Gluten Free Southwest Ranch Salad

December 17, 2014December 17, 2014 / Janet Monk / 1 Comment

Southwest Ranch Salad

4 Cups chopped baby Kale

2 Cups frozen cut Corn

1 Avocado peeled, seeded and cubed

1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)

10 -12 Small Red Cherry Tomatoes cut in half

Optional 1 Diced Jalapeno

1 Cup crushed Gluten Free Corn Chips

Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.

Dressing:

1/3 Cup Gluten Free Mild Salsa

1 Cup Ranch Dressing (see recipe below using the yogurt to make it thicker)

Add salsa and ranch dressing to small mixing bowl whisk together,and pour over salad just before serving.

Gluten Free Ranch Seasoning Mix

2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)

2 Tablespoons Additive Free Dried Parsley Leaves

2 Teaspoons Additive Free Dried Dill Weed

1 Tablespoon Salt

½ Teaspoon Pure Black Pepper

4 Teaspoons Additive Free Onion Powder

1 Teaspoon Additive Free Garlic Powder

Process in food processor until dill and parsley are completely ground fine. Store in a labeled container, in the refrigerator or freezer.

GF Ranch Salad Dressing

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe above)

1 1/3 Cups Pure Butter Milk ( to make dressing thicker use half butter milk and half plain GF Greek yogurt )

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

Place all ingredients in pint canning jar and whisk together. Put lid on jar and store in refrigerator.

Gluten Free Pan Fried Fish

December 15, 2014December 15, 2014 / Janet Monk / 5 Comments

This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating, but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)

Pan Fried Fish

15 -18 Fish Fillets (about 3 – 4 inches long)

1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)

½ Teaspoon Pure GF Garlic Powder

1 Teaspoon Additive Free Seasoning Salt

Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)

Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix. Place each fillet in coating and cover completely on both sides, I usually coat them twice. Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels. Salt to taste while still hot, and serve.

Fishing

December 12, 2014 / Janet Monk / 3 Comments

Gone Fishing!

Even though it is getting colder here and all of the leaves are gone from the trees, the fish are still biting. With all of the lakes and streams we have around us, we just can’t resist taking off once in a while to go fishing. We love fish and sea food. It just doesn’t get any better than fresh wild fish!

A nice Crappie

We caught more than this, but these were the better ones!

I will post our favorite pan fish recipe soon.

Ham and Broccoli Salad

December 11, 2014November 7, 2016 / Janet Monk / Leave a comment

by Janet Monk on December 11, 2014

Ham and Broccoli Salad

2 Heads Broccoli, chopped (about 6 cups)

1 Cup Chopped Ham (Farmland has Gluten Free ham )

1/2 Cup Pineapple Chunks

1/2 Cup Gluten Free Mayonnaise ( I use Hellmann’s)

1/2 Cup Plain Additive Free Greek Yogurt

1/2 cup sugar or Stevia Sweetener (I use ¼ cup sugar and 1/4 cup Stevia)

2/3 Cup Additive Free freshly shredded Cheddar Cheese

In mixing bowl combine broccoli, ham and pineapple. In small bowl whisk together mayo, yogurt, and sugar. Pour over broccoli mixture, blending well. Top with cheese and serve. I like to add a few Gluten Free Croutons. This is a favorite at pot luck diners.

Gluten Free Chicken Fried Venison

December 7, 2014December 7, 2014 / Janet Monk / Leave a comment

Gluten Free Chicken Fried Steak (This is Venison)

2-3 Medium (6 – 8 inch) tenderized Beef or Venison round steaks

1 Cup Milk (you can also use water or almond milk)

1 Egg

1 Cup GF Tom Sawyer Flour, or GF Betty Crocker Rice Flour, Or Bob’s Red Mill GF

¼ Teaspoon Baking Soda

1 Teaspoon Seasoning Salt

½ Teaspoon Baking Powder

¼ Teaspoon Pure Black pepper

½ Teaspoon Pure Garlic Powder

About ½ – ¾ Cup Gluten Free Oil (depending on the size of your frying pan)

