Delicous Gluten Free Recipes & Products

Yummy Fish Tacos w/ roasted Poblano and Serrano pepper sauce with a nice kick!

Grilled Fish

Corn tortillas

Cole Slaw cabbage mix

Rub three Poblano and two Serrano peppers with olive oil and roast on 350 for about 20 minutes then scrape out the seeds and put them in the blender.

I eye balled all this -

About a cup of plain Yogurt (I bought some that's made from grass fed cows)

½ cup of Mayo

½ cup of Sour cream

3 Cloves of garlic chopped

Teaspoon of Honey

Squeeze about ½ a lime

In Blender

This sauce turned out delicious!

March Gluten Free Soup Recipe

Here's a new recipe for Kale and Sweet Potato Soup with Gluten Free Brown Bread from my friends at Astoria Mills.  Visit them to see all their GFREE products -  "I just made a pizza from one of their mixes and it was delicious!  Whole family loved it!"

Delicious Hot Soup

This is a hearty cold weather meal, and since March winter chill is still with us, though the clear blue skies and sunny days herald the coming of spring, we can still enjoy this delicious soup. Of course with a slice or two of nutritious gluten free brown bread and butter.

This soup has a ham bone in it for flavor, but you can leave it out and just have a vegetable soup if you like. I always buy ham with the bone in. Sometimes when they remove the bone, they glue it back together to look pretty using some wheat glue. So make sure you buy gf ham. After roasting and having a meal or three, I leave some of the ham on the bone and freeze it for a soup later on.

Soup Recipe
As you can see from the photograph, I start by placing
2 large washed, with ends cut off but unpeeled, sweet potatoes in a large stock pot and adding
1  ham bone
2 large washed, with ends cut off but unpeeled, sweet potatoes in a large stock pot and adding
4 peeled whole onions
1 small head of red cabbage cut in two (for those who don't like boiled cabbage, you won't even notice it in there)
4 or 5 carrots whole
1/4 teaspoon ground black pepper
1 teaspoon salt if you are not using a ham bone
6 or 7 cloves of garlic
Place kale on top, fill pot with water to 3/4 full and place on stove. Bring to a boil, turn down and simmer covered for 2 or 3 hours until everything is soft. Before serving, use a large spoon to break everything apart into a nice smooth yet chunky soup.

(In the photo, you only see a little kale, but actually I packed in quite a bit of kale, greens are so good for you)

Vegetables in Soup Pot

Serve with Gluten Free Brown Bread made with Astoria Mills Brown Bread - Mix #6  and a sprig of refreshing Cilantro on top!

Enjoy the wonderful taste of the bread and soup together. The bread has no 'off flavors' is soft and delicious as well as healthful with the added sprouted flax, sprouted chia seeds and source of resistant starch which is good for the digestion.

Just follow the directions on the Brown Bread Mix #6 package, all you have to add are eggs, water and oil. (If you need an egg free version, just use ground flax seeds instead of eggs) Astoria Mills - Free From: gluten - wheat - milk - lactose - soy - bean/pea - sesame - tree nut - peanut - sulphites.

http://astoriamills.ca/products

Bon Appetit!!

Beef Short Ribs

8 Beef Short Ribs - Trimmed of fat

Kosher salt

Ground Blk Pepper

1/4 cup olive oil

1 1/2 cups chopped onion

4 cups large diced celery

2 carrots peeled and large diced

3 garlic cloves

2 Tablespoons organic tomato paste

1 bottle of good dry red wine. I used about 3/4 of Pinot Noir I had left over

Fresh rosemary ( I used some from my garden)

Fresh Thyme if you have it (I used dried)

1 Tablespoon brown sugar

6 cups Gluten Free Pacific Beef Stock (I only had one carton so used about half cup of chicken stock).

Preheat oven to 400.  Place short ribs on sheet pan and sprinkle with salt and pepper. Roast for 15 minutes.  Reduce oven to 300

Heat oil in large dutch oven and add the veggies and cook for about 20 minutes on med heat stirring occasionally.  Add in garlic last few minutes.   Pour in tomato paste, wine and brown sugar and bring to a boil to reduce about half.  About 10 minutes.

Put Short Ribs over veggies and cover with stock.  Add in salt and pepper. Cook for about two hours or until meat is very tender. 

Remove ribs and set aside.  Take out herbs and skim off excess fat.  Cook the veggies and sauce over medium for about 20 minutes, until reduced and put ribs back in to warm.

Eat over white or brown rice.

Bon Appetit!!

