
1 TBS Olive Oil
2-3 cups water

1 cup Fresh Spinach, sliced thin
1/2 cup Fresh Basil, sliced in ribbons
1 Red or Yellow Pepper (I used half of each)
1/2 cup sliced or chopped Kalamata Olives
1/2 cup crumbled Feta Cheese
1 cup grape tomatoes, sliced in half

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar

Stir fry 1 cup of rice in 1 TBS olive oil over medium heat for 2 minutes. Add 2 cups of water, cover and reduce heat to low. Cook until tender, adding additional water if necessary. Chop & slice vegetables and place in bowl. Cool rice. Add vegetables, olives, & feta cheese. Season with salt and pepper. Whisk vinegar and olive oil together. Pour over salad coating all. Serve chilled.

A Simple Meal

2010-08-05T13:59:00.005-06:00

In the summer, I do a lot of salads and fruit for main dishes, as well as sides. In our gluten-filled days, bread was a staple with salad or as a filler with grilled meat & salad. I like summer meals that are easy to put together, without turning on the oven. Not the right time to practice making gluten-free breads. What could be easier than a can of beans?

First I turned on the outdoor grill, where I cooked Lemon Pepper Chicken. In the 5 minutes it took to heat the grill, I shucked some corn and popped it into the pressure cooker for 5 minutes. I then put these beans on the stove:

1 can black beans
1 TBS chopped onion
1 garlic clove, minced
1 TBS chopped fresh-from-the-garden cilantro
pinch of salt& cumin

Saute onions & in a smidge of oil. Add can of beans, salt, and cumin. Put lid on pan and simmer on low.

After cooking the chicken, I put a bowl of cherries and blueberries on the table and we enjoyed a simple meal of Lemon Pepper Chicken, Corn-on-the-cob, Black Beans, & fruit.

I pulled this meal together in less than 20 minutes.

Chicken Rice Salad With Artichokes

2010-07-16T08:34:00.001-06:00

I've been wanting to make Chicken Rice Salad for awhile, but it's made with Rice-a-roni, which is NOT gluten free. I think I like the new version even better than the old.

1 cup rice
2 TBS fresh chopped parsley
1/4 tsp. celery salt
1/4 tsp. onion powder
1 chicken bouillon cube, gluten free
1/8 tsp. turmeric
4-6 green onions, chopped
4 stalks chopped celery
1 cup chopped cooked chicken or 1 can of chicken breast
1/3 cup stuffed green olives, sliced
1 12 oz. jar quartered artichoke hearts, drained
1 can water chestnuts, drained and chopped
1 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1/4 tsp Worcestershire sauce
salt and pepper to taste

Cook rice with bouillon, parsley, celery salt, turmeric, and onion powder in 1 3/4-2 cups of water. (I'm at a high altitude, so you may need less water. After 15 minutes, I check on the rice and add more water if necessary.) Chop vegetables. Mix mayonnaise, curry powder, lemon juice & Worcestershire sauce. When rice is cooked, remove from pan and chill. If I'm in a hurry, I spread it out on a non-stick foil lined pan for a few minutes. Place in a big bowl and add green onions, water chestnuts, celery, chicken, olives, artichoke hearts, and salt and pepper to taste. Fold in dressing, mixing well. Chill and serve.

Ham & Cheese Tortilla Sandwich

2010-07-13T12:02:00.001-06:00

These are easy little sandwiches to make.

1 dozen corn tortillas
thin slices of your favorite deli ham
shredded cheddar/jack cheese
butter

On a tortilla, place some cheese and ham. Top with another tortilla and repeat until you have 6 sandwiches. Brush or spread butter on one side. Place in a preheated pan. (A large electric griddle or skillet works great.) Brush top sides with melted butter. When the bottom begins to shrink and crisp up a bit, carefully flip over to cook the other side. Remove from pan onto a paper plate or paper towel to soak up any excess butter. (If desired, don't add additional butter to top side, merely brown in leftover butter in pan.) You control how much butter.

Slice into quarters with pizza cutter. These are good plain or can be topped with just about any topping: salsa, guacamole, ranch dressing, etc. Also good in the winter with a warm soup.

Spring Ham Casserole-Updated

2010-07-09T12:35:00.000-06:00

Wanting to use up the leftover Easter ham? This is an easy dish my family enjoys. It varies each time I make it, but here is the basic recipe:

As usually happens, my menu plan this week was altered. I haven't cooked this since going gluten free. But this most certainly is now. Unfortunately as I finished up I realized I did not have any Parmesan cheese. C'est la vie.

