I am loving this new season of life, with the bulk of my time and energy being devoted to home life! Andrew and I are still apartment managers, but because we currently have no vacancies, that job is only requiring a few hours a week on average. I am also back to reading books and writing reviews four hours a week, another fun job that I can cater to my schedule. With this new schedule, I have enjoyed getting to put more energy into cooking and trying new recipes! Here are a few recent favorites, all gluten free. My disclaimer is that I rarely follow a recipe and often toss instead of measure. Also, I add minced garlic or garlic powder to nearly everything I cook. =)
Honey Balsamic Meatballs – I love that these meatballs use cooked quinoa instead of bread crumbs. They were really easy to make and tasted great with brown rice.
Kale Caesar Salad With Crispy Garbanzo Bean Croutons – A friend made this at a recent baby shower and I couldn’t wait to try it myself. The homemade dressing is to die for! Making the “croutons” is a bit time intensive. I might opt to skip them next time, although they do add a lovely crunch.
Baked Sweet and Sour Chicken – Sadly, another delicious recipe that has sugar. But it can’t kill you once in awhile, can it? I’d actually like to try subbing honey and see what happens. This is in the oven right now…Andrew immediately requested a repeat when we enjoyed it last week.
Southwest Salad – I recently learned that this kind of salad is one of Andrew’s favorites. I cheated and started with store-bought Ranch dressing, then threw in chili powder, cayenne, etc. And I used corn chips from Trader Joe’s instead of making my own.
Chuck Roast With Balsamic and Dijon – Except I didn’t use dijon, I used regular mustard, as I always do. This was delicious.
Tasty Chicken Hot Pot – This came out a little bland, but was better after some Frank’s hot sauce. I’m still saving it because it’s fast, simple, and doesn’t require unusual ingredients. We ate it over brown rice.
This is a repost of a “recipe” I make for Andrew with some changes I implemented this past time.
Andrew loves frozen bean and cheese burritos. He could eat them pretty much every day for lunch. So a couple of years ago, I decided to try making them myself to save money and add some nutrition.
Each time I’ve made them I’ve tried revisions. This weekend, I cooked a bunch of pinto beans and black beans on high in a crock pot for about six hours until soft through. Without rinsing or draining them, I used a slotted spoon to add them and some of the liquid to my Ninja Professional Blender. I threw in a bunch of Pace Picante Sauce (any salsa will do) from Costco. Then I dumped in a generous portion of salt, chili powder, garlic powder, onion powder, and crushed red pepper flakes and blended. Wa-la. Refried beans that taste awesome and are actually good for you!
The amounts of all the spices and salsa are entirely to-taste. You can’t really go wrong. These were the most flavorful refried beans I’ve made yet and I loved the pinto/black bean combination.
I slather the beans onto large tortillas, add handfuls of cooked brown rice, top it all off with grated Mexican blend cheese, and roll them up. They’re all happily packaged in foil and stacked in ziplock freezer bags ready for consumption. Hooray!
As a recap, here’s what you’ll need:
- A bunch of pinto and/or black beans that are cooked until they’re soft
- Any kind(s) of salsa you like
- Garlic powder
- Onion Powder
- Chili powder
- Cooked white or brown rice
- Grated cheese
- A blender
- Tin foil
- Ziplock bags
Do you live in the Pacific Northwest? Have you ever dined on the King Mahalo Sandwich at Coconut Kenny’s? No? Then you are not experiencing everything that the PNW has to offer. It is literally the world’s best sandwich. But I have good news. You can make this fabulous item right in your very own kitchen, and it comes mighty close to being every bit as mouth-wateringly delicious as Coconut Kenny’s original.
First, to give credit where credit is due. I started with this recipe and then made a number of adjustments. My version, which is closer to Coconut Kenny’s, is below. (I used a gluten free bagel for mine, but I am sure Andrew’s was tastier on a hot dog bun.) I also didn’t measure anything, but below is approximately what I did. Note: omit the chipotle pepper if you don’t like spicy!
