Gluten-Free Pumpkin Chip Cookies

Gluten-free, Soy-free, Nut-free, Low dairy

 Pumpkin chip cookies are my husband's favorite, and one of those treats that my mom would pick up at the grocery store if we were good. Good memories that i wanted to continue even with new diet restrictions. These certainly revile sore baked, but then most things home made do.

 350 F 10-14 min

1 cup pumpkin
3/4 cup sugar
1/2 cup oil
1 egg
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 cups flour (1 1/4 cup brown rice flour, 3/4 cup tapioca flour, 1/2 tsp xanthum gum powder)
1 cup chocolate chips

Combine wet ingredients in large bowl: pumpkin, sugar, oil, egg, vanilla.
Combine dry ingredients in seperate bowl and stir until well combined: flours, salt, cinnamon, baking powder, baking soda.
Add dry to wet gradually, stirring until just combined.  Add Chocolate chips.
Spoon drop onto cookie sheet and place in heated oven. Bake 350 until structure to middle of cookie felt.  Remove and allow to continue to bake a few minutes on the pan, before removing to cooling rack (or just eat).
Notes:
I have stirred these by hand and with my Kitchenaide.  If one bowl is preferable, mix all wet  ingredients well and combine dry in order listed. I know for regular flour yo have to be very careful not to over mix or the cookie (or pumpkin bread) will fall.  These do not visibly brown but loose their shine as they are baked.  More or less chocolate chips can be used depending on how you like your cookies.  I prefer semi-sweet chocolates.  If omitting chocolate they may need a drizzle of honey or agave nectar after baking.

Island Burger Rice

Gluten Free, Soy free, Nut Free, Low Dairy

In trying to find variety with my rice dishes I came up with this recipe.  It is similar to a hawaiian haystack but with hamburger gravy.  To add some health, there are some beans masked in this recipe.

Cooked rice
1 lb ground beef
1 TBS garlic, minced (or 1 and 1/2 tsp dehydrated)
1 large onion, diced (1/3 cup dehydrated)
1-15 oz can beans, drained and rinsed (red or pinto)
2 cup milk alternative (goats milk) or water
1/2 tsp turmeric
1 TBS beef bullion
1 TBS balsamic vinegar
1 can pineapple, drained
1 can Olives, sliced
Parmesan Cheese (optional)

Cook Riced
Heat medium sauce pan over medium high heat.  Add raw meat, garlic and onions.  Cook until no pink.  Dump into colander and rinse with hot water. 
Meanwhile, add beans (remember drained) milk alternative, turmeric, beef bullion, balsamic vinegar. Blend until smooth.  Add to hot skillet while meat is draining.   Cook a minute before adding beef mixture.  Beans will thicken sauce.  Adjust seasonings to taste. Add salt and pepper.  Bring to simmer stirring frequently until warmed through and begins to thicken. 
Serve over warm rice, top with pineapple, olives and Parmesan Cheese.

Notes:
The bullion, garlic and onions help overpower the beans flavor.  Rinsing beans removes a great deal of the beany taste and salt.  The bullion and Parmesan in this dish makes up for the salt, so I typically just pepper mine.  Try adding more Parmesan if not salty enough, it will add some calcium with that salty savor.  The turmeric can be omitted, but i find it really enhances the flavor for the bullion and meat (it reminds me of packaged stuffing seasoning).  Beef bullion and balsamic vinegar are my go to combo to substitute for soy sauce or Worcestershire sauce in a recipe (the more bullion the better).

Breadless Sloppy Joe

Gluten Free, Soy free, Nut free, Dairy free

You could through this on a gluten-free bun, but it is delicious by itself.  I make this ahead and reheat for a quick protein.  Plus, no bun means you can have more baked steak fries.  Mmmm

1 lb lean ground beef
1 TBS dehydrated onions
1/2 garlic, minced dehydrated
1 TBS bell peppers, dehydrated
1 or 2-14 oz cans beans (black, red), drained and rinsed
1/2 cup vegetable or tomato juice
1 TBS vinegar (apple cider)
1/2 cup ketchup
1/4 cup brown sugar
1 TBS yellow mustard

Brown ground beef with onions and garlic and bell peppers.  Once meat is browned, add rest of ingredients.  Cook until heated through.

