Update: Wheat Free Gluten Free Peanut Butter Cookies

These are SO easy to make.  My daughter loves to make them with me!

 

Mix 1 cup of smooth peanut butter, 1 cup of sugar or sugar substitute, 1 teaspoon of baking powder and 1 egg.  Blend well by hand.  Use your hands to make small balls of the sticky dough, and roll each ball in sugar before placing it on your baking sheet.  (I line mine with parchment paper first.)  After the balls are arranged on your baking sheet, use a fork to press criss-cross designs on the top of each cookie.

Bake at 350 degrees for about 8-10 minutes, depending on how crisp or golden brown you want the cookies.  Cool.  EAT!!

Gluten-Free Flourless Peanut Butter Cookies

A friend posted this recipe on the Facebook Global Gluten Free Group, and I practically ran to the kitchen to make them because they looked so easy and delicious.

Ingredients:

1 cup of GF peanut butter
1 cup of sugar
1 egg

Instructions:

1. Stir to mix the ingredients.
2. Drop by spoonfuls on a cookie sheet lined with parchment paper.
3. Bake at 350 degrees F. for 8 minutes.
4. Cool for 10 minutes on top of the oven before moving to a plate.

Gluten Free Stuffed Pasta

I am developing a sense of peace and determination when it comes to adapting recipes to fit my gluten free lifestyle.  Normally, my diet is very basic.  I tend to love certain foods, so I eat them over and over.  Occasionally, I like to spice it up and consider a food that we gluten-free-foodies don't have an opportunity to enjoy that gluten-eaters have at their fingertips.

I am currently obsessed with reading cookbooks, magazines and websites in an effort to learn the tricks to be a better GF cook.  So, I was thrilled when I found a recipe for stuffed pasta at http://allrecipes.com/recipe/stuffed-pasta-shells/detail.aspx.  Yay!  It wasn't difficult to find these babies online:

 

The original recipe called for 12 oz. of cooked pasta.  That was too much. 8 oz. of pasta would have been plenty is you're using this brand.  The recipe online also called for a jar of spaghetti sauce.  We love my homemade sauce, so I made that change, too.  Finally, my daughter is not a fan of spinach, so I did use some, but probably only about 1/2 cup instead of the whole box.  Following is my gluten-free version of the recipe:

Pasta Shell Ingredients:

One 8-oz. box of Tinkiyada brown rice pasta Grand Shells

One 15-oz. container of ricotta cheese

Four cups of Mozzarella cheese

Frozen spinach to taste, thawed

Sauce Ingredients:

One pound of ground beef, chicken, turkey or pork

Three cloves of garlic

1/2 cup of chopped onion

Ground pepper

One large can of GF tomatoes with basil and garlic - Use the liquid, too.

One small can of GF tomato paste

One small can of GF tomato sauce

Three tablespoons of Italian seasoning

Three tablespoons of chopped fresh basil

Cooking Instructions:

1. Brown ground meat with onions, garlic and pepper.  Drain.
2. In a crockpot, add meat, all three kinds of tomatoes, seasoning and basil.  Sometimes I add about two good tablespoons of prepared basil pesto to the mixture.  Cook the sauce on low temperature for two-three hours.
3. Combine the ricotta and mozzarella cheeses with the thawed spinach.  Set aside.
4. Cook the pasta according to instructions.  Tinkyada recommends boiling pasta that is going into a casserole for two minutes less that you would for regular use, so I cook the large shell pasta for 17-18 minutes.  Drain the pasta and rinse it with cold water.
5. Stuff the pasta shells with the cheese mixture.  Place them into a greased casserole dish.
6. Use a ladle to spoon sauce over the shells. 
7.  Bake at 350 degrees F for 25-30 minutes or until the cheese is soft and melted.

   

Gluten-Free Delicious Crock-Pot Stuffed Chicken Breasts

My younger brother, when we were growing up, called chicken breasts "chicken boobies."  No matter how old I get, I always think of that when I cook chicken breasts. 

