Tuesday, December 6, 2011

Meaty Lasagne

Meaty Lasagne
(Adapted from Food.com)
gluten-free/soy-free

1 1/2 lbs LEAN GROUND BEEF
1/2 lb ITALIAN SAUSAGE
1 large ONION, chopped
2 GARLIC CLOVES, minced
1 teaspoon SALT
1 tablespoon DRIED PARSLEY
1 tablespoon DRIED OREGANO
1 tablespoon DRIED BASIL
2 (14 1/2 ounce) CANNED DICED TOMATOES, undrained
2 (6 ounce) cans TOMATO PASTE
12 ounces RICOTTA CHEESE
12 ounces COTTAGE CHEESE
2 EGGS, beaten
1/2 teaspoon PEPPER
2 tablespoons PARSLEY
1/2 cup grated PARMESAN CHEESE
1 lb MOZZARELLA CHEESE, divided
12 -15 GLUTEN-FREE LASAGNE NOODLES

1. In a large pot, brown ground beef, sausage, garlic, and onion.
2. To the pot, add salt, parsley, oregano, basil, tomatoes, and tomato paste. Mix well and simmer for about 1 hour.
3. Preheat the oven to 375 degrees. In a bowl, combine the ricotta, cottage cheese, eggs, pepper, parsley, parmesan, and half the mozzarella.
4. In a 9x13 pan, layer noodles, meat sauce, cheese and repeat, ending with noodles and topping with sauce. Sprinkle the remaining mozzarella on top.
5. Bake for 30 - 40 minutes, or until cheese is thoroughly melted.

Friday, November 25, 2011

Coconut Brownies

Coconut Brownies
(Adapted from The Brighter Side)
dairy-free/gluten-free/soy-free

4 ounces UNSWEETENED CHOCOLATE
6 tbsp UNSALTED BUTTER
3 medium EGGS
3/4 cup HONEY
2 tsp VANILLA EXTRACT
1/3 cup COCONUT FLOUR
pinch of SALT

1. Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper  or lightly grease.
2. Melt the butter and chocolate over low heat or in the microwave, stirring frequently. Set aside to cool.
3. Meanwhile, in a medium bowl, beat the eggs, honey, and vanilla for one minute at medium speed.
4. Take one cup of the egg mixture and mix it into the chocolate mixture. Pour into the remaining eggs and beat until smooth. Add in the coconut flour and salt.
5. Pour batter into prepared pan and bake for about 35 minutes or until a toothpick comes out mostly clean.

Tuesday, November 8, 2011

Cheesy Chicken and Broccoli Skillet

Cheesy Chicken and Broccoli Skillet (4 servings)
(Adapted from Heat Oven to 350)
egg-free/gluten-free/soy-free

4 CHICKEN BREASTS
SALT
PEPPER
3 tablespoons OIL
1 ONION, minced
3 cloves GARLIC, minced
1/2 cup CHICKEN BROTH
10 ounces BROCCOLI, chopped and cooked
1 cup CHEDDAR CHEESE, shredded
RICE, cooked


1. Season the chicken with salt and pepper. Heat two tablespoons of oil in a skillet and brown the chicken, about 5 minutes each side. Set the chicken aside.
2. Add the remaining oil and fry the onion and garlic until soft and fragrant.
3. Stir in the chicken broth, making sure to scrape up any browned pieces. Return the chicken to the pan and cook covered until the broth has mostly absorbed.
4. Fold in the broccoli and cheese and serve over rice.



Thursday, October 20, 2011

Applesauce Cake with Maple Frosting

Applesauce Cake with Maple Frosting
(Adapted from The Gluten-Free Homemaker and Gluten Free Works)
dairy-free/gluten-free/soy-free

Applesauce Cake
1 1/2 cups BROWN RICE FLOUR
1 cup SORGHUM FLOUR
1 1/2 teaspoons BAKING SODA
1 1/2 teaspoons APPLE PIE SPICE (or pumpkin pie spice or speculaas spice)
1 teaspoon XANTHAN GUM
3/4 teaspoon BAKING POWDER
1/4 cup BUTTER, softened
1 cup SUGAR
2 LARGE EGGS
1 1/2 cups APPLESAUCE
1/2 cup WATER
1 teaspoon VANILLA EXTRACT
1 cup RAISINS (optional)
3/4 cup NUTS, chopped (optional)

