1 1/2 C GF flour (I like the asian rice flour or bean flour blend)
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
1/2 tsp cinnamon
2 1/2 C GF oats
1 C butter, slightly softened
1 C brown sugar
1/2 C sugar
2 large eggs, beaten lightly
1 tbsp honey
2 tsp vanilla
6 oz dried cranberries
5 oz chopped pecans
Preheat oven to 350 degrees. Line baking sheets with parchment.
Mix dry ingredients together and stir in the oats. Beat the butter and sugars together until light and fluffy. Add the eggs, then scrape down the bowl. Add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans. Drop by tablespoonfuls about 2 inches apart on baking sheet. Bake for about 9-11 minutes, until centers are soft but no longer look wet. Let cool on pan for 5 minutes then transfer to rack.
**You can also freeze the dough in a log. When you remove it from the freezer, let it sit for about 15 minutes, then slice into 3/16" slices and bake as directed.
Friday, February 27, 2009
Tomato Basil Soup (Janay Bailey)
4 cans diced tomatoes
4 C tomato juice
12-14 washed fresh basil leaves (I have also used dried)
1 C heavy cream
1/4 lb butter
salt and pepper to taste
Combine tomatoes and juice in a sauce pan. Simmer on med low for about 30 minutes. Add in basil and puree with a hand blender, or pour into a blender in batches. Return to sauce pan and add cream and butter while stirring over low heat. Serve with a sprinkle of parmesan cheese or a dollap of pesto.
**This also freezes well. I freeze it in portion size containers and then just defrost in the microwave and eat.
4 C tomato juice
12-14 washed fresh basil leaves (I have also used dried)
1 C heavy cream
1/4 lb butter
salt and pepper to taste
Combine tomatoes and juice in a sauce pan. Simmer on med low for about 30 minutes. Add in basil and puree with a hand blender, or pour into a blender in batches. Return to sauce pan and add cream and butter while stirring over low heat. Serve with a sprinkle of parmesan cheese or a dollap of pesto.
**This also freezes well. I freeze it in portion size containers and then just defrost in the microwave and eat.
Not your average oven ranch chicken (Mama, what's for dinner)
3/4 C crushed GF corn flakes
3/4 C grated parmesan
1 envelope ranch dressing mix
1/2 C melted butter
8 Chicken breast halves
Mix together cornflakes, parmesan cheese and ranch packet.Dip chicken in melted butter then roll in dry mix. Place in a greased casserole dish and sprinkle with remaining dry mix. Bake at 350 degrees for 45 minutes.
**You can also cut your chicken into strips and make baked chicken strips for the kids.
3/4 C grated parmesan
1 envelope ranch dressing mix
1/2 C melted butter
8 Chicken breast halves
Mix together cornflakes, parmesan cheese and ranch packet.Dip chicken in melted butter then roll in dry mix. Place in a greased casserole dish and sprinkle with remaining dry mix. Bake at 350 degrees for 45 minutes.
**You can also cut your chicken into strips and make baked chicken strips for the kids.
Baked Ziti (Julie)
1 lb italian sausage or lean ground beef
1 lb dry GF ziti pasta
1/2 an onion, chopped
2 (26 oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 C low fat ricotta or small curd cottage cheese
6 oz shredded mozzarella
2 Tbsp grated parmesan
Cook the pasta in salt water until done, Drain and set aside.
Brown the meat and onion in a large saucepan. Drain the grease and add spaghetti sauce. Simmer for 15 min.
In a greased 9x13 pan layer 1/2 of the ziti, provolone cheese, ricotta, 1/2 of the sauce mixture, then the remaining ziti, mozzerella cheese and remaining sauce mixture. Top with grated parmesan. Bake at 350 degrees for 30 minutes until cheeses are melted
1 lb dry GF ziti pasta
1/2 an onion, chopped
2 (26 oz) jars spaghetti sauce
6 oz sliced provolone cheese
1 1/2 C low fat ricotta or small curd cottage cheese
6 oz shredded mozzarella
2 Tbsp grated parmesan
Cook the pasta in salt water until done, Drain and set aside.
Brown the meat and onion in a large saucepan. Drain the grease and add spaghetti sauce. Simmer for 15 min.
