Easy Pumpkin Drop Cookies

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I have seen different forms of this recipe online and combined a few different recipes before I landed on this super easy recipe.

Ingredients
15 ounce can pumpkin
1 box gluten free yellow cake mix
1/2 tsp pumpkin pie spice
1 tsp cinnamon

Directions
1. Preheat oven to 375.
2. In a bowl, combine all ingredients.
3. Line baking sheet with parchment paper.
4. Drop spoonfuls of batter onto lined baking sheet.
5. Bake for 12 minutes. (We like soft cookies. If you like crunchy cookies, you will need to bake them longer.)

Makes about 20 cookies

Salmon Bowl

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I have been making salmon for dinner since this summer. Recently Tim had the idea to make it seem more like how we ate in Asian restaurants by serving it in a bowl over rice. It tasted great.

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Ingredients
1 tbsp nutritional yeast
1 tbsp gluten-free bread crumbs
2 tsp garlic powder
2 tsp oregano
Pepper
1 tbsp olive oil
1 tbsp lemon juice
1/2 cup rice
Broccoli
4 salmon filets
Water

Directions
1. Preheat oven to 450.
2. Put 1/2 cup of rice and 1 cup of water in a sauce pan on high. Once water boils, turn to low until all water is gone.
3. Start steaming broccoli.
4. In a small bowl combine yeast, bread crumbs, garlic powder, oregano, and pepper.
5. In another small bowl combine olive oil and lemon juice.
6. Place salmon filets on a baking sheet lined with aluminum foil.
7. Cover salmon filets with olive oil/lemon juice mixture.
8. Coat salmon filets with spice mixture.
9. Bake salmon for 10 minutes.
10. Fill bowl with broccoli and rice. Place salmon on top.

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Happy Third Trimester to me!

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Today marks the beginning of the third trimester in Tiffany’s pregnancy. In some ways, I am so ready to meet her. And in other ways, I am glad she has a few months before she joins us. I think I would feel more ready if our furniture from Korea was in our current house. Soon enough. With about twelve weeks to go, the house will be ready in plenty of time for her arrival.

At Clarissa’s twenty week ultrasound, they had a few concerns. There was a small hole in her heart and she had a “bright bowel.” They had concerns about things like Down Syndrome and Cystic Fibrosis. This was terrifying for a first time mom, but the blessing in it was that they sent me to EVMS (the local medical school) for further testing and ultrasounds. I got to see extra clear pictures of Clarissa at 22 weeks and 28 weeks and then another set at 35 weeks. By 22 weeks, the heart in her heart had closed and by 28 weeks her bowels were fine. She just wasn’t “ready” at the earlier ultrasound times.

With Tiffany, the ultrasound schedule has been completely different. While we were in Korea, they did an ultrasound at every appointment. We have been looking at things like her brain, spine, and liver since the beginning. We left Korea at about 20 weeks so they didn’t get to my anatomy scan before we left. My only ultrasound at my American doctor was at 24 weeks and I had to ask for that since I missed the 20 week anatomy scan that most people get. Her ultrasound showed that everything was fine, so that was the only ultrasound my ob plans to do this pregnancy.

On the one hand, I was glad for this. Tiffany is healthy. There are no concerns. On the other hand, I was sad. I got to see clear pictures of Clarissa’s face all the time. And we still had not really seen a great picture of Tiffany’s face. We decided that we would go to a special place that specializes in 4d elective ultrasounds. We went to InfantSeeHD in Fairfax.

Maria, our ultrasound tech was wonderful! She was super excited to see our baby. She had me move around in different positions so that we could see more. Tiffany had one of her feet in her face pretty much the entire time, but Maria was able to move around so that we could see her whole face anyway. She also said that Tiffany already has a full head of hair. We also got to watch Tiffany practice sucking on the placenta.

I’m not going to lie. There was a little bit of sticker shock when we saw the price for the ultrasound packages. Because there were concerns with Clarissa, insurance paid for all of her extra ultrasounds so I had no concept about how much these things normally cost. But we did get a full video recording of the thirty minute session and 84 still images on a jump drive.

Then, I wanted to celebrate. So we decided to check out Happy Tart, a gluten free bakery, in Falls Church. We parked in the garage for Pearson Square and it was really easy to find. The prices were reasonable for gluten free treats. Cookies and macaroons were $1.75. Cupcakes were $4.50 each. They also had bags of English muffins and drinks for sale. Clarissa loved her cookie. Tim and I thought the cupcakes were delicious. We will definitely be back!

