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!

Pumpkin Chocolate Chip Cookies

My husband requested Pumpkin Cookies the other day, and they sounded so delicious to me, I couldn't help but make them gluten free. He prefers pumpkin cookies with a glaze, I prefer pumpkin cookies with chocolate chips. So I compromised and did both! You can skip either or indulge in both sides. Perfect for the Thanksgiving season, or any time you crave pumpkin. This made so many, I had to pack some up and give them away for fear of eating them all!

Pumpkin Chocolate Chip Cookies

1/2 c butter (melted)

1 1/2 c sugar

1 c pumpkin

2 eggs

1 t vanilla

2 3/4 c brown rice flour mix

2 t xanthan gum

1 t cinnamon

1/2 t nutmeg

2 t baking powder

2 t baking soda

1/2 t salt

1 c chocolate chips (optional)

Glaze (optional)

2 c powdered sugar

2 T milk

1 T butter (melted)

1 t vanilla

Mix all dry ingredients in a bowl and set aside. Cream all wet ingredients in the mixer, then slowly add dry ingredients. Mix in chocolate chips.

Scoop onto a silicon baking mat, or wax paper by the rounded tablespoon. Bake at 350 for 14 - 16 minutes.

If desired, mix together glaze and pour over cookies while still warm on the drying wracks.

Yields: about 36 cookies

Glazed Pork Chops

The sauce from this recipe came from my Grandma Brown. But being the southern woman she is, she used to fry up the pork before covering it in the tangy sauce. To make it gluten free (and more healthy) I replaced the frying step with grilling. The results were just as good, and more healthy!

Glazed Pork Chops

1 c apricot preserves

1 8 oz bottle russian dressing

3 beef bullion cubes

1 T minced onions

1 1/2 lbs pork chops

salt & pepper

Lightly sprinkle pork chops with salt and pepper. Grill the pork chops and set aside. Throw all remaining ingredients in a blender and mix until bullion cubes are ground up. Pour 2/3 of the sauce over the chops in a shallow baking dish. Bake 20 minutes at 300 degrees. If desired, use remaining sauce as a gravy over potatoes.

Yields: 4 - 6 servings

Sunshine Jello

A few weeks ago my son had some Jello at church and he just LOVED it. Now I don't love Jello, so his frequent requests for it started to wear on me. Until I remembered this recipe my Grandma makes. It starts with a tangy orange layer followed by a creamy lemon layer and topped with mandarin oranges. I added raspberries in ours, because they were fresh out of our garden and I couldn't help myself!

Sunshine Jello

1 large stovetop lemon pudding (with all the ingredients required)
1 small orange jello

1 c milk
1 1/2 c cool whip
1 small lemon pudding
1 can mandarin oranges

Cook the stovetop pudding according to directions. Set aside. Mix jello with 2 c boiling water then add the cooked pudding and chill overnight. You can prepare this in a 8 x 11 pan or you can prep it in individual serving cups.

Combine milk, cool whip, and instant pudding. Spread over top of cooked pudding and chill an additional 2 hours. Top with mandarin oranges.

Pasta Substitute: Spaghetti Squash

We decided to grow spaghetti squash in our garden this year, and it's been great to be able to eat it instead of gluten free pasta. We pretty much have been substituting it in all of our typical pasta recipes (red sauce & meatballs, pesto & chicken, with Steak Gorgonzola...).

It's pretty easy to prepare too. One medium spaghetti squash yields 4 servings, and you just have to bake or grill it for 45 - 50 minutes. The squash just peels right out of the shell when cooked long enough, and you actually end up using less sauce than with pasta.

Spaghetti Squash Pasta Substitute

1 medium spaghetti squash
salt & pepper
1 c water

Cut the spaghetti squash and scoop out all the seeds. Lightly salt and pepper the inside. Pour the water into a 9 x 13 pan. Place the squash cut side down on the pan and bake at 375 for 45 - 40 minutes. Scoop out of the shell and break apart (if needed). Serve with your favorite sauces and toppings.

Pumpkin Waffles

This time of year I can't help but wanting pumpkin flavored everything! So I couldn't help but convert my favorite pumpkin waffle recipe to gluten free. Something about this just reminds me of fall! The pumpkin is just a subtle taste. You can add more pumpkin if you need a stronger flavor, but this is just perfect for me!

Pumpkin Waffles

2 1/2 c brown rice flour mixture

3/4 t. xanthan gum

2 1/2 T baking powder

4 t cinnamon

1/4 t salt

2 c milk

1/2 15 oz can pumpkin

1/2 c brown sugar

2 T butter (melted)

3 large eggs

Combine all dry ingredients in a bowl. Mix all remaining ingredients in the mixer. Slowly mix in dry ingredients until combined. Cook in your waffle iron until desired crispiness. 

