Sue Seward
gluten free coaching, cooking
& fitness instructor...
(coming soon!)
512-557-7523 Mobile/Text

 

 

Tastey Gluten Free Recipes & Products

Hash Brown Quiche

 

"I've made this dish numerous times!  It's a great BYOD!"  Sue Seward

3 Cups shredded frozen hash browns thawed and drained

4 TBS ½ stick butter

3 Large Eggs beaten

1 Cup Half & Half

¾ cup diced cooked ham (optional) or use bacon) Hormel makes GFREE Ham & Bacon and it's delicious and does not cause me any issues.   Their Bacon is all natural, no msg .

½ Cup diced green onions

1 Cup shredded Chedder cheese

Salt & Pepper

Preheat oven to 450 degrees

Gently press the drained hash browns between paper towels to dry.  In a 9 inch pie plate toss the hash browns with melted butter in the plate.  Press them into the bottom of the pan up to the sides to form a crust.  Bake for 20 to 25 min until golden brown and starting to crisp.

Meanwhile, in large mixing bowl, combine the remaining ingredients.  When the hash brown crust is ready pour the egg mixture over it and return to the oven.  Lower the oven temp to 350 degrees and bake for about 30 min until the quiche is light golden brown on top and puffed.

from Paula Dean - http://www.foodnetwork.com

Bon Appetit!!
Gluten Free Lady

 

Autumn Chicken Pot Pie modified Gluten Free - October 31, 2012


 

Recipe courtesy Anne Burrell http://www.FoodNetwork.com


 

"I've made these little chicken pot pies a few times now! They are incredibly yummy and healthy too!   We eat them warmed up for days after!  Perfect for a chilly Autumn day"!  Sue Seward  - Gluten Free Lady

 

Prep Time:

45 min

Inactive Prep Time:

--

Cook Time:

1 hr 30 min

Level:

Easy

Serves:

4 servings

 

 

Ingredients

 

For the crust:

For the filling:

  • Extra-virgin olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
  • Kosher salt
  • 2 cloves garlic, smashed and finely chopped
  • 3 pounds skinless chicken legs and thighs
  • 4 cups rich chicken stock, (homemade or I use Pacific Gluten Free)
  • 2 cups butternut squash, peeled and cut into 1/2-inch dice
  • 1 1/2 cups 1/2-inch pieces haricots verts or fresh green beans (I buy the ones in the bag and microwave a few minutes and then cut them up)
  • 6 sage leaves, finely chopped
  • 4 tablespoons butter
  • 4 tablespoons Bob Red Mills Gluten Free all purpose flour 1 egg beaten with 2 tablespoons of water, for egg wash

Directions

To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.

When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.

Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.

To make the filling:

Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.

While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.

Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.

Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook

stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.

Preheat the oven to 375 degrees F.

Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.

Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.

Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.

MMMMMM...tastes like chicken!

Bon Appétit!

Sue Seward
Gluten Free Lady
New Website Coming Soon! 

(Gluten Free) Mongolian Beef  Like P.F. Changs 


*(I use Grass Fed Flank Steak to make it 100% GFree.   For those who are not so sensitive just use regular beef)

 

Ingredients

2 teaspoons vegetable  oil

1/2  teaspoon ginger, minced

1 Tablespoon Garlic, Chopped

1/2 cup Gluten Free Soy Sauce

1/2 Cup Water

3/4 Cup Dark Brown Sugar

Vegetable oil, for frying (about 1 cup)

1 Lb Grass Fed Flank Steak

1/4 Cup Cornstarch

2 Large green onions, sliced on the diagonal into one-inch lengths

Directions

1.  Make the sauce by heating 2 tsp of veg oil in a medium saucepan over med/low heat.

2. Don't get the oil too hot

3.  Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches

4.  Dissolve the brown sugar in the sauce, and then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5.  Remove it from the heat

6.  Slice the flank stead against the grain into ¼# thick bite-size slices (I had my butcher at Whole Foods slice it thin like PF Changs does) Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts if you like).

7.  Dip the steak pieces in the cornstarch to apply a very thin dusting to both sides of each piece of beef.

8.  Let the beef sit for about 10 minutes so that the cornstarch sticks.

9.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil.

10.  Heat the oil over medium heat until it's nice and hot, but not smoking

11.  Add the beef to the oil and sauté for just two minutes or until the beef just begins to darken on the edges.

12.  You don't need a thorough cooking here since the beef is going to go back on the heat later.

13.  Stir the meat around a little so that it cooks evenly.

14.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil of the wok or skillet.

15.  Put the pan back over the heat, dump the meat back into it and simmer for one minute

16.  Add the sauce, cook for one minute while stirring, then add all the green onions

17.  Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate

18.  Leave the excess sauce behind in the pan

 

Bon Appétit!!

Cauliflower Crisps
 
I think we can all agree that one of the toughest things about being on a strict, healthy eating plan is when we get those strong cravings we just can't keep at bay.
 
Whether it's chocolate, cookies, cakes or cupcakes...or even something crunchy, like a few handfuls of potato chips...we can all attest to fighting the urge. Can't we?!
 
Well fight no more!
 
Cauliflower Crisps are the perfect "carb" substitute for when you get those sudden cravings. They're as crunchy as ever and have the perfect seasoning to trick those sneaky little taste buds into thinking they've just defeated you and your healthy eating goals! As an added bonus...they're gluten and yeast-free!!
 
These little gems make for the perfect snack, side dish or even healthy appetizer for your next party!
 
Cauliflower Crisps
 
Ingredients:
  • 2 heads of cauliflower
  • 1/4 C liquified coconut oil (if at a solid state, melt in microwave)
  • 1 1/2 tsp of sea salt
  • 1 tsp ground black pepper
Instructions:
  1. Preheat oven to 400 degrees.
  2. Rinse cauliflower, cut off stem and cut cauliflower into smaller pieces.
  3. In a large bowl, combine coconut oil, sea salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
  4. Place cauliflower onto a baking sheet lined with parchment paper. Bake for one hour, turning every 20 minutes until each piece has a nice brown color.
  5. Remove from the oven & enjoy!

 

                                                            

High Protein Gluten Free Pumpkin Pancakes

Yes....

 

They're as good as they sound and, you guessed it, they're also full of nutrients and protein!

 

Did you know pumpkins are jammed packed with antioxidants and B vitamins?!

 

A solid win for your fall recipe collection!

