Wednesday, December 8, 2010

Baked Potato Soup

This is actually Sarah's recipe. It is fantastic, and was easy to adapt to be gluten free.

6 large baking potatoes
9 T. thinly sliced green onion
9 T. butter
9 T. cornstarch
3/4 t. dried dill weed
3/4 t. salt
3/4 t. black pepper
12 c. milk
3 c. shredded cheddar cheese
4 gluten free bouillon cubes (I use Better than Bouillon)

Topping for table:
1 c. shredded cheddar cheese
9 T. sliced green onions
12 slices bacon, crisp cooked, drained and crumbled

  1. Scrub potatoes thoroughly, prick with fork and bake in a 425 oven for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out potato pulp. Break up any large pieces of potato. Discard potato skins.
  2. In a large saucepan cook 9 T. green onions in hot butter over medium heat until tender. Stir in cornstarch, dill, salt, and pepper. Add milk all at once. Add bouillon cubes. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato pulp and 3 cups of the cheese; stir until cheese melts.
  3. To serve, ladle into bowls and serve with extra cheese, green onions and bacon.
Allison's additional notes:
This makes a LOT, so I typically scale down the recipe.


I've been needing to make granola for a while now...Chex nearly every morning is starting to get old. I finally made a batch today.

4-5 c gluten free oats (I used Bob's Red Mill)
1/4 c canola oil
1/4 c honey
1/2 c shredded coconut
1/4-1/2 c slivered almonds

  1. Combine all ingredients in a bowl and stir to coat evenly.
  2. Spread on a cookie sheet and bake at 300 for 25-30 minutes, taking out to stir every 10 minutes.
  3. Let cool and store in an airtight container.
Allison's Notes:
I like to add craisins once the granola has cooled.

Thursday, October 21, 2010

Apple Crisp

This dessert has always been one of my favorites. I only had to substitute gluten free flour and oats to make it GF. This was my first time trying gluten free oats (and I realized my first time eating oats in 5 months...weird). It turned out wonderfully!


6-10 apples, depending on size and preference (I use Granny Smith)

1 c gluten free flour (I used Shar's GF Baking Master Mix, but you could also try an all-purpose gluten free flour)
1 c gluten free oats (I used Bob's Red Mill brand)
3/4 c brown sugar
1/2 c butter or margarine, softened
1 t cinnamon.


  1. Core, peel, and slice apples, then place slices in a 9 x 13 inch pan
  2. Mix topping ingredients (I cut them together with a pastry blender). Sprinkle topping over apples. 
  3. Bake at 350 for 25-35 minutes. Serve topped with vanilla ice cream.

Tuesday, October 12, 2010

Grilled Teriyaki Chicken

This is one of our family favorites from Family Fun.

1/4 c ketchup
1/4 c hoisin sauce (I haven't found a GF hoisin sauce yet, so I used San-J's teriyaki marinade as a substitute)
2 T GF soy sauce
2 T rice vinegar
2 tsp minced garlic
2 tsp minced fresh ginger
2 tsp dark sesame oil

8 boneless, skinless chicken thighs (about 4 oz each)
Sesame seeds, toasted in a skillet
Scallion tops, cute into 2-inch long strips (optional)

1. Marinate chicken (at least 4 hours, but preferably overnight) in a gallon-size ziplock bag.
2. Remove meat 20 minutes before grilling. Grill thighs for about 5 minutes per side, transfer to a cutting board, and let rest for about 5 minutes.
3. Slice each piece at a diagonal, and sprinkle with toasted sesame seeds. Serve over rice, garnished with scallion strips. Serves 6-8.

Sarah's Notes: You can use boneless chicken breasts if you prefer, but thighs stay much more moist during grilling.

Crock-Pot Chicken Taco Meat

Another crock-pot chicken taco recipe:

4 to 6 boneless chicken breasts
1 c Italian dressing
1 T cumin
1 T chili powder
3 garlic cloves, minced

Put chicken in crock pot. Mix other ingredients together and pour over chicken. Cook on LOW for 4 to 5 hours. Shred chicken. Serve in corn tortillas with cheese, lettuce, tomatoes, salsa, etc.

Sarah's Notes: I love corn tortillas if they are heated in oil for 5-10 seconds (Then placed between paper towels to absorb the extra oil). They are soft and yummy, and in my opinion, this is the only way to do corn tortillas. Heating them up in the microwave doesn't do it for me.