Yields: 8 - 10 waffles

Crockpot Salmon Chowder

I've been trying to incorporate more healthy fats into my diet lately. So Salmon has been on the menu more and more. With it finally cooling off outside, it's time for a little

Crockpot Salmon Chowder

1/4 c onion (chopped)
1/2 c celery (chopped)
1/2 t garlic powder
1 1/2 c red potatoes (diced, skin on)
2 c chicken broth
1/2 t salt
1/2 t pepper
2 t dill
1 can creamed corn
10 - 15 oz canned salmon (drained)
12 oz can evaporated milk
1 c cheddar cheese (grated)

Place onion, celery, garlic, potatoes, chicken broth, salt, pepper, dill, salmon, and creamed corn into a crockpot. Cook on low for 6 - 7 hours or on high for 3 hours. Stir in cheese and evaporated milk and cook for another 30 minutes (or until cheese is melted).

Yields: 6 - 8 servings

Toffee & Caramel Chocolate Cake

I'm usually not a big fan of cake. But something about a birthday just calls for cake! On my birthday, I couldn't help but put this cake together for myself. I don't believe the birthday girl should have to do too much work for her birthday, so I used a cake mix for the foundation of this. But the extras I added made it oh so delectable!

I find Gluten Free cake mixes to be a little dry, so I infused the cake with caramel sauce and sweetened condensed milk. This gave the cake a more rich and moist taste. Then I topped it with whipped cream and chopped Heath bars. This left me with a delicious cake that I had a hard time saying no to a second serving.

Toffee & Caramel Chocolate Cake

1 box cake mix (plus all the fixings to make it)

1 jar caramel sauce (16 oz)

1 can sweetened condensed milk (14 oz)

1 container whipped topping (8 oz, thawed)

4 heath bars (chopped)

Bake your cake according to the package directions. Let cool for 15 minutes. With the handle of a wooden spoon, poke the cake every 1/2 inch. Pour the condensed milk over over the cake. Once the milk has saturated the cake, evenly top with caramel sauce. 

Cover the cake with aluminum foil and cool in the fridge for a few hours (or until completely cold). Top with whipped topping, and sprinkle with heath bars.

Yields: 16 servings

Zucchini Lasagna

We're still dealing with TONS of zucchini. On top of that, I started prepping some freezer friendly meals for when my second son is born. This makes a good freezer meal. You can freeze it prior to cooking or even after cooking if you want to make it really easy later.

Zucchini Lasagna

1 lb ground lean turkey

1 med onion (chopped)

1 jar spaghetti sauce (32 oz)

1 large or 2 medium zucchinis

2 c spinach

1 lb ricotta cheese

1 1/2 lb mozzarella

parmesan cheese

Brown the turkey and onion in a medium sauce pan. Cut the zucchinis in half long ways. Slice the zucchinis 1/8 inch thick. 

In the bottom of a 9 x 13 or two 8 x 8 inch pans, pour a little spaghetti sauce  (enough to cover the bottom. Layer zucchini strips, spaghetti sauce, meat, drops of ricotta, mozzarella, sprinkle with parmesan, and spinach. Repeat the process 2 times, or until the pan is almost full. Make the very top layer spaghetti sauce, meat, parmesan, and mozzarella. Bake at 350 for 45 - 50 minutes.

Yields: 8 - 9 servings

Muddy Buddy Bars

I've been craving something chocolately lately. I'd like to blame it on being pregnant, but let's be honest, I always want something chocolate. These are rich and tasty! I couldn't help but eat two. Even my husband indulged in a few.

Muddy Buddy Bars

4 c rice Chex cereal
2/3 c mini marshmallows
1 1/2 c chocolate chips
3/4 c peanut butter
powdered sugar

In a large pot, combine marshmallows, chocolate chips, and peanut butter. Melt over medium high heat until completely mixed. Stir in Chex. Lightly spray the bottom of a 8 x 8 baking pan and dust with powdered sugar. Press chocolate mixture into pan. Dust the top with sugar and let cool.

Yields: 9 - 12 bars

Pumpkin Cream Cheese Bread

The original version of this recipe is one my mom makes. It's so tempting, I must admit, I've indulged in the non gluten free version a few times before I converted it. And the new, gluten free version is just as good as the original.

Pumpkin Cream Cheese Bread

 

Filling

1 8 oz cream cheese (softened)

½ c sugar

1 large egg

1 T grated orange peel

Bread

1 2/3 c flour

1 ½ c sugar

1 t baking soda

1 t baking powder

½ t xanthan gum

½ t salt

½ t cloves

½ t cinnamon

¼ t ginger

¼ t nutmeg

1 c pumpkin puree

½ c oil

3 large eggs

1 c chopped walnuts

Preheat oven to 325. Combine filling ingredients in a small bowl and set aside.

