Chicken and Garlic-ky Spaghetti Squash

1 spaghetti squash

1/2 Tbsp fresh garlic (or less--i like a lot of garlic)

1 can S&W diced tomatoes with onion and pepper

1/3 cup fresh basil (I used 1.5 tsp dry)

10-12 oz cooked chicken cubed (I used 1 can of canned chicken)

shredded mozerella cheese

1/4-1/2 cup of your favorite spaghetti sauce

cook spaghetti squash

add all other ingredients until hot

top with cheese

very garlic-ky.  very tasty!

Huevos Rancheros

1 can refried beans with jalapenos

1 can black beans, rinsed and drained

olive oil

4 eggs

4 corn tortillas

cheese 

green chili enchilada sauce

your favorite salsa (optional)

In sauce pan combine refried beans, black beans and 1/2 cup enchilada sauce.  Heat over medium 10-20 minutes.  

In frying pan, lightly crisp corn tortillas one at a time until slightly crispy.  Melt cheddar cheese onto tortilla.  

Cook eggs however you like them (over easy, or scrambled both taste great).

Scoop bean mixture onto the cheesy crispy corn tortilla.  Add eggs on top and drizzle enchilada sauce to taste.

Crock pot sweet and sour chicken

4 boneless, skinless chicken breasts

3/4 C. water

3/4 C ketchup

1/2 C. Sugar

2 tbsp Vinegar

2 Tbsp Worcestershire sauce -Heinz has a list of gluten free things. CHECK IT OUT! They have gluten free BBQ sauce too.  WAHOO!  (Also check out this gluten free worcestershire sauce- http://www.leaperrins.com/lea-perrins-faq.aspx

( http://www.heinz.com/health--wellness/focus-foods/dietary-preferences/gluten-free.aspx )

4 tbsp. soy sauce (Braggs amino acid)

Place chicken in crock pot.  combine other ingredients and pour over chicken. cook on high for 5 hours or on low for 8-10 hours.  Serve with rice

meat, chicken, shrimp or plain veggie stir fry

Pour 2-3 Tbsp of olive oil in pan.  Add green onions, sliced.  Add your meat of choice (Beef strips, Chicken, shrimp, or no meat!)

Add to pan mushrooms, green/red peppers, cauliflower pieces, zuchini, carrots, broccoli and so on... 

Stir in 1/2 C of Chicken broth (Swansons is G free)

4 Tbsp soy sauce ( Braggs liquid amino)

2 tbsp apple cider vinegar

4 tbsp brown sugar

1 1/2 tbsp cornstarch mixed with 1 tbsp water.

Cook until bubbles so sauce thickens.  serve over rice. 

Raspberry Chicken

6 Boneless, skinless chicken breasts

1/2 C. raspberry preserves

1/2 C. Frozen pineapple juice concentrate, thawed

1/2 C. Soy sauce **

2 Tbsp rice wine vinegar

1/2 Tsp chili powder

1/2 tsp curry powder

1/2 tsp garlic powder

1/4 C. fresh raspberries mashed

1/4 c. raspberries for garnish

Place chicken in a large baking pan.  In small bowl combine preserves, juice concentrate, soy sauce, vinegar, powders, 1/4 C. mashed raspberries. Pour over chicken.  Marinate in fridge for 2 hours or overnight.

Bake Covered for 30-40 min at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries.  serve over rice.

*Emily found a gluten free soy sauce called Braggs liquid aminos.  tastes great!

Spectacular Spaghetti Squash

1 spaghetti squash (3-4 lbs)
2 Tbsp olive oil
1 Tbsp butter
8 oz sliced fresh mushrooms
2 medium ripe tomatoes, chopped
1 medium zucchini cut into 1/4 inch slices
5-6 green onions, chopped including tops
1 tsp minced garlic
1 medium red pepper, cut into 1/8 inch strips
1/4 pound fresh snow peas, trimmed
3/4 cup fresh grated parmesan cheese

Bake whole squash 1 hour at 350 degrees or until tender when pierced with fork. Remove from oven and allow to cool 5-10 minutes. Halve lengthwise and remove seeds. With a fork, pull out spaghetti-like strands adn place in large bowl. Set aside.