Notes: 
BBQ sauce can replace the brown sugar, ketchup and vinegar.
Bell peppers are a must for this, and the mustard.
Tastes great with any chips

Gluten Free Blueberry Banana Muffins

Gluten Free, Soy free, Nut free, Low Dairy

Freeze to prevent crumbling.  Warm up on counter or microwave a few seconds.  Really a "quick bread," the bananas are the glue and sweet that hold this together.

Bake 350 degrees F
25 min
Yield 12 large or 24 (as seen above) regular muffins

3/4 cup mashed ripe bananas (about 2 medium)
3/4 cup + 2 T milk alternative (goats milk)
1 tsp vinegar
1/4 cup maple syrup
1 tsp vanilla
1/4 cup canola oil
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup tapioca flour
5 TBS or less brown sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup fresh or frozen blueberries

Preheat oven 350 and grease muffin tins with desired method (bottom and sides)
In medium to large glass measuring cup, mash bananas.  should measure 3/4 cup, adjust as needed.
Add to large mixing bowl and combine wet ingredients.  In separate medium bowl combine dry ingredients.  Add dry mixture to wet 1cup at a time, stirring until almost combined before adding more (helps it not be too heavy).  Gently fold in blueberries (don't release juices). Fill muffin tins 3/4 full for large or 1/2 full for regular. Bake until no longer doughy.  Remove from oven, cool in pain 5-8 min then loosen and place on cooling rack 15 min. 

Notes:

Buckwheat flour can be sub-ed for any medium weight flour or half brown rice flour and tapioca flour. You could combine all the wet in the glass measuring cup, then add gradually to dry.  Just make sure you scrape around the bottom and do not over mix, or might be stuck with a brick muffin. If using frozen blueberries, only thaw enough to separate berries but not juices.  When the juices are lost so is the sweetness and the flavor.
Notes:
I usually use the extra mashed bananas instead of the extra TBS or milk alternative.

Cameron Rice

Gluten-Free, Soy-Free, Nut-Free, Low Dairy

We had some friends stay with us for a while and they had a delicious way of preparing Ramen Noodles. I made a few tweaks and now it is a favorite use of left over rice that is a GF equivalent. This is a great warm, savory dish.

1/2 cup cooked rice
1 tsp bullion (chicken)
3/4 cup water
1 tsp lemon juice
Parmesan, grated

Place cold rice in microwave safe bowl, sprinkle with bullion.  Pour water around outer edge of the rice.  add lemon juice.  Microwave about 1min 30 sec or until bottom of bowl is warm.  Rice should be rehydrated.  Sprinkle with desired amount of Parmesan, and serve.

Notes:
I like to leave some of the bullion on the rice as it heats which is why I pour the water around the edge, about half of the bullion gets in the water. To reduce chance of soy use chicken broth or avoid MSG or Hydrogenated Soy protein in the bullion.

This recipe could be adapted for starting from scratch: Rice cooker
3 cups dry rice
4 cups water
4 tsp bullion
 After cooking Stir in:
4 tsp lemon
Top each serving with:
Parmesan
leaving some of the bullion on top of the rice.

Hot Birdseed

Gluten-free, Soy-Free, Nut-Free, Dairy-Free, Eggless

I love hot cereal, but found it hard to find enough variety with my new found food intolerances.  Then I found Millet, which is commonly found as a cheap filler in birdseed. Those small round grains are only 18 cents a pound at Winco, and they cook up similar to grits.  They are pretty thirsty, make sure they have plenty of water to soak up.

1 cup millet
4 cup water

Place in Rice cooker.  Once cooked, sprinkle with something sweet (brown sugar and raisins) and pour some milk alternative (Goats milk) and eat.

Notes:
Make sure grains are soft and well cooked.  They taste fine when they are a little drier, but they do not reheat well. Reheat with added liquid to rehydrate millet.  May wish to store in fridge with a bit of water. If desiring more granola texture, decrease water to 3 cups. A savory version can be done with butter and salt and pepper.

