Homemade Macaroni & Cheese

Another family favorite. This recipe has been a regular family meal for along time. Change it up by adding different kinds of cheese. It is super yummy with some Beecher’s Shredded cheese.

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Homemade Macaroni & Cheese

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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GF,Corn Free,Egg Free,Soy Free

Ingredients

  • 2 cups GF pasta
  • 3 Tablespoons butter
  • 2 T gluten-free flour (any GF flour blend will work)
  • ½ teaspoon salt
  • Dash of pepper
  • 2 cups of milk
  • ¼ cup finely chopped onion (optional)
  • 8 ounces sharp cheddar cheese cubed (makes 2 cups cubed)
  • A handful of crunched up GF potato chips (optional)

Directions

  1. Preheat the oven to 350 degrees F and butter a 1-½ quart casserole.
  2. Cook GF pasta in salted water according to package directions until almost done but still hard.
  3. In a saucepan, melt butter. On medium heat, blend in GF flour, salt, and pepper.
  4. Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).
  5. Cook and stir until thick and bubbly.
  6. Add the onions (optional) and cubed cheddar cheese. Stir until just melted.
  7. Mix with the cooked pasta and turn into the casserole dish. Top with the crunched up chips.
  8. Bake at 350 degrees F for 35 to 40 minutes.

Meatloaf

Another family favorite. Just as good the second day, warmed up and served on a piece of gluten-free bread.

Gluten Free Meatloaf

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Corn Free Dairy-Free Gluten-Free

Ingredients

  • 1 cup certified GF oats, finely ground (see link below)
  • 1/3 cup milk (use almond or soy milk for dairy-free)
  • 2 eggs
  • 3/4 cup ketchup
  • 1 minced garlic clove
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon finely ground black pepper
  • 1 1/2 pounds ground beef
  • 1/2 pounds ground pork
  • 1/4 cup grated onions
  • 1/4 cup grated carrots
  • 1 tablespoon GF Worcestershire sauce
  • a small pinch cayenne pepper

Directions


Preheat oven to 350 degrees F.
1. Process the oatmeal in a food processor until finely ground.
2. In a medium bowl, combine milk and GF oats. Let sit for a couple of minutes. Stir in eggs, 1/4 cup ketchup, minced garlic, Dijon mustard, 1 teaspoon salt, and pepper.
3. In a large bowl, combine ground beef, pork, onions, and carrots. Stir in oats mixture until mixed thoroughly.
4. Line a rimmed cookie sheet with foil. Shape the mixture into a loaf. Score the top diagonally.
5. Bake at 350 degrees F for 30 minutes.
6. While it is baking, make the ketchup glaze by combining ½ cup ketchup, Worcestershire sauce, cayenne pepper, ½ teaspoon salt. Remove meatloaf after 30 minutes and coat with a ketchup glaze.
7. Bake for another 30 minutes or until done.

Follow this affiliate link to Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce on Amazon.com.

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Gluten Free Crepes

We love breakfast for dinner. Here is a fun and easy crepe recipe that works for any time of the day.

Gluten Free Crepes

  • Servings: 12 crepes
  • Difficulty: easy
  • Rating: ★★★★★
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Gluten Free, Dairy Free

Ingredients

  • 4 large eggs
  • 1 cup milk (use almond, soy or coconut for dairy-free)
  • 1 teaspoon vanilla
  • 2 Tablespoons butter, melted (use Earth Balance for dairy-free)
  • 3/4 C gluten free flour
  • 1 Tablespoon brown sugar
  • pinch of salt

Directions


1. Mix eggs, milk, and vanilla in a medium bowl.
2. In a crepe pan, melt butter and then add the melted butter to the egg mixture, whisking vigorously. Make sure the butter is not so hot that it cooks the eggs.
3. Add dry ingredients to liquid mixture and whisk again.
4. Pour about 1/4 cup of the mixture into a crepe pan or a medium-sized skillet and swirl to coat pan. Cook until just turning brown and flip to cook the other side.
5. Remix with a whisk before pouring the next crepe into the pan.

