tag:blogger.com,1999:blog-78907953266887721862024-03-08T00:01:51.950-08:00Gluten Free GirlsThree sisters with Celiac disease, we use this blog to share and organize our Gluten Free RecipesAllisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-7890795326688772186.post-72113031523842285082016-03-18T20:43:00.004-07:002016-03-18T20:43:56.814-07:00Teriyaki Meatballs<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 lb ground turkey</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cloves garlic, minced</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 green onions</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 egg, beaten</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 c bread crumbs</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 t ground ginger</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t sesame oil</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<b id="docs-internal-guid-bdf7e99d-8cf8-73d5-14b4-21e7cbe24e69" style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 T olive oil</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 c teriyaki sauce</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 c water</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">cornstarch</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<br /></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine ingredients from turkey to sesame oil in a bowl and mix well.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Form into about 20 meatballs.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">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.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour water and teriyaki sauce over meatballs. Cover, reduce heat, and simmer for 20-25 minutes.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add a cornstarch slurry if you desire a thicker sauce.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve over rice.</span></li>
</ol>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-59248576642669051272016-03-18T20:33:00.000-07:002016-03-18T20:33:00.323-07:00Lettuce Wraps<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 head iceberg lettuce, cored</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1.5 - 2 lbs ground chicken or turkey</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 T cornstarch</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 stalks celery</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 c baby carrots</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 can water chestnuts</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chopped peanuts</span></div>
<b id="docs-internal-guid-f2d265b2-8cee-b8cf-9eaf-a28b325d0723" style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sauce:</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 T teriyaki sauce (or oyster sauce if not gf)</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 T soy sauce</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t sweet chili sauce</span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 t chili oil</span></div>
<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">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.</span></div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-41666546060600029622015-10-25T19:13:00.002-07:002015-10-26T11:25:43.847-07:00Pumpkin CookiesThis 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.<br />
<div>
<br /></div>
<div>
Ingredients:<br />
<div>
<br /></div>
<div>
1 c brown sugar</div>
<div>
1 c shortening</div>
<div>
1 c canned pumpkin</div>
<div>
1 egg</div>
<div>
2 t baking powder</div>
<div>
1/2 t salt</div>
<div>
1 t baking soda</div>
<div>
1 t cinnamon</div>
<div>
1/2 t vanilla</div>
<div>
1 t pumpkin pie spice</div>
<div>
1 t nutmeg</div>
<div>
1 t cloves</div>
<div>
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)</div>
<div>
3/4 t xanthan gum </div>
<div>
<br /></div>
<div>
Cream Cheese Frosting</div>
<div>
4 oz cream cheese</div>
<div>
1/2 cube butter</div>
<div>
2 c powdered sugar</div>
<div>
1/2 t vanilla</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
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.</div>
