Monday, November 11, 2013

Lemon Poppy Seed Muffins

This delicious recipe comes from The Baking Beauties, which has a lot of other recipes I'm anxious to try. I made these without the zest (I just had lemon juice in the fridge) and without the glaze, since I knew I'd be freezing them. I'd like to try them with oil instead of butter sometime, and actually use lemon zest. They were great! You'll have to hide them from the rest of your family!


2/3 c. granulated sugar
zest of one large lemon (or two small ones)
1 c. sorghum flour
1/2 c. brown rice flour
1/4 c. tapioca starch
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
juice of one large (or two small) lemons plus enough milk to make 1 cup
2 large eggs
1 tsp. vanilla extract
1/2 c. butter, melted and cooled
2 Tbsp. poppy seeds

1/2 c. granulated sugar
1/4 c. lemon juice


1. Grease a 12-cavity muffin tin, or line with paper liners. Preheat the oven to 375 degrees.
Christie's step: Melt butter and set aside to cool.
2. In a large bowl, use your hands to rub together the 2/3 c. granulated sugar and the lemon zest, until the sugar is damp and the mixture smells like lemon. Add the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt. Whisk until evenly combined.
3. In a separate bowl, whisk together the lemon juice + milk, eggs, vanilla, and melted butter. Pour into the dry ingredients and mix until just combined. Stir in the poppy seeds.
4. Spoon mixture into prepared muffin tin. (They don't expand too much, so don't worry that the cups are full.) Bake in preheated oven for 18-20 minutes, or until golden brown and they spring back when gently touched.
5. While the muffins are baking, you can prepare the lemon glaze. In a small saucepan, over medium-high heat, combine the 1/2 c. granulated sugar and the 1/4 c. lemon juice. Stir until it comes to a boil. Boil for 30 seconds before removing from heat. Set aside until the muffins are done.
6. Remove muffins from the oven and allow to sit for five minutes before removing from the muffin tin to a wire cooling rack. While the muffins are still warm, either brush the tops with the glaze, or dip the tops in the glaze. Allow to cool completely before storing in a air-tight container.

Tuesday, October 8, 2013

Pasta with Cilantro-Peanut Pesto

This recipe came from, which actually has a lot of naturally gluten free recipes. This is very quick and easy. I'd like to try adding some vegetables/chicken to it at some point, but it is very good as is.

1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, minced
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
1/4-1/2 tsp. red pepper flakes (these can make it pretty hot, so go light if you don't want it too spicy)
1 1/2  tsp. brown sugar
zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)
1/4 c. roasted peanuts (plus more for serving, if desired)
2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)
3/4 pound (12 oz.) linguine or spaghetti, cooked according to box instructions ( I used a whole pound, and I felt like there was plenty of pesto to go around)

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. 

Monday, October 7, 2013

Cuban Black Beans and Rice

I found this recipe on It is simple, although it does have a lot of fiber, which I know isn't the best for some of you. Savannah loves this dish!

1 c. long-grain white rice
1 Tbsp. olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
salt and pepper
1 tsp. cumin
2  15.5 oz cans black beans, rinsed
1 tsp. dried oregano
1 Tbsp. red wine vinegar
4 radishes, cut into 1/2-inch pieces (I have never included these.)
1/4 c. fresh cilantro, chopped

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a saucepan over medium-high heat.
3. Add the onion, bell pepper, garlic, 1 tsp. salt, and 1/4 tsp pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the beans, oregano, and 1 c. water. Simmer, covered, for 10 minutes.
6. Add the vinegar. Smash some of the bean with the back of a fork to thicken. Serve over rice. Top with the radishes and cilantro.

**I also like to add some lime juice with the vinegar at the end for a little extra flavor.

Tuesday, June 11, 2013

Hearty Sausage Soup

This recipe was given to me by Justin's aunt. It is quick and easy to make, and we both really enjoyed it!

Hearty Sausage Soup

1 lb. Italian Sausage
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
1 large red potato, diced
2 tsp. Italian seasonings
2 cans chicken stock (14 oz.)
1 can Italian style diced tomatoes (14 oz.)
1 can white beans (14 oz.)

Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasoning and cook 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Season with salt and pepper. Serve with grated Romano cheese.

**Christie's Notes: I added another carrot and two more potatoes when I made it. We sprinkled some Parmesan cheese on top. When we had the leftovers, the spices were really strong, so I might tone down the Italian seasoning next time.

Saturday, May 18, 2013

Chewy No-Bake Granola Bars

  • 2 1/2 cups gf Rice Krispies
  • 2 cups oats
  • 1/2 cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
  • 1/2 cup honey
  • 1/2 cup brown sugar (or sucanat)
  • 1/4 teaspoon salt
  • 2/3 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  1. Combine first 4 dry ingredients in a bowl.
  2. In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
  3. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well.
  4. Let cool for 5-10 minutes before mixing in the chocolate chips.
  5. Press into a greased 9×13 pan and let cool before cutting into bars.

Oatmeal and Chocolate Chip Peanut Butter Cookies


  • 1/2 c white sugar
  • 1 c brown sugar
  • 3/4 t salt
  • 2 eggs
  • 1 t vanilla
  • 1 t baking soda
  • 1 c peanut butter
  • 2 c oats
  • 1 c chocolate chips
Mix well. Drop on cookie sheet. Bake at 350 until lightly browned, about 10-12 minutes. Makes about 3 dozen cookies

Creamy White Chili

  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 
  • 1 medium onion, chopped 
  • 1 1/2 teaspoons garlic powder 
  • 1 tablespoon oil 
  • 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained 
  • 1 can (14 1/2 ounces) chicken broth 
  • 1-2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can) 
  • 1 teaspoon salt 
  • 1 teaspoon ground cumin 
  • 1 teaspoon dried oregano 
  • 1/4-1/2 teaspoon pepper 
  • 1/4 teaspoon cayenne pepper (omit if you like less heat)
  • 1 cup sour cream 
  • 1/2 cup whipping cream 
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Crock-pot Roasted Chicken


  • 1 whole chicken, skin removed
  • 2 t salt
  • 1 t paprika
  • 1 t onion powder
  • 1/2 t thyme
  • 1 t italian seasoning
  • 1/2 t pepper
  • Mix seasonings and rub on outside and inside of chicken.
  • Cook in crockpot: high for 4 hours, low for 6-8 hours