Category Archives: Grains & Legumes

Gluten Free-zer Friday – Crunchy Chickpeas

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)

Gluten Free-zer Friday – Lazy Cabbage Roll Casserole

Hi!  I have moved.  You can find this post at angelaskitchen.com.

February 2010 Once a Month Mom adaptions – Breakfasts & Lunches

Head over to MJ’s for Freezer Food Friday.  She has Make-Ahead Mexican Meat Mixture which is a naturally gluten and dairy free recipe.  Woo!  Go check it out.  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

This week I thought I would get back to those adaptions for Once a Month Mom.  So, here they are!  In two weeks I will be posting the dinners.  I will not be putting the instructions and grocery lists up as they were too much of a time thing for me which in the long run prevented me from getting posts up (bummer), but I figure the recipes are the important part.

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

**edit 2-22-10:  If you are looking for the February Dinner adaptions, you can find them here.

February 2010 Once a Month Mom Gluten & Dairy Free Adapted Breakfasts & Lunches

Gluten & dairy free pancake muffins. angelaskitchen.com

Angela’s Note:  I would make one batch filled or with a mix-in, then another batch plain or with cinnamon sugar topping.  I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.

GFCF Pancake Muffins (mix a single batch at a time)

Author/Source:  Angela from angelaskitchen.com

Makes about 17 of plain or filled muffins.  If adding mix-ins, expect more depending on type of mix-in added.

2 1/4 cups gluten free bean based flour blend (or 1/2 cup garfava flour, 1/4 c sourgum flour, 3/4 cup corn or potato starch, and 3/4 cup tapioca starch)

4 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1 1/2 cups GFCF milk substitute (ie: almond, rice, etc.)

2 eggs

4 Tablespoons oil

2 Tablespoons maple syrup

Optional for filled muffins:  17 teaspoons jam, fruit compote or filling of choice.

Optional if cinnamon sugar topped:  1 Tablespoon sugar or cane juice crystals and 1 teaspoon ground cinnamon blended.

Optional if want things mixed into your muffins:  Check this post for mix-in options.  Use the amounts specified.

Preheat oven to 375 degrees.  Oil the cups of a muffin tin well.  Set aside.

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until well blended together (use the whisk attachment of my mixer or an immersion blender).  There may still be some small lumps, but try not to have too many.  Set 3/4 cup of batter aside.

If making filled muffins: In oiled muffin tin, place 1/4 cup batter.  Top with 1 level teaspoon for desired filling.  Lightly press filling into bater until level with batter.  Cover filling with 1 Tablespoon of reserved batter.  Leave plain or sprinkle with a bit of cinnamon sugar.

If making plain muffins: You do not to set aside 3/4 cup of batter.  In an oiled muffin tin place a scant 1/3 cup of bater.  Leve plain or sprinkle with cinnamon sugar.

If adding mix-ins: After batter is blended add mix-ins of choice.  You do not need to set aside 3/4 cup batter.  Place a scant 1/3 cup batter in each oiled muffin tin.  Sprinkle with cinnamon sugar or chopped nuts as desired.

Bake at 375 degrees for 20-25 minutes until golden and cooked through.  Allow to cool in pan for a couple of minutes, then remove.  Serve with your favorite pancake topping if desired and enjoy!

To freeze: Allow to cool completely.  Place in a freezer ziplock, remove as much air as possible, label and freeze.

To serve: Thaw and heat trough.  Serve with favorite pancake toppings.

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I haven’t made the granola, but I suspect you could lower the oil in the recipe a bit.  I may try it this weekend if I have some gluten free oats laying around here.

If you need an entirely oat-free granola try this, this, or this one.  Or you could make the below recipe with a blend of buckwheat, quinoa and rice flakes in place of the gluten free oats.

Crystal’s Lazy Granola (doubled from original recipe)

Author/Source: From Crystal by Amy @ Amysfinerthings.com

1 cup brown sugar

1 cup mild flavored oil

1 cup honey

2 tsp. cinnamon

4 tsp. gluten free vanilla

14 cups certified gluten free oats, old fashioned

Mix brown sugar, oil, and honey in a small saucepan.  Bring to a low boil.  Remove from heat.  Stir in cinnamon and vanilla.  Pour over oats in a large bowl.  Stir until well coated.

Spread oats in 2  9×13 pans or 2 rimmed cookie sheets.  Bake at 375° for 10 minutes.  Take out and stir.  Return pan to oven.  Turn oven off. Allow to sit for several hours or over night. Pull out and when completely cool place in zipper freezer bags.

To serve: Pour from bag.