Maple Frosting
3 cups POWDERED SUGAR
1/4 cup BUTTER, softened
1/2 cup MAPLE SYRUP
1/4 cup NUTS, finely chopped (optional)

1. Preheat the oven to 350 degrees. Grease a 9x13 pan.
2. In a small bowl combine the flours, baking soda, spice, xanthan gum, and baking powder. Whisk to combine.
3. In a large bowl, beat the butter and sugar. Add the eggs and mix well. Add the applesauce, water and vanilla and mix.
4. To the large bowl, add the flour mix and beat just until incorporated. Carefully fold in the raisins and nuts.
5. Pour the batter into the prepared pan and bake for 40 - 50 minutes. When a toothpick comes out clean, remove the cake and let stand until cooled.
6. To make the frosting: beat the butter and sugar together and slowly incorporate the maple syrup. When it is smooth and spreadable, stir in the nuts. Frost cake.

Wednesday, October 19, 2011

Apple Pie Spice Mix

Apple Pie Spice Mix
(Adapted from Food.com)
dairy-free/egg-free/gluten-free/soy-free

1/4 cup GROUND CINNAMON
2 teaspoons GROUND NUTMEG
1 teaspoon GROUND ALLSPICE
1 teaspoon GROUND GINGER

1. Mix all ingredients together and store in a cool, dry place. If spices are freshly ground, use within a month.

Saturday, October 8, 2011

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore
(Adapted from Food.com)
dairy-free/egg-free/gluten-free/soy-free

3 lbs. CHICKEN, cut into bite sized pieces
1 ONION, chopped
12 oz TOMATO PASTE
1 GREEN BELL PEPPER, chopped
2 cloves GARLIC, minced
3 tablespoons OLIVE OIL
2 teaspoons OREGANO
1 teaspoon BASIL
1 teaspoon SALT
1 teaspoon RED PEPPER FLAKES
1/2 teaspoon CELERY POWDER
1/2 cup DRY WHITE WINE

1. Place the chopped onions in the bottom of the crockpot.
2. Add the chicken. In a bowl, mix the remaining ingredients together and pour over the chicken.
3. Cook on low for 7 - 9 hours or on high for 3 - 4 hours. Serve over pasta or rice.

Thursday, September 22, 2011

Homemade Taco Seasoning


Homemade Taco Seasoning
dairy-free/egg-free/gluten-free/soy-free

For one pound of meat:
1 tablespoon CHILI POWDER
2 teaspoons CUMIN
1 teaspoon SALT
1 teaspoon BLACK PEPPER
1 teaspoon CORNSTARCH
1/2 teaspoon PAPRIKA
1/2 teaspoon GARLIC POWDER
1/4 teaspoon ONION POWDER
1/4 teaspoon RED PEPPER FLAKES
1/4 teaspoon OREGANO
1 pinch GROUND CLOVES
1 pinch GROUND CINNAMON


x6
6 tablespoons CHILI POWDER
4 tablespoons CUMIN
2 tablespoons SALT
2 tablespoons BLACK PEPPER
2 tablespoons CORNSTARCH
1 tablespoon PAPRIKA
1 tablespoon GARLIC POWDER
1 1/2 teaspoons ONION POWDER
1 1/2 teaspoons RED PEPPER FLAKES
1 1/2 teaspoons OREGANO
1 teaspoon GROUND CLOVES
1 teaspoon GROUND CINNAMON

Sunday, September 18, 2011

Chocolate Truffle Cakes

Chocolate Truffle Cakes (12 servings)
(Adapted from From Blah to Ta-Daa)
dairy-free/gluten-free/soy-free

5 tablespoons UNSALTED BUTTER or BUTTER ALTERNATIVE
9 oz. SEMISWEET CHOCOLATE, chopped
5 oz. DARK CHOCOLATE, chopped
2 tablespoons SUGAR
2 EGGS
1 tablespoon ALL-PURPOSE GLUTEN-FREE FLOUR
1/4 teaspoon SALT (omit if using salted butter)

1. Preheat oven to 375 degrees and grease or line a cupcake tin with papers.
2. In a heatproof bowl, melt the butter, chocolate, and 1 tablespoon of sugar over a saucepan of simmering water or in the microwave. When smooth and combined, remove from heat and let the chocolate cool and thicken for about 5 minutes.
3. In a separate bowl, beat the eggs and remaining sugar until doubled in volume, about 2 minutes. Mix the flour and salt into the eggs.  
4. Slowly incorporate the chocolate into the eggs until well combined.  
5. Fill the cupcake tin about 2/3 of the way full and bake about 18-20 minutes or until the tops are springy to the touch. Let cool and keep in an airtight container for up to 3 days. Serve with a scoop of vanilla ice cream.

