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NicholasWow! Where has the summer gone? It’s hard to believe that Nicholas will head off to school next week already. (The photo is of him clowning around at the TACA Picnic this summer; he has a bit of a mustache fetish.) It’s been a busy month around here, but I did manage to find 8 Recipes I Love for August. Here they are –

1. GFCF Almond Flour Biscuits from Ask Georgie.com – these work great as a side bread for dinner or even as a mini sandwich.

2. Dairy-Free Ranch Dressing from Food Lush – it was so great to find a tasty, dairy-free ranch dressing. It’s also gluten-free, so it would be a great option to serve with carrots.

3. Homemade Food Coloring from Melis Ann at HubPages – one of the toughest things about baking cakes or cupcakes is that if you want to avoid dyes and colors, you have to use either vanilla or chocolate frosting. But, check out these fruit-based colors!

4. Gluten-Free Ground Beef Hash from Elegantly Gluten Free – here’s an easy recipe that is definitely casein-free and very easy for a weeknight meal.

5. Paleo Chicken Salad  from Everyday Paleo – this is a yummy chicken salad recipe, just in time for your Labor Day picnic! Bonus: there’s also a tuna salad recipe just below it!

6. Cinnamon Sweet Potato Ice Cream with Toasted Walnuts by Paleo OMG! – here’s a new twist on ice cream that is dairy-free and gluten-free but perfect for these last few weeks of summer heat.

7. Watermelon Gazpacho with Lime by Gluten-Free Goddess – here’s a great way to make use of all the cheap watermelon out there and enjoy a nice cool soup in the heat.

8. Gingerbread Protein Pancakes by Healthful Pursuit – a tasty variation on the old breakfast classic, pancakes. This is not only gluten and casein-free, but is also good for those who need to limit their sugar intake.

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gluten-free, casein-free scones

This week’s new recipe at Stockpiling Moms is Gluten-Free, Casein-Free Scones. I was asked to create a gluten-free scone recipe by the lovely ladies of Stockpiling Moms, so I decided to go to my 1964 version of the Joy of Cooking  cookbook  for inspiration! My mother has always referred to this cookbook as a “cooking bible”, so I thought it would be a good place to start. The result was a simple scone that is both gluten and casein free (in my version, not the original). Because it is essentially a plain scone, you can “dress it up” with whatever added ingredients you like, such as cinnamon or currants. Please post a comment below about your variations; I’d love to hear them!

gfcf_bread

Here’s an added bonus this week – a cookbook review! I read a press review about Celeste Clevenger’s new cookbook (Celeste’s Best Gluten-Free, Allergen-Free Recipes: Over 250 Recipes Free of Gluten, Wheat, Dairy, Casein, Soy, Corn, Nuts and Yeast) and reached out to her to inquire about reviewing it. She was incredibly generous in sending not only the cookbook but also many different flours and some konjac powder for me to try out the recipes. Celeste has a daughter and nephews with multiple food sensitivities and decided to create recipes to feed her family. She has a website that you may also wish to visit.

The cookbook is excellent, especially for those of us with additional allergies above and beyond gluten and casein. One downside is that there aren’t many photos and I would really like to see what some of these recipes look like finished.  Another possible issue is that she does incorporate some unusual ingredients, like konjac powder, that may prove difficult for the average cook to find. I’ve been checking locally for konjac powder and cannot find it; but, I found out that you can order it online. Celeste’s Cookbook also contains a section on substitutions and tips for cooking and baking.

The problem was that with over 250 recipes in this cookbook – what should I choose to make first? I decided to try a bread recipe as she has several and they don’t have yeast in them, which is not allowed in my son’s diet. The bread recipe I started with (pictured above) is simply called, “Gluten Free, Yeast Free Bread.” The bread was easy to make and was surprisingly like regular bread, complete with a crunchy crust. I couldn’t believe how it rose so nicely despite being yeast-free! My husband devoured this loaf very quickly and keeps asking when I’m going to make it again. I strongly encourage you to get a copy of this great new cookbook and try the bread recipes yourself!

 

Here they are! The very GFCF Sugar Cookies that I made for the Gutzy Gear Party this weekend. This recipe is an old favorite of mine; originally printed from cookierecipe.com in 2000. The original recipe was called “Drop Sugar Cookies.” Here’s my GFCF version –

Gluten-Free, Casein-Free Sugar Cookies (Nicholas Rating = 100 Thumbs Up!)

