Air Fryer Roasted Carrots

AirFryerRoasted Carrots

Air Fryer Roasted Carrots

1 Pound whole Carrots

2 Tablespoons Light Olive Oil

2 Teaspoon Dried Basil (make sure all herbs and spices are Gluten Free)

2 Teaspoons Garlic Powder

1 Teaspoon Dried Oregano

1/2 Teaspoon Salt

4 Tablespoons Butter

Wash, peel and slice carrots in half lengthwise. Lay them flat onto the metal air fryer roasting pan. Drizzle carrots with oil and sprinkle with herps and salt. Place pan into air fryer on middle rack and set temp. at 400* for 20 minutes. Half way through cooking time turn carrots over,  dot with butter and let the carrots roast for the rest of the cooking time, or until fork tender. If carrots need to cook longer return to fryer and cook until done. Remove from fryer and serve. Enjoy!

Gluten Free Tips and Tricks Starter Guide

Gluten free Gluten Free Starter Guide and Tips

It is extremely important when first starting to eat Gluten Free (staying away from anything that contains Wheat, Barley or Rye)  and heal your body try to stay away from processed GF prepackaged foods. There are some good ones out there, but be aware, Some of them maybe GF ingredients but they could be processed on the same lines as gluten containing ingredients. Some of them just out and out lie and slap that GF label on the package just to make money. It is illegal and several of them have been caught, but another one pops up all the time. So until you find the products that you can trust at first it is just safer to eat as clean as possible to begin with.

Fresh fruits and vegetables, Non- processed meats, etc.

Always wash fruits and vegetables with a white vinegar and warm water mixture, then rinse well.

Plain Milk and Dairy is Gluten Free, ( although some do have reactions to them, it may just take time to figure out what you react to.)

Be aware of Ice creams not all Ice cream is GF. You have to read labels.

Eggs are Gluten Free, ( I know some of this seems like a no brainer, but I have had people ask me these questions, and some people do react to eggs, my Mom is one of them, but it’s not because there is gluten in the eggs. We use Duck eggs and have no problems with them.)

 Always, Always!!! READ LABELS!!! I don’t care if you’ve purchased that same brand or product before and it was GF. Food companies change ingredients all the time! I have found this out the hard way.

Be very aware of Cross Contamination! If you use the same pans, bowls, and cooking utensils to cook gluten foods then use them to cook GF foods. You WILL cross contaminate yourself. Stainless steel is great, because it can be washed in the dishwasher and clean it thoroughly. Plastic, rubber, and wooden bowls can have scratches or cuts in them which will hold on to gluten.

Toasters are a big source of Cross Contamination! If your household is not going totally GF, then you need to have a separate toaster only for GF foods.

Hand towels, hot pad holders, anything with a soft or porous surface will hold gluten. I usually use paper towels to dry my hands. Just in case someone comes in with Gluten on their hands and doesn’t get it all off, then wipes it on the towel.

Also be aware of Soaps, Shampoos, Toothpaste, Shaving lotions, etc. Some of them do contain gluten.  

Oh and this is something that you just don’t think about until it happens to you. Someone else driving your car and eating gluten then getting it on your steering wheel.  People just don’t think about it. So I’m constantly cleaning my steering wheel, since we have teenage drivers around now.

Be aware of Spices, some of them are the real deal and only contain the spice that’s in the jar. Some of them are not, they add fillers. There are some brands that are pure spices.

Be aware of cellulose. Not all cellulose is GF. Some of it is made from Wheat and Barley Straw which does contain gluten.     

Grilled Sweet Potatoes

We are already getting Sweet potatoes from our garden and we love them just about anyway I fix them!

