tag:blogger.com,1999:blog-70176116835359606362024-03-13T05:52:18.059-06:00Gluten Free Recipe ArchiveJust a few of my family's favorite gluten free recipesJoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-7017611683535960636.post-33264833590123112662016-02-04T21:11:00.001-07:002016-02-04T21:11:56.751-07:00Grain free Salmon Patties<span style="font-style: italic; font-weight: bold;">Ingredients:</span><br />
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4 6-oz cans of salmon<br />
2 large eggs<br />
1/2 C mayonnaise<br />
1/2 tsp sea salt<br />
1/4 tsp freshly ground black pepper <br />
2 T coconut flour<br />
1/2 C almond flour** (plus a bit more for dusting)<br />
grapeseed oil<br />
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<span style="font-style: italic; font-weight: bold;">Directions:</span><br />
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In a large bowl, whisk together the eggs and mayonnaise. Open the salmon cans and drain off the liquid; dump the drained salmon into the egg-mayo emulsion, mix well. Add the salt, pepper, coconut and almond flours and stir into the salmon mixture, blending thoroughly. Allow to sit for a few minutes to allow coconut flour to absorb liquid. Mixture should be easy to handle and form into patties. <br />
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Preheat a large skillet and add a couple of tablespoons of the grapeseed oil, form patties and brown in the oil over med-high heat. Cook each side for approximately 2 minutes, until a dark golden-brown.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-70827453746351585252012-02-01T10:49:00.000-07:002016-02-04T21:09:16.655-07:00Citrus-y Chicken Tacos<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-4O8x41XJv0U/Tyl2IZlwGAI/AAAAAAAABZM/6Zzmc0wE6xs/s1600/chicken_tacos.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-4O8x41XJv0U/Tyl2IZlwGAI/AAAAAAAABZM/6Zzmc0wE6xs/s400/chicken_tacos.jpg" width="400" /></a> </div>
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During my eternal quest for yummy but EASY dinners that my kids will eat, I ran across an interesting <a href="http://allrecipes.com/recipe/chicken-tacos/">recipe for chicken tacos</a> at <a href="http://allrecipes.com/">AllRecipes.com</a>. The original recipe calls for lemonade and Worcestershire sauce; I couldn't quite get my head around Worcestershire sauce with chicken, so I changed it up a bit by substituting more traditional taco flavors (cumin, Old Bay seasoning, and McCormick taco seasoning). I also used lemon juice, white wine, and agave nectar in place of the lemonade. <br />
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The citrus flavors make these tacos truly special; my husband asks for them quite often now, and both kids love them too! Note: if you omit the cheese and sour cream, this recipe can be casein free. I posted this first on my other blog: <a href="http://autoimmunediseasesgfliving.blogspot.com/">My Experiment in Gluten Free Living.</a><br />
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<i><b>Ingredients:</b></i><br />
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1/2 onion, chopped (or 2 T dried onion flakes)<br />
2 cloves garlic, minced (or 1-2 tsp garlic powder)<br />
1 lb boneless, skinless chicken, cut up (can substitute cooked or canned chicken)<br />
2 T olive oil<br />
3 T lemon juice<br />
1-2 T lime juice<br />
1-2 T agave nectar or honey (adjust amount to taste)<br />
3/4 - 1 C white wine or water<br />
salt, pepper to taste <br />
2 tsp cumin <br />
1 T taco seasoning (McCormick is gluten free)<br />
1 tsp Old Bay seasoning<br />
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<b><i>Directions:</i></b><br />
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Saute onion in olive oil until translucent, then add garlic and cook for about 30 seconds longer. Add the chicken and saute until cooked through (3 or 4 minutes on med-high). If using previously cooked chicken and dried onion flakes, you should skip this and just add your ingredients to the next step, below.<br />
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Add lemon and lime juices, agave or honey, wine or water, cumin, salt, pepper, and the taco and Old Bay seasonings. Feel free to increase or reduce seasonings as you see fit. <br />
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Reduce heat to medium and stir frequently until liquid has evaporated. Serve in taco shells with your favorite condiments (shredded cheese, shredded lettuce, diced tomato, guacamole or sliced avocado, salsa, sour cream, etc). Those who are sensitive to casein should avoid cheese and sour cream, of course.<br />
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P.S. Instead of pre-made taco shells I usually buy regular corn tortillas and saute them very briefly in oil on high heat (a few seconds each side), then I blot the excess oil very well with paper towels and fold into a taco shell shape. A lower calorie taco shell may be had by taking a stack of 6 or 8, wrapping them in paper towels and microwaving for 45 seconds to one minute. We prefer these softer shells to the store-bought variety.<br />
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<a href="http://4.bp.blogspot.com/-OHCcWHgiLTY/Tyl22IOVvpI/AAAAAAAABZU/cPjLPW5BjZQ/s1600/taco_shells.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://4.bp.blogspot.com/-OHCcWHgiLTY/Tyl22IOVvpI/AAAAAAAABZU/cPjLPW5BjZQ/s320/taco_shells.jpg" width="320" /></a></div>
JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-78493018481583757132012-02-01T10:45:00.000-07:002016-02-04T21:10:43.231-07:00White Bean and Ground Turkey Chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ppIIx_utQEg/Tx3mC77MF6I/AAAAAAAABY8/fCzJDbu6cc0/s1600/white_bean_chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://2.bp.blogspot.com/-ppIIx_utQEg/Tx3mC77MF6I/AAAAAAAABY8/fCzJDbu6cc0/s320/white_bean_chili.jpg" width="320" /></a></div>
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With the advent of cold weather, I've been experimenting with warm comforting foods like chili, and was pleasantly surprised when I tried a recipe for <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html">White Bean and Chicken Chili by Giada de Laurentiis</a>. The fennel seed gives such a wonderful flavor to this chili, and when topped with a bit of Parmesan cheese, it's fabulous! It's also a very healthy chili, lower in fat due to the ground turkey and higher in nutrition because of the spinach.<br />
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NOTE: If you omit the Parmesan cheese, this recipe is casein free. I posted this first on my other blog: <a href="http://autoimmunediseasesgfliving.blogspot.com/">My Experiment in Gluten Free Living.</a> <br />
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I modified it slightly to suit our taste and to make it gluten free; here is my version:<br />
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<i><b>Ingredients</b></i><br />
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2 T olive oil<br />
1 large onion, chopped<br />
4 garlic cloves, minced<br />
2 pounds ground turkey or chicken<br />
1 tsp salt, plus more for seasoning<br />
2 T ground cumin<br />
1 T fennel seeds<br />
1 T dried oregano<br />
1 T chili powder<br />
1/2 T Old Bay Seasoning<br />
3 T sweet rice flour, or other gluten free flour (even Pamela's Baking Mix should work)<br />
2 (15-ounce cans) cannellini or other white beans, drained<br />
1 bag pre-washed baby spinach, torn into bite-sized pieces<br />
4 - 5 C low-sodium gluten free chicken stock<br />
Freshly ground black pepper for seasoning<br />
Grated Parmesan cheese<br />
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<i><b>Directions</b></i><br />
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In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, chili powder, and Old Bay. Cook, stirring frequently, until the meat is cooked through, about 8 minutes.<br />
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Stir the sweet rice flour into the meat mixture. Add the beans, spinach, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover with lid tilted to allow steam to escape and simmer for 45-60 minutes, stirring occasionally, until the liquid has reduced by about half and the chili has thickened. Season with salt and pepper to taste. <br />