Then we finished our evening with dinner in Shirlington. Since it was my choice, I chose Guapo’s for a Mexican dinner. I pretty much always love my Mexican food. The impressive part was that Tim enjoyed his dinner too.

Bulgogi

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For October’s cooking class at church we learned how to make bulgogi.

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Ingredients:
2 pounds thinly sliced beef chuck or sirloin
1 carrot thinly sliced (julienne)
mushrooms thinly sliced

Marinade:
1 cup soy sauce
1 cup water
1/2 cup sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
2 teaspoons sesame seeds
1/8 teaspoon pepper

Directions:
1. Mix all marinade ingredients into a large bowl.
2. Add meat to marinade. Toss gently to mix everything together.
3. Marinade meat for about an hour.
Tip: If you want to make the meat more tender, add about 1/4 of a kiwi fruit blended into the marinade the last ten minutes.
4. Cut carrots and mushrooms. Mix in to marinade.
5. Use sesame oil to coat skillet.
6. Fry on high heat until cooked through.

You can serve plain or with white rice.

Cooking class : Japchae

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When my church decided to start a once per month cooking class, I was so excited. Not only do I get to learn how to cook some traditional Korean dishes, but I get to hang out with my girlfriends in the process.

Our first class was Japchae.

4 oz beef steak cut into strips
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves minced garlic
1 tsp sugar
1 egg
seasonal vegetables (we used mushrooms, carrots, onions, bell pepper, and cucumbers for our class)
sweet potato noodles
1 tbsp sesame seeds

Directions:
1. Marinade beef in soy sauce, sesame oil, garlic, and sugar. Store in refrigerator.
2. Scramble egg in a bowl. Fry egg in a pan. Once cooled, cut egg into strips.
3. Chop or julienne vegetables into small strips.


4. Put noodles in boiling water and cover for 7 minutes, stirring occasionally so they don’t stick.

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5. Brown meat in skillet on medium.
6. Add vegetables that take longer to cook first (carrots) and stir. Continue adding vegetables until you have added them all.
7. Add the eggs and cooked noodles at the end.
8. Add any additional soy sauce or sesame oil to taste.
9. Sprinkle sesame seeds as a garnish at the end.

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Our next cooking class is September 15 at 10 AM. We will make cucumber kimchi and vegetable pancakes. The cost of the class is $5.

I learned how to make kimbap!

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I went to a church baby shower last week. I brought my usual veggie tray with hummus and some sugar cookies.

When I arrived the ladies were in the kitchen making kimbap. Kimbap is a traditional Korean dish, often used as an appetizer or side dish. I wanted to watch because I have never seen anyone make kimbap before. They invited me to join.

The ingredients were already cooked and cut. But basically, you need seaweed and sticky rice. Then you can add whatever veggies or meat that you like. We had spam, eggs, tuna, carrots, spinach, and radish available.

First, you lay two sheets of seaweed on the tray. Next, you add the sticky rice to the seaweed. You can fill the entire sheet of seaweed or do less if you want. Then you add whatever filling you choose. You might choose to make one with spam, carrots, and spinach. Another may have tuna with egg, radish, and spinach. The possibilities really are endless. Only fill about two inches of the seaweed.

Now it is time to roll the kimbap. You use the wooden mat to roll the seaweed over the topping, making it as tight as possible. Once you have rolled your kimbap, roll it again to make sure it is tight.

Once you are satisfied with your roll, cut it into pieces about as thick as your ring finger and serve.

Our version of Chicken Parmesan 

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Ingredients:
1 pound boneless chicken breasts
Tomato sauce
Mozarella cheese
Nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
3 tablespoons almond flour
1 egg

Directions:
1.  Preheat oven to 350 F / 180 C.
2. In a small bowl,  combine paprika,  garlic powder,  cayenne pepper,  oregano,  thyme,  almond flour,  and 2 tablespoons nutritional yeast.
3. Transfer contents of bowl onto plate.
4. Use bowl to whisk egg.
5. Spray frying pan or skillet.
6. Dip each piece of chicken in the egg,  roll on plate spice mixture until covered, and place in frying pan.
7. Cover frying pan and cook on low for about 5 minutes.  Flip each chicken breast and cook another 5 minutes.
8. Place chicken in a 9×13 glass pan.
9. Cover each chicken breast with 2 tablespoons tomato sauce,  1 tablespoon nutritional yeast,  and 2 tablespoons mozzarella cheese.
10.  Cover pan with aluminum foil and bake for 20 minutes.

I always serve with broccoli.  But you could pair this with any vegetable and even pasta if you want.