Use for sandwich wraps filled with your favorite ingredients like cheese, vegetables, or cooked meat. For dessert, fill with fresh berries, chocolate chips, or strawberry jam.

Use for sandwich wraps filled with your favorite ingredients like cheese, vegetables, or cooked meat. For dessert, fill with fresh berries, chocolate chips, or strawberry jam.

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Mango-Avocado Salsa

We just needed to have some fun this weekend, so we made margaritas and this yummy salsa.

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Mango-Avocado Salsa

  • Difficulty: easy
  • Rating: ★★★★★
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gluten free, dairy free, vegan

Ingredients

  • 1 mango
  • 1 avocado
  • 3 – 4 tomatoes
  • 1/4 of a medium onion
  • 1/3 cup finely chopped fresh cilantro
  • 1 garlic clove
  • 1 mango
  • 1 avocado
  • juice of half a lime
  • 1/2 teaspoon coarse salt

Directions

  1. Peel and dice the mango and avocado.
  2. Dice the tomatoes and onion.
  3. Chop the cilantro.
  4. Mince one clove of garlic.
  5. Mix in a bowl. You can leave it like this for a Pico de Gallo texture. We suggest two quick pulses in the food processor for a more dippable texture.
  6. Top with juice of half a lime, sprinkle with salt, and stir.
  7. Serve with chips!

Start to finish photo references:

To pulse the salsa, we used our Breville BFP800XL Sous Chef Food Processor mixer. Buying this was a splurge but I love it. Click the link above to find it on Amazon.com.

Multi Grain Drop Rolls

It’s the weekend. Want a little more ambitious cooking project? These are so yummy.

Multi Grain Drop Rolls

  • Servings: one dozen
  • Difficulty: medium
  • Rating: ★★★★★
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Yummy GF Rolls

Ingredients

  • 1/2 cup White or Brown rice flour
  • 1/2 cup Sorghum flour
  • 1/4 cup Millet flour
  • 1/4 cup Tapioca flour
  • 1/4 cup Cornstarch
  • 2 Tablespoons flaxseed meal
  • 2 teaspoons xanthan gum
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2 eggs at room temperature
  • 2 additional egg whites at room temperature
  • 1 cup of warm water
  • 2 Tablespoons vegetable oil or canola oil
  • 2 Tablespoons honey
  • 2 Tablespoons apple cider vinegar
  • Only use flours labeled gluten-free.

Directions

  1. Preheat oven to 200 degrees F. Turn the oven off as soon as it reaches 200 degrees F.
  2. Whisk dry ingredients together in a medium bowl until you reach a uniform consistency.
  3. Combine the wet ingredients in a separate large bowl using a hand mixer on medium speed. The mixture will get slightly frothy.
  4. When thoroughly combined, slowly add dry ingredients mixture, scraping down the sides of the bowl. Mix until thoroughly blended, with no lumps.
  5. Use a large spoon covered with olive oil to drop the dough on a cookie sheet, which is lined with parchment paper.
  6. Cover with a piece of saran wrap that is sprayed with cooking spray. Place in the warm oven and allow the dough to rise for 90 minutes.
  7. Remove the rolls and increase heat to 350 degrees F.
  8. Bake for 30 minutes at 350 degrees F or until the crust is a golden-brown.

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Tomato Soup

Growing up, this was my middle daughter’s favorite soup. Serve with grilled cheese on gluten-free bread. So yummy.

Tomato Soup

  • Servings: 4 - 6
  • Difficulty: easy
  • Rating: ★★★★★
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Easy Soup

Ingredients

  • 3 Tablespoons olive oil
  • 1 large white onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 5 large tomatoes chopped – if you do not have fresh tomatoes you can use 2 14.5 ounce cans of diced tomatoes
  • 1 Tablespoon tomato paste
  • 2 teaspoons sugar
  • 1 1/2 Tablespoons dried basil or 1/4 cup chopped fresh basil
  • 3 cups GF chicken broth
  • salt and pepper to taste
  • 1/4 cup heavy cream (omit or use almond milk for dairy-free)

