1 cup quinoa, rinsed well
2 cups chicken or vegetable broth
1/2 cup raisins
1 medium apple, cored and finely chopped
1/2 TBSP thyme
1 TBSP parsley
1 pork tenderloin
salt
pepper
1. Put quinoa and broth in a saucepan. Bring to a boil, cover, and reduce heat to simmer until all liquid has been absorbed.
2. Mix raisins, apple, thyme, and parsley into the quinoa. Salt and pepper to taste.
3. Cut off silver skin from the pork tenderloin. Butterfly (cut) lengthwise. Pound thin, about 1/2-1/4 inch.
4. Spread about half the quinoa mixture on the pork tenderloin. Roll pork tenderloin and tie with butcher twine in about 3-4 places.
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.
6. Slice tenderloin and serve with the extra quinoa mixture as a side and a veggie of choice.
Sunday, February 27, 2011
Snickerdoodle cookies
1 package (15 ounces) yellow gluten-free cake mix
1/4 cup lightly packed light brown sugar
1/2 teaspoon ground cinnamon
8 tablespoons butter (1 stick), cut into tablespoons
1 large egg
1 tablespoon pure vanilla extract
1 tablespoon cinnamon sugar (see below)
1. Place a rack in the center of the oven and preheat the oven to 375˚F. Set aside 2 ungreased baking sheets.
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.
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.
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.
Cinnamon Sugar:
1. To make your own cinnamon sugar, stir 1 tablespoon of ground cinnamon into 1/4 cup of granulated sugar.
Saturday, February 5, 2011
Creamy Dairy-Free, Gluten-FreeTomato Soup
Ingredients:
1 12oz. can tomato paste
1 14oz. can diced tomatoes
3 slices of your favorite gluten-free bread, cubed with crusts cut off
1 small cooking onion, finely diced
1 clove garlic, minced
2 TBSP olive oil
1 TBSP sugar
2-3 cups chicken or vegetable broth (I made my own stock, but you can use herb-ox bouillon, if necessary)
salt
pepper
Directions:
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.
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.
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.
4. Add salt and pepper to taste. You can garnish with fresh basil or parsley.
1 12oz. can tomato paste
1 14oz. can diced tomatoes
3 slices of your favorite gluten-free bread, cubed with crusts cut off
1 small cooking onion, finely diced
1 clove garlic, minced
2 TBSP olive oil
1 TBSP sugar
2-3 cups chicken or vegetable broth (I made my own stock, but you can use herb-ox bouillon, if necessary)
salt
pepper
Directions:
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.
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.
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.
4. Add salt and pepper to taste. You can garnish with fresh basil or parsley.
Wednesday, January 12, 2011
Cheesy Chicken and Rice
Cheesy Chicken and Rice Casserole (Serves 6)
Ingredients
nonstick cooking spray
1 ½ cups uncooked white rice
1 16-ounce bag frozen corn (I subbed one can of corn, drained)
2 cups (8 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons paprika
2 cups nonfat milk
½ cup water
Directions:
Preheat the oven to 350˚F.
Spray 9 x 13-inch baking dish with nonstick cooking spray.
Put the rice, corn, cheese, chicken, and onion in a large bowl and mix together. Combine
the sugar, salt, and chili powder. Sprinkle the chili powder mixture and paprika on top of chicken mixture.
Pour the milk and water into the baking dish.
Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble.
Remove foil and bake 20-30 minutes until all liquid is absorbed and rice is tender.
Ingredients
nonstick cooking spray
1 ½ cups uncooked white rice
1 16-ounce bag frozen corn (I subbed one can of corn, drained)
2 cups (8 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons paprika
2 cups nonfat milk
½ cup water
Directions:
Preheat the oven to 350˚F.
Spray 9 x 13-inch baking dish with nonstick cooking spray.
Put the rice, corn, cheese, chicken, and onion in a large bowl and mix together. Combine
the sugar, salt, and chili powder. Sprinkle the chili powder mixture and paprika on top of chicken mixture.
Pour the milk and water into the baking dish.
Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble.
Remove foil and bake 20-30 minutes until all liquid is absorbed and rice is tender.
Sunday, November 21, 2010
US Thanksgiving 2010
I 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.
I also have some great recipes here on Gluten-free Beginnings that you might be interested in using for your Thanksgiving meal:
http://glutenfreebeginnings.blogspot.com/search/label/Thanksgiving
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.
If you prefer mashed potatoes "easy style", Betty Crocker has her Potato Buds that are gluten-free. They even state that in large letters on their label!
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 this recipe from Gluten Free Mommy.
I hope everyone has a wonderful Thanksgiving!
I also have some great recipes here on Gluten-free Beginnings that you might be interested in using for your Thanksgiving meal:
http://glutenfreebeginnings.blogspot.com/search/label/Thanksgiving
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.
If you prefer mashed potatoes "easy style", Betty Crocker has her Potato Buds that are gluten-free. They even state that in large letters on their label!
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 this recipe from Gluten Free Mommy.
I hope everyone has a wonderful Thanksgiving!
Apple Crisp
Ingredients:
1 cup Pamela's Pancake & Baking Mix
3/4 cup Bob's Red Mill Gluten-Free Quick Cooking Oats **
1 cup brown sugar
1 tsp. ground cinnamon
1/2 cup butter, melted
4 cups peeled, cored, and sliced apples
1/2 cup white sugar
1 TBSP cornstarch
1/2 cup water
1/2 tsp. vanilla extract (McCormick is gluten-free)
Directions:
1. Preheat oven to 350F
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.
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.
4. Bake in preheated oven 45 minutes, until bubbly and golden.
**Do not eat this if you are Celiac and sensitive even to gluten-free oats.
1 cup Pamela's Pancake & Baking Mix
3/4 cup Bob's Red Mill Gluten-Free Quick Cooking Oats **
1 cup brown sugar
1 tsp. ground cinnamon
1/2 cup butter, melted
4 cups peeled, cored, and sliced apples
1/2 cup white sugar
1 TBSP cornstarch
1/2 cup water
1/2 tsp. vanilla extract (McCormick is gluten-free)
Directions:
1. Preheat oven to 350F
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.
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.
4. Bake in preheated oven 45 minutes, until bubbly and golden.
**Do not eat this if you are Celiac and sensitive even to gluten-free oats.
Tuesday, November 16, 2010
Quinoa & Chicken
I 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.
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.
Ingredients:
2 chicken breasts, cut into small bite-sized pieces
1/2 cup uncooked quinoa
1 cup water
1 large carrot, diced into very small pieces (about 1/2 cup)
1-2 stalks of celery, diced into very small pieces (about 1/2 cup)
3 cloves garlic
2 TBSP olive oil
1-2 TBPS minced onion
parsley
salt
ground black pepper
Directions:
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).
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.
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.
4. Stir quinoa into the chicken and vegetables. Add salt and pepper to taste. Stir in a sprinkling of parsley just before serving.
This serves about 2-3 people. You can double the recipe for larger groups.
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.
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.
Ingredients:
2 chicken breasts, cut into small bite-sized pieces
1/2 cup uncooked quinoa
1 cup water
1 large carrot, diced into very small pieces (about 1/2 cup)
1-2 stalks of celery, diced into very small pieces (about 1/2 cup)
3 cloves garlic
2 TBSP olive oil
1-2 TBPS minced onion
parsley
salt
ground black pepper
Directions:
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).
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.
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.
4. Stir quinoa into the chicken and vegetables. Add salt and pepper to taste. Stir in a sprinkling of parsley just before serving.
This serves about 2-3 people. You can double the recipe for larger groups.
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.
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