Chocolate Chip Cookie Cake

2 c. gluten-free flour (King Arthur Measure for Measure)
1 tsp. baking soda
1/2 tsp. salt
3/4 c. light brown sugar
6 T. white sugar
9 T. coconut oil
2 eggs
1 T. pure vanilla extract
1 c. chocolate chips

1/3 c. water (or as needed to thin it down just soft enough to roll)

(sprinkles, opt.)

(frosting, opt.)

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined pizza pan (pizza stone works great).  Cover with a second piece of parchment, then roll until 1/2"-1/4" thick (not all the way to the sides because dough will spread a bit).  Bake at 325 degrees for 25 mins, until lightly golden all over.

Comes out perfect!

Adapted from: http://glutenfreeonashoestring.com/gluten-free-chocolate-chip-cookie-cake/

Lentil Sausage Soup

2 c. dry lentils, rinsed
1 lb. sausage link, sliced*
3-5 carrots, chopped
2-3 celery stalks, chopped (opt.)
1/2-1 onion, chopped
1/8 tsp. garlic powder
1/2 tsp. Italian seasoning
1 can diced tomatoes
salt and pepper, to taste

Combine all in a large pot and cover with water to 1" above ingredients. Bring to a boil, cover and simmer on low 30-45 mins. until lentils are tender.

*Also delicious with peppered ham.

Cookie Balls (no bake)

1 c. oatmeal
1/2 c. chocolate chips/dried cranberries/nuts/seeds
1/2 c. peanut butter
1/2 c. ground flax seed or chia seeds
1/3 c. honey
1 tsp. vanilla, opt.

Combine all ingredients and mix thoroughly. Refrigerate dough 20-30 mins., then use your hand to roll into small balls. Store in an air-tight container in the fridge.

Addictively good.

Ham and Pea Pasta

2 tablespoons butter or olive oil
2 cups onion, diced
2 cups low-sodium chicken broth
1 cup half and half or whipping cream

8 oz. gluten free brown rice noodles*

1 pound cooked ham, diced
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper

Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 mins. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham, then reduce heat to medium-low and simmer, covered, until noodles are tender.

If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes. Serve and enjoy!

*You can also cook the noodles separately and combine with the sauce at the end.

This is so yummy and so easy!

Adapted from: http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles.html

Carrot and Cilantro Soup

• 1 tablespoon of olive oil
• 4 large carrots, peeled and roughly chopped
• 1/2 large onion, roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander, roughly chopped

1. Heat the oil in a large saucepan over medium heat.
2. Saute the carrots and onion for a few minutes until the onion has softened a little.
3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree the soup until smooth, using a hand blender or food processor.

From: http://allrecipes.co.uk/recipe/113/carrot-and-fresh-coriander-soup.aspx

Avocado Hummus

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
• 3 Tbsp olive oil, plus more for serving if desired
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 
  

• Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

From: http://www.cookingclassy.com/2014/05/avocado-hummus/

Egg Fried Rice

1 1/2 c. rice
3 c. water
1 tsp. salt
1 (12 oz.) bag of peas and carrots

1 sm. onion, opt.
2 T. sesame oil
4-5 eggs, beaten
2-3 T. soy sauce
2 T. chopped green onion

(Preferably the day/morning before:) Combine rice, water, salt and peas and carrots. Bring to a boil, cover, then turn off to finish cooking (about 15 mins.) Once cooled, refrigerate until ready to make dinner.  (You can also used left over rice from another meal, then just add the thawed peas and carrots during the frying stage.)

In large skillet, heat oil and saute onion, if using. Add eggs and scramble in oil. Add cold rice and soy sauce. Cook until thoroughly heated. Serve topped with green onion.

Lentil Pancakes

1 c. lentil flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 c. water
3 T. coconut oil
1 egg
3 T. honey

Combine dry ingredients thoroughly, then stir in wet ingredients. Cook on a well-greased griddle.

*Really good using 1/2 c. lentil flour and 1/2 c. oatmeal flour too.

These are really good and full of protein!

Coconut Waffles

5 eggs
1/2 c. milk/water
1/2 c. butter or coconut oil
1/2 c. sugar/coconut sugar
3/4 c. potato starch
1/2 c. coconut flour
1 T. baking powder
1/4 tsp. salt
1 T. lemon juice/vinegar
1 T. vanilla extract

Place all ingredients in blender and blend until well combined. Cook on well-greased waffle iron.

