October is National Cookie Month. Celebrate with this fall cookie classic.
Nestle's Oatmeal Scotchies
Yield: about 4 dozen cookies
1 1/4 c. Gluten Free all-purpose flour*
1/4 tsp. xanthum gum
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. Gluten Free quick or old-fashioned oats*
1 2/3 c. Butterscotch flavored morsels
1. Preheat oven to 375 degrees.
2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.
3. Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.
Hot Dog Chili
2 lb. ground chuck, browned and drained 2 tsp. chili powder 2 c. catsup
Mix together and simmer for 30 minutes.
Adapted from a recipe by Giada De Laurentiis
2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce
1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.
3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.
4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.
*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.
How-To: DIY Paper Root Veggies
{via Anthropologie}
"Life is uncertain. Eat dessert first."
- Ernestine Ulmer
Black Bean Salsa
1 (10 oz) can Rotel, original flavor, drained
1 (15 oz) can Black Beans, drained & rinsed
1 (11 oz) can white shoepeg corn, drained
1 small onion, diced
Fresh cilantro, diced, to taste
Stir to mix.
Mix the following and heat just until the sugar is melted. Pour over bean & corn mixture:
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup sugar
Best after setting overnight and will keep several days.
Serve with tortilla chips or use as a side dish.
1 cup Gluten Free soy sauce 1 cup water 3/4 cup white sugar 1/4 cup Worcestershire sauce 3 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1/3 cup dried onion flakes 2 teaspoons garlic powder 1 teaspoon grated fresh ginger
In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.
Simple recipes modified for an allergen-free lifestyle.
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