</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-21090444153497238932015-06-29T15:42:00.001-07:002015-06-29T15:42:29.849-07:00SnickerdoodlesFound here: http://www.faithfullyglutenfree.com/2008/12/gluten-free-snickerdoodles.html<br />
<div>
<br /></div>
<div>
INGREDIENTS<br />
<div>
<br />
Cookies:<br />
<div>
1/2 cup shortening<br />
3/4 cup granulated sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
1/2 cup potato starch (not flour)<br />
3/4 cup plus 2 tablespoons cornstarch<br />
1/4 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon xanthan gum<br />
1/2 teaspoon salt<br />
2 tablespoons water<br />
<div>
<br />
Cinnamon-Sugar Mixture:<br />
2 tablespoons sugar mixed with<br />
1/2 teaspoon ground cinnamon<br />
<br />
INSTRUCTIONS</div>
<div>
<br />
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.<br />
Place on lightly greased baking sheet. Bake for 10-12 minutes. Browning is not a good indicator for these cookies.</div>
</div>
</div>
</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-717276527167272132014-11-10T13:36:00.001-08:002014-11-10T13:36:59.987-08:00Pumpkin BreadI found this recipe <a href="http://www.seriouseats.com/recipes/2010/09/gluten-free-tuesday-pumpkin-bread-recipe.html">here</a>. Although it is mostly rice based, it doesn't have a really ricey flavor or texture. My whole family enjoyed it (especially me).<br />
<br />
Pumpkin Bread<br /><br />Ingredients:<br />2 1/2 cups white rice flour<br />1/2 cup cornstarch<br />5 teaspoons pumpkin pie spice<br />2 teaspoons baking soda<br />1 1/2 teaspoons salt<br />1 teaspoon xanthan gum<br />4 large eggs<br />1 cup vegetable oil<br />1/2 cup orange juice<br />3 cups granulated sugar<br />1 (15-ounce) can pure pumpkin (not pumpkin pie filling)<br />non-stick cooking spray<br /><br />Directions:<div>
<ol>
<li>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.</li>
<li>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.</li>
<li>Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms.</li>
<li>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.</li>
<li>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.</li>
</ol>
</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-14404307882292562552014-07-22T16:40:00.001-07:002014-07-22T16:40:52.969-07:00Lime Coconut ChickenMake this. You won't be sorry. Original recipe found <a href="http://www.mykitchenescapades.com/2012/09/lime-coconut-chicken.html">here</a>.<br /><br /><b>Ingredients:</b><div>
2 lbs boneless, skinless chicken breasts or tenders<br />1/2 C coconut milk<br />zest of 1 lime<br />juice of 1/2 lime<br />2 Tb oil<br />1 1/2 tsp ground coriander<br />2 Tb soy sauce<br />2 Tb sugar<br />2 tsp curry powder<br />1 1/2 tsp kosher salt<br />pinch cayenne pepper<br />1 Serrano chili, minced (I removed the seeds)<br />1/4 C chopped fresh cilantro<br />fresh lime wedges<br /><br /><b>Instructions:</b><br />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.<br />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.<br />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.<br />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.</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-70112862250733811442014-07-06T13:50:00.000-07:002014-07-06T13:50:18.797-07:00Black Bean EnchiladasA yummy recipe from my friend, Janee:<br />
<br />
1/2 c. minced onion<br />
1 clove garlic<br />
1 can black beans, rinsed and drained<br />
1 T. cilantro, chopped<br />
1 t. cumin<br />
1 t. chili powder<br />
1/2 t. salt<br />
1 can mild enchilada sauce (red or green)<br />
12 corn tortillas<br />
1 1/2 c. shredded cheese<br />
<br />
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. <br />
<br />
<br />Sarahhttp://www.blogger.com/profile/12524769677639783777noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-15544598755256677852014-04-02T11:28:00.004-07:002014-04-02T11:29:25.617-07:00Easy Flourless Peanut Butter Cookies<br />
<div style="border: 0px; line-height: 22px; margin-bottom: 18px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: inherit;"><em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Recipe by <a href="http://www.ourbestbites.com/2014/02/flourless-peanut-butter-cookies-quick-easy/">Our Best Bites</a>, inspired by Santa’s Sweet Shoppe</em></span></div>