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Ladle the chili into serving bowls. Sprinkle with Parmesan cheese and chopped parsley (no cheese if you're casein free!). This is a great meal, especially served with gluten free corn bread on a cold winter's night!JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-89768059993695087342011-01-15T21:27:00.001-07:002011-01-15T21:37:44.760-07:00Grain-Free Casein-Free Banana Berry Bundt Cake!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_rmj2DN55erQ/TTJystMopcI/AAAAAAAABTA/K0NRutzcPS8/s1600/banana_berry_bundt7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/_rmj2DN55erQ/TTJystMopcI/AAAAAAAABTA/K0NRutzcPS8/s400/banana_berry_bundt7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_rmj2DN55erQ/TTJyJMSB1SI/AAAAAAAABS8/4upGDWGIlAQ/s1600/banana_berry_bundt6.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Well, some of you have seen this recipe before....it's nearly identical to my <a href="http://joannsgfrecipes.blogspot.com/2009/11/grain-free-banana-blueberry-muffins.html">Banana Blueberry Muffin</a> recipe. But I wanted to do something a little different this time, so I baked the muffin batter in a Bundt cake pan. My family loved the way it turned out: moist and tender, with a texture similar to pound cake, and bursting with berries!<br />
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<span style="font-style: italic; font-weight: bold;">Ingredients:</span><br />
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2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed<br />
1/4 C melted coconut oil or grapeseed oil<br />
3/4 C agave nectar<br />
2 tsp vanilla extract<br />
6 eggs<br />
3/4 C coconut flour<br />
1 C plus 3 T <a href="http://www.elanaspantry.com/frequently-asked-questions/">almond flour</a><br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt <br />
2 rounded C blueberries, blackberries, boysenberries, or raspberries, or a mixture (if fresh, dry them well after washing)<br />
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<span style="font-style: italic; font-weight: bold;">Directions:</span><br />
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Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I use Spectrum).<br />
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In a large bowl mash the bananas and beat until smooth; add the eggs, agave, vanilla, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the berries, or you can simply layer the berries in the Bundt pan alternately with the batter if you wish.<br />
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Spoon muffin batter into a greased Bundt cake pan. Bake at 350 for approximately 40 - 50 minutes, depending on your oven, until deep golden brown on top. You may test the cake the same way you test a pumpkin pie: insert a table knife and if it comes out clean it's done. My cake took 50 minutes. Allow the cake to cool in the pan for 10 minutes, then remove it to wire racks to finish cooling.<br />
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Enjoy!!JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-20550298441164246952010-10-29T19:45:00.000-06:002010-10-30T14:58:44.776-06:00Triple-Coconut Berry-Pear Crumble (grain free)<b><span style="color: red;"></span></b>"Triple" because I use coconut flour, coconut nectar, and coconut oil! I've recently discovered coconut nectar, which is made from coconut sap. It's interesting because it is very low in fructose, unlike agave nectar, plus it can actually aid digestion. Coconut nectar is expensive, but I rarely use that much at one time, so it's worth it.<br />
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<b><i>Ingredients</i></b><br />
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Topping:<br />
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<div style="color: black;">1 C almond flour</div><span style="color: black;">1/2 C coconut flour</span><br />
<span style="color: black;"> 1/2 tsp baking powder</span><br />
<span style="color: black;"> 1/4 tsp salt</span><br />
<span style="color: black;"> pinch or two of nutmeg</span><br />
<span style="color: black;"> 1 tsp cinnamon</span><br />
<div style="color: black;">1/3 C of coconut nectar (or 1/4 C agave nectar)</div><div style="color: black;">1/3 C melted coconut oil (or melted butter) </div><br />
Filling:<br />
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<div style="color: black;">4 medium-large pears, peeled and sliced (OR 2 pears and 2 medium apples, THINLY sliced)</div><div style="color: black;">1 1/2 - 2 C fresh or frozen berries (I used fresh blueberries and raspberries)</div><span style="color: black;">1/4 tsp cinnamon</span><br />
<span style="color: black;"> pinch of nutmeg </span><br />
<span style="color: black;"> 2 tsp arrowroot</span> (or cornstarch if not concerned about grains)<br />
<span style="color: black;"> 2-3 T coconut nectar (or agave)</span><br />
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<i><b>Directions</b></i><br />
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Preheat oven to <span style="color: black;">325 degrees</span><span style="color: black;"><b> </b>and lightly oil the bottom of an 8 or 9 inch pie plate.</span><br />
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<span style="color: black;"> Mix together the dry ingredients for the topping, then add the coconut oil and coconut nectar. Blend well; it should be stiff and somewhat crumbly, of course.</span><br />
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<span style="color: black;"> Toss the fruit together with the other ingredients for the filling. Sprinkle a small amount of the crumble topping on the the bottom of the pie plate, then spread the filling in the pan. Use your fingers to crumble the remaining topping over the fruit filling.</span><br />
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<span style="color: black;">Bake at 325 F for 30 - 40 minutes. After approximately 30 minutes test with a sharp knife, skewer or toothpick; if the pear (and/or apple) slices are very tender, and the topping is a deep golden brown, remove from oven. Serve warm as is, or with a scoop of vanilla ice cream, if desired.</span><br />
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<span style="color: black;">This is a VERY nutritious grain free dessert, so I don't mind my kids asking for more! If you use the coconut oil rather than butter, it is casein free too. </span>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com3tag:blogger.com,1999:blog-7017611683535960636.post-15882243893441509522010-09-06T23:11:00.000-06:002010-09-07T16:30:03.591-06:00Crockpot Indian Butter Chicken, aka Chicken Makhani<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/TIXEgKgswTI/AAAAAAAABNw/d9YdUK4xVpA/s1600/plated1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 342px;" src="http://4.bp.blogspot.com/_rmj2DN55erQ/TIXEgKgswTI/AAAAAAAABNw/d9YdUK4xVpA/s400/plated1.jpg" alt="" id="BLOGGER_PHOTO_ID_5514029375641403698" border="0" /></a><br />This recipe is from the Crockpot Lady, Stephanie....the original recipe is <a href="http://crockpot365.blogspot.com/2008/12/crockpot-chicken-makhani-indian-butter.html">here</a>. Stephanie actually got it from a fellow blogger, <a href="http://themealplanner.blogspot.com/">Kindra</a>, and modified it to suit herself. Kindra's recipe is <a href="http://themealplanner.blogspot.com/2008/09/slow-cooker-butter-chicken.html">here</a>.<br /><span style="font-weight: bold;"><br />Crockpot Chicken Makhani</span><br /><br /><span style="font-style: italic;">Ingredients</span><br /><br />2 pounds boneless skinless chicken thighs (can be frozen)<br />1 med onion, sliced<br />6 garlic cloves, chopped<br />1/2 stick butter, cut into chunks<br />15 cardamom pods (sewn together or tied in cheesecloth)<br />2 tsp curry powder<br />1/2 tsp cayenne pepper<br />1 T garam masala<br />approx 1 inch grated fresh ginger root<br />1 can coconut milk (13.5 oz)<br />1 can (6 oz) tomato paste<br />2 T lemon or lime juice<br />1 C plain yogurt<br />1 tsp salt (more or less to taste)<br /><br />NOTE: If you don't have cardamom pods, you can use 1/2 tsp ground cardamom, maybe a bit more. You can always add salt, more spices, to taste. Always feel free to modify it to suit your own taste buds!