 

 

High Protein Pumpkin Pancakes

*as adapted from Carrots n' Cake

 

Ingredients:

  • 2 T canned pumpkin
  • 1/2 ripe banana
  • 1 egg
  • 1 scoop vanilla protein powder (we use YOLI's Gluten Free Yes Purawhey Protein shake)
  • 1 T ground flaxseed
  • 1/2 t ground cinnamon
  • 1/4 t nutmeg
  • 2 T Coconut Palm sugar

Instructions:

  1. Combine all ingredients in blender or food processor until creamy.
  2. Heat pan or griddle over medium heat and coat with non-stick cooking spray or coconut oil.
  3. Pour desired amount of batter onto pan or griddle.
  4. Cook each pancake for 2-3 minutes and then flip. Cook the other side for about 1 minute or until golden brown.
  5. Serve with your favorite toppings (fruit, peanut butter, Guava Maple syrup, honey, etc) & enjoy!

Happy Fall, Y'all!

 

 

Gluten Free Pumpkin Protein Muffins                                         

½ can (15 oz can Pumpkin Puree)
½ cup applesauce
2 egg whites
3 scoops Protein powder (I use gluten free YOLI YES Vanilla protein shake)
½ cup Gluten Free Oatmeal
1 ½ Teaspoons Baking powder
½ Teaspoon Baking soda
1 tablespoon Pumpkin Pie Spice
½ Teaspoon cinnamon
3 mini scoops coconut palm sugar

Preheat Oven to 350 and bake 18-22 min. Stick a toothpick in to test for doneness.

Individual Orange and Chocolate Cheesecakes.  Great for parties!

 

We all gotta have a little treat now and then!  Just be sure to not eat them all at once! 

 

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Special Single Servings

http://www.cookingchanneltv.com

 

Ingredients

  • 1/3 cup finely crushed chocolate wafers.  I use

    Pamela's Gluten Free Simplebites Mini Cookies  

    2 tablespoons butter, melted
  • 1/4 cup ricotta cheese
  • 2 ounces cream cheese
  • 1/4 cup sugar, plus 2 tablespoons
  • 1 orange, zested
  • 1 egg
  • Butter, for greasing

Directions

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Bon Appetit!!

 

Gluten Free Banana Bread Recipe with Stevia

  • Prep time: 5 minutes
  • Cook time: 1 hour

Ingredients

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter (preferably from grass fed cows)
  • 3/4 cup Stevia
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose Bob Red Mills Flour
  • Throw in some pecans too if you'd like!  Or walnuts are good too! 

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Bon Appetit!!

Chicken Tetrazzini Casserole with Cauliflower

From http://www.cookingchannel.com/kelseysessentials

 

Ingredients

  • Kosher salt
  • 1 small head cauliflower
  • 8 ounces extra-wide egg noodles ( I substitute with a Gluten Free pasta)
  • 1 stick (8 tablespoons) butter
  • 8 ounces assorted fresh mushrooms or white mushrooms, sliced
  • 4 cloves garlic, finely chopped
  • 1 large or 2 medium shallots, finely chopped
  • 3 tablespoons all-purpose Bob Red Mills Gluten Free flour
  • 1/2 cup dry sherry
  • 2 cups GFree Pacific chicken stock
  • 1 cup heavy cream
  • Freshly ground pepper
  • Freshly grated nutmeg
  • 3 to 4 cups shredded Poached Chicken Breasts, recipe follows
  • 1 cup Gluten Free bread crumbs or corn flakes
  • 1 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley

recipe tools


POACHED CHICKEN BREASTS:

  • 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
  • 1 tablespoon whole black peppercorns
  • 8 cloves garlic, smashed
  • 4 large bay leaves
  • 4 carrots, coarsely chopped
  • 4 stalks celery, coarsely chopped
  • 2 lemons, sliced
  • 2 onions, quartered
  • Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
  • Kosher salt

Directions

Preheat the oven to 400 degrees F.

Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets.

Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain.

Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg.

Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish.

Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates.

Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.

 

Put the chicken in a very large stockpot or divide between 2 pots if  necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

 
This just may be the easiest recipe you've ever come across. Not only are there so few ingredients, but this ice cream is delicious and nutritious! And an added bonus: it only requires a couple tools from your kitchen so you won't have to worry about making a mess either!
 
 
Win/win? We think so!
 
One Ingredient Ice Cream
 
Ingredients:
 Bananas
 
Instructions:
1. Peel your banana and slice into half inch slices and freeze for 1-2 hours.
2. After bananas are frozen, toss the slices into a blender or food processor.
3. Blend for 1 minute.
4. When your mixture begins to look like small pellets (kind of like quinoa), stop blending and scrape bananas off the sides of your blender with a rubber spatula.
5. Continue blending for 1-2 minutes until banana turns into a smooth, creamy texture.
6. Enjoy right away or freeze for later!
 
*For added deliciousness, toss in a tablespoon of almond butter and/or a teaspoon of unsweetened cocoa powder or chocolate peanut butter powder. We promise you won't regret it!

 

                

Chicken Adobo with Scallion & Mozzarella Corn Bread

A Filipino dish for the Holiday weekend! 

Chicken Adobo! Used chicken drumettes so it was more like an appetizer portion.-

I modified these Recipes Gluten Free.  Turned out masarap!!! Yummy yummy good

Find the orignial recipes at -

http://www.foodnetwork.com/giada-at-home/big-game/index.html

Use Pacific Gluten Free Chicken broth

Gluten Free Soy Sauce

Bob Red Mills Cornbread mix

I also added a little jalapeno in the cornbread for a little kick!  OLA!! 

 

Quick Cinnamon Apple Tarte


Recipes courtesy of Melissa d'Arabian
http://www.foodnetwork.com/tendollarmeals

 

Ingredients

1 stick butter, cut into 1 inch cubes, plus extra, melted, for brushing

1 1/2 cups flour

Salt

2 TB sugar, divided

3 TB ice cold water

3 Granny Smith Apples

1 TB Fresh lemon juice

1 Teas ground cinnamon

Vanilla Ice Cream for serving (I buy Bryers usually because it doesn't seem to upset my system as much as other brands do)

Directions

Placed the cubed butter in the fridge while you assemble all your ingredients

Preheat oven to 350

Food processer, place flour, pinch of salt, and 1 TB sugar.  Add butter and pulse until the mixture looks like wet sand.  Add the cold water and pulse again until the dough just begins to come together in a large lump. Pour the dough into the tarte or pie pan and using your fingers, press the dough into the pan, forming a crust. Refrigerate the crust while you prepare the apples.  Peel apples, cut into quarters, core and then slice thinly. Place in bowl and toss with the lemon juice, the remaining 1 TB sugar, cinnamon and pinch of salt. Remove the crust from the refrigerator and dump the apples onto the crust, spreading them evenly. Brush the whole tarte with melted butter and bake until the tare is golden and the apples have cooked down a fair amount, about 1 hour. Cool for at least 15 minutes before cutting. Serve with Vanilla ice cream. 

