Category: Recipes

French Onion Soup

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I have to say that this is my absolute favorite soup! It is simple to make, low in calorie (until you add the bread and cheese!), and tastes great! I don’t get to eat it very often though, because it is made with beef stock, which often contains gluten. Also, there is the bread and cheese to contend with!

Ingredients

2-3 medium onions, yellow or white, sliced thinly

1 – 32 oz box of GF Beef broth (I used Rachel Ray’s brand, because it is all natural)

1 bay leaf

1 tsp of dried thyme (or 1 sprig of fresh)

1 Tbl of GF Worcestershire Sauce (I used Lea & Perrins)

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  1. Slice onions and saute until translucent in a small amount of oil or butter. This can be done in the same stockpot (4 qt for this recipe) you will cook the soup in, to save dishes.

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2. Add in bay leaf, thyme, Worcestershire sauce, and beef broth. Cook 10-20 minutes to allow the flavors to meld.

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3. Portion out into oven save bowls, top each with a piece of your favorite GF bread (the crustier the better), and your favorite cheese (soy mozzarella for me!) and broil in the oven until the cheese melts.

  • If you  do not have oven safe bowls or do not want to take the extra time to cook the soup altogether, you can cheat! While the soup is cooking, top your bread with the cheese and toast it in either a toaster oven or in your conventional oven. When the soup is ready, pop the toasted cheesy bread on top and serve!

Easy GF Vegan/Vegetarian Chili Recipe

One of the things that surprised me when going gluten free is the amount of soups and stews that contain gluten, especially chili. Chili is one of my favorite meals to make because it is hearty, wholesome, and delicious! It goes great on hot dogs, hamburgers, and french fries too. However, I have to be careful about ordering it when dining out. Many kinds of pre-packaged chili contain gluten. Premixed chili spice packets also can contain gluten. I even had a friend offer me some of her “famous” chili, but declined when she told me her secret is to dump a bottle of beer in it at the end! That is also why I ask what is in each thing I consider eating, even if it seems obvious.

This recipe is my favorite, because of it’s simplicity. Basically you dump a can of every vegetable you like into a pot and let it stew. You can do it quickly in a stock pot on the stove or let it stew all day in your crock pot. You can easily add or remove any ingredient, based on taste, without damaging the recipe overall. I added an onion and peppers for flavor, but they aren’t necessary. This time, I even replaced the chili spices with two of the new McCormick GF Chili spice packets, to make it even easier! It may not be haute cuisine, but it is great in a pinch. Probably the best aspect is its low cost. I purchase the canned goods when they are on sale, never paying more than $1 per can. I estimate it cost me $12.22 to make the whole pot. I usually get 8-10 servings per pot. Assuming the 8 servings, that is $1.52 per serving! It also freezes well too, so you don’t get tired of leftovers. I portion out the leftovers, so I can bring them to work or eat them later, when I don’t feel like making a meal from scratch.

Ingredients – Chili Base

1 small onion, white or yellow, rough chop

1 bell pepper, color of choice (I used green this time)

2 – McCormick Gluten Free Chili spice packets

1 – 15 oz can of black beans

1 – 15 oz can of kidney beans

1 – 15 oz can of corn

1 – 15 oz can of okra

1 – 15 oz can of sqaush

5 – 15 oz cans of diced tomatoes, flavor of choice (some brands offer chili seasoned ones!)

1 – 6 oz can of tomato paste

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  1. Saute onion and pepper, if desired. Add it to your stock pot or crock pot. If you are using a stock pot, you can saute in the same pot so you have less dishes.

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2. Add in spices or spice packet, cook for a few minutes until fragrant. This brings out the flavors more, so you can use less spice.

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3. Add in mixed veggies, making sure to drain the liquid from each can. Rinse the beans thoroughly too. I usually throw the contents of each can in a colander and rinse.

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4. Add in the tomatoes, also well drained. If you purchased spiced diced tomatoes, do not rinse them or you will loose the spices!

5. Cook on low crockpot setting for 6-8 hours or medium heat on the stove for 1 hour, stirring occasionally. As the vegetables cook down, the chili will look a little watery (see image above).

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6. Add in the tomato paste to thicken the chili. It is ready to eat!

