Chocolate Chip Zucchini Bread

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.

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

“Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.”

- Joanne Harris, Chocolat

Mexican Polenta Casserole

Recipe from the blog Kath Eats Real Food

Frozen peppers (3 cups)

Frozen corn (1 cup)

Diced tomatoes (1 can, drained)

Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)

Taco seasoning (a year-old packet – about a tbsp!)

Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?)

Polenta (2 servings, prepared)

4 oz shredded Mexican cheese

1. Heat peppers, corn, tomatoes and beans with seasonings until hot.

2. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes.

3. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese.

4. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!

How-To: DIY Paper Root Veggies

{via Anthropologie}

Eggplant Parmesan

1 large eggplant, cut into 1/4"-1/2" round slices

4 c. gluten free corn chex, crushed

2 tsp. Italian seasoning

1 egg

2 Tbsp. milk

2-3 Tbsp. olive oil

1 Tbsp. minced garlic

1/2 c. onion, chopped

28 oz. tomato sauce

1 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. basil

2 c. shredded Mozarella cheese

1. Preheat oven to 350 degrees.

2. Mix 1 egg and 2 Tbsp. milk.  Combine Italian seasoning and crushed Chex.  Dip eggplant slices in egg mixture, then in Chex mixture.  Place on a nonstick baking sheet and bake for about 15 minutes.

3. In a small saucepan, heat olive oil, garlic, and onions until tender.  Add tomato sauce and spices.  In a 9x12" casserole dish, layer eggplant, sauce, and cheese.  Repeat. 

4. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted and sauce bubbles.  Serve.

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.

Granny's Chocolate Cobbler

Recipe adapted from The Pioneer Woman:

1 cup Gluten Free All-purpose Flour

2 teaspoons Baking Powder

¼ teaspoons Salt

7 Tablespoons Cocoa Powder, Divided

1-¼ cup Sugar, Divided

½ cups Milk

⅓ cups Melted Butter

1-½ teaspoon Vanilla Extract

½ cups Light Brown Sugar, Packed

1-½ cup Hot Tap Water

1. Preheat oven to 350 degrees.

2. First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

3. Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

4. Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

5. In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

6. Pour the hot tap water over all. DO NOT STIR!

7. Bake for about 40 minutes or until the center is set.

8. Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.