Yams in a Pan

Gluten-Free, Soy-free, Nut-free, Dairy-Free, Eggless
I enjoy the candied yams, especially the pineapple and apple version my mother-in-law makes.  I frequently could not satisfy that craving due to the hour that it typically takes before it it ready.  Hence this recipe.  I love the sweetness of the pineapple juice with a little caramelly flavor from the brown sugar and spice. I make this ahead and eat it as leftovers, a treat with some vitamins.

1-24ish oz canned yams
1-16ish oz canned pineapple chunks or tidbits
2 tsp canola oil
2 TBS brown sugar
1/2 tsp cinnamon
pinch nutmeg
pinch allspice
pinch cloves

Pour about half of the yam liquid down the drain. Dump remaining juice and yams into pan.  Add pineapple (flesh and juice).  Add remaining ingredients.  Cook over medium heat, stirring occasionally until warmed through.  Serve warm.

Notes:
Oil can be omitted, but it helps the spices be more flavorful and changes the texture.  It is replacing butter in this recipe. Each ingredient can be tweaked as desired. I cut the big pieces of yam with the spoon while cooking to allow even coverage of spices and sweetness.

Gluten Free Blondie Brownie

Gluten-Free, Soy-Free, Nut-Free, Low Dairy

We were visiting family and my girls were begging me to make a dessert for them.  These are thick and buttery.  Our cousins sampled and didn't know the difference.

Preheat oven 350 degrees F

3/4 cup butter (or more), softened
1/2 sugar
3/4 cup brown sugar
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
2 cup Brown Rice Flour, a little less
1 tsp Xanthum Gum
Butterscotch Chips

Cream butter, sugars together. Stir in eggs. Sprinkle with salt, baking soda, and xanthum gum. Stir in alternate flour gradually. Once mixed, stir in butterscotch chips.  Spread in desired pan.  Bake 30-35 min until top is golden.
Notes:
I prefer thicker brownies so I used an 8x8 pan, but same recipe will produce a thinner brownie in a 9x13 pan.  Do not worry about coating pan with oil or butter, there is plenty of butter to keep the brownies from sticking to the pan.  I used a spoon to mix, but can be done with mixer.

Raspberry Lemonade Bars

Gluten-Free, Soy-Free, Nut-Free, Dairy-Free

These are similar to lemon bars with bonus of raspberry.  I really enjoyed this crust and am planning on using as a shortbread cookie crust.

Pre-heat oven to 350 degree F
Crust:
9 TBS butter, softened (1 cube + 1TBS)
1/4 Sugar
3/4 cup Brown Rice Flour
1/4 cup Potato Starch
pinch Salt

Cream together with dry electric mixer beaters until crumbly.  Press into 8x8 pan going up the sides about 1/2 inch. Bake 325 degrees for 20-25 min. Remove pan to cool on counter and prepare filling.

Filling:
1 1/2 cup sugar
3 egg whites
1 egg, whole
1/3 cup Brown Rice Flour
1/3 cup Tapioca Starch
2/3 cup Lemon Juice (3 lemons)
2 TBS Lemon Zest (2 lemons) or Lemon Oil
pinch Salt
1-2 cups Raspberries, fresh or frozen (thawed)

1 TBS powdered sugar

Whisk sugar, eggs, flours, lemon juice, zest, salt together.  Mash or puree raspberries and press threw sieve to remove seeds into filling mixture. Whisk until well combined, pour into cooled crust.  Return to hot oven.  Bake 30-35 min or until filling is set.  Let cool completely on rack.  Cut into 16 squares, dust with powdered sugar before serving.

Notes:
When pressing crust into pan, press with alternate flour dusted hands or dip hands in cold water when it starts to stick.
I decreased heat to 335 for the filling and cooked a few minutes longer because of the glass pan.
I tried this recipe with lemon juice from concentrate and lemon oil and it gave it a twangy after taste.  I would recommend using fresh squeezed juice and lemon zest.
May line pan with two layers of wax paper or aluminum foil over lapping each other in opposite directions, if you want the bars to be pretty when you want the first ones out.
Store leftovers in fridge with plastic wrap

Kidney bean salad

Gluten-free, Soy-free, Dairy-Free, Egg-Free
My new favorite quick protein has become kidney beans.  They taste great by themselves or with Italian dressing like in this recipe.