Bon Appetit!!

 

Garlic Spaghetti
Recipe Courtesy Melissa d'Arabian

http://www.foodnetwork.com/tendollarmeals

Ingredients

9 cloves garlic, minced

1/2 cup olive oil

6 Tablespoons Butter

1 (15 oz) can crushed tomatoes (I use organic)

Salt and freshly ground black pepper

1 pound Gluten Free Quinoa Spaghetti, cooked al dente

2 Tablespoons chopped fresh basil

Grated Parmesan, for garnish

Directions

In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat.  Stir occasionally to keep the garlic from drying out.  In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper.  Allow the flavors to meld for 10minutes.  Toss with the spaghetti and serve garnished with basil and Parmesan.

 

*My son loved this dish!  He usually prefers white sauce over the red.  He said this was really good and couldn't even tell it had garlic in it!  In fact, he ate some and then took more with him to work to eat on his dinner break!    He wants to take the recipe with him to college this fall to cook in his dorm apartment since it's a very inexpensive dish to make and everyone will love it!   Sue Seward

Bon Appetit!!

 

      Gluten Free Greek Dip

 

 

One of the best things about summer time is all the outdoor gatherings and parties don't you think?

 

While we know these types of parties revolve around food, it's important that we don't completely fall off a healthy eating regimen.

 

Gluten-Free Greek Dip is a refreshing dip that goes great with cucumber slices, bell peppers or even Terra chips and your guests will never know it's actually "healthy"!

 

 

Ingredients:

  • 1 cup plain yogurt
  • 1/2 cucumber (peeled and diced)
  • 1 clove of garlic (minced)
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon fresh dill (chopped)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Add everything to a bowl and mix. Refrigerate for 1 hour for the best flavor. Serve with quinoa crackers or some other Gluten Free cracker, Tortilla chips or eat with fresh raw veggies.  Yummy!

 

Bon Appetit!!

Yummy Fish Tacos w/ roasted Poblano and Serrano pepper sauce with a nice kick!

Grilled Fish

Corn tortillas

Cole Slaw cabbage mix

Rub three Poblano and two Serrano peppers with olive oil and roast on 350 for about 20 minutes then scrape out the seeds and put them in the blender.

I eye balled all this -

About a cup of plain Yogurt (I bought some that's made from grass fed cows)

½ cup of Mayo

½ cup of Sour cream

3 Cloves of garlic chopped

Teaspoon of Honey

Squeeze about ½ a lime

In Blender

This sauce turned out delicious!

March Gluten Free Soup Recipe

 

Here's a new recipe for Kale and Sweet Potato Soup with Gluten Free Brown Bread from my friends at Astoria Mills.  Visit them to see all their GFREE products -  "I just made a pizza from one of their mixes and it was delicious!  Whole family loved it!"

Delicious Hot Soup

This is a hearty cold weather meal, and since March winter chill is still with us, though the clear blue skies and sunny days herald the coming of spring, we can still enjoy this delicious soup. Of course with a slice or two of nutritious gluten free brown bread and butter.

This soup has a ham bone in it for flavor, but you can leave it out and just have a vegetable soup if you like. I always buy ham with the bone in. Sometimes when they remove the bone, they glue it back together to look pretty using some wheat glue. So make sure you buy gf ham. After roasting and having a meal or three, I leave some of the ham on the bone and freeze it for a soup later on.

Soup Recipe
As you can see from the photograph, I start by placing
2 large washed, with ends cut off but unpeeled, sweet potatoes in a large stock pot and adding
1  ham bone
2 large washed, with ends cut off but unpeeled, sweet potatoes in a large stock pot and adding
4 peeled whole onions
1 small head of red cabbage cut in two (for those who don't like boiled cabbage, you won't even notice it in there)
4 or 5 carrots whole
1/4 teaspoon ground black pepper
1 teaspoon salt if you are not using a ham bone
6 or 7 cloves of garlic
Place kale on top, fill pot with water to 3/4 full and place on stove. Bring to a boil, turn down and simmer covered for 2 or 3 hours until everything is soft. Before serving, use a large spoon to break everything apart into a nice smooth yet chunky soup.

(In the photo, you only see a little kale, but actually I packed in quite a bit of kale, greens are so good for you)

Vegetables in Soup Pot

Serve with Gluten Free Brown Bread made with Astoria Mills Brown Bread - Mix #6  and a sprig of refreshing Cilantro on top!

Enjoy the wonderful taste of the bread and soup together. The bread has no 'off flavors' is soft and delicious as well as healthful with the added sprouted flax, sprouted chia seeds and source of resistant starch which is good for the digestion.

Just follow the directions on the Brown Bread Mix #6 package, all you have to add are eggs, water and oil. (If you need an egg free version, just use ground flax seeds instead of eggs) Astoria Mills - Free From: gluten - wheat - milk - lactose - soy - bean/pea - sesame - tree nut - peanut - sulphites.


http://astoriamills.ca/products

Bon Appetit!!

Beef Short Ribs

8 Beef Short Ribs - Trimmed of fat

Kosher salt

Ground Blk Pepper

1/4 cup olive oil

1 1/2 cups chopped onion

4 cups large diced celery

2 carrots peeled and large diced

3 garlic cloves

2 Tablespoons organic tomato paste

1 bottle of good dry red wine. I used about 3/4 of Pinot Noir I had left over

Fresh rosemary ( I used some from my garden)

Fresh Thyme if you have it (I used dried)

1 Tablespoon brown sugar

6 cups Gluten Free Pacific Beef Stock (I only had one carton so used about half cup of chicken stock).

Preheat oven to 400.  Place short ribs on sheet pan and sprinkle with salt and pepper. Roast for 15 minutes.  Reduce oven to 300

Heat oil in large dutch oven and add the veggies and cook for about 20 minutes on med heat stirring occasionally.  Add in garlic last few minutes.   Pour in tomato paste, wine and brown sugar and bring to a boil to reduce about half.  About 10 minutes.

Put Short Ribs over veggies and cover with stock.  Add in salt and pepper. Cook for about two hours or until meat is very tender. 

Remove ribs and set aside.  Take out herbs and skim off excess fat.  Cook the veggies and sauce over medium for about 20 minutes, until reduced and put ribs back in to warm.

Eat over white or brown rice.

Bon Appetit!!

Hash Brown Quiche (GFREE) from Paula Dean - http://www.foodnetwork.com/

3 Cups shredded frozen hash browns thawed and drained

4 TBS 1/2 stick butter

3 Large Eggs beaten

1 Cup Half & Half

3/4 cup diced cooked ham (optional) or use bacon) Hormel makes GFREE Ham & Bacon and it's delicious and does not cause me any issues.   Their Bacon is all natural, no msg .

