tag:blogger.com,1999:blog-69926211797379199012024-03-08T19:46:57.207-05:00Gluten-free BeginningsStarting out with some Gluten-free recipes and Gluten-free experiences. My daughter has been at this since October 2007, and I have been gluten-free since March 2009. I want to help others who might find living gluten-free overwhelming.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-6992621179737919901.post-56419596273551995462013-05-23T09:25:00.001-04:002013-05-23T09:25:13.271-04:00Black Bean Smothered YamsIngredients:<br />
<br />
3 small-to-medium yams (or sweet potatoes)<br />
2 cans black beans, drained<br />
2 small tomatoes, diced<br />
1 TBSP olive oil<br />
1/2 tsp ground cumin<br />
1/2 tsp ground coriander<br />
pinch kosher salt<br />
sour cream<br />
cilantro<br />
<br />
Directions:<br />
<br />
1. Wash yams and place into crock pot on low for 6-8 hours or high for 4-6 hours. Or, pierce yams with a fork and microwave on high for about 12-15 minutes, until cooked all the way through (microwave ovens cook differently, so add or subtract time based on your microwave).<br />
2. In a medium saucepan, combine beans, tomatoes, oil, cumin, coriander and salt. Heat through on medium-high, stirring frequently.<br />
3. Slash each yam and smother with black bean mixture.<br />
4. Top with sour cream and garnish with a sprinkle of cilantro.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-50255586594535285402012-04-27T14:00:00.000-04:002012-04-27T14:00:30.476-04:00Sweet and Savory Quinoa Side-dishThis is a dish I often serve with pork tenderloin that has been lightly seasoned with a little olive oil, Kosher salt, and pepper and cooked on my stove in a skillet. It provides a little bit of sweet and a little bit of savory<br /><br />Ingredients:<br />1/2 cup uncooked quinoa<br />
1 cup gluten-free chicken broth (I use 1 cup of water and 1 tsp. Herb-Ox Chicken Bouillon)<br />2 cloves fresh minced garlic<br />
1 medium to large apple, peeled, cored, and finely chopped<br />
1/3 cup raisins, soaked in water until plump<br />2 TBSP butter, margarine, or oil<br />1 tsp cinnamon<br />
1/2 tsp. cumin<br />
1 tsp basil<br /><br />Directions:<br /><br />1. Rinse quinoa and drain. Covered, and on high, bring chicken broth and quinoa to a boil. Reduce heat to low and allow quinoa to absorb all liquid.<br /><br />2. While quinoa is cooking, saute garlic, apple, and drained raisins in butter/margarine/oil. Add cinnamon, cumin, and basil (adjust amounts to flavor preferences).<br /><br />3. Add apples/raisin mixture to cooked quinoa and serve as a side dish.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-33923477188902526242011-12-24T17:46:00.002-05:002011-12-24T17:47:22.631-05:00Chicken StewI made this on Christmas Eve for a nice comfort-food meal before our Christmas Eve church events. It was also a way to make an Americanized version of a Ghanaian Christmas tradition (my daughter researched Ghana's Christmas traditions because friends of hers just had their new brother and sister adopted from Ghana arrive home on the morning of Christmas Eve this year and my daughter wanted to make something that was a Ghana tradition). I looked up a traditional Ghana Chicken Stew recipe and it did not look appetizing. So, I looked for an American chicken stew instead. Here's an adaptation of what I found.<br />
<br />
<ul>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">3 cups</span><span class="type"></span></span> <span class="name">red potatoes, cubed
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">3</span> <span class="type">cups</span></span><span class="name"> carrots, peeled and cut into bite-size pieces</span></span></li>
<li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="name">4 celery </span></span>stalks, washed and cut into bite-sized pieces.</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">cup</span></span><span class="name"> freshly chopped onion<a href="http://www.food.com/library/onion-148"> </a>
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value"></span><span class="type"></span></span><span class="name">
</span>
</span>
1 tsp. fresh minced garlic</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">teaspoon</span></span> sage<span class="name">
</span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span><span class="name"> thyme </span>
</span>
</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value"></span><span class="type"></span></span><span class="name"> </span></span>4 boneless, skinless chicken breasts, cut into bite-sized pieces</li>
<li class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1</span><span class="type"></span></span><span class="name"> recipe of <a href="http://glutenfreebeginnings.blogspot.com/2008/03/major-staple-recipe-at-our-house.html">condensed cream soup</a></span></span></li>
<li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="name">salt & pepper to taste </span>
</span>
</li>
</ul>
<div class="pod directions">
<h2>
Directions:</h2>
<span class="instructions" itemprop="recipeInstructions">1. Place all items into crockpot, stir until everything is coated with the cream soup. Cook on low for 6-8 hours.</span></div>
<div class="pod directions">
</div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">**It will seem very thick initially, but as the chicken cooks, its juices will render out and create a little bit of liquid. This creates about 6 servings.
