Gluten Free Recipes

Jan’s Spaghetti/Pizza Sauce

/ Janet Monk / Leave a comment

spaghetti Sauce

I love when my Pantry starts filling back up again!

Jan’s Spaghetti Sauce/Pizza Sauce

2 Gallon Peeled Tomatoes

5 Tablespoons crushed garlic

1 Medium Onion (chopped)

1 Large Sweet Bell Pepper (chopped)

2 ½ Tablespoons dry Oregano

2 ½ Tablespoons dry Basil

2 Tablespoons Garlic powder

½ Teaspoon Cumin

½ Teaspoon Paprika

1 Tablespoon Salt

1 Cup Sugar

¼ Cup Olive Oil

Place chopped onion and bell pepper into blender and pulse until it is chopped into very small pieces, but not pureed. Then in large sauce pot add oil, onion, pepper mixture, garlic, and spices. Slowly heat on low heat while you puree tomatoes in the blender. This takes me several batches since my blender doesn’t hold 2 gallon. Pour each batch into the sauce pot with onion, peppers, and spices. Slowly bring up heat adding sugar and bring to boil, stirring often. Let cook until sauce is thick.

Pour into sterilized canning jars, ( I use pints) and process in boiling water bath for 35 minutes.

Strawberry Cheesecake

/ Janet Monk / Leave a comment

MVIMG_20200604_181040Strawberry Cheesecake

1  1/2 Cups purred Strawberries with juice

2- 8 oz. Blocks of Cream Cheese ( I use Philadelphia brand)

1/2 Cup Granulated Sugar

1 envelope unflavored Gelatin ( Knox brand is Gluten Free)

1 Gluten Free Graham Cracker pie crust.

About 1/2 Cup fresh strawberries sliced in half for garnish.

In medium size sauce pan add strawberries and cream cheese. Place on medium heat and stir until cheese is melted. In a small bowl whisk together gelatin and sugar. Keep stirring strawberries and cheese until mixture starts to bubble. Then stir in sugar and gelatin, let mixture come to a slow boil and remove from heat. Pour into pie crust and refrigerate until firm. Garnish with fresh strawberries and enjoy!

 

Spring Time Gluten Free Meal

/ Janet Monk / Leave a comment

MVIMG_20200326_181321

Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.

Wild Onions and Eggs

1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt

Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!

Pork Fajitas

/ Janet Monk / Leave a comment

PicsArt_10-19-03.09.31

Pork Fajitas

4- 5 cooked Pork Chops

1 -20oz. Bag of Frozen Pepper and Onion strips

2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)

2 Teaspoons Ground Cumin

1-2 Teaspoon Garlic Powder (according to taste)

1 Teaspoon Salt ( or to your taste)

1 Teaspoon Ground Black Pepper

Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!

Greek Sausage

/ Janet Monk / Leave a comment

 

Greek Sausage (2)

We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!

Greek Sausage

1-  2 Pound stick of Gluten Free Sausage ( I used JC Potter)

1/4 Cup Gluten Free Greek Seasoning( Recipe Below)

Preheat oven or smoker to 260*

Cut the plastic wrapping off of the sausage and place in foil. Sprinkle Greek seasoning over sausage, turn sausage roll to completely cover the whole exterior of the meat. Then fold foil completely around sausage and seal at each end. Then place in oven or smoker and roast for 6 hours. ( you can also do this in the slow cooker on high) When done  remove from oven or smoker and let cool before slicing.

This is great to serve with chips and dip!

Greek Seasoning

2 Tablespoons Dried Sweet Basil Leaves

2 Tablespoons Dried Parsley Leaves

1 Tablespoon Dried Oregano Leaves

1 Tablespoon Dried Rosemary Leaves

2 Tablespoons Dried Thyme Leaves

2 Teaspoons Garlic Powder ( not Garlic Salt)

2 Teaspoons Onion Powder

2 Teaspoons table Salt

Combine all of the Herbs and spices into food processor or spice grinder and pulse or grind until all the leaves are finely chopped and well mixed. Store in an air tight container or freezer until ready to use.