1/2 Cup diced green onions

1 Cup shredded Chedder cheese

Salt & Pepper

Preheat oven to 450 degrees

Gently press the drained hash browns between paper towels to dry.  In a 9 inch pie plate toss the hash browns with melted butter in the plate.  Press them into the bottom of the pan up to the sides to form a crust.  Bake for 20 to 25 min until golden brown and starting to crisp.

Meanwhile, in large mixing bowl, combine the remaining ingredients.  When the hash brown crust is ready pour the egg mixture over it and return to the oven.  Lower the oven temp to 350 degrees and bake for about 30 min until the quiche is light golden brown on top and puffed.

 

 

Jalapenos are low in Saturated Fat, and very low in Sodium and Cholesterol. They're also a great source of Iron, Magnesium, Niacin, Phosphorus and Riboflavin and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate

 

Stuffed Jalapenos

2 oz packages of creamed cheese

1  4.25 oz can of shrimp

1 Tablespoon fresh Dill, chopped

2 ½ Tablespoons capers

1 Clove of garlic, minced

(2) 26 oz cans of whole, pickled jalapeno peppers

Mix cream cheese, shrimp, Dill, capers, and garlic.  Place in refrigerator for 2 hours to bring out flavor. Cut jalapenos in half, and remove seeds.  Stuff peppers with cheese mixture and serve.  Serves 8-12

Bon Appetit!!

Salmon Cakes

If you are trying to boost your intake of omega-3s and add more protein in your diet try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

  3 teaspoons extra-virgin olive oil, divided

  1 small onion, finely chopped

  1 stalk celery, finely diced

  2 tablespoons chopped fresh parsley

  15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon

  1 large egg, lightly beaten

  1 1/2 teaspoons Dijon mustard

  1 3/4 cups fresh gluten free breadcrumbs or gluten free corn flakes work well too

  1/2 teaspoon freshly ground pepper

Saute in Olive Oil until golden brown.  Doesn¡¦t take long! 

Dill Mayo Sauce (I eye ball it all folks!)

Gluten Free Hellmann¡¦s mayo (about a cup or so depending on how much you want), few tablespoons of sour cream, squeeze of lemon and chopped up fresh dill. 

Bon Appetit!!

February 19, 2011

Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.  Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body's cells.

 

Gluten Free Cornbread Stuffed Mushrooms -  Made these today and they are incredible! 

http://www.foodnetwork.com

Prep time - 10 min

Pre Heat oven to 350 degrees F.

Ingredients

2 (10 ounce) packages baby Portobello mushrooms (I buy the Crimini mushrooms in bulk and made this recipe with about 7 medium size mushrooms.  I love Crimini's because they have a lot of flavor).

4 Slices Bacon

½ Medium Onion Chopped

2 Teaspoons finely chopped rosemary leaves

Salt and freshly gound black pepper

1/3 cup cream cheese at room temp

(I use Bob Red Mills Gluten Free Corn Bread mix left over and dried).  Crumbled it up in a bowl.  I also put in a little Gluten Free Pacific chicken stock instead of water)

Remove stems from Mushrooms.

In skillet over medium heat add gluten free bacon (I used Dabecca Apple Smoked Gluten Free bacon with no added Nitrates.  I also buy Hormel GFree bacon) and cook until crisp.  Remove from pan and set aside drain on paper towel. 

In same skillet add in onions, (I also added a little celery) and sauté until translucent.  Stir in the rosemary, salt, pepper to taste and cook for 2 minutes.

In a small bowl combine the cream cheese with crumbled corn bread.  Stir in the sautéed mixture.  Finely chop the bacon and stir into mixture.  If too dry add in the chicken stock or few tablespoons of water.  Spoon the filling mixture into each mushroom cap.  Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. 

 

Bon Appetit!!

Chickpeas are a helpful source of zinc, folate and protein.[13][14] They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.[citation needed] Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49-53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.[citation needed]

  

Recipe for Hummus Dip - http://www.foodnetwork.com

2 (15 ounce) cans chickpeas, drained and rinsed

½ cup extra-virgin olive oil or more as needed, plus more for garnish

½ Lemon, juiced

2 Tablespoons roughly chopped fresh parsley leaves, plus more for garnish

2 cloves garlic, peeled

 1 ½ teaspoon salt

½ teaspoon dark Asian Sesame Oil

½ to 1 teaspoon ground cumin

12 to 15 grind black pepper

¼ cup water

Paprika for garnish

In a blender or food processer combine all ingredients except the parsley and paprika to be used for garnish.  Blend on low speed until smooth.  You'll have to stop the blender often to push or scrape down ingredients.  If mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.  Scrape the hummus onto a plate.  Sprinkle the paprika over top, drizzle lightly with olive oil, scatter some parsley on top and serve.  Can make couple hours before serving. Cover top with plastic wrap and leave at room temp.

Calories: 57 Total Fat: 4 grams Saturated Fat: 0.5 grams Protein 1 gram Total Carbs 5 Grams Sugar 0 grams Fiber 1 gram Cholesterol 0 milligrams Sodium 96 milligrams

Aaron McCargo, Jr.'s Steak Fajita Chili

Recipe courtesy of Aaron McCargo, Jr. for Food Network Magazine
http://www.foodnetwork.com

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

6 minutes

 

Ingredients

  • 1 1/4 cups canola oil
  • 2 pounds boneless beef short ribs
  • Kosher salt and freshly ground pepper
  • 10 cups low-sodium beef broth Gluten Free Pacific
  • 1 small onion, finely diced
  • 1 red or green bell pepper, chopped
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons hot chili powder
  • 1 1/2 tablespoons chopped fresh oregano
  • 3/4 cup all-purpose flour  Bob Red Mills All Purpose Gluten Free
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Guacamole, sour cream, taco-blend cheese and GFree tortilla strips, for garnish

Directions

Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Bon Appetit!!

  • Homemade Gluten Free Thin Mints from Heather Jernigan

 

  • One Medjool date has 17 milligrams of potassium and 15 milligrams of calcium  (You won't find those in plain ol' white sugar!).
  • Dates have one of the highest antioxidant contents of any fruit or vegetable, which protects the body against degenerative diseases such as cancer and heart disease.
  • Dates have a high fiber content, and practitioners of Chinese medicine have long used dates to improve physical conditions such as stomachache, abdominal pain and anemia.