</span>
</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br />
Adapted from: <a href="http://www.food.com/recipe/crockpot-chicken-stew-422135#ixzz1hUibHMGC" style="color: #003399;">http://www.food.com/recipe/crockpot-chicken-stew-422135#ixzz1hUibHMGC</a></div>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-53039740273102697552011-12-24T16:02:00.002-05:002011-12-24T16:02:59.128-05:00Mint SquaresThis can be made either with chocolate or with carob.<br />
<br />
<br />
<div style="margin-bottom: 0in;">
Mint Squares</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Ingredients:<br />
</div>
<div style="margin-bottom: 0in;">
1 cup sugar</div>
<div style="margin-bottom: 0in;">
1/2 cup butter or margarine, softened</div>
<div style="margin-bottom: 0in;">
4 eggs</div>
<div style="margin-bottom: 0in;">
1 cup Pamela's Pancake & Baking Mix</div>
<div style="margin-bottom: 0in;">
1 can sweetened condensed milk</div>
<div style="margin-bottom: 0in;">
3-4 TBSP carob powder (or unsweetened
cocoa powder) - I used <a href="http://www.chatfieldsbrand.com/faq">Chatfield's</a> carob powder</div>
<div style="margin-bottom: 0in;">
1 tsp. vanilla</div>
<div style="margin-bottom: 0in;">
***</div>
<div style="margin-bottom: 0in;">
3 cups confectioner's sugar</div>
<div style="margin-bottom: 0in;">
3/4 cup melted butter or margarine</div>
<div style="margin-bottom: 0in;">
4 TBSP peppermint extract (I used Simply Organic)</div>
<div style="margin-bottom: 0in;">
3-4 drops green food coloring</div>
<div style="margin-bottom: 0in;">
***</div>
<div style="margin-bottom: 0in;">
2 -12oz. bags GF chocolate chips (or white
chocolate chips if doing cocoa/chocolate-free)</div>
<div style="margin-bottom: 0in;">
7 TBSP butter</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Directions:<br />
</div>
<div style="margin-bottom: 0in;">
1. Preheat oven to 350*.</div>
<div style="margin-bottom: 0in;">
2. Mix sweetened condensed milk and
carob/cocoa powder in a small bowl.</div>
<div style="margin-bottom: 0in;">
3. Mix sugar, butter, eggs, baking mix,
carob/cocoa mixture, and vanilla with an electric hand mixer until
mixed well.</div>
<div style="margin-bottom: 0in;">
4. Bake for 33-35 minutes.</div>
<div style="margin-bottom: 0in;">
***</div>
<div style="margin-bottom: 0in;">
5. Once cake portion has cooled, mix
confectioner's sugar, melted butter, peppermint extract, and green
food coloring.</div>
<div style="margin-bottom: 0in;">
6. Spread over cooled cake.</div>
<div style="margin-bottom: 0in;">
7. Put into freezer for about 15
minutes until layer has firmed up.</div>
<div style="margin-bottom: 0in;">
***</div>
<div style="margin-bottom: 0in;">
8. Melt chips and butter in a saucepan
over medium-low heat.</div>
<div style="margin-bottom: 0in;">
9. Spread over mint layer. Chill before
cutting and serving.</div>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-42451243347476859132011-12-12T12:37:00.000-05:002011-12-12T12:37:30.299-05:00Tilapia Packets with Garlic Cheese Sauce for Crockpot3-4 Tilapia fillets or other white fish<br />
1/2 cup mayonnaise (Hellmann's is gluten-free)<br />3/4 cup shredded cheddar cheese<br />
5 Tbs. of lemon juice<br />4 cloves garlic, minced<br />salt and pepper, to taste<br /><br />1. Stir the
sauce together (all ingredients except the fish).<br /><br /> <br />
2. Put a little sauce on the foil, place fillet on top and then top fillet with more sauce. Then wrap into a foil packet. Repeat with remaining tilapia and sauce.<br /><br />3. Place all the packets in the crockpot, stacking them on top of
each other. If using frozen tilapia, heat on high for about 30 minutes before lowering the temperature to your crockpot's low setting. Cook for an additional 4 hours until fish is flaky.<br /><br />4. Since you are doing this in packets, you can also add small potatoes to your crock pot to cook, if you have room and would like potatoes with your meal. I'm choosing to serve brown rice with our fish.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-57686648217566786642011-11-16T18:32:00.001-05:002011-11-16T18:41:03.099-05:00Crock Pot LasagnaCrock Pot Lasagna<br /> <br /> 1 lb. lean ground beef<br /> 1 small onion, chopped<br />
2 cloves garlic, chopped<br />
1- 14.5 ounce can diced tomatoes<br /> 1 jar (24 oz) of your favorite gluten-free spaghetti sauce<br /> 1 cup ricotta cheese (I think most kinds are GF, but <a href="http://www.organicvalley.coop/products/gluten-free-products/">this one</a> says so right on their website)<br /> 1 1/2 cups mozzarella cheese, shredded and divided<br /> 6 Tinkyada lasagna noodle sheets<br /> 1/2 cup parmesan cheese (I use Kraft in the canister)<br /> <br /> 1. Brown ground beef with onion and garlic. Add tomatoes and spaghetti sauce. Simmer 5 minutes and allow flavors to mix.<br /> <br /> 2. Mix ricotta cheese and one cup of mozzarella cheese in a small bowl.<br /> <br /> 3. Combine remaining 1/2 cup mozzarella with parmesan cheese.<br /> <br />
4. Spoon 1/3 of ground beef mixture into a 5 Qt. crock pot. Break 3 dry
lasagna noodles in half (or into smaller pieces if necessary) and
