What's for Dinner Tonight?{Gluten and Dairy Free} Roast and Veggies!

Rub for Roast
1 tsp dried rosemary crumbled
1 tsp dry mustard or 1 TBS dijon mustard
1/2 tsp salt
1 TBS oil

Veggies
1/2 red onion sliced in chunks
1 bundle Asparagus
3 carrots peeled and cut in long slices
Gluten-free Tamari or Coconut Aminos
McCormick's seasoning
olive oil
salt

Heat oil in a pan. A high heat oil like grapeseed oil works well. When it is smoking add the roast. Sprinkle the roast with McCormick's seasoning, sear on all sides until it is a nice gorgeous brown all over.  Rub with the above rub and cook in the oven at 325F for 20 minutes per pound. So if it's a 2 pounder it should be in there for 40 minutes, etc.  In the middle of the roasting process take some GF Worcheshire sauce and drizzle it all over the top of the roast.

Take the juices from the roast and make a gravy just like you normally would with gluten-flour. Instead I use 2 TBS brown rice flour and 2 TBS tapioca (or corn) starch. Mix in a mug with a little water until it is a thick liquid. Pour into the roast juices in a saucepan over low heat. Keep stirring as it thickens. I like to add some salt, and McCormick's seasoning to that as well.

Meanwhile, prep the veggies for the oven. Hold the asparagus on both ends and bend it slightly. It should naturally break off leaving the hardest part on it's own. Discard those hard bits! Peel and cut carrots. Cut the onion. Combine all ingredients on a pan. Drizzle with Gluten-freeTamari (or Coconut Aminos!), olive oil, McCormick's seasoning and salt. Roll them around until they are covered all over. Bake at 400F for 16-18 minutes.

I like to serve this with mashed potatoes.  I use rice milk (or chicken broth) and olive oil instead of dairy products. Don't forget the salt and pepper! I am posting this at Allergy-free Wednesdays.

{Gluten and Dairy Free} Ham and Rice Soup

Do you love your crockpot, but hate rushing in the morning to put the meal together? Sometimes, I do! How about putting the ingredients in a bowl the night before. Refrigerate it over night. In the morning transfer it to your crockpot and turn it on. Another idea is to freeze the ingredients in a large ziploc bag. If you lie it flat you can fit a lot of meals on top of each other in the freezer.  You can either thaw it and put it in the morning or you can put it in frozen and turn it on high while you get ready in the morning. Before you leave, turn it to low and you should be set! Even better make two of them in the evening. Freeze on and throw the other in the crockpot the next morning.

Here is the recipe I like to do it with. I made it last night and am throwing it in the crockpot on a marathon day like today.

I know this dish may sound funny, but as soon as I made it, it became a family favorite at our house. My kids cheer when I say it is in the crock pot. I love it because there are a lot of veggies in there, too. You can sub beans instead of rice (white beans).  The rice gets a bit mushy so if that bothers you, you can add the rice at the last minute. Sometimes I put a 1/2 cup rice in a bowl and then pour soup over it.

1 cup rice, uncooked
1 container of Hillshire farms smoked ham, coarsely chopped or 1 pkg farmland ham cubes
1 large onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
7 oz canned tomatoes with juice (I use safeway brand)
6 oz V-8 juice
2 TBS pure pomegranate juice (or you could use lemon juice)
1/2 TBS chili powder
2 bay leaves
1/2 tsp black pepper
4 cups chicken broth
water
1/2 tsp salt
2 TBS dried thyme

Other good additives: a handful of chopped spinach, kale or sweet peppers.

Directions:

Put all ingredients in a crock pot. Add water until it is about an inch from the top of a medium size crock pot. Turn on low for 8 hours. Add salt and pepper to taste. We put frozen peas on top to cool it down, and eat it with toasted Food For Life English muffins that are dripping with Earth's Balance spread, or grapeseed oil.