In a greased 9x13 pan layer 1/2 of the ziti, provolone cheese, ricotta, 1/2 of the sauce mixture, then the remaining ziti, mozzerella cheese and remaining sauce mixture. Top with grated parmesan. Bake at 350 degrees for 30 minutes until cheeses are melted
Fiesta Chicken and Rice (Benson GF cookbook)
4 boneless skinless chicken breasts
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.
1/4 C oil
1 1/2 C long grain white rice
1 medium onion chopped
4 garlic cloves, minced
1 tsp chili powder
1 tsp oregano
1/8 tsp cayenne pepper
1 14.5 oz can diced tomatoes, drained
1 pepper chopped (I like yellow peppers)
1 can chicken broth
1 C shredded mexican cheese blend
4 green onions diced thin
2 avocados
Season chicken with salt and pepper. Heat the oil in a large skillet until shimmering. Cook the chicken until golden brown on one side. Remove from pan, leaving drippings.
Add rice, onion and 1/2 tsp salt to the pan. Cook, stirring often, until grains are sizzling and toasted and onions begin to soften. Reduce heat if rice starts to brown too quickly. Stir in garlic and spices and cook until fragrant-15 sec. Stir in tomatoes, diced pepper and broth and bring to a boil. Stir and scrape up any browned bits. Nestle chicken, browned side up, into the rice and return any juices to the pan.
Cover the pan and reduce heat to low. Cook for about 12 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover with foil. Stir the rice, replace the lid and continue cokking for about another 12 minutes until rice is tender and liquid is absorbed. Slice the chicken breasts into strips.
Remove the pan from heat and arrange sliced chicken on top. Sprinkle with the cheese and scallions and cover and let stand until cheese is melted. Serve with sliced avocado.
Banana Cake with caramel sauce (Mennonite girls can cook)
Cake
1 C butter or margerine
1 1/2 C sugar
3 eggs
1 1/2 tsp xantham gum
1 tsp vanilla
3 mashed bananas
1 C buttermilk ( I often use buttermilk powder)
1/4 tsp salt
3 C GF flour (I use either the featherlight mix or asian rice flour)
2 tsp baking soda
2 tsp baking powder
Caramel sauce
2 tbsp butter
1/3 C brown sugar
1/3 C sour cream
Mix together the butter and sugar. Beat in the eggs, vanilla, bananas and butternilk. Stir in dry ingredients until well blended. Pour into a greased 9x13 pan or 2 9 inch round pans and bake at 350 degrees for about 45 minutes or until set in the middle.
While cake is cooling, make your caramel sauce.
Melt the butter in a small saucepan over medium heat. Add sugar, cook until melted. Stir in the sour cream and cook for 1 minute. Drizzle over your cake slice and enjoy!
1 C butter or margerine
1 1/2 C sugar
3 eggs
1 1/2 tsp xantham gum
1 tsp vanilla
3 mashed bananas
1 C buttermilk ( I often use buttermilk powder)
1/4 tsp salt
3 C GF flour (I use either the featherlight mix or asian rice flour)
2 tsp baking soda
2 tsp baking powder
Caramel sauce
2 tbsp butter
1/3 C brown sugar
1/3 C sour cream
Mix together the butter and sugar. Beat in the eggs, vanilla, bananas and butternilk. Stir in dry ingredients until well blended. Pour into a greased 9x13 pan or 2 9 inch round pans and bake at 350 degrees for about 45 minutes or until set in the middle.
While cake is cooling, make your caramel sauce.
Melt the butter in a small saucepan over medium heat. Add sugar, cook until melted. Stir in the sour cream and cook for 1 minute. Drizzle over your cake slice and enjoy!
Creamy Cheesy Chicken Enchiladas (Shabby Princess)
We all looove these-if there are any leftovers, they go very quickly.
3 chicken breasts, cooked and shredded.
1/2 C Pace picante sala or pico de gallo
1/2 of an onion, chopped
2 C shredded Cheese (I ususally use monterey jack and chedder)
1/2 of a bunch of cilantro-chopped
1 can green chilis
1 8oz package cream cheese
1 tbsp butter or olive oil
Corn tortillas (about 20)
1 1/2 C heavy cream
While the chicken is cooking I work on frying the tortillas. They hold together better and have a better flavor if you fry them a little bit. Heat a few tbsp of oil in a frying pan and add the tortillas one by one. Fry them for about 5-10 seconds on each side-long enough to be a little more pliable-but not until they are crisp. I like to stack them between paper towels to help absorb some of the oil. Set the tortillas aside until you are ready for them
In a large skillet, add the butter or olive oil, then the chopped onion, green chilis, and salsa. Cook these over medium low heat until the onions are transparent and the whole thing is starting to carmelize a bit. Now add the cream cheese. I like to add it in small chunks so it melts easier. Once it is soft, add your shredded chicken, cilantro and about 1/2 cup of the cheese. Mix these together. You may be tempted to just eat the filling, but if you wait it will definitely be worth it!