Hash Brown Quiche (GFREE) from Paula Dean - http://www.foodnetwork.com/

3 Cups shredded frozen hash browns thawed and drained

4 TBS 1/2 stick butter

3 Large Eggs beaten

1 Cup Half & Half

3/4 cup diced cooked ham (optional) or use bacon) Hormel makes GFREE Ham & Bacon and it's delicious and does not cause me any issues.   Their Bacon is all natural, no msg .

1/2 Cup diced green onions

1 Cup shredded Chedder cheese

Salt & Pepper

Preheat oven to 450 degrees

Gently press the drained hash browns between paper towels to dry.  In a 9 inch pie plate toss the hash browns with melted butter in the plate.  Press them into the bottom of the pan up to the sides to form a crust.  Bake for 20 to 25 min until golden brown and starting to crisp.

Meanwhile, in large mixing bowl, combine the remaining ingredients.  When the hash brown crust is ready pour the egg mixture over it and return to the oven.  Lower the oven temp to 350 degrees and bake for about 30 min until the quiche is light golden brown on top and puffed.

Stuffed Jalapenos

2 oz packages of creamed cheese

1  4.25 oz can of shrimp

1 Tablespoon fresh Dill, chopped

2 ½ Tablespoons capers

1 Clove of garlic, minced

(2) 26 oz cans of whole, pickled jalapeno peppers

Mix cream cheese, shrimp, Dill, capers, and garlic.  Place in refrigerator for 2 hours to bring out flavor. Cut jalapenos in half, and remove seeds.  Stuff peppers with cheese mixture and serve.  Serves 8-12

Bon Appetit!!

Salmon Cakes

If you are trying to boost your intake of omega-3s and add more protein in your diet try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

  3 teaspoons extra-virgin olive oil, divided

  1 small onion, finely chopped

  1 stalk celery, finely diced

  2 tablespoons chopped fresh parsley

  15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon

  1 large egg, lightly beaten

  1 1/2 teaspoons Dijon mustard

  1 3/4 cups fresh gluten free breadcrumbs or gluten free corn flakes work well too

  1/2 teaspoon freshly ground pepper

Saute in Olive Oil until golden brown.  Doesn¡¦t take long! 

Dill Mayo Sauce (I eye ball it all folks!)

Gluten Free Hellmann¡¦s mayo (about a cup or so depending on how much you want), few tablespoons of sour cream, squeeze of lemon and chopped up fresh dill. 

Bon Appetit!!

February 19, 2011

Often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.  Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body's cells.

Gluten Free Cornbread Stuffed Mushrooms -  Made these today and they are incredible! 

http://www.foodnetwork.com

Prep time - 10 min

Pre Heat oven to 350 degrees F.

Ingredients

2 (10 ounce) packages baby Portobello mushrooms (I buy the Crimini mushrooms in bulk and made this recipe with about 7 medium size mushrooms.  I love Crimini's because they have a lot of flavor).

4 Slices Bacon

½ Medium Onion Chopped

2 Teaspoons finely chopped rosemary leaves

Salt and freshly gound black pepper

1/3 cup cream cheese at room temp

(I use Bob Red Mills Gluten Free Corn Bread mix left over and dried).  Crumbled it up in a bowl.  I also put in a little Gluten Free Pacific chicken stock instead of water)

Remove stems from Mushrooms.

In skillet over medium heat add gluten free bacon (I used Dabecca Apple Smoked Gluten Free bacon with no added Nitrates.  I also buy Hormel GFree bacon) and cook until crisp.  Remove from pan and set aside drain on paper towel. 

In same skillet add in onions, (I also added a little celery) and sauté until translucent.  Stir in the rosemary, salt, pepper to taste and cook for 2 minutes.

In a small bowl combine the cream cheese with crumbled corn bread.  Stir in the sautéed mixture.  Finely chop the bacon and stir into mixture.  If too dry add in the chicken stock or few tablespoons of water.  Spoon the filling mixture into each mushroom cap.  Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. 

Bon Appetit!!

Chickpeas are a helpful source of zinc, folate and protein.^[13][14] They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.^{[citation needed]} Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49-53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.^{[citation needed]}

Recipe for Hummus Dip - http://www.foodnetwork.com

2 (15 ounce) cans chickpeas, drained and rinsed

½ cup extra-virgin olive oil or more as needed, plus more for garnish

½ Lemon, juiced

2 Tablespoons roughly chopped fresh parsley leaves, plus more for garnish

2 cloves garlic, peeled

 1 ½ teaspoon salt

½ teaspoon dark Asian Sesame Oil

½ to 1 teaspoon ground cumin

12 to 15 grind black pepper

¼ cup water

Paprika for garnish

In a blender or food processer combine all ingredients except the parsley and paprika to be used for garnish.  Blend on low speed until smooth.  You'll have to stop the blender often to push or scrape down ingredients.  If mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.  Scrape the hummus onto a plate.  Sprinkle the paprika over top, drizzle lightly with olive oil, scatter some parsley on top and serve.  Can make couple hours before serving. Cover top with plastic wrap and leave at room temp.