Chicken Curry (with Vegetables)

2 T. oil
1 small onion, chopped
4 tsp. minced garlic
4 pieces fresh ginger (each about the size and thickness of a 25-cent coin), minced
2 tsp. Madras curry powder
1/2 c. diced tomatoes
1/2 c. heavy cream or half-and-half
1 lb. chicken breast, cut into 2-inch cubes
(Optional Vegetables -potatoes, cauliflower, peas, carrots)
1 tsp. salt
2 T. finely chopped cilantro

Heat oil in large skillet. Add onion and garlic and saute until slightly browned. Stir in curry powder, then add tomatoes. Cook 5 mins., then add cream. Puree the sauce in a blender, then add it back into the skillet. Add the chicken cubes and salt; simmer 12-15 mins., until chicken is cooked through. (Add any vegetables and cook until just done.) Just before serving, sprinkle with fresh cilantro.

Delicious over basmati rice.

Irish Stew - Slow Cooker

1 lb. roast/steak, diced
1/2 tsp. salt
1/2 tsp. black peppercorns, cracked
1 large onion, chopped*
3 large carrots, chopped*
4 med. potatoes, chopped
1/2 tsp. dried thyme
1 bay leaf
2 c. beef/chicken stock*
1 1/2 c. frozen green peas
1 T. Worcestershire sauce

Place all ingredients except green peas in large slow cooker. Cook on high for 4 hours or low for 8 hours. Just before serving, add peas. (They will stay nice and crisp and cook down the meal for eating.)

*If using frozen vegetables, thaw before adding to slow cooker, and/or heat stock to boiling before adding. This will help raise the temperature to the "safe" point more quickly.

Chinese Chicken

3/4 c. chicken stock
3 T. vinegar
2 tsp. sugar
1/4 c. soy sauce
1 T. minced garlic
1 T. fresh minced gingerroot
1 tsp. cracked black pepper
4 green onions, chopped in large pieces
2-3 lbs. chicken

In the dish of a large slow cooker, whisk together first seven ingredients. Then stir in onions. Place chicken pieces in bottom of slow cooker and spoon sauce over the top. Cook on low for 6 hours or on high for 3 hours. Serve over Jasmine rice (3 c. prepared) with fresh pineapple and/or ginger-glazed vegetables on the side.

Homemade Lotion

Ingredients

• ½ cup almond or olive oil (can infuse with herbs first if desired)
• ¼ cup coconut oil
• ¼ cup beeswax
• Optional: 1 teaspoon Vitamin E oil
• Optional: 2 tablespoons Shea Butter or Cocoa Butter
• Optional: Essential Oils, Vanilla Extract or other natural extracts to suit your preference

Instructions

1. Combine ingredients in a pint sized or larger glass jar. I have a mason jar that I keep just for making lotions and lotion bars, or you can even reuse a glass jar from pickles, olives or other foods.
2. Fill a medium saucepan with a couple inches of water and place over medium heat.
3. Put a lid on the jar loosely and place in the pan with the water.
4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, pour into whatever jar or tin you will use for storage. Small mason jars (8 ounce) are great for this. It will not pump well in a lotion pump!
5. Use as you would regular lotion. This has a longer shelf life than some homemade lotion recipes since all ingredients are already shelf stable and not water is added. Use within 6 months for best moisturizing benefits.

From: http://wellnessmama.com/3765/homemade-lotion-recipe/

Works, feels, and smells great!

Three Ingredient Peanut Butter Cookies

1  egg
1 cup peanut butter (or almond butter)
1/3 cup honey

Optional: chocolate chips (1/2 cup), raisins (1/2 cup), or 1/4 cup shredded coconut and 1/4 cup pitted dates, or 1/4 cup chopped dried fruit and 1/4 cup nuts…or you choose what to put in!

Mix all the ingredients together, stirring well. Drop the batter on parchment paper or silicone baking sheet, a heaping tablespoon for each cookie. Bake at 350 degrees for 8 minutes. Cookies should start to brown slightly around the edges. They may seem too soft, but if they’re starting to brown they’re good to go. Cool for 5 minutes before moving to a cooling rack.

From: http://www.thankyourbody.com/recipe-3-ingredient-peanut-butter-cookies/

Yum!