I made stuffed chicken breasts for Easter dinner last month.  It was a brand new recipe, and I was so excited to try it and impress my husband and daughter with delicious holiday food.  It was terrible!!  So, I hunted and searched until I found this gem-recipe.  You can see the original recipe at http://allrecipes.com/Recipe/Bacon-and-Feta-Stuffed-Chicken-Breast/Detail.aspx.  It was without a doubt the best chicken I've cooked in a long, long while.  Plus, it was simple to prepare in ten minutes plus 3 hours of cooking time!

Ingredients:

3 boneless gluten-free, organic chicken breasts
1/3 cup feta cheese or the cheese of your choice, crumbled or diced into very small pieces
1/4 cup gluten-free bacon bits
fresh basil or basil pesto (I used pesto with garlic and basil.)
2 (14 1/2 oz.) cans gluten-free diced tomatoes (I used basil and oregano diced tomatoes.)

Directions:

1. Mix bacon and feta cheese together in a small bowl.  Set aside.
2. Cut a 2-3 inch slit, lengthwise, in the side of each chicken breast to create a pocket into which you fill with the cheese mixture.  Secure closed using toothpicks as needed.
3. First, place the chicken breasts in the bottom of a greased crock pot or slow cooker.  Sprinkle with salt and pepper; add tomatoes and basil.
4. Cook on the High setting for about 2 1/2 - 3 hours or until the chicken is no longer pink and the internal temperature is 165 degrees. 

Gluten-Free Peach Cobbler

I haven't been a good blogger lately.  We've been a busy family, so I've been eating fruit and roasted vegetables - healthy and tasty - but not much to write about.  School is almost out (three more days), so we celebrated with a delicious dinner last night since it was our last weekend before summer.  Next weekend we'll have to celebrate the beginning of out summer vacation.  There is always something to celebrate!!

I found this recipe online at http://www.livingwithout.com/recipes/gluten_free_dairy_free_egg_free_peach_cobbler-2505-1.html and will adapt it next time.  In my opinion, there was way too much crumby topping and not enough peachy filling.  The recipe below is my recommended adaptation of the original recipe with half the amount of crumb dough.  Enjoy!!

Peach Cobbler

Filling Ingredients:

1 (29-oz.) can of sliced peaches in juice or heavy syrup
2 teaspoons of lemon juice
1/4 cup brown sugar
1 T. Stevia in the Raw
1/4 t. ground cinnamon
1 pinch nutmeg
1/2 t. pure vanilla extract
1 1/2 t. tapioca flour (I get mine at a Chinese grocery store.)

1. Drain the peaches, reserving all liquid into a bowl which you set aside.  Place the drained peaches into a heavy saucepan and add lemon juice; stir peaches and lemon juice well.
2. Peach juice:  Add brown sugar, Stevia in the Raw, cinnamon, nutmeg, vanilla, and tapioca flour.  Whisk the juice mixture well to blend.
3. Pour the juice mixture over the peaches in your saucepan.  Bring it to a boil, stirring constantly.  Then reduce heat to medium and cook about 1-2 minutes until the liquid thickens.  Set aside.

 

     4.  Preheat oven to 425 degrees F and lightly grease an 8x8 baking dish.

Cobbler Crust Ingredients:

1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup coconut flour
1/4 t. salt
1 1/2 t. Stevia in the Raw
1 1/2 t. sugar
1 t. gluten-free double-acting baking powder
2-3 T. butter or shortening (substitute if need dairy-free), diced
1/2 cup canned coconut milk
1/2 t. pure vanilla extract
1/2 t. sugar, for sprinkling on top
1/8 t. cinnamon, for sprinkling on top

1. Mix flours, salt, Stevia in the Raw, sugar, and baking powder together with a whisk.
2. Use a fork to cut butter or shortening into the dry ingredients until thoroughly mixed; reserve 1/4 to 1/2 cup of crumbs for later.
3. Make a well in the remaining crumb mixture and add coconut milk and vanilla.  Blend with a fork until just combined.  Don't over-mix.
4. Sprinkle the reserved 1/4 to 1/2 cup of crumb mixture in the bottom of your prepared baking dish.  Pour the hot peach mixture over the crumbs in the dish.  Drop tablespoons of dough mixture on top of the peach layer.  Press on the top layer lightly to be sure that the dough drops between the peaches.  Sprinkle the top with sugar and cinnamon.
5. Bake on middle oven rack for 20-25 minutes or until golden brown.

