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!
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.
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.
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!
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.
2 Cups fresh Pumpkin puree Or ( 15 oz. Can 100% Pumpkin with no additives) ( I use Libby’s)
1 1/2 Cups GF Flour ( I used Better Batter)
2 Large Eggs beaten
1 1/4 Cups Brown Sugar packed
1 Teaspoon Additive Free Nutmeg
1 Teaspoon Additive Free Cinnamon
½ Teaspoon Additive Free Ground Cloves
1 Tablespoon GF Baking Powder
1 Teaspoon Baking Soda
Preheat oven to 350*
In large mixing bowl whisk together sugar, spices, baking powder, baking soda and GF flour, making sure there are no lumps. Fold in eggs, oil and pumpkin , then using electric mixer blend all ingredients together until it makes a smooth batter. Dividing batter evenly pour into greased loaf pans. ( I used 4 mini pans, 5 1/2in. x 3 in) Bake for 35- 40 minutes or until wooden toothpick inserted into center loaf comes back clean. Remove from oven and let cool. Enjoy!
1 8oz. Can crushed Pineapple with juice ( in water not syrup)
3 Tablespoons GF Coconut Amino Acids. (or you can use Gluten Free soy sauce)
In medium size skillet brown ground pork or Turkey until no longer pink. Stir in remaining ingredients, cover and let simmer on medium heat for 5 to 7 minutes. Turn off heat, and serve over rice or quinoa. Enjoy!
We love this Fresh Summer Salad at our house. I hope you will give it a try!
Fresh Garden Salad
2 medium Cucumbers ( about 7-8 inches long)
6-8 Garden Onions( scallions) or one large sweet onion
2 medium Tomatoes
1 Large Bell Pepper
1 Cup Gluten Free Italian Dressing, ( We like Ken’s Steak House Northern Zesty Italian)
Peel and cube cucumbers, chop onions along with the greens or tops, deseed bell pepper and chop along with tomatoes. Place in large bowl toss with dressing, and refrigerate until vegetables are cold and serve.
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.
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!
8 Large Eggs beaten ( I use Duck Eggs, so if you use smaller eggs, you should add 4 more)
1 Head of Fresh Broccoli ( about 2 1/2-3 Cups chopped)
3 Garden Onions with the green tops , chopped
3 cups Freshly grated Cheddar Cheese
1 Tablespoon Garlic Powder
2 Cups Chopped Ham
Preheat oven to 350*
In large mixing bowl, beat eggs, add chopped broccoli, onions, cheese, garlic powder, and Ham. Mix well and spoon mixture into greased mini muffins cups. Bake at 350* for 20-25 minutes or until set and brown on top.
You can also use regular size muffin or cupcake pan. Just bake longer, for about 30 minutes.
This will make about 2 1/2 dozen mini muffins and about 16 regular.
In large crockpot (mine is a 6 quart). Oil the entire bottom and sides. Rub each side of pork chops with one teaspoon of dry Ranch Seasoning. Place chops in the bottom of crockpot and cover with lid. Turn on low for 6-8 hours, or on high for 4 hours. Pork Chops should be browned around the edges when cooked through. You can turn half way through cooking, but it’s not necessary. Enjoy!
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!
We’ve been so busy here on the farm. I do our own book keeping and tax season is a busy time, along with the fun jobs of baby calves and planting. So it’s been awhile since I’ve had a chance to work up a new recipe. I’ve had this one on my mind for a while. Hope you enjoy it!
Peanut butter Banana Low Carb Brownies
1/2 Cup Crunchy Natural Peanut Butter
2 Ripe Bananas
3 Large Eggs ( I use Duck Eggs)
1/2 Cup Local Honey ( I use Clover Sourced Honey)
1/2 Cup Stevia ( Or if you want it really sweet, you can use ½ Cup Brown Sugar)
1/4 Cup ground Chia Seeds
2 Cups Gluten Free Almond Flour
1 Teaspoon Baking Powder
Preheat oven to 350*
In medium size mixing bowl add peanut butter, bananas, eggs and honey. Blend well with electric mixer, then fold in remaining ingredients until wet, then blend with mixer again until all dry ingredients are well incorporated. Pour into a greased 9×9 inch baking pan, or round pan if you wish. Bake 30 minutes or until brown and set in the center. Enjoy!
Optional: You can also add GF Chocolate Chips
Note: these are not overly sweet, I like to heat them up and have them for breakfast.
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!
Need to kick up your Immune system? Try this recipe.
Ginger, Garlic, Pepper Chicken Skillet
2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
4 0z. Cream cheese ( I use Philadelphia cream cheese)
2/3 Cup Gluten Free Flour ( I like Betty Crocker, or Better Batter)
1/3 Cup Gluten Free Corn Starch
Place all ingredients for Crust in food processor on high until blended. Place dough in refrigerator for at least 15 minutes. It just makes dough easier to work with. (You can leave this in the fridge overnight if it is sealed).
