Southies Gluten Free Dinner co-op

Cranberry Roast, mashed potatoes, salad

2011-04-19T13:52:00.000-07:00

Ingredients: (serves 4)
2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce (La Choy and Tamari wheat-free are gluten free)
1 (16-ounce) whole berry cranberry sauce (or 2 cups homemade!)

that's it!

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.

From: www.crockpot365.blogspot.com

Slow Cooker Rootbeer Pulled Pork, cooked carrots, rice

2011-04-19T13:51:00.000-07:00

2 pounds boneless pork shoulder roast (butt)
1 large yellow onion, sliced in rings
1-2 tablespoons Tabasco sauce (start with 1, then season to taste after cooking and tasting)
1 cup chili sauce (near ketchup in the grocery aisle. if you want to make it, use 1 cup ketchup, 1 tablespoon brown sugar, 1/2 tsp allspice, 1/4 tsp ginger, 1 tsp chili powder---it's not identical, but pretty darn close)
2 cups root beer
1/2 teaspoon vanilla extract
6 hamburger buns or soft rolls (I make them myself, or use toasted Udi's white bread to keep it gluten free)

The Directions.

Use a 4-quart slow cooker. A 6-quart is fine, but your meat will cook faster. Put the meat into your pot, and add sliced onion. top with Tabasco sauce, chili sauce, root beer, and vanilla. cover and cook on low for about 8 hours, or until pork shreds easily with a fork. I plopped my pork in fully frozen, and it took 10 hours on low to be shreddy.

Serve over rice, or on toasted breads or buns.

From: http://crockpot365.blogspot.com/

Black Bean Burgers with saute'd vegetables, Creamy Cilantro Rice

2011-03-01T14:33:00.000-08:00

Black Bean Burger ingredients:

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil

preparation

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total.

I thought these turned out pretty well. I made them way smaller than the recipe called for since we aren't doing them on buns. I made them a long time ago and made them big and they were good on a crisp toast. This time I decided to serve them with chips, saute'd red peppers and onions and creamy cilantro rice.

Rice ingredients:

1 block firm tofu

lemon juice

cilantro

1 clove garlic

olive oil

This recipe called for sour cream, but I substituted a vegan sour cream recipe I found on vegweb.com to make it dairy free. All ingredients go into the blender until smooth, then stir in the rice. I was really hesitant to sub tofu for sour cream, but I actually really like the way it turned out! I highly recommend it and will make it again for sure!

Salmon with Maple Syrup and Toasted Almonds, baked sweet potatoes, & broccoli

2011-02-28T17:11:00.000-08:00

I love this recipe because it's so easy and so good. My boys will even eat this salmon! I like to serve it with baked sweet potatoes and broccoli. Cooking the sweet potatoes in the microwave makes it even easier and just as good, in my opinion.

Yield: 6 servings (serving size: 1 fillet and about 2 tablespoons sugar mixture)

Ingredients
6 (6-ounce) salmon fillets
Cooking spray
1/4 cup packed brown sugar
1/4 cup maple syrup
3 tablespoons low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
4 teaspoons sliced almonds, toasted
Preparation
Preheat oven to 425°.

Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Combine sugar, syrup, soy sauce, mustard, and black pepper; pour sugar mixture over fillets. Cover with foil; bake at 425° for 10 minutes. Remove foil; sprinkle the fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve with sugar mixture.

(from Cooking Light)

Shepherd's Pie

2011-02-26T05:58:00.000-08:00

I have made Shepherd's Pie before, but this is a different recipe. It calls for chicken instead of beef.

I haven't forgotten

2011-02-10T13:28:00.000-08:00

Just wanted to say that I haven't been posting meals on here because they have all been repeats. I like that you can search for previous posts/meals over to the right. I've been doing that and then making my favorites. I have my meals posted on the Big Tent sight in case you ever wonder what's for dinner.

Ham and Cheese Pan Souffle

2011-01-12T07:12:00.000-08:00

This was really yummy, kind of like a huge country breakfast all piled up together. I have to say though, to cook 6 of them plus clean up I was working hard hard hard for about 3 hours, so it was quite a bit of work, so I would recommend only making it for one family at a time! It is also for sure not a diet meal, so serve it with a salad or some fruit to lighten it up a bit.

2 russet potatoes, peeled and cut into small cubes
6 large eggs, separated
2 cups provolone cheese ( I used a combination of provolone and monterry jack)
1 Tbsp flour ( I used rice flour)
ground pepper
olive oil
1 onion, halved, thinly sliced
2 anaheim peppers, halved, seeded and thinly sliced
1/4 lb ham cut into cubes ( I used Kiolbassa beef sausage)
1 tsp paprika
2 Tbsp fresh parsley
1 clove garlic, minced

1. Preheat oven to 400. Cover potatoes with water in a pot, season with salt, cover and boil until just tender, about 2 minutes, drain
2. Whisk egg yolks, cheese and flour and pepper in a bowl. ( I learned to first whisk the eggs flour and pepper together then stir in the cheese as it is difficult to whisk cheese!)
3. Heat an oven proof skillet over high heat. Add 2 Tbsp olive oil, then onion and chillis and cook until browned. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remining 2 Tbsp olive oil and te potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook one minute. Transfer to the same bowl.
4. Beat egg whites, 2 Tbsp water and 1/2 tsp salt with a mixer until soft peaks form. Stir one third whites into the yolk mixture, then gently fold in the rest. Oil the skillet if dry and place over medium low heat. Add the egg mixture, cover and cook until the top just sets, 4-6 minutes. Top with the filling and transfer to the oven uncovered until set, 5-7 minutes.

So what took me so long is that I only had one cast iron skillet that could go from the stove top to the oven, so I had to make them all one at a time. If I had a large skillet, or everyone was eating out of the same dish it would have been so quick. I also learned at the very end that I could have, once the souffle set on the stove top, flip it into a pyrex and then put the toppings on the bottom of it, and bake it then. It was pretty hard to transfer each souffle into its own dish after it was topped and baked... anyhow, just notes for next time!

Per serving (this recipe serves 4) Calories: 641 Fat 44g (saturated 19 g), Cholesterol 373mg, Sodium 1215 mg, Carbohydrate 32 g, Fiber 4 g, Protein 32 g ( I told you this was not a diet food!)

Not this week, but I'm gonna try this recipe!

2011-01-09T15:48:00.001-08:00

AndreAnna's Grain/Gluten-Free "Primal" Pizza Crust

What you need:

3 c. almond flour
1 c. sour cream/plain organic yogurt
1/2 c. grated Parmesan
pinch salt
1 egg
1/2 tsp baking soda
fresh parsley (optional)

What you do:

Mix dry ingredients
Beat egg into sour cream and slowly add to the dry mixture.
Beat until well blended.
Mixture will be batter-like and not dough-like, so you must SPREAD this with a spatula onto parchment paper, about 1/4-in thick.

Chicken Potato Gumbo

2010-12-07T17:06:00.000-08:00

Crawfish Potato Soup
6 slices bacon (brown & crumble)
1 med. onion chopped
2 med. bellpeppers chopped
2 stalks celery finely chopped
2 tablespoons diced garlic
8 cups diced red potatoes (about 1" - 2" cubes)
1 cup grated carrots
1# - 1 1/2 # crawfish tails (Louisiana)
3 cups swanson chicken broth
1 & 1/4 quarts 1/2 & 1/2 cream
tony cachere to season
cheddar cheese to garnish

brown bacon, crumble return bacon to pot and add all veggies EXCEPT potatoes & carrots cook until soft
add crawfish cook until water is all out and crawfish are starting to brown remove everything from pot and hold until later put HALF of the potatoes in with chicken broth and one can of water cook until potatoes are soft add carrots cook 10 minutes on med-high add other half of potatoes and cook about 4 minutes turn heat to low return all other ingredients back to pot add cream DO NOT BOIL add seasoning and cook on low heat until potatoes are soft
Note: I like to add some crab meat and a small amount of liquid crab boil in after all the ingredients are added.

(I substituted chicken for the seafood)

Nutrition Facts

20 Servings

Amount Per Serving

Calories447.2 Total Fat4.7 g Saturated Fat2.2 g Polyunsaturated Fat0.6 g Monounsaturated Fat1.4 g Cholesterol11.8 mg Sodium189.3 mg Potassium2,525.3 mg Total Carbohydrate88.8 g Dietary Fiber9.4 g Sugars7.3 g Protein13.3 g

Brown Rice, Broccoli, Cheese and Walnut Surprise with Chicken; baked apples

2010-11-17T13:46:00.000-08:00

The walnuts definitely made this dish good. I guess that's why it's called "Walnut Surprise". I liked it with the chicken, too. If you want chicken in this recipe, just saute cut up chicken breasts with the onions and garlic.

The recipe is from allrecipes. http://allrecipes.com//Recipe/brown-rice-broccoli-cheese-and-walnut-surprise/Detail.aspx

Ingredients
■1/2 cup chopped walnuts
■1 tablespoon butter
■1 onion, chopped
■1/2 teaspoon minced garlic
■1 cup uncooked instant brown rice
■1 cup vegetable broth
■1 pound fresh broccoli florets
■1/2 teaspoon salt
■1/8 teaspoon ground black pepper
■1 cup shredded Cheddar cheese

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
2.Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
3.Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
4.Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.

Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.

Penne Pasta Casserole, salad

2010-11-14T06:41:00.000-08:00

This is a staple for my family, mainly b/c the boys like it and it's easy. For some reason, the noodles fell apart when I made it this time, but I think it was still good.

Ingredients:
1 lb. lean ground beef or turkey, or you can also use Italian sausage
1 large onion, chopped
1 can (14.5 oz) diced tomatoes with garlic, basil, & oregano
1 can (6 oz.) tomato paste
12 oz. (about 3 1/2 cups) uncooked penne pasta, prepare
according to package directions
3 cups (12 oz.) shredded Mozzarella cheese, divided

Cook ground beef and onion in a large skillet until beef is crumbled and no longer pink; drain. Stir in diced tomatoes and tomato paste and 1/2 cup water. Season to taste; heat through.

Coat 13X9 in. baking dish with cooking spray. Combine cooked pasta with meat-tomato mixture and 2 cups mozzarella cheese. Pour into baking dish; top evenly with remaining cheese.

Bake uncovered in a preheated 350 degree oven for 20 to 25 min. or until heated through and cheese is melted.

Everyone needs to make this tonight for dinner!

2010-11-03T11:12:00.000-07:00

I made some alterations to this recipe... I don't really like goat cheese, so I used a combination of feta (for the sharp flavor) and mozzerella. I also added a can of tomato paste in with the tomato sauce to give it more of a kick, and about triple the garlic it calls for. Next time I will not cook the tortillas individually because it takes forever, but I think I'll just use tortilla chips. Overall, I thought this was sooooooooooo good!

Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese

Gourmet | December 2002

user rating

74% would make it again

user rating:
Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese3½ forks3.09859164

at a glance

main ingredientsCheese, Goat Cheese, Pepper, Tomato, Spinach, Leafy Green, Bean

cuisineAmerican, Mexican, Central/South American

dietary considerationsVegetarian

see all about:

Vegetarian Cooking

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enlarge image

yield: Makes 6 servings

active time: 1 1/2 hr

total time: 2 1/4 hr

ingredients

For chiles

12 medium to large fresh poblano chiles (2 1/4 lb)

For tomato sauce

1 (14- to 16-oz) can whole tomatoes including juice
3 large garlic cloves, chopped
1/4 cup chopped fresh cilantro
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
2 tablespoons olive oil

For goat cheese sauce

1 cup heavy cream
2 teaspoons dried epazote* (optional)
8 oz soft mild goat cheese
1/4 teaspoon salt, or to taste

For spinach filling

4 (3/4-lb) bunches spinach, coarse stems discarded
2 tablespoons olive oil
1/4 cup raisins
1/4 teaspoon salt, or to taste

To assemble dish

3 tablespoons olive oil
6 (6-inch) corn tortillas, halved
1 cup cooked black beans, rinsed and drained if canned

Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
Garnish: toasted pine nuts

print a shopping list for this recipe

preparation

Prepare chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.

When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.

Make tomato sauce:
Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.

Make goat cheese sauce:
Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.

Make spinach filling:
Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.

Fry tortillas and assemble dish:
Preheat oven to 350°F.

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.

Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.

Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.

Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.

Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.

* Available at Latino markets and Kitchen/Market (888-468-4433)

Cooks' notes:• Chiles can be roasted and peeled 1 day ahead and chilled, covered.

• Tomato sauce, goat cheese sauce, and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat goat cheese sauce before proceeding.

• Lasagne can be assembled (but not baked) 1 hour ahead and kept, covered, at room temperature.

Healthy Mac & Cheese, Ham, Peas

2010-11-02T11:10:00.000-07:00

I used a recipe from my "Deceptively Delicious" cookbook and added pureed cauliflower and pureed navy beans for some extra nutrition. I thought it was pretty good, and the boys loved it. I like that they were eating veggies without knowing it! Here's the recipe:

1. Cook gf pasta according to directions. I used the new HEB brand gluten free pasta! It's good and cheap...about $1.80 for 12 oz.!