Taco bake

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Ingredients:

1/2 cup rice

1 pound ground beef

1/2 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon oregano

1/2 teaspoon thyme

2 teaspoons cumin

2 teaspoons lemon juice

1 cup shredded mozzarella cheese

1 can Hunts Garlic and Herb pasta sauce (24 ounces)

 

Directions:

  1. Preheat oven to 350 F/180 C.
  2. Pour 1/2 cup rice and 1 cup water in a small sauce pan. Cook on high until the water has boiled off to just above the rice line. Change heat to low until rice is mostly cooked.
  3. In a large pot, brown beef.
  4. Add spices and lemon juice to beef and mix well.
  5. Turn off heat.
  6. Add rice, pasta sauce, and 1/4 cup of cheese to beef and mix well.
  7. Pour mixture into 9×13 pan.
  8. Sprinkle the remaining 3/4 cup of cheese on top of mixture.
  9. Bake for 30 minutes.

You can also add a chopped bell pepper to the mix (I like the way it tasted, my husband didn’t).

Serve with a vegetable of your choice.

**If you are doing the 21 day fix, 1/4 of the 9×13 is a serving. It would count as 1 yellow, 1 red, 1 blue, and 1 purple. Your vegetable would also add 1 green.

Sesame ginger chicken

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This is another recipe that started paleo…

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Ingredients:
1/2 cup sesame oil
1/4 cup chicken broth
1 1/2 teaspoon garlic powder
1 1/2 teaspoon ginger powder
1 teaspoon sugar
16 ounces broccoli
1 pound chicken breasts
2 egg yolks
1/4 cup sesame seeds
1 cup rice

Directions :
1.  Start rice.  Put one cup of rice and two cups water in a saucepan.  Cook on high until water level is just above rice.  Turn to low heat until rice is finished cooking.
2. Set out egg yolks so they can become closer to room temperature.
3. In a large skillet,  saute 2 tablespoons sesame oil,  ginger,  and garlic for one minute on medium heat.
4. Add broccoli to skillet and stir until broccoli is bright green (should take about five minutes).
5. Remove broccoli from skillet. 
6.  Add 1 tablespoon sesame oil to whatever liquid is left in skillet.
7. Mix in cut chicken breasts and stir until chicken is cooked through (should take about five minutes).
8. Remove chicken from skillet.
9. Add 1/4 cup sesame oil,  sugar, and chicken broth to skillet on low.
10.  Slowly add skillet mixture to eggs, stopping periodically to stir.  This allows you to thicken sauce without scrambling your eggs.
11. Once eggs are thoroughly mixed in,  pour mixture into skillet.
12.  Return chicken and broccoli to skillet and stir.
13.  Add sesame seeds to skillet,  stir,  and return to medium heat for about five minutes.
14.  Serve over rice.

Simple sesame and garlic stir fry

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Ingredients
1/2 pound of boneless skinless chicken breast
14.5 ounce can green beans
1 teaspoon garlic powder
1 tablespoon sesame seeds
1/4 cup gluten-free soy sauce

Directions
1. If you will eat over rice, start rice.  I do one cup of rice and 2 cups of water in a covered sauce pan.  Put on high until water level is almost down to top of rice and then change to low heat for about ten minutes.
2. Slice chicken breasts.
3. Pour chicken and soy sauce into skillet and saute on high for a minute or two,  until soy sauce has coated chicken. 
4. Add sesame seeds and garlic powder to skillet and mix thoroughly. 
5. Pour green beans in to skillet and saute until chicken is fully cooked and soy sauce looks mostly cooked into chicken and green beans.

Pumpkin drop cookies

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Ingredients :
1 cup white rice flour
1 cup brown rice flour
1/2 cup Garbanzo Bean Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 1/2 cup sugar
1/2 cup earth balance butter
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla

Directions :
1. Preheat oven to 350.
2. In a large bowl, mix egg, vanilla, and butter.
3. Add sugar to bowl and mix thoroughly.
4. Stir in pumpkin.
5. Add flours, baking powder, baking soda, cinnamon, nutmeg, and salt to bowl and mix thoroughly.
6. Spray 2 cookie sheets.
7. Drop spoonfuls of batter on to cookie sheet.
8. Bake each cookie sheet for ten minutes.

You can also serve with frosting.
Ingredients :
1 cup powdered sugar
3 tablespoons soy milk
1 tablespoon melted earth balance butter
1 teaspoon vanilla

Gingerbread cookies

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Note: I used this recipe to make my gingerbread house. I need to figure out the frosting that actually works in keeping the gingerbread house together before I post it. In the meantime, this recipe is what I used to make my gingerbread house pieces. I just cut it in half to make cookies because I think it would be too many cookies! So feel free to double this recipe to make a house…or if you just want a ton of gingerbread cookies!