Saturday, September 3, 2011

Simple Shortbread Cookies

These can easily be made dairy-free with a butter substitution.

Simple Shortbread Cookies (~12 cookies)
(Adapted from Clubhouse)
dairy-free/egg-free/gluten-free/soy-free

1 cup WHITE RICE FLOUR
1 teaspoon XANTHAN GUM
1/2 cup BUTTER, at room temperature
1/4 cup WHITE SUGAR
1/2 teaspoon VANILLA EXTRACT
SUGAR, for dusting

1. Preheat the oven to 350 degrees.
2. In a small bowl, whisk together the rice flour and xanthan gum.
3. In large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla.
4. Stir the flour mixture into the butter and knead lightly until dough is smooth. Refrigerate about 20 minutes.
5. Once cooled, roll out the dough into 1-inch balls. Roll the balls in sugar and use the bottom of a cup or a fork to flatten the cookies slightly.
6. Bake about 15 minutes and let cool for 10 minutes before moving to a cooling rack.

Tuesday, August 30, 2011

Primal BBQ Sauce

Primal BBQ Sauce (1 cup of sauce)
(Adapted from Mark's Daily Apple)
dairy-free/egg-free/gluten-free

1/3 cup TOMATO PASTE
2 tablespoons BUTTER or alternative, melted
2 tablespoons HONEY
2 tablespoons APPLE CIDER VINEGAR
2 tablespoons WATER
2 teaspoons BRAGG LIQUID AMINOS
1/2 teaspoon MUSTARD
1/2 teaspoon CHILI POWDER
1/2 teaspoon PAPRIKA
1/2 teaspoon ONION POWDER
1/4 teaspoon ALLSPICE
1/4 teaspoon CINNAMON
1/4 teaspoon PEPPER

1. Mix all ingredients together.
2. Marinate or brush onto meat as it is grilled.

Tuesday, August 16, 2011

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta (4 servings)
(Adapted from Food.com)
egg-free/gluten-free/soy-free

8 ounces PASTA
1/2 cup ONION, chopped
1 lb GROUND BEEF
1 (10 3/4 ounce) TOMATO SAUCE
6 slices BACON, crumbled
1 cup CHEDDAR CHEESE, shredded
SALT
PEPPER
OREGANO
GARLIC POWDER

1. Cook the bacon until crispy and drain on paper towels. Reserve some of the drippings for frying the onions.
2. Meanwhile, cook the pasta according to package directions.
3. When bacon is done, fry the onion in the same pan and cook the ground beef until no longer pink. Drain the fat from the ground beef.
4. To the ground beef, add the pasta, crumbled bacon, tomato sauce, cheese,and spices to taste. Mix thoroughly.

* Note, this works best if the bacon or the pasta is cooked in a large pot, as the fry pan is too small to hold everything.

Monday, August 15, 2011

Puppy Chow


Puppy Chow
(Adapted from Big Flavors from a Tiny Kitchen)
egg-free/gluten-free/soy-free

9 cups CHEX MIX
1/2 cup PEANUT BUTTER
1 cup CHOCOLATE CHIPS
1 1/2 cups POWDERED SUGAR

1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Greek Chicken and Potatoes


Greek Chicken and Potatoes (2 servings)
(Adapted from Food.com)
dairy-free/egg-free/gluten-free/soy-free

2 CHICKEN BREASTS, cubed
2 cups POTATOES, cubed
3 cloves GARLIC, minced
1 CHICKEN BOUILLON CUBE, dissolved in
1/2 cup WATER
1/4 cup OLIVE OIL
1/4 cup LEMON JUICE
1 teaspoon OREGANO
SALT
PEPPER

1. Preheat the oven to 400F. Place the chicken, potatoes, and garlic in a 8 x 8 glass baking pan.
2. Season with salt and pepper. Pour the bouillon over all.
3. Mix well to get everything evenly distributed and coated.
4. Whisk the olive oil, lemon juice, and oregano together and pour over the chicken and potatoes.
5. Bake approximately 30-35 minutes, or until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