<div style="border: 0px; line-height: 22px; margin-bottom: 18px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: inherit;"><strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Ingredients</strong><br />1 cup peanut butter<br />3/4 cup packed brown sugar<br />1 large or extra large egg<br />1 teaspoon vanilla extract<br />3/4 teaspoon baking soda<br />1/4 teaspoon table salt</span></div>
<div style="border: 0px; line-height: 22px; margin-bottom: 18px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: inherit;">optional: heaping 1/2 cup chopped chocolate or chocolate chips<br />(I recommend dark or semi-sweet)<br />optional: sugar for rolling</span></div>
<div style="border: 0px; line-height: 22px; margin-bottom: 18px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: inherit;"><strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Instructions</strong><br />Preheat oven to 350 degrees.</span></div>
<div style="border: 0px; line-height: 22px; margin-bottom: 18px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="font-family: inherit;">Beat peanut butter and brown sugar until smooth. Add egg, vanilla, baking soda, and salt. Mix for about a minute. Shape into balls, and if desired roll in sugar. Flatten with a criss cross pattern with a fork, or simply flatten with the bottom of a glass. Bake for 8-9 minutes, don’t overbake, and let them sit on the baking sheet for a few minutes before transferring to a cooling rack. Makes 20 cookies.</span></div>
Sarahhttp://www.blogger.com/profile/12524769677639783777noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-6107127649264377062014-02-27T19:14:00.000-08:002014-02-27T19:16:52.462-08:00Gluten-Free Oatmeal Raisin CookiesKacy made these cookies for Justin's mom and passed on the recipe. They were delicious! Justin ate a ton of them, which is saying something since he isn't a big treat person. <br />
<br />
Ingredients:<br />
<br />
4 cups gluten-free old-fashioned oats<br />
1/4 cup almond flour, or additional 1/2 cup oats<br />
2 tbsp. cornstarch<br />
1 1/2 tsp. ground cinnamon<br />
1 tsp. baking powder<br />
1/2 tsp. salt<br />
2 sticks unsalted butter, room temperature<br />
3/4 cup granulated sugar<br />
1/2 cup packed light brown sugar<br />
2 large eggs<br />
2 tsp. vanilla extract<br />
3/4 cup coconut<br />
1/4 cup dried cranberries<br />
1/2 cup raisins<br />
<br />
1. In a blender, process 1 cup oats (or 1 1/2 cups oats if omitting almond flour) into a fine powder. Whisk together ground oats, cornstarch, almond flour, cinnamon, baking powder, and salt.<br />
<br />
2. In a separate bowl, beat butter and sugars. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in coconut, raisins, cranberries, and remaining 3 cups oats. Refrigerate dough for 20 minutes.<br />
<br />
3. In batches, drop balls of dough onto greased aluminum foil lined baking sheet. Bake 10 minutes at 350 degrees. Let cool on cookie sheet for 2-3 minutes before transferring to rack to cool completely.<br />
<br />
Yield: 3 dozen cookies<br />
<br />
<br />
My notes:<br />
<br />
I substituted chocolate chips for dried fruit, which was great since I've never been huge on oatmeal raisin cookies. Make sure to refrigerate the dough; Kacy said they were pretty crumbly when she didn't. Also, we tried baking them on the aluminum foil, on a ungreased cookie sheet, and a non-stick cookie sheet. They seemed to do best on the non-stick cookie sheet. We found they stay together the best if you let them cool down (almost completely) on the baking sheet.Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-59199813709053284112014-02-11T18:25:00.000-08:002014-02-11T18:25:24.106-08:00Tomato Basil ChickenOriginal recipe found <a href="http://menumusings.blogspot.com/2013/04/tomato-basil-chicken.html">here</a>.<br />
<br />
Ingredients: (4 servings)<br />2 chicken breasts <br />kosher salt and black pepper<br />2 Tbsp extra olive oil<br />2 cups chopped fresh tomatoes<br />2 tsp minced fresh garlic<br />4 Tbsp cold butter<br />1/2 cup fresh basil, chopped<br />parmesan cheese for garnish<div>