Whisk egg and milk. Wash and cut steak diagonally into 1 inch thick strips. Unless it is venison, then usually leave them round since the steaks are smaller. Place steak strips into milk and egg. Pour oil into skillet or frying pan ( there should be about ½ inch of oil in bottom of pan) on medium high heat. Whisk together Flour and spices in mixing bowl, either leave it in the mixing bowl or pour into a large zip lock bag. Remove each strip from milk and egg and place in flour mixture to coat strips. After steak is coated place in hot oil, to pan fry until golden brown on each side and no longer pink in the center. ( about 3- 4 minutes on each side, depending on how hot oil is). I like to slice thru the center of the first steak strip I remove from pan to make sure it is cooked thru. Serve while warm. This is a favorite at our house.

Thinking about Christmas Cookies

December 5, 2014 / Janet Monk / 2 Comments

Gluten Free White Chocolate Chip Cookies

1 Stick Salted Butter

4 oz. Additive Free Cream Cheese ( I used ½ of an 8 oz. pkg. of Philadelphia)

2 ¼ Cups Tom Sawyer G F and Betty Crocker GF rice flour blend ( see mix in Flour mixes)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon GF Baking Powder

1 Cup Additive Free White Granulated Sugar

1 Cup Additive Free Packed Brown Sugar

3 Medium Eggs

2 Cups Gluten Free White Chocolate Chips ( or Gluten Free Chocolate Chips)

In small glass bowl melt butter, about 30 seconds in microwave, then add cream cheese and return to microwave for about 15 seconds or until softened. In separate large mixing bowl whisk together flour, baking soda, salt, baking powder, and both sugars. Beat eggs and add to flour mixture, then add butter and cream cheese. Fold all ingredients together adding white chocolate chips, until well mixed. Cover and refrigerate at least an hour or until dough is completely cold. (You can refrigerate this over night).

Preheat oven to 375* F.

When you are ready to bake and dough is cold, roll dough into 2 to 2 ½ inch balls and place on lightly greased cookie sheet. I used an air bake sheet, and bake for 12- 14 minutes or until cookies are completely brown. Remove from oven and let cool. Cookies need to cool completely, to set. (That is if you can let them, WARNING, these can be seriously addicting!) Makes about 3 dozen cookies.

(Remember if you use another flour that does not have xanthan gum, then you must add it. Tom Sawyer already has it added.)

Living Gluten Free on the Farm

December 4, 2014December 4, 2014 / Janet Monk / Leave a comment

Good grass fed beef

Some of you have been interested in knowing a little more about my life and our way of living. Well I’m married to a great guy named Randy, and we’ve been married 38 years. I know that’s a long time. We have one Son and Daughter-n-law, four Grandsons, and my eighty year old Mother lives just up the road. I know we are very blessed!!

We live and work on our family farm/ ranch, within just a few miles of where we were both born, here in Northeast Oklahoma. Our little community is called Rose Prairie. Actually we live just at the edge of the prairie, where it meets the hills.

This time of year is spent getting the cattle ready for winter. We bring them in, deworm them, and take the bigger babies off of their momma’s, so they can be weaned to another pasture. This way their momma’s can build back up in body condition before the hard winter.

Below are some pictures of three of my grandsons gathering the cattle.

The boys getting ready to bring in the cattle

Bringing in a momma and baby

Pushing in the rest of the babies

Gluten Free Chicken and Fruit Salad

December 3, 2014 / Janet Monk / 4 Comments

Chicken & Fruit Salad

(or you can use Turkey)

2 ½ Cups cooked and cubed chicken ( 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 Helmans Real mayo)

In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, 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!

Preparing My Sides and Vegetables

November 24, 2014November 24, 2014 / Janet Monk / Leave a comment

Butternut Agave Bake

1 Large Butternut Squash ( about 8-9 inches long)

2 Tablespoons G F Canola Oil

3 Tablespoons Butter

1 ½ Teaspoons Additive Free Seasoning Salt

½ Cup Pure Organic Agave Nectar ( I use the dark or amber color)

Peel butternut squash, slice open and scoop out seeds. Wash and slice into 1/4 to 3/8 inch thick slices about 2- 3 inches long. Pour oil into large skillet, on high heat. When oil is hot pour squash into skillet, one layer thick. Braise squash just until golden brown on both sides. About 2 minutes per side. Remove from skillet and drain onto paper towels. (Do ahead tip: I will do this a few days ahead of time and just store the squash in the fridge, in a sealed container, until I’m ready to bake and serve it.)

