Food Should Taste Good!

Food Should Taste Good!
Food Should Taste Good!

Monday, December 2, 2013

Gluten Free Spritz Cookies

Gluten Free Spritz Cookies

I have always LOVED Spritz cookies at Christmas, but for 4 years I haven't made them or had them
because of being Gluten Free.  I decided to do something about that today and here is what I came up with.....

The Recipe was easy to convert and I think they are really quite tasty.
They came out light and flakey.

If you do try the recipe, stop by and let me know how you like it. :)

Gluten Free Spritz Cookies

1 cup butter softened
2 TLB heavy whipping creme
3 egg yolks
2 TLB almond Extract
1/4 tsp cream of tarter
1 1/3 cup of confectioners sugar
1 cup of sweet rice flour
1 cup of corn starch
3/4 cup of tapioca flour
1  dash of salt (less than 1/4 tsp)

1 egg white and 1/4 c water mixed well
for egg wash
cookie decorating colored sugars

Combine butter egg yolks almond extract and sugars and cream.
Mix until creamy.
Add flours, salt and cream of tarter

Mix very well.

Use a spritz cookie maker to make shapes.
If you don't have one, you can form shapes yourself, but that would be a lot of work. :)
Brush each cookie with egg wash and then sprinkle with decorator sugar.

Prepare a cookie sheet with parchment paper.

Bake in 325º oven for about 8-10 minutes. Do not overbake.  Cookie will feel crisp, but not be browned.

Let cool on wire rack.

Monday, November 18, 2013

Home Made Caramels

Doing Girl Stuff

Anna loves to help in the kitchen.... Actually, ALL the girls love to help, but this one is about Anna.

We made this YUMMY caramel on Saturday.

It was an easy recipe, but I think it could use some "tweaking".

The recipe is:

2 cups sugar
1 1/2 cups corn syrup
1 Tsp Vanilla
1 Cup Butter
2 Cups Heavy Whipping Cream

put sugar, corn syrup butter and 1 cup of whipping cream
in heavy pan. Heat to boiling stirring regularly.
Then, when it comes to a boil, you add the other cup of
cream. Stir well and then do not stir anymore. Heat until
the candy thermometer gets to 242 degrees or hard but pliable ball stage.

Add Vanilla, stir and then pour mixture into parchment lined 13x9" pan.
Cool and cut into squares. Wrap in wax paper.

With the Extra Whipping Cream, Anna asked if she could make Butter, like we did at Log Cabin Village. So here she is shaking the jar. The butter is very tasty!

Frozen Bananas

The Frozen Banana Recipe

Well, it really isn't much of a recipe; more dircctions. :)

As many bananas as you want, peeled and cut in half.
Put a popsicle stick in the end and then place in a zip lock bag in the freezer
for about 2 hours.

Melt chocolate chips (milk chocolate or semi sweet) until syrupy... be careful
not to burn. We melted ours in the microwave.

Crush some almonds and place on waxed paper.... you can use chopped peanuts if you prefer.

Remove bananas from zip lock back and use a spoon to put melted chocolate on banana working quickly so chocolate doesn't get hard.... roll in nuts and place on waxed paper.

When finished, roll up bananas still in waxed paper and place back in zip lock bags.

Freeze for another hour or two and then Enjoy!~

Tuesday, November 5, 2013

Chicken Pasta Salad

This is just the BEST!

1 package of gluten free noodles. I used Rotini cooked and drained.
4 dill pickles, diced
2 sweet pickles diced
1 medium sweet onion diced
1can sliced black olives
1 jar pimentos diced... (omit for night shade free)
1/2 cup dried cranberries or raisins"
1 can of chicken (I used sam's brand)
3/4 cup of mayonaise
2 tsp garlic
1 tsp salt
1 tsp pepper
Mix everything together.... WONDERFUL!

Thursday, October 31, 2013

Gluten Free Fried Pickles Anyone???

OH YES! And they are WONDERFUL!!!!

Gluten Free Fried Pickles

1 jar Vlasik Kosher Dill stackers
Drained. Put pickles on paper towel to absorb extra liquid.
In large bowl, combine on egg beaten and 1 1/2 cups buttermilk
stir well and add pickles.

In large zip lock bag, combine:

1/2 cup GF corn flake crumbs
1/4  cup cornmeal
1 cup brown rice flour
1/2 cup tapioca flour
1 tsp xantham gum
1 tsp pepper
1 TLB salt
1/2 tsp celery seed
1/2 tsp tumeric
1/2 tsp basil
1 tsp onion powder
2 tsp garlic powder

Zip up bag and shake vigorously to mix ingredients well.

Take pickles from butter milk and place in bag, zipping bag and shaking well to coat pickles.
Remove pickles and place in glass dish.  Pour butter milk solution over breaded pickles coating well.
Place pickles back into zip lock bag and shake vigorously to recoat pickles with flour mixture again.

Heat up enough oil to fry.  I used a medium sized pan and had the oil 1 1/2 inches deep. (2 cups)
I used Olive oil.