arrange them over the beef mixture. Top with half of the ricotta
mixture. Repeat with another layer of beef, noodles, and ricotta. Finish
with the remaining 1/3 of beef mixture and top with the
mozzarella/parmesan mixture.<br /> <br /> 5. Cover crock pot and cook on low for about 4-5 hours.<br />
<br />
**I have found that if I cook it longer than 4-5 hours, the noodles get kind of mushy, but 4 hours is usually perfect and 5 hours is still OK; 6 hours is really kind of pushing it, though.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-87045061220381661802011-09-06T18:44:00.001-04:002011-09-06T18:45:26.982-04:00Corn breadIngredients:<br />
<br />
1/4 cup stick butter or margarine, softened<br />
3 TBSP sugar<br />
1/2 cup sour cream<br />
1/2 cup milk<br />
1 cup Pamela's Pancake & Baking Mix<br />
2/3 cup GF yellow cornmeal - <a href="http://www.hodgsonmillstore.com/en/Flours-and-Meals/Organic-Yellow-Corn-Meal/71518-05103-001_Group.aspx">Hodgson Mills</a> is one brand<br />
2 tsp GF Baking Powder (I use Clabber Girl)<br />
1/2 tsp salt<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 425-degrees. Combine butter and sugar in a bowl. Mix with an electric mixer on medium speed until creamy. Add eggs and mix well. Stir in sour cream and milk.<br />
<br />
2. On low speed, beat in all remaining ingredients, just until mixed.<br />
<br />
3. Pour batter into a greased 8-inch square baking dish. Bake for 18-22 minutes, or until golden brown and toothpick inserted in center comes out clean. Serve warm.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-83872326620917505912011-09-06T18:25:00.002-04:002011-09-07T11:58:53.561-04:00Homemade GF ChiliIngredients:<br />
<br />
1TBSP vegetable oil<br />
3lbs. ground beef<br />
salt<br />
1 green pepper, diced<br />
1 onion, diced<br />
3 cloves garlic, minced<br />
4TBSP San-J wheat-free Tamari<br />
2TBSP chili powder (more if you like more heat)<br />
2tsp ground cumin<br />
2tsp oregano<br />
1 can corn, drained<br />
1 can diced tomatoes <br />
1 can garbanzo beans, drained and rinsed<br />
1 bottle (12 oz) <a href="http://www.walmart.com/ip/Great-Value-Chili-Sauce-12-fl-oz/10533372">Chili Sauce</a><br />
1 1/2 cups beef stock (I use 1 1/2 cups of warm water and mix in 1 1/2 tsp. of Herb-Ox bouillon)<br />
<br />
Directions:<br />
<br />
1. Heat vegetable oil on medium-high. Add ground beef and cook until browned. Season to taste with salt.<br />
2. Add chopped onion, peppers, and garlic. Stir for 3-5 minutes. Add tamari. Cook an additional 3 minutes.<br />
3. Reduce heat to medium. Stir in chili powder, cumin, and oregano. Cook for 5 minutes. Reduce heat to low; add corn, tomatoes, garbanzo beans, chili sauce and stock.<br />
4. Simmer for 30+ minutes, stirring occasionally.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-53639505439299902812011-06-29T12:17:00.003-04:002011-06-29T12:19:45.160-04:00Rice KrispiesDid you know??? Have you seen??? Rice Krispies are now Gluten-free! I was just in my grocery store this week and was wandering in the regular cereal aisle because part of my family really loves Cinnamon Chex. I'm not entirely sure how it caught my eye, but those GF-labeled Rice Krispies caught my eye! We had to buy a box. My daughter was so over-the-moon excited. She had them plain yesterday morning and then added fresh blueberries to them this morning. So very exciting!T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-29533051649313705842011-06-29T12:06:00.002-04:002011-06-29T12:16:45.578-04:00Cheesy Scalloped PotatoesIngredients:<br />*3-4 medium sized red potatoes, cleaned and thinly sliced.<br />*2TBSP butter<br />*2TBSP corn starch<br />*2/3 tsp salt<br />*Pepper to taste<br />*1 cup milk<br />* 1 1/2 cup cheddar cheese, shredded<br /><br />1. Cook potatoes in large saucepan until tender. Drain.<br /><br />2. Melt butter in small saucepan. Add corn starch, salt and pepper. Stir until well blended. Add milk and 1 cup cheese. Stir continuously over medium-low heat until sauce thickens.<br /><br />3. Pour cheese mixture over potatoes and stir to coat potatoes.<br /><br />4. Pour into greased casserole dish or 11x7 baking pan.<br /><br />5. Bake in oven at 350-degrees for 20-25 minutes.<br /><br />**Makes about 4 servings.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-68966986496541159522011-06-10T19:24:00.000-04:002011-06-10T19:25:28.683-04:00Quinoa & Chicken<p>*Serves 4*<br /></p><p><br /></p><p>1 cup quinoa</p><p>2 cups chicken broth<br /></p><p><br /></p><p>2 boneless skinless chicken breasts, sliced into thin strips.</p><p>1/2 onion, chopped<br /></p><p>1 tsp. fresh minced garlic<br /></p><p>4 TBSP olive oil</p><p>1 zucchini, diced</p><p>1 tomato, diced (I used a can of diced tomatoes, rinsed and drained, since I didn't have any fresh tomatoes)</p><p>4 oz. feta cheese</p><p>1-2 tsp. basil<br /></p><p><br /></p><p>1. Rinse quinoa and place in small saucepan with chicken broth. Bring to a boil and then simmer until all liquid has been absorbed.</p><p><br /></p><p>2. On med-high, saute onion and garlic in 2TBSP olive oil until onion is translucent. Add chicken and cook most of the way through.