GF recipes

Here are a couple of GF (and vegetarian) recipes I've tried recently and thought you guys might be interested! Black Bean and Corn Stuffed Potatoes Quinoa & Sweet Potato Chili

Creamy Quinoa Primavera

Remember this blog? Oh yeah...

I made THIS for a potluck on Saturday. I LOVED it. For the veggies I used carrots, zucchini, and red bell pepper. YUM (image via recipe site) Edit: I just realized that I originally pinned this via Amy! Have you ever tried this, Amy?

Spanish Rice

Last night I made the BEAN FLAUTAS that Amy had posted about a while back. They were so great! I will definitely be making them again! They were delish dipped in guacamole.

I also made Spanish rice to go with them. I finally got my the recipe my grandma Lunt used to make (that my mom uses). It is so yummy!

Here it is:

4 slices bacon, cooked, cooled, crumbled (reserve the grease)
1/4 C onion, chopped
1/2 C bell pepper, chopped
10 oz. can tomato soup + can full of water
3/4 C rice (uncooked)
4 whole cloves (optional, but so good!)

Add onion and pepper to grease on medium heat and let brown. Add tomato soup and water. Add rice and cloves. Simmer until it starts to thicken, stirring often. Cover and cook on medium low until moisture is absorbed. All together, time is about 1 hour. Remove cloves, and add bacon before serving.

*This recipe is very yummy prepared as described, but since I have issues with meat these days, I omitted the bacon and just cooked the onion and peppers in a little olive oil. I also used brown rice, which takes more time to soften.

Vegetarian Taco Salad

I made THIS last night for dinner and really liked it. I added some quinoa in with my brown rice for extra protein.

Bean Enchiladas- crock pot style

I made these yesterday and they turned out yummy! They have a little kick to them, which probably depends on how hot your salsa is (I used medium). I love that they're done in the crock pot, which means I can still use them in my summer cooking repertoire. I used corn tortillas and cooked them about 2 and a half hours, but the tortillas did not hold their shape like the recipe suggested they would. So, it turned out more like a casserole, but who cares? I enjoyed mine topped with sour cream, chopped tomatoes, and shredded lettuce.

More roasting

Okay, I just made this ROASTED CAULIFLOWER for an afternoon snack for myself. Believe me, it is not normal for me to fire up the oven for a snack. But it was worth it! And I think I could eat the entire batch in one sitting! The recipe is pretty similar to the roasted broccoli recipe I posted about.

Roasted Broccoli

I saw THIS recipe on pinterest and tried it tonight. It was yummy! I served it with whole wheat pasta covered in marinara sauce and it was a great combo! (I left out the things she noted that she left out.)

Bean Enchilada Casserole

Here is a vegetarian, gluten-free recipe for enchiladas that I tried last night. They were super tasty!

*A couple notes about the recipe...
-I didn't use as much cheese as it called for. I just used enough to cover each layer.
-I used Trader Joe's enchilada sauce. Winner!

Veggie Chili

I have been wanting to whip up a veggie chili for a while now and I finally forgot about the weather outdoors (high in the 90s yesterday, yes October 19th) and hunkered down to make it. We plan to whip this up for October's family dinner later this month so we tried out our own version of veggie chili. I might make a couple small adjustments for that version... we shall see. Siblings, don't put your nose up yet. I think you might actually enjoy this stuff. If not, we'll have tortilla chips on hand! ;o) 

I got the idea for using zucchini from a pin I recently put up on Pinterest for Spicy Vegan Chili by acozykitchen.com. I guess this is vegan chili as well if you don't use the cheese topping! Credit for the idea to use RO*TEL to spice things up goes to another pin for Chicken Tortilla Soup by shopchopnserve.blogspot.com.

Ingredients:

1-2 T vegetable oil

1 zucchini, quartered lengthwise, then sliced thin

1/2 white onion, rough chopped

1 clove garlic, finely chopped

1/2 green pepper, diced

1 can original RO*TEL (tomatoes with green chilies)

1 can petite diced peeled tomatoes

1 can black beans

1 can pinto beans

a few shakes of cumin

a few shakes of chili powder

dash or two of salt

dash or two of freshly ground pepper 

Warm vegetable oil over medium heat in large pan or medium pot. Throw in garlic and onion to start things off. After the air is potent and you are getting hungry, add in the green pepper and zucchini. After that cooks and slightly browns for a couple minutes, add in the canned goods (tomatoes and beans) and the spices. Let simmer on medium low heat for approximately 20-30 minutes, stirring occasionally. From first chop to last bite it was a total of one hour! We were able to enjoy this on a busy night. 

Top with: cheese, diced onion, cilantro, sour cream... the options are endless. We stuck with just some shredded medium cheddar cheese and served with tortilla chips.

Makes approximately 4-6 servings depending on the level of starvation.

I really liked the spice that the RO*TEL added to the dish. This was a winner in my book!

Burrito Bowls

Here's an easy dinner idea that is GF. I even got the chips she recommends from Target and they are delicious (and healthy)!

Burrito Bowls

7 layer tostadas

Here's an easy "recipe" I made for dinner tonight. I was the only one with 7 layers on my tostada, but that's the beauty of a customize-able recipe for dinner!

7 layer tostadas

(This recipe calls for whole wheat tortillas as the base, but we just used regular tostada shells, which makes it gluten-free for those who need it to be!)

Santa Fe Chicken

I made this recipe for dinner and it is absolutely delicious. (No surprise, since anything involving cream cheese is sure to be tasty.)

SANTA FE CHICKEN

Corn Salsa

Here's a recipe I got from a lady in our ward. It is seriously so yummy (to me).