2 TBS butter
1/2 cup diced celery
1/2 cup diced onion
1/4 cup chopped red pepper
1 cup light cream
3/4 cup sour cream
2 tsp. gf chicken boullion
8 oz. sliced mushrooms
2 cups diced ham
1 8 oz pkg. gluten free pasta-I used Ancient Harvest Quinoa Pasta
1/4 cup Parmesan Cheese
Salt & Pepper to taste
1-2 TBS fresh chopped Parsley to garnish

Saute onion, celery, mushrooms, & red pepper in butter until tender. Add in sour cream and light cream or milk stirring until smooth and warmed. Do not let boil. Toss with ham, pasta, salt, pepper and parsley. Top with parmesan cheese and serve.

(Original Recipe)
2 TBS butter
1/2 cup diced celery
1/2 cup diced onion
1/4 cup chopped green or red pepper
1 cup light cream (or sour cream)
1 TBS flour
2 tsp. instant chicken boullion
8 oz. sliced mushrooms (optional)
2 cups diced ham
1 8 oz pkg. spaghetti, cooked
1/4 cup Parmesan Cheese
Salt & Pepper to taste
1-2 TBS fresh chopped Parsley to garnish

Melt butter on high in microwave. Add diced celery, onion, mushrooms and green pepper. Cook 2 minutes, or until onion is transparent. .Add cream, bouillion, flour. Then gradually add 1 cup water. Mix, then cook on high 12-14 minutes, or until thick, stirring twice during cooking. Toss in ham, spaghetti and sprinkle with parmesan cheese and garnish with parsley.

This can be cooked in a pot on the stove instead of microwaved.

Tomato & Asparagus Salad

2010-07-07T05:54:00.002-06:00

1 bunch asparagus
2-3 cups grape, pear, or cherry tomatoes, halved
1 avocado, chopped
1 cup basil leaves, cut in ribbons
1/2 cup fresh mozzarella balls quartered, or crumbled goat cheese (optional)
1 TBS pine nuts (optional)

Dressing:
1/4 cup olive oil
2 tsp. lemon juice
2 tsp. dijon mustard, can use honey mustard
1/2 tsp. salt
1/2 tsp. pepper

Steam or microwave asparagus until tender. Rinse with cold water. Cut into 1 1/2-2 inch pieces. Place in bowl with sliced tomatoes, basil, and cheese. Mix dressing and pour over salad. Blend to coat. Gently fold in avocado. Top with pinenuts if desired.

(I first saw a version of this salad at Elana's Place, who adapted it from Cooking Light.)

Monday Menu

2010-07-06T10:23:00.003-06:00

Monday: Lemon Pepper Chicken, Asparagus, Corn on the cob, Halved Hasselback Potatoes
Tuesday: Chicken & Red Wine Sauce over GF Pasta, Tomato Asparagus Salad
Wednesday: Pork w/Mustard Sauce, Salad, Fresh Fruit,
Thursday: Indian Butter Chicken, Rice, Vegetable Stir-fry
Friday: Chicken w/Bacon, Golden Potatoes, Salad w/Apricot Dressing
Saturday: Taco Salad
Sunday: Spring Ham Casserole, Veggies & Spinach Salad

Gluten Free White Chocolate Cheesecake

2010-07-05T15:36:00.001-06:00

This is a delightful cheesecake made by my nephew Kestrel. It is a no crust cheesecake so gluten free. Yay! I was in the kitchen "helping" him, but as I'm looking at the recipe he gave me, I'm quite certain that he did not follow the directions he gave me. Sigh. He bakes the way I cook, lol. I'm going to copy what he gave me and I'll come back and change it if necessary.

And this is the fine young man who created it.

4-8 oz. pkgs. cream cheese, softened
1 tsp. vanilla
1 c. sugar
4 eggs, separated
8 oz. white chocolate

Place the following in large mixing bowl: softened cream cheese, sugar, vanilla and egg yolks. Mix thoroughly. Melt white chocolate-reserving 2 oz. or so for topping, and combine with cream cheese mix. Beat egg whites until stiff. Gently fold in beaten egg whites, until blended.

Pour into a greased springform pan. Bake at 325 degrees for 45 minutes or until center if fully cooked. Let cool.

Melt extra white chocolate chips in a saucepan with a little bit of sugar and milk. Pour over top and spread evenly.

For the cool design: while the chocolate on top is still warm, melt a small amount of dark chocolate in the microwave and pour in to a plastic bag, (or icing bag if you have one.) Make four or five circles, each larger than the last in the middle of the cheesecake spreading out. Once finished with the circles, with a toothpick, do a line from the outside in, then the inside to out. make 8 lines in all.