When oil is hot, place pickles in the oil, but do not let them touch each other. I was able to cook 5 at a time.
Let them get a nice golden brown, turned them for about 15 seconds and then removed them to drain on a paper towel.  Continue process until all pickles are fried.

ENJOY with Ranch Dressing! 
Litehouse Brand is GF!

NOTE:  This same recipe is good for chicken too.  I have made chicken nuggets and plain fried chicken.  It was wonderful.  And especially good cooked in coconut oil.

Wednesday, October 30, 2013

No Nightshade White Chicken Chili

No Nightshade White Chicken Chili

2 13 oz cans chicken ( I used Sam's brand)  it is GF
shred chicken into smaller pieces
2 quarts of GF free range chicken broth
2 cups water
2 cans of Trappy's navy beans
1/2 cup bacon pieces
1 small white onion finely diced
1/2 cup white rice (optional)
3 tsp cumin
2 tsp garlic powder
1 tsp basil
1 tsp dried cilantro, or 1/3 cup chopped fresh cilantro

2 TLB cornstarch mixed with 1/3 cup cold water

Bring all ingredients except corn starch to a rolling boil.
Simmer for 10 minutes to blend flavors.
Stir in cornstarch mixture to thicken slightly.

Options: Serve with sour creme, cheese or tortilla chips

Yeast Bread

I don't know about you, but I love Bread Stuffing at Thanksgiving!
I can no longer have the Glutino or Udi breads I used 2 years ago for stuffing because of the potato starch.
So, Erika and I set out to make a good recipe that we can use for bread rolls, or just a  loaf of bread.
We have not tried to shape a loaf, but we did do rolls. 
After our 3rd try, we feel this recipe is really good!

I hope you enjoy it!


1 1/3 cup very warm (not hot) water
2 TLB sugar (you can omit or substitute honey)
2 Tsp yeast
(mix together and set aside for about 5 minutes)

1 3/4 cup brown rice flour
1/2 cup tapioca flour
2 tsp salt
1 TLB olive oil
2 tsp xantham gum

1 egg beaten

Mix the dry ingredients together well, add oil, egg and yeast mixture.

Stir well.  You will not necessarily need to knead it, as it will be so sticky.
Instead just stir vigoriously.

Preheat oven to 400º

I placed dough into greased mini muffin tins.  It made 36 mini rolls.
For larger rolls it will probably make 18
or 1 loaf of bread

Let rise for about 45 minutes.

An option is to use 1/4 cup of butter melted with garlic powder and
drizzle on rolls before baking.

I used the drop spoon method, for a more uniform roll, grease hands and roll into small balls.
This is the recipe I will use to make bread crumbs for stuffed mushrooms and bread stuffing for Thanksgiving. :)

If you try it, be sure and drop a line saying what you thought!

Sunday, October 27, 2013

Crock Pot Pork Roast

Oh how we had a wonderful pork roast meal this weekend!

1 pork roast, bone in.... 4 lbs.
4 carrots sliced
1 celery stalk sliced
2 zucchini sliced
(onion, optional)

Brown roast with 2 TLB olive oil, garlic, pepper, salt, celery seed, basil and parsley.
In crock pot, add 1 cup of white rice wine,  1 cup of water and a bay leaf.

Place roast in crock pot on high....cook for 3 hours.
Add vegetables and cook 3 more hours.



Monday, October 21, 2013

Christie M's Chocolate Coffee Pecans

What can I make with these ingredients??

I decided to try an idea for Christmas.  Chocolate Coffee Nuts.  In my experiment I used pecans and almonds I had left on hand.  I liked it so much the first time, I won't be tweaking it. :) However, I think the flavor is best with pecans. 

So here is the general recipe:

Christie M's Chocolate Coffee Nuts
3 cups of raw nuts (your choice, but I found pecans to be best)
1/3 cup Folgers Crystals (I used decaf)
1/3 cup of sugar

add a little bit of water at a time  stirring, until a syrup is formed. (the consistency of maple syrup)
Spread nuts on jelly roll pan and pour syrup over nuts coating them. 
Roast at 300º F for about 20-25 minutes, stirring every 5 minutes.
Turn out onto parchment paper, separate  and allow to cool.

In a microwave safe dish, melt chocolate (either chocolate chips or melting chocolate)
I used about 1/2 cup.  Pour nuts into container and stir, coating nuts.  Turn back onto parchment paper and allow to cool and dry.
Break apart and keep in airtight container.
The note below is from
(I have not had a reaction to Ghirardelli Chocolate)

Ghirardelli Chocolate
. According to the company, Ghirardelli only produces one product that contains gluten (its Luxe Milk Crisp singles and bars, which contain barley malt). However, all its other chocolate bar products, including the Intense Dark, Luxe Milk, and Squares chocolates (the ones filled with flavors like caramel and raspberry) are made on the same lines. The company does clean the lines between products.
Here is the finished product ready to give for gifts!