cooked pasta<br /><br />Season chicken breasts with salt and pepper. Add a couple of tablespoons of olive oil to skillet. When the oil is hot, add the chicken breasts. Cook 4-5 minutes per side.<br /></div>
<div>
Add tomatoes, basil, butter, and garlic. Stir. When your chicken is done, turn down to low.<br /></div>
<div>
Remove the cooked chicken to a cutting board and allow to rest for a couple of minutes. Cut the chicken into slices on the bias. Serve chicken over pasta, topped with tomato basil sauce and parmesan cheese.</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-84376030664558119572014-02-11T18:13:00.003-08:002016-03-18T20:44:49.069-07:00Crustless Spinach QuicheOriginal recipe found <a href="http://allrecipes.com/Recipe/Crustless-Spinach-Quiche/Detail.aspx?evt19=1">here</a>. 3/4 of my family liked this :)<br />
<br />
Ingredients:<br />
1 T vegetable oil<br />
1 onion, chopped<br />
a few cups fresh spinach (or swiss chard), chopped<br />
6 eggs, beaten<br />
1 to 2 cups cheese<br />
1/4 t salt<br />
1/8 t pepper<br />
a few strips bacon, cooked and crumbled (optional)<br />
<ol>
<li>Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.</li>
<li>Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until wilted.</li>
<li>In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture, bacon, and stir to blend. Pour into prepared pie pan.</li>
<li>Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.</li>
</ol>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-55697546815989454812014-02-11T14:10:00.001-08:002014-02-11T14:10:36.239-08:00Oatmeal and Chocolate Chip Peanut Butter Cookies1/2 c white sugar<br />
1 c brown sugar<br />
3/4 t salt
2 eggs<br />
1 t vanilla<br />
1 t baking soda<br />
1 c peanut butter<br />
2 c gf oats<br />
1 c chocolate chips
<br />
<br />
Mix well. Drop on cookie sheet. Bake at 350 degrees until lightly browned, about 10-12 minutes. Makes 3 dozen good sized cookies. The peanut flavor is pretty subtle, and the texture is chewy and not crumbly.Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-14458325325551043792014-01-17T14:56:00.002-08:002014-01-17T14:57:26.693-08:00Gluten-Free Oatmeal Blender PancakesJustin and I have enjoyed these pancakes a few times, found <a href="http://www.thebakingbeauties.com/2012/07/gluten-free-oatmeal-blender-pancakes.html">here</a>. I know neither of you are big on pancakes, but I thought I'd still share. I would say they have a banana taste. The recipe calls for ground chia seeds, which I don't have and didn't want to buy. From my brief research, it seems that these are sort of a binding agent (could be wrong.) I substituted 1/2 Tbsp xanthan gum. I obviously don't know the difference since I've never used the chia seeds, but they turned out well. <br />
<br />
Ingredients:<br />
<br />
1 1/2 cups buttermilk<br />
3 eggs<br />
1 tsp. vanilla extract<br />
1 medium banana (overripe is good, but not necessary)<br />
2 cups certified gluten-free oats<br />
1 Tbsp ground chia seeds<br />
1 Tbsp honey<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
2 tsp baking powder <br />
<br />
Directions:<br />
<br />
Place the buttermilk, eggs, vanilla, banana, oats, chia seeds, and honey into the jar of a blender. Cover and blend at high speed for two minutes (if you skimp on the blender time, your mixture may not be thick enough). Add the salt, baking soda, and baking powder, and blend again just until mixed.<br />
<br />
Pour approximately 1/2 cup batter onto lightly greased frying pan heated to a medium-high heat, making pancakes that are about 4 to 5 inches.<br />
<br />
This recipe makes about 10 5-inch pancakes. Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com2tag:blogger.com,1999:blog-7890795326688772186.post-67866141451592975822014-01-02T17:08:00.000-08:002014-01-02T17:08:17.768-08:00Tuscan Tomato SoupI've made this a few times, served with grilled cheese sandwiches. The original recipe is found <a href="http://thisweekfordinner.com/2010/01/05/tuscan-tomato-soup/">here</a>.<br />
