Tropical Buckwheat Salad

serves 4

Ingredients:
1 c buckwheat groats
1/2 t salt (plus a pinch for cooking buckwheat)
2 T cider vinegar
2 T olive oil
1/2 t ground pepper
1 large red bell pepper, diced
1 mango, peeled & diced
2/3 c diced red onion
1/4 c chopped parsley
4 c mixed salad greens

Directions:
1. In large skillet, toast buckwheat over med-high heat, shaking til lightly browned & fragrant (3 mins)
2. Cook buckwheat in boiliing slightly salted water til just tender (5-7 mins)
3. In large bowl mix vinegar, oil, salt & ground pepper. Add buckwheat, bell pepper, mango, onion, & parsley; toss. Serve on greens.

Nutritional Jazz: serving size 1 1/2 c; 297 cals, 8.3 g fat, 7 g protein, 52 f carbs, 16 g sugar, 7 g fiber, 2 mg iron, 438 mg sodium, 25 mg calcium

Almond Flour Waffles

I made these over the summer- the kids and I liked them. I just topped them with fresh fruit

Ingredients:
¾ c almond flour
1/8 t salt
¼ t baking soda
2 large eggs
1 ½ T water
1-2 T agave nectar (or honey)
butter or non-stick cooking spray

Directions:
1. Heat the waffle iron. When hot, grease with butter or non-stick cooking spray.
2. Mix the almond flour, salt, and baking soda in a medium-sized bowl.
3. Add the eggs, honey, and water into the flour mixture. Combine thoroughly.
4. Spoon the batter onto hot waffle iron. Cook as usual.

These freeze & reheat well for ease :-D

GF Tortillas

from G-Free Foodie

(note that a smaller size is easier to work with)

Tortilla Ingredients:
2 c Gluten Free All-Purpose Flour Mix*
1 1/2 t xanthan gum
2 t sugar
1 t salt
1 c warm water

*All-Purpose Flour Mix:
1 1/2 c brown rice flour
1 c soy flour (can substitute garbanzo, fava, sorghum)
3/4 c potato starch (can substitute corn, arrowroot)
3/4 c tapioca starch (can substitute corn, arrowroot)
1/2 c masa harina (can substitute almond meal)

Directions
Add dry ingredients to a large bowl, mix well. Add warm water and mix completely, using your hands (this will be sticky!). Separate dough into 8 pieces, and roll each piece into a ball. Store dough balls in a bowl under a damp towel while working with each individual ball.

Cut parchment paper to the same size as the bottom of your tortilla press, and lightly oil paper. Cut a matching piece for the top, and rub the two pieces together to transfer oil.

Place a ball of dough onto the bottom piece of parchment, top with the second piece, and press (or roll out). Immediately cook tortilla on a lightly oiled cast-iron griddle over medium heat. Turn the tortilla before you think you should (it does not take long), and be careful not to overcook, or they will turn out more like chips or crackers than lovely, soft tortillas!

If you are hand-rolling your tortillas, cut two pieces of parchment paper and oil as above. Place a ball of dough onto the bottom piece of paper, cover with the second piece, and, starting in the center of the dough, roll away from you with a rolling pin, turning the paper and dough 1/4 turn after each roll. Rolling the dough in this way should yield a mostly round tortilla of equal thickness throughout. Cook as above.

Rosemary-Garlic Beef

from Pillsbury

serves 12

Ingredients:

1 T olive or veggie oil

1 tWorcestershire sauce

5-6 lb beef boneless sirloin tip roast

2 cloves garlic, finely chopped

2 T chopped fresh rosemary leaves

1/2 t salt

1/2 t coarsely ground pepper

1 medium onion, sliced

1 cup beef broth (from 32 oz container)

3 T chili sauce

Directions:

1 In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5-6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
2 Cover and cook on Low heat setting 8 to 9 hours.
3 Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.

Tips:
Ketchup can be used instead of the chili sauce if desired.
Serve on sandwiches and/or mashed potatoes. Yum yum!

Nutritional Jazz: 314 cal; 18.5 g fat; 6.7 g sat fat; 108 mg cholesterol; 633.7 mg sodium; 38.3 mg potassium; 3.3 g carbs; 34 g protein;

Butternut squash au gratin

from Kraft recipes
serves 8

Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided

Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.

Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.

Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.

Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;

Asparagus Fritatta

serves 4

Ingredients:
5 eggs
1/4 c low fat milk
1/4 c shredded cheddar cheese
1/4 t salt
1/4 t pepper
1/2 c fresh asparagus cut into 1 inch pieces (abt 1/2 lb)

Directions:
1. Preheat oven to 375 F. Lightly coat 9 inch pie plate w/ cooking spray and set aside.
2. In medium bowl, whisk together eggs, milk, cheese, salt & pepper. Stir in asparagus and pour into prepared pie plate. Bake abt 20 min or until set. Remove from oven and let stand abt 5 mins before slicing.

Nutritional Jazz: 125 cal; 11.6 g fat; 276 mg cholesterol; 411 mg sodium; 159.5 mg potassium; 3.4 g carbs; 11 g protein; 12% vitamin A; 10.7% vitamin b-12; 6% vitamin b-6; 8% vitamin D; 7% vitamin E; 13% calcium; 11% folate; 17.6% phosphorus; 22.5% riboflavin; 26.5% selenium; 7% zinc

Wild Rice Pilaf

From World's Healthiest Foods
serves 6

Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste

Directions:

1. Bring 3-1/2 c of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
2. Heat 1 T chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
3. Mix all the ingredients except for onions, rice, and 1 T broth together in bowl and season with salt and pepper.
4. Preheat oven to 350°F/175°C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.

Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc

Quinoa cereal with fruit

Anyone notice how much I LOVE quinoa? Seriously it's been my BEST discovery over the past year. I LOVE it and how many ways you an use it, and it's good for you. So here's my latest use of quinoa.

serves 2

Ingredients:
Quinoa:
1/2 c quinoa
1 c water
sea salt to taste

Topping:
1/2 c rolled oats
1/2 c blueberries
2 T pumpkin seeds
2 T sliced almonds
Top with 1/2 c almond milk (rice or soy would be fine too) and 1 t honey
(you can also use any of your favorite fruits in season)

Directions:
Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes. Serves 2

Topping

1. Divide quinoa between two bowls, adding one-half of the rolled oats on top.
2. Top each bowl with half of the blueberries, pumpkin seeds and almonds.
3. Serve with milk and honey.

Enjoy!

Apple Cheddar Turkey Meatballs

From A Year of Slow cooking
serves 6

Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries

Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.

Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.

Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.


Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein

Quinoa & Tofu Salad

serve 6

From Eating Well.com

Ingredients:
2 c water
3/4 t salt, divided
1 c quinoa, rinsed well
1/4 c lemon juice
3 T extra-virgin olive oil
2 small cloves garlic, minced
1/4 t freshly ground pepper
6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 c grape tomatoes, halved
1 c diced cucumber
1/2 c chopped fresh parsley
1/2 c chopped fresh mint

Directions:

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
2. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine. Yummy!

Note: You can try to bake the tofu yourself, but I found that pre-baked tofu taste better. When I tried to bake the tofu myself it just was too bland.

Okra & Chickpea Tagine

serves 6

From Eating Well.com

Ingredients:
1 lb fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 T extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 t ground ginger
1/2 t freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 c vegetable broth, or reduced-sodium chicken broth
3/4 t ground cumin
15-ounce can chickpeas, rinsed
3/4 t salt
1 teaspoon hot sauce, or to taste

Directions:

1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
2. Tie cilantro sprigs together with kitchen string.
3. Heat oil in a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in hot sauce. Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
   

Honey Lentils

From A Year of Slow cooking

--1 1/2 cups lentils
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans, drained and rinsed
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp dried mustard
--1/4 tsp ground ginger
--2 T soy sauce (La Choy is GF)
--1/3 cup honey (and maybe another 1 T later to taste)
--1 dried bay leaf or 2 fresh

Directions:
Used a 4 quart crockpot at least.

You really should rinse off lentils, though.

Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf/ leaves on top.

Cover and cook on low for 6-8 hours, or on high for 3-5.

Taste. If desired, stir in an extra tablespoon of honey. Yummy!

Lima Bean Cassarole

From A Year of Slow Cooking.

Don't knock it til you try it. I really liked it, and so did my kids.

Ingredients:
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water

Directions:
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.

In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.

Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.

Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.

Cover and cook on low for 6-8 hours. If you cook this too long, the only harm will be that the beans begin to fall apart.

