Gluten Free

Basil Kale Garden Dip

/ Janet Monk / 2 Comments

 

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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.

Wilted Salad with Hot Garlic Ginger Dressing

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Wilted Lettuce Salad with Hot Garlic Ginger Dressing

4 Cups washed and torn Leaf Lettuce

1 Cup washed and torn Baby Kale Leaves

1-2 Chopped Green Onions

Optional- 1 Cup chopped cooked Chicken or Turkey

1/4 Cup light Olive Oil

2-3 Slices Gluten Free Bacon

2 Tablespoons minced Garlic

1 Tablespoon Freshly Grated Ginger ( have garlic and ginger already minced and grated before you start to fry bacon).

In medium size bowl assemble lettuce, kale, onions, chicken, and toss. Plate individual salads onto heat proof bowls or plates. Using a cast iron skillet, heat oil on high and fry bacon until crisp. Remove bacon when done and drain on paper towel. Leaving heat turned up on medium high add garlic and ginger. Fry until garlic sizzles just starts to turn brown, this only takes a few seconds. Immediately remove from heat and pour over plated salads. Lettuce should pop and sizzle so that it will wilt. Crumble bacon over salads, season to taste with salt and or pepper and serve.

Variations: Instead of cooked chicken, you can use cooked and thinly sliced steak.

You may also want to add some chopped hot peppers, or top with grated cheese or boiled eggs.

Some people also like to add a bit of balsamic or white vinegar after pouring oil over salad.

My Celiac Story

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My Celiac Story

I wasn’t positively diagnosed for Celiac Disease until after I was 50 years old, but I started a Gluten Free diet several years before I was ever tested.

My Mom was diagnosed when she was almost 70, and when our Dr. described some of the symptoms, well it was a given. I already had so many problems at a very early age I knew I had it too. So we decided I needed to be on a Gluten Free diet too, and later I did test positive for Celiac Disease.

My symptoms started very young. I was always a very picky eater, along with Anemia, vomiting, Acid Reflux, itching, unexplained rashes, stomach cramps and constipation. My immune system was a mess, I would catch anything that came along. I also had trouble taking vaccinations, I usually came down with what they were vaccinating me for.

The Dr.s were constantly giving me Iron shots, vitamins and Iron pills, etc. I was small for my age. ( Which was always extremely annoying for me!!!) I really wanted to be big enough and strong enough to do all of the exciting things that were always going through my head!

I had trouble focusing at times. Other times everything just clicked and I could keep it together. I made very good grades in school, but it didn’t come easy for me. Most of the time I was a calm level headed, very quiet kid. Other times I just couldn’t remember things, but because of that, I did learn some skills that I still use today. I drove my sister nuts with notes and lists, (that I taped all over our room,) to myself reminding me of things I needed to do, because I couldn’t remember. Sometimes I would cry, get mad and for really no reason at all.  I was either a ball of energy or so tired I could fall asleep without notice.  (That’s the times that usually got me more Iron shots)

The times that I had all that energy, I had no fear! I’m not saying I was a holy terror, but I sure could think of things to get into. That usually got me and my sister in trouble. At 4 and 5 years old I would climb all the way to the top of trees, until the limbs would be so thin they started to break. It still didn’t scare me. I even swan dived out of the top of one of those trees, with a rope in my teeth, I still have the missing teeth to proof it. That is only one incident! Believe me there were many many more!

 You may be wondering, what this has to do with Celiac Disease? I now know it has a lot to do with it. Food sensitivities can cause all kinds of problems in kids. Including extreme behaviors like I had. I did learn self-control though. I was a preacher’s kid, and doing flips in church was frowned up on.(I didn’t do it, I just thought about it.) So I learned to control my extreme behaviors. (Most of the time.) When I would get the Heebie-Geebies, the name I gave to my episodes when I could hardly hold myself down, I developed a skill in order to cope. I still have that habit today, and it annoys the life out of my husband! If I have to sit still for very long, I bounce my knee, to the point that sometimes if anyone is sitting beside me they could be bounced out of the chair.  I don’t realize when I do it, until someone punches me, or I start getting annoying looks from people around me.