2. While macaroni is cooking, combine 1 cup milk and one can beans in a food processor and process until pureed.

3. Coat a large saucepan with cooking spray and set it over med. heat. Add bean mixture to pan and cook, stirring until smooth, 1-2 min. Add 1 1/2 cups shred. cheddar cheese and 1/2 cup cauliflower puree* and cook until melted and creamy, 1-2 min. longer. Stir in salt, garlic powder, paprika, and pepper. Stir in macaroni and serve warm.

*for cauliflower puree, I just steamed one bunch of cauliflower in the microwave for a few min. and then threw it in the food processor

Mexican Lasagna

2010-10-27T20:46:00.001-07:00

I think this should be called Taco Lasagna b/c of the toppings you put on after it's cooked. I left out the olives because I don't like them.

I realize now that it's better to put the lettuce topping on right before you eat it, otherwise it gets wilted. And, if you want to heat it up later, wilted, warm lettuce is just not okay. Sorry about that! I hope you liked it anyhow!

Ingredients:
1 1/2 lbs. ground beef
1 tsp ground cumin
1 Tbsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper, or to taste
1 tsp salt
1/2 tsp ground black pepper
1 can (14.5 oz) tomatoes, diced, undrained
10 corn tortillas
2 cups ricotta cheese or small curd cottage cheese, drained
1 cup grated Monterrey Jack cheese with chile peppers
1 egg, lightly beaten
1/2 cup grated Cheddar cheese
1 1/2 to 2 cups shredded lettuce
1/2 cup chopped fresh tomatoes
4 green onions, chopped (including green)
1 small can (4 oz) sliced olives, drained

Brown ground beef; drain well. Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13X9 in. baking dish with the corn tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterrey Jack cheese and egg; pour over tortillas. Bake at 350 degrees for 30 min. Remove from oven; garnish the top with Cheddar cheese, lettuce, fresh tomatoes, green onions, and olives.

Hushpuppies!

2010-10-26T12:54:00.000-07:00

I haven't posted any gluten free recipes in a while because, well, honestly, my cooking recently has been pretty uncreative and really un-blog worthy. Last week I made a recipe from the Pioneer Woman, Braised short ribs and creamy polenta (except I used feta in the place of goat cheese...)that was pretty good, although the cuts of meat I used (I went cheap instead of short ribs like she called for) were so fatty that I actually didn't eat any of the meal. Well, I took a couple of bites a couple of times but felt pretty sick afterward (sorry fellow dinner sharers, I'm really not TRYING to give everyone coronary diseases, it is just that when I look through cookbooks the ones with cheese and bacon always look the best to me! : )

Anyhow, this week we are going lighter, and vegetarian. I am turning a new leaf, and going to use WAY fewer animal fats. I know they are the healthiest kind to use, but I just feel heavy. Sooo back to this week;

Black Bean Soup:

2 red onions, halved

2 Tbsp EVOO

4 cloves of garlic ( I used about 10, I love garlic!)

1 Tbsp flour (I used Pamela's GF baking mix)

1 lb dried black beans, rinsed and soaked (next time I'll let the sprout to add some greater health benefits)

3/4 tsp red pepper flakes

I chopped up all of the veggies and sauteed them in the oil, then sprinkled them with the flour and cooked until they slightly browned. Add the cooked veggies, beans, pepper flakes and 8 cups of water into a slow cooker, cover and cook on low 6 hours. Using an emersion blender, partially blend up some of the beans. (notes: this recipie also calls for one turkey drumstick to be cooked with the beans and later shredded, but again I was going vegetarian. I also added some salt and cumin into the cooking beans because I like them.)

Top soup with diced onion and peppers, cilantro, cheese and or sour cream and enjoy!

and la la la! Hushpuppies! Man I love hushpuppies, and these are baked and not fried!

2/3 cup cornmeal

1/3 cup flour ( I used Pamela's GF baking mix)

1 tsp baking powder

3/4 tsp salt

1/8 tsp fresh ground black pepper

1/2 cup finely chopped onion

1/3 cup milk

2 large eggs, beaten

2 Tbsp butter, melted

(Ok, I ran out of cornmeal because I was doubling this recipe, so I used 1/3 cup GF breadcrumbs (which is corn... I was also out of milk so I used a little bit of dry milk and the rest was just water, oh and I only used 2 eggs instead of 4 since I am really bad at doubling recipes, but they turned out just slightly crumblier, but still awesome!)

Preheat overn to 450, spray or butter mini muffin tins

combine cornmeal, flour, baking powder salt and pepper

in seperate bowl combine onion, milk, eggs and butter

Fold egg mixture into flour mixture, and drop into mini muffin tins. Bake for 10 minutes or until golden brown. Yum!

Cinnamon Rice Meatballs

2010-10-19T12:13:00.000-07:00

These meatballs were a hit with the kids! It's definitely one worth repeating. I used ground turkey for these, and it turned out great! I served the meatballs with brown rice and steamed broccoli. Yum!

This recipe is from the book: "Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults" by Connie Sarros

1 small onion, chopped
1 lb. lean ground beef
1/2 cup uncooked rice
1/2 cup plus 1/4 cup water
1/4 tsp. celery salt
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried mint flakes
1 Tbsp. dried parsley flakes
1/2 tsp. cinnamon
1 15 oz. can tomato sauce

1. Preheat oven to 350 degrees.
2. In a med. bowl, mix 1/2 cup water, plus all ingredients except cinnamon and tomato sauce.
3. Shape mixture into balls.
4. Spray 8X12 baking pan w/ non-stick spray. Place meatballs in pan.
5. In a small bowl, stir together the cinnamon, 1/4 cup water, and the tomato sauce. Spoon this sauce over the meatballs.
6. Cover the baking pan with foil. Bake 45 min. Uncover, bake 15 min. longer.

Turkey-Sweet Potato Enchiladas

2010-10-07T17:39:00.000-07:00

I got this from Gluten Free Goddess:

http://glutenfreegoddess.blogspot.com/2008/11/turkey-sweet-potato-enchiladas.html

But instead of salsa I used green enchilada sauce; instead of leftover turkey, I used ground turkey; and I used a lot less cheese than called for.

Egyptian Red Lentil Soup and Tunisian Carrot Sald

2010-09-18T12:13:00.000-07:00

Egyptian Red Lentil Soup

5 c. water
1 c. dried red lentils
2 c. chopped onion
2 c. chopped potatoes
8 large garlic cloves, peeled and left whole
1 T oil
2 t ground cumin
1/2 t ground turmeric
1 t salt
3 T lemon juice

Combine water though garlic in a pot. Bring to a boil, reduce and simmer 15 to 20 minutes or until everything is tender.

Heat the oil in a saucepan and cook the cumin, turmeric and salt 2 to 3 minutes. Cool and add to the soup.

Blend soup until smooth.

Tunisian Carrot Salad

2 c. peeled and grated carrots
2 T currants
1 T olive oil
1 garlic clove, minced
1 1/2 t ground coriander
1/2 t ground caraway
1/4 t salt
3 T orange juice

Put carrots and currants in a bowl. Warm oil in a skillet. Add garlic, coriander, and caraway and cook two minutes.

Remove from heat and add salt and orange juice. Toss well.

King Ranch Chicken, salad

2010-09-15T20:18:00.000-07:00

For 1 8x8 pan, layered thick, or a 13x9 layered thin:

Mix 2C. cooked chicken w/ a can of cream of chicken (gf!) and a can of rotel.

Layer tortillas, chicken mix, chopped onion, and cheese a few times. End with a layer of crushed tortilla chips or spicy nacho doritos with cheese on top.

Bake around 30 minutes at 350 until bubbly. Or you can speed it up and do 20 min at 400.

Mediterranean Penne with Sausage

2010-09-08T19:31:00.000-07:00

This recipe had the slight hint of autumn that I was looking for.

Chop:
3 onions
3 cloves garlic
3 bulbs fennel
3 peeled eggplants
3 red peppers (or other colors)

3 lb Italian sausage
3 jars of marinara sauce
6 cups of water
fennel seeds
24 oz. of penne

1. Brown the sausage and drain off fat.
2. Heat oil in a pan and add the onions and garlic. When the onions are soft add the bell peppers, fennel, and eggplant. Cook stirring often until the fennel begins to soften.
3. Add pasta sauce, water, and fennel seeds. Cook for 25 minutes or until all the vegetables are tender.

I am doing a food tree this week, and this cooked enough sauce for five families with leftovers.

Chicken and Spinach Florentine, fruit

2010-09-04T14:19:00.000-07:00

I got this recipe from the back of a brown rice package. I made it for my family and they loved it. The boys even ate the spinach!

Ingredients:
1 T oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
6 C baby spinach leaves, washed, dried
2C brown rice, uncooked (I used minute brown rice)
1 1/2 C grape or cherry tomatoes, halved
1 can (10 1/2 oz.) chicken broth
1/4 C Parmesan cheese, grated

1. Heat oil in large deep skillet on med. heat. Add chicken, cook 10 min. or unitl chicken is cooked through, stirring frequently.
2. Add spinach, rice, tomatoes and broth; mix well. Bring to a boil. Reduce heat to low; cover. Simmer 10 min.
3. Stir in cheese. Let stand 5 min.
(Makes 4 servings)

Spring Pasta with Crispy Prosciutto, salad

2010-09-04T14:13:00.001-07:00

Another repeat recipe of mine!
This is one of our favorite pasta dishes, and it's easy too, of course!

2 T olive oil
2 oz. sliced prosciutto
2 garlic cloves, sliced
1 shallot, sliced
1/2 C chicken broth
16 oz. GF pasta, cooked
1/3 C frozen peas
3 C baby spinach
1/4 tsp. salt
1/8 tsp. black pepper
2 oz. Feta cheese
1/4 C fresh basil, torn

In a large skillet, over med heat, heat the oil. Tear prosciutto into large pieces and cook until crispy, about 2 min. Remove from pan and drain on a paper towel. Add the garlic and shallot to the pan and cook until softened, about 2 min. Add the broth, cooked pasta, peas, spinach, salt and pepper and cook until pasta is heated and almost all the chicken broth is absorbed, about 5 min. Remove from heat, add the feta, basil, and crispy prosciutto, and toss.

Pesto Pasta and Zucchini Salad, melon

2010-09-04T14:10:00.000-07:00

A great summer recipe that can be eaten cool or hot!

GF Pasta
2 tsp minced garlic
4 C Zucchini, halved and thinly sliced
2 C chopped plum tomato
3 T prepared pesto
1/2 tsp salt
1/4 tsp black pepper
2 T shredded Parmesan
Feta cheese
chopped chicken (optional)

1. Cook pasta according to package directions, drain. Reserve 1/4 C cooking liquid.
2. While pasta cooks, heat skillet over med-high heat. Coat pan w/ cooking spray. Add garlic and zucchini, and saute 5 min. or until zucchini is tender. Combine pasta, zucchini mixture, and tomato in a large bowl, tossing gently to coat.
3. Combine reserved 1/4 C cooking liquid, pesto, salt, and pepper in a small bowl. Drizzle over pasta, tossing gently to coat. Sprinkle with cheeses. You can also add chicken, too.

Ratatouille

2010-08-17T16:54:00.000-07:00

I'm not sure what makes this ratatoullie and not vegetable spagetti, but the recipe said that was its name, so there ya go!

I sliced 4 yellow squash and 4 zuchinni in my handy dandy stand mixer slicer. Man I love that thing. I also cut up 5 red peppers in to bite sized pieces. Roast squashes and peppers in olive oil and a bit of salt for about 30 minutes, or until peppers are tender. There were supposed to be 4 onions cut up in the roasted vegetables, but I forgot them : ). The recipe called for cut up whole tomatoes, but I don't like tomatoes very much, so I used 5 cans of tomato sauce, and two whole heads of garlic, minced. Add these things, plus some salt and 2 tsp of thyme to a sauce pan and simmer until it thickens. I think i needed to cook mine a little longer... maybe that would have been the difference between it tasting like spagetti sauce and being a different dish. Anyhow, once the sauce cooked a while I added it in with the veggies and that was it!

I grilled the chicken after I sprinkled it with salt, pepper, cumin and rosemary, then layered it with the rice and veggies and topped with some fresh basil.

Verdict: not the best dish in the whole world, but all in all pretty tasty and healthy.

Curried Quinoa with Broccoli and Feta, Baked Apples

2010-08-14T11:56:00.000-07:00

I made this awhile back. This time, I'll put the cashews on the side. It's one of my favorites and a good summer recipe.

This recipe calls for couscous, but I thought quinoa would be a good substitute.

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

Yield: 5 servings (serving size: about 1 1/4 cups)

Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped *I'll put these on the side!
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Preparation
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in quinoa. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While quinoa stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine quinoa, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

(from Cooking Light)

Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.