What's for Dinner Tonight?{Gluten and Dairy Free} Enchiladas

I love these enchiladas. The sauce takes just a little time, but makes a double batch so you can freeze half of it for another night. You will thank yourself when you discover it's all ready to go! I am posting this on Allergy-free Wednesdays here. They have great recipes shared! I hope you get to take a look! For vegan options you can put black beans, rice, corn, and/or green chilis inside instead.

Enchilada Sauce

1 TBS olive oil
1 TBS garlic powder (or 2 cloves garlic crushed)
1 TBS onion powder (or 1/2 onion chopped)
1 TBS cumin
2 TBS mild chili powder
4 TBS gluten free flour (I use a gluten free mix here, or garbanzo)
4 cups chicken broth
1 (8 oz) can tomato sauce (I use a small can of tomato paste plus 1 can water)
salt to taste

1. Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
2. Slowly add the chicken broth and tomato sauce and cook and stir until thickened. (15 or so minutes). Add salt to taste.
This makes a double batch of sauce. Label and freeze half of it.

Other ingredients:
Shredded cooked chicken
diced avocado
chopped green onion
chopped red pepper
chopped tomatoes
cilantro
daiya cheese
brown rice tortillas
dairy free sour cream (Tofutti, Vegenaise, or  So Delicious Coconut yogurt).
salsa
(green salsa is dynamite on this!)
black olives

Directions:
Pour some of the sauce in the bottom of the 9 x 11 pan to make a thin layer. I take Trader Joe's or Food for Life tortillas, and freeze them in the freezer. Take tortillas out one by one and dip them in the hot enchilada sauce for 5 seconds (holding on to the top outside of the sauce with your fingers). Take them out and lay them in the pan.Put 1/2 cup of cooked shredded chicken down the middle. Roll them up with the seams down. Repeat until you have a pan full of enchiladas. Sprinkle with daiya cheese and chopped olives (if desired). Baked at 450F until warmed through. (15 minutes or so) and "cheese" is melted. While it is cooking I shred the lettuce, chop tomatoes, chop green onions, chop cilantro, cut avocado into chunks, and make guacamole (combining smashed avocados with some salsa in a ratio of 2/3 avacado to 1/3 salsa). We also like to put diced red peppers on top. Serve the enchilada with piled toppings on top. I like to use vegenaise instead of sour cream on top.

Since half of this is frozen, it means  you have an easy dinner just waiting to happen. I put the frozen tortillas in the freezer and heat them from frozen so they are ready to go. I make my own chicken broth in the crockpot (go here) and then freeze the chicken in two portions. I thaw one of the portions and the sauce. . . . walla! Dinner in no time!

Soy-free, Sugar Free, Citrus-free Teriyaki Chicken

This is the kind of recipe you gobble down before you even think about taking a photo. Thanks again to Rachel Ray, I tried her amazing teriyaki recipe (found here). She said it was the most downloaded recipe of 2011. She made hers in the crockpot. I made it in a pan at the last minute with chicken breasts.

8 chicken legs, thighs attached (I used chicken breasts when cooking in a frying pan)
3 TBS cornstarch (or potato starch if you can't have corn)
salt and pepper
Extra Virgin Olive Oil
1 bottle teriyaki sauce (see my recipe below)
3 TBS ginger grated or 3 tsp dry
3 cloves garlic grated or minced
3 TBS honey
6 scallions, white and green parts sliced on the bias, but kept separate
2 cups rice
2 cups water
1 TBS sesame seeds, toasted (I omitted these)
1 red bell pepper, cut into matchsticks
1 cucumber, cut thin into matchsticks
1 large carrot, cut thin into matchsticks
3 TBS cilantro
optional: 1 small bundle of broccoli cut into pieces

Teriyaki Sauce
2/3 cup chicken broth and salt (originally soy sauce)
1/4 cup pomegranate juice (originally sherry)
2 TBS maple sugar
1 tsp ground ginger
1 clove garlic
(adapted from all-recipes.com)

Preparation
In a large bowl (I use a plate) dust the chicken with cornstarch and season with salt and pepper. Heat medium sized skillet over medium high heat with about 1 TBS of EVOO and brown the chicken legs (if you are cooking in a pan cook it until almost done on a slightly lower heat)

In a slow cooker, add the browned chicken legs along with the teriyaki sauce, ginger, garlic, honey and white parts of the scallions (I added this to the pan when the chicken was almost done when cooking it on the stovetop). Put the lid on and cook on low for 5 hours or high for 3 hours. When the chicken is about 20 mintues away from being down, add the rice, water, 2 TBS of EVOO and salt to a medium sized pot with a lid. (I started the rice first, and added the other teriyaki type ingredients to my pan of chicken when the chicken was almost done and let simmer for 5 minutes or so).