Applesauce Pork Chops

An old favorite that's easily adapted to be gluten free.

1/3 c cornstarch
1/2 tsp salt
1/2 tsp pepper
4-5 pork chops (it seems like I usually make more pork chops with the same amount of sauce)
2 T butter
1 c chopped onion
1 garlic clove, minced
2 c unsweetened applesauce
1/4 c brown sugar
1/4 c soy sauce
1/4 c apple juice
1/2 tsp ground ginger

In a shallow bowl, combine cornstarch, salt, and pepper. Cut pork chops in half and flatten to about 1' thickness (I always buy thin-cut chops, so I eliminate this step.) Melt butter in a large skillet. Dip pork into cornstarch mixture; add to skillet and brown on both sides. Place in an ungreased baking dish. In the same skillet, saute onion and garlic until tender. Add remaining ingredients; bring to a boil. Pour over pork. Cover and bake at 350 for 1 hour or until juices run clear and meat thermometer is over 160.

Sunday, October 3, 2010

Spinach Salad with Poppy Seed Dressing

This is my Grandma's recipe. I think the homeade dressing is what really makes it.

Salad Ingredients:

1 bunch spinach, torn
1/2 c Swiss cheese, diced in small pieces
1 head iceberg lettuce, torn
1/2 c cottage cheese
1/3 lb bacon, fried crisp and crumbled
1/2 c mushrooms, sliced thinly

Poppy Seed Dressing:

1/2 c sugar
1/3 c oil
1 1/2 T poppy seeds
1 t salt
1/2 c white or balsamic vinegar
1 t garlic powder
pepper to taste

  1. Toss salad ingredients together.
  2. Mix dressing ingredients in a jar. Put dressing on salad to taste (may not need all) just before serving to prevent wilting.
Allison's Additional notes:
  1. I love keeping a jar of the dressing in the fridge for other salads. I've varied the dressing recipe on occasion by cutting the sugar in half, as well as adding a couple of tablespoons of pesto sauce.

Ham and Bean Soup

Soups seem to be fairly easy to adapt to be gluten free (or in this case, no adaptation was needed). This recipe came from Melissa, a good friend of mine.


3 (15oz) cans small white beans, rinsed and drained
2 1/2 cups cubed cooked ham (about 12oz)
3 medium carrots, chopped
2 stalks celery, thinly sliced
1 large onion, chopped
1/4 tsp black pepper
2 (14.5oz) cans diced tomatoes w/basil, garlic, & herbs; undrained
2 (14oz) cans gluten free chicken broth
8 cups torn fresh kale or spinach leaves
Freshly shredded parmesan cheese (optional)

  1.  In a 5 to 6 quart slow cooker combine beans, ham, carrots, celery, onion, and pepper. Stir in undrained tomatoes and chicken broth.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Just before serving, stir in kale or spinach. If desired, sprinkle individual servings with parmesan cheese. 
Allison's Additional Notes: 
  1. This makes a lot of soup. Since my kids aren't crazy about it, the last time I made it I halved the recipe. 
  2. I actually skip the crock pot (mine isn't quite big enough) and let it simmer in a pot on the stove for an hour or so.

Friday, September 10, 2010

Potato and Greens Soup

This recipe came from my sister-in-law, Lisa Pratt. I'm at the point with the recipe that I rarely measure anything...and usually make more like 2/3 of the recipe because it makes a lot.


1 ½ T olive oil
1 ½ T butter
1 ½ large onion
6 1/2 cups gluten free chicken broth
1 teaspoon thyme
salt and pepper -- to taste
12 potatoes, peeled and diced
1 bunch kale, chopped


  1. Heat oil and butter in a saucepan over low heat. Add the onion and stir well. Cover and cook until soft, about 5 minutes.
  2. Add chicken broth and bring to a simmer over medium-high heart. Add thyme and potatoes, bring to a simmer, then lower the heat. Cook until tender, but not mushy, 10 to 15 minutes. Turn off heat.
  3. Ladle about 3 cups of the soup into a blender (don't fill more than half way) and blend until smooth. Return pureed soup to saucepan, stir to combine and bring back to a simmer. Season to taste.
  4. Stir in the chopped kale and cook until just tender, about 3 minutes and the kale is bright green (or more if you like your kale cooked a little more).

