Gluten Free Apple pie

I purchased a gluten free pie crust for this. If you can have gluten you can use a regular pie crust. If you can have gluten you can use 1/4 cup flour in place of the tapioca flour, corn starch, xanthan gum, oats

Another option for a crust is almond crust here: http://elanaspantry.com/paleo-pie-crust/  It is very easy to make!NOTE TO SELF--in making the almond crust add 1 tsp vanilla and 1-2 tab maple syrup--

1 gluten free deep piecrust (from store) or you can use a gingersnap crust made out of gluten free gingersnaps found here: http://nannykimsrecipes.blogspot.com/2009/12/ginger-snap-crust-gluten-free.html

For 2 different Toppings---  FIRST

1/2 cup chopped nuts
almost 1/4 cup tapioca flour
couple tablespoons of cornstarch
a few pinches of xanthan gum
some gluten free oats (I just added a handful)
3 tab butter
1/4 cup packed brown sugar
1/2 tsp or so of cinnamon

SECOND [or for a different topping you can use
for the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand or GF Bisquick mix)
2 Tablespoon of smart balance or butter
1/2 to 3/4 cup chopped pecans]

For filling:

1/4 cup granulated sugar
2 tab cornstarch
1/2 tsp cinnamon
3-4 pounds of gala apples (or granny smith or golden delicious)
cored, peeled and cut in 8 wedges
1 tab lemon juice


1. Mix topping ingredients--I just mixed these until a nice consistancy was reached--since I didn't write some of the amounts down--I just mixed until it was a nice consistancy---you work the butter in with your fingertips.

2. Cook the pie crust empty according to the directions until it is golden (I couldn't get this particular crust too golden or it would fall apart--it was gluten free and they can be tempermental.

3. In large microwavable bowl combine the filling ingredients and microwave about 12 minutes , stir it half way through--you want it to be tender (depends on your microwave)

4. Turn oven up to 425--spoon filling into crust and add toppin. Bake 6-12 minutes or until top is golden.

Cranberry Sauce (a spirited and expensive sauce from Southern Living)

This was yummy, but very expensive. Next time I will leave out the orange liqueur (it was around 24 dollars a pint or maybe less than a pint). I liked it with the port wine alone. It thickens as it cools. This was from a special Southern Living mag. I might add a bit more sugar to make it sweeter next time.

Makes about 3 1/2 cups. Make 8 hours ahead.

2 cups sugar (more if you like it sweeter)
4 cups fresh cranberries (about a bag and a half)
1/2 cup port wine
1/4 cup orange liqueur

1. Stir together sugar, port wine, and 3/4 cup water in a heavy 3 quart saucepan until blended. Add cranberries; bring to boil and cook over med-high heat, stirring often, 8-10 min or until cranberry skins begin to split. Remove from heat and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3-4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in airtight container up to 2 weeks. Serve chilled or at room temperature.

Crock pot Vegetable curry from Wendy

This was delicious. Even my hubby who does not often like curry dishes liked this one!. I found this at Wendy's blog here: http://relativelyunique.blogspot.com/2009/11/crock-pot-vegetable-curry-recipe.html I even like this by itself as a veggie dish!

This would be even more fantastic served with mango chutney! People that eat meat can add chicken to this dish.

Ingredients:

3 Potatoes, chopped
1 Broccoli head, chopped
1 1/2 cups mixed vegetables
3 Tomatoes, chopped (can use 1 can diced tomatoes)
3/4 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 Cup water
(add chicken thighs if desired)

3 chopped apples with or without skin

Handful golden raisins 

Also good with chickpeas and coconut milk added at the end


Preparation:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours. Note: better if adding broccoli later in the cooking( will have to test at some point).

Serve over rice.Good with peanuts or cashews served on top.

Makes 6 servings


I like this because it is VERY EASY to put together and doesn't require a ton of ingredients. I ended up putting in some extra baby lima beans and corn and celery and carrots for the mixed veggie part since I was out of the packaged kind. I can't wait to make this again with a whole head of broccoli--I used a frozen mixed thing that had a nice mixture of broccoli, summer squash, carrots etc--I do love the flavor this gave so I think I would use it again...but more broccoli would definetly be GRAND. I would definetly like some mango chutney with this.

Pomegranate rice from BHG

This was very good and very different. I just used some left over brown rice for this and I used pine nuts because I didn't have cashews. I also used purple onion because I didn't have shallots--but it was delicious!! (I didn't use the broth since my rice was already cooked)TO SEE WHAT I DID YOU CAN CHECK AT BOTTOM OF POST--but here is the original recipe

Prep 20 min. Cook: 14 min. Stand 10 min. (Makes 6-8 servings )

1 shallot , chopped
1 Tbsp. canola oil
1 cup jasmine or long grain white rice
2 tsp. grated fresh ginger
1/8 tsp. ground cinamon
1 14oz can reduced-sodium chicken broth
1/4 cup water
1/2 cup roasted salted pistachio nuts
1 cup pomegranate seeds
lemon peel strips


1. In large saucepan cook shallots in hot oil over med heat 3-5 minutes or until just tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.