Sunday, August 14, 2011

Blackened Grilled Chicken

Blackened Grilled Chicken (2 servings)
(Adapted from Get Off Your Tush and Cook)
dairy-free/egg-free/gluten-free/soy-free

2 CHICKEN BREASTS
1/2 teaspoon PAPRIKA
1/2 teaspoon THYME
1/2 teaspoon CUMIN
1/2 teaspoon OREGANO
1/2 teaspoon GARLIC POWDER
1/2 teaspoon ONION POWDER
1/2 teaspoon SALT
1/2 teaspoon PEPPER
1/8 teaspoon CAYENNE

1. Preheat your grill or a grill pan on high.
2. In a small bowl, mix all the spices together and lightly coat the chicken with them (I use a light coating of oil to help them stick).
3. Grill the chicken breasts, for about 10 minutes, flipping as needed.

Saturday, August 13, 2011

Maple Raspberry Scones

Maple Raspberry Scones (8 servings)
(Adapted from Nourishing Meals)
dairy-free/egg-free/gluten-free/soy-free

1 1/2 cups BROWN RICE FLOUR or SORGHUM FLOUR
1/2 cup TAPIOCA FLOUR
1 tablespoon BAKING POWDER
3/4 teaspoon XANTHAN GUM
1/2 teaspoon SALT
1/2 cup ORGANIC PALM SHORTENING
1/3 cup MAPLE SYRUP
1/2 cup + 2 tablespoons HEMP MILK or COCONUT MILK
2 teaspoons VANILLA
1 heaping cup FRESH RASPBERRIES

1. Preheat the oven to 425F.
2. In a medium mixing bowl, whisk together the flours, baking powder, xanthan gum, and salt. Cut in the shortening with your hands or a pastry cutter until the dough resembles coarse crumbs.
3. In a separate small bowl, whisk together the maple syrup, milk, and vanilla. Add the liquid to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
4. Drop dough in large spoonfuls onto a baking sheet and bake for about 15 to 17 minutes, depending on the size of your scone.

Tuesday, August 9, 2011

Raspberry Cinnamon Galette


Raspberry Cinnamon Galette
(Adapted from emerils.com and allrecipes.com)
dairy-free/gluten-free/soy-free

1 cup WHITE RICE FLOUR
1/2 cup POTATO STARCH
1/2 cup TAPIOCA FLOUR
1/4 teaspoon SALT
2 tablespoons SUGAR
1 teaspoon CINNAMON
6 tablespoons COLD BUTTER, diced
1 large EGG, beaten
1 tablespoon WHITE VINEGAR
3 tablespoons ICE WATER
1 1/2 cups RASPBERRIES
2 tablespoons SUGAR

1. Preheat oven to 350F. In a medium bowl combine the flours, salt, sugar, and cinnamon. Cut in the cold butter with two knives or a pastry blender until crumbly.
2. Form a well in the center of the dough and add in the egg and vinegar. Sprinkle the water over all and mix well. The dough should just form a ball.
3. On parchment paper, use rice flour to roll out the dough into a large circle, about 1/8 of an inch thick.
4. In a bowl, mix together the raspberries and the sugar. Distribute them evenly in the center of the crust.
5. Fold the crust up over the fruit. Make sure there are no holes. Optionally, egg wash the crust and sprinkle sugar on it. Bake for about 25 minutes or until slightly browned.

Thursday, July 21, 2011

Taco Meatloaf

Taco Meatloaf (4-6 servings)
(Adapted from Food.com)
gluten-free/soy-free


2 lbs GROUND BEEF
1 cup SALSA
3/4 cup GLUTEN-FREE OATS
1/2 cup ONION, chopped
1 EGG
2 tablespoons HOMEMADE TACO SEASONING
1/2 cup CHEESE, grated

1. Preheat oven to 350F.
2. In a bowl, mix all ingredients well.
3. Pat meat into a loaf pan and bake for 50 minutes.
4. Remove meatloaf from the oven and pour off the fat. Add the cheese to the top and bake for another 10 minutes or until cheese is melted and meat is cooked thoroughly.

Friday, July 1, 2011

Nutella Brownie Bites

These were delicious and gone in about a day. Next time I will double the recipe.