<br /><br /><span style="font-style: italic;">Directions</span><br /><br />Use a 5 quart or larger crockpot. You can either sew together the cardamom pods using a needle and thread or you can tie them in a little cheese cloth bundle instead, if you have cheesecloth in the house. Put some sliced onion in the bottom of the crockpot, then place chicken on top. Scatter rest of onion and garlic over chicken. Combine dry spices, grated ginger, tomato paste, lemon or lime juice, and coconut milk in a medium sized bowl and pour the resulting mixture over the chicken and vegetables in the pot. Drop chunks of butter randomly over the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_rmj2DN55erQ/TIXEfQeOCyI/AAAAAAAABNg/ejIuJjRtITY/s1600/lid_off_start.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_rmj2DN55erQ/TIXEfQeOCyI/AAAAAAAABNg/ejIuJjRtITY/s400/lid_off_start.JPG" alt="" id="BLOGGER_PHOTO_ID_5514029360061745954" border="0" /></a><br />Cover and cook on low for 8 hours, or high for 4 (I doubled the recipe and cooked it on high for 2 and low for 4). The chicken will shred easily when fully cooked.<br /><br />Stir in the plain yogurt 15 minutes before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_rmj2DN55erQ/TIXEf71AY1I/AAAAAAAABNo/5okqa8yrPRE/s1600/lid_off_end.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_rmj2DN55erQ/TIXEf71AY1I/AAAAAAAABNo/5okqa8yrPRE/s400/lid_off_end.jpg" alt="" id="BLOGGER_PHOTO_ID_5514029371700044626" border="0" /></a><br />Discard cardamom pods. Salt to taste, serve with white or brown basmati rice. Enjoy!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/TIXHoI4oorI/AAAAAAAABN4/EzKW_hZRSNU/s1600/plated2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 255px;" src="http://4.bp.blogspot.com/_rmj2DN55erQ/TIXHoI4oorI/AAAAAAAABN4/EzKW_hZRSNU/s400/plated2.jpg" alt="" id="BLOGGER_PHOTO_ID_5514032811178762930" border="0" /></a>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com2tag:blogger.com,1999:blog-7017611683535960636.post-3360971051118614342010-08-25T15:16:00.000-06:002010-09-05T14:07:42.636-06:00The Best Baked Beans in the WORLD!I cannot take credit for these <span style="font-style: italic;">incredible</span> baked beans; I found <a href="http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/">this recipe posted on the Pioneer Woman's blog</a>. Actually, Ree didn't come up with this one either....she got it from an online friend named Pam Anderson (no, not THAT Pam Anderson!).<br /><br />These beans are truly to die for!! You've <span style="font-weight: bold;">got</span> to try this recipe!<br /><br /><span style="font-weight: bold;">Quick Southern-Style Baked Beans</span><br /><br />Serves up to 18<br /><br /><span style="font-style: italic;">Ingredients:</span><br /><br />8 slices bacon, halved<br />1 medium onion, diced<br />1/2 medium green pepper, diced<br />3 large cans (28 ounces each) pork and beans<br />3/4 cup barbecue sauce (I use my own <a href="http://joannsgfrecipes.blogspot.com/2009/09/homemade-gluten-free-barbecue-sauce.html">gf bbq sauce</a>)<br />1/2 cup brown sugar<br />1/4 cup distilled or cider vinegar<br />2 teaspoons dry mustard or 2 tablespoons Dijon<br /><br /><span style="font-style: italic;">NOTE: Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read. If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free. (from </span><a style="font-style: italic;" href="http://www.loseinches.com/dietblogs/read_blog.php?title=Vinegar%3A+When+Is+It+Gluten-Free%3F&blid=16123&page=1">diet.com</a><span style="font-style: italic;">).</span><br /><br /><span style="font-style: italic;">Directions:</span><br /><br />Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and saute until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-24596737587050605582010-04-06T23:01:00.000-06:002010-04-07T10:04:59.235-06:00Twice-Baked Beef-Stuffed PotatoesThis was inspired by <a href="http://www.kayotic.nl/blog/twice-baked-beef-potatoes#more-6052">a post on the Dutch Girl's (Kay's) blog</a>....it's a great way to use leftover chili, or stews, or any sort of meat dish that might work as a filling.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Potatoes (russets), well scrubbed and baked<br />butter<br />cream or milk<br />salt<br />pepper<br />grated cheddar cheese (optional)<br /><br /><span style="font-style: italic;">Pre-cooked meat fillings:</span><br /><br />Fillings can be as simple as chili, or beef or chicken stew.<br />Or season cooked ground beef with taco seasoning, or curry powder and ketchup, as Kay does, or any seasoning that strikes your fancy!<br />Even meatballs and marinara sauce!<br />The sky (and your imagination) is the limit!<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Cut hot baked potatoes in half, and scoop out the insides, leaving a shell approximately 1/4 inch thick. Mash the potato insides with a little butter and milk or cream, and add a handful or two of shredded cheddar cheese (or other type of cheese) to the mixture. Salt and pepper to taste, of course. Fill the potato shells about 2/3 full of heated meat filling of your choice<span style="text-decoration: underline;"></span><a href="http://joannsgfrecipes.blogspot.com/2010/04/stovetop-version-of-obamas-chili.html"></a>, then top with mashed potato cheese topping. Return to the oven to bake for 15 or 20 minutes, until heated through and the tops begin to brown a bit.<br /><br />Enjoy!JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-47069146178439791532010-04-06T20:35:00.000-06:002010-04-07T10:04:09.987-06:00Stovetop version of Obama's chiliThis is based on the <a href="http://crockpot365.blogspot.com/2008/11/barack-obamas-chili-recipe-in-crockpot.html">Crockpot version of the Obama family's chili</a> that <a href="http://joannsgfrecipes.blogspot.com/2009/02/crockpot-version-of-obamas-chili.html">I first copied </a>from Stephanie's blog. Here I have converted it back to something resembling the original recipe used by the Obama family, although I have definitely increased the spice level. It is still not hot by any sort of normal "chili-head" standards. But use your own judgment when adding spices; when in doubt, start with half of what I recommend and add more slowly until you find the right level for you. Or if you think it's too tasteless and wimpy, add MORE! :)<br /><br />This makes a LOT of chili, because I'm using my 8-quart Dutch oven. If you are serving a normal-sized family and you don't want a lot of leftovers (we LOVE leftovers), you might want to cut this recipe in half.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 can kidney beans<br />3 lbs lean ground meat</span> (beef, chicken, turkey or a combination)<br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 green bell peppers, seeded and chopped</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >1 large onion, chopped</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >10 medium tomatoes or 8 large, chopped (include seeds and all)</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >6 chopped cloves of garlic</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 tsp cumin</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 tsp oregano</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 tsp basil</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 tsp turmeric</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 T chili powder </span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 1/2 T Old Bay Seasoning</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >2 tsp salt</span><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >5 T red wine vinegar</span><br />Cooked white rice, if desired<br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0); font-style: italic;font-family:arial;" >Directions</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:arial;" >Again, you'll need a large Dutch oven, otherwise cut the recipe in half.<br /><br />I've increased all of the spices from the original recipe, and also increased the amount of ground meat (we like more meat than beans).