Foil Packet Tilapia (in crockpot), rice pilaf, cooked carrots

2010-08-14T11:52:00.000-07:00

I have been trying several recipes in the crock pot. I thought fish in the crock pot sounded interesting and worth a try. I think this was okay, but not my favorite. It didn't look very appetizing either. Here's the recipe nonetheless. It's also from www.crockpot365.com

-- 3 or 4 fillets of Tilapia (or other favorite white fish)
--1/4 cup mayonnaise
--1/2 cup shredded Parmesan cheese
--juice of 2 lemons
--4 chopped garlic cloves
--pinch each of salt and black pepper

The Directions:
--mix all ingredients (except for the fish) in a bowl
--lay out a piece of foil
--rub sauce mixture on both sides of fish
--fold foil over and make a little packet for the fish
--put all the packets into the crockpot
--cook on LOW for 2-4 hours; fish should flake easily with a fork

Crock Pot Brown Sugar Chicken, brown rice, broccoli

2010-08-04T13:27:00.000-07:00

From http://crockpot365.blogspot.com

This wasn't as good as I thought it was going to be. The chicken was too chewy and not very flavorful. However my boys liked it, so it may be worth making again so they'll get some protein (they never like to eat chicken!).

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves --1 cup brown sugar --1/4 cup lemon-lime soda --2/3 cup vinegar (I used white wine, but think regular white would be fine) --3 cloves smashed and chopped garlic --2 T soy sauce (La Choy and Tamari wheat free are GF) --1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

Plum Bars

2010-07-25T16:00:00.001-07:00

These are delicious! Think Fig Newton, but lots more fruit and a WAY more delicious crust, and best of all, totally gluten free! I got this recipe out of "Nourishing Traditions" cookbook:

3 cups dried apricots (I used dried plums, yes you got it, prunes, because I just bought some at Costco and they are sooooooo good! I think you could use any dried fruit.)

1/2 cup sugar (I use the evaporated cane juice)

2 cups almonds

5/8 cup softened butter, or coconut oil

1 1/2 cups flour (I used oat flour: 2 cups oats in the food processor until it becomes a powder)

1/2-3/4 cup sugar

1/2 tsp salt

1 tsp almond extract (I used vanilla, because I had it!)

Cook dried plums in water until tender.

Meanwhile, process almonds to a powder in a food processor. add remaining ingredients and process until smooth. Press 2/3 of the almond mixture into a buttered 9 x 13 pyrex pan, making a thin crust. Bake about 15 minutes at 350 degrees.

While the crust is baking, remove the cooked fruit with a slotted spoon to food processor and process with 1/2 cup sugar. Set aside and let cool.

Spread the fruit mixture over the crust and crumble the remaining 1/3 almond mixture over the top. Bake at 325 for about 45 minutes. Let cool before cutting into bars. ( I found that the crust was much too crumbly even after it cooled, so I stuck it in the fridge for a bit and they stuck together nicely and the coolness was oh oh so good!)

This makes 24 bars.

Nutrition Facts

Plum Bars

24 Servings

Amount Per Serving

Calories196.2 Total Fat9.0 g Saturated Fat3.3 g Polyunsaturated Fat1.3 g Monounsaturated Fat3.9 g Cholesterol12.2 mg Sodium83.6 mg Potassium232.3 mg Total Carbohydrate28.7 g Dietary Fiber3.0 g Sugars18.9 g Protein3.0 g

Garlic Chicken Fried Brown Rice, orange slices

2010-07-20T19:53:00.000-07:00

From my friend's gf blog: http://solfoods.blogspot.com

Garlic Chicken Fried Brown Rice

3 cups cooked rice
1 lb chicken, cut into thin strips
1 red bell pepper, diced
1 onion, diced
4 cloves garlic, diced
1 cup peas
2-3 tbsp soy sauce (check the ingredients to make sure it doesn't contain wheat!)
1 tbsp rice vinegar
1/2 tbsp sugar

Throw the chicken, pepper, onion and garlic into a pan with some canola oil and cook on medium/low. When the chicken mixture is done, put aside. Heat the pan to medium/high and pour in about a tablespoon of canola oil. When the pan is hot, add the rice and stir around until it is heated through. Add the peas, soy sauce, rice vinegar and sugar. Toss the chicken mixture in and give it a good stir. This is a pretty large recipe and should serve about 6 people.

Crock Pot Ziti, salad

2010-07-20T19:49:00.000-07:00

Another recipe from www.crockpot365.blogspot.com
This was a little dry to me. I think I cooked it too long. Maybe I should've checked it after four hours. Also, I added some zucchini, and I didn't have fresh mozzarella so I used some string cheese cut up.

2 16 oz. packages of ziti
1 - 2 jars of pasta sauce
48 oz. of ricotta
16 ounces of mozzarella, shredded
about 1 cup of fresh mozzarella, cubed
about 1 cup of Parmesan cheese, shreeded

Spray inside of crock with cooking spray. Dump ziti into crock. Add pasta sauce and mix with ziti. Save jar and lid. Mix in ricotta, fresh mozzarella cubes, and about 3/4 or the shredded mozzarella. Combine well. Top with remaining shredded mozzarella and Parmesan. Add about 1/4 of a cup of water to jar, screw lid on, and shake. Pour over the ziti mixture. Cook on low for 5 - 6 hours or until it starts to brown on top. I push the noodles down 2 to 3 times while cooking with the back of a large, cooking spray-covered spoon, but I'm not sure this is even necessary. None of the noodles are crispy, ever.

Crock Pot Meatloaf, mashed potatoes, peas

2010-07-20T19:47:00.000-07:00

I am loving the crock pot this summer!
This is from www.crockpot365.blogspot.com

--1 lb lean ground turkey
--1/2 lb lean ground beef
--1 chopped red bell pepper
--1/4 cup uncooked brown rice
--1 14.5 oz can of tomatoes with Italian seasoning (the whole can, juice too!)
--1 T A-1 sauce
--packet of onion soup mix
--1 egg
--1/4 cup (or so) of ketchup

The Directions.

--in a mixing bowl, combine all of the ingredients except for the ketchup and mix.
--squirt the ketchup all over the top.

You can put the entire meat mixture directly into your crockpot, or you can put it into a heat-resistant dish inserted into your crock. It is your choice. I used my 6qt Smart Pot, and put a loaf pan into it. What I like about using the loaf pan is that the fat kind of bubbles up and out over the top of the pan and then collects in the crock.

If your crock is only 4 qts, just plop the meat into the crock. You can suck away some of the fat that collects on the top with paper towels a few hours into cooking time if it grosses you out.

Cover and cook on high for 4 hours, or on low for 6-8. The meat is done when it is brown and fully cooked when you cut into it.

Let the meat sit for about 30 minutes before you slice and serve.

Squash Fritters, Summer Millet Salad, and Marinated Chickpeas

2010-07-11T17:44:00.000-07:00

I have resolved not to turn my oven on again until October, so I went in search of summer recipes. I dug out a classic that I got from my pre-co-op days when I got my organic veggies from Greenling. I had to make a minor adaptation to make it GF.

Squash Fritters

1 lb summer squash
1 tsp. salt
1 Tbsp. lemon zest
10 sprigs parsley
1 garlic clove, minced
1/4 tsp. black pepper
2 large eggs, beaten
1/2 c. GF flour (I improvised from what I had in my freezer, which was 3 parts white rice flour, 1 part potato starch, and a smattering of xanthan gum)

I'll abbreviate the instructions to say that you mix all these things together and fry 'em up real good in some vegetable oil. Be sure to get the oil nice and hot before putting anything in.

Summer Millet Salad

Apparently, millet's most common use is as birdseed, but I think it is worth incorporating into the gluten free diet. Eaten plain, I prefer it to quinoa, and it substitutes nicely for couscous. I tried making a baby cereal out of it, too, because it is a very digestible grain, but I didn't grind it well enough and it was a little too chunky.

1 c. hulled millet
2 c. water
1/2 tsp. salt
1/4 c. chopped fresh basil
1/4 c. red onions, chopped
1 c. green peas
1/4 tsp. lemon juice
2 ripe tomatoes, diced
salt and pepper

In a pot, stir together millet, water and salt. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Fluff and set aside uncovered for 10 minutes.

Blanch the peas. Stir together ingredients basil through salt and pepper. Mix with millet.

Marinated Chickpeas

1 1/2 c. cooked chickpeas
1 Tbsp. olive oil
1 Tbsp. cider vinegar
1 garlic clove, minced
1 1/2 tsp. fresh dill, minced
1/4 tsp. fennel seeds
black pepper

Combine ingredients and let it sit in the fridge for a bit.

Garden Veggie Enchiladas, rice, beans

2010-06-29T13:14:00.000-07:00

I got these recipes from my friend's gf blog: www.solfoods.blogspot.com I just convinced her and some other friends of mine to start their own dinner co-op and they love it!

Garden Vegetable Enchiladas

1 cup eggplant, peeled and diced
1/2 cup corn kernels
1/2 cup yellow squash or zucchini, diced
1-2 medium tomatoes, diced
1 onion, diced
25 corn tortillas

2 medium tomatoes
1 jalapeno, seeded
1 clove garlic
1 tsp cumin
salt and pepper to taste

Toss together first five ingredients and roll into steamed tortillas. Approximately 1 spoonful of filling per tortilla. Place rolls closely together in a casserole dish, set aside.
Blend tomato, jalapeno, garlic and seasoning in a food processor until smooth. Pour over filled tortillas. Optional - top with cheese
Bake in 350 degree oven for 35-45 minutes.

Spanish Brown Rice

1 cup brown rice
2 cups broth
1/2 Tbsp chili powder
1/2 Tbsp cumin
1 can diced tomatoes, drained (or 2-3 medium fresh tomatoes, diced)
1 clove garlic, minced
1/4 onion, diced
Salt and pepper to taste

Toss all ingredients in a pot. Bring to a boil, stir once and cover. Turn down heat to low and cook for about 45 minutes. Fluff with a fork and serve!

Hoisin Broccoli Stir Fry, brown rice, watermelon

2010-06-29T13:06:00.000-07:00

I think this is from Cooking Light. It turned out okay, but when I've made it in the past, it was richer in flavor. I think I may have added too much chicken broth or something.

1 T vegetable oil
cooking spray
1/3 C chicken broth
3 T hoisin sauce
2 T orange juice
1 t cornstarch
2t minced garlic
2t minced ginger
1/2 t sesame oil
1 lb. chicken breast tenders
3 C broccoli florets
more veggies you have on hand

Heat oil in large nonstick skillet coated with cooking spray over med high heat. Combine broth and next 7 ingredients (through sesame oil). Add chicken to pan, and saute 2 min. Add broccoli, and saute 5 min. Add any other veggies, and saute 2 min. Add broth mixture, and cook 1 1/2 min or until sauce is slightly thick, stirring constantly.

Curried Salmon Cakes, Coconut Rice with Fresh Ginger and Cilantro

2010-06-28T17:33:00.000-07:00

Curried Salmon Cakes:

1 lb salmon
2 tsp curry powder
8 Tbsp store bought tartar sauce (I made my own with mayo and dill relish)
1/4 cup cracker meal ( I used GF corn flake crumbs)
2 Tbsp grated ginger
1 bunch scallions, finely chopped
1 large egg, beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango peeled, pitted and diced
juice of one lime
vegetable oil, for frying

(recipe calls for first cooking salmon in the microwave for 2 to 3 minutes until it cooked and flakey. I used the canned, skinless, boneless kind that is already cooked.)
Stir into salmon: 1 Tbsp tartar sauce, cracker meal, ginger, 1/2 the scallions and the egg. Form into patties and freeze until firm, about 10 minutes.

Meanwhile, whisk the remaining 7 Tbsp tartar sauce and 1/2 tsp curry powder in a bowl. In a separate bowl, mix 1 Tbsp curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 tsp salt, and pepper to taste.

Heat 1/4 inch of oil in a nonstick pan over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2-3 minutes per side. (Note, it is important to get your oil up to 375 degrees so that the outsides will fry and the oil won't soak into your patties. It is difficult I found, to keep the oil that hot, so watch it and be careful!) Drain on paper towels, serve with mango salad and curried tartar sauce.

Coconut Rice with Fresh Ginger and Cilantro:

Stir together 1 1/4 cups vegetable broth, 1/2 cup coconut milk, 1 Tbsp grated fresh ginger and 1 tsp salt in a saucepan. Bring to a boil over high heat. Stir in 1 cup uncooked rice, bring back to a boil, cover and reduce heat to low, cook until liquid is absorbed and rice is tender. Stir in about 3 Tbsp of fresh cilantro.

I actually doubled both of the recipes and served the salmon over a mixed greens salad with corn tortillas on the side. Enjoy! (We ended up making these into a fish taco type thing and it was super yummy!)