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GFCF Banana Pancakes

Author/Source:  Angela from angelaskitchen.com

2 cups gluten free bean based flour blend

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 cups GFCF milk substitute (ie: almond, rice, etc.)

2 eggs

4 Tablespoons oil

2 Tablespoons maple syrup

2 ripe bananas, peeled and mashed

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together, except mashed bananas, until blended then add to the dry ingredients.  Stir until blended together.  There will still be some lumps, but try not to have too many.  Fold in mashed bananas.  Cook 2-3 Tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.

To Freeze:  Cool pancakes on a wire rack.  Place in large freezer bags, removing as much air as possible without smashing pancakes, seal, label and freeze.  If desired, you can place a small piece of waxed paper between pancakes to make them easier to separate when frozen.

To serve:  Toast until heated through.  Serve with your favorite topping and enjoy!

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Hamburger Soup (quad of original recipe)

Author/Source:  Phyllis Blickensderfer @ Grammy Blick’s Bible Reading adapted slightly by Angela of angelaskitchen.com


4 pounds lean ground beef (or ground venison or beef/venison mixture)

4 cup finely chopped onions

4 clove garlic, minced (or garlic powder added with seasonings)

16 small cubed potatoes or sweet potatoes

10 cups chopped carrots

1 1/3 cup chopped celery

62 oz. canned diced tomatoes with garlic and onion

2 cups Lentils

2 teaspoons Italian seasoning

salt and pepper to taste

96 oz. Beef both to cover

Optional: 10 ounce bag frozen corn


Brown the onion (and garlic) in a soup pot using very little oil. Brown hamburger meat in same pot. Drain off excess fat. Add meat mixture, potatoes, carrots, celery, and tomatoes to a large slow cooker.  Cover.  cook on high of 1 hour.

Add lentils, seasonings, and stock. Stir.  Cover and cook on high 3-4 hours until veggies and lentils are tender.  If desired add a 10 ounce package of frozen corn right at the end and stir in.

To freeze: Cool.  Divide between 2 or 4 freezer bags (this depends on the size of your family).  Remove as much air as possible, seal, label, freeze.

To serve: Thaw. Reheat on stove, in microwave or in slow cooker.

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Beef & Lentil Slow Cooker Stew – Mexican Style (triple of recipe)
Author/source:  Candace @ frugalindy.com

3 pound beef cubes (I use what ever beef I get on sale and cube it myself)
1 tsp Italian seasoning, crushed
29 oz diced tomatoes – undrained
3 cup dry lentils
9 oz of tomato paste
12 cups gluten free beef broth
12 carrots chopped
6 cups fresh or frozen broccoli, chopped
16 oz salsa salt and pepper to taste

6 cups frozen green beans

Place all ingredients (except green beans) in the slow cooker. Cook on low 6 -7 hours. Add green beans for last hour or so to heat.

To freeze: Allow to cool, place in containers leaving at least 1/2 headspace at top of container. Freeze.
To serve: Reheat with slow cooker or stove until heated through.
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For the Beef Empanadas make one batch of the Double Batch Gluten Free Pie Crust.  You will need to make 4 pie crust recipes.
Beef Empanadas (double of recipe)
Author/Source: adapted from Quinn, Lucinda Scala. (2009). Mad Hungry: Feeding Men and Boys. New York: Artisan Publishing by OAMMom and Angela of angelaskitchen.com
2 Tablespoons olive oil
4 cups onions, chopped
1 cup green pepper, chopped
2 pounds ground beef
2 teaspoons ground cumin
1 1/2 cups pimiento-filled green olives, sliced
1 1/2 cups raisins
2 teaspoons honey
2 teaspoons Kosher salt
1/2 teaspoons pepper
2 eggs, separated
dash of gluten free hot sauce
Saute the onion and green bell pepper in large skillet. Add beef and brown. Add cumin and cook for another minute. Stir in the olives, raisins, honey, salt, pepper and hot sauce. Cook approximately 4 minutes longer.

Transfer mixture to a large bowl and cool the mixture in the fridge. Stir in the egg whites. Using plastic wrap, roll out pie crust. Using an overturned bowl (about 5 inches across) cut out circles about 3 or 4 at a time from each piece of dough. Gather all scraps together, roll out, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. (You can freeze at this point if you would like to cook them later. They must be frozen completely before adding to freezer bags. To freeze cooked continue on.)

