coffee cake GF

 Hits the spot! Uses Gluten Free Bisquick mix

For Easter: Spring time fun add sprinkles 

Ingredients 

Streusel Topping 

1/3 cup Bisquick™ Gluten Free pancake & baking mix 

1/2 cup packed brown sugar 

3/4 teaspoon ground cinnamon 

1/4 cup firm butter

 Coffee Cake

1 3/4 cups Bisquick™ Gluten Free pancake & baking mix 

3 tablespoons granulated sugar 

2/3 cup milk or water  

1 1/2 teaspoons pure vanilla extract 

3 eggs 

1 tablespoon oil

Steps 

 1 Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray. In small bowl, mix 1/3 cup Bisquick™ mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.

 2 In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.

 3 Bake 25 to 30 minutes or until golden brown. Store tightly covered.

Chicken cauliflower Parmesan

I use boneless skinless ones

• 8 skin-on bone-in chicken thighs
• ¾ pound baby round red or round white potatoes, halved
• 1 cauliflower, broken into good-sized florets
• 2 onions, cut into wedges
• 8 sprigs of thyme (or more, to taste)
• ¼ cup extra virgin olive oil (or more, to taste)
• Sea salt flakes and pepper
• ⅓ cup Parmesan cheese, finely grated

I place the chicken in the middle of a 13 by 9 inch glass pan. I place the cauliflower on one side and the potatoes on the other. I actually use less of the cauliflower because I can't fit it all in the pan. I use 1 good sized onion and actually chop it up and sprinkle it all over. I spray everything with olive oil, sprinkle with salt and Parmesan and thyme (fresh or dry--whatever I have on hand) and cook it at 400 F for 45 minutes until everything is done to my liking. You want the cauliflower to brown some.  About 30 minutes into the cooking I sometimes move the veggies around a bit. So delicious.

If you want more of the veggies or more of the chicken then you need a bigger pan or two pans. 

Here are more detailed suggestions at this link: https://kitchenonfourth.com/parmesan-roast-chicken-with-cauliflower-thyme/

Flat Bread Gluten free

The thinner the better on these I find.  Enjoyable for a change ;-) . For a regular flour recipe for those that can have gluten just sub regular flour (I have not tried regular flour however)

Note: for a different version with oil and herbs go here https://nannykimsrecipes.blogspot.com/2022/05/flat-bread-gf.html?m=0

This recipe makes 4

1 cup King Arthur's Gluten Free Measure for Measure flour

1 and 1/2 teaspoons of Baking powder

1/4 teaspoon of salt

1/2 cup plus a few more rounded tablespoons of Greek Yogurt (works with regular plain yogurt too)

Mix the flour and the baking powder and salt together. Add the 1/2 cup of Greek Yogurt mixing with a spoon.  It will probably be too dry so add more by adding a heaping tablespoon at a time.  Mix with your fingers adding more yogurt until you have a nice ball formed. On a floured cutting board cut the ball into 4 equal sections. Round each section into a ball and then roll out with a rolling pin. I like mine as thin as possible.  You can experiment.  Sometimes I get them to a certain thickness and then flatten them more when placed in the hot pan.

I used a non-stick ceramic pan and did one at a time cooking about 2 minutes on each side.  (You flip after 2 minutes).  So it takes about a total of 4 minutes.  You want them browned as in photo.

NOTE: I prefer cooking it in my flat iron skillet---great with just a tiny bit of olive oil. 

 

Red lentil chickpea soup

Nice/ yummy

• 
  
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• Heaping 1/4 teaspoon smoked paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon of turmeric or to taste (optional)
• 4 cups low-sodium vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup red lentils
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt (or add at the end to taste)
• 1/4 teaspoon freshly ground black pepper (or just add at end according to taste)
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• 1 cup or so of vegetables ( frozen corn, frozen peas & frozen chopped green beans)

D

 

Directions

Place enough broth in a big pot to cover the bottom and cook the onions for 5 minutes with the carrots. Add the garlic, smoked paprika and cumin; cook about 2 min, stirring so garlic doesn't brown--you can add more of the broth as needed.

Add the rest of the broth, tomatoes, lentils, thyme, bay leaves, turmeric, salt and pepper (or do the salt and pepper at the end to taste).   Bring to boil then cover and simmer until red lentils are done--ten or 15 minutes (however some red lentils take a much longer time depending on the brand). When the lentils are done, add the frozen veggies and cook about ten minutes more until all the veggies are cooked to your desired tenderness.

Take your can of chickpeas and drain. Mash about 1/3 or so of them with a potato masher or in blender.  Add to the soup.  Taste and season with salt and pepper if desired.