Calories: 57 Total Fat: 4 grams Saturated Fat: 0.5 grams Protein 1 gram Total Carbs 5 Grams Sugar 0 grams Fiber 1 gram Cholesterol 0 milligrams Sodium 96 milligrams

http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html

Aaron McCargo, Jr.'s Steak Fajita Chili

Recipe courtesy of Aaron McCargo, Jr. for Food Network Magazine
http://www.foodnetwork.com

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

6 minutes

Ingredients

• 1 1/4 cups canola oil
• 2 pounds boneless beef short ribs
• Kosher salt and freshly ground pepper
• 10 cups low-sodium beef broth Gluten Free Pacific
• 1 small onion, finely diced
• 1 red or green bell pepper, chopped
• 1 1/2 tablespoons ground cumin
• 2 tablespoons hot chili powder
• 1 1/2 tablespoons chopped fresh oregano
• 3/4 cup all-purpose flour  Bob Red Mills All Purpose Gluten Free
• 1 15-ounce can cannellini beans, drained and rinsed
• Guacamole, sour cream, taco-blend cheese and GFree tortilla strips, for garnish

Directions

Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Bon Appetit!!

• Homemade Gluten Free Thin Mints from Heather Jernigan

• One Medjool date has 17 milligrams of potassium and 15 milligrams of calcium  (You won't find those in plain ol' white sugar!).
• Dates have one of the highest antioxidant contents of any fruit or vegetable, which protects the body against degenerative diseases such as cancer and heart disease.
• Dates have a high fiber content, and practitioners of Chinese medicine have long used dates to improve physical conditions such as stomachache, abdominal pain and anemia.

1 cup raw walnuts
6-8 large Medjool dates, pitted**
1/2 cup pure cocoa powder (no added milk or any other ingredients)
2 teaspoons pure peppermint extract
1/8 teaspoon pure vanilla extract
1 1/2 tablespoons maple syrup

1. Place walnuts in a food processor and blend until the nuts are finely ground.
2. Add cocoa and process until everything is evenly combined - you might have to scrape the sides down.
3. With the motor running, drop dates one by one through the feed tube until the mixture comes together.  Start with 6 dates.
4. Add vanilla, peppermint, and maple syrup.  Mix and check consistency.  It should be sticking together and look a little like play dough.
5. If mixture is crumbly, add additional 2 dates and process until it looks like this:
6. 

7.      ·  Transfer the mixture into a small pan.  Mold into the pan and refrigerate for at least half an hour before cutting.

8.       ·  If desired, cut into circles with a cookie cutter or simply slice into sqaures. You can eat these cold, or allow them to come to room temperature, which I prefer

9.      Enjoy!  My family LOVED these, and this is a dessert I don't feel guilty about indulging in myself.  They are very rich, so a little goes a long way.  Mmmmm - thin mints...

10.  **Note that these have a slightly oily texture to them - I experimented with using less versus more dates and we all agreed that the extra dates gave the cookie a much smoother texture and was more pleasing on the tongue.  But, as I mentioned, start with less dates (6 - ish) and work your way up to get the consistency you want.

Bacon Wrapped Dates Stuffed with Chorizo

Recipe courtesy Anne Burrell - http://www.foodnetwork.com

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

15 min

Level:

Easy

Serves:15

Ingredients

• 15 Medjool pitted dates
• 1 pound Spanish chorizo, cut into 15 blocks (to fit into the dates)
• 5 slices (Hormel Gluten Free) bacon, cut into thirds
• 1/2 cup maple syrup

Directions

Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment.

Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process.

Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot.

Bon Appetit!!

Tuscan White Bean Stew

THIS STEW has a delicate flavor. For a deeper flavor, try roasting the garlic. Serve warm or chilled.

Ingredients

1 can (15 ounces) organic great northern beans

1 garlic clove

¼ cup onion (I often use shallots in my cooking)

½ cup carrots

⅓ cup celery

1 tbsp olive oil

2 cups Pacific Gluten Free vegetable broth

⅛ tsp fresh rosemary

¼ tsp fresh parsley or Kale

¼ tsp fresh thyme

½ tsp sea salt

Drain white beans, rinse, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stock pot, heat oil over low to medium heat. Sauté onions for 2-3 minutes. Add carrots, celery, and garlic. Sauté for an additional 4-5 minutes or until vegetables start to become soft.

Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20-30 minutes stirring occasionally.