<br />Tuscan Tomato Soup<br />- 3 Tablespoons Olive Oil<br />- 1 Onion, Small dice<br />- 3 14.5-oz cans diced tomatoes<br />- 2 Cups Chicken Stock<br />- 1.5 Cups Heavy Whipping Cream<br />- 1/2 to 1 Cup Basil Pesto<br />- Salt and Pepper, to taste<br /><br />Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.<br /><br />Add whipping cream. Add pesto.<br /><br />Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-4170991018458369352013-11-11T18:25:00.000-08:002013-11-11T18:25:10.690-08:00Lemon Poppy Seed MuffinsThis 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!<br />
<br />
Ingredients:<br />
<br />
Muffins:<br />
2/3 c. granulated sugar<br />
zest of one large lemon (or two small ones)<br />
1 c. sorghum flour<br />
1/2 c. brown rice flour<br />
1/4 c. tapioca starch<br />
1 tsp. xanthan gum<br />
2 tsp. baking powder<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
juice of one large (or two small) lemons plus enough milk to make 1 cup<br />
2 large eggs<br />
1 tsp. vanilla extract<br />
1/2 c. butter, melted and cooled<br />
2 Tbsp. poppy seeds<br />
<br />
Glaze:<br />
1/2 c. granulated sugar<br />
1/4 c. lemon juice<br />
<br />
Directions:<br />
<br />
1. Grease a 12-cavity muffin tin, or line with paper liners. Preheat the oven to 375 degrees.<br />
Christie's step: Melt butter and set aside to cool.<br />
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.<br />
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.<br />
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.<br />
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.<br />
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.Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-82247622713450071362013-10-08T18:28:00.003-07:002013-10-08T18:36:35.932-07:00Pasta with Cilantro-Peanut PestoThis recipe came from ourbestbites.com, 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.<br />
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
1 bunch cilantro, roughly chopped (about 1 cup)</div>
<div>
1 clove garlic, minced</div>
<div>
1 Tbsp. minced fresh ginger</div>
<div>
2 Tbsp. vegetable oil</div>
<div>
1 Tbsp. sesame oil</div>
<div>
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)</div>
<div>
1 1/2 tsp. brown sugar</div>
<div>
zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)</div>
<div>
1/4 c. roasted peanuts (plus more for serving, if desired)</div>
<div>
2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)</div>
<div>
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)</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
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.</div>
<div>
<br /></div>
<div>
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. </div>
Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com2tag:blogger.com,1999:blog-7890795326688772186.post-32043556655916856622013-10-07T21:42:00.001-07:002013-10-08T18:30:00.222-07:00Cuban Black Beans and RiceI found this recipe on realsimple.com. 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!<br />
<br />
Ingredients:<br />
1 c. long-grain white rice<br />
1 Tbsp. olive oil<br />
1 onion, chopped<br />
1 bell pepper, cut into 1/4-inch pieces<br />
2 cloves garlic, chopped<br />
salt and pepper<br />
1 tsp. cumin<br />
2 15.5 oz cans black beans, rinsed<br />
1 tsp. dried oregano<br />
1 Tbsp. red wine vinegar<br />
4 radishes, cut into 1/2-inch pieces (<i>I have never included these.)</i><br />
1/4 c. fresh cilantro, chopped<br />
<br />
Directions:<br />
1. Cook the rice according to the package directions.<br />
2. Meanwhile, heat the oil in a saucepan over medium-high heat.<br />
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.<br />
4. Stir in the cumin and cook for 1 minute.<br />
5. Add the beans, oregano, and 1 c. water. Simmer, covered, for 10 minutes.<br />
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.<br />
<br />
**I also like to add some lime juice with the vinegar at the end for a little extra flavor.Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-68703747730169763962013-06-11T19:11:00.001-07:002013-06-11T19:11:41.626-07:00Hearty Sausage SoupThis recipe was given to me by Justin's aunt. It is quick and easy to make, and we both really enjoyed it!<br />
<br />
Hearty Sausage Soup<br />
<br />
1 lb. Italian Sausage<br />
1 medium onion, diced<br />
2 garlic cloves, minced<br />
2 large carrots, diced<br />
1 large red potato, diced<br />
2 tsp. Italian seasonings<br />