1-15 oz can Kidney beans, drained and rinsed
Lettuce, rinsed and dried
radishes, sliced
carrot, peeled
Italian dressing (fat free)

Toss and serve.

Notes:
I shredded my carrots with my peeler. They were easier to eat than slices and I did not dirty another tool.  Use your own favorite veggies or whatever you have on hand.

Chickpea Bajane (Food Storage)

Gluten-Free, Soy-Free, Nut-Free, Dairy-Free

This one had seat on my Pin Board for a while, and I finally got brave enough to try it.  It has many layers of flavor and textures: fennel licorice , savory chicken broth, crunchy carrots and chickpeas, intense thyme, fresh spinach all over quinoa.  It was a winner, my kids downed it.  Granted it wasn't their first quinoa experience, but they loved it. Definitely making this again.

Serves 4

Quinoa:
1 cup uncooked Quinoa
1 cups chicken broth, divided
2 cup water
1 clove of garlic (1 tsp minced)
1/4 tsp salt
1/4 tsp dried thyme or 1 1/2 tsp fresh, chopped

Chickpea Mixture:
(2 tsp) olive oil
1-2 tsp dehydrated minced garlic (4 cloves garlic, minced)
1/4 cup dehydrated celery (or 2 1/2 cups fresh Fennel bulb)
1 1/2 cups carrots, peeled, 1/4 in slices
1 medium onion (or leek), thinly sliced

1 tsp fennel seeds (or anise seeds)
1 1/2 cup chicken broth
2 tsp vinegar
 1-14.5 oz can Chickpeas (Garbanzo Beans), drained and rinsed
1/2 tsp dried thyme (2 tsp chopped fresh thyme)
1 TBS lemon juice
1/4 tsp salt
1/4 tsp ground black pepper
8 oz fresh spinach

To prepare Quinoa: Rinse quinoa and add to rice cooker with other ingredients listed.
To prepare Chickpea Mixture: Heat oil in medium sized sauce pan. Saute fennel if using fresh, onion and garlic for 5 minutes. Add carrots an saute for 8 minutes or until veggies are golden.  Add dehydrated celery. Add vinegar and cook until evaporated.  Add broth, thyme, chickpeas; cook about 1 minute to heat through.
Remove from  heat and stir in spinach, lemon juice, salt, and pepper.  Serve over quinoa.  May sprinkle with more thyme.

Notes:
Dehydrated veggies do not need to be saute'd.  The amount of oil will be affected by your pan.  The spinach should be crispy or lightly wilted; fresh spinach is a must for this recipe.  Also, there are several ingredients that are in both the quinoa and the chickpea mixture (they are italicized).

Pumpkin Spread

Gluten-Free, Soy-Free, Dairy-Free, Nut-Free

OK, maybe I haven't had a lot of pie lately, but I love pumpkin.  I have tried lots of different pumpkin spreads and this is by far the simplest.

1-16 oz can pureed pumpkin
1/3 cup canola oil
1/4 cup sugar
1 tsp salt

Combine in bowl or blender and enjoy by itself.

Note:
Oil changes the texture and is essential.
If the pumpkin does not seem to have much flavor it probably needs a bit more salt.

Banana Chocolate Bars

Gluten-free, Soy-free, Dairy-Free, Egg-free

This original recipe uses oatmeal.  I figured it would be a good recipe to try millet flour. I enjoyed this for breakfast for many mornings with my alternative milk (Goat). The over-ripe bananas were a great egg substitute.

1 cups millet flour
1 cup rice flour
2/3 cup tapioca flour
2/3 potato flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract
1/4 cup applesauce
1/4 cup honey
1/3 cup chocolate chips

For chocolate drizzle:
2 tablespoons chocolate chips
1/2 teaspoon butter

Preheat oven to 350 degrees F. Spray 13×9 inch baking pan with nonstick cooking spray or smear oil to coat before pouring batter.  