Using the egg yolks, mix with one Tablespoon of water to make egg wash. Brush pastries with egg wash. Prick on top twice with fork. Bake for 20-25 minutes, until golden brown. Allow to cool. Wrap each individually with plastic wrap and place in 2 gallon freezer bags.
To serve: Put empanada on baking sheet in oven at 350 degrees until heated through.
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I would probably make the sloppy joes I usually make in the slow cooker, but multiply it 4 to 6 times, or the turkey sloppy joes and multiply that 2-3 times.
Sloppy Joes (quad of recipe)
Author/source: Any @ Amysfinerthings.com

4 lb. hamburger
4 medium onion, chopped
4 Tbsp. cider vinegar
4 Tbsp. gluten free mustard
2 cups gluten free ketchup
1/2 tsp. pepper
4 tsp. sugar
1 tsp. salt
Brown ground beef in a large skillet. Saute onion and combine all ingredients including cooked ground beef. Add remaining ingredients. Simmer about 20 minutes. Allow to cool. Package in 4 gallon freezer bags. Freeze.
To serve: Reheat with slow cooker or stove  until heated through.
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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

Slow Cooker Thursday – Squash, Chickpea & Lentil Stew

It’s been forever since I joined in on Slow Cooker Thursday.  I have been mostly been using my crock for the same ol’, same ol’ things so haven’t had anything new to post.  Well, that and TIME to post seems to be a premium for me these days!  We’ll have to see if I can get that turned around a bit…  Due to my schedule being a bit different now, Wednesdays are the big slow cooker day in my house.  When do you use yours?

slowcooking

Head over to Sandra’s for Slow Cooking Thursday and join in the fun!  This is a hold over from our vegan days (I only used roasted veggie stock for it then).  If you would like greens in it, add spinach and tender cooking greens (washed and coarsely chopped) right at the end of cooking time.  If you are adding kale or tougher greens, allow to cook with everything from the beginning.  How much?  Just toss in a couple of handfuls until it looks good to you!

 

This makes a big amount of stew, but it freezes well, so stock your extra amount away for a busy night this holiday season.  I like to freeze this in individual containers for lunches.

 

Slow Cooker Squash, Chickpea & Lentil Stew

Serves 12-18

8 cups gluten free chicken, turkey or vegetable broth

2 pounds butternut squash or other winter squash/pumpkin, seeded, peeled, cut into 1″ cubes

2 (15 ounce) cans chickpeas, drained and rinsed

6 medium carrots, sliced 1/2″ thick diagonally

2 large onions, chopped (about 2 cups)

2 cups dry green or red lentils, picked over, rinsed and drained

1/4 cup tomato paste or pumpkin puree (NOT pie filling)

2 Tablespoons fresh ginger, minced

3 cloves garlic, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground turmeric

 

For garnish/to serve:

1/2 cup chopped roasted peanuts

1/4 cup chopped fresh cilantro

2  limes, each cut into wedges

 

In a 6 quart slow cooker combine stock, squash, chickpeas, carrots, onion, lentils, tomato paste or pumpkin puree, ginger, garlic, cumin, salt, pepper, and turmeric.  Mix well.  Cover and cook on low for 7-9 hours or on high 3 1/2-4 1/2 hours.  Serve with a sprinkling of chopped peanuts and cilantro with a wedge of lime.

Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009

While checking out some other blogs that do freezer cooking, I came across Tricia at Once a Month Mom. She has a great offering where every month she makes a freezer plan, makes the grocery list and freezer labels, and writes up instructions so you and a friend can successfully complete your freezer cooking day all done up on lovely excel spread sheets.  All for free.  Be still my heart!  Trust me, I know this takes a lot of time and planning, and I love what she has put into her plans to make a Once a Month cooking day work.  Tricia also has a section with freezer plans for those of you feeding babies so you can make some food for your sweet babe and have all that homemade goodness on hand.  She was gracious enough to let me adapt the September 2009 menu to gluten and dairy free and post it here.  Thanks Tricia!

Due to my schedule and all my “helpers” I don’t usually do such a big cooking day.  So, I have divided the September plan into 2 parts for this week (Breakfasts and Lunches) and next week (Dinners).  I did switch the White Chicken Chili to the one on my blog, because it is a family fav, but the rest is adapted from Tricia’s plan and instructions.  As most of my family is out of the house during this time of year during lunchtime, most of the lunches will most likely be used as suppers – except the corn dog muffins (which should be great in the lunch box).  Happy cooking!

Head over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in the fun!  MJ has a Sweet and Tangy Brisket for the slow cooker this week that sounds great and it is naturally gluten and dairy free (just use GF ingredients).

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

So, what’s on the menu for September?  Below is the September breakfast and lunch menu with links to the original recipe.  Be sure to check out Once a Month Mom and her great site!