Ingredients:
1 1/2 cups brown rice flour
1/2 cup garbanzo bean flour
1/2 cup white rice flour
3/4 teaspoon xanthan gum
1/2 cup sugar
1 1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 cup molasses
1/2 cup melted earth balance butter (you might want to use shortening if you are making a gingerbread house)
2 tablespoons water

Directions:
1. Preheat oven to 375.
2. Mix flours, xanthan gum, sugar, ginger, and cinnamon in a large bowl.
3. Melt butter.
4. Add butter, molasses, and water to large bowl and mix thoroughly.
5. Make two big balls out of your dough.
6. Roll out each ball of dough on a cookie sheet with a rolling pin.
7. Use cookie cutters to shape your cookies and peel away excess dough to make a third sheet of cookies later.
8. Back each cookie sheet for six minutes.

Adventures in Gingerbread

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There is a website called nextdoor.com that is kind of like Facebook for your neighborhood. I was invited to join by a neighbor, so I decided to check it out. In the process, I started chatting with a neighbor and we got invited to a gingerbread house competition.

I was excited about this because we used to make gingerbread houses as kids for the Holly Festival of Trees. I had to research a recipe that would work for our allergies and I bought the cookie cutters.

This weekend rolled around and I was so busy that I didn’t have a lot of time to make the gingerbread. I thought about not making it and just going to hang out at the party.

Saturday night, I made the pieces. The first pan burned but I ended up with enough dough to remake that pan. We just didn’t have a lot of cookies at the end.

Sunday was pretty busy. We got home from church about the time that the party started so I didn’t have time to make the icing. I was under the assumption that we would build the gingerbread houses there. Tim thought we were supposed to bring our assembled houses. We contemplated staying home.

We decided to go across the street empty handed and figured that I could always run home, make the frosting, and bring the gingerbread if I needed them.

We walked in to see a few of our neighbor families building houses from kits. So we decided to stay and build one of those (even if it wasn’t gluten-free). Each family kind of did their own thing. Some even used hot glue guns!

We had a great time building our gingerbread house. Tim and I tried a few things to get our gingerbread house to stay. We had one of the few edible gingerbread houses in the competition.

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Clarissa enjoyed running around and eating the frosting.

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One group made a double decker house with a garage. They used a hot glue gun (which isn’t really cheating because there are no rules in this competition). But we didn’t stay for the judging because Clarissa was getting sleepy.

We did decide that we had a great time building our gingerbread house. So we have a new tradition. We decided that wherever we live, we will build a gingerbread house every year. I don’t know how popular this tradition is in South Korea, so we may have to start a trend there.

Tonight I finally made the icing so that we could build our gluten-free gingerbread house. The gingerbread was right, but the icing was definitely not. Though delicious, it did not keep our house together (I think I made sugar cookie icing… Oops!).

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It still tasted great! Clarissa definitely enjoyed eating some cookie with the frosting on it! I will have to figure out the icing for next year. In the meantime, I have some molasses left so I will make a batch of gingerbread cookies some time soon and post the recipe.

Gluten free stuffing

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Ingredients:
8 slices of your favorite gluten free bread
1/2 cup chopped green bell pepper (about one small pepper or half a huge one)
1/4 cup earth balance butter
2 eggs
1/2 teaspoon better than bouillon chicken
1 teaspoon minced garlic
1/4 cup chicken broth (if reheating)

Directions:
1. In small skillet,  sauté green bell pepper,  butter,  and garlic on medium heat for about 5 minutes.
2. Toast bread.
3. Cut bread into cubes.
4. In a large bowl,  beat egg with fork.
5. Add bouillon to egg and stir.
6. Mix skillet mixture into bowl.
7. Add bread cubes to bowl and mix thoroughly with your hands.
8. Spray 8×10 pan.
9. Spread stuffing into pan evenly.
10. Bake at 350 degrees for 20 minutes.
I always stop here the night before and then bring it to my mom’s house the next day.  Then when I get there, I add the chicken broth and mix with my hands again. Depending on how much time we have before the meal,  I either reheat in the oven at like 250 for 20 minutes or just throw it in the microwave for about three minutes.

Note : this will probably feed 4-6 people,  so multiply accordingly.