In a larger bowl, mix all dry ingredients together. Add all wet ingredients together until combined. Scrape bottom of the bowl, and mix until just combined. Fold in nuts.

Pour half of the pumpkin mix into each loaf pan. Spoon the cream cheese mix on top. Fill with remaining pumpkin mix. Bake at 325 for 60 – 70 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes. Move to rack to cool completely.

Stuffed Zucchini

We have had a plethora of zucchini in our house lately. Too bad you can't grow half of a zucchini plant, it would be exactly what we need. So I've been searching for things to make that requires a lot of zucchini.

Stuffed Zucchini

2 large or 3 medium zucchinis
1/2 lb ground lean turkey
1/2 lb ground italian sausage
1/2 c onion (chopped)
3/4 c spaghetti sauce
1/4 c GF bread crumbs
1 garlic clove (minced)
1/2 c parmesan cheese
1/2 mozzarella (grated)

Brown turkey, sausage, onion and garlic in a frying pan. Drain out fat and blot with paper towel. In a bowl, combine meat, sauce, bread crumbs and parmesan. Slice the zucchini in half skinny way. Scoop out the seeds and stuff with meat mixture.

Oven Top with mozzarella. Bake in a 9 x 13 at 350 for 45 minutes (until cheese is melted).

Microwave Cook for 10 - 15 minutes on high. Top with mozzarella and melt for an additional 15 minutes.

Yields: 5 - 6 servings

Steel Cut Oatmeal

I've never been a big oatmeal fan. Lately I've been trying to eat more of it because I know it's good for you, but it's never been something I would choose to eat. A few months ago work brought in some oatmeal from Jamba Juice. It was the best stuff I've ever tasted, and I've been thinking about the recipe since. I'm not willing to pay $3 for a little bowl of oatmeal, and I figured if I could find a recipe, I would give it a whirl.

This weekend I found Steel Cut oats at Sunflower Market (a kinda hippy-farmer's market local grocery store), so I bought a pound, and found a recipe I could tweak online. The results were just fabulous! Best oatmeal I've ever had. 

Steel Cut Oats

1 T butter

1 c steel cut oats*

3 c boiling water

1 c milk (I used low fat)

1 T vanilla

fruit, nuts and brown sugar to taste

In a large sauce pot, melt the butter and add the oats. Toast the oats for 2 to 3 minutes. Add the boiling water and reduce heat to a summer. Simmer on low for 25 minutes, stirring 5 minutes before the time is up.

Pour the milk into the oatmeal, stir in, and cook for an additional 10 minutes, stirring occasionally. Spoon into a bowl and top with brown sugar, fruit and nuts. 

Yields: 4 servings

* If you're strongly adverse to gluten, make sure your oats are certified gluten free

It took about an hour to cook all together, but it was well worth the time. Also, we refrigerated the leftovers (we didn't know it would make 4 servings), and it reheated fabulously! I added a little more milk to it when microwaving it, but it tasted just as good as the first day. 

I just love how this oatmeal feels like it has more substance to it. It's thicker and more hearty. I added strawberries and nuts to mine, and it just gave it a little crunch and zest that I've never found in an oatmeal before! This recipe is definitely a keeper. I also love bananas and walnuts or peaches mixed in.

Broccoli Beef

I created this recipe before going gluten free. I wanted something with the robust taste you get at a restaurant, but with the healthy flair of made at home. This is what I came up with.

Broccoli Beef

1/4 c soy sauce2 t oil1/3 c white grape juice1 t sugar2 t cornstarch¾ lb beef round steak (cut 1/8 inch thick)
3 T oil1 slice ginger root (or caramelized ginger from the spice isle)1 garlic clove (diced)1 - 2 lb broccoli (cut into florets)

Whisk together soy sauce, oil, grape juice, sugar, and cornstarch in a bowl. Stir until dissolved. Place steak pieces into a shallow bowl, pour the mixture over the meat and stir to coat well. Marinate 30 minutes to overnight.

Heat vegetable oil in a wok over medium high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir the broccoli, and toss and stir in the hot oil until bright green and almost tender (7 minutes). Remove the broccoli from the wok. Set aside.

Pour a little more oil in the wok. Stir and toss the beef with the marinade until the sauce thickens, and the meat is no linger pink (about 5 minutes). If the sauce doesn't thicken, add more cornstarch. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through (3 minutes).
Serve over rice or noodles.

Beef Enchilada Caserole

Since going gluten free I've made enchiladas a few times, but the corn tortillas split when I roll them. It still tastes good, but doesn't look great. So I decided to make them into a casserole instead. It's easier and looks fabulous!

