Tag: GF

Chicken Soup

Chicken Soup
 
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Recipe type: soup
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Easy crock pot chicken soup
Ingredients
  • 1 small chicken (3-6 lb)
  • 1 onion, peeled and quartered
  • 2 cloves garlic, peeled and crushed
  • 2 tsp mexican oregano
  • 1 carrot, chopped into 2" slices
  • 1 celery, chopped same
  • 1 carrots, sliced
  • 1 stalk celery, sliced
  • 1-1/2 tsp cumin
  • 1 tsp salt (to taste)
Instructions
  1. Put the chicken in the crock pot
  2. Add onion, garlic, chopped carrot and celery
  3. Add enough water to cover chicken
  4. Cover and slow cook for 6-7 hours
  5. Remove chicken and let cool for 20 min
  6. Strain broth and toss spent vegetables, skim fat off top, put back in crock pot
  7. When chicken is cool remove skin and bones, chop into small pieces, add to broth
  8. Add sliced carrot and celery
  9. Cook another 30 min or so til veggies are softer
  10. Salt and pepper to taste

 

Butternut Squash and Feta Quesadillas

Butternut Squash and Feta Quesadillas
Recipe type: Entree
Cuisine: Mexican
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Ingredients
  • 1 1-lb butternut squash, peeled, seeded and cut into 1" cubes
  • 1 jalapeño, seeds and membrane removed, finely chopped
  • 1 dried cayenne pepper (optional)
  • 4 flour tortillas
  • 4 oz sheep's milk feta, crumbled
  • ¼ cup cilantro, chopped
  • sea salt and black pepper
  • vegetable oil
Instructions
  1. Boil a big pot of salted water and add cubed butternut squash. Boil until tender, about 10 minutes. Drain and cool slightly, then puree in food processor.
  2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste. If you like more heat, add a finely diced dried cayenne pepper to the mixture.
  3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro. Use second tortilla to make a top for the quesadilla.
  4. Heat oil in large skillet over medium high. Add quesadilla and cook until browned, then flip over and repeat.
  5. Garnish with more cilantro and serve immediately.

 

Smokey Dave’s Horseradish

Smokey Dave's Horseradish
Recipe type: Condiment
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Delicious and spicy and so fresh it just pinched me.
Ingredients
  • 1 cup fresh horseradish root, peeled and chopped
  • 3 Tbl vinegar
  • ½ tsp salt
  • 4+ T water
  • dash of chipotle flakes (optional)
Instructions
  1. Peel horseradish root and chop into chunks
  2. Outside or in a well-vented area: puree horseradish in food processor until finely chopped
  3. Wait 3 minutes then add vinegar and salt (and chipotle flakes if desired), puree some more
  4. Add water and blend until it has a creamy consistency
  5. (Note: Adding the vinegar at the 3 minute mark locks in peak spice)

 

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork
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As much as I loved pulled pork from the smoker, it's a whole lot easier to make it in the slow cooker and it still comes out delicious.
Ingredients
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 boneless or bone-in pork shoulder (aka pork butt), about 5 lbs
  • 2 cups barbecue sauce (optional)
Instructions
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add ¼ cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

 

Smokey Dave’s BBQ Sauce

Smokey Dave's BBQ Sauce
Nutrition Information
  • Serves: 48
  • Serving size: 1 oz
  • Calories: 36
  • Carbohydrates: 8.4g
  • Sugar: 7g
  • Sodium: 169mg
Recipe type: Condiment
Cuisine: American
Prep time: 
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Total time: 
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Lip smackin' sauce for ribs, chicken, everything.
Ingredients
  • 1 large can tomato sauce
  • ¼ cup honey
  • ½ cup red wine (old is fine, white is fine)
  • ¾ cup apple cider vinegar
  • ½ cup molasses
  • ½ tsp garlic powder
  • 1 tsp chipotle flakes
  • 1 tsp paprika
  • ½ tsp celery seed
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper (optional if you want it Hot)
  • 1 tsp salt
  • 1 tsp coursely ground black pepper
Instructions
  1. Whisk together the liquid ingredients and brown sugar in a large saucepan over medium high heat. Add the remaining ingredients and stir until it starts bubbling. Reduce heat and simmer for 20 minutes or more until it's reached the desired thickness.

Zia Antoinette’s Risotto

In a large kettle or soup pot, brown 1 pkg. Perri sausage along with an onion (diced) in 2 Tbsp. oil*. Meanwhile in a large saucepan heat large can chicken broth & 1 small can Hunt’s tomato sauce. Add 2 cups Arborio rice to the sausage mix. Add 2-3 large ladles of hot sauce & broth mixture & stir until all the broth is absorbed into the rice.

Now it is just a matter of adding broth to rice & [something] it absorbed. Keep mixture boiling at a medium heat.

*Wine can be added if wanted.

Cook 20 minutes.

Add parmesan cheese when all broth is absorbed. Serve.

P.S. (from Grandma Joyce) I also add a small can of pieces & stems of mushrooms. You can add peas, corn, or whatever. Enjoy.