Combine dry ingredient in medium bowl: flour mixture, baking powder, baking soda, salt and cinnamon; set aside. 

Mash bananas. Add vanilla, applesauce, and honey. Stir until smooth and creamy. Add to flour mixture in parts and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. 

Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars. Cut bars and enjoy!

 

Notes:

To make millet flour: Place millet into blender and blend per instructions on machine.  My Blendtec speed 9 for 30 sec.  It is about medium courseness.

Extra ripe bananas are best for this recipe. Be sure not to over mix batter.

I didn't add the drizzle.  I topped each bite with applesauce or pumpkin spread, or crumbled into a bowl with alternative milk poured over it.

Bars can be frozen or at least refrigerated. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.

Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat!
Extra ripe bananas are best for this recipe.

Indian Tomato Chicken

Gluten-free, Soy-free, Nut-Free, Dairy-Free

I have only recently discovered Indian food, but have come to appreciate sour, sweet, savory hint of spice.  This dish cooks for 2+ hours on stove, but the layers of flavor locked in are worth the wait.  I served it over rice with a side of steamed veggies.  I did not have any chutney, so we used some peach jam on top instead. I added some bits of Parmesan-type cheese to add some creamy-nuttiness.

1/3 cup dehydrated onions (or 1 large onion, minced)
1 tsp dehydrated minced garlic (4 cloves, pressed)
1 tsp ground ginger (1 slice ginger root, minced)
1 TBS olive oil
2 tsp ground cumin
1 tsp ground tumeric
1 tsp salt
1 tsp ground black pepper
1/2 tsp ground cardamom (or cloves)
1 (1 inch) piece cinnamon stick
2 bay leaves
1/4 tsp ground nutmeg
6 skinless chicken thighs (or chicken breasts)
1 (14.5 oz) can diced tomatoes

Add all ingredients to skillet except chicken and tomatoes.  Stir to combine well; saute for 1-2 minutes.  Add chicken and brown all sides with spices (about 4 minutes cooking).  Pour tomatoes over chicken, and reduce heat to low. Cover and cook for 1-2 hours until meat reaches temperature 160 degrees for boneless, 170 degrees for bone-in.

Notes:
If using any fresh onion, garlic, or ginger root saute` in oil over medium heat for 10 min, stirring continuously.  The chicken breast are too uneven in thickness to sub directly; I cut them in to 2x4 inch tenders. I removed the lid for the last half of cooking, which helped to thicken the sauce with evaporation.  The risk is loosing too much, just be close enough to watch.

Gluten-free Eggless Muffins

I was craving muffins, but having a no egg week.  Then someone left out the frozen fruit basket, and importance of baking moved up.  Because of the brown sugar and maple syrup they turn out darker, but mmm.  I had to refrain from eating the whole batch in one sitting.

yield 12 large or 24 small muffins
Bake 350 degrees
25 min

2-3 bananas, mashed overripe (3/4 cup)
3/4 cup alternative milk 
1 tsp apple cider vinegar
1/4 cup maple syrup
 1/4 cup brown sugar
1 tsp vanilla
1/4 cup canola oil
2 cups alternative flour (3/4 cup rice flour, 3/4 cup buckwheat flour, 1/2 cup potato flour)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 and 1/2 tsp cinnamon
1 cup Blueberries, frozen or fresh

Preheat oven 350 degrees, grease and flour (potato or other) bottom and sides of muffin pan. Keep blueberries in freezer until ready to mix in (last). Mix wet ingredients in one large bowl, and dry in a small bowl. Stir dry into wet until just combined.  Fold in blueberries. Scoop into prepared muffin pan.  Fill full for 12 large or less for smaller.  Bake for about 25 minutes.  Cool in pan for 5-8 min, then scrape around outer edge to loosen muffins.  Dump on wire rack continue to cool for 15 minutes (if they last that long).