Bring the pot of rice up to a boil, then drop it down to a simmer. Put the lid on and simmer for 10-15 minutes. When the rice is done, fluff with a work and fold in the green parts of the scallions and sesame seeds (I omitted them). I have found the greatest secret of rice on the stove top is don't lift the lid! Jasmine rice is my favorite.

To serve, place the rice on a plate, put the chicken and sauce drizzled over the top with cucumber, carrot, cucumber and red pepper in a nice pile on top of that. Sprinkle with cilantro. I lightly sauteed some broccoli with the carrot to put on top as well. I seem to tolerate cooked carrots better than raw ones).It was fantastic! I usually can only handle one serving of left overs after a meal before I'm done with a meal for awhile. I enjoyed eating this for days! I also add hot pepper flakes on top since I love spice.

{Gluten and Dairy Free} Grilled Chicken Pesto Pasta Salad

1 ½ pounds boneless, skinless chicken breasts (optional)
Salt and pepper, to taste
½ cup plus 3 tablespoons extra virgin olive oil, divided
12 ounces gluten-free pasta
2 ½ cups fresh basil leaves
2 cloves garlic
¾ teaspoon salt (the salt makes up for the lack of Parmesan cheese)
1 red bell pepper, cut in half and seeded
1 zucchini, cut in half
6 mushrooms
1 small red onion, thickly sliced
Daiya mozzarella cheese shreds (optional)

Preheat the oven to 400° F. If using, season the chicken with salt and pepper and drizzle with 3 tablespoons olive oil. Cook the chicken in the oven or on the grill until cooked through to an internal temperature of 165° F, 15 to 20 minutes. Meanwhile, cook the pasta in a large pot of boiling water. Meanwhile, cook the pasta in a large pot of boiling water. Set the timer for a few minutes less than the package directions say and check the pasta. If it is still too firm, check it again in 30 seconds. Keep checking every 30 seconds until it is just right. Drain. Reserve 1 to 2 tablespoons of the starchy water from the boiled pasta when you drain it. This will help the pesto stick. While the pasta is boiling, blend the basil, garlic and ¾ teaspoon salt in the blender. Drizzle the ½ cup olive oil in as it blends. Grill the vegetables on a grill onion a grill pan until charred and cooked, but with some firmness left. You may also place them on foil on the top rack of an oven and broil. Add 2 to 3 tablespoons of the pesto to the noodles, depending on how strong you like it. I try some of the noodles to make sure it's the right amount. Add more as needed. It's easy to overdo it (see note). Add pasta water, if needed. Cut the veggies and chicken (if using) in roughly 1-inch cubes and toss with the pasta. Taste and season with salt and pepper, as needed. Sprinkle with mozzarella “cheese”. Note: You can freeze the rest of the pesto in ice cube trays for later. Transfer the frozen cubes of pesto to a freezer bag. It makes an easy dinner later and tastes great in scrambled eggs! You should have plenty left over. 

What's for Breakfast? Fabulous "Penny's Apple-Brown Sugar Coffee Cake"

Can I just say this is one of the best things I've had since going off of gluten, dairy, soy and eggs? My husband made this for me this morning, and boy did he score some points!  This is adapted from my new cookbook "Cooking for Isaiah" by the chief editor for Rachel Ray (see it on the sidebar of my blog). This is something I am going to start bringing to brunch potlucks. Watch out!

