Category Archives: Gluten-Free/Wheat-Free
Cilantro Lime Shrimp
recipe credit: lanascooking.com
Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.
Chicken & Cheese Lasagna Roll-Ups
3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained – can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce
Preheat oven to 375.
In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.
There is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.
Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.
Gee Eff Rosemary Garlic Bread
Makes 1 loaf
1 1/2 tsp. yeast
1 1/2 tsp. sugar
1/2 C. warm water (105°-110°)
1/2 C. better batter flour
1/2 tsp. salt
1 tbs. rosemary
1 tbs. butter (soft)
1 extra large egg white (beaten)
1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.
Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.
While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.
Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.
Grandma Kathy’s Meatballs
recipe credit: Heidi Peck
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 tsp. salt
1/2 tsp. pepper
In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9×13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:
2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar
Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.
- 1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)
- 1/4 teaspoon xanthan gum (omit if using Better Batter)
- 1 tablespoon (5 grams) natural unsweetened cocoa powder
- 1/4 teaspoon baking soda
- dash (1/8 teaspoon) kosher salt
- 8 ounces semi-sweet chocolate, chopped (divided)
- 3 tablespoons unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon pure vanilla extract
- 2 extra-large eggs, beaten
- 6 tablespoons warm water (plus more, if necessary)
- 1 packet (1 scant tablespoon) unflavored powdered gelatin
- 1/4 cup cool water
- 2 cups heavy cream
- 3 tablespoons confectioner’s sugar, plus more for dusting
- 3 tablespoons nonhydrogenated vegetable shortening
- Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.
- In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
- In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.
- Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.
- Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.
- While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.
- Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.
- While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.
- Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.
- While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.
- Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.
My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.
2 cups Cocoa Crispies cereal
1 can cashews (or peanuts)
¼ cup butter
1 tsp Vanilla
1 cup of peanut butter
3/4 cup splenda or 1 ½ cups sugar
Measure cereal into large bowl
Melt the following together: butter, peanut butter add vanilla once liquified.
Mix cereal, and nuts.
Pour melted ingredients over mix and stir until evenly coated.
Add Splenda or sugar.
Spread on waxed paper to cool. Store in airtight container or refrigerator.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
recipe credit: Authentic Suburban Gourmet
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice
2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper
- Combine rub ingredients and rub into roasts. Let them set refrigerated & covered overnight
- Set out roasts to get to room temperature
- Pre-heat oven to 250 degrees
- Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist. (I just used a spray bottle of apple juice)
- Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
- Drain juice & shred with 2 forks (should be very easy to shred)
- Add your favorite BBQ sauce