homemade pizza crust!

(12 inch pizza crust)

1 tablespoon active dry yeast
2 1/2 teaspoons sugar
2/3 warm almond milk

2/3 potato starch
1/2 cup sorgum blend*
2 teaspoons xanthan gum
1 teaspoon italian seasoning
1 teaspoon onion powder
3/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons cider vinegar

shortening for greasing pizza pan
brown rice flour for dusting


1. in a small bowl, dissolve yeast and sugar in warm milk. set aside to foam for 5 minutes
2. in a seperate bowl- blend together potato starch, sorgum blend, xanthan gum, italian seasoning, onion powder, salt, olive oil, and cider vinegar
3. combine yeast mixture and flour mixture until ball forms. dough will be very soft.
4. grease a non stick cookie sheet with shortening. liberally dust dough with brown rice flour, then press dough into pan with your hands, continuing to dust hands with flour to prevent sticking as needed.
5. preheat oven to 425
6. bake pizza crust 10 minutes on the bottom rack, until crust begins to brown on the bottom. remove from the oven. the crust is now ready to be used!


1,000 gluten-free recipes, carol fenster, ph. d.

Curried Chicken Salad Lettuce Wraps

3 tablespoons olive oil
1/2 cup sweet onion, minced
2 tablespoons curry powder
1 teaspoon garlic powder
Pinch cayenne
2-3 cups shredded cooked chicken
1 cup mayonnaise
1/2 cup mango chutney
1/4 cup minced cilantro
Handful red seedless grapes, quartered
2 tablespoons lime juice
Kosher salt and black pepper
Lettuce leaves
Shredded carrots
1/4 cup chopped cashew nuts

In a sauté pan, heat the oil over medium heat. Add the onion and cook until translucent. Add the curry powder, garlic powder, and cayenne. Stir until fragrant, about 20 seconds. Remove pan from the heat and set aside to cool.
In a small bowl mix together the curry oil, mayo, chutney, cilantro, grapes, and lime juice. Season with salt and pepper. Pour the mayo mixture over the chicken and mix gently to combine. Serve in lettuce leaf wraps with carrots and cashews on top.

johnsons backyard garden

Baked Oatmeal with Dried Fruit & Nuts

Ingredients for Baked Oatmeal

2 cups steel cut oats
1 cup walnuts, or other nuts (see sources)
2 tablespoons goat yogurt
dash unrefined sea salt
6 pastured eggs
2 cups almond milk
up to ¼ cup maples syrup (optional)
½ cup raisins or dried cranberries
½ cup dried unsulfured apricots, diced
2 tablespoons cinnamon
¼ cup coconut oil, plus extra for greasing baking dish

Method for Preparing Baked Oatmeal
Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of goat milk
Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
Meanwhile beat together eggs, almond milk, maple syrup (if you’re using it), until well-combined and frothy.
Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.

YIELD: 12 to 16 servings
TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)

http://nourishedkitchen.com/baked-oatmeal/

my first quiche!

gluten free/dairy free

crust recipe
1 cup sorghum blend**
3/4 cup tapioca flour
1/2 cup buckwheat flour
3 tablespoons sugar
2 tsp xanthum gum
1/2 tsp salt
1/8 baking soda
1/2 cup shortening
1/2 almond milk
1 tsp apple cider vinegar
1 egg white

preheat your oven to 400F
i just threw all these ingredients into a food processor and blended it up until it turned into a ball!
oh and by the way! this recipe makes 2 crusts! so i cut that ball of dough in half put down some flour and rolled it out w my handy rolling pin. the other half is waiting for me to whip up an apple pie friday night!

fit pie crust into a 9 inch pie plate and set aside

quiche filling
4 eggs
3/4 cup almond milk
1 tsp GF mustard
1 tablespoon buckwheat flour
1/4 tsp salt

thennnnn add and mix in whatever ingredients you like!
i used:
bacon- throw on a skillet before hand a cook to your liking
jalapeno
white onion
dried thyme
fresh basil
sundried tomatos
daiya pepperjack cheese

whip up the eggs, almond milk, mustard, flour and salt together first and then throw in the goods.
pour into the uncooked pie crush
bake for 15 minutes on the bottom rack. lay a sheet of foil over it and continue baking for 30 minutes or until the quiche is set.
serve immediately!