Here  it is!
Serves: 8. Prep Time: 10 minutes.  Cook Time: 45 minutes

1 cup GF flour plus 2 tsp(we doubled it and used this ratio. 1 cup brown rice to 2/3 cup potato starch to 1/3 cup tapioca starch. You'll be glad you doubled it!!)
2 tsp GF baking powder
1/4 tsp salt
1 tsp xanthan gum

3/4 cup packed light brown sugar (we used maple granulated and divided into two for the two parts)
1/4 cup mini chocolate chips (we used "Enjoy Life" chocolate chips) These could be left out if you want it sugar free.
1/2 cup chopped walnuts (we omitted these)
1 tsp ground cinnamon
2 large eggs at room temperature (we used Ener-G egg replacer)
1/2 cup granulated sugar (to avoid it being too sweet since I don't eat a lot of sugar and find things sweet, we omitted this)
1/2 cup vegetable oil like grapeseed oil
2 tsp vanilla extract (we used GF Costco brand)
2 large apples -peeled, cored and cut into 1/2 inch pieces

1. Preheat the oven to 375F. Lightly grease a 9 inch springform pan or a round cake pan. In a large bowl, whisk together 1 cup flour, the baking powder and salt.
2. In a small, bowl, toss together the remaining 2 tsp flour, 1/2 cup brown sugar (or half of the total of maple), chocolate chips, walnuts (if you wish) and cinnamon.
3. In another small bowl, whisk together the eggs,granulated sugar and remaining 1/4 cup brown sugar (or the second half of the maple sugar) until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into the prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with the remaining batter, apples and chocolate chip mixture. Bake the cake until the toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan and set on a wire rack. NOTE: I find the key in baking, especially GF is to not over cook it. I check it a few minutes before they say it is done and keep a close eye on it. This helps ensure it is moist, which can make the difference between a fantastic dessert and one that disappoints.  Another note if you are just starting baking GF.. .the batter when baking GF will be weird compared to wheat baking. I can't count how many times I've smeared batter in a pan and wondered if it would ever turn out. I've got so I just assume it's going to look weird and trust that "weird" batter just goes with the territory.

{Gluten and Dairy Free} Berry pie

By the way, I am posting this on Allergy-free Wednesdays. Check it out!

• Ingredients for crust:

• 1 and 3/4 cups brown rice flour
• 2/3 cup plus 1/4 cup potato starch
• 1/3 cup tapioca  starch,  (plus more for dusting)

• 1 tsp xanthan gum

• 1/4 tsp salt

• 1 1/3 cups chilled palm shortening or Earth's balance (I use soy-free Earth's Balance)
•  2/3 cup ice water

• 1 and 1/2 TBS sugar

• Ingredients for filling:

• 3/4 cup sugar

• 1 cup strawberries halved

• 2 cups raspberries

• 1 and 1/2 cups blueberries

• 3 TBS cornstarch

• 
  For filling: 
• Take pie filling ingredients, put in a saucepan and heat on medium low stirring occasionally until berries are mushed (if frozen, until they are thawed) and it has a thickened sauce. 
• 
  
• For pastry:
• Meanwhile, In a food processor pulse together the flour and salt. Add the shortening and pulse until coarse crumbs form about 10 seconds. Pour in ice water and pulse until the dough comes together and the water is fully incorporated about 30 seconds. Divide into two equal pieces, wrap each in plastic wrap and flatten into a disk, freeze until firm (about 15 minutes). Or refrigerate for 2 hours. Roll half of dough into a crust on parchment paper (sprinkle some brown rice flour down first) after it is fully rolled out flip it over onto the pie pan. Take a fork and prick the bottom of the crust. Add cooked berry mixture. Make the other pie crust. Flip it on top. Warning, it will fall apart more easily than regular crust. Flute the edges and poke holes or slits in the top. I like to do a pattern, like a flower using a butter knife.  Brush with grapeseed oil and sprinkle sugar on top. Put foil just on the edges of the pie. Bake for 40 ish minutes at 400F. For the last 10 minutes take off the foil. Bake until it is light brown and crispy.  
• 
  