1 cup organic vegetable shortening

1 cup canola oil

1 1/2 cups confectioners’ sugar

1 cup white sugar

2 eggs

1 tsp vanilla extract

4 1/2 cups Celeste Clevenger’s gluten-free flour mix*

1/4 tsp konjac powder

1 tsp baking soda

1 tsp cream of tartar

1. Preheat oven to 375 degrees.

2. Cream sugars, oil, shortening. Add eggs and vanilla and beat until nearly white.

3. Add flour, konjac powder, baking soda and cream of tartar.

4. Roll into 1-inch little balls. Roll in white sugar and flatten with palm of your hand.

5. Bake for approximately 12 minutes, less if you make the cookies smaller.

*Celeste’s Gluten-Free Flour Mix = a blend of brown rice flour, white rice flour, sweet rice flour, and white bean flour.  (All flours are from Bob’s Red Mill. This recipe, found in Celeste’s Best Allergen Free Recipes for Everyday Cooking and Baking yields 5 1/2 cups of flour mix.)

gfcf_sweet_sour_grilled_chicken

This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Sweet and Sour Grilled Chicken. This recipe is a new twist on sweet and sour chicken. It’s an easy dinner for a weeknight because you can marinate it the night before and then only have to do about 30 minutes of dinner prep on the night that you eat it. Because it’s a mild, sweet dish, I believe most children will find it very appealing. Finally, it also can be made with ingredients that it’s easy to keep on hand, so it’s a great answer to the age-old question….”What should we eat tonight?”

This great recipe can be found in Celeste’s Best Allergen Free Recipes for Everyday Cooking and Baking; I will be reviewing this cookbook on the blog next week (stay tuned!).  My husband and I enjoyed this dish very much. Nicholas gave the sauce a “100 Thumbs Up” rating!

GFCF_scalloped_potatoes

My grandma Carmen (age 93) won’t give me her scalloped potatoes recipe because it’s apparently a family secret. I actually asked her to will it to me, because it’s really quite fantastic! But, in the meantime, I’m left to figuring out how to make my own tasty version of scalloped potatoes…and these days, it also has to be gluten-free, casein-free. Not an easy chore, believe me.

This week the recipe I have at Stockpiling Moms is Gluten-Free, Casein-Free Scalloped Potatoes. It’s a recipe I adapted from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living; the original recipe was only dairy-free. The amazing thing about these potatoes is that there is absolutely no milk, real or substituted, in them! And, yet, they are creamy and delicious just like scalloped potatoes ought to be. After I tried them, I told my husband, “I know what we’re bringing to the next potluck!” Hope you enjoy them too.

 

gfcf_swedish_meatballs

My son and I did some shopping over the weekend at IKEA and it reminded me how much we used to love getting their Swedish Meatball sauce packets (before we went GFCF, of course!). So, I decided to hunt down a recipe to make Swedish Meatballs that I could tweak to be GFCF. And, I succeeded! This recipe is originally from Comfort Foods: Rachael Ray 30-Minute Meals.

The meatballs were so moist and melt-in-your-mouth tasty, that I’ll be using that part of the recipe with spaghetti in the future too! As you can see, I used rotini and not egg noodles because I have not found a gluten-free egg noodle yet.  (If you know of one, please let me know in the comments section below.) But, the rotini worked well because it was similar in texture and weight to an egg noodle.

This dish was a huge hit with both Nicholas and my husband. I’ll definitely be adding this one into the rotation!

Gluten-Free, Casein-Free Swedish Meatballs (Nicholas Rating = 100 Thumbs Up!)

Ingredients for meatballs –

1.5 lb ground beef, preferably organic or grass-fed

1/2 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)

1 egg, beaten

1 small onion, finely chopped

4 drops of gluten-free Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce-10 OZ)

salt and pepper, to taste

Ingredients for Sauce –

3 Tbsp ghee (I used Purity Farm Organic Ghee, Clarified Butter, 13-Ounce)

2 Tbsp gluten-free all-purpose flour (I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4))

1/2 cup dry cooking sherry

1 cup organic beef broth

salt and pepper, to taste

1 tsp Gulden’s stone-ground mustard

1/4 cup almond milk (or other milk substitute)

1 bag gluten-free rotini

 

1. Cook rotini according to package directions. While waiting for the water to boil, make the meatballs and sauce.

2. Bake the meatballs – preheat oven to 400 degrees. Mix all meatball ingredients together in a medium bowl. Form golf ball-size balls and place on nonstick baking sheet (or spray a cookie sheet with canola oil first). Bake for 12-15 minutes.