Beef Enchilada Casserole

1 lb ground beef or lean turkey
1 sm onion (chopped)
1 can refried beans
1 can kidney, pinto or black beans
1 can sliced black olives (optional)
corn tortillas
1 can enchilada sauce (Old el Paso is GF)
1/2 lb american or cheddar cheese (grated)

sour cream or plain yogurt
lettuce or spinach*
tomatoes (chopped)

Brown the meat and onions over medium high heat. Pour in a bowl. Add beans and refried beans and stir. If you like olives, mix most of them in. I don't, but Dave does, so I do half with and half without.

Open the can of enchilada sauce and pour a little on the bottom of your 9 x 13 pan. Line with tortillas, top with the bean mixture, and top with tortillas. Drizzle with a little enchilada sauce. Repeat the process twice (so there are 3 total layers).

Top with remaining enchilada sauce, cover with cheese and remaining olives. Bake at 350 for 35 minutes. Top with sour cream, lettuce and tomatoes.

Yeilds: 8 servings



* Spinach has two times as much iron, calcium, protein, potassium, niacin, and vitamins. It also has more fiber. Just saying ;)

Homemade Sushi

For my birthday I wanted Sushi. But it can be hard to go out to a sushi restaurant and find something gluten free. On top of that I'm pregnant, so no fried rolls or anything uncooked. I realized this wasn't an easy combination to find at a restaurant. So I decided to make it a fun sushi making night for my birthday.

I made a list of my favorite combinations from my favorite restaurants, and slightly altered them so they would be gluten free as well as cooked. I love the more fruity sushi's and my husband loves the spicy ones, so we did a little of both with a little combinations too.

Our favorite combinations*
crab, jalapeno, cream cheese, spicy sauce, topped with thinly sliced lemons
shrimp, mango, jalapeno, cream cheese, topped with eel sauce
crab, avocado, cucumber, cream cheese, topped with spicy sauce
shrimp, cucumber, sweet potato, cream cheese, topped with eel sauce
shrimp, mango, jalapeno, spicy sauce, topped with thinly sliced lemons

I decided to use crab sticks as well as shrimp as our foundations. Now as a heads up, the imitation crab stick I tried to get had wheat as an ingredient. So if you're strongly averse to gluten, make sure you find one without, or use real crab stick. If you want to use raw fish, make sure you use sushi grade fish (ask at the fish counter to make sure you can serve this raw).

Homemade Sushi

2 c sushi rice

3 1/2 c water

1/2 c rice vinegar

1 T vegetable oil

1/4 c sugar

1 t salt

Rinse the rice in a strainer or colander until the water runs clear. In rice cooker, combine water with vinegar, oil, sugar and salt. Add the rinsed rice and stir. Cook until rice cooker turns off.

spicy mayo

sweet eel sauce

10 seaweed wrappers

filling*

poppy seeds/sesame seeds

wasabi

soy sauce

To make the sushi you will also need a sushi mat, saran wrap if you want to make an inside out rolls (rice on the outside).

Lay down your sushi mat, followed by your rice paper. Top with sushi rice (covering 2/3 of the seaweed paper). If you want an inside out roll, flip the rice paper over on top of a piece of saran wrap (placed on top of the sushi mat). Fill with your choice of toppings. When you're ready to roll it up, slightly dampen the sushi on the end, and using the sushi mat, roll it all up! Slice it up and enjoy!

Gouda & Potato Soup

My mom introduced me to this recipe. It's probably the best tasting potato soup recipe I've ever made (and I've tried out my fair share of them). And best of all, it's a crock pot recipe! So chop the potatoes, shred the cheese and the hard work is over!

Gouda & Potato Soup

6 c peeled Yukon gold potatoes (9 medium)

3 ½ c chicken broth

½ c water

1 small red onion (finely chopped)

2 cups spinach

½ t salt

¼ t ground red pepper

¼ t black pepper

2 ½ c smoked gouda (grated)*

1 can evaporated milk

4 cloves garlic

Combine potatoes, broth, water, onion, spinach, salt, red pepper, and black pepper in the crock pot. Cover and cook on low10 hours or high 4 to 5 hours.

Turn slow cooker to high. Slightly mash potatoes, and add cheese, garlic & evaporated milk. Cover and cook for 15 to 20 minutes.

*Smoked Gouda is not a flavor I enjoy on a sandwich or crackers (too much smoke for my taste), so I grate what I need, and freeze the rest for next time I want to make this.

Zucchini Bread

This is the first year we've had zucchini in our garden. We've just loved it! And you can't have an abundance of zucchini without making zucchini bread. I love it for breakfast especially, but it's tasty any time of the day.