Nutella Brownie Bites (24 mini muffins)
(Adapted from Gluten Free Canteen)
gluten-free

1 cup NUTELLA
2 EGGS
6 tablespoons GLUTEN-FREE FLOUR
2 tablespoons UNSWEETENED COCOA POWDER
1 teaspoon VANILLA

1. Heat oven to 350F and grease a mini muffin tin (or line with baking cups).
2. In a medium bowl, mix the nutella and the eggs. Blend in the flour. Add the cocoa and vanilla.
3. Fill muffin tin about 3/4 full and bake for about 11-12 minutes. Let cool in the pan.

Honey Lime Chicken

This chicken is delicious, but I found the cayenne to be too strong; I will try 1/4 teaspoon next time.


Honey Lime Chicken (4-6 servings)
(Adapted from The Enchanted Cook)
dairy-free/egg-free/gluten-free/soy-free

1/4 cup EXTRA VIRGIN OLIVE OIL
1/4 cup FRESH LIME JUICE
ZEST OF 2 LIMES
2 tablespoons HONEY
1/4 teaspoon CAYENNE
1 teaspoon SALT
1 teaspoon PEPPER
2 lbs CHICKEN BREASTS

1. Add all the ingredients to a large ziploc bag and make to mix it well. Refrigerate overnight.
2. Grill chicken for about 6-7 minutes per side or until juices run clear and the meat is no longer pink.

Sunday, June 19, 2011

Homemade Coconut Butter

A lot of people use this to spread on their toast, but it is also great as a base for homemade frosting!

Homemade Coconut Butter (~1/2 cup of butter)
(Adapted from Oh She Glows)
dairy-free/egg-free/gluten-free/soy-free

2 cups SHREDDED UNSWEETENED COCONUT
optional flavourings (vanilla, almond, cocoa powder, etc.)

1. Put the shredded coconut in a food processor and mix for about 10 minutes, or until buttery and smooth. Scape down the sides of the bowl periodically.
2. If desired, use add-ins to make a personalized flavour!

Allergy-Friendly Low/No-Sugar Birthday Cake Master List

I put this list together because of the difficulties I had as a mom searching for an allergy-friendly sugar-free birthday cake for my daughter. All of the recipes listed here are free from refined sugar and some are even totally sugar free! Some of these recipes have nuts, so please be aware if you or your child have nut allergies. Most of the recipes are vanilla or fruit based, however, I have included a few chocolate based recipes for those interested. I hope that this list can be of use to others who wish to find a healthy alternative to the typical birthday cake.

Cake
Angel Food Cake (dairy-free/gluten-free/soy-free)
Angel Food Cake (dairy-free/gluten-free/soy-free)
Apple Quinoa Flake Bake (dairy-free/egg-free/gluten-free/soy-free)
Applesauce Cake (dairy-free/egg-free/soy-free)
Banana Birthday Cake (dairy-free/soy-free)
Banana Cake (dairy-free/gluten-free/soy-free)
Banana Walnut Cake (dairy-free/gluten-free/soy-free)
Blueberry Cupcakes (dairy-free/egg-free/gluten-free/soy-free)
Carrot Cake (dairy-free/gluten-free/soy-free)
Carrot Cake (dairy-free/egg-free)
Carrot Cupcakes (dairy-free/gluten-free/soy-free)
Carrot Cupcakes (dairy-free/egg-free/gluten-free/soy-free)
Chocolate Cupcakes (dairy-free/egg-free/gluten-free/soy-free)
Coconut Cake (dairy-free/gluten-free/soy-free)
Coconut Cupcakes (dairy-free/gluten-free/soy-free)
Coconut Layer Cake (dairy-free/egg-free/gluten-free/soy-free)
Date Muffins (dairy-free/egg-free/gluten-free/soy-free)
Flourless Coconut Cupcakes (dairy-free/gluten-free)
Fresh Apple Cake (gluten-free/soy-free)
German Chocolate Cake (dairy-free/egg-free/gluten-free/soy-free)
Gluten-Free Bundt Cake (dairy-free/egg-free/gluten-free/soy-free)
Lemon Blueberry Cupcakes (dairy-free/gluten-free/soy-free)
Pumpkin Spice Cake (dairy-free/gluten-free/soy-free)
Pumpkin Spice Cakes (dairy-free/gluten-free/soy-free)
Quinoa Applesauce Cake (dairy-free/gluten-free)
Roasted Banana Mochi Cupcakes (dairy-free/egg-free/gluten-free/soy-free)
Strawberry Cupcakes (dairy-free/gluten-free/soy-free)
Strawberry Orange Cornmeal Cakes (gluten-free/soy-free)
Triple Berry Coconut Cake (gluten-free/soy-free)
White Cake/Texas Sheet Cake (dairy-free/egg-free/gluten-free)
Whole Grain Banana Date Muffins (dairy-free/egg-free/gluten-free/soy-free)
Vanilla Bean Cake (dairy-free/gluten-free/soy-free)
Vanilla Berry Cake (dairy-free/gluten-free/soy-free)
Vanilla Cake (dairy-free/gluten-free/soy-free)
Vanilla Cupcakes (dairy-free/egg-free/gluten-free/soy-free)
Zucchini Quinoa Cake (dairy-free/egg-free/gluten-free)

