Archive for December, 2007
I didn’t have the patience/time to scoop individual cookies, so I adapted my peanut butter cookie recipe into bars.
1 1/2 cup peanut butter, sunbutter, peabutter, or another nut/seed butter
1 1/2 cup sugar
1 cup gf flour
1/2 cup oil
1/2 tsp xanthan gum (omit if using a gluten-full flour for the 1 cup flour)
1 tsp salt
2 tsp baking powder
1 cup chocolate or white chips (or a combo)
cream peanut butter, oil, sugar together. add eggs. mix in flour, xg, salt, baking powder. mix until well combined. add chocolate chips. mix until just combined.
press into a greased 9×13 pan (I coat with Reynolds Release foil or just greased foil).
Bake at 350 for 30 min. wait for them to cool, and cut. yum!
or Garlic Lemon chicken, depending on which type of citrus fruit/juice you have around the house.
Garlic Shake Seasoning
Mix together the following spices in an empty spice jar to shake on the chicken: (you will have plenty left over for the next few times you make this)
- 1 TBS salt
- several grinds black pepper
- 1/2 tsp cayenne pepper
- 1 1/2 tsp Tony Chachere’s Cajun seasoning (or you could increase the cayenne)
- 2 TBS garlic powder or dehydrated roasted garlic
- 1 TBS dried minced onion
- 1 TBS thyme
shake until completely mixed
- Garlic Shake Seasoning
- 3-4 cloves garlic, minced or pressed
- 2-3 lbs boneless, skinless chicken breasts or thighs
- 3-4 TBS olive oil
- 1/2 cup chicken broth (can sub water if needed)
- 1/4 cup lime juice (can sub lemon juice if needed)
Cut the chicken into 1-2 inch pieces.
In a large skillet, warm the olive oil over medium heat. Add the garlic and chicken. Shake the Garlic Shake Seasoning on top of the chicken, and stir so the Shake has hit both sides of the chicken.
Cook over medium to medium-high heat until the chicken is browned and no longer pink in the middle (about 10 minutes). Remove chicken from pan, and cover to keep warm.
Deglaze the pan with the chicken broth & lime juice. Stir over medium heat and get the yummy browned bits from the bottom of the pan. Keep stirring until the sauce has reduced. Add the chicken back into the pan and stir to coat.
Serve with rice or without. We really like this with the Garlic Pan-fried Squash.
Yes, slow cooking Ribs in the oven is wonderful. For those of us who have to leave the house, ribs taste great slow cooked in the crock pot, too.
2-4 lbs ribs of choice (we prefer boneless) (you can also put in chicken or a roast here too)
1/2-1 cup barbeque sauce of choice (we make our own sometimes, but Sweet Baby Ray’s or Bone Suckin’ Sauce is also great)
extra sauce for dipping
Put ribs in crock pot, pour bbq sauce on top. As with other recipes, it will not look like enough, but it will mix with the juices and infuse a great flavor.
Cook on low for 6-8 hours, serve with extra sauce, a large salad, and some sweet potato.
We have a great collection of incredibly easy, yet delicious crock pot meals. This is definitely one of them.
2-4 lbs chicken pieces, bone-in
1 onion, sliced
2+ cloves garlic, minced
1 jar pepperocini (if this is too spicy, the Pastene Garlic Peppers are really good here too)
Place chicken in crock pot, arrange onion & garlic on top. Pour in pepperocini. cook on low for 6-8 hours.
Coconut milk has a fat content (the good fats, according to scientists) that gives coconut milk ice cream a mouth feel that is very similar to dairy ice cream.
The flavors other than vanilla or plain chocolate chip don’t taste coconuty. It is MUCH better than any commercial non-dairy ice cream I have found. And sooo easy!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 14oz cans coconut milk
- 1 tsp vanilla
- 1/4 tsp xanthan or guar gum
- 3/4 cup sugar
- 1/4 cup cocoa
- 1/4 cup instant coffee, add 1/4 cup sugar to a total of 1c sugar
- 1/2-1 cup fruit – peaches work really well
- 1/2 cup coconut
- 1/2+ cup chocolate chips
In a blender, combine coconut milk, vanilla, xanthan gum/guar gum, and sugar. Blend until well combined. Add any add-ins other than coconut or chocolate chips, and blend again.
