Garlic Sauteed Greens

1 Bunch Swiss Chard
Kale
Spinach
3-4 cloves of garlic
1/2 of a large onion
Butter
Olive Oil

In a large skillet, heat the butter and oil.  Saute the onion, garlic, kale and chard stems until softened.  Season with Salt and Pepper.  Roughly chop the  leaves and add them and the spinach to the pan with more butter/oil if needed.  Gently moves the leaves around until they start to cook down.  Turn the heat down and cover.  Serve with vinegar if desired.

My friend Brie got us hooked on her wilted spinach.  She uses bacon grease, and soy sauce to flavor hers.  So good! Check her out
https://instagram.com/p/z-25KiRncN/

Bread machine GF bread

My mother in law gave me a gluten free cookbook for Christmas, and I found a recipe for Rice Bread for Bread Machine.  It was tasty, but too sweet, so I adjusted a few things, and this is what I came up with. 

Rice Bread for Bread Machine 

1 3/4 cups warm water 
2 Tbsp Butter/Coconut Oil 
2 Tbsp Honey or sweetener of choice 
1 tsp Salt 
3 1/2 cups GF Flour* (my recipe for gf flour is below) 
1 1/2 tsp yeast 

Place into bread machine in order given and set on basic cycle.

We love this bread, hot right out of the bread machine, toasted, not toasted, sliced thick with soup, sliced thin for sandwiches, grilled cheese, etc. Any way we have tried it, we have loved it. It has a great texture too - moist, not crumbly. It's definitely the cheapest, most delicious and versatile GF bread we've had so far!

 * My GF Flour Blend: 
4 cups brown rice flour 
2 cups arrowroot powder or tapioca starch
 
Whisk well. Substitute cup for cup. 

Brenda's Oriental Chicken Noodle Salad Remake

This used to be my favorite salad,  but the original recipe calls for Ramen noodles,  and we don't eat those anymore,  so I needed to re do the recipe to fit our new needs. And with these changes, it has once again become my favorite salad.  It has such a light, crisp and refreshing flavor.  

Brenda's Oriental Chicken Noodle Salad Remake

Nut mixture:
2 tablespoons of butter or coconut oil
salt and pepper
1/2 cup sunflower seeds
1/2 cup pine nuts
1/2-1 cup of nuts/seeds of your choice (sliced almonds,  pumpkin seeds,  cashews, sesame seeds,  Chia seeds,  etc. It really depends on what I have handy. This is the replacement for the 3 oz package of crumbled Ramen noodles)

Melt the butter in an oven safe baking dish, then add all of your seeds and nuts.  Season with salt and pepper to taste bake at 350° for 10 minutes,  or until golden.  Allow to cool.

Salad:
3 cups of shredded lettuce
1/2 cup of green onion,  thinly sliced
1 cup chopped cooked chicken
3 oz can of water chestnuts
1 cup snow peas

Dressing:
1/2 cup extra virgin olive oil
1/4 cup unseasoned rice vinegar
1 tablespoon coconut aminos (or soy sauce,  but omit the salt)
Splash of maple syrup (optional)
juice of 1/2 a lemon

1/2 tsp salt

When ready to serve, combine a balance of the ingredients together and toss with the nut mixture and dressing.

*I sometimes add fresh cilantro as well.

Hot Fudge Pudding Cake

This is my mom's recipe.  It's delicious.  It's a cake that forms an ooey, gooey pudding on the bottom while it bakes.  My brother calls it a floating brownie.  I was really in the mood for some chocolate, and so I made this gluten free, and reduced the sugar.  It turned out great!  I put the original recipe at the bottom in case you are not gluten free, or you are ok with more sugar. Enjoy!

GF Hot Fudge Pudding Cake:

Potsticker Burgers over Asian Slaw

Potsticker Burgers over an Asian Slaw

I LOVE dumplings, potsickers, spring rolls, lumpia, etc.  However, since becoming gluten free, I haven't been able to have any since they're all wrapped in gluten!  Then I came across a recipe on pinterest for potsicker burgers over an asian slaw, and I was THRILLED!  I adapted it a bit and created this recipe, but the idea is not my own.  It has become a new favorite for us.  We used to love that cabbage salad with toasted nuts and crunchy ramen noodles (**cringes**), and the slaw in this recipe reminds me a lot of that salad. 

Potsicker Burger over Asian Slaw

Asian Slaw:

You can use whatever you have on hand, but this is what I included this time. Shredded broccoli stems would have been a good addition as well, but I didn't have broccoli this time.  Amounts are roughly estimated.  Buying a bag of coleslaw mix is also an option.

• 3 cups chopped cabbage
• 1 red pepper thinly sliced
• 2 carrots, shredded
• 4 radishes, thinly sliced, or shredded
• 4 green onions, sliced

Prepare cabbage, pepper, carrots and radishes and toss together in a bowl.  Set aside 2 cups to go into the burger mixture, then add the green onions, and refrigerate until ready to serve.

Dressing:

• 2 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 2 Tbsp. olive oil
• 2 Tbsp. gf soy sauce or coconut aminos
• 3 Tbsp. apple cider vinegar
• 1 tsp. fish sauce
• 1 tsp. toasted sesame oil
• 2-3 green onions, sliced

Place all ingredients into a Mason Jar and shake until well combined.  Refrigerate until ready to serve.

Toasted Nut Mix: 

I completely eyeball this, and use different nuts each time depending on what I have in my cabinet.

• 2 Tbsp. butter, or coconut oil
• 1/4 cup sunflower seeds
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup chopped almonds
• 2 T sesame seeds
• Salt and Pepper to taste

Combine all ingredients in a pan on the stove over medium heat until the nuts/seeds become fragrant or toasted.  Or you could melt the butter and combine it all and bake at 350 degrees for 8-10 mins.

Burgers:

• 2 lbs. ground turkey meat 
• 2 cups asian slaw mix (above)
• 1 egg
• 2 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 4 Tbsp. gf soy sauce, or coconut aminos
• 1 tsp salt
• 1 tsp. toasted sesame oil
• 3 green onions, sliced
• olive or coconut oil for cooking

In a large bowl combine the egg, garlic, ginger, soy sauce, sesame oil, and green onions.  Whisk together, and then add the turkey and slaw mix, stir until well incorporated.

Heat a pan over medium heat with a bit of oil.  Add burgers and cook completely, about 4-5 mins per side depending on how large you make them.

To Serve:

Place some slaw on a plate, sprinkle with some nuts, put several burgers on top then drizzle with dressing, and enjoy!  

The original recipe combines everything but the burgers ahead of time, but I prefer the slaw to stay crunchy, especially if there are leftovers.  

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Grilled Cheese and Tomato Soup

Grilled Meunster cheese on GF Bread and Tomato Soup

Baked Oatmeal

Cranberry Almond Coconut Baked Oatmeal

GF Flour Blends

Gluten Free Flours and Blends

There are 2 Gluten Free Flour Blends that I try to have on hand all the time: