Cooking GFCF

Almond Chicken and Rice

2011-12-03T00:01:00.000-08:00

Andrea Olsen Wootton

4 chicken breasts
¼ cup GF Italian dressing
1 ¼ cups chicken broth
½ tsp garlic powder
2 cups broccoli florets
1 cup instants rice, uncooked
¼ cup almonds

Cook chicken in 2 tbsp dressing on med heat for 4 min. on each side or until browned. Stir in broth and garlic powder and remaining dressing. Bring to a boil. Cover; simmer 5 min or until chicken is done. Remove chicken and cover to keep warm. Add broccoli and cook uncovered 3 min. Stir in rice and half of nuts. Remove from heat. Cover and let stand 7-10 minutes. Serve chicken over rice and veggies. Top with remaining nuts.

Chicken Marsala

2011-12-02T16:37:00.000-08:00

by Andrea Olsen Wootton

5-7 chicken tenders
1 tbsp chopped garlic
¾ cup sliced mushrooms
1 cup beef stock
½ cup chopped green onions
Salt and pepper to taste
2 tbsp gluten free flour mixture to coat

Dredge chicken in flour, cook over med high heat in oiled skillet, until browned. Add garlic and mushrooms. Cook 2-3 min. Add Marsala and beef stock. Simmer until sauce has thickened. Serve over rice or pasta.
Can leave off flour to make GF.

Southwest Veggie Salad

2011-12-01T16:36:00.000-08:00

by Andrea Olsen Wootton

1 can black beans, drained and rinsed
1 can white corn, drained and rinsed
1 red pepper, chopped
1 green pepper, chopped
1 can olives, drained
½ cucumber, chopped
1 avocado, chopped
1 diced tomato
4 tsp. rice vinegar
1 tbsp lime juice
Cilantro (optional)

Serve over lettuce with tortilla chips and salsa for a dressing

Pasta Faglioli

2011-11-30T00:01:00.000-08:00

by Andrea Olsen Wootton

1 tbsp olive oil
3 cloves garlic, finely chopped
2 cans chicken broth
2 cans no salt added tomato sauce
1 tsp Italian seasoning
½ pound small gluten free pasta (shells, mini macaroni, etc.)
4 carrots, peeled and sliced into coins
2 cans white beans, drained and rinsed
¼ pound ham, chopped
½ tsp salt
¼ tsp pepper

Heat oil in saucepan over med high heat. Add garlic and cook 1 minute. Stir in broth, 2 cups water tomato sauce, and Italian seasoning. Bring to a boil. Add pasta and carrots simmer for 10 minutes, stirring occasionally. Add beans, ham, salt and pepper. Heat through. Works well without the pasta, also to make it GF. Just lessen the water.

Honey Lime Chicken

2011-11-29T16:33:00.000-08:00

Andrea Olsen Wootton

2 limes
4 tbsp honey
¼ cup nucoa margarine
Pinch of salt
2 whole chicken breasts cut in half or 8 thighs

Preheat oven to 350 degrees. Wash the lime and cut off 4 thin slices from each. Squeeze the rest of the limes to get about 2 tbsp juice. Mix the juice with the honey, salt and margarine, melted. Brown the chicken in a small amount of oil. Put in pan and drizzle with honey lime mixture and top with the lime slices. Cook for about 30 min. Serve with sauce from pan.

Breakfast Skillet

2011-11-28T16:31:00.000-08:00

by Andrea Olsen Wootton

1 tsp oil
3 cups frozen hashbrowns
2 cups frozen vegetables
½ tsp garlic powder
¼ tsp lemon pepper
Minced onion to taste
4-6 eggs, beaten with ¼ cup water and 2 tsp. Dijon mustard

Heat oil in skillet and add hashbrowns and vegetables. Sprinkle with garlic powder and lemon pepper. Cook for 10 minutes on high heat, stirring occasionally. When hashbrowns and vegetables are cooked, add beaten eggs. Turn heat down to medium. Stir constantly until eggs are no longer runny and look well scrambles. Also good with chopped ham or olives added.

Catalina Chicken Stir Fry

2011-11-28T16:30:00.000-08:00

by Andrea Olsen Wootton

¾ cup Catalina dressing (can use FF)
¼ cup soy sauce Kroger's is GF
½ tsp. garlic powder
1 lb. chicken breast, cubed
1 pkg. stir fry vegetables
Cooked rice

Heat dressing, soy sauce and garlic powder in a large skillet. Stir in chicken and compeltley cook, about 8 minutes. Add vegetables. Cook and stir until heated. Serve over cooked rice.