2 cups cooked chicken, shredded (thighs will be the moistest)
1 chipotle pepper in adobo sauce, diced
3/4 cup barbecue sauce
1/3 cup diced red onion
1/2 cup crushed pineapple
A bunch of fresh cilantro
Sliced cheddar cheese (enough to cover each sandwich)
6 hot dog buns
1. Mix chicken, pepper, and barbecue sauce in a small saucepan and stir over low heat until warm.
2. Mix in red onion and crushed pineapple. Leave warming on the stove.
3. Spread mayonnaise on hot dog buns and broil until toasted.
4. Add cheddar cheese slices to one or both sides of the buns and broil until melted.
5. Spread chicken mixture onto sandwich.
6. Top with fresh cilantro and enjoy!
I have to share this absolutely fabulous recipe. I got it from my friend, Meg, about a year ago and I’ve made it multiple times since for company or to take to friends’ houses. It’s by far the most easy and delicious gluten free treat I’ve made. Plus, it’s really fun to concoct. I love the separating of the eggs, the beating of the whites, and the folding in at the end. I feel like I’m on Master Chef, and yet it’s so simple! The cake comes out fudgy, airy, and chocolatey–but not too rich, as most flourless cakes I’ve eaten. Since I make no changes to the original, I direct you to Martha Stewart for this fabulous recipe. The photo in this post is from the middle of enjoying the cake with friends last night. Enjoy!
I don’t know about you, but I’m having fun planning my Christmas Eve and Christmas Day menus! Cooking gluten free, and avoiding dairy when possible, makes the prep time a little more involved so I try to get a jump start on it. If you’re interested in seeing some of the ideas I’ve collected, here’s my Christmas Dinner & Breakfast 2013 Pinterest board.
My favorite special holiday recipe that I started making a few years ago is Corn Souffle. I originally got it from a church friend (Mary S) and improvised it a little. Here’s my gluten free version. I stole the picture above from Cinder Says because I keep forgetting to take a picture of mine, but it usually comes out looking about like that, although I like to brown the top a little more.
This is a delicious side with turkey, ham, or roast beef dinner. It’s like a very moist, creamy cornbread. I don’t love cornbread but I love corn souffle! Grated cheese can be added, and the milk and sour cream amounts can be changed depending on your taste. It’s a pretty fail-safe dish, but bake-time can vary so allow for some extra time. Enjoy!
Gluten Free Corn Souffle
1 1/3 cup and 4 teaspoons Gluten-Free Cornbread Mix
1 can cream style corn
1 can regular corn, drained
1/2 c. sour cream
1 stick butter, melted
Mix all ingredients until blended. Pour into a CorningWare baking dish or similar. Bake in 350 degree oven uncovered for 1 hour, or until top is golden brown and knife comes out with crumbs instead of batter. Best served hot, but it reheats well.
This recipe is one of my all-time favorites. Have you ever eaten Zuppa Toscana at Olive Garden? If not, I’d venture to say you’ve not yet lived.
A couple of years ago, I was looking through soup recipes on Eat Better America and came across this one, which sounded very similar to Zuppa Toscana…so I gave it a shot. Andrew and I think it tastes almost exactly like Olive Garden, and it’s gluten free!
Here’s my adaptation. I change amounts and leave out ingredients. For a dairy free version, use almond milk. It won’t be as creamy but it will still be flavorful, I’ve done it.
- 1/2 lb spicy Italian sausage
- 4 medium yellow potatoes, cut into 1/2-inch cubes (about 4 cups)
- 1 large onion, chopped (1 cup)
- 4 cloves garlic, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (omit if you don’t like spicy)
- 3 cups water
- 3 1/2 cups chicken broth (I use chicken bouillon dissolved in water)
- 4 cups chopped fresh kale or Swiss chard leaves
- 1 cup half-and-half
- In a saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
- In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
- Stir in sausage and kale. Cook 10 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Original recipe here.
It is still in the 80’s and 90’s here in northern Los Angeles. But that doesn’t keep fall from happening in our apartment. All I have to do is light a candle and start mixing pumpkin bread, and it almost feels like back home…minus the fact that I’m wearing shorts and a tank top. This recipe was delicious and moist! I adapted it from here, but changed a number of things so here’s my version. Happy fall!
Did you know you can get a variety of gluten free flour blends here?
Gluten Free Pumpkin Bread with Chocolate Chips
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour (I used Bob’s Red Mill blend)
1 teaspoon xanthum gum
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well. Add vanilla and pumpkin and mix until well-blended.
3. Add remaining dry ingredients (except chocolate chips) and mix well until combined.
4. Add chocolate chips and mix until combined.
5. Pour into prepared bread pan and bake for an hour and fifteen minutes to hour-and-a-half, or until knife comes out clean.