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Category Archives: Gluten-Free/Wheat-Free

Baked Oatmeal

BAKED OATMEAL

Mix in a large bowl:

3 cup oats

1 cup brown sugar

2 teaspoon cinnamon

2 teaspoon baking powder

1 teaspoon salt

Add:

1 cup almond milk

1/2 cup melted butter (1 stick)

2 teaspoon vanilla

You could add 3/4 C. applesauce or Pumpkin if you want

Optional 3/4 cup, dried apples, strawberries, blueberries, etc.

Spread in a 9×13, bake 350 for 40 minutes

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Caramelized Onion, Garlic and Bacon White Pizza

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Recipe Credit

* 1 Udi’s Gluten Free Pizza Crust (or Regular Crust!)
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 large yellow onion, halved, thinly sliced
* 1/2 teaspoon kosher salt
* 4 cloves garlic, minced
* 1 teaspoon apple cider vinegar
* 5 strips bacon, cut into 1/2-inch pieces
* 1 1/2 cups shredded mozzarella cheese
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons thinly sliced fresh basil leaves

Directions

1. Preheat oven to 425 degrees. Place pizza crust onto a pizza pan or pizza stone, brush with olive oil; set aside.
2. In a medium skillet, melt butter over medium heat. Add in the onion, season with the salt and cook until onions are browned and caramelized, approximately 30 minutes, stirring occasionally. Add in the garlic, stir to combine. Stir in the vinegar; set aside.
3. Meanwhile, heat a medium skillet over medium-high heat. Add in the bacon and cook until bacon begins to crisp, approximately 4 – 5 minutes; drain; set aside.
4. Top the pizza crust evenly with the mozzarella cheese, sprinkle with the crushed red pepper flakes, top evenly with the caramelized onion mixture and then the bacon.
5. Place in preheated oven and bake until golden brown, approximately 15 minutes. Remove from oven, top with sliced basil leaves, cut into serving slices and enjoy!

Blueberry Raspberry Corn Muffins

Blueberry Raspberry Corn Muffins

recipe credit: gluten free zen

Preheat oven to 350 degrees/ Makes 15 Muffins

1 Package Bob’s Red Mill Gluten Free Cornbread Mix

2 Eggs

1 3/4 Cups Almond Milk

1 Cup Frozen Blueberries

3/4 Cup Frozen Raspberries

Raw Sugar

Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.

Bake for 25 minutes.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

recipe credit: Mel’s Kitchen Cafe

*Serves 4-6

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil

Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS:
Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Carne Asada Tacos

Carne Asada Tacos

recipe credit: Muy Bueno Cookbook

INGREDIENTS:

Carne Asada:
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling

Tacos:
Corn Tortillas
Salsa
2 avocados from Mexico, sliced (I used avocados from Washington and they worked perfectly 😉

DIRECTIONS:

Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.

Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.

Make Tacos:
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

recipe credit: Cornerstone Cooking

Makes 8 tacos (serves 4).
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

Directions:
1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Avocado Chopped Salad

Avocado Chopped Salad

recipe credit: Laura Fifield

 

For the salad:

Romaine lettuce

Crisp bacon, diced

1/4 of a purple onion, diced

1-2 avocados, diced

chopped pecans or walnuts

shredded rotisserie chicken

 

For the dressing:

1/4 cup apple cider vinegar

Extra Virgin Olive Oil

shredded Pecorino Romano (sheep cheese)

Salt & Pepper

Whisk all the dressing ingredients together, set aside while you make the salad. Depending on the number of people you are serving, the amount of each ingredient is up to you. For our family of 4, I used 1 head of Romaine lettuce and it made a nice sized salad, with about 2 cups leftover.

 

 

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Better Than Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice

recipe credit: Rachel Schultz
Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix soy sauce throughout and remove from heat.

Crispy Seasoned Chicken

Crispy Seasoned Chicken

recipe credit: Adventures of a Gluten Free Mom

  • 2 1/2 lbs. Assorted Bone-In, Skin-On Chicken Parts
  • 2 – 3 Tbs. Coconut Oil, melted
  • 1/2 tsp. Sea Salt (more or less depending on taste)
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Oregano (optional)

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Thaw and rinse chicken parts, pat dry with a towel, set aside and bring to room temperature.
  3. In a small bowl, combine sea salt, paprika, garlic powder, onion powder, cumin and oregano.
  4. Drizzle chicken parts with melted coconut oil, sprinkle chicken liberally with seasoning.
  5. Place chicken pieces on wire rack and set into a baking sheet.
  6. Bake chicken at 375 for approximately 25 – 30 minutes (up to 40 minute for larger chicken breasts), or until the internal temperature reaches 165 degrees with a digital thermometer. Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken!).

Bird’s Nest Breakfast Cups


Bird’s Nest Breakfast Cups

recipe credit



1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

  1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
  2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
  3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
  4. Once they’re finished, take them out and lower the temp of the oven to 350 degrees.
  5. Crack an egg into each of the cups
  6. Top with bacon and a sprinkle of extra cheese
  7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
  8. Slide a knife along the edges to remove from pan when cooled.
Notes:
  • I like to break the yolks in my eggs a bit once I put them into the hash brown cups
  • When I cheat on these, I use the Oscar Meyer Bacon pieces found in the “salad dressing” section of the grocery store. They’re the closest thing to fresh bacon I can find, and all-natural. 🙂
  • You can also experiment with ham, sausage, and veggies to make them your own!