 

1 cup raw walnuts
6-8 large Medjool dates, pitted**
1/2 cup pure cocoa powder (no added milk or any other ingredients)
2 teaspoons pure peppermint extract
1/8 teaspoon pure vanilla extract
1 1/2 tablespoons maple syrup

  1. Place walnuts in a food processor and blend until the nuts are finely ground.
  2. Add cocoa and process until everything is evenly combined - you might have to scrape the sides down.
  3. With the motor running, drop dates one by one through the feed tube until the mixture comes together.  Start with 6 dates.
  4. Add vanilla, peppermint, and maple syrup.  Mix and check consistency.  It should be sticking together and look a little like play dough.
  5. If mixture is crumbly, add additional 2 dates and process until it looks like this:

7.      ·  Transfer the mixture into a small pan.  Mold into the pan and refrigerate for at least half an hour before cutting.

8.       ·  If desired, cut into circles with a cookie cutter or simply slice into sqaures. You can eat these cold, or allow them to come to room temperature, which I prefer

9.      Enjoy!  My family LOVED these, and this is a dessert I don't feel guilty about indulging in myself.  They are very rich, so a little goes a long way.  Mmmmm - thin mints...

10.  **Note that these have a slightly oily texture to them - I experimented with using less versus more dates and we all agreed that the extra dates gave the cookie a much smoother texture and was more pleasing on the tongue.  But, as I mentioned, start with less dates (6 - ish) and work your way up to get the consistency you want.

Bacon Wrapped Dates Stuffed with Chorizo

Recipe courtesy Anne Burrell - http://www.foodnetwork.com

 

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:15

 

Ingredients

  • 15 Medjool pitted dates
  • 1 pound Spanish chorizo, cut into 15 blocks (to fit into the dates)
  • 5 slices (Hormel Gluten Free) bacon, cut into thirds
  • 1/2 cup maple syrup

Directions

Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment.

Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process.

Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot.

Bon Appetit!!

Tuscan White Bean Stew

 

THIS STEW has a delicate flavor. For a deeper flavor, try roasting the garlic. Serve warm or chilled.

Ingredients

1 can (15 ounces) organic great northern beans

1 garlic clove

¼ cup onion (I often use shallots in my cooking)

½ cup carrots

cup celery

1 tbsp olive oil

2 cups Pacific Gluten Free vegetable broth

⅛ tsp fresh rosemary

¼ tsp fresh parsley or Kale

¼ tsp fresh thyme

½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2-3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4-5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20-30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings

Prep time: 10 minutes

Cook time: 35 minutes

 

Gluten Free Tomato & Apple Soup With Fresh Basil & A Kick
 

2 tsp butter

1 large Vidalia onion diced

3 cloves garlic sliced

3 Honey Crisp or Fuji apples peeled cored and sliced

½ cup organic tomato paste

1 tsp Dijon mustard

1 tbsp Gluten Free Szechuan Hot & Spicy Marinade

½ cup dry white wine (I use Marsala)

2 16 oz cans whole peeled organic tomatoes (and juice)

4 cups apple cider

¾ cup heavy cream, divided in half

Kosher Salt Pepper to taste

In large soup pot, melt butter over medium heat. Add onions, garlic and a pinch of salt. Saute` for 10 minutes until pale and tender. 

Add apples, tomato paste, mustard, Szechuan and wine.  Let wine reduce by half (5-7 minutes).

Add tomatoes and cider, bring to a boil. Reduce heat and simmer for an hour.

Pour half the soup in a blender, Puree with one part of the cream until smooth. Repeat with the second batch and combine it all together.  Season for taste with salt and pepper.  (Add some fresh basil to the blender if you'd like tomato basil soup.)

 

*Took some of this Tomato soup and used it as a sauce for pasta.  It turned into a really delicious dish!  Sauteed some onions, garlic, organic ground beef, garlic pepper, garlic powder, onion powder, kosher salt.  Gluten Free Quinoa pasta shells, mixed those in and added some Parmesan cheese on top with flat leafed parsley.  Quick, easy, healthy and very tasty! 

GLUTEN-FREE GINGERBREAD STARS WITH CHOCOLATE GLAZE AND HIMALAYAN SALT

 

makes about 3 dozen cookies

for the cookies

 

2 1/2 cups almond flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon Himalayan salt (see where to order below or just use kosher salt)
1 teaspoon baking soda
1/4 cup coconut sugar (or whole cane sugar)

1/4 cup organic butter (1/2 stick)
1 1/2 teaspoons vanilla extract
1/4 cup yacon syrup (or organic molasses)
1 organic egg

 

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix dry ingredients together.
3. In a smaller bowl, mix wet ingredients together.
4. Pour wet ingredients into dry ingredients and mix well.
5. Chill dough in the freezer 1-2 hours.
6. Roll out the dough between 2 pieces of parchment paper to 1/4 inch thick.
7. Remove the top sheet and cut out cookies. You can use any size cutter, but size of cookie will affect baking time. This is a very sticky dough. If it sticks too much to the cutter, rinse the cutter as needed. I use a star cutter that is 2" across at the widest point.
8. Transfer cookies with a spatula to a baking sheet lined with parchment paper. They spread only slightly, so you can put them about 1/2 inch apart. Bake until just golden. Cookies will feel firm when done. The longer you bake them, the harder they will be when cool. My 2" stars are perfect baked exactly 12 minutes in my 350 degree oven. (Watch these cookies carefully. They burn easily once they start browning.)
9. Remove from oven and transfer to a cooling rack.
10. When cool, apply chocolate glaze to half of the cookie with the back of a spoon. Sprinkle the chocolate immediately with a bit of Himalayan salt.

 

for the chocolate glaze

2 tablespoons Rapunzel organic cocoa powder
1 tablespoon + 2 teaspoons water
1 tablespoon coconut oil
1 cup Woodstock Farms Organic Powdered Sugar (sifted)

1. Mix all ingredients in a small saucepan. 2. Cook over low heat, stirring constantly until mixture is smooth.

You will need to apply this to the cookie while mixture is hot. As soon as it cools, it hardens.

 

Facts on Himalayan salt & where to find it -

http://www.saltworks.us/himalayan-salt.asp?mkwid=s83VtYYRh&pcrid=7341647282&gclid=CMX63Zibka0CFQ7atgodnxb5lQ

 

Babycakes NYC

Chocolate Chip Cookies (Gluten Free)

These cookies are absolutely irresistible with their chewy texture and to-die-for buttery flavor (and there's NO butter in them!)   This recipe, along with many other decadent and healthy goodie recipes, can be found in Erin McKenna's Babycakes Covers The classics see website below to learn about Erin and her amazing gluten free, vegan creations.

