Author: Janet Monk

Jan’s Gluten Free Taco Soup

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Jan’s Gluten Free Taco Soup

I know you would think that this recipe would be naturally Gluten Free, and it should be. But as I have discussed before, food companies add so many additives to our foods that contain gluten, you have to read the labels carefully! That is the reason I name most of the brands I use, but please still read the labels, as companies do change ingredients from time to time.

Taco Soup

1 Pound Pure Ground Beef

1 Cup diced onion (about 1 small onion)

1- 1.25 oz. Package McCormick Gluten Free Taco Seasoning

2 Cups Gluten Free Salsa, Mild, Medium, or Hot your preference ( I make my own salsa, so I haven’t bought any in a while)

1 – 14oz. can of Bush’s Kidney Beans, with liquid

1 – 11 oz. can of Green Giant Mexicorn, with liquid

2  Cups water

In medium skillet, or large pot add diced onion, and ground beef. ( you can make this in a large stew pot or slow cooker.) On medium heat brown ground beef and onion, stirring and chopping up ground beef into small pieces. When beef is starting to turn brown add taco seasoning, and continue to stir until beef is browned.  Turn heat to low, and start filling pot or slow cooker with salsa, beans, corn, and water. If you use the slow cooker method, be sure to turn heat off of skillet so beef does not over brown, until you add it to the beans, corn and other liquids. If you cook this on top of the stove turn up heat and stir occasionally. Heat to boiling and serve while warm. In the slow cooker set on low for 6 – 8 hours. Serve with GF corn chips, tortillas, or G F corn bread, and top with your favorite cheese. I like to crumble the GF queso cheese on top of mine.

Gluten Free Ginger Garlic Pork

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Ginger Garlic Pork

¼ Cup GF Oil ( I used canola)

¼ Cup peeled and minced or chopped Ginger

¼ Cup minced garlic

1 ½ Cups cooked chopped and shredded Pork ( I used left over pork roast)

1 Container frozen Gluten Free Cream Chicken Soup ( See recipe in Main Dishes under Nov. 8, Gluten Free slow cooker cream of chicken soup)

¾ Cup grated Carrots

2 Cups frozen Broccoli

1- 6 oz. jar additive free sliced Mushrooms ( I used Green Giant)

1 Tablespoon Gluten Free Soy Sauce ( Kikkoman’s)

In large skillet, add ginger and garlic to heated oil. Stir letting spices cook until ginger starts to brown, about 1 to 1 ½ minutes on medium high heat. Turn heat down slightly to medium, adding carrots, pork and cream of chicken soup, continuing to stir. When cream of chicken soup is thawed and liquid, and carrots are tender.  Add broccoli, mushrooms with juice, and soy sauce. Let all ingredients start to bubble. When all ingredients are heated through it is done. Serve warm over rice. I like brown rice for this recipe.

Gluten Free Peach Mango Cake

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Peach Mango Cake

1 pound bag of thawed, frozen Peaches ( no juice or sugar added)

1 stick of sweet Butter ( not salted)

2 Eggs

2 Tablespoons pure Lemon juice

2 ½ Cups Gluten Free Oat Flour (Bob’s Red Mill)  You can substitute coconut, or quinoa flour, but be aware, quinoa has a slightly bitter flavor and the coconut flavor will over power the peaches.

¼ Teaspoon xanthan gum

1 Teaspoon Salt

½ Teaspoon Baking Soda

2 Teaspoons G F Baking Powder (or 1 Teaspoon Double action Baking Powder)

¾ Cup White Granulated Sugar

¾ Cup Stevia Sweetener

1 Cup hot tap water ( not boiling)

2 – 15.5 oz. Cans of sliced Mango, with only sugar and citrus acid added, and no other preservatives.  I used Dole ( You can use fresh if you can find it, this time of year fresh Mango is hard to find in our area)

Preheat oven to 350* F.

