tag:blogger.com,1999:blog-16141521957475263822024-03-13T17:28:24.229-05:00365 new recipesCathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-1614152195747526382.post-37455451782853956042012-10-26T14:31:00.001-05:002012-10-26T14:31:49.223-05:00Honey Glazed Apple French ToastHere's another creation that Daddy cooked up for the kids for breakfast. I couldn't eat it, due to my food restrictions, but it sure smelled good and the kids gobbled it up!<br />
<br />
<b>Honey Glazed Apple French Toast</b><br />
<br />
1 large honeycrisp apple, cut in thin slices<br />
3 tsp honey<br />
1/2 tbsp butter<br />
<br />
2 eggs<br />
1/2 cup milk<br />
1 tsp cinnamon<br />
<br />
6 slices whole-grain bread (or 6-8 slices Gluten Free bread, such as <a href="http://udisglutenfree.com/">Udi's</a>)<br />
<br />
In small skillet, melt butter. Add apple and honey and cook until apple is soft.<br />
<br />
In shallow bowl, combine eggs, milk and cinnamon. Beat well.<br />
<br />
Heat non-stick skillet. Dredge bread slices in egg mixture. Cook in non-stick skillet until both sides are golden and egg is set. <br />
<br />
Top with 1/6 of the apples and serve. <br />
<br />
<br />Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-29231570297302725752012-10-26T14:20:00.001-05:002012-10-26T14:20:16.993-05:00Spicy Red Beans<b>Spicy Red Beans</b><br />
<br />
1 tsp olive oil<br />
1 can red beans, drained and rinsed<br />
1/2 large red onion, chopped<br />
1 yellow bell pepper, chopped<br />
1/4 tsp cumin<br />
1/2 tsp cilantro<br />
liberal dash cayenne pepper<br />
<br />
In medium skillet, heat oil. Add onion and pepper and sautee until onion is tender. Add beans and spices and heat through.<br />
<br />
Serves 2<br />
<br />
*If you like things more flavorful or spicy, double all spices. Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-34950698869588485992012-09-25T20:26:00.000-05:002012-09-25T20:26:38.757-05:00Hunter's PieI'm not a big fan of venison - but thanks to a friend, we ended up with a freezer full of it. 10 1-pound tubes of ground deer. So I've been trying to jazz it up a little in the hopes that I won't notice it so much. I've tossed it in spaghetti sauces and lasagnas - just about anywhere I might use ground beef. But I discovered that it worked particularly well in this riff on Shepherd's Pie.<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Hunter's Pie</b></span></div>
<br />
1 small onion, diced<br />
2 stalks celery, diced<br />
2 carrots, diced<br />
1 tbsp olive oil<br />
dash salt and pepper<br />
1 lb ground venison<br />
1 tsp tarragon<br />
1/2 tsp crushed red pepper<br />
1 small bag frozen peas<br />
1/2 cup red wine<br />1/2 cup beef broth<br />
6 large russett potatoes, diced<br />
4 oz white cheddar, shredded<br />
liberal dash rosemary<br />
milk and butter as needed<br />
<br />
Preheat oven to 400.<br />
<br />
In medium pan, heat olive oil and add onion, celery and carrot. Sprinkle in salt and pepper. Cook until soft and onions turn clear (about 5 minutes).<br />
<br />
Meanwhile, brown venison with tarragon and crushed red pepper. Drain grease. <br />
<br />
Meanwhile, boil potatoes until soft (about 10 minutes). Mash potatoes with cheddar, rosemary, and enough butter and milk to achieve desired consistency.<br />
<br />
Mix browned venison with sauteed vegetables. Add frozen peas, red wine and broth. Transfer to 2 quart casserole dish. Top with mashed potatoes, smoothing into peaks and sealing edges. <br />
<br />
Bake until potatoes turn golden (about 15 minutes). Let sit 5 minutes before serving.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-35285579031186121822012-03-27T09:06:00.001-05:002012-03-27T09:06:27.724-05:00Pea and Carrot Soup With Pesto RiceThis is my riff on a recent Rachel Ray recipe. I swapped quinoa for the orzo to make it gluten free, and I subbed basil and walnuts for the mint and pine nuts in the pest. Hope you like it as much as we did!<br />