2. Carefully add broth and water to rice. Bring to boiling; reduce heat. Simmer, covered, 14 min. Remove from heat; let stand, covered 10 minutes or unti the liquid is absorbed.

3. Stir in nuts and pomegranate seeds. Sprinkle lemon peel.

WHAT I DID:
Since I didn't have all the ingredients and my brown rice was already cooked, I simply cooked the purple onion in my iron skillet with a bit of pam and then added a bit of ginger to release some ginger flavor. Then I added about 3/4 cup cooked rice and sprinkled some more of the the freshly grated ginger and some cinnamon on top and mixed until heated through. Then I added some pomegranted seeds, some lemon peel strips, and some pinenuts (which were not toasted)--it was great.

Maple Glazed Grilled Salmon

We are going to Seattle for Thanksgiving. I want Salmon. So this is the recipe we love: (Just got back---fresh Salmon is expensive, but it melts in your mouth)


3/4 cup maple syrup (real)
2 Tab ketchup
1 Tab Brown Sugar
1 Tab cider Vinegar
1 Tab Worcestershire sauce (without wheat)
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce (ie Texas Pete)
1 salmon fillet (2 pounds)
Heavy foil
zip lock bag

In bowl combine first 8 ingredients. Mix well. Pour 1/2 a cup of this into a bag with the Salmon.
Refrigerate for up to 2 hours. Cover and refrigerate the rest of the marinade.

Spray grill--cook Salmon with grill cover on. Skin side up over medium heat 2-4 minutes. Grill on other side for 2-4 minutes. IF NO SKIN--then put double thickness of heavy foil. Put some of reserve marinade over salmon and fold foil around and seal tightly. Grill 5-6 minutes or until fish flakes then brush with the rest of the marinade (which you have heated). Ok to cook in oven too.IN the oven a small piece takes about 15 min at 400--but you have to watch it!

In oven you can just place the foil under the fish, leaving the top open. Cook about 10-15 minutes or until temperature reaches around 135 F let sit till reaches 145 f

Lentil soup--vegetarian and quickie

Quick lentil soup recipe I found on the Kitchen Basic Vegetable Both box.

DON'T FORGET THE RED WINE BECAUSE IT MAKES A HUGE DIFFERENCE--VERY GOOD. Makes about 2 quarts

1 cup brown lentils

4 cups vegetable stock (the sock you use can make a huge difference too)
2 CUPS CANNED CRUSHED TOMATOES (PEELED SEEDED CHOPPED)
1/4 cup dry red wine
1 carrot , chopped
1 onion ,chopped
1 celery stalk, sliced
1 garlic clove minced
2 tsp fresh basil , chopped (I forgot and used dry)
1/4 tsp dried coriander
(6 tBsp parmesan cheese . grated --for those of you that partake)
(I sometimes throw in some kale or collards too)
/Spinach is good in this with extra celery and large chunks of carrots and a parsnip--I sometimes make it a bit thicker and sometimes add extra wine.--it is all according to the flavor you want!
Rinse lentils. Combine all--simmer 25 minutes or until lentils done.

collard greens with seasonings

Note to self: I like collards sometimes cooked with garlic, ground mustard, red pepper flakes, salt and pepper.

Two Bean Soup by Kitchen Basic Vegetable Stock

Bad Photo here---but I was in a real hurry This makes 3 servings so I really should double it. It is nice and thick and is to make--the cooking takes time but not the prep, but need to soak beans the night before. (Kitchen Basic has an online recipe site here and their home page is at kitchenbasic.net

1 cup black beans, soaked overnight
1 cup white navy beans, soaked overnight
4 cups of Kitchen Basic vegetable stock
2 garlic cloves minced
3 Tbs of balsamic vinegar
2 jalapeno peppers seeded and chopped or for less hot use 1/2 red pepper chopped
6 scallions, chopped (I only had onions)
juice 1/2 lime
1/8 cup olive oil (I omitted to lesson fat)
1/8 cup fresh cilantro, chopped (my hubby doesn't like cilantro--I do)

Drain and mix and rinse beans. Combine beans, stock and garlic in saucepan. Bring
to boil. Cover and simmer until soft, about 90 minutes (mine took more because I turned my heat to low). Puree mixture in food processor or with stick mixer (I just mashed mine with a masher since I like some whole beans). Return to saucepan and add remaining ingredients. Reheat gently. Serve--if you eat dairy you can garnish with sour cream.