Optional : add 1 tablespoon of Pepper flacks if you want it spicy.

 

Pumpkin Cream Cheese Bars

/ Janet Monk / Leave a comment

pumpkin Cream Cheese bars

This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy  I’ll be making these more often!

Pumpkin Cream Cheese Bars

1  1/2 Cups Almond Flour

1 Teaspoon Xanthan Gum

1  1/2 Cups Sugar or ( I used  Stevia Pyur)

1 1/2 Teaspoon Baking Powder

2 Teaspoons Ground Cinnamon (always make sure your spices are GF)

1 Teaspoon Ground Nutmeg

2 Large Eggs ( I use Duck Eggs)

1- 15oz. Can Pumpkin Purée

Cream Cheese Filling

1 – 8oz. package Additive Free Cream Cheese (Softened)

1/2  Cup Sugar (or Stevia)

1 Egg White

1 Teaspoon Pure Vanilla

Preheat oven to 350*

In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended.  Pour batter into a buttered or oiled 9×11 inch, spreading evenly.                                                In separate bowl mix all cream cheese filling ingredients until smooth.  Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!

Cheesy Kale Meatloaf

/ Janet Monk / Leave a comment

My Kale is doing so good this year, so I’ve been putting Kale in everything!

Cheesy Kale Meatloaf

 1 1/2 pounds lean ground beef

2 large eggs

1 Cup GF Marinara Sauce

2 Cups finely chopped Kale leaves ( Remove the stem before chopping)

1 Cup GF Bread Crumbs or GF Oatmeal

1 Cup freshly grated Romano Cheese

1 Cup freshly grated Mozzarella Cheese

1 1/2 Cups freshly grated Parmesan Cheese (reserve for topping)  

1 Tablespoon dried Oregano leaves

2 Teaspoons dried Basil leaves

2 Tablespoons minced Garlic

 Preheat oven to 375*

Wash stem and chop Kale leaves in food processor until finely chopped. Place into large mixing bowl along with all other ingredients, (except Parmesan Cheese). Using your hands mix well until well blended. Pour into a greased 9×13 inch baking pan patting out meat mixture evenly. Bake for 30-35 minutes or until done and browned around the edges. Remove from oven and let rest for 10 minutes to let meat reabsorb liquids. Top with parmesan and serve. Enjoy!

 Note: This recipe also makes great meatballs! We like to top them with more marinara sauce. YUM!

 

Green Onion Potato Cakes

/ Janet Monk / 1 Comment

PicsArt_03-12-11.19.25

Green Onion Potato Cakes

1 peeled and mashed Avocado

3 small baked Potatoes (About 3 cups chopped with peeling on)

2 Eggs beaten

2-3 chopped Green Onions ( about 1 cup)

2 Tablespoons Gluten Free All-Purpose Flour

1/2 Teaspoon Additive Free Garlic Powder

1 Teaspoon MSG Free Seasoning Salt

Optional 1/2 Cup freshly Grated Cheddar Cheese

Preheat oven to 375*F.

In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.

You can also fry these if you prefer

Chicken Tetrazzini with Zoodles

/ Janet Monk / Leave a comment

Chicken Tetrazzini

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)

4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)

1/4 Cup melted butter

1 Cup plain Greek Yogurt (I used fat free)

1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made

2 Cups Freshly Shredded Mozzarella Cheese

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Freshly Grated Parmesan Cheese

Preheat oven to 375*

In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.

Chocolate Chip Hazelnut Cookies

/ Janet Monk / Leave a comment

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!

/ Janet Monk / Leave a comment

Lasagna Soup

/ Janet Monk / Edit

IMG_1789

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!!

Gluten Free Gingerbread

/ Janet Monk / Leave a comment

Merry Christmas GingerBread

Gluten Free Ginger Bread

3 Cups fine ground GF Flour ( I like Better Batter)

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!

 

Orange Spice Tea

/ Janet Monk / Leave a comment

Orange Spice Tea

This is one of my favorite Teas in the winter! I hope you try it!