In food processor chop peaches into chunks, add eggs, butter and lemon juice and blend again, just to beat the eggs. In separate bowl whisk together flour, xanthan gum, salt, baking soda, baking powder, sugar and sweetener. Pour flour mixture into food processor and pour hot water over flour. Gently pulse blender until flour is incorporated. Process only until all ingredients are blended. You can let this batter set for a while if you want, but with the peaches added it is moist and not very grainy if you go ahead and bake it. Pour batter into 9×13 inch, greased and GF floured baking pan. (for cakes I would rather use additive free powdered sugar, to flour cake  pans). Bake 30- 35 minutes or until cake is done and browned around the edges.

When ready to serve top with sliced mango. You must refrigerate any left over cake.

Gluten Free Steak Marinara

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Steak Marinara

4 – 6 Tenderized boneless Beef Steaks (after the steaks are tenderized they are about 3/8 inch thick and 4 to 5 inches around)

1 Cup Gluten Free Rice Flour ( any kind you prefer)

1 Heaping Tablespoon Additive Free Dried Basil

1 Heaping Tablespoon Additive Free Dried Oregano

1 Tablespoon Additive Free Garlic Powder

1 Teaspoon Salt

1 Cup Gluten Free Oil

2 Cups Gluten Free Marinara Sauce

1 – 8 oz. package Additive Free Mozzarella Cheese sliced

Optional- ½ Cup freshly grated Parmesan Cheese after serving

Preheat oven to 350*F. and pour oil into large skillet on high heat.

Whisk together flour and all of the spices. Wash steaks and dredge in the flour, spice mixture. I like to press the steaks down into the flour, coating them as completely as possible.  When all steaks are coated and oil is sizzling hot, place all of the coated steaks into hot oil and fry on high heat for 2 – 3 minutes on each side or until browned and starting to get crispy. Remove steaks from skillet and place in large greased baking pan, do not stack the steaks on top of the other. ( I like to line my pan with foil that has been greased, just to save on clean up).  Pour marinara sauce between each steak, avoid pouring sauce on top of steaks. Place in oven and bake for 20 to 25 minutes, until steaks are completely cooked and marinara sauce is bubbling. Place mozzarella slices on top of steaks completely covering each steak. Bake another 5 minutes until cheese is melted. Remove from oven and serve. After plating you can add the grated parmesan if you prefer.

Black-eyed Pea Salsa Salad

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IMG_1620Left over black-eyed peas? Try this salad!

Black-eyed Pea Salsa Salad

1/3 Cup juice from cooked Black-eyed peas

3 large Cloves crushed garlic

1 ½ Cups Diced Red Onion ( about half of a medium size onion)

1 ½ Cups Frozen cut Corn

3 ½ Cups Cooked and Drained Black-eyed Peas

1 Large Chopped Bell Pepper

1 Cubed Medium Tomato

1 ½ Cups gluten free Salsa ( mild or hot, your preference )

1 Cup freshly Grated additive free sharp cheddar Cheese

In medium skillet sauté onion and garlic in juice of black-eyed peas on medium high heat, for about 3- 4 minutes or until onions start to turn translucent. Add corn and cook another 3- 4 minutes, stirring being careful not to burn, juice will evaporate. Turn off heat from under skillet and prepare other vegetables. In large bowl add drained black-eyed peas, chopped bell pepper, tomato, and salsa. When onions, garlic and corn are cool add to black-eyed pea mixture. Top with grated cheese and refrigerate or serve.

Soft Pretzel Appetizers

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IMG_1616I’ve tried different dough’s with these pretzels and this is the closest I’ve come to the real pretzel taste. This dough is almost the same as the honey sweet roll recipe, but the other watered down flour dough pretzel recipes that I found just didn’t taste good. So I tweaked my own recipes until I found one that worked. I hope you enjoy them!

Gluten Free Soft Pretzel Appetizers

1 ¾   Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)

¼ Teaspoon Salt

¼   Teaspoon Baking Soda

1 Tablespoon Gluten Free Double Action Baking Powder

½  Cup Pure Egg Whites

¼  Cup Gluten Free Canola Oil

¼  Cup Pure Butter Milk

¼  Cup Pure Honey

Yeast Mixture:

1/3  Cup Pure Brown Sugar

¾  Cup warm tap water ( not too warm, it will kill the yeast)

1 Tablespoon Dry Active Yeast

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Mix the yeast mixture in separate bowl and add to flour mixture, folding together until blended. (note: there is no need to let yeast stand ) Then pour dough into food processor or mixer and mix just until dough is smooth. Cover and place dough in fridge until it is cold and workable.