Italian Chicken and Vegetable Macaroni

2011-11-28T16:29:00.000-08:00

by Andrea Olsen Wootton

1 Lb. chicken breast of tenders, cut into chunks or strips.
1/3-1/2 cup Italian dressing (Kraft fat free and regular are dairy free. Light is not)
1 large can or two regular cans crushed tomatoes
1 cup frozen peas
1 cup shredded carrots
Cooked macaroni

In a large skillet heat dressing. Add chicken and cook until no longer pink. Add tomatoes, peas and carrots. Bring to a boil. Turn down heat and simmer for 10 minutes. Serve over rice or GF noodles

Mexican Goulash

2011-11-28T16:27:00.000-08:00

by Andrea Olsen Wootton

1 can tomato soup
¼ cup water
1 packet GF taco seasoning
1 can corn (drained)
1 can black beans (drained and rinsed)
1 can olives (drained)
Instant white or brown rice (cooked) for 4-6 servings

In a large skillet, heat tomato soup and mix with water and taco seasoning packet. Add corn, beans and olives. Mix and heat through. Add rice. Stir and cook until heated through. (5-10 minutes) Can add green pepper or serve with tortilla chips of on tortillas.

Chicken Coconut Kurma

2011-11-28T16:25:00.000-08:00

by Andrea Olsen Wootton

1 Lb. chicken breast, cut into bite sized pieces and rubbed with a little salt
1-2 tablespoons olive oil
1 onion, chopped
2 cloves of crushed garlic or 1-2 tsp garlic powder
½ teaspoon curry powder (up to 2 tsp. depending on heat you like)
1 can coconut milk
1 tomato chopped (cut out the seeds)
3-4 tbsp sugar if unsweetened coconut milk
¼ cup cashews

Add oil and heat. Add chicken to pan. Cook until no pink remains. Remove chicken from pan

Cook onions. Add garlic and spices and simmer for 10 minutes

Add coconut milk. Return chicken to pan and add tomatoes. Simmer uncovered for 30 minutes, stirring occasionally.

Bake cashews for 5 minutes at 350 degrees.

Transfer Kurma to a plate and add cashews on top. Serve with rice. (I use Jasmine, but use whatever you prefer.)

Chicken Tortilla Soup

2011-11-19T16:28:00.000-08:00

2 cans refried beans
2 cans black beans drained
2 cans corn without juice
2 cans chicken broth
mix in pot
boil 4 chicken breast and separate meat

place 2 cups salsa
1-2 8 oz. diced tomatoes
3 tomatillos
1 jalapeno without seeds
1/2 white onion
1 tsp. sugar
1 tsp. salt
1/2 bunch cilantro
3/4 tsp. cumin in blender

add all ingredients to a casserole dish and cook on 350 for an hour. Serve with chips and soy or almond cheese.

Black Bean Burritos

2011-11-19T16:16:00.000-08:00

Recipe from Gina Jensen

1 package Spanish Rice
1/2 onion, diced
1 clove garlic, minced
1 15 oz. can black beans
1 10 oz. pkg. frozen corn
1 tsp. chili powder
1 tsp. cumin
1 tomato diced

Cook rice according to the package directions. Saute onion and garlic in frying pan. Add black beans, corn, spices and tomato to onions and garlic. Stir in Spanish rice. Simmer for 5 minutes. Serve with corn or brown rice tortillas. We also top with guacamole.

SWEET!

2010-02-25T17:50:00.001-08:00

Alexia Sweet Potato
Julienne Fries
Nutrition Information

The carefully balanced sweet and savory flavor of Sweet Potatoes together with a hint of Sea Salt make this Alexia favorite a wonderful alternative to the everyday fry. KOSHER D

Serving Size: 3 oz (84g/about 12 pieces)

Servings Per Container:
Calories [per serving]: 140

Calories from Fat: 45

Daily %
Total Fat 5g 8%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol 0mg 0%
Sodium 140mg 6%
Potassium 190mg 5%
Daily %
Total Carbohydrate 24g 8%
Dietary Fiber 3g 12%
Sugars 6g
Protein 1g
Daily %
Vitamin A 70%
Vitamin C 6%
Calcium 2%
Iron 2%

Ingredients

Sweet Potatoes, Canola Oil And/or Sunflower Oil And/or Safflower Oil, Rice Flour, Tapioca Starch, CornStarch , Dextrin, Salt, Dextrose, Xanthan Gum, Leavening (Disodium Dihydrogen Pyrophosphate, Sodium Bicarbonate), Colored With Turmeric And Oleoresin Paprika.