Directions


1. Heat the olive oil in a large soup pot over medium-low heat. Sauté the onions and carrots until tender, about 10 minutes.
2. Add the garlic and cook for 1 minute.
3. Add the tomatoes, tomato paste, sugar, basil, chicken broth, salt, and pepper and stir well.
4. Bring to a boil, lower heat, and simmer uncovered for 30 minutes or until the tomatoes are very tender.
5. Process in a food processor to the desired consistency and return to the pot.
6. Add the cream, reheat as needed, and serve. (omit cream or add a splash of almond milk for a dairy-free soup)

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Baked Chicken Nuggets

This recipe is another family favorite that is featured in Gluten-Free Magazines. Easy and so tasty.

Baked Chicken Nuggets

  • Servings: 4 - 6
  • Difficulty: easy
  • Rating: ★★★★★
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Dinner

Ingredients

  • 2 – 4 chicken breast
  • ¼ cup canola or olive oil
  • 1 teaspoon salt
  • gluten-free coating (see below)

Directions

    Preheat oven to 450 degrees F.
  1. Take two to four chicken breasts, put them in a gallon ziplock bag, and pound them until they are thin strips. Cut into one-inch pieces. Put them in a bowl and pour about ¼ cup olive oil over the top and 1-2 teaspoons of salt and stir to coat all of the chicken pieces.
  2. Dredge them through a GF coating. You can use almost anything that you have in the kitchen. Premade breadcrumbs and coatings work excellent, but so do ground-up potato chips. Use about ½ cup of prepared topping for each breast of chicken. Some choices:
  3. Make a coating by combining 1/2 cup of GF Flour (really any kind will work) per chicken breast with 1 teaspoon of salt, some pepper, and 1 teaspoon of garlic salt. For a southwest flavored nugget, use chili powder and cayenne pepper. Want to serve it with pasta and red sauce, use some oregano and thyme. Buy a premade coating such as Hodgson Mill Seasoned Coating Mix. I like the flavors in this coating. Reminds me of the fried chicken my grandma used to make. Grind up GF chips in a food processor such as Food Should Taste Good Sweet Potato Chips, GF Tostitos, or try Lays BBQ Stax for a BBQ tasting chicken nugget. If you have some GF flour, I think it helps to add a couple of tablespoons of GF flour to the ground up chips. It gives it a little better texture but is not necessary. Going for a healthier nugget, try quinoa flakes.
  4. Place coated chicken pieces on an oiled cookie sheet and bake at 450 degrees F for 15 – 20 minutes depending on how thick you cut the chicken strips. Halfway through the cooking time, turn the nuggets over and drizzle a little extra olive oil over any dry spots in the coating. The chicken should be cooked through and have a nice crispy crust.

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Butternut Squash Pasta

Craving comfort food? I am.


Butternut Squash Pasta

  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

6-8 oz Gluten Free Spaghetti

1 Butternut Squash – peeled and cubed

1 Tbs Avocado Oil

¼ Cup Butter (can use a dairy-free alternative like Earth Balance)

½ to 1 clove minced garlic

½ tsp nutmeg

1 tsp cinnamon

1 tsp brown sugar

¼ Cup Sharp Cheddar Cheese (also can be left out for a dairy-free option, or added in later) salt and pepper to taste

Directions


1. Begin by boiling a large pot of water, it will eventually contain your butternut squash and pasta so make sure to use enough water.

2. Cut off the ends of the squash, cut it in half at the neck, peel the skin, and cut the squash into ½ inch cubes. If yours has lots of seeds, simply scrape them out and throw them away.

3. Add the spaghetti noodles and cubed butternut squash to the boiling water at the same time and cook until pasta is done. Test to see if your squash is a desired tenderness by poking it with a fork before removing from the boiling water.

4. While the pasta and squash is cooking, add the avocado oil and butter to a small saucepan and allow it to melt. Add in the minced garlic, nutmeg, cinnamon, and sugar and mix together for about two minutes. It will smell delicious.