Slow-Cooked Mexican Chicken

I found this recipe on I think it will quickly become a family favorite, as it is simple, easy, and everyone liked it. We used the chicken for tacos (corn tortillas for myself and flour for the family), topping them with shredded lettuce, cheese, salsa, sour cream, avocados, and lime juice. also suggests using the chicken in enchiladas or on salads.


1.5 – 2 lbs. boneless, skinless chicken breasts
1 (1.5 oz.) pkg taco seasoning mix (McCormick brand is gluten free)
1 c gluten free chicken broth or water
1 c salsa or picante sauce

  1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
  2. Cover, and cook on low for 8 hours.
  3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Friday, September 3, 2010

Pesto Sauce

I found this recipe on Very simple, and a good use for my overgrown basil plant. I made two recipes worth, and plan to freeze the leftover. I stirred the sauce into gf pasta for myself and regular for the rest of the family, then topped with sauted zucchini.

2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled


  1. In a food processor or blender, combine all the ingredients; cover and process until blended.
Allison's notes:
  1. Vary this by adding additional vegetables, such as broccoli, or cooked chicken or shrimp.
  2. Can also top with extra pine nuts and Parmesan.
  3. Pesto sauce is also terrific on pizza and sandwiches.

Pie Crust

I did not personally make this recipe, but I ate it. My parents usually make fresh-picked apple and blackberry pies at our annual family reunion. Before the reunion, my dad called me saying he had found a gluten-free recipe that he wanted to make for me. He shopped for the ingredients, and my parents made me two delicious pies. It really touched me and made me feel special. And the pies were incredible. I'm longer sad when I think about Thanksgiving.

Slightly adapted from a recipe from Gluten-free Girl and the Chef

Recipe yields 1 double pie crust or 2 single pie crusts.

1 c + 3 T white rice flour
1/2 c sorghum flour
1/2 c potato starch
3 t sugar
1/4 t salt
8 T (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together

  1. Mix together all the dry ingredients. Slice the butter into little pieces, about 1/2-inch thick. Using a pastry cutter or fork, cut the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
  2. Mix in the egg and vinegar, then the water a little at a time, making sure the dough is not too wet.
  3. Divide the dough in two separate portions. Roll out one portion between two sheets of parchment or wax paper.
  4. Peel off the top paper. Lay a pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. Remove the other sheet of paper and finish shaping the dough into the pan.
  5. If making a pie with a double crust (as the apple and blackberry pies were), fill, then roll out the second portion of dough the same way and place on top. Trim the sides, crimp the edges, and slice vent holes.
  6. If making pie with a single pie crust, repeat the steps with the second portion of dough to to make a second crust. Trim the sides and crimp the edges.

Wednesday, August 25, 2010

Turkey (or Chicken) Soup

This is based off of my mom's turkey soup recipe. I remember often eating it after Thanksgiving or Christmas. In this instance, I made chicken soup, using my previously Roasted Chicken to make the stock. The fresh stock really makes the recipe. My family ate it with crackers, while I had some delicious Udi's bread on the side.

6 c fresh turkey or chicken stock, divided
1 onion
1 1/2 stalks celery
2 medium carrots
4 T butter (1/2 cube)
1/4 c gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Flour)
1 c light cream

1/2 c cooked turkey or chicken, diced
1 c cooked rice (I used brown)
salt and pepper to taste

  1. To make stock, add 3 quarts water and 1 T salt to chicken or turkey carcass and simmer for several hours, then strain.
  2. Chop onion, carrots, and celery very fine (I chopped mine in a mini food processor). Simmer vegetables in a covered pan with 1 c stock for 20 minutes, or until tender.
  3. Melt butter over medium heat, then add flour, stirring constantly. Add cream, and stir until smooth and slightly thickened.
  4. Add vegetables and remaining 5 c stock. Stir well.
  5. Bring to a simmer and lower heat, cooking for 10 minutes.
  6. Add turkey or chicken and rice and season to taste.

Monday, August 23, 2010

Roasted Chicken

This was my first attempt ever at roasting a chicken. It turned out great, leaving me wondering why I've never done it before. I modified the directions found on The Domestic Notebook, then served the chicken alongside mashed potatoes, steamed brussel sprouts, and watermelon.