<br /><br />First, brown the meat in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Dutch oven on the stove top</span>, and drain well. Add the two cans of red beans, liquid and all; set the heat at medium low and allow to simmer while you chop and add </span><span style="color: rgb(0, 0, 0);font-family:arial;" >the tomatoes, garlic, onion, and bell pepper.<br /><br />Lastly stir in all of the spices and the red wine vinegar. Cover the Dutch oven and cook on medium-low for about 1 1/2 to 2 hours, stirring occasionally. If the chili seems to have a bit too much liquid, tilt the lid so that some of the steam escapes while cooking, but keep an eye on it.<br /><br />Serve over white rice, if desired. </span>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-85594015726320592112010-04-06T19:04:00.000-06:002010-04-06T19:17:40.543-06:00Sweet and Spicy Baby Carrots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/S7vc-x8TfwI/AAAAAAAABEI/k-Y44JLjD-U/s1600/honey-glazed-carrots.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_rmj2DN55erQ/S7vc-x8TfwI/AAAAAAAABEI/k-Y44JLjD-U/s400/honey-glazed-carrots.jpg" alt="" id="BLOGGER_PHOTO_ID_5457198344605761282" border="0" /></a><br />Here is a veggie dish that my four-year-old just LOVES...he loves most vegetables, but this recipe is one of his favorites. Best of all, it's super simple and FAST!<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />1/2 C butter (one stick)<br />1 tsp cinnamon<br />1/2 tst nutmeg<br />2 T brown sugar<br />1 1/2 T agave nectar or 2 T honey<br />fresh parsley (optional)<br />4 C baby carrots (the ones in the bag, already peeled/washed are the most convenient)<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Melt butter in a medium skillet; add brown sugar, agave or honey and spices and blend together thoroughly. Add baby carrots; cover and cook over medium-low heat for approximately 15 minutes. Carrots are done when cooked through, so that they can be sliced easily with the stirring spoon for example, but are still firm and hold their shape.<br /><br />Sprinkle with chopped fresh parsley if desired before serving.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-41880393478469160042010-04-06T17:55:00.000-06:002010-04-06T20:20:41.445-06:00Gluten Free Potato-Cauliflower Gratin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/S7vr8N8y1yI/AAAAAAAABEQ/05Svv5-zf58/s1600/potato-gratin_inpan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 243px;" src="http://4.bp.blogspot.com/_rmj2DN55erQ/S7vr8N8y1yI/AAAAAAAABEQ/05Svv5-zf58/s400/potato-gratin_inpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5457214793258817314" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/S7vY0dAZmSI/AAAAAAAABEA/G5cBwhfP63k/s1600/potato-gratin_inpan.jpg"><br /></a><br />This is just a variation on Potato Gratin, of course, inspired by the idea from the low-carb community of substituting cauliflower for potatoes. I love both potatoes and cauliflower, with or without cheese, so this is really the best of both worlds, and definitely lower in carbs than if it were made with potatoes alone.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />One head of cauliflower, cut into florets/bit-sized chunks<br />5 medium-sized russet or Yukon Gold potatoes, peeled and cut into thick slices or chunks<br />3 T butter<br />1 onion, diced<br />3 T sweet rice flour<br />1 C heavy cream<br />1 - 2 C milk<br />Shredded cheese (Gruyere, cheddar, Gouda, whatever) - approx 3+ Cups<br />1/2 tsp dry mustard<br />salt<br />Lawry's seasoned pepper<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Place the potato and cauliflower pieces into a large pot and add enough water to cover; bring to a boil then turn down heat and simmer for 10 minutes. You want the potato and cauliflower chunks to be cooked through but still firm, not mushy. Drain thoroughly and dump the pieces into a large buttered casserole dish or 13" by 9" pan.<br /><br />While the potato and cauliflower pieces are cooking, prepare the cheese sauce: melt butter in a large skillet and add the diced onion. Saute the onion until translucent and soft, about 5 minutes. Add a bit more butter if needed, then add the sweet rice flour and dry mustard to make a thick paste. Pour in the heavy cream, stirring vigorously over low heat. This will thicken rapidly; add milk, stirring constantly, a little bit at a time, until the sauce is about the consistency of paint, maybe a bit thinner. Remove from heat and add cheese; reserve some cheese for the top. I tend to use a LOT of cheese, but you can adjust the amount to your personal tastes. Add salt and pepper to taste.<br /><br />Pour the sauce over the potatoes and cauliflower pieces in the casserole dish; top with extra cheese and bake at 350 degrees for about 30 - 35 minutes, until bubbling around the edges and beginning to brown slightly on top.<br /><br />Yum!!JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-71182918566971729082010-03-15T10:15:00.000-06:002010-03-15T11:43:24.024-06:00Basic RisottoOK, here's a gluten free (but NOT grain free) recipe that is truly a classic. There are a lot of risotto recipes out there, but here is the basic one that I use. You can modify it to suit yourself with various additions or substitutions....I've listed a few possibilities below to get you started.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients</span>:<br /><br />Extra-virgin olive oil<br />butter (leave out for casein free)<br />1 large diced onion<br />2 cloves garlic, smashed and finely minced<br />3-4 C chicken broth<br />1 C white wine<br />1 1/2 C arborio rice (you must use arborio rice!)<br />salt and pepper<br />Parmesan cheese (optional - leave out for casein free)<br /><br />a few optional additions/substitutions:<br />sliced mushrooms<br />green onions or shallots instead of regular onion<br />vegetable broth instead of chicken<br />cooked or uncooked shrimp, cleaned and deveined<br />use your imagination!<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Saute the diced onion in the olive oil and butter until soft. Warm the broth in a separate, nearby pan, but don't let it boil. Add the garlic and the rice to the onion and saute over medium heat for a couple of minutes longer, but don't brown the rice! If you're going to use mushrooms or other veggies, add them with the garlic and the rice. Lower the heat to a medium low setting, and pour in the cup of wine, stirring constantly as the rice and vegetables simmer. When the wine is mostly absorbed, add a ladle full of warm broth, and again, stir as the rice simmers until it is nearly absorbed, then repeat. You'll have to experiment a little to find the right heat level for cooking risotto; the entire simmering and stirring process should take about 30 - 40 minutes, if done correctly. <br /><br />The risotto is done when the rice is tender all the way through (no crunch in the middle); at that point you could add uncooked shrimp and continue cooking for about 3 more minutes until the shrimp is pink and thoroughly cooked (don't over cook shrimp or it will be rubbery). Cooked shrimp may be added at the very end, just before serving (all you want to do is heat the previously cooked shrimp through). Add a handful or two of Parmesan and salt and pepper to taste.<br /><br />Risotto demands your attention for the entire 30-40 minutes, but is definitely worth it! Good risotto has a delicate, creamy texture that can't be faked, a direct result of the slow cooking process and your stirring efforts.<br /><br />For casein-free you can leave out the butter and parmesan cheese.<br /><br />Enjoy!JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-303545359628412942010-03-15T10:01:00.000-06:002010-03-15T10:04:56.793-06:00Grain Light Chicken Pot PieNote: this is from a post on <a href="http://autoimmunediseasesgfliving.blogspot.com/">my other blog</a>.<br /><br />I've been feeling slightly depressed lately, just a little down....maybe the rainy gray days have been getting to me? Anyway, I've been in the mood for something in the way of "comfort food".<br /><br />Hubby went shopping recently and, among other things, brought home a package of cooked chicken from Costco. This is chicken meat that comes from their roasted chickens, de-boned and ready to use in sandwiches, casseroles, whatever.