2 cans chicken stock (14 oz.)<br />
1 can Italian style diced tomatoes (14 oz.)<br />
1 can white beans (14 oz.)<br />
<br />
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.<br />
<br />
**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.Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-62881791949816440992013-05-18T10:03:00.004-07:002013-05-18T10:03:55.451-07:00Chewy No-Bake Granola Bars<u>Ingredients:</u><br /><div>
<div>
<ul>
<li>2 1/2 cups gf Rice Krispies</li>
<li>2 cups oats</li>
<li>1/2 cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)</li>
<li>1/2 cup honey</li>
<li>1/2 cup brown sugar (or sucanat)</li>
<li>1/4 teaspoon salt</li>
<li>2/3 cup peanut butter</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 cup chocolate chips</li>
</ul>
<u>Directions:</u></div>
<div>
<ol>
<li>Combine first 4 dry ingredients in a bowl.</li>
<li>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.</li>
<li>Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well.</li>
<li>Let cool for 5-10 minutes before mixing in the chocolate chips.</li>
<li>Press into a greased 9×13 pan and let cool before cutting into bars.</li>
</ol>
</div>
</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-59389763460197276102013-05-18T09:50:00.000-07:002013-05-18T09:56:23.782-07:00Oatmeal and Chocolate Chip Peanut Butter Cookies<u>Ingredients:</u><br />
<br />
<ul>
<li>1/2 c white sugar</li>
<li>1 c brown sugar</li>
<li>3/4 t salt</li>
<li>2 eggs</li>
<li>1 t vanilla</li>
<li>1 t baking soda</li>
<li>1 c peanut butter</li>
<li>2 c oats</li>
<li>1 c chocolate chips</li>
</ul>
<div>
<u>Directions:</u></div>
<div>
Mix well. Drop on cookie sheet. Bake at 350 until lightly browned, about 10-12 minutes. Makes about 3 dozen cookies</div>
Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-14776045760875360542013-05-18T09:46:00.000-07:002013-05-18T09:50:48.669-07:00Creamy White Chili <u>Ingredients: </u><br />
<ul>
<li>1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes </li>
<li>1 medium onion, chopped </li>
<li>1 1/2 teaspoons garlic powder </li>
<li>1 tablespoon oil </li>
<li>2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained </li>
<li>1 can (14 1/2 ounces) chicken broth </li>
<li>1-2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can) </li>
<li>1 teaspoon salt </li>
<li>1 teaspoon ground cumin </li>
<li>1 teaspoon dried oregano </li>
<li>1/4-1/2 teaspoon pepper </li>
<li>1/4 teaspoon cayenne pepper (omit if you like less heat)</li>
<li>1 cup sour cream </li>
<li>1/2 cup whipping cream </li>
</ul>
<u>Directions:</u><br />
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.Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-41518172553959854402013-05-18T09:39:00.000-07:002013-05-18T09:39:05.814-07:00Crock-pot Roasted Chicken<u>Ingredients:</u><br />
<br />
<ul>
<li>1 whole chicken, skin removed</li>
<li>2 t salt</li>
<li>1 t paprika</li>
<li>1 t onion powder</li>
<li>1/2 t thyme</li>
<li>1 t italian seasoning</li>
<li>1/2 t pepper</li>
</ul>
<div>
<u>Directions:</u></div>
<div>
<ul>
<li>Mix seasonings and rub on outside and inside of chicken.</li>
<li>Cook in crockpot: high for 4 hours, low for 6-8 hours</li>
</ul>
</div>
<br />
<br />Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-31285084251897395982012-11-11T15:08:00.003-08:002012-11-11T15:08:47.450-08:00Sour Cream Sugar CookiesI found this recipe <a href="http://www.thebakingbeauties.com/2012/10/gluten-free-sour-cream-sugar-cookies.html">here</a>, and tested it out yesterday. It was a great success, and everyone in my family liked them. Hooray! I've been wishing for some sugar cookies.<span style="text-decoration: underline;"><br /></span><br />
<br />
<span style="text-decoration: underline;">Ingredients:<br />
</span><br />
<ul>
<li>1/4 cup sour cream</li>
<li>1/2 cup oil (I used canola)</li>
<li>1 1/4 cup granulated sugar</li>
<li>2 tsp vanilla extract</li>
<li>1 large egg</li>
<li>1 egg yolk</li>
<li>1 1/3 cup white rice flour</li>
<li>2/3 cup potato starch</li>
<li>2/3 cup tapioca starch</li>
<li>3 Tbsp cornstarch</li>
<li>1 1/2 tsp xanthan gum</li>
<li>1 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp salt</li>
</ul>
<br />