The Plan:

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.  (Angela’s note:  I will just cook this all as one person as my family is so big and hungry!  The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint:   Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.

Instructions:

Thaw

2 pounds boneless, skinless chicken.

Night Before:

Bake the gluten free English muffins.

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce.  Divide out one cup for the Eggwiches and 2 cups for the Black Beans & Brown Rice.  Put in fridge.

Start the presoaking stage of the corn bread or Corn Dog Muffins.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 4 pounds of hamburger, cook/steam the 4 cups of dry brown rice.  Do not cut pears or apples until needed as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency:

Yellow Onions, diced = 1 2/3 lbs ~5 med (~2 1/2 cups)**

Garlic, minced (if not purchased that way) = 20 cloves**

Chicken, chopped/diced = 4 lbs (4 cups)**

Cilantro, chopped = 2 bunches**

B Make “cheese” sauce.

Preheat oven to 350 degrees.

B Prepare Corn Dog Muffins for oven. Bake for 15-20 minutes.
A Start 2 Crock pots cooking:

White Chicken Chili

B While Corn Dog Muffins are cooking, dice 3 med apples (2 c**), mix and ready for oven the Apple Streusel Muffins.
B When Corn Dog Muffins are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing.
B Bake Apple Streusel Muffins for 15-18 minutes.
A Cook 4 lbs ground beef.
B While Apple Streusel Muffins are baking, core and slice pears (into rounds =4 pears), prepare Silver Dollar Pear Pancake batter and ready griddle.
B When Apple Streusel Muffins are done, set on cooling rack.
B Cook Silver Dollar Pear Pancake. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and assemble Carole’s Chili – 4 gallon freezer bags.
B Once cooled package:

Corn Dog Muffins – 4 gallon freezer bags

Apple Streusel Muffins – 4 gallon freezer bags

Silver Dollar Pear Pancakes – 4 gallon freezer bags

B Cook eggs and prepare Eggwiches.
B Wrap and freeze Eggwiches – 4 gallon freezer bags
A Turn off crock pots and allow contents to cool a bit.
A Assemble:

Black Beans & Brown Rice – 4 8×8 pans.

B Assemble:

Freezer Beef Stew – 4 gallon freezer bags

A Portion:

Easy White Chicken Chili – 4 gallon freezer bags

BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

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Grocery List:

If using Cashew Cheesy Sauce:  1 cup raw cashews,  2 or 4 oz. jar pimentos, 1 cup nutritional yeast flakes, 2 T cornstarch, and 1 tablespoon lemon juice.

If using Mild “Cheese” Sauce:  ½ cup nutritional yeast flakes, ¼ cup corn starch, ¼ cup gluten and dairy free margarine (such as Earth Balance), and 1 teaspoon gluten free mustard.

Packaging:

4 8×8 baking dishes

Muffin liners (about 4 dozen)

Plastic wrap

24 Gallon zip close freezer bags

Produce:

3 medium apples

4 Bosc or Bartlett pears

2 bunches cilantro

20 cloves garlic

5 onions

Meat:

4 pounds ground beef

16 slices gluten free ham

8 gluten & dairy free hotdogs

Canned goods:

8 (14.5 oz) cans black beans

8 cups gluten & dairy free chicken broth

4 (7 oz) cans diced green chilies

4 (15 oz) cans kidney beans

16 oz. gluten free salsa

4 (18.75 oz) cans tomatillos

8 (14.5 oz) cans diced tomatoes

4 (12 oz) cans tomato paste

8 (15 oz) cans white beans

Dairy Replacements/Eggs:

31 large eggs

½ cup + 2 T gluten & dairy free margarine (such as Earth Balance)

7 1/3 cup gluten & dairy free milk substitute of choice (rice, almond, etc.)

Frozen:

20 oz. frozen corn

Grains:

4 cups brown rice

Herbs/Spices:

Chili powder 2 T + 2 t

Ground Cinnamon 1 ¾ t

Ground coriander 2 t

Ground Cumin 2 t

Garlic powder 2 T + 2 ¼ t

Onion powder 1.2 t

Dried Oregano 2 t

Red Chili Pepper Flakes 4 teaspoons

Salt 7 1/4 t

Baking Supplies:

12 ½ t gluten free baking powder

1 teaspoon baking soda

4 cups GF bean based flour blend, such as Bob’s Red Mill GF All Purpose Flour Blend

1 cup brown sugar

4 cups corn polenta or coarse corn meal

4 T honey ro gave nectar

13 T maple syrup

1 cup millet flour

1 ¾ cups oil (I use olive)

2 ¼ cup + 2 T potato starch

1 cup + 2 T finely ground rice flour

2 cups sorghum flour

¼ cup + 2 T tapioca starch

1/3 cup turbinado sugar

1 ½  t gluten free vanilla

5 t dry active yeast

6 t xanthan gum

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Breakfast and Lunch Recipes for September 2009:

You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

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Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

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Gluten and Dairy Free Apple Strussel Muffins

By Angela Litzinger of angelaskitchen.com  (adapted from GFCF Rhubarb Strussel Muffins).