Wednesday, October 16, 2013

Stevie's Caramel Apple Salad

Stevie's Caramel Apple Salad

3 apples diced
1 pear diced
1/2 cup walnuts
1/2 cup of Marzetti's Caramel Apple Dip
3/4 cup of Sour Cream

Mix sour cream and caramel sauce
Pour over fruit and nuts and stir well.

This recipe is delicious!  Our daughter created it. :)

Baked Potato Salad

Baked Potato Salad

4 small or medium sized baked potatoes cooled in refrigerator over night
and cut into pieces
1/2 jar of Vlaski dill relish
1 small white onion, diced
1/2 cup green salad olives w/ pimentos
1/2 tsp dill weed
1/2 tsp garlic powder
fresh ground pepper
1/2 tsp of liquid smoke
1/4 cup red wine vinegar
1/2 cup mayonaise (Hellmans is gluten free)
3/4 cup of sour cream

Mix all spices and vinegar into mayonaise and sour cream
pour over all other ingredients and stir together.
Let chill for about an hour before serving.

Instead of Mayonaise and Sourcream
Substitute 1/2 cup of light olive oil
1/4 cup red wine vinegar
1/2 tsp liquid smoke
1/2 tsp basil
and all other spices mentioned above
mix dressing well and pour over potatoes.

Potato salad is very tasty with gluten free sausage, such as
Mozarella/Artichoke, or Poblano pepper.... there are gluten free sausages
available at Sams Club at a very reasonable price.

(Potatoes are not night shade free) :/

Christie M's Chicken Coleslaw

Cole Slaw and Chicken

1 16 oz. package of washed and rinsed coleslaw
or chop up your own cabbage with shredded carrots
1/2 cup gluten free mayonaise- Hellmans
1/2 cup of sour cream
1/4 cup of red wine vinegar
1/2 cup of olive oil
1 tsp garlic
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper coarsely ground
1/2 cup slivered almonds
1/2 cup craisins or raisins

Mix all wet ingredients and spices into a bowl and stir until
smoothe. Pour over coleslaw and stir, coating coleslaw well.

1 lb.chicken tenders or breasts cut into 1" cubes
1/4 tsp garlic poweder or 1 clove minced
1/4 cup of dried onions
2 TLB of dehydrated vegetables or bell peppers
(if you can't find these, just use 1 TLB parsley)
2 TLB olive oil.

Heat pan with oil and add all ingredients. Stir chicken several times
until thoroughly cooked. (about 20 minutes)

Let chicken cool.
After chicken has cooled down about 1/2 hour. Add to coleslaw.
Refrigerate over night.

(be careful about sour cream.  Daisy is gluten free but some other brands add ingredients that might not be)

Christie M's Olive Cashew Salad

Christie M's Olive Cashew Salad

2 cups of Manzinalla green olives with pimentos sliced.
1 cup Manzinalla green olives with pimentos sliced and 1 cup of Green Olives stuffed with garlic, sliced
1/2-3/4 cup of cashews
1/2 white onion diced.

Combine ingredients and cool for about an hour.

That is it! It is a very simple salad, and tastes wonderful!

For night shade free, use green olives stuffed with garlic, omitting the pimento stuffed olives.

Princess Chicken

Princess Chicken

1 1/2 lbs. chicken tenders, cut into 1" pieces
1 tsp garlic powder or 1 clove of garlic
1 large sweet onion sliced into thin strips
1/3 c olive oil
1/4 cup gluten free hot wing sauce (any brand if you aren't gluten free)
OR... 1 tablespoon of chinese hot chili
(I used the hot wing sauce)
1/2 cup of orange juice
1/2 cup braggs liquid aminos
1/2 cup cashews
salt and pepper to taste

Cooked rice

Mix chicken tenders, orange juice, wing sauce, braggs, a little salt and pepper together and let marinate for an hour.

Cook olive oil,garlic and onion until caramelized. Add chicken mixture and cook until chicken is done. (about 15 minutes)
Add 1/2 cup of cashews and stir well.

Spoon chicken mixture over cooked rice.

I used Jasmine rice for this recipe.

4 cups water
2 cups jasmine rice
1 TLB dehydrated carrots
1/4 cup dehydrated vegetable blend
salt, pepper (dash each)
1 tsp olive oil added to water
1/4 c dehydrated onion

boil water, add all ingredients, turn heat to low and cook until
rice is done. Around 20 minutes. Turn heat off and let sit with lid covered
for 5 minutes. Season with butter if you want to.

Mushroom Onion Smothered Steak

Mushroom Onion Smothered Steak
(my friend Kim gave me the basic mushroom recipe)

Either use real steak or hamburger patties

1 8 oz. carton of sliced mushrooms
1/2 onion sliced
1/4 cup of butter
1/2 cup of marsala cooking wine
a little salt
1/2 tsp garlic powder
pepper to taste (optional)

Melt butter with mushrooms and onions. Saute' in pan for a while. When they are well coated and wilty looking add cooking wine, garlic, salt and pepper.
Let cook stirring occasionally.
Sauce will start to boil down and thicken. If it is too thin, you can add 1/2 tsp corn starch, but I prefer to let it boil down.