Notes:
The recipe I used recommended adding 2 TBS more alternative milk, but I used about 1 cup of mashed banana instead.  I mix half of the flour combination in with a spatula until almost combined, then add the rest of the flour. These do not raise as much as cupcakes, don't be afraid to do more than 2/3 full.
Store in plastic ziplock bag with 1 paper towel in it.

Gluten-Free Apple Crisp (single serving)

1 whole baking apple (e.g. golden delicious), skinned and cut into chunks

1-2 tbs butter
pinch cloves
pinch allspice
2 pinch cinnamon
pinch nutmeg
handful raisins
1 tbs brown sugar
1/2 tsp alternate flour (optional; buckwheat)

Heat butter in skillet over Medium High heat.  when butter melted add apples.  Stir to coat with butter. Sprinkle with spices. Cook 5 minutes, stirring to prevent burning.  Add raisins, brown sugar and flour.  Continue to cook, stirring occasionally until apples can be cut with fork.  Serve with alternate milk poured over or topped with cream (whipped cream or whipped coconut milk).

Notes:
If you do not enjoy cooked raisins, omit or add after cooking done.  For nut lovers, add chopped walnuts or pecans to apples. I cannot do nuts, so I under cooked my apples so they were cuttable but still crunchy.

Not so Burrito, Egg Burrito

I loved my occasional breakfast burrito.  Now Gluten-Free and corn restricted, I discovered my favorite flavor in the burrito was the salad dressing and the scrambled eggs.  Hence, this breakfast dish.

2 eggs, whisked
Seasoning  (optional)
1 oz cheese
1-2 TBS salad dressing
1 TBS salsa (optional)
1TBS sweet chili sauce (optional)

Season. Scramble eggs over medium heat.  Top with cheese, crumbled. Reduce heat to Low and cover.  When cheese melted place on serving dish, top with remaining ingredients.

Notes:
I enjoy eggs themselves, but if you can prepare them however you do normally.  Seasoning options: 1/2 tsp dehydrated onions or 1/8 tsp onion powder, black pepper, garlic, or salt.
Be sure to get a bit of each ingredient in every bite.

Fluffy Fruit Salad

 

 My husband begs for this salad when we have BBQ.  I still haven't decided how well I tolerated the cottage cheese and Cool Whip, but it was delicious!

Serves 4

8 oz Whipped Topping, thawed

3 oz flavored gelatin powder 

8 oz Cottage Cheese

2 cups fruit, drianed (canned Fruit Cocktail, mandarin oranges, bananas)

1/2 Apple, chopped

Fold ingredients together.  Chill until served.

Notes:

Tropical Punch or Dark Cherry, or some other more complicated flavor add a lot to this dish.  I enjoy the crunch of apples and the texture of the cottage cheese.  The whipped topping has casein in it, which is technically one of the proteins in cow milk.  I am still experimenting with it.  Another option would be whipping cold coconut milk or marshmallow cream.  Fold gently, mix just a few ingredients, in order, one at a time until almost combined.

Rice Cooker Rice Pudding

I love rice pudding.  My mom would make it on occasion on the stove top.  I tried a few time in the oven, but I definitely prefer stove top.  Now that my hubby bought me a rice cooker, its my new favorite breakfast food.

4 cups milk of choice
1 cup rice
1/3 cup raisins

Place in rice cooker and start. Add later:
1/4 cup sugar
1 tsp vanilla
1/8 cup allspice
1/4 tsp cinnamon

Notes:
Make sure all the rice is under the milk so it cooks evenly.  Speaking of milk: the creamier the better for this recipe.  I use goats milk which has more cream than regular milk.  If subsituting lower fat, consider adding more sugar or nonfat creamer.
Spices can be reduced, I enjoy mine with alot of spice.
I also add more milk when serving.

Balsamic Tomato Chicken in a Crockpot

I love Balsamic vinegar, this dish it is very dominant but not tongue scalding.