Preheat oven to 375* F.

Grease the bottom of a 9×13 baking dish with 1 tablespoon of butter. Lay squash evenly in baking pan and sprinkle with seasoning salt. Dot with rest of butter, and bake for 15 minutes to let salt and butter bake into squash. Remove from oven and drizzle agave nectar over squash and bake another 10 – 15 minutes or until squash is tender when pierced with a fork. Remove from oven and serve.

You can add 1 or 2 Tablespoons of brown sugar if you prefer. I don’t because I like the subtle taste of the squash and agave. It is just to your taste, if you or your family like it sweeter, then add the brown sugar.

Variation: To server for an everyday meal, pour enough oil into the skillet to fry squash until crisp, like french fries. Drain to paper towels. Salt and use agave nectar as a dip. You can also do this with sweet potatoes, for sweet potato fries.

Gluten Free Salad Dressings

November 20, 2014November 20, 2014 / Janet Monk / 2 Comments

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 that will make us sick. Today Catalina, and tomorrow ,maybe Ranch 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 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!

Jan’s Gluten Free Pie Crust Recipe

November 17, 2014November 17, 2014 / Janet Monk / 1 Comment

Gluten Free Flour Mix for Pie Crust

I keep this made up, only in a larger amount, & in the freezer, it makes prep. time go so much faster.

2 Cups Gluten Free Tom Sawyer Flour

1 Cup Argo corn starch

1 Cup Gluten Free Betty Crocker rice flour blend

Mix well in large bowl & store in a gallon freezer bag. Be sure & label the bag. If you cook Gluten Free, like I do, labeling is important. Note: if you use Betty Crocker Rice flour alone, then you must add 1/4 teaspoon xanthan gum, per 2 cups .

Gluten Free Pie Crust

1 egg

¼ cup oil

4 0z. Cream cheese ( I use Philadelphia cream cheese)

1 Cup Gluten Free Flour Pie Crust Mix (Tom Sawyer, Betty Crocker & Corn Starch)

Place all ingredients in a food processor on high until blended. Place in refrigerator for at least 30 minutes. (You can leave this in the fridge overnight if it is sealed). Roll out onto floured (with GF flour) surface to desired thickness and place in pie pan, flute the edges, and fill with pie filling, or for cream pies bake shell at 350* F. for 25-30 min. or until golden brown. ( I like to roll mine out on floured wax paper, using a glass rolling pen filled with ice water.)To place dough in pie pan, move rolling pen to edge of dough and using the waxed paper flip edge of dough over rolling pen, turning the rolling pen so that dough is loosely wrapped around it. Then lift dough to pie plate and gentle place in pan. If dough becomes too warm to work with, return to refrigerator until cool.

This will make 1 pie shell. To make pie with a top crust, you must double the recipe. When working with a top crust, after rolling it out on floured wax paper, it helps a lot to return it back to the fridge, or freezer until it is cold,(not frozen). The dough is so much easier to work with, if it is really cold.

This dough will also freeze well. I just flatten the dough out to about 4 inches around and wrap it in floured wax paper, folding it over on all sides, forming a square package. Then place it in a zip lock freezer bag, and freeze. When ready to use just open the zip lock bag about half way and microwave about 25 – 30 seconds, and roll out. I like to keep the wax paper on it to roll out, you will probably need to add a little more flour before you roll it out.

Gluten Free Croutons

November 16, 2014November 16, 2014 / Janet Monk / 4 Comments

Gluten Free Croutons

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.

Gluten Free Flour Revisited

November 11, 2014November 11, 2014 / Janet Monk / 7 Comments

I had a conversation with a lady yesterday, that is still having trouble finding the right Gluten Free flours to work with. So I thought I would add some more info. about the flours I use. My favorite G F flours and the ones that react and taste more like the wheat flour that we all grew up with, are the Tom Sawyer Gluten Free Flour and Betty Crocker Rice Flour blend mixed. Below is the recipe I use to mix these 2 flours, and where to find them.