KOSHER D

SCORE! We all loved these, even the kiddos!

TACA Mystery Chops

2010-02-11T13:45:00.001-08:00

Mystery Chops

Pork Chops (doesn't matter how many or how they are cut (e.g., boneless, center cut, etc.)
GFCF Ketchup
brown sugar
slivered onion

Place pork chops into a baking dish, apply ketchup to cover the top of the pork chop sparingly (I usually use a squeeze bottle and put two or three lines of the ketchup), sprinkle a little bit of brown sugar and put some slivered onion on as well. Cover with aluminum foil and bake 350 degrees for 1 hour. They come out so tender you can cut them with a butter knife.

Chicken and Fries

2010-01-19T15:44:00.000-08:00

• Gluten Free
: Certified Kosher by The Union of Orthodox Jewish Congregation

Serving size: 2 tbsp
Amount Per Serving
Calories 40
Calories from Fat 0
Amount Per Serving and/or % Daily Value*
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 50mg (2%)
Total Carbohydrate 9g (3%)
Dietary Fiber 0g (0%)
Sugars 1g
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

We thaw the chicken breast, cut them in strips and cover in tortilla crumbs then add fries!

View Larger Image
Alexia Oven Fries

Olive Oil, Rosemary & Garlic
Nutrition Information

The finest Pacific Northwest Russets are seasoned with a delectable and satisfying blend of Rosemary, Garlic and Olive Oil to create this delicious trans fat free Alexia Classic. KOSHER D

Serving Size: 3 oz (85g)

Servings Per Container: 5
Calories [per serving]: 130

Calories from Fat: 30

Daily %
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol 0g 0%
Sodium 240mg 11%
Potassium 250mg 7%
Daily %
Total Carbohydrate 22g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 2g
Daily %
Vitamin A 0%
Vitamin C 8%
Calcium 0%
Iron 4%

Ingredients

Russet Potatoes, Olive Oil, Sunflower Oil And/or Canola Oil And/or Safflower Oil, Sea Salt, Extra Virgin Olive Oil, Dextrose, Garlic Powder, Rosemary, Black Pepper, Marjoram, Thyme, Natural Rosemary Flavor.

Super Turkey

2009-12-13T14:37:00.000-08:00

Here is a fast Sunday dinner for those of you with a crock pot. Put a turkey roast, a half bottle of Sprite and one can of cranberry in your crock pot for four hours. And, voila. YUMMY! Even our picky eaters ate it all.

We served it with canned corn and some plain mashed potatoes with Parkay squeeze butter.

Pepper Chicken

2009-08-18T14:25:00.001-07:00

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup ketchup
3 tablespoons light soy sauce
1/8 teaspoon black pepper
2 tablespoons all-purpose flour
1 large onion, halved and cut into thin slices
2 green peppers, seeded, cored and cut into thin slices
1 can (4 ounce) sliced mushrooms, drained
Cooked white rice for serving

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 5 minutes, stirring occasionally.
2.In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in the flour.
3. Remove chicken from skillet. Stir in the water-ketchup mixture and bring to a boil; add chicken and the onion. Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.
4. Add peppers and mushrooms and simmer, covered, for 15 more minutes, stirring occasionally. Serve with rice.

Waikiki Turkey

2009-08-18T14:18:00.000-07:00

3 cups diced turkey breast (chicken)
1/2 cup chopped onion
1/2 cup green pepper
3 T. teriyaki sauce
1 cup pineapple juice
2 T. vinegar
3 T. soy sauce
1/2 cup brown sugar
2 T cornstarch
1/2 cup frozen pea pods
1/2 cup carrot peels
1/2 cup pineapple chunks

Saute turkey with onion and bell pepper in teriyaki sauce. Remove from skillet. Stir in pineapple juice, vinegar, brown sugar, and cornstarch. Cook and stir until thick and clear. Remove from heat and vegetables, pineapple and turkey. Cool place in bag.

