Tuesday, December 15, 2015

Caramel Chocolate Pretzel Bark


I recently was looking through my old recipe index box and found this recipe for Caramel Chocolate Pretzel Bark.
I haven't made this in years. I substituted Gluten Free Pretzels for Regular Pretzels.
This bark is easy to make and taste terrific. It would make a great Holiday Gift.


Caramel Chocolate Pretzel Bark ~ Gluten Free

Line a 15 X 10 Jelly Roll pan with Aluminum foil

8 oz. Mini Pretzels or Sticks. I broke the sticks in half.
I used Gratify Gluten Free Pretzels ~  Sea Salt Sticks or use regular pretzels if your not Gluten Free

In a Medium Sauce pan combine over medium high heat
1 cup Butter, sliced
1 cup Brown Sugar, packed
Bring to a boil stirring occasionally. When it reaches a rolling boil, boil without stirring for 3 Minutes.

Pour over the Pretzels. Use a rubber spatula to help spread it evenly over the pretzels.

Bake in a Preheated 375* oven
For 5 Minutes
Remove from the oven and sprinkle on
12 oz. Semi-Sweet Chocolate Chips.
Let it sit for 5 minutes.
Use an off set spatula to spread out the Chocolate.
Sprinkle with Sea Salt, I used Himalayan Pink Sea Salt (salt to taste)

I let my bark harden for 1 hour at room temperature and then in the refrigerator for another hour or until firm.

Remove the bark from the pan, peeling off the aluminum foil.

Either cut your bark with a knife or break apart with your hands for a more traditional bark look.

I store my bark in the Refrigerator until ready to serve.


ENJOY!!


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
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Thursday, December 10, 2015

Simple Gluten Free & Low Carb Dinner ~ Chicken Thighs ~ Roasted Broccoli & Garlic and Zoodles




Simple Gluten Free and Low Carb Dinner
Boneless Skinless Chicken Thighs, Oven Roasted Broccoli & Garlic and Zoodles

1 Package of Boneless Skinless Chicken Thighs (or as mush as you need)
if there is any skin left on remove it

Place the Chicken in a bowl and Season to taste with:
Salt and Pepper
Fresh Minced Garlic
Seasoning Spice blend of your choice, I used Trader Joe's 21 Seasoning Salute
Drizzle with
2-3 TBL. Extra Virgin Olive Oil
2 TBL. Balsamic Vinegar
You don't want it drowning in the Oil/Vinegar,, use just enough to coat the Chicken

Toss the chicken around with tongs to make sure it is coated

Cover the bowl with plastic wrap

Place in the refrigerator to marinate for at least 1 hour

Spray a glass pan with cooking spray

Remove the Chicken from the bowl,  place in the pan and sprinkle with Parsley

Bake 425* for 20-25* or until the chicken reaches an internal temperature of 165*



Oven Roasted Broccoli and Garlic

Cut the Florets off the Broccoli
Place on a cookie sheet

Season with Salt and Pepper

1 whole clove of Garlic, remove skin and cut large pieces in half and place around the Broccoli

Drizzle with Extra Virgin Olive Oil

Roast in a 425* oven for 20-25 Minutes. Turning them over half way through.



Zoodles:
https://youtu.be/liuoS-WdBGQ


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
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Monday, December 7, 2015

Pumpkin Cranberry Muffins ~ Gluten Free ~ Low Carb ~ Sugar Free ~ Dairy Free ~ Grain Free



If you are looking for a Gluten Free, Low Carb, Sugar Free, Dairy Free, Grain Free Muffins, check out this simple recipe.
These muffins are not a sweet muffin. They go along wonderfully with a cup of coffee or tea. I have made these many times.
My Husband has cut out white sugar from his diet and he really enjoys these. Cranberry's are naturally tart, if you find
these muffins not sweet enough you can use regular Maple Syrup if your not counting Carbs or Sugar intake.


Pumpkin Cranberry Muffins ~ Gluten Free ~ Low Carb ~ Sugar Free ~ Dairy Free ~ Grain Free

In a medium bowl whisk together:
6 eggs
add and whisk in:
¼ Cup Pumpkin Puree (Not Pumpkin Pie Filling)
½ Cup Coconut Oil, Melted
1 tsp. Vanilla Extract
¼ Cup Sugar Free Maple Flavored Syrup (See Footnote)

Add and whisk in:
½ Cup Coconut Flour (Sift or put thru a small strainer to remove lumps)
½ tsp. Salt
¼ tsp. Baking Soda
1 TBL. Pumpkin Pie Spice
Mix well

Add and fold in with a rubber spatula:
1-1/2 cups Fresh or Frozen Cranberry's (I kept mine whole or you can chop them)

Spray a muffin tin with cooking spray
use an ice cream scoop to evenly measure out the batter.
You will get 10-12 Muffins

Bake in a preheated 350* oven
for 30 minutes or until done

Remove from the muffin tins and cool on a wire rack.

These muffins freeze wonderfully:
After they are completely cooled  I wrap them individually with plastic wrap and place in a container in the freezer.


**Footnote**
You can use regular Maple Syrup in place of the sugar free Maple Syrup flavoring if you are not Low Carb or Sugar Free. I like the brand
Maple Grove Farms. I am not sponsored by them.



Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



I saw this recipe posted on Facebook but the person who posted it said they did not come up with the original recipe. I do not know who to credit for the original recipe. The only change I made to the recipe I saw posted on Facebook was to add extra cranberry's. 



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Tuesday, December 1, 2015

Sunflower Seed ~ Cheddar Cheese Crackers ~ Gluten Free and Low Carb



Looking for a quick and easy Gluten Free and Low Carb Cracker Recipe? Check out this simple and super tasty Cracker recipe

Sunflower Seed ~ Cheddar Cheese Crackers ~ Gluten Free and Low Carb

In a Food Processor with the blade add:
340 grams Raw, Shelled Sunflower Seed
Turn on the food processor for 30 second at a time checking until the seeds turn into a fine meal.
It took about 3 minutes with my food processor.

Add:
180 grams Finely grated Orange Sharp Cheddar Cheese (or regular cheddar cheese)
½ tsp. Salt
Pulse for 6-8 times or until blended.

Add through the shoot:
¼ cup of Water
Pulse until the dough forms a ball.

I lined my cookie sheet with a Silpat liner then a piece of Parchment paper.
(My Oven runs hot I use the silpat liner so they don't burn)

Turn the dough out onto the parchment paper, flatten out slightly then cover with another piece of parchment paper. Using your hands or a small silicon roller spread out the dough evenly and as thin as you can get it. This dough is very forgiving, if it starts to crack just press it back together. Peel off the top layer of parchment paper and sprinkle on some salt to taste.

Score the crackers into desired size pieces. I used a small pizza cutter being careful not to cut into the silpat liner. My edges were not even, you can always cut with a butter knife to make even edges.

Bake in a preheated 325* oven
For 30 minutes or until golden brown
I rotated my pans half way through for even browning.

The crackers peel easily off the parchment paper. Cool for a few minutes. Break the crackers along the scored lines and cool on a wire rack. Be careful as they are very hot. The crackers do harden up when cooling.

The middle couple of rows of my crackers were not done at 30 minutes. I placed them back in the oven for an addition 5 minutes or until done.

Completely cool the crackers on the wire rack before storing in a air tight container.

ENJOY!!




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Tuesday, November 17, 2015

Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free



These wonderful cookies are bursting with flavors of Autumn.
They are soft cake like cookies.
These make a great snack, breakfast or a Thanksgiving dessert.


Pumpkin Spice Cranberry Oat Cookies ~ Gluten Free

In a Medium bowl whisk together:
2 Cups Gluten Free Oat Flour (I used Bob's Red Mill)
½ Cup Gluten Free Flour (I used Bob's Red Mill 1 to 1 Baking Flour)
1 tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
2 tsp. Pumpkin Pie Spice

I used a stand mixer with a Paddle
Combine until Creamy and Light
½ cup room temperature unsalted Butter
¾ Cup Granulated Sugar
Scrape Bowl then add:
1 eggs whisked with a fork
1 tsp. Vanilla Extract
1-1/2 TBL. Molasses
Beat until smooth

Add:
1 cup Pumpkin Puree beat until smooth

Slowly add the Dry Ingredients a little at a time on low speed until combined. Scrape the Bowl.

Add:
1 Cup Fresh Cranberries until combined

Line Cookie sheets with Silpat liners

I used a #50 cookie scoop to evenly measure out the cookie dough onto the prepared cookie sheets

Take a small rubber spatula, dip in water and slightly flatten the cookies

Bake in a preheated 350* oven
for 10-12 minutes

Cool on the pans for 1 minute then remove and cool on a wire rack

This recipes make a little over 3 dozen cookies

ENJOY!!




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Thursday, November 12, 2015

Roasted Butternut Squash with Browned Butter and Pecans


I love Butternut Squash. This recipe will make a great side dish for Thanksgiving or any other meal.