Tom Sawyer and GF Betty Crocker Flour Mix

The combination of these 2 flours is the closest I have found to the taste and texture of regular white wheat flour. And since this mixture works the best for these recipes I like to keep this mixed, it saves a lot of time.

2 – 16 oz. boxes of Betty Crocker all-purpose GF rice flour blend (each box measures out to a scant 3 Cups)

6 Cups Tom Sawyer GF Flour

In a large mixing bowl slowly pour each kind of flour in, and slowly stir with a wire whisk. ( You don’t want the flour to poof out, it is wasteful and it will throw off the measurement). Mix thoroughly, it is very important!

The reason I do this amount, is because it fills up my large Tupperware container, and this will last awhile. If you also have wheat flour in the house, PLEASE LABEL your containers!!!

NOTE: I realize some people may not be able to get the Tom Sawyer Flour, it is not available in all stores. ( We have to order this over the internet, I have provided a phone number and link below.)

Tom Sawyer Gluten Free Flour. Com

Phone 877-372-8800

Email: tomsawyer@esedona.net

You can find Betty Crocker Gluten Free Rice Flour blend at Wal-Mart, Homeland, Reesers, & other markets. Please be aware that this is not a Betty Crocker cake flour mix or Betty Crocker Bisquick, be sure and just read the boxes. Also please note, if you use the Betty Crocker rice flour alone, you must add xanthan gum to the recipe.

I hope this helps!

Pumpkin Pie Coffee Creamer

November 5, 2014November 5, 2014 / Janet Monk / 2 Comments

I’m not a big coffee drinker, but I love pumpkin. The creamers that are on the market now say “Gluten Free”, and they may be. But when you do some research on them, there are still so many chemicals and preservatives…. well you get my point. This recipe is simple with real ingredients, REAL PUMPKIN, and I think it’s really good!

Pumpkin Pie Creamer

I can Eagle Brand sweetened condensed milk

1/2 Cup Libby’s pumpkin puree

1/4 teaspoon additive free nutmeg

1/4 teaspoon additive free cinnamon

Whisk all ingredients together, and store in air tight container and refrigerate. I keep mine in a pint jar. Shake well when ready to use. I use about 2 tablespoons per cup. You may want yours a little sweeter, just taste after you stir it in your coffee.

OH, be aware, if you like pumpkin this can be a little addicting!

Fried Green Tomatoes

November 4, 2014November 4, 2014 / Janet Monk / Leave a comment

We just picked the rest of the tomatoes from our garden before the first frost this year. These are so good my husband likes to pick them green just to fry, in the spring before the first ones get ripe.

Gluten Free Fried Green Tomatoes

3-4 Medium Size Green Tomatoes

1 ½ Cups Betty Crocker GF Rice Flour Blend

1 Teaspoon Gluten Free Baking Powder

1 Teaspoon Salt

1 ½ Tablespoons Sugar

Enough oil enough oil in skillet to pan fry tomatoes.

Whisk together flour and other dry ingredients. Wash, core and slice green tomatoes, about ¼ inch thick. Dip each tomato slice in coating mix, coating each slice on both sides. Be sure oil is hot when you place coated slices in the pan. Fry each side until golden brown. (About 2 – 2 ½ minutes per side) Drain on paper towels and serve.

HELP!

November 2, 2014November 2, 2014 / Janet Monk / 5 Comments

I need your help yall ! I need all of you that have issues with Gluten Free living to give me some input. I would very much like to hear from any of you, to let me know what you would like to see on this site. If you want to see more recipes, let me know what kind of recipes. Main dishes, desserts, veggies, etc. I would love to help give you what you need! Or if you want more Gluten Free info, or product info. If I have the answers I will post it . And if I don’t know I’ll try my best to find out. Please give me some input yall ! Thanks so much for taking the time!!

Jan's Gluten Free

Trying to make Gluten Free Cooking eaiser and tastier.

Gluten Free