</p><p><br /></p><p>3. Remove chicken from pan, add 2TBSP olive oil, tomatoes, and zucchini. Cook until zucchini is tender. Add chicken back to pan. Add feta cheese and basil. Let flavors mix for about 10 minutes, stirring occasionally.</p><p><br /></p><p>4. Serve over quinoa.</p><p><br /></p>This is very yummy, very flavorful, and isn't heavy at all.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-86474839987863066972011-02-27T18:18:00.002-05:002011-02-27T18:52:51.635-05:00Quinoa Stuffed Pork Tenderloin1 cup quinoa, rinsed well<br />2 cups chicken or vegetable broth<br />1/2 cup raisins<br />1 medium apple, cored and finely chopped<br />1/2 TBSP thyme<br />1 TBSP parsley<br />1 pork tenderloin<br />salt<br />pepper<br /><br />1. Put quinoa and broth in a saucepan. Bring to a boil, cover, and reduce heat to simmer until all liquid has been absorbed.<br /><br />2. Mix raisins, apple, thyme, and parsley into the quinoa. Salt and pepper to taste.<br /><br />3. Cut off silver skin from the pork tenderloin. Butterfly (cut) lengthwise. Pound thin, about 1/2-1/4 inch.<br /><br />4. Spread about half the quinoa mixture on the pork tenderloin. Roll pork tenderloin and tie with butcher twine in about 3-4 places.<br /><br />5. Season top of tenderloin with a pinch of kosher salt and pepper. On a baking sheet, cook in the oven at 375-degrees for about 20 minutes or until pork is cooked to an internal temperature of 155-degrees.<br /><br />6. Slice tenderloin and serve with the extra quinoa mixture as a side and a veggie of choice.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-52787806048060269022011-02-27T17:39:00.002-05:002011-02-27T17:44:13.869-05:00Snickerdoodle cookies<div id=":dl" class="ii gt"><div id=":dm"> <ul><li><p style="margin-bottom: 0in;">1 package (15 ounces) yellow gluten-free cake mix </p> </li><li><p style="margin-bottom: 0in;">1/4 cup lightly packed light brown sugar </p> </li><li><p style="margin-bottom: 0in;">1/2 teaspoon ground cinnamon </p> </li><li><p style="margin-bottom: 0in;">8 tablespoons butter (1 stick), cut into tablespoons </p> </li><li><p style="margin-bottom: 0in;">1 large egg </p> </li><li><p style="margin-bottom: 0in;">1 tablespoon pure vanilla extract </p> </li><li><p style="margin-bottom: 0in;">1 tablespoon cinnamon sugar (see below)</p> </li></ul> <p style="margin-bottom: 0in;">1. Place a rack in the center of the oven and preheat the oven to 375˚F. Set aside 2 ungreased baking sheets.</p><p style="margin-bottom: 0in;">2. Place the cake mix, brown sugar, and cinnamon in the bowl of a food processor fitted with a steel blade and pulse once to combine. Add the butter to the processor and pulse until the mixture is crumbly, 15 to 20 pulses. Add the egg and vanilla and pulse until the dough comes together in a large ball, 10 pulses.</p><p style="margin-bottom: 0in;">3. Scoop the cookie dough into 1-inch balls, roll in cinnamon-sugar mixture, and arrange 12 balls on each baking sheet, 2 to 3 inches apart. If you want crisp 3-inch cookies, press down on the balls with the bottom of a small glass to flatten them. If you prefer chewy 2 1/2-inch cookies, do not flatten the balls of dough.</p><p style="margin-bottom: 0in;">4. Place the baking sheets in the oven and bake the cookies until golden brown, 8 to 12 minutes. Using a metal spatula, immediately transfer the cookies to wire racks to cool completely, 15 minutes.<br /></p><p style="margin-bottom: 0in;"><br /></p> <p><strong>Cinnamon Sugar:</strong><br /></p><p>1. To make your own cinnamon sugar, stir 1 tablespoon of ground cinnamon into 1/4 cup of granulated sugar.<br /></p> </div></div>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-40015443709931251972011-02-05T18:22:00.003-05:002011-02-05T18:38:05.914-05:00Creamy Dairy-Free, Gluten-FreeTomato SoupIngredients:<br /><br />1 12oz. can tomato paste<br />1 14oz. can diced tomatoes<br />3 slices of your favorite gluten-free bread, cubed with crusts cut off<br />1 small cooking onion, finely diced<br />1 clove garlic, minced<br />2 TBSP olive oil<br />1 TBSP sugar<br />2-3 cups chicken or vegetable broth (I made my own stock, but you can use herb-ox bouillon, if necessary)<br />salt<br />pepper<br /><br /><br />Directions:<br /><br />1. In a large stock pot, mix together tomato paste, diced tomatoes, onion, garlic, 1/2 cup broth, bread cubes, and sugar. Bring to a slight bubble.<br /><br />2. Pour into a blender, add olive oil, and puree. Be sure to hold the lid on tightly and remove lid slowly when finished pureeing, as the heat can cause pressure build-up.<br /><br />3. Clean out your stock pot and return the puree to the pot. Add more broth slowly to desired consistency. Add less broth for a thicker soup. Add more broth for a thinner soup. Return to a boil.<br /><br />4. Add salt and pepper to taste. You can garnish with fresh basil or parsley.