This is one of my quick go to meals. Hope you try it.
GARLIC PORK and PEPPERS
1 pound Ground Pork or Ground Turkey
1 Teaspoon Gluten Free, Season Salt
1 Large Bell Pepper ( deseeded and chopped)
1 Small White Onion (chopped)
2 large Cloves of Garlic (Minced)
1/4 Cup Gluten Free Coconut Amino Acids
In large skillet, on medium heat start browning meat. Add Season Salt, and stir in chopped peppers and onions until meat is brown and peppers are tender. Then add in garlic and and coconut amino sauce. Continue to stir and cook until sauce is hot. Remove from heat and serve over rice or Gluten Free pasta.
Remember the old Impossible pie recipe? That makes its own crust. Well I’ve been getting so many eggs, that I’ve been trying to use them in many different recipes.
This is the version I’ve finally decided works the best.
5 Large Eggs ( I use Duck Eggs)
1 Cup White Granulated Sugar
1, 3 oz. box of Gluten Free Coconut Cream pudding. ( I use cook and serve, Jello brand)
1, 8 oz package softened Cream Cheese
1, 20oz. Can of Crushed Pinapple ( with the juice, don’t drain it)
Preheat oven to 350* F.
In medium size mixing bowl with electric mixer, blend all Ingredients until well mixed. Spray a 9 in. pie plate with olive oil or any gluten free spray you prefer. As long as you completely spray sides as well. Pour pie Batter into pan and bake for 40 to 45 minutes until pie is set in the center.
Remove pie from oven, let cool completely and refrigerate for a couple of hours before slicing. Serve cold with wipped cream or plain. Whatever you like. Enjoy!
Sausage Kale Soup
This is my version of Zuppa Toscana soup. Since my Kale and garden Onions are ready to start harvesting, I love using them in so many dishes.
3 Cups Peeled and cubed Potatoes ( about 4 small potatoes)
3 Slices of Gluten Free Bacon
2 Tablespoons Oil
1 Pound Gluten Free Pork Sausage ( You can use Gluten free Turkey Sausage or Italian Sausage)
5-6 Garden Onions
2 Cups washed and chopped Kale Leaves ( don’t use the stems they can be a little woody)
1/2 Teaspoon Salt
1 – 14.5 oz. can of Gluten Free Chicken Broth
4 oz. Block of Parmesan Cheese
3 large Cloves of minced Garlic
Wash potatoes and bake in microwave until soft. In medium size skillet fry bacon in oil until crisp, remove and set aside. Then using the same oil crumble up sausage and brown until no longer pink. Chop garden onions along with kale and add to meat and sprinkle with salt. Sauté, stirring on medium heat until onions and kale are limp. In medium stock pot add Chicken Broth and slice or cube parmesan cheese and heat on medium heat until cheese is softened and melting. Turn heat down and add meat, kale, and onions. Chop Bacon and add to soup mixture. Then peel and cube baked potatoes and add along with minced garlic, to soup. Simmer on medium heat for about 20 minutes, stirring occasionally. Serve warm with Gluten Free Cheese Biscuits. Enjoy!
I know it’s been awhile since I posted a recipe, we’ve been dealing with alot here at home besides the pandemic. My Mom had a stroke and we’ve been short handed. So I’ve been very busy! Anyway I needed a boost of energy and these cookies really help! Hope you give them a try! Enjoy
Peanut Butter Oatmeal Chia Seed Breakfast Cookies
4 Large Eggs
1 ¼ Cup (Packed ) Brown Sugar
1 Tablespoon Vanilla
1 Cup Ground Chia Seeds
1 Cup Crunchy Peanut Butter ( I use the all natural Gluten Free kind)
1 Cup Gluten Free Rolled Oats
Optional 1, 12oz. package of Gluten Free White Chocolate Chips.
Preheat oven to 350*
In large mixing bowl beat eggs, brown sugar, vanilla, and ground chia seeds, using electric mixer. When completely mixed, slowly add peanut butter then rolled oats. Dough will be very stiff so you will have to fold in the white chips by hand.
Scoop or spoon cookie dough onto a greased cookie sheet, and flatten each dough mound with wet fingers. Bake for 18- 20 minutes or until browned at the edges. Let cool before removing from cookie sheet.
This will make about 24 cookies.
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, 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 Mix1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn FlourMix 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 MealGluten Free Corn Bread2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)½ Teaspoon Salt2 Teaspoon GF Baking Powder½ Teaspoon Baking Soda1 Tablespoon Sugar¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)1 Cup Water or Milk2 Eggs BeatenIn 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.
If yall are like me, then you are always busy! So to make life a little easier I try to start early and prepare some of my ingredients early.
To begin my stuffing I like to start preparing now. So first I make my croutons. Then I make my cornbread. That way I only need to assemble the stuffing on Thanksgiving.
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.
by Janet Monk
Gluten Free Thanksgiving Stuffing/Dressing
2 Sticks of Salted Butter
2 Medium Onions Chopped (about 4 cups)
2 Cloves of Garlic Crushed
2 Tablespoons Additive Free Dried Celery Flacks
2- 14 oz. Cans of 100% Chicken Broth (Swanson’s)
1 ½ Teaspoons Salt
1 Teaspoon Pure Ground Black Pepper
1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)
¼ Cup Pure Additive Free Ground Sage
2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)
4 Cups Gluten Free Croutons ( See recipe in previous post)
2 Eggs beaten.
1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)
In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2, greased 9×13 pans, and will feed a large gathering for the holidays.
When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.