Roasted Butternut Squash with Browned Butter and Pecans

1 Butternut Squash
Peel, Cut in half length wise, scoop out seeds and any stringy parts and cut off ends
Cut each half into 1/2” moons

Place the Squash into a large bowl
Pour on 3 TBL. Melted Butter
Salt and Pepper to taste
Mix

Place on a Cookie sheet single layer

Place in a preheated 425* oven
Roast 30 Minutes then rotate the pan
Roast an additional 6-10 minutes until golden brown on the bottom
Turn over and Roast 10-15 minutes until second side is golden brown and tender but not mushy

In a small skillet on medium high heat
Pan roast ½ cup Pecans for about 5-8 minutes, keep an eye on them so they do not burn, tossing them around
remove from the heat, cool for a couple of minutes and roughly chop the Pecans

Place the Pecans back into the Skillet on medium high heat with 3 TBL. Butter
Melt the butter
keep stirring for 2-3 minutes until the butter turns golden brown being careful not to burn it.
Add 1 TBL cod water, it will sizzle,, remove from the heat, the water helps stop browning.
Let cool for a couple of minutes then add
1 TBL. Fresh lemon Juice, stir

Place the Squash on a Platter and pour on the Butter and Pecans

Sprinkle with Parsley.

Enjoy!



I got this recipe from watching Cook's Country on PBS
I made only two changes, they used Hazelnuts and sprinkled on Chives at the end.
To get their recipes you have to be a member which I am not.
Here is the link:
https://www.americastestkitchen.com/recipes?page=3



Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
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Monday, November 9, 2015

Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb


These simple to make biscuits have become a family favorite. They are great dipped in Soups and Sauces.

Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb
In a mixing bowl whisk:
1/3 Cup Coconut Flour : I used Bob's Red Mill ~ Sift it to remove any lumps
1 TBL. Psyllium Husk
½ tsp. Baking Powder
Dash of Salt and Pepper
1 tsp. Garlic Powder (or to taste)

In a separate bowl whisk together:
4 Eggs
then add
1/3 Cup Melted Butter cooled

Add the wet ingredients to the dry ingredients using a wire whisk until combined
Using a Rubber Spatula fold in:
1 Cup Sharp Cheddar Cheese

Let sit for 5 minutes to absorb the Psyllium Husk
Line a cookie sheet with a silpat liner
Use an ice cream scoop to evenly measure out the biscuits onto the prepared cookie sheet
You get 6-7 biscuits
Bake in a preheated 400* oven
For 15-18 Minutes or until the top and edges of the biscuits are golden brown

Melt 1 TBL. Butter
After you remove the biscuits from the oven brush with the melted butter.

Cool on a wire rack for at least 1 hour.
Because these biscuits have a lot of eggs, I find that cooling them for a least 2-3 hours makes them more dense and are great for dipping into Soups and Sauces.
Enjoy!

Link to make my Soup:
I used Chicken rather than Turkey and added Kale:
https://youtu.be/vjqR4YX6Kuk


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Monday, November 2, 2015

Zucchini Pizza Boats ~ Low Carb ~ Gluten Free


These Zucchini Pizza Boats are simple to make. They are a wonderful side dish or would make a good meal. These were the last of our Garden Zucchinis.


Zucchini Pizza ~ Low Carb ~ Gluten Free

Use as many Zucchinis you need for a serving

Wash and dry the Zucchini and cut the stem off.
Cut in half length wise

Spray a baking pan with Cooking Spray
Place the Zucchinis in the pan skin side down

Brush each Zucchini with EVOO
Sprinkle spices to taste
Salt and Pepper
Garlic Powder
Oregano

Use either homemade or jar Marinara or Pizza Sauce
Spread the sauce on top of each Zucchini but not right to the edge
Top with a mixture of Shredded Mozzarella and Parmesan Cheese

Top with any toppings of your choice.
I used Pepperoni, I cut them into Half Moons and places desired amount on each Zucchini

Bake in a Preheated 400* oven
Approximately 25-30 minutes. Or until you can put a knife into them You do not want to let the Zucchinis mushy.

Remove from the oven and sprinkle of some Parsley.

ENJOY!!

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

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Thursday, October 22, 2015

Denny's has a wonderful Gluten Free Menu


I took my Daughter out for Breakfast on my Grandsons 1st day of Kindergarten. She looked up Gluten Free Breakfast Restaurants for me and found Denny's. I have never been to a Denny's before.
This video is just a quick look at the Gluten Free Menu options they have at Denny's and my Meal. I ordered the Santa Fe Skillet with an English Muffin. It was so delicious, I will definitely go back.

I very seldom go out to eat because of being Gluten Free. Its wonderful to see that more and more Restaurants are offering Gluten Free Options.

To find a Denny's near you:
https://www.dennys.com/locations

I went to the Denny's in N. Smithfield Rhode Island

Thanks for watching,
Brenda



Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
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Saturday, October 17, 2015

Chia Flax Breakfast Pudding ~ Gluten Free, Low Carb, Dairy Free and Sugar Free

 I make this Chia Flax Pudding every Sunday evening for my Husband. It last all week. It is Gluten Free, Low Carb, Dairy Free and Sugar Free. I mix together a jar of different Nuts and Unsweetened Coconut.  If you are not Dairy Free you can use any type of Milk if you are not watching your sugar intake you can add some Honey or Maple Syrup to sweeten it as well as some Fruit.

Chia Flax Pudding
Gluten Free, Low Carb, Dairy Free and Sugar Free

In a bowl whisk together
¼ Cup Chia Seeds
¼ Cup Flaxseed Meal
1-1/4 Cups Unsweetened Almond Milk
1 tsp. Vanilla Extract

Whisk for 2-3 minutes
lets sit for 10 minutes
re-whisk for a few seconds
Cover the bowl and refrigerate over night.

Serve with
Your choice of nuts and unsweetened Coconut
I like to store a mixture of Nuts and Coconut in a Mason Jar so it can easily be sprinkled on in the Morning. You can also toast the Nuts and Coconut.


ENJOY!

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




I used Bob's Red Mill Chia and Ground Flaxseed meal. You can find these products at these  links:


 
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Friday, October 16, 2015

Inspiralized Cookbook by: Ali Maffucci ~ Review

Hi everyone,

Shortly after I bought my Spiralizer  I bought this wonderful Cookbook
Inspiralized by: Ali Maffucci

It is loaded with great recipes to make using a Spiralizer. I have made many of the recipes in this book.
A few of my favorite recipes are:
Deconstructed Zucchini Manicotti
Parsnip and Kale Gratin
Italian Zucchini Pasta Salad
Chicken Carrot Noodle Soup

The book has beautiful pictures and clearly easy to read instructions.

If your looking for a great Spiralizer Cookbook. Check out this book.

Have a great day,
Brenda 
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Friday, October 9, 2015

Pumpkin Spice Hummus


Pumpkin Spice Hummus

Using a Food Processor with bottom blade add:
2 cups Garbanzo Beans (Chickpeas) Drain and rinse in a Colander
3 Garlic Cloves roughly chopped
Process until roughly chopped
Add:
15 oz Can Pumpkin puree (Not Pumpkin Pie filling)
5 oz. Lemon Juice
½ Cup Tahini
1/3 Cup Extra Virgin Olive Oil
Mix for one minute or until smooth

Add:
Salt to Taste
2 tsp. Pumpkin Spice Mix or to taste
mix until combined

If the mixture is thick you can add a little water
Place in a container in the refrigerator over night.
This gives the spices a chance to enhance the flavor.
If its to thick the next day add a little water.
I found I did not have to add any water

I served my Pumpkin Spice Hummus with
Carrots
Celery
Gluten Free Crackers

ENJOY!


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



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Wednesday, October 7, 2015

Spaghetti Cabbage with Meat Sauce and Bacon ~ Gluten Free and Low

  

Spaghetti Cabbage with Meat Sauce and Bacon ~ Gluten Free and Low Carb

This is a quick dinner to make on a busy night. My whole family enjoys it.

In a Dutch Oven Add and  Cook
1# Ground Beef or any other Ground Meat of your choice
Chopped Onion
Chopped Green Pepper
Sliced Mushrooms
Salt and Pepper
When almost done add Garlic to taste and cook 1-2 minutes longer
Drain the Fat
Add spices to taste
Cayenne Pepper
Ground Cumin
Smoked Paprika

Cook for 1-2 Minutes
Deglaze with  ½ Cup Red Wine. Cook off the Wine

While the Meat and Vegetables are cooking
Fry up 1# Bacon
Drain on a Paper Towel and Crumble
Save the Bacon Fat

To Prepare the Cabbage
Remove the outside leaves
Cut into ¼'s and remove the core
Slice/Shred  ½ of a  Whole Cabbage if it is big or a whole Small Cabbage pull the pieces apart,, if there are any big piece cut them up

Heat up about half of the Bacon Fat (Use enough so it doesn't stick to the pan but not to much that its floating in Bacon Fat)
Add the Cabbage to the Bacon Fat. Using Tongues toss the Cabbage around. If it starts to stick or dry out add a little more Bacon Fat. Cook until golden brown and caramelized, approximately 8 Minutes.  Do not over cook the cabbage. You do not want it mushy.

Place some Cabbage on your dinner plate
Top with the Meat sauce
Sprinkle on some crumbled Bacon
Serve with some Sour Cream

ENJOY!


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
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Friday, October 2, 2015

How to Cook Kale and Julienne Carrots


My Husband planted Kale,, we really enjoy it. In this video I show how I prepare and cook Kale and also how to prepare and cook Julienne Carrots.



Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



How to cook Kale

I used Fresh Kale from our Garden or buy a bunch at a Farm Stand or Produce department

Place the Kale in the sink running cold water over it to clean
Remove the Kale and dry on Towels

Cut the Stem off the end
Then using your knife cut into the Kale along the stem to remove
Stack a few pieces of Kale together and Roll up (Chiffonade)  Cut into desired size pieces
Or
You can hand pick off the leaves. Do what ever method you prefer.
Kale will shrink a lot when you cook it.
Heat up a large Skillet to Medium High Heat add EVOO
Minced Garlic,, cook for 1 minute
add Half of the Kale and toss around with Tongs
Add the rest of the Kale
along with Crushed Black Pepper and Salt to taste.
Continue tossing until the Kale is done.
Takes about 5 Minutes
Serve with Parmigiano-Reggiano Cheese

I did not show this in the video but we also like to serve our Kale with
Toasted Sesame Seeds. Use a small skillet add in Sesame Seeds and toss around until golden brown.
Sprinkle over the Kale after it has been cooked.


How to make Julienne Carrots

I used bagged Carrots
I did not peel them. I gave them a good scrubbing
I used the OXO Julienne Peeler
Slice down the Carrot with the peeler and you will get nice Julienne pieces
Using a Non-stick pan heat to Medium High Heat. Add a little bit of water and the Carrots
Cook for 4-5 minutes. If they start to stick add just a little more water.
Do not over cook. You do not want them mushy.
Add Butter and salt.


ENJOY!



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Friday, September 25, 2015

Golden Flax Crusted Chicken with Swiss Cheese and Bacon ~ Gluten Free and Low Carb


Golden Flax Crusted Chicken with Swiss Cheese and Bacon ~ Gluten Free and Low Carb

5 pieces of Boneless Skinless Breast of Chicken
Clean off any excess skin. Place in a baggy, use a Meat Mallet and pound out evenly.
Dry with a paper towel.

In a large bowl mix together
1-1/2 Cups Golden Flaxseed Meal (I used Bob's Red Mill)
½ Cup Parmesan Cheese
Spice to taste
Garlic and Onion Powder
Salt and Pepper
Smoked Paprika

In another Bowl whisk 2-3 Eggs with a fork

Heat up a Skillet to Medium High add 1/4” Vegetable Oil

Dip the Chicken in the Eggs
Press into the Flax Mixture, pressing it on well so it sticks

I cooked 2 piece of Chicken at once, do not over crowd the pan
Cook 2-3 minutes per side and turn cooking another 2-3 minutes or until Golden Brown
Remove and place on a wire rack. I changed the oil in between each batch of Chicken. Continue
with the remaining Chicken.

Spray a cookie sheet with Cooking Spray
Place the Chicken on the cookie sheet
Top each piece of Chicken with Shredded Swiss Cheese About 8 oz.
Place in a preheated 400* Oven. Cook for 20 Minutes
Top with some more Cheese (as much as you would like) and bake until done. I used a digital thermometer inserted in side ways, when it reaches 165* the Chicken is done. My Chicken took 25 minutes, keep an eye on it so it doesn't get dry.

While the Chicken is Cooking. Cook up 1# Bacon. Drain on a paper towel. Pour the Bacon Fat into a Glass Measuring cup and save.

Clean out the Pan, add back a little of the Bacon Fat, add your Zoodles and cook 3-4 Minutes.
Link on how to make Zoodles: https://www.youtube.com/watch?v=liuoS-WdBGQ

Serve the Chicken with the Bacon on top and Zoodles on the side.

ENJOY!

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



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Tuesday, September 22, 2015

How to Spiralize Carrots ~ I used Orange, Yellow and Purple Carrots


I was so excited to find large Carrots in 3 colors at the Farm stand. You need to use large Carrots with the Spiralizer.


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


How to Spiralize Carrots:

Follow the directions of your Spiralizer on how to set up the machine.
Wash and Peel your Carrots.
I was so happy when I found large Orange, Yellow and Purple Carrots at the Farm stand. Cut the Carrots in half.
I used the Angel Hair Blade to spiralize the carrots. You need to use a little forward pressure to help get the Carrots through.

You can eat them raw, adding to salads and use in a coleslaw. Or
Oven Roast, Steam or Boil them.

I sauteed mine in a large skillet with just a little water. I tossed them around until they were done. They took about 6 minutes. You may have to add just a little bit more water if they start to stick. If you used the larger blade you may have to cover the pan for a minute or so to help soften them. You do not want them mushy.
When the carrots were done I added some butter and salt.

I served my Carrots with a Roasted Pork Loin and Cauliflower Fried Rice.

ENJOY!!!



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Wednesday, September 16, 2015

Cauliflower Steak


My Son showed me a photo of Cauliflower Steak, I couldn't wait to try it. It is such an amazing side dish.

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Cauliflower Steaks

1 head of Cauliflower
I used a medium size one
Remove the leaves
Cut the stem even but not into the florets and leaving the core on.
Using a sharp knife cut the Cauliflower in Half
Cut a slice down the edge of the Cauliflower florets so that you have 2 flat sides

Save the extra Florets for Cauliflower Rice, Salads, Roasting etc..

I attempted to make this 2 times previous trying to get 3-4 steaks and each time the florets fell off.
I have seen videos where people get anywhere between 2-5 Steaks. I also wanted mine thicker and they did not fall apart.

Brush one side of the Cauliflower with EVOO
Season to your taste with:
Salt and Pepper
Garlic Powder
Smoked Paprika

Heat a Grill pan to medium temperature
Brush with EVOO
Place the two Cauliflower Steaks seasoned side down
Brush the other side with EVOO and sprinkle on more Seasonings

Cook for about 3 Minutes or until golden brown and some grill marks.
Turn over and continue to cook for another 3 minutes

Spray a Cookie Sheet with Cooking Spray
Place the Cauliflower Steaks on the Pan

Place into a Preheated 425* oven
Bake 10 Minutes
Remove pan from the oven
Brush the Cauliflower Steaks with any sauce of your choice
I used Sriracha Sauce for my Husband which is Low Carb
For mine I used Trader Joes Sriracha Roasted Garlic BBQ Sauce which is not low Carb

Cook for 10 minutes more
If they are still firm cover with tin foil tented and place back in the oven.

Mine took just a total of  27-30 minutes to be done.
Depending on the size you cut the Cauliflower will determine how long they need to roast.
Sprinkle with some Parsley and serve.

ENJOY!!
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Wednesday, September 9, 2015

Citrus Chicken ~ Drumsticks and Thighs


Hi everyone,


Are you looking for a delicious easy to make Citrus Chicken recipe please check out my recipe.


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Citrus Chicken ~ Drumsticks and Thighs

Use as much Chicken Drumsticks and Thighs for your Family
Remove any excess Chicken Skin. I used 10 pieces. Use a paper towel to dry the Chicken.

Slice
1 Large Red Onion
Wash and slice the Citrus
1-2 Oranges
1-2 Lemons (removing seeds)
1-2 Limes

Spray 1-2 glass pans with Cooking Spray
Layer the Onion and Citrus pieces across the bottom of the glass pans.

Top with the Chicken. Salt and Pepper each piece.

Mix in a glass measuring cup:
½ Cup Vegetable Oil
4 TBL. Mrs Dash Salt Free Caribbean Citrus Seasoning Blend
1 TBL. Minced Garlic

Brush half the Spice mixture on the Chicken
Bake in a preheated  425* oven for 30 Minutes (I said 400* in the video by accident)
Brush with the remaining Spice Mixture on the Chicken and place back in the oven
Continuing bake 20-30 minutes or until. Internal Temperature 165*

I served the Chicken with
Cauliflower Rice
Sugar Snap Pea

ENJOY!!


Link for Cauliflower Rice:

https://www.youtube.com/watch?v=3m01rlhnPok

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Tuesday, September 1, 2015

Gluten Free Devil's Food Cupcakes ~ Baking with Ricky


This was the first time I made the Betty Crocker Devil's Food Gluten Free Cake Mix. 15 OZ. Box.
My 5 year old Grandson Ricky helped me to bake the Cupcakes. He loves to bake.
These cupcakes are simple to make and have a great Chocolate taste and are moist.

I got 12 Cupcakes and 1 miniature loaf  Ramekin or you could have gotten 14 cupcakes.

I bought this mix at Walmart for $4.18

I always like to have a quick mix available for when my Grandson comes over. I will be buying this mix again.

The recipe is on the back of the box:

Heat oven to 350* for a shiny metal pan or 325* for dark or nonstick pan. Grease bottom only of the cake pan or use cupcake liners for muffins.

Beat in a Mixer:
Cake Mix
1 Cup Water
1 Stick Butter, softened
3 Eggs
Mix on low for 30 Seconds, then on medium speed 2 minutes. Scraping the bowl occasionally. Pour into Pan.

Bake until a toothpick inserted into the center comes out clean. Cool completely before frosting.


12-14 Cupcakes 18-23 Minutes
8X8 pan 44-49 Minutes
9X9 pan 38-43 Minutes
8" or 9" round pan 43-48 Minutes


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Wednesday, August 19, 2015

Chicken Parmesan ~ Low Carb ~ Gluten Free ~ Homemade Sauce ~ Zoodles



I was so excited how good this Low Carb Gluten Free Chicken Parmesan came out.
My Family really enjoyed it. I hope you give this recipe a try.