Graham Crackers-Gluten Free

2010-07-02T10:58:00.000-06:00

I had a great time baking this week with my nephew, Kestrel. His challenge was to make gluten free dessert. Since he loves to make cheesecake, he wanted to try his hand at gluten free graham crackers for the crust. He started with this recipe:

2 Cups Gluten free flour-we used 1 cup Bob's Red Mill, 1/2 cup quinoa flour, 1/2 cup white rice flour
2 tsp Xanthan Gum
3/4 cup powdered sugar
1 tsp baking powder
1/4 teaspoon salt
1/2 cup butter
2 TBS honey
2 T cold milk

Mix together dry ingredients in a bowl. Grate a stick of butter over all and with a fork blend in until it resembles a crumb mixture. (You can also just soften the butter and mix it in. But as most of you know, I prefer to do things last minute. Grating works better, in my humble opinion, than using soft butter.)

In a separate bowl, stir milk and honey together. Add to dry ingredients. Blend with fork, adding another tsp of milk if necessary for the dough to stick together.

On parchment paper, spread a little rice flour. Using half the dough, roll out into a 10 x 14 inch rectangle. The dough should be about 1/16 inch thick. Trim the edges and prick dough with a fork. (I forgot to trim the edges here.) Using a pizza cutter, cut the dough into 16 rectangles.

Bake in a preheated oven at 325 degrees for about 15 minutes or until a light golden brown color. Let cool and break apart at scored marks. Repeat with other half of dough.

These make delightful smores!

Hummus

2010-06-17T22:12:00.007-06:00

I've been wanting to make some homemade hummus for quite some time. I purchased a jar of tahini for this very purpose, but it has sat on the pantry shelf looking rather lonely. In fact, it was nearing its expiration date. My daughter, Sarabeth took it upon herself to make a batch of hummus and it was superb! I found the tahini at our local grocery store next to the peanut butter.

1 can of garbanzo beans (some brands are called chickpeas-same thing)
1 1/2 TBS tahini
2 cloves garlic, minced
3 TBS lemon juice
1/2 teaspoon salt
1/4 cup reserved juice from can of beans

1 TBS chopped fresh parsley, for garnish (optional, but it does add a nice flavor)
1 TBS olive oil (also optional, but nice for dipping)

Drain beans, reserving 1/4 cup of the juice. Combine first 6 ingredients in food processor. Mix on low for 3 minutes, or until smooth.

To serve, place in bowl. Using a ladle, make an impression in the middle of the hummus and filling with 1 TBS olive oil. Garnish with chopped parsley. Serve with pita bread, crackers, or can be used in a wrap.

I'm working on a gluten free pita bread and will post the recipe soon. But if you aren't gluten free, there are plenty of recipes for pita bread out there.

I can't wait to add some other flavors to this basic recipe, sun dried tomatoes or roasted red peppers, jalapeno...the variations are endless.

Menu Plan

2010-06-10T14:34:00.003-06:00

It's been awhile since I've written out our menu. Thought I'd make an attempt today.

Thursday: Grilled Honey Glazed Chicken, Mixed-up Caprese Salad, Watermelon
Friday: Grilled Steak, Refried Beans, Baked Potatoes, Garden Salad
Saturday: Taco Salad, Homemade Salsa & Chips, Guacamole
Sunday: Mandarin Chicken, Rice Noodles, Asian Salad
Monday: Hot Wings, Potato Wedges, Fruit Salad
Tuesday: Grilled Chicken Salad w/Peanut Sauce, & Tortilla Strips
Wednesday: Chicken Grape Salad, GF Flat Bread

Cobb Salad

2010-06-06T18:53:00.000-06:00

1 head iceberg lettuce, sliced into 1/2 inch ribbons, then crossways into 1-2 inch pieces, or chopped
1/2 lb sliced, cooked bacon
2-3 hard boiled eggs, chopped
2 ripe avocados, chopped
1-2 cups chopped cooked chicken, in a pinch, canned chicken works fine
1 tomato, roma works well, chopped
2 tablespoons chopped green onions, or sweet/red onions
3-4 oz. mild bleu cheese

Dressing:
1/3 cup red-wine vinegar
1 tablespoon Dijon mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil

Mix vinegar, mustard, sugar, salt and pepper and oil in a dressing carafe. Shake until well mixed.

Boil eggs. Peel and chop. Cook bacon, drain on paper towels and crumble. (Or slice up before you cook-I do this with a lot of recipes.)

Place lettuce on individual plates or shallow bowls. Arrange chicken, bacon, chopped tomatoes, avocado, green onions, and bleu cheese crumbles atop lettuce. Serve dressing on the side.

Best Burger Ever

2010-04-28T17:30:00.002-06:00

Working on the best gluten-free burger ever! And I think you are going to like it.

Monday Menu

2010-04-13T03:45:00.001-06:00

Sunday: Glazed Pork Loin, Hasselback Potatoes, Salad w/apples & feta, corn
Monday: Steak, Refried Beans, Steak Fries, Asparagus
Tuesday: GF Chicken Duguay, GF Flat Bread, Salad
Wednesday: Grilled Pork, Spinach Salad, Grilled Pineapple
Thursday: BBQ Beef, Corn on the cob, Roasted Broccoli
Friday: Tacos, Black Bean Salsa, Chips, Fruit
Saturday: Surprise me!

