Tuesday, December 30, 2014

Gluten Free Polenta-Tomatilla Casserole

1 tube prepared polenta
15 ounces black beans, drained
15 ounces corn kernels, drained
1 cup shredded monterey jack cheese
1 1/2 cups tomatilla salsa
2 tablespoons cilantro, chopped
1/2 cup greek yogurt

Preheat oven to 375 degrees. Dice polenta into 1/2 inch cubes. Put the cubes into a 13x9x2 inch baking dish. Top with the beans, corn, and half the cheese. In a medium bowl, combine the salsa, cilantro, and yogurt. Pour the mixture over the ingredients in the baking dish. Sprinkle the remaining cheese on top. Bake, covered, for 35 to 40 minutes.

*I bought the polenta, beans, and tomatilla salsa at Trader Joe's because they had the best prices in my area and all the items were gluten free. I used frozen corn which I thawed before preparing.

Beef Rouladen

I enjoy a little international food during the holidays, especially when it brings back pleasant memories shared with loved ones. This beef rouladen recipe from Taste of Home was originally shared with me by my aunt. I made it for the family when we hosted a German exchange student. It's pretty simple to make and absolutely delicious! To modify it to be gluten free, I used gluten free Dijon mustard (French's) and gluten free flour (Tom Sawyer).

http://www.tasteofhome.com/recipes/beef-rouladen#.

Wednesday, December 24, 2014

Gluten Free Turkey Pot Pie

This delicious recipe is perfect for holiday leftovers!

Ingredients:
1 1/2 cups chopped, cooked turkey
2 12-ounce bags of mixed vegetables
2 medium potatoes, diced
6 ounces sliced mushrooms (optional)
32 ounces chicken broth
1 teaspoon pepper
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon sage
2 tablespoons Tom Sawyer Gluten Free flour
biscuit crust (see recipe below)

Preheat oven to 350 degrees. In a large saucepan, mix together the turkey, mixed vegetables, diced potatoes, sliced mushrooms (optional), and chicken broth. Stir frequently over medium heat until broth starts to bubble. Season with pepper, salt, marjoram, thyme, and sage. Mix the gluten free flour with 1/4 cup water until smooth; pour into saucepan and continue stirring until broth thickens. Pour into large pie pan or casserole dish. Make the biscuit crust with the following ingredients:

1 1/2 cups Tom Sawyer Gluten Free Flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 egg
2 tablespoons olive oil
3/4 cup rice milk


Spoon the biscuit mixture over the vegetable mixture and bake uncovered in the oven for 35 minutes. Serve!

Tuesday, December 23, 2014

Gluten Free, Dairy Free, Oatmeal Cranberry Cookies

These cookies are just the right amount of chewy and crispy! I have adapted this recipe from Coconutoilcooking.com

Ingredients:
¾ cup coconut oil, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cup Tom Sawyer Gluten Free flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cup rolled oats
1 cup dried cranberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). In large bowl, cream together coconut oil, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into coconut oil mixture. Stir in oats and dried cranberries. Roll into 1 - 1 1/4" balls and place on ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden brown (8 1/2 minutes was perfect timing in my convection oven). Cool slightly, remove from sheet to wire rack. Cool completely and enjoy!

Sunday, September 14, 2014

Gluten Free Pumpkin Nut Muffins

1 1/2 c Tom Sawyer Gluten Free Flour
1/2 c buckwheat flour
1/2 t salt
1/2 t baking powder
1 t baking soda
1 t cloves
1 t cinnamon
1 t nutmeg
3/4 c coconut oil
3/4 c maple syrup
2 eggs
1 15-ounce can pumpkin

Topping:
3 T Tom Sawyer Gluten Free Flour
3 T coconut oil
1/2 t cinnamon
1/4 c demera sugar
1/4 c chopped walnuts or pecans

Preheat the oven to 350 degrees and line muffin pan with muffin papers. Begin with the topping: Combine the flour, coconut oil, demerara sugar, chopped nuts and cinnamon in a small bowl. Set aside. Move on to the muffins: In a medium bowl, whisk together the flours, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside. In a separate bowl, combine the coconut oil, maple syrup, eggs, and pumpkin. Mix well. Pour into flour mixture  and mix with a spatula until just combined. Fill each muffin tin about ¾ full. Sprinkle topping evenly over batter. Bake for about 30 minutes. Let the muffins cool on rack for about 10 minutes, then turn out onto rack to cool completely.
 
Adapted from Once Upon a Chef

Monday, July 21, 2014

Super Green Smoothie

I love the low-fat B green power smoothie at Paradise Bakery because, not only is it delicious, but it also gives me an energy boost without caffeine. I decided to try making something similar at home.

1 large handful of baby kale leaves
2 cups rice milk

Blend in a blender 1-2 minutes until pureed. Add:

1 ripe banana
1 cup pineapple (I used crushed but want to try frozen)
ice (I filled to top of blender)

Blend another 2-3 minutes until smoothie-licious!

Makes 3-4 servings.

Tuesday, July 15, 2014

Gluten Free Italian Style Meatballs

This recipe passed the family taste test with flying colors! I actually froze half the meatballs and used only 1 jar of marinara sauce and 1 pound of spaghetti to feed a family of 4.

3/4 cups gluten free oats, blended to a flour
1 1/3 pounds ground beef
1 3/4 pounds ground turkey
1 teaspoon salt
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon basil
1 egg
Garlic infused olive oil
2 jars (907 g each) Kirkland Signature marinara sauce
2 pounds gluten free pasta, prepared (I used brown rice spaghetti)

In a large bowl, using your hands, combine until fully incorporated the oat flour, ground beef and turkey, spices, and egg. Let mixture sit for at least 10 minutes. Using the meat mixture, form meatballs and place on plate or baking sheet until ready to use. Heat the garlic-infused olive oil in a large skillet over medium-high heat. Working in two batches, place about half the meatballs into the hot skillet. Brown each side of the meatball, gently rotating them every 3 minutes. Place browned meatballs into an oven safe casserole dish. Cover and place in 250 degree oven for at least * 30 minutes. Pour marinara sauce over meatballs and continue cooking in oven, covered, for at least another 30 minutes. Serve of cooked pasta.

* I cooked the meatballs for an hour before adding the sauce.

Adapted from Family Spice