My mother-in-law also told me you can shred the zucchini for bread and freeze it for later. So I've been shredding and freezing (in the portions of the recipe) so we can enjoy this well into the fall and winter. Now this recipe isn't super healthy, but it's delicious. It's sweet, moist, and addictive. Even my picky eater of a son loves this stuff.

Zucchini Bread

5 large eggs

1 c vegetable oil

2 1/4 c sugar
1 T vanilla extract
3 c brown rice flour mixture
1 t salt
1 t baking soda
2 t baking powder
1 1/4 t xanthan gum
5 t cinnamon
2 c grated zucchini
1 c chopped walnuts

Thoroughly combine the eggs, oil, sugar, and vanilla in a mixing bowl. Add the remaining ingredients (except the zucchini and walnuts). Stop, scrape the sides and bottom of the pan and mix again. Mix in the zucchini and walnuts. Pour into two bread pans. Bake at 325 for 70 minutes or until a toothpick comes out clean.

Chicken A La King

The picture of this dish doesn't do it justice, it turned out fabulous! We eat a lot of rice dishes in our family, but this one is nothing like any of the other dishes we love. It's creamy, a tiny bit spicy, and the veggies really enhance the flavor of the sauce.

This can be served over rice (I prefer brown rice), noodles, or even toasted bread. What ever your preference is!

Chicken A La King

2 chicken breasts (cooked and cubed)

1/4 c butter

1/2 of a green bell pepper (cubed)

1/3 c onion (chopped)

1/2 c mushrooms (chopped)

1/4 c brown rice flour blend

1/8 t xanthan gum

1 1/2 c milk

1/2 c chicken broth

1/4 c sweet pickled red bell peppers (cubed)*

1/2 t garlic powder

1/4 t crushed red pepper

1/2 t salt

1/4 t black pepper

In a large skillet, melt the butter on medium high heat. When fully melted, add green bell peppers and onions. Sauté for 4 minutes. Add mushrooms and saute for 3 more minutes.

Add the flour and xanthan gum and mix well. Now add the milk and chicken stock. Mix until it's no longer lumpy. Continuously stir until mixture comes to a boil. Turn the heat down to medium low, and add the remaining ingredients. Mix it all together and serve over your choice of rice, noodles, or toast.

Yields: 4 servings

* You could probably substitute for regular red bell peppers, but the pickled ones do add something to the mix.

Ginger Spice Crackles

These cookies make me think of the fall. They're reminiscent of gingersnaps, but they're moist. I just love these cookies!

Ginger Spice Crackles

2/3 c sugar

1/4 c molasses

1/4 c crisco

2 medium eggs

2 c brown rice flour mixture

1/2 t xanthan gum

2 t baking soda

2 t baking powder

1 1/2 t ginger

2 t cinnamon

3 T sugar

Mix sugar, molasses, crisco, and eggs together until fully blended. Add all remaining ingredients (minus the 3 T sugar) to the mixer and mix completely. With a spatula, scrape the bottom of the bowl and mix again. Chill the dough for 30 minutes.

Roll dough into small balls. Pour the 3 T sugar into a small bowl and roll the balls of dough in the sugar. Place on pan covered with either wax paper or a silicone baking mat. Bake at 350 for 10 minutes.

Chicken Broccoli Bake

This is a pretty easy recipe, and delicious! It only required one change to make it gluten free (switching out the condensed cream of chicken).

Chicken Broccoli Bake

4 chicken breasts (cooked and cubed)
3 19 oz packs frozen broccoli florets
2 Condensed Cream of Chicken
1 c milk
1 c mayonnaise
1 1/2 c cheddar cheese (grated)
2 T lemon juice

In a 9x13 pan, pour cooked broccoli. Layer chicken chunks over broccoli. Make a sauce by combining soup, milk, mayo, and lemon juice. Whisk until smooth. Pour over chicken and broccoli. Top with cheese. Bake at 350 for about 30 minutes. Serve over rice.

Condensed Cream Of

Whether you want to make a roast, a casserole, or funeral potatoes (yum!) when you pick up that can of Cream of Chicken or Mushroom and realize "Oh crap, this isn't gluten free", look no further. This is the recipe to substitute without any problems. And if you're just a gluten free sympathizer, you don't need anything special, you should already have all the ingredients in your pantry.

Condensed Cream Of

2 oz. chicken or mushroom (optional)

3 T butter

1 c milk

7 t cornstarch (or potato starch)

1 chicken bullion cube*

Chop the chicken or mushroom into tiny pieces. Place them in a small saucepan with the butter. Cook over medium heat until the chicken or mushroom is tender (about 5 min). 

Completely smash the bullion cube. In a separate bowl (small) mix together the remaining ingredients and stir to dissolve. Add to the pot with the chicken/mushroom. Increase heat to high, continue stirring until the mixture boils. Stop cooking when mixture is thick as canned condensed cream of. Enjoy!