 

1 ½ cups gluten free Oat Flour

1 cup Bob's Red Mills All Purpose Gluten Free Baking Flour

1 cup organic Sugar

¼ cup Flaxseed Meal

¼ cut Arrowroot Starch

¼ tsp Xanthan Gum

1 tsp Baking Soda

1 tsp salt

¾ cup plus 2 Tbsp melted, refined Coconut Oil or Canola Oil

6 Tbsp unsweetened Applesauce

2 Tbsp Gluten Free Vanilla Extract

1 cup Gluten Free, dairy free chocolate chips

 

Preheat the oven to 325 F. Line 2 rimmed baking sheets with parchment paper and set aside.


In medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce and vanilla and stir with a rubber spatula until a thick dough forms.  Stir in the chocolate chips until evenly distributed. 

Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 ½ inches apart.  Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.  Let stand on the baking sheets for 15 minutes before eating.

Makes 36 Cookies

 

Visit - http:/www.babycakesnyc.com to learn more about Erin and her amazing gluten free, vegan creations.

 


ITALIAN TURKEY & PASTA SOUP

*Personally I use Quinoa pastas a lot.  They have great texture and taste.  I also use either Bob Red Mills all purpose and King Authur gluten free flour.  King Authur is a bit lighter than the Red Mills, use Pacific broths which are gluten free -  Sue Seward

 

Ingredients:

1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 tsp italian seasoning
1/2 tsp sea salt
4 cups chicken or vegetable broth
2 cups cooked turkey or chicken, chopped or shredded
1 cup frozen green beans, thawed and drained, or fresh cleaned and cut small
1/2 cup uncooked brown rice macaroni*

Directions:

Sauté  onion, carrots, celery and garlic in dutch oven or large pot, stirring occasionally. When onion begins to turn translucent, sprinkle vegetables with seasoning and salt. Continue to cook until onion is soft and carrots and celery are crisp-tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until macaroni is tender, stirring occasionally.

*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning

*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning mushy.

Recipe © 2011 Michaela C. Jones. Get a printer-friendly version here.

About the contributor:  Michaela Jones is a Certified Nutritional Consultant who loves cooking and finding ways to create delicious foods that are allergy free. She is the mother of twins with multiple food allergies, author of food allergy cookbook series, Make It Allergy Free, and owner of allergy free cakery, I Can't Believe It's Allergy Free.

More about Micheala here.

Gluten Free Pecan Bars

Recipe courtesy Claire Robinson, 2010 at Food Network

 

Ingredients

Crust:

  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
  • 1 1/2 cups Bob Red Mills all-purpose gluten free flour
  • 2/3 cup light brown sugar
  • 1 teaspoon kosher salt

Filling:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup light brown sugar
  • Pinch salt
  • 1/3 cup light corn syrup
  • 1/4 cup Bob Red Mills all-purpose gluten free flour
  • 3 cups coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

 

 

 

Gluten Free Stuffing With Sausage & Sage

Bob Red Mills Corn Bread Mix - Bake according to instructions the day before

1 Pound Pork Breakfast Sausage

4 Celery Ribs

4 cups Chicken Stock (GFREE Pacific)

1/4 Cup Chopped Sage Leaves

Kosher Salt and Black Pepper

Bake on 400 preheated oven uncovered for 20 minutes and then cover and bake another 20 to 25 minutes

 

Beef Bourguignon Recipe

We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you'd like. If you don't have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources.

Ingredients

  • 6-8 ounces salt pork, cut into 1/2 inch chunks
  • 4 Tbsp unsalted butter, divided
  • 4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
  • Salt
  • 10-12 shallots, chopped, about 2 cups
  • 2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks
  • 4-5 garlic cloves, chopped
  • 1 ounce of dried porcini mushrooms (optional)
  • 2 Tbsp tomato paste
  • 1/2 cup brandy, plus 2 Tbsp
  • 1 bottle Pinot Noir, or other red wine
  • Beef Stock (low sodium), at least 1 cup, quite easily more
  • 1/2 cup chopped fresh parsley
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 4 whole cloves
  • 24 pearl onions, fresh or frozen
  • 1 lb fresh shiitake, cremini or button mushrooms
  • Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter

Method

1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.

2 In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork unti the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

3 Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

4 When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.

5 Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.

6 To the Dutch oven add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and cloves. Cover and bring to a bare simmer. After 1 hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for another hour, or until the beef is tender.

7 Meanwhile, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole. Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins.

8 When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This will be the sauce. Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

9 Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

10 Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

11 To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with potatoes, gluten free pasta or lots of Gluten Free Garlic/butter toasted bread.  We use Udi's and toast it in the toaster oven with garlic pepper and butter.

Yield: Serves 6-8

 

 

 

 

Gluten Free, Grain-Free Chicken Nuggets Your Kids Will Love!


2.5 pounds of chicken breast meat (I bought chicken strips to save time on cutting the meat up)
1 cup of finely grated Parmesan cheese
1 cup of almond flour
Salt, Pepper, Thyme, Basil, to taste
1/2 cup butter (I buy Gluten Free butter at Sunflower, it comes in blocks and is under $3.00)

Mix the dry ingredients together in one bowl.  It gets really gunked up, so I like to put half in one bowl and half in another, so the crumbs stay crumbly longer.  Then melt the butter.

Dip the raw chicken meat in the butter, then the dry mixture, and place on cookie sheet.

Then put in the oven, at 375, for at least 20 minutes. Every oven is different, so keep your eye on them. Take them out when they are golden brown.  These freeze great, so when you take them out frozen, just heat them at 375, till they are warm.

If you have kids, you know how much they love chicken nuggets.

Now, you have a recipe that you can 100% feel great about feeding your family instead!

Flank Steak Marinade compliments of -  http://www.glutenfreemommy.com/

1/2 cup gluten-free tamari sauce (San-J's Wheat-Free Tamari Sauce is well worth the money)

2 Tablespoons rice vinegar

1 teaspoon sesame oil

2 Tablespoons ginger

Enough for two 1 lb flank steaks

DIRECTIONS:

Marinate the flank steak for about 2 hours (no more than eight hours). Preheat a gas grill to high. Lightly oil your grill. Place the steaks on the grill. Discard marinade. Grill the steak for about 8-10 minutes, turning once. Let the flank steak rest for 5 minutes. Slice against the grain into thin slices.

The most important thing to remember whether you grill or pan fry flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.