Smother steak or hamburger patties with mushroom sauce.
(delicious and I don't even like mushrooms that much)

Posole Casserole

Posole Casserole

My friend Kim introduced me to the idea of Posole Casserole
(This is NOT nightshade free)

1 cup of diced chicken (optional)
2 cans of white hominy
2 cans of yellow hominy
(15 oz cans)
1 small can of chopped green chilis
1 1/2 cup sour cream
1 1/2 cups fiesta cheese (mexican cheese)
1 can of rotel tomatoes with lime and cilantro
1 small onion diced
1 small jar of pimentos diced
1/2 cup sliced black olives
garlic, salt and pepper to taste
(I use 1/4 tsp salt, 1 tsp garlic and 1/2 tsp of pepper)
1/3 cup sliced MILD jalapeno's with a little juice. (we use Mezzetta brand)
Tortilla chips or fritos crushed

Heat oven to 350 degrees
Drain fluid from Hominy and place in large bowl
Drain fluid from Rotel
Mix all ingredients together except chips
Pour into casserole dish and bake for 30 minutes.
Remove from oven and top with chips
Place back in oven and bake for 15 more minutes.


It's Borscht Night!

We are making a steaming pot of borscht for tonight.

For Starters: I like to bake the beets in the oven, like a baked potato
so that the skins fall right off and they can be grated easily.Yikes, I need to clean my oven! :)

We will be using 2 lbs of beets baked and grated
1/3 cabbage grated
4 TLB of vegan buttery spread
2 quarts of vegetable broth
2 bay leaves
1/2 cup of shredded carrots
1 celery stalk, diced
1 small onion diced
1 can Muir Glen diced tomatoes
2 garlic cloves minced
salt and pepper to taste
chopped cilantro
sour cream (for those who are using it these days)

Saute' all the shredded stuff together with garlic and buttery spread
for about 5 minutes. Add broth and bay leaves and tomatoes
bring to a boil and then simmer for about 30-40 minutes.
add salt and pepper to taste, and cilantro
remove bay leaves
serve in bowls with a dollop of sour cream.

And now the most picky taste tester in the world!YEA! She likes it! She devoured 3 bowls full!

Thank you for viewing our dinner! :)

Gluten Free Black Bean Chocolate Cake

Gluten Free Black Bean Chocolate Cake  
3/4 cup black beans, soaked overnight, then cooked till very tender and drained well.
3 eggs
1/4 cup plus 1 TLB canola oil
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 TLB vanilla
1/2 tsp salt
1 teaspoon of baking soda
1 teaspoon of baking powder
 1/2 cup gf flour.... brown rice mixed with tapioca and almond meal works well.
 (1/2 cup chopped walnuts and 1/2 cup miniature chocolate chips) optional!

Mix black beans and oil, adding 1 egg at a time until beans are mixed VERY well.
You can use a food processor if you have one to mix beans and oil and turn into a paste.

Add Vanilla
Stir well

Add all dry ingredients and mix WELL.
Add optional ingredients last and stir

Spray  a bundt pan with non stick spray and spread batter into pan

Cook at 350º preheated oven until done..... around 35 minutes or until tester comes out clean.

This one turned out REALLY good. My husband's employee is a rather picky eater and he liked it.
Then we told him what was in it, and he finished it! LOL

Now I need to come up with a glaze....

Tomato-Cucumber Salad

1Cucumber sliced
2 Roma Tomatoes diced
1/2 White or Red Onion sliced
Olive Oil
Red Wine Vinegar
Dash of Sea Salt
(all to taste)
I just sprinkle it all on and stir
Sprinkle with freshly grated Romano and Sunflower Seeds

more options: dried cranberries, almonds, sliced grapes,

(For nightshade free, omit tomatoes)

Gluten Free Stuffing

Gluten Free Bread Stuffing

I figured since Thanksgiving is almost upon us, I had better get to experimenting!

Here is my Gluten Free Bread Stuffing Recipe :

8 slices Udi Bread toasted and torn up in 1 inch pieces
2 mushrooms sliced (I used larger white cap mushrooms but not giant ones)
1 stalk of celery diced up
1/2 onion diced
1 egg
1/4 cup of butter melted
3/4 cup of gluten free chicken broth
2 TSP sage
1 tsp garlic
1 tsp onion powder
2 tsp parsley
4 oz of ground pork sausage (great value brand is gluten free)

If you want it more moist, use 1 cup of broth.

combine all DRY  ingredients and stir
add melted butter
well beaten egg
3/4 cup broth

stir well and put in baking dish
(I am using a 10x9, but I think an 8x8 may be better. (I just don't have one) :)

Bake at 350º covered for 45 minutes
I almost forgot to take a picture! LOL
And, it tastes great, it really does!
It was my first attempt to make regular bread stuffing.

This recipe is not nightshade free because the Udi bread contains potato starch. Working on a new one.