*Make sure your bullion cubes are gluten free, not all brands are!

This turns out just as good without adding the chicken or mushroom, and you can even use beef flavored bullion if you want. It's fast, easy, and you can even double it and freeze if you don't want to make this frequently.

Gluten Free Cereals

Gluten Free Cereals

Sometimes you just don't feel like making breakfast. You just want something quick and easy. So I've compiled a list of cereals that are gluten free. If you know of more, please comment so I can add to the list! Yes, there are tons of expensive gluten free cereals, but these are the ones that you can find at the grocery store and are a lot cheaper.

Corn Chex*
Rice Chex*
Chocolate Chex
Cinnamon Chex
Honey Nut Chex
Apple Cinnamon Chex
Corn Flakes*
Frosted Flakes*
Cocoa Pebbles
Fruity Pebbles
Gluten Free Brown Rice Crispies

Captain Crunch Berries**

Captain Crunch Peanut Butter Crunch**

Kix

Honey Kix

Trix

Cocoa Puffs*

Also, missing Special K? Just add some freeze dried strawberries to your corn flakes or frosted flakes. It's not exactly the same, but it does the job!


*Walmart's off brand also is gluten free
**Contains Oat Flour, so if you don't eat oats, avoid this cereal

Swiss Cheese & Bacon Quiche

I've been eating a lot of eggs lately. And there's something to be said about a great quiche. So on Sunday, instead of our typical waffles, I insisted on a quiche. It turned out fabulous! And it was pretty easy too.

Swiss Cheese & Bacon Quiche

6 eggs
1 1/2 c milk
1 1/2 c swiss cheese
1 lb bacon (cooked)
salt & pepper
1 batch Pie Crust

Preheat the oven to 350. Prepare the pie crust according to directions and place it in a pie pan and pre-bake it for 10 minutes. Mix the eggs, milk, salt and pepper together. Place the cheese and bacon in the bottom of the pie crust. Pour the egg mixture over top and bake for 45 - 55 minutes, or until the top center of the quiche is fully cooked. Serves 6 - 8.

Home Made Ravioli

I've just been craving ravioli lately! I just love the cheese mixed with the marinara sauce. So I came up with this recipe to satisfy my craving. It was so good, I couldn't help but share. I just eat these as a meal, but my husband loves them with spaghetti on the side.

Homemade Ravioli

1 batch Home Made Pasta Recipe
1/2 lb ricotta cheese
1 c mozzarella
1/4 c parmasean cheese
1/2 egg (beaten)
1/2 T parsley
1/8 t oregano
1/4 t salt
1/8 t pepper
red sauce

Prepare one batch of Home Made Pasta. Mix all the remaining ingredients to make your cheesy filling. Dust your surface with brown rice flour. Roll it out thin (about 1/16 of an inch). Cut out your pasta the same shape/size as your Ravioli Press. Fill with your cheesy mix.

Press your raviolis together to seal.

Boil ravioli for 4 minutes (until fully cooked). If you don't want to use all the ravioli that day, place on a baking sheet in the freezer. Once frozen, transfer to a freezer bag and use within a few months.

If you don't have a Ravioli Press, you can cut out squares and seal the edges with a fork. I just love how uniform and pretty the press makes these! Makes 21 large ravioli.

Enjoy with red sauce!

Raspberry Bars

These bars are so delicious! They're sweet and fruity. They really go great with a barbeque. I converted this recipe and sent them to work with my husband to pass the man test of goodness. They were gone in a half hour! One co-worker admitted to eating 6. So make these bad boys and get out of the way of the crowd!

Raspberry Bars

1 1/2 c brown rice flour mixture
2 t baking powder
1/4 t salt
3/8 t xanthan gum
1 1/2 c oats
3/4 c packed brown sugar
3/4 c butter (softened)
1 c raspberry jam

Mix dry ingredients in a bowl. Stir in oats. Cut in the butter with a pastry blender (it will look a little lumpy). Pat 2 1/2 c of the mixture into an un-greased 11x7 inch glass pan. Spread the jam over top of the bottom layer. Press the remaining dry mixture on top of the jam. Bake at 350 for 30 - 35 minutes. Cool and cut into bars.

Honey & Balsamic Salmon

This is my favorite recipe for Salmon, and it goes fabulously with the Wild Rice Oil & Garlic Seasonings. Sometimes I'll make a little extra sauce just to drizzle on top of the rice. It's easy and delicious! You can grill it in the summer, or bake it in the oven in the winter.