3. For sauce – melt ghee over medium heat. Sprinkle in the flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk the sauce; cook until sauce thickens. Add broth slowly and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt and pepper, mustard, and milk substitute.

4. Once the noodles are cooked, toss meatballs and sauce together and pour over top of noodles. Serve immediately.

glutenfree_fried_chicken

This week’s recipe at Stockpiling Moms is Gluten-Free Fried Chicken! If you have been longing for fried chicken, don’t despair. This recipe is not only easy, but very tasty. (I am a newbie when it comes to fried chicken, despite having a southern grandmother who makes fabulous fried chicken!) I was asked to develop a gluten-free fried chicken recipe by the readers of Stockpiling Moms and so I did. Instead of using canola oil or vegetable oil, I fried the chicken in coconut oil  and it was excellent. My husband gave this recipe 12 Thumbs Up and took the leftovers to work the next day for his lunch (a true compliment). Hope you enjoy this one as much as we did.

gluten free casein free snickerdoodles

Before I went on the gluten-free, casein-free diet, I was known among my friends for making amazing Snickerdoodle cookies. You know, the kind where you can’t eat just 7? The original recipe is called “Mrs. Sigg’s Snickerdoodles” and I downloaded it 12 years ago from cookierecipe.com!

So, this week I’m playing around with a new ingredient, called Konjac Powder, so I thought I’d try it with the Snickerdoodle recipe. And, well, according to Nicholas’ Thumbs Up Rating, he is giving these “a quadrillion thumbs up!” Hope you enjoy them too!

GFCF Snickerdoodles (Nicholas Rating = Quadrillion Thumbs Up!)

1 cup organic vegetable shortening

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

2 3/4 cups all-purpose gluten-free flour

1/4 tsp Konjac Powder

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 Tbsp white sugar

2 tsp ground cinnamon

1. Preheat oven to 400 degrees.

2. Cream together the shortening, 1 1/2 cups white sugar, the eggs, and the vanilla. Blend in the flour, konjac powder, cream of tartar, soda, and salt.

3. Mix the 2 Tbsp white sugar and the 2 tsp cinnamon in a small bowl.

4. Shape dough into small balls (a little smaller than a golf ball). Roll the balls of dough in the cinnamon/sugar mixture.

5. Place 2 inches apart on ungreased baking sheets.

6. Bake for 10-12 minutes or until set, but not too hard. Remove immediately from baking sheets and cool on wire racks.

Yield = approximately 36 cookies

It’s summer in Southern California and that means surfing! Nicholas enjoyed a week of Surf Camp and the weather couldn’t have been better. It’s also time to list my 7 Recipes I love for July.

These are the ones we have been enjoying this month, and I hope you will too!

1. Creamy Cashew Pasta Salad  – what is it about cold pasta salad and summer? They just go together, beautifully. And, a GFCF version is even better!

2. Shredded Beef Tacos – my son asked me to make “tacos like they have at Chipotle” and this recipe really delivers.  It can be made in a crock pot too, so it doesn’t heat up your kitchen.  My husband and Nicholas couldn’t stop raving about these!

3. Coconut Cajun Shrimp – I’ll admit it…I have a definite weakness for recipes that include both coconut AND shrimp! This one is extra special because it’s spicy to boot.

4. Gluten-Free Crepes – yes, you can make crepes with coconut flour! Another fun item for summer because you can stuff them full of all the fruit that is in season now.

5. Paleo Hungry Man Sweet Potato Casserole – another hearty meal that you can cook in the crock pot. Crock pot cooking is really great for summer, especially if you are very busy.  Dinner is waiting for you in the evening, after a little bit of prep in the morning; fabulous!

6. Asian Chicken Skewers with Spicy Peanut Sauce – chicken on a stick…doesn’t that just scream SUMMER? I’ve seen the prepared, marinated skewers at the store and realized there’s too much junk in the marinade (including MSG and gluten usually). So, I was so thrilled to see such a yummy recipe to make my own.

7. Gluten-Free, Sugar-Free, Dairy-Free Donuts – “But, Mom! I really miss donuts!” Nicholas was super excited to find out that he could eat these donuts and not violate the GFCF Diet.

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