For those die hard choc chip cookies fans, here you go!
Not terribly healthy, but sooooo yummy!! :)
2 1/2 c brown rice flour (our your favorite mix)
1 tsp baking soda
1 tsp xanthum gum
1/2 tsp salt
1 c butter softened (or substitute)
1/2 c sugar
3/4 c brown sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
2 c milk chocolate chips (or your fave!)
Preheat oven to 375 degrees. Beat butter and sugars until creamy.
Add vanilla and eggs, one at a time.
Drop onto ungreased cookie sheet and bake for 9-11 minutes, or until tops begin to brown.
Makes approx 2 1/2 dozen medium sized cookies.
Sunday, March 27, 2011
Wednesday, March 23, 2011
Shredded Chicken Enchiladas (w/ homemade sauce)
Sauce
16 z cans whole peeled tomatoes
1 (4 ounce) can chipotle chili peppers, undrained
1 karge shallot, chopped
2 teaspoons chili powder (ancho, new california are best if know where to find, basic powder will do just less flavor with it)
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5-10 minutes. Use as desired for enchiladas, I prefer to use over when cold then bake them, otherwise doesnt come out as well IMHO.
Filling
3-4 breast worth of Shredded chicken
Sauce from above
Cheddar cheese (I prefer a medium or sharp cheddar of good cheese, not the bagged kind)
Sprouted corn tortillas (gluten free and not void of any (but still little) nutrients, mainly not as processed as other corn tortillas.
Place a thin layer of sauce into the bottom of a baking dish. Place a tortilla on flat surface, put a little cheese in a line down center, then do same with chicken. You can make these as plump as you prefer. Roll it then place into the backing dish. Then repeat until finished with desired amount of enchiladas are completed. Cover enchiladas with sauce (I try and cover enough that I dont see any tortilla not covered in sauce), then place cheese over the enchiladas, again desired about since some dont like lots of cheese.
16 z cans whole peeled tomatoes
1 (4 ounce) can chipotle chili peppers, undrained
1 karge shallot, chopped
2 teaspoons chili powder (ancho, new california are best if know where to find, basic powder will do just less flavor with it)
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5-10 minutes. Use as desired for enchiladas, I prefer to use over when cold then bake them, otherwise doesnt come out as well IMHO.
Filling
3-4 breast worth of Shredded chicken
Sauce from above
Cheddar cheese (I prefer a medium or sharp cheddar of good cheese, not the bagged kind)
Sprouted corn tortillas (gluten free and not void of any (but still little) nutrients, mainly not as processed as other corn tortillas.
Place a thin layer of sauce into the bottom of a baking dish. Place a tortilla on flat surface, put a little cheese in a line down center, then do same with chicken. You can make these as plump as you prefer. Roll it then place into the backing dish. Then repeat until finished with desired amount of enchiladas are completed. Cover enchiladas with sauce (I try and cover enough that I dont see any tortilla not covered in sauce), then place cheese over the enchiladas, again desired about since some dont like lots of cheese.
Tuesday, March 8, 2011
Greek Lemon Chicken Soup
This is a twist on a traditional Greek soup.
I was not sure at first but it is pretty tasty and something different.
Works great with rotisserie chicken if you are in a hurry.
Ingredients:
1 bay leaf (remove before you add eggs)
8 c chicken broth
2/3 c wild rice (or 1/3c Quinoa )
6 egg yolks
1 1/2 c shredded chicken
1/4 c lemon juice
salt and pepper to taste
Directions:
Bring chicken broth to a boil. Add rice or quinoa and boil until tender. Beat 6 egg yolks in small bowl, then add 1 c hot broth and whisk. Add egg mixture to sauce pan and cook over medium for 5-7 minutes. Add chicken and lemon juice and stir well. Serve hot!
I was not sure at first but it is pretty tasty and something different.
Works great with rotisserie chicken if you are in a hurry.
Ingredients:
1 bay leaf (remove before you add eggs)
8 c chicken broth
2/3 c wild rice (or 1/3c Quinoa )
6 egg yolks
1 1/2 c shredded chicken
1/4 c lemon juice
salt and pepper to taste
Directions:
Bring chicken broth to a boil. Add rice or quinoa and boil until tender. Beat 6 egg yolks in small bowl, then add 1 c hot broth and whisk. Add egg mixture to sauce pan and cook over medium for 5-7 minutes. Add chicken and lemon juice and stir well. Serve hot!
Homemade Italian Meatballs
Okay, after numerous requests, here is the family recipe turned Gluten Free!
Use your favorite sauce (if you need some ideas or want ours, let me know),you need approx 7 cups of sauce/liquid to cover meatballs and cook properly, add water to make up total amount if you use thick sauce.
Heat sauce in large saucepan or small stock pan so that it is hot and beginning to boil when you add meatballs.