Honey & Balsamic Salmon

4 T honey
2 T Balsamic Vinegar
4 servings of salmon

Place ingredients in a small microwave safe bowl. Microwave for 15 seconds then stir together. Place 4 pieces of aluminum foil on the counter. Lightly spray the foil with cooking spray. Place the salmon on the foil, and drizzle with the sauce. Now either grill on the grill or bake in the oven at 350 until salmon flakes away when pressure is placed on it with a fork.

Wild Rice Oil & Garlic Seasoning

I've really missed Rice A Roni since going gluten free. We eat it with chicken, salmon, it was our go to side! So I had to come up with a substitute for us to eat now. I found a wild rice mix at Costco that is gluten free, and I added some quinoa in for extra protein (1 c rice to 1/3 c quinoa). You can use just wild rice mix if you're not fond of quinoa.

Wild Rice Oil & Garlic Seasoning 

1/2 c parsley
2 1/2 T garlic powder
1 T salt
1 T sugar
1 t dried onion flakes

Mix all ingredients together and store in a small tupperware or ziplock bag. It will look like this:

To make the rice, add 2/3 c wild rice mix to a rice cooker. Add 2 T Wild Rice Oil & Garlic Seasoning. Add 1 2/3 c water, and 1 T oil. Cook in rice cooker until done, stirring occasionally. Enjoy!

Yields: 2 servings

Cranberry Orange Bread

Before going gluten free I loved this recipe! Whenever I made it, I would eat half the loaf the same day. I converted this recipe to bring to a dinner we were invited to, and just had to try a piece before. Needless to say between myself, my  husband and my son, half a loaf was gone before we left the house... oops! It was just that good. This is a great side with dinner, but it also makes a fabulous breakfast bread.

Cranberry Orange Bread

2 c brown rice flour mixture

1 c sugar

3 t baking powder

1 t salt

1 t xanthan gum

3/4 c orange juice (about 2 oranges)

1 T grated orange peel

2 T shortening

2 large eggs (well beaten)

1 1/2 c frozen cranberries

1/2 c walnuts (optional)

Preheat oven to 350 degrees. In a bowl, mix together all dry ingredients. Stir in orange juice, peel, shortening and eggs. Scrape down the sides and mix until well blended. Stir in cranberries and nuts. Lightly spray a bread pan and dust with brown rice flour. Transfer batter to pan and bake for 55 - 65 minutes or until a toothpick comes out clean.

Chicken Pot Pie

Sometimes you need a little comfort food. Chicken Pot Pie is one of my favorites. My mom used to make it from scratch. I love the creamy, buttery filling. The crispy crust was to die for. When I went away to college I made sure this recipe came with me.

I add a little more veggies than my mom, and sometimes I switch up the ingredients. Sometimes I add corn or green beans, I always add extra peas. The sauce goes great with any veggies.

You can make a full version of this recipe in a 9 x 11 inch pan, or make a half batch in a 8 x 8 inch pan. A full batch will serve 8 - 9 and a half batch will serve 4 - 5. The recipe is made for a full batch, but it can easily be halved.

Chicken Pot Pie

1 chicken breast (cubed)
2 small carrots (sliced)
5 small potatoes (cubed)
1 1/2 c peas
1/3 c brown rice flour mixture
1/8 t xanthan gum
1/4 c onion (chopped)
1/4 t pepper
1/4 t salt
1 3/4 c chicken broth
2/3 c milk
1/3 c margarine

4 batches pie crust dough

Preheat oven to 425. In a large pot add water, chicken, carrots and potatoes. Boil for 15 - 20 minutes (until chicken is cooked and potatoes are soft). Drain, add peas, and set aside.

Melt margarine over low heat. Blend in flour, xanthan gum, onion, salt, pepper, broth, and milk. Heat to a boil, stirring constantly. Boil until mixture thickens (about 1 minute). Pour over chicken and veggies and gently mix together.

Bake bottom crust for 10 minutes. Pour filling into the pan, and top with remaining pie crust. Seal edges and cut slits in the center. Bake for 40 minutes.

Pie Crust

My first requirement when learning to cook gluten free was to find a great pie crust. This is the recipe! It's fabulous. I love pies, and this crust made gluten free suddenly doable.

Pie Crust

1 c & 2 T brown rice flour blend
2 T sweet rice flour
1/2 t xanthan gum
1/4 t salt
6 T butter (melted)
1 large egg
2 t lemon juice

Lightly spray a pie pan with cooking spray then dust with flour. Mix dry ingredients together in an electric mixing bowl. Add butter, egg, and lemon juice. Mix until thoroughly combined.

Take dough out of bowl and place on a silicone baking mat (or wax paper). Place a second mat (or wax paper) on top of the dough and roll out. Flip the dough into the pie pan and pat into place. Using a fork, stab the bottom of the pie 5 times.


