Black-eyed Pea Salsa Salad

by Janet Monk

Black-eyed Pea Salsa Salad

Pineapple Pepper Cream Cheese Dip

1 Large Bell Pepper (seeded and cut up into small chunks)

1 – 20oz. can of Crushed Pineapple with juice

1 Teaspoon additive free Onion Powder

2 Teaspoons MSG Free Season Salt

3 – 8 oz. packages of Softened Original Philadelphia Cream Cheese

2 Cups Chopped Nuts ( we like pecans) reserve ½ cup for garnish

Pour bell pepper, pineapple with juice, and seasonings into blender. Set it to chop for about a minute or until well blended. Then add Cream Cheese, blending until well mixed. Add 1 ½ cups of the nuts just pulse to mix. Pour into container cover and refrigerate until ready to serve. Top with remaining nuts and serve chilled.

This is one of our favorites! I hope you enjoy it as much as we do!

Amy Bloomington was the winner of my Face Book online contest, and she received her package. Jan’s Gluten Free Cook Book and my Gluten Free Sugar Cookies! https://www.facebook.com/jansglutenfreerecipes/

I made these originally for St. Patrick’s Day, but they make really good Grinch Cookies! You can have so much fun with them!

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.)

There are many versions of these little bites. Some of them are called energy or protein bites. This is my version, and what ever you call them, they are quick and easy and good!

Quinoa Peanut Butter Bites

2 Cups Cooked Quinoa

1 Cup GF Crunchy Peanut Butter ( I like Jiff Natural Crunchy)

2 Cups GF Oatmeal

1/4 cup agave nectar or honey

2 Tablespoons Ground Chai Seeds

½ Cup additive free Shredded Coconut

Enough Powdered Sugar to coat each bite. (about 1 ½ Cups)

Add all the ingredients,(except powdered sugar) to large mixing bowl. You can fold and stir this with a large spoon, but I find it is easier to just use your hands. Mix well and roll into balls about 1- 1 ½ inch in diameter. Then dip each ball into powdered sugar and  coat each bite.

Variations: add 1 cup chocolate chips or raisins.

Or you can dip each bite in melted chocolate.

Gluten Free Ginger Bread

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Glute Free Layered Salad

1/2  of a Large Head of Lettuce (washed and chopped)

1 Large Bell Pepper (washed deseeded and chopped)

1 Small Purple Onion (peeled and finely chopped) In the summer, I like to use Green Garden Onions

1 – 12oz. bag of Frozen Green Peas ( I do like to rinse and drain in cool water just before adding to salad)

Optional 1 peeled and chopped Avocado

1 1/2 Cups Freshly grated Cheddar Cheese ( make sure it is additive free)

5-6 slices of cooked and drained Gluten Free Bacon (chopped, or finely crumbled)

Dressing: 1 1/2 Cups Gluten Free Mayonnaise ( I use Hellmann’s Original)

1 1/2 Tablespoons of Sugar (if you prefer to use Stevia, just use the same amount)

In medium bowl whisk together sugar and mayo. Set aside until ready to use. Or make ahead and refrigerate.

In 9×13 pan layer, chopped salad, bell pepper, onions, frozen peas, and avocado.

Top with dressing, spreading over the top of the vegetables until all covered.  Then top with grated cheese, then crumbled bacon. Cover and refrigerate until ready to serve.

Do ahead tips: Fry bacon several days ahead drain and crumble. Store in the fridge in sealed container.

Chop all the other veggies except lettuce and avocado, and store in fridge.    (Keep peas frozen until ready to use)

Mix dressing several days ahead and store in fridge.

Gluten Free Sweet Potato Casserole

1 Stick of salted Butter (softened)

3/4 Cup Pure Organic Agave Nectar

2 Tablespoons Brown Sugar (packed)

1/3 Cup Egg Whites (or 2 whole eggs)

3 ½ Cups Cooked (or canned, & drained)  Sweet Potatoes ( if you use canned, it is 1- 29oz. can additive free sweet potatoes or yams) (for fresh sweet potatoes, it will take about 2, 8-9 inch large peeled and boiled sweet potatoes)

In large mixing bowl, add softened butter, agave nectar, brown sugar and egg whites. Using electric mixer, beat until blended. Add sweet potatoes and mix until potatoes are blended well with butter mixture and look like mashed potatoes.

Preheat oven to 350* Pour potato mixture into a greased 9 inch square baking dish, smooth out the top, and make the topping.