Chill for 1 hour in the blender jar.
Blend the chilled mixture for a moment, then add to ice cream maker. Follow ice cream maker directions for time in the ice cream maker.
Add chocolate chips or coconut at the end of ice cream maker cycle
Scoop into a container with a lid and put in the freezer until ready to serve
If you can’t use coconut milk, use 4 cups of your milk substitute in place of the 2 cans of coconut milk. The mouth-feel isn’t quite as creamy as coconut milk, but it still tastes great!
Adapted from The 125 Best Gluten-Free Recipes
Preheat oven to 350
1 cup sorghum
1 1/4 cup bean flour
1/2 cup tapioca starch (or starch mix)
1 tsp xanthan gum
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 cup brown sugar
1 cup coconut milk with a little lemon juice/vinegar to sour
3/4 cup applesauce or crushed pineapple with juice
2 cups shredded carrots (I suggest a food processor for this)
3/4 cup chopped walnuts or dried coconut
Whisk or sift together flours, spices, and other dry ingredients.
Use an electric mixer in another bowl to beat eggs, brown sugar, coconut milk, and applesauce/pineapple until well blended. Slowly add dry ingredients. Stir in carrots and coconut/walnuts.
Spoon into greased & floured pan (bundt, 2 layer cakes, or 13×9? pan or cupcakes).
Bake for 40-60 min until cake tester comes out clean. Time will depend on what cake pan you use. Let cool in pan for 10 min, and then remove from pan and let cool. I don’t suggest using a rack, as GF cakes tend to stick to the rack. I put foil or wax paper on top of a platter or cardboard and turn the cake onto that.
Frost with a buttercream frosting or faux-cream cheese frosting.
This has been adapted without eggs here
This is an adaptation of a great recipe in Cooking for Mr. Latte, an amusing book that has fabulous recipes. Many of which can be easily adapted to be dairy and gluten free.
- 2 TBS olive oil
- 1 cup arborio rice
- 4-5 cups chicken broth, hot (ideally homemade stock. Could also be vegetable broth if you have vegetarian guests
- zest of 1 lemon (I use a microplane grater)
- 1/2 cup coconut milk, plus 1/4 cup lemon juice, left to sit for a few minutes
- good pinch kosher salt
Find a medium-sized saucepan, and put in the olive oil. Bring the olive oil up to medium heat.
Add the arborio rice, and stir, letting the oil coat the rice. Add about 1/2 cup broth at a time, stirring very frequently. Add it little by little so the rice is loose, but not swimming in broth.
After the first few additions of broth, add half the zest. When you have used 4c of broth, check the rice for done-ness. You want it firm, but not crunchy. Keep cooking and adding broth until the rice is done.
Add the lemon juice/coconut milk mixture, and combine. turn off the heat. It will sit very well for a while as the rest of your food finishes.
We love this paired with Oven Fried Chicken and a salad. It cleanses the palate very well when paired with a greasy food.
This is more a descriptive essay than a real recipe. No exact amounts.
cane syrup (or corn syrup, if you do corn syrup)
On a cookie sheet or plate, put mini-muffin liners.
In a medium-sized bowl, warm some sweetened coconut. Add a little vanilla, and then while stirring drizzle Cane Syrup on top, until the mixture has a bit of a yellowish tinge and it sticks together (usually about 1 soup spoon-full).
Melt chocolate chips in a medium-sized bowl (microwave for 1 minute, stir, microwave 1 more minute)
Spoon 1 teaspoon of coconut into each muffin-liner. put 2-3 almonds on top, then glop chocolate on top of that. Put the plate/cookie sheet into the freezer, and about five min later, eat.