Thaw, heat, and serve over rice.

Gluten-Free Spanish Rice

2009-08-18T14:09:00.000-07:00

1 can crushed tomatoes
1 can green chili's
4-6 servings rice, cooked
1 chicken bouillon cube
1/2 cup water
1 clove garlic, minced or 1/2 tsp garlic powder
1/2 tsp. paprika
1/2 tsp. chili powder (more if you like it hot)

1. Preheat oven to 375 degrees
2. Dissolve bouillon cube in water and mix other spices
3. Put rice in casserole dish
4. Mix in tomatoes and green chili's
5. Pour water and spice mixture over and mix thoroughly
6. Bake uncovered for 20-30 minutes

Honey Lime Chicken

2009-08-18T12:50:00.000-07:00

4 boneless Chicken Breast Halves
1 1/2 t Garlic Salt
1 T Oil
1 20 oz can Pineapple Rings
1/4 cup Honey
3 T Lime Juice
2 T Soy Sauce
2 t cornstarch

Cut chicken in strips and sprinkle with garlic salt. Brown oil. Drain pineapple and add 1/4 cup pineapple juice to skillet. Cover/simmer for 6-8 minutes. Remove chicken and add honey, lime juice, soy sauce, cornstarch, and remainder of pineapple juice. Bring to boil. Cook and stir until thick and clear, about 1 minute. Remove from heat and cool. Place chicken, sauce and pineapple rings in bag. Thaw, heat until sauce is hot and chicken is warm.

Serve over rice.

Candied Chicken

2009-08-18T12:45:00.000-07:00

6 Chicken Breast Halves
1/2 t. Salt
1/8 t. Pepper
1 1/2 cup Maple Syrup
3/4 cup Vinegar
3/4 cup Ketchup

Salt and pepper chiken. Combine other ingredients and pour over chicken. Stir to coat. Bake uncovered for 1 hour at 325 degrees. Baste chicken with sauce for 15 minutes. Cool and place in bag. May be frozen before baking.

To serve:
Thaw, heat through. Serve with rice or baked potatoes. If sauce is too thin boil sauce only on stove top.

Polynesian Pork Roast

2009-08-18T12:35:00.000-07:00

3-4 lbs Pork Roast
3/4 cup Pineapple Apricot Preserves
1/2 cup Brown Sugar
1 Clove Garlic, Minced
1/4 cup Apple Cider Vinegar
1/2 cup Soy Sauce
1/4 cup Molasses
2 cup Chix Broth

Place pork roast in crock pot. Combine all ingredients. Pour over roast. Cook on low for 8 hours. Cool place in freeze bag and divide in 2 or more meals.

To serve: Thaw, heat till sauce is bubbly. If you prefer thicker sauce remove roast and thicken sauce with cornstarch. Pull roast into serving slices and serve over rice.

Best Banana Bread

2009-04-14T20:12:00.000-07:00

I just tried this out today and it was phenomenal! Even the non-GFCF eaters have loved it. I bought the flour blend from Namaste.

2 cups GFCF flour
1 tsp baking soda
1/8 tsp salt (I added slightly more)
1/2 cup canola oil
3/4 cup sugar
1/4 cup brown sugar, packed
2 large eggs
3 bananas mashed
1/2 tsp gluten-free vanilla (I used slightly more)
1/2 cup coarsely chopped walnuts (optional--I didn't add these as I'm allergic)

1. Heat oven to 325 F. Lightly spray 9 x 5 load pan with nonstick spray (I'm trying to find it there is a less chemical alternative...let me know if you find one)

2. In a medium sized bowl, sift together flour, baking soda, and salt. Set aside. In a large mixing bowl, mix together the canola oil and sugars. Add eggs, mashed bananas, and vanilla, stirring until well blended (I used the hand mixer). Fold in the dry ingredients and walnuts (if desired).

3. Pour batter into prepared pan and bake for approximately 65-75 minutes (mine was 65 and nice and toasty on top and sides). Transfer loaf to wire cooling rack and cool before serving.

Enjoy!