Breakfast for Dinner: GF Pancakes, Egg Casserole, Sausage, Blackberries

2010-06-22T12:52:00.000-07:00

I used Pamela's Baking and Pankcake Mix, the best mix out there, in my opinion! There's no bean flavor b/c I think it's mainly almond flour. It's the best pancake mix, and also makes good waffles, banana bread, and muffins...all recipes are on the bag.
For the sausage, I just cooked some Jimmy Dean sausage links in a skillet.
I also made an egg casserole, but I accidentally over-cooked them when I tried to keep them warm in the oven. Hopefully it was still good! This recipe is from the Living Gluten Free for Dummies book:

Chile Rellenos Casserole
6 eggs
salt and pepper
non stick spray
1 lb. colby cheese, grated
1 lb. Monterey Jack cheese, grated
2 8 oz. cans diced green chiles

1. Preheat oven to 350 degrees. Spray a 9 X 13 in. casserole dish w/ cooking spray.
2. Separate the egg whites from the yolks. With an electric mixer on med. speed, whip the whites in a med. bowl until they're stiff. In a small bowl, beat the yolks with a fork or whisk until they're smooth. Fold the yolks into the whites. Add salt and pepper.
3. Combine the cheeses.
4. Spread 1/2 of the egg mixture in the bottom of dish.
5. Layer the chiles on top of the egg mixture. Spread a layer of cheese on top. Continue layering-egg, chilis, cheese-until you've used all the ingredients. You should end up with about 3 layers of each, finishing with the egg mixture.
6. Bake chile rellenos for 25 min. or until golden brown.

Chilaquile Casserole

2010-06-16T19:32:00.001-07:00

Chilaquile Casserole (made it before)

Mexican Rice
* 12 ounces tomatoes, very ripe and cored
* 1 medium white onion
* 3 medium jalapenos
* 2 cups long grain white rice
* 1/3 cup canola oil
* 4 minced garlic cloves
* 2 cups chicken broth
* 1 tablespoon tomato paste (may omit if using canned tomatoes)
* 1 1/2 teaspoons salt
* 1/2 cup fresh cilantro, minced
* 1 lime

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
13. You'll love this rice! Money back guarantee.

Orange Chicken with hash, Creamy Carrot soup

2010-06-16T18:39:00.000-07:00

I thought this turned out well! For the chicken:

I used chicken thighs, the recipe called for 8 but I doubled it.
6 Tbsp orange marmalade (it called for apricot jam, but I had orange so I used it, but I added about 3 Tbsp of honey to counteract the bitterness)
1 Tbsp lemon juice
1 Tbsp soy sauce
2 lbs red potatoes
1 large red pepper
4 green onions

Put the chicken in a large bowl and pour the soy sauce over it and let it sit while you do the rest.
Mix the jelly, lemon juice and honey (if using) in a small bowl. Place chicken and soy sauce in a baking dish and cover with the jelly mixture. Cook at 425 for about 15 minutes. Cut the potatoes and peppers into small pieces. Put the potatoes in a microwave safe bowl and cook on high for about 5 minutes with about 1/4 cup of water. Heat a bit of oil in a large pan, then add the red pepper. Cook about 5 minutes, then add in potatoes and green onions. Cook until potatoes are soft and slightly browned. When chicken is done, serve with potato mixture and top with some of the juices from the pan.

Creamy Carrot Soup:
2 lbs of carrots ( I used about 7 lbs and adjusted everything accordingly)
4-8 cups chicken broth (I used homemade, and how much depends on how thick you want your soup. When this was originally done it reminded me of thin baby food, so I added about twice the liquid needed and liked the consistancy much more.)
2 tsp ground corriander
1 large shallot
1 large baking potato

Heat 2 Tbsp oil in a pan and cook the thinly cut shallot until soft and fragrant. Add in the carrots (cut into small pieces) and potato (cut into small pieces), the ground corriander, some salt and pepper, and cook, stirring 5-7 minutes until slightly softened. Add in chicken broth, bring to a boil then reduce heat to a simmer and cook for 30 minutes, or until the vegetables are soft.

The recipe said to now transfer in small batches to a blender, but I used a hand emulsifier stuck down into the pot to avoid dirtying extra dishes. I blended it up until is was smooth, then added salt and pepper until I liked it.

I then added 1 cup of cream to the pot (of course my batch was almost x 4, so you could use much less in a smaller recipe) just to add some yumminess, and well, cream adds yumminess to everything!
I hope ya'll enjoyed!

Frito Salad, oranges

2010-06-14T13:04:00.000-07:00

This is a super meal to put together! It’s light and fresh, and it requires no cooking. It’s perfect for those nights when I forget to thaw something from the freezer, which means we have this a lot.

Ingredients:

lettuce

shredded cheese

chopped green onion

chopped tomato

1 can of red kidney beans

optional: carrots and avocado

Kraft Catalina Dressing (I use Fat Free or Light)

Lay’s Frito Chips

I added zucchini, avocado, cucumber, and I forgot to put the carrots and green onions in.

Just chop and mix together according to taste. I hope you make this often this summer!

From my sister's blog: www.easilyglutenfree.wordpress.com

Ranch Chicken, Broccoli, Wild Rice

2010-06-14T13:02:00.000-07:00

Dip chicken breasts into milk then a mixture of 1C breadcrumbs and a Ranch dressing package. Coat 2 times.
Bake at 375 degrees for 20 or until chicken is done.

This is a super easy dinner. However, I thought the chicken needed some type of sauce to go with it. I dipped mine in Ranch dressing, but it didn't quite do the trick. Hope it was okay for you!

Pasta Milano, Spinach and Carrot Salad

2010-06-01T11:37:00.000-07:00

This dish is originally from the Macaroni Grill. My version might be a little different because I'm not super great at following recipes, but it is yummy anyhow!

I actually had a ton of cut up sundried tomatoes, spinach and feta cheese from last week's stuffed chicken breast, so I used those leftovers with 4 cooked and cut up chicken breasts. The cream sauce is 4 heads of roasted garlic with 2 pints (or one of those tall containers) of heavy cream. I cooked 2 bags of gluten free brown rice pasta and mixed all of the ingredients together, topped with probably 2 cups of grated Parmesan cheese. Let the calorie fest begin!

I shredded a ton of carrots to add into the salad, because after having a taste test of the pasta dish I decided we needed a lot of vitamins to outweigh the cream sauce! The salad then is a spring mix of the lettuces, shredded carrots and broken up pecans.

I'll start adding pictures again when i get my computer back, and I was afraid to look up the nutritional information on this meal; I think I'll just enjoy it and do some extra cardio later on!

Jen

Sun Dried Tomato stuffed Chicken Breast with Spinach and Feta Cheese, Buttery Carrots, Steamed Spinach and fruit with cream

2010-05-25T09:55:00.000-07:00

I got this recipe from another website, but altered it a bit...

First, I butterflied the chicken breast (sliced them in half width wise) super thin, because, well, there is nothing in the world worse in my mind than thick, dry, baked chicken breast. So, I sliced it thin and stuffed it with sun ripened tomatoes (that I bought in a big jar at Costco, they are soaked in olive oil and spices and looked way better than the dry ones you get at HEB), Feta cheese and spinach, and baked at 400 for a little under 20 minutes. Super fast, easy, and I hope yummy!

I steamed the carrots and spinach and added butter, salt and pepper.

The fruit bowls are peaches that a friend gave us off of their trees (my apologies if they turned a bit brown, I cut them up in advance), grapes, and fresh whipped cream. The cream is from my raw milk, I just skimmed it off the top and whipped it in my stand mixer with the whisk attachment, then sprinkled with cinnamon. I hope ya'll like it!

Facts for the chicken:

Nutrition Facts
1 Serving

Amount Per Serving

Calories		300.2

Total Fat		10.3 g

	Saturated Fat	6.1 g

	Polyunsaturated Fat	0.9 g

	Monounsaturated Fat	2.2 g

Cholesterol		101.8 mg

Sodium		1,066.8 mg

Potassium		1,291.3 mg

Total Carbohydrate		16.9 g

	Dietary Fiber	3.5 g

	Sugars	10.2 g

Protein		36.6 g

Yummy Granola Bars

2010-05-16T20:25:00.000-07:00

I thought I'd share this recipe even though it isn't part of our dinner share. It is gluten free, and the best granola bars we've found! I have to say this recipe is from the Bob's Red Mill website.

First you make the granola:

2 1/2 cups oats
1/2 cup coconut
1 cup almonds
1/4 tsp salt
2 Tbsp honey
2 Tbsp maple syrup (I substituted brown sugar)
3 Tbsp oil ( I subbed butter)
1/2 cup dried fruit (I left this out)

Combine dry and wet ingredients in seperate bowls. combine bowls. Pour into nonstick pan and bake at 350 for about 30 minutes, stirring every 15 minutes until it is all nice and brown. After you remove from oven, add in 2 Tbsp flaxseed.

Now for the bars:
1/2 cup honey
3/4 cup peanut butter
1/2 cup nuts (I left this out since the granola has a bunch in it already)
1/3 cup dried fruit (I used dried cherries)
1/4 cup coconut (I left this out, since I added a bunch in the granola)
3/4 cup flaxseed

Bring honey to a boil, boil for 1 minute. Add in peanut butter and blend, then microwave 30 seconds. In separate bowl mix remaining ingredients. Stir into honey mixture. Press into a pan and chill.

I doubled this recipe and it made 25 nice sized bars that are great for breakfast on the go or an afternoon snack. Here is the nutritional information:

Nutrition Facts
25 Servings

Amount Per Serving

Calories		242.6

Total Fat		11.7 g

	Saturated Fat	3.2 g

	Polyunsaturated Fat	3.8 g

	Monounsaturated Fat	5.0 g

Cholesterol		6.1 mg

Sodium		20.9 mg

Potassium		278.4 mg

Total Carbohydrate		41.7 g

	Dietary Fiber	6.0 g

	Sugars	16.8 g

Protein		6.0 g


Vitamin A	2.4 %

Vitamin B-12	0.1 %

Vitamin B-6	5.6 %

Vitamin C	0.3 %

Vitamin D	0.4 %

Vitamin E	10.9 %

Calcium	4.4 %

Copper	18.0 %

Folate	11.3 %

Iron	12.7 %

Magnesium	24.8 %

Manganese	100.3 %

Niacin	8.6 %

Pantothenic Acid	6.5 %

Phosphorus	23.9 %

Riboflavin	5.8 %

Selenium	2.0 %

Thiamin	19.6 %

Zinc	12.7 %

Meatballs, Roasted Potatoes & Garlic, Peas

2010-05-15T12:35:00.000-07:00

You can season ground beef however you're used to doing it for meatballs. For the filler, instead of bread crumbs, you can use cooked brown rice or brown rice flour. I like cooked brown rice because it's cheap, healthy, and it stretches the meat farther. You can season it with Italian herbs, salt, pepper, and garlic, then add 2 eggs to hold things together. I put the meatballs into a baking dish and pour a can of Spicy V-8 Vegetable Juice over them. Then I bake them at 400 for about 20-25 minutes until they are done.

From: www.easilyglutenfree.wordpress.com

Chicken and Rice soup, Cornbread

2010-05-15T12:22:00.000-07:00

This actually turned out pretty good I thought!

I made the broth ahead of time, boiling the bones of a chicken with an onion quartered, about 4 big carrots broken into a couple of pieces, 4 stalks of celery, 5 or 6 cloves of garlic and about 4 quarts of water for 30 minutes, then turning down the heat and simmering it for 4 or so hours. For the last thirty minutes I threw a bunch of parsley into the water. then I strained all of the solids out and let the broth sit until the fat all floated to the top and solidified, then I scooped it off and was left with a great, healthy simple chicken broth that has WAY more flavor and nutrition than anything you can buy at the store!

To that I added in about a half of bag of carrots chopped up, the meat from 2 rotisserie chickens. in another pan I sauteed one onion and 4 stalks of celery with 6 more minced cloves of garlic until they were soft and aromatic. I dumped those into the soup and left it all to simmer together for about 2 hours. For the last 30 minutes I chopped up another bunch of parsley and a handful of fresh oregano from my flower bed, and tossed them into the pot with a very generous sprinkling of salt.

The cornbread was again a mix from Bob's Red Mill, which I think is super great. I think next time I make it though I'll add a couple of tablespoons of sugar, because I like by cornbread a bit on the sweeter side!

Mighty Tasty Hamburger

2010-05-05T11:21:00.000-07:00

This looks amazing, so I just have to make it!

http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/a-tasty-recipe-murphys-hot-hamburger/

BBQ ribs, rosemary potatoes and Brocolli

2010-05-04T18:12:00.000-07:00

I started to make the Pioneer Woman's recipe for ribs but then decided that after cooking for 3 days last week I was going to take the easy route! So, I marinated the ribs in BBQ sauce (Austin's own, gluten free) and white wine. then I stuck them in their pans and filled them half way up with a bit of left over red wine and water. I baked them for 3 hours on 250 degrees (covered up with foil) but they really needed an extra hour.