Holiday Gluten Free Fudge

Holiday Gluten Free Fudge

 Hevel Asked if I  had  a Gluten Free Fudge Recipe:
This is the one I have always made, but just use Gluten Free Chocolate chips or bar chocolate instead of normal and viola!
 Christie's Kitchen Holiday Fudge
1 1/2 cups granulated sugar
2/3 cup  Evaporated Milk (the small can)
4  tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 small jars, or 1 large jar of marshmallow creme (Kfraft says gluten free on label)
12 oz of semi sweet chocolate
1 TLB vanilla extract

1 cup of finely chopped pecans
1/2 cup rasins
1 cup finely shredded coconut
On medium heat, stir butter, milk, marshmallow creme, salt, and bring to a boil.
BOIL 5 FULL minutes. (use a timer from first boil to 5 minute mark, it does matter)
Stirring Constantly
Remove from heat, stir in chocolate.
Stir in Vanilla
then stir in any extras.....
or plain is good too. :)

Spread mixture immediatly into an 8x8 pan and refrigerate  Keep tightly covered after cooling.

I have been making this for 30 years.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake Recipe

1/2 cup oat flour
1/2 cup tapioca flour
1/2 white rice flour
1 cup cocoa
1 tsp baking soda
2 1/2 tsp baking powder
3/4 cup butter at room temperature
3/4 cup brown sugar
1 cup of white sugar
3 large eggs
2 tsp vanilla
3/4  cup heavy whipping creme
3/4 cup sour cream

mix sugars, creme, sour creme, eggs, sugar and vanilla
stir in rest of ingredients.
Pour into 13x9x2 pan and bake at 350º for 35 minutes
or until tester comes out clean.

Cool cake.
Make a Ganache icing with
1/4 cup butter
chocolate (about 5 oz.)
1/2 cup heavy whipping creme

heat all ingredients on stove until chocolate is melted and whipping creme
Pour over cooled cake and refrigerate.

Gluten Free Spiced Christmas Cookies

Gluten Free Christmas Cookie Recipe

I finally feel like I can share this recipe gluten free now.  It took some work to figure it out.  They are even holding the hooks well!:)   If you are NOT gluten free, just use regular flour. same amount and do not use the xantham gum.

                                                                   GLUTEN FREE
                                                         SPICE CHRISTMAS COOKIES
preheat oven to 325º

1 cup of butter, softened
1 cup of white sugar
1/2 cup brown sugar
1/3 cup honey
2 eggs
1 TLB Cider Vinegar
2 tsp Vanilla Extract (or powdered vanilla)

1/4 tsp finely ground pepper
1/2 tsp ground cloves
1/2 tsp nutmeg
1TLB Cinnamon
1/4 tsp cardamom
1/2 tsp xantham gum
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar
 3 cups of gluten free flour ( I used Bob's Red Mill all purpose baking flour)
Tapioca flour for dusting....

In a large bowl, cream together all butter, sugar, honey, vinegar, eggs and vanilla.Add all spices and blend well into mixture.

Add flour and mix well.

Use wax paper and divide dough into two parts.  (for a log of sorts)
Refrigerate for at least 3 hours.

Take out one half of dough and divide it into 1/2.  Roll out  on dusted surface (tapioca flour)
to keep dough from sticking.
Roll to 1/8 inch thick and use cookie cutters.

(if you are going to put hooks in them for decorating, now is the time to put them in. Press dough around hook gently.)
 Cover cookie sheets with parchment paper

Bake in oven for about 10 minutes until brown but not too brown.
Let sit on tray for a few minutes and then transfer carefully to a wire rack to cool.

When cookies are completely cool, then you can decorate them.  Let icing dry thoroughly before hanging or eating.
The icing will dry well enough that they can go in a cookie jar without getting stuck together.

Icing and sprinkles.
( I make icing from powdered sugar, a little vanilla extract a dash of cream of tartar and a little milk)

1/2-3/4 c powered sugar, 1/4 tsp vanilla, dash of cream of tartar, 2 tsp of milk, then add just a drip at a time until you get the consistency you want. (too thick isn't good, too thin isn't either)
add food coloring..... decorate with sprinkles and set to dry.

NOTE:  The flour is a garbanzo bean, fava bean, sorghum, tapioca blend.... uncooked, the dough does not really taste very good, but cooked it tastes like a regular cookie.
*** you can get gluten free sprinkles and colors online*** (just google) :)

Gluten Free Russian Tea Cakes

Gluten Free Russian Tea Cakes

Gluten Free Russian Tea Cakes 
1 cup butter, softened
1/2 cup powdered sugar
2 1/2 teaspoons pure vanilla extract   

1/4 teaspoon salt
2 3/4 cups of Bob's Red Mill Gluten Free All Purpose Flour
1/2 Tsp Xantham Gum 
1 cup finely-chopped  pecans
Powdered  sugar
set aside

mix all ingredients well until creamy.  If dough is too soft  to roll in hands, put in fridge to firm up a little.
Roll some dough into small 1 inch balls.  Bake at 375º until done. (lightly browned on bottom but not on top)
(about 8-10 minutes)
Cool for 10 minutes, roll in powdered sugar and set on wire rack.