Mexican Casserole

2009-04-01T15:29:00.000-07:00

1 lb. ground beef

1 medium onion or 1 Tbsp. minced onion

1 1/4 cup GFCF pasta, cooked

2 Tbsp. GFCF margarine (we use Nucoa)

1/3 C soy milk

1 can corn drained

1 can tomato soup

1 can mushrooms, drained

Preheat oven to 425 degrees. Brown Meat with onion, drain. Cook pasta. Drain and stir with margarine and milk until melted. Put meat, noodles, corn , tomato soup and mushrooms in large casserole dish. Bake for 15-20 minutes or until bubbling around the edges.

Coconut Rice and WhiteFish Packets

2009-03-30T17:32:00.000-07:00

1/2 Cup canned coconut milk

1/2 Cup Water

2 Cups instant rice

2 green onions sliced thin

4 white fish fillets, no skin

salt and pepper to taste

1/2 Cup marmalade

1 Cup pineapple chunks

Heat oven to 450. Prepare 4 sheets of aluminum foil. Soak the rice in coconut milk and water for 7 minutes. Add the sliced green onions. Divide the soaked rice between the foil pieces. Top with fish fillet. Salt and pepper to taste then add the marmalade. Surround the fillets with pineapple chunks and seal. Place packets on cookie sheet in hot oven for 15-20 minutes or until fish flakes easily. Serve in packets, careful of the steam.

Our Favorite Milk So Far

2009-03-30T17:29:00.000-07:00

My kids prefer the regular or chocolate flavor over the vanilla but I love that it has Omegas and Fiber as well as Calcium.

Crockpot Chicken Wings

2009-03-29T18:21:00.000-07:00

3 lbs. chicken drummettes

salt and pepper to taste

1/2 tsp. minced garlic

2 Tbsp. ketchup

2 Tbsp. vegetable oil

1 cup honey

1/2 cup GF soy sauce

Mix ingredients and cook in crock pot 6-8 hours. YUMMY!

from the gluten-free gourmet cook book

Easy Lemon and Chicken Pasta

2009-03-21T08:14:00.000-07:00

Ingredients

1 pound dried penne (I like to use the Tinkyada brown rice penne or spirals)
2 chicken cutlets, cut into fingers (even easier if you use a GFCF rotisserie)
Salt and freshly ground black pepper
3 cloves garlic, sliced(I used minced)
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped parsley, for garnish (optional)
2 lemons, juiced
1/2 cup grated Parmesan (optional--obviously not for those on the GFCF diet)

Directions

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan (for those not off casein).

Everyone really liked this, including my 3 1/2 year old who kept repeating how great it was. Simple, easy, and without a lot of complicated substitutions.

Namaste Waffle and Pancake Mix

2009-03-16T17:57:00.001-07:00

This got a huge thumbs up from my children and my husband. It is good stuff!

Flourless Chocolate Cake

2009-03-15T20:10:00.000-07:00

4 eggs separated
8 oz. semi-sweet baking chocolate
3 T. butter
1/3 c. and 1/4 c. sugar
1 jar prune baby food
1 1/2 tsp vanilla

Melt butter and chocolate in pan over low. Remove and cool silightly. Beat egg yolks on hig for 3 minutes until fluffy. Add 1/3 c. sugar and vanilla beating until thick. Beat in baby food and chocolate.
Beat egg whites until soft. Gradually add in 1/4 c. sugar and beat until stiff. Fold into batter.
Pour into sprayed 9" springform pan. Bake at 350 for 30-35 minutes or until toothpick comes out with moist crumbs. Cool for 20 minutes and remove outer edge. Finish cooling completely. Sprinkle with powdered sugar. Refridgerate leftovers.

Great cake for adult tastes.

Chocolate Pumpkin Cake

2009-03-15T20:05:00.000-07:00

1 c. pumpkin
1/2 c. buttermilk (mix rice or soy milk with a bit of lemon juice)
1/2 c. butter
1 container baby food prunes
1/2 c. sugar
1 c. brown sugar
3 eggs , plus one yolk
2 tsp. vanilla
1/2 c. teff
1/3 c. brown rice flour
1/3 c. sorghum flour
1/3 c. tapioca
1 tsp soda
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
2/3 cocoa powder

Mix pumpking and buttermilk and let sit. Mix butter until soft and fluffy, add sugars and prunes- cream. Add in vanilla and eggs. Mix dry ingredients. Alternate mixing in pumpkin mixture and flour mixture into the wet ingredients. Bake at 350 2-9" pans - 35-40 mintues or 24 cupcakes- 30-35 minutes.