<b><br /></b><br />
<b>Pea and Carrot Soup With Pesto Rice</b><br />
<br />
1 cup brown rice<br />
1/2 quinoa<br />
6 cups chicken stock<br />
2 cups water<br />
2 Tbsp olive oil<br />
6 carrots, diced<br />
1 small onion, diced <br />
2 cups peas<br />
dash salt and pepper <br />
3/4 cup fresh parsley (or 4 tbsp dry parsley)<br />
1/4 cup fresh basil<br />
1/4 cup walnuts<br />
1/3 cup parmigiano-reggiano cheese<br />
2-3 cloves garlic<br />
2 Tbsp olive oil <br />
<br />
In medium pot, combine rice and quinoa. Pour in 2 cups chicken broth and 1 cup water. Bring to a boil, then simmer until cooked - about 25 minutes.<br />
<br />
Meanwhile, heat olive oil in stock pot. Sautee carrots and onions until tender. Add peas, salt, pepper and remaining 4 cups broth and 1 cup water. Bring to a boil and then simmer.<br />
<br />
Meanwhile, in food processor, combine parsley, basil, walnuts, cheese and garlic. Process, drizzling in oil, until a smooth paste is formed.<br />
<br />
To serve, stir pesto into hot rice. Spoon rice into 4 bowls, then top with soup. Or, if you prefer a more uniformed soup, stir pesto rice into the soup (note, soup will look cloudy, but tastes great!)Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-6407541504305941512012-02-29T11:24:00.000-06:002012-02-29T11:25:27.764-06:00Tuna BurgersI recently picked up a package of <a href="http://udisglutenfree.com/">Udi's</a> gluten free hamburger buns on sale. When I got home, I realized they'd be perfect for making an old favorite that I haven't had in years. Hot, gooey and fairly healthy, these have been a hit in my family since I was a kid.<br />
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<b>Tuna Burgers</b><br />
<br />
2 cans tuna packed in water<br />
1/2 cups chopped black olives<br />
5 green onions, sliced thin<br />
2 stalks celery, sliced small<br />
6 slices cheddar (or any cheese you like), diced<br />
1/4 cup mayonaise (or greek yogurt)<br />
dash salt and pepper<br />
6 hamburger buns<br />
<br />
In large bowl, mix all ingredients (except buns). Open buns and scoop tuna filling inside. Close buns and wrap in foil. Bake at 350 for 20 minutes or until heated through and cheese is melted.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com2tag:blogger.com,1999:blog-1614152195747526382.post-70384685824593252392012-02-13T21:01:00.001-06:002012-02-17T18:45:07.629-06:00Veggie Macaroni And CheeseA quick and easy way to slip some extra veggies into a creamy mac'n'cheese. Our kids ate it up and didn't even notice the cauliflower. <br />
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<b>Veggie Macaroni and Cheese</b><br />
<br />
8-10 oz elbow macaroni or small shells<br />
1/2 head cauliflower<br />
3 Tbsp butter<br />
1/4 cup onion, finely diced (optional) <br />
4 Tbsp flour<br />
2 1/2 cups milk<br />
1/2 tsp garlic powder<br />
dash pepper<br />
dash nutmeg<br />
dash ground mustard<br />
dash cayenne <br />
1 1/2 cups cheddar cheese, shredded<br />
1 1/2 cup romano cheese, shredded<br />
1/4 cup cheddar cheese, shredded (reserved) <br />
<br />
In large pan, boil macaroni according to package directions until al-dente.<br />
Steam cauliflower until just soft.<br />
In medium saucepan, melt butter. Add onion (if using) and sautee until clear. Stir in flour then slowly whisk in milk. Cook over medium high heat until bubbly and slightly thickened. Stir in garlic powder, pepper, nutmeg, mustard and cayenne.<br />
Stir in cheeses and mix until just melted.<br />
In 2 qt casserole dish, mix macaroni and cauliflower. Pour cheese sauce over macaroni mixture. Top with reserved cheese.<br />