Chicken Parmesan ~ Low Carb ~ Gluten Free ~ Homemade Sauce ~ Zoodles

Use as much or as little chicken as you need
5 Boneless Skinless Chicken Breast
Clean off any excess skin, dry with a paper towel
Place one piece of Chicken at a time in a Zipper Bag
Use a meat mallet to pound out evenly. 1/2” thick

To make the bread crumb topping (Make more or less depending on how much Chicken your using)
Mix together in a bowl with a fork
2 Cups of Almond Meal
¾ Cups Parmesan Cheese
Spices to taste
Garlic Powder
Onion Powder
Crushed Black Pepper
Italian Seasoning
Basil
Parsley

In another both whisk 2 Eggs

Dip one piece of chicken at a time into the Eggs, Let the excess drip off
Dip into the Almond Meal Mixture, pressing to make sure it sticks on both sides.

Heat a skillet up to Medium High
Add 1/4” Extra Virgin Olive Oil
Place two pieces of breaded Chicken into the oil. Do not over crowd the pan
Fry until golden brown.. about 2-3 Minutes. Turn and brown another 2-3 minutes
Remove the Chicken from the pan and place on a wire rack over a cookie sheet.
This will keep them from getting soggy while browning up the remaining Chicken. Add more Oil to the Pan if needed.
After all the Chicken has been browned place on Cookie sheet sprayed with Extra Virgin Olive Oil Spray
Top with some Tomato Sauce
Sprinkle with some Parmesan Cheese
Sprinkle with 1 cup Shredded Mozzarella Cheese
Bake in a preheated 400* oven for 15 Minutes
Remove from the oven and top the Chicken with 1 Cup more of Shredded Mozzarella
Bake another 5 minutes or until done.
Use a digital thermometer inserted side ways into the chicken. When it reaches an internal temperature of 165* the Chicken is done. You dont want to over cook the Chicken, otherwise it will be dry.

Homemade Sauce
In a dutch oven or large sauce pan add a little Extra Virgin Olive Oil
Add 1 Medium Chopped Onion
Cook until transparent, the last minute add fresh Garlic to taste and cook 1 Minute.
Add ½ of a 6 oz. Can Tomato Paste (Remove the rest of the tomato paste and place in a little sandwich baggy and freeze to use for another recipe)
Mix the Tomato Paste with the Onion and Garlic and cook for 2-3 minutes
Deglaze with ½ cup Red Wine, cook off most of the Wine.
Add:
28 oz Can of Crushed Tomatoes
14 oz Can of Petite Diced Tomatoes
Spices to taste:
Italian Seasoning
Basil
Oregano
Parsley
Simmer for 15 minutes, adjust any seasoning. Simmer a total of 1 hour 15 minutes or until thickened.
If it gets to thick add a little water. You want a thick sauce.


This sauce can be used for
Chicken Parmesan
Pizza
Brown up some ground Beef, Chicken or Turkey and simmer in the sauce
Add some Cooked Sausages and simmer in the Sauce
This sauce freezes beautifully.

Serve the Chicken Parmesan with Zoodles. Pour some sauce over the Zoodles and Sprinkle on some Parmigiano Reggiano cheese

Link to make Zoodles:

https://youtu.be/liuoS-WdBGQ

ENJOY


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Tuesday, August 11, 2015

Blueberry Orange Muffins using Bob's Red Mill Gluten Free Muffin Mix


Bob's Red Mill sent me their newest Gluten Free Mix. It is a Muffin Mix. Its super easy to make and taste terrific.



Bob's Red Mill Gluten Free Muffin Mix ~ Blueberry Orange Muffins

1 Package Bob's Red Mill Gluten Free Muffin Mix

Pour the Muffin mix into a medium bowl. Make a well in the center
Add:
½ Cup Vegetable Oil or Melted Butter
1 Cup Milk , I used Unsweetened Almond Milk
2 eggs, Slightly beaten
I added 1-2 tsp. Orange Extract (to make Blueberry Orange Muffins)
Mix with a wooden spoon until well combined

Add:
1-1 ½ cups Blueberrys, Fresh or Frozen
I tossed mine with a little bit of Gluten Free Flour
Zest from 1 Orange

The package has other variations you can try.

Spray a muffin tin with cooking spray or line with cupcake liners
Use an ice cream scoop to evenly measure out your muffins
You will get 12 Muffins

Bake in a preheated 400* oven
for 22-25 Minutes
I used a digital thermometer inserted into the center. When it reaches an internal temperature of 205* your muffins are done.
Cool in the pan for 5 minutes.
Remove and cool on a wire rack.

I froze half the batch. After they are completely cooled wrap in plastic wrap and place in a container and freeze.

ENJOY!!


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Tuesday, August 4, 2015

Canyon Bakehouse Gluten Free 7 Grain Bread ~ Review


I recently purchased my first loaf of Canyon Bakehouse Gluten Free Bread. I purchased the 7-Grain bread.
It is absolutely delicious. This bread is not dry nor does it crumble like some other leading brands.
I am looking forward to trying out their other products. I found this bread at Target. It cost $5.79 for an 18 oz Loaf.



https://canyonglutenfree.com/buy-gluten-free-bread-products/Gluten-Free-7-Grain-Sandwich-Bread.html

INGREDIENTS:  Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, Whole Grain Teff, Extra Virgin Olive Oil, Whole Grain Amaranth, Sugarcane Molasses, Sea Salt, Yeast, Whole Grain Buckwheat Flour, Natural Enzymes

Note: Buckwheat does NOT contain wheat, it is a naturally gluten-free grain.

CONTAINS: EGG





You can find me on:

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Blogger:
http://sharingglutenfreerecipes.blogspot.com/

Twitter:
https://twitter.com/NaturesFairy

Pinterest:
http://www.pinterest.com/naturesfairy/

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http://sharingglutenfreerecipes.tumblr.com/

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Friday, July 24, 2015

Cheesy Flatbread ~ Gluten Free and Low Carb


Cheesy Flatbread ~ Gluten Free and Low Carb

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


In a Medium bowl combine with a Fork:
1 Cup Almond Meal (I used Bob's Red Mill)
2 Cups Shredded Cheese of your choice (I used Mozzarella)
Spices of your choice/taste
Garlic Powder
Parsley
Basil (Etc.. depending on your meal)

Add and mix with a Fork:
1 Egg
1 TBL Extra Virgin Olive Oil or Oil of your choice
Form the dough into a bowl.

Preheat your oven to 400*

Place the Ball of Dough onto a piece of parchment paper
Push it down to fatten it out a bit
Cover with another piece of parchment paper
Use a rolling pin to roll it out to an even thickness.
After you roll it out remove the top piece of parchment paper
Use a scissors to cut off the excess parchment paper and slide it onto a pizza pan.

Bake at 400* for 10 minutes
It will not be fully baked at this point. It will start to get golden brown around the edges.
Remove from the oven.
Top with 1 cup of Cheese (Or more if you wish)
Return back to the oven and continue baking for about 10 minutes or until cheese is melted and golden brown.

Slide the Flatbread off the parchment paper onto the pizza pan or cutting board. Using a pizza slicer slice into desired size pieces.

This Flatbread is a great accompany to Soups, Stews, Spaghetti Sauce etc..

ENJOY!!


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Thursday, July 23, 2015

How to make Zoodles ~ Low Carb and Gluten Free Pasta replacement


I recently bought a Spiralizer and have had so much fun making Zoodles. They are a great Low Carb and Gluten Free replacement for Pasta. Follow the Manufacters direction to make the Zoodles. Towel dry the Zoodles. Heat up a large Skillet and add some EVOO. Add the Zoodles and toss around for about 3 minutes. Adding any spices or herbs to accompany your dinner. Do not over cook the Zoodles otherwise they will get mushy. 

I served my Zoodles with a Homemade Sauce and Sausages. 

Link for my Homemade Sauce and Sausages: https://youtu.be/nKGhZWstU50 
 
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Tuesday, July 14, 2015

Low Carb Almond Sunflower Chicken Tenders


This delicious Low Carb Chicken will become a family favorite.
I hope you give this recipe a try.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Low Carb Almond Sunflower Chicken Tenders

5 Boneless Skinless Breast of Chicken
Place in a Ziplock bag, Use a meat mallet to pound out evenly but not super thin
Cut into desired size Tenders

In a bowl combine
1 Cup Almond Meal (I used Bob's Red Mill)
1 Cup Parmesan Cheese
½ Cup Unsalted Sunflower Seeds chopped in a mini chopper
Spices to Taste ~ I used
Garlic Powder
Onion Powder
Ground Black Pepper
Trader Joe's 21 Seasoning Spice Salute

In a bowl whisk with a fork
2 Eggs

Lightly coat a Cookie Sheet with Extra Virgin Olive Oil

Dip the Chicken Tenders into the Egg
Place into the Almond Mixture ~  Turn and coat both sides
Place on the Cookie Sheet
Continue coating all the Chicken
Spray the Chicken with a Little bit of Olive Oil Spray

Place in a preheated 425* oven
Bake for 20 minutes or until done. Do not over cook otherwise they will be dry.
Internal temperature 165*

Remove from the oven.
Turn on the Broiler
Place under the broil for 2-3 minutes (keep an eye on them)
Broil until Golden Brown and Crispy

ENJOY!