Grilled Sweet Potatoes

4 Large Sweet Potatoes (washed)

3 Tablespoons melted Butter (or butter substitute)
2 Tablespoons Pure Brown Sugar
Optional, 1Teaspoon Cinnamon
Bake potatoes in Microwave just until soft.
Heat grill to 375- 400*.
Oil grates generously.
Slice potatoes completely in half then slice again through the center of the potato, but not through the skin.
In small bowl mix melted butter, brown sugar and cinnamon. ( If you use the cinnamon)
Place potatoes cut side down on grate and close lid for about 35-40 seconds directly over flame. Let potatoes char slightly then turn potatoes over and brush with butter sugar mixture. Let skins char for another 45-50 seconds or if you like them very brown you can let them go longer. When done remove from grill and serve!

Peanut Butter Banana Chia Smoothie

Peanubutter banana Chia Smoothie.jpg

This has become my new favorite smoothie!

Peanut Butter Banana Chia Smoothie

1 Banana (peeled and sliced)

1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)

1/4 Cup plain Greek Yogurt

6-8 small Ice Cubes ( add more if you want your smoothie thinner)

1 Tablespoon Ground Chia Seeds

Optional, 2 Tablespoons Stevia or your favorite sweetener

Add all ingredients to food processor or smoothie maker. Blend until smooth,  Pour into glass and enjoy!

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

Chocolate Chip Hazelnut Cookies

2 1/2 Cups Gluten Free Hazelnut Flour or Meal

1/2 Cup Packed Dark Brown Sugar

1/2 Cup White Sugar ( If you want to make this Sugar Free just use the Pyure Stevia in the same amounts as both sugars)

1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)

1/2 Teaspoon Baking Soda

1 Teaspoon Baking Powder

2 Large Eggs (Beaten)

8oz. Cream Cheese softened

1/2 Cup Salted Butter softened (1 Stick)

1 Tablespoon Pure Vanilla

1- 11.5 oz. package Hershey’s Gluten Free Milk Chocolate Chips ( if you want this sugar free then use 2 packages of the Sugar Free Chips)

Preheat oven to 350*F.

In large bowl whisk together all dry ingredients. Using electric mixer or food processor beat together eggs, cheese, butter and vanilla.  Add dry ingredients to wet and mix together until well blended, then fold in chocolate chips. You may want to cover bowl and let set in fridge for about 15 minutes, or you can go ahead and spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Be aware these are a little rich, but that’s ok for Valentine’s Day! Enjoy!

Lasagna Soup!

Lasagna Soup

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve. Serve with Gluten Free garlic bread! YUM, Enjoy!!

Turkey with Fruit Salad ( or Chicken and Fruit Salad)

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Turkey with Fruit Salad (or Chicken Salad)

This is a great way to use up that left over Turkey!

2 ½ Cups cooked and cubed Turkey (or 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 Hellman’s Real mayo)

In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, 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!

Holiday Meal Prep Continued!

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I went through all of my supplies and list that I start every year before the Holidays and found I was running low and missing a few items. So my Mom and I made our last trip to the Grocery store before Thanksgiving. It was crazy, but we did get what we needed. One of the items I was running low on was my Cream of Chicken Soup. I’m down to one container in the freezer, so I got the supplies I needed to make another batch.

Gluten Free Slow Cooker Cream of Chicken Soup

 

 

 

 

 

 

Holiday Meal Prep Continued!

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Since I can’t have a lot of the chemicals and gluten that is in many of the bottled salad dressings, I make my own. So today I’m working on the Salad Dressings I use on my Salads for the Holidays. If you make them now it helps the flavors to blend with the oils so much better! I use this one on my Frito Salad!

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!

 

Holiday Meal Prep Day 3

GFMixes

Working on Gluten Free Mixes today. I have my Gluten Free Flour mixes for Pie Crust, Sweet Rolls, and Gravies all ready and waiting in the freezer for Thanksgiving! All I have to do is add the wet ingredients!

Here’s the recipe for my Honey Sweet Rolls.

Gluten Free Honey Sweet Rolls

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Honey Sweet Rolls 

3 ½  Cups Gluten Free All purpose Flour ( I used Tom Sawyer and Betty Crocker mixed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons 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 about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls.