Chicken Tikka Masala

For the Rice:

1 cup basmati rice

1 tablespoons butter or olive oil

½ teaspoon cumin seeds (optional)

1¾ cups water

½ teaspoon salt

For the rice, melt butter or olive oil in a medium pot over medium high heat. Add rice and cumin seeds and toast for approximately 3 minutes, stirring occasionally. Add water and salt, bring to a boil, cover and turn heat to low. Rice will cook in approximately 30 minutes.

For the Chicken:

1 lb. chicken breasts, cut into 1-inch cubes

salt and pepper, to taste

1 tablespoon olive oil

4 tablespoons butter, divided

1 onion, diced

1-inch piece of ginger, grated

2 cloves garlic, minced

1.5 cups (1 small can) crushed or pureed tomatoes

1 heaping tablespoon garam masala

¼ teaspoon cayenne pepper, opt.

½-3/4 cup heavy cream or whole milk (coconut milk can also be used)

 

Heat 1 tablespoon olive oil plus 1 tablespoon butter in a large skillet or pot over medium-high heat. Cook the chicken and season it with salt and pepper. Brown chicken until fully cooked on both sides. Remove from pot and set aside.

Add remaining 3 tablespoons butter to pot and saute onions and ginger until softened. Stir in garlic, tomatoes and seasoning.  Simmer 5-10 mins. Stir in cream, then add chicken back in. Serve over rice.

Ginger-Glazed Vegetables

3-4 cups of fresh vegetables (snow peas/sugar snaps/green peas/broccoli, etc.)
1 T. soy sauce
1 T. lemon juice (or cranberry or pomegranate)
1 T. vinegar
1 T. oil
2 tsp. minced fresh ginger
1 tsp. honey
1 T. toasted sesame seeds, opt.

Steam vegetables until just tender crisp; plunge in cold water then drain. Stir together other ingredients and then pour over vegetables. Toss to coat. Serve immediately.

Tomatillo Sauce

3 lb. tomatillos, husked and rinsed

1-2 can of green chilies (can use other kinds for added heat)

3 garlic cloves, chopped

1/4 cup olive oil

1 Tbs. sea salt, or to taste

To make the sauce, in a saucepan,cover the tomatillos (and chilies, if using fresh ones) with water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. If some of the tomatillos remain firm, the pan should still be removed from the heat. Drain. Place the tomatillos and rest of the ingredients in a blender; process until a smooth sauce forms. 

Makes a yummy sauce for chicken enchiladas, over white rice, or for just eating with tortilla chips.

Farmer's Market Pasta Salad

2 cups halved baby tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup frozen corn kernels
2 cup diced firm, ripe fresh peaches (about 4 medium)
1/2 cup thinly sliced green onions, opt.
Vinaigrett Dressing (see below)
4-oz. package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Toss together first seven ingredients, and set aside. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil, cilantro, and Parmesan cheese.

Vinaigrett Dressing

1/2 cup olive oil
2 teaspoons lemon zest (from one lemon)
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
1 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Adapted from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad

So fresh and tasty! Perfect for a summer picnic.

Tomatillo Salsa Verde

1 lb. tomatillos, husked and washed
1 c. onion
1 tsp. minced garlic
1 can green chilis (or other chili pepper for more heat)
1/4 c. fresh cilantro
1 T. fresh oregan
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 c. water
1/4 c. whipping cream, opt.

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Add whipping cream, if desired.

Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.

Classic Beans and Rice

2 T. olive oil
1 c. onion, finely chopped
1 red bell pepper, finely chopped
2 T. minced garlic
3 cans (47 oz.) black beans, drained
1 T. cumin

Heat oil in a medium saucepan. Add onions, peppers, and garlic; cook until tender. Add beans and cumin. Bring to a boil. Serve over white rice. (Three cups prepared is about right.)

Peanut butter and Jelly Cookies

1 c. peanut butter
1 tsp. vanilla
2 eggs
7 T. Jule's flour mix
1/4 c. honey
Jelly, any flavor

Add all ingredients in a large bowl and mix thoroughly. Use hands to shape balls of dough and place on greased cookie sheets. Use your thumb to push down the middle of each ball. Bake at 350 degrees for 12 minutes. Allow to cool, then fill each center with jelly.

These are high protein cookies.

Perfect Frosting

1 c. butter, softened
3-4 c. powdered sugar
1/4 tsp. salt
1 T. vanilla
3-4 T. milk
food coloring*

Cream softened butter til smooth. Add powdered sugar and salt and cream until smooth. Stir in vanilla flavoring, then add in just enough milk to achieve desired consistency. Add food coloring.

