Udi’s Gluten Free Stuffing Recipe

 

 

Ingredients

1 loaf of Udi’s Whole Grain Gluten Free Bread
1 loaf of Udi’s White Sandwich Gluten Free Bread
1/4 cup of fresh flat-leaf parsley
3 tablespoons of fresh sage
Salt
Pepper
1 cup of unsalted butter or margarine
minced Garlic
2 onions (or 1 large onion)
1/2 cup of chopped fennel
1/2 cup of chopped celery
2 large eggs, lightly beaten
1 cup low sodium chicken broth

Directions

Lightly butter each side of Udi's Gluten Free Whole Grain & White Sandwich breads. Broil Udi's Gluten Free Whole Grain & White Sandwich Bread till slightly brown/toasted. Allow bread to cool completely on a wire rack.(we just let a kiddo feel uber helpful and toast the bread two by two. Put bread in a Ziploc bag and slightly break toasted bread into bread crumbs (or cut into pieces). Place in bowl with parsley, sage, salt and pepper. Melt butter in a 12-inch heavy skillet over medium heat; add onions and Garlic and saute until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft. Transfer vegetables to bowl with the toasted Udi’s gluten free bread crumbs. Add eggs, stock, and gently toss. Transfer mixture to a buttered shallow baking dish. Bake, covered, in middle of oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for an additional 20 minutes.

Simple GLUTEN FREE Shortbread Cookie Crust.

Ingredients:

1 package of Any Good Gluten free Shortbread Cookies.
I like these:


3 Tablespoon butter, melted

Directions:

• 
  Finely crush cookies in a medium bowl.
• 
  Stir in the butter.
• 
  Lightly coat a 9-inch pie pan with butter or non-stick cooking spray.
• 
  Firmly press cookie crumbs on the pan completely covering the pan; bake in an oven for 350 degrees for 6-19 minutes, or until slightly brown; cool until ready to be used.  Can be frozen.
• 
  Pour in desired pie filling.
• Bake pie as directed.

Gluten Free Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

Ingredients:
2 cans artichoke hearts, (reserve liquid)
2 1/2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes

Directions:
Drain the artichoke hearts, but reserve the liquid.  Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.

*borrowed from Gluten Free Cooking School

Gluten Free RASBERRY PRETZEL JELLO SALAD

RASBERRY PRETZEL JELLO SALAD

altered and tweaked a little from COOKS.COM

---

2 c. crushed gluten free pretzels

 3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or Raspberry Jello (can use sugar free)
2 c. boiling water
2 (10 oz.) pkgs. frozen Raspberry's, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add berries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Sweet Potato Salad w/ Avacado, Pistacio's and Cran raisens

This is a recipe tweaked a lil' from my AMAZING friend Barbara Dunn. My kids eat it up like candy, and it is a an amazingly beautiful salad, whole-foodalicious, and a Kick-A alternative to those sugary thanksgiving Yams or Sweet Potato's.....I PROMISE this salad will knock your socks off....If I can find a picture, I will add it later.<3 br="br">
You will need:

Fresh Rosemary
Sea Salt
1 cup dried cranberries, 
3 cubed avocado's,
 half a red onion chopped. 
4 large peeled, cubed steamed Sweet Potato's. 
 2/3 cup Shelled Pistachio's.


 Directions: Place cubed baked potato on a cookie sheet or in a glass pan, drizzle with olive oil ,then toss with rosemary and sea salt. Broil in Oven on high for about 10 minutes, check on every 2 minutes so they do not burn, done when you can pierce easily with a fork....pour in a glass bowl and chill in the refrigerator while prepping the rest of the food. When chilled, toss everything in together mix well and add dressing.

Toss with dressing of:

  2/3c Maple Syrup, 1/4 c Balsamic Vinegar , juice of 1/2 lemon , T olive oil. Let the flavors rest together and serve.

Killer Gluten Free Pasta Salad

Soooo The Family is making some epic diet changes coming up in September. I have been Gluten Free since last October ( other than a couple mishaps, and some on purpose indulging that was SOOOO not worth it), but after reading and researching The Crapito Family is going Gluten and Refined Sugar Free in September. If it makes a dent in the behavioral, ADHD , Sensory Processing, and Diabetes raging in our home, I will be sold...and why not try this first before adding extra meds?

So tonight I made my favorite Pasta Salad, sans Gluten, and ya know what...no one said ANYTHING...
so here ya go:

You will need:
Tinkyada Penne Pasta (or another GF Pasta you like) Boiled for 17 minutes and drained and cooling
5 Fresh Carrots Peeled and Chopped
1 Jar Artichoke Hearts in Olive Oil chopped (I LOVE Costco's)
1/2 Jar Sundried Tomatoes Chopped
Calamata olives chopped (to taste)
1/2 Red Onion or 8 Green Onions chopped (I used both)
1 boiled peeled and chopped yam
1/2 bottle Annies Roasted Pepper all nateral Salad Dressing
2 springs Basil
2 Sprigs Rosemary
1/2 teaspoon sea salt
Ground Peper

Fresh Parmesan Cheese

Directions: Boil, Drain and chill your pasta in the fridge. (Do not cook till mushy, let be aldente or your salad will be slimy) cut and peel your veggies, drain your artichokes and Tomato and cut up)
Toss everything together besides the cheese and salt and pepper (add these prior to serving)
Chill everything in Fridge for at least 2-3 hours.

and WHALA!!!!
Great "next day dish" as well.