The potatoes I also took the easy way... I cut and boiled them for about 20 minutes, then drained them, drizzled over olive oil and pats of butter, salt and fresh ground up rosemary from my garden.

Brocolli: the best find ever, fresh organic brocolli at Costco... cheap and great. I opened the bags and steamed it for about 25 minutes and sprinkled with salt. Delich!

jen

Pollo Verde Tacos, rice, beans, fruit

2010-04-30T13:20:00.000-07:00

To prepare, place chicken breasts in the crock pot and cover with 1/2 -- 1 jar of a gluten-free Salsa Verde. Cook for 6-8 hours on low. When chicken is done and tender, take it out, and shred it with a fork. Then, put the shredded chicken back into the crock pot and mix in with the juices and salsa.

Serve in warmed corn tortillas (heated on a hot skillet until browned) and top with chopped onion, cilantro, avocado, and a squeeze of fresh lime.

Check out my sister's blog for more about this easy and yummy recipe.

Falafel, Hummus, Kasha and GF pitas!

2010-04-24T11:15:00.000-07:00

Kasha salad:

3 cups buckwheat groats, soaked for 48 hours and sprouted, dried overnight at 150 degrees in the oven.
Use 1 cup of the sprouted groats, 1 egg, 2 cups homemade chicken stock, 2 Tbsp butter, 1 tsp salt, 1/2 tsp pepper
Add kasha to a hot cast iron skillet and cook about 5 minutes until toasted. Let cool and mix with egg. Reheat the pan and pour in the egg/kasha mixture over medium-high heat, flatten, stir and chop up with a wooden spoon until the egg has cooked and the kernels are mostly separated. Bring chicken stock to a boil with butter and seasonings. Add kasha-egg mixture, bring to a boil, cover and turn heat to low. Cook about 30 minutes. Remove cover and fluff up with butter if desired.

Falafel:
Bring a pot of water to a boil and pour over chickpeas (2 cups). Stir in 2 Tbsp of whey or lemon juice and leave in a warm place for 12 hours. pour off excess water and pour in more boiling water. Add remaining 2 Tbsp whey or lemon juice andleve in a warm place another 12 hours. Place 1 cup parsley in food processor and pulse until chopped. Add 1/4 of the chickpeas, 1 onion, 1 garlic clove, and 1/4 tsp of each of the remaining ingredients (cumin, coriander, pepper, sea salt, cayenne pepper, baking powder) and pulse until reduced to a coarse paste. The mixture should be fine enough to hold together but not entirely smooth. Repeat process until all ingredients have been used. Mix all batches together and refrigerate for at least 1 hour. Form patties and saute in olive oil or lard.

Hummus:
http://www.epicurious.com/recipes/food/views/Hummus-237832 This is the best hummus ever, in my opinion!

GF pitas:

1 pkg yeast, dissolve in 1/2 cup warm water. Add 1 tsp sugar and stir until dissolved. Let sit for 10-15 minutes. combine 1 1/2 cups rice flour, 1/2 cup tapioca flour, 1 cup sorghum flour, 2 tsp xanthan gum, 1 1/4 tsp salt in stand mixer. pour in yeast and egg and mix on medium with paddle attachment. Slowly add 1/2-1 cups warm water until dough is soft and tacky. coat large bowl with oil and place dough in bowl.. coat the dough in oil. Let sit 2-3 hours. Preheat oven to 500 degrees. put baking sheet in oven as it preheats. divide dough on floured surface into 12 pieces. Roll into circles 1/4 inch thick. Bake 4 minutes until bread puffs up. Turn over and bake 2 more minutes.

and Presto! Mediterranean dinner is done!

BBQ Chicken, Mashed Potatoes, Sauteed Squash

2010-04-23T14:59:00.000-07:00

I had to plan for an easy meal this week b/c I'm taking a sewing class on Sunday morning...yipee!

For the chicken, I just put the chicken in the dish, coat it with bbq sauce, and bake it at 425 degrees for 15-20 min.

Sauteed Zucchini
Slice 2 zucchini and 1 red or orange bell pepper. Chop up 4 cloves of garlic. Add 2 or 3T. of olive oil to a skillet and saute the garlic for 2-3 minutes. Add the veggies and saute until soft. Served sprinkled with Parmesan cheese.

Potatoes: nothing fancy, just boil, mash, and season.

Asparagus & Fennel Pasta Salad, chilled Cucumber Yogurt Soup, & Strawberries with a Touch of Tart

2010-04-17T18:20:00.001-07:00

This combination was suggested by the Moosewood Restaurant Daily Special.

Asparagus & Fennel Pasta Salad

Roasted Vegetables

1 fresh fennel bulb cored and thinly sliced
2 cups of thinly sliced onions (sweet)
1 pound of asparagus, stemmed and cut into 3/4 inch pieces
2 tablespoons of olive oil

Dressing

2 tablespoons of olive oil
2 tablespoons of fresh lemon juice
1 tsp. minced or pressed garlic
1/4 tsp. Dijon mustard
1/4 tsp salt
1/8 ground black pepper

8 ounces of your favorite pasta
2 cups diced tomatoes
1 cup feta cheese

Preheat oven to 400. Oil a baking pan. Bring 2 quarts of water to boil.

Roast the fennel, asparagus, and onion in the baking pan uncovered for 20 minutes. Turn veggies every 7 minutes.

Whisk together dressing ingredients. Cook pasta al dente.

Combine tomatoes and roasted veggies in a bowl. Drain pasta and add to bowl. Pour dressing on top. Stir in feta or sprinkle on top.

Cucumber Yogurt Soup

5 cucumbers, peeled
2 cups plain low fat yogurt
1 garlic clove, minced or pressed
1/4 cup chopped chives
2 Tbsp. fresh mint
1 Tbsp. fresh dill
1 tbsp. vegetable oil
2 tsp. fresh lemon juice
2 tsp. honey
3/4 tsp. salt
1/4 tsp ground black pepper

Coarsely chop 4 cucumbers. Combine with yogurt through black pepper. Working in batches, puree in a blender until smooth. Seed and dice the remaining cucumber and add to the soup.

Strawberries with a Touch of Tart

Hull strawberries and sprinkle them with sugar and balsamic vinegar. Set aside at room temperature for at least 1/2 an hour before serving.

Cuban Black Bean Patties with Pineapple Rice

2010-04-17T13:46:00.000-07:00

You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.

Rice:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

From: Cooking Light

Pioneer woman's Cajun Meatloaf, Mashed potatoes and Green Beans

2010-04-15T06:02:00.000-07:00

http://thepioneerwoman.com/cooking/2009/01/cajun-meatloaf/

Prep Time: 40 Minutes

Cook Time: 40 Minutes

Difficulty: Easy

Servings: 8

Ingredients

3 whole Bell Peppers (2 If They're Large)
2 whole Medium Onions
1 bunch Celery (5-6 Ribs)
8 cloves (to 10 Cloves) Of Garlic
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
Optional: A Few Shakes Of Hot Sauce
2 cups Ketchup
½ cups Whole Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef (92% Lean)
1 pound Ground Pork
3 whole Eggs
2 Tablespoons Honey

Preparation Instructions

Preheat oven to 400 degrees.

Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium-high heat, melt 6 tablespoons butter. Once butter begins to start browning, add the diced vegetables and garlic. Add about 1 tablespoon salt. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.

After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste. In a large mixing bowl place the ground beef and pork. Whisk 3 eggs and add to the meat. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.

Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey. Slather this sauce over the whole meatloaf.

Place in a 400 degree oven for about 40 minutes.

I doubled this recipe and had enough meatloaf for 5 armies! I also substitued GF bread crumbs of course, but other than that I just followed the recipe! The Mashed potatoes I sliced up with my amazing slicer/shredder attachment, boiled them and added butter and cream when whipping them up. I thought it was yummy!

Jen

Teriyaki lettuce wraps with bean noodles and peanut sauce

2010-04-05T14:02:00.000-07:00

I sent along romaine lettuce for the wraps, along with some red lettuce leaves from my garden. I'm pretty pumped because this is the first thing we've ever been able to eat from all of my gardening attempts!

Meat:

Cook ground meat (I used turkey), add in teriyaki sauce (I used the NewFlower Market brand because it was gluten free), chopped green onions and shredded carrots. Cover and cook about 5 minutes or until vegetables get soft.

Noodles: I used bean noodles which are super easy... I drop them down into a pot of boiling water for a few minutes until they are soft!

Peanut Sauce:

http://www.epicurious.com/recipes/food/views/Spicy-Peanut-Sauce-10602?recipename=Spicy%20Peanut%20Sauce&saved_to_box=y

Oh, but instead of water I substituted coconut milk in the sauce because I thought it would make it more interesting!

Spring Pasta with Crispy Prosciutto, salad

2010-04-03T13:18:00.000-07:00

This is one of our favorite pasta dishes, and it's easy too, of course!

2 T olive oil
2 oz. sliced prosciutto
2 garlic cloves, sliced
1 shallot, sliced
1/2 C chicken broth
16 oz. GF pasta, cooked
1/3 C frozen peas
3 C baby spinach
1/4 tsp. salt
1/8 tsp. black pepper
2 oz. Feta cheese
1/4 C fresh basil, torn

In a large skillet, over med heat, heat the oil. Tear prosciutto into large pieces and cook until crispy, about 2 min. Remove from pan and drain on a paper towel. Add the garlic and shallot to the pan and cook until softened, about 2 min. Add the broth, cooked pasta, peas, spinach, salt and pepper and cook until pasta is heated and almost all the chicken broth is absorbed, about 5 min. Remove from heat, add the feta, basil, and crispy prosciutto, and toss.

Quinoa with Summer Vegetables & Baked Sweet Potatoes

2010-03-31T18:39:00.000-07:00

I'm getting in touch with my vegetarian side.

http://glutenfreegoddess.blogspot.com/2009/06/quinoa-with-summer-vegetables.html

Tex Mex Lasagna, Spanish Rice, baby carrots

2010-03-30T14:36:00.000-07:00

3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions

Preheat oven to 450°.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

(from cooking light)

I also did Spanish Rice. Saute bell peppers, onion, garlic. Add rice, tomatoes, and water, bring to a boil. Simmer for 15 min, until water is absorbed. Add spices.

Combo Fried rice and Chinese Scallion pancakes with Spicy Soy Sauce

2010-03-30T13:50:00.000-07:00

Rex told me that he likes sticky white rice, so I made that first, then used it to fry up, but it ended up kind of mushy... sorry about that!

So I cooked the rice first. In a large pan I sauteed 2 onions and 4 stalks of celery, along with about 8 cloves of garlic. Once those were nice and soft I added in 3 cut up chicken breasts and cooked until they were done, then I added some of the left over marinated beef from last week that I had frozen, 1 bag of frozen shrimp and a can of mixed vegetables. I heated up coconut oil in a wok then fried the rice with soy sauce and sesame oil. I mixed in the meat and veggie mixture when the rice was cooked through.

For the Scallion Pancakes:

2 cups GF flour

1 Tbsp sesame oil

1 Tbsp vegetable oil

1 tsp salt

2 Tbsp sesame seeds

1/2 cup scallions

Place flour in a food processor, While motor is running add in 1/2 cup warm water ( I had to add about double the water called for, since GF flour needs a lot more moisture to work well) until a slightly sticky dough forms. Dump onto a floured surface and kneed until uniform and smooth, about 3 minutes. Cover with a damp rag and let sit for at least 30 minutes.

Combine sesame oil, vegetable oil and salt in a small bowl. Cut dough in half, then each half in 3 equal pieces. Form each into a ball and work with 1 ball at a time (keep the others covered with the damp rag). Roll out onto a well floured surface into a thin circle about 1/16 inch thick. Spread a tsp of the oil mixture evenly on the pancake, then sprinkle with sesame seeds and 1 Tbsp scallions. Roll up from one end like a jelly roll, then coil roll around to form a spiral; pinch end so roll stays in place. Press spiral with your palm to flatten it, then roll out pancake to 1/8 inch thick. Set pancake in pan with hot oil and saute until golden, about 1 minute. Flip and repeat on other side.

For dipping sauce:

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup scallions

2 tsp freshly minced ginger

2 tsp sugar

red pepper flakes

combine all ingredients except chillis in a small bowl. stir in sugar until just dissolved. Add chillis at the last minute before serving; the longer they are in the hotter it gets.

Korean Beef Skewers with Ginger Carrots and Rice

2010-03-23T13:09:00.000-07:00

Ginger Carrots:

4 cups grated carrots

1 Tbsp freshly grated ginger

1 tablespoon sea salt

4 Tbsp whey (if not available, use additional Tbsp salt)

Mix all ingredients and pound to release juices. Place in a quart sized jar and press down until juices cover the carrots. Cover tightly and leave at room temp for about 3 days before transferring to fridge. (I didn't read this recipe carefully enough to have it made 3 days in advance, so ours only sat for 24 hours. I think it is supposed to taste a bit more like sourcraut since it is considered a fermented vegetable dish, but I tasted it and it was still good, if a bit salty.)