In large skillet, heat olive oil and butter over medium heat. Add mushrooms, tomatoes, zucchini, green onions, garlic, red pepper, and snow peas. Cook until soft, 4-5 minutes. Pour over squash and toss to combine. Sprinkle with parmesan and serve immediately. Serves 8 side dish servings.

Soup Time

Butternut Squash and Apple Soup

2 medium-sized butternut squash (or 1 large and one small), cubed

3 apples

1 yellow onion, sauteed

5 cups water

2 tsp salt

1/2 teaspoon cinnamon

1/4 cloves

1 teaspoon nutmeg

pepper to taste

Bring to boil. Then simmer for 20 minutes. In batches, blend in blender (or use an immersion blender). 

Sprouted Buckwheat Cereal (Gluten Free)

• 1 cup buckwheat groats, rinsed, soaked overnight, rinsed well (or soaked 15 minutes and sprouted 24 hours)
• 1 banana, chopped
• dash of maple syrup
• optional: raw pecans or almonds, soaked overnight, rinsed, chopped

Process buckwheat, banana, and maple syrup in a food processor until creamy. Top with nuts. Serves 2.

This recipe is from greensmoothiegirl.com/blog

Enchiladas again?!

Sick of enchiladas?   here is another variation of how we can make it!

2 Tbsp olive oil
1/2 onion, halved and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1 tsp kosher salt
2 ears of corn, kernals sliced off (or 1 1/2 cups canned or frozen corn)
2 cups shredded zucchini, about 1 medium zucchini
1 Anaheim chile, seeded and minced
1 chipotle chile, seeded and minced
1/2 tsp cumin
1 large tomato, chopped
2 garlic cloves, minced
10 corn tortillas
2 cups shredded cheddar cheese
1 14 oz can enchilada sauce or 1 1/2 cups homemade enchilada sauce

In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and garlic. Cook for 3 more minutes and remove from heat.

Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup. Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for 15-20 minutes, or until cheese is melted. Serve with chopped avocados orguacamole.

Came from Rookie Cookie

PB & J Smoothie

I suggest using the blendtec blender (Rachel's) because I don't think a regular blender can handle this:

1 cup of rolled oats

1 cup milk

2 TBSP peanut butter

1/2 bag frozen strawberries or blackberries

1 banana

1 TBSP honey

(ingredients are approximate)

Blend the dry oats first (alone).  Add 1 cup milk, blend again.  Add 2 Tbsp peanut butter, blend again.  Add banana and frozen berries, blend again.  Add honey, blend again.

Maybe its cause Im pregnant, but this was really good and satisfying.  It filled me up!

A Creation of Mine...

So I was just throwing things together today and this is what I made.  It's really easy and it tasted good to me.

Slice 2 medium summer squash or zucchini (I used one of each).  Put in a frying pan with a little bit of cooking spray.  Add one small can tomato sauce and about 1/2 a can of water and one can beans, drained and rinsed (I used pinto but I think it would be good with kidney beans, too).  Season with the same types of things you would season spaghetti sauce with.  Thyme, oregano, basil, garlic salt, (I used a little bit of creole seasoning to give it some kick).  Simmer for 10 to 15 minutes or until squash is tender.  If you try it, let me know what you think...

Polenta (for pizza or whatever!)

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Lay out on cookie sheet until it hardens. *** add more cornmeal if it looks too soft.  Add pizza stuff and then put in oven to bake

Pizza!

Nonstick cooking spray
1 (18-ounce) roll precooked polenta, cut into 9 rounds
1 cup marinara sauce
1/2 teaspoon dried oregano
1/2 cup sliced roasted red peppers
9 thin slices (about 1 1/2 ounces) pepperoni
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh or dried parsley
Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. 

Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara sauce over the top, then scatter with oregano. Arrange peppers and pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 35 minutes. Serve hot

Sweet potato stew

Chicken and Sweet Potato stew 

4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cut 
1 can whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoonblack pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1 cup chicken broth (gluten free)
1⁄4 cup fresh basil, chopped

Directions

Combine  Everything in the slow cookerCover

cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Sweet Potato Cornbread

Sweet Potato Cornbread

You won't be sorry, Babycakes.

3 large eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup ground cornmeal (I used Arrowhead Mills)
1 cupPamela's Ultimate Baking Mix-or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added
1/2 teaspoon baking powder
Sea salt, to taste

Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. I used a Springform pan.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon. whisk to combine.

In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.

Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

Options:
Wrap and freeze leftover slices.Slice leftover cornbread and grill it a little light olive oil. Scrumptious.

Makes 8 servings.

Read more:http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-cornbread-movie-review.html#ixzz0Ok7RtJNz

Cranberry Chicken

Double check the onion soup mix.  It seemed okay to me but I have an untrained eye.

1 pk chicken breast tenders

catalina dressing

1 can (16 oz) whole berry cranberry sauce

1 pkg dry onion soup mix

Lay the chicken in a casserole/pyrex type dish.  Sprinkle the onion soup mix over the chicken.  Next cover the chicken with the cranberry sauce and finally douse it with catalina dressing. 

Serve over rice! 

Bake for 1 hour at 300 degrees.  

Breakfast Skillet (For Dinner)

Are chili beans gluten free?  Might double check that...

Tonight we had breakfast for dinner and it turned out good so I thought I'd pass it along.

2 potatoes

1 or 2 zucchini

1 can of chili beans, drained (beans only not chili con carne)

2 stalks of green onion

8 eggs

cheddar cheese

2 cloves garlic

salt 

1/4 ish cup of your favorite salsa 

pepper

olive oil or butter

avocado

Cut potatoes and zucchini into bite size pieces.  Saute garlic and green onion in olive oil or butter.  Add potatoes and cook until tender.  In a separate pan saute zucchini until it is cooked to desired texture.  Add zucchini and chili beans to potatoes.  Scramble eggs and add cheddar cheese towards the end when they are almost fully cooked.  Once the eggs are cooked, mix potato, zucchini, beans and eggs all together.  Add fresh avocado on top.  Serve immediately.

BBQ Chicken Chop Salad

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce (Emily recommends Sweet Baby Ray's)

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped
1 (15-once) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
½ pound Monterey Jack cheese, grated

Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Recipe from "Favorites" Ivory family cookbook

Chewy Gluten Free Peanut Butter Cookies

1 Cup Peanut Butter (I like crunchy.)
1 Cup Sugar
1 tsp vanilla
2 eggs

*Beat together eggs, sugar, and vanilla. Add peanut butter. Mix well. Spoon onto pan and flatten with fork. Bake @ 350 for about 12 minutes. Wait until they cool before taking them off the pan or else they will fall apart.*

Enchiladas

Is the green chili enchilada sauce gluten free?  Im not sure... if it is, this is a gluten free recipe.  If not, its not!  Let me know!!!

Saute:
1 onion
2 cloves garlic
2 zuccini
2 yellow squash ( thin long kind)

Add vegetables to a bowl with:
1 can black beans
shredded chicken (however much you like)
1/4 to 1/2 can of green enchilada sauce
mix well

Put one thin layer of green enchilada sauce on bottom of 9x13 dish

Fill corn tortillas and roll and set in dish

Cover with the remaining green enchilada sauce ( big can)

Cover with mexican mix cheese and put tin foil on top

Bake at 350 for 1/2 hour take off tin foil for last ten minutes

oh i don't know names

Oh I made this the other day just playing around.  It was so yum, yum, yummy!

Sweet Potatoes cooked

brown rice

squash

zucchini

broccoli

tomatoes 

pepper 

put squash, zucchini, broccoli, tomatoes and pepper on top of your sweet potatoe.