I never had the extreme diarrhea that a lot of people with Celiac Disease have. I had constipation, and horrible Acid Reflux!!! I don’t ever remember a time that I didn’t have it. Then as I got older, and more damage was done my joints started to swell and I would have such over the top joint pain that it started to slow this wild child down. The Dr.s finally diagnosed me with Juvenile Rheumatoid Arthritis. This was probably a blessing in disguise though. The young Dr. that diagnosed the JRA put me on a diet that excluded most of the Gluten I was eating. I was never a bread eater, but I did love blue cheese and a lot of other inflammatory foods. He didn’t call it a Gluten Free diet, I don’t know if they even knew what that was, but it did help. Along with some very strong medications. Of course I was still getting Gluten in other things, and the word Gluten was never mentioned. The damage to my body was already done though. As I got older, I developed menstrual problems, ( and eventually infertility) and Thyroid Disease. Among other problems, all of which are related to the damage caused by undiagnosed Celiac Disease.

What I want everyone with kids to take away from my story is, if you have a kid with any of these problems.  A picky eater. A kid that can’t control themselves at times, has trouble focusing. May or may not have stomach issues, rashes. Extreme tiredness at times. Please don’t just shrug it off. Please, take them to get them tested for food sensitivities or Celiac Disease.  Don’t take them off of Gluten right away until you talk to a good Dr. that knows about Celiac or Gluten Sensitivity. They have to be eating gluten for at least 4-6 weeks for an accurate test.

Please pay attention to those Heebie-Geebies! This is miserable! I know now that it was something that I couldn’t control. I never have them anymore unless I get accidently Glutened, or am exposed to things I’m allergic to, MSG, Flax, codeine and some artificial food colors.  I have to carry an Epi pen with me at all times now because the extreme Acid Reflux caused so much damage to my throat, it’s caused Anaphylaxis.

This is the reason I’m telling my story. If your child does have food sensitivities, the damage it is doing to their little bodies can’t be seen. They can’t tell you what is going on. As an adult, I can now recognize the symptoms I had as a kid were caused by Celiac Disease and Food allergies. Please Please, don’t ignore these symptoms in your kids. Children can’t explain why they are acting out, but I’m telling you from experience why I did! Please use my story to help your kids!!!!!           

Herbed Asiago Gluten Free Biscuits

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My herbs are growing so fast, I am in the garden nearly everyday picking and cooking with them. This is a photo of my parsley and oregano. They both wintered over in abundance!

Herbed Asiago Gluten Free Biscuits

1/4 Cup Butter Melted ( or butter substitute)

2 Teaspoons Freshly chopped Basil Leaves

3 Teaspoons Freshly Chopped Oregano Leaves

1 Tablespoon minced Garlic

1 Cup Gluten Free All-Purpose Flour

1 Tablespoon White Sugar

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

2 Cups Freshly Grated (additive free) Asiago Cheese (8 0z. package)

1/3 Cup Sweet Pure Butter Milk

1/2 Cup Egg Whites (I like to whisk the egg whites and butter milk together before adding to dry ingredients)

Melt butter and adding herbs and garlic, let this set to cool while you mix other ingredients. In mixing bowl whisk together all dry ingredients. Then add cheese, butter milk, egg whites, butter, herbs and garlic. Mix well making sure all dry ingredients are incorporated. Let batter set for 10- 15 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) drop biscuits onto greased non-stick 9 inch pan. Bake for 30- 35 minutes or until biscuits are browned around the edges. I can get about 10 biscuits out of this recipe.  As soon as you remove pan from oven butter top of biscuits and serve. Enjoy!!!

Please note: Dough should be just a bit thicker than cake batter. It will not run, but is very light and fluffy. You cannot roll this dough out and cut for biscuits.

Cowboy Beans

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Spring is a very busy time of year for us. Planting, working cattle, preparing for hay season, etc. So if I have used up all of my freezer meals, that I grab in a pinch, this is my go to quick meal. Cowboy Beans! I think my sister is the one that came up with this one years ago. We love it, hope you do too!