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Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

 

 

Day 2 of Holiday Prep

Gluten Free Corn Bread

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Today I’m working on the cornbread for my Stuffing. ( if your from the South, we call it Dressing) The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. So I double the recipe below.   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.

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. Remove from oven and let cool.

White Chocolate Ghosts

Gluten Free Halloween Candy

 

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Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Slow Roasted Grilled Chicken

Slow Roasted Chicken

Slow Roasted Grill Chicken

1 Whole Chicken ( gettry to the kind with no additives)

Rub

1/2 Cup Dark Brown Sugar

2 Tablespoons Garlic Powder

1 ½ Tablespoons Course Sea Salt

1/2 Teaspoon Black Ground Pepper

Preheat Grill to 300*

( Only the burners at each end. Leave the middle burners off)

NOTE: You can do this in the oven, it may not have the flavor that it will get from the grill.

In medium size mixing bowl whisk together all rub ingredients.

Remove giblets from inside bird and wash whole chicken very well, including the inside.  Place whole chicken into a greased 9×13 inch foil pan. Using your hands dip rub from bowl and start rubbing entire chicken with the sugar and spice mixture, on top and under the skin and inside the cavity also. When you have used all of the rub, place pan on grill in the center between the outside burners. Close lid and keep grill at 300 – 350*F.  After the first hour start rotating the pan a half turn every 30 minutes. Also as juices start to fill the pan baste the chicken with those juices. Try not to open the lid unless it’s time to rotate pan. Roast a total of 3 hours or until a meat thermometer is inserted into the thickest part of the bird and internal temp. is 165* F. or 75*C.  (The last 30 minutes of cooking time, remove bird from pan and place over grate with fire under it, to crisp the skin for 15 minutes on each side.) Save drippings in pan to pour over chicken and serve! Enjoy!

 

No Crust Garden Quiche

Garden Quiche

No Crust Garden Quiche

8 Eggs

1/2 Cup Milk

1/2 Cup Gluten Free all-purpose flour

1 medium yellow Squash, peeled seeded and chopped (about 2 cups)

1 Bell Pepper, seeded and chopped

1-2 Jalapenos’ seeded and finely chopped

1 medium Tomato, chopped

1 medium Sweet Onion, chopped

4-5 Minced Cloves of Garlic

1 Teaspoon Salt

2 cups Grated Cheddar Cheese

6-8 Slices Cooked Bacon, crumbled

Preheat oven to 350*F

In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!

Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.

 

Deli Style Broccoli Salad

DeliBroccoli Salad

Deli Style Broccoli Salad

2 Small heads of fresh Broccoli about 4 Cups of Florets

1/2 Cup Golden Raisins

1/2 Cup Roasted and Salted Sunflower Seeds

1 Large Shallot or Green Garden Onion Chopped

Optional: 1 cup shredded carrots

Dressing:

1/2 Cup Crushed Pineapple with juice

1/2 Cup Gluten Free Mayonnaise

2 Tablespoons Stevia or Sugar

In medium size mixing bowl, cut up broccoli florets to bite size pieces. Add raisins, sunflower seeds, and onion. In small bowl mix pineapple, mayo, and sugar. Whisk together until smooth and pour over broccoli mixture. Refrigerate until chilled, serve cold. Enjoy!

Cherokee Huckleberry Bread

Cherokee Huckleberry Bread

*Oklahoma Huckleberry/Blueberry Season*

2 1/4 Cups all-purpose Gluten Free Flour (Reserve 1/4 Cup for coating berries)

