“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”
Truman Capote
Taco Salad
{Pictured: "Taco Salad" by Moon Cookie Gallery}
This spicy taco salad is a quick and light meal that is full of flavor.
Ingredients:
3/4 lb. lean ground beef
1 3/4 cup beef broth (preferably low sodium)
2 cups brown rice
1/2 cup salsa
2 Tablespoons Gluten Free taco seasoning
4 cups shredded lettuce
1/2 cup shredded non-dairy cheddar or nacho cheese (optional)
1/2 cup crushed tortilla chips
Directions:
1. In a large skillet, brown beef. Drain and set aside.
2. In the same skillet, add beef broth. Bring to a boil. Add rice and cook according to package directions.
3. Once the rice is done, add to the meat. Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.
4. Place lettuce on the serving dish. Top with crushed chips, rice mixture, and cheese. Serve.
Pink Lemonade Pound Cake
15 oz. package Gluten Free yellow cake mix
1/4 c. lemon instant pudding mix
1 c. milk
1/2 c. vegetable oil
3 large eggs
2 tsp. lemon extract
1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided
1 c. confectioner's sugar
red food coloring (opt.)
1. Preheat oven to 350 degrees. Lightly grease a 12 cup-Bundt pan with cooking spray. Dust the pan with gluten free all-purpose flour or rice flour. Shake out the excess and set aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined. Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes. Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached. Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 35-40 minutes.
3. Place the cake on a wire rack to cool completely. Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar. Drizzle the glaze over the cooled pound cake. Serve.
Oreo Balls
8 oz. package Gluten Free chocolate cream-filled cookies, crushed
8 oz. package cream cheese, softened
14 oz. package white melting chocolate chips
Sprinkles
1. Beat the cream cheese until fluffy. Add the chocolate cream-filled cookies and beat until well combined.
2. Roll into small balls and place on a parchment paper-lined baking sheet. Place in the freezer for at least 1 hour.
3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day). Continuously stir until melted and continue stirring to prevent burning.
4. With a fork, cover the oreo balls. Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet. Sprinkle with decoration immediately, before the chocolate hardens. Chill in the refridgerator for at least one hour. Serve.
Ingredients:
3/4 cup non-dairy butter, softened
1-1/2 cups sugar
3 teaspoons egg replacer
1/4 cup hot water
1/4 cup applesauce
1-1/2 cups Gluten Free all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup apple cider
Gluten Free, vegan caramel icing
Directions:
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. In a separate bowl, dissolve egg replacer in hot water. Add to the butter mixture and beat until combined. Add in the applesauce; beat well.
In another bowl, whisk together the flour, baking powder, xanthan gum, and salt. Add to the creamed mixture alternately with the cider, beating well after each addition.
Pour into the prepared pan. Bake at 300 degrees for 45-60 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
Frost, as preferred and serve.
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.
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.
Recipe from the Food Network's Claire Robinson
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries or cranberries
1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.
3. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.
Bunny Bark
Recipe adapted from Your Homebased Mom
14 whole Gluten Free vanilla cream cookies, broken up
1 1/2 c. Gluten Free pretzels, broken into pieces. I used the small stick pretzels
1 lb. white melting chocolate
1 c. Easter M & M's
Colored sprinkles
1. Cover a large cookie sheet with wax paper.
2. Spread broken cookies, pretzels and about 3/4 C of the M & M's onto the waxed paper.
3. Melt chocolate according to package directions.
4. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.
5. Sprinkle remaining M & M's and colored sprinkles over the chocolate while it is still wet. Do not let it harden.
6. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces.
7. Store in air tight container.
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
- Julia Child
Simple recipes modified for an allergen-free lifestyle.
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