1/2 cup GFCF margarine (such as Earth Balance)

1 cup packed brown sugar

3 large eggs

1 1/2 tsp GFCF vanilla

1 cup finely ground rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 tsp xanthan gum

1 1/2 tsp GFCF baking powder

1/4 tsp salt

1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice

2 cups chopped apples

Makes 18-20 muffins

Strussel topping:  1/3 c turbinado sugar, 1 t cinnamon or pumpkin pie spice, 2 T rice flour, 2 T potato starch, and 2 T tapioca starch mixed well.  Add 2 T soft GFCF margarine and blend with a fork until crumbly.

Preheat oven to 350 F.

Beat margarine and brown sugar together until light and fluffy.  Add eggs and vanilla and beat well.

Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl.  Mix well.

Add dry ingredients to egg mixture and mix just until smooth.   Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.

Add apples.  Stir just until combined.

Fill muffin liners 2/3 full.  Divide strussel topping over muffins (about ½ T for each muffin).  Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

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Gluten and Dairy Free Sliver Dollar Pear Pancakes

Adapted from perfectpancake.net - pancake recipe by Angela Litzinger of angelaskitchen.com

4 cups gluten free bean based flour blend

8 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

4 cups GFCF milk substitute (ie: almond, rice, etc.)

4 eggs

8 Tablespoons oil

4 Tablespoons maple syrup

4 Bosc or Bartlett pears

3 Tablespoons maple syrup

¾ teaspoon ground cinnamon

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until blended together.  Set aside.

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375° or a heavy skillet until very hot. Brush with oil; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 3-4 Tablespoons of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Allow to cool or flash freeze. Place in gallon freezer bags and freeze. To serve: Reheat for 1-2 minutes in microwave.

Containers Needed:            4 gallon freezer bags

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Eggwiches - Serves 16

Adapted from Marianne @Writermommy.com by Angela Litzinger of angelaskitchen.com

You will need to bake a double batch of the gluten and dairy free muffins from karina’s kitchen.

(Ingredients for the muffins are on the shopping list)

16 gluten free muffins (see karina’s kitchen recipe above)

16 eggs

1 cup cashew or mild “cheese” sauce

16 slices gluten and dairy free ham

Split and toast the English muffins.  Scramble 16 eggs. Place scrambled egg (approx. 1/4 cup) on bottom of English muffin. Place one slice of ham on top.  Spread 1 Tablespoon of “cheese” sauce of choice on top half of muffin then place on top of ham.  Wrap with plastic wrap and place in gallon freezer bags.

To serve: Unwrap. Microwave for 35-45 seconds or until heated through.

Containers Needed:            Plastic Wrap & 4 gallon freezer bags

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Corn Dog Muffins – makes about 28

Based on doubling the Blender Corn Bread from Sue Gregg using gluten free dairy substitute of choice (rice, almond, etc):

Corn bread recipe from Sue Gregg; Corn Dog Muffins from Tricia @ Onceamonthmom.com; adapted by Angela at angelaskitchen.com

The night before your cooking day:

2 cup rice milk with 2 teaspoon lemon juice or cider vinegar

1/2 cup olive oil

6 tablespoons maple syrup

4 cups corn
polenta or coarse ground corn meal

Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.

On your cooking day, add:

4 eggs

1 Tablespoons baking powder

1 teaspoon baking soda

2 teaspoon salt

8 gluten and dairy free hotdogs diced

2. Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed.

3.  Stir in diced hotdogs.  Pour batter immediately into greased muffin pan or use paper liners for the muffins. Bake at 350 degrees F (175 degrees C) 15-20 minutes or until knife or toothpick comes clean out of center.

Allow to cool. Once cool place in gallon freezer bag and freeze. To serve: reheat in microwave for 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

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White Bean Chicken Chili adapted (just a tiny bit) from allrecipes.com (posted on angelaskitchen.com here.)