<span style="text-decoration: underline;">Directions:</span><br />
<ol>
<li>Preheat oven to 350 degrees F and line your baking sheets with parchment paper.</li>
<li>In the bowl of a stand mixer, whisk together the sour cream, oil, sugar, vanilla, egg, and egg yolk until smooth. Set aside.</li>
<li>Place all the remaining dry ingredients in a separate mixing bowl and whisk to combine.</li>
<li>With the mixer running on low, slowly add the dry ingredients to the
wet ingredients. Mix on medium speed until completely blended.</li>
<li>Scoop 2 teaspoons of dough on your baking sheet, leaving 2-inches
between cookies to allow for them to expand while baking. Dampen your
hands with a small amount of water and roll the scooped dough into a
smooth ball. This will give your finished cookies a nice round shape.</li>
<li>Bake cookies in preheated oven for 12-13 minutes, or until just
slightly browned around the outside. Allow cookies to cool for a few
minutes before moving them to a wire rack to cool completely.</li>
<li>Only frost cookies when they are completely cooled. Store cookies in an airtight
container.</li>
</ol>
NOTE: Cookies can be rolled in sugar before baking. Just spoon the
dough into a bowl of sugar, and roll dough to coat in sugar. Form dough
into balls and bake as directed.Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-18317926118737220972012-11-11T15:02:00.000-08:002012-11-11T15:09:32.715-08:00Lemon BarsMy mom found this terrific recipe on <a href="http://killthegluten.blogspot.com/2007/05/lemon-bars.html">this blog</a>. Yum yum!<br />
<br />
Shortbread crust:<br />
1 cup rice flour<br />
1/2 cup cornstarch<br />
1/2 cup powdered sugar<br />
3/4 cup butter or margarine <br />
<br />
Lemony curd filling:<br />
4 eggs<br />
2 cups sugar<br />
2 Tbsp rice flour<br />
2 Tbsp cornstarch<br />
1/4 cup lemon juice<br />
1 tsp lemon peel<br />
powdered sugar<br />
<br />
Cut butter into the dry crust ingredients, until you have a something similar to cookie dough. Pat into bottom of a 9x13 pan. Bake at 350 for 17-19 minutes. Let cool.<br />
<br />
Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth. Pour over crust and bake at 325 for 20 minutes or until filling is set. Dust with powdered sugar.Allisonhttp://www.blogger.com/profile/13148310406416865809noreply@blogger.com0tag:blogger.com,1999:blog-7890795326688772186.post-28470512054432233602012-05-22T20:52:00.002-07:002013-06-11T19:12:19.420-07:00Chicken and Dumplings<style>
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<br />
Mom's good old Chicken and Dumplings, with the gluten-free modifications. And Justin liked the dumplings, too!<br />
<br />
<b>Ingredients </b><br />
chicken* <br />
oil<br />
<br />
<b>Coating for Chicken </b><br />
1 cup brown rice flour<br />
2 t. salt<br />
2 t. paprika<br />
1/4 t. pepper<br />
<br />
<b>Gravy </b><br />
2 Tbsp. brown rice flour<br />
1 1/2 cup milk <br />
<br />
<b>Dumplings</b><br />
1/2 cup brown rice flour<br />
1/2 cup sorghum flour<br />
1/2 cup tapioca starch<br />
3 tsp. baking powder<br />
1 tsp. xanthan gum<br />
3/4 tsp. salt<br />
3 Tbsp. shortening<br />
3/4 cup milk<br />
<br />
* (I use whatever quantity of boneless, skinless chicken breasts I want. The recipe calls for a 4 1/2 to 5 pound stewing chicken, cut up.) <br />
<br />
Cut chicken breasts into several pieces. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of oil in a large skillet or Dutch oven and brown chicken over medium heat.<br />
<br />
Add water to the skillet. Cover and simmer until the chicken is fork-tender, 2 to 3 hours, adding more water if necessary. Make the gravy by adding a milk and flour mixture to the chicken and water it has been cooking in. (Make as much or as little gravy as you like.)<br />
<br />
Heat to boiling, stirring constantly. Boil and stir 1 minute. Prepare dough for dumplings by measuring the dry ingredients into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.and drop by spoonfuls onto hot chicken. Cook uncovered on medium-low for 10 minutes. Cover and cook 20 minutes longer.<br />
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Justin and Christiehttp://www.blogger.com/profile/07142527185671805729noreply@blogger.com0