Snickerdoodles

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Ingredients :
1/2 cup earth balance butter
1 3/4 cup Brown Rice Flour
1/2 cup Garbanzo Bean Flour
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 eggs
1 1/2 teaspoon cinnamon

Directions :
1. Preheat oven to 375.
2. In a large bowl, cream butter and sugar.
3.  Mix vanilla and egg into bowl.
4. Add flour,  baking powder,  and cinnamon to bowl and mix thoroughly.
5. Spray cookie sheet.
6. Form dough into meatball sized balls and flatten onto cookie sheet.
7.  Cook for 9 minutes (edges will start to brown).

My favorite gluten free pizza recipe

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Ingredients :
3/4 cup Brown Rice Flour
1/4 cup White Rice Flour
1/4 cup Garbanzo Bean Flour
1 1/2 teaspoon Xanthan Gum
1 teaspoon sugar
1 1/2 teaspoon Fleischmann’s Yeast for Bread Machines
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
3/4 cup water
1 teaspoon apple cider vinegar
1 tablespoon olive oil

Directions :
1. In a large mixing bowl, mix water and flours.
2. Add xanthan gum, yeast, salt, sugar, oregano, and basil and mix thoroughly.
3. Add cider vinegar and olive oil.
4. Form dough into a ball and let sit for 30 minutes (longer is fine too).
5. Spray pizza pan.
6. Spread dough on to pizza pan and bake at 400 degrees for 12 minutes.
7. Spread sauce, cheese, and toppings of your choice on pizza.
8. Bake for 10 minutes (at 400 degrees).
9. Let cool before cutting.

Note: I don’t want to sound arrogant, but this is the best gluten free pizza I have ever tasted. I am not going to spend the money at zpizza or ynot anymore. I think it’s the combination of the crust and the sauce.

Chicken Marsala

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Ingredients :
2 chicken breasts
2 tablespoons brown rice flour
1/4 cup earth balance butter
1 tablespoon olive oil
3/4 cup Marsala wine (we use Trader Joe’s sweet Marsala)
1 cup chicken broth (we use Kendale Farm brand from the Dollar Store)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 cup mushrooms (I used a four ounce can)
8 ounces gluten-free pasta (we used Trader Joe’s quinoa and brown rice pasta)
vegetable of choice

Directions :
1.  In a small bowl,  mix flour and spices.
2. Cut chicken breasts in half for easier cooking.
3. Roll chicken in flour mixture to coat on all sides.
4. Start pasta. Fill pot with water. Sprinkle salt and add a few drops of olive oil. Cover. Bring to boil. Add in pasta. Cook on high for ten minutes. Drain.
5. Start vegetable. Place vegetable in saucepan. Fill with water just above the vegetable line. Bring to a boil and then put on low heat.
6. In a large skillet, heat oil and 1 tablespoon of butter.
7. Cook chicken in skillet on medium – high (I cook on 8) for 3 minutes covered and flip to cook another 3 minutes.
8. Remove chicken from skillet and put on plate.
9. In skillet, melt 1 tablespoon of butter.
10. Sauté mushrooms until brown around the edges.
11. Add marsala and saute for three minutes.
12. Add chicken broth and 2 tablespoons butter and saute for three minutes.
13. Lower to medium heat (5 on my stove) and put chicken breasts back in skillet.
14. Coat chicken with sauce in skillet.
15. Cover skillet and cook for three minutes. Flip chicken and cook for another three minutes.

Serve over your favorite pasta with a vegetable.

For my fellow dairy free people, you can top with Nutritional Yeast Flakes. It is dairy free but has a cheesy taste. My husband says it tastes like a Romano cheese.

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Banana muffins

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Ingredients :
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup  tapioca flour
1/4 cup Garbanzo Bean Flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/3 cup earth balance butter
2 tablespoons soy milk
2 eggs
3 bananas (about 1 cup mashed)

Directions :
1.  Preheat oven to 375.
2. In a large bowl,  mix flours,  sugar,  baking powder,  baking soda,  xanthan gum,  and butter.
3. In a medium sized bowl,  beat egg with fork.
4. Add soy milk to egg.
5. Mash bananas and add to egg mixture. Use a whisk to combine.
6. Pour medium bowl mixture into large bowl mixture.  Mix with whisk.
7. Spray muffin tin (make sure that you spray each bottom and side to prevent sticking)  or line with baking cups.
8. Use spoon to pour batter into muffin tin.
9. Bake for 15 minutes.

They taste great warm or cold.  We also like to use a little earth balance butter on top.

This post contains affiliate links.