Cowboy Beans

1 Pound Lean Ground Beef

1/2 Teaspoon (MSG free Season Salt)

1- 28oz. Can of Bush’s Best Original Baked Beans

In medium sized skillet, on medium high heat, brown ground beef and season with salt. When meat is well cooked with no red remaining, add beans and stir. When mixture is bubbling and cooked through, remove from heat and serve. Enjoy!

Variations: Instead of all ground beef add 1/2 pound of sausage. You may want to add chopped hot peppers and minced garlic. Use your imagination!

Old Fashioned Gluten Free Oatmeal Cookies

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Old Fashioned Gluten Free Oatmeal Cookies

2 1/2 Cups Gluten Free Rolled Oats

1/2 Cup Packed Dark Brown Sugar

1/2 Cup White Sugar

1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)

1/2 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

2 Large Eggs (Beaten)

4oz. Cream Cheese softened

1/4 Cup Salted Butter softened (1/2 Stick)

1 Tablespoon Pure Vanilla

Preheat oven to 350*F.

In large mixing bowl add all dry ingredients and whisk together. Then cut in eggs, cheese, butter and vanilla. Mix together until well blended. 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. Enjoy!!!

 

Pork Steak and Wild Mushrooms

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I know in many parts of the country Morels are coming up and ready to pick. Here in Oklahoma, these mushrooms are a delicacy we enjoy for a little while then they are gone!

Pork Steak and Wild Mushrooms

2 Large Pork Steaks

5-6 Cups Chopped Green Onions

3 Cups Sliced Morel Mushrooms ( about a dozen medium mushrooms)

1/2 Teaspoon MSG free Season Salt

1/2 Teaspoon Regular Salt

1/4 Cup Water

In large cast iron skillet brown pork steaks for about 5- 6 minutes on medium high heat with the lid on. Bring heat up on high, remove lid and turn steaks and sprinkle seasoning salt over steaks, add 1 ½ cups of onions. Brown steaks for another couple of minutes then turn steaks again letting onions fall beneath steaks to brown in the meat drippings. Reduce heat to medium high again and put lid back on, letting onions and steaks cook another couple of minutes or until steaks and onions are browned, tender and completely cooked through. (Cooking time will vary, depending on how thick your steaks are.) Turn off heat, remove steaks leaving most of the onions and drippings in skillet. Add 1/4 cup water to drippings and pour in remaining chopped onions (about 4 ½ cups). Turn heat back on to medium high, cover with lid and let onions sweat for about 5 minutes or until the whites are fork tender. Remove lid raise heat to high, add sliced mushrooms, sprinkle with salt and sauté for another 5-6 minutes. Gently turning with spatula 2 -3 times making sure all mushrooms are heated through. To Serve pour onions and mushrooms on platter and top with pork steaks. Enjoy!!

 

Note: Weather you pick your own mushrooms or buy them, always soak wild mushrooms in cold salt water for 2-3 hours to kill any bugs. I always rinse mine twice, after soaking just to make sure, before cooking.

 

Ham Salad Sandwich

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Gluten Free Ham Salad Sandwich

April 6, 2015 / Janet Monk / Edit

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Ham Salad (Left overs?)

2 Cups chopped Cooked Ham

1 Cup freshly shredded additive free Cheese

1/2 Cup diced Onion

1 diced boiled Egg (optional)

3/4 Cup GF Mayo ( I used Hellmans GF)

Mix all ingredients and serve on lettuce wrap or GF bun.

This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!

Teriyaki Carrots

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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

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

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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.

Green Onion Potato Cakes

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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.

Peanut Butter Oatmeal Breakfast Cookies or Bars

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Gluten Free Peanut Butter Oatmeal Breakfast Cookies or Bars

1 Cup GF Rolled Oats …
1 Cup Dark Brown Sugar
1 Cup GF Peanutbutter ( crunchy or smooth)
2 Eggs ( beaten)
Preheat oven to 350*F.
In medium size mixing bowl whisk together oats and brown sugar. Add Peanut Butter and beaten eggs, and cut into sugar, oat mixture ( I like to use a dough cutting tool.)
When well mixed, if you are making the bars spread Batter into a greased 9 inch baking pan and bake for 20-25 minutes or until set in center. For cookies spoon onto greased baking sheet and bake for 15-16 minutes or until cookies are starting to brown around the edges. Remove from oven and let cool.