Remove from heat and serve or chill for later.

Makes: 4 servings

Prep time: 10 minutes

Cook time: 35 minutes

Gluten Free Tomato & Apple Soup With Fresh Basil & A Kick
 

2 tsp butter

1 large Vidalia onion diced

3 cloves garlic sliced

3 Honey Crisp or Fuji apples peeled cored and sliced

½ cup organic tomato paste

1 tsp Dijon mustard

1 tbsp Gluten Free Szechuan Hot & Spicy Marinade

½ cup dry white wine (I use Marsala)

2 16 oz cans whole peeled organic tomatoes (and juice)

4 cups apple cider

¾ cup heavy cream, divided in half

Kosher Salt Pepper to taste

In large soup pot, melt butter over medium heat. Add onions, garlic and a pinch of salt. Saute` for 10 minutes until pale and tender. 

Add apples, tomato paste, mustard, Szechuan and wine.  Let wine reduce by half (5-7 minutes).

Add tomatoes and cider, bring to a boil. Reduce heat and simmer for an hour.

Pour half the soup in a blender, Puree with one part of the cream until smooth. Repeat with the second batch and combine it all together.  Season for taste with salt and pepper.  (Add some fresh basil to the blender if you'd like tomato basil soup.)

GLUTEN-FREE GINGERBREAD STARS WITH CHOCOLATE GLAZE AND HIMALAYAN SALT

makes about 3 dozen cookies

for the cookies

2 1/2 cups almond flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon Himalayan salt (see where to order below or just use kosher salt)
1 teaspoon baking soda
1/4 cup coconut sugar (or whole cane sugar)

1/4 cup organic butter (1/2 stick)
1 1/2 teaspoons vanilla extract
1/4 cup yacon syrup (or organic molasses)
1 organic egg

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix dry ingredients together.
3. In a smaller bowl, mix wet ingredients together.
4. Pour wet ingredients into dry ingredients and mix well.
5. Chill dough in the freezer 1-2 hours.
6. Roll out the dough between 2 pieces of parchment paper to 1/4 inch thick.
7. Remove the top sheet and cut out cookies. You can use any size cutter, but size of cookie will affect baking time. This is a very sticky dough. If it sticks too much to the cutter, rinse the cutter as needed. I use a star cutter that is 2" across at the widest point.
8. Transfer cookies with a spatula to a baking sheet lined with parchment paper. They spread only slightly, so you can put them about 1/2 inch apart. Bake until just golden. Cookies will feel firm when done. The longer you bake them, the harder they will be when cool. My 2" stars are perfect baked exactly 12 minutes in my 350 degree oven. (Watch these cookies carefully. They burn easily once they start browning.)
9. Remove from oven and transfer to a cooling rack.
10. When cool, apply chocolate glaze to half of the cookie with the back of a spoon. Sprinkle the chocolate immediately with a bit of Himalayan salt.

for the chocolate glaze

2 tablespoons Rapunzel organic cocoa powder
1 tablespoon + 2 teaspoons water
1 tablespoon coconut oil
1 cup Woodstock Farms Organic Powdered Sugar (sifted)

1. Mix all ingredients in a small saucepan. 2. Cook over low heat, stirring constantly until mixture is smooth.

You will need to apply this to the cookie while mixture is hot. As soon as it cools, it hardens.

Facts on Himalayan salt & where to find it -

http://www.saltworks.us/himalayan-salt.asp?mkwid=s83VtYYRh&pcrid=7341647282&gclid=CMX63Zibka0CFQ7atgodnxb5lQ

Babycakes NYC

Chocolate Chip Cookies (Gluten Free)

These cookies are absolutely irresistible with their chewy texture and to-die-for buttery flavor (and there's NO butter in them!)   This recipe, along with many other decadent and healthy goodie recipes, can be found in Erin McKenna's Babycakes Covers The classics see website below to learn about Erin and her amazing gluten free, vegan creations.

1 ½ cups gluten free Oat Flour

1 cup Bob's Red Mills All Purpose Gluten Free Baking Flour

1 cup organic Sugar

¼ cup Flaxseed Meal

¼ cut Arrowroot Starch

¼ tsp Xanthan Gum

1 tsp Baking Soda

1 tsp salt

¾ cup plus 2 Tbsp melted, refined Coconut Oil or Canola Oil

6 Tbsp unsweetened Applesauce

2 Tbsp Gluten Free Vanilla Extract

1 cup Gluten Free, dairy free chocolate chips

Preheat the oven to 325 F. Line 2 rimmed baking sheets with parchment paper and set aside.

In medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce and vanilla and stir with a rubber spatula until a thick dough forms.  Stir in the chocolate chips until evenly distributed. 

Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 ½ inches apart.  Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.  Let stand on the baking sheets for 15 minutes before eating.

Makes 36 Cookies

Visit - http:/www.babycakesnyc.com to learn more about Erin and her amazing gluten free, vegan creations.

ITALIAN TURKEY & PASTA SOUP

Ingredients:

1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 tsp italian seasoning
1/2 tsp sea salt
4 cups chicken or vegetable broth
2 cups cooked turkey or chicken, chopped or shredded
1 cup frozen green beans, thawed and drained, or fresh cleaned and cut small
1/2 cup uncooked brown rice macaroni*

Directions:

Sauté  onion, carrots, celery and garlic in dutch oven or large pot, stirring occasionally. When onion begins to turn translucent, sprinkle vegetables with seasoning and salt. Continue to cook until onion is soft and carrots and celery are crisp-tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until macaroni is tender, stirring occasionally.

*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning

*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning mushy.

Recipe © 2011 Michaela C. Jones. Get a printer-friendly version here.

About the contributor:  Michaela Jones is a Certified Nutritional Consultant who loves cooking and finding ways to create delicious foods that are allergy free. She is the mother of twins with multiple food allergies, author of food allergy cookbook series, Make It Allergy Free, and owner of allergy free cakery, I Can't Believe It's Allergy Free.

More about Micheala here.

Gluten Free Pecan Bars

Recipe courtesy Claire Robinson, 2010 at Food Network

Ingredients

Crust:

• 1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
• 1 1/2 cups Bob Red Mills all-purpose gluten free flour
• 2/3 cup light brown sugar
• 1 teaspoon kosher salt

Filling:

• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup light brown sugar
• Pinch salt

• 1/3 cup light corn syrup
• 1/4 cup Bob Red Mills all-purpose gluten free flour

• 3 cups coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Gluten Free Stuffing With Sausage & Sage

Bob Red Mills Corn Bread Mix - Bake according to instructions the day before

1 Pound Pork Breakfast Sausage

4 Celery Ribs

4 cups Chicken Stock (GFREE Pacific)

1/4 Cup Chopped Sage Leaves

Kosher Salt and Black Pepper

Bake on 400 preheated oven uncovered for 20 minutes and then cover and bake another 20 to 25 minutes

Beef Bourguignon Recipe

We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you'd like. If you don't have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources.

Ingredients

• 6-8 ounces salt pork, cut into 1/2 inch chunks
• 4 Tbsp unsalted butter, divided
• 4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
• Salt
• 10-12 shallots, chopped, about 2 cups
• 2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks
• 4-5 garlic cloves, chopped
• 1 ounce of dried porcini mushrooms (optional)
• 2 Tbsp tomato paste
• 1/2 cup brandy, plus 2 Tbsp
• 1 bottle Pinot Noir, or other red wine
• Beef Stock (low sodium), at least 1 cup, quite easily more
• 1/2 cup chopped fresh parsley
• 2 bay leaves
• 2 teaspoons dried thyme
• 4 whole cloves
• 24 pearl onions, fresh or frozen
• 1 lb fresh shiitake, cremini or button mushrooms
• Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter

Method

1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.

2 In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork unti the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

3 Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

4 When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.

5 Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.

6 To the Dutch oven add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and cloves. Cover and bring to a bare simmer. After 1 hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for another hour, or until the beef is tender.

7 Meanwhile, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole. Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins.

8 When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This will be the sauce. Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

9 Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

10 Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

11 To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with potatoes, gluten free pasta or lots of Gluten Free Garlic/butter toasted bread.  We use Udi's and toast it in the toaster oven with garlic pepper and butter.

Yield: Serves 6-8

Gluten Free, Grain-Free Chicken Nuggets Your Kids Will Love!

2.5 pounds of chicken breast meat (I bought chicken strips to save time on cutting the meat up)
1 cup of finely grated Parmesan cheese
1 cup of almond flour
Salt, Pepper, Thyme, Basil, to taste
1/2 cup butter (I buy Gluten Free butter at Sunflower, it comes in blocks and is under $3.00)

Mix the dry ingredients together in one bowl.  It gets really gunked up, so I like to put half in one bowl and half in another, so the crumbs stay crumbly longer.  Then melt the butter.

Dip the raw chicken meat in the butter, then the dry mixture, and place on cookie sheet.

Then put in the oven, at 375, for at least 20 minutes. Every oven is different, so keep your eye on them. Take them out when they are golden brown.  These freeze great, so when you take them out frozen, just heat them at 375, till they are warm.

If you have kids, you know how much they love chicken nuggets.