Kelly’s Tofu Gluten Free Ricotta Pie

Kelly’s Tofu Gluten Free Ricotta Pie
 
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Recipe type: Dessert
Cuisine: Italian
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(open to suggestions) *Recipe requires 1 cup cooked rice. Leftover from the night before is best.
Ingredients
Crust:
  • 2 c. GF flour
  • ⅓ c. sugar
  • ½ c. Crisco
  • 4 tsp. baking powder
  • ½ tsp. xanthum gum
  • 1 egg white
  • ½ tsp. orange extract
  • ¼ c. rice milk
Filling:
  • 1 lb. silken tofu
  • ½ lb. soft tofu, cut into small chunks
  • ¼ tsp. orange extract
  • 3 eggs or 6 egg whites
  • ¾ c. sugar
  • ½ tsp. vanilla
Instructions
For crust:
  1. Blend flour, sugar, crisco, Xanthum gum, & baking powder w/ pastry blender.
  2. Mix wet ingredients in separate bowl. Add to other ingredients.
  3. Smoosh into a 10-inch pie pan. In my opinion, this makes too much (too thick) crust and I wouldn’t use all of it.
For filling:
  1. Mix together the above ingredients. Add ½ - ¾ cups cooked rice.
  2. Mix ¼ c. chocolate chips and/or chopped maraschino cherries.
  3. Pour into shell and sprinkle w/ cinnamon & sugar.
  4. [Bake @ 350 for 40 min in metal pan,
  5. or 325 for 60-65 min in pyrex]
  6. *This time is for the original pie. I would say bake in a pyrex at 350 for 60 minutes.
  7. **Watch for burning crust. Pies thicken upon standing

Nana’s Baked Rice Pudding

Nana's Baked Rice Pudding
 
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Recipe type: Dessert
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Ingredients
  • ⅓ c. raw regular white rice *Cannot be instant!
  • 5 c. milk
  • 1 tsp. salt
  • 4 eggs
  • ¾ c. sugar
  • 1 ½ tsp. vanilla or lemon
Instructions
  1. In top of double boiler, combine rice & 4 cups of the milk, salt. Cook over boiling water, stirring occasionally one hour. Preheat oven to 350. Grease a 2 quart casserole. Place in baking pan.
  2. In a large bowl combine eggs, sugar, vanilla & remaining 1 cup milk. Beat just until blended. Gradually stir in hot rice mixture. Pour into prepared casserole. Pour hot water to one-inch depth around casserole. Bake uncovered for 60 minutes or until silver knife inserted in custard 1 inch from edge of casserole comes out clean. Remove from hot water to wire rack to cool. Then refrigerate until well chilled, at least 3 hours or overnight.

Flourless Chocolate Espresso Cake with Raspberry Sauce

Flourless Chocolate Espresso Cake with Raspberry Sauce
 
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Recipe type: Dessert
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Ingredients
Cake
  • 12 oz semisweet chocolate, chopped coarsely
  • 4 oz unsweetened chocolate
  • 1# unsalted butter, in chunks
  • 1 cup espresso, or 1T instant espresso in 1c water
  • 1 cup packed golden brown sugar
  • 8 eggs beaten
Sauce
  • 3 10oz packages frozen rasberries in syrup, or fresh
Instructions
  1. FOR SAUCE (optional) : puree raspberries and syrup, strain or not according to your preference. Store in the fridge until ready to use.
  2. FOR CAKE: preheat to 350 degrees F. Line the bottom of a 9" diameter cake pan with 2" high sides with parchment paper cut to the traced out bottom. Cover parchment and sides with a thin layer of butter from the remnants of a stick of butter's wrapper.
  3. Place all chocolate in a large bowl. Bring butter, espresso and sugar to a boil in a saucepan, or over a double boiler. Stir until butter and sugar have dissolved.
  4. Add butter mixture over the chocolate, whisk until smooth. Let cool a minute before whisking in the eggies.
  5. Pour the batter into your pan. You can put this into the oven just as it is and keep a close eye on it, to make sure it doesn't get over done. The REAL directions say to cook it in a roasting pan with a water bath. This to me is both dicey, as I am clumsy enough to get the water in the cake every time. Also, I can never seem to find a roasting pan big enough to both fit the cake pan, and also high enough to fit two inches of hot water. Do whichever you want, but I promise it will still work without the water bath.
  6. To know when it's done, stick a knife in the middle and when it comes out just a little cakey, it should be done. Also, if you jiggle the cake and it wiggles slightly in the middle, that's perfect. Take the cake out and stick it in the snow for an hour or two, or put it in the fridge until its quite cool, or overnight. Serve with the sauce if you want, or experiment with ganache!

Julie’s Granola

Julie's Granola
 
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Nutrition Information
  • Serves: 30
  • Serving size: 4 oz
Cuisine: breakfast, snack
Prep time: 
Cook time: 
Total time: 
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This kept Julie going while she hiked the AT. Makes over 3 pounds.
Ingredients
Dry:
  • 5 cups gluten free organic oats
  • ¼ cup flax seed
  • 1-1/2 cups shredded coconut
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¾ cup slivered almonds
  • ¾ cup other nuts (pecans or cashews or hazelnuts, whatever you have)
  • ½ cup pumpkin seeds (optional)
Wet:
  • ½ cup honey (raw Vermont honey is best of course)
  • ⅓ cup oil
  • ¼ cup maple syrup (VT grade B)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla
Fruit:
  • 1 cups dried fruit (raisins, dried cranberries, dates, or even candied ginger)
Instructions
  1. Preheat oven to 350°
  2. Combine all dry ingredients in a large bowl
  3. Heat wet ingredients in a sauce pan until mixed, but do not boil
  4. Add wet ingredients to dry, stir until well mixed
  5. Spread in a thin layer on five 13x9 jelly roll pans
  6. Bake 45 minutes, stirring occasionally
  7. Cool then add dry fruit
Notes
Lately I've been mixing the granola without nuts, then dividing it into 2 or 3 bowls and adding different nuts to each smaller batch. Later I can also add different fruits to different batches also. Some possibilities: cashew-raisin, hazelnut-cranberry, cashew-ginger.