Chocolate Cake w/raspberry sauce

2010-04-12T07:52:00.003-06:00

I was so excited when I pulled this cake out of the oven. It looked like REAL cake. I haven't had great success with gluten free baking, and GFCF is even more of a challenge. I'd like to try this one again, using dairy products. But if you baking without, this worked wonderfully!

1 1/2 cups quinoa flour
1/2 cup tapioca flour
1/2 cup cocoa powder (I used dark cocoa, if I'd used regular, I might have added up to 3/4 cup)
1 tsp. xanthan gum
1/4 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 1/4 cups sugar
3/4 cup coconut milk (use regular milk if you aren't dairy free)
1 tsp. vanilla
2/3 cup mayonnaise
4 eggs

Mix dry ingredients together. Beat eggs, sugar, and mayonnaise until mixed well. Add vanilla, milk, and flour into dry ingredients and mix well. Pour into greased 9x13 inch cake pan or 2 round cake pans. Spread batter to edges and smooth evenly. Bake at 350 degrees for 23-30 minutes. Toothpick inserted in center will come out clean when it is finished and cake will begin to pull away from the edges of the pan. Let cool before icing.

Chocolate Glaze:
1/3 cup cocoa
1/4 cup honey
1-2 TBS hot water
3 TBS dairy free margarine (or butter for dairy lovers)
Add chocolate, honey, and water to melted margarine. Pour or spread over cake. Place cake in refrigerator to set.

Raspberry Sauce:
1 pint of strawberries, + more for garnish
1/4 cup sugar
2 TBS cornstarch
1 cup water
1/2 lime

Mix sugar and cornstarch in a pan. Add water and juice of half a lime. Heat over medium high heat. Add in raspberries and cook, stirring until sauce thickens. Strain through a fine metal seive to remove seeds. Cool in refrigerator until ready to use. Drizzle over cake, top with fresh strawberries and serve. Raspberry sauce can also be used over ice cream, pancakes, etc. Chocolate glaze can also be used as a topping, but thin with more water to make it pour easier.

Mandarin Chicken

2010-04-09T07:36:00.008-06:00

I was browsing recipes, and trying to find something with flavor, yet easy to digest for a certain someone coming home from the hospital. A rice dish sounded like a good idea, then rice noodles, then that person didn't come home. I went ahead with the rice and rice noodle idea with a sweet chicken sauce. I've made this twice, of course forgetting by the second time exactly what I did the first. But it worked both times. Except for the first set of photos.

1 1/2 lbs. chicken thighs or breasts (you can use less, but my family members are meat-eaters)
1/2 tsp. garlic powder
1/4 tsp. salt
1 TBS olive oil, if using breasts instead of thighs

Sauce:
1 cup sugar
1 TBS cornstarch
1/3 cup gluten free tamari sauce (soy sauce can be used if you don't need gluten free)
1/3-1/2 cup water
1 TBS lemon juice
3-4 minced garlic cloves
1 1/2 inch piece fresh ginger, peeled and grated

Mix sugar and cornstarch together. Add remaining ingredients and heat in a pan large enough to accomodate the chicken. Heat and stir until sauce thickens. Leave it on very low while cooking the chicken.

Brush a bit of olive oil on chicken breasts. Sprinkle chicken with salt and garlic powder and grill a few minutes each side until no longer pink inside. If you have a hot grill, and thin chicken pieces this is about 3 minutes a side. These are thighs:

If using thick chicken breasts, I like to slice them to half their thickness. A combination of white and dark meat would be nice.

After cooking, let set a few minutes, then slice into 1/2 inch pieces.

Add to sauce and mix well to coat chicken. I served this over rice noodles and broccoli the first time. (I'll add that recipe later.)

If you like vegetables with your chicken, slice up some of your favorite veggies. This time I used the following, as it was all I had:
2 zucchini, julienned
4 mushrooms, sliced
3 green onions, sliced
1 carrot, julienned

Before making the sauce, I sauteed the vegetables in a tad of olive oil, adding in the garlic & ginger and a little extra. While the vegetables are still firm, add in the sauce ingredients, then the chicken. Serve over rice.

GFCF French Toast

2010-03-28T10:49:00.006-06:00

I did it! I made Ethan gluten free, casein free french toast. Sure it would be great if I'd used homemade bread and all, but so nice to have the convenience of easy to prepare gfcf food. I am not a big fan of rice milk or soy milk, but am loving the new coconut milk found in the dairy case at the grocery store. So with these few ingredients:

We had lovely french toast:

1 egg
1 cup coconut milk
dash of vanilla
dash or two of salt
Gluten free bread-if you're in Colorado, Udi's is the best bread!