When ready to make pretzels Preheat oven to 410*F.

8 Cups Water

½ Cup Baking Soda

2 beaten egg whites

1 Tablespoon sea salt

Roll dough out onto floured service ( using GF Flour), to about ½ to ¾ inch thick. Cut dough into strips and cut again into 1 to 1 ½ inch squares.  In medium sauce pan boil water and baking soda. Place 5-6 squares of dough at a time into the boiling soda water for about 30 seconds. Dip little pillows out of soda water with slotted spoon or strainer and place onto baking sheet covered in parchment paper. When baking sheet is full, brush with egg whites and place in oven to bake for 15 to 20 minutes or until completely browned. Remove from oven and sprinkle with sea salt. Depending on the size you make the squares, this recipe will make 3- 3 ½ dozen pretzels.  Serve with dipping sauce below or any gluten free dip you prefer.

Gluten Free Ranch Dip

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe)

1 Cup Plain Greek Yogurt

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

OPTIONAL: Fry 6-8 slices of bacon, cool, drain and chop, then add to dip!

Whisk together, cover and place in fridge until ready to use.

A Simple One Skillet Meal

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Gluten Free Taco Skillet

1 pound lean Ground Beef

½ Cup Gluten Free Salsa

1 Tablespoon McCormick’s Gluten Free Taco Seasoning

Taco Crust

¾ Cup Gluten Free Bisquick mix (Betty Crocker)

¼ Cup Gluten Free Corn Meal

1 Egg

1 Cup water

2 Tablespoons Softened Butter

½ Cup Additive Free grated Cheddar Cheese

Crumble and brown ground beef in a 10 inch cast iron skillet. Add salsa and taco seasoning, letting it cook on medium heat for about 10 minutes or until all meat is cooked and no longer pink. Remove from heat until batter for crust is mixed.

Preheat oven to 375*F.

In medium size mixing bowl, whisk together Bisquick and corn meal. Beat egg and water together and pour in flour mixture, adding softened butter and mix well. Fold in cheese and pour batter over beef mixture using the same skillet. Smoothing out batter evenly over beef. Place skillet in oven and bake for 20- 25 minutes or until crust is golden brown.  Remove and serve warm. Enjoy!

Real Gluten Free Ginger Bread

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Gluten Free Ginger Bread

3 ½ Cups Tom Sawyer GF/Betty Crocker GF rice flour Blend ( see Flour blends)

2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Sugar

4 Large Eggs

1 Tablespoon Peeled and Freshly Grated Ginger Root

2/3 Cup Water

1   Stick melted Salted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

Gluten Free Southwest Ranch Salad

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Southwest Ranch Salad

4 Cups chopped baby Kale

2 Cups frozen cut Corn

1 Avocado peeled, seeded and cubed

1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)

10 -12 Small Red Cherry Tomatoes cut in half

Optional 1 Diced Jalapeno

1 Cup crushed Gluten Free Corn Chips

Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.

Dressing:

1/3 Cup Gluten Free Mild Salsa

1 Cup Ranch Dressing (see recipe below using the yogurt to make it thicker)

Add salsa and ranch dressing to small mixing bowl whisk together,and pour over salad just before serving.

Gluten Free Ranch Seasoning Mix

2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)

2 Tablespoons Additive Free Dried Parsley Leaves

2 Teaspoons Additive Free Dried Dill Weed

1 Tablespoon Salt

½ Teaspoon Pure Black Pepper

4 Teaspoons Additive Free Onion Powder

1 Teaspoon Additive Free Garlic Powder

Process in food processor until dill and parsley are completely ground fine. Store in a labeled container, in the refrigerator or freezer.

GF Ranch Salad Dressing

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe above)

1 1/3 Cups Pure Butter Milk ( to make dressing thicker use half butter milk and half plain GF Greek yogurt )

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

Place all ingredients in pint canning jar and whisk together. Put lid on jar and store in refrigerator.