Frosting
Apricot Orange Glaze (dairy-free/egg-free/gluten-free/soy-free)
Cashew Cream Icing (dairy-free/egg-free/gluten-free/soy-free)
Chocolate Date Frosting (dairy-free/egg-free/gluten-free/soy-free)
Cinnamon Frosting (dairy-free/egg-free/gluten-free/soy-free)
Cinnamon Frosting (dairy-free/egg-free/gluten-free/soy-free)
Coconut Buttercream Frosting (dairy-free/egg-free/gluten-free/soy-free)
Coconut Buttercream Frosting (dairy-free/egg-free/gluten-free/soy-free)
Coconut Pecan Frosting (dairy-free/egg-free/gluten-free/soy-free)
Coconut Whipped Cream (dairy-free/egg-free/gluten-free/soy-free)
Dairy-free, Soy-free, Sugar-free Icing (dairy-free/egg-free/gluten-free/soy-free)
Maple Cream Cheese Frosting (egg-free/gluten-free/soy-free)
Mascarpone Frosting (egg-free/gluten-free/soy-free)
Raspberry Coconut Frosting (dairy-free/egg-free/gluten-free/soy-free)
Raspberry Ricotta Frosting (egg-free/gluten-free/soy-free)
Raw Cashew Icing (dairy-free/egg-free/gluten-free/soy-free)
Vegan Coconut Frosting (dairy-free/egg-free/gluten-free/soy-free)
Whipped Cream Cheese Frosting (egg-free/gluten-free/soy-free)
Zesty Lemon Icing (dairy-free/egg-free/gluten-free/soy-free)

Resources
Homemade Coconut Butter
Homemade Coconut Flour

Saturday, May 21, 2011

Kale Powder

Kale Powder
(Adapted from Gourmande in the Kitchen)
gluten-free/dairy-free



KALE
OLIVE OIL or COOKING SPRAY

1. Preheat the oven to 375F and line a baking sheet with parchment paper.
2. Wash the kale well and pat dry with paper towels. Rip the kale into pieces, being sure to remove the thick vein in the middle. Arrange in a single layer on the baking sheet. Spray lightly with cooking spray or gently rub olive oil into the leaves.
3. Bake the kale for 10 minutes, or until crispy. Let cool. To make the powder, transfer the baked kale to a food processor or use a ziploc bag and smash until fine.
4. Use as is or add salt and seasonings for a different taste. Try it on rice, on popcorn, in soups and salads, on mashed potatoes, etc.

Rhubarb Cordial

Rhubarb Cordial (6-8 servings)
(Adapted from Culinate)
gluten-free/dairy-free

1 1/2 cups RHUBARB, roughly chopped
1 cup SUGAR
1 1/2 cups WATER
CHEESECLOTH
SPARKLING WATER
ICE

1. Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
2. Turn off the heat and allow the syrup to cool. Strain with cheesecloth into a large jar.
3. To make soda with the syrup, measure 1/4 cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass 2/3 full. Stir to mix, then add ice.

Crockpot Beef Chili

Crockpot Beef Chili
gluten-free/dairy-free

4 tablespoons CHILLI POWDER
2 1/2 teaspoons CUMIN
2 1/2 teaspoons CORIANDER
2 1/2 teaspoons GARLIC POWDER
1 teaspoon OREGANO
1/2 teaspoon CAYENNE
1 1/2 lbs GROUND BEEF
1 tablespoon ONION, minced
28 oz. DICED TOMATOES
15 oz. TOMATO SAUCE
50 oz. KIDNEY BEANS

1. Brown the beef and drain the fat.
2. Blend 25 oz. kidney beans in the blender until smooth.
3. Add all ingredients and 6 teaspoons of the seasoning mix in a crock pot.
4. Cook on low 6-8 hours.