2 Teaspoons Baking Powder

1 Cup White Granulated Sugar

1 Stick Melted Butter ( 1/2 Cup)

1 Cup Milk

3 Eggs Beaten

2 Cups Huckleberries washed and stemmed ( or Blueberries )

Preheat oven to 350*

In large mixing bowl, whisk together 2 Cups of the flour, baking powder, and sugar. Then add melted butter, milk and beaten eggs. Mix ( by hand or with mixer) until batter is smooth and all dry ingredients are gone. In a small bowl sprinkle fresh berries with the ¼ cup of flour, turning them over by hand so you don’t mash them, completely coating berries with flour. Lift berries out of the excess flour and place them into the batter. Gently fold berries into batter. Then pour batter into a buttered 10 inch cast iron skillet. Bake for 40 – 45 minutes or until bread is set in the center and brown. If you want additional browning on top place under broiler for about 1 minute. Remove from oven, let cool and serve. We like to dust each slice with a little powdered sugar, or eat it with ice cream.

Beef with Sour Cream Herb Sauce

Beef with sourcream herb sauce

Beef with Sour Cream Herb Sauce

1 Pound Lean Ground Beef

2 Chopped Green Onions (or scallions)

2 Tablespoons Fresh Chopped Oregano

1 Tablespoon Fresh Chopped Parsley

3 Tablespoons Gluten Free Worchester Sauce

1/2 Cup Sour Cream

1 Cup Warm Water

2 Tablespoons Gluten Free all-purpose Flour

1/2 Teaspoon Salt

In medium skillet brown ground beef on medium high heat. When beef has lost almost all of the pink, then add onions and herbs. Raise the heat slightly and stir to break up any large clumps until beef is completely brown. Then turn off heat and let set until you get the sauce ready. In small mixing bowl, whisk together sour cream, water, flour and salt. Turn heat back on under skillet to medium high, then pour sauce mixture over meat and stir until thick. Remove from heat and serve warm over Gluten free pasta. Enjoy!

Note: If you use dry herbs only use half the amount.

Grilled Garden Veggies

Grilled Garden Veggies

2 Medium Yellow Squash

3-4 Green Onions ( or scallions)

1 Medium Head of Broccoli

Optional- 1 Bell Pepper or Jalapeño

2 Tablespoons Light Olive Oil

1 Tablespoon Softened Butter to grease pan

1 Teaspoon (additive free) Season Salt

½ Teaspoon Sea Salt

1 ½ Teaspoons Garlic Powder

Preheat Grill to 375- 400*

Butter a 9x 13 inch foil pan, or you can make a pan out of foil, but be sure and double layer it.

Wash and slice the squash and onions into 1/4 inch slices, then break apart Broccoli florets and place in pan. Drizzle oil over veggies and toss to coat. Then sprinkle seasoning salt, sea salt and garlic powder over veggies. Cover loosely with foil and place on grill. Close lid and let veggies stem for about 10 minutes. Raise lid and uncover veggies and toss them using a long spatula. If you want grill marks on some of the veggies take out a few of the squash slices and broccoli florets with tongs and place on a well oiled grill grate. Let them brown only for a minute or two, then return veggies to pan. Close lid on grill and cook for another 15- 20 minutes or until veggies are fork tender. Serve warm.

High Fiber Brownies

HighFiber Brownies

High Fiber Gluten Free Brownies

1/4 Cup Coconut Flour

1/2 Cup Almond Flour

1/2 Cup Dark Brown Sugar (packed)

1/2 Teaspoon Gluten Free Baking Powder

1/2 Teaspoon Xanthan Gum

1 Tablespoon Psyllium Husk Powder

4 1/2 Tablespoons Pure Cocoa Powder ( I use Hershey’s)

1/2 Cup Creamy Peanut Butter ( I use the low sugar natural peanut butter)

1 Tablespoon pure Vanilla

3 Large Eggs beaten

1/2 Cup, Pure Honey or Blue Agave Nectar ( I use C&H Organic)

1- 11.5 oz. package Gluten Free Milk Chocolate Chips ( you may want to use Sugar Free/Dairy Free)

Preheat oven to 350*

In large mixing bowl whisk all dry ingredients together, then add peanut butter, vanilla, beaten eggs, and agave nectar.  Using electric mixer, beat all ingredients together until batter is smooth. (Note: this batter is really thick) Then fold in chocolate chips and pour batter into a greased 9-10 inch glass baking pan or I use my thick deep pie plate for these. Bake for 30- 35 minutes or until set in center.  When done remove from oven and let brownies cool.  Enjoy!