Variations: Replace Oatmeal with cooked Quinoa.
You can also add a mashed Banana or other fruit.

Roasted Broccoli and Canadian Bacon

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Roasted Broccoli and Canadian Bacon

3 Large Heads of Broccoli

1/3 Cup Pure Olive

1 Teaspoon additive free Garlic Powder

1 Teaspoon MSG free Seasoning Salt (I use Lawry’s)

4-5 slices of Gluten Free Canadian Bacon

Optional-1/2 Cup Freshly grated Asiago Cheese

Preheat oven to 400* F.

Wash and drain broccoli. Then cut broccoli florets into a 9×13 inch baking pan. Drizzle oil over broccoli, tossing to completely coat florets in oil. Spread broccoli out in pan so that it is only one layer deep.  Sprinkle garlic powder and seasoning salt evenly over florets. Using kitchen shears, cut Canadian bacon in ½ inch pieces over broccoli. Place pan in oven and bake for 20 minutes. Then turn broccoli and bacon so that it can brown on the other side. Bake another 10-15 minutes or until tips of florets are turning brown and stems are tender. Remove from oven top with cheese and serve. Enjoy!

Variations: Add chopped pistachios or pine nuts.

Replace the Asiago with Parmesan ( you can also add the cheese the last 5 minutes of baking time to brown the cheese.)

If you really like garlic, replace the garlic powder with sliced garlic and let it roast along with broccoli.

 

Bird Nest Cookies

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Gluten Free Bird Nest Cookies

1 Cup Gluten Free (additive free) Shredded Coconut

1/2 Cup Gluten Free Coconut Flour

1 Cup Gluten Free Peanut Butter

1 Large Egg (beaten)( if your eggs are small use 2)

1/2 Cup Pure Honey

Pre-heat oven to 350*

In medium size mixing bowl, whisk together coconut and coconut flour. Breaking up any lumps. Stir in peanut butter, egg, and honey until well mixed. Dip by spoonful’s onto greased cookie sheet. Letting the coconut shreds stick out of the sides. (They don’t need to be perfect.) Then wet the spoon and make an indention in each cookie to form the nest. Bake for 12- 13 minutes or until cookies are set and browned around the edges. Let cookies cool completely and add small Gluten Free candy eggs or M & M’s.

 

Easter Egg Cake Pops

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Gluten Free Easter Egg Cake Pops

April 1, 2015February 22, 2016 / Janet Monk / Edit

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Easter Egg Cake Pops ( only without the stick)

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 eggs

1 Cup All-purpose Gluten free Flour  (I use Better Batter or Tom Sawyer Gluten Free/Betty Crocker GF Flour Mix  ½ & ½ mix)

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on the seam side down. This causes them to have more of an egg shape.( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate. This is a fun decorating project for the kids!

Please note: Butter is the only thing I’ve found that will keep the pops from sticking. Also, its important to use the yogurt or cream cheese in the batter. Even if you choose to use a cake mix, replace the butter called for with yogurt or cream cheese.

This will make 2 dozen cake pops.

Gluten Free Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Red Velvet CupCakes

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Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 oz.  Plain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Gluten Free Party Bread Bowls

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Gluten Free Party Bread Bowls

IMG_1664Gluten Free Party Food Bread Bowls GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out.  Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use. IMG_1669

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Taco Meatloaf Ring

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Taco Meatloaf

2 pounds Lean Ground Beef

1 Cup Crushed Gluten Free Corn Chex ( or Gluten Free Bread Crumbs)

2-1.25oz. packages Gluten Free Taco Seasoning

1 Cup Freshly Grated Cheddar Cheese

1 Cup Gluten Free Picante Sauce

2 Eggs Beaten

Preheat oven to 375*

In large mixing bowl mix all ingredients until well blended. (I use my hands) Grease Bundt pan, and dip meat mixture into pan, pressing down as you fill pan. Making it even all the way around. Place pan in oven and bake for 30- 35 minutes or until it starts to form a crust and pulls away from the edges. When done remove pan from oven and let cool. When pan is cool enough to handle drain any remaining juice. Place serving platter over the top of bundt pan and tip upside down to invert into platter. Serve with GF chips, pico, salsa, guacamole or any of your favorite toppings. Enjoy!