Vegan, Soy-free, Gluten Free Protein Powder

During a time when I was having a tough time working in enough calories with my limited diet a friend gave me this amazing suggestion. It is Nutribiotic vegan Protein powder. It is allergy friendly and full of protein made from brown rice. This became a great supplement to get me through the day. I would have a smoothie for breakfast and one before bed.  What's not to love about a smoothie? This was great to take on the road, too. If I was at someone's house I could easily have this for breakfast. Sometimes I would have cereal and this, or granola and this, first thing in the morning. It goes well with bananas and a milk substitute or apple juice (don't forget the ice!).  If you are changing your diet by eliminating a bunch of foods, this might be your ticket to switching without going totally crazy.  It was just the extra thing I needed to have on hand in a pinch. You can buy it in a 21oz or a 3lb size.  Go here to get yours. This is what Amazon has to say about it.

"NutriBiotic Rice Protein Vegan, Vanilla 80% Protein Content Hypo-Allergenic GMO & Gluten Free NutriBiotic vanilla flavored Rice Protein is a great tasting vegetable protein made from non-genetically modified whole grain sprouted brown rice. Free of the common food allergens normally associated with soy, milk, egg, wheat, and corn. This highly soluble powdered formula mixes easily into water, juice, or meals for an extra protein boost. Chemical processing is avoided by using a purified water and natural enzyme procedure. Low Temperature Enzyme Process The whole brown rice is first ground into a fine flour. Pure filtered water is then added, forming a thick slurry (called liquefaction) Natural enzymes are added in at different stages to break down and separate the carbohydrate and fiber from the protein portion of the whole grain. All processing temperatures are kept below 90° F. The low temperature and chemical free processing prevents denaturing of the amino acids. The final stage involves filtering, drying and low temperature milling."

What's For Dinner Tonight?{Gluten and Dairy Free} Porcupines

When I married my husband this is something that came with the package.  .  .his love for a dish his mother makes affectionately called "porcupines" (due to the rice poking out of the balls of meat like quills). I adapted it for our GF lifestyle (it originally uses Cambell's tomato soup). My kids cheer whenever we make it.

I am posting this on a group called Allergy-free Wednesdays at glutenfreelyfrugal.com this week (here). For more recipe ideas, you should check it out!

Porcupines 
1-1.5 lbs ground beef
1 small can of tomato paste
1/2 cup uncooked rice
2 TBS onion chopped or dried onion
salt and pepper

Mix ground beef, rice, salt, pepper and onion in a medium bowl. Form into small balls like meatballs and put in a saute pan. Turn on medium. Put tomato paste and 1 can of water into another bowl and stir. Pour over porcupine balls. Sprinkle with salt and pepper. Put a lid on. Reduce heat to medium low and let simmer for 15-20 minutes until they are cooked through.  We serve these with mashed potatoes (using olive oil and chicken stock instead of milk and butter), and oven roasted broccoli.

Allergy-friendly Smokey Kale Chips

These kale chips here sound dynamite.  I will use McCormick's smoked paprika because it is gluten free. Did you know some brands add gluten to herbs to keep them from sticking together? I was disappointed to find that out. If you want to print this recipe easily you can go to their site. In the reviews on the foodnetwork site several people said to cut down the salt or omit it. One person said this, "These are amazing! Just like other reviews, don't expect them to taste like potato chips. Be careful not to burn. I found that if I cooked them just until dry, and turn off the oven and leave them in there for about 15 min. they finish crisping without getting brown."

Total Time:

15 min

Cook

15 min

Yield:

8 cups

Level:

Easy

Directions

Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt. Spread on 2 baking sheets coated with cooking spray. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.