This is a recipe I came up with when a friend dropped off a bunch of mixes she can’t use any more (her son developed more allergies). She included several muffin mixes, including the Namaste Muffin Mix. I usually make muffins and cakes from scratch (when I have the energy), but I was happy to have the mixes, as I haven’t had a lot of energy! Included in her bags were 3 mixes my kids made with very little supervision, and they were delicious! Cherrybrook Kitchen Wheat Free/Gluten Free Sugar Cookie Mix, Cherrybrook Kitchen Wheat Free/Gluten Free Chocolate Chip Cookie Mix, and Cherrybrook Kitchen Wheat Free/Gluten Free Chocolate Cake Mix. A big thumbs up on all of those. Yummy AND Easy, plus free of the major allergens!
I was craving a muffin with a bit of sugary, nutty topping, and this is what I came up with. It would be easy to swap diced apples for the peaches, or use fresh peaches (to eliminate the corn in the canned ones), and the nuts could be eliminated if necessary. I’d keep the topping, though! These went over well with the whole family – my husband (who can eat gluten) loved them – a great test of deliciousness! Another good test is they were eaten (2 dozen) before I could think to take a picture!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, peanut free, fish free, and shellfish free recipe.
- 1 package muffin mix (we love the Namaste Muffin Mix or Miss Robens muffin mix from AllergyGrocer.com for allergy-free mixes). Or 1 batch homemade versatile muffin mix
- 1 14 oz can sliced peaches in light syrup or juice
- 1 cup chopped walnuts
- 1/4 tsp almond extract
- 1 1/2 tsp cinnamon
For the topping:
- 1/2 cup brown sugar
- 2-3 TBS vegetable oil or margarine
- 1/4 tsp cinnamon
- 1/2 cup chopped walnuts
Rinse the sliced peaches and dice small.
Prepare the muffin mix as directed, including greasing/lining the muffin tin & preheating the oven. Add the spices, diced peaches, and walnuts to the mix. Scoop into muffin tins, filling each muffin about 2/3 full. The walnuts and peaches add quite a bit of bulk – it is likely that you will end up with more muffins than what the mix indicates (I got 2 dozen). Set aside.
Mix together the topping ingredients. It will look like a wet, coarse brown coating on walnuts. Sprinkle topping on each muffin. Pat the topping so it doesn’t fall off the muffins.
Bake per package directions, and check with a toothpick to make sure they are done.
Let cool if you can wait that long (I made mine the night before so we could have them for breakfast. Yum!
First, make 1 batch of the Pie Crust. Let chill for 1 hour. Or defrost 2 pre-made patties of pie crust dough.
- 1 lb steak, diced
- 1 TBS olive oil
- 1 onion, diced
- 3-4 cloves garlic, minced or pressed
- 1-2 carrots, peeled and sliced
- 2 TBS sweet rice flour (or amaranth flour, or arrowroot starch, or another flour or starch)
- 2-3 medium potatoes, microwaved for 5 minutes, then diced
- 1 14oz can kidney beans, drained
- 1 cup frozen green peas
Preheat oven to 350F.
In a medium sized skillet, heat the olive oil over medium heat. Add carrot, onion, garlic, and beef. Stir occasionally and cook until vegetables are tender and beef is browned.
While the beef is cooking, roll out 1 patty of pie crust dough for the bottom crust. Remember to roll out between 2 sheets of plastic wrap. Grease your pie pan. Peel off one layer of plastic wrap, lay the sheet of dough across the pie pan, and then peel off the other layer of plastic wrap.
Roll out the second patty of pie crust dough, but leave it between the layers of plastic wrap.
Sprinkle flour/starch over the beef & veggie mixture. Stir until well combined. Add peas, kidney beans, and potatoes. Stir until well mixed. Pour into the pie crust.
Peel off one layer of plastic wrap from the 2nd sheet of dough. Lay dough over the top of the filled pie. Shmoosh edges together, and cut away any excess. Poke a few vent holes in the top of the pie.
Bake for 30-40 minutes, until golden brown. We served this with an apple pie for dessert. Yum!