Korean Beef Skewers:

Slice steak as thinly as possible, across the grain. Mix other ingredients in and marinate beef in the mixture, refridgerated overnight or for several hours. Ribbon strips onto skewers, and grill 5 or 7 minutes on each side.

I didn't do a very good job of trimming the fat off of the meat, so if you get a chewy piece just spit it out and please accept my apologies!

I cooked the rice in vegetable broth instead of water to give it more flavor, and because I needed to use it up!

Teriaki Chicken & Rice with Veggies

2010-03-19T21:07:00.000-07:00

Cube chicken and brown in a skillet until done.

Add mixture of 1/2 C soy sauce, 1/2 C honey, minced garlic, and a little ginger.

Let simmer and serve over rice.

I also like to add veggies to the mix.

This is very easy and tasty! I needed something very easy to make this week because John is out of town.

Corn and Poblano Pepper tamales, Spanish Rice, Tomatillo Avocado Salsa and Black beans

2010-03-16T12:08:00.000-07:00

Tomatillo-Avocado Salsa

12 tomatillo, husked, rinsed well
1 small onion, quartered
6 large garlic cloves, peeled
2 to 3 serrano chilies, stemmed
2 ripe avocados, peeled, diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Tamales

1 6-ounce package dried corn husks

1 pound large poblano chilies
2 cups Masa Harina (corn tortilla mix)
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons sugar
2 1/4 teaspoons salt
1/2 cup canned low-salt chicken broth
5 cups frozen baby white corn kernels (about 25 ounces), thawed
3 cups (packed) coarsely grated sharp cheddar cheese
1 teaspoon baking powder
1/8 teaspoon ground black pepper

preparation

Make Salsa:
Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Make Tamales:
Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.

Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.

To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.

For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.

Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

Let's see, changes I made to the recipie: I didn't use cheese, obviously, I just left it out completely. Also I used vegetable broth in the place of chicken broth so these would be strictly vegetarian and I can share them with Sonya for her food tree. I quadrupled this recipe so I am busted tired from standing in the kitchen for 6 hours cooking, but we have tons of tamales!

Spanish Rice:

Cook 1 onion, 4 stalks of celery and two bell peppers. Stir in 2 cups of rice, 2 cans of tomato sauce and 2 cups of water. Bring to a boil, then simmer for 20 minutes until water is absorbed.

(I found this fun website that shows you the nutritional value of your meals, so when I have time I'm gonna try to include this information as well!)

Nutrition Facts for Salsa
18 Servings

Amount Per Serving

Calories		104.5

Total Fat		7.9 g

	Saturated Fat	1.1 g

	Polyunsaturated Fat	1.1 g

	Monounsaturated Fat	4.8 g

Cholesterol		0.0 mg

Sodium		5.2 mg

Potassium		413.1 mg

Total Carbohydrate		9.0 g

	Dietary Fiber	4.6 g

	Sugars	2.1 g

Protein		1.7 g


Vitamin A	3.2 %

Vitamin B-12	0.0 %

Vitamin B-6	10.6 %

Vitamin C	20.5 %

Vitamin D	0.0 %

Vitamin E	4.5 %

Calcium	1.7 %

Copper	7.0 %

Folate	12.7 %

Iron	3.9 %

Magnesium	6.4 %

Manganese	10.0 %

Niacin	9.3 %

Pantothenic Acid	8.2 %

Phosphorus	5.3 %

Riboflavin	5.6 %

Selenium	1.1 %

Thiamin	4.6 %

Zinc	3.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Nutrition Facts for tamales
17 Servings

Amount Per Serving

Calories		150.1

Total Fat		5.2 g

	Saturated Fat	2.6 g

	Polyunsaturated Fat	0.4 g

	Monounsaturated Fat	1.2 g

Cholesterol		10.8 mg

Sodium		59.6 mg

Potassium		196.2 mg

Total Carbohydrate		25.9 g

	Dietary Fiber	2.7 g

	Sugars	4.4 g

Protein		2.9 g


Vitamin A	7.0 %

Vitamin B-12	0.1 %

Vitamin B-6	8.1 %

Vitamin C	45.5 %

Vitamin D	0.7 %

Vitamin E	1.5 %

Calcium	1.5 %

Copper	2.3 %

Folate	6.1 %

Iron	3.6 %

Magnesium	4.7 %

Manganese	5.7 %

Niacin	4.8 %

Pantothenic Acid	1.7 %

Phosphorus	4.9 %

Riboflavin	3.2 %

Selenium	0.8 %

Thiamin	4.6 %

Zinc	2.5 %
Nutritional Info for Rice Servings Per Recipe: 16 Amount Per Serving Calories: 59.3 Total Fat: 0.3 g Cholesterol: 0.0 mg Sodium: 328.1 mg Total Carbs: 13.4 g Dietary Fiber: 1.4 g Protein: 1.7 g

Sausage Lentil Soup, cornbread, salad

2010-03-13T07:38:00.000-08:00

Ingredients
1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth

2 (14 1/2 ounce) cans diced tomatoes, undrained
2-3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Directions
1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
5. Sprinkle with Parmesan cheese and serve.

I got this from my sister's blog (www.easilyglutenfree.wordpress.com). She suggested this recipe from the web: http://www.recipezaar.com/Carrabas-Sausage-and-Lentil-Soup-162864
The cornbread recipe is also on her blog. It's called Southern Cornbread. I've made it for you before.
Enjoy!

Ultimate Breakfast Casserole! with fruit and roasted potatos

2010-03-08T13:05:00.000-08:00

I love breakfast for dinner, so when I saw this recipe I knew I had to try it.

http://crockpot365.blogspot.com/2010/02/slow-cooker-ultimate-breakfast.html

I left out the cheese, used soy milk instead of cow's milk and left out the mushrooms since I don't like them : ) I haven't decided yet whether I'll do this in the slow cooker or just in the individual pyrex in the oven, but we'll see. It would be easier that way rather than making it and then serving it. Oh, and I used the Pamela's bread mix and made the bread ahead of time to toast and use. It made delicious bread!! I couldn't believe how good it was, I didn't want to use it up.

I just cut up the red potatoes and roasted them in the oven with some olive oil and salt. Enjoy!

Jen

Baked Chicken Mediterranean

2010-03-06T19:54:00.000-08:00

I made this a little blander, leaving out the mushrooms, capers, olives, and raisins.

http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html

Beans and Cornbread, Sauteed Greens with Roasted Garlic, Pineapple

2010-03-02T08:26:00.000-08:00

Yum, my house smells so good right now!

I soaked beans in water overnight, then this morning put them in a big pot with water covering them, and added in 1 lb of fresh thick cut bacon (from NewFlower Market), bring the beans to a boil, then reduce heat and simmer for a few hours covered. I added in some salt, pepper and about 3 cloves of minced garlic.

The cornbread is the Bob's Red Mill mix, and I haven't tasted it but it rose up bigger than I've ever seen GF bread rise before, so I"m excited to taste it!

I sauteed 1 lb of spinach and a bag of chopped kale in olive oil, then added 4 whole heads of garlic that I had cut open, drizzled with olive oil and wrapped in foil and baked for about 30 minutes. When the garlic was nice and fragrant I squeezed the cloves out and chopped them a bit and added them to the greens along with some salt and pepper.

The pineapple is fresh- SunFlower market had them on sale for $.88 a piece!! Yum, enjoy!

Jen

Chicken Verde Enchiladas, Spanish Rice, Black Beans

2010-02-28T12:29:00.000-08:00

I got this from a jar of sauce by Cookwell & Company I found at HEB. It's called Two-Step Mix Green Chile Stew.

Here's the recipe on the jar:
Chicken Verde Enchiladas
2-3 cups chopped or shredded chicken
1 jar Cookwell & Co. Green Chile Stew Mix
2 cups shredded Monterrey Jack or Colby Jack cheese
3/4 cup sour cream

Directions: Mix chicken, sour cream, and 1C Stew in a bowl. Wrap tortillas in damp paper towels, then heat in microwave for 1 minute until pliable. Spray a 9X13 pan with nonstick spray. Place two tablespoons mixture in a tortilla, roll up and place in pan. Repeat until pan is full. Pour the rest of the Green Chile Stew evenly over the enchiladas and top with cheese. Bake for 40 min. at 350 degrees.

I left out the sour cream and cheese for the Klenztman's dish and just included it on the side. For the chicken, I used shredded, seasoned chicken, HEB brand because it's good and I'm lazy.

Here's the recipe I used for the Spanish Rice:
1 medium onion chopped
2 cans diced tomatoes
1 cup water
1 cup uncooked rice
1/2 teaspoon chili powder
3/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 clove garlic, minced

In a large skillet, saute onions and garlic. Add remaining ingredients to pan. Bring to a boil, cover and reduce heat to med-low. Simmer 30 min. or until rice is tender, stirring occasionally.

Served with black beans.
I doubled both recipes.

Thai Red Curry soup with Rice

2010-02-23T16:00:00.000-08:00

I used this recipe kind of

http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-Soup-with-Chicken-and-Vegetables-4260

but I used potatoes and chicken and onions instead of the other veggies, because that is how they serve it at Madam Mam's and that is what I was trying to duplicate (the P13 on the menu, if you ever want to try out the original, which I would highly recommend!)

After I delivered it I ate some, and decided that it needed more curry paste and to be thickened up a bit, so I added some more paste and salt and cornstarch to ours, sorry if it was too bland for ya'll, but the paste can get super hot super fast and I didn't want it to be too spicey to serve (like it was last time I made it).

anyway, super easy and quick!

I also cooked up the rest of the chocolate chip cookie mix that I froze last time I made them because I was having a sugar craving. There was only enough to give out 3 a piece, so I ate all 3 of ours before Rex got home, since that is really only a 1 person serving : )

Jen

Curried Quinoa with Broccoli and Feta, Baked Apples

2010-02-20T13:02:00.000-08:00

This recipe calls for couscous, but I thought quinoa would be a good substitute.

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

Yield: 5 servings (serving size: about 1 1/4 cups)

Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Preparation
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in quinoa. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While quinoa stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine quinoa, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

(Cooking Light)

Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.

Italian Baked Chicken, roasted potatoes, carrots

2010-02-17T07:29:00.000-08:00

This is so easy...one of my staples. All you do is pour Italian dressing over chicken breasts and bake them for 15-20 min. at 425 degrees.

I chopped up golden potatoes, sprinkled them with seasoning, and baked them for about 30 min. at 375 degrees.

For the carrots, I dumped the bags of frozen carrots in a bowl, added some salt and butter, and microwaved them until they were soft.

Very easy and yummy!

Veggie Enchilladas with Mexican rice and Black Beans

2010-02-15T13:46:00.000-08:00

I sauteed two onions, added in 4 green peppers and 4 cloves of garlic, 4 yellow squash and 5 zuchinni and two packages of mushrooms. I added some salt (just poured it in) 3 or so Tbsp of cumin, a few sprinkles of chili powder and some red chili flakes. I also added some roasted poblano peppers although they mostly dissolved when I accidentally left them in the broiler too long.

the enchillada sauce:

Red Enchilada sauce: (this was leftover frozen from the last time I made enchilladas)

4 oz whole dried Ancho chilies

1/4 cup olive oil

1 med onion

1 tsp cumin

2 cups stock

2 cloves garlic

2 small cans tomato paste

1 Tbsp red wine vinegar

Saute onion in oil, add cumin and cook until well combined. Add stock and chilies (cleaned of stems and seeds) and bring to a boil. Reduce to simmer, add garlic, tomato paste and vinegar. Simmer covered for about 45 mintues, then pass through a food mill (I used a hand mixer instead)

I layered corn tortillas (which I baked in the oven to get the crispy... a lot of recipies call for them to be fried first, but that takes too long/adds too much fat/is a mess, so I baked them.) With the veggie mixture, cheese (I left it out of ours : ( ) and sauce.

The rice I cooked up with some rotel tomato sauce, cilantro and cumin, and added black beans on the side.

Enjoy!

Jen

BBQ Baked Potatoes and Green Beans

2010-02-15T13:43:00.000-08:00

I bought two roasts, one pork and one beef, and stuck them in the oven covered in "Austin's Own" BBQ sauce that I bought at Costco. I roasted them at 250 degrees for 7 hours, then shredded them up and topped them with more sauce. Easiest BBQ ever!

The potatoes I just baked, and they were soft when i took them out, but by the time we ate them that night they were pretty firm again, so I hope everyone's potatoes were done.

the green beans were organic frozen from Costco (my beloved), and I just blanched them in boiling water then cooled them off with cold water, and salted them.

Presto, easy BBQ dinner!

Jen

White Bean Chili and GF Cornbread

2010-02-06T12:13:00.000-08:00

I made this chili so mild for the benefit of my toddler that it should rightfully be considered plain old soup.

