Eggplant Parmesan

White Chili

This comforting and warm twist on classic chili is the perfect transition from summer to fall.  Using the slow cooker makes this recipe even easier for a quick, allergen-free weeknight meal.

Ingredients:

1 lb. ground chicken

2 (15 oz.) cans Cannellini beans (or other white bean)

1 (4 oz.) can green chiles, diced

3 cups low sodium chicken broth

1/4 cup onion, diced

1 Tablespoon ground cumin

1 Tablespoon ground oregano

Directions:

1. In a large skillet, brown the chicken and cook through.

2. In a 3-qt. slow cooker, add all ingredients, stirring to combine.

3. Cook, covered, on low for 4-6 hours.  If desired, serve with Gluten Free corn chips, non-dairy sour cream, or non-dairy cheddar cheese.

{Photo via nelledesign}

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.

Chocolate Chai Cupcakes

For the cupcakes:

1 c. almond milk

1 tsp. apple cider vinegar

1/3 c. vegetable oil

3/4 c. sugar

2 tsp. vanilla

1 c. gluten free all-purpose flour

1/4 tsp. xanthum gum

1/3 c. cocoa powder

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

For the frosting:

1/2 c. Earth Balance vegan margarine (or butter for non-vegans)

3-4 c. powdered sugar

2 chai tea bags

2 tbsp. boiling water

2 tbsp. almond milk

1/4 tsp. salt

For the cupcakes: 1. Preheat oven to 350 degrees.

2. Mix the vinegar with the almond milk and let sit for five minutes.

3. Whisk together the almond milk/vinegar, oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

4. Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

For the frosting: 1. Beat the Earth Balance until soft.

2. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the almond milk.

3. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy. Frost cupcakes.

Makes 12 cupcakes.

Buttered Herb Pasta

With six, simple ingredients, this quick pasta dish feigns decadency with its rich and luxurious flavor.

Ingredients:

8 oz. Gluten Free spiral pasta, or any pasta of choice

4 Tablespoons non-dairy butter

4 Tablespoons non-dairy Parmesan cheese

1 teaspoon garlic powder

1 Tablespoon fresh finely chopped basil leaves (or 1 teaspoon dried)

1 Tablespoon fresh finely chopped parsley leaves (or 1 teaspoon dried)

Directions:

1. Cook and drain pasta according to package directions.

2. In a medium saucepan over low heat, melt the butter.  Add cheese and spices until well combined.  Add in the pasta and toss to coat well.  Serve.

from Southern Living magazine

1 (2.1-oz.) package fully cooked bacon slices

1 (16-oz.) container sour cream

2 cups (8 oz.) freshly shredded sharp Cheddar cheese

1/3 cup sliced fresh chives

2 teaspoons hot sauce

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.

2. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

3. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

{Picture via familyfreshcooking.com}