1 whole chicken (mine was 5 1/2 lbs)
Kosher salt
Fresh ground pepper
1 onion, peeled and quartered
3 cloves garlic, peeled
2 T canola oil
2 T McCormick Poultry Seasoning

  1. Wash the chicken and clean out any innards. Pat dry.
  2. Generously salt and pepper the inside and outside of the chicken.
  3. Place the peeled and quartered onion and peeled garlic inside the chicken.
  4. Mix the oil and seasoning, then rub over the outside.
  5. Bake at 375 in a roasting pan for 1 1/2 to 2 hours, or until a thermometer inserted in the thigh reads 180 (mine took 2 hours). Let sit about 15 minutes before carving.

Thursday, August 19, 2010

Taco Salad

Nothing earth shattering here, but it's an easy gluten free meal that most everyone enjoys.

1 lb ground beef
1 package McCormick Taco Seasoning Mix (it's gluten free)
Tortilla chips
Lettuce, shredded
Cheese, shredded
Canned pinto beans, rinsed
Sour cream
Avocados, diced

  1. Prepare ground beef according to seasoning mix package instructions.
  2. Allow each person to build their salad by layering the above ingredients according to their liking.

Wednesday, August 11, 2010

Baked Pasta Dish

I LOVE this recipe. It came from one of my sister's friends while she was in culinary school. It is super easy and super delicious. You don't cook the pasta ahead of time and mix everything in the pan you bake it in. What could be better than only one dirty pan?

This was my first time making this dish since going gluten free. I made a full recipe for my family and company with regular pasta, and half a recipe for myself with gluten free pasta in an 8x8 pan. I'll probably end up freezing some of my leftovers to enjoy another day. I was thrilled with the way my gluten free pan turned out. This was also my first time trying Tinkyada Brown Rice Penne. I was had the same texture and flavor as regular pasta (or at least how I remember it). I will definitely be using it again.


1 16 oz. package uncooked penne pasta (I used Tinkyada Brown Rice Penne for the gluten free version)
1 26 oz. jar pasta sauce
3 cups water (pasta sauce jar)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 1/2 tsp. salt
1/4 tsp. pepper
2 cups mozzarella cheese

  1. Preheat oven to 425 degrees. 
  2. Mix pasta, sauce, water and seasonings in a 9 x 13 pan. Cover with foil. 
  3. Bake for 30 minutes. 
  4. Stir and then top with cheese. Bake uncovered for 10 minutes. May add cooked sausage or other meat before topping with cheese.
Allison's additional notes:
  1. I have varied this recipe in the past by adding spinach or chopped zucchini.
  2. I use fresh basil and oregano from my garden instead of dried, but dried works just as well.

Pork Barbacoa

This recipe came from my sister, Sarah. It's fabulous. I used corn tortillas for myself, but everyone else used flour. I didn't make the's delicious with it, but I chose the lazy route.

Pork Barbacoa

Place the following on a warm tortilla: pork barbacoa, lime-cilantro rice, black beans, mozzarella cheese, and creamy tomatillo dressing. Wrap and eat as a burrito, or leave open and serve with a fork.

Pork Barbacoa

2 ½ - 3 ½ lbs pork loin roast
½ cup worcestershire sauce(Lea & Perrins is gluten free)
½ tsp dried oregano
½ tsp powdered ginger
1 tsp salt
1 tsp dry chile powder
1 tsp garlic powder
2 Tb dried minced onion
1 can of red enchilada sauce (Las Palmas is gluten free)
½ cup dark brown sugar

Cook all of the ingredients except enchilada sauce and dark brown sugar in a crock pot approximately 5 hours on high. When done shred the pork. Then combine red enchilada sauce and dark brown sugar, and pour on top and mix with pork.

Lime Cilantro Rice

Cook the following ingredients according to the rice directions (substituting the water with broth):

1 cup white rice
2 cups gluten free chicken broth
½ Tb garlic powder
1 Tb minced dry onion
Pinch of salt

When rice is done add:

¼ - ½ cup fresh cilantro
½ can green enchilada sauce (La Victoria's is gluten free!)
1 Tb lime juice

Creamy Tomatillo Dressing

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of ½ a lime
½ cup of buttermilk (dry buttermilk mix is okay)
½ cup mayonnaise
½ cup sour cream
1 pkg. dry Ranch buttermilk dressing mix (make sure it's gluten free)
1 cup fresh cilantro (about one bunch)
6 stalks (½ bunch) green onions, w/ ends
2 cloves crushed garlic
4 tsp. sugar
5 (cross section slices) jalapeño pepper (about 1 pepper)
Pinch salt

Combine well in blender and refrigerate one hour.