Now, you have a recipe that you can 100% feel great about feeding your family instead!

Flank Steak Marinade compliments of -  http://www.glutenfreemommy.com/

1/2 cup gluten-free tamari sauce (San-J's Wheat-Free Tamari Sauce is well worth the money)

2 Tablespoons rice vinegar

1 teaspoon sesame oil

2 Tablespoons ginger

Enough for two 1 lb flank steaks

DIRECTIONS:

Marinate the flank steak for about 2 hours (no more than eight hours). Preheat a gas grill to high. Lightly oil your grill. Place the steaks on the grill. Discard marinade. Grill the steak for about 8-10 minutes, turning once. Let the flank steak rest for 5 minutes. Slice against the grain into thin slices.

The most important thing to remember whether you grill or pan fry flank steak is that flank steak should only be cooked to medium rare. Cooking it any longer will result in a tougher piece of meat! I got distracted with this steak and cooked it just a minute too long. Remember that the steak will cook a little longer even after you take it off the grill.

Grilled Chicken Salad with Black Beans, Avocado and grilled corn

Dressing -

1/2 cup mayo
1/4 sour cream
1/4 non fat milk (we use Rice milk)
¼ cup Basil pesto (I grow my own basil, make my own pesto with olive oil and garlic in food processer)

Fat Burning Recipe: Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

This delicious, time saving meal, is so simple to create, yet incredibly valuable to "Hormone Intelligence Therapy!" It will satisfy and keep you feeling satiated late into the night so you aren't snacking and having overt sugar cravings.

Ingredients

3 pound(s) bone-in skin on chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth (I always use Gluten Free Pacific broths)
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (yams are good too, or mix them up)
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions

1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.

2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.

3. In 6-quart crock pot, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Check it periodically as sometimes it finishes a bit quicker.

4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Toffee Bark Candy Recipe

With the holiday season upon us, I usually find myself in the kitchen more often than any other time of year. I have dusted off a favorite of mine: Toffee Bark Candy recipe. This is easy to make, fun to share and is an excellent idea for small gifts. Simply wrap in colorful cellophane bags, and tie with curling ribbon. Your postal delivery worker, child's teacher, or anyone else that deserves special recognition will appreciate your thoughtfulness.

Toffee Bark Candy ingredients:

• 1 12 oz. package semi-sweet chocolate chips - (I've bought these Gluten Free too) 
• 1 c brown sugar 
• 2 sticks butter 
• 1 tsp. vanilla extract 
• 40 Saltine or Graham crackers, or 1 sleeve Kleeblers crackers.  I use Gluten Free Graham crackers or make without crackers which makes it much sweeter.  Crackers give a salty crunch.
• Coarsely chopped nuts (cashews or peanuts)

Instructions for making Toffee Bark Candy:

1.    Preheat your oven to 350 degrees 

2.    Line cookie sheet with tin foil, and then mist lightly with cooking
spray 

3.    Line with a single layer of crackers 

4.    Melt butter, brown sugar, and vanilla extract in small sauce pan over medium heat, stirring frequently.

5.     Bring mixture to a "foamy" boil, stirring constantly for 3 minutes

6.    Pour mixture evenly over crackers and bake for 10 minutes at 350 degrees 

7.    Sprinkle chocolate chips over the mixture and allow to melt. Spread evenly
(if desired, add chopped nuts and/or toffee baking pieces) 

8.    Refrigerate the Toffee Bark Candy until chocolate is firm.

LIFE magazine December 5, 1960

                   Serve Cranberry "candles" as your salad

Who'd dream a salad so impressive could be so easy to make! The delicate creaminess and fresh flavor of Hellmann's Real Mayonnaise make it possible.  Smooth, light Hellmann's mellows the tart cranberries to create a holiday salad with elegant new flavor, in an elegant new candle shape. Serve it once and you'll be asked to serve it again and again.

1 l-lb can Ocean Spray Whole Cranberry Sauce

1 3-oz pkg red, yellow or orange fruit-flavored gelatin

1 cup boiling water

¼ teaspoon salt

1 TB lemon juice

½ cup Hellmann's Real Mayonnaise (Gluten Free)

1 apple or orange, peeled and diced

¼ cup chopped walnuts

Heat Cranberry sauce, strain, set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice.  Chill until thickened enough to mound slightly when dropped from a spoon.  Beat in real mayonnaise with rotary beater till light and fluffy.  Fold in cranberries, fruit and nuts.  Divide mixture evenly into eight 6-oz fruit juice cans.  Chill 4 hours or longer.  Unmold. Garnish with real mayonnaise to taste.

To Flame:  Cut thin birthday candles in half to shorten.  Insert into tops of cranberry candles.  Light.

