Guacamole Dip
2 avocados, peeled
1/3 cup chopped onion
1/2 jalapeno chile pepper finely chopped
1 medium cut up tomato
1 T lime juice
1 1/4 t sugar
garlic salt to taste
1/4 cup sour cream is optional (we make it wihtout and it taste just fine)
Put everything in a food processor and process on pulse until blended. Serve with tostitos.
Artichoke Dip
This Recipe is not Dairy Free
1 cup grated parmesan cheese
1 cup mayonnaise
1 can artichoke hearts, drained and chopped
1 cup sour cream
1 minced garlic clove
3 T diced jalepenos (we use them from a can)
bread crumbs to sprinkle on top (we use Orgran All Purpose Crumbs that I buy at our local health food shop. Parmesan cheese works just as well)
Mix everything together in an 8 x8 dish. I use a fancy pie pan. Top with the bread crumbs or parmesan cheese and bake at 350 for 30 minutes. Serve with tortilla chips.
This is definetily my favorite dip because of the creamy flavor and delicious taste.
Gluten Free Party Mix
Party Mix is synonymous with the Holidays and Sunday Afternoon Football at our House.
Here is our favorite Gluten Free Version.
6 T butter (or Earth Balance for CF)
3 1/3 T Worcestershire sauce(Lea & Perrins Worcestershire Sauce made in the US is GF). You can followthis link to their website.
½ t kosher salt
½ t garlic salt
½ t onion powder
½ t garlic powder
4 ½ cups Rice Cereal (Health Valley Rice Crunch-Ems Cereal is GF)
4 ½ cups Corn Cereal (Health Valley Corn Crunch-Ems Cereal is GF)
1 cup unsalted cashews
½ cup raw almonds
1 cup GF pretzels (Ener-G or Glutino both have GF pretzels)
1 cup Cheetos (optional)
1 cup Lundberg Farms Honey Dijon Rice Chips
Heat oven to 250 degrees. Melt butter in an oval roaster pan in the oven.
Add the seasonings and mix well.
Stir in remaining ingredients until evenly coated.
Bake one hour, stirring every 15 minutes.
For a dairy free version, leave out the Cheetos.
Breakfast
Buckwheat flour Pancakes
1/2 cup buckwheat flour (I use Bob's Redmill)
2.5 T brown sugar
2 t baking powder (Hain is gluten free)
3/4 cup Almond Milk (of course regular milk is fine, we are also casein free so we use almond milk)
2 t olive oil
1 egg
2 t vanilla
Mix together and cook as normal pancakes. Watch these, they tend to burn a little faster. We double the recipe for our family of five. The leftovers can be easily popped in the toaster for a school morning breakfast.
These are the best pancakes ever and my whole family and all my freinds love them when they try them. They my favorite breakfast meal.
Baked Oatmeal
2 2/3 cups oats (Gifts of Nature Certified Gluten-Free Rolled Oats available from www.giftsofnature.net. A little "too natural" for my little ones to eat prepared normally, but great in the baked oatmeal and oatmeal cookies.)
1/2 cups raisins
4 cups milk (plain or almond)
1/3 cup packed brown sugar
2 T melted butter (use Earth Balance for cf version)
1 t cinnamon
1/4 t salt
2 cups chopped apples
Mix together in a 2-quart casserole and bake at 350 for 40 to 45 minutes.
Banana Smoothie
For one serving:
1 six ounce carton of vanilla yogurt
1 banana
1/2 cup ice
1/3 to 1/2 cup milk
Combine all ingredients in a blender and blend on high until it is the consistency you like. My kids like it blended for a long time until it takes on a very airy consistency. If you are having a hard time getting your blender to mix it, add more milk.
Just for fun, we serve these in a fancy glass with a straw.
Just for a change, we will sometimes add a scoop of peanut butter and Hershey's Chocolate Syrup to the smoothie.
Of course, any kind of fruit will work. Try frozen organic strawberries or blueberries. Another yummy combination is a fresh peach with peach yogurt.
Gluten Free Banana Bread
I've made this bread with an assortment of gluten free flours, and they have all worked beautifully in it. Although, I think my favorite flour for this recipe is Authentic Foods Bette's Gourmet Four Flour Blend. It is a heavier flour so it makes a heavier, denser bread.
You will love this bread!
1/2 cup unsalted butter, softened
1 cup sugar
1 t vanilla extract
2 eggs
3 ripe bananas
2 cups gluten free flour
1 t xanthan gum
1 t baking soda
1/4 t salt
coconut flakes (optional)
Cream salt, sugar and vanilla on high speed until light and fluffy. Beat in the eggs.
In a small seperate bowl, mash the bananas with a fork.
In a medium seperate bowl, mix together the flour, xanthan gum, baking soda and salt.