<br /><br />Coincidentally, a friend of mine mentioned in email a couple of days ago that she was planning to make her "gluten-free chicken pot pie".....yum!! So I asked for the recipe.<br /><br />Well, she hasn't sent it to me yet, but I was REALLY hungry for chicken pot pie, so I decided to make up my own recipe. I was motivated by (a) wanting comfort food, and (b) needing to use up the cooked chicken from Costco. This recipe is <span style="font-style: italic;">not</span> entirely grain free, but is definitely "grain light" compared to other versions of chicken pot pie:<br /><span style="font-style: italic; font-weight: bold;"><br />Ingredients:</span><br /><br />extra virgin olive oil<br />butter<br />salt<br />Lawry's Seasoned Pepper<br />1 large onion, diced<br />2 medium russet potatoes, diced<br />1 1/2 C sliced mushrooms<br />1 1/2 C frozen peas and carrots<br />2 1/2 C diced cooked chicken<br />2 T sweet rice flour<br />2 - 3 T cornstarch<br />1 - 2 C milk (dairy, almond, soy, rice, whatever)<br />1 - 2 C gluten free chicken broth<br />Herbes de Provence<br /><br />1 - 1 1/2 batches of <a href="http://joannsgfrecipes.blogspot.com/2009/10/casein-free-grain-free-drop-biscuits.html">Grain Free Biscuit Dough</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Put 1-2 T of olive oil in a medium skillet, along with an equal amount of butter, and heat until bubbly. Saute the diced onion in the olive oil/butter mixture over medium heat until soft; add another 2 T butter and allow to melt, and then the sweet rice flour to make a thick paste. Pour in the milk very slowly, while stirring...you will want to add just the right amount to make the consistency resemble condensed soup mix, so it will be very thick. Season to taste with salt and Lawry's Seasoned Pepper and set aside.<br /><br />Wash and dice the potatoes (you don't have to peel them unless you want to...I didn't). Place in a medium saucepan and add chicken broth just until the potatoes are completely covered. Heat broth until simmering; allow potatoes to simmer until cooked through but still firm. Mix cornstarch into a very small amount of cold broth or water and add to the saucepan. Stir well until thickened; you will want this mixture to be quite thick as it will thin out when the frozen peas and carrots are added.<br /><br />Add the sliced mushrooms, the peas and carrots, and the chicken, then stir in the onion/milk mixture. Check seasonings; add more salt or pepper, if needed, then add approximately 1 tsp of the Herbes de Provence, adjusting seasonings to your own taste. If you don't have Herbes de Provence handy, you may use 1/4 tsp each dried sage, rosemary, parsley, and thyme.<br /><br />Pour the mixture into a 7" x 11" Pyrex baking dish; form the <a href="http://joannsgfrecipes.blogspot.com/2009/10/casein-free-grain-free-drop-biscuits.html">grain free biscuit dough</a> into 6 or 8 individual "patties" with your hands and layer over the top of the chicken mixture. NOTE: I used only 1 batch of the biscuit dough but may try 1 1/2 batches the next time. Bake at 350 degrees for approximately 30 minutes, or until the chicken mixture is bubbly around the edges and the biscuit topping is firm and turning golden brown.<br /><br />Hubby had two helpings, while I was satisfied with one (it's very filling!).....and yes, it was DEFINITELY very comforting! :)JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-75060875552090176272010-01-25T15:43:00.000-07:002010-07-27T10:07:50.946-06:00Breakfast Quiche, Updated<span style="font-style: italic;"></span>This is basically the same <a href="http://joannsgfrecipes.blogspot.com/2009/02/breakfast-quiche.html">recipe</a> I posted earlier, except now I've modified it to be grain free as well as gluten free!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/STP2_NSmMOI/AAAAAAAAApA/ntopzS3MHS8/s1600-h/100_0676.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_rmj2DN55erQ/STP2_NSmMOI/AAAAAAAAApA/ntopzS3MHS8/s400/100_0676.JPG" alt="" id="BLOGGER_PHOTO_ID_5274831154340835554" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">Ingredients</span><br /><br />1/2 cup butter (1 stick)<br />10 eggs<br />3 T almond flour<div>3 T coconut flour<br />1 tsp baking powder<br />1/4 tsp salt<br />1 lb cottage cheese<br />1 lb jack cheese, shredded<br /><br />Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.<br /><br /><span style="font-style: italic; font-weight: bold;">Directions</span><br /><br />Melt butter. Whip eggs until fluffy, add flours, baking powder, salt, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!</div>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-61795986367770402202010-01-25T13:09:00.000-07:002010-01-25T13:19:43.372-07:00Chicken and Dumplings, UpdatedHere again is basically the same <a href="http://joannsgfrecipes.blogspot.com/2009/02/crockpot-chicken-and-dumplings.html">Chicken and Dumplings recipe</a> (also <a href="http://crockpot365.blogspot.com/2008/12/crockpot-chicken-and-dumplings-soup.html">from Stephanie</a>) that <a href="http://joannsgfrecipes.blogspot.com/2009/02/crockpot-chicken-and-dumplings.html">I've already published</a>. The main differences are using <a href="http://www6.netrition.com/expert_foods_not_starch_page.html">ThickenThin/NotStarch</a><span class="Apple-style-span" style=" ;font-family:arial;">, almond milk, and arrowroot, plus</span> I used my <a href="http://joannsgfrecipes.blogspot.com/2009/10/casein-free-grain-free-drop-biscuits.html">Grain-Free Biscuits</a> to make the dumplings and they WORKED! I was really craving some Chicken and Dumplings and was so glad to find out that I can make it grain-free and casein free!<br /><b><i><br /></i></b><span style="font-style: italic; font-weight: bold;font-family:arial;">Ingredients</span><br /><br /><span style="font-family:arial;"> 2 T arrowroot<br /><a href="http://www6.netrition.com/expert_foods_not_starch_page.html">ThickenThin/NotStarch</a><br /></span><span style="font-family:arial;"> 1 cup almond milk</span><br /><span style="font-family:arial;"> 1 cup chicken broth</span><br /><span style="font-family:arial;"> 1/2 tsp salt</span><br /><span style="font-family:arial;"> 1/4 tsp black pepper</span><br /><span style="font-family:arial;"> 1 tsp poultry seasoning</span><br /><span style="font-family:arial;">3 pounds boneless, skinless chicken</span><br /><span style="font-family:arial;">1 yellow onion, chopped</span><br /><span style="font-family:arial;">1 cup mushrooms, chopped </span><br /><span style="font-family:arial;">16 ounces frozen vegetables</span><br /><br /><span style="font-family:arial;">Plus one batch of drop biscuits: I used the </span><a href="http://joannsgfrecipes.blogspot.com/2009/10/casein-free-grain-free-drop-biscuits.html">grain-free biscuits</a> recipe.<br /><br /><span style="font-weight: bold; font-style: italic;font-family:arial;">Directions</span><br /><br />In a medium saucepan, mix the milk and broth with the arrowroot powder while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning. If necessary, add the ThickenThin one teaspoon at a time (whisking well!!) until the sauce is thick enough.<br /><br />Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew and replace the lid.<br /><br />Cover and cook on high for another 45 minutes - 1 hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy but firm to the touch.<br /><br />Serve in bowls, with a dumpling or two per person.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-50545414802550356632010-01-25T13:01:00.000-07:002010-01-26T10:45:56.439-07:00Crockpot Cranberry-Orange RoastAnother recipe from my other blog, it was inspired by a <a href="http://crockpot365.blogspot.com/2009/12/supuer-simple-cranberry-roast-beef-or.html">recipe</a> on <a href="http://crockpot365.blogspot.com/">Stephanie's website</a>, although I've changed it a bit (note: this is technically not grain free because there's cornstarch in Lipton Onion Soup Mix, and it also contains some soy):<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />3-5 lb beef roast (or pork roast or stew chunks)<br />1 package Lipton Onion Soup Mix (yes, it's gluten free!)