Butter Substitutes

2009-03-15T16:30:00.001-07:00

You can use Parkay squeeze but NOT the spray bottle, it has buttermilk in it. Does anyone have a GFCF birthday cake recipe? We have two birthdays this month.

Pumpkin Muffins

2009-03-13T22:30:00.000-07:00

There are a variation on a real recipe. They are healthy and are a good alternative for lunches, breakfasts and snacks. They passed the husband test! I actually liked them too.

Dry Ingredients:

1/2 tsp. salt
1/2 tsp. soda
2 tsp. baking powder
1/4 tsp. ginger
1/8 tsp. cloves
1 tsp cinnamon
1 tsp. xanthan gum
1 1/2 c. flour (1/2 c. tapioca, 1 c. mix of other flours)
(I altered the recipe a bit and did the following: 1/4 c. tapioca, 1/4 c. almond flour, 1/2 c. sorghum flour, 1/4 c. brown rice flour, 1/4 c. millet flour. I really liked the way the almond flour tasted in it.)

Wet Ingredients:

2 T. oil
1/2 c. buttermilk (1/2 c. rice milk with a little bit of lemon juice)
1/3 c. honey
1/2 tsp. vanilla
1/2 c. pumpkin
1/4 c. brown sugar
1 egg white

Topping:

Cinnamon sugar mixture.

Mix dry ingredients, mix wet ingredients. Stir together until combined. Pour into mini muffin tins, sprinkle with cinnamon/sugar mixture. Bake at 250 for 20 minutes. Makes 30 mini muffins.

Grandparent List

2009-03-13T17:04:00.000-07:00

With the recent adaptation to GFCF, my kiddos grandparents are trying to be supportive and helpful. However, they are a little perplexed by the new change in our family routine. So, I am asking for ideas and maybe we can come up with a grandparent/babysitter/neighbor/preschooler treat list that includes normal every day foods that anyone could buy at a normal grocery store. I would like to include favorites that my parents can just pick up and know that my kiddos will be ok eating. Hopefully, we can put this into a PDF form and have it available for download off this site for anyone that may be in need of it!

Enviro Kids Cereals

2009-03-13T14:55:00.001-07:00

We have been eating Enviro Kids Cereals every morning since starting the GFCF diet. They are a thumbs up! We've tried the frosted flakes, gorilla crunch (kind of like kix), and Leaping Lemurs so far. They are available at most grocery stores and we bought them 2 for $6 at Smith's this week.

Mrs Leeper's

2009-03-13T14:45:00.000-07:00

These are yummy and a great way to add color to the GFCF meal. My kids loved them.

Tostito's Blue Corn Chips

2009-03-13T14:44:00.000-07:00

One of our faves! We served them with corn, black beans, and GFCF salsa.

Gluten Free Baking Mix

2009-03-13T11:26:00.000-07:00

2 1/2 cups chickpea flour

2/3 C cornstarch

1/4 C sugar

3 1/2 tsp xanthan gum

1 1/2 tsp. salt

1 tsp. cream of tartar

Combine all ingredients and store in airtight container.

Chicken Strips

2009-03-13T11:24:00.000-07:00

Cut two large chicken breasts into strips and dip them in egg. Then roll the strips in the crispy outside mix of tortilla crumb mix and GFCF baking mix. Bake strips and dip them into honey.

Manti Barbeque Turkey

2009-03-13T11:22:00.001-07:00

2 Cups 7UP

5 lbs. Turkey breasts

1 cup GFCF soy sauce (Kroger's brand from Smith's)

1 cup oil

1 1/2 tsp. horseradish

1/3 tsp. garlic powder

Marinade ingredients together covered for 18 hours before cooking. BBQ slowly turning and basting frequently. Cook until the meat is white then cut with a knife.

Cafe Rio Pork

2009-03-13T11:18:00.000-07:00

My cute friend Anne invited us over today to help us learn some GFCF recipes. I am majorly indebted to her for giving us a huge pile! I'll start posting them here as I can.

Cafe Rio Pork

6lbs. Prk

1 16 oz. Box Salsa

1 can coke

2 cups brown sugar

Cook in water for five hours. Drain and mix everything else. Pour over pork and cook 3 hours longer.