Cool completely: then roll in powdered sugar once again.
These are very delicate cookies that taste DELICIOUS!
(for non gluten free: Use same amount of regular flour (not self rising) and omit xantham gum)

Gluten Free-Night Shade Free Lettuce Wraps


 ( I need to dice everything more carefully)

This is a recipe that would serve 2 people.  After eating at P.F. Changs last night, I was really interested in recreating the gluten free Lettuce Wraps.

I found a few recipes online that seemed to go in the right direction, and then I decided to give it a shot and recreate the taste from last night.....

My first try was DELICIOUS!  I think there are many things to do with this recipe.....and many ways to tweak it according to dietary needs.

So here is my "loose" not etched in stone Recipe. :)


2 chicken tenders diced into very fine pieces
1 green onion , including green part finely sliced
8 shitake mushrooms finely diced
water chestnuts finely diced ( I used about 15)
1 TLB of freshly minced garlic
1/4 tsp pepper  (still experimenting)
1/4 cup RICE WINE
1/4 cup GLUTEN FREE soy sauce... ( I used tamari)
I think Braggs liquid aminos would work fine.
If you are soy free, I don't know.....

Put all ingredients into wok, and stir fry until done. (about 5 minutes0
Serve with lettuce leaves  (like tacos made of lettuce) :)
It will make about 8.....small wraps

Ideas I have flowing:
Add finely diced carrots, finely diced celery, MORE mushrooms and NO chicken for vegan,
more pepper and maybe some horse radish for spice......and possibly nuts. 

I know that PF Changs puts sugar in their recipe. I think the rice wine is sweet enough.

Christie M's Waldorf Salad

Christie M's Waldorf Salad

I am trying all sorts of new things. I remember having a Waldorf salad a long time ago at a hotel and I really liked it.  This is my attempt to make it for myself and it turned out great! 

                                                            Minich Waldorf Salad
1 stalk of celery diced
1 apple cored and diced (peel on) I used gala.
12 grapes of any kind, (seedless) I used red, for color.
1/3 cup diced white onion
1/2 tsp garlic
1/3 cup diced walnuts
2 TLB non fat plain yogurt
1 TLB  Hellman's (gluten free) Mayonaise
Freshly ground pepper to taste

(options if you are not vegetarian.... 1/3 cup diced chicken,  or 1/4 cup bacon bits)
( also, fresh, drained pineapple would be a wonderful addition)
Mix it all together and refrigerate.  The Longer you refrigerate the more the flavors blend together and it is TASTY! 
This will be on our Thanksgiving Day Table!

I am no longer missing coke or pizza on Friday night. :)

Gluten Free Night Shade Free Sauteed Sauerkraut

Sauteed Sauerkraut

I know many folks do NOT like sauerkraut. I didn't, because all I knew of it was that it was canned and tasteless.  What a terrible knock to real sauerkraut!

Since then, I have discovered REAL sauerkraut that is made well and NOT from a can!  Fresh sauerkraut isn't so tart it makes your mouth pucker.  Saute' it, and it is even better!

So here is my Saute'd Sauerkraut Recipe.

                                                             Sauteed Sauerkraut

1 cup of sauerkraut  preferably fresh not canned
1/4 cup slivered almonds
1/4 tsp dill weed
1 tsp fresh garlic minced
1/3 cup diced onion
fresh ground pepper to taste (black or white)
1 tsp unsalted butter or 1 tsp coconut oil

melt butter or heat coconut oil on hot skillet
add all ingredients and stir until sauerkraut gets a little wilted
(3-5 minutes) and flavors blend.

optional- top with a tsp of fresh bacon bits, or add 1/2 a diced apple

A New Stir Fry Combo

A New Stir Fry Combo

I used Rice noodles; the thin kind.  Sometimes they are referred to as Rice Sticks.  Cooked them like noodles in boiling water, drained and set aside. Do NOT overcook!  5 minutes seems to be enough time.
In the wok, I put about 3 TLB olive oil, frozen broccoli, and thawed shrimp.  As it cooked I added 2 TLB of finely chopped basil, 1/3 cup finely chopped walnuts,  2 Tsp lime juice, and some braggs liquid aminos. (gluten free soy sauce replacement, low sodium compared to soy sauce)

I stir fried it all together and then took out the veges and shrimp.  I took 1 tsp of corn starch in a little cold water to make it smooth and then added it to the wok, to thicken the sauce.  Put all the ingredients back together and then serve right away over rice noodles. 

Everybody REALLY liked it! :)

Gluten Free-Nightshade Free Chex Mix

Gluten Free-Nightshade Free Chex Mix

We love to have Chex mix during the holidays, but this year, after going night-shade free that was going to be rather difficult, as Worstershire sauce contains night shades. :(

So I have been experimenting for a few weeks. :)

I just used the side of the Worstershire bottle to see what they use.  Some of the ingredients I can't use because they contain night shades, but I added one to make up for the taste.