Orange Spice Tea

1 Small Orange (washed and cut into small cubes, including the peel)

1 Teaspoon ground Cinnamon

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1 Gluten Free Green Tea Bag

Optional, 1-2 Teaspoon dried or fresh Lemon Thyme Leaves

Place all ingredients into coffee or tea filter of either coffee or tea maker. (I use a coffee maker) Fill with water, mine holds 12 cups and let it run the cycle. Drink warm, and use whatever sweetener you prefer. Enjoy! Oh you can also make this on the stove just in a sauce pan.

Holiday Meal Prep Continued!

/ Janet Monk / 2 Comments

IMG_1465

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

I Use this for Stuffing, Chicken and Dumplings, Green Bean Casserole, etc. 
3 Pounds Chicken Breast (I buy a 3 lb. bag of additive free frozen chicken breast and just let it thaw in the fridge overnight)
1 stick Salted Butter
3 – 14.5 oz. Cans 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!
*Please note if you buy chicken that already has broth added, this adds salt and sodium to your soup and can possibly be too salty. *

 

 

 

 

 

 

Day 2 of Holiday Prep

/ Janet Monk / 1 Comment

Gluten Free Corn Bread

IMG_1473

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.

Chili Lime Avocado Dip

/ Janet Monk / Leave a comment

Chili Lime Avocado Dip

Chili Lime Avocado Dip

2 Ripe Avocadoes

1/2 Cup GF Hidden Valley Simply Ranch Chili Lime Dressing

1/2 Cup Freshly Grated Cheddar Cheese

Optional 1/4 Cup Chopped Ham

Optional 1 Sliced Fresh Jalapeno

Wash, remove the pit and scoop out avocadoes and mash with fork and add to a medium bowl. Add dressing, and mix well ( and add ham if you wish). Top with cheese, jalapeno and serve. Enjoy!

Apple Cinnamon Muffins or Dougnuts

/ Janet Monk / Leave a comment

Apple Cinnamon Muffins and Doughnuts

/ Janet Monk / Edit

IMG_1971

Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

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

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans or 1/2 Cup ground Chia Seeds)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Fresh Apple Upside Down Cake

/ Janet Monk / Leave a comment

Fresh Apple Upside down Cake

Fresh Apple Upside Down Cake

Bottom Topping:

1/2 Cup Butter ( 1 Stick )

2 cups Brown Sugar Packed

5 Medium size Apples washed peeled and sliced about ½ inch thick slices                 ( about 4 Cups )

In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.

Cake Batter:

1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 1/2 Cups White Granulated Sugar

1/2 Cup Butter Softened ( 1 Stick)

1/2 Cup Greek Yogurt

3/4 Cup Milk

4 Large Eggs Beaten

1 Tablespoon Vanilla

Preheat oven to 350*

In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples.  Enjoy!

Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.

Deli Style Broccoli Salad

/ Janet Monk / Leave a comment

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!

Beef with Sour Cream Herb Sauce

/ Janet Monk / Leave a comment

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.

Southwest Ranch Salad

/ Janet Monk / 1 Comment

Gluten Free Southwest Ranch Salad

December 17, 2014December 17, 2014 / Janet Monk / Edit

IMG_1586

Southwest Ranch Salad

4 Cups chopped baby Kale

2 Cups Fresh or 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 Gluten Free 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.

Strawberry Thyme Frozen Yogurt Pie

/ Janet Monk / 1 Comment

Strawberry Thyme Frozen Yogurt Pie!

2 Cups fresh washed stemmed and sliced Strawberries

2 Tablespoons Fresh chopped Thyme (if you use dry, then only one Tablespoon)

1 Cup plain Greek Yogurt

1/2 Cup Stevia (you can add more or less of your favorite sweetener to your taste)

1 Gluten Free Graham cracker pie crust

Place strawberries, thyme, yogurt and sweetener into food processor. Chop on the puree setting until strawberries are finely chopped and other ingredients are well mixed. Pour into pie shell and freeze for at least 2-3 hours or until pie is set. Serve frozen, Enjoy!

This recipe also makes great yogurt popsicles, minus the pie crust of course!