 

 

Grilled Chicken Salad with Black Beans, Avocado and grilled corn

Dressing -

1/2 cup mayo
1/4 sour cream
1/4 non fat milk (we use Rice milk)
¼ cup Basil pesto (I grow my own basil, make my own pesto with olive oil and garlic in food processer)


6 boneless skinless chicken breast
1/2 teaspoon lemon pepper
1 ear corn
6 cups romaine lettuce
2 large tomatoes
1 large avocado
1 cup celery diced up
1/2 cup red onion diced up
1 cup black beans drained
1/2 cup pumpkin seeds or any seeds you like
1/2 cup crumbled cotija, asadero or use Feta cheese, whatever cheese you prefer

Grill chicken
And ear of corn
Top the lettuce with all the ingredients and enjoy! 

 

 

Fat Burning Recipe: Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

This delicious, time saving meal, is so simple to create, yet incredibly valuable to "Hormone Intelligence Therapy!" It will satisfy and keep you feeling satiated late into the night so you aren't snacking and having overt sugar cravings.

Ingredients

3 pound(s) bone-in skin on chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth (I always use Gluten Free Pacific broths)
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (yams are good too, or mix them up)
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions

1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.

2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.

3. In 6-quart crock pot, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Check it periodically as sometimes it finishes a bit quicker.

4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

 

 

 

Toffee Bark Candy Recipe

With the holiday season upon us, I usually find myself in the kitchen more often than any other time of year. I have dusted off a favorite of mine: Toffee Bark Candy recipe. This is easy to make, fun to share and is an excellent idea for small gifts. Simply wrap in colorful cellophane bags, and tie with curling ribbon. Your postal delivery worker, child's teacher, or anyone else that deserves special recognition will appreciate your thoughtfulness.


Toffee Bark Candy ingredients:

  • 1 12 oz. package semi-sweet chocolate chips - (I've bought these Gluten Free too) 
  • 1 c brown sugar 
  • 2 sticks butter 
  • 1 tsp. vanilla extract 
  • 40 Saltine or Graham crackers, or 1 sleeve Kleeblers crackers.  I use Gluten Free Graham crackers or make without crackers which makes it much sweeter.  Crackers give a salty crunch.
  • Coarsely chopped nuts (cashews or peanuts)

Instructions for making Toffee Bark Candy:

1.    Preheat your oven to 350 degrees 

2.    Line cookie sheet with tin foil, and then mist lightly with cooking
spray 

3.    Line with a single layer of crackers 

4.    Melt butter, brown sugar, and vanilla extract in small sauce pan over medium heat, stirring frequently.

5.     Bring mixture to a "foamy" boil, stirring constantly for 3 minutes

6.    Pour mixture evenly over crackers and bake for 10 minutes at 350 degrees 

7.    Sprinkle chocolate chips over the mixture and allow to melt. Spread evenly
(if desired, add chopped nuts and/or toffee baking pieces) 

8.    Refrigerate the Toffee Bark Candy until chocolate is firm.

 

 

 

LIFE magazine December 5, 1960

                   Serve Cranberry "candles" as your salad

Who'd dream a salad so impressive could be so easy to make! The delicate creaminess and fresh flavor of Hellmann's Real Mayonnaise make it possible.  Smooth, light Hellmann's mellows the tart cranberries to create a holiday salad with elegant new flavor, in an elegant new candle shape. Serve it once and you'll be asked to serve it again and again.

 

1 l-lb can Ocean Spray Whole Cranberry Sauce

1 3-oz pkg red, yellow or orange fruit-flavored gelatin

1 cup boiling water

¼ teaspoon salt

1 TB lemon juice

½ cup Hellmann's Real Mayonnaise (Gluten Free)

1 apple or orange, peeled and diced

¼ cup chopped walnuts

 

Heat Cranberry sauce, strain, set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice.  Chill until thickened enough to mound slightly when dropped from a spoon.  Beat in real mayonnaise with rotary beater till light and fluffy.  Fold in cranberries, fruit and nuts.  Divide mixture evenly into eight 6-oz fruit juice cans.  Chill 4 hours or longer.  Unmold. Garnish with real mayonnaise to taste.

To Flame:  Cut thin birthday candles in half to shorten.  Insert into tops of cranberry candles.  Light.

 

Chocolate Bliss Bites - Gluten Free Treat

 

These sinfully delicious cookies have a rich chocolate flavor yet are low in carbs, have zero fat, and contain only 25 calories each. In fact, you could eat ten of them and still not equal the calories of one piece of chocolate cake!

½ c unsweetened cocoa powder
pinch salt

½ c sugar, divided

3 lg egg whites

1/8 tsp cream of tartar

1 tsp vanilla extract

1 Tbsp confectioners' sugar

 

1.  Preheat oven to 300 degrees F.  Line 2 baking sheets with foil

2.  In small bowl, sift together cocoa, salt, and ¼ cup of the sugar

3.  In large bowl, with electric mixer at medium-low speed, beat egg whites and cream of tartar until soft peaks form.  Beat in remaining ¼ cup sugar, ½ tablespoon at a time, until meringue is glossy and stiff peaks form.  Fold in cocoa mixture and vanilla extract.

4.  Drop by rounded teaspoonfuls about 1" apart onto prepared baking sheets.  Bake 25 minutes for soft, chewy cookies or 40 minutes for crisp ones.  Dust cooled cookies with confectioners' sugar.

Makes 24 cookies
Per Cookie:  25 cal, 1 g pro, 6 g carb, 0 g fat, o mg chol, 0.5 g fiber, 13 mg sodium

Compliments of The Food Network.  I modified them to Gluten Free.

 

Paula Dean's Pulled Pork - from The Food Network

I use a 4 lb Boston Butt for this recipe.  This comes out tender and delicious!  Our family loves it!

Use A Dutch Oven

For RUB:

2 TBS Kosher Salt

2 TBS Corse Black Pepper

2 TBS Dark Brown Sugar

2 TBS Paprika

½ TBS Cayenne Pepper

Mix dry ingredients in small bowl and sprinkle dry rub all over the pork pressing it in. Cover with plastic or foil and refrigerate for at least 2 hours.

Combine Liquid Ingredients and garlic powder in large Dutch Oven. 

2 Cup Apple Juice

1 Cup Apple Cider Vinegar

2 TBS Worchestershire (Lea & Perrins  is GFree)

½ TBS Liquid Smoke (if you do not want to use this for GFree do not use it, I had no issues with it however)

½ TBS Garlic Powder

Place marinated pork in Dutch oven with liquid and cover with FOIL and then lid.  Roast at 350 for 4 hours or until fork tender and shreds easily. Brush the pork with liquid every hour. After 4 hours mine just came right apart and was so delicious! 

Serve on GFREE buns with BBQ sauce if you have some homemade GFREE with the cole Slaw below. 