Gluten Free Pan Fried Fish

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IMG_1546This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating,  but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)

Pan Fried Fish

15 -18 Fish Fillets (about 3 – 4 inches long)

1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)

½ Teaspoon Pure GF Garlic Powder

1  Teaspoon Additive Free Seasoning Salt

Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)

Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix.  Place each fillet in coating and cover completely on both sides, I usually coat them twice.  Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels.  Salt to taste while still hot, and serve.

Fishing

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fishing1Gone Fishing!

Even though it is getting colder here and all of the leaves are gone from the trees, the fish are still biting. With all of the lakes and streams we have around us, we just can’t resist taking off once in a while to go fishing. We love fish and sea food. It just doesn’t get any better than fresh wild fish!

FishingA nice Crappie

more fishWe caught more than this, but these were the better ones!

I will post our favorite pan fish recipe soon.

Ham and Broccoli Salad

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by Janet Monk on December 11, 2014

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Ham and Broccoli Salad

2 Heads Broccoli, chopped (about 6 cups)

1 Cup Chopped Ham (Farmland has Gluten Free ham )

1/2 Cup Pineapple Chunks

1/2 Cup Gluten Free Mayonnaise ( I use Hellmann’s)

1/2 Cup Plain Additive Free Greek Yogurt

1/2 cup sugar or Stevia Sweetener (I use ¼ cup sugar and 1/4 cup Stevia)

2/3 Cup Additive Free freshly shredded Cheddar Cheese

In mixing bowl combine broccoli, ham and pineapple. In small bowl whisk together mayo, yogurt, and sugar. Pour over broccoli mixture, blending well. Top with cheese and serve. I like to add a few Gluten Free Croutons. This is a favorite at pot luck diners.

Still Working on Christmas Cookies

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IMG_1552I know, I need to practice on the decorating a little more, but they pass the taste test!  Gluten Free Soft Butter Cream Cookies

Still Working on Christmas Cookies, Soft Butter Cream Cookies

by Janet Monk on December 9, 2014

  Gluten Free Soft Butter Cream Cookies

1 1/2 Cups of a fine ground GF Flour ( used Better Batter)

½ Cup Additive Free Powdered Sugar

1 Teaspoon Gluten Free Baking Powder ( note if you use a heavier GF flour then you will need to add another teaspoon)

½ Teaspoon Baking Soda

½ Cup Salted Butter (1 Stick)

4 oz. Original Philadelphia Cream Cheese

1 Tablespoon Additive Free Vanilla

2 Large Eggs

In medium mixing bowl whisk together flour, powdered sugar, baking powder, and soda. Soften butter and cream cheese in microwave. Don’t get it too hot, it will kill the baking powder. Beat eggs, and add to flour mixture, along with vanilla. Then add cheese and butter folding in all ingredients. Pour dough into food processor or mixer and blend until dough is smooth. Don’t over mix, it will make the cookies tough. Place dough back in mixing bowl, cover and refrigerate until dough is cold.

Preheat oven to 375* F.

When dough is really cold, pour onto wax paper that has been covered in powdered sugar. Make sure dough is covered on both sides with powdered sugar so that it doesn’t stick to rolling pen. Roll out dough a little thicker than ¼ inch. Using cookie cutters cut out cookies and place on lightly greased cookie sheet. Bake for 12- 14 minutes or until cookies start to brown. Let cool before removing from cookie sheet. You may brush with melted butter and dust with powdered sugar, or ice cookies and decorate.

Powdered Sugar Icing

2- 3 Cups Additive Free Powdered Sugar

¼ Cup cold water

Mix until smooth. Add more powdered sugar if you want it thicker.