Penne with Arugula-Walnut Pesto

We had a delicious meal last night for dinner!  First, I made the pesto and let it rest in the refrigerator while I made biscuits and then boiled the pasta while those were baking.  I've tried "homemade" biscuits, but we LOVE the Betty Crocker Gluten-Free Bisquick recipe!!  It is super simple, and the results are amazing.  I got two thumbs up from my adorable husband. That is always a good thing!

12 oz. arugula with stems removed
2 garlic cloves, cracked and peeled
1/2 cup extra virgin olive oil
1/2 cup walnut pieces, toasted
1/4 teaspoon grated nutmeg
Salt and pepper to taste
1/2 cup Parmesan cheese, grated
1 lb. gluten-free Penne pasta

1. In a small saucepan, over medium heat, cook garlic cloves in olive oil for five minutes.  Remove from stove and set aside to cool slightly.
2. Fill food processor with arugula (loosely packed).  Add walnuts, garlic, nutmeg, salt and pepper, and one-half of the warm oil.  Once lid is in place, pulse until you grind enough to get a smooth paste.  Stir in the remaining oil and Parmesan cheese.  Spoon the pesto into the bottom of a pasta serving bowl.
3. Cook pasta according to product instructions.  Drain.  Pour cooked pasta over the pesto.  Add 1/2 ladle of pasta water, and stir pasta together with pesto.  Serve warm.

Note:  Sometimes I add 1/2 cup of sauteed mushrooms to the pasta before tossing with pesto.

Betty Crocker GF Bisquick Garlic Biscuits 
http://www.bettycrocker.com/recipes/cheese-garlic-biscuits-gluten-free/781e1a42-c051-4ab9-bd5e-ac38c7588bc0?sr=2&st=7#/?term=gluten+free+biscuits&pi=1&mr=20

2 cups gluten-free Bisquick
1/4 teaspoon garlic powder
2/3 cup cold milk
1/4 cup cold butter
1/2 cup shredded cheddar cheese
3 eggs

Garlic Butter Topping
1/4 cup butter, melted
1/4 teaspoon garlic powder

1. Preheat oven to 425 degrees.  Mix Bisquik and 1/4 tsp. garlic powder, whisking together to blend.  Add  butter; use a pastry blender or strong fork to blend until mixed to crumb-stage.  Add milk and eggs; mix.  Add cheese; mix.  
2. Drop by large spoonfuls onto an ungreased baking sheet.  (The original BC recipe says you'll get 10 biscuits, but I can easily get 12 biscuits from this recipe.)
3. Bake for 10-12 minutes until golden brown.  While the biscuits are baking, melt the topping butter and mix with 1/4 tsp. garlic powder.  Brush the topping over the biscuits as soon as you take them from the oven.  Serve warm. 

Favorite Smoothie Recipes

Strawberry Banana #1
1 cup milk
1 cup water
10-oz. frozen strawberries, partially thawed
1 medium firm banana, cut into chunks
1 tsp. gluten-free vanilla extract
6 ice cubes

Strawberry Banana #2
2 medium ripe bananas
1 can crushed pineapple, drained
1 1/2 cups milk
1/2 cup fresh or frozen strawberries
2 tablespoons gluten-free organic honey
5 ice cubes

Peach Strawberry
1 cup fresh strawberries
1 cup fresh or frozen unsweetened sliced peaches
1 cup gluten-free plain or vanilla yogurt
1-2 tablespoons sugar
Dash of cinnamon (sprinkle on top before serving)

Peach Smoothie
2 cups milk
2 cups frozen unsweetened peaches
1/4 cup orange juice
2 tablespoons sugar
5 ice cubes

Combine all ingredients in a blender, and process until smooth. 

Honey Roasted Nuts

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I've been buying similar pecans by the can, and they were a but pricey.  So, when I found this recipe, I gave it a try.  The results were better than I anticipated.  Of course, I like to eat these on their own, but they're a delicious addition in salads or crumbled on peas or green beans.