Chocolate Bliss Bites - Gluten Free Treat

These sinfully delicious cookies have a rich chocolate flavor yet are low in carbs, have zero fat, and contain only 25 calories each. In fact, you could eat ten of them and still not equal the calories of one piece of chocolate cake!

½ c unsweetened cocoa powder
pinch salt

½ c sugar, divided

3 lg egg whites

1/8 tsp cream of tartar

1 tsp vanilla extract

1 Tbsp confectioners' sugar

1.  Preheat oven to 300 degrees F.  Line 2 baking sheets with foil

2.  In small bowl, sift together cocoa, salt, and ¼ cup of the sugar

3.  In large bowl, with electric mixer at medium-low speed, beat egg whites and cream of tartar until soft peaks form.  Beat in remaining ¼ cup sugar, ½ tablespoon at a time, until meringue is glossy and stiff peaks form.  Fold in cocoa mixture and vanilla extract.

4.  Drop by rounded teaspoonfuls about 1" apart onto prepared baking sheets.  Bake 25 minutes for soft, chewy cookies or 40 minutes for crisp ones.  Dust cooled cookies with confectioners' sugar.

Makes 24 cookies
Per Cookie:  25 cal, 1 g pro, 6 g carb, 0 g fat, o mg chol, 0.5 g fiber, 13 mg sodium

Compliments of The Food Network.  I modified them to Gluten Free.

Paula Dean's Pulled Pork - from The Food Network

I use a 4 lb Boston Butt for this recipe.  This comes out tender and delicious!  Our family loves it!

Use A Dutch Oven

For RUB:

2 TBS Kosher Salt

2 TBS Corse Black Pepper

2 TBS Dark Brown Sugar

2 TBS Paprika

½ TBS Cayenne Pepper

Mix dry ingredients in small bowl and sprinkle dry rub all over the pork pressing it in. Cover with plastic or foil and refrigerate for at least 2 hours.

Combine Liquid Ingredients and garlic powder in large Dutch Oven. 

2 Cup Apple Juice

1 Cup Apple Cider Vinegar

2 TBS Worchestershire (Lea & Perrins  is GFree)

½ TBS Liquid Smoke (if you do not want to use this for GFree do not use it, I had no issues with it however)

½ TBS Garlic Powder

Place marinated pork in Dutch oven with liquid and cover with FOIL and then lid.  Roast at 350 for 4 hours or until fork tender and shreds easily. Brush the pork with liquid every hour. After 4 hours mine just came right apart and was so delicious! 

Serve on GFREE buns with BBQ sauce if you have some homemade GFREE with the cole Slaw below. 

The Ultimate Coleslaw by Tyler Florence -

1 Cup Hellmanns Mayo (it's Gluten Free on the label)

1 TBS Dijon Mustard

Drizzle of Extra Virgin Olive Oil

½ lemon juiced

Salt and Pepper

1 TBS red wine vinegar

1 TBS sugar

1 bag shredded cole slaw mix. I use two small bags or one large bag for this recipe.

Chicken Stew with Parsley Dumplings

2005, Robin Miller, http://www.FoodTV.com All rights reserved

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Easy

Serves:
4 servings

Ingredients

* 1 teaspoon vegetable or olive oil

* 2 cups chopped onion

* 1 cup sliced carrots

* 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups

* 2 cups sliced mushrooms

* 1 cup frozen peas

* 1/2 teaspoon salt, divided

* 8 cups reduced-sodium chicken broth- Pacific Organic Chicken Broth

* 1 cup all-purpose flour - Bob Red Mills Gluten Free All Purpose

* 1 1/2 teaspoons baking powder - Bob Red Mills Gluten Free

* 1/2 teaspoon baking soda - Bob Red Mills Gluten Free

* 2 tablespoons chopped fresh parsley leaves

* 1/4 teaspoon pepper

* 1/2 cup buttermilk

* 1 tablespoon olive oil

Directions

In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.

Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

Ranch Caesar Salad Dressing

Whisk up in a bowl, pour it in a jar and put it in the frig

3 TBS Hellmanns Mayo (it's gluten free)

½ Tsp Organic Dijon Mustard (optional)

2 Tsp Red Wine Vinegar

Squeeze of Lemon

Splash Extra Virgin Olive Oil

About 1 TBS Grated Parmasen cheese

¼ teaspoon fresh thyme

2 TBS water

Pancetta Balsamic Vinaigrette by Giada De Laurentiis
http://www.foodtv.com

1 TB olive oil

2 ounces thick-cut pancetta, cut into ¼ inch thick cubes

¼ cup balsamic vinegar

1 teas chopped fresh rosemary leaves

¾ teas salt

½ teas freshly ground blk pepper

¼ teas sugar

½ cup extra-virgin olive oil

Warm the olive oil in skillet over med high heat and add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into a jar.  Add the balsamic vinegar, rosemary, salt, pepper, and sugar.  Put the lid on tightly and shake to combine.  Add the extra-virgin olive oil replace lid and shake to combine. 