Gluten Free Chicken Fried Venison

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Gluten Free Chicken Fried Steak (This is Venison)

2-3 Medium (6 – 8 inch) tenderized Beef or Venison round steaks

1 Cup Milk (you can also use water or almond milk)

1 Egg

1 Cup GF Tom Sawyer Flour, or GF Betty Crocker Rice Flour, Or Bob’s Red Mill GF

¼ Teaspoon Baking Soda

1 Teaspoon Seasoning Salt

½ Teaspoon Baking Powder

¼ Teaspoon Pure Black pepper

½ Teaspoon Pure Garlic Powder

About ½ – ¾ Cup Gluten Free Oil (depending on the size of your frying pan)

Whisk egg and milk. Wash and cut steak diagonally into 1 inch thick strips. Unless it is venison, then usually leave them round since the steaks are smaller.  Place steak strips into milk and egg. Pour oil into skillet or frying pan ( there should be about ½ inch of oil in bottom of pan) on medium high heat. Whisk together Flour and spices in mixing bowl, either leave it in the mixing bowl or pour into a large zip lock bag. Remove each strip from milk and egg and place in flour mixture to coat strips.   After steak is coated place in hot oil, to pan fry until golden brown on each side and no longer pink in the center. ( about 3- 4 minutes on each side, depending on how hot oil is). I like to slice thru the center of the first steak strip I remove from pan to make sure it is cooked thru. Serve while warm. This is a favorite at our house.

Thinking about Christmas Cookies

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Gluten Free White Chocolate Chip Cookies

1 Stick Salted Butter

4 oz. Additive Free Cream Cheese ( I used  ½ of an 8 oz. pkg. of Philadelphia)

2 ¼  Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon GF Baking Powder

1 Cup Additive Free White Granulated Sugar

1 Cup Additive Free Packed Brown Sugar

3 Medium Eggs

2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)

In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).

Preheat oven to 375* F.

When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.

(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)

Living Gluten Free on the Farm

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IMG_1276Good grass fed beef

Some of you have been interested in knowing a little more about my life and our way of living. Well I’m married to a great guy named Randy, and we’ve been married 38 years. I know that’s a long time. We have one Son and Daughter-n-law, four Grandsons, and my eighty year old Mother lives just up the road. I know we are very blessed!!

We live and work on our family farm/ ranch, within just a few miles of where we were both born, here in Northeast Oklahoma. Our little community is called Rose Prairie. Actually we live just at the edge of the prairie, where it meets the hills.

This time of year is spent getting the cattle ready for winter. We bring them in, deworm them, and take the bigger babies off of their momma’s, so they can be weaned to another pasture. This way their momma’s can build back up in body condition before the hard winter.

Below are some pictures of three of my grandsons gathering the cattle.

IMG_1285The boys getting ready to bring in the cattle

IMG_1281Bringing in a momma and baby

IMG_1288Pushing in the rest of the babies

Gluten Free Chicken and Fruit Salad

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Chicken & Fruit Salad

(or you can use Turkey)

2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)

1/3 Cup finely chopped red onion

1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling

1 to 1 ¼ Cups quartered and sliced seedless grapes

2/3 Cup chopped pecans

2/3 Cup Gluten Free mayonnaise ( I use Helmans Real mayo)

In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!

Pork Chicken Quinoa

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Gluten Free (Crock Pot) Pork Chicken Quinoa

2 pork chops, washed and cut into cubes (you can add the bones if you wish, I cut off the fat though)

1 container frozen Cream of Chicken Soup ( see recipe in main dishes)I put this in the microwave for about 30 -35 seconds, just to thaw it enough to pour into crockpot.

1 small 12 oz. package of baby carrots (washed and drained)

1 medium Onion chopped fine

3  Large Cloves Crushed Garlic or ( 3 heaping teaspoons of prepared Gluten free crushed garlic, in the jar)

1 – 11oz. can of Gluten Free Mexicorn ( I used Green Giant)

3 ½  Cups water

½ Cup Red Quinoa ( Ancient Grains)

1 Teaspoon Salt ( you can adjust the salt to your taste)

½ Teaspoon Additive Free Paprika  

Optional- 1 chopped jalapeno

Place all ingredients in crock pot or slow cooker and set on high for 4-6 hours or on low for 6-8 hours. This is good to serve with Gluten Free corn bread. Hope you enjoy!