Recipe link for Cauliflower Rice:
http://sharingglutenfreerecipes.blogspot.com/2015/07/how-to-make-cauliflower-rice-low-carb.html




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Thursday, July 9, 2015

How to make Cauliflower Rice ~ Low Carb Recipe


Cauliflower rice is a great low carb replacement for regular rice.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Cauliflower Rice

1 Head of Cauliflower (more or less depending on how much you need)
Remove the leaves and any blemishes. Wash and dry.
Cut the Cauliflower in half, remove the core
Cut into florets.

Place the bottom blade into a food processor
Fill about 1/3 with the Cauliflower
Do not over crowd
Pulse on and off until the Cauliflower resembles rice
If you over process it will turn to a puree
Remove each batch to a pan and continue with the rest of the Cauliflower

You can freeze the Cauliflower Rice at this point. Place into a ziplock bag removing the air.
Defrost the rice before using.

To cook the Cauliflower Rice
I sauteed it in a large Skillet
Melt about 2 TBL Butter or any Oil of your choice
Add the Cauliflower Rice
Season with: Salt, Pepper and Garlic Powder to taste
Add  Parsley for color.

Cook the Cauliflower for about 8 minutes, turning it every 30 seconds or so until desired consistency.
You want the Cauliflower Rice to have a bit of a bite to it. If it is sticking to your pan add a little bit of water.

Use this Cauliflower rice as a Low Carb replacement for white rice. This also makes a wonderful Fried Rice.

ENJOY!
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Tuesday, July 7, 2015

Vanilla Chia Breakfast Pudding ~ Dairy and Gluten Free


Here is a super easy Chia Breakfast Pudding Recipe. I have been eating this every morning for the past few weeks. It's so good.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Vanilla Chia Breakfast Pudding ~ Dairy Free

In a medium bowl whisk together:
2/3 Cups Chia Seeds (I used Bobs red Mill)
2 Cups Unsweetened Almond Milk (Or any Milk of your choice)
1 tsp. Vanilla Extract
¼ Cup Honey (You can use more or less depending on your preference)
Whisk for 2-3 Minutes
Let sit for 10 Minutes
Whisk for about 20 seconds
Cover the Bowl and place in the Refrigerator
Keep refrigerated for at least 4 hours or overnight

In the morning spoon a serving into a bowl
Top with anything of your choice
Granola
Fruit
Coconut Flakes
Raisins, Dates, Figs
Nuts

ENJOY!


Link to my Gluten Free Granola Cereal:
http://sharingglutenfreerecipes.blogspot.com/2013/01/i-made-homemade-gluten-free-granola.html

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Tuesday, June 30, 2015

Slow Cooker Southern Style Barbecue Ribs ~ Gluten Free


Looking for a super easy Gluten Free Rib recipe. Check out my Southern Style Ribs cooked in the Slow Cooker.
These ribs are so moist and tasty.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Slow Cooker Southern Style Ribs

Rinse and Pat Dry
4# Southern Style Ribs
Rub each side to taste with:
Salt
Pepper

Paprika
Garlic Powder
Onion Powder
or any other spices of your choice

Place the ribs in the Slow Cooker
Top with:
1 Chopped Onion
and Red Pepper Flakes (Optional)

Pour on Barbeque Sauce of your choice I used:
28 oz. Sweet Baby Rays Gourmet Sauce ~ Honey Barbeque Sauce ~ It is Gluten Free
Add about 3 TBL water to the bottle and give it a shake and pour that over the ribs as well.

Cook on high
Mine took 5 Hours
Check after 4 hours to see if they are tender. Depending on the size of the ribs it can take 5-6 hours to cook. When they are fork tender your ribs are done.

Skim the fat off the top. I used a Turkey Baster to help remove it.

I served my Ribs with:
Jasmine Rice
Corn
Beer Batter Bread

ENJOY!


Beer Batter Bread link:
https://www.youtube.com/watch?v=8yLB3LTGlpE
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Thursday, June 25, 2015

Trader Joe's Gluten Free Bread ~ One week later


One week ago today I bought my first Trader Joe's brand of Gluten Free Bread. I purchased the Whole Grain Bread. It was $4.49 for a loaf. I kept my bread in the refrigerator because of the heat and humidity. This bread stayed fresh the whole week and there is no doubt it will stay fresh longer,, I finished off the loaf today. I will be heading back soon to Trader Joe's to purchase another loaf.

http://www.traderjoes.com/
http://www.traderjoes.com/digin/post/gluten-free-breads

GLUTEN FREE WHOLE GRAIN BREAD: Water, Tapioca Starch, Potato Starch, Brown Rice Flour, Cane Sugar, Rice Flour with Cultured Rice Flour (for freshness), Modified Tapioca Starch, Whole Grain Sorghum Flour, Whole Grain Amaranth Flour, Expeller Pressed Canola Oil, Whole Grain Teff, Xanthan Gum, Yeast, Egg Whites, Tapioca Maltodextrin, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Potato Flour, Monocalcium Phosphate), Flaxseed Meal, Sea Salt, Molasses, Calcium Sulfate, Enzymes. CONTAINS EGGS
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Saturday, June 20, 2015

Trader Joe's Gluten Free Haul ~ June 19, 2015










 Trader Joe's Gluten Free Haul ~ June 19, 2015

I just found out that Trader Joes carries their own brand of Gluten Free White Bread, Whole Grain Bread, Hamburger and Hotdog Buns and Bagels. I bought the Whole Grain bread. It is a very tasty bread and is not dry. This bread is not frozen. You will find it in the Fresh Bread section. I made a sandwich and it did not crumble apart. I will be buying this bread again.

In this video I show you some of my favorite Gluten Free items from Trader Joes.

 
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Monday, June 15, 2015

Slow Cooker Pot Roast ~ Comfort Food


Slow Cooker Pot Roast ~ Comfort Food


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Heat a large skillet to medium high and add about 2 TBL. Oil
3-4# Chuck Roast
Dry with a paper towel
Salt and pepper both sides
Brown all sides in the skillet  about 4-5 minutes per side

In a large bowl mix:
1 Bag Baby Carrots
1 Onion Sliced
2 Cans (4 oz) Sliced Mushroom
4 Stalks Celery diced
Minced Garlic, Salt and Pepper to Taste
3 Tbl. Gluten Free Flour (use regular flour if not Gluten Free)
Place in the bottom of the crock pot

Top with the Meat
Sprinkle with Garlic and Onion Powder to taste
a Dash or two of Crushed Red Pepper Flakes and 3-4 Bay Leaves

This is Optional:
We like adding Chourico which is a Portuguese Sausage.
Wedge two pieces around the sides of the Chuck Roast

Mix together:
1 14-1/2 oz Can of Diced Tomatoes
½ Cup Red Wine
1-2 TBL Parsley Flakes
Pour over the Meat

Cover and cook
Low 8-10 Hours
High 5 Hours
The times can vary depending on how thick your Chuck Roast is. Check your Meat with a fork to see if it is tender.

I remove the Fat with a turkey baster

Remove the Meat, place on a cutting board and cover with foil. Let it rest for 15-20 minutes.

I do not thicken the broth,, if you would like it thickened use a corn starch slurry

Serve the Pot Roast and vegetables with Mash Potatoes.

ENJOY!




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Wednesday, June 3, 2015

Strawberry Chia Pudding



Strawberry Chia Pudding

This is such an easy recipe to make.
Chia Pudding is naturally Gluten Free, I made it Dairy Free as well.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Strawberry Chia Pudding

16 0z. Fresh Strawberries: Hulled: I cut mine but it was not necessary

Place the Strawberries into a Blender

Add:
1-1/2 Cups Unsweetened Almond Milk (You can use Sweetened/Vanilla Almond Milk, Rice Milk, Coconut Milk or Regular Milk)
¼ Cup Honey or to taste
1 tsp. Vanilla Extract
¾ Tsp. Lime Zest

Blend until smooth and combined. Check to see if you need more Honey.

In a medium bowl add:
½ Cup Chia Seeds
Pour the Strawberry mixture over the seeds and Whisk for 2-3 Minutes

Let sit for 10 minutes and whisk again for a few seconds

Cover the bowl and place in the refrigerator for at least 4 hours. I waited 24 hours.
Using a spoon mix the Chia Pudding.
Place the Pudding into Bowls, Cups or Mason Jars.

Garnish if desired with
Mint Leaves
Sliced Strawberries
Lime Zest

ENJOY!


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Friday, May 22, 2015

Low Carb Cheese Buns ~ Gluten Free



Low Carb Cheese Buns ~ Gluten Free


These Low Carb Gluten Free Cheese Buns are so easy to make. There are only 4 ingredients!
They hold up well to Burgers and other Meats or any other fillings.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Low Carb Cheese Buns ~ Gluten Free

In a large bowl mix together with a Spatula
400 Grams Grated Cheese, I used Sharp Cheddar
2 TBL. Psyllium Husk Fiber (Powdered)
2 tsp. Baking Powder

In a separate bowl Whisk together:
6 Eggs

Add the Eggs to the Cheese Mixture
Mix until combined with a Rubber Spatula

Let sit for 5 Minutes. This will give the Psyllium Husk a chance to get absorbed.

Spray Mini Aluminum disposable Pie/Tart Pans with Cookie Spray

Using a large ice cream scoop evenly measure out the batter into the Tins.
I place the tins on a cookie sheet lined with a silpat liner (My oven runs hot,, I did not want them to get burnt on the bottoms)

Bake in a preheated 350* oven
For 20-23 minutes or until Golden Brown.

Let cool for a couple of minutes.