Saturday, August 7, 2010

Muddy Buddies

The best quick chocolate/peanut butter fix.


1 cup semi-sweet chocolate chips
2/3 peanut butter
8 cups Rice or Corn Chex
1 ½ to 2 c. powdered sugar

  1. Microwave chocolate chips and peanut butter for 1 ½ minutes or until smooth, stirring after 1 minute. 
  2. Pour chocolate mixture over cereal and stir until well coated. 
  3. Pour powdered sugar on top and stir until well coated (or shake together in a Ziploc bag). Store in airtight container.

Friday, August 6, 2010

Thai Shrimp Bisque

Another family favorite needing no adaptation. Leave out the fish sauce if you don't like things too fishy.


3 cups hot cooked rice
1 pound frozen shrimp (cooked, peeled, deveined)
2 plum tomatoes
1/4 cup sliced green onions
1/2 inch piece peeled fresh ginger, finely chopped
2 Tbsp oil
2 cloves garlic, pressed
3 Tbsp corn starch
1 Tbsp sugar
3 Tbsp Thai fish sauce
1 Tbsp tomato paste
½ to 1 tsp Thai red curry paste (1 tsp makes it pretty spicy)
1 can (14oz) gluten free chicken broth
1 can (14oz) lite coconut milk
2 Tbsp snipped cilantro (optional)

  1. Prepare rice and keep warm.
  2. Cut tomatoes in half and remove seeds. Dice fine and set aside. Slice green onions and set aside. Finely chop ginger and add to green onions. Press garlic and add to onions. 
  3. Mix together cornstarch, fish sauce, tomato paste and curry. Add a little chicken broth to make a slurry. Set aside.
  4. Heat oil in a pan. Add green onions, ginger and garlic. Sauté over medium heat for 2 minutes. 
  5. Stir in cornstarch mixture, chicken broth and coconut milk. Reduce heat and bring to a boil. Sauce should start to thicken. 
  6. When thickened add tomatoes and shrimp and simmer until shrimp is warmed (if using cooked frozen) or cooked pink (if using raw).
  7. Remove from heat serve over rice in bowls. Garnish with snipped cilantro.

Black Bean Soup

This is a family favorite that needed no adaptation. It's super easy, requiring very little prep. I use a little less salsa (so it isn't too spicy for the kids) and served it alongside corn tortilla quesadillas.


1 cup tomato salsa
2 (15 ½ ounce) cans black beans, drained and rinsed
2 cups chicken broth (gluten-free)
1 teaspoon lime juice (optional)
2 tablespoons chopped fresh cilantro
Sour cream (optional)

  1. Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.
  2. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
  3. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. 
  4. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

Saturday, July 3, 2010

Lemon Ginger Marinated Chicken

We loved this chicken marinade, found on (they send me a new recipe every week via e-mail).


Zest from 1 lemon
1 lemon, juiced (about ¼ cup; use same lemon as above)
2 tablespoons gluten-free soy sauce (I used San-J)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
1 tablespoon toasted sesame oil
4-5 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil
8–12 pieces chicken (bone in or boneless)

  1. Squeeze lemon juice into a bowl with the zest. Add soy sauce, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.
  2. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.
  3. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked. Or, cook in a skillet over medium heat, about 6 minutes per side. 

Wednesday, June 30, 2010

Chicken and Broccoli Curry

I found this very tasty and easy dish on Ginger Lemon Girl. The only complaint is that I wish there were more leftovers!


1 T. vegetable oil
1 small onion, chopped
1 T. Thai Kitchen red curry paste
1 large garlic clove, minced
1 boneless, skinless chicken breast, sliced thinly across the grain (or ½ lb tofu or one package of tempeh)
1 can coconut milk
½ t. salt
1 head of broccoli, cut into bite-size pieces
1 T. minced cilantro
juice of 1 lime

  1. In a medium skillet, heat the oil over medium heat. Sauté the onions until soft (about 5 minutes). 
  2. Add the curry paste and garlic and cook for 30 seconds. 
  3. Add the coconut milk, salt, and chicken. Turn the heat down to medium-low and simmer for about 2 minutes. 
  4. Add the broccoli and continue to simmer until the chicken is cooked through and the broccoli is crisp-tender (about another 5 minutes). 
  5. Turn off the heat. Stir in the cilantro and lime juice. Serve over rice with additional lime and cilantro for garnish, if desired.