Sunday, May 15, 2011

Chewy Chocolate Brownies

Chewy Chocolate Brownies
(Adapted from Form V Artisan)
gluten-free/dairy-free

3 oz BITTERSWEET CHOCOLATE (minimum 70% cocoa solids), coarsely chopped
6 tbsp BUTTER, at room temperature
1 cup SUGAR
¼ tsp SALT
1/2 tsp VANILLA EXTRACT
2 large EGGS, at room temperature
½ cup CORNSTARCH
4 tsp DUTCH-PROCESSED COCOA POWDER
¼ tsp BAKING POWDER

1. Preheat oven to 325F and grease an 8-inch square baking pan.
2. Melt chocolate and butter in the microwave, stirring at regular intervals. While warm, stir in the sugar and salt. Let stand for a few minutes to cool slightly.
3. Once cooled, add the vanilla and eggs to the chocolate mixture. Mix in the cornstarch, cocoa powder, and baking powder until smooth.
4. Pour mixture into prepared pan and bake for about 25 minutes, or until slightly cracked on the surface. Let cool completely in the refrigerator before cutting and devouring!

Gingerbread Muffins with Maple Glaze

This recipe can easily be made dairy-free by substituting any dairy-free products for the milk and butter.


Gingerbread Muffins with Maple Glaze
(Adapted from 1000 Gluten-Free Recipes and Perry's Plate)
gluten-free/dairy-free

Gingerbread Muffins
2 LARGE EGGS, room temperature
2/3 cup MILK
1/4 cup CANOLA OIL
2 tablespoons MOLASSES
1 teaspoon VANILLA EXTRACT
1 cup LIGHT BROWN SUGAR, packed
2/3 cup TEFF FLOUR
2/3 cup POTATO STARCH
1/3 cup TAPIOCA FLOUR
1/4 cup EXPANDEX MODIFIED TAPIOCA STARCH -or- 1/4 cup CAROL'S SORGHUM BLEND*
1 tablespoon BAKING POWDER
1 teaspoon XANTHAN GUM
1 teaspoon SALT
1 teaspoon GROUND GINGER
1 teaspoon GROUND CINNAMON
1/2 teaspoon GROUND NUTMEG
1/2 teaspoon GROUND ALLSPICE
1/8 teaspoon GROUND CLOVES
1 cup RAISINS (optional)

Maple Glaze
1/2 tablespoon BUTTER, melted
1/2 cup POWDERED SUGAR
1-2 tablespoons MILK
1 tablespoon MAPLE SYRUP
1/8 teaspoon MAPLE EXTRACT

1. Preheat the oven to 375F and grease a standard 12-cup muffin pan. Line with paper liners if desired (I never do).
2. In a medium bowl, beat the eggs until frothy (~30 seconds). Add the milk, oil, molasses, and vanilla and beat on low until smooth.
3. Add to the liquid the remaining ingredients except the raisins. Stir in slowly to avoid a mess and then beat until well combined. Stir in the raisins.
4. Divide the batter evenly among the muffin cups and bake ~20 minutes (mine were overdone at 20, so check earlier!) or until firm and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing.
5. To make the glaze, mix all ingredients well and drizzle over cooled muffins.

* Carol's Sorghum Blend
1 1/2 cups SORGHUM FLOUR
1 1/2 cups POTATO STARCH/CORNSTARCH
1 cup TAPIOCA FLOUR

Mix well and store in the freezer. Makes 4 cups. Reduce measurements for smaller amounts.

Raspberry Coulis

Serve this sauce any way you like it - over ice cream, pancakes, yogurt, cheesecake, etc.

Raspberry Coulis
(Adapted from Babble)
gluten-free/dairy-free

2 cups RASPBERRIES
1 cup ORANGE JUICE
3 tablespoons SUGAR
2 tablespoons LIME JUICE

1. Mix all ingredients in a saucepan.
2. Heat on medium and cook until slightly thickened.
3. Mash berries with a potato masher or puree for a smoother sauce. Keep in the refrigerator.