3 lb. boneless chicken breast
2 boxes of chicken stock
2 packages of dry white beans
2 large onions
16 cloves of garlic, minced
8 tsp. of cumin
4 tsp. oregano
1 package of frozen corn

1. Soak the beans overnight, then cook them according to the instructions on the package.
2. Strain the beans and put them in a giant pot.
3. Cook the chicken breast, and chop or shred it. Add it to the pot.
4. Cook the onions, garlic, herb, and spice. Add to the pot.
5. Add the corn.
6. Simmer it on low heat until you feel like it is done.

The recipe for Southern Wheat-free Cornbread comes from the Moosewood Restaurant Daily Special, which is not a Mollie Katzen book.

2 c. yellow cornmeal
1/2 c. boiling water
1 T sugar
1 t salt
2 t baking powder
1 t baking soda
1 large egg
2 T vegetable oil
1 1/4 c. buttermilk

Preheat oven to 375. Oil baking pan. Stir together 1/2 cup cornmeal and boiling water. Stir.

Sift remaining cornmeal, sugar, salt, baking powder, baking soda.

Beat egg into cornmeal mush. Stir in oil. Whisk in buttermilk. Add liquid ingredients to dry. Whisk just until smooth and pour into oiled pan.

Cook 25 to 30 minutes and cool about 20 minutes before serving.

Garlicky Pasta w/ Basil and Tomatoes, salad

2010-02-02T13:47:00.000-08:00

Ingredients
3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

(Cooking Light)

Tofu Fried Rice

2010-02-01T12:58:00.000-08:00

I used La Choy soy sauce (it's the only soy sauce I've found that's gf) with this recipe, but I've also used Bragg's aminos and it's just as good.

From cookinglight.com:
Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

Cauliflower-Cheese Pie

2010-01-27T17:29:00.000-08:00

It seems so sacrilegious, but I paired this recipe from the Moosewood Cookbook with sausage.

Crust
2 c. grated raw potato
1/4 c. grated onion
1.5 t. salt
1 egg white lightly beaten
flour for your fingers (I was out of rice flour, so I used Bob's Red Mill gluten-free biscuit mix.)
oil

Filling
1 T olive oil
1 c. chopped onion
2 garlic cloves, minced
1/2 t salt
black pepper
1/2 t basil
1/4 t thyme
1 med. cauliflower, in small pieces
1/4 c. milk
1 c. grated cheddar
paprika

1. Preheat oven to 400 degrees. Oil a pie pan.
2. Combine first four crust ingredients in a bowl and mix well. Transfer to the pie pan, and pat into place with floured fingers to form the crust.
3. Bake for 30 minutes, then brush crust with oil and bake for ten more minutes. Remove from oven and turn down the temperature to 375.
4. Saute onion, garlic, salt, pepper, and herbs. Add cauliflower, stir and cover. Cook until tender.
5. Spread half the cheese onto the baked crust. Put sauteed vegetables on top. Sprinkle with remaining cheese. Beat the eggs and milk together, and pour on top. Dust with paprika.
6. Bake 35 to 40 minutes, or until set. Serve hot or warm.

Rasberry Balsamic Chicken, Quinoa and Raisin Pilaf, broccoli

2010-01-25T13:08:00.000-08:00

Chicken:
1/2 t dried thyme
salt, pepper
chicken breasts
1/3 c rasberry preserves
2T red wine vinegar or balsamic vinegar

Sprinkle salt, pepper, and thyme on chicken. Saute until done. Mix preserves and vinegar. Add to chicken and heat through.

Quinoa:
•3 tablespoons butter
•3/4 cups chopped white onion
•1/2 teaspoon cinnamon
•1/2 teaspoon cumin
•3 cups chicken broth
•1 1/2 cups uncooked quinoa
•3/4 cup dried cranberries or golden raisins
•1/2 cup sliced almonds, toasted
•4 tablespoons chopped cilantro
•Salt and freshly ground pepper
Preparation:

1.Melt the butter in a 2-quart saucepan over medium heat. Saute the chopped onion in the butter until soft and golden.

2.Add the cinnamon and the cumin and stir briefly.

3.Add the chicken broth and bring to a boil. Add the quinoa, stirring, and bring the liquid back to a boil. Lower the heat and cover. Let the qunioa cook, simmering, for 15 to 20 minutes, or until the quinoa has absorbed most of the water.

4.Add the cranberries and cook 5 minutes more.

5.Remove from heat and stir in the almonds and the chopped cilantro. Season with salt and pepper if desired. Serve warm or add room temperature.

I got the quinoa recipe from this website: http://southamericanfood.about.com/od/beansgrainspotatoes/r/quinuosalad.htm

Italian Meatball Soup with GF rolls

2010-01-24T16:30:00.000-08:00

I hope this turns out as good as it looks! I am also going to make some Bob's Red Mill dinner rolls to go along with it.

http://thepioneerwoman.com/cooking/2010/01/italian-meatball-soup/

Ingredients

Meatballs:
¾ pounds Ground Beef
½ cups Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Ground Oregano
2 teaspoons Lemon Juice
SOUP
3 Tablespoons Olive Oil
7 cups Low Sodium Beef Stock
2 cups Water
½ teaspoons Salt
2 Tablespoons Tomato Paste
¾ cups Onion, Chopped
¾ cups Carrots, Chopped
¾ cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not Peel)
½ pounds Cabbage Chopped
Grated Parmesan Cheese To Serve
TIED IN A CHEESECLOTH BUNDLE
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Asian Noodle Salad

2010-01-24T16:27:00.000-08:00

I loved this! Pioneer woman calls this her most favorite salad ever ever ever ever, and I think I agree. If you don't like cilantro I apologize since it is really the dominate flavor here, but I loved the asian dressing and might make a jar of it to just keep around for our every day salads! For the noodles I used GF brown rice Fettuccine and spaghetti noodles.

http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
_____
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped
Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Pork Chops, Shredded Brussel Sprouts, Rice

2010-01-24T16:24:00.000-08:00

I am not going to really go into details about this recipe because I thought it was gross, but I'm gonna post it just for posterity sake!

The chops I dusted with GF flour, season salt and pepper then pan fried.

The brussel sprouts I got from this recipie

http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html

and the rice was just a pilaf mix from Costco!

Oh, the chocolate chip cookies were from a Betty Crocker mix!

Jen

Black Bean Veggie Casserole and Baked Stuffed Pears

2010-01-23T10:38:00.000-08:00

3 c. uncooked brown rice
3 t. butter
10 c. water

3 15 oz. cans black beans, undrained
28 oz. can diced tomatoes
2 onions
4 zucchini
3 t ground cumin
8 t salt (If I make it again, I'll cut back on the salt. To me, it was too salty.)
8 T sour cream
1 c. Monterrey jack cheese

Cook rice with butter. I did this step during nap time. I left the rice, covered, on the stove on the lowest heat setting for 45 minutes.

I was going to use dried beans instead of canned, but when I went to put the beans in the slow cooker, I noticed that the Goya package had a disclaimer that the beans may contain traces of wheat. I substituted canned beans at the last minute.

Pre-heat the oven to 350.

Chop the vegetables, and mix all the ingredients except the cheese together. Pour into a baking dish coated with cooking spray. Cook at 350 for 30 minutes.

Because this was a simple recipe, I also made dessert. This recipe comes from the Ayurvedic cookbook, Heaven's Banquet, which is the book that I turn to when I need ideas on how to cook vegetables. I prepared the pears while the casserole was cooking, but if I make this again, I'll reverse the order, cooking the pears first and saving the warming of the casserole until the end.

8 ripe pears, halved and hollowed.
2/3 c. finely chopped dried apricots
1/2 c. orange juice
2/3 c. walnuts (The cookbook calls for pine nuts, but I don't like them.)
butter

Preheat the oven to 350. Butter a baking dish.

Puree the apricots and half the orange juice in a blender. If you are using unsulphered apricots, which I did, you are supposed to simmer them for 5 minutes in the orange juice before blending, but I neglected this step. Mix in the nuts.

Put a scoop of the fruit and nut mixture in the hollow of each pear. Pour the rest of the orange juice on top. Dot with butter. Bake for 1 hour.

Polenta Pie

2010-01-23T10:04:00.000-08:00

From the Moosewood Cookbook:

I quadrupled the recipe, but wound up getting five pies out of it instead of just four.

Filling:

4 Tbsp. olive oil
2 small onions
2 c. thinly sliced bell pepper (I used green but would choose red if I do this again)
4 zucchini
20 cloves of garlic, sliced
8 tsp. dried basil.
2 tsp. dried oregano
(The original recipe calls for mushrooms, but I left them out.)

4 tomatoes, sliced
1 lb. mozzarella

I sauteed the vegetables the night before.

Heat the oil. Add the onion and cook until soft (5-8 minutes). Add the bell pepper and zucchini and cook till tender. Then stir in the herbs and garlic. Because I could never tolerate cutting that much garlic, I used jarred.

Crust:
6 c. cornmeal
4 tsp. salt
6 c. cold water
8 c. boiling water
olive oil

Preheat the oven to 375 degrees.

Combine the first three ingredients in a bowl. Have boiling water on the stove, and add the corn meal mixture, whisking. Cook 10 minutes. Do this step in advance because you will need to give the polenta time to cool down to the point you can handle it.

Oil a 10 inch pie pan. Add the polenta and press it in to form a smooth, thick crust. Brush the surface with olive oil and bake uncovered for 45 minutes.

The original recipe calls for broiling the pie at this point, but the Pyrex pie pans aren't supposed to go on the broiler, so I just continued to bake at 375 degrees.

Sprinkle half the cheese onto the baked crust. Add tomato slices. Spread the sauteed mixture over the tomatoes, and sprinkle the remaining cheese on top. Stick it back in the oven to bake until the cheese melts.

Beef Stroganoff

2010-01-16T19:44:00.000-08:00

1 lb. ground beef

1 can Health Valley Cream of Mushroom Soup

1 C. sour cream

12-14 oz. rotini pasta, cooked

McCormick's Grill Seasoning (or just salt), pepper, and garlic powder

Brown beef. Drain off fat. Add the soup, sour cream, and seasonings to skillet with the meat and stir. Serve over noodles. Add Parmesan Cheese to the top.

Served w/ peas, grapes

Moroccan Chicken with Baby Carrot Salad and Rice

2010-01-05T08:01:00.001-08:00

Moroccan Chicken:

A bunch of chicken breast

1/4 cup soy sauce

1/4 cup dry white wine

2 Tbsp honey

juice of 2 lemons

grated rind of 2 lemons

1 clove garlic

1 tsp curry powder

1/4 tsp ground ginger

1/2 tsp each: oregano, thyme and crushed peppercorns

3 Tbsp melted butter

2 cups chicken stock

8 dried apricot halves, chopped and soaked in warm water

Mix soy sauce, wine, honey, lemon juice, lemon rind and all spices together. Marinate chicken in sauce overnight or for several hours. Remove pieces, pat dry, bake in baking dish with melted butter and salt until done. Pour chicken stock into pan, bring to a boil, add marinade from chicken and drained apricot pieces. Let sauce reduce by 1/2 and pour over chicken.

Baby Carrot Salad:

1 lb carrots (it called for baby carrots, but I just sliced up big ones)

2 Tbsp honey

juice of 1 lemon

1 cup orange syrup (orange juice, cooked and reduced by 1/2)

Salt (to taste)

2 Tbsp cumin

mint (I didn't add this because I couldn't find any this time of year)

cilantro

pine nuts (I used walnuts instead)

Feta Cheese sprinkled on top

Olives

Cook carrots in olive oil on high for about 2 minutes, then on medium for another couple of minutes until they start to get a bit soft. Remove from heat and add salt, cumin, lemon juice, honey, OJ syrup. Top with olives, feta, nuts, cilantro, and mint and more cumin if desired!

Rice:

2 cups Brown rice

1 cup quinoa (because I ran out of rice)

when rice is finished cooking, stir in saute'd spinach and cheese.

Vegetarian Chili with Polenta

2010-01-04T06:40:00.001-08:00

1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.
(from www.cookinglight.com)

Add water to store bought tube of polenta to make it soft. Salt and pepper to taste.

Cranberry Roast with roasted potatoes and salad

2009-12-29T12:25:00.000-08:00

I made cranberry sauce in a crock pot:

1 bag cranberries, 1/2 cup brown sugar, 1/2 cup white sugar, 1/4 tsp cinnamon, 1/2 cup O.J., 1/2 cup water, cook for a couple of hours until cranberries are all squishy and soft.

To that I added chuck roast, 1 onion and 2 Tbsp Bragg's (the recipe called for soy sauce but I used this instead)

The potatoes I sliced up in my brand new handy dandy slicer on my stand mixer I got for Christmas and stuck them in the oven with some olive oil, salt and pepper.

Salad, I just always love the combo of mixed greens and baby spinach, so we have that with some edamame and tomatoes!

Chicken Pesto Pasta

2009-12-12T13:19:00.000-08:00

Easy! Saute the ckicken, cook the pasta and then mix it all together with pesto sauce (jar from HEB) and parmesan cheese.
You could also saute with garlic or onions or add veggies and pine nuts.

