Friday, June 6, 2014

Gluten and Lactose Free Macaroni and Cheese

1 package of brown rice pasta, cooked with 1/4 cup pasta water reserved
3 eggs
1 cup shredded cheddar cheese (lactose free)

Cook pasta according to directions. Mix eggs and cheese and slowly drizzle in hot pasta water while mixing thoroughly. Add cheese sauce back to pasta and combine.

Saturday, March 8, 2014

Gluten and Dairy Free Traditional Irish Soda Bread

Irish Soda Bread
Dry Ingredients:

2 cups gf oat flour (you can also use buckwheat, sorghum or millet)
1 cup garbanzo bean flour
½ cup tapioca flour
½ cup potato starch
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp xanthan gum
Wet Ingredients:

1 cup unsweetened almond milk
1 tablespoon apple cider vinegar or lemon juice
2 eggs
4 tablespoons olive oil

Instructions:
  1. Combine almond milk with apple cider vinegar and set aside. 
  2. Blend dry ingredients, then add wet ingredients, mix until combined (don't knead), place in a Dutch oven, cut a cross on top of dough, and bake at 375 for 30 minutes with lid on, then remove lid and bake for an additional 15 minutes.

Saturday, November 2, 2013

Beef Posole

1 lb shredded beef (leftover roast)
2 onions diced
1 tablespoon minced garlic
2 cans Hatch fire roasted chiles
4 cans hominy (2 yellow, 2 white, drained and rinsed)
2 cans fire roasted tomatoes
2 teaspoons Better Than Boullion, beef
Black pepper, to taste
Epazote, 2 tsp
Cumin, 2 tsp
Oregano, 2 tsp
Olive Oil
Water (about 6 cups)

Saute onions and garlic in olive oil, when soft add remaining ingredients and let simmer 15-30 minutes.

Saturday, July 6, 2013

Pasta Modo Mio

Fetticcini Modo Mio was one of my husband's favorite dishes at an Italian restaurant we used to frequent in Texas. He was asking if I remembered what it was this morning, so I found a copy of the menu online and created a Diana-friendly version.

Ingredients:

1/2 lb diced ham steak (locally processed with no preservatives)
1 jar pasta sauce
8 oz plain soft goat cheese
1 package mushrooms
1 jar artichoke hearts
1-2 jalapenos, diced
1 onion, diced
1 tbs garlic, minced
8 oz gluten-free pasta

Directions:

1. Cook ham until browned. Add veggies and saute until cooked.

2. Add sauce and goat cheese, cook until combined and heated through.

3. Serve over cooked pasta.

Wednesday, July 3, 2013

Green Beans and New Potatoes

This recipe comes from my long-time friend, Liz. It's so simple and so delicious.

Ingredients:

Green beans (enough to feed family)
Small red potatoes (enough to feed family)
Salt

Directions:

1. Snap green beans and place into salted water. Bring to a boil and drain. Repeat.
2. On third boil add new potatoes to salted water with green beans and cook until potatoes are done.

Thursday, June 27, 2013

Spaghetti Bolognese

1/2 lb grass-fed ground beef
3-4 cups chopped veggies
1 jar pasta sauce
8 oz soft goat cheese
1 box gluten-free pasta
Olive oil
Salt & pepper

1. Brown meat. Add veggies and saute until just tender.
2. Add sauce and goat cheese, cook until cheese is incorporated into sauce and heated through.
3. Cook pasta according to directions. Add to sauce and toss.
4. Serve with grated Percorino Romano.

Tuesday, June 18, 2013

Picadillo Brown Rice Crust Quiche

Picadillo:

4 links of chorizo removed from casings and cooked like ground meat (can use 1 lb ground meat)
1 large or 2 medium/small onions, diced
1 bulb of garlic, chopped
2 carrots, diced
1 zucchini, diced
1 yellow squash, diced
4 Anaheim peppers, diced
6 small red potatoes, diced
habanero
salt
pepper

Brown Rice Crust:

2 cups cooked brown rice (I really like California Brown Basmati, supposedly lower to no arsenic levels)
1 egg

Quiche:

1/2 picadillo mixture
4 oz goat cheese
6 eggs

1. Brown meat. Add veggies and cook until just soft. Season with, habanero, salt and pepper to taste. You may also sweeten with some honey.

2. In a greased pan add brown rice crust mixture.

3. Mix the 1/2 picadillo mixture with goat cheese until combined. Mix in eggs until combined. Pour over rice mixture and bake at 350 for 40-45 minutes (less brown) or 400 for 30 minutes (more brown).

Freeze remaining picadillo mixture for a future meal, like a frittata, mixed with rice or tacos/burritos.