Monday, June 28, 2010

Pad Thai

I found the recipe for this delicious dish in a book called The Gluten Free Bible.

I've been meaning to try it out for a while, but the first time I went to pick up all the ingredients the store was out of bean sprouts. A week later I bought the bean sprouts, but forgot the peanuts. The sprouts went bad before I could make it back to the store, at which time there were no bean sprouts again. I didn't feel like going to another store, so made this sans bean sprouts. Still amazing, but I'm sure it would be even better next time around. 


1/2 c peanut oil
1/2 lb shrimp, peeled and deveined
4 eggs, lightly beaten
2 c softened rice noodles
1 t paprika
1/2 c fish sauce
1/2 c sugar
1/2 c rice vinegar
1/2 c ground unsalted peanuts
8 green onions, cut into 1-inch pieces
1 1/4 c fresh bean sprouts, rinsed and drained, divided
4 garlic cloves
1 t red pepper flakes

  1. Heat oil in a large frying pan or wok over high heat until the oil begins to smoke
  2. Add shrimp and saute for 1 minute
  3. Pour eggs over the shrimp and allow to sit for 1 minute, then scramble
  4. Add the rice noodles and paprika; stir briefly
  5. Add fish sauce, sugar, rice vinegar, and peanuts; saute for 30 seconds
  6. Add 1 c bean sprouts, green onion, garlic, and red pepper flakes; toss to heat
  7. Remove from heat, place in serving dish, and garnish with remaining 1/4 c bean sprouts
Allison's Additional Notes:
  1. Have all ingredients prepared and placed near the stove before beginning to cook, because it goes fast (I felt like a chef on a cooking show)
  2. For noodles, I used half a 1 lb box of A Taste of Thai noodles, and soaked them per package instructions
  3. To grind the peanuts, I sealed them in a small ziploc bag and went over them with a rolling pin
  4. Next time around I'm going to try less sugar (1/4 c), since I don't think it needs the full 1/2 c, and of course, add the bean sprouts

Grain-free Chocolate Chocolate-Chunk Muffins

My cousin sent me this recipe, found at


a cup of nut butter (I used peanut)
3 eggs
About 1/4 cup of honey
1 very ripe banana
3 Tbsp cocoa powder
1/2 teaspoon baking soda
1/3 cup chopped dark chocolate (I used chocolate chips)
1 teaspoon of lemon juice

  1. Combine all ingredients except lemon juice in a mixer (or with a hand mixer) until well combined
  2. Mix in lemon juice
  3. Oil muffin tin or line with paper cups
  4. Fill cups 2/3 full with batter
  5. Bake 350 for 25 minutes or until toothpick inserted in center comes out clean

Sunday, June 13, 2010

Quinoa Pilaf

I found this wonderful blog called Simply...Gluten Free that has tons of recipes I want to try out...especially after testing this one. I've tried quinoa (a tiny grain) in a couple of recipes before, but wasn't all that impressed. Now that I'm a lot more limited in the grain department, I wanted to try again. I was THRILLED with how this recipe turned out! I served it as a side dish with Salmon with Dill. I loved it so much I made it again two days later. Thomas and the kids liked it too. Yummy!!

Quinoa Pilaf


3 teaspoons olive oil – use divided
1 cup quinoa
1 garlic clove, finely minced
1½ cups water
1 teaspoon kosher or sea salt
¼ cup slivered almonds
1 green onion (white and green part) finely minced

  1. Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned. 
  2. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
  3. While quinoa is simmering toast the almond slivers in a dry skillet over high heat until they are browned and fragrant, stirring often. Watch them carefully so they do not burn. Take off heat and set aside.
  4. When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. 
  5. Put in serving bowl and fluff with a fork. Add the minced green onion and toasted almonds. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.
Allison's Additional Notes:
  1. Quinoa must be rinsed to remove bitterness before cooking. I used Bob's Red Mill quinoa (from Costco), which is pre-rinsed and ready to go.

Monday, June 7, 2010

Layered Caribbean Chicken Salad

My mom found this recipe on the Betty Crocker site. We use it as the main dish.