(Remember these are High Fiber!)

Upside Down Pizza Casserole

upside-down-pizza

Upside Down Pizza Casserole

1 pound Lean Ground Beef

1 Teaspoon Dry Basil Leaves

1/2  Teaspoon Dry Oregano leaves

1/2 Teaspoon Garlic Powder

1- 24oz. Jar of your Favorite Gluten Free Pizza Sauce ( I used Rinaldi)

1- 6oz. wedge of Parmesan Cheese Freshly grated (reserve ¼ Cup for Crust)

Crust:

2/3 Cup Gluten Free Bisquick Baking Mix

2 Teaspoons White Granulated Sugar

1/3 Cup Buttermilk

1 Large Egg Beaten

1/4 Cup grated Parmesan Cheese

In medium bowl add all ingredients for crust,( except cheese) and whisk together until smooth. Fold in Cheese and let set until you are ready to spread over beef mixture.

Preheat oven to 400*

In 10 inch cast iron skillet, brown ground beef adding spices just before beef is fully cooked. ( it should only take about 10 minutes to brown beef on medium high heat). Remove from heat and add pizza sauce, spreading over meat. Do not stir into beef. Then sprinkle grated cheese over sauce, then top all of this with crust batter, spreading to outer edges. Place skillet in oven and bake for 20 -25 minutes or until crust is baked through and browned on top. Remove from oven and serve warm! Enjoy!

Jan’s Banana Chia Muffins

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Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!

Glazed Pork Chops with Fruit and Vegetables

glazed-porkchops-and-veggies

Glazed Pork Chops with fruit and Vegetables

1 Large Apple

2 Bell Peppers

1 Medium Onion

2 Cups Frozen Sliced Squash

14 oz. Frozen Ore Ida Steak Fries ( half of a 28oz. bag)

1 1/2 Teaspoon MSG Free Season Salt

4 – 6 Tablespoons Gluten Free Apple Jelly (I used Homemade)

4 – 6 Bone in Pork Chops

Preheat oven to 375*

Wash and Slice apple, peppers, and onions fairly thin, about ¼ inch thick. Spread them evenly over the bottom of a greased deep dish large baking pan (at least 9×13, bigger is better). Add frozen squash and fries, sprinkle evenly with season salt then place pork chops on top of vegies and fruit. Spread 1 tablespoon of jelly over each pork chop. Place in oven and bake for 40 – 50 minutes or until pork chops are cooked through and vegetables are fork tender.

 

Lasagna Soup

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve. Serve with Gluten Free garlic bread! YUM, Enjoy!!

Melting Witches

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I’m finally back in the kitchen after shoulder surgery, so I had to make something fun!

Melting Witches

1 Box Pillsbury Gluten Free Sugar Cookie Mix

2 Peeled Ripe Avocadoes

2 Tablespoons Water

1 Large Egg

Hats and Brooms

Reese’s Peanut Butter Cups

Hershey’s Classic Kisses

Gluten Free Candy Corns

Gluten Free Pretzel Sticks

Preheat oven to 350* F.

In large mixing bowl mash avocadoes, add water and egg. Blend until smooth. Add Sugar cookie mix and blend into wet ingredients. When mixed spoon about 1 ½ inch balls of cookie dough onto greased cookie sheet. With wet fingers press out dough to look like little puddles. I like to indent on 2 or 3 sides to make it look more like puddles. Bake for 15 – 18 minutes. While cookies are baking unwrap candy to have it ready to place on warm cookies.

