Honey Glazed Apple French Toast

Here'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!

Honey Glazed Apple French Toast

1 large honeycrisp apple, cut in thin slices
3 tsp honey
1/2 tbsp butter

2 eggs
1/2 cup milk
1 tsp cinnamon

6 slices whole-grain bread (or 6-8 slices Gluten Free bread, such as Udi's)

In small skillet, melt butter.  Add apple and honey and cook until apple is soft.

In shallow bowl, combine eggs, milk and cinnamon.  Beat well.

Heat non-stick skillet.  Dredge bread slices in egg mixture.  Cook in non-stick skillet until both sides are golden and egg is set.

Top with 1/6 of the apples and serve.  

Spicy Red Beans

Spicy Red Beans

1 tsp olive oil
1 can red beans, drained and rinsed
1/2 large red onion, chopped
1 yellow bell pepper, chopped
1/4 tsp cumin
1/2 tsp cilantro
liberal dash cayenne pepper

In medium skillet, heat oil.  Add onion and pepper and sautee until onion is tender.  Add beans and spices and heat through.

Serves 2

*If you like things more flavorful or spicy, double all spices. 

Hunter's Pie

I'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.

Hunter's Pie

1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp olive oil
dash salt and pepper
1 lb ground venison
1 tsp tarragon
1/2 tsp crushed red pepper
1 small bag frozen peas
1/2 cup red wine
1/2 cup beef broth
6 large russett potatoes, diced
4 oz white cheddar, shredded
liberal dash rosemary
milk and butter as needed

Preheat oven to 400.

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).

Meanwhile, brown venison with tarragon and crushed red pepper.  Drain grease.

Meanwhile, boil potatoes until soft (about 10 minutes).  Mash potatoes with cheddar, rosemary, and enough butter and milk to achieve desired consistency.

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. 

Bake until potatoes turn golden (about 15 minutes).  Let sit 5 minutes before serving.

Pea and Carrot Soup With Pesto Rice

This 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!


Pea and Carrot Soup With Pesto Rice

1 cup brown rice
1/2 quinoa
6 cups chicken stock
2 cups water
2 Tbsp olive oil
6 carrots, diced
1 small onion, diced
2 cups peas
dash salt and pepper
3/4 cup fresh parsley (or 4 tbsp dry parsley)
1/4 cup fresh basil
1/4 cup walnuts
1/3 cup parmigiano-reggiano cheese
2-3 cloves garlic
2 Tbsp olive oil

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.

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.

Meanwhile, in food processor, combine parsley, basil, walnuts, cheese and garlic.  Process, drizzling in oil, until a smooth paste is formed.

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!)

Tuna Burgers

I recently picked up a package of Udi's 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.

Tuna Burgers

2 cans tuna packed in water
1/2 cups chopped black olives
5 green onions, sliced thin
2 stalks celery, sliced small
6 slices cheddar (or any cheese you like), diced
1/4 cup mayonaise (or greek yogurt)
dash salt and pepper
6 hamburger buns

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.

Veggie Macaroni And Cheese

A 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. 

Veggie Macaroni and Cheese

8-10 oz elbow macaroni or small shells
1/2 head cauliflower
3 Tbsp butter
1/4 cup onion, finely diced (optional)
4 Tbsp flour
2 1/2 cups milk
1/2 tsp garlic powder
dash pepper
dash nutmeg
dash ground mustard
dash cayenne
1 1/2 cups cheddar cheese, shredded
1 1/2 cup romano cheese, shredded
1/4 cup cheddar cheese, shredded (reserved)

In large pan, boil macaroni according to package directions until al-dente.
Steam cauliflower until just soft.
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.
Stir in cheeses and mix until just melted.
In 2 qt casserole dish, mix macaroni and cauliflower.  Pour cheese sauce over macaroni mixture.  Top with reserved cheese.
Bake at 375 for 25 minutes or until slightly browned and bubbly.

Salmon in White Wine Butter Sauce

I 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!

Salmon in White Wine Butter Sauce

3 large salmon fillets
3 large cloves garlic, grated
1 tsp lemon pepper
1/2 cup white wine
4 tbsp butter

In large baking dish, lay salmon flat.
Top with grated garlic and lemon pepper.
Pour wine over the fish.
Cut butter into thin slices and distribute evenly across pan.
Cover pan with foil.
Bake at 375 degrees for 15 minutes.
Remove foil and turn fish, basting with wine/butter sauce.
Top with more lemon pepper if desired.

Bake an additional 15-20 minutes, until fish is flaky.

Chicken Noodle Stew

Chicken Noodle Stew

1 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
3 large carrots, diced
3 stalks celery (with tops), diced
4 cups chicken broth*
2 cups water
pinch salt
dash pepper
dash thyme
2 oz fettuccine noodles, broken into 3rds

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.

* 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.

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!

Gluten Free Cheddar Biscuits

Great served warm with soup or salad. Very light and fluffy. Would also work with a regular biscuit recipe.


Gluten Free Cheddar Biscuits

1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded

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.

Gluten-Free Vegan Taco Bowls

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.

Gluten-Free Vegan Taco Bowls
1/2 cup dry pinto beans
1/2 cup dry black beans
6 cups water
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp cilantro
1/2 tsp garlic powder
1/2 tsp chili powder
dash black pepper
1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 cup brown rice
3 tbsp tomato paste
2 1/4 cups water
1/4 tsp chili powder
1/2 tsp cumin
8 large leaves romaine lettuce
2 large tomatoes, diced
1/3 cup snipped fresh cilantro
juice of 1/2 small lime
2 large avocados
2/3 cup shredded cheese *

In large pot add pintos, black beans and 6 cups water.
Bring to a boil. Simmer for 2 hours or until beans are soft.
Stir in cayenne, cumin, cilantro, pepper, garlic powder and chili powder. Set aside.

Meanwhile, in medium pot, sautee onion and garlic in olive oil.
Add rice and toast until golden.
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.

Shred lettuce and combine with tomatoes, cilantro and lime juice. Toss well.

To assemble:
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.

* To make recipe vegan, substitute vegan cheese or omit cheese entirely.