  • I serve mine with vegan cheese and avocado or guacamole. Sometimes I also include tortilla chips or GF cornbread on the side too.
  • For a meaty version, add in 1 lb cooked ground beef or turkey in between steps 2 and 3.
  • For a fall twist add cooked pumpkin or another winter squash. Adding cinnamon to the squash version is great too!

For those of you who don’t want to use a spice packet:

Ingredients – Homemade Chili Spice

2 Tbl Chili powder

1.5 tsp red pepper flakes

1.5 Tbl Garlic Powder

1 Tsp Onion Powder

1.5 Tbl Cumin Powder

1 tsp salt

1/2 tsp black pepper

1 tsp sugar

Gluten Free Banana Bread

This is my favorite quickbread recipe and also my most frequently used recipe over all. It makes a great breakfast item or a nice snack with a cup of coffee. It works well for potlucks, bake sales, welcome wagons/baskets, gifts, and as an easy breakfast when you have visitors. I have even brought one, instead of the customary casserole, to a grieving family. They really appreciated a breakfast option, since everyone else gave them lunch or dinner items.

This recipe is a favorite, because I love adaptable recipes. The batter can be scooped into muffin tins for those who don’t like having to slice a loaf. It can be topped with oats, crushed nuts, or a gluten free streusel to make it more attractive. My favorite thing about this recipe is that you can switch out the nuts for dried fruit or chocolate chips. Cranberries add a holiday flair! You can also experiment with the spices or leave them out for a more basic banana bread. I have been known to add a gluten free bourbon or coconut flavoring in the past too! Just be careful not to add more than two tbsp of liquid (this includes the vanilla) or it will effect how the bread rises.

Ingredients

2 c GF Flour blend – I used Domata in this one, but have used Bob’s Red Mill and Wholesome Chow with success in the past

1 tsp Xanthan gum – only if your flour blend doesn’t already contain it

2 tsp GF baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 c sugar, granulated

1/2 c sugar, brown, not packed

1 stick butter, margarine, or earth balance, melted

3 bananas, medium, smashed

2 ea egg, large, lightly beaten

1 tsp vanilla extract

1 1/2 c pecans, pieces

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1. Preheat oven to 350 degrees Fahrenheit.

2. Sift flour, Xanthan gum, baking powder, cinnamon , and nutmeg together.

3. Mix in both sugars.

4. Mix in melted butter, mashed bananas, and eggs.

5. Fold in pecans.

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6. Grease a 9×5 inch loaf pan, then pour in batter.

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7. Bake 45-60 minutes until crust is golden or until a knife or toothpick you stick in the middle comes out clean.

8. Allow to cool in a pan for 30-40 minutes, before transferring to a wire rack.

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Pro Tips:

*DO NOT open the oven to check on the bread while it is baking. I know this is a well ingrained habit, but gluten free baked goods will collapse if you do this! Gluten is what normally gives breads and cakes their structure and stability. The rapid change in temperature caused by opening the oven will collapse what little structure is created by the xanthan gum. It is better to use the oven light to check on your baked goods through the oven window. I do not recommend opening the oven until the 45 minute mark to quickly check the doneness on this specific bread.

*If you have parchment or wax paper on hand, cut a piece the size and shape of the bottom of your pan (this works for cakes and bar cookies too!) place it in the pan after it has been greased. Having this paper at the bottom of the pan, keeps your baked good from sticking to the bottom of the pan and tearing apart when removing it.

Turkey Meatball Pho

My husband absolutely loves vietnamese pho and it is one of the few stove top dishes he will help me make (he prefers cooking on the grill). While I eat vietnamese food every chance I get, it is difficult to find a restaurant where they have gluten free options. Even though the noodles are gluten free (rice), many restaurants marinate their meat in either soy sauce or hoisin sauce, which are not gluten free. I have even been places where they added soy sauce to the broth. So I make it at home!

Traditionally, pho is made with sliced meat. However, we prefer a meatball version, which I have seen on menus before. It’s great because because you can mix in extra flavorings there too. Also, ground meat is cheaper! This time around, we decided to make it even less traditional and go with  a leaner ground turkey, instead of beef.  Since I used poultry for the meat, I also opted to use chicken stock instead of traditional beef stock. You can easily change the recipe back to the beef, using like quantities of each.