Bake at 375 for 25 minutes or until slightly browned and bubbly.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com7tag:blogger.com,1999:blog-1614152195747526382.post-68954232957666375672012-02-08T12:33:00.003-06:002012-02-08T12:33:58.777-06:00Salmon in White Wine Butter SauceI hate salmon. I hate all fish. But this actually turned out to be really tasty. And my kids gobbled up every bit of their fish. I'd call that a success!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF-6yptovXoKVNfNUdCqt6QQNfvobd01OjpToJNw1SmuL6vIyLoxll25JQ116n5XSiRAuCiXAcgdYn41HgzL1z1jUf38jvCjHJsmgbNjChTIrNBcJIRDwjtgX4HcJWltCuOwJx3GGpDw/s1600/IMG_5346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikF-6yptovXoKVNfNUdCqt6QQNfvobd01OjpToJNw1SmuL6vIyLoxll25JQ116n5XSiRAuCiXAcgdYn41HgzL1z1jUf38jvCjHJsmgbNjChTIrNBcJIRDwjtgX4HcJWltCuOwJx3GGpDw/s320/IMG_5346.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbHIBmBbHqPqAhmqLti1oy0PGsDCAyUh2560k1VTlUp2NuTZn531ng-NTNk3_7U4CRqBob0vjpIIzi_k5Wa7qfBVkBIvqDNvRjJDOk_t2pBpiGIsIVPti4LYi9Hfz9NkTGbgKol24M9Q/s1600/IMG_5344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbHIBmBbHqPqAhmqLti1oy0PGsDCAyUh2560k1VTlUp2NuTZn531ng-NTNk3_7U4CRqBob0vjpIIzi_k5Wa7qfBVkBIvqDNvRjJDOk_t2pBpiGIsIVPti4LYi9Hfz9NkTGbgKol24M9Q/s320/IMG_5344.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<b>Salmon in White Wine Butter Sauce</b></div>
<br />
3 large salmon fillets<br />
3 large cloves garlic, grated<br />
1 tsp lemon pepper<br />
1/2 cup white wine<br />
4 tbsp butter<br />
<br />
In large baking dish, lay salmon flat.<br />
Top with grated garlic and lemon pepper.<br />
Pour wine over the fish.<br />
Cut butter into thin slices and distribute evenly across pan.<br />
Cover pan with foil.<br />
Bake at 375 degrees for 15 minutes.<br />
Remove foil and turn fish, basting with wine/butter sauce.<br />
Top with more lemon pepper if desired.<br />
<br />
Bake an additional 15-20 minutes, until fish is flaky.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com2tag:blogger.com,1999:blog-1614152195747526382.post-38130997487009158122012-02-04T16:47:00.000-06:002012-02-04T16:48:50.338-06:00Chicken Noodle Stew<a href="http://www.blogger.com/blogger.g?blogID=1614152195747526382">
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<b>Chicken Noodle Stew</b><br />
<br />
1 tbsp olive oil <br />
1 large onion, chopped<br />
1 clove garlic, minced<br />
3 large carrots, diced<br />
3 stalks celery (with tops), diced<br />
4 cups chicken broth*<br />
2 cups water<br />
pinch salt<br />
dash pepper<br />
dash thyme<br />
2 oz fettuccine noodles, broken into 3rds<br />
<br />
In a stock pot, sautee onion and garlic in olive oil until soft but
not brown. Add carrots and celery and sautee 2 minutes more. Add
remaining ingredients, bring to a boil, then simmer for 20 minutes.
Meanwhile, cook pasta according to package directions until just al
dente. Drain and rinse. Before serving, stir pasta into soup. Serve
with garlic bread or biscuits of desired.<br />
<br />
* To make home-made
chicken broth, boil 8 cups of water with 1 chicken carcass (cleaned of
meat) for 3 hours. Remove carcass and allow to cool. Skim fat from
top and strain.<br />
<br />
NOTE: This soup is great for 'cleaning out the
fridge' - in addition to the carrots and celery, I also added fresh
green beans, zucchini and broccoli to make the soup extra healthy and
extra hearty. Yum!</div>Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-51565610866119701272012-02-04T16:45:00.002-06:002012-02-04T16:45:31.762-06:00Gluten Free Cheddar BiscuitsGreat served warm with soup or salad. Very light and fluffy. Would also work with a regular biscuit recipe.<br />
<b><br /></b><br />
<b>Gluten Free Cheddar Biscuits</b><br />
<br />1/3 cup butter or margarine<br />1/2 cup potato starch<br />3/4 cup corn starch<br />2 tsp xanthan gum<br />1 tablespoon baking powder<br />1/4 tsp baking soda<br />1 tablespoon sugar<br />3/4 cup milk<br />1-2 tsp garlic powder (depending on taste)<br />1 cup cheddar, shredded<br /><br />Combine
all ingredients and mix well to remove lumps. Spoon onto well greased
cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned.