So here is what I came up with:

4 TLB black strap molasses
1/4 cup of rice vinegar
2 tsp salt (I used one because salt is a problem for me)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cloves
1/2 tsp white pepper
3 TLB butter
1/2 box rice chex
1/2 box corn chex
(or just rice chex alone)
Melt butter in microwave safe dish.
Mix all ingredients except chex into large Microwave safe bowl.
Stirring well
Add chex and coat evenly!

You can cook them in the oven on a cookie sheet or in the microwave.
In the oven, the temp should be 325 and stir every 15 minutes until crispy
In the microwave,  1 min. 30 seconds, take out and stir and then repeat
about 4 times.
(it will be cruncy)

Gluten Free M&M Cookies

Gluten Free M&M Cookies

Even though it is summer, we are baking! :)

                                                                   Gluten Free M&M Cookies

1 cup butter softened
2 eggs
1 TLB vanilla
3/4 cup sugar
3/4 cup brown sugar (not packed down)

cream together


1 1/2 cups brown rice flour
3/4 cup Tapioca Flour
1 tsp salt
1 tsp baking soda
1/2 tsp xantham gum

mix well!

add M&M.... around 2 cups or less or more.... :)
I also like to add raisins.

Drop by spoon full onto cookie sheet.  (give room to spread as they cook)

Bake at 375º until golden  (around 8 minutes?)


Delicious Lemon Cake

Gluten Free Lemon Cake Recipe
I'll add a photo next time I make it...

                                                           Lemon Cake

2 cups Almond Meal Flour
1/2 cup tapioca Flour
1 1/2 cups brown rice flour

2 cups of sugar
1 Tsp xantam gum
1 Tsp salt
4 Tsp baking powder
1 Tsp baking soda
3 TLB vanilla extract
1 cup of milk
1 1/2 cups melted butter
2 tsp lemon extract (optional)
8 eggs

1 cup powdered sugar
1/3 cup of lemon juice

Mix dry ingredients together
Add milk, butter, and vanilla and blend well.
Add one egg at a time and mix well between eggs.

Bake at 375º for 30 minutes or until golden brown.

Cool cake

Poke holes in cake with fork or cake tester.

Mix lemon juice and powdered sugar to form a glaze.  Pour over cake and spread evenly.

This cake is WONDERFUL and is best served cold.

We're A Bit Nutty Around Here!

We're A Bit Nutty Around Here!

I roasted these babies today! :)  Oh the aroma smells SO GOOD!

I started roasting my own nuts because I could guarantee no gluten.  But NOW I roast them because they are SO MUCH TASTIER than store bought roasted nuts.

It is REALLY easy too!
Spread raw nuts on jelly roll pan
Drizzle with olive oil
Sprinkle with sea salt

Put in oven at 300º  and stir every 5 minutes for 15-25 minutes depending upon how done you like your nuts.  I prefer the longer time because they just release such a nice aroma.

Ummm.  Somebody was feeling EXTRA NUTTY! LOL

Gluten Free Egg Drop Soup

Gluten Free Egg Drop Soup

I don't know about you, but I really REALLY enjoy a nice bowl of Egg Drop Soup.  I haven't had an egg until our date last week,  in over 4 months, so I figured it was ok to make some delicious soup. :)
Mike and I went to P.F. Changs and had soup last week and ever since I was wanting some more!

So I fiddled around in the kitchen and came up with this recipe! It is wonderful!

4 cups of chicken broth (organic gluten free) (reserve 1/3 cup for cornstarch)
1/4 large carrot diced into small pieces
1 green onion chopped
1/4 tsp ginger
1/4 tsp white pepper
1/4 tsp garlic powder
1/2 tsp salt, or to taste
2 TLB corn starch
2 large beaten eggs

Pour all ingredients except corn starch and eggs into a pot and heat to a rolling boil.
Stir in beaten eggs to spread around. They cook instantly.
Mix the 1/3 cup of NON HEATED chicken broth with the corn starch until smoothe and then pour into soup stirring until it thickens a bit.
Serve HOT.

For non gluten free eaters, you can use the chinese noodles to put on top of the soup.
For gluten free eaters, it is just as good plain, or you can use fried rice sticks.
I just ate it plain.

Pecan Praline Cheesecake

Cheese Cake Step By Step

1/4 cup corn syrup
1/2 cup sugar
2 tsp vanilla extract
2 eggs beaten
1/4 tsp creme of tartar
dash of salt
1/4 cup butter melted (unsalted)
1 1/2 cups pecans chopped
(mix all ingredients together and pat into bottom of spring form pan, OR baking dish of choice)

Cheesecake filling
3 eggs
3 pkg of creme cheese
1 cup of sugar
2 tsp vanilla
1/4 tsp creme of tartar

Beat eggs with mixer until yellow and frothy.
Add sugar, vanilla, cream of tarter and and creme cheese. (at room temperature)
Blend until smoothe.