Topping:
1/2 cup sugar
1/2 cup powdered sugar
1/2-1 tsp. cinnamon
(I didn't need to make any up this morning, so these measurements are approximate.)

Mix the eggs together in a bowl. Add milk, vanilla, & salt. Mix well. Pour into a shallow dish, such as a pie plate. Dip bread in mixture and cook on oiled gridle or pan on Med/high heat. (375 degrees in electric skillet.) Lightly brown each side. This recipe is easily doubled.

Indian Butter Chicken

2010-03-22T14:32:00.003-06:00

Here is my attempt to make PW's Butter Chicken, without butter. (I didn't have any. Nor did I have heavy cream. Or cardamom.)

6-8 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 1/2 tsp Salt
3/4 tsp Black Pepper
3/4 tsp Cayenne Pepper
1/2 tsp Ground Coriander
1/2 tsp Cumin
1/4 tsp Turmeric
1 1/2 whole Limes, Juiced

1 Onion, slivered
1/4 cup Olive Oil
1 15 oz.can Tomato Sauce
1 15 oz. can Petite Diced Tomatoes
1 cup Half and Half,
1 cup Sour Cream
1/4 cup Chopped Parsley, to taste
2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute onion in the olive oil until soft. Add marinated chicken, lightly browning each side, about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the half and half, and sour cream Throw in cilantro just before serving. Serve over rice.

Spinach Salad

2010-03-05T09:15:00.007-07:00

I bought a huge container of spinach this week. I thought I'd make a salad one day, then maybe some creamed spinach. But after making this, Michael declared it his new favorite salad, you'd think I could remember to take a picture. We've eaten this 3 times this week. I still have fresh spinach leftover. Guess I'll have to eat the rest of it cooked.

A bunch of spinach, however much fills your salad bowl
2-8 slices crisp cooked bacon (this week I had precooked, shredded bacon I wanted to use up, but it would be even tastier with fresh cooked)
1/4 of a sweet onion, cut in slivers
2 hard-boiled eggs, chopped
1 can mandarin oranges, drained

Mix salad ingredients in a bowl. Add dressing to coat spinach, as desired. Mix gently.

Red Dressing:
1/4 cup sugar
1/4 cup rice wine vinegar (I like the garlic flavor)
1/2 cup vegetable oil
1 TBS Worcestershire sauce
2 TBS ketchup
Mix ingredients together in a container that can be shaken. Shake vigorously until well blended. Store in refrigerator. Recipe can be doubled.

Tortilla Chips

2010-02-18T09:06:00.000-07:00

Corn Tortillas, white or yellow-try some of each to find out your preferenceOil in deep fryer
Salt or other seasonings

Cut tortillas in pizza wedge triangles, or in half, then in strips. Place in fryer for 1-2 minutes. Tortillas will float to top of oil when they are about done. Gently stir if necessary to make sure all pieces are immersed in oil. Shake basket to remove excess oil and drain on paper towels. Add desired amount of salt and enjoy slightly warm with your favorite salsa or guacamole.

Grilled Chicken Salad w/Peanut Sauce

2010-02-17T06:12:00.001-07:00

My mother-in-law mentioned a salad she loved, at a favorite restaurant she frequented in Arizona. In an attempt to prepare something similar, without ever having tasted the dish, here is my version:

Mixed Greens with lots of romaine, sliced

1 carrot, peeled & thinly julienned
Grilled Boneless Chicken
Peanut Sauce
Tortilla Strips
Honey-Lime Dressing:

1/4 cup fresh lime juice (I used 2 limes)
1/4 cup rice wine vinegar
1/3 cup honey, warmed slightly for easier mixing
2 cloves minced garlic
1/2 tsp. salt
fresh ground pepper
1/4 cup vegetable oil
1/2-1 TBS chopped fresh cilantro or parsley

Mix ingredients together. Shake vigorously and refrigerate until ready to use. This dressing was created for the Grilled Chicken Salad

Mix together peanut sauce:
1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water

For seasoned tortilla strips:
10 corn tortillas
1/4 cup oil
1/4 tsp. cayenne red pepper (optional)
1/2 tsp. cumin
2 tsp. chili powder

You can use just about any seasoning desired. I will try some variations next time. Mix oil and spices. Brush on one side of tortillas, and stack into 2 stacks. Cut stacks in half, then in 1/4-1/2 inch slices. Spread on non-stick foil lined baking sheet. Bake at 400 degrees for 15 minutes or until light golden brown. Let cool and use as a salad topping.

I brushed the chicken with leftover oil and seasonings from tortilla strips and sprinkled with pepper and garlic salt. Grill 4-5 minutes per side until no longer pink inside. Let set a few minutes before cutting. Slice into thin strips.