Makes about 1 dozen biscuits.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-31416214992575496192012-01-31T20:31:00.000-06:002012-01-31T20:31:21.232-06:00Gluten-Free Vegan Taco Bowls<div class="separator" style="clear: both; text-align: center;">
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<br />
I adapted this healthier version of the traditional restaurant favorite to make it meatless as well as gluten-free. It's hearty, healthy and easy.<br />
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<b>Gluten-Free Vegan Taco Bowls</b><br />
1/2 cup dry pinto beans<br />
1/2 cup dry black beans<br />
6 cups water<br />
1/4 tsp cayenne pepper<br />
1/2 tsp cumin<br />
1 tsp cilantro<br />
1/2 tsp garlic powder<br />
1/2 tsp chili powder<br />
dash black pepper<br />
1 tbsp olive oil<br />
1/2 cup onion, diced<br />
1 clove garlic, minced<br />
1 cup brown rice<br />
3 tbsp tomato paste<br />
2 1/4 cups water<br />
1/4 tsp chili powder<br />
1/2 tsp cumin<br />
8 large leaves romaine lettuce<br />
2 large tomatoes, diced<br />
1/3 cup snipped fresh cilantro<br />
juice of 1/2 small lime<br />
2 large avocados<br />
2/3 cup shredded cheese *<br />
<br />
In large pot add pintos, black beans and 6 cups water.<br />
Bring to a boil. Simmer for 2 hours or until beans are soft.<br />
Stir in cayenne, cumin, cilantro, pepper, garlic powder and chili powder. Set aside.<br />
<br />
Meanwhile, in medium pot, sautee onion and garlic in olive oil.<br />
Add rice and toast until golden.<br />
Mix in tomato paste, then stir in water, chili powder and cumin. Bring to a boil. Reduce heat and cook 55 minutes or until water is absorbed.<br />
<br />
Shred lettuce and combine with tomatoes, cilantro and lime juice. Toss well.<br />
<br />
To assemble:<br />
Place 1/6 rice in bottom of bowls. Top with 1/6 beans, 1/6 lettuce mixture, 1/6 avocados and sprinkle with cheese as desired.<br />
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* To make recipe vegan, substitute vegan cheese or omit cheese entirely. <br />
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Here's my new favorite lasagna.<br /><br /><span style="font-weight: bold;">From Scratch Lasagna</span><br /><br />1 80z box lasagna noodles<br />2 tbsp olive oil<br />1 lb ground beef<br />1 medium onion, chopped<br />4 cloves garlic, crushed<br />2 tbsp fresh basil, torn<br />2 tsp oregano<br />2 tsp rosemary<br />dash pepper<br />2 cans crushed tomatoes<br />1/2 cup red wine<br />1 60z can tomato paste<br />3 tbsp balsamic vinegar<br />1 large container ricotta cheese<br />1/2 cup parmesan cheese<br />1 tbsp parsley<br />2 tsp basil<br />2 tsp oregano<br />16 oz mozzarella, shredded<br /><br />In large pan, sautee onion, garlic, beef, basil, oregano, rosemary and pepper in olive oil until meat is browned through. If desired, drain fat from meat. Add crushed tomatoes and wine and simmer 15 minutes. Add tomato paste and vinegar and stir well.<br /><br />Boil noodles according to package instructions. In large bowl, combine ricotta, parmesan, parsley, oregano and basil. Drain noodles.<br /><br />In 13"x9" casserole dish, layer 1/2 noodles, 1/2 meat sauce, 1/2 ricotta mixture and 1/2 mozzarella. Repeat with remaining ingredients. Bake at 350 for 45 minutes (or 60 minutes if lasagna has been refrigerated). Allow to stand 10 minutes before serving.<br /><br />**To make a super-nutritious version, add a cup or so of shredded dark leafy greens, carrots, zucchini and/or broccoli to the meat sauce before simmering. Or, layer spinach between the meat and cheese mixtures when assembling.