Oh it was so good!  and filled me right up.  We had brown rice with it too.  

Chicken Salad

3 cans of canned chicken

mayo

mustard

salt

pepper

grated cheddar cheese

1 can of corn

tomatoes

other options:

relish

pickled yellow peppers (banana peppers)

sun dried tomatoes

put chicken in a bowl

add a LITTLE mayo (a little goes a long long way!!!)

add: mustard and salt and pepper to taste

add: tomatoes, cheese and whatever else you think will be tasty!

Scoop it up with corn chips!

Tuna is great with this recipe too.

Enchilada Casserole-easy easy easy

2 1/2 lbs hamburger

1 can enchilada sauce

1 pkg. white corn tortillas

1 C. momzzarella cheese

1 C. cheddar cheese

1/2 C. chopped olives

1/2 C. chopped green onions (or less)

Brown hamburger.  Pour enchilada sauce into meet.  in a medium size casserole dish, lay tortillas.  Add 1/2 the meat sauce.  sprinkle cheese.  do another layer of all ingredients and top with olives and onions

bake at 350 for about 15 to 20 min.

add tomatos and avacados and sour cream on top if you want :)

Tomatoes and Zucchini

This was my lonely dinner tonight.  It was about all I could get interested in.  For some reason, nothing sounds good to me right now but this was simple and tasty and I had to use the veggies before I come home on Wednesday anyway.  Once it was all done it reminded me of sitting on the back porch and eating dinner as a family in the summer when we used to have fresh tomatoes from Mom's awesome garden.  Hope you like it.

zucchini

tomatoes off the vine (the most fragrant you can find)

Cut tomatoes into bite size pieces.

Sauté zucchini in frying pan.  Sprinkle with salt, garlic powder and onion powder to taste.

Mix sautéed zucchini with fresh cut tomatoes.  Serve.

Cranberry Sauce

3.5 cups cranberries (12 oz bag)

3/4 cup dried cherries

1/2 cup finely chopped green onions

2 TBSP red wine vinegar

zest and juice of one orange

2 tsp grated ginger

3/4 cup packed light brown sugar

Add all ingredients and heat in saucepan until cranberries burst.

Mashed Potatoes

4.5 lbs russet potatoes

8 oz cream cheese at room temp

1 cup sour cream at room temp

2 tsp garlic salt

1/2 tsp ground black pepper

1/4 cup butter

cheddar cheese

green onion

Peel potatoes and boil in a 5 quart sauce pan until fork tender.  Drain potatoes and mash well in a large bowl.   Beat cream cheese, & sour cream until smooth with an electric mixer.  Gradually add potatoes, beating until smooth.  Beat in cheddar cheese, garlic salt, pepper and green onions.  Put mixture into a shallow casserole dish.  Cover.  At this point potatoes can be refrigerated for up to 3 days.  Before serving bring to room temperature and bake at 400 for 30 to 45 minutes.    

Reminded of the Simple. Ideas 1 & 2.

1)  Apples with Peanut Butter or Almond or Cashew Butter

2)  A big green salad!  I just had one for dinner tonight.  It was so so good.

Stuff I put in my green salads:

mixed greens/spinach

grape tomatoes

zucchini

cucumber

strawberries

dried fruit

nuts

red bell pepper

broccoli

cauliflower

carrots

You name it!  Pack that thing full!

Oh and my gosh here is an amazing blog!!!!!!!!!!!!!!!
http://glutenfreegoddess.blogspot.com/

No name?!

Here is an idea I got from a friend:

Brown Rice
Frozen Sweet potatoes (or fresh ones... whichever is easier!)
Turkey or chicken breast (from the deli or cooked in the crockpot)
Olive oil

Make your rice. steam your potato then add onto rice. add chicken/turkey chunks to rice. drizzle some olive oil and put in microwave for 1 min. Then add some salt.

Yum Yum!