Ingredients

1 quart gluten free chicken broth

2 shallots – 1 quartered, 1 sliced

1 piece star anise

1 tsp cilantro, dried

1 tsp sugar

1 inch piece of ginger, fresh – slice half, and mince the other half

2 shallots – 1 quartered, 1 sliced

1lb turkey, ground

1/2 cup gluten free bread crumbs (or crushed GF crackers)

1 tsp garlic, minced

1 medium jalapeno pepper (optional)

1/4 cup white onion, minced

6 oz rice noodles

1 oz bean sprouts, rinsed

Optional Garnishes: 

1/2 bunch Thai basil, shredded

1/2 bunch mint, shredded

1 lime, sliced in wedges

1 tbl peanuts, crushed

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To start, pour chicken stock into a 3 to 4 qt pot. Add the quartered shallot, sliced ginger, the star anise, and the cilantro. Simmer, while you make the meatballs.

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Next, heat up a frying pan with some oil. Mix turkey with the breadcrumbs, minced ginger, garlic, jalapeno, and onion. Roll into balls, preferably bite sized. *My husband made these much too large, so we had to cut them up to eat.*

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Brown the meatballs on all sides. They do not have to be cooked all the way through, yet. While they are browning, skim the shallot, ginger, and anise out of the broth.

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Once the meatballs are browned, add them to the broth and simmer for 10-15 minutes, or until meatballs are cooked through. While that simmers, boil some water in a large pot and cook the rice noodles. They cook very quickly, usually 6-10 minutes, so keep an eye on them. While the water is boiling, quickly fry the sliced shallots in the hot oil left over from the meatballs, then set them aside.

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Drain the noodles and divide them between two bowls. Top with bean sprouts. Add some meatballs and broth. Add desired garnish. We used basil, jalapeno slices, and the fried shallot. Lime wedges, mint, and peanuts are other great traditional options.

Honey Sesame Chicken

One type of food that I miss being able to eat at restaurants is Chinese food. I have not once been comfortable ordering food at a Chinese restaurant, since I found out I was wheat-intolerant. It seems like most of the food is cooked in the same few woks, with little to no cleaning in between orders. So much cross-contamination! Also, they never have gluten free or tamari soy sauce available, like a few Japanese restaurants I have encountered do.

Because of this, the only time I get to eat Chinese food, is when I make it myself. The other day, i started craving the sweet honey sesame chicken I used to order as a kid, so I decided to try to make it myself. I did a lot of research and  managed to piece together an excellent and (as always) adaptable recipe.

I also love a good slow cooker recipe, because you can prep it ahead of time, do most of the clean up before the meal has finished cooking, and you don’t have to babysit the pan, which frees up your time to do other things.

Makes 2-4 servings

Ingredients:

1.5 tablespoons of rice vinegar

1/4 cup of honey

½ teaspoon of Sriracha (or other hot sauce)

1.5 teaspoon of sesame oil

1/4 cup of tamari soy sauce (or coconut aminos, if allergic to soy)

1 teaspoon of minced clove garlic

1 medium onion, sliced

2 teaspoons of corn starch (or arrow root, if allergic to corn)

2 tablespoons of water

1.5 pounds of boneless and skinless chicken breast, cubed

For garnish: scallions, sesame seeds

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  1. In a bowl, add the rice vinegar, honey, Sriracha, sesame oil,  and tamari.
  2. Mince the garlic clove and slice the onions. Add these ingredients to the bowl and mix well.
  3. Mix some water and the starch together, whisking to get out any clumps, then add this to the sauce.
  4. Put the chicken breast in the slow cooker and pour the sauce over it making sure that the chicken is covered.

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5. Cook covered on high heat for 3 ½ half hours or 5-7 hours on low heat.

6. Transfer to a serving bowl, garnish, and serve with white rice. Enjoy!

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Notes:

  • I don’t like things too spicy, so I only used a little Siracha to balance out the sweetness of the honey. If you do like it spicy, you can always use more hot sauce or add a chili or two to increase the heat.
  • You can sub out the white rice out for healthier options like brown rice or quinoa too!