3 c shredded romaine lettuce
2 c cubed cooked chicken (best with grilled chicken)
1 c shredded monterey jack cheese
1 can black beans, drained and rinsed
1 1/2 c diced peeled fresh mango
2 medium chopped seeded roma tomatoes
1 c shredded cheddar cheese
1/4-1/2 c thinly sliced green onions
1/2 c cashews
1 6 oz container pina colada yogurt
2 T lime juice
1 t McCormick Jamaican Jerk seasoning (it's gluten free)
    1. In a 3 or 4 quart clear glass serving bowl, layer salad ingredients from lettuce to green onions in order listed. 
    2. Mix yogurt, lime juice, and seasoning in a separate bowl, then spoon evenly over salad.
    3. Sprinkle cashews over top.
    Allison's Additional Notes:
    1. I don't measure the cheese, but probably don't use a full cup of each.
    2. I was out of cashews the last time I made this...sad.

      Sunday, June 6, 2010

      Chicken Tortilla Soup

      One of our absolute family favorites slightly adapted.

      In crock pot add the following and cook on low for 6-8 hours:

      3 to 4 chicken breasts
      1 small can diced green chilies
      1 small onion chopped
      1 T Mrs Dash Southwest Chipotle seasoning blend

      Take out chicken and shred. Return to crock pot then add:

      1 can gluten free chicken broth
      3 roma tomatoes diced
      1 can black beans—drained
      1 can corn or frozen corn
      ¼ c. sour cream

      Stir until mixed and let simmer on low for 20-30 min, or until heated through. Top each bowl with tortilla chips, cheese, and a dollop of sour cream.

      Condensed Cream Soup

      Found on

      Commercial cream of chicken and mushroom soups contain wheat. But I found a recipe online for making my own, which will be handy in a few of our favorite old recipes.


      1 cup cold milk
      2 Tbsp cornstarch
      1 1/2 Tbsp butter
      1 tsp chicken bouillon (must be gluten-free)
      1/2 tsp salt
      dash of pepper 

        1. In a small saucepan, whisk milk and cornstarch till well blended.
        2. Stir in butter, bouillon, salt, and pepper.
        3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

        Use in recipes to replace one can of cream of anything soup.

        Condensed Cream of Mushroom Soup:
        Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

        Condensed Cream of Chicken Soup:
        Stir in 1/2 cup cooked chicken pieces to the recipe above.

        Condensed Cream of Celery Soup:
        Stir in 1/2 cup sautéed chopped celery to the recipe above.

        Thursday, June 3, 2010

        Kettle Corn

        Found on Another favorite of mine. Or should I say staple?


        1/4 c vegetable oil (I use canola)
        1/4 c sugar
        1/2 c popcorn kernels

          1. Heat oil and 3 popcorn kernels over medium heat in a large pot. Cover with lid.
          2. Wait until the kernels in the pot have popped (now you know the oil is hot enough), then quickly add sugar and remaining kernels.
          3. Cover. Holding the pot (with pot holders), alternate between leaving the pot on the burner for 3 seconds and shaking pot vigorously for 3 seconds. Continue until popping slows. Remove from heat and shake  until popping stops.
          4. Pour in large bowl, sprinkle on some salt, stir, and enjoy.

          Chicken Stir Fry

          I used to make a stir fry recipe with oyster sauce. It was amazing. Alas, I haven't found a gluten free oyster sauce, and most pre-made sauces also contain gluten. This was a great alternative.


          16 oz bag frozen stir fry vegetables (check to make sure it's just veggies with no sauce or other additives)
          1 lb chicken, thinly sliced
          San-J Thai peanut marinade & dipping sauce (bought at Frys)
          San-J soy sauce (bought at Sprouts)
          Corn starch
          Cooked brown rice

            1. Place frozen vegetables in a wok over medium heat (no need to add water). Stir occasionally until veggies are heated through, then empty into a bowl and set to the side.
            2. Place chicken in the wok, along with a few tablespoons of Thai peanut sauce. It's mildly spicy, so depending upon your taste you can add more, or add soy sauce mixed with a little cornstarch. Cook just until chicken is no longer pink.
            3. Put vegetables back in wok, adding more sauce if necessary. Toss just enough until heated through.
            4. Serve over brown rice

            Allison's Additional Notes:
            1. The recipe is not an exact science, just add sauces until it tastes right to you.
            2. Before serving, you can also toss with cashews or shelled edamame.