Note:  You will be making two batches of chili, for a total of 4 gallon sized freezer bags.  I left the recipe alone as it will be easier to keep the amounts divided, especially if you only have one crock.  If you have 2 6 quart crock pots, go ahead and mix each chili amount at the same time to cook.  If you have one crock, mix, cook, and cool as directed earlier in the morning, then put the second batch into the crock to cook so it will be finished in the evening.  The ingredients for both batches are on the shopping list.

3 T olive oil

2 pounds diced chicken meat (or same amount uncooked, chopped)

2 onion, chopped

4 cloves garlic, minced (or 6 cloves of ROASTED garlic.  Yum!)

2 (14.5 ounce) cans chicken broth (I dump in a frozen 4 cup container of frozen stock instead)

2 (18.75 ounce) cans tomatillos, drained and chopped

2 (16 ounce) cans diced tomatoes

2 (7 ounce) cans diced green chiles

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon ground cumin

4 (15 ounce) cans white beans (drained)

10 oz. frozen corn

salt to taste

ground black pepper to taste

Heat oil.  Sauté onion until softened.  Put every thing into 6 quart crockpot.  Cook on low for 6-8 hours.  If using uncooked chicken, check the chicken is cooked through.  Stir before serving.

Allow to cool and divide between 2 gallon freezer bags.  Freeze.  Mix second batch following above recipe, cook, cool, package and freeze as above.

To serve:  Thaw.  Reheat in microwave, crockpot or stovetop until heated through.  Serve with these toppings for people to choose from: limes, cilantro, avocado, and tortilla chips.

Containers Needed:            4 gallon freezer bags

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Black Beans & Brown Rice

adapted from Jessie @ vanderbiltwife.blogspot.com, adapted to be GFCF by Angela at angelaskitchen.com

4            cups brown rice, uncooked

120 ounces canned black beans  (8 14.5 oz cans – drain 4 cans, but keep the liquid from the other 4 cans)

1/2            cup            onion, diced

12            each            garlic, cloves

2            bunches cilantro, chopped

16            ounces gluten free salsa

2        cups “cheese” sauce of choice, warmed enough to pour

Steam or cook brown rice according to package directions.

Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 4 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce  on top.

Cover with foil and freeze.

To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

Containers Needed:            4 8×8 baking dishes

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Carole’s Chili – be sure your seasonings are gluten free!

Author/Source: adapted from Carole @ commonsenseliving.com

Quantity            Measurement            Ingredient

4                        pounds                        ground beef, browned and drained

58                        ounces                        diced tomatoes

48                        ounces                        tomato paste

60                        ounces                        kidney beans

2 Tablespoons + 2 teaspoons            garlic powder

2 Tablespoons + 2 teaspoons            gluten free chili powder

4                        teaspoons                        red pepper flakes

1                        teaspoons                        cumin

Directions:

Mix all ingredients and divide among 4 gallon freezer bags. Freeze. Freeze. To serve: Thaw. Reheat in microwave or in crock pot 2-4 hours or until heated through.

Containers Needed:            4 gallon freezer bags

Gluten Free-zer Friday – Almond Quinoa with Asparagus

Head over to MJ’s for Freezer Food Friday and join in on the fun!

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

You can use this a side dish or vegetarian main dish stuffed in peppers or roasted squash (yum).  I freeze it in single servings to use as a  savory breakfast or a quick lunch with a salad.  Instead of asparagus, try summer squash, artichokes or diced sweet potatoes.

Almond Quinoa with Asparagus

1/3 cup olive oil, divided

1/2 cup thinly sliced shallots or sweet onion

8 cloves garlic, minced

2 cups quinoa, rinsed and drained

4 cups vegetable or chicken broth

2 bay leaves

10 ounce container mushrooms, sliced

2 pounds asparagus, woody ends removed, chopped (about 4 cups)

1 1/2 pounds spinach or baby chard, washed and chopped

1/3 – 1/2 cup toasted slivered almonds (pumpkin seeds and sunflower seeds seeds are also nice)

3 tablespoons gluten free soy sauce

In a pan over medium-high heat, heat HALF of oil then saute shallots until transparent.  Add Garlic to pan and saute until garlic releases it’s sent.  Add quinoa to pan and stir until quinoa is coated with oil.

Reduce heat to medium.  Stirring constantly, cook quinoa until slightly golden and toasted (do not scorch).  Add broth and bay leaves to quinoa and bring to a boil.  Reduce heat, cover and simmer for 15 minutes until liquid is absorbed.

While quinoa is simmering, saute mushrooms in remainder of oil until tender.  Add asparagus and saute until tender.  Add greens and stir until just wilted.  Remove from heat and set aside until quinoa is finished cooking.