Crunchy No Bake Chocolate Cookies

/ Janet Monk / 1 Comment

Crunchy No Bake Cookies

Crunchy No Bake Chocolate Cookies

2 Cups Gluten Free Chocolate Chips ( You can also use GF White Chocolate chips)

1/4 Cup or 1/2 Stick of Butter ( You can use a Butter substitute, Earth Balance, Coconut Butter, or mashed Banana)

1/2 Cup Organic Agave Nectar, or Honey

4 Cups lightly Crushed Gluten Free Rice Chex Cereal  ( These work better than GF Rice Crispies)

1/2 Cup Ground Chia Seeds

In large mixing bowl melt chocolate chips and butter in microwave for 1-2 minutes or until chocolate is melted. Remove from microwave and stir in agave nectar. When well blended fold in crushed cereal and ground chia seeds. When cereal is coated, spoon onto parchment paper and let cool. They are ready to eat when cookies are set. Enjoy!

Pizza Party Biscuits

/ Janet Monk / 1 Comment

pzza-party-biscuits

Pizza  Party Biscuits

3 Tablespoons Softened Butter  ( or butter substitute)

2/3 Cup Gluten Free Pizza Sauce

2 Large Eggs Beaten

1 Cup Finely Chopped GF Ham

2 Teaspoons Dried Basil Leaves

2 Teaspoons Dried Oregano Leaves

2 Tablespoons minced Garlic

2 Cups Freshly Grated (additive free) Mozzarella Cheese

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

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1 Cup finely grated (additive free) Parmesan Cheese (for topping)

Preheat oven to 350*

In large mixing bowl add butter, pizza sauce, eggs, ham, herbs and garlic. Mix until well blended. Then fold in Mozzarella cheese until incorporated. In separate bowl, whisk together flour, baking powder, and baking soda. Slowly add to liquid ingredients until there is no sign of dry ingredients left. Set aside and grease or butter muffin tins. Using a triggered ice cream scoop ( about ¼ cup) spoon into each muffin tin.

Bake for 25 -30 minutes or until biscuits are browned. I can get about 12 biscuits out of this recipe.  When you remove pan from oven top each biscuit with parmesan cheese and serve.  These are great served with Marinara sauce for dipping! YUM!! Enjoy!

 

Turkey Taquitos

/ Janet Monk / Leave a comment

IMG_20161126_173531.jpg

Still have Turkey leftovers? Try these easy

Turkey Taquitos !

2 Cups cooked shredded Turkey
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers
6-7 Gluten Free Flour Tortillas
About 1 to 1 1/2 cups oil ( enough to fill a skillet to about one inch deep)
Heat oil in cast iron skillet. Add meat, cheese, and peppers to the edge of the tortilla closest to you. Make sure you don’t fill all the way to open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. Place filled tortilla in hot oil, seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa and Cheese. Enjoy!

Fresh Veggie Pizza

/ Janet Monk / Leave a comment

Gluten Free Fresh Veggie Pizza with Cream Cheese Filling

IMG_1640

Gluten Free Veggie Pizza

Pizza Crust:

2 Cups Gluten Free Bisquick Mix

2 Eggs

2/3 Cup Milk

2/3 Cup GF Oil

Preheat oven to 325*F.

In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.

Filling:

2 – 8oz. packages additive free cream cheese ( I use Philadelphia)

1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)

1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Vegetables and Dressings)

1 Large head of Broccoli chopped (just florets do not use large stalks)

1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces

1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also

1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half

In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )

Basil Kale Garden Dip

/ Janet Monk / 2 Comments

 

BasilDip.jpg

Basil Kale Garden Dip

2 Cups chopped fresh Basil

2 Cups chopped fresh Kale

6-7 large Cloves of minced Garlic

2 Large Tomatoes Chopped

1 Large Bell Pepper Chopped

Optional 1 Jalapeño Chopped

8 oz. (1 Cup)  Plain Greek Yogurt

1 Teaspoon Salt ( or season to taste)

In food processor pulse the Basil, kale and garlic until only small pieces are left. Then add remaining ingredients. Blend until tomatoes and pepper are also in small pieces. Cover and  refrigerate for about an hour, or over night before serving. The flavors of the vegetables and herbs will blend together better the longer it sets. Serve with chips or use a dip for chicken or meatballs.