Pecan Topping:

1/2 Stick of butter (1/4 cup)

1/4 Cup Pure Honey

1  1/2 Tablespoons Brown Sugar (packed)

1/4 Cup Gluten Free All Purpose Flour

2 Cups Chopped Pecans

In medium bowl melt butter, and add honey, brown sugar and flour. Whisk together until flour is completely dissolved. Add Pecans and fold into butter honey mixture.  When well mixed spoon pecan topping onto sweet potatoes and bake for 30 – 35 minutes. Let casserole cool and serve. Enjoy!

To make this dairy free, just switch out the butter for Earth balance or another GF butter substitute.

Do ahead tip:

If you prefer fresh sweet potatoes, you can peel and cut them up into large chunks and put them in the crock pot, cover with water and cook on low for 4-6 hours or until soft. Drain and refrigerate until needed.

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

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

Gluten Free Corn Meal Mix

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

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

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

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

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

Gluten Free Corn Bread

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

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

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

1 Cup Water or Milk

2 Eggs Beaten

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

Gluten Free Slow Cooker Cream of Chicken Soup

  Turkey Cookies and Pumpkin Muffins for a Bake Sale Craft Festival. “update” Had a great day at the Festival, everyone liked the Turkey Cookies, but the breads and Pumpkin Muffins were the first to go!

This week I’m working on my Gluten Free Salad Dressings. If I get them ready a few days early it helps the flavor. Plus I don’t have to worry about mixing them up on Thanksgiving. The dressings will be ready and no last minute decision to use a bottled dressing.

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

Jan’s GF Catalina Dressing

This dressing just literally bursts with FLAVOR!

½ Cup White Vinegar

3/8 Cup GF Thick Tomato Sauce

1 Cup Canola Oil

½ Cup White Granulated Sugar

2 Teaspoons Salt

1 Teaspoon Additive Free Paprika

½ Teaspoon Original Williams Chili Seasoning

1 Teaspoon Additive Celery Flakes

½ Teaspoon Additive Free Dry Mustard

1 ½ Tablespoons Additive Free Onion Powder ( I have used Chopped Fresh sweet Onions, only double the amount, 3 Tablespoons)

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!

It’s getting cooler here in Oklahoma, so we have to have our Chili. Hope you enjoy this recipe!

1 or 2 Small Jalapenos Chopped

1 Small Clove Garlic Diced

1 Small Onion Chopped

2 Pounds Lean Ground Beef ( Make sure it is free of fillers, & is 100% real beef)

1 Teaspoon Additive Free Seasoning Salt

½ Teaspoon Salt

2 -2 oz. Packages Original Additive Free Williams Chili Seasoning

48 oz. or 6 Cups 100% Additive Free Diced or Chopped canned Tomatoes

Brown ground beef in skillet and add chopped jalapenos, garlic and onion at the same time. When meat is cooked down and starting to brown add the salt. Continue to stir and scrape the bottom of the skillet until all liquid is gone from meat and it is browned. Remove from heat and transfer to a large pot. Add the chili seasoning and stir, on low heat until well mixed. Then add tomatoes and bring to a boil. Cover and let simmer, on low heat for 20 – 30 minutes and serve.

The top photo is a Frito Chili Pie. Just crush Fritos in the bottom of your bowl, add Chili, the grated Cheese and chopped onions if you prefer. Enjoy!!!

Garlic Basil Fettucine

8 oz. uncooked Gluten Free Fettucine Pasta (I used Sam Mills Corn Pasta)

1 cup Chopped Fresh Basil Leaves

4 Large Cloves Minced Garlic

1/2 Cup Light Olive Oil (or melted Butter)

Optional 1/2 Cup Chopped Gluten Free Ham or cooked chopped Bacon

1 1/2 Cup Freshly grated Parmesan Cheese

Cook pasta according to package directions less 1 minute and I also add 1 tablespoon of oil or butter to the boiling water before adding pasta. When pasta is done drain and rinse in cool water and drain thoroughly.

In large skillet heat oil until hot then add garlic and basil leaves. Stir and continue to sauté for 2 – 3 minutes on medium high heat or until leaves start to turn a dark green. If you are going to use ham or bacon turn down heat and stir in meat. Then add cooked pasta and 1 cup of cheese. Turn off heat and stir and toss pasta in oil and herbs until completely coated and cheese starts to melt. Serve warm and top with remaining cheese.