**sorghum blend
1 1/2 cup sorghum flour 35%
1 1/2 cup potato starch 35%
1 cup tapioca flour 30%

Southwestern Shepherd’s Pie with Sweet Potato Mashers

I thought this would be a nice spin on the traditional shepherd’s pie. The sweet mashers are a wonderful contrast to the spicy beef and veggie filling. Another added benefit is that the spicy filling hides turnips very well. That comes in handy if you have plenty of turnips to use and your family is less-than-enamored with them.
* 3 large sweet potatoes, peeled and cubed
* 2 tablespoons olive oil
* Kosher salt and black pepper
* 3 tablespoons earth balance
* Honey
* 1 lb ground beef
* 1 medium onion, diced
* 3 large carrots, peeled and diced
* 3 large turnips, peeled and diced
* 2 cloves garlic, minced
* ¼ cup water
* 1 can chopped tomatoes, drained
* 3 tablespoons GF flour
* 1 can beef broth
* ½ cup frozen peas
* 1 tablespoon earth balance
* Cilantro, chopped

Preheat oven to 400 degrees. Toss the sweet potatoes with the olive oil and a generous pinch of salt and pepper. Place in a large roasting pan and bake, stirring occasionally, until tender and cooked through, about 20-30 minutes. Transfer the cooked sweet potatoes to a large bowl with the butter. Mash until smooth. Taste and adjust the seasoning with salt, pepper, and honey.
Meanwhile, brown the ground beef in a skillet over medium heat. Add the onions, carrots, and turnips and cook, stirring, until the carrots are cooked through. Add the garlic and cook for 1 minute longer. Add water, and tomatoes and simmer for 5 minutes. Sprinkle the flour over the mixture and stir in. Cook for about 3 minutes then add in the beef broth. Bring to a simmer and cook until thickened. Add the peas, season to taste, and remove from the heat.
Transfer the beef mixture into a large casserole dish. Top evenly with the sweet potatoes. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot. Serve warm with cilantro sprinkled over the mashers.

Beet Deviled Eggs

Pureed beets give these deviled eggs their pretty pink color.
They also add a nice earthy sweetness. Just in time for Valentines!
* 4-5 small beets, tops and roots removed, scrubbed
* 12 eggs, hard boiled and peeled
* ½ cup mayo
* 4 tablespoons dijon mustard
* 2 teaspoons lemon juice
* 1-2 teaspoons garlic powder
* 1-2 teaspoons onion powder
* Pinch cayenne
* Kosher salt and black pepper
* Green onions or chives, sliced very thin

Preheat the oven to 400 degrees.
Place the beets in a baking dish and add about of a cup of water. Cover tightly with foil and bake for 45 minutes, or until tender when pierced with a fork. Allow to cool until they can be handled.
Cut the eggs in half and carefully remove the yolks to a bowl. Reserve the whites.
Wearing gloves, carefully rub the peel off the beets. Place the beets in a food processor and puree until smooth. Add the egg yolks, mayo, dijon, lemon juice, garlic powder, onion powder, and cayenne. Season well with salt and black pepper and mix well until yolks are broken up and ingredients are evenly incorporated and smooth.
Pipe or spoon yolk mixture into reserved egg white halves. Sprinkle with the green onions and serve chilled.

Stuffed Cabbage with Quinoa + Roasted Sweet Potato

First:

Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.

Make the filling.

Preheat the oven to 375 degrees F.

For the filling you'll need:

2 medium sweet potatoes, peeled, diced
1 red onion, peeled, diced
1 large tart apple, such as Granny Smith, peeled, diced
3-4 cloves garlic, chopped
4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks
Extra virgin olive oil, as needed
1 cup natural apple juice or cider
1 tablespoon pure maple syrup
1 tablespoon balsamic or apple cider vinegar
Sprinkle of sea salt, cinnamon, nutmeg, fennel

To add in later:

A handful of raisins or dried cranberries
1 to 1 1/2 cups cooked quinoa

Throw the vegetables, apple, and sausage into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 40 to 50 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce.

To make your sauce you'll need:

1 24-oz jar or can of strained tomatoes- I use Bionature Organic Strained Tomatoes
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Sea salt, to taste

Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but please taste test first.

To assemble:

Preheat oven to 350 degrees F.

Lightly oil four serving dishes or one medium-large baking dish.

When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to.



Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.

To stuff:

Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling.

Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.

You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Add an extra 10 minutes or so to the baking time.

Makes 4 to 6 servings.


