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Well, summer is over, but the heat is not (at least where I live)! I have found that I can’t do long, involved recipes when it’s really hot. So, this month, I have enjoyed finding some simpler recipes. I hope you enjoy them too!

9 Recipes I love for September –nick_dan_bike

Dairy-Free, Gluten-Free New England Clam Chowder – there’s something about clam chowder that just screams, “FALL!” And, now you can enjoy it in a dairy-free, gluten-free version.

Roasted Chicken and Potatoes with Rosemary, Garlic, Lemon –  just as the blogger says, your house smells fantastic and this is so unbelievably yummy!

Gluten-Free, Dairy-Free Eggs in Sweet Potato Nests – need a good brunch recipe? These will certainly fit the bill beautifully.

Minty Vegan Shamrock Shake – who says you can’t have a Shamrock shake in September? This is a wonderful, healthy treat for this heat wave we are in now.

Chocolate Chip Espresso Muffins – be honest, sometimes we all need an extra kick in the pants to get going this month! These muffins can make any Monday special…

Gluten-Free Soft Dinner Rolls – the perfect accompaniment to the clam chowder recipe above or your favorite pasta dish.

Bison Sliders with Honey Carmelized Onions – grilling season is still alive and well! How about a healthier burger, made with bison meat (high in protein, low in fat).

No-Stir Risotto – yum, risotto! It’s usually so much work to make because of all the attention it requires. It’s great to find one that you don’t have to babysit the whole time.

Pumpkin-Apple Butter – here’s a great after-school snack for the kids and perfect for spreading on toast in the mornings too. Nothing says “fall” like pumpkin!

 

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GFCF_macaroni_cheese

No, we didn’t abandon the “casein-free ship”! This recipe is for gluten-free, casein-free macaroni and “cheese” with bacon; the “cheese” is created from a variety of different elements, but contains no dairy at all. The result is a satisfying hearty macaroni and cheese that is sophisticated enough for adult palates, too. My son had no trouble believing this was macaroni and “cheese”; in fact, he looked a bit worried that I was serving him something with cheese in it! I reassured him he wasn’t actually eating cheese and then he happily devoured this dish.

Gluten-Free, Casein Free Macaroni & “Cheese” with Bacon (Nicholas Rating = 10 Thumbs Up!)

Sauce Ingredients –

1 cup coconut milk (from the carton)

1/2 cup sweet potato, peeled

2 Tbsp cashews

2 Tbsp yellow onion

1 Tbsp lemon juice

1 garlic clove

1/2 tsp dijon mustard

1/4 tsp paprika

1/4 tsp salt

additional ingredients –

3 cups uncooked pasta (I used fusilli corn pasta from Trader Joe’s)

8 strips bacon

2 organic eggs

2 green onions, diced

canola oil spray

topping – 

1/2 cup almond meal

1 Tbsp extra virgin olive oil

1/2 tsp basil

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp salt

1. Preheat oven to 400 degrees. Spray a 4-cup casserole dish with canola oil spray. Prepare pasta as per package instructions; leaving slightly al dente.

2. To make the sauce: peel sweet potato, stab with fork a couple of times, and place in microwave on “potato” setting. Meanwhile, combine all the rest of the sauce ingredients in a blender. Add cooked sweet potato, and blend until smooth. Transfer to a frying pan on medium heat and bring to a boil. Allow to simmer for 5 minutes before removing from heat and setting aside.

3. Meanwhile, fry bacon in a large frying pan, cooking for 2-3 minutes per side. Remove from pan, dab grease off with paper towels. Cut into small bits and set aside.

4. To make topping – combine all “topping” ingredients in a small bowl and set aside.

5. Whip eggs with handheld mixer until frothy. In a large bowl, combine cooked pasta, prepared sauce, bacon bits, frothed eggs, and green onions. Stir to combine.

6. Drop mixture into prepared casserole dish and top with topping.

7. Bake in oven at 400 degrees for 25-30 minutes, or until top is golden brown. All to cool for 5 minutes before serving.

**(Recipe adapted from: “Comforting Baked Mac ‘n Cheese with Bacon” recipe by Leanne Vogel at Recipage.)

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_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.

gfcf_homemade_larabar

This week’s recipe at Stockpiling Moms is GFCF Homemade “Larabars”. I was challenged by a reader of their website to create a homemade Larabar-type energy bar. This recipe is not only tasty, it is also quite low in sugar (especially if you use a natural peanut butter). My son thought these were rather tasty and was all too happy to take them in his lunch for a snack. Nicholas rating = 10 Thumbs Up!


glutenfree_caseinfree_cheesecake

This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Cheesecake! I was asked to create this recipe by the lovely ladies of Stockpiling Moms and my husband was very happy to offer to be the taster. Personally, the mere thought of cheesecake used to make my stomach clench thanks to my dairy intolerance. But, I embraced this challenge and we were all thrilled with the result. My son wasn’t sure if he would like cheesecake, but he enjoyed it thoroughly too.

gluten-free-sausage-peppers-pasta

This week’s recipe at Stockpiling Moms is Gluten-Free Sausage & Peppers Pasta.  I’ve grown a little bored with simply having sausage with my marinara and penne, so I found this great recipe in Better Homes & Gardens: New Cookbook 14th Edition that I adapted easily to be gluten-free! (As a side note, the sausage I used is a yummy, gluten-and-nitrate-free chicken and apple sausage by Aidells that I purchased at Costco for a great price!) It’s nice to have a quick pasta dish that you can make on a weekday night and not heat up your kitchen too much in summer. My husband gave it 12 Thumbs Up!

This week’s recipe at Stockpiling Moms is Gluten-Free Nectarine BBQ Sauce! Just in time for your Fourth of July BBQ, this sauce has a satisfying sweet and tangy flavor. It goes great either directly on your pork or chicken or as a dipping sauce for chicken or pork. And, it’s a great way to use those fresh nectarines you just bought at your local Farmer’s Market. Nicholas loves BBQ Sauce and he enjoyed dipping his chicken nuggets in this new sauce.  Enjoy!

6 GFCF Recipes I love for June

eatgfcf.wordpress.com

I started this idea last month by posting 5 recipes I loved for May, and so I’m continuing it here by listing 6 recipes from other people’s blogs that I have enjoyed making this month. Here we go!

1. Fudgsicles from Comfy Belly (yes, these are gluten-free, dairy-free but full of chocolate flavor!)

2. Sweet Potato Latkes from Everyday Paleo  (an easy breakfast solution for those of us bored with sweet potatoes!)

3. Butternut Squash Lasagna from Health Bent (I admit, at first glance, this didn’t seem too appealing….but, wow! It blew me away with all the flavors!)

4. Green Guac Roast Rolls from Eating SCD (I love to do this for lunch; sometimes, I use turkey instead.)

5. Quinoa Gucamole Salad by Just A Taste (We have just discovered quinoa as a great alternative to rice, since my son can’t eat rice anymore. This is an easy, summer salad with lots of flavor!)

6. Carrot Banana Muffins from Elana’s Pantry (A great way to sneak some carrots into your vegetable-averse child!)

Did I miss anything? Please leave a comment and a link to your favorite recipes or let me know if you make one of these choices and how it was. Thanks!

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