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#.

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!

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!

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

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.

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

Gluten Free Spanish Rice

This recipe was adapted from Food.com

 

1 (14 1/2 ounce) can stewed tomatoes
1 3/4 cups chicken broth or water
1 1/4 cups uncooked long-grain brown rice
1 tablespoon garlic-infused olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon oregano

Diced green, red, and/or yellow peppers
Chopped green onions

In a saucepan, combine first 6 ingredients. Bring to boil; reduce heat. Cover and simmer 40 minutes or until rice is tender. Garnish with peppers and green onions.

Gluten Free Puerto Rican Shredded Pork

2-3 pounds boneless sirloin pork roast, or sirloin tip roast
1 tablespoon avocado oil
1 tablespoon garlic infused olive oil
1 tablespoon cumin
1/2 tablespoon coarse salt
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced

In a large skillet over medium-high heat, warm the avocado oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker. Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side. Turn the slow cooker on low, and set the timer for 8 hours. After 8 hours, remove pork and shred using two forks on a large cutting board. Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot. Let it cook another 15-30 minutes. Serve the shredded pork in lettuce wraps, rice tortillas, or corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.

This recipe was adapted from Puerto Rican Shredded Pork

Peace and Tranquility

I appreciate all the support for my blog and want to thank all my readers for visiting and leaving comments. I started this a few years ago for myself because I wanted a place to keep track of my rosacea symptoms and treatment ideas. It has since morphed into a Gluten-free and Low FODMAP recipe board as well. I want to throw one more ingredient into the mix with a music video that my brother and son recorded. I enjoy watching it frequently because it calms my spirit, especially when I reflect on my mom's recent passing and my dad's new journey without her.

Say Something violin cover by Ethan Rose

Hawaiian Pork Roast

This can be made in a slow cooker or oven. Either way, the end result is delicious. You can change the type of pork roast and bacon as well depending on your preferences. Here's what I used...

3 pounds boneless pork sirloin roast
8 ounces Applegate Naturals uncured Sunday bacon (from Sprout's Market)
Hawaiian salt to taste (about 1 tablespoon)

Line the bottom of the roasting pan or slow cooker with the bacon. Place the port roast on top of bacon and sprinkle with the Hawaiian salt. Cook on low for 6-8 hours or cook in the oven at 325 degrees for 1 1/2 to 2 hours.

Chicken Tortilla Soup

We also had this Chicken Tortilla Soup for Super Bowl Sunday

Gluten Free Super Bowl Sloppy Joes

1 red pepper, finely chopped
1 green pepper, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons vegetable oil (I used avocado oil)
6 cups tomato puree
1/2 cup cider vinegar
3/4 cup turbinado sugar
1 teaspoon dry mustard
1 tablespoon salt
1 tablespoon pepper
2 1/2 pounds ground beef
1 1/2 pounds ground turkey
1 cup water


In a medium sized pot, cook the diced peppers and onion in the avocado oil over high heat, stirring constantly, until the vegetables have cooked down to a slightly chunky sauce, about 10 minutes. Turn down to medium and add the tomato puree, cider vinegar, sugar, mustard, salt, and pepper. Continue stirring over medium heat. Adjust temperature to low when mixture begins to bubble and cook for approximately 7 minutes until heated thoroughly. Brown the ground beef and turkey in a large skillet. Pour sauce and browned meat into a crockpot and set to low. Add 1 cup water and stir to mix. Continue warming on low 2 - 4 hours. Add water as needed to keep the mixture to a sloppy joe consistency. Serve on gluten free buns.

Cheryl's Chipotle Chili (Gluten Free)

Cheryl’s Chipotle Chili

1 ½ - 2 pounds ground turkey
½ small red onion, diced
1 clove garlic, minced
1 14.5 ounce can tomato sauce or puree
2 14.5 ounce cans diced tomatoes
1 7 ounce can diced green chilis
1 15 ounce can black beans, rinsed and drained
1 15 ounce can great northern beans, rinsed and drained

Seasoning:

1 tablespoon chipotle chili powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Brown turkey with onion and garlic. Add canned tomatoes, sauce or puree, green chilis, and beans. Bring to a boil while stirring frequently to prevent burning. Turn temperature to low heat and cover, stirring occasionally while preparing seasoning (about 15 minutes). Mix seasoning together in a small bowl. Spoon one tablespoon of the seasoning mixture into chili, stir in, and cover to continue simmering over low heat for 20 minutes. Spoon in the remaining seasoning and again stir, cover, and continue simmering for at least 20 more minutes. When ready to serve, drizzle garlic infused olive oil and lime juice over chili and stir in to mix. Serve with brown rice or millet.