Per serving (about 2 cups): Calories 60; Fat 4 g (Saturated 1 g); Cholesterol 0 mg; Sodium 170 mg; Carbohydrate 6 g; Fiber 2 g; Protein 2 g

Strawberry Salad with Candied Pumpkin Seeds and a Poppy Seed Vinaigrette

I love this recipe from nourishingmeals.com. Their recipes are all unbelievable as is their cookbook! Here is what she has to say about the recipe: 

gorgeous photo from nourishingmeals.com

"My mom also likes to use thinly sliced red onion in place of the green onions. Sometimes she even uses raspberry vinegar instead of red wine vinegar. You can find raw pumpkin seeds (also called pepitas) in the bulk section of your local food co-op or health food store. If you don't want to use pumpkin seeds, try sliced or slivered almonds. We use coconut nectar which is slightly sweet and mainly composed of fructooligosaccharides (sugars that feed beneficial bacteria in your gut). The dressing recipe is from our first cookbook. You might have extra dressing leftover. I always like to make more, just so I can have leftovers!"

Candied Pumpkin Seeds:
1 cup raw pumpkin seeds
2 tablespoons coconut nectar

Salad:
1 head red leaf lettuce, rinsed and spun dry
2 to 3 green onions, sliced into thin rounds
1 pint fresh strawberries, hulled and cut into quarters

Dressing:
1/2 cup extra virgin olive oil
6 tablespoons organic red wine vinegar
2 tablespoons honey or coconut nectar
2 tablespoons poppy seeds
1/2 teaspoon sea salt

To make the candied pumpkin seeds, first oil a plate with olive oil or line with parchment paper (the seeds will stick mercilessly otherwise), and set aside. Heat a 10-inch skillet over medium heat; add the seeds and toast them by keeping them moving in the pan. You can jiggle the pan or use a wooden spoon to do this. They should puff up and "pop" and turn slightly golden. If they brown, it means your heat is too high. It should take about 5 minutes depending on your stove. Then turn off the heat and immediately add the coconut nectar. Stir it into the seeds with a wooden spoon. The nectar should get stringy and when this happens, remove them from the pan and place onto your oiled plate. Let them cool completely to crisp up.

To make the salad, tear the lettuce into pieces and place into a salad bowl. Add the green onions and strawberries. Break up the cooled candied pumpkin seeds and sprinkle over the salad.

To make the dressing, place all ingredients into a small jar and shake well. Pour desired amount over salad. Store leftover dressing in the refrigerator for up to 10 days. Source: www.NoursishingMeals.com. 

What's For Dinner Tonight?{Gluten and Dairy Free} Thyme Chicken

This is a recipe I have kept in my mental rolodex for far too long. I have changed it so much from the original, my husband would never be able to figure it out. I have finally written it down. I take this to potlucks (so I can eat something for sure), make it for people who need a meal, or even serve it when I have company.

5 cups cooked white or brown rice
3 TBS extra virgin olive oil
2 and 1/2 tsp dried thyme
salt and pepper to taste

3 green onions (thinly sliced)
1 bundle of broccoli ( cut into bite sized pieces)
2 carrots, peeled and cut into thick matchsticks or a handful of baby carrots


6 chicken thighs with skin on
2 cloves garlic crushed
2 TBS extra virgin olive oil
1/8 tsp salt
1 and 1/2 tsp dried thyme
1 pinch pepper


Preheat oven to 400F.  Mix together white rice, olive oil, thyme, salt, pepper,  green onions, carrot, and broccoli (broccoli will be crispy. You could sprinkle it on top after 10 minutes of baking if you'd rather it  not be crispy).

Mix the garlic, salt, thyme and pepper listed under the "chicken thighs". Lift skins of chicken thighs and smear garlic mixture underneath.  Lay chicken on top of rice. Rub tops with olive oil and season with salt and pepper.

Cook for 35-45 minutes (until chicken juices run clear when cutting near the bones). Sprinkle with chopped parsley for a garnish.

{Gluten, Dairy and Nut Free} Grilled Chicken Pesto Pasta Salad

This is one of my all time favorites. It's colorful and full of flavor. I often serve it to company because I love it that much.  It's surprisingly easy and good for you, too! I am posting it on Allergy-friendly Wednesdays at glutenfreelyfrugal.com here. They have so many great recipes to see! Check it out!


