No knead bread gluten free in Dutch oven

 Fantastic / nice crisp crust -NOTE: for a similar recipe crockpot version go here https://nannykimsrecipes.blogspot.com/2021/08/gluten-free-crockpot-bread.html?m=1

3 cups King Arthur gf measure for measure flour

2 tsp salt

3/4 teaspoon active quick rising yeast or regular

1 and 1/2 cups room temperature water 

Optional/ can add seasonings like garlic etc

DIRECTIONS 

Mix all ingredients with wooden spoon in glass bowl. Cover with damp towel and let it rise over night or 8 hours. 

Make into ball and set on large parchment paper. Cover with towel. It will rest a total of 60 minutes. Meanwhile After the first 15 minutes have elapsed 15 preheat oven to 400 F . Place empty cast iron Dutch oven in the preheated oven for 30 minutes.

A total of 60 minutes will have elapsed since forming your ball —the pot is now hot after the 30 min. Remove pot and set loaf with parchment in pot with cover on and bake 30 minutes. Remove top and cook 15 more minutes. 

If the loaf needs more browning remove the Dutch oven and bread. Turn broiler on and set your bread on a nonstick cookie sheet or on your rack. Broil for a couple minutes watching carefully to get the brown you desire. 

Cool on rack 10 minutes or so and enjoy.

I sometimes brush mine after cooking with a little olive oil

Vegetable soup with cannellini beans

 Crockpot- easy 4 hours on high— nice for lunch

INGREDIENTS 

4 cups vegetable broth

1 can cannellini beans drained, rinsed I like 2 cans and one of the cans I add mashed at the end

1 ,  15 ounce can diced tomatoes 

16 baby carrots chopped

1 medium onion chopped 

1 small can 3-4 ounces sliced mushrooms drained

2 teaspoons garlic powder

1 teaspoon dry basil

1 teaspoon dried oregano 

1/2 teaspoon dried rosemary 

1/2 teaspoon dried marjoram 

1/2 teaspoon dried sage

1/4 teaspoon black pepper 

Optional add  baby fresh spinach during last 15 minutes

Good topped with fresh basil parsley and parmigiana cheese

Add everything to crockpot and cook high 4 hours or low 8

Coconut curry chicken thighs

Tasty— crockpot 3 hours on high plus one on low

INGREDIENTS 

6 boneless skinless chicken thighs

Low salt chicken broth or stalk ( enough to cover thighs in slow cooker.

1 onion chopped 

1 bell pepper chopped 

3 cloves minced garlic

Honey 1 tablespoon or so

Curry powder to taste

Ginger powder to taste or 1 tablespoon fresh grated if desired 

Spinach (fresh)

Chopped cashews

Fresh cilantro if desired

A can of lite coconut milk

DIRECTIONS 

Place chicken in crockpot. Cover with chicken broth. Add chopped onion, bell pepper, and garlic. Drizzle the honey into the pot. Add your seasonings 

Cook 3 hours on high then turn to low adding the coconut milk and some fresh spinach. Cook low one more hour.

Serve on rice sprinkled with cashews and cilantro if desired.

Note: homemade curry powder here:  https://www.curiouscuisiniere.com/homemade-curry-powder/

Tuna and pasta quick!

 Photo of my sauce to place on pasta. I added peas and tuna and left out the cream and spinach.

White bean salad

I added fresh basil, Italian seasonings, pimento, purple onion  green bell pepper, olives to this recipe Also sometimes add fresh oregano 

 

Pasta with spinach and humus

 Fast and easy— found this on a video 

I added Bell peppers and pimentos and parmigiana, to the original recipe below. I used way less of the humus for the 2 of us, but more of the spinach. Hubby added some cashews.

 

Pasta with salmon and vegetables in a creamy sauce

 Easy and tasty- takes 15 minutes if your water is hot.

INGREDIENTS 

Canned Salmon- as much as you desire

Pasta noodles As much as you desire 

Garden peas frozen

Jar of sliced mushrooms or fresh

Fresh spinach 

Minced garlic

Fresh basil 🌿 leaves

Parmigiana grated 

Evaporated milk (you can make a combination  with a bit of drinking coconut milk if you desire)

Olive oil

DIRECTIONS 

Cook pasta. Meanwhile in a pot sauté garlic and mushrooms in a bit of of olive oil. When almost done add frozen garden peas.  Cook until desired texture.

Add your evaporated milk combo to the pot with veggies. Add some fresh spinach. When heated through and spinach is done add the amount of parmigiana you desire. Just before serving mix in some fresh sliced basil.

Serve over pasta.

Chicken with parmigiana and vegetables on pasta

 INGREDIENTS 

Broccoli

Sliced carrots

Sliced onion

Sliced bell pepper 🫑 

Mined garlic

Grilled chicken breast in small pieces or sautéed and chopped

Noodles

Parmigiana (optional)

Oregano 🌿

Olive oil

DIRECTIONS 

Pot water on to boil and cook pasta. 

meanwhile—Sauté the vegetables in one pan on medium, turning down to low. I add the garlic near the end and sprinkle with oregano. Just till crunch tender.

Meanwhile sauté your chicken. 

Serve vegetables and chicken over the pasta and sprinkle with  parmigiana if desired. You can also add a drizzle of olive oil.