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-55288943759264833712011-05-31T13:29:00.003-05:002011-05-31T13:33:05.323-05:00Chili-Garlic Tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ANsbcOBWMBGiBplHhpRoPIZvgcvKPGMtQnNVQtZbh16CD7TSaMwPYMNcaARZS9AY8uIgRENaBgREzecsfvVQ2gIQ-sUiAx8iPOFSgZxplDwFJV4QcMWGl03yM3K427Hxh5ukauLDco8/s1600/IMG_1219.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ANsbcOBWMBGiBplHhpRoPIZvgcvKPGMtQnNVQtZbh16CD7TSaMwPYMNcaARZS9AY8uIgRENaBgREzecsfvVQ2gIQ-sUiAx8iPOFSgZxplDwFJV4QcMWGl03yM3K427Hxh5ukauLDco8/s320/IMG_1219.JPG" alt="" id="BLOGGER_PHOTO_ID_5612949797541761938" border="0" /></a><br /><br />I adapted this from a slow-cooker pork recipe - and it turned out delicious! Spicy and sweet at the same time. Yum!<br /><br /><span style="font-weight: bold;">Chili-Garlic Tofu</span><br /><br />1 lb <span class="il">tofu</span>, cut into cubes<br />3 tbsp chili-garlic sauce<br />3 tbsp soy sauce (or liquid aminos)<br />1 tbsp honey<br />1/2 tbsp fresh grated ginger<br />1/4 cup broth<br />1/3 cup chopped green onions<br /><br />Mix everything but onions in small bowl and let sit at least 1 hour. Cook in pan over medium heat until heated through. Add onions and cook another minute or two. Serve over rice.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-49591768636322529902011-04-18T10:13:00.003-05:002011-04-18T10:20:04.241-05:00Double Chocolate Walnut Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAzutBPe-GpqGrzwxq1kl8GdR3CcWtE7zRM7oMv4f2T1ENMBYU5-_7hjygV2ANf0tuQF7iSFcdRFc2Uo8-UvS43LvtWwD5dHRfw1Cu3qHYpmf-gpvrcSprSMI2DQqSwKbXaj4Ueq-X3k/s1600/IMG_0746.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAzutBPe-GpqGrzwxq1kl8GdR3CcWtE7zRM7oMv4f2T1ENMBYU5-_7hjygV2ANf0tuQF7iSFcdRFc2Uo8-UvS43LvtWwD5dHRfw1Cu3qHYpmf-gpvrcSprSMI2DQqSwKbXaj4Ueq-X3k/s320/IMG_0746.JPG" alt="" id="BLOGGER_PHOTO_ID_5596942444880627506" border="0" /></a><br /><br />I altered my grandmother's super yummy chocolate chip cookie recipe a little to make it gluten free and a little fancy. The results were fantastic. Here it is.<br /><br /><span style="font-weight: bold;">Double Chocolate Walnut Cookies</span>*<br /><br />1/2 cup butter, softened<br />1/4 cup brown sugar<br />1/4 cup white sugar<br />3/4 cup brown rice flour **<br />2 tbsp teff flour<br />2 tbsp cocoa powder<br />1/2 cup tapioca starch<br />2 tsp xanthan gum<br />1/2 tsp baking powder<br />2 eggs<br />1/2 tsp baking soda dissolved in 1/2 tbsp hot water<br />1 tsp vanilla<br />1/2 cup chopped walnuts<br />3/4 cup chocolate chips<br /><br />Cream butter and sugars. Add eggs and vanilla, mixing well. Stir in baking soda and hot water. Add flours, cocoa powder, baking powder and xanthan gum. Mix will. Gently stir in nuts and chocolate chips. Drop onto greased baking sheets by heaping teaspoonfull (or refrigerate for one our and roll into small balls then place on greased baking sheets). Bake at 375 degrees for 10-12 minutes. <br /><br />*Recipe may be doubled, but use only 3 eggs and 1 tsp vanilla<br /><br />** to make with regular wheat flour, use 1.5 cups all-purpose flour, subbing 2 T cocoa powder for 2 T of the a-p flourCathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com1tag:blogger.com,1999:blog-1614152195747526382.post-39242185018323834762011-04-18T10:03:00.002-05:002011-04-18T10:11:19.062-05:00Kale and Walnut PestoThis pesto turned out amazingly yummy and it is packed full of healthy vitamins too. Tastes great over corkscrew pasta.<br /><br /><span style="font-weight: bold;">Kale and Walnut Pesto</span><br /><br />1 bunch kale, without stems, coarsely chopped<br />1/2 cup toasted walnuts<br />2 cloves garlic, chopped<br />3/4 cup parmesan<br />salt and pepper<br />1/3 cup extra-virgin olive oil<br />1.5 lbs cooked pasta<br /><br />Cook kale in pot of boiling water for 5 minutes. Drain in colander and rinse with cold water. Squeeze kale to remove water. Place kale in food processor and add walnuts, garlic and parmesan. Puree until almost smooth. Add salt and pepper. With machine running, add EVOO. Add pesto to cooked, hot pasta, mixing in enough water to achieve desired consistency. Sprinkle with additional parmesan if desired.