1/4 c. honey
1/4 c. butter
1 tsp. cinnamon, divided
4 c. nut halves (walnuts or pecans)
2 to 3 tbsp. sugar

1. Preheat oven to 325°F.
2. Line pan with foil and grease foil. In saucepan over medium heat, combine honey, butter and 1/2 teaspoon cinnamon. Bring to a boil. Cook 2 minutes, stirring constantly. 
3. Put nuts into medium bowl. Pour honey mixture over nuts and stir until evenly coated. Spread on prepared foil-lined pan.  Bake 10 to 15 minutes or until nuts are glazed and lightly browned. Cool in pan for 20 minutes. Remove from pan.
4. In medium bowl, combine sugar and remaining cinnamon. Toss with glazed nuts to coat.

Makes 4 cups.

Condensed Soups for Gluten-Free Gourmets

I panicked when I first realized that I can't use Campbell's cream soups anymore.  Thank goodness, I found these recipes at http://www.gfutah.org/recipes/Condensed%20Cream%20Soup.html!

Gluten Free Lasagna

1 ½ packages of gluten free lasagna pasta, uncooked (about 1 lb.)

1 lb. ground beef

32 oz. can GF tomato chunks

12 oz. can GF tomato paste

1 T. Italian herb seasoning

1 lb. Mozzarella cheese, grated

2 eggs, beaten

½ cup Parmesan cheese, grated

24 oz. low-fat cottage cheese

4 T. parsley flakes

Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Cook ground beef; drain fat.  Add tomatoes with juice, tomato paste and Italian seasoning.  Simmer, covered, for 30 minutes.
3. Meanwhile, mix cottage cheese, beaten eggs, Parmesan cheese, and parsley; set aside.
4. Spoon and spread 1/2 cup of sauce in the bottom of a 15x9x2 pan.  Place a layer of lasagna pasta sauce in the dish, covering the entire surface.  Cover the pasta with 1/2 of cheese filling mixture, spread across; add 6 oz. Mozzarella cheese. Add another layer of uncooked noodles and 1/2 of meat mixture.  Repeat.  Save 4 oz. Mozzarella cheese to top.  Bake at 375 degrees for 45 minutes.  Let cook for 10 minutes before cutting and then serving.

*    The first time I made this, I was confused about making lasagna and not boiling the noodles first, but it works with the GF lasagna noodles.

Gluten Free Calzones

1 ½ cups warm water (110 degrees) 

2 T. sugar

1 pack GF active yeast

1 ½ cups brown rice flour

½ cup sorghum flour

2 cups tapioca flour

1 t. xanthan gum

1 t. guar gum or 2 t xanthan gum

2 T. rice bran

2 t. salt plus additional sea salt to sprinkle on top

3 T. olive oil plus additional for sprinkling on top

1. Preheat oven to 400 degrees. 
2. Proof the yeast:  Fill a 2-cup glass measuring cup with 1 1/2 cups water and microwave - about 55 seconds.  Check the temperature to get the water to 110 degrees F.)  Warm up the water and add sugar and yeast.  Stir quickly; let it sit for 5-10 minutes.  You should get a tan foam on top of the water.
3. While the yeast is proofing, whisk all dry ingredients together.  Once mixed, add to mixer bowl.  Add the proofed water-yeast mixture and olive oil.  Mix until a firm dough ball is formed.  Add more olive oil if the dough is not holding together, and mix.  (This dough doesn't need to "rise.")
4. Roll out the dough until it's about 1/8 inch thick.  (Add more olive oil if the dough is too dry and roll again.)  Cut out the calzones.  (I use a medium round mixing bowl like it is a cookie cutter.)
5. Fill the lower third part of the circle with your choice of fillings (pizza or pasta sauce, cheese - cheddar, mozzarella, goat cheese, ricotta, etc., - mushrooms, onions, pepperoni, sausage, Canadian bacon, salt, basil, parsley)
6. Once the toppings have been added, fold the calzone in half, bringing the exposed edges together.  Press to seal and move to a cookie sheet.  Brush with olive oil, sprinkle with sea salt, and bake to 25 minutes at 400 degrees.  Once baked, they'll be very hot, so let them cool at least 5 minutes before serving.