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-90322696859377987062011-01-12T10:38:00.003-05:002011-01-12T10:40:02.208-05:00Cheesy Chicken and RiceCheesy Chicken and Rice Casserole (Serves 6)<br /><br />Ingredients<br /><br />nonstick cooking spray<br />1 ½ cups uncooked white rice<br />1 16-ounce bag frozen corn (I subbed one can of corn, drained)<br />2 cups (8 ounces) low-fat shredded cheese blend<br />2 cups cooked chicken breast, diced<br />1 cup yellow onion, diced<br />1 tablespoon sugar<br />2 teaspoons kosher salt<br />2 teaspoons chili powder<br />2 teaspoons paprika<br />2 cups nonfat milk<br />½ cup water<br /><br />Directions:<br /><br />Preheat the oven to 350˚F.<br /><br />Spray 9 x 13-inch baking dish with nonstick cooking spray.<br /><br />Put the rice, corn, cheese, chicken, and onion in a large bowl and mix together. Combine<br />the sugar, salt, and chili powder. Sprinkle the chili powder mixture and paprika on top of chicken mixture.<br /><br />Pour the milk and water into the baking dish.<br /><br />Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble.<br /><br />Remove foil and bake 20-30 minutes until all liquid is absorbed and rice is tender.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-79114743667524814532010-11-21T14:47:00.005-05:002010-11-21T15:02:57.667-05:00US Thanksgiving 2010I just want to remind you all that if you have found a gluten-free frozen turkey, or if you bought a fresh turkey and put it in your freezer, you should be pulling that out of your freezer today and starting the thawing process. The recommendation is 5 pounds per day. So, if you have a 20 pound turkey, it will take at least 4 days to thaw. If your turkey is only about 10-15 pounds, you might have a little leeway if you don't pull it out to begin thawing today, but don't forget to pull those turkeys out of the freezer and give it ample time to thaw before Thanksgiving. If it completely thaws by Tuesday, it will still be good for Thanksgiving on Thursday.<br /><br />I also have some great recipes here on Gluten-free Beginnings that you might be interested in using for your Thanksgiving meal:<br /><br />http://glutenfreebeginnings.blogspot.com/search/label/Thanksgiving<br /><br />You can also make up your own mashed potatoes from scratch by peeling and boiling potatoes and using a potato masher. Just a tip: don't use beaters or blenders, necessarily because the starches will combine too much and make your mashed potatoes into gluey potatoes.<br /><br />If you prefer mashed potatoes "easy style", <a href="http://www.bettycrocker.com/Home/Products/Potatoes/Products/Potato%20Buds/Potato%20Buds">Betty Crocker has her Potato Buds</a> that are gluten-free. They even state that in large letters on their label!<br /><br />Our family doesn't do a green bean casserole. We just serve a side of frozen, french-cut green beans heated with a bit of butter. But, if you want to try your hand at a green bean casserole, you can check out <a href="http://glutenfreemommy.com/green-bean-casserole/">this recipe</a> from Gluten Free Mommy.<br /><br />I hope everyone has a wonderful Thanksgiving!T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-86625525545082065402010-11-21T14:02:00.004-05:002012-09-20T22:18:06.485-04:00Apple CrispIngredients:<br />
<br />
1 cup <a href="http://www.glutenfree.com/index.cfm/manufacturer/Pamela-s-Products/956039-___-Baking---Pancake-Mix.html">Pamela's Pancake & Baking Mix</a><br />
3/4 cup <a href="http://www.bobsredmill.com/gluten-free-quick-cooking-oats.html">Bob's Red Mill Gluten-Free Quick Cooking Oats</a> **<br />
1 cup brown sugar<br />
1 tsp. ground cinnamon<br />
1/2 cup butter, melted<br />
4 cups peeled, cored, and sliced apples<br />
1/2 cup white sugar<br />
1 TBSP cornstarch<br />
1/2 cup water<br />
1/2 tsp. vanilla extract (<a href="https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=357254&storeId=10052&catalogId=10002&langId=-1">McCormick is gluten-free</a>)<br />
<br />
Directions:<br />
<br />
1. Preheat oven to 350F<br />
2. In a medium bowl, combine baking mix, oats, brown sugar, cinnamon, and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples.<br />
3. In a medium saucepan, combine white sugar, cornstarch, water, and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over the apples. Cover apples with remaining crumble mixture.<br />
4. Bake in preheated oven 45 minutes, until bubbly and golden.<br />
<br />
**Do not eat this if you are Celiac and sensitive even to gluten-free oats.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-16591665442060552572010-11-16T17:52:00.004-05:002010-11-16T18:12:36.586-05:00Quinoa & ChickenI wasn't sure I wanted to try quinoa (pronounced KEEN-wah) a second time. The first time I tried it, it was made for us the way rice is made. It was bland and there was a LOT of it (a lot more of those left overs than anything else). It took me a long time to decide to give it a try again and actually make it myself.<br /><br />I did a little looking into better ways to prepare it, came across a couple different recipes, I changed them a bit, and made my own meal.