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-50804003812606432392011-03-25T08:56:00.002-05:002011-03-25T08:57:06.846-05:00Veggie Egg ScrambleHere's one from my hubby - always a genius with stir-fries and scrambles.<br /><br /><span style="font-weight: bold;">Veggie Egg Scramble</span><br /><br />1 red pepper<div>7 large eggs</div><div>1 handful of green grapes</div><div>4 stalks of turnip greens</div><div>3 small (roma size) tomatoes</div><div>1 teaspoon ginger</div><div><br /></div><div>chop red pepper and sautee red pepper in olive oil</div> <div>add eggs and scramble</div><div>chop turnip greens and add to skillet</div><div>chop tomatoes and add to skillet</div><div>cut grapes in half and add to skillet</div><div>cover skillet for 5 minutes</div><div>add ginger</div> <div>cover skillet for 2-3 minutes</div>Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-77111621690930041652011-03-15T20:48:00.004-05:002011-03-15T20:52:12.829-05:00Indian Poblano Potato PoppersMy husband is a whiz in the kitchen. He can rumage through the pantry and fridge and come up with the most amazing things. Like these pepper/potato snacks. So yummy and so easy.<br /><br /><span style="font-weight: bold;">Indian Poblano Potato Poppers</span><br /><br />2 large poblano peppers<br />2 medium baking potatoes<br />cheddar cheese<br />garam masala<br /><br />Slice potatoes into 1/4 inch thick slices. Cut polbanos in half, flatten out, then cut into pieces the same size as potato slices. Top potatoes with peppers. Bake at 400 degrees for 20 minutes or until potatoes are soft. Remove from oven and top each potato with a slice of cheddar cheese. Sprinkle with garam masala. Return potatoes to oven until cheese is melted.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com1tag:blogger.com,1999:blog-1614152195747526382.post-87438561977700860302011-03-07T13:18:00.002-06:002011-03-07T13:22:59.518-06:00Tuna Rice CasseroleI discovered this as I was attempting to make a hearty dinner from just the items I had on hand. Simple, easy, and yummy!<br /><br /><span style="font-weight: bold;">Tuna Rice Casserole</span><br /><br />4 cups cooked rice<br />1 tbsp oil<br />1 cup onion, diced<br />1.5 cups frozen peas<br />1 can tuna, drained<br />1 can mushroom soup<br />1 cup milk (omit if not using condensed soup)<br />1/2 tsp ground mustard<br />1/2 tsp pepper<br />1/4 tsp cayanne<br />1.5 cups shredded cheddar cheese<br /><br />Preheat oven to 400. Over medium heat, sautee onion in oil. Add peas and cook till peas and onions are tender. Meanwhile in large bowl, combine tuna, mushroom soup, milk, mustard, pepper, cayenne and cheese. Stir well. Mix in rice and peas and onions. Pour all into 2 quart casserole dish. Top with additional shredded cheese if desired. Bake for 20 minutes or until heated through.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-45272259202958223272011-02-20T17:35:00.003-06:002011-02-20T17:40:56.961-06:00Brown Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioh_TAZFDwerzVqbd5a-52TaN-Eq0peQRohpqspOk8fzfmuSRii57Vxwtjws9mWW73U8IVnEYl2ELlHuLCJm-S9fEi4YvMeVtaDPiEnvClKnKJrRkRvT0Nuwv5sbmw_kkxv8uBm5lukco/s1600/IMG_0029.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioh_TAZFDwerzVqbd5a-52TaN-Eq0peQRohpqspOk8fzfmuSRii57Vxwtjws9mWW73U8IVnEYl2ELlHuLCJm-S9fEi4YvMeVtaDPiEnvClKnKJrRkRvT0Nuwv5sbmw_kkxv8uBm5lukco/s320/IMG_0029.JPG" alt="" id="BLOGGER_PHOTO_ID_5575920347542144834" border="0" /></a><br />Every Valentines my Grandmother made a version of these and cut them into heart shapes. Yummy, easy, and sweet.