Gluten-Free Fall Shepherds Pie

This recipe is great for the fall and holiday season. For me, shepherds pie is a comfort food. It is a simple, but filling meal and it is great to have on a chilly day. I thought I’d try something a little different this time around and my results ended up being really tasty! I pretty much made it up as I went along, so by all means, adjust it to your tastes. I also think you could make this by utilizing your Thanksgiving leftovers! You could substitute shredded turkey for the ground turkey, leftover sides as the vegetables, leftover yams/sweet potatoes for the sweet potato topping, and cranberry sauce for the garnish.

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I also made a couple mini pies for my husband and I to take for lunch the next day!

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Ingredients

2 Tbl oil (I used grape seed oil, but you can use whatever you prefer)

1 small onion, chopped

2 cloves garlic, minced

2 lbs sweet potatoes

1.5 lbs turkey, ground

1 Tbl poultry seasoning

Salt & pepper, to taste

2 – 15oz cans of vegetables (here, I used 1 can of green beans and 1 can of corn)

1 Tbl butter or buttery spread (I used Earth Balance)

1 Tbl milk or milk substitute (I used soy milk)

1/4 tsp ginger

1/4 tsp clove

1/4 tsp allspice

1/2 tsp cinnamon

1 tsp maple syrup

1/2 cup dried cranberries, soaked in warm water (optional)

Instructions

  • Preheat oven to 325˚F
  • In a large sauté pan, heat oil and add onion.
  • While the onions are cooking, cook your sweet potatoes, then set aside to cool. I used the potato option on my microwave (make sure you poke holes in the skin to prevent the potato from exploding).
  • When your onions are starting to turn translucent, add in the garlic. When the onions are done remove them from the pan.
  • In the same pan add the turkey, poultry seasoning, salt, and pepper. Cook until brown, then drain.
  • Mix the turkey and the onions together and place them at the bottom of your desired baking dish.
  • Next, layer your vegetables on top of the turkey.
  • Scoop out the insides of your sweet potatoes into a medium sized mixing bowl and mash them with the butter, milk, spices, and syrup.
  • Top your shepherds pie with the sweet potato mixture. You may need to use a knife or the back of a spoon to spread it evenly.
  • Bake in the oven for 20-30 minutes until heated all the way through.
  • Top with cranberries and enjoy!

Makes about 4 servings

Gluten Free Al Pastor Style Chicken Tacos!

2-3 pound chicken breast shredded
3 garlic cloves minced with cilantro
5 dried guajillo peppers
2 dried ancho peppers
1 tsp powdered chipotle pepper
1 large onion chopped
1/2 cup diced tomatoes
1/2 cup white vinegar
1 can pineapple chunks, save the juice
1 tbs ground cumin
1 tbs oregano
1 tsp ground cloves
Salt and pepper as desired

  • Grill or bake the chicken with olive oil, salt and pepper and later shred it when it gets cool.
  • Soak the dried peppers (guajillo and ancho) in hot water until they get soft.  Once they are soft, remove the veins and seeds.
  • In a food processor or blender, blend together the guajillo, ancho, and chipotle peppers, as well 3/4 of the chopped onion, diced tomatoes, cumin, ground cloves, and oregano.
  • Put the blended chile mixture in a bowl and add the pineapple juice from the can and 1/2 cup vinegar.
  • Add the chicken and let marinate in the sauce for about a 1 hour to let the flavor seep into the chicken.
  • In a large pan heat up some olive oil, the remaining chopped onion, and the pineapple chunks.
  • Now stir in the shredded chicken with the sauce.  Cook on a medium flame letting all the ingredients stew together.
  • When the sauce begins to evaporate and you are left with deliciously marinated chicken, you know you are finished.
  • Serve in your favorite gluten free tortilla or even over a bed of rice for a tasty meal!

Gluten Free/Dairy Free Cake!

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I made a birthday cake this weekend!I tried a new gluten free recipe and adapted it to be dairy free. No one could tell it was wheat/dairy free (I didn’t tell them until later)!

Ingredients:

2 ¼ cup all purpose gluten-free flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup mayonnaise

cup soy milk

2 teaspoons gluten-free vanilla extract

 

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

For the icing I used a mixture of Earth Balance Coconut Spread, Powdered sugar, vanilla paste (extract works too), and soy milk for consistency. Mix them in a stand mixer to taste. Keep in mind that the coconut spread has a lower melting point than butter. Enjoy!