4 hours on high

Serves 4-6 people

4 TBS Olive Oil
4-6 chicken breast, boneless, skinless (frozen or thawed)
Salt and Pepper to taste
4 cloves garlic, minced (1 tsp dehydrated)
1 medium sized onion, thinly sliced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1/2 tsp dried thyme (or sub all dried spices for 1 TBS italian seasoning)
2- 14.5 oz cans diced tomatoes (or 4 cups fresh but needs more salt)

Pour olive oil in bottom of  crock pot. Arrange chicken evenly.  Salt and pepper.  Cover with onion slices, garlic, and herbs. Pour tomatoes over and place lid on crock pot.

Notes:
 I used some left over fresh tomatoes and served it over quinoa cooked in my rice cooker in chicken broth.  some green veggies on the side helped round out this meal.

Fruit Tuna Salad

Tuna fish is one of the few quick proteins that I am not intolerant to.  I made this dish even before going Gluten-free and used it for a cracker dip on long car rides.  I ate it by itself this time. It is sweet and crunchy with salty tuna and the zip of salad dressing.

1 medium apple, cut bite size
2-3 handfuls of raisins, to taste
2 cans tuna, drained
1/2 tsp sage, ground
pepper to taste
1/2 cup salad dressing

Add all ingredients into mixing bowl. Stir until well combined. Serve with crackers, Gluten-free bread, or by itself.

Notes:
Sprinkle seasoning onto tuna.  I enjoy the taste of salad dressing (also known as Miracle Whip).  I have not enjoyed this as much with mayonnaise.  I added even more zip in this with a tsp of poppyseed dressing.  Also, watch out for soybean oil in dressing.

Italian Crockpot Chicken

I am branching out on my crockpot skills and found this delectable recipe. I love tangy italian dressing, imagine a breast marinated and stewed in it. Mmmm

2 lbs chicken breast, fresh or frozen
2 cloves garlic, minced ( 1/2 tsp dried)
1 packet ranch seasoning mix
2 1/2 tsp cinnamon
1/2 tsp cumin ( or chili powder for both spices)
1/2 cup water (optional if using frozen chicken)
1 cup Italian dressing

Dump all ingredients together in crockpot.  Cook on low 6-8 hrs (until meat in 160 F internal)

Notes:
Some olive oil smeared on the bottom of the crockpot might help prevent the chicken from leaving those stains on the bottom of the pan.  I served it over rice (rice cookers are amazing) and steamed veggies (from the freezer).  My kids really snarfed this recipe down.  I used leftover chicken in a chicken soup recipe (juices included).

Gluten-free Shortbread Bars

Shortbread is the base for Twix, Granny's "Pink Cookies", and is pretty much frosting with flour in it.  It is similar to sugar cookie dough, but has no eggs.  Quinoa flour is recommended for Gluten-free cookies and the buckwheat flour adds a nice nutty flavor without the peanut butter.

Bake 300 F
35-45 min

1 cup butter, room temperature
1 cup powdered sugar
2 tsp vanilla extract
1/2 cup buckwheat flour
1 and 1/2 cup Quinoa flour

Beat butter until creamy on medium speed. Add powder sugar and cream some more.  Beat in vanilla extract.  Beat in flour 1/2 cup at a time, medium speed.  At first mixture may seem dry, but continue beating until a smoother texture is reached (a few minutes).  Dough may be sticky, but scoop into 13x9 baking pan and spread out with fingers (cold wet or alternate flour covered) in to even layer.  Prick with fork and place in hot oven. Bake at 300 F for 35 to 45 minutes until lightly brown around the edges.  Remove from oven and allow to cool in pan on wire rack on counter.  When cool, top with your choice of deliciousness: jam, chocolate, caramel, frosting, etc. Cut into bars and be amazed at how addicting they are.


Notes:
    1/2 batch fills  8x8, double jelly roll pan 1/2 to 3/4 in.  Dough does not raise, no worries about filling pan.  If topping need to be placed while the shortbread might shatter or crumble like a cake into topping.
    I grind the flours fresh in my fancy Blendtec blender.  I blend a cup or two of grain at a time and save any leftover flours in the fridge to keep from going rancid.
    The photo shows a version using caramel layer and chocolate (I recommend semi-sweet to not overpower your sweet taste buds). Poor the melted caramel over and set by chilling in fridge.  melt chocolate and spread over caramel layer.