Gluten-Free Meatballs or Meatloaf...

Found here.
Of course, this is only a template for you to build your own meatballs. Make these once and experiment. Oh, and here’s a hint: This recipe also makes a mighty meatloaf. I altered it from the original resipe
( I tripple and freeze in Gallon baggies)

Ingredients:
1 pound ground pork
1 pound ground beef
2 large eggs
1/2 cup gluten-free finely ground breadcrumbs ( I  used Glutino Crackers smashed well)
2 cloves garlic, finely sliced
2 teaspoons fine-chopped fresh Italian seasonings
1/2 teaspoon fine-chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg
Juice of 1/2 large lemon
1 teaspoon each kosher salt and cracked black pepper
Directions:
Preparing to cook. Bring the pork, beef, eggs, and mustard to room temperature.
Mixing the meatballs. Put all the ingredients into a large bowl. Mix them together with your hands. Be careful to not overmix — this is not like creaming butter and sugar together. Instead, fold the ingredients over each other, gently, until they are just combined.
Making the taster. Set a large cast-iron skillet (or sauté pan) over medium-high heat. Add 1 teaspoon of the olive oil. Form a small patty with the meat. Add it to the hot oil. Cook until the patty is firm and browned on both sides, about 2 minutes. Let it rest out of the pan for a moment to cool. Taste. Adjust the seasonings if necessary.
Forming the meatballs. Gently, roll the meat into 2-ounce balls. (These make large meatballs. If you want smaller ones, try 1-ounce meatballs.)
Flash Freeze: On cookie sheet lined with wax paper...for 2 hours, bag in Gallon Baggies (I like 25-30 meatballs per bag)

Crock pot: Spay Crock-pot or rub down with Olive oil, set on low, add meatballs, and your favorite sauce (marinara, Sweet and Sour)...cook on low for 4 hours, serve over Rice, or Noodles. :0)

California Cornbread Mix in a Jar recipe

I found this recipe here.

This is a sweet, cake-like corn bread that is delicious with honey butter.

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container/jar.

Attach to jar if giving as a gift:

California Corn Bread

Serves 4 to 6

1 jar California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Heat the oven to 350 degrees F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch square baking pan and bake for 30 minutes.

Slow Cooker Salsa Chili

This is SOUPER yummy, easy and easy to double or triple and freeze...stick the ingredients in a Freezer bag and WALAH dinner for three nights (or take one to a friend!)
I buy 3 pounds of Hamburger, brown it with one small fresh onion and 2 Tablespoons minced garlic.

1 lb lean (at least 80%) ground beef
1 small onion, chopped (
1/4 cup dehydrate onions
2 cups Pace Picante (or any other salsa) Mild, or HOT
1 can (15 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
1 1/2 Table Spoons chili powder
2 Table Spoons Cumin
pinch of Cayenne pepper (to taste)
3 Table Spoons Garlic Salt
1 can (15 to 16 oz) pinto beans with juice
1 can (15 to 16 oz) kidney beans with juice
Shredded Cheddar cheese, if desired
Sliced green onions, if desired


1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Top with cheese and onions.

* For Freezing, I just build one soup in the Crock-Pot, and two more in Gallon Freezer bags set in bowls.
Throw contents in Crock pot, for about the same amount of time....or cook in a Pot if you are in a hurry!
YUMMY with tortilla chips or bread!

One Ingredient FAT FREE- Banana ICE-CREAM

Ingredient:
Frozen Chopped ripe banana's

Extras:
Frozen Strawberries, Mango, Blueberries....chocolate sauce, Peanut Butter



One Ingredient Banana Ice Cream. Seriously! As a Mom of a Diabetic kid...I was like, No way...WAY DUDE! Put about four chopped, frozen bananas in the food processor. ( I have a TON because I always have frozen chopped banana's in Gallon bags at my house, perfect for a teething baby , or a cool snack for lil' kids to munch! (Let them sit on the counter for 10 minutes or so so they aren’t quite so hard. Pulse until they are well chopped up. Then let the food processor or blender, but make sure it is a HIGH Quality blender ( RIP my cheap Black and Decker blender).. run for 2-3 minutes, you can scrape it down a few times, but it will soon become a wonderfully smooth texture. It will look like a perfect soft-serve ice cream. The short people LOVE this stuff.Of course I had to put some chocolate syrup on top....but we have added extras like frozen strawberriess, blueberries, PB (with the PB ...ya lost the Fat-Free...but added some protein) This stuff is so smooth and creamy that you can’t even tell it’s banana—well, except for the flavor.You’ll want to freeze bananas before they get to that black, really overripe stage for this ice cream). Bananas just starting to get “freckles” are the best. If you like bananas, you’ve got to give this a try! A perfectly healthy treat ...and pretty darn delish too!