Preparing My Sides and Vegetables

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Butternut Agave Bake

1 Large Butternut Squash ( about 8-9 inches long)

2 Tablespoons G F Canola Oil

3 Tablespoons Butter

1 ½ Teaspoons Additive Free Seasoning Salt

½ Cup Pure Organic Agave Nectar ( I use the dark or amber color)

Peel butternut squash, slice open and scoop out seeds. Wash and slice into 1/4 to 3/8 inch thick slices about 2- 3 inches long. Pour oil into large skillet, on high heat. When oil is hot pour squash into skillet, one layer thick. Braise squash just until golden brown on both sides. About 2 minutes per side. Remove from skillet and drain onto paper towels. (Do ahead tip: I will do this a few days ahead of time and just store the squash in the fridge, in a sealed container, until I’m ready to bake and serve it.)

Preheat oven to 375* F.

Grease the bottom of a 9×13 baking dish with 1 tablespoon of butter. Lay squash evenly in baking pan and sprinkle with seasoning salt. Dot with rest of butter, and bake for 15 minutes to let salt and butter bake into squash. Remove from oven and drizzle agave nectar over squash and bake another 10 – 15 minutes or until squash is tender when pierced with a fork. Remove from oven and serve.

You can add 1 or 2 Tablespoons of brown sugar if you prefer.  I don’t because I like the subtle taste of the squash and agave. It is just to your taste, if you or your family like it sweeter, then add the brown sugar.

Variation: To server for an everyday meal, pour enough oil into the skillet to fry squash until crisp, like french fries. Drain to paper towels. Salt and use agave nectar as a dip. You can also do this with sweet potatoes, for sweet potato fries.

More about Food Additives

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Those Sneaky Little Additives

As you are out doing your last minute shopping for the holidays, PLEASE be aware of the sneaky way food companies have of enticing us to buy their products. The pictures look so appealing and appetizing. The chicken, or the steak, looks mouthwatering, but remember those are just pictures. A good food photographer was paid very well to make that picture look like that. It does not in any way mean that it’s real food.

I know it seems like I have said this a lot, but read the labels. Those little words like enhanced, or glazed, especially in meat and sometimes vegetables, just means you are paying for extra water or a flavor enhancer like MSG. Which not only adds to the weight of the meat, but also can be potentially dangerous for those of us that are sensitive to those additives. Those little enhancers, besides making you sick, can throw off a recipe and ruin a meal. Sometimes there is so much sodium or sugar already added, that when you add the amount called for in your recipe, it doubles or even triples the amount needed. And if you aren’t aware it is already in the meat, then by the time it’s cooked it is too late.

I know it is tempting, especially with the crowds and long lines to just grab and go, but it is important READ THE LABELS!!  Ok I’m through, with this. ( for now)

Gluten Free Salad Dressings

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IMG_1491This week I’m working on my Gluten Free Salad Dressings. If I get them ready a few days early it helps the flavor. Plus I don’t have to worry about mixing them up on Thanksgiving. The dressings will be ready and no last minute decision to use a bottled dressing that will make us sick. Today Catalina, and tomorrow ,maybe Ranch Dressing.

This recipe only makes a pint, but I will have to double it for the Holidays.

Jan’s GF Catalina Dressing

This dressing just literally bursts with FLAVOR!

½ Cup White Vinegar

3/8 Cup GF Thick Tomato Sauce

1 Cup Canola Oil

½ Cup White Granulated Sugar

2 Teaspoons Salt

1 Teaspoon Additive Free Paprika

½ Teaspoon Original Williams Chili Seasoning

1 Teaspoon Additive Celery Flakes

½ Teaspoon Additive Free Dry Mustard

1 ½ Tablespoons Additive Free Onion Powder

I like to use my smoothie maker or juicer attachment on my blender to make this, it grinds up the spices really fine. Or you can use the blender. Pour all liquid ingredients in first, then add dry ingredients and blend until all dissolved. Pour into pint jar, or air tight container, put lid on, and store in refrigerator. Shake before each use. Enjoy!

Jan’s Gluten Free Pie Crust Recipe

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Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.

2 Cups Gluten Free Tom Sawyer Flour

1 Cup Argo corn starch

1 Cup Gluten Free Betty Crocker rice flour blend

Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

 Gluten Free Pie Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)

Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for  25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.

This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.

This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.

