Teriyaki Carrots




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.

Quick Gluten Free Cream of Mushroom Soup


Quick Gluten Free Cream of Mushroom Soup

1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)

3 Tablespoons Salted butter ( or butter substitute)

1 Cup of Water or Milk ( I use water)

2 Tablespoons Corn Starch

1 Teaspoon Salt

Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.

Variations: Add ¼ teaspoon black pepper or garlic for a little kick.

To make a larger batch to freeze for later, just double or triple the recipe.

Gluten Free Tomato Pasta Salad


Gluten Free Tomato Pasta Salad

1 Teaspoon Salt

1 Tablespoon Olive Oil

5 Quarts Water

1 – 16 oz. Bag GF Pasta ( I used Sams Mill elbow macaroni, Wal-Mart Brand)

2 Large Tomatoes ( cored and chopped)

1/3 Cup Fresh Parsley leaves (chopped) (if you use dried, cut the amount in half)

3/4 Cup Freshly grated parmesan Cheese (reserve, ¼ cup for topping)

Add water and salt to large pot and bring to rolling boil. Then add olive oil and pasta. Set timer for 7 minutes. During that time pasta will come to rolling boil. When time is up remove and drain in strainer. Rinse with cold water, and place pasta in large mixing bowl. Let cool and add tomatoes, parsley  and ½ cup of cheese. Mix Dressing below, and pour over salad, lightly stirring in dressing . Top with remaining cheese, cover and refrigerate until ready to serve.


Juice of 1 lemon ( about ¼ Cup)

1/3 Cup GF Oil ( I used Light Olive Oil)

1/2 Tablespoon Fresh Oregano (chopped)

1 Tablespoon Fresh Sweet Basil(chopped) (if you use dried, then use half the amount)

1 Teaspoon Salt

2 Teaspoons additive free Garlic Powder

In small bowl whisk all ingredients together and pour over salad.

Please Note: Some GF pastas do not hold up overnight. If you’re not sure then make salad just before you are ready to serve.  I also do not cook Sams Mill pasta as long as the package directions state. I reduce the time by 1 minute.

Salad Variations: Add in cooked and chopped bacon, or chopped ham.

Also you may add in chopped broccoli, lettuce, or onions, but if you do you will have to double the dressing recipe.

Ham and Broccoli Salad


on December 11, 2014


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.

Preparing My Sides and Vegetables


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.

Gearing Up for Thanksgiving


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!

Fried Green Tomatoes

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.