<br />3 T gluten-free soy sauce<br />2/3 of a bag of fresh cranberries<br />1/2 - 1 C orange juice<br />1/4 - 1/2 C agave nectar<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />First make a cranberry sauce using the fresh cranberries, orange juice and agave nectar. Put washed cranberries into a medium saucepan; add orange juice until the level of the juice is about 1/2 inch below the level of the cranberries...you don't want so much juice that it's covering the berries. Add agave nectar; start with 1/4 C and add a bit more if it's not sweet enough (or add a tiny bit of stevia). Place pan on stove over medium high heat and bring to a boil, then reduce heat. You want it to be higher than a simmer but not a fast boil. Stir often. The cranberries will begin to pop; after most are popped removed from heat.<br /><br />I have a large (7 qt) Crockpot, and the roast I used was about 4 1/2 lbs, and SOLIDLY frozen. You don't have to use frozen but it works just fine if you do (add a little more time or cook on "High"). Put roast in Crockpot then sprinkle the onion soup mix and soy sauce over. Pour the cranberry-orange-agave sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may want to break apart the meat into smaller chunks an hour or so before serving so that the juice penetrates more deeply into the meat.<br /><br />We ate it over mashed potatoes with a green salad, per Stephanie's suggestion. What a fabulous meal for a cold night!!JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-56748694286001128832010-01-25T12:45:00.000-07:002010-01-25T12:48:18.702-07:00Gluten-Free, Dairy-Free, Grain-Free Clementine-Cranberry Baby Cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_rmj2DN55erQ/S13ysQBdr6I/AAAAAAAABDs/3q455gstKzM/s1600-h/babycakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 234px;" src="http://2.bp.blogspot.com/_rmj2DN55erQ/S13ysQBdr6I/AAAAAAAABDs/3q455gstKzM/s400/babycakes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5430763567707959202" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_rmj2DN55erQ/S13yrqLxaqI/AAAAAAAABDk/X0TipZ7xhck/s1600-h/babycake.jpg"><br /></a></div>Here is a recipe (also posted on <a href="http://autoimmunediseasesgfliving.blogspot.com/">my other blog</a>) that I created based on the <a href="http://joannsgfrecipes.blogspot.com/2010/01/luscious-cake-pictured-above-is-my.html">Clementine Cake</a>; I did use agave nectar this time as the sweetener and made them in muffin tins. These little cakes have a wonderful fresh fruit taste and fragrance, but are not overly sweet. They're moist, yet firm...not crumbly as many gluten-free, grain-free baked goods can be.<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b><div><br /></div><div><b><i>Ingredients:</i></b></div><div><br /></div><div>Approximately 1 pound of clementines (for me that was 10 tiny clementines)</div><div>1 heaping cup fresh or frozen cranberries</div><div>6 eggs</div><div>1 C minus 2 T agave syrup (1 scant cup agave nectar)</div><div>2 C almond flour</div><div>1/3 C coconut flour</div><div>1 1/2 tsp baking powder</div><div><br /></div><div><b><i>Directions:</i></b></div><div><br /></div><div>Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 1 1/2 to 2 hours. Drain the clementines and set aside to cool until you can handle them.</div><div><br /></div><div><div>As the clementines cool, preheat the oven to 350 degrees F. Total bake time is approximately 18 - 22 minutes depending on your oven and how full the muffin cups are.</div><div><br /></div><div>Grease approximately 20 - 22 muffin cups (if you plan to fill them about 2/3 full).</div><div><br /></div><div>Coarsely chop the cranberries by hand or in a food processor. Set aside.</div><div><br /></div><div><div>When the clementines are cool, cut each one in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then process them in a food processor until pureed.</div><div><br /></div></div><div>Beat the eggs then add the agave nectar. Mix almond flour, and baking powder together in a separate bowl, then add the egg-agave mixture. Mix well, adding the clementine puree after the eggs and agave, and the chopped cranberries last.</div><div><br /></div></div><div>Spoon the batter into the prepared muffin pans and bake for 18 - 22 minutes, depending on your oven. The top will yield but rebound when done. It's normal for the sides of the baby cakes to be dark golden brown, but the tops should only have a few brown spots.</div><div><br /></div><div>Remove from the oven and allow to cool in the pan on a rack. These are wonderful right out of the oven, but are even better the next day!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_rmj2DN55erQ/S13yrqLxaqI/AAAAAAAABDk/X0TipZ7xhck/s400/babycake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5430763557550647970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 255px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-72813460067818499982010-01-18T16:46:00.001-07:002012-03-20T08:53:49.355-06:00Grain free, dairy free, pliable flatbread!!I first published this recipe and <a href="http://joannsgfrecipes.blogspot.com/2010/01/luscious-cake-pictured-above-is-my.html">the previous one</a> on <a href="http://autoimmunediseasesgfliving.blogspot.com/">my other blog</a>; sorry it took so long to get them over here to the archive!<br />
<br />
Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on <a href="http://www.celiac.com/gluten-free/">celiac.com</a>.<br />
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<a href="http://1.bp.blogspot.com/_rmj2DN55erQ/SzmJ53SW8yI/AAAAAAAABCc/JxEqeT04984/s1600-h/flat_bread_folded.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420515253703602978" src="http://1.bp.blogspot.com/_rmj2DN55erQ/SzmJ53SW8yI/AAAAAAAABCc/JxEqeT04984/s400/flat_bread_folded.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;"><br />
Grain-Free Flatbread</span><br />
<br />
<span style="font-style: italic; font-weight: bold;">Ingredients:</span><br />
<br />
4 egg whites<br />
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)<br />
1 tsp melted butter (or coconut oil for dairy-free/casein-free version)<br />
1 tsp agave nectar or honey<br />
1/2 C almond flour<br />
dash salt<br />
<br />
<span style="font-style: italic; font-weight: bold;">Directions:</span><br />
<br />
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....<br />
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<a href="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmJ31skDcI/AAAAAAAABB8/HE-dUE7nXeI/s1600-h/step_1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420515218916904386" src="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmJ31skDcI/AAAAAAAABB8/HE-dUE7nXeI/s400/step_1.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Beat egg whites until soft peaks form.<br />
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<a href="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmJ4bsOBYI/AAAAAAAABCE/YTDDZzGBatU/s1600-h/step_2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420515229116007810" src="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmJ4bsOBYI/AAAAAAAABCE/YTDDZzGBatU/s400/step_2.jpg" style="cursor: pointer; display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Beat yolks with melted butter or coconut oil, dash of salt, and agave or honey.<br />
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<a href="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmJ49ckzXI/AAAAAAAABCM/8oql8ejQn_A/s1600-h/step_3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420515238177197426" src="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmJ49ckzXI/AAAAAAAABCM/8oql8ejQn_A/s400/step_3.jpg" style="cursor: pointer; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.<br />
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<a href="http://1.bp.blogspot.com/_rmj2DN55erQ/SzmJ5QngszI/AAAAAAAABCU/EJOI35XQIPc/s1600-h/step_4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420515243323339570" src="http://1.bp.blogspot.com/_rmj2DN55erQ/SzmJ5QngszI/AAAAAAAABCU/EJOI35XQIPc/s400/step_4.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.<br />
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<a href="http://1.bp.blogspot.com/_rmj2DN55erQ/SzmL1JQJE0I/AAAAAAAABCk/3KhEJWf3t6s/s1600-h/flat_bread_2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420517371650052930" src="http://1.bp.blogspot.com/_rmj2DN55erQ/SzmL1JQJE0I/AAAAAAAABCk/3KhEJWf3t6s/s400/flat_bread_2.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.<br />