Alternate adding the bananas and the dry ingredients to the creamed mixture until blended.
Turn into a buttered 5 X 9 inch loaf pan. Sprinkle the top with coconut flakes.
Bake at 350 degrees for one hour or until a toothpick inserted in the middle comes out clean. Cool on a wire rack and serve with butter.
Gluten Free French Toast
1/2 cup gluten free flour
2 cups milk (okay to use almond or soy milk for casein free)
1 T plus 1 1/2 t sugar
1/4 t salt
6 eggs
1 package bread (we use Kinnikinnick White Sandwich Bread Go to My Kinnikinnick Shopping List)
butter (or Earth Balance for casein free)
Beat gluten free flour, milk (or substitute), sugar, salt and eggs with hand beater or mixer until smooth. Soak bread in egg mixture one or two slices at a time until wet.
Heat butter (or substitute) until melted. Cook until gloden brown on each side.
Sprinkle with powder sugar and serve with syrup. For an extra special touch, add some fresh strawberries.
Lunch or Dinner
Lentil Soup
Yes, all of my kids love this soup. Even the younest ones. We put tositos in the bottom of the soup bowl to make getting to the bottom even more enticing.
1 large yellow or white onion chopped
2-3 cloves minced garlic
4 cups water
4 cups chicken or vegetable stock (Pacific Natural Foods says Gluten Free on it and is available at Costco)
1 cup dried lentils (washed and sorted)
2 chopped carrots
3 ribs celery
2 small red potatoes diced, or whatever you have on hand
1/4 cup chopped fresh parsley or 1 t dried
1 bay leaf
2 T fresh basil or 1 T dried
1/4 t cayenne pepper
1/2 t salt
1/2 t pepper
1 t oregano
1/2 pound sausage (this is optional but makes it extra yummy. We use Beelers www.beelerspurepork.com)
In a large soup pan, crumble and brown the sausage in olive oil. Be sure to cook it all the way through. Set aside on paper towels to drain.
Add a little more olive oil, and saute the onions and garlic until soft - about 3 minutes.
Add the liquid (you can use all stock and no water, but that flavor is a little overwhelming for my kids. They definately prefer the stock/water combination). Next add all of the ingredients except the reserved sausage - add the lentils, carrots, celery, potatoes, parsley, bay leaf, basil, cayenne pepper, salt, pepper and oregano.
Cover and simmer on low for 1 1/4 hours or more. Check your seasonings and add more salt or pepper as desired. Cook another 30 minutes or so until lentils are done.
Grilled Lemon Chicken
3/4 cup squeezed lemon juice (or juice of 4 lemons)
3/4 cup olive oil
2 t kosher salt
1 t pepper
1/2 t dried thyme (or 2 T fresh minced thyme leaves)
2 pounds boneless, skinless chicken breast
Add all of the ingredients to a galloon size ziploc bag. Seal and refrigerate over night or at least six hours. The longer the better. When ready to use, grill chicken for 10 minutes on each side until it is done but not dry.
This isn't my favorite because I do not like chicken but my whole family loves this meal.
Sloppy Joes
1 pound ground beef
1/4 cup chopped onion
3 T dried minced onion
3 T chopped green or red pepper
1/3 to 1/2 cup Heinz ketchup
1/4 cup water
1 T Worchestershire sauce (Lea and Perrins is gf)
1/4 t red pepper sauce
salt and pepper to taste
Cook ground beef and onion in a 10-inch skillet until brown; drain. Add all other ingredients adding enough ketchup to reach the consistency you like. Simmer over low heat for 10 minutes.
We serve them open face over Kinnikinnick English Muffins that we have sliced in half and toasted. Top with cheddar cheese.
Tacos
1 pound hamburger or ground turkey
gluten free taco seasoning
taco shells (Mission are GF)
shredded cheddar cheese
2 sliced tomatoes
shredded lettuce
chopped onions are optional
sour cream (Tillimook is GF)
salsa (Amy's Organic Salsa is GF)
For the taco seasoning: You can buy gluten free taco seasoning. You can purchase Gluten Free Pantry Taco Seasoning at Glutenfree.com. You can also make your own:
TACO SEASONING:
1 T chili powder
2 t onion powder
1 t each of ground cumin, garlic powder, paprika, oregano and sugar
1/2 t salt
Mix all together. Makes about 3 T. Depending on your taste, this is enough for one pound of hamburger meat. I make this recipe times six, store in a glass jar and then I have enough for a couple months.
FOR TACOS:
Brown meat and sprinkle with taco seasoning to taste. My kids like their tacos pretty mild, so we do not use much. Add 3/4 cup water. Stir and simmer 10 minutes or until liquid is absorbed. Warm tacos shells in the microwave. Spoon in the meat and garnish with tomatoes, lettuce, onion, sour cream and/or salsa.