(gluten-free goddess)

Oven-Roasted Salmon, Asparagus and Potatoes

Ingredients

* 1 potatoe, peeled and cut into small pieces
* 2 Tbsp olive oil
* 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
* 1 Tbsp chopped fresh rosemary
* 1 strip of lemon zest
* 1 small garlic clove, coarsely chopped
* 1/2 teaspoon salt
* Freshly ground pepper
* 2 salmon steaks (10 oz each), cut about 1-inch thick
* 1 lime, cut into large wedges

Method

1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.

2 In a medium bowl, toss the asparagus with the rosemary, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.

3 Push the vegetables to the side of the dish to make room for the salmon steaks, squeeze lime juice on both sides of salmon. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.

http://elise.com/recipes/

Mediterranean Tuna & Artichoke Pasta

1/2 lb tuna steak
8 oz. brown rice spaghetti
Extra virgin olive oil, as needed
5 cloves garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
10 oz. frozen/canned artichoke hearts, cut in half
4 oz. chopped black olives
A handful of organic sweet grape tomatoes, halved
A splash of balsamic vinegar
1/4 cup toasted pine nuts
Sea salt and fresh ground pepper, to taste

Bring a large pot of salted water to a rolling boil and cook the gluten-free spaghetti until it is al dente. Drain.

In the meantime, heat a generous pour of extra virgin olive oil in a large skillet over medium heat. Add the garlic and herbs to the oil and cook for one minute. Add the artichokes, olives and tomatoes. Splash a taste of balsamic vinegar to the mix and stir.

in a separate skillet sear the tuna steak to your liking

Throw in some toasted pine nuts.

Serves two.

http://glutenfreegoddess.blogspot.com/

Beef + Mushroom Stuffed Acorn Squash Recipe

Crank the oven to 400 degrees F.

Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]

Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt. Place the pan into the preheated oven.

Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.

Meanwhile- make your stuffing.

1 tablespoon olive oil
1/2 medium sweet or red onion, diced
5 cloves garlic, chopped
1 lb. organic grass fed ground beef/turkey
2 cups Baby Bella mushrooms, chopped
1 small green or red bell pepper, seeded, cored, diced
1/4 teaspoon cumin
1/4 teaspoon nutmeg
A dash of spicy curry, red pepper, or other spice, to taste
2 yellow tomatoes, seeded, diced
1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
Splash of balsamic vinegar
1 Tablespoon agave nectar- or molasses
1/4 cup good ketchup- Muir Glen is good
1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
Fresh chopped parsley, as needed

Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two. Add the ground beef, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the beef. Toss in some fresh chopped parsley.

Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.

Lower the heat in the oven to 350 degrees F.

Stuff each squash with the beef-mushroom filling.

Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.

If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.

Note: cover loosely with foil, to help keep it moist, if you like.

For serving, sprinkle with some fresh chopped parsley.

Makes six servings.

http://glutenfreegoddess.blogspot.com/

Potato Leek Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

3 large, peeled and cubed baking potatoes
1 finely sliced, washed leek
3 finely minced cloves garlic
3 tablespoons butter substitute OR olive oil
3 tablespoons rice/amaranth flour
1 quart gluten free chicken stock
1 cup soy/rice milk OR light coconut milk
2-3 teaspoons dried, crushed thyme leaves
Salt and pepper to taste

Preparation:

1. Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
2. Melt butter substitute in a large saucepan over medium heat. Add amaranth/rice flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
3. Add leeks and garlic and cook for two minutes. Stir to prevent burning.
4. Add the drained potatoes!
5. Slowly add chicken broth and whisk to mix.
6. Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
7. Serve warm.

http://glutenfreecooking.about.com

Baked Oatmeal

1/4 cup extra virgin Olive Oil
1/2 cup raw honey
1 organic Egg
1/2 cup Soy, almond, or rice milk
1 tsp aluminum free Baking Powder
1/2 tsp Sea Salt
1 1/2 cups Gluten Free Rolled Oats (Bob's Red Mill)
1 cup blueberries

Preheat oven to 350°F
Grease or spray an 8" x 8" baking pan
bake for 30-40 minutes

http://www.grouprecipes.com

Roasted Eggplant Tapenade

To roast:
1 Large eggplant
Sea salt
1/2 red onion
4 cloves of garlic
4 plum or Roma tomatoes
Extra virgin olive oil
Balsamic vinegar
Dried parsley

To assemble:
1/2 cup ripe olives
1-2 teaspoon agave nectar
1 heaping tablespoon capers
1 tablespoon or so chopped fresh parsley, for serving