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<a href="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmL1rLhiaI/AAAAAAAABCs/bHmCckhZ9bI/s1600-h/sandwich_2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420517380757490082" src="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmL1rLhiaI/AAAAAAAABCs/bHmCckhZ9bI/s400/sandwich_2.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
OK....it's not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!<br />
<br />
<a href="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmL2HDfn3I/AAAAAAAABC0/5WzuU5Sac58/s1600-h/sandwich_4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5420517388240002930" src="http://3.bp.blogspot.com/_rmj2DN55erQ/SzmL2HDfn3I/AAAAAAAABC0/5WzuU5Sac58/s400/sandwich_4.jpg" style="cursor: pointer; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com18tag:blogger.com,1999:blog-7017611683535960636.post-37887236860189276792010-01-18T16:38:00.000-07:002010-01-18T17:00:00.273-07:00Clementine Cake<div style="text-align: center;"><img src="http://2.bp.blogspot.com/_rmj2DN55erQ/SzmP68AHMpI/AAAAAAAABC8/uXypNBsmoBo/s400/DSCN0709.JPG" /></div><div><br /></div><div>The luscious cake pictured above is my version of a Nigella Lawson recipe, Clementine Cake. Actually this recipe is all over the Internet in various forms, and was brought to the attention of the larger public by Starbucks, who sold a similar cupcake called the "Valencia Orange Cake" for several months. It was advertised as "gluten-free" so people didn't buy it often (unless they HAD to buy gluten free), so Starbucks decided it was unpopular and stopped selling it. :(</div><div><br /></div><div>The great thing about this cake is that it's ALWAYS been gluten free, because it's traditionally made with almond flour. You can use oranges, clementines (which are a type of mandarin orange) or even a mix of oranges and lemons with extra sugar, but clementines are my preference because the little ones I buy at Trader Joe's have very thin skins. The thinner the skin, the better your chances are of having the cake turn out well, because thick skins contain more pith (the white part) and can make the cake bitter.</div><div><br /></div><div>We had Clementine Cake for our dessert on Christmas Eve; it received rave reviews! Here is my version; as usual I used both almond and coconut flours:</div><div><br /></div><div><b>Gluten-Free, Dairy-Free, Grain-Free Clementine Cake</b></div><div><br /></div><div><b><i>Ingredients:</i></b></div><div><br /></div><div>Approximately 1 pound of clementines (for me that was 10 tiny clementines)</div><div>6 eggs</div><div>1 1/4 C sugar (yes, I used sugar....I do plan to try it with agave syrup)</div><div>2 C almond flour</div><div>3 T coconut flour</div><div>1 1/2 tsp baking powder</div><div><br /></div><div><b><i>Directions:</i></b></div><div><br /></div><div>Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then finely chop the clementines in a food processor until they achieve a sauce-like consistency.</div><div><br /></div><div>Preheat the oven to 375 degrees F. Total bake time is about 40 - 50 minutes.</div><div><br /></div><div>Grease and line an 8-inch cake pan with parchment paper.</div><div><br /></div><div>Beat the eggs. Mix the sugar, almond flour, and baking powder together in a separate bowl, then add the beaten eggs. Mix well, adding the processed clementine "sauce" last.</div><div><br /></div><div>Pour the cake mixture into the prepared pan and bake for 30 - 40 minutes; cover the cake with foil at that point to prevent the top from burning. Cook for 10 more minutes or so until a metal skewer inserted into the center comes out clean. It's normal for the outside of the cake to be dark golden brown; it's also normal for it to "puff" up above the pan and then settle back down towards the end of baking.</div><div><br /></div><div>Remove from the oven and allow to cool in the pan on a rack. This cake is fabulous as soon as it cools, but is even better the next day after the flavors blend and mellow....it's moist, light and delectably citrus-y. Yum!!</div><div><br /></div><div style="text-align: center;"><img src="http://2.bp.blogspot.com/_rmj2DN55erQ/SzlW_reg45I/AAAAAAAABBs/kCYxFiUDvks/s400/DSCN0711.JPG" /></div><div><br /></div><div><br /></div>JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com1tag:blogger.com,1999:blog-7017611683535960636.post-76316565533812891272009-11-29T15:11:00.000-07:002009-12-11T18:34:18.166-07:00Clementine-cranberry scones (icing optional)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_rmj2DN55erQ/SxHgKFIvSuI/AAAAAAAABBg/umF3yIwDQxA/s1600/clem_cran_scones0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 210px;" src="http://3.bp.blogspot.com/_rmj2DN55erQ/SxHgKFIvSuI/AAAAAAAABBg/umF3yIwDQxA/s400/clem_cran_scones0.jpg" alt="" id="BLOGGER_PHOTO_ID_5409351091230821090" border="0" /></a><br />This is a recipe I first posted on my <a href="http://autoimmunediseasesgfliving.blogspot.com/">other blog</a>.<br /><br />I've managed to create a clementine-cranberry scone that is gluten, grain, soy, and dairy free! Well, OK.....the icing I put on top is not grain free because powdered sugar has cornstarch in it, but you can skip the icing if you desire.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><span style="color: rgb(204, 0, 0);"><span style="color: rgb(102, 0, 204);"></span></span><br /><br />Scones:<br />4 eggs<br />1/4 C coconut oil, melted<br /><span style="color: rgb(0, 0, 0);">3 T agave syrup<br />several drops (8 - 10) of liquid stevia to taste<br />1 T clementine (or orange or tangerine) zest<br />Freshly squeezed juice from 2 clementines (about 3 T juice)<br />1 C fresh cranberries<br /></span>1/4 tsp salt<br />1/3 C coconut flour<br />1/3 C almond flour**<br />1 T flax meal<br />1/2 tsp baking powder<br /><br />Icing:<br />3/4 C powdered sugar<br />orange or clementine juice<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Preheat oven to 350 degrees.<br /><br />In a large bowl, whisk together the eggs, coconut oil, and agave syrup<span style="color: rgb(255, 0, 0);"></span> until well mixed; add the clementine juice and zest. Coarsely chop the cranberries in a food processor, then add them to the egg mixture. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well. Add the stevia drop by drop to taste (scones aren't supposed to be very sweet), and mix thoroughly.<br /><br />Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-<span style="color: rgb(102, 0, 204);"></span>20 minutes <span style="color: rgb(0, 0, 0);">(start checking them at about 16 minutes)</span>, until beginning to develop golden-brown spots on tops. Makes 8 scones.<br /><br />Optional icing: Let scones cool, then make clementine (or orange) icing by stirring a couple of teaspoons of juice at a time into the powdered sugar until it reaches the desired consistency. Drizzle icing over scones; let sit long enough for icing to harden a bit, then serve.<br /><br />**Note: I am following <a href="http://www.elanaspantry.com/">Elana Amsterdam's</a> suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is <a href="http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx">Honeyville's Blanched Almond Flour</a>.<br /><br />P.S. These scones are not the typical shortbread type scones, they're a lot moister.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com2tag:blogger.com,1999:blog-7017611683535960636.post-25268033032272700932009-11-26T10:04:00.000-07:002009-11-26T10:14:46.176-07:00Pumpkin Cheesecake: Grain Free, Sugar FreeI found this <a href="http://lowcarbdiets.about.com/od/lowcarbthanksgiving/r/pumpkncheescake.htm">recipe</a> at a site that publishes low carb recipes! Yum!<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span><br /><br />Crust:<br /> 1 1/2 cups almond meal<br /> 1/2 teaspoon each of ginger and cinnamon<br /> 4 Tablespoons melted butter<br /> Sugar substitute equal to 4 Tablespoons sugar (try 1/4 tsp liquid stevia)<br /><br />Filling:<br /> 3 8 oz packages cream cheese at room temperature<br /> 2 1/2 teaspoons cinnamon<br /> 1 teaspoon nutmeg<br /> 3/4 teaspoon ginger<br /> 1/4 teaspoon allspice<br /> 1/4 teaspoon cloves<br /> 1/2 teaspoon salt<br /> Sugar substitute equal to 1 1/2 cups sugar (try 3 - 3 1/2 tsp liquid stevia, to taste)<br /> 1 can (about 15 oz) pumpkin<br /> 1 Tablespoon vanilla<br /> 5 eggs, preferably room temperature<br /> 1/2 cup heavy cream<br /><br /><span style="font-weight: bold; font-style: italic;">Directions</span><br /><br />Heat oven to 375 F.