Pumpkin Waffles/Pancakes

2009-03-11T22:43:00.000-07:00

1 c. sorghum
1 c. rice
1/2 c. tapioca
4 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1/4 c. brown sugar
1 c. pumpkin
1/4 melted butter or oil
2 c. milk
2 eggs
1/4-1/2 c. water

Mix all ingredients but milk until smooth. Slowly beat in milk until well blended. Great as waffles or pancakes.

Flourless Peanut Butter Cookies

2009-03-11T22:42:00.000-07:00

1 c. peanut butter
1 c. brown sugar
1 egg
1 tsp soda
1/2 c. chocolate chips
Mix well. Bake 350 on ungreased cookie sheet for 9 min.

Gluten Free Pumpkin Chocolate Chip Bread

2009-03-11T22:39:00.000-07:00

2 c. pumpkin
1 c. eggs
2 c. sugar
1/3 c. oil
2/3 c. applesauce
2/3 c. orange juice
1 1/2 c. chocolate chips
4 tsp pumpkin pie spice
1/2 tsp salt
2 tsp soda
1 c. tapioca
1 c. sorghum
1/2 c. teff
3/4 c. brown rice
1/4 c. millet
1 1/2 tsp. xanthan gum

Beat eggs and sugar. Add remaining ingredients and mix well. Pour into greased pans and bake at 375 for 30-34 min. (depending on size)

Granola Bars

2009-03-11T22:36:00.000-07:00

2 c. GF oats
2 c. rice chex
1 c. buckwheat flakes
1/2 c. chocoate chips
1/2 c. firmly packed brown sugar
1/2 c. honey or agave
1/2 c. peanut butter
1 tsp vanilla

In large bowl crush the chex and flakes, then add teh oats and chocolate chips. In a small saucepan combine the brown sugar, corn syrup and honey and bring to a boil stirring constantly. Stir in peanut butter and vanilla; blend until smooth.
Pour over cereal mixture; mix well and press into a 13"x9" pan (lightly spray with non-stick spray) Cool, cut into bars.

Oatmeal Cookes

2009-03-11T22:33:00.000-07:00

1/4 c. butter, softened
1/4 c. shortening
1/2 c. brown sugar
1 egg
1 tsp vanilla
1/2 tsp soda
1/4 tsp salt
1 c. GF oat flour
1 1/4 c. GF rolled oats
1 c. chocolate chips

cream first 5 ingredients together. mix in dry ingredients. Refrigerate dough for half hour. Drop onto greased baking sheets. Bake 375 for 8-10 minutes.

Flourless Chocolate Cake

2009-03-11T22:29:00.000-07:00

4 eggs
8 oz. semi-sweet baking chocolate
3 T. butter
1/3 c. and 1/4 c. sugar
1 jar prune baby food
1 1/2 tsp. vanilla

Melt butter and chocolate in pan over low. Remove and cool slightly. Beat egg yolks on high for 3 mintues until fluffy. Add 1/3 c. sugar and vanilla, beating until thick. Beat in baby food and chocolate.
Beat egg whites until soft. Gradually add in 1/4 c. sugar and beat until stiff. Fold into batter.
Pur into sprayed 9" springform pan. Bake at 350 for 30-35 minutes or until toothpick comes out with moist crumbs. Cool for 20 minutes and remove outer edge. Finish cooling completely. Sprinkle with powdered sugar. Refrigerate leftovers.

Chocolate Chip Cookies

2009-03-11T22:26:00.000-07:00

Cream:
1 C. shortening
1/2 C. dairy free margarine
1 1/3 C. sugar
1 c. brown sugar

Add:
3 eggs
3 tsp vanilla

Stir in:
2 tsp baking soda
1 tsp salt
2 tsp xantan bum
2 C. tapioca
2 Tbs. potato FLOUR
1 C. sweet rice flour
1/3 c. millet
1/3 c. sorghum

Mix in DF chocolate chips
Bake 350 for 8-10 minutes

No Bake Cookies

2009-03-11T22:23:00.000-07:00

Bring to a boil:
2 C. sugar
1/4 C. dairy free margarine
1/2 C. dairy free milk
1/4 C. cocoa

Boil 1 min. Add:
2 C. GF oats
1/2 C. peanut butter
1 tsp vanilla

Drop onto wax paper and cool

Gluten Free Muffin Mix

2009-03-09T18:58:00.000-07:00

DRY

1 c. gluten free flours
1/4 c. tapioca
1/4 c. potato starch
1/4 c. flax meal
1/3 c. sugar
1/3 c. brown sugar
2 t. baking powder
1 t. soda
1 t. xanthan gum
1/4 tsp. salt