To serve, mix salad with lime dressing. Place on individual plates with sliced chicken. Drizzle with peanut sauce and top with tortilla strips. Or just mix it all together. I didn't give amounts of lettuce or chicken, so don't use the full amount of sauce and dressing unless you have enough salad to warrant that much.

Peanut Sauce

2010-02-16T20:39:00.002-07:00

1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water

Mix ingredients together. Drizzle over Grilled Chicken Salad.

Honey Lime Dressing

2010-02-16T20:36:00.004-07:00

1/4 cup fresh lime juice (I used 2 limes)
1/4 cup rice wine vinegar
1/3 cup honey, warmed slightly for easier mixing
2 cloves minced garlic
1/2 tsp. salt
fresh ground pepper
1/4 cup vegetable oil
1/2-1 TBS chopped fresh cilantro or parsley

Mix ingredients together. Shake vigorously and refrigerate until ready to use. This dressing was created for the Grilled Chicken Salad

Sun Dried Tomato Chicken

2010-02-12T11:44:00.002-07:00

1 1/2 lbs. boneless chicken, cut into bite-sized pieces
8 oz. slice mushrooms, any kind
1 bunch of asparagus, cut into 1 inch pieces
1 jar sun dried tomatoes in oil, preferably sliced
2 cloves garlic, minced
1-2 TBS fresh chopped basil (I added some chopped parsley too.)
Salt & Pepper to taste
Parmesan Cheese

Microwave aspargus with a bit of water until slightly tender. Pour 1-2 TBS of oil, from the tomatoes into a pan. Over medium-high heat, stir-fry chicken & garlic until light golden. If necessary, add more oil, then mushrooms & asparagus, cooking until mushrooms are desired tenderness. Add remaining ingredients, except cheese. Heat through. I left my tomatoes sliced, but some family members would have preferred them in smaller pieces.

Serve over rice, top with parmesan (or feta is good too.) I made risotto with arborio rice. If you've never tried it, you need to. It's a lovely italian, short grained rice, and tastes close to being pasta.

I Do Still Cook

2010-02-11T11:24:00.007-07:00

I know why I haven't updated much. By the time I get around to writing a recipe, days after I prepared it, I can hardly remember the ingredients and instructions. I'll work on that.

I made homemade gluten-free tortillas last night, but was excited about how they turned out. I'll work on those too.

I did make PW's Bacon Wrapped Jalapeno Thingies for the Super Bowl. They are naturally gluten free (if you buy the right bacon & cream cheese.) And they were delicious:

I'm including the recipe here, as I didn't change anything except baking temperature.
* 20 whole Fresh Jalapenos, 2-3 Inches In Size
* 2 cubes Cream Cheese, softened
* 1 pound Thin(regular) Bacon, Sliced Into Thirds

I used rubber gloves to slice the jalapenos, as I've learned the hard way what happens to skin when exposed to hot peppers for very long. The burn lasts hours.

Slice peppers in half length wise. Using a knife or spoon, scrape out seeds. If you like heat, leave a few. Fill each one with cream cheese. Wrap bacon around and secure with toothpick.

Bake on a pan at 400 degrees for 15-20 minutes. I then turned the broiler on for 5 minutes to make sure the bacon was crisp.

Monday Menu

2010-02-04T10:07:00.005-07:00

Anyone remember me? Gosh, I can't believe I have let so much time pass without posting. I could make a lot of excuses, but what a waste of time. Instead, to get back in the cooking mode, I made my week's menu-something I haven't done in 2 months. So here goes:

Monday: BBQ Sandwiches, Carrot Salad, Chips & Dip (Made from leftover Pork Ribs)

Tuesday: Chalupas w/Homemade Salsa & fixings

Wednesday: Chicken Casserole (except I cooked chicken instead of using canned and used pre-cooked shredded bacon), Grapes & Blueberries, Salad, Bread

Thursday: Lemon Pepper Chicken, Twice Baked Potatoes, Roasted Asparagus

Friday: Chicken w/Fresh Basil over gluten free pasta, Salad, Foccacia Bread (I'm experimenting to make this gluten free)

Saturday: Potato Soup (Still need to put up the gluten free version of this soup), Fresh Pineapple,

Sunday: Pot Roast, Mashed Potatoes, Corn, Greens

As always, this menu is subject to change. Looking at it, it seems rather dull this week-not much new to try. Most likely that will change.

Chili Rellenos

2009-12-09T16:01:00.013-07:00

Sorry I haven't been around for awhile. If you are in the mood for a little bit of Mexican Food, here is one of my favorites. My mom used to make these when I was growing up. We ate them plain, but Michael likes them with green chili.

1 large can roasted green chilies
8 oz. grated monterrey jack cheese
1/4 cup chopped onions or a bunch of green onions
2 eggs
oil for frying, about 1/2 inch deep

The secret to keeping the egg batter is to chill your bowl. I use a glass measure and place it in the freezer for 10 minutes before I beat the eggs.