<br /><br />Prepare springform pan: put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil, to protect from leaks.<br /><br />1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.<br /><br />2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.<br /><br />3) Add spices and sweetener. Beat again, scrape again.<br /><br />4) Add pumpkin and vanilla. Beat well, scrape.<br /><br />5) Add 3 eggs. Beat well (about a minute), scrape.<br /><br />6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.<br /><br />7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.<br /><br />8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com2tag:blogger.com,1999:blog-7017611683535960636.post-21807692497001961482009-11-26T09:43:00.000-07:002009-11-26T10:22:00.351-07:00Broccoli Cheese Casserole<span style="font-weight: bold; font-style: italic;">Ingredients</span><br /><br />2 lbs broccoli florets or 3 large heads of broccoli, cut up and steamed until tender<br /><a href="http://joannsgfrecipes.blogspot.com/2009/08/condensed-cream-of-mushroom-soup-gluten.html">1 1/2 cups cream of mushroom soup, gluten free</a> (can make with arrowroot for grain free)<br />milk or cream<br />4 - 5 C of cheddar cheese, grated<br />2 jars Kraft Old English Cheese Spread<br />1 cup diced chives or diced green onions<br />2 cloves garlic, minced<br />garlic powder (1-2 tsp)<br />dill weed (a few pinches)<br />rosemary (a few pinches)<br />thyme (a few pinches)<br />1 tsp dry mustard<br /><br />Dump the mushroom soup in a medium sized saucepan, heat and stir while adding most of the grated cheese (reserve a bit for topping), the Kraft spread, the diced veggies and seasonings to taste. Cheese sauce should be thick; add a bit of milk or cream if it seems overly thick, but remember that you'll be adding the steamed broccoli, which has some water content that will thin out the sauce too.<br /><br />Combine steamed broccoli with the cheese sauce mixture, add salt and pepper to taste. Pour into a casserole dish, top with cheese and crushed potato chips. Bake at 350 degrees for 20-30 minutes, until bubbly around the edges.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-57288920535320359152009-11-26T09:35:00.000-07:002009-11-26T09:42:01.515-07:00Mushrooms Parmesan<span style="font-style: italic;"><span style="font-weight: bold;">Ingredients</span><br /><br /></span>3 T. butter<br /><div style="text-align: left;">1 1/2 lbs mushrooms<br />1 cup heavy cream<br />1/2 cup milk<br />3 T. butter<br />2 T arrowroot<br />1 cup grated Parmesan<br />1/2 tsp. nutmeg<br />salt, pepper to taste<br />grain free crumbs (from a <a href="http://joannsgfrecipes.blogspot.com/2009/10/casein-free-grain-free-drop-biscuits.html">grain-free biscuit</a>)<br /><br /><span style="font-weight: bold; font-style: italic;">Directions</span><br /></div><br />Clean and slice the mushrooms (I like the slices fairly thick myself). Melt the first 3 T. butter in a large skillet and saute the mushrooms until wilted. Drain.<br /><br />Make a roux with the second 3 T. of butter and brown rice flour by melting the butter in a saucepan over medium heat and quickly blending in the arrowroot to form a paste; cook briefly, do not burn it! Add the heavy cream and whisk to ensure no lumps; simmer and stir until it thickens, slowly add the milk and simmer and stir again until thick. If too thick add a bit more milk. Lastly add most of the Parmesan cheese (reserve a bit to put on top) and the nutmeg. The sauce should be quite thick at this point, almost like a thick batter, because the mushrooms will still retain and release some liquid, even though they've been drained, which will thin out the sauce when they are added.<br /><br />Add the mushrooms to the sauce, stir well, pour into a casserole dish and top with reserved Parmesan, crumbs <a href="http://joannsgfrecipes.blogspot.com/2009/10/casein-free-grain-free-drop-biscuits.html"></a>and a sprinkle of nutmeg. Bake at 350 degrees for 20-30 minutes, until bubbly and starting to brown slightly on top.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-82671877585288528702009-11-16T23:22:00.000-07:002009-11-16T23:34:25.725-07:00Grain-Free Banana Blueberry MuffinsAnother recipe for grain-free, gluten-free, dairy-free muffins!<br /><br />This recipe makes approximately 20 muffins, if you fill the muffin cups about 3/4 full.<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><br />2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed<br />1/4 C melted coconut oil or grapeseed oil<br />3/4 C agave nectar<br />6 eggs<br />3/4 C coconut flour<br />1 C plus 3 T <a href="http://www.elanaspantry.com/frequently-asked-questions/">almond flour</a><br />2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 rounded C blueberries (if fresh, dry them well after washing)<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).<br /><br />In a large bowl mash the banana and beat until smooth; add the eggs, agave, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the blueberries.<br /><br />Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 20 - 23 minutes, depending on your oven, until beginning to brown on top. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling. <br /><br />NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0tag:blogger.com,1999:blog-7017611683535960636.post-53073783259093811632009-11-11T22:54:00.000-07:002009-11-16T23:35:21.603-07:00Pumpkin Spice Muffins: grain, gluten, and dairy free!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_rmj2DN55erQ/SvuA_ePBTgI/AAAAAAAABA4/3Nk-eMhqleU/s1600-h/pmuffins0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="http://4.bp.blogspot.com/_rmj2DN55erQ/SvuA_ePBTgI/AAAAAAAABA4/3Nk-eMhqleU/s400/pmuffins0.jpg" alt="" id="BLOGGER_PHOTO_ID_5403054005897219586" border="0" /></a><br />Here is a recipe for scrumptious gluten, grain, dairy (and sugar) free pumpkin muffins I came up with recently. I did <a href="http://autoimmunediseasesgfliving.blogspot.com/2009/11/pumpkin-spice-muffins-grain-gluten-and.html">post this first</a> on <a href="http://autoimmunediseasesgfliving.blogspot.com/">my other blog</a>, but will always archive the recipe here as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_rmj2DN55erQ/SvuC4UBWDYI/AAAAAAAABBI/6gng5BS8gd8/s1600-h/pmuffins2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 249px;" src="http://1.bp.blogspot.com/_rmj2DN55erQ/SvuC4UBWDYI/AAAAAAAABBI/6gng5BS8gd8/s400/pmuffins2.jpg" alt="" id="BLOGGER_PHOTO_ID_5403056081919675778" border="0" /></a><br />This recipe makes approximately 21 muffins, if you fill the muffin cups about 2/3 full.<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><br />1/4 C melted coconut oil or grapeseed oil<br />1 C agave nectar<br />1 15-oz can pumpkin (100% pure pumpkin, NOT pumpkin pie mix)<br />6 eggs<br />3/4 C coconut flour<br />1 C plus 3 T <a href="http://www.elanaspantry.com/frequently-asked-questions/">almond flour</a><br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />2 tsp cinnamon<br />1 tsp nutmeg<br />1/2 tsp (rounded) ginger<br />1/8 tsp cloves<br /><br />NOTE: 1 15-oz can of pumpkin is approximately 1 3/4 C of pumpkin puree, at least for Libby's pumpkin!<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br />Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).<br /><br />In a large bowl combine the eggs, agave, oil, and canned pumpkin with a hand-held mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and all the spices. Dump the dry ingredients into the pumpkin mixture; mix together thoroughly, scraping down the sides of the bowl frequently.<br /><br />Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 21 - 23 minutes, depending on your oven. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.<br /><br />NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.<br /><br />As I mentioned before, I made 21 muffins by filling the muffin cups about 2/3 full. If you fill yours with more batter, you will have larger (fewer) muffins and may have to bake them a bit longer.JoAnnhttp://www.blogger.com/profile/04506998760851891610noreply@blogger.com0