Gluten Free Hamburger and Hot Dog Buns

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Bun Ingredients:
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk
1 egg

Bun Directions:
1. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
2. Add butter, egg, and milk and stir until dough is formed.
3. Spray cookie sheet.
4. Form dough into four circles.
Hamburger buns : Simply flatten circles about the same size as your hamburgers.
Hot dog buns : Roll dough to about same size as your hot dog.
5. Put buns on cookie sheet and place in oven at 450 for eight minutes.
6. Flip buns.
7. Put back in oven for eight minutes.
8. As it is cooling, cut each circle in half to create and a top and a bottom for your bun.

Note: I put the fries and the buns in the oven at the same time. If you cook together, I would cook 10 minutes on each side.

Recipe makes four buns.

Cheeseburger pie

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Ingredients :
1 pound ground beef
1 cup shredded cheese
1/4 cup white rice flour
1/4 cup brown rice flour
1 1/2 teaspoons honey
3/4 teaspoon baking powder
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sugar
1/4 cup water
1 cup soy milk
3 eggs

Directions :
1. In a small bowl,  mix paprika,  cumin,  garlic powder,  sugar, and 1/2 teaspoon salt.
2. Cook beef in skillet with spice mix and water.
3. Preheat oven to 400 degrees.
4. Spray 9 inch pie pan.
5.  Pour beef into pie pan.
6. Distribute cheese evenly over beef.
7. In a bowl,  stir egg and soy milk.
8. Add flour,  honey,  baking powder,  xanthan gum,  and 1/2 teaspoon salt to bowl and mix thoroughly.
9. Pour mixture over beef and cheese.
10. Cook for 20 minutes.

Serve with a vegetable.

This post contains affiliate links.

Chocolate chip cookies

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Ingredients :
1/3 cup earth balance butter
1/3 cup shortening
3/4 cup white rice flour
3/4 cup tapioca flour
1/2 cup garbanzo bean flour
1 teaspoon xanthan gum
1 egg
1/2 cup sugar
1  tablespoon soy milk
2  teaspoons baking powder
1/2 teaspoon vanilla
1/2 cup chocolate chips

Directions :
1. In a large bowl,  cream sugar,  shortening,  and butter.
2. Mix egg,  soy milk,  and vanilla to bowl.
3. Add flour,  xanthan gum,  and baking powder to bowl.
4. Mix in chocolate chips.
5.  Form dough into meatball sized balls  and flatten onto cookie sheet.
6.  Cook at 375 for 12 minutes.

Makes 22 cookies.

Note : You can use butter and shortening interchangeably in this recipe. I have made the recipe with all shortening or all butter. Both taste great.

This post contains affiliate links.

Gluten Free Pigs in a Blanket

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Ingredients:
1 cup Brown Rice Flour
1/2 cup Tapioca Flour
2 tablespoons Garbanzo Bean Flour
2 tablespoons sugar
1 1/4 teaspoon Xanthan Gum
3/4 teaspoon Yeast
1/4 teaspoon salt
3/4 cup water
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
2 eggs
8 ounce bag shredded cheese (we like daiya cheddar)
8 hotdogs (we like jennie-o turkey franks)

Directions:
1. Fill pot with water.
2. Boil water.
3. Add hotdogs to water.
4. Continue cooking on high until hotdogs begin to float in pot.
5. Drain water.
6. In a large bowl, beat eggs.
7. Add olive oil, water, and apple cider vinegar to bowl.
8. Mix in brown rice flour, tapioca flour, sugar, xanthan gum, yeast, and salt.
9. Let batter rise for 45 minutes.
10. Cut hot dogs in half so that you have 16 small hot dogs.
11. Pour bag of cheese onto a plate and spread evenly.
12. Line two cookie sheets with parchment paper for easier clean up.
13. Put round end of a hot dog on a fork.
14. Roll hot dog in dough until thoroughly covered.
15. Roll dough covered hot dog over cheese until coated.
16. Place hot dog on parchment paper.
17. Repeat steps 13-16 for each chunk of hot dog.
18. Bake at 350 degrees for 20 minutes or until cheese is melted (Daiya cheese takes at least 20 minutes, normal dairy cheeses take 15-17 minutes).

Serve with a vegetable.

You can also dip in marinara sauce.

Note: I usually end up with some dough at the end, and make 3-4 cheese biscuits in addition to the pigs in a blanket. If your package of hotdogs has 10 or 12, you might not have any extra for cheese biscuits.