Gluten Free Croutons

/ Janet Monk / 4 Comments

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Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

One Loaf of Bread Closer to a Gluten Free Thanksgiving

/ Janet Monk / Leave a comment

IMG_1479This is not my large loaf recipe,  as you can see it only measures a little over 3 inches tall, but it is my everyday white bread recipe. I use this for sandwiches etc. and to toast for croutons to add to my stuffing for Thanksgiving. I will post the seasoned crouton recipe (similar to Pepperidge Farms only GF) in a few days.

Small Loaf White Bread

2 Cups Tom Sawyer GF & Betty Crocker GF Rice Flour Blend mixed (see the recipe in the previous post) If you use Betty Crocker flour alone, then you must add ¼ Teaspoon of xanthan gum.

2 Teaspoons Gluten Free Baking Powder (Clabber Girl)

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Stick melted Butter (1/4 Cup)

¼ Cup Warm Water (not hot, it will cook the egg whites)

¼ Cup Oil ( I use Gluten Free Canola)

½ Cup Pure Egg whites (or 3 beaten eggs)

In mixing bowl whisk together the 2 cups flour with the baking powder, salt and baking soda. In small bowl melt butter, just until soft don’t get it too hot ( or it will kill the baking powder) add water and oil. Add butter, water and oil, to flour mixture, then add egg whites. Fold in all liquids and flour until all of the flour is moist. Let this set in fridge for at least 20 – 30 minutes, so that the rice flour can absorb the liquids. I like to make this dough up the day before and just let it set in the refrigerator overnight.

Yeast Mixture:

¼ Cup scalded Milk ( in the microwave about 45 seconds)

¼ Cup cold tap water

½ Cup White granulated sugar

1 Tablespoon dry active yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 20 – 30 minutes. I like to set it near the stove while I’m cooking this will activate the yeast.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water to bottom rack of oven. This should keep bread from cracking on top.

When you are ready to make the bread, remove the dough from the fridge and spoon it into the food processor or mixer. (I like to use the food processor.) Then pour yeast mixture over the dough and mix until all lumps are gone. I mix it on high for a very short amount of time, in order to get air into the dough. Just don’t over work the dough, it will make the bread tough. When dough is smooth pour into greased and floured (with GF flour), 9×4 inch loaf pan. Smooth out dough with a buttered or oiled spatula. I set the loaf pan on the back of the stove to let the dough rise for about 30 minutes. Do not punch down dough before you bake. When dough has risen to about ¼ to ½ inch above loaf pan it is ready to bake. Place loaf pan on rack directly above the pan of water. After bread has been in the oven about 30 minutes slide it over, so that loaf pan is not directly above water. This will let the bottom of the loaf brown, and bake for another 20 – 25 minutes. Total time is 50 – 55 minutes. Insert toothpick in the center, when it comes out clean bread is done.  Cover with foil and let bread rest in pan for about 15 minutes.  After you remove bread from pan stand it on its end, and wrap loosely in foil. You may have to lean it against something to keep it from toppling over. This will keep bread from squatting and it will hold its shape. When completely cool store in air tight container or zip lock bag.

Gluten Free Flour Revisited

/ Janet Monk / 7 Comments

tomsawBCI had a conversation with a lady yesterday, that is still having trouble finding the right Gluten Free flours to work with. So I thought I would add some more info. about the flours I use. My favorite  G F flours and the ones that react and taste more like the wheat flour that we all grew up with, are the Tom Sawyer Gluten Free Flour and Betty Crocker Rice Flour blend mixed.  Below is the recipe I use to mix these 2 flours, and where to find them.

Tom Sawyer and GF Betty Crocker Flour Mix

The combination of these 2 flours is the closest I have found to the taste and texture of regular white wheat flour. And since this mixture works the best for these recipes I like to keep this mixed, it saves a lot of time.

2 – 16 oz. boxes of Betty Crocker all-purpose GF rice flour blend (each box measures out to a scant 3 Cups)

6 Cups Tom Sawyer GF Flour

In a large mixing bowl slowly pour each kind of flour in, and slowly stir with a wire whisk. ( You don’t want the flour to poof out, it is wasteful and it will throw off the measurement). Mix thoroughly, it is very important!

