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.
Tuesday, December 30, 2014
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#.
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!
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
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!
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!
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