Sugar cookies GF

 First time I have made GF ones— came out well!

1 cup sugar

1/2 cup butter, softened 

1 large egg

1 tablespoon water or milk

1 and 1/2 teaspoons vanilla

1/4 teaspoon salt

1/2 teaspoon xanthan gum

2 cups King Arthur measure for measure gf flour

DIRECTIONS 

Cream sugar and butter in large bowl.

Add egg, milk, vanilla, salt. Mix well.

Add the xanthan gum and flour. Mix on low speed till well blended. 

Cover and refrigerate for one hour.

Heat oven to 350F.

Line baking sheets with parchment or silicone sheets.

Roll dough out in batches between two parchment sheets. Roll about 1/4 inch thick and cut into shapes.

Bake 10-12 minutes depending on your thickness of cookies and your type of cookie sheet. Mine took more like 13 minutes—some a bit less. I took them out when the bottoms of cookies just started to get a bit light brown or tinted.

Cool for a few minutes and remove from pans and place on racks to fully cool.

Frost if desired after cooling.

ICING:

1/2 teaspoon vanilla 

1 and 1/2 tablespoons milk or water

1 cup confection sugar

Place icing ingredients in some bowl and mix thoroughly. Use silicone spatula or whatever to spread on cookies and sprinkle with decorations if desired.

PS optional choice— you can add 1/4 teaspoon cinnamon to the cookie batter— I have not tried this.

Greek potato soup

 Easy soup for lunch with crusty bread

INGREDIENTS 

3 good sized potatoes

16 ounces frozen garden peas

1 carrot sliced

1 can 15 ounces fire roasted diced tomatoes

2 tablespoons Worcestershire sauce 

1 tablespoon gf soy sauce 

1 onion diced

2-3 minced garlic cloves

Option can Lima beans

Fresh or dried dill to taste

1 teaspoon or so dried mint

Salt and pepper to taste

1 cup or a bit more of water— may need 2 cups if adding limas.

DIRECTIONS 

Sauté onion and carrot in a bit of oil for 5 minutes until onion softens. Add garlic for another minute. Add tomatoes and water and potatoes, dill and mint. Cook until vegetable almost tender 20-25 minutes . Add peas  and Worcestershire sauce and soy sauce. When veggies are all done add limas if desired and salt and pepper.

Optional- a bit of dill pickle juice

Salmon pasta in creamy garlic sauce

This was so fast and delicious/ great for a Friday night!This also would be good with clams or shrimp.

INGREDIENTS 

7.5 ounces canned salmon (remove bones and skin)

Spaghetti of choice (pictured is brown rice noodles (tinkyada) about 8 ounces.

1/4 teaspoon onion powder 

1 tablespoon butter

1 tablespoon cornstarch 

3 cloves minced garlic 

1/2 cup dry white wine ( can sub chicken broth if out)

3/4 cup heavy whipping cream

1/2 cup grated Parmesan cheese 

1 tablespoon parsley 

DIRECTIONS 

Cook pasta

While pasta is cooking melt butter in skillet (used iron one). Turn off heat and add cornstarch mixing well. Add garlic  and onion powder  and slowly add wine mixing well. Add cream mix well and turn burner back on a minute- iron skillet holds heat so a lot of heat is unnecessary.Add Parmesan cheese and mix well . Just before serving add salmon and parsley. Mix well with your noodles. 

 

Sausage kale soup

 Tasty easy soup

Ingredients 

2 sausage links ( used smoked Gouda apple chicken sausage from Target)

1 large onion diced, 1 teaspoon Italian seasoning 

Pinch or so black pepper 

4 cloves minced garlic

3 small russet potatoes or three large red potatoes diced

6 cups chicken broth

2 cans (15 ounce each) navy beans or cannellini beans drained snd rinsed

2 cups chopped kale

1 tablespoon chopped parsley 

Small squeeze of lemon if desired about 1/2 teaspoons 

DIRECTIONS 

Brown sausage and onion. Add seasonings and garlic. Sautéing until onion done.

Add potatoes and broth. Leave cover partly open and cook 12 minutes.

After 12 minutes add the drained beans. Simmer 10 more minutes or until potatoes are tender.

Shut off heat and add kale and parsley and lemon if using.

Let set a few minutes to wilt the kale.