Use a mini Metal Spatula or Butter knife to loose the edges. Remove the the tins and cool on a wire rack.

I made 8 larger Buns. You could also make them smaller and get 10-12 Buns.

These buns split easily with a steak knife. They hold up to burgers and other meats.
Use them as you would any other Bun.
You can also use the buns as a pizza crust!


You can also add any spices or herbs of your choice to go along with what you are making for dinner.


CREDIT: I would like to thank my Friend Monica for this wonderful recipe!

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Friday, May 15, 2015

Low Carb Almond Meal Hot Dog Buns ~ Gluten Free



Low Carb Almond Meal Hot Dog Buns ~ Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Low Carb Almond Meal Hotdog Buns ~ Gluten Free

I used a Digital scale for accurate measurements

In the scale measure:
208 Grams Natural Almond Meal (I used Bob's Red Mill)

Pour the Almond Meal into a Medium bowl and add:
5 TBL. Psyllium Husk (Used the Powdered Husk and check the label for Gluten Free)
2 TBL. Ground Flaxseed Meal
4 tsp. Baking Powder
1 tsp. Salt
Mix with a Wooden Spoon

In the Scale measure:
300 Grams Greek Yogurt

Add the Yogurt to the dry ingredients along with:
4 TBL. Vegetable Oil (I have used Coconut oil as well)
4 Eggs slightly beaten with a fork

Mix with a Spatula making sure all the ingredients are combined.
Rest for 5 minutes.
This gives the Psyllium Husk time to absorb some of the Liquid.

Use your Rubber Spatula to sstir/fold down the dough.

To make the Hotdog buns take Mini aluminum disposable Pie/Tart Tins and shape them into
the shape of a hotdog. In my video I show how to make them. Spray each tin with Cookie Spray. Place a cookie sheet lined with Silpat Liners. I use the liners so the bottoms of the rolls do not get to dark.

Fill each Tin with the batter. I used a Cookie Scoop size 40 and place 4 scoops in each tin.
Use a small rubber spatula to spread out the batter.

Makes 7 Rolls

Bake in a preheated 350*
For 20-25 Minutes or until golden brown and done.

Remove for the tins and cool on a wire rack.

I sliced the buns on one side and put in a Hotdog and fillings of choice.
These buns are also great filled with Chicken or Tuna Salad.

They freeze wonderfully. Let them completely cool then wrap individually in plastic wrap then place in a ziplock bag.


The Tins can be re-used. I soak them in soapy water, rinse and air dry and stack them together.

ENJOY!!
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Wednesday, May 6, 2015

Low Carb Almond Meal Seed Bread ~ Gluten Free


Low Carb Almond Meal Seed Bread  ~ Gluten Free
This Bread is super easy to make. It makes great Grilled Cheese Sandwiches. Its soft and works well with Cold Cuts or Chicken/Tuna Salad Sandwiches. And it is wonderful Toasted.




For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Low Carb Almond Meal Seed Bread  ~ Gluten Free I used a digital scale for accurate measurements

In the Scale Measure:
208 Grams Natural Almond Meal (I used Bob's Red Mill)

Pour the Almond Meal into a medium bowl and add:
1 tsp. Salt
2 TBL. Sunflower Seeds
4 TBL. Pumpkin Seeds
2 TBL. Sesame Seeds
4 TBL. Psyllium Husk (Use the Powdered Husk and check label for Gluten Free)
4 tsp. Baking Powder
Mix with a wooden Spoon

In the Scale measure:
300 Grams Greek Yogurt

Add the Yogurt to the dry ingredients along with:
4 TBL. Vegetable Oil (I have used Coconut oil as well)
4 Eggs slightly beaten with a fork

Mix with a spatula making sure all the ingredients are combined.
Rest for 5 Minutes.
This gives the Psyllium Husk time to absorb some of the liquid.

Pour the Batter into a Sprayed 9X5 Loaf Pan

Use a wet spatula dipped in water to help spread out the batter.

Sprinkle on any seeds of your choice of the top of the bread lightly patting them on.

If you do not like a particular Seed you can leave it out and increase another seed. If your Seeds are very salty cut back on how much salt you put into the bread.

Bake in a Preheated 350* oven for 50-55 minutes or until golden brown. I use a digital thermometer, insert into the center of the bread, when it reaches an internal temperature of 205* the Bread is done. Cool in the Pan for 5 Minutes. Then remove and completely cool on a wire rack.


This bread freezes beautifully. After is has completely cooled, Cut and wrap each piece in plastic wrap individually and place in a ziplock bag.  

ENJOY!!















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Tuesday, April 21, 2015

Low Carb Almond Meal Seed Buns ~ Gluten Free


Low Carb Almond Meal Seed Buns ~ Gluten Free

I used a digital scale for accurate measurements

In the Scale Measure:
208 Grams Natural Almond Meal (I used Bob's Red Mill)

Pour the Almond Meal into a medium bowl and add:
1 tsp. Salt
2 TBL. Sunflower Seeds
4 TBL. Pumpkin Seeds
2 TBL. Sesame Seeds
4 TBL. Psyllium Husk (Use the Powdered Husk and check label for Gluten Free)
4 tsp. Baking Powder
Mix with a wooden Spoon

In the Scale measure:
300 Grams Greek Yogurt

Add the Yogurt to the dry ingredients along with:
4 TBL. Vegetable Oil (I have used Coconut oil as well)
4 Eggs slightly beaten with a fork

Mix with a spatula making sure all the ingredients are combined.
Rest for 5 Minutes.
This gives the Psyllium Husk time to absorb some of the liquid.

Line a Cookie sheets with Silpat Liners
Preheat oven to 350*
Using a ¼ cup Ice Cream scoop evenly measure out 9 Buns or use a smaller scoop if you want smaller buns.

Slightly flatten the tops with a spatula dipped in water.

Sprinkle on any seeds of your choice of the tops of each Bun lightly patting them on.

If you do not like a particular Seed you can leave it out and increase another seed. If your Seeds are very salty cut back on how much salt you put into the buns.

Bake for 20-23 minutes or until golden brown. I rotate my pans after 10 minutes.

Cool on a wire rack


These Buns are easy to split and hold up to a hearty Cheese Burger. Or use them as you would any other Bun. ENJOY!!


Credit to my friend Monica on #IG  for sharing this recipe and giving me permission to share with you all. Her #IG account: MoonKIJKT




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Friday, April 10, 2015

Gluten Free Carrot Oat Muffins


Gluten Free Carrot Oat Muffins

In a Small bowl whisk together:
1 Egg
12 0z. 100% Carrot Juice (I used Bolthouse Farms)
3 TBL. Canola Oil

In a Large bowl mix with a Wooden Spoon
1-3/4 Cup Gluten Free Flour (***see Foot note***)
1 tsp. Xanthan Gum
1 Cup Gluten Free Quick Oats
2 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
2 tsp. Pumpkin Pie Spice
½ Cup Turbinado Sugar

Add the Wet ingredients to the Dry Ingredients mix until combined using a Wooden Spoon

Add and mix in: do not over beat
1 Cups Raisins
½ Cup Walnuts (Optional)
1 Cup Shredded Carrots

Line Muffin tins with Paper liners
Use an ice cream scoop to evenly measure out the batter.
Sprinkle a little Turbinado Sugar on the top of each muffin

Bake in a Preheated 400* oven
18-20 Minutes or until done. I use a digital thermometer,insert it into the center of the muffin, when it reaches an internal temperature of 205* the Muffins are done.

Cool in pan for 5 minutes then remove and cool on a wire rack.

Makes 14 Muffins

These muffins freeze well. Make sure they are fully cooled first. I wrap each muffin individually in plastic wrap then place in a plastic container.



(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.






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Corel ~ Videostudio ProX4 Professional Video Editing Software
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Monday, March 23, 2015

Gluten Free Orange Marmalade Coffee Cake ~ Version 2


Gluten Free Orange Marmalade Coffee Cake ~ Version 2


This Coffee cake is extra special to us because we used my Mother In Laws Homemade Marmalade.
If you do not have Homemade Marmalade buy it premade at the Store.
It's nice and moist and taste wonderful. I hope you will give this recipe a try.

I converted this recipe to Gluten Free from Laura in the Kitchen Video:
https://www.youtube.com/watch?v=0_SQelzXyos



Gluten Free Orange Marmalade Coffee Cake ~ Version 2

Using a stand mixer with a paddle add and mix together:
½ Cup Vegetable Oil
1-1/4 Cups Granulated Sugar
1 Cup Vanilla Yogurt
½ Cup Orange Marmalade
Zest of 1 Orange
2 tsp. Vanilla Extract
3 Eggs

In a large bowl whisk together:
2-1/2 Cups Gluten Free Flour (***See foot note***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Baking Soda
¼ Tsp. Salt

Slowly add the dry ingredients into the wet ingredients using the Paddle. Mix just until combined. Do not over mix.

Sugar Filling: In a small bowl using your fingers combine until crumbly:
¼ Cup Brown Sugar
¼ Cup Granulated Sugar
2 TBL. Turbinado Sugar
¼ tsp. Cinnamon
2 TBL. Cold Unsalted Butter, cut into small pieces

Spray a non-stick Bundt Pan with Cooking Spray
Pour half of the batter into the pan. Sprinkle the Sugar filling evenly over cake. Pour the remaining batter over the sugar filling. I used a wet Spatula to help evenly spread out the cake batter.