 

The Ultimate Coleslaw by Tyler Florence -

1 Cup Hellmanns Mayo (it's Gluten Free on the label)

1 TBS Dijon Mustard

Drizzle of Extra Virgin Olive Oil

½ lemon juiced

Salt and Pepper

1 TBS red wine vinegar

1 TBS sugar

1 bag shredded cole slaw mix. I use two small bags or one large bag for this recipe.

 

Chicken Stew with Parsley Dumplings

2005, Robin Miller,
http://www.FoodTV.com All rights reserved

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Easy

Serves:
4 servings

Ingredients

* 1 teaspoon vegetable or olive oil

* 2 cups chopped onion

* 1 cup sliced carrots

* 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups

* 2 cups sliced mushrooms

* 1 cup frozen peas

* 1/2 teaspoon salt, divided

* 8 cups reduced-sodium chicken broth- Pacific Organic Chicken Broth

* 1 cup all-purpose flour - Bob Red Mills Gluten Free All Purpose

* 1 1/2 teaspoons baking powder - Bob Red Mills Gluten Free

* 1/2 teaspoon baking soda - Bob Red Mills Gluten Free

* 2 tablespoons chopped fresh parsley leaves

* 1/4 teaspoon pepper

* 1/2 cup buttermilk

* 1 tablespoon olive oil

Directions

In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.

Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

 

 

Ranch Caesar Salad Dressing

 

Whisk up in a bowl, pour it in a jar and put it in the frig

 

3 TBS Hellmanns Mayo (it's gluten free)

½ Tsp Organic Dijon Mustard (optional)

2 Tsp Red Wine Vinegar

Squeeze of Lemon

Splash Extra Virgin Olive Oil

About 1 TBS Grated Parmasen cheese

¼ teaspoon fresh thyme

2 TBS water

 

Pancetta Balsamic Vinaigrette by Giada De Laurentiis
http://www.foodtv.com

1 TB olive oil

2 ounces thick-cut pancetta, cut into ¼ inch thick cubes

¼ cup balsamic vinegar

1 teas chopped fresh rosemary leaves

¾ teas salt

½ teas freshly ground blk pepper

¼ teas sugar

½ cup extra-virgin olive oil

Warm the olive oil in skillet over med high heat and add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into a jar.  Add the balsamic vinegar, rosemary, salt, pepper, and sugar.  Put the lid on tightly and shake to combine.  Add the extra-virgin olive oil replace lid and shake to combine. 

Can be sent as a gift with label and with name of recipe and date made and what to use it for - dipping with bread (or gluten free bread or pasta), for steamed veggies, salad dressing, steamed artichoke dip.

 

 

Other salad dressings I make are with Lemon, Olive Oil, Honey or Balsamic, Dijon Mustard, Olive Oil 

 

Gluten Free Granola Bars

Servings: 12
Preparation Time: 20 minutes

1. Preheat oven to 350 degrees F. Grease an 8×12 baking dish and line with parchment paper.

2. Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

3. Reduce the oven temperature to 300°F.

4. Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

5. Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light and golden brown. Cool in pan at least 2-3 hours before cutting.

Recipe submitted by Katrina, Tampa, FL

 

 

Gluten Free Meatloaf

 

2 lbs Sirloin ground beef, turkey or chicken

2 eggs

Cup of gluten free corn flakes, tortilla chips or bread crumbs

Teaspoon Lee & Parrins Worsheshire sauce (is gluten free) 

3 or 4 TB of Heinz ketchup (is gluten free)

1 teaspoon organic Dijon mustard

About  a quarter of sweet onion, depending on the kids, my son doesn't like much, 3 cloves garlic

Salt, pepper, garlic pepper, thyme, little Cheyenne pepper, some pepper flakes

About a TB water

Smooth the top with some more Ketchup

Mix it all up with your hands and put in your pan and bake one hour at 350

 

 

Try These Gluten Free Marinades for chicken, tuna steaks, fish, pork, beef....

====>Honey, Brown Sugar, Gluten Free Tamari Organic Soy Sauce, fresh rosemary, garlic, ginger

 

OR

====>3/4 cup balsamic vinegar
1 shallot, minced
2 teaspoons grated orange zest
1 tablespoon chopped fresh thyme
1/4 cup freshly squeezed orange juice
2 1/2 cups olive oil
2 cloves garlic
Minced Kosher salt and freshly ground black pepper
In a glass, ceramic or other nonreacive mixing bowl, stir together the vinegar, orange zest and juice, garlic shallot, and thyme.  Whisk in the olive oil until it comes together.  Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 3 days
.

 

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Gluten Free Restaurants In Austin Texas

Personally I've been to PF Changs - Outback Steak House - Wildwood Cafe - Java Dive in Lakeway - Maudies
 - Chez Zee

Over 70 Restaurants Listed At This Website With A Gluten Free Menu

http://www.urbanspoon.com/t/11/1/Austin/Gluten-Free-Friendly-restaurants

*Some people like myself still have to be really careful about contimination if the food in these restaruants is being prepared along side dishes with gluten/wheat.    For this reason I'm very hesitant about going out to eat unless I've been there and know for sure it's ok.  Wildwood Cafe is one of the best, so is Java Dive, PF Changs and Chez Zee was good.

 

UDI's has some delicious products, especially their bread.  Took 2 years to find one that actually taste like REAL bread.  For the first time in two years I had toast to dip in my over easy egg and some with jam on it.   

It even taste delicious without toasting.  I do toast the bread for a hamburger with grilled onions, and use Hellmanns mayo with a little Heinz ketchup mixed in.    These two products are also Gluten Free.

They also have pizza crust that taste more like a REAL pizza crust. Crispy and delicious.  My sons love the bread and pizza.  Their blueberry muffins are delicious and they also have bagles, hot dog and hamburger buns.

Available At HEB, Whole Foods &  Sunflower Grocery
http://www.udisfood.com

 

125w x 250h Gluten-Free Mall for Gluten-Free Foods

Gluten Free Quinoa Pastas Are My Favorite - They Taste Great - My Family Loves This Pasta!  Find Them In Your Local Grocers

Gluten Free & Other Allergen Information

Dairy Free, Fish Free, Soy Free, Nut Free

http://befreeforme.com/Recipes.aspx

http://www.glutenfreediet.ca/img/Gluten_Free_Eating_2009.pdf

What is a Dextrin?


A dextrin is a complex carbohydrate which helps provide sustained energy for the body. It is an unmodified and unrefined starch. The source of the dextrins in Gnu Bars is brown rice. A dextrin should not be confused with a "maltodextrin," which is a highly refined form of corn starch that is rapidly metabolized in the human body. Maltodextrins do not provide sustained energy and have little or no nutritional benefit.

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