5. Strain the spaghetti and squash and put it back into the large pot. Then pour the butter mixture on top and stir in the cheddar cheese, salt, and pepper.

6. Serve hot and eat up!

After some searching, I found a wonderful recipe for Butternut Squash Pasta that I adapted from KitchenSwagger.com to make gluten free. 

This recipe can also easily be made dairy free as well by leaving out the cheese and using vegan butter.  It is so flavorful and I am so thankful I have this meal as leftovers for the rest of the week!

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Basil Pesto Recipe

Basil Pesto is a straight forward and simple recipe. Here is my favorite basil pesto recipe that I used with my homegrown, fresh basil. Read below to find out how to grow your own fresh basil.

Basil Pesto

  • Servings: 1
  • Difficulty: easy
  • Rating: ★★★★★
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Easy Pasta

Ingredients

  • 2 cups basil leaves, as fresh as possible and packed in
  • 1/3 cup walnuts (I did not have pine nuts or would have used those instead, walnuts worked great)
  • 2/3 cup Parmesan cheese (or Romano if you have it on hand)
  • 1-2 cloves garlic
  • 2/3 cup olive oil
  • Salt and pepper to taste

Directions


1. Add the basil and walnuts (or pine nuts) to a food processor, pulse until combined and starting to smoothen out.
2. Peel your garlic cloves. If you are concerned about them not being chopped small enough in the food processor, mince. Add garlic and cheese and pulse again until combined.
3 Scrape the sides of the food processor with a spatula and slowly add the olive oil. I put in about 1/3 a cup at a time. If the sauce is too thick for your taste, add a few tablespoons of water to thin it out.
4. Mix in the salt and pepper and serve. Store in an airtight container to prevent browning.

This year for my birthday, my in-laws gave me an AeroGarden Indoor Hydroponic Herb Garden after I was in awe of all of their basil over Christmas and knowing that I love plants. I have grown basil without one before, and although it is not the hardest plant to keep alive, it didn’t last too long after the summer season ended. AeroGardens are fantastic because you can grow anything you want, any time of year.

You can click on the Amazon Affiliate Link to find my AeroGarden.

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I started growing basil in mine a few months ago and have loved the constant fresh basil! I had so much to harvest this week that I decided to make basil pesto, one of my favorite go-to meals.

I have heard that it freezes quickly and can be defrosted and reused, definitely trying that my next time around.

Basil Pesto is a straight forward and simple recipe. You can substitute many of the ingredients – a few variations include Parmesan vs. Romano, adding in spinach leaves instead of tons of basil, and pine nuts vs. walnuts. I have tried vegan recipes before that use almond meal and arugula, also so delicious. Pesto is also great to add to pasta, grilled cheese, or even as a dip if you like it.

Enjoy!

Alex

Basic Tomato Pasta Sauce

Here is a primary go-to favorite that will leave your kitchen smelling heavenly and your tummies full and happy.


Basic Tomato Pasta Sauce

  • Difficulty: easy
  • Rating: ★★★★★Yields 4 - 6, 60 minutes
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Ingredients

  • 1/4 cup olive oil
  • 1 onion, diced
  • 4 garlic cloves, peeled and minced
  • 3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
  • 1/2 medium carrot, finely grated
  • 2 28-ounce cans peeled whole tomatoes
  • Salt
  • Whole basil leaves, for garnish
  • Grated Parmesan (optional – omit for dairy-free)

Directions


1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the thyme and carrot, and cook 5 minutes more, until the carrot is soft.
3. Add the tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until it thickens.
4. Season with salt and serve.
Serve with Gluten Free pasta and garnish with basil leaves and cheese.
Store for one week in the refrigerator or up to 6 months in the freezer.

We started our GF diet before eating GF was a trend; before the labeling law was enacted, before you could order a GF pizza, much less cupcakes, and french fries.

The silver lining is that it made us cook from scratch. In cooking from scratch, we learned to savor the flavor of real fresh food. My kids didn’t know what a box of fries from McDonald’s tasted like, but they knew that goodness was cooking on the stove when they smelled onions and garlic sauteing.

Really truly,

Jamie

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