Pour onto pecan mixture.

Bake at 350º (preheated oven) for 1 hour 10 minutes or until sides begin to turn a golden brown

Remove from oven and cool for about an hour.  Cover and refrigerate for several hours.

I adjusted this recipe to improve it.  I omitted the whipping creme and added another package of cream cheese and an extra egg.  I also increased the sugar from 2/3 cup to 1 cup to make up for the extra creme cheese and egg. It turned out wonderfully.... more dense and stable.

 This is the Pecan crust.  I put it in the spring form pan first.

Next, I beat the eggs until very yellow and frothy.
Now I add creme cheese one package at a time and blend until smoothe.
Add all the other ingredients except whipping creme
This is when whipping creme is added, but you only stir just until it is well blended.    NOTE: I omitted the heavy whipping creme this time to see If I can have a denser cheesecake.
 Somebody is waiting for a beater to lick. :)

 Now I spoon the mixture onto the pecan mixture in the pan.

 Place in middle rack of 350 degree preheated oven.  Place a pan of water under the cheesecake.
This is what it looks like when it first comes out of the oven.  It will settle down and cool and then you have to make it get cold!
I'll take a picture of it tomorrow before we eat it. :)

It was wonderful..... I tweaked the recipe and it turned out great...I'll change the recipe to reflect my tweaking. :)

Gluten Free-Night Shade Free- Dairy Free Pizza

Gluten Free- Night Shade Free- Dairy Free Pizza......

A friend told me about a recipe for an alternative to tomato based pizza sauce.  I checked out the recipe, but didn't like how some of the ingredients were put together.
So experimentation began!
I came up with a pizza sauce that can be tweaked based upon spices to fit many different recipes.  My family  could not tell it wasn't tomato based.

I used 1 small beet, roasted and shredded.  1 small carrot shredded.  I sauteed the carrot in some olive oil until it was tender, and added the beet and all these spices.
Garlic Powder
Onion Powder
(all to taste)
I put it all in a blender and blended it to death. :)  And added water for better consistency.... ( to make it more spreadable)

The Pizza dough is easy.....

1 1/3 cup hot water
a packet of yeast
1 tsp sugar
mix all together and let it sit.

Add.... 1 tsp xantham gum
to 2 cups of brown rice flour and 1 cup of tapioca flour
1 1/2 tsp salt
1 TLB sugar
Mix all together.... and knead until very well kneaded...
about 5 minutes by hand....
Roll in olive oil and cover to let sit and rise

Spread in well greased pizza pan.
bake at 400º for about 10 minutes.

After baking...
Add sauce, any toppings you like (that you can have)
and then add Rice Cheese.
I like the Mozarella rice cheese. It is very good.

Bake at 400º for about 20 minutes or until everything is nice, hot melted and the crust is duly browned. :)

I have not had pizza since last September because of a Night shade issue... ( no tomatoes, potatoes, or peppers of any kind ( except pepper corns)  no eggplant, or paprika)
This was so fun to have once again! :)
I really love experimenting!

If you try it, drop a line and let me know! :)

Gluten Free Pop Overs


I read a recipe that was for a German Pancake several weeks ago and wanted to experiment with it.  After several weeks, Erika and I came up with something quite different.... but the taste is wonderful!
I love accidently discovering good food! :)
These babies melt in your mouth and you cannot eat just one! (or at least I can't!)
The top variation has maple glaze... The bottom one was just butter and powdered sugar.

I can picture a few variations, including Lingonberry butter with powdered sugar for a Swedish variety, Lemon curd with powdered sugar....
Or just plain, for plain old folks like me! :)

I know they aren't pretty... I haven't perfected that yet. :)  And don't know how I could.
They look interesting in the oven.  They puff up, and then when you take them out, they sink down  which is the desired effect.

So, here is the recipe:  If you try it, please drop a line and say if you enjoyed it or not....or offer ways to improve! :)

                                               Gluten Free Popovers
PREHEAT oven to 400º

1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 tsp salt  ( I use sea salt)
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp baking powder
2 TLB sugar

STIR all dry ingredients WELL

1 TLB vanilla extract
6 eggs
3/4 cup of milk
1/4 cup of melted butter

Blend with mixer until all lumps are gone and everything is well mixed.
It will be a very thin batter. (so don't worry)

Using a spray oil.... grease muffin tins.  (I used a regular muffin pan and a mini muffin pan)

Pour batter into each muffin pan so it is about 1//2 full.  (notice.... not half empty) :)

Bake at 400º for 20 minutes. 
Popovers will swell up and even turn in the pan.....
They will start to get a golden color....

Remove from oven and place on racks.
Serve warm with melted butter and powdered sugar,  or any variety of toppings you choose or just plain. 
They remind me of the taste of a French Crueller.

Recipe for maple glaze:

9 TLB powdered sugar
2 TLB real maple syrup
2 tsp vanilla extract
mix well
drizzle over popovers.