Namaste Gluten Free Pizza Crust Mix

 

This was my third time making Namaste Gluten Free Pizza Crust Mix.

Its super easy to make and taste great.

I Doubled The Recipe:

Heat Oven 450*

Place oven rack at lowest position. 

Spray two Large Pizza Pans with Cooking Spray

Combine in an Electric Mixer:

The whole box of Pizza Mix (3 Cups)

2 tsp Oil

2-1/2 Cups Water

Beat on medium/high speed for 3 Minutes

Batter will be the consistency of cake batter.

Scrape bowl

Scrape batter onto prepared Pizza Pans

Spread out with a rubber spatula evenly.

The Box say no more than a 1/4" thick,, mine was thicker but cooked just fine.

Bake for approx. 20 minutes on lowest rack

I wanted a crispy crust so I pulled the pizza pan out of the oven and flipped the crust over.

If you dont want a crispy crust ~ dont flip over.

Top with Pizza Sauce and Toppings of your Choice

Place back into the oven and bake an addition 10-15 Minutes or until done

I let the Pizza cool for 5 minutes before cutting and serving.

For more info:

www.namastefoods.com

1-866-258-9493

13 Bean and Ham Soup ~ Bobs Red Mill 13 Bean Soup Mix

 

13-16 Bean Soup with Ham

1 Package 13-16 Dried Beans .. I use Bobs Red Mill 13 Bean Soup Mix 

Use 2 Cups of the Dried Beans,, soak over night in a large stock pot with cold water. Store the remaining dried beans. Optional --I also add ½ Cup Red Lentils.  The next morning drained and rinse the beans in a colander.

Add the Beans back to the Stock Pot along with

2 – 32oz containers Vegetable Stock

1 small can of Diced Tomatoes

2 Large Onions Chopped

1 cup Chopped Celery

1 bag of Baby Carrots or 5-6 whole Carrots Diced

4-5 Garlic Cloves Minced- or to taste

3 Bay Leaves

1 TBL Oregano

2 tsp. Chili Powder

2 tsp. Dried Thyme

1 tsp. Cayenne Pepper

1 TBL Dried Parsley or 2-3 Tbl Fresh Parsley

to taste Crushed Red Pepper Flakes, Salt and Pepper (If ham is very salty skip adding salt)

Bring to a boil,, cover with lid tilted

Gently boil 2-3 hours

Turn down to low heat and simmer 4-5 hours or until beans are tender. Add more water if to thick.

Adjust seasonings if needed. 

Add Chopped Ham,, desired amount or Chourico – Portuguese Sausage that has been pre-boiled and chopped. Heat thoroughly.  Squeeze 2-3 squirts of Lemon Juice. ENJOY! 

Zucchini Raviolis ~ No Pasta ~ Naturally Gluten Free and Low Carb

 

 Zucchini Raviolis ~ No Pasta ~ Naturally Gluten Free and Low Carb

In a Dutch Oven add: 1-2 TBL. EVOO 1# Ground Turkey (Or Ground Chicken or Ground Beef) 1 Small Onion Chopped 

Minced Garlic to Taste 

Season to taste with Basil and Italian Seasonings. Cook until done. 

Drain fat if needed. 

Add: 28 Ounce can Crushed Tomatoes 

1-14 oz can Diced Tomatoes 

1-8oz can Tomato Sauce Simmer 30 minutes, Adjust Seasonings if needed and add Parsley Flakes. Simmer an additional 30 Minutes.

Wash and cut off ends of 5-6 Medium Zucchinis or 3 Large Zucchinis sliced thin with a large Vegetable Peeler, Mandolin or Knife. 

Place in a Colander and sprinkle with Salt. This removes moisture. After 15 Minutes remove the Zucchini Slices and wipe dry with Towel. A total of 108 Zucchini Slices. 

In a Skillet add: 1-2 TBL.EVOO 

1 box Frozen Spinach thawed and saute 5 minutes. 

Add Minced Garlic to taste and saute 1 minute. 

Remove from the pan, place into a bowl or container and cool in refrigerate covered. 

In a large bowl add and combine well: 2-1/2 cups Ricotta Cheese 3 TBL Fresh Basil, finely sliced Dried or Fresh Parsley chopped to taste ½ Cup Parmesan Cheese add Cooled Spinach Salt and Pepper to taste.