WET

1/3 c. oil
2 eggs
1c. something wet (banana, applesauce)

Mix dry ingredietns and then add wet and mix for 3 minutes. Bake at 350 for 20 min. (makes about 28 mini muffins)

Gluten Free Streusel Topped Apple Muffins

2009-03-09T18:53:00.000-07:00

DRY

1/2 c. tapioca
3/4 c. sorghum
1/4 c. each brown rice, teff and millet
1 tsp xanthan gum
2 tsp. baking poweder
1 tsp. baking soda
1/2 tsp salt
3/4 c. sugar
1 heaping tsp. cinnamon
1/4 heaping tsp. nutmeg

WET

2 eggs
1/2 c. applesauce
4 Tbs. olive oil (or melted non dairy butter)
1 1/2 grated, peeded apples

Steusel Topping

1/4 c. sugar
3/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. butter

Preheat oven to 350 degrees. Mix dry ingredients. Mix wet ingredients. Mix dry and wet ingredients together. Fill muffin tins 1/2 to 3/4 full. Blend all streusel topping ingredients. Top muffins with streusel. Bake at 350 for 20 minutes.

Gluten Free Crepes

2009-03-09T18:50:00.000-07:00

2 1/2 c. milk (rice, soy)
1/2 tsp. salkt
3 T. oil
1/2 c. tapioca
1/4 each millet, teff and brown rice
1/2 c. sorghum
3 eggs

Beat ingredients together
LET THE BATTER SIT IN THE FRIDGE FOR 20-30 MINUTES.
pour about a 1/4 c. of batter into the pan. It will be thin. Fry until slightly brown flip and cook about 1 minute more.

Top with goods, roll and eat. These are really good with fruit, jam, even ham and cheese. Or in our case, soy cheese!

Gluten Free Waffles

2009-03-09T18:42:00.000-07:00

3 eggs separated
2 c. millk
6 Tbs. oil
3/4 c. each sorghum, teff
1/4 c. millet
1 tsp. xanthan gum
1/2 tsp. salt
1 Tbs. baking powder

Beat egg whites until stiff. Slowly add sugar, until the whites for soft peaks. Beat together remaining ingredients except milk. When smooth, slowly add milk and beat until smooth. Fold in egg whites. Bake on hot waffle iron. Freeze extras and reheat in the toaster. Can use for peanut butter sandwiches.

GF French Bread (decent tasting)

2009-03-09T18:38:00.000-07:00

1 T. active yeast
1 T. sugar
1 cup warm water
1 1/2 c. sorghum flour blend
1/2 c. potato starch
1/4 c. powdered milk
1 tsp salt
1 egg
1 T. butter
1/2 tsp. cider vinegar
2 1/2 tsp xanthan gum

Combine yeast, sugar and water and let stand. Mix remaining ingredients in mixer, then add yeast mixture, add beat for 2 mintues. Place in greased 8 x 4 pan. Cover with poil and let rise until dough reaches top of pan. With shprp knife, make 3 diagonal cuts on top of bread and bake at 375 for 50 minutes. Cover with foil after 20 minutes to reduce over browning.

Chicken and Bean Stir-Fry

2009-03-09T13:58:00.000-07:00

1-2 Chicken Breast, cut into chunks
1/2 C. Rice Flour
Oregano, Pepper and Salt
Coat chicken in the flour and spices and stir-fry until cooked through. Remove the chicken and add the following ingredients to the pan.
Stir Fry for 2 minutes
1 Red Pepper
1 Green Pepper
garlic
Add: 1 can drained black beans
1 c. frozen corn
Stir-fry for an additional 2 min.
Add: 1 c. salsa
1 chopped tomato
1/2 C. cilantro
The cooked chicken

Stir and cook 1 more minute. Serve over rice.

Kettle Corn

2009-03-09T13:57:00.000-07:00

Melt together:
1/4 C. Agave
1/4 C. Coconut Oil

Pour over popcorn, add salt and shake together.

Caramel Corn

2009-03-09T13:56:00.000-07:00

3/4 C. Marshmallows
1/2 C. Dairy Free Butter
1/2 C. Brown Sugar

Stir on low until compeltely blended and melted. Add popcorn and stir until well coated. Put on wax paper and let cool.