Super Soup Mix Match

From Kraft
Serves 8

Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...

meat options
1 lb. boneless chicken pieces (1 in.) OR
1 lb. ground beef OR
1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
OR meatless

vegetable choices
3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion OR
1 cup corn, 1 chopped bell pepper OR
1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper OR
3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini

soup base possibilities
1 additional can (14-1/2 oz.) chicken broth OR
1 jar (16 oz.) Salsa OR
1 can (15 oz.) pizza sauce OR
1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained and rinsed kidney beans

Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.

ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.

ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.

Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min

Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.

Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)

Qaboli Palaw

Got this from my friend, Rachel
(Yellow rice, lamb, carrots, and raisins)

Serves 4

Ingredients:
1 lb long grain rice, preferably basmati
4 fl oz vegetable oil
1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
1/2 pint water
2 large carrots
4 oz raisins... like the yellowish green sultana raisins
2 tsp cumin
1/4 tsp saffron (optional)
2 1/2 pints water, salt and pepper


Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.

GFCF spaghetti & meatballs

(from _Getting you kid on a GFCF diet_ by Susan Lord)

Fantastic recipe! Usually GFCF diet and Italian food don't go together, but these are great- you'll never know it's GFCF! I also have a spaghetti sauce recipe on here that's GFCF.

Spaghetti
Ingredients:
2 T potato starch flour
1/3 c tapioca flour
1/3 c cornstarch
1 T xantham gum
1/2 t salt
2 large eggs
1 T veggie oil

Instructions:
Combine flours, constarch, xantham gum, & salt. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. Work dough into firm ball. Knead a minute or 2.
Place ball of dough into pasta machine (if you have one- if not roll thinly and cut into noodles- that's what I do and it tastes fine). You'll need to flour your hands while you make it as it gets pretty sticky. Boil water over the stove, add oil and salt. Cook spaghetti for 10 mins.

Meatballs
Ingredients:
1 lb lean ground beef
1 t salt
1 egg
1/2 t garlic
2 T diced onion

Instructions:
Preheat oven to 350F. Combine all ingredients in large bowl with your hands, and roll into bite size meatballs. Place meatballs in a oiled baking pan and bake about 35 mins. Add to sauce.

Egg drop soup

from Recipezaar

serves 4

Ingredients:
* 6 c chicken broth
* 1/2 T grated fresh ginger or 1 t powdered ginger
* 3 eggs, beaten
* 1 T scallion, finely sliced

Directions:
1. Bring broth and ginger to a boil.
2. Whisk in beaten eggs. Cook for 1-2 more minutes.
3. Add scallions, stir.
4. Serve steaming hot.
5. You could add soy sauce to taste at the table.
6. You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.

Wocestershire & Soy Sauce (GFCF)

Soy Sauce
4 T beef bouillon
4 t balsamic vinegar
2 t dark molasses
1/4 t ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 c water

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Worcestershire Sauce

1/2 c apple cider vinegar
2 T GFCF "soy" sauce
2 T. water
1 T molasses
1/4 t ground ginger
1/4 t dry mustard
1/4 t onion powder
1/4 t garlic powder
1/8 t cinnamon
1/8 t pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Let cool. Store in the refrigerator. Makes about 3/4 cup. Shake well before using.

GFCF Bisquick

5 c favorite bread style GFCF flour mixture
4 1/2 T baking powder
2 T sugar
2 1/2 t salt
1 t absorbic acid powder
1 c solid shortening, i.e., palm shortening or 3/4 c coconut oil/butter

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.

Gluten free flax bread (and gluten free flour mix)

From Twin Falls Times Newspaper

Gluten-Free Flax Bread

1 1/4 c of Rose's Gluten-free Flour Mix (recipe below) (or other gluten-free flour)
1/4 c garfava flour
1/2 c potato starch
1/4 c cornstarch
1/4 c flaxseed meal
2 1/2 t xantham gum
2 t active dry yeast
1 t salt
2 eggs
2 egg whites
1 c water or milk
2 T vegetable oil
2 T honey
2 t vinegar

Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.

Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes.

Rose's Gluten-Free Flour Mix

1 1/2 c sorghum flour
1 1/2 c potato starch
1 c tapioca flour

Sift ingredients together. Use for any recipe that calls for gluten-free flour.