1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2 1/4 pounds butternut squash -
peeled, seeded, and cubed
salt and pepper to taste
3 tablespoons chopped fresh
|1.||Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.|
|2.||Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.|
|3.||Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve|
Gluten & Dairy Free White Sandwich Bread
1-1/2 cups rice flour
1-1/2 cups tapioca starch
1TBSP xathan gum
1TBSP dry yeast
1 tsp salt
1 large egg
2 TBSP oil
1 tsp apple cider vinegar
1-1/3 cup very warm milk (almond milk works well or use 1-1/3 cup water and add ¼ cup soy powder to dry ingredients
1. Combine rice flour, tapioca starch, sugar, yeast, xanthan and salt in heavy duty mixer.
2. Mix in egg oil vinegar & milk. Beat on high speed for 3 minute to increase air volume in dough.
3. scoop dough into an oil sprayed loaf pan
4. Let rise on top of preheating over for 30 minutes or until dough doubles in size.
5. brush the top of loaf with 1TBSP melted butter or vege oil (skipping this step will make crust be dry & chalky)
6. bake in preheated oven at 350 for 50-60 minutes
Chickpea Broccoli Casserole
3-16oz cans chickpeas, drained & rinsed
1 large onion, quartered & thinly sliced
3 large carrots, grated (about 2 cups)
2 cups frozen broccoli florets (or fresh broccoli)
3 Tablespoons Olive Oil
2 cups Vegetable broth
Preheat oven to 350 deg
In large bowl (I use food processer & pulse), mash chickpeas well, using a potato masher or firm fork. It takes about 2minutes to get the right consistency (you want pieces of chickpeas still intact but most of them small/mashed). Add vegetables & mix well. Add oil & vegetable broth & mix well last time.
Transfer all ingredients to 9x13 dish. Press mixture firmly into the casserole dish. Cover & bake 45 minutes. Uncover & bake 15 minutes. Enjoy!!
Pumpkin Black Bean Soup
1 medium onion, finely chopped
1 can (14.5oz) chicken or vege broth
1 can (14.5oz) diced tomatoes in juice
1 can (14.5oz) black beans drained & rinsed
1 can (14.5oz) pumpkin puree
½ cup heavy cream (I use soy or almond milk)
1-1/2 tsp curry powder
1 tsp ground cumin
3 pinches cayenne pepper (1/4tsp)
Coarse salt to taste
Heat deep pot over medium heat. Add oil, butter, when butter melts add onion & sauté 5 minutes until tender. Add broth, tomatoes, black beans & pumpkin. Bring to a boil, reduce heat to low & stir in cream, curry & cumin, cayenne & salt. Simmer 5 minutes & enjoy!!
I make my own corn tortilla chips & they taste VERY yummy with this!
1lb dried lentils
1 Tb olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups carrots, sliced
1 cup celery, sliced
1 8oz can tomato sauce
1 cup water
1-14oz vege broth (or chicken broth)
2 bay leaves
black pepper to taste
1 tsp sea salt
lemon slices (garnish)
red wine vinegar
Rinse lentils. Heat oil til hot. Toss in onion, garlic, carrots & celery. Saute for 10 min or til onion is translucent & vegetables are tender crisp. Add tomato sauce, water, vege broth, bay leaves & lentils. Bring mixture to boil. Cover; reduce heat & simmer for about 25 minutes or til vegetables are slightly soft. Ladel into bowls & top with lemon slice & dash of red wine vinegar.
MEAT LOVERS: you can add 1lb of chicken sausage or leftover chicken)
1 can organic Garbanzo beans - drained
2 Tbsp Tahini (sesame seed butter)
2 Tbsp Lemon Juice
2 cloves garlic (or more!)
salt (to taste)
blend in food processer until smooth.
I also add a few slices of canned beets & it is SO good!!
I love putting this on a rice cake or just using it with veggies.
Genius Blondies (makes 15-20 squares)
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 3/4 cup brown sugar* (See note below)
- 1-2 tsp vanilla extract
- 1/4 cup ground flax (20g) (see nutrition-info link below, for substitution ideas)
- 1/4 cup peanut butter (or other fat source) (see nutrition-info link below, for lower-cal options)
- optional: 1/3 cup chocolate chips (Not “optional” if you’re CCK!)
So, I'm preparing for a gathering to celebrate my sons 17th birthday & being gluten free I like to make sure there is something that I can eat too. Today I tried a new recipe & if you can tell by the picture? IT'S YUMMY!! I had to put those last 4 pieces aside for my hubby. The hand in the picture is NOT staged. I think he thought I was distracted.
The recipe says to put this in 2 8x8 pans. I don't have them so I put in in a smaller rectangle pan & it was a little thin. My oldest said he thought they were alot like vanilla brownies. Yum!! I agree. I think I may make this for our gathering but serve it with some fruit. That would be just yummilicious!
This recipe is from the Carol Fenster cookbook 1000 Gluten Free Recipes. Let me know if you try it. I guarantee you won't be disappointed!!
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 large eggs, room temperature
1-1/2 cups Carol's Sorghum blend (or another gf flour blend)
1 tsp xanthan gum
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk (I made my own)
1 tsp vanilla
1/2 tsp almond extract
Preheat over to 325 deg. Generously grease 2-8" round pans. Set aside.
In mixer - beat butter until smooth, gradually beat in the sugar until smooth. Add the eggs, one at a time, beating well after each addition.
In another bowl - sift together the flour blend, xanthan gum, salt, baking powder & baking soda. In a measuring cup, whisk together the buttermilk, vanilla & almond extract.
With mixer on low speed - beat the flour mixture into the egg mixture alternating with buttermilk, beginning & ending with the flour mixture. Spread the batter evenly in the pans.
Bake 20 - 25 minutes or until the tops of the cakes are golden brown.
Be Blessed & Healthy!!!
Pumpkin Oatmeal Breakfast Cookies
3 cups quick cooking oats (I use old fashioned & they are YUMMY!) gluten free or regular
1/2 cup brown sugar
1/2 cup milk (I use almond milk)
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon cinnamon
3/4 cup canned pumpkin
3/4 - 1 cup raisins (you could also add chocolate chips if that's how you roll!)
In a large bowl mix all ingredients together. (if adding raisins or chips add them last)
Drop by spoonful onto greased cookie sheet.
Bake at 350 for 9-10 minutes.
Let cool for a few minutes on cookie sheet then remove from pan to cooling rack.
Serve warm or make ahead & freeze (they didn't make it to the freezer in my house!) They last in the fridge for days.