Teriyaki Meatballs

Ingredients:

1 lb ground turkey

2 cloves garlic, minced

3 green onions

1 egg, beaten

1/2 c bread crumbs

1/2 t ground ginger

1 t sesame oil

2 T olive oil

1/2 c teriyaki sauce

1/2 c water

cornstarch

1. Combine ingredients from turkey to sesame oil in a bowl and mix well.
2. Form into about 20 meatballs.
3. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (can do in batches if needed). They will finish cooking in the sauce.
4. Pour water and teriyaki sauce over meatballs. Cover, reduce heat, and simmer for 20-25 minutes.
5. Add a cornstarch slurry if you desire a thicker sauce.
6. Serve over rice.

Lettuce Wraps

1 head iceberg lettuce, cored

1.5 - 2 lbs ground chicken or turkey

1 T cornstarch

2 stalks celery

1 c baby carrots

1 can water chestnuts

Chopped peanuts

Sauce:

2 T teriyaki sauce (or oyster sauce if not gf)

1 T soy sauce

1 t sweet chili sauce

1 t chili oil

Ahead of time, clean lettuce, separate leaves and place in refrigerator to chill and crisp. Chop celery, carrots and water chestnuts finely, or chop in a food processor. Stir cornstarch in into ground chicken or turkey, then cook in a hot skillet or wok until no longer pink, breaking into chunks as you cook. Remove from heat to a bowl. Mix sauce ingredients, then add to skillet or wok with the vegetables. Cook for about 2 minutes, then return chicken to the skillet and mix well. Remove from heat. Add chopped peanuts to the mixture. To eat, spoon mixture onto lettuce leaves and wrap.

Pumpkin Cookies

This is my gf adaptation of a regular gluten recipe. If you want to make the original, non-gf version, use 2 1/2 cups flour and omit xanthan gum.

Ingredients:

1 c brown sugar

1 c shortening

1 c canned pumpkin

1 egg

2 t baking powder

1/2 t salt

1 t baking soda

1 t cinnamon

1/2 t vanilla

1 t pumpkin pie spice

1 t nutmeg

1 t cloves

2 1/2 c gluten free flour (I used about 1/2 c sorghum flour, 3/4 c white rice flour, 1 c tapioca flour, and 1/4 c potato flour)

3/4 t xanthan gum 

Cream Cheese Frosting

4 oz cream cheese

1/2 cube butter

2 c powdered sugar

1/2 t vanilla

Directions:

Cream together brown sugar, shortening, pumpkin and egg. It will look kind of chunky. Add in baking powder, salt, baking soda, cinnamon, vanilla, pumpkin pie spice, nutmeg and cloves. Mix in flour and xanthan gum. Spoon onto cookie sheet and bake at 350 for 12-14 minutes. Frost when cool.

Snickerdoodles

Found here: http://www.faithfullyglutenfree.com/2008/12/gluten-free-snickerdoodles.html

INGREDIENTS

Cookies:

1/2 cup shortening
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup potato starch (not flour)
3/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons water

Cinnamon-Sugar Mixture:
2 tablespoons sugar mixed with
1/2 teaspoon ground cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla extract. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Chill in refrigerator for 30 minutes. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
Place on lightly greased baking sheet. Bake for 10-12 minutes. Browning is not a good indicator for these cookies.

Pumpkin Bread

I found this recipe here. Although it is mostly rice based, it doesn't have a really ricey flavor or texture. My whole family enjoyed it (especially me).

Pumpkin Bread

Ingredients:
2 1/2 cups white rice flour
1/2 cup cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
3 cups granulated sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
non-stick cooking spray

Directions:

1. Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.
2. In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.
3. Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms.
4. Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
5. Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

Lime Coconut Chicken

Make this. You won't be sorry. Original recipe found here.

Ingredients:

2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges

Instructions:
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.

Black Bean Enchiladas

A yummy recipe from my friend, Janee:

1/2 c. minced onion
1 clove garlic
1 can black beans, rinsed and drained
1 T. cilantro, chopped
1 t. cumin
1 t. chili powder
1/2 t. salt
1 can mild enchilada sauce (red or green)
12 corn tortillas
1 1/2 c. shredded cheese

Saute first two ingredients, then stir in beans.  Add spices and remove from heat.  Heat tortillas to make them easier to work with.  Spread beans and cheese onto tortillas; roll and put seam side down in shallow pan.  Pour sauce over all and top with remaining cheese.  Cover and bake at 350 for 20 minutes.