{Photo Via Martha Stewart}

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

Peach & Cherry Crisp

{Photo via Bakers Royale}

Ingredients:

3 peaches, peeled and sliced

3 nectarines, peeled and sliced

1 lb. cherries, pitted

1 teaspoon lemon juice

1/2 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon pumpkin pie spice

1 cup Gluten Free oats

1/2 cup rice flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

2 Tablespoons non-dairy butter, cold, cut into cubes

Directions:

Preheat oven to 350 degrees.  Grease a 8" or 9" baking dish with nonstick cooking spray.

Combine the peaches, nectarines, cherries, lemon juice, sugar, cornstarch, and pumpkin pie spice.  Toss well to combine; set aside.

In a separate bowl, combine oats, flour, brown sugar, and cinnamon.  Cut in the butter with a pastry blender or fork until mixture resembles coarse crumbs.

Spread the fruit mixture into the bottom of the prepared baking pan.  Sprinkle the top evenly with the oat mixture.

Bake for 40-50 minutes, or until bubbly and golden brown.  Serve warm.

Herb Crusted Pork Chops

Recipe adapted from the blog Eat Yourself Skinny!

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup Gluten Free Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

1. Preheat oven to 450 degrees F. 

2. Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture. 3. Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown. 

4. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

Pasta Salad

12 oz. Gluten Free Fusilli Pasta 1 large tomato 1 large cucumber 1 Tbsp. fresh basil 1 Tbsp. fresh parsley 1/2 c. mozzarella cheese, shredded 2 Tbsp. lemon juice 1/4 c. extra-virgin olive oil 1/4 tsp. salt 1/2 tsp. black pepper

1. In a large pot of lightly salted water, cook pasta according to package directions.  Drain.  Place in a large bowl. 

2. Combine the lemon juice, olive oil, salt and pepper.  Whisk together and pour over the warm pasta.  Stir to combine. 

3. Dice the tomato and cucumber and finely chop the fresh herbs.  Add the tomato, cucumber, herbs, and cheese to the pasta.  Toss until well combined.  Serve at room temperature.

*I used Heartland's Gluten Free Fusilli.

Sweet and Sour Meatballs

Ingredients:

1 bag frozen Gluten Free meatballs (like Farm Rich original)

1/2 cup Gluten Free soy sauce

1-3/4 cups water

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 cup packed brown sugar

2 tablespoons honey

3 tablespoons cornstarch

1/2 cup cold water

Directions:

1. In a medium to large saucepan, combine the soy sauce, 1-3/4 cup water, ginger, garlic powder, brown sugar, and honey. 

2. In a separate bowl, combine the cornstarch and 1/2 cup water.  Stir until well dissolved.  Add to the saucepan.

3. Add the meatballs into the sauce and stir to coat.  Cook over medium-low heat for 30 minutes, or until the meatballs are completely thawed and heated through.  If sauce becomes too thick, add water, 1 Tablespoon at a time until it reaches a desired consistency.

4. Serve over rice.

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.

Flourless Chocolate Cake

Recipe from the blog Dishing the Divine

Cake

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar

1/8 teaspoon salt

1 to 2 teaspoons espresso powder, optional

3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (4 ounces) heavy cream

1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Spoon the batter into the prepared pan.

6. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

7. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.  Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

Pomegranate and Mint Sorbet

Ingredients:

1 cup Mint Simple Syrup, recipe follows

2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)

1 cup orange juice

1/2 cup mini semisweet chocolate chips (dairy-free)

Mint Simple Syrup

1 cup sugar

1/2 cup water

1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 cup Directions:

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions.  During the last 10 minutes of freezing time, add the mini chocolate chips. Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Chicken Nuggets

Adapted from the recipe "Healthy Baked Chicken Nuggets"

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

1/2 c Gluten Free breadcrumbs*

1/4 tsp Italian herb seasoning

2 tsp olive oil

2 tbsp grated parmesan cheese

olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.