<br /><br /><span style="font-weight: bold;">Brown Cookies</span><br /><br />1 cup raisins, ground or chopped<br />1.5 cups brown sugar<br />1 cup butter, softened<br />3 eggs<br />4 tablespoons water<br />1 teaspoon baking soda<br />4.5 cups flour (all purpose or gluten free)<br />extra flour for dusting<br /><br />Cream butter and sugar. Add eggs and mix until smooth. Add dry ingredients and mix well. Stir in water until moist but not sticky. Add raisins. Turn out onto floured surface and roll to 1/4 inch thick. Cut into heart shapes (or any shape desired). Place on buttered baking sheet. Bake at 375 for 10 minutes or till lightly browned.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-68141556302225753332011-02-19T10:23:00.002-06:002011-02-19T10:27:07.967-06:00Daddy's PancakesHere's Daddy's yummy version of our favorite breakfast treat.<br /><br /><span style="font-weight: bold;">Daddy's Pancakes</span><br /><br />1 cup flour (or 1/3 cup potato starch, 2/3 cup rice flour, 1 tsp xanthan gum)<br />1/4 tsp baking soda<br />1 tsp baking powder<br />1 egg<br />1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)<br />2 tbsp cooking oil<br />1 tbsp honey<br />1/2 tsp cinnamon<br />1/4 tsp ginger<br />1/8 tsp almond extract<br />1/4 cup unsweetened coconut flakes<br />1/4 cup crushed walnuts<br /><br />Mix all ingredients. Cook in skillet or on griddle over medium heat. Top with syrup or applesauce.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-84660068245102987212011-02-17T09:48:00.003-06:002011-02-17T09:51:16.470-06:00Curry Chicken MarinadeIf you like Indian food as much as we do, you'll enjoy this marinade - perfect for baking or for cooking on the grill.<br /><br /><span style="font-weight: bold;">Curry Chicken Marinade</span><br /><br />1/3 cup olive oil<br />1/4 tsp each turmeric, crushed coriander, cumin, cardamom, chili powder and curry powder<br />1 whole clove, crushed<br />1 clove garlic, crushed<br /><br />Place 2-3 chicken breasts in a gallon size ziplock bag. Mix all ingredients in a small bowl and drizzel over chicken. Seal bag and shake to coat. Let sit several hours or over night. Remove from bag and bake or grill.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-76758086445979680832011-02-03T18:05:00.002-06:002011-02-03T18:09:44.936-06:00Chicken A La KingThis is a great creamy, hearty dish for a cold night. Serve over hot rice or buttered toast.<br /><br /><span style="font-weight: bold;">Chicken A La King</span><br /><br />1/4 cup butter<br />1/4 cup flour (all purpose or rice)<br />1/4 cup onion, diced<br />2 cups milk<br />2 cups diced cooked chicken (2 large breasts or 2 60z cans)<br />1/3 cup chopped green olives with pimentos<br />1 cup peas (frozen or canned)<br /><br />Heat butter in medium pan until melted. Sautee onion until tender. Stir in flour until smooth. Add milk and whisk until smooth, heating thickened and bubbly. Stir in chicken, green olives and peas. Heat through and serve over rice or buttered toast.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-27219714059594314222011-02-02T14:04:00.002-06:002011-02-02T14:10:10.147-06:00Butternut Squash Soup 2Here's another slightly different version of one of my favorite soups. The curry powder gives it a hearty feel and it's a very creamy soup.<br /><br /><span style="font-weight: bold;">Butternut Curry Soup</span><br /><br />1 tbsp butter or oil<br />5 green onions or 1 small onion, chopped<br />2 medium butternut squashes, peeled and cut into 1 inch cubes<br />dash pepper<br />2 cups veggie or chicken broth<br />2 cups water<br />1/2 cup cream or milk<br />1.5 tbsp curry powder<br />1 tbsp cilantro<br /><br />In stock pot sautee onion and squash in butter or oil until tender. Add pepper, broth and water and bring to a boil. Reduce to simmer and cook 20 minutes. With immersion blender, mix until smooth (or blend by batches in regular blender). Add cream or milk, curry powder and cilantro and stir well.