<br /><br />Ingredients:<br />2 chicken breasts, cut into small bite-sized pieces<br />1/2 cup uncooked quinoa<br />1 cup water<br />1 large carrot, diced into very small pieces (about 1/2 cup)<br />1-2 stalks of celery, diced into very small pieces (about 1/2 cup)<br />3 cloves garlic<br />2 TBSP olive oil<br />1-2 TBPS minced onion<br />parsley<br />salt<br />ground black pepper<br /><br />Directions:<br />1. Rinse quinoa very well in a fine mesh strainer and place in a bowl of cool water for 2-4 hours (if you are in a hurry and can't soak the quinoa for 2-4 hours, at least rinse the quinoa very well - it has saponins, a naturally occurring coating on the outside, which can give a bitter taste, if not rinsed well).<br />2. In a large skillet on medium to medium-high heat, cook the chicken, carrots, celery, onion, and garlic in the olive oil until chicken is cooked through and carrots and celery are cooked, but not mushy.<br />3. While the items in the skillet are cooking, drain quinoa, place in a small saucepan with 1 cup of water and about 1/2 tsp salt. Cover and once water comes to a boil on high, reduce heat to medium high and simmer for about 15 minutes until all liquid has been absorbed.<br />4. Stir quinoa into the chicken and vegetables. Add salt and pepper to taste. Stir in a sprinkling of parsley just before serving.<br /><br />This serves about 2-3 people. You can double the recipe for larger groups.<br /><br />One recipe I saw added finely diced red and green bell peppers to the chicken, celery and carrots mixture. We left these out, as they are not a favorite item in our house.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-30504049575490968672010-11-01T10:28:00.003-04:002010-11-01T10:40:02.891-04:002010 Halloween Candy ListFor those who are sorting through kids baskets today, here is a list I found that is pretty comprehensive for most allergens. Be careful when looking at each item on the list though. Some are "wheat-free", but not "gluten-free" - some don't contain wheat, but they contain barley malt. So, please read all the information given for the kind of candy you are researching. This list has definitely helped my daughter to have a reasonable amount of candy, but my husband is also happy that he has his own stash that my daughter and I can't touch!<br /><br /><a href="http://www.anewkindofnormal.com/2010/10/halloween-2010-gluten-free-candy-list/">http://www.anewkindofnormal.com/2010/10/halloween-2010-gluten-free-candy-list/</a>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-47253735898691695942010-10-14T15:53:00.003-04:002010-10-14T16:03:55.092-04:00Potato SoupThis is a recipe I got from a friend of mine. It's hearty, yet simple to prepare:<br /><br /><span>6 cups chicken stock (you can just measure out 6 cups of water and add 6 tsp of Herb-Ox bouillon if you don't have any homemade stock)<br />5 lb. potatoes, peeled and cubed<br />1-2 tsp fresh garlic<br /><span class="text_exposed_hide"></span><span class="text_exposed_show">1 cooking onion, chopped<br />bacon - <span style="font-style: italic;">Oscar Mayer is a Kraft product and will list allergens specifically on the label</span> (optional)<br />shredded cheddar cheese (optional)<br /><br />1. Saute onion in butter (2-4 TBSP) in a large stock pot.<br />2. Add chicken stock and bring to a boil<br />3. Add potatoes & garlic<br />4. Simmer until potatoes are cooked<br />5. Mash potatoes with a potato masher until soup is creamy<br />6. You can add cooked/crumbled bacon and shredded cheddar cheese to it, if you choose, or be creative with what you'd like to add to your soup.</span></span>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-53470478379295612282010-10-06T18:36:00.004-04:002010-10-06T19:14:35.876-04:00Chicken Fried Steak with Sawmill Gravy<span style="font-weight: bold;">Chicken Fried Steak</span>*<br />2 thin cut t-bone steaks (or thin cut steak of your choice)<br />1/3 cup + 3 TBSP <a href="http://www.amazon.com/Pamelas-Products-Ultimate-24-Ounce-Packages/dp/B000DZDJ0K/ref=sr_1_2/189-5939763-2430054?ie=UTF8&s=grocery&qid=1286406750&sr=1-2">Pamela's Pancake and Baking Mix</a><br />1 egg, beaten<br />3/4 cup <a href="http://www.amazon.com/Southern-Homestyle-Crumbs-Gluten-12-Ounce/dp/B000XB49U8/ref=sr_1_fkmr0_1?ie=UTF8&qid=1286406791&sr=1-1-fkmr0">Southern Homestyle Cornflake Crumbs</a><br />2-3 tsp Montreal Steak Seasoning<br />Crisco<br /><br />1. Cut steaks into 4 equal pieces (about the size of a deck of cards).<br />2. In one bowl, coat steak in 1/3 cup baking mix, in a second bowl beat the egg and dredge steak.<br />3. Combine cornflake crumbs, 3 TBSP baking mix, and Montreal Steak Seasoning in a 3rd bowl. Coat steak in the cornflake crumb mixture.<br />4. Melt approx. 1/2-3/4 cups of crisco in an electric skillet at exactly 325F.<br />5. Place steaks in skillet and cook until both sides are crispy and internal temperature is at least 135F.<br /><br /><span style="font-weight: bold;">Sawmill Gravy**</span><br />3 TBSP butter<br />3 TBSP Pamela's Pancake and Baking Mix<br />1/2 cup chicken broth (I just added 1/2 tsp Herb-Ox chicken bouillon to 1/2 cup warm water)<br />1/2 cup half-and-half<br />salt<br />ground black pepper<br /><br />1. Melt butter in a sauce pan with baking mix. Cook on medium until a roux forms, about 1-2 minutes.