Ingredients:
1 c. toasted GF breadcrumbs (we used the heels of Udi's GF bread and processed it into crumbs)
1 lb ground beef (or bison)
1 egg
(this recipe can be easily doubled or tripled and frozen for latter!)
Directions:
There are two ways to make meatballs, with your hands (yuck) or in a bowl! I prefer the latter, but feel free to try either way.
whisk egg lightly in medium bowl. Add ground beef and mix well with fork/spatula (or hands). Once meat is coated, add bread crumbs while mixing into meat. Should take several minutes and should be well mixed when finished. The finished product should look like meat with lots of bread throughout.
Then pinch off about 1.5"-2" diameter pieces and roll into balls. Make sure they are well formed and add more breadcrumbs if they are not staying together.
Once formed place in large skillet on medium heat and brown on all sides.
After browning, place meat balls gently in sauce and simmer for 2-3 hours on low heat.
Should make 12-14 meatballs depending on size.
Use your favorite sauce (if you need some ideas or want ours, let me know),you need approx 7 cups of sauce/liquid to cover meatballs and cook properly, add water to make up total amount if you use thick sauce.
Heat sauce in large saucepan or small stock pan so that it is hot and beginning to boil when you add meatballs.
Ingredients:
1 c. toasted GF breadcrumbs (we used the heels of Udi's GF bread and processed it into crumbs)
1 lb ground beef (or bison)
1 egg
(this recipe can be easily doubled or tripled and frozen for latter!)
Directions:
There are two ways to make meatballs, with your hands (yuck) or in a bowl! I prefer the latter, but feel free to try either way.
whisk egg lightly in medium bowl. Add ground beef and mix well with fork/spatula (or hands). Once meat is coated, add bread crumbs while mixing into meat. Should take several minutes and should be well mixed when finished. The finished product should look like meat with lots of bread throughout.
Then pinch off about 1.5"-2" diameter pieces and roll into balls. Make sure they are well formed and add more breadcrumbs if they are not staying together.
Once formed place in large skillet on medium heat and brown on all sides.
After browning, place meat balls gently in sauce and simmer for 2-3 hours on low heat.
Should make 12-14 meatballs depending on size.
Curried Chicken Salad
A summery salad to have as a meal or as a side!
Use rotisserie chicken for a shortcut, and leave out the honey if desired.
Great with crackers or baguette!
Ingredients:
1 1/2 c chopped cooked chicken breast
1/2 c halved seedless red grapes
1/2 c diced peeled apple
1/2 chopped celery
2 Tbsp low fat mayonnaise
1 Tbsp honey
1/2 tsp curry powder
1/2 tsp fresh lemon juice
dash salt and pepper to taste
1 Tbsp toasted sliced almonds, or walnuts (optional)
Mix all ingredients to coat with liquids. Serve.
Use rotisserie chicken for a shortcut, and leave out the honey if desired.
Great with crackers or baguette!
Ingredients:
1 1/2 c chopped cooked chicken breast
1/2 c halved seedless red grapes
1/2 c diced peeled apple
1/2 chopped celery
2 Tbsp low fat mayonnaise
1 Tbsp honey
1/2 tsp curry powder
1/2 tsp fresh lemon juice
dash salt and pepper to taste
1 Tbsp toasted sliced almonds, or walnuts (optional)
Mix all ingredients to coat with liquids. Serve.
Cucumber Herb Salad
This time of year has me hopeful for spring, so here is a light salad to accompany any meal. Be sure to use fresh herbs, as dried do not taste as good for this purpose.
Ingrediets:
2 large cucumbers, peeled, quartered, then sliced
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh basil
2 Tbsp seasoned rice vinegar
dash salt
dash pepper
Directions:
Chop basil and combine with dill, add salt and pepper. Combine all ingredients in bowl and gently toss to coat. Serve immediately or make ahead and chill up to 2 hours.
Ingrediets:
2 large cucumbers, peeled, quartered, then sliced
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh basil
2 Tbsp seasoned rice vinegar
dash salt
dash pepper
Directions:
Chop basil and combine with dill, add salt and pepper. Combine all ingredients in bowl and gently toss to coat. Serve immediately or make ahead and chill up to 2 hours.
Tuesday, March 1, 2011
Gluten Free Red Velvet Cupcakes (speedy version)
Okay, so normally all of my recipes are from scratch, but we all have those times where we need something in a hurry... so here is my cheater version of red velvet cupcakes (can also be a cake) :)
Ingredients:
Ingredients:
Pamela's Products Classic Vanilla Cake Mix (mix ingredients according to directions, add another egg for a total of 4 eggs)
2.5 TBSP cocoa powder
1 bottle red food coloring
1 can of Betty Crocker cream cheese frosting
Directions:
Mix according to directions, add in cocoa powder and red food coloring. Mix well. Bake according to instructions and cool on rack. Frost when completely cooled.
Makes 14 cupcakes
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