I’ve seen pictures of something like this circulating Pinterest and been meaning to try it. I grabbed a few Italian squashes when I was at Sprouts last week and tonight I gave this a try. For those who already love the squash family, this may threaten to become a staple on your dinner table! What you’ll need:
- A few zucchinis or similar squash
- Pasta sauce
- Grated cheese
- Canadian bacon or pepperonni
- Salt & pepper
I simply sliced the squash about 1/8 inch thick, spread a little sauce on, sprinkled cheese and a dash of black pepper, and topped with a slice of Canadian bacon. They baked at 325* for about 13-15 minutes and came out tasting fabulous. I’m going to eat them with fresh tomato slices and a little Ranch dressing. Mmm, mmm! Not bad for gluten free. =)
This week I went grocery shopping with the following dinners planned…
Leftover BBQ pork
Veggie burritos/burrito bowls (twice)
What’s on your menu? Any ideas for fresh and easy meals that require minimal time on the stove or in the oven? Our apartment is already hot, and then I start cooking…
I was in the mood for scones tonight and found this recipe on KingArtherFlour.com. I’ve slightly adapted it below based on what I had on hand. These scones were a perfect consistency and tasted heavenly fresh out of the oven with a little butter. Enjoy!
1 3/4 cups gluten-free multi-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) cold butter (unsalted)
1/2 cup chocolate chips
2 large eggs
1/3 cup cold sour milk
1 teaspoon vanilla extract
1) Preheat the oven to 400°F. Grease a baking sheet.
2) Whisk together the flour, sugar, baking powder, xanthan gum, and salt.
3) Work in the cold butter till the mixture is crumbly.
4) Whisk together the eggs, milk, and vanilla ’til frothy.
5) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
6) Stir in the chocolate chips.
7) Drop dough by the 1/3-cupful onto the baking sheet. Let the scones rest for 15 minutes.
8) Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let rest for 5 minutes or so before serving.
My grandma had a wonderful recipe for rich biscuits that we baked countless times throughout my childhood. So naturally, I postponed experimenting with gluten free biscuit recipes because I felt I could never match my favorite one. I couldn’t have been more excited when this recipe, adapted from Simply Gluten Free, far exceeded my high biscuit expectations. They were rich and flaky and didn’t taste like they were missing anything. Honestly, these were on par with the timeless variety I grew up enjoying. Andrew agreed and said he hoped I’d keep making them. I own’t argue with that!
Note that I used part Earth Balance and part butter. I was trying to keep it a little healthier and cheaper without losing the butter taste, which it didn’t. But you could use entirely one or the other.
1½ cups of a GF flour blend
¾ cup potato starch
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons Earth Balance, cut into small pieces
4 tablespoons butter, cut into small pieces
¾ cup milk
Preheat oven to 400 degrees. Whisk together the flour, starch, baking powder, and salt. Cut the fat and butter into the flour. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on a baking sheet and bake for 20 minutes or until lightly browned.
Today I’m re-posting a “recipe” from my last blog.
Andrew loves frozen bean and cheese burritos. He could eat them pretty much every day for lunch. So last fall I decided to try making them myself to save money and add some nutrition.
I cooked a bunch of pinto beans for a few hours, then mashed them with a potato masher. Next, I threw them in a blender with a little olive oil and bunch of salsa. Finally, I mixed that with a generous portion of garlic salt, chili powder, and crushed red pepper flakes. Wa-la. Refried beans that taste awesome and are actually good for you!
I slathered the beans onto fifteen tortillas, added handfuls of cooked brown rice, topped it all off with grated Mexican blend cheese, and rolled them up. They’re all happily packaged in foil and stacked in ziplock freezer bags ready for consumption. Hooray!
If that sounds a little too involved, here’s what I did last time and Andrew is loving them. You’ll need:
- A bunch of pinto beans that are cooked until they’re soft and can be mashed easily
- Any kind(s) of salsa you like
- Salt and pepper
- Cooked white or brown rice
- Grated cheese
Mash the pinto beans using a potato masher and combine with salsa, salt, and pepper, all to taste. I did two small jars of salsa, one hot and one medium. I’ve also used taco sauce before. You can always add chili powder, garlic salt, fresh garlic, or anything else that sounds good! Anything goes. Throw a dollop of the bean mixture on flour tortillas. Top with rice and cheese. Fold and wrap in tin foil. Freeze. Enjoy!
I’ve tried several sweet-n-sour recipes in an attempt to mimic one of our favorite Chinese dishes. They’ve been okay, but still not quite what I was shooting for. This week, I came across this recipe on Made It. Ate It. Loved It. and was absolutely thrilled with the outcome. The perfect blend of sweet and sour, this dish was even yummier the next day. If I’d closed my eyes, you might have convinced me that I was enjoying Best Chopsticks takeout. We enjoyed it over brown rice. Here’s my adaptation of the original recipe.
3-5 chicken thighs
1/2 cup cornstarch
1/2 cup any gluten free flour blend
2 eggs, beaten
1/3 cup vegetable oil
Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. Blend cornstarch and flour, then mix chicken in to coat all the way. Thoroughly stir in the eggs. Heat oil in large skillet. Cook chicken until browned. Place in 9×9 baking dish.
3/4 cups white sugar
4 Tablespoons ketchup
1/2 c vinegar (I used part rice vinegar, part apple cider vinegar)
1 Tablespoon GF soy sauce
1/2 teaspoon salt
Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.
* Note, there are various types of sweet and sour chicken. This is a pretty equal balance of sweet and sour, while the type with a red-colored sauce usually tastes more sweet to me.
It’s been six months since I went gluten and (mostly) dairy free and I’m still not good at branching out and trying new recipes! I stick to boring things like stir fry, spaghetti on GF pasta, salad, etc. This is mostly because a lot of GF recipes call for odd (and usually expensive) ingredients. My brother Jeffrey gave me The Gluten, Wheat, and Dairy Free Cookbook for Christmas and this week Andrew and I both thoroughly enjoyed the following meal, slightly adapted from that book. The ingredients are all pretty standard, except, perhaps, for the GF soy sauce, which I keep on hand anyway. Enjoy!
- 1 red onion, peeled and finely chopped
- 1 1/4 c water
- 1 1/4 c GF vegetable stock (I used chicken bouillon)
- 1 1/4 c unsweetened pineapple juice
- salt and pepper
- 2 T ketchup
- 1 carrot, peeled and chopped
- 1/2 red pepper, cored and thinly sliced
- 1 yellow pepper, cored and thinly sliced
- 1 fresh jalapeno, seeded and minced
- 1 T grated ginger root
- 2 c stir-fry lean pork, cut into chunks
- 2 T GT soy sauce
- 1 T cornstarch
- 1 T red wine vinegar
- 1/2 c cilantro, chopped
Put the onion and water in a non-stick frying pan and bring to boil over high heat. Cook until the water has evaporated, then add the chicken broth and pineapple juice. Season with salt and pepper, stir in ketchup, and add the carrots, peppers, chili, and ginger root. Cook for five minutes, then add the pork and soy sauce. Cook for 3-4 minutes, stirring the ingredients frequently to make sure that they are evenly cooked and coated with sauce.
Mix the cornstarch and vinegar together. Stir this into the mixture and cook until the sauce is thick, clear, and coating all the ingredients.
Sprinkle with chopped cilantro and serve immediately over cooked brown rice.