Lemon Asparagus Favorite

Mom always fixed this for us and I just ate it for lunch again today and remembered how good it is!

1 lb asparagus, trimmed

1/2 TBSP butter

1/2 TBSP fresh lemon juice

salt, pepper

Boil asparagus uncovered for 5-7 minutes-ish.  Drain water.  Return to pan and toss with butter, lemon juice, salt and pepper.

I basically just boiled the asparagus, drained it, squeezed the juice of half a lemon onto it and sprinkled salt and pepper on it to taste.

Benihana's Ginger Salad Dressing (Gluten Free Style)

4 green onions

1/2 cup olive oil

1/3 cup rice vinegar

2 TBSP water

2 TBSP minced fresh ginger  (im sure you could use dry ginger...just use a little less)

3 stalks celery

2 TBSP ketchup

4 tsp Braggs Liquid Aminos (this is found at the health food store and is a gluten free soy sauce replacement)

2 tsp honey

juice of half a lemon

1/2 tsp minced garlic

1/4 tsp black pepper

Blend all ingredients in blender.

Salt to taste.

High Fructose Syrup Boycott

Its been hard at times to find things to eat that don't have high fructose corn syrup in them.  Most salad dressings do.  I have been on a quest to find a home-made salad dressing recipe that is tasty.  Most that I have tried have been just so-so.  I just made one that I actually really liked.  If you try it, let me know what you think!

Good Seasonings Italian Dressing

1 TBSP garlic powder

1 TBSP onion powder

1 TBSP honey

2 TBSP oregano

1 tsp pepper

1/4 tsp thyme

1 tsp basil

1 tsp parsley

1/4 tsp celery salt

1 TBSP salt

Mix: 

1/4 cup cider vinegar

2/3 cup oil

2 TBSP water

2 TBSP of above dry mix

Shake well and enjoy your high fructose corn syrup free/preservative free dressing!

The original recipe called for 2 TBSP salt but I thought it was too salty so I changed it to 1 TBSP.  It also called for 1 TBSP parsley, maybe if you use fresh parsley, 2 TBSP would be good but if you are using dry parsley 1 tsp is probably enough.

Fresh Mex Quinoa

1/4 cup fresh squeezed lime juice

3 Tbsp olive oil

1/2 Tbsp B grade maple syrup or honey

1/2 tsp sea salt

1/4 tsp pepper

garlic powder to taste

1 cup quinoa

2 cups water

1 can black beans, rinsed well

1 cup grape tomatoes (more or less depending on your preference)

4 green onions

1/2-1 cup (ish) chopped fresh cilantro

avodcado

Soak quinoa for at least 15 minutes and then rinse thoroughly. Wisk together lime juice, olive oil, honey, garlic powder, salt and pepper in serving bowl. Add chopped green onions, grape tomatoes, cilantro. Simmer quinoa in water uncovered about 10 minutes. Turn off heat, cover, and let stand 10 minutes. (Strain any excess water). Add quinoa to dressing and toss well, then stir in remaining ingredients.

Fresh Vegetable Soup

This was SO easy!  I really liked it, let me know what you think!

1 tsp olive oil

1/2 sweet yellow onion

2 carrots

3 stalks of celery

1-2 zucchini

1-2 yellow squash

2 cloves garlic

1 tsp dried thyme

1/2 tsp dried sage

1 14 oz can of flavored diced tomatoes (with juice)

4 cups vegetable stock

2 cups carrot juice (if you don't have carrot juice, just use 6 cups total vegetable stock)

sea salt/pepper to taste

2 cups baby spinach

Directions: 

Saute onion and garlic

add:

vegetable stock

chopped carrot

chopped celery

thyme

sage

tomatoes

simmer on med low for 45 minutes

add:

spinach

zucchini

squash

taste and re-season

 cook 3-5 more minutes

Tip:  This is salt and pepper to taste!