Corn Salsa
1 can white corn (drained)
1 can black eyed peas (not drained)
4-5 medium tomatoes chopped
2-3 large avacadoes chopped
3-4 green onions chopped
1/2 bunch cilantro chopped
good season italian dressing mix
vinegar for dressing mix
oil for dressing
chips for dipping

Prepare dressing as indicated on packet. Mix all other ingredients together and pour over mixture.

Fruit Pizza

Well, it's been a few months since I put something on here! Hopefully I can figure it out. I decided to make fruit pizza the other day and it turned out good! I bought a mix for gluten free sugar cookies and followed the directions on the box. I put in all in the pizza pan and spread it out. I baked it for about 12 minutes. After it cooled I mixed an 8 oz. package of cream cheese with 1/2 C. of powdered sugar and added a couple of tablespoons of cool whip just for fun. I spread that over the cookie and then started decorating with the fruit. It was yummy! We had it Tuesday night when Daniels came over to barbecue with us.

Tollhouse-White Chip Chocolate Cookies

We got this cookbook when we got married. We've only tried a couple different recipes. Scott & I made these last night...mostly Scott though-

White Chip Chocolate Cookies

2 1/4 cups all purpose flour (I used Bob's Red Mill-GF All purpose baking flour)
2/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 C (2 sticks) butter/margarine- softened
3/4 C granulated sugar
2/3 C packed brown sugar
1 tsp vanilla
2 eggs
2 cups (12 oz package) white chocolate chips

COMBINE-flour cocoa, baking soda and salt in small bowl. Beat butter, sugar, brown sugar, vanilla in large mixing bowl until creamy. Beat eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate chips. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE in preheated 350* oven for 9-11 mintues or until centers are set. Cool for 2 minutes and enjoy...I sure did...probably TOO much. O-well. :)

Potato Soup

I LOVE Potato Soup. This is mom's recipe.


2 C. water
2 bouillon cubes (I use the chicken flavor)
3 C. potatoes (4-5 potatoes) peeled & cut
Boil the potatoes about 20-30 minutes, or until soft

I like lots of potatoes & I usually put enough water to cover the potatoes.

In another pan:
melt 1/4 C. margarine
add 1/4 C. flour. stir
add 1 C. Milk & 1 C. half & half
bring to a boil.
add this mixture to the potatoes.

I like to add some ham to it as well.

Add: garlic powder, onion powder, salt & pepper-to taste

Peanut Butter Cookies...my new addiction...

PEANUT BUTTER COOKIES
(Grandma West's Recipe)

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (well beaten)
1 1/4 C. flour (I use Bob's Red Mill GF flour mix)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
If doing the GF version-1/2 teaspoon xanthum gum

Cream butter & peanut butter. Add sugar gradually. Add well beaten egg. Add dry ingredients. Chill dough... Bake at 375* for 10-12 minutes...with the GF version I do it for about 15 min.

Golden Graham Treat

Grandma West's recipe...

Gluten Free version:
8 cups of Honey Nut Chex
8 cups of Corn Chex
1 C. slivered almonds

The original:
small box Golden Grahams Cereal
small box Corn Chex
1 C. slivered almonds

This part is the same for both:
1 C. sugar
3/4 C. Karo syrup
1 cube of butter
dash of salt

Combine sugar, Karo syrup, butter and salt and bring to a boil. Boil 1-2 minutes.

Pour over cereal & nuts. Stir well. Serve in bowl.

Ham & Scalloped Potatoes

Yep...you guessed it...from mommy
This is one of my ALL TIME FAVORITE meals
HAM & SCALLOPED POTATOES
Preheat oven to 350 degrees.

Ham:
3lb ham
whole cloves
Glaze:
In small bowl mix 1/2 tsp ground mustard, 1 T vinegar, 1/4 cup brown sugar

Cut ham both ways (as seen in the picture). Stick a whole clove in each space (where the cuts meet...if that makes sense) Bake for an hour with the cloves in.

Take ham out & remove the cloves after 1 hour is up. Spread the glaze over the top of the ham & bake for another 30 minutes.

I prefer to get ham with no skin, the glaze really seeps in better that way!

Scalloped Potatoes:
6 Medium potatoes (about 4 cups) sliced into small pieces.

In a sauce pan:
melt 3 T of butter on low heat, add 3 T of flour and a little bit of salt & pepper. Stir until smooth & bubbly. Stir in 2 1/2 cups of milk (I use rice milk). Add some minced onion for flavor. Heat to a boil. Boil & stir for 1 minute.

In a 9x13 pan: put the potatoes in and pour sauce over. I like to mix it a bit to make sure it gets all over.

Bake 30 minutes covered. Remove cover & bake for another 30 minutes.


I like to put the ham in for 30 minutes, then put the potatoes in. 30 minutes later remove the cloves & cover from the potatoes. Then, cook for the last 30 minutes. Sometimes the potatoes need a little more time then an hour total. So, I remove the ham, let the potatoes bake for a bit longer, then put the ham back in for a few to get warm.

Sweet & Sour Chicken

Also one of my mom's recipes...this is SO delish
Sweet & Sour Chicken

Ingredients:
2 or 3 boneless, skinless chicken breast (cut up into small pieces)
1 can of pineapple chunks
1/4 cup brown sugar
2 T cornstarch
1/4 cup apple cider vinegar
1 T soy sauce
3/4 cup chopped green pepper

Sauce:
In a bowl, put: juice from the pineapple, brown sugar, cornstarch, vinegar, soy sauce and mix well.

Cook chicken in a skillet/pan. After chicken is close to being done, add chopped peppers (if you like the peppers more cooked add them earlier). Next, add pineapple chunks and pour sauce into the pan. Let it cook for a bit, until the sauce thickens.

Best if served with rice :)