The reason I do this amount, is because it fills up my large Tupperware container, and this will last awhile. If you also have wheat flour in the house, PLEASE LABEL your containers!!!

NOTE: I realize some people may not be able to get the Tom Sawyer Flour, it is not available in all stores. ( We have to order this over the internet, I have provided a phone number and link below.)

Tom Sawyer Gluten Free Flour. Com

Phone 877-372-8800

Email: tomsawyer@esedona.net

You can find Betty Crocker Gluten Free Rice Flour blend at Wal-Mart, Homeland, Reesers, & other markets. Please be aware that this is not a Betty Crocker cake flour mix or Betty Crocker Bisquick, be sure and just read the boxes. Also please note, if you use the Betty Crocker rice flour alone, you must add xanthan gum to the recipe.

I hope this helps!

Getting prepared for Gluten Free Thanksgiving Dressing

/ Janet Monk / 2 Comments

IMG_1473 The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.

Below is the recipe I use for the flour mix, and my Gluten Free Corn Bread. I hope this helps you getting prepared for your Gluten Free Thanksgiving.

Gluten Free Corn Meal Mix

1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal

2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour

Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.

The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)

If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal.

GLuten Free Corn Bread

2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)

1 Cup Water or Milk

2 Eggs Beaten

In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Cool and serve, or freeze in freezer bags for Turkey and dressing.

Gearing Up for Thanksgiving

/ Janet Monk / 4 Comments

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Gluten Free Slow Cooker Cream of Chicken Soup

(also Preservative Free)

3 Pounds Chicken Breast (I buy a 3 lb. bag of frozen chicken breast and just let it thaw in the fridge overnight)

1 stick Salted Butter

3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)

2 Teaspoons Salt

1/3 Cup Argo Gluten Free Corn Starch

Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.

For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!

Pumpkin Pie Coffee Creamer

/ Janet Monk / 2 Comments

pumkpie3I’m not a big coffee drinker, but I love pumpkin. The creamers that are on the market now say “Gluten Free”, and they may be. But when you do some research on them, there are still so many chemicals and preservatives…. well you get my point. This recipe is simple with real ingredients, REAL PUMPKIN, and I think it’s really good!

Pumpkin Pie Creamer

I can Eagle Brand sweetened condensed milk

1/2 Cup Libby’s pumpkin puree

1/4 teaspoon additive free nutmeg

1/4 teaspoon additive free cinnamon

Whisk all ingredients together, and store in air tight container and refrigerate. I keep mine in a pint jar. Shake well when ready to use. I use about 2 tablespoons per cup. You may want yours a little sweeter, just taste after you stir it in your coffee.

OH, be aware, if you like pumpkin this can be a little addicting!

Fried Green Tomatoes

/ Janet Monk / Leave a comment

IMG_1454We just picked the rest of the tomatoes from our garden before the first frost this year. These are so good my husband likes to pick them green just to fry, in the spring before the first ones get ripe.

Gluten Free Fried Green Tomatoes

3-4 Medium Size Green Tomatoes

1 ½ Cups Betty Crocker GF Rice Flour Blend

1 Teaspoon Gluten Free Baking Powder

1 Teaspoon Salt

1 ½ Tablespoons Sugar

Enough oil enough oil in skillet to pan fry tomatoes.

Whisk together flour and other dry ingredients. Wash, core and slice green tomatoes, about ¼ inch thick. Dip each tomato slice in coating mix, coating each slice on both sides. Be sure oil is hot when you place coated slices in the pan. Fry each side until golden brown. (About 2 – 2 ½ minutes per side) Drain on paper towels and serve.

HELP!

/ Janet Monk / 5 Comments

help53I need your help yall ! I need all of you that have issues with Gluten Free living to give me some input. I would very much like to hear from any of you, to let me know what you would like to see on this site. If you want to see more recipes, let me know what kind of recipes. Main dishes, desserts, veggies, etc. I would love to help give you what you need! Or if you want more Gluten Free info, or product info. If I have the answers I will post it . And if I don’t know I’ll try my best to find out. Please give me some input yall ! Thanks so much for taking the time!!