Separate the yokes from the whites, adding whites to frosty bowl. Save the yokes to add later.

Beat egg whites until stiff. That means when you turn the mixer off and pull out the beaters, white peaks form and fold over in a nice curl like a fancy ice cream cone.

Some people add 1 TBS of flour here. I don't since I'm cooking gluten free. But I do add the yokes into the whites and gently fold them in. They fold in nicer when you beat them first instead of plopping them as I have done.

But since the bowl is chilled, the egg whites are very forgiving.

Mix the cheese and onions together. Open can of chilies, rinse and remove seeds and membranes. You can leave them whole or split one side open. This batch of chilies had a lot of skin still attached that should be removed. Then stuff them with the cheese mixture. I tried to leave mine whole, but they split apart multiple times. If this should happen, gently squeeze the chili around the cheese. If you use fresh grated cheese instead of pre-grated, it sticks together fairly well.

The stuffed chilies...I know, not terribly pretty.

Spoon egg mixture about the length of a chili into hot oil. Important-do not place hot spoon back in egg mixture. Have a plate or spoon holder to set it in until you are ready for the next one.

Gently place stuffed chili onto egg.

Using a spatula, quickly push egg up around sides of chili.

If you can't get it to cover the chili, you can spoon a bit more egg onto the top.

Let it cook until sides begin to lightly brown. The egg cooks rather quickly, usually in less than a minute. Gently flip them over to brown the other side.

Remove from pan and drain on paper towels.

Can be eaten naked, with sour cream or guacamole. Even better is if you have a pot of green chili waiting to be poured over the rellenos. Superb!

If this is too much trouble, and you aren't eating gluten free, you can take the stuffed chilies and wrap them in egg roll wrappers instead of the egg mixture. This will make a very crisp outside. But I can't think of them as authentic Mexican food when fried in egg roll wrappers. Still tasty and less messy. You choose.

Not-so-blackened Tilapia

2009-11-20T20:24:00.000-07:00

6-8 Tilapia Filets
2 TBS olive oil
1 lemon, cut in wedges

Blackened Seasoning:
1 TBS garlic powder
1 1/2 TBS onion powder
2 tsp. paprika
1 tsp. lemon pepper
1 tsp. crushed parsley
1 tsp. crushed oregano
1 tsp. red pepper
1/2 tsp. salt
1/4 tsp. black pepper

Mix seasonings together. Sprinkle liberally on both sides of fish fillets. Heat olive oil in skillet over medium high heat. Fry fish a couple of minutes each side, turning only once. Fish will flake easily when cooked. Serve with lemon wedges to squeeze over the top. This is a quick meal, especially if you have the seasoning mixed ahead of time. I served this with Mushrooms & Asparagus, Quick Potatoes, and pineapple chunks and Michael loved it.

Simply Mushrooms & Asparagus

2009-11-19T20:32:00.002-07:00

1/2 bunch of asparagus
8 oz. sliced mushrooms
2 TBS butter
garlic salt

I microwave the asparagus (after breaking off tough ends, and slicing into 1 inch pieces) on auto-cook until slightly tender. Heat butter in skillet. Saute mushrooms for a minute, then add asparagus. Sprinkle with a bit of garlic salt and continue to stir fry until desired doneness. Serve immediately.

Monday menu

2009-11-18T19:46:00.003-07:00

Gosh it's been a long time. I'm trying to catch up here. Tonight for dinner, Michael decided that what we had may be his new all time favorite meal ever. Wow! He may even want it for his birthday dinner. Now this could create a problem. We had fish, which a couple of the kids will NOT eat. And his birthday just happens to fall on Christmas Eve. I do like everyone to be happy around the holidays, so we will have to see. In the meantime, I'm posting my menu for the week, including tonight's dinner so I don't forget the husband's favorite meal, lol. Also including what I ended up serving for my inlaws 60th anniversary dinner, which was chosen based on Elisabeth's celiac, Ethan's gluten-free, casein-free diet, and my sil's allergy to soy, eggs, & peanuts.

Saturday Anniversary: Hot Wing Dip w/celery sticks and Fritos, Avocado Black Bean Salsa & Chips, Glazed Pork Loin, Spicy Glazed Chicken, Crash Potatoes, Roasted Broccoli, Spring Salad w/raspberry dressing and CAKE. (The pork and hot wing dip were not soy free.) And yes, there really isn't anything new on this menu. I'm not brave enough to try a totally new menu item when serving 30 people.
Sunday: Potato Soup, (I just realized I never posted my gf version) leftover Avocado Black Bean Salsa and chips, grapes
Monday: Leftover pork made into BBQ pork sandwiches, Steak Fries, leftover Spring Salad
Tuesday: Chicken Rice Casserole, Salad
Wednesday: Blackened Tilapia, Easy Red Potatoes, Mushrooms & Asparagus, Pineapple chunks
Thursday: Chicken Marengo, Rice, Salad
Friday: Pot Roast, Mashed Potatoes & Gravy, Corn, Salad

Chicken Rice Casserole

2009-11-09T07:41:00.002-07:00

A couple of nights ago, I wanted quick food. I was tired and just did not feel like cooking. I hope I can remember what I did to make this. There was almost none of it left at the end of the meal and everyone enjoyed it.