Heat oven to 350* F.
When dough is cooled line mini muffin pan with paper liners. Flour your hands with a small amount of GF Flour and dip out a small ball of dough ( about a 1 inch ball) and roll with your hands to make it firm. Place one ball of dough into each paper cup and using your thumb or a floured dough plunger to push an indention into each ball making a mini pie crust. Make sure dough comes up the sides and to the top of the paper liners. When you have finished all of the mini pie crusts place muffin pan into oven. Bake for 14-15 minutes or until crusts are baked through and starting to brown around the edges. This should make 20- 24 mini pie crusts.
When pie crusts are done remove from oven, while they are still hot, place a pecan half into the bottom of the pie shell, add a caramel to each,( caramels will melt down into pie shell) then top with another pecan. Let cool and serve! Enjoy!
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!
Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!
Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes. Remember to drain all of the liquids for the Shepherd’s Pie.
1 Pound Ground Beef
1 Large Onion (Chopped)
2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes
Using the Roasted Chicken that you made earlier in the week, remove all of the meat from the bones and shred with a fork, removing any skin that remains.
2 Cups cooked shredded Chicken
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers ( I like the mild peppers)
6-7 Gluten Free Corn Flour or White Tortillas ( the ones available to me are the Mission Brand)
Brush the outside of each tortilla with oil and then fill the inside with meat, cheese, and peppers to the edge of the tortilla closest to you. Leaving a space at the 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. When you fill all of the tortillas, place them with the oiled seam side down into the air fryer pan. Place pan in air fryer and set the fryer on 400* for 8-10 minutes. Turn Taquitos over half way through cooking time. Remember to check them at about 8 minutes. Some fryers are more powerful than others.
If you don’t have an air fryer, then place filled tortilla in hot oil, (enough oil to cover taquitos) 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 or Cheese Dip. Enjoy!
Easy Cheese Dip Recipe:
1- 32oz. Box of Velveeta Cheese ( Queso or Yellow which ever you prefer) (Cube block of cheese, when you get it out of the box.)
1-10oz. Can of Original Rotel Diced Tomatoes and Peppers
Pour Rotel in large mixing bowl and add cubed cheese. Place in microwave on high for about 5 minutes. Remove and stir, put back in microwave if it is still lumpy for a couple more minutes or until smooth. Serve warm!
2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week)
1 Tablespoon Garlic Powder
1 Teaspoon Ground Black Pepper
2 Teaspoons Seasoning Salt
2 Teaspoons Regular Salt
1 -28oz. Can of Tomatoes
1 -15 oz. Can of Whole Corn
1 14.5oz. Can Cut Green Beans
1 14.5oz. Can Sliced Carrots
In large stock pot crumble ground beef and chopped onion. Cook on medium high heat stirring and continuing to break apart meat until it is browned. Add all seasoning and continue to stir so that meat doesn’t stick. When all the pink is gone and meat is cooked through, start adding all of the vegetables with the liquid. Turn heat up and cover with lid until stew starts to boil and continue to stir occasionally. Then turn down to medium and let simmer for another 5 minutes. Turn heat off and serve warm. This goes great with the corn bread muffins or corn dodgers you made earlier this week.
Note: Remember to keep leftovers for Shepherd’s Pie.
I usually buy White Russet potatoes, you can use any variety that you like. Russets also cook faster than some varieties like Reds or even Yukon Gold. I use 1 medium potato per person, but since we are prepping for 3 meals, you will need to use 3 per person. So if you are cooking for 4, then use 12 potatoes.
This recipe is in conjunction with my on going series of Meal Planning and Prep.
12- 14 Potatoes, (depending on size, a medium potato is about 3 ½ to 4 inches long) If you have small potatoes then use 2.
2 Teaspoons salt ( use 1 teaspoon in water before boiling)
½ Cup Salted Butter or butter substitute ( =1 stick butter)
Wash and peel potatoes, removing any bad spots. Then cut potatoes into about ½ to 1 inch cubes. Place cubes into large sauce pan and cover with water about an inch above the potatoes. Add 1 teaspoon of salt and place pot one burner. Turn burner to high. When potatoes start to boil, set timer for 10 minutes. ( Do not remove pot from heat, cover with lid loosely, stirring occasionally) * After ten minutes, dip out 2 cups of potatoes and cover with liquid. Let them cool and place in refrigerator using an air tight container.* ( You will use these in the Beef Stew, later in the week)
Reset your timer on the rest of the potatoes still in the pot and let them continue to boil for another 10-15 minutes, or until fork tender. When potatoes are very soft a fork will easily go through the potato, they are done. Remove from heat and drain liquid from potatoes into a heat proof bowl. To the pot add ½ cup butter, and 1 or 2 Teaspoons salt to potatoes, depending on your taste. Then mash the potatoes with potato masher or electric mixer. Butter will melt into hot potatoes as you mash them, remember to taste to see if you need more salt. If the potatoes are a little dry add more liquid as needed, using liquid that you drained from the potatoes. Only add a tablespoon or so at a time mashing until smooth and fluffy! ( Don’t over work the potatoes after mashing, it will cause them to be rubbery.)
