Hummus

Sometimes it's hard to find appetizers and sides that are gluten free. But hummus is a fabulous choice! It can be eaten with GF crackers or you can dip veggies in it. And it's fabulously delicious! This recipe is best the second day (after chilling in the fridge).

Hummus

1/4 c lemon juice

1/4 c tahini

1 t crushed garlic

2 T olive oil

2 T water

1/2 t cumin

1/2 t salt

15 oz an chick peas

dusting of paprika

Combine all the ingredients in a blender or food processor. Mix until smooth.


* For a different spin on this recipe, try Cilantro Lime Hummus. Just replace the lemon juice with lime juice and add half a bundle of cilantro. To mix up add all the liquid ingredients first with the cilantro. Blend until cilantro is mixed up, then add the remaining ingredients. 

Spicy Rice

I love this rice with Mexican food, but it's also a good side with grilled chicken and veggies. But seriously, I love to eat this with enchiladas, or burritos, or even tacos! I make mine with brown rice because it has 4 times more fiber and tons more nutrients, but you can  make yours with white. It's still so good!

The recipe makes so much I usually do a half batch, but it also freezes well in quart bags if you want to save it for later (hint, when I had baby number 2 I would pull a bag of this out of the freezer, some Taquitos, and call it a meal).

Spicy Rice

4 c cooked rice
2 t salt
2 16 oz cans chick peas
2 12 oz cans corn
1/4 red onion (chopped)

Sauce
1/4 c lime juice
2 T brown sugar
2/3 c oil
2 T vinegar
1 sm. can chili peppers
2 T chili powder
1 t cumin

In a large bowl, mix rice, beans, corn, and onions. Set aside. Combine all sauce ingredients in a blender and mix until all are finely chopped. Toss over rice mixture.

Yields: 10 - 12 servings

Chow Mein

Christmas and New Years make me think of Chinese food. Growing up, my family always had chinese food either for Christmas, or soon after. So what better to go with your delicious entrees, than Chow Mein. Or is it Lo Mein? I had to look it up actually: Chow means fried, Lo means tossed. So since this is pan fried, it would be Chow Mein. Either way it's delicious!

Chow Mein

1/4 c soy sauce*
1 T brown sugar
2 garlic cloves (minced)
1 t powdered ginger
shake black pepper
3 - 4 T vegetable oil
4 servings round rice noodles**
1/2 medium onion (sliced thinly)
2/3 c celery (chopped)
2 c cabbage (chopped)

Combine soy sauce, brown, sugar, garlic, ginger and pepper in a small bowl and set aside. Boil the noodles according to directions on the back of the pack. The pack I bought required 6 - 8 minutes, and I did them 8 (until just past al dante). Drain, rinse, and set aside.

Heat oil in a wok (or large skillet). Saute onions and celery for 2 minutes. Add cabbage and saute for 1 more minute. Add noodles and sauce and saute 2 - 3 more minutes.

Yields: 6 - 8 servings

* Make sure your Soy Sauce is gluten free, La Choy brand is
** I get my rice noodles from the Asian market down the street. I prefer the ones that are the thickness of Spaghetti (although they do not make a great spaghetti substitute). These are fabulous as a side for just about any asian dish that has a sauce (ex. stirfry, broccoli beef, orange chicken...)

Honey Cornbread Muffins

It's the time of year you can't help but eat chili, and what better to eat it with then some warm corn bread! This recipe turned out so good Dave told me it was the best corn bread he's ever eaten, gluten free or other wise.

Fresh out of the oven it's moist and has the hint of honey that will make you eat a whole muffin immediately or two (like I did) , or three (like my son did). If you can control yourself, butter them, add some more honey and enjoy them with a bowl of chili or soup.

Honey Cornbread Muffins

1 1/3 c brown rice flour mixture

1 c cornmeal

1 t xanthan gum

4 t baking powder

1/2 t salt

1/2 c oil

1/2 c honey

3 eggs

1/2 c milk

Combine all dry ingredients and mix thoroughly. Mix in all remaining ingredients. Bake at 400 for 12 - 15 minutes.

Yields: 15 muffins (or 12 muffins plus 6 mini muffins)

Crockpot Chicken Taco Soup

When the weather cools off, nothing hits the spot like a warm soup! This recipe reminds me of a chili, but with a mexican flair to it. Served with cheese, tortilla chips, and sour cream this is the perfect meal. And it's extremely easy to make.

Crockpot Chicken Taco Soup

1/2 an onion (chopped)

16 oz can red beans (drained & rinsed)

16 oz can black beans (drained & rinsed)

15 oz can corn (drained)

8 oz can tomato sauce

2 10 oz cans diced tomatoes (undrained)

4 oz can green chilies

1.25 oz pack taco seasoning*

2 chicken bullion cubes

2 c water

1 boneless skinless chicken breast

Toppings

shredded cheese

sour cream

crushed tortilla chips

Place all ingredients (minus the toppings) in a crockpot and cook on low for 5 - 7 hours (or on high for 2 - 3 hours). Stir together to combine. 30 minutes before serving, remove the chicken breast, shred and stir back into the pot. Serve with desired toppings.

Yields: 6 - 8 servings

* Walmart brand taco seasoning packets are gluten free and delicious!