Monday, May 9, 2011

Niku-jaga

Niku-jaga
(Adapted from Bento.com)
gluten-free/dairy-free

1 lb POTATOES, diced
1/2 lb BEEF, thinly sliced
2/3 lb ONIONS, sliced
1 tablespoon OIL
1 1/2 cups WATER
3 tablespoons GLUTEN-FREE SOY SAUCE (such as Bragg's)
3 tablespoons BROWN SUGAR
2 tablespoons SAKE

1. Heat a large saucepan and add oil and beef. Saute until beef is nearly cooked.
2. Add the onions and potatoes and cook for ~3 minutes.
3. Add the remaining ingredients and bring to a boil. Simmer on low for 20-30 minutes, or until potatoes are soft. Serve over rice.

Chicken Taquitos

This recipe will only fill 4 regular sized wraps, so multiply as necessary. These are good frozen and reheated in the microwave for 1 minute.

Chicken Taquitos
(Adapted from Our Best Bites)
gluten-free

2 cups CHICKEN, cooked and shredded
1/3 cup CREAM CHEESE, softened
1/4 cup SALSA
1 tablespoon LIME JUICE
1/2 teaspoon CUMIN
1 teaspoon CHILI POWDER
1/2 teaspoon ONION POWDER
1/4 teaspoon GARLIC POWDER
3 tablespoons CILANTRO
1 cup CHEESE, grated
4 REGULAR RICE TORTILLAS
COOKING SPRAY
SALT

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a bowl, mix together cream cheese, salsa, and lime juice until blended. Add in spices, chicken, and cheese.
3. Working quickly, microwave tortillas for ~20 seconds until warm and pliable, fill, and roll up. Place rolled taquitos on the baking sheet, spray with cooking spray, and sprinkle with salt.
4. Bake taquitos for ~10 minutes. When completely cool, wrap in a paper towel and freeze in a large bag. To reheat, microwave inside the paper towel for 1 minute.

Friday, May 6, 2011

Apple Pie Quinoa

Apple Pie Quinoa
(Adapted from Healthful Pursuit)
gluten-free/dairy-free

QUINOA
APPLE JUICE
APPLES
BROWN SUGAR
SPECULAAS SPICE
VANILLA
GRANOLA (optional topping)
RAISINS (optional)

1.
Cook desired amount of quinoa according to instructions, replacing the water with apple juice and adding in the apples, brown sugar, spice, and vanilla.
2. Once cooked, serve quinoa warm and topped with granola for some crunch, if desired.

Tuesday, April 26, 2011

Shamrock Shake

This is a McDonald's knockoff that you can make at home - and you can make it dairy-free!

Shamrock Shake
(Adapted from What's That Smell?)
gluten-free/dairy-free

2 cups VANILLA ICE CREAM
1 1/4 cups MILK or dairy alternative
1/4 teaspoon MINT EXTRACT
8 drops GREEN FOOD COLORING (if desired)

1. Mix all ingredients in a blender until smooth.
2. Serve!

Note: For extra decadence, add chocolate syrup for a mint chocolate shake!

Makes about 2 shakes or one really big one!

Jerk Meatballs with a Sweet Glaze

Mr. Man really enjoyed these meatballs, however, I found them too spicy. Next time I will tone down the cayenne and I think these will be delicious. I baked for 30 minutes and they could've gone a little longer.

Jerk Meatballs with a Sweet Glaze
(Adapted from Girl Cooks World)
gluten-free/dairy-free

Jerk Meatballs:
1 lb GROUND BEEF
1 medium ONION, finely chopped
3 cloves GARLIC, minced
1 EGG
1/2 cup MILK or dairy alternative
1/3 cup GLUTEN-FREE BREADCRUMBS
1/2 teaspoon dried THYME
1/2 teaspoon CAYENNE
1/2 teaspoon SUGAR
1/2 teaspoon SALT
1/2 teaspoon BLACK PEPPER
1/4 teaspoon ALLSPICE
1/8 teaspoon NUTMEG
1/8 teaspoon CINNAMON

Sweet Glaze:
1 cup KETCHUP
2 tablespoons BROWN SUGAR
2 teaspoons APPLE CIDER VINEGAR

1. Preheat the oven to 375 degrees.
2. Mix together all the meatball ingredients. Combine well. Shape into golf ball-sized meatballs and arrange in a single layer in a 9x13 baking dish.
3. Bake for 10 minutes. While the meatballs are baking, combine the ingredients for the glaze.
4. Pour sauce over the partially baked meatballs and bake another 20 minutes, or until meatballs are thoroughly cooked and sweet sauce has baked into a thick glaze.

Makes approximately 20 golf ball-sized meatballs.