When quinoa is finished cooking, stir vegetable mixture, almonds and soy sauce into the quinoa.

To freeze:  Cool quinoa mixture then pack into one or two large freezer bags, removing all air.  Seal, label and freeze.  Or make individual packets of mixture, if desired.

To serve: Thaw mixture.  Heat individual portions in small sauce pan or microwave if you use one.  For larger amount, thaw, and heat in large pot or sauce pan.  You can also stir-fry it to heat with a bit of added oil.  You can also thaw and heat filling and serve in cooked peppers or roasted squash halves.

Slow Cooker Thursday – Lentil Taco Salad/Filling

Head over to Sandra’s for Slow Cooker Thursday.

slowcooking

This is a great meal, because it’s economical,  packed with veggies, it doesn’t heat up your kitchen, and you are making a freezer meal for another day at the same time.  Can’t beat that!  This also makes a nice baked or sweet potato bar topping and a taco or rollup sandwich filler.

Lentil Taco Salad/Filling

(serves 12-16, enough to today’s meal and a freezer meal for the future)

7 cups gluten free vegetable or chicken broth

2 medium green sweet peppers, seeded and chopped (about 2 cups)

2 medium red sweet peppers, seeded and chopped (about 2 cups)

2 medium onions, chopped (about 2 cups

2 cups brown lentils, rinsed and drained)

1 cup rice

7 cloves garlic, minced

1 1/2 tablespoons chili powder

1/2 teaspoon salt

3 cups yellow summer squash, quartered lengthwise and sliced ½ inch thick (or a variety of mixed summer squash)

12 cups tortilla chips

8 cups crispy mixed greens

3 cups chopped tomatoes

Optional toppings:  Plain coconut yogurt or soy sour cream style topping, guacamole, sliced olives, sliced green onions, etc.

In a 6 quart slow cooker combine broth, peppers, onion, lentils, rice, garlic, chili powder and salt.  Mix well.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until lentils are tender.

Stir in squash.  Cover and cook on high setting for  20-25 minutes more.  Remove half of lentil mixture to cool, label and freeze for another meal.

To serve taco salad arrange tortilla chips on 6 or 8 dinner plates. Arrange salad greens over tortilla chips.  Spoon desired amount of lentil mixture over chips and salad. Top with tomatoes and optional toppings as desired.

Gluten Free-zer Friday – Basic Beans

Today is the last day of Spring Break for the kiddos and Daddy is off from work today, too!  Gluten Free-zer Friday’s recipe will be up later today after I am back from playing with the family.  The science museum is calling out to us…  If you have a link to add before I get back, pop it in the comments and I will add it when I return.  

 

See you later!

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Participating in Gluten Free-zer Friday

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

**Edit:  Here’s the Gluten Free-zer Friday recipe!

This is what I do to cook up beans for in the freezer.  Yes, I know you can just open a can, but I like to presoak them and they are super cheep this way.  I find that dried organic beans I cook up myself are about 60% cheaper than opening a can of conventional beans.  The texture is better, it’s super easy to do and I can control what is in them.  Works for me!  You can season the beans as you like, however, I usually leave my beans plain so I can season depending on what I am cooking that night.  

 

Beans

 

6 cups of dried beans (I like to have a variety on hand)

6 tablespoons lemon juice or cider vinegar

 

Rinse beans and pick out any yucky beans or gavel.  Put beans into the crock of a 6 quart crock, cover with warm water about 2 inches above beans and stir in lemon juice or vinegar.   Allow beans to soak for 12 to 24 hours.  

Drain and rinse beans and return to crock.  Cover with water plus a couple of inches.  Cover and cook on low for 6-10 hours (this depends on the bean you are cooking) or until the beans are cooked through and tender (NOT mushy).  Drain beans and allow to cool.  

 

To freeze:  After the beans cool, I package the beans into 3 cup amounts in freezer bags.  3 cups will equal the same amount as 2 cans of beans, which is how many I usually use in my cooking.  Remove as much air as possible from the bags, label the bag and freeze.  

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal

Overnight Pumpkin Pie Oatmeal

I think you could do this in a small slow cooker overnight on a WARM (not high or even low) setting, so there is no burning, but I have not tried that.  This works well for my kiddos because I get up before everyone else and start the crock.  The overnight soaking helps to really speed up the cooking time.  By the time my big boy eats, it’s ready.  I turn it to warm and by the time my girls are ready to eat it is still warm and not like glue.  If I try to make oatmeal on the stove in one large batch so I don’t have to make breakfast twice, whoever eats second gets cold glue for breakfast – blah!  If you don’t want to tie up your crock, after the overnight soaking, you can cook on the stove until done.  You can also just scoop out the amount you need and just cook that if you have family members who eat at different times, like we do during the week.