Zucchini and Tomato Gratin

2 large zucchini, cut into 1/2" slices

1 medium yellow squash, cut into 1/2" slices

3 small tomatoes, cut into wedges

1 garlic clove, crushed

3 TBSP extra virgin olive oil

2 TBSP Tabasco green pepper sauce

1 tsp dried basil

1 tsp salt

1/4-1/2 cup fresh grated parmesan cheese

Pre heat oven to 425.  In large bowl, toss together all ingredients except the parmesan cheese.  Pour zucchini mixture into a medium sized casserole dish, top with grated parmesan cheese.  Bake uncovered for 30 minutes.

Yet another note on hummus...

Today I roasted some orange bell pepper and threw it in the blender with all the other hummus ingredients and it was really good! Just thought I'd let you all know! ;)

Note on the HUMMUS

You might want to add a little salt... that's another ingredient that you can play around with and see how much you like!

Safe/Unsafe Food Ingrediants

Here's a website with a list of ingrediants that are safe and unsafe for people with gluten intolerance. Lots of good info about all those long words that no body knows what they are ....

Safe Gluten Free Food List

Curried Pumpkin Soup

3 Tbsp butter

1/3 cup minced onion

1 tsp minced garlic

1-2 tsp curry powder, depending on your taste

1 cup pureed pumpkin

1/4 tsp nutmeg

2 cups vegetable broth

1 1/2 cups half and half, divided

1 Tbsp cornstarch

Chopped green onions, for garnish (OR cilantro)

Over medium high heat, melt the butter. Add the onion, garlic, curry powder . Cook until onion is softened. Turn the heat down to medium and add the pumpkin, nutmeg, vegetable broth.

Bring to boil and simmer uncovered for 15 minutes. combine 1/2 cup half and half with cornstarch. Stir well and set aside. Add 1 cup half and half to the soup and bring to a simmer. Add the half and half mixture and stir until thickened. Allow to simmer over medium low heat until ready to serve. Season with salt and pepper and serve with green onions on top. (OR cilantro)

Makes enough for 4

recipe from http://rookie-cookie.com/2008/10/curried-pumpkin-soup.html

Better Than Boullion

I found this beef and chicken base that, to my semi-untrained eye, looks gluten-free...  Here's the ingredient list for the beef base:

• Roasted beef with concentrated beef stock
• Salt
• Hydrolyzed Soy Protein
• Sugar
• Corn Syrup Solids
• Flavoring (dried onion, dried garlic, and spice exractives)
• Autolyzed Yeast Extract
• Dried Whey (milk)
• Potato Flour
• Caramel Color
• Corn Oil
• Xanthan Gum

What do you guys think?

Speaking of Hummus...

It makes kind of a lot so you might want to half it... I don't think it keeps very long.

2 cans garbanzo beans

1/3 to 1/2 cup tahini (sesame seed paste)

Juice of 2 lemons

garlic, minced

a little olive oil

Drain the garbanzo beans, mix everything together in a blender or food processor (you don't want it too runny) and there you have it!  You can play around with the amounts of certain ingredients and get it just the way YOU like it!  Enjoy!

Recipe from Amy Ollerton

Oh ya right!!

Katie- I thought you would love this. I saw a thing that says 10 healthy lunches for kids. I thought oh yay i will get some ideas!! hahahaha here is what I got:

Want to help your children do better in school? Send them off with healthy food options. Nutritionist Marie Almon, MS, RD, a member of South Beach Diet creator Dr. Arthur Agatston's team who helped to develop the menus served in the Healthier Options for Public Schoolchildren study, provides some of her favorite kid-pleasers.

Strips of grilled chicken breast with avocado, tomato, and peppers in a whole-wheat wrap

Whole-wheat pasta salads with cubed lean ham or turkey

A quesadilla made with reduced-fat cheese on a whole-wheat tortilla

Individual packets of high-fiber, whole-grain crackers with hummus or reduced-fat cheese

An assortment of colorful cut-up veggies paired with reduced-sugar ranch dressing for dipping

Single-sized portions of unsweetened applesauce or fruit chunks packed in natural juice

Sliced apples, pears, or other fruit for dipping in low-fat vanilla or lemon yogurt

Trail mix made with whole-grain cereals, whole-wheat pretzels, and dried fruit

YA THANKS FOR THE IDEAS!