When cookies are done, remove from oven and start placing inverted peanut butter cups onto cookies. Then add Kisses by pushing down onto center of peanut butter cup. The cup will melt some , so don’t push down too hard. Then add candy corn and pretzel to form the broom. Let cool for 10 – 15 minutes before removing to cooling rack. Let Cookies fully cool before serving.

Enjoy!

Note: only use regular packages of candy that states Gluten Free on the back. Do not use the seasonal bags. The company says they are not Gluten Free.

 

 

White Chocolate Ghosts

Gluten Free Halloween Candy

 

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Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Jan’s Gluten Free Banana Bread

Jan’s Gluten Free Banana Bread

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Jan’s Gluten Free Banana Bread

3  1/4 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½. Tom Sawyer flour already has xanthan gum added, if you use a flour that does not, then you must add it. )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Butter

3 Large Bananas or 4 small sliced and mashed (about 1 ¼ cups when mashed)

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup luke warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

1 1/2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, and mashed bananas. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. Pour batter into a greased and floured (with GF flour)  5×9 ½ inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted in center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

Gluten Free Event

fb_img_1473643741346 I have been invited to visit with anyone interested in learning about going Gluten Free and have a book signing, September 17, at Freeland Brown Pharmacy. At the above location from 1-3 pm. If you are in the Tulsa area please come by and visit. I would love to see you!

Slow Cooker Italian Meat Loaf

Slow Cooker Italian Meat Loaf

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Slow Cooker Italian Meat Loaf

2 Pounds Lean Ground Beef

1 1/2 Cups Gluten Free Spaghetti Sauce (reserve ½ cup for topping)

3/4 Cup Gluten Free Bread Crumbs

1- 5oz. package additive free Parmesan Cheese grated (reserve ½ cup for topping)

2 Eggs beaten

1/2 Cup Chopped Onion (optional)

Line slow cooker with foil letting it come up the sides and coat with oil. Thoroughly mix all ingredients in a large bowl, until meat and other ingredients are well mixed, forming a ball. Place the ball of meat in the slow cooker, cover with lid, and set on low for 6-8 hours or high to cook for 4-6 hours.( Don’t fold the foil around the meat). The last 15 minutes of cooking time top with remaining spaghetti sauce and cheese. To serve lift meat loaf out of slow cooker holding edges of foil. Then slide spatula under loaf and transfer to platter. Enjoy!

Okra Fritters

Okra Fritters

Okra Fritters

2 Cups Okra, stemmed and cut in half (about 20 pods of 3-4 inch okra)

1 Cup Gluten Free Cornmeal

2 Eggs

1/4 Cup Milk (If you need an exchange use water or milk substitute)

1 ½ Teaspoons Salt

Enough oil to deep fry fritters.

Wash, stem and cut okra in half. Pour in food processor with the cutter blade inserted. Pulse 4-5 times until okra is chopped but not pureed. Add cornmeal, eggs, milk and salt. Blend just until mixed into dough. Heat oil on high until hot enough to fry. Reduce heat to medium, then drop fritter dough into hot oil and fry until golden brown. ( about 2-3 minutes) Be sure to turn each fritter when brown on bottom side. Also make sure fritter patty is only about 1/2 inch thick. The fritters will not cook well in the center if they are too thick. When done remove from oil and drain to paper towels. Enjoy

Variations: Add garlic powder, or chopped onions for a different taste.

Okra fritters are also great for dipping!

Brazilian Sweet Cornmeal Cake Bolo de Fuba

USOlympics16BrazilianCornMealCake

@rio2016 In honor of the 2016 Rio Olympics

Brazilian Sweet Corn Meal Cake, Bolo de Fubá

1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)

1/2 Cup Oil

1/2 Cup Milk

1 Cup plain Greek Yogurt (or sour cream)

3 Large Eggs

2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)

1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )

2 Cups white granulated Sugar

2 Tablespoons Gluten Free Baking Powder

1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration

Preheat oven to 350*F.

Place all ingredients (except powdered sugar)  into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and  serve with Fresh Berries and Cream! Yum!!