Tuna Melt

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Ingredients :
4 slices gluten-free bread
1 5 ounce can albacore tuna
1 spoonful vegenaise or mayonnaise
1 tablespoon of your favorite spice (I usually do garlic and my husband does red pepper flakes)
4 slices cheese

Directions :
1. Spray skillet with cooking spray.
2. Place two slices of bread on skillet.
3. Place a slice of cheese on each slice of bread.
4. In a bowl,  mix tuna,  mayonnaise,  and spices.
5. Place half of tuna mixture on each slice of bread and cheese.
6. Cover both sandwiches with another slice of cheese and bread.
7. Cook on medium-low heat for five minutes.
8. Flip sandwiches.
9. Continue cooking for 3-5 minutes.  (cooking time will vary based on heat of stove)

Serve with a salad or carrot sticks and chips.

Chicken and cheese quesadilla

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Ingredients :
1 brown rice tortilla
Grilled chicken (I used our leftover Cajun chicken from the other night)
Shredded cheese (I used Daiya mozzarella)

Directions :
1. Fold tortilla in half and reopen.
2. Fill one half of tortilla with chicken and cheese.
3. Close tortilla.
4. Microwave for 30 seconds.  (If using a dairy free cheese do 45 seconds as it takes longer to melt.)

Please note,  I serve with carrots or salad and am satisfied.  If I were making for my husband,  I would fill a whole tortilla and put a second tortilla on top.

The Real Deal Gluten Free Chicken Pot Pie

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Crust Ingredients :
1 1/2 cup brown rice flour
2/3 cup garbanzo bean flour
2 teaspoons xanthan gum
1/4 teaspoon baking soda
3 tablespoons sugar
1/2 cup earth balance butter
1/2 cup soy milk
1 teaspoon apple cider vinegar

Filling Ingredients :
1 teaspoon Better Than Bouillon Chicken
2 cups chicken  broth
1 cup frozen carrots
1 1/2 pounds chicken breast
1/4 cup white grape juice
1/4 cup white rice flour

Crust Directions :
1. Combine all flour,  xanthan gum,  baking soda,  and sugar in a bowl.
2. Mix in butter.
3. Add soy milk and vinegar to mix.
4. Stir with fork until it is as combined as you can get it.  Then knead until dough is completely combined and smooth.
5. Put dough in plastic bag and store in refrigerator until ready to use.

Directions :
1. Make dough for crust and store in refrigerator.
2. In a large skillet,  mix chicken broth and better than bouillon on medium.
3. Add in carrots.
4. Cut chicken breast into small pieces.
5. Add chicken to skillet.
6. In small bowl,  add grape juice and flour.  Stir until it makes a paste.
7. Add paste to skillet and stir.
8. Spray 9×13 pan.
9. Line bottom of pan and sides (halfway to top) with dough.  You should still have 1/3 of your dough left.
Note : I have tried a rolling pin but I feel like that is more work and the dough sticks even with flour so it takes forever.  So I just take small chunks of dough,  flatten in my hand,  and place in pan.
10. Pour filling into pan.  Use a rubber spatula to smooth out.
11. Use rest of dough to make top of pie crust.
12. Cook in oven at 375F/190C for 25 minutes.

Biscuits

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Ingredients :
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk

Directions :
1. Preheat oven to 450.
2. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
3. Add butter and milk and stir until dough is formed.
4. Spray cookie sheet.
5. Knead dough into a big ball.
6. Break off meatball sized chunks of dough.
7. Roll chunks into ball and flatten on cookie sheet.
8. Cook for ten minutes.

I usually get nine biscuits in a batch.

Carob Quinoa Cake with Peanut Butter Frosting

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This isn’t the prettiest cake, but it is delicious!

Note: You can change the carob to 1/2 cup chocolate for a chocolate cake if you want. Right now, I am dairy and caffeine free, so carob works better for me. Both taste great.

Cake Ingredients:
1/2 cup quinoa
3/4 cup earth balance butter
1/3 cup soy milk
4 eggs
1 teaspoon vanilla
1 1/2 cup sugar
1/2 cup Carob Powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Cake Directions:
1. Preheat oven to 350.
2. Spray two cake pans.
3. Cook Quinoa. Put 1/2 cup quinoa and 1 cup water in a covered saucepan. Bring to boil. Simmer for ten minutes.
4. Melt butter.
5. Combine soymilk, eggs, butter, and vanilla in blender.
6. Add cooked quinoa to blender.
7. In a large bowl, combine sugar, carob, baking powder, and baking soda.
8. Add blender mixture to bowl and stir thoroughly.
9. Put half batter in each cake pan.
10. Put cake pans in oven for 12 minutes.
11. Turn cake pans to bake evenly.
12. Cook another 12 minutes.
13. Allow cakes to cool for two hours before removing from pans.