Can be sent as a gift with label and with name of recipe and date made and what to use it for - dipping with bread (or gluten free bread or pasta), for steamed veggies, salad dressing, steamed artichoke dip.

Other salad dressings I make are with Lemon, Olive Oil, Honey or Balsamic, Dijon Mustard, Olive Oil 

Gluten Free Granola Bars

Servings: 12
Preparation Time: 20 minutes

• 2 cups gluten-free old fashioned rolled oats
• 1 cup sliced almonds
• 1 cup unsweetened, shredded coconut
• 1/2 cup organic fresh ground flax seed meal
• 3 tablespoons coconut oil
• 2/3 cup honey or maple syrup
• 1/4 cup light brown sugar or whole sugar, packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped, pitted dates
• 1/2 cup chopped, dried apricots
• 1/2 cup dried cranberries

1. Preheat oven to 350 degrees F. Grease an 8×12 baking dish and line with parchment paper.

2. Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

3. Reduce the oven temperature to 300°F.

4. Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

5. Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light and golden brown. Cool in pan at least 2-3 hours before cutting.

Recipe submitted by Katrina, Tampa, FL

Gluten Free Meatloaf

2 lbs Sirloin ground beef, turkey or chicken

2 eggs

Cup of gluten free corn flakes, tortilla chips or bread crumbs

Try These Gluten Free Marinades for chicken, tuna steaks, fish, pork, beef....

====>Honey, Brown Sugar, Gluten Free Tamari Organic Soy Sauce, fresh rosemary, garlic, ginger

OR

====>3/4 cup balsamic vinegar
1 shallot, minced
2 teaspoons grated orange zest
1 tablespoon chopped fresh thyme
1/4 cup freshly squeezed orange juice
2 1/2 cups olive oil
2 cloves garlic
Minced Kosher salt and freshly ground black pepper
In a glass, ceramic or other nonreacive mixing bowl, stir together the vinegar, orange zest and juice, garlic shallot, and thyme.  Whisk in the olive oil until it comes together.  Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 3 days.

YOLI Better Body Products

Our shakes are Delicious with only the highest quality ingredients
YES Purawhey native whey protein shakes are gluten free, no soy, no sucralose (Splenda) or other chemical sweeteners, no artificial sweeteners, no GMO's. 

Request Free Samples Today at ===> TransformingLivesNaturally.com

Gluten Free Chocolate Cake Mix, Brownies & All Purpose Flour

http://www.kingarthurflour.com/glutenfree/?utm_source=gf-fb&utm_medium=cpc&utm_campaign=cake

Betty Crocker Gluten Free Cake & Brownie Mixes

http://www.bettycrocker.com/products/gluten-free/gluten-free.htm?WT.mc_id=paid_search_300103_636117&WT.srch=1&esrc=11162

Gluten Free Restaurants In Austin Texas

Personally I've been to PF Changs - Outback Steak House - Wildwood Cafe - Java Dive in Lakeway - Maudies
 - Chez Zee

Over 70 Restaurants Listed At This Website With A Gluten Free Menu

http://www.urbanspoon.com/t/11/1/Austin/Gluten-Free-Friendly-restaurants

*Some people like myself still have to be really careful about contimination if the food in these restaruants is being prepared along side dishes with gluten/wheat.    For this reason I'm very hesitant about going out to eat unless I've been there and know for sure it's ok.  Wildwood Cafe is one of the best, so is Java Dive, PF Changs and Chez Zee was good.

 

UDI's has some delicious products, especially their bread.  Took 2 years to find one that actually taste like REAL bread.  For the first time in two years I had toast to dip in my over easy egg and some with jam on it.   

It even taste delicious without toasting.  I do toast the bread for a hamburger with grilled onions, and use Hellmanns mayo with a little Heinz ketchup mixed in.    These two products are also Gluten Free.

They also have pizza crust that taste more like a REAL pizza crust. Crispy and delicious.  My sons love the bread and pizza.  Their blueberry muffins are delicious and they also have bagles, hot dog and hamburger buns.

Available At HEB, Whole Foods &  Sunflower Grocery
http://www.udisfood.com

Gluten Free Quinoa Pastas Are My Favorite - They Taste Great - My Family Loves This Pasta!  Find Them In Your Local Grocers