Fill each tortilla with as much filling as you wuold like, roll them up and then place them seam down in your pan. I use a 9x13 pan which usually gives me almost 2 layers with about 20 tortillas. Use more or less depending on how much filling you want in your tortilla.
When your pan is full, pour the heavy cream over the top and then sprinkle the rest of your cheese over the enchiladas. Bake at 375 degrees until bubbly and golden brown. Top with guacamole and diced tomatoes.
3 chicken breasts, cooked and shredded.
1/2 C Pace picante sala or pico de gallo
1/2 of an onion, chopped
2 C shredded Cheese (I ususally use monterey jack and chedder)
1/2 of a bunch of cilantro-chopped
1 can green chilis
1 8oz package cream cheese
1 tbsp butter or olive oil
Corn tortillas (about 20)
1 1/2 C heavy cream
While the chicken is cooking I work on frying the tortillas. They hold together better and have a better flavor if you fry them a little bit. Heat a few tbsp of oil in a frying pan and add the tortillas one by one. Fry them for about 5-10 seconds on each side-long enough to be a little more pliable-but not until they are crisp. I like to stack them between paper towels to help absorb some of the oil. Set the tortillas aside until you are ready for them
In a large skillet, add the butter or olive oil, then the chopped onion, green chilis, and salsa. Cook these over medium low heat until the onions are transparent and the whole thing is starting to carmelize a bit. Now add the cream cheese. I like to add it in small chunks so it melts easier. Once it is soft, add your shredded chicken, cilantro and about 1/2 cup of the cheese. Mix these together. You may be tempted to just eat the filling, but if you wait it will definitely be worth it!
Fill each tortilla with as much filling as you wuold like, roll them up and then place them seam down in your pan. I use a 9x13 pan which usually gives me almost 2 layers with about 20 tortillas. Use more or less depending on how much filling you want in your tortilla.
When your pan is full, pour the heavy cream over the top and then sprinkle the rest of your cheese over the enchiladas. Bake at 375 degrees until bubbly and golden brown. Top with guacamole and diced tomatoes.
Tuesday, February 24, 2009
Garlic Lime Chicken (Leanne Ely)
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
4-6 boneless skinless chicken breasts
2 tbsp butter
2 tbsp olive oil
1/2 C chicken broth
4 tbsp lime juice
Heat butter and olive oil in a large skillet over medium heat. Mix together the spices and sprinkle on both sides of the chicken breasts. Saute chicken until golden brown on both sides and cook through. Remove the chicken from the pan and add lime juice and chicken broth to the pan. Scrape up the browned bits and whisk together with the broth. Allow to cook until slightly reduced. Add chicken back into the pan and thoroughly coat with the sauce.
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
4-6 boneless skinless chicken breasts
2 tbsp butter
2 tbsp olive oil
1/2 C chicken broth
4 tbsp lime juice
Heat butter and olive oil in a large skillet over medium heat. Mix together the spices and sprinkle on both sides of the chicken breasts. Saute chicken until golden brown on both sides and cook through. Remove the chicken from the pan and add lime juice and chicken broth to the pan. Scrape up the browned bits and whisk together with the broth. Allow to cook until slightly reduced. Add chicken back into the pan and thoroughly coat with the sauce.
Monday, February 9, 2009
Jen's Teriyaki Chicken
3/4 C sugar
1 C Soy Sauce (gluten free for me)
Chicken-You can use boneless/skinless or bone in pieces, whatever your preference.
Mix sugar and soy sauce together in a 9x13 pan. Place desired quantity of chicken in pan. Turn chicken over so it is coated on both sides. Cover with foil and bake at 400 degrees F for about 1 hour. We like it served with jasmine rice and steamed broccoli.
1 C Soy Sauce (gluten free for me)
Chicken-You can use boneless/skinless or bone in pieces, whatever your preference.
Mix sugar and soy sauce together in a 9x13 pan. Place desired quantity of chicken in pan. Turn chicken over so it is coated on both sides. Cover with foil and bake at 400 degrees F for about 1 hour. We like it served with jasmine rice and steamed broccoli.
