Carefreeglutenfree - Carefree Gluten Free

Cowboy Beans

Ingredients:

1 can (15 oz) black beans, drained

2 (15 oz) cans kidney beans, drained

1 can (15 oz) white beans, drained

1/2 cup ketchup

2/3 cup BBQ sauce*

1 Tablespoon molasses

1-2 teaspoons hot sauce

1/2 onion, chopped

1/2 green pepper, chopped

1 teaspoon minced garlic

1 tablespoon brown sugar

Salt and pepper to taste

Directions:

Combine all ingredients in a slow cooker.  Cook on low for 3-4 hours.  Serve with Gluten Free corn chips or GF cornbread.

*Make sure BBQ sauce and other ingredients are Gluten Free!

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy

{Picture via tartineandapronstrings.com}

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.   

Ingredients:

1 medium onion, chopped fine

2 cloves garlic cloves, minced

1/4 cup green or red bell pepper, chopped

12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

1/2 teaspoon ground cumin

1 teaspoon Ancho chile powder (or mild chili powder)

1/8 -1/4 teaspoon chipotle chile powder (or to taste)

1 1/2 cups cooked black beans, well rinsed and drained

1/2 teaspoon salt (or to taste)

1 tablespoon nutritional yeast

2 teaspoons lime juice

1 can enchilada sauce (or 10 ounces homemade sauce)

8 corn tortillas

chopped green onions, for serving

Directions:

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

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.

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.

Raspberry Peach Coffee Cake

Savor the dog days of summer with this fresh, fruity coffee cake.  The sweetness of the peaches and raspberries seems to hold the shortening days at bay, for a time at least.

Ingredients:

1/2 cup non-dairy butter, softened

1 cup granulated sugar

Egg replacer for 2 eggs

2 teaspoons vanilla extract

2 cups Gluten Free all-purpose flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2/3 cup soy milk

1 cup fresh or frozen raspberries

1 cup fresh or frozen peach slices

Directions:

1. Preheat oven to 350 degrees.  Grease a 9" round cake pan with nonstick baking spray.

2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg replacer and vanilla.

3. Combine the dry ingredients in a separate bowl.  Add to the butter mixture alternately with soy milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

4. Pour into the prepared cake pan.  Evenly spread the peaches and raspberries on top of the cake batter.

5. Bake for 1 hour.  Remove and cool over a wire rack.  Slice and serve, sprinkling with powdered sugar if desired.