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-40202141158333265512011-02-02T14:02:00.001-06:002011-02-02T14:02:40.039-06:00Lentil LoafI was a vegetarian for 10 years and since we preferred to avoid heavily processed soy, we had to look beyond 'fake meat' for good meat substitutes. I missed eating meatloaf, so we would make a loaf using lentils and nuts instead. I've since discovered that just like meatloaf, it's a great way to hide veggies for the kids. My 3 year old just heard the word 'loaf' and gobbled down 2 helpings. He didn't even seem to notice that it wasn't meat. So here's the recipe:<br /><br /><span style="font-weight: bold;">Lentil Loaf</span><br /><br />4 cups water<br />1 cup lentils<br />1/2 cup onion, finely chopped<br />1/2 cup celery, finely chopped*<br />1 carrot, grated*<br />1/4 cup spinach, shredded*<br />1/4 cup finely chopped walnuts or pecans<br />5 slices whole grain (or gluten free) bread, crumbled**<br />2 eggs (or egg substitute)<br />1 8-oz can tomato sauce<br />1 tsp garlic powder<br />1/2 tsp sage<br />1/2 tsp savory<br />1/4 tsp marjoram<br />salt and pepper to taste<br /><br />Boil lentils in water for 45 minutes. Drain well (I recommend leaving them in the sink for several hours). Transfer lentils to large bowl and mash well. Add remaining ingredients and mash until well mixed. Spoon into well greased loaf pan. Bake at 350 degrees for 45 minutes.<br /><br />* Substitute any veggies you like as long as you wind up with about 1/5-2 cups (including onion). I often use green pepper instead of celery.<br />** Start with one slice bread and add until reaching desired consistency.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com1tag:blogger.com,1999:blog-1614152195747526382.post-47473051337408851962011-01-24T15:10:00.002-06:002011-01-24T15:14:31.061-06:00Gluten Free CornbreadThis turned out moist and springy and really delicious.<br /><br /><span style="font-weight: bold;">Gluten Free Cornbread</span><br /><br />1 cup milk<br />1 egg<br />1/4 cup oil<br />1/4 tsp vinegar<br />1/3 cup potato starch<br />1/2 cup cornstarch<br />3 tbsp teff flour<br />1/4 tsp baking soda<br />1 tablespoon baking powder<br />3/4 cup cornmeal<br />1/2 cup sugar<br />1/2 tsp xanthan gum<br />1 tbsp ground flax seed<br /><br />Mix all dry ingredients in medium bowl. Mix milk, oil, egg and vinegar in small bowl. Pour wet ingredients into dry ingredients and mix well to remove all lumps. Grease an 8x8 pan and pour in batter. Bake at 375 for 30 minutes or until knife-tests done.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0tag:blogger.com,1999:blog-1614152195747526382.post-77624110672737392432011-01-03T09:18:00.004-06:002011-01-03T09:24:42.475-06:00Green Bean CasseroleSince I can't eat gluten, my husband created this casserole for me for Thanksgiving instead.<br /><br /><span style="font-weight: bold;">Green Bean Casserole</span><br /><br />1 bag french style green beans, thawed<br />1 can corn<br />1 can sliced mushrooms*<br />2 tbsp canola oil<br />1/2 cup onion, diced<br />1 clove garlic, minced<br />2 tbsp flour<br />1/2 cup heavy cream<br />1/2 cup milk<br />2 tsp sesame seeds<br /><br />In medium pan sautee onion and garlic in oil until translucent. Stir in flour. Add milk and cream and whisk until smooth and slightly thickened. Stir in corn, green beans and mushrooms. Top with sesame seeds to serve.<br /><br />*You can substitute fresh chopped mushrooms - just sautee with the onion and garlic.Cathttp://www.blogger.com/profile/07237492588443620605noreply@blogger.com0