Working on a cutting board place 2 Zucchini Strips vertically and 2 Strips horizontally to make a cross. Use a small cookie scoop (I used #50) or about 1 TBL of Cheese filling, place in the middle of the Zucchini Cross. Fold in each side to seal the mixture in. Flip over the 'Ravioli' seam side down. Repeat with remaining Zucchinis. To Fold: Top down to Middle, Right Side to Middle, Bottom up to Middle and Left Side to Middle.

Pans: I used 2- Glass 9X13 and 8X11 

Pour 2 Cups of Sauce into each of the pans and spread across bottoms Place the “Raviolis” into the 2 Glass Pans seam side down. 

Then add 2 Cups of Sauce on top of each pan of  the“Raviolis” 

Mix together in a bowl: 2 Cups of Mozzarella Cheese ¾ Cup Parmesan Cheese spread between both pans. 

Bake in a Preheated 425* Oven If baking right away cook for 20 Minutes or until done. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. 

If baking later cover each pan with Plastic Wrap and place in Refrigerator. Take out of Refrigerate 30 minutes ahead and bake 425* for 30 minutes. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. Turn Broiler on high: Broil to get Cheese golden brown. About 1-2 minutes Sprinkle on fresh Basil sliced Rest for 15-20 minutes before serving. 

We get several meals from this recipe. You can cut the ingredients in half and make one pan if you prefer. I like to make two pans since I'm already doing the work. These taste even better the second day. TO Reheat: I take out what I need and place on a dish and microwave for 2 minutes or until warm. If you don't like to use a Microwave place what you need in an oven proof dish and heat up in the 400* oven until hot. Do not over cook/heat it could get mushy. ENJOY!

Gluten Free Banana Muffins – Optional with Blueberry's

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Gluten Free Banana Muffins – Optional with Blueberry's

Preheat oven 325*

Line muffin tins with muffin liners 15 Muffins

In a stand up mixer bowl cream for 1 minute medium/high speed

1 stick of soften Butter

1-1/4 cups Sugar

turn mixer to low

add

2 eggs one at a time

until mixed in

add:

2 Mashed ripen Bananas

1 tsp Vanilla

½ cup Milk – I use Almond Milk

In a smaller bowl whisk together:

2 Cups Gluten Free Flour (I used Bobs Red Mill 1 to 1 Gluten Free Flour Blend)

if the flour blend doesn't have Xanthan gum add ½ tsp.

1-1/2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

add the flour mixture slowly to the banana mixture. Mix on low speed. Do not over mix. Scrape the bowl down.

Optional add:

Fold in

1 cup of Frozen Blueberries that have been dusted with Gluten Free Flour

Or 1 cup Mini or regular Chocolate chips.

Use an ice cream scoop to fill muffin tins ¾ full.

Sprinkle each muffin with a mixture of

Cinnamon and Sugar

Bake 20-24 minutes or until done. I use a digital thermometer inserted into the center. When it reaches

an internal temperature of 205-210* the muffins are done. Cool for 5 minutes in the muffin tins. Then remove and cool on a wire wrack.

Muffins can be frozen

Trader Joe's Fudgy Chocolate Quinoa Loaf & Cake Mix ~ Gluten Free

Trader Joe's Fudgy Chocolate Quinoa Loaf & Cake Mix ~ Gluten Free

One package 16.9 oz Trader Joe's Fudgy Chocolate Quinoa Loaf & Cake Mix ~ Gluten Free

Baking Instructions:

1.Preheat oven to 350*
Grease a Loaf Pan or 12 Cup Bundt Pan wiuth Non-stick Cooking Spray

2. In a large bowl, mix together: I used a Wire Whisk
1-1/2 Cups Water
4 Eggs
3/4 Cup Vegetable Oil
and Chocolate Fudge Sauce
Add the Cake Mix using a Wooden Spoon and stir until just blended. Do not overmix

3. Pour the Batter into the prepared Loaf or Bundt Pan.
Bake for 55-60 minutes or until a skewer/cake tester inserted into the center comes out clean.

4. Let cool in the pan for 5 minutes then invert onto a wire rack. Cook completely.

5. You could make a Glaze and drizzle ontop, sprinkle with Powdered Sugar or serve with Icecream and Chocolate Sauce or even eat it plain.

ENJOY