1 Cup Gluten Free Corn Meal ( I like to use the fine ground Corn Flour)
1 Teaspoon Salt
1/2 Teaspoon Gluten Free Baking Powder
1/4 Teaspoon Baking Soda
2 Teaspoons White Sugar
1/2 Cup Water
1 Large Egg
1/2 Cup Oil for frying
In a medium size mixing bowl whisk together all dry ingredients, then add water and egg. Whisk all ingredients until smooth and there are no more lumps. Heat oil in a cast iron skillet, on high to medium high heat until hot. Using a large spoon dip out a large scoop of batter and drop into hot oil. Repeat this process until you’ve used all the batter. Fry corn cakes for 1 ½ to 2 minutes on each side or until golden brown on both sides and done in the center. Remove cakes from oil and drain on paper towels and serve. Enjoy!
My bunch loves to eat them with Stew or just split them open and spread butter in the center and eat them for a snack.
In the day and times that we live in now, everyone needs to take care of their health. Especially anyone with an autoimmune disease. And the way we do that is by eating a totally gluten free diet.
If you’re new to gluten free, and you were not given the tools to start that Gluten Free life style, here are a few of my tips. Obviously nothing with Wheat, Rye, or Barley, or the hybridized gluten plants such as triticale, spelt, kamut, farro, bulgar, and semolina.
Don’t get discouraged though, there are so many other foods that are naturally gluten free! To start out stick with whole foods, such as fresh fruits, vegetables, and non processed meats. Your grocery bill with go down as well. When you stop buying prepackaged, processed foods, you will find that you are spending a lot less at the grocery store.
Learning to cook gluten free, is so easy! Just use pure natural gluten free ingredients. Start out with basic ingredients. For example, potatoes, green beans, or broccoli, and a meat. Pork chops, chicken, fish or steak. Easy Peasy!
Be aware of seasonings. Read Labels!!! To start out, just regular salt and pepper are your best friends. Make sure to use a name brands that states on the label pure salt or pure pepper. I’ve found that a lot of the discount brands are made in facilities that run other gluten containing products on shared lines. Which will contaminate the seasoning. Some spices will state that they are gluten free.
Always, Always, wash ingredients, even whole potatoes. Because if they were packed in containers to ship that previously had gluten products or were packed in wheat straw to ship, then they will have gluten on the outside and as you peel them you will transfer the gluten to your vegetable dish. Also wash fresh fruits very well, for exactly the same reason. I even wash my bananas before I peel them.
These are just a few of my Gluten Free tips. Hope this helps!
Tator Tot Casserole
1 pound ground Beef
1/2 Teaspoon additive Free, Gluten Free Season Salt
1 Tablespoon Gluten Free Worchester Sauce
1 10 ounce package of mixed frozen Vegetables (I use the carrot, green bean, peas, and corn mix)
1 18 ounce can of Gluten Free Cream of Mushroom Soup
1 ½ cups of freshly grated Cheddar Cheese
1 Small package of Gluten Free frozen Tator Tots
Preheat oven to 400*F
Brown ground beef in medium skillet, add season salt and Worchester sauce. Stirring in vegetables, and cream of mushroom soup. You can either leave it in the skillet or pour this mixture into a greased 9 X 11 inch baking dish. Top with ½ cup of the grated cheese, then add Frozen tator tots, completely covering top of mixture. Place casserole into oven and bake for 30 minutes. Remove from oven when tots are crispy, top with remaining cheese and serve.
These will go fast! Be prepared to make several batches.
2 Large Eggs ( I use Duck Eggs)
½ Cup Gluten Free Oil
1 Cup Brown Sugar (packed)
2 Teaspoons Vanilla
1 Cup GF Flour ( I used Better Batter)
2 Teaspoons Pure Ground Cinnamon
1 Teaspoon Baking Powder
Whisk eggs, oil, and brown sugar together until well blended. Add GF Flour, cinnamon, and baking powder. Blend until smooth. Pour into oiled 9×9 inch glass baking pan. Spread Batter to edges of pan, ( let set for 10 to 15 minutes) and bake at 350* for 23-25 minutes or until set in the center. Remove from oven spread melted Butter on top, then sprinkle with sugar and Cinnamon.
3 Tablespoons Melted Butter or Butter substitute
1 ½ Tablespoons Granulated Sugar
1 Teaspoon Pure Ground Cinnamon
Mix sugar and Cinnamon and set aside until Bars are done baking.
Green Avocado Lemon Cookies
Fun for St. Patrick’s Day, Green Avocado Lemon Cookies
2 Avocados ( about 1 ½ Cups)
3 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Lemon Thyme Leaves
2 Cups GF All Purpose Flour ( I use, Better Batter, or Tom Sawyer GF and Betty Crocker GF Flour Mixed)
2 Teaspoons GF Baking Powder
1/2 Cup GF 100% Corn Starch ( I use Argo)
1/2 Teaspoon Baking Soda
2 Eggs beaten ( or 1/3 cup egg whites)
1 1/4 Cups Pure Organic Agave Nectar
2 Cups Gluten Free White Chocolate Chips
In food processor blend avocados, lemon juice, and thyme leaves. In mixing bowl whisk together flour, cornstarch, baking powder, and baking soda. Pour flour mixture into food processor with avocado mixture, add eggs, agave nectar and blend on high speed until well mixed and smooth. Pour batter into mixing bowl and fold in white chocolate chips. Refrigerate for 15- 20 minutes. Preheat oven to 325*F.
When ready to bake cover cookie sheet with parchment paper, and spoon cookie dough onto cookie sheet and bake for 14 – 16 minutes. When cookies are brown on top they are done. Remove from oven and let cool. (optional sprinkle with more fresh thyme leaves.)
I want to apologise to everyone for not posting any new recipes. My Mom had a couple of falls recently, so I’ve been a little busy.
May everyone have a Blessed Year!
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!