Roasted Butternut Squash w/Lime & Rosemary

This had a different flavor than anything I have ever made.  I probably won't make it all the time, but it was tasty!  I loved the citrus-y flavor!

1 butternut squash

olive oil

2 limes

dried or fresh rosemary

kosher salt and pepper

preheat oven to 400 degrees

cube squash into bite sized cubes

line a cookie sheet with tin foil

grease the tin foil with a thin layer of olive oil

lay the squash in a single layer on the cookie sheet

drizzle olive oil on the squash so that all the squash has a thin layer of oil

sprinkle squash with a thin layer of salt and pepper 

sprinkle squash with a thin layer of rosemary (i used dried)

squeeze the lime juice onto the squash so that all squash has some lime 

roast for 45 minutes.  turn squash several times.

recipe adapted from kalynskitchen.blogspot.com

Twice-baked potatoes

4 medium Potatoes
Ground beef or ground turkey or chicken... whichever you want!
Broccoli chopped
1 Cup of water
1 Cup cheddar cheese or pepper jack
1/2 cup of sour cream
salt
pepper

I just followed exactly what the recipe said. You can kind of do however you want!

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often. Transfer to a large bowl.

Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; KEEP the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish.

Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher.

Add the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Zucchini and Fresh Oregano Soup

2 Tbsp butter

1Tbsp olive oil

1 medium yellow onion, finely chopped

2 lbs zucchini (i used 4-5 zucchini), sliced

3.5 cups home-made or organic chicken/vegetable broth

2 Tbsp finely chopped fresh oregano (I used dry)

1/2 tsp salt

1/2 tsp pepper

1/2 cup half and half or whipping cream

juice from 1/2 lemon

Heat butter and oil.  Add onion and sauté over low heat stirring occasionally until translucent.  Add zucchini and continue sauteing for 2 minutes.  Add chicken/vegetable broth and 2 Tbsp oregano and bring to simmer.  Cover and cook for 30 minutes or until tender.  Puree in blender.  Return to saucepan.  Add salt and pepper.  Add half and half/cream and lemon juice. Taste for seasoning.

This soup has a nice mild flavor and was nice for lunch on this chilly day.

Recipe adapted from recipegirl.com

Parmesan Chicken-Gluten Free Style

I'm not sure on the measurements because I never measure anything out with this recipe... But what you'll need is:

chicken breasts

grated parmesan

mayonnaise

corn meal crumbs (I'm adapting this part... the recipe calls for bread crumbs.  I saw the corn meal crumbs in the Macey's gluten-free section.  They come in a package like bread crumbs.)

Mix the mayonnaise and parmesan together (you'll want enough to cover your chicken).  Cut the chicken into strips.  Roll the chicken in the mayo mixture and then in the corn meal crumb mixture.  Place on a baking sheet and bake at 350 for about 25 minutes.

I haven't actually tried this recipe with the adaptations so if anyone does before me let me know how it goes...

Cornbread Deluxe

I got this off of celiac.com. It was really good with our chili last night!

Cornbread Deluxe (Gluten-Free)

In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup

In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt

Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.

For a savory meal:
Using a 9 x 12 pan (or close to it), spray or oil it, then put in:
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
1 or 2 diced zucchini
Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste. Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.

For a dessert cornbread:
On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling. To the dry ingredients add: ¼ cup sugar, then bake as above.

Cream of Chicken/Mushroom

This is a suggestion from a lady in my ward.