*Experiment with natural food colorings, like tumeric for yellow or blueberries for blue/purple.

Lemon Meringue Pie

Crust:

1 1/3 c. Jule's flour mix
1/2 tsp. salt
1/2 c. butter, melted
1/2 c. sugar (brown or white is fine)
1 egg
1 tsp. vanilla
2 T. water

Mix dry ingredients. Then add the wet ingredients and mix until just incorporated. Use your hands or the back of a spoon to press into a 10" pie pan.  Bake at 325 degrees f or 25 mins.  Remove and cool slightly.

Filling:

1 1/4 c. sugar
1/2 c. arrowroot powder
1/2 tsp. salt
1 1/2 c. cold water
3 egg yolks
2 T. butter
1 T. lemon zest
2/3 c. fresh lemon juice

In a sauce pan, mix sugar, arrowroot and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until boils. Boil one minute, stirring constantly. Remove from heat.

In a small bowl, beat egg yolks with a fork. Stir in about 1/4 c. of hot mixture into the yolks.  Gradually stir yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, until mixture boils, then boil one minute more. Remove from heat. Stir in butter, zest, and lemon juice.  Cool slightly, then pour into pie shell.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 c. sugar

In a separate bowl, beat egg whites with cream of tartar and vanilla on medium speed until soft peaks form. On high speed, gradually add sugar and beat until stiff peaks form. Spread meringue over hot pie filling, spreading all the way to the edge of the crust.  Bake pie at 350 degrees for 12-15 mins. Cool one hour at room temp., then refrigerate at least 3 hours.

Breakfast Cookies

1/4 c. coconut oil, or butter, softened
1/2 c. honey or maple syrup
2 eggs
1 tsp. vanilla
1 c. nut butter
2 1/2 c. oats
1 tsp. baking soda
1/4 c. chocolate chips or dried cranberries
1/4 c. chia seeds (or other kind)
1/4 c. sunflower seeds

Combine honey and oil until creamy. Add eggs, vanilla, and baking soda.  Mix well. Add nut butter; then stir in oats, seeds, and chocolate chips/cranberries.  Drop onto cookie sheet. Bake at 350 degrees for 10-12 mins.

Peanut-butter Banana Muffins

1 c. peanut butter
2-3 bananas
2 eggs
1 tsp. vanilla
2 T. honey
1/2 tsp. baking soda
1 tsp. vinegar
1/4 c. chocolate chips, opt.

Blend all ingredients together. Pour batter into muffin tin. Bake at 400 degrees for 15 mins, or 10 mins for mini-muffins.

No-Bake Honey & Oat Peanut Butter Bars

1/3 c. honey
3/4 c. peanut butter
1 tsp. vanilla
1 c. oatmeal
1/2 c. oatmeal flour
1/4 c. sunflower seeds
1/4 c. chocolate chips

Mix all ingredients until well mixed. (May need to add a little sweet rice flour if too sticky.)  Roll into balls, or spread evenly on a cookie sheet and cut. Freeze for 20 minutes; store in an airtight container in the refrigerator.

Bolognese Sauce

1 lb. ground meat (beef/pork/other)
2 T. olive oil
1 c. chopped onion
1 c. chopped carrots
1 c. zucchini
2 c. stock (beef/chicken/veg.)
2 T. tomato paste
1 c. chopped ham
1 c. heavy whipping cream
1 pinch nutmeg
salt and pepper

Brown ground meat in the olive oil in large pot.  Add vegetables, stock, and tomato paste. Stir and let simmer for at least 1 hour.  A few minutes before serving, add ham, whipping cream and spices. Serve over noodles.

This is my version of a delectable dish I had in a little French restaurant. Mmmmmm!

Honey and Oat Bread

1 cups brown rice flour

1 1/4 cups oat flour (make sure the flour is certified GF)

2/3 cup potato starch

1/3 cup tapioca starch

2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

3/4 cup warm milk or water

1/3 cup honey

1/4 cup soft butter

3 large eggs

Optional: sprinkle of oats for the top (make sure the oats are certified GF)

Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap. Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up.

Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked. Lightly sprinkle the top of the loaf with oats and press lightly into the loaf.

Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!

From: http://www.barefeetinthekitchen.com/2012/10/honey-and-oat-gluten-free-bread.html

Be sure to double this, because it will disappear quickly!