Lentil Stew, cornbread

2009-12-12T13:00:00.000-08:00

1 T olive oil
1 1/4 c chopped onion
1 c chopped celery
3/4 c chopped carrot
1 garlic clove, sliced
4 c chicken broth
1 c water
1 (28 oz.) can crushed tomatoes, undrained
1 c dried lentils
3/4 c instant brown rice
1/2 t crushed red pepper
1/4 t salt
1/4 t black pepper

Heat oil in a small Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic to pan; saute 8 min. or unitl tender. Add broth, water, and tomatoes, bring to a boil. Stir in lentils; simmer 25 min, stirring occasionally. Stir in rice; simmer 20 min, stirring occasionally. Stir in red pepper, salt, and black pepper.

Cornbread:

Ingredients:
1 cup milk (or non-dairy alternative)
1 egg
1/4 cup vanilla yogurt (dairy or soy)
1/2 tsp. apple cider vinegar
3/4 cup Nearly Normal All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
3/4 cup cornmeal
1/2 -- 3/4 cup sugar

Directions:
Preheat oven to 375 F. Mix the liquid ingredients then stir in the other ingredients, mixing until the lumps are removed. The batter will be thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan, and iron skillet, or into oiled or lined muffin pans. Bake for 25-30 minutes for the cornbread, less for the muffins, according to your oven.

The bread will be done when the top is lightly browned and a cake tester or toothpick in the center of the bread is clean; do not over cook!

From www.easilyglutenfree.wordpress.com (my sister's blog)

Mediterranean Meatballs, Baba Ganoush, and Fake Tabouli

2009-12-11T10:32:00.000-08:00

Baba Ganoush
4 large eggplant
5-6 small cloves garlic
1/8-1/4 cup tahini (to taste)
little fresh lemon juice (if you have it)
salt
1/8 cup olive oil

Rinse eggplant, pierce skin a few times to release steam, place on foil-lined cookie sheet. Roast Eggplant at 450 for 40 minutes or so. Remove from oven, let cool a bit, slice open, and put all the soupy innards into a bowl or directly into your food processor. add other ingredients and blend well. Modify amounts of everything to taste.

Fake Tabouli (Quinoa replaces gluten-full couscous.)
3 cups Quinoa cooked, salted
1 small red onion, diced
3 tomatoes diced
1 bunch flat leaf parsley finely chopped
1 cucumber diced
add to taste:
salt
olive oil
white wine vinegar
fresh lemon would be nice here also
optional: fresh peppermint, green onions, green bell pepper, cook quinoa with some broth as part of the liquid

after Quinoa has cooled down, dump in other ingredients, stir, taste

Mediterranean Meatballs
makes 25-30 balls, 3-4 balls per serving
3 lbs ground beef of choice
1 medium onion (i used some white and some purple) - diced
1 large clove garlic -chopped
handful of chopped flat leave parsley and mint
1 cup gluten free bread crumbs (I used pecan rice crackers and oats)
3-4 tsp salt
tsp black pepper
2 tsp cinnamon
2 tsp cumin
1-2 tsp cilantro (or fresh!)
2 tsp paprika
2 tsp tarragon
1 tsp allspice or clove

cook onion and garlic in a pan with a touch of olive oil until translucent. Mix meat and all spices and crumbs together in large bowl. (not all spices are required. I recommended at least having cinnamon, cloves, allspice, or tarragon to create a unique flavor.) Add onions. Mix, press into golf-sized balls. You can also roll them flatter into tubes. cook on high heat rotating 1/4 turn when each side is browned.

Shepherds Pie and steamed veggies with cheese

2009-12-09T13:30:00.000-08:00

(Although I read that it is only really a shepherd's pie if you use lamb meat... since I am using beef I guess it is really a cottage pie!)
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

print a shopping list for this recipe

preparation

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Chicken and Peaches

2009-12-09T13:18:00.001-08:00

Ingredients

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Directions

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.

Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.

In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.

Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

Tex Mex Chicken and Dumplings

2009-12-09T13:15:00.000-08:00

Tex-Mex chicken and dumplings
For the chicken:
1 four-pound chicken
16 cups of water (1 gallon)
1 onion
9 cloves of garlic, divided
2 carrots, peeled and cut into quarters
4 celery stalks, cut into quarters
2 bay leaves
1 tablespoon dried or 1 stalk fresh epazote (optional)
1 leafy stem of cilantro (optional) plus 1/4 cup of cilantro, chopped
1 can of Ro-Tel
2 jalapenos, sliced
1/4 cup cilantro
Juice of one lime
1/2 cup of cream
Salt, black pepper, cayenne and cumin to taste

For the cornmeal dumplings:
1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 tablespoon melted butter
1 jalapeno, finely diced
2 tablespoons of minced cilantro

Method:
Clean and rinse your chicken and place in a large stock pot. Add water, onion, 8 cloves of garlic, carrots, celery, bay leaves, epazote and whole cilantro stem. Add salt and pepper to taste. Bring to a boil and then simmer for an hour and a half, occasionally skimming the foamy scum off the surface.

Remove chicken from pot and turn off the heat. After it’s cooled, remove fat and pick the meat off the bones and either shred or cut into bite-sized pieces. Sprinkle chicken with salt and pepper to taste.

Take cooled broth and strain and throw out the vegetables as they’ve done their duty. Now you need to remove the fat from the broth. If you don’t have a preferred way of getting rid of the fat or lack a gravy separator, you can try the plastic bag method. Take a quart-sized plastic storage bag, pour some broth into it. You will see the fat rise to the top. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer. (You will probably have to do this in batches).

Place the broth back into the pot and add the shredded chicken and lime juice. In a blender, add the can of Ro-Tel, sliced jalapenos, chopped cilantro and garlic and blend. Add puree to the pot. Now add the cream. Add salt, black pepper, cayenne and cumin to taste. Bring to a boil. And while the soup is coming to a boil, make the cornmeal dumplings.

Sift together the cornmeal, flour, baking powder and salt. Beat the milk with the eggs and add to the dry ingredients. Stir in the melted butter, cilantro and jalapenos.

When soup is boiling, turn heat down to low and gently drop the dumpling batter into the pot, one tablespoon or so at a time. Do not stir. Place lid on top and steam dumplings for 20 minutes.

Ladle the chicken and dumplings into bowls and sprinkle cilantro on top. Serves six to eight.

Notes: If you want a thicker broth, feel free to add some flour. I'd add it slowly, a quarter cup at a time

Taco Soup, Cornbread

2009-12-04T09:56:00.000-08:00

1 pound ground beef, cooked
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can mild chili beans
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix
Mix all ingredients in a crock-pot. Cook on low for 4 hours, or however long you need to. Or cook on stove until heated through.

Southern Cornbread (this is the BEST CORNBREAD I have ever had -- gluten-free or not!!)

It's from julesglutenfree.com

Ingredients:
1 cup milk (or non-dairy alternative)
1 egg
1/4 cup vanilla yogurt (dairy or soy)
1/2 tsp. apple cider vinegar
3/4 cup Nearly Normal All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
3/4 cup cornmeal
1/2 -- 3/4 cup sugar

Directions:
Preheat oven to 375 F. Mix the liquid ingredients then stir in the other ingredients, mixing until the lumps are removed. The batter will be thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan, and iron skillet, or into oiled or lined muffin pans. Bake for 25-30 minutes for the cornbread, less for the muffins, according to your oven.

The bread will be done when the top is lightly browned and a cake tester or toothpick in the center of the bread is clean; do not over cook!

From www.easilyglutenfree.wordpress.com (my sister's blog)

Spaghetti, Salad

2009-12-04T09:53:00.002-08:00

I hope this is self-explanatory! Instead of using ground beef, I like to use sausage to add more flavor. I used original Jimmy Dean sausage.

Broccoli Rice Chicken Casserole

2009-12-04T09:53:00.001-08:00

From www.cooks.com

1 med. onion, chopped
1/2 stick butter
1 (3 lb.) chicken, stewed and cut up
1 (10 oz.) pkg. chopped broccoli or chopped spinach, cooked and drained
1 c. quick cooking rice, uncooked
1 can cream of chicken soup, undiluted
1/4 c. water
2 c. shredded Cheddar cheese
1/2 c. water

Saute onion in butter until transparent. Add chicken, broccoli or spinach, rice, soup, water, milk, and cheese. Mix well. Pour into a greased 1 1/2 quart casserole and bake 40 minutes at 350 degrees.

Served with fruit

Veggie chili and brown rice

2009-11-29T15:50:00.000-08:00

egetable Chili
2 onions
4 hatch chilies
3 poblano chilies
4 bell peppers
6 corn on the cob
3 cans kidney beans
3 cans black beans
chili powder
cumin
oregano
garlic
paprika
cayenne
salt pepper
2 cans tomatoe sauce
4 cans water
masa (for thickening)

No-Cook Noodles Lasagna

2009-11-14T13:44:00.000-08:00

This recipe is from www.cooks.com

1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
6 oz. (1 1/2 c. shredded) Mozzarella cheese
2 eggs
1 1/2 c. cream-style cottage cheese
1/4 c. grated Parmesan cheese
1 tsp. dried oregano
9 lasagna noodles
3/4 c. hot water

Brown and drain ground beef. Stir in spaghetti sauce. Mix 2 eggs in a bowl. Add cottage cheese, Parmesan cheese and 1 cup Mozzarella cheese and oregano. Mix egg-cheese mixture well.

Place 3 uncooked lasagna noodles in 13 x 9 inch baking dish. Spread 1 1/3 cups of meat mixture over noodles. Spread about 1/2 of egg-cheese mixture over meat. Continue with layers, ending with remaining meat mixture. Pour 3/4 cup hot water over all areas of dish. Cover with tin foil and bake at 350 degrees for 1 1/4 hours. Remove from oven and sprinkle 1/2 cup shredded cheese on top. Let stand 10 minutes before serving.

Served with green beans and Chebe garlic breadsticks

Sweet and Sour Chicken, Steamed Veggies with roasted Chickpeas

2009-11-13T07:57:00.001-08:00

Season chicken with salt and pepper, dust with flour. Heat olive oil in an oven proof skillet, add chicken skin side down and cook until golden, about 5 minutes. Turn over and pour off fat. Tuck shallots around chicken and cook until golden, about 2 more minutes. Push chicken aside and stir in 1 Tbsp tomato paste and 1 Tbsp fresh thyme and cook about 30 seconds. Add 1/2 cup apple cider vinegar and 1/2 cup unfiltered apple cider and 1/3 cup golden raisins, bring to a boil and simmer one minute. Transfer to the oven and roast 10-12 minutes at 450 degrees. Remove chicken from pan, bring sauce back to a boil then reduce by half (about 3-4 minutes). Lower the heat and whisk in the 2 Tbsp butter.

Veggies:

Place squash, califlower and ginger in a large steamer basket over boiling salted water, cover and steam about 25 minutes. Add snow peas, remove the pan from heat and keep covered until the peas are crisp-tender, about 5 mintues. Toast crushed corriander seeds (1/2 tsp) in a skillet over medium low heat about 1 minute. Add seseme oil and increase heat to medium high. Add 1 can chickpeas and cook until crisp, about 5 minutes. Add butter and scallions, remove from heat. Serve over rice

Potato Soup, Salad, Fruit

2009-11-10T12:25:00.000-08:00

Ingredients:

-10 large potatoes, diced and peeled
-2 onions, chopped
-4 stalks celery, diced
-4 broccoli crowns, chopped up very finely
-10 cloves of garlic, chopped
-6 T. butter
-2 can chicken broth + 2 cans water
-salt and pepper
-8 T. Hidden Valley Ranch powder
-16 oz. Velveeta

Turn crock pot(s) on high. Melt butter in bottom, and add all veggies except potatoes. Let them soften and cook as you dice the potatoes. Add potatoes. Mix in broth and water and salt and pepper. Let cook on high for 4 hours or low 8 hours, or until potatoes are nice and soft. Add Ranch powder and Velveeta. Stir until melted.

Served with green salad and fruit.

This recipe is doubled. It filled one crock pot to the top. I think it would've been enough for all of us, but I actually ended up almost quadrupling this recipe! I now have plenty of soup in my freezer!

Roasted Vegetable Lasagna and Chicken with Balsamic Peppers

2009-11-03T12:37:00.000-08:00

The last two weeks I have been going to this website for recipes: http://glutenfreegoddess.blogspot.com/

I am really enjoying the site. I plan to stick with it until I take time off to have my baby. I can't believe I'm only going to cook one more dinner after today.

I overcooked the lasagna last week. Today I'll try to be more careful with the chicken. The co-op is giving me the opportunity to make recipes more challenging than what I had been used to doing, so I'm still on a bit of learning curve.

Thai-spiced Pumpkin Soup Recipe

2009-11-02T06:32:00.000-08:00

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry pastewater
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

I ended up serving with brown rice, grilled chicken with Thyme and cornbread!