Bake in a preheated 350* Oven
for 50-55 Minutes or until done. I use a digital thermometer, insert into the center of the cake when it reaches an internal temperature of 205* your cake is done.

Cool the cake in the pan on a wire rack for 10 Minutes.
Then remove the cake from the pan by placing a wire rack on top of the Bundt Pan and Invert.

Glaze:
¼ Cup Marmalade, warm for 20 seconds in a Microwave safe bowl, Then whisk in:
2 TBL. Orange Juice
½ Cup Confectioner Sugar

Let the cake cool completely then drizzle on the glaze. Let the glaze set for about 15 minutes before serving.



(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.



Link to my Version 1 Gluten Free Orange Marmalade Coffee Cake:
https://youtu.be/ejDxspIv5-M


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software




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Saturday, March 7, 2015

Hearty Gluten Free Flax Rolls



These are a hearty Gluten Free roll that are perfect for dipping into Soups and Sauces. They are simple to make. They are best served warm. I reheat mine in the toaster oven for a few minutes.


For more recipes and tidbits please join me on:

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Hearty Gluten Free Flax Rolls:

Using 1 Package of Bob's Red Mill Gluten Free Pizza Crust Whole Grain Mix

Using the Large bowl of a Stand Mixer with the paddle add:
1-1/2 Cups warm water (110*)
Add the packet of Yeast that comes with the Mix
1 tsp. Sugar
Mix with a fork and let proof for 5 Minutes

Add:
2 Eggs, room temperature
2 TBL Extra Virgin Olive Oil
Mix briefly on low speed

Add the Entire Package of the Pizza Mix
and
¼ Cup Bob's Red Mill Ground Flaxseed Meal
Mix on low briefly
Then Medium Speed for 1 Minute
Scrape the Bowl (The dough will be sticky)

Leave the dough in the bowl
Drizzle on a little bit of Extra Virgin Olive Oil and rub over the dough
Cover with a plastic wrap
Rise in a warm place for 1 Hour

Lay a piece of parchment paper on the counter and sprinkle with some Gluten Free Flour, I used White Rice Flour.
Using a ¼ cup Ice Cream scoop (spray with cooking spray) Measure out the dough and place on the parchment paper.
Roll the dough around the flour, take the dough and roll into a ball with your hands. You only need a little flour.

Place the Dough balls onto cookie sheets that have been lined with Silpat Liners
Dip a Scissors into the GF Flour and make a slit in each roll, this is optional I liked how it looked.
Cover with Plastic Wrap that has been sprayed with Cooking spray and rise 20 Minutes.

Bake in a preheated 400* Oven
For 20-22 Minutes or until Golden Brown, Use a digital thermometer, insert it into the center of the roll when it reaches an internal temperature of 205* your rolls are done. Cool on a wire rack.



These rolls are best served warm. I reheat them in the Toaster Oven for a few minutes.

ENJOY!



Pizza Mix:
http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software











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Thursday, February 26, 2015

Gluten Free Cinnamon Raisin Bread ~ Bob's Red Mill Mix


Gluten Free Cinnamon Raisin Bread ~ Bob's Red Mill Mix.
This bread is easy to make. I love this bread toasted. It freezes beautifully.


For more recipes and tidbits please join me on:
Facebook Gluten Free Page:
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Gluten Free Cinnamon Raisin Bread

Recipe is on the back of Bob's Red Mill Gluten Free Cinnamon Raisin Bread Mix

Dissolve enclosed Yeast packet in
1-1/12 cups warm water (110*)
I always add a teaspoon of Sugar so I know the yeast is active
Mix with a Fork and let sit for 5 Minutes to Foam

Place the entire package of the Mix into a Stand up mixer with a Paddle.

Add:
¼ Cup Oil
2 Eggs, room temperature. You can get them to room temperature quickly by placing them in a bowl with warm water. Takes about 5 minutes.

With the Mixer on low speed,, blend all the ingredients until smooth. Scrape the Bowl. Turn mixer to medium and beat for 15 seconds or until mixture thickens to a cake batter consistency. Scrape the bowl.
Beat another 10 seconds.

Pour the batter into a greased 9X5 nonstick pan. Smooth the top of the bread with a wet spatula.
Cover the bread with Plastic wrap that has been sprayed with cooking spray and place in a warm place to rise. Rise for 45-60 minutes or until the dough is level with the top of the pan.

Bake in a preheated 375* oven for 60-65 minutes. I use a digital thermometer,, inserted into the center of the bread when it reaches 205* the bread is done.
I covered the bread the last 15-20 minutes of baking with foil.

Cool in the pan on a wire rack for 5 Minutes.
Remove and completely cool on the wire rack before you slice the bread.
For a Soft Crust I brush with melted butter and Cover loosely with a tea towel.

I use a Meat Slicer to make even slices of bread or use a bread knife. This bread freezes beautifully.


ENJOY!!


Bread Mix:
http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Saturday, February 21, 2015

Gluten Free Orange Marmalade Coffee Cake ~ Version 1



I will be adding Version 2 next week

This Coffee cake is extra special to us because we used my Mother In Laws Homemade Marmalade.
If you do not have Homemade Marmalade buy it premade at the Store.
It's nice and moist and taste wonderful. I hope you will give this recipe a try.


For more recipes and tidbits please join me on:

Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


Gluten Free Orange Marmalade Coffee Cake ~ Version 1
In a Medium bowl; whisk together:
1-3/4 Cups Gluten Free Flour (***See Foot Notes ***)
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Salt

In a Stand up mixer with a Paddle Cream until fluffy:
½ Cup Butter, room temperature
½ Cup Granulated Sugar
¼ Cup Brown Sugar, packed
Scrape the bowl

Add: and mix:
1 Egg
1 tsp. Vanilla Extract

With mixer on low speed, add the Flour Mixture a third at a time
Alternating with:
½ Cup Milk,  Mix just until combined and scrap the bowl.

Spray an 8” Glass Pan with Cooking Spray

Pour half of the Batter into the pan and spread out with a small spatula.

In a small bowl combine:
½ Cup Orange Marmalade
1 TBL. Orange Juice

Spread the Marmalade mixture over the batter, leaving a 1/2” border around the edges.
Top with the remaining batter and gently spread over the Marmalade. I used a wet spatula to help spread the batter.

Crumb Topping:
In a small bowl combine:
¼ Cup Brown Sugar, packed
2 TBL. Gluten Free Flour
1 TBL. Butter, Cold cut into tiny pieces.
Zest from 1 Orange
I use my fingers to crumble together.
Stir in: 1/3 Cup Sliced Almond
Sprinkle topping evenly over the Cake.
Bake in a preheated 350* oven
For 55-60 Minutes or until 205* internal temperature

Cool completely in the pan on a wire rack.

ENJOY!!



(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

Link to Version 1 Gluten Free Orange Marmalade Coffee Cake:

https://youtu.be/ejDxspIv5-M

I converted this recipe to Gluten Free:
http://www.theeggfarm.com/blog/2014/01/16/orange-marmalade-coffee-cake/


http://www.bobsredmill.com/



Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Sunday, February 8, 2015

Lemon Chicken Drumsticks with Sweet Potatoes



Lemon Chicken Drumsticks with Sweet Potatoes

Looking for an easy quick dinner to make thats naturally Gluten Free? Try out my Lemon Chicken Drum Sticks with Sweet Potatoes.
The Chicken is very moist and super tasty.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


This recipe is enough for 2-3 people


6 Drum Sticks or Thighs: Wash, remove any excess skin and dry with a paper towel

In a Ziplock bag add and give it a good mix:
4 Tbl. Extra Virgin Olive Oil
2 Tbl. Balsamic Vinegar
Spices to taste:
Salt and Pepper
Fresh Minced Garlic
Onion Powder
Tuscan Spicy Garlic (A spice blend of Garlic, Sea Salt and Chili) or any other spice of your choice
Juice of One Lemon
Remove the Seeds from the Lemon and cut into 8 wedges and add to the bag
After the blend has been mixed add the Chicken Drum Sticks give it a good mix so that all the chicken has been coated.
Marinate in the Refrigerator for 2 Hours. After an hour turn the bag over.

Preheat the Oven to 450*

Spray a glass 9X13 pan with Cooking Spray
Pour the entire Ziplock bag contents into the glass pan including the lemon wedges

Peel and cut into chunks 1-2 Sweet Potatoes
Peel and cut into chunks 3-5 Carrots
1 medium Onion cut into small wedges
(You can use White or Red Potatoes in place of the Sweet Potatoes. You could use Parsnips in place of the Carrots,, this is a recipe you can have fun using different vegetables)

Place the vegetables all around the Chicken and Lemon mixture. Use your hands to help coat all the vegetables in the mixture. You many need to drizzle just a little bit more Extra Virgin Olive Oil across the Vegetables. Sprinkle with Fresh or Dried Parsley. Sprinkle on a little more Salt and Pepper.

Bake for 1 Hour or until the Chicken reaches 165* and the Vegetables are tender.

I like to serve Frozen Green Peas with this dinner.

ENJOY!!


Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Saturday, January 31, 2015

Gluten Free Apple Spice Muffins



Gluten Free Apple Spice Muffins:

These muffins are simple to make and taste wonderful. They are nice and moist due to the Apples and Yogurt.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Gluten Free Apple Spice Muffins

In a large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
½ tsp. Xanthan Gum
½ Cup Sugar
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
½ tsp. Pumpkin Pie Spice

In a Medium bowl whisk together:
2 Eggs
1 Cup Vanilla Yogurt
¼ Cup melted butter, cooled

Pour the Wet ingredients over the Flour mixture
Add: 1 Cup peel,core and finally chopped Apple (About 1 medium large Apple)
Mix together with a Rubber Spatula just until everything has been combined.

Spray a Muffin tin with cooking spray
Using an Ice Cream scoop evenly measure out the batter.

Sprinkle on some Turbinado Sugar on top of each Muffin

Bake in a 375* preheated oven for
20-25 minutes or until done. Insert a digital thermometer into the center of the muffin when it reaches an internal temperature of 205* the Muffins are done.

Cool the Muffins in the Pan on a wire rack for 5 Minutes

Remove from the Muffin tins and cool on a wire rack.


ENJOY!!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.




http://www.bobsredmill.com/



Camera:
Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
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Thursday, January 22, 2015

Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese ~ Gluten Free


This is my Copycat Version of Trader Joes Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese.
They do not make a Gluten Free Version. I bought Trader Joes frozen pizza and cooked it for my Husband and he enjoyed it.
I read the package to see what ingredients they used. Here is my Gluten free Version.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese ~ Gluten Free

Make Bobs Red Mill Gluten Free Pizza Crust Mix
Link to Video for Bob's Red Mill Gluten Free Pizza Crust
http://youtu.be/6P2u5B-4pnM

Pizza Dough ~ Gluten Free
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110*
2 Eggs
2 TBLS. Olive Oil
Yeast Packet (Enclosed)

Pre-heat oven to 425*.  Preheat a pizza stone for 30 minutes
Using a KitchenAid Mixer with a Paddle.
In the large bowl of the Mixer combine water and yeast.  Add 1 tsp Sugar. Stir/whisk to dissolve. Let sit for a 5 minutes.
Mix 2 eggs (Room Temperature)  and the Olive oil ~ Add to the water  ~ Yeast mixture.
Blend briefly with the Paddle of the KitchenAid Mixer.
Add the Gluten Free Pizza Crust Mix using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.
Grease 2 Pizza pans. My pans are 12”. Using wet hands, spread out the dough to cover the full pizza pans,, making an edge/crust.
Bake on the pizza pans without toppings for 10 Minutes.
Remove from oven.


Toppings for Pizza:

Wash and Dry:
2 Large Sweet Potatoes. Cook in the microwave until done. (Not Mushy)
Cool, then remove the Skins.
Slice into: Straight Cuts, sprinkle with Crushed Black Pepper

Defrost 12 oz. Package of Butternut Squash
Remove the wrapper and squeeze the package to remove excess liquid. Place into a bowl and stir.


In a Skillet add Extra Virgin Olive oil, enough to coat the pan. Heat over medium High, Add:
2 Medium Sliced Onions
Cook until caramelized, add Garlic to taste and cook 1 minute.
Add to taste:
Salt and Pepper
Red Pepper Flakes (Optional)
Cayenne Pepper (Optional)
Cool the Onion mixture

Clean 1 Large Bunch of Curly Kale and Dry on a kitchen towel.
Pick off the leaves, remove the Stems, any large pieces cut up. Place into a large bowl, sprinkle on Salte and Pepper.
Sprinkle some Extra Virgin Olive Oil, just enough to coat all the Kale Leaves.
Add the Onion Mixture and toss around.
Let marinate for 1 Hour.

After your Dough has risen: (see full instructions for the pizza dough http://youtu.be/6P2u5B-4pnM)
Spread out the Pizza Dough onto 2- 12"Greased Pizza Pans
Cook your Pizza dough alone for 10 Minutes in a preheated 425* Oven.

I place 1 Crust onto a rimless cookie sheet that I dusted with cornmeal (Or use a pizza paddle)
Spread ½ of the Butternut Squash (thin layer) across the pizzas with a small rubber spatula.
(I do one pizza at a time, because I only have 1 Pizza Stone. Remove the second crust from the pan and cool on a wire rack so it doesn't get soggy)
Top with half the Kale Mixture
Top with half the Sweet Potato straight cuts
Use a vegetable peeler and peel Parmigiano Reggiano Cheese into Shaved pieces
Place the Shaved pieces on top of the pizza, use as much as you would like.

Place the Pizza back into the oven onto a preheated Pizza Stone. Sprinkle a little bit of Cornmeal under the Pizza Crust to help slid the pizza onto the stone.

Bake at 425* for 20 Minutes or until done.
Remove from the pizza stone and place on a wire rack. Brush the edge of the Crust with Extra Virgin Olive Oil.
Add some more shaved Parmigiano Reggiano Cheese pieces (as much as you would like)

Slice and Serve.

This Pizza freezes wonderfully. Completely cool the Pizza on a wire rack. Place back onto a Pizza Pan and cover with Plastic wrap.
I defrosted my Pizza and Re-heated on a Hot Pizza Stone until the Pizza was hot.





http://www.bobsredmill.com/




Camera:
Canon PowerShot SX230 HS 14X Zoom

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Corel ~ Videostudio ProX4 Professional Video Editing Software
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Saturday, January 10, 2015

Gluten Free Blueberry Lemon Yogurt Coffee Cake

 
Gluten Free Blueberry Lemon Yogurt Coffee Cake

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Gluten Free Blueberry Lemon Yogurt Coffee Cake:
Using a Stand up Mixer with a Paddle: Cream together until fluffy
½ Cup Butter; Room Temperature
½ Cup Granulated Sugar
Scrape down the bowl

Add: and beat in
2 Large Eggs; slightly beaten with a fork
1 tsp. Vanilla Extract
Zest of 1 Lemon

In a Medium Bowl Whisk:
1-1/4 Cup Gluten Free Flour Mix (I used Bob's Red Mill Gluten Free 1 for 1 Baking Flour)
½ tsp Xanthan Gum (If using BRM 1 for 1 Mix then you do not need to add Xanthan Gum)
1 tsp. Baking Powder
¼ tsp. Baking Soda
¼ tsp. Salt

Remove the Bowl from the Mixer
Using a Wooden Spoon Stir the Flour mixture into the Butter mixture (Batter will be thick)
Add to this mixture using a Spatula:
½ Cup Plain Low-fat Yogurt

In a small bowl add:
1 Cup Frozen or Fresh Blueberries, toss with a little bit of Gluten Free Flour, this will keep the berries from sinking to the bottom.
Gently fold in the Blueberries into the Batter with a Spatula

Streusel Filling/Topping
In a small bowl mix with a fork:
½ Cup Brown Sugar
1 tsp. Cinnamon
½ tsp. Nutmeg
1 cup Chopped Walnuts

Spray and Flour an 8” Square Baking Pan. Pour half the batter into the pan. Sprinkle with ½ the Streusel. Top with remaining batter. I found using a small metal spatula helped to spread out the batter.

To the remaining Streusel add ¼ cup plus 2 Tbl. Gluten Free Flour and 2 TBL Butter. Mix with a fork or fingers until Crumbly. Sprinkle over the top of the batter.

Bake in a preheated 350* oven
for 50-60 minutes or until a digital thermometer inserted into the center reaches 205*

Cool cake in the pan on a wire rack. Serve the cake from the pan.

ENJOY!


http://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html



Camera:
Canon PowerShot SX230 HS 14X Zoom

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Corel ~ Videostudio ProX4 Professional Video Editing Software









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Thursday, January 8, 2015

Gluten Free Bisquick Ham and Cheese Muffins






Gluten Free Bisquick Ham and Cheese Muffins:

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
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Gluten Free Bisquick Ham and Cheese Muffins:
These tasty muffins are super easy to make using Gluten Free Bisquick.
They are a family favorite! ENJOY!!

In a Medium bowl slightly whisk with a Fork
2 Eggs

With a Wooden Spoon stir in just until combined:
3 Cups Gluten Free Bisquick Baking Mix
1-1/3 Cups Milk
4 TBL. Vegetable Oil
Batter will be thick

Fold in with a Rubber Spatula:
1 Cup Shredded Cheese, You can use any cheese of your choice; Example: Cheddar, Mexican Blend, Swiss, Mozzarella
1 Cup Chopped Ham

Spray a 12 Muffin cup tin with Cooking Spray.

Using an Ice Cream scoop evenly measure out the Batter.

I find that there is enough to get 13-15 muffins. Rather than dirtying another muffin tin I use a Ramekin dish,, spray with cooking spray and add the remanding batter.

Take more Shredded Cheese and sprinkle some on each muffin.

Bake in a preheated 400* oven
For 18-20 Minutes or until golden brown

The Ramekin dish took the same amount of time to cook.

Remove from the pan and place on a wire rack; serve right away. These muffins freeze wonderfully. After they are completely cool, wrap each muffin in plastic wrap and place in a container in the freezer. When ready to serve, microwave the muffin on a plate for 30 seconds or until warm.

These Muffins taste great with softened butter.



You can also cook these as drop biscuits any size of your choice. Just cook them until they are golden brown

ENJOY!!


http://www.bettycrocker.com/products/bisquick/glutenfree


Camera:
Canon PowerShot SX230 HS 14X Zoom

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Corel ~ Videostudio ProX4 Professional Video Editing Software
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