<br />2. Slowly add chicken broth and half-and-half.<br />3. Season with salt and lots of fresh ground black pepper.<br />4. Stir until thick and not runny. Serve over chicken fried steak (or fried chicken).<br /><br />*You can also use this recipe to make fried chicken. The best chicken to use is organic boneless skinless chicken thighs. You may need to increase the flour to 1/2 cup and increase egg to 2 eggs, depending on how many thighs you get.<br /><br />**This can also be served over mashed potatoes, fries, or biscuits, too.<br /><br /><span style="font-style: italic;">I served my chicken fried steak with Betty Crocker's Potato Buds and french style green beans.</span>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-38709197345482828202010-07-26T16:47:00.006-04:002010-07-26T17:01:57.599-04:00Spinach and Feta Stuffed Chicken BreastsThis is a recipe I adapted from http://www.food.com - my family loved it!<br /><br />Spinach & Feta Stuffed Chicken Breasts<br /><br />Ingredients:<br /><br />4 chicken breasts, cut in half to create 8 chicken cutlets<br />1 Tbsp fresh minced garlic<br />2 Tbsp olive oil<br />1 package frozen spinach, thawed and drained<br />1 cup feta cheese<br />1 3/4 cup gluten-free bread crumbs (I used <a href="http://www.amazon.com/Southern-Homestyle-Crumbs-Gluten-12-Ounce/dp/B000XB49U8">these</a> and they worked beautifully)<br />2-3 Tbsp <a href="http://www.mccormick.com/Products/GrillMates/Seasoning-Blends/Grill-Mates-Montreal-Steak-Seasoning.aspx">Montreal Steak Seasoning</a><br />1/2 cup butter, melted<br /><br />Directions:<br /><br />1. <span class="instructions"><span>Preheat oven to 350.<br />2. </span></span><span class="instructions"><span>Prepare chicken for stuffing.(You can either, slice 4 thick chicken breasts in half and make 8, or beat 4 chicken breast until thin and wide).<br />3. Mix bread crumbs and steak seasoning together.<br />4. </span></span><span class="instructions"><span>Cook spinach in garlic and oil on top of stove until done.<br />5. </span></span><span class="instructions"><span>Add in feta cheese and mix well.<br />6. </span></span><span class="instructions"><span>Distribute spinach mixture onto each chicken breast.<br /></span></span><span class="instructions"><span>7. Wrap chicken around mixture and secure with a toothpick. </span></span><br />8. <span class="instructions"><span>Roll each breast in bread crumbs until well coated.<br />9. </span></span><span class="instructions"><span>Place in glass baking dish and pour butter over them.<br />10. </span></span><span class="instructions"><span>Cook for 30 minutes or until internal temperature reaches 165 and serve.<br /><br />**If you have extra filling left over, you can serve the extra as a side dish, but I had just enough to fill my chicken.<br /></span></span>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-3054553906132903592010-06-08T10:17:00.003-04:002010-06-08T10:39:04.707-04:00Stir-FryLike my entry below stated, our family has rediscovered an enjoyment of stir-fry. There are a few ways to make a stir-fry and it's really quite easy.<br /><br /><span style="font-style: italic;">Ingredients</span>:<br /><br />*1 lb. beef (we've done top round roast or sirloin), cut into thin strips or small cubes (about 1/2 inch) ***<br />*1 package of fresh stir-fry vegetables or frozen <a href="http://www.birdseyefoods.com/healthyliving/">Birdseye Stir-fry vegetables</a> (be sure that all ingredients are vegetables and don't contain any frozen noodles)<br />*1 recipe of <a href="http://glutenfreebeginnings.blogspot.com/2010/06/gluten-free-teriyaki-sauce.html">gluten-free Teriyaki Sauce</a><br />*1/2 cup rice, uncooked<br /><br />Directions:<br /><br />1. Cook rice according to directions.<br />2. Place all ingredients into a large skillet (with lid) or a wok.<br />3. Heat on Medium-High heat to cook your meat through and make sure veggies are cooked.<br />4. Lower heat to Medium and let simmer for approximately 10-15 minutes to allow flavors to combine.<br />5. Serve over rice.<br /><br />***chicken or turkey can be substituted for the beef, if you prefer, just be sure to cut your meat into thin strips or small cubes and poultry must be cooked to 165-degrees via meat thermometer to be considered safe for consumption. Beef needs to be cooked to at least 135-degrees for safety, but preferably to 145 or 155-degrees.<br /><br />If you like some heat to your meal, you can also create a "hot sauce" that goes well over your stir-fry:<br /><br />Approx. 2 TBSP <a href="http://www.frenchs.com/faqs/YellowMustard.php">French's Spicy Brown mustard</a><br />San-J Wheat-free Tamari (amount as needed for spice and quantity)<br /><br />Put mustard into a small bowl. Add a very small amount (perhaps 1/2 TBSP) Tamari to the mustard and mix well until smooth. Continue adding Tamari a little bit at a time and mixing until you reach your desired spice level and quantity. If you add more mustard, you will need to create a second bowl. Adding mustard straight to a larger quantity of the Tamari will cause the mustard to clump, instead of mixing together well.