1/2 lb. bacon (gluten free)
1 can chicken
1 cup rice
1 TBS chopped parsley
1/2 onion, chopped
1/2 red pepper, chopped
1/2 cup sour cream (Daisy brand is gluten free)
1 cup grated cheese
1 chicken bouillon cube (gluten free)

Cook rice, adding bullion cube to water. Slice bacon as in Chicken Bacon Pita (which is NOT gluten free, but delicious for those who don't care about such things.) Brown in skillet, then add onion and cook until tender. Drain bacon and onion on paper towels to remove fat. Place in baking dish. Mix in remaining ingredients, topping with cheese. Bake about 20 minutes at 350 degrees until hot and bubbly.

New Chili

2009-11-03T15:56:00.002-07:00

I added another photo to this recipe. It is gluten free and makes a lovely fall soup. You can make it with chicken tenders instead of turkey-which is what I did today. I posted this back in February of 2008, but am updating gluten free recipes, so thought I'd post it again. Eliminate the turkey/chicken and it can be vegetarian.

I was reading Heth's Blog about a new chili recipe she tried. It looked so lovely, I just had to try it. She posted pictures of each of her children tasting it and what they thought. It was hilarious. Check it out.

The original recipe comes from Better Homes & Garden and is called New World Chili. I did my best to follow the recipe. Here are the very attractive ingredients. (Heth displayed them so lovely I thought I'd try the same.)

1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth (gluten free)
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
1/2 cup chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

I used 1 1/2 lbs turkey tenderloin and browned in 1 TBS olive oil with onions and garlic before placing in crockpot. I cooked it on high. I added 2 cups additional broth. I considered using hot green chilies or canned jalapeños, but opted to stick with as close to the original as I could.

Brussel Sprouts

2009-11-01T07:27:00.000-07:00

I'm not sure why I'm including this recipe. Michael HATES brussel sprouts. Something about having to eat them while growing up. When we married he let me know of his two despised foods: Brussel sprouts and Lima Beans

Oh well.
3-4 cups Brussels sprouts, trimmed and halved
1/2 pound sliced mushrooms (I like the crimini mushrooms)
3 TBS butter
1/2 cup chopped fresh parsley
2 tsp. dijon mustard
1-2 TBS lemon juice
salt and pepper to taste

Cook brussel sprouts either in the microwave with a bit of water or on the stove with water. Drain. Mix lemon juice and mustard. Melt butter in skillet and stir-fry mushrooms. Add the brussel sprouts. Stir fry together, then add parsley & lemon juice mixture. Salt and pepper to taste.
(Sorry the photo is blurry. That's just life sometimes.)

Gluten Free Cranberry Bread

2009-10-29T21:08:00.004-06:00

Once again, Pamela's Baking Mix came to my rescue in baking. I wanted to make a cranberry bread in preparation for the holidays, gluten free of course, and chickened out on mixing flours and chose to use a gluten free baking mix instead.

2 1/2 cups baking mix
1/2 TBS Baking powder
2 eggs
3/4 cup sugar
1 TBS Poppy seeds
1 cup milk
1/3 cup melted margarine or butter
1 tsp vanilla
1 tsp grated lemon peel
1 cup chopped cranberries

Mix dry ingredients well. Add eggs, butter, sugar, and vanilla. Add wet to dry ingredients, then stir in milk. Fold in cranberries. Pour into greased loaf pan and bake at 350 degrees for 40-45 minutes. I baked this one for 50 minutes and think it was a little too browned. then the rest, except cranberries.

Mango Salsa

2009-10-15T10:16:00.004-06:00

I made Tilapia w/mango salsa the other day, but thought avocado would be delicious with it. When I can get avocadoes for $1 a piece, I try to incorporate them any way I can. And the best part? Naturally Gluten Free. My mango, on the other hand, was overripe and it was difficult to get whole slices off without making mush. The taste remained delightful. My kids at the leftovers on chips the next day while Michael and I enjoyed this atop grilled tilapia.

Mango Salsa:

1 large mango, peeled & chopped
1 avocado, peeled and chopped
2-3 TBS diced sweet onion
1/4 cup chopped red pepper
1 TBS fresh chopped parsley
1 jalapeno pepper, diced finely
2-3 tablespoons lime or lemon juice (juice of one lime is perfect)
salt and pepper to taste

Add ingredients together and refrigerate until ready to use.