Saturday, February 7, 2009
Oven Baked Chicken and Spinach Pasta (Mama, what's for dinner)
8 oz uncooked gluten free rigatoni or ziti (I like Tinkyada)
1 Tbsp olive oil
1 C finely chopped onion
1 (10 oz)pkg frozen chopped spinach, thawed
3 C cooked chicken, cubed
1 (14.5 oz)can italian style diced tomatoes
1 (8 oz)container of onion and chive cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 C shredded mozzerella
Prepare pasta according to package directions. While pasta is cooking, spread onion and olive oil in the bottom of a 9x13 baking dish. Bake at 375 degrees F for 15 minutes or until tender. Transfer onion to a large bowl.
Drain chopped spinach well and press between layers of paper towel to remove all moisture.
Add cooked pasta, spinach, chicken and next 4 ingredients into bowl with onion. Mix well.
Spoon into baking dish and sprinkle evenly with the mozzerella cheese.
Bake, covered, at 375 degrees F for 30 minutes, uncover and bake for 15 more minutes until cheese is bubbly.
1 Tbsp olive oil
1 C finely chopped onion
1 (10 oz)pkg frozen chopped spinach, thawed
3 C cooked chicken, cubed
1 (14.5 oz)can italian style diced tomatoes
1 (8 oz)container of onion and chive cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 C shredded mozzerella
Prepare pasta according to package directions. While pasta is cooking, spread onion and olive oil in the bottom of a 9x13 baking dish. Bake at 375 degrees F for 15 minutes or until tender. Transfer onion to a large bowl.
Drain chopped spinach well and press between layers of paper towel to remove all moisture.
Add cooked pasta, spinach, chicken and next 4 ingredients into bowl with onion. Mix well.
Spoon into baking dish and sprinkle evenly with the mozzerella cheese.
Bake, covered, at 375 degrees F for 30 minutes, uncover and bake for 15 more minutes until cheese is bubbly.
Bavarian Apple Tart
Preheat oven to 450 degrees F and place rack in the center of the oven. Grease a 12 inch tart pan with removeable bottom.
CRUST:
1 1/2 C flour (I use a gluten free asian rice flour)
1/2 C confectioners sugar
3/4 C cold unsalted butter, cut into small pieces
3/4 tsp xantham gum (Only if you are using gluten free flour)
In the bowl of a food processor place the flour,sugar and xantham gum (if using). Pulse to blend together. Add butter and pulse until dough just begins to hold together. Pat the dough onto the bottom and up the sides of your pan. Cover in plastic wrap and place in the fridge while you make the filling.
FILLING:
12 oz cream cheese at room temp
1/3 C granulated sugar
2 large eggs
3/4 tsp vanilla
In the food processor, process the cream cheese until smooth. Add the sugar and mix well. Blend in the eggs and vanilla and mix until smooth. Remove the crust from the fridge and pour in the filling. Return to the fridge while you prepare the topping.
TOPPING:
1/3 C granulated sugar
3/4 tsp cinnamon
4 C granny smith apples, peeled and cut into 1/4inch slices.
1/3 C sliced almonds
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the tart pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25-30 minutes until apples are soft and top is golden brown. Remove from oven and place on a wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature.
CRUST:
1 1/2 C flour (I use a gluten free asian rice flour)
1/2 C confectioners sugar
3/4 C cold unsalted butter, cut into small pieces
3/4 tsp xantham gum (Only if you are using gluten free flour)
In the bowl of a food processor place the flour,sugar and xantham gum (if using). Pulse to blend together. Add butter and pulse until dough just begins to hold together. Pat the dough onto the bottom and up the sides of your pan. Cover in plastic wrap and place in the fridge while you make the filling.
FILLING:
12 oz cream cheese at room temp
1/3 C granulated sugar
2 large eggs
3/4 tsp vanilla
In the food processor, process the cream cheese until smooth. Add the sugar and mix well. Blend in the eggs and vanilla and mix until smooth. Remove the crust from the fridge and pour in the filling. Return to the fridge while you prepare the topping.
TOPPING:
1/3 C granulated sugar
3/4 tsp cinnamon
4 C granny smith apples, peeled and cut into 1/4inch slices.
1/3 C sliced almonds
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the tart pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25-30 minutes until apples are soft and top is golden brown. Remove from oven and place on a wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature.
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