1.5 lbs boneless skinless chicken breasts
marinade
2/3 cup pomegranate juice or basalmic vinegar
1/2 TBS italian seasoning
salt and pepper
1/4 cup extra virgin olive oil

vegetables
red pepper cut in half
zucchini cut in half
6 mushrooms
bundle of asparagus
red onion sliced in thick slices

pasta
Gluten Free Pasta for 6

pesto

2 and 1/2 cups fresh basil
1/2 cup Extra Virgin Olive Oil
2 cloves garlic
3/4 tsp salt (the salt makes up for the lack of parmesan cheese)


Split marinade in half. Marinade chicken in  half of the marinade. With the other half, baste the chicken and veggies while you grill them on the grill. Cook pasta according to directions. (Go here to find out secrets of GF pasta.) Reserve a little of the starch from the boiled pasta while you drain it. (a tablespoon or two). This will help the pesto stick. Blend pesto ingredients in blender. Add the basil garlic and salt first, and then drizzle the olive oil in as it blends. Add a 2 (or more)  tablespoons of pesto to the noodles (I try some of the noodles to make sure it's the right amount. Add more as needed. It's easy to over do it. The rest I freeze in ice cube trays for later). Cut chicken and veggies in roughly 1 inch cubes. Toss with pasta. Taste. Season with salt and pepper to taste.

{Gluten and Dairy Free} Salmon Hash

This is a favorite at our house! We've even had it for breakfast!

1 cup chopped spinach (optional!)
1-28 oz pkg of potatoes o'brien (or almost 2 pounds of potatoes cubed, 1/2 cup chopped onion and 2/3 cup finely chopped red pepper).
1/2 cup green onion chopped

2 tsp minced garlic
10oz canned boneless skinless salmon, drained
oil
1 tsp smoked paprika (also called spanish paprika)
optional: chopped parsley
salt and pepper to taste



In a large frying pan or wok, put all of the ingredients. Add some oil. Cook over medium to medium high heat, stirring periodically until cooked through. The potatoes should be cooked and browned. Add salt and pepper to taste.

The Best {Gluten, Dairy, Sugar Cane Free} Chocolate Cake

photo from Nourishing Meals

Here is the recipe for the cake that I love. No eggs, dairy, sugar, gluten, nuts. . . what's in this thing? Go find it at Nourishing Meals. The photo is from their site. One of my favorite blogs!

The arrowroot powder I have found is way cheaper at Manna Mills in the herb jar section, but Freddies has it. I use grapeseed oil instead of coconut oil, pomegranate juice instead of the apple cider vinegar,and don't put the beet juice or almond extract in the frosting.

Even my gluten-tolerant family likes this cake.

{Gluten and Dairy Free} Waffles (or pancakes) of Delight

waffle after toppings

These waffles are the perfect marrying of sweet and tart. The maple syrup on top of the mangoes and raspberries balances it out just right. It was like a party in your mouth, and a nice change from the "normal" waffle.

You could make this into pancakes if you don't have a waffle maker. It starts with your favorite prepared waffle mix. Mine is here. It takes a little while to make it up, but what I love the most about it, is once you do, you can have inexpensive waffles in a heartbeat. I finally purchased this waffle maker a while back, and it has been worth it's weight in gold.(It's only $26!) I make hash browns, waffles, and brownies in it.

Take your favorite waffle mix.  Prepare as instructed. These add-ons are assuming you are making enough mix for four 12 inch waffles. Add to the mix:
1/4 cup coconut
2/3 cup raspberries

Cook in the waffle maker until just right. When using egg-replacer in waffles I've found that browning just a little more than usual makes them more crunchy. They can be a hint rubbery with egg replacer, and this makes up for it.
Meanwhile puree the ingredients for the sauce (below) and heat over med-low heat in a sauce pan.

waffle before toppings

Sauce:

2 and 1/2 cups mangoes
Add one cup water
(you could add additional sweetener, but we like it without)

Pour mango sauce over waffle, throw some raspberries (and coconut if desired) on top, and then drizzle with real maple syrup. Enjoy!
I am posting this here at Allergy-free Wednesdays on a series of blogs! Check it out!

Looking for Allergy-friendly Ideas for Breakfast Tomorrow?

Look no further!

1. Find cinnamon swirl pancakes here.  They look unbelievable!
2. Sylvanna's pancakes here
3. Gluten Free granola here
4. Hashbrowns with Sausages (and egg if you dare) here
5. Apple and Chocolate Coffee cake here. (you will thank me later)
6. DF,GF Nutella on Toast here.
7. French toast here.
8. Breakfast Cookies here.
9. The Best GF, DF Waffles Ever here

Soy-free, Gluten-free, Korean BBQ Beef

I adapted this recipe from www.ourbestbites.com. It tasted like real Korean BBQ and was a nice change. . . almost like going out to eat.  It was easy, too. The grilled meat is nice served over jasmine rice with toasted sesame seeds and sprinkled with chopped scallions (green onions). I stir fried some veggies to go with it.

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices

1/2 c.  pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap) or pomegranate juice

1/2 c. GF chicken broth (instead of soy sauce). 1/2 cup tamari (gluten free soy sauce could also work well if can tolerate soy) 

2 Tbsp. brown sugar (I use granulated maple sugar)

2 Tbsp. minced garlic

1 tsp. Sriracha chili sauce (I just added a dash of red pepper flakes instead)

1 1/2 tsp. sesame oil
salt to taste (some chicken broths I use are less salty than soy sauce. Adding a little more salt, if needed, can help make it taste right)

Combine pear juice, chicken broth, salt, brown sugar (or maple), garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

Creamy Chicken Pasta with a Twist

I am posting this at Allergy-free Wednesdays. Check it out!

We were out of chives. What a shame!

5 Chicken tenders
gluten free pasta
cream sauce
bacon (cook at 375 for 16-20 minutes.,
4 cloves garlic minced
1/2 bag mozzarella daiya cheese
1 TBS brown rice flour and 1 TBS tapioca starch
1 chopped tomato
2 crowns broccoli cut into smaller pieces
1/2 cup chopped green onion or chives

Sprinkle chicken tenders with salt and pepper. Cook in the oven at 375 for 15-20 minutes until cooked through.  Cut up broccoli. Spread evenly on a baking pan. Sprinkle with olive oil and salt. Toss well.  Place 6 slices of bacon on a baking pan. Put both the bacon and the broccoli in the oven. Cook the broccoli at 375 for 15-20 minutes. Cook the bacon until nicely done 16-20 minutes.  To make the cream sauce: Take 1/2 bag of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 2 TBS of the GF flour mixture. Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more. Add rice milk until it is thickened to a nice cheese sauce. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here.  Chop the chicken into bit size pieces. When the pasta is finished toss with the alfredo sauce, tomato, bacon, chicken, broccoli, green onion and chives. Salt to taste. Serve!

Gluten-free, Dairy-free, Soy-free Sugar-free APPLE CRISP

1 cup Brown Rice flour mix (the ratio is 1 cup brown rice flour to 2/3 c. potato starch to 1/3 c. tapioca starch)
3/4 cup granulated maple sugar
2/3 cup GF granola (see recipe on my blog here. I make it without nuts,fruit or cinnamon)
1 tsp cinnamon
1/2 tsp xanthan gum
1/2 tsp tsp salt
6 cups thinly sliced apples or pears (I use one apple and 2 pears)
1/3 cup grapeseed oil

1. Preheat oven to 350F. Position rack in center of oven. Lightly grease 9 inch round cake pan with oil.

Combine flour, sugar, cinnamon, xanthan gum, and salt in a small bowl. Add oil and mix until crumbly. Add more if needed.
Place apples in cake pan, drizzle with maple syrup and toss.  Sprinkle the top with the flour mixture.

Place the pan in the center of the oven and bake about 40 minutes or until the apples are tender and the topping is golden in color. Serve warm. (photo not mine, but looks very similar!)

If you want to make it without granola, you can add 1 and 1/4 tsp GF baking powder, 1 egg (or egg replacer) and then just drizzle with oil, or add as needed to make it crumbly.

What's your favorite dessert recipe? Leave me a comment or write me at hdickinson2003@gmail.com