Optional: If you prefer before serving you can top them with a little Garlic Powder, Chopped Scallions, Crumbled Bacon, etc. Whatever your family prefers.
Note: Remember to keep any leftover mashed potatoes. Refrigerate storing them in a plastic sandwich bag. You can use these to make the Shepherd’s Pie.
1/2 Lb. Gluten Free Pork Sausage ( I use J C Potter blue package)
3/4 Cup Gluten Free Oatmeal
1 Egg beaten
1 Teaspoon Salt
1 Teaspoon pure Garlic Powder ( not garlic salt)
1 Cup Gluten Free Ketchup
Preheat oven to 350*
In medium size mixing bowl mix ground beef, sausage, oatmeal and beaten egg, along with seasoning and 3/4 cup of ketchup. I use my hands to just get in there and squish it all together until well mixed. Then place mixture into a oiled 5×9 inch loaf pan, or a 9×9 casserole pan. ( I like to use a loaf pan so that I can slice it for sandwiches later) Shape meat mixture until smooth then top with remaining ketchup, spreading out evenly. Bake for 45- 50 minutes or until done. Cool and serve. Enjoy!
1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)
1 Cup Gluten Free finely ground Almond Flour
1 Tablespoon GF Baking powder
1/2Teaspoon Baking Soda
1 Cup Brown Sugar or Pyure Stevia Sweetener ( I used the sweetener)
1 Ripe Banana
8 oz. plane Cream Cheese
2 Tablespoons White granulated Sugar
Preheat oven to 325*F.
In large mixing bowl mix together, buttermilk, eggs, butter, bananas and ground chia seeds. Using electric mixer on high, blend together until there are no lumps left from the bananas. Then add the flours, baking powder, baking soda, sugar and nuts (if you use them). Fold in flour mixture, then blend well with electric mixer until all ingredients are smooth. Don’t over mix. Let batter set while you make the filling.
In medium size bowl mash peeled banana and cream cheese together with fork or pastry creamer. Add sugar and stir until smooth. Fill a piping bag with cream cheese mixture. You don’t have to use a decorator tip, but if you do use a large one. Close the end and set aside, until you get the muffin cups filled.
Line a muffin pan with liners and fill each with batter (about ¼ cup each ) I like to use a triggered ice cream scoop to do this. Then insert the tip of the piping bag into the center of each muffin and squeeze filling into the batter. ( I insert the tip about ½ way down into the batter) Pulling back and lifting the bag as the filling comes out of the top. I like to swirl it around a bit on top of batter also. Do the same to each muffin until they are all filled. Bake for 25-30 minutes or until muffins are brown on top and firm to the touch. When done remove from oven and let cool. This will make about 12-15 cupcake size muffins. Enjoy!
Note: You may have air holes form in the center of muffins as they cool. If that happens, just make more banana cream and fill each with the creamy filing!
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.
My Mom’s apple trees have a lot of apples this year, and we love Apple anything! This cobbler is so easy and making it on the grill adds to the flavor and keeps from heating up the house with the oven.
Grilled Skillet Apple Cobbler
2 Cups Gluten Free Biscuit Mix
2/3 Cup White Granulated Sugar
1 Cup Water
1 Large Egg (beaten)
4 Cups peeled and sliced Fresh Apples ( I used green cooking apples, sliced about 1/4 inch thick)
1 Tablespoon Ground Cinnamon
1/2 Cup packed Brown Sugar
1/4 Cup (1/2 Stick) Cold Butter sliced very thin ( or butter substitute)
1 Teaspoon Ground Cinnamon
1 Teaspoon White Granulated Sugar
Preheat Grill to 375 – 400* ( only use the outside burners)
In large bowl whisk together all ingredients for crust and pour about a third of the mixture into bottom of a greased 10 inch cast iron skillet. Just enough to cover bottom completely. Set aside the rest of the batter.
Then in another mixing bowl combine apples, cinnamon, and sugar. Then pour into skillet on top of the bottom crust. Then top apples with cold butter slices, spacing evenly over apples. When this is done pour the rest of the batter on top of butter and apples.
Place in the center of the top rack of grill and close lid. Remember to leave the center burners off and only use the end burners. Bake for 35 – 40 minutes or until crust is browned around the edges and a knife inserted into apples are soft.
10 minutes before removing from grill sprinkle top with remaining Cinnamon and Sugar. Enjoy!