Variations: You can also add onions, or 1 Tablespoon of Chili powder. Also pepper flakes.

Teriyaki Carrots

/ Janet Monk / Leave a comment

 

 

TeriyakiCarrots

Teriyaki Carrots

2- 12 oz. Bags of sweet baby Carrots ( I use Green Giant real baby carrots)

1 – 10oz. Bottle of Gluten Free Teriyaki sauce ( I use Kikkoman)

2 Tablespoons minced Garlic (if you like garlic add more)

1 Teaspoon GF, MSG Free Season Salt

Preheat oven to 375* F.

Wash and rinse Carrots then spread them out in a 9×13 inch baking pan. ( I prefer to use glass or stone ware) Pour teriyaki sauce over carrots, making sure all carrots are submerged in sauce. Spread garlic over carrots then sprinkle with season salt. Bake for 30-35 minutes or until carrots are fork tender. Serve warm and enjoy!

Variations: I have also made this on top of the stove in a cast iron skillet as a stir fry. Adding thinly sliced beef or chicken and other vegetables.

Note: If you use the larger size carrots, baking or cooking time will be longer.

Jan’s Molasses Rolls

/ Janet Monk / Leave a comment

April 8, 2015March 18, 2016 / Janet Monk / Edit

IMG_20160312_171715~2.jpg

Jan’s Molasses Rolls

Yeast Mixture:

2 Teaspoons Dark Brown Sugar

1/4 Cup pure Sweet Butter Milk (room temperature)

1/4 Cup luke warm water

2 Tablespoons Dry Active Yeast

Remaining ingredients:

3 ½  Cups good quality Gluten Free all purpose flour

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.

½ Teaspoon Salt

½  Teaspoon Baking Soda

2 Tablespoons Gluten Free Baking Powder

1 Cup Pure Egg Whites (or about 5 whole eggs)

1 Stick of Salted Butter (melted)

1 Banana (mashed)

½ Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized)

Mix yeast in medium glass mixing bowl by adding sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes while you make the dough.

In large mixing bowl, whisk together flour, salt, baking powder and baking soda. In food processer, blend together eggs, butter, banana, and molasses until smooth. Slowly add flour mixture and blend until there are no lumps. Then add yeast mixture and blend again for 25- 30 seconds or until all is mixed. Do not over mix. It can make rolls rubbery.

If you want to roll out dough to make cut out type rolls, place dough back into bowl that you mixed the flour in, cover and place in refrigerator until cold. Or you can even leave it in fridge overnight.

To make large rolls, oil your hands with olive oil and dip out dough ( about the size of a tennis ball) and pat dough into a ball. Place each ball into a greased 9×13 inch baking pan. Brush dough with melted butter and set in a warm place to rise for about 20 minutes. Preheat oven to 325* Add a baking pan filled half way with water to bottom rack of oven. This will keep rolls moist while baking.

When ready to bake, place pan on middle baking rack and bake for 30 – 35 minutes for large rolls. For smaller cut out rolls bake 25- 30 minutes or until rolls are set in the center. Insert toothpick in center roll, if it comes back clean, they are done.  (about half way through baking time, slide pan of water over to the side, so bottom of rolls will brown)

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.

These freeze very well! If you make ahead and freeze, make sure you pull them apart before freezing. Then to thaw, just place in the microwave and heat individual rolls for 25- 30 seconds. If you heat more than one at a time, it will take longer.

Gluten Free Sugar Free Cherry Chocolates

/ Janet Monk / 1 Comment

cherrychocolates

Gluten Free Sugar Free Cherry chocolates

1 cup water

1/8 cup corn starch

2 – 8oz. packages sugar free chocolate chips

1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)

1/4 Cup of your favorite sweetener ( I used Stevia)

2 Dozen Mini Muffin paper baking cups

In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully.  Remove pan from heat and let cool.

Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing.  Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.

Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!

This recipe will make 2 dozen cherry chocolates.