Bake in Crust
Bake for 10 minutes. Fill with cheesecake, key lime pie, etc. Bake according to directions for your pie.

Filled Crust
Bake for 25 minutes. The pie should be golden brown. Fill with mousse, ice cream, etc. and follow remaining directions.

Top Crust
If you're topping a pie (like an apple pie) first, bake the bottom crust for 10 minutes. Then fill, roll out the top and place it on top. You can gently roll the top crust over the bottom crust to create a prettier edge.

Spaghetti & Meatballs

Spaghetti is good. But add Meatballs, and you've got a fabulous dish! They just add a little something to the mix that is undeniably delicious.

For this recipe, you can make Home Made Spaghetti, or you can use something packaged. I get my favorite brand of spaghetti on Amazon.

Spaghetti & Meatballs

Spaghetti (4 servings)

3/4 lbs ground beef

1/4 lb italian sausage

1 egg white

2 T dried bread crumbs*

1 t dried oregano

marinara sauce

parmesan cheese

Preheat oven to 450. Combine beef, sausage, egg white, bread crumbs, & oregano. Shape into 16 meatballs. Place on a baking sheet covered with a silicon mat (or lightly spray with cooking spray). Bake for 8 minutes, flip over and bake for 4 more minutes.

Prepare spaghetti according to the directions. Serve spaghetti and meatballs covered in marinara sauce and topped with parmesan. Makes 4 servings.


* To make your own gluten free breadcrumbs, leave a piece of gluten free bread on a plate covered with a towel over night to dry it out. Break the bread into pieces and place it in the blender. Blend until it becomes small crumbs. You can make more than one at a time and store in the freezer until you're ready to use.

Gooey Brownies

Since going Gluten Free, I've only found box mixes that satisfy my brownie craving. The recipes I've tried up to now have been more like cake than anything else. But THESE brownies are everything I've missed in a brownie!

They're moist and gooey. They're delicious plain. I enjoy them with nuts and chocolate chips in them. I love them with ice cream. They're so good, my husband didn't know they were gluten free when I had him try them! You can make a single batch in an 8 x 8 inch pan, or you can double it in a 9 x 13 pan.

Gooey Brownies

1/2 c brown rice flour
1/4 c cornstarch
1/3 c cocoa powder (heaping)
1/4 t salt
1/8 t xanthan gum
1 c sugar
9 T butter (softened)
2 large eggs
1 t vanilla
cooking spray

Preheat oven to 325. Lightly spray down 8 x 8 pan. Mix brown rice flour, cornstarch, cocoa powder, salt and xanthan gum in a bowl. This can be mixed in advance for easy baking later. Set aside. In an electric mixing bowl, cream butter and sugar. Add eggs and vanilla and mix well. Add dry mix to the liquid and combine.

The mixture is a lot thicker than a typical brownie mix; that's how it should be. Scrape mix into 8 x 8 inch pan. Spread mix to the edges of the pan. If having problems, wet fingers with water and push to the edges of the pan with your fingers. Bake 30 - 35 minutes*. The top will be crackly and a toothpick will come out clean.


*I don't like the crispy edges on brownies, so this is the perfect temperature for me. If you want a crispy edge, cook a little longer.

The SOFTEST Gluten Free Bread

I've tried several gluten free bread recipes. They were good, but something was missing. They weren't moist. I'd end up microwaving or toasting the bread to eat it. This bread is moist. On the second day. And the third day. And it's not too crumbly. It's just tasty. I've stopped searching for new bread recipes after I came up with this one.

Gluten Free Bread

2 1/2 T brown rice flour mixture

1/2 c water

3 c brown rice flour mixture

1 1/2 t xanthan gum

1/4 t cream of tartar

2 1/2 t rapid rise yeast

1/2 t salt

1 t apple cider vinegar
1 1/2 T honey

2 large eggs

1 c warm milk (100 degrees)

4 T unsalted butter (melted)

In a small pot, combine 2 1/2 T brown rice flour mixture and 1/2 c water. Whisk until completely mixed. Turn the stove on medium high and whisk until the mixture thickens up and a roux forms. It will look like runny mashed potatoes and will leave a trail behind when you whisk (like picture below). Remove from heat. Place the mix in a air tight tupperware container and store in the fridge until cool.

Lightly spray a bread pan and dust with brown rice flour. Set aside. Place all dry ingredients in a mixing bowl and combine. Add honey, eggs, warm milk, and butter. Mix, scrape down the pans and mix for 3 minutes. Pour the dough into the prepared pan, and let rise in a warm place until expanded above the lip of the bread pan.

Bake at 350 for 35 to 40 minutes. The top will be lightly browned. If you like a crispier crust, bake it for a little longer. Enjoy!