Quick Breakfast Skillet with Hash Brown Crust

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Quick Breakfast Skillet with Hash Brown Crust

2 Cups peeled and shredded Potatoes ( Or additive free unseasoned frozen Hash brown potatoes)

3 Tablespoons melted butter or butter substitute

1/4 Teaspoon Salt

2 Eggs Scrambled and chopped

1 Cup cooked Ham Chopped ( or sausage, depending on what you prefer)

1 Cup freshly grated Cheese ( I use sharp Cheddar)

Gluten Free Picante Sauce

Preheat oven to 450*

Grease 8 inch skillet on bottom and sides. Spread shredded hash browns to completely cover bottom and up the sides about an inch. Drizzle with melted butter over the potatoes in the bottom of skillet. Sprinkle with salt and bake for 20 minutes or until potatoes are crisp. While potatoes are baking, prepare eggs and meat.  Remove skillet and top with eggs, meat, then cheese, spreading evenly. Return to oven for 1 minute or just until cheese is melted. Remove from oven and serve by slicing through topping and potatoes underneath, cutting desired portion, then dip out with heat proof spatula. Top with picante sauce and  Enjoy!

For large family, just use a larger skillet and double recipe.

Gluten Free Sugar Free Cherry Chocolates

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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.

Easy Gluten Free no Yeast Dinner Rolls

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Easy Gluten Free no Yeast Dinner Rolls

1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)

1 Tablespoon Baking Powder

1  1/2 Teaspoons Baking Soda

1 Cup Butter Milk (make sure it is real butter milk)

1/4 Cup Gluten Free Mayo

1 Large Egg

Optional ( 2 Teaspoons Sugar)

In medium size mixing bowl whisk together flour, baking powder, and  baking soda.  In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine).  Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.

Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.

Garlic Onion Chicken Crockpot

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Fajita seasoning is not just for fajitas anymore! Try this new recipe, and you will agree!

Garlic Onion Crockpot Chicken

3 Tablespoons minced Garlic

1 Large Onion Chopped

2 Pounds additive free Chicken Breasts

1 – 14.5 oz. Can of additive free Chicken Broth (I used Swanson’s)

1- 1.12oz. Package Gluten Free Fajita seasoning (I used McCormick)

2 Tablespoons Gluten Free Soy Sauce

Add garlic, chopped onion, and chicken to crock pot. In medium size bowl whisk together fajita seasoning, chicken broth, and soy sauce together and pour over chicken. Set crock pot on high for 4-6 hours or low for 6-8 hours. I leave the chicken breast whole until they are cooked through then they are easier to slice or shred. When done serve over Gluten Free pasta or rice.  Garnish: Chopped Fresh Green onions and your favorite Cheese.

 

Oven Roasted Worcestershire Garlic Squash

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Oven Roasted Worcestershire Garlic Squash

2-3 Small Zucchini Squash (washed peeled and seeded)

3/4 Cup of Gluten Free Worcestershire Sauce (I use Lea & Perrins)

1 Teaspoon additive free Season Salt

1 Teaspoon Pure Garlic Powder

Preheat oven to 375*

Slice peeled squash into 1/2 inch strips. Place in a single layer into a 9×13 inch baking pan. Drizzle Worcestershire sauce over squash. Then evenly sprinkle salt and garlic powder over squash. Bake uncovered for 25-30 minutes or until squash is tender when pierced with fork. Serve warm.

Variations: instead of worestershire sauce use GF Teriyaki sauce, or GF Balsamic vinegar. Or use fresh chopped or minced garlic.

You can also roast this on the grill. It’s really good with the smoke flavor baked in!