Preheat oven to 400 degrees F
chop eggplant, onions, garlic and tomatos.
drizzle with olive oil and balsamic vinegar and sprinkle on parsley
mix all together and put in a roasting pan
bake for an hour
and serve over GF pasta/or rice and some brown rice chips

http://glutenfreegoddess.blogspot.com/

Karina's Maple Meatloaf

1 3/4 lbs. organic grass fed free-range ground turkey
1 small sweet or red onion, peeled
1 medium to large organic carrot, washed and trimmed
4-5 cloves fresh peeled garlic
1/4 cup pure maple syrup
1/4 cup Muir Glen or Annie's Ketchup
1 tablespoon balsamic vinegar
2 organic free-range happy eggs- or omit for egg-free
1 scant cup (gluten-free) rolled oats, or your favorite gluten-free bread crumbs
A pinch of nutmeg
A pinch of allspice
A pinch of mild curry
A pinch of cinnamon
Sea salt and pepper, to taste

Preheat the oven to 350 degrees F.

Put the ground grass fed beef into a large bowl and using a fork or spoon, break it apart it a bit.

Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic cloves; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the meat. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the maple syrup, ketchup, balsamic vinegar, eggs (if using), oatmeal or crumbs, and spices. Mix it all up- but try not to over-mix it into mush (over-mixing makes for a dense loaf).

If the mixture is too dry at this point, add a little more ketchup. If it's feels too wet, add more crumbs. You want a nice stick-together balance. Very ying-yang.

Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on).

Bake in a pre-heated oven for 45 minutes.

http://glutenfreegoddess.blogspot.com/

apple pie with crumble topping

-Apple Filling
* 7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt

-Crumble Topping
* 3/4 cup light brown sugar
* 3/4 cup gluten-free flour (See above)
* 1/2 teaspoon ground nutmeg
* 1/3 cup butter, chilled & cut into small pieces

1. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
2. Set aside and let the juices mix.

***Crumble Topping Instructions***.

3. In small bowl mix together brown sugar, GF flour and nutmeg.
4. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.

5. ***Assembling your Pie***.
6. Preheat oven to 400°F.
7. Spoon apples in to GF pie crust, mounding in the middle and pouring the sugary juices over top.
8. Sprinkle your Crumble Topping all over the top (use it all).
9. Use tin foil to cover edges of crust as it will burn easily.
10. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
11. Let cool for at least an hour before serving.

http://www.recipezaar.com/

Black-eyed pea and collard green soup

2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
1/2 tsp cumin
1 tsp chili powder
1 bunch collard greens, stems removed and leaves roughly chopped
2 large tomatoes, diced (or 1 can diced tomatoes)
2 1/2 cups chicken or veggie stock (or more for a thinner soup)
3 1/2 cups cooked black-eyed peas (or 2 cans)
10 dashes Tabasco
salt and pepper to taste

Heat oil over medium heat in a large pot. Add onion and saute until tender. Then add garlic, red pepper, cumin, and chili powder and cook for an additional minute. Toss collard greens in the pot, stir well to coat with oil and spices, and let cook for 5 min. Add tomatoes, stock, peas, and Tabasco and bring to a boil. Then reduce heat, cover, and let simmer for 30 min. Season with salt and pepper. Serves 5.

http://www.wholefoodsmarket.com

Quinoa Chard Pilaf

INGREDIENTS

* 1 tablespoon olive oil
* 1 onion, diced
* 3 cloves garlic, minced
* 2 cups uncooked quinoa, rinsed
* 1 cup canned lentils, rinsed
* 8 ounces fresh mushrooms, chopped
* 1 quart vegetable broth
* 1 bunch Swiss chard, stems removed


DIRECTIONS

1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.

2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

http://allrecipes.com/

Chicken Pot Pie with Sweet Potato Crust

1 lb boneless chicken breast cooked, diced
1 cup sliced carrots
1/2 cup celery
1 medium onion
1 TBS parsley
6 TBS oil
6 TBS Rice Flour
1 cup rice milk
2 cup Chicken Broth
1 tsp salt
1 cup rice flour
2 mashed sweet potatos
1/3 cup oil
1 egg
¼ cup water

Place chicken, carrots, celery, and onions in a 2.5 quart pan.

In a sauce pan heat 6 TBS oil. Whisk in 6 TBS of rice flour to make a rue. Whisk in rice milk and chicken broth slowly. Season with salt and parsley. Pour over chicken.

In a bowl mix egg and ¼ cup of water. Mix in 1 cup rice flour, oil, and mashed sweet potato. Spread over chicken and sauce.

Bake at 350 for 35-40 minutes, until golden brown.

http://glutenfreefoodrecipes.com/