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-53706930413141858462010-06-08T10:07:00.002-04:002010-06-08T10:13:35.360-04:00Gluten-Free Teriyaki SauceOur family used to eat a lot of stir-fry a number of years ago and then got out of doing that for a while. We've rediscovered stir-fry, now that I know about San-J Wheat-Free (and also gluten-free) Tamari. I can make my own Teriyaki sauce at home and use that with our meat and veggies and then serve it over rice.<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><br />1/4 cup <a href="http://www.amazon.com/Tamari-Sauce-Wheat-Free-Organic/dp/B0001FI4BQ">San-J Wheat-Free Tamari</a><br />1/4 cup vegetable or olive oil<br />2 TBSP ketchup (Heinz is gluten-free)<br />1 TBSP white vinegar<br />1/4 tsp pepper<br />2 cloves garlic, crushed<br /><br /><span style="font-style: italic;">Directions:</span><br /><br />Mix all ingredients right before serving as the ingredients tend to separate if you mix and then leave them to sit.T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0tag:blogger.com,1999:blog-6992621179737919901.post-83619815634192195262010-05-03T08:14:00.003-04:002010-05-03T08:40:14.829-04:00A wonderful homemade pizza crustI was searching through my kitchen last night trying to figure out what to make for dinner when I thought of the idea of pizza, but I didn't have a frozen gluten-free pizza or a pizza crust mix and the last time I tried making pizza crust from scratch, it turned out to be the most awful-tasting thing ever. I went on a search for gluten-free pizza crust recipes and came across many people who raved about this recipe or that recipe. I took a look at the various ingredients and some of them called for unflavored gelatin. "I don't keep that in the house!" I thought. On to the next recipe, which called for unflavored sparkling water. "Really? That's not one of our household staples either!" On to the next recipe idea. I had all the ingredients, but really? FOUR egg whites? There had to be something a little simpler. So, I kept searching until I found <a href="http://www.glutenfreecookingschool.com/archives/rolling-in-dough-homemade-pizza-crust/">this recipe</a>*.<br /><br />I substituted <a href="http://www.amazon.com/Pamelas-Products-Ultimate-24-Ounce-Packages/dp/B000DZDJ0K">Pamela's Baking & Pancake Mix</a>, since that's what I had here at home, but I kept all the other ingredients the same. I don't own a pizza stone, but I used a pizza pan, or one could easily use even a cookie sheet. I just poured a very small amount of olive oil onto the pan, spread it around with my fingers, and then put the dough onto the pan. You could spread the dough with your fingers, but, although it said to knead until not sticky, I never found that state of non-stickiness. So, I sprayed a piece of waxed paper with g-f cooking spray and used the waxed paper to press the dough evenly into the pizza pan.<br /><br />We topped our pizza with g-f sauce and cheese, but you could get creative and top with veggies, crumbled ground beef, or any of your other favorite toppings. Just be sure that if you choose pepperoni, you do your research for gluten-free pepperoni.<br /><br />*Here's the recipe in print from the site I linked to above:<br /><br /><p><strong>Ingredients:<br /></strong>1 Tbsp.<span style="text-decoration: underline;"> yeast</span><br />1 1/3 c. milk (soy, cow, or rice)<br />1 tsp. sugar</p> <p>2 1/3 c.<span style="text-decoration: underline;"> Gluten-free all purpose baking mix</span><span style="color: rgb(0, 0, 0);font-size:100%;" ><a href="http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/"></a> (I used Pamela's baking & pancake mix</span>)<br />2 tsp. <span style="text-decoration: underline;">xanthan gum</span><br />1 tsp salt</p> <p>2 tsp. olive oil<br />2 tsp. cider vinegar</p> <p><strong>Cooking Instructions:<br /></strong>1. Put your pizza stone into the oven and preheat the oven to 400 degrees.</p> <p>2. Heat the milk in the microwave so that it is warm. Combine the milk with the sugar and yeast in a small mixing bowl. Let your liquid mixture sit and “proof” while you get the dry ingredients ready.</p> <!-- Easy AdSense V2.82 --> <!-- Post[count: 2] --> <p>3. Combine the flour mix, salt and xanthan gum.</p> <p>4. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then add all of liquid ingredients into the flour mixture and mix well with your hands.</p> <p>5. Place the dough onto a heavily floured rolling board (I use rice flour) and knead the dough for several minutes, working in the rice flour until you dough is pliable and not sticky.</p> <p>6. Roll the dough out into a circle that is approximately 1/8″ thick. Move the crust to the hot pizza stone and bake at 400 degrees until the top of the crust gets just a hint of color.</p> <p>7. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown).</p> <p><em>Yields: 8 large slices</em></p>T.M.http://www.blogger.com/profile/02462518663592243271noreply@blogger.com0