Frosting Ingredients:
1/2 cup peanut butter
1/4 cup olive oil
2 tablespoons honey
1 tablespoon soy milk
1/2 teaspoon xanthan gum

Directions:
1. Stir all frosting ingredients in a bowl.
2. For firmer frosting, let set 20 minutes.
3. Flip one of cakes out of pan and on to plate.
4. Pour half of frosting onto top of cake.
5. Spread frosting evenly with a knife.
6. Flip second cake out of pan and on top of frosted cake.
7. Pour rest of frosting onto top of cake.
8. Spread frosting evenly with a knife.

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Asian Chicken with Quinoa

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Ingredients :
1/2 cup quinoa
1 tablespoon sesame oil
1 teaspoon garlic powder
2 tablespoons rice vinegar
2 teaspoons Sambal Oelek Chili Paste
1/4 cup gluten-free soy sauce
1 1/2 pounds chicken
1 cup frozen Edamame

Directions :
1. Start quinoa.  Put 1/2 cup quinoa and 1 cup water in a covered saucepan.  Bring to a boil.  Then put on low heat for ten minutes.
2. In a wok,  bring sesame oil,  garlic,  soy sauce,  chili paste,  and rice vinegar to a boil. 
3. Sauté for about a minute.
4. Put on low heat.
5. Cut chicken into small pieces and add to wok.
6. Bring wok to medium heat.
7. Once chicken is starting to cook on outside,  stir in Edamame.
8. Let cook for about five minutes.
9. Add quinoa to wok and stir thoroughly.  Quinoa should be coated with sauce.

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Pumpkin Bars

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Ingredients :
2 eggs
1 cup soy milk
1 cup brown sugar
1  15 ounce can pumpkin puree
1/2 cup white rice flour
1/2 cup brown rice flour
3/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1 tablespoon cinnamon
1 teaspoon ginger

Directions :
1. Preheat oven to 350.
2. Spray 9×13 pan.
3. Mix sugar and egg in a large bowl. 
4. Add pumpkin and milk.
5. Mix in all dry ingredients and stir thoroughly.
6. Bake for 25 minutes.

I like them better chilled.  My husband prefers them warm.

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Lazy Mama Chicken Pot Pie

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I rarely take the time to make my gluten-free pie crust from scratch.  I will for a special occasion though,  so I will have to bake it soon so I can post that. But I make the filling over rice at least one per week.

Ingredients :
1/2 cup quinoa (for 3 people. I use 1/4 cup uncooked quinoa per person)
1 teaspoon Better Than Bouillon Chicken
2 cups chicken  broth
1 bag frozen carrots (12 ounces)
1 1/2 pounds chicken breast
1/4 cup white grape juice
1/4 cup brown rice flour

Directions :
1. Cook quinoa.  I put 1/2 cup of rice and one cups of water in a saucepan with a lid. Cook on high until the water level boils down to just above quinoa.  Then put on low for ten minutes.
2. In a large skillet, start better than bouillon and chicken broth on medium.
3. Add in carrots.
4. Cut chicken breast into small pieces.
5. Add chicken to skillet.
6. In small bowl,  add grape juice and flour.  Stir until it makes a paste.
7. Add paste to skillet and stir.

It is ready when filling is thick and chicken is cooked. Serve by filling bowl with quinoa and adding filling from skillet.

Lemon Bar

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Ingredients :
1/2 cup earth balance butter
1/2 cup white rice flour
1/4 cup Garbanzo Bean Flour
2 eggs
3 tablespoons lemon juice
3/4 cup sugar

Directions :
1. Mix egg and lemon juice in bowl.
2. Add butter.
3. Thoroughly mix in flour and sugar to mixture.
4. Spray pan.
5. Cook at 350 degrees for 19 minutes or until edges start to brown.

My pan measures 10×6.  A 9×13 pan would probably take 12-15 minutes to bake.

These taste best chilled in the refrigerator.

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Garbanzo bean pizza

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Crust ingredients :
2/3 cup garbanzo bean flour
1/4 teaspoon salt
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil

Directions :
1. Mix ingredients in a bowl.
2. Let set for 15 minutes to thicken.
3. Spray skillet with cooking spray.
4. Pour batter onto skillet so it looks like a pancake.
5. Flip when you start to see air bubbles in dough.
6. When crust is cooked,  transfer to cookie sheet.
7. Top pizza as you wish (note : I would not put raw meat on the pizza because I don’t think it will cook enough).
8. Put in oven on broil for 12  minutes or until cheese is melted.

It makes a pretty small pizza.  You could pair with a salad or carrot sticks for lunch for two.

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