"When you see recipes that call for "cream of chicken or cream of mushroom" and such, we've learned to make a white sauce with cornstarch, milk, and butter then add the chicken, mushroom, cheese, or broccoli fresh to the mixture. The recipe for white sauce is on any cornstarch box. :)"

Also, she gave me these websites.

http://glutenfreefoodreviews.com/
http://www.bakingforjohn.blogspot.com/

Mediterranean Eggplant Bake

Mediterranean Eggplant Bake

1 large eggplant, diced

1 large onion, diced

2 red peppers, diced

2-4 large garlic cloves, minced

2 tsp oregano

1 tsp marjoram

mix together and bake covered at 350 degrees for 1 hour

add 1 can diced tomatoes

1.5 tsp basil

2 Tbsp parsley

sprinkle with cheese

bake uncovered for 30 minutes

serve over rice

Note:  Add salt to taste after its all cooked.  I added salt in the beginning and after I added the stewed tomatoes it ended up being too salty!  I also didn't add cheese and it was good:)

 I got this recipe from Linden a girl in my ward.

Might be Tasty

  I haven't tried these yet so if anyone does before me, let me know what you think.  They can be found at both the Good Earth (Utah County) and Wild Oats (SLC).  More info here.  The veggie sticks do contain wheat but the chips do not.

Home-made Chicken Broth/Stock

Sara is correct about store bought chicken broth.  It usually has gluten in it!  So... here is what I did.

FIRST STEP:  Cook this Chicken

One whole chicken (4ish pounds)

Season it and lay it on olive oil sprayed foil on a cookie sheet.  Pour about 1 inch piles of kosher salt in each corner.

Bake 400 degrees for the first 30 minutes

Then 350 degrees for 80-90 minutes.

This recipe requires minimal effort.  Prep time is 5 minutes and the oven does the rest.

Recipe from M. Chisholm, Portland OR.

SECOND STEP:  Chicken Broth

1 onion

bunch of celery

2 carrots

2-3 cloves of garlic

3 bay leaves

2 Tbsp Italian seasoning

Put the chicken carcass into the crock-pot.  Coarsely chop onion, celery, carrots and garlic.  Add Italian seasoning and bay leaves.  Fill crock pot with water.  Cook on high for 6 hours.  Remove from heat and let cool.  Once "soup" is cool, remove bones and bay leaves.  Blend remaining bone-less mixture in blender.  Pour blended broth into freezer bags.  Place freezer bags flat on a cookie sheet and freeze.

Note:  this broth will not be salty.  You can add salt as needed to taste.

Now you can use it in soups etc without worrying if the canned stuff contains gluten!

Recipe adapted from crockpot365.blogspot.com.

Peanut Butter Cookies.... Yum!!!

2 cups all natural peanut butter

1 cup brown sugar

2 eggs

2 teaspoons vanilla

Pre-heat oven to 350 degrees F

Mix ingredients in the order given.  Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes, until golden.

I got the recipe from here but I adapted it just a tad.

Enjoy!

Red Curry Soup

Red Curry Soup

2 Tbsp coconut oil or olive oil

2 large red bell peppers, chopped

2-3 cups chopped mushrooms (cut these so they are pretty big)

3 Tbsp red curry paste

3 potatoes, diced (dice these fairly small so they cook better)

3 cups chopped green beans

3 cups unsweetened coconut milk

3 cups vegetable broth (or chicken broth)

1 Tbsp tamari (soy sauce)

salt and pepper

1/4 cup fresh basil

Heat oil.  Saute bell pepper and mushrooms.  Add red curry paste.  Stir 2 minutes.  Add potatoes and green beans.  Saute 1 minute.  Add coconut milk, broth and tamari.  Boil and simmer for 10 minutes (or until potatoes are soft).  Add salt and pepper to taste.  Stir in fresh basil.  Serve hot.

This is what I fixed for dinner last night.  I adapted it from a recipe I found online here.  If you don't like mushrooms, don't add them.  If it seems like there will be too much broth and not enough veggies, add another potato or more green beans etc.  Oh and I didn't have any fresh basil.  I was going to use dried basil but I completely forgot this step and it still was really good!  

Gluten Free WHEEE!

Let's start this thing!