            Salmon with Dill

            Found on Another family favorite for us. We usually serve with rice and vegetables or salad.


            1 lb salmon fillets
            1/4 t salt
            1/2 t ground black pepper
            1 t onion powder
            1 t dried dill weed
            2 T butter

              1. Preheat oven to 400 degrees F
              2. Rinse salmon, and arrange in a 9x13 inch baking dish (I line the pan with foil for quicker clean-up)
              3. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish
              4. Bake in preheated oven for 15 to20 minutes. The cooking time depends upon the thickness of the salmon. If very thin, check after 10 minutes.
              5. Salmon is done when it flakes easily with a fork
              6. Can also cook on the grill

              Cream of Broccoli Soup

              This recipe is slightly adapted from one of our family favorites. My kids love this, as do my husband and I. And, it's super quick and easy.


              1 ½ to 2 cups gluten-free chicken broth (I used Swanson Natural Goodness from Costco)
              1 (10 oz.) bag frozen broccoli or fresh broccoli (chopped in florets)
              1 cup half and half
              1 cup milk
              3 T cornstarch
              1 cup grated cheddar cheese

              1. Bring chicken broth to a boil, add broccoli, and simmer for 8-10 minutes, or until broccoli is tender
              2. Add milk with cornstarch dissolved in it, half and half, and cheese.  
              3. Stir until soup thickens and cheese melts

              Allison's additional notes:
              1. More often than not, I use milk in the place of half and half. Still works great, though I'll add a little bit more cornstarch
              2. I usually make it with fresh broccoli
              3. We usually double the recipe, as we enjoy the leftovers

              Monday, May 31, 2010

              Chicken Enchiladas with Salsa Verde

              Found on

              Many canned enchilada sauce contain gluten. Green sauce is my favorite, but I haven't found a pre-made version that is gluten free. I was very excited to try this recipe. It did not disappoint, but was more time consuming than I recipe I would make on a normal weeknight.


              2 (4 oz.) cans chopped green chiles
              2 1/2 tsp salt
              1 lb. tomatillos (about 5 or 6 six large)
              1 medium onion, finely chopped (about 3/4 cup)
              2 fresh jalapenos, finely chopped
              2 garlic cloves, finely chopped
              1 Cup chicken broth (Make sure it’s gluten-free)
              2 TBSP olive oil
              1 1/2 Cups corn oil
              12, 6-inch corn tortillas
              4 cups chicken, cooked and shredded
              12 oz. shredded cheese (about 3 Cups) Cheddar, Monterey Jack, or combination

              1. Cook tomatillos in a pot of salted (1 tsp) boiling water until tender, about 10 minutes. Don’t cook too long or the tomatillos may fall apart. Remove from the water and cool to room temperature. Once cooled, cut out the stem.  
              2. In a blender, combine tomatillos, onion, jalapenos, garlic and 1-1/2 tsp salt. Blend until smooth. Add the green chilles and then enough chicken broth (about 1 Cup) to make sauce a total of 4 Cups.  
              3. In a large skillet warm olive oil over medium heat. When hot, add the tomatillo sauce carefully (it may splatter). Lower heat and simmer for 10 minutes, stirring occasionally. 
              4. In a deep skillet or large pot, heat 1/4″-1/2″ corn oil over medium heat. Using tongs, immerse the tortillas one at a time in the oil, turn them, and then transfer them to absorbent paper. The tortillas should be in the oil no more than a few seconds, and the oil should be hot enough to soften the tortillas but not so hot that the edges begin to crisp.
              5. For each tortilla, spread a TBSP of sauce on it. Place about 1/3 cup chicken and about 1 TBSP of shredded cheese in the bottom center of the tortilla. Roll up the tortilla and place in a baking dish (I use a 9″x13″ pan.). Continue for the remaining 11 tortillas.
              6.  Pour remaining sauce over the enchiladas. Top with remaining cheese. Bake at 375 degrees F until heated through, cheese is melted, and sauce is bubbling – about 15 minutes.

                Allison's Additional Notes:
                1. I removed the seeds from jalapenos before chopping (didn't want it too spicy)
                2. I added black beans (canned) when I filled the enchiladas
                3. I used 15 tortillas (maybe too many, as my sauce wasn't thin enough); if I try that again, I'll add more chicken broth to the sauce
                4. I used less cheese (only 2 cups)
                5. Not a quick recipe...but well worth the effort!