Ham and Mushroom Gravy over Pasta

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Ham and Mushroom Gravy over Pasta

2-3 Cups Chopped left over GF Ham

1 Cup cleaned and sliced Mushrooms (or 1 large Can)

1 – 14.5 oz. Can of GF Chicken Broth

1  1/2 Tablespoons of Cornstarch to thicken (or GF Flour)

Cooked Gluten Free Pasta (any kind and as much as you want)

In large skillet, add ham, mushrooms (if you use canned go ahead and add the juice too) and 1/2 the can of chicken broth. Turn heat to medium high for about 2 minutes or until juices and ham start to bubble. Add corn starch to the other half of the chicken broth and whisk until dissolved. Then pour into skillet and stir until thickened, about 4-5 minutes. Pour all ingredients over cooked GF pasta, garnish with a bit of chopped basil or parsley. Enjoy!

Variations: You can use Shitake mushrooms, or add a bit of chopped hot peppers or black pepper.  To make more gravy just add another can of chicken broth and double the amount of cornstarch, or you may also add butter if you want.

Note: I do not add any more salt, as the ham is very salty anyway. You may want to season more to your taste.

Coconut, Oatmeal, Quinoa Breakfast Muffins

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Coconut Oatmeal Quinoa Breakfast Muffins

(These are Gluten Free, Soy Free, and Dairy Free! Also High in Protein and Fiber)

1 Cup GF Oats

1 Cup Coconut Flour

1/2 Teaspoon Xanthan Gum

1 Cup Packed Pure Brown Sugar

2 Teaspoons Additive Free Ground Cinnamon

1/2 Teaspoon Additive Free Cloves

1/2 Teaspoon Additive Free Ground Nutmeg

1/2 Teaspoon Additive Free Ground Ginger

1 Teaspoon Baking Soda

1 Teaspoon GF Baking Powder

1/2 Cup Oil (or butter substitute)

1/2 Cup Water

3 Large Eggs Beaten

1/2 Cup Honey

1 Cup Cooked Quinoa ( I used the Tri-Color)

In large mixing bowl whisk together all dry ingredients including spices. In separate bowl beat oil, eggs, water, and honey together, then fold in cooked quinoa. Add this mixture to dry ingredients and mix well.

Pre-heat Oven to 350* Line large muffin tins with muffin papers and fill each to the top with batter. Bake for 25-30 minutes or until a toothpick inserted into the center muffin comes back clean.

Optional:Top with crumb icing below and place muffin pan back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve.                                                                                                                       Crumb Pecan Coconut Icing

1/2 Cup butter substitute or (1 stick melted butter)

1 Cup Packed Pure Brown Sugar

1 Cup Additive Free  shedded Coconut

1 Cup Chopped Pecans

Mix all ingredients and spoon on top of muffins.

2016

/ Janet Monk / Leave a comment

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As this year comes to a close and we are going into a New Year, I would like to thank all of my Friends and Family, including my online Friends. When I started the cook book I had no idea what a HUGE project it would turn into. I already had a very busy life, but this book was something I felt so strongly, that I had to do.  And I could not have finished it and started the process of marketing it without all of you that helped me along the way.  I love you all and will forever be grateful and thankful for your help!!!

In 2016, I will continue adding recipes to this site and my Face Book recipe page. Living Gluten Free is not a fad diet for so many of us. It is a way of life that we have to maintain in order to live a healthy life. And I will keep searching for more info and developing recipes that will help others live a Gluten Free life! Again THANK YOU  All!!!

Duck Kabobs, Party Food

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Duck Kabobs, Party Food!

3-4 Large Duck Breast (or Chicken Breast)

1/2  of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce

1/2 Tablespoon pure Garlic Powder

2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)

1 Medium Onion

1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)

Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!

Variations: You may want to use chicken or pork.

You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!

 

Pineapple Cream Cake

/ Janet Monk / 4 Comments

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Pineapple Cream Cake

7 large Eggs

1- 20 oz. Can of Pineapple Chunks,and Juice puréed  (or crushed or fresh pineapple)

4oz. of Original Cream Cheese, softened ( I use Philadelphia)

2 Boxes Betty Crocker Gluten Free Yellow Cake Mix

In large mixing bowl beat eggs, then add 1  1/2 cups of the pureed pineapple.  (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.

Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.

Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.

Variations: You can add shredded GF Coconut or chopped pecans to change it up!

 Enjoy!!