 

Head over to Sandra’s for Slow Cooking Thursday and see what is in everyone else’s crock!

 

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Pumpkin Pie Oatmeal

 

2 cups GF certified oats

1 can (15 ounce) pumpkin puree

2 cups almond milk or substitute of choice

2 cups water (or 2 more cups of the almond milk)

1/4 cup maple syrup

2 teaspoons lemon juice

1/2 tablespoon GF vanilla

3/4 teaspoon pumpkin pie spice

1/4 teaspoon salt

 

Put everything into a 4 quart slow cooker before bed.  Stir well.  Cover.  

 

In the morning, stir the contents of the crock.  Cover.  (My 4 quart is dead, so I am trying to remember the time, so this part may be different)  Cook on high for 45 min to 1 hour.  Check if cooked through.  (It usually is for us, I think)  Stir.  Serve and top with a little additional almond milk and toasted pecans and coconut if desired.

Freezer Food Friday – Moroccan Chicken Tagine and Apricot Quinoa Pilaf

 

I am joining in on Freezer Food Friday hosted by MJ Puzzle Mom.  Head on over and check out some great freezer tips and recipes, all made for the freezer!  

 

Freezer Food Friday – Gluten Free Edition!

 

MJ Puzzle Mom has graciously allowed me to host a Gluten Free Edition of Freezer Food Friday!  Woo!  So all you gluten free or gluten/dairy free cooks, if you have recipe (muffin, soup, stew, casserole, side dish, desert, etc.) that you know freezes well, please post it on your site, leave a comment below with the link.  Make sure to stop my MJ’s site and add yourself to her link there.  I am starting this so that the gluten free recipes will be easy to find for us all.  I would love to eventually have a nice round-up of tried and true recipes we can all use to fill up our freezers.  So, join in on the fun!

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I make this for dinner often, sometimes with regular quinoa and sometimes with red quinoa.  The photo is showing red quinoa.  They are both quite tasty, but if you have family members who are a little suspicious of new things, make the regular quinoa which is slightly less crunchy.  My husband requests this as a meal I can freeze up that he can take to work.  When I freeze this for his meals, I make the meal, place the quinoa pilaf on one side of the container, put a handful of fresh spinach on the other side, topping the spinach with the tagine.  It sounds strange to put fresh spinach into the container to freeze, but it will be alright as the spinach is supposed to wilt into the tagine anyway, and it works just fine to do that in this application.  Allow the meals to cool completely, cover and freeze.  Be sure to mark your containers with the date you make the meal and with the contents.  Trust me, once frozen, everything in the freezer has the same appearance!  

Moroccan Chicken Tagine

Makes 4 servings

 

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, cut into 1” chunks

1 teaspoon each ground cinnamon, ground coriander, ground cumin, paprika, salt, and black pepper

 

1 medium onion, halved and thinly sliced (about ¾ cup)

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1 cup cherry tomatoes, halved

12 large pimento stuffed green olives, sliced

½ cup chicken broth 

 

fresh cilantro, snipped for garnish

 

In a large resealable plastic bag mix all of the seasonings.  Add the chicken to the bag, seal and toss chicken in the spices until well coated.  Heat two tablespoon olive oil in a large skillet over medium-high heat, add seasoned chicken and sauté until browned on all sides, about 5 minutes.

 

Add onion, cook 2 minutes, then stir in ginger and garlic and sauté for 1 minute more.  Add tomatoes, olives and broth, simmer about 5 minutes to blend flavors.

 

Serve with salad and apricot quinoa pilaf.

 

Apricot Quinoa Pilaf

 

1 cup apple juice

1 cup chicken broth

1 tablespoon olive oil

¼ cup dried apricots, coarsely chopped

1 cup quinoa, rinsed

 

toasted sliced almonds for garnish

 

Bring apple juice, broth, oil and apricots to a boil in a saucepan.  Stir in quinoa, simmer 12-15 minutes, cover and remove from heat.  Let stand 5 minutes, then fluff with a fork.  Garnish with almonds.

**Serve quinoa pilaf and tagine on a handful of fresh spinach leaves to complete your meal.

 

Moroccan Chicken Tagine & Apricot Quinoa Pilaf

Moroccan Chicken Tagine & Apricot Quinoa Pilaf

 

Comments from my old blog site:

Friday, October 10, 2008 – 07:17 PM
This looks yummy!  Thanks for sharing and playing along! 

MJ