Basmati Rice Salad

NOTE--added parsley to recipe.

Nice summer salad or whenever. I found it here: https://www.simplyrecipes.com/recipes/basmati_rice_salad_with_peas_mint_and_lemon/ Go to link for directions

Ingredients

Me--parsley and pine nuts are also good added to this

Rice:

• 2 cups uncooked basmati rice (which will yield 5 to 6 cups cooked rice)
• 3 cups water (or more, depending on the package instructions)
• 1/2 teaspoon salt
• 2 2-inch strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon)

Mix-ins:

•  2 cups of frozen peas (I just mix them in the hot rice once rice is done-cools the
•     rice faster and thaws the peas.
• 
  
• 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained (if your are dried out too much!)
• 1/2 cup minced green onions, including the greens (about 2 green onions)
• 1 1/2 teaspoons finely grated lemon zest (lime is an alternative)
• 1 teaspoon finely minced fresh mint leaves (spearmint)
• 2 Tbsp lemon juice (lime is an alternative)
• 1/4 cup olive oil
• 1/2 teaspoon salt

Optional---if you don't have lemon, a good sub is Italian dressing--mix to  taste. Parsley and pine nuts

GF waffles/ made with rice flour and GF oats

found this recipe at bobsredmill  here: https://www.bobsredmill.com/recipes/how-to-make/rice-flour-and-oat-pancakes-or-waffles/ 

Ingredients

• 2 Egg Whites large, stiffly beaten
• 1-1/4 cups White Rice Flour
• 1 tsp Sugar (optional)
• 1-3/4 cups Milk (cow, rice or soy)
• 2 tsp Baking Powder
• 1/4 tsp Sea Salt
• 2 Egg Yolks
• 1 cup Organic Quick Cooking Rolled Oats
• 1 tsp Baking Soda
• 1/4 cup Canola Oil

Instructions

1. In a small bowl beat egg whites until stiffly beaten, set aside.
   
   
   
   In another bowl beat together the canola oil, milk and egg yolks.
   
   
   
   In another bowl blend together the quick oats, rice flour, baking powder, baking soda, sugar (optional) and salt. Add oil/egg yolk mixture to flour mixture, blend and let stand for 5 minutes. Fold in some of the beaten egg whites; fold in rest of beaten egg whites.
   
   
   
   Cook on medium-hot griddle, that has been sprayed with nonstick spray, until bubbles are well-formed around edges of pancakes; turn and cook other side. Or bake in waffle iron. Reheat waffle iron before putting another waffle in each time.

New Belgium Glutiny Gluten free beer

I like this one

Summer rolls

Found these wrappers at Publix and they are easy to work with--Don't laugh at my efforts--I used some left over Vietnamese rice noodle salad in some of these. In some I used carrots, cukes, avacado, basil, onion, carrots.  I also made a peanut sauce with peanut butter, a GF tamari sauce , and a drop of Sesame oil, and water. Ginger slices too.


I found the recipe and how to wrap here:  https://www.ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu/

Placido Pinot Grigio

I really like this smooth wine from Sicily

GF banana blueberry muffins

These can be a bit dry if you are not careful

Ingredients:

2 ripe bananas, mashed
1/8 cup of applesauce (can use a bit more if desired)(or 4 tab of butter)
1/4 cup milk (Almond milk)
2 eggs
1 tsp vanilla
1 and 1/2 cup GF Bisquick
1/8 cup of brown sugar
1/2 tsp cinnamon
1 cup blueberries

Directions

Preheat oven to 350 F. and line 11 muffin with 11 paper liners.
Mix bananas, applesauce, milk , eggs and vanilla. Add bisquick, brown sugar, and cinnamon.
Last of all stir in blueberries.

Place in muffin tin and cook for 20-24 minutes or until toothpick inserted comes out clean.

Spring Risotto in Crockpot

We found this in Country magazine--but we cooked ours 4 hours on low in the crockpot throwing all ingredients in!!! We liked it. Nice flavors. We substituted CHICKEN BROTH, left out the Parmesan, and added some cooked sliced baby carrots along with everything else! But if you cook it in the crock pot it has more of the consistency of a stuffing---we like it that way, you may prefer it on the stove top.

 


NOTE: WE THREW ALL IN CROCKPOT AND COOKED ON LOW 4 HOURS. WE USED UNSALTED CHICKEN STOCK, INSTEAD OF VEG BROTH BECAUSE WE PREFER THE TASTE. WE ADDED SOME COOKED CARROTS TOO.

Tofu toasted!

Cut extra firm Tofu into 4 pieces (length wise). Saute in pan for 5-10 min on each side with a little EVU.  Cook till crispy.  I topped mine with garlic powder, salt, hummus and avocado  I can’t tell you how really yummy this is/ what a surprise!. 

Another option below is topping it with peanut butter and strawberries!

Balsamic mushrooms with herb-y kale potatoes

The seasonings in this dish make the dish---so tasty.  Full recipe is found here https://www.budgetbytes.com/balsamic-roasted-mushrooms-with-herby-kale-mashed-potatoes/

I only had 8oz of mushrooms and should have had twice that, but it was still great. I used 2 really large baking potatoes.  This served just my hubby and myself. Nice hardy yummy dish. I am going to give the ingredients here, but go to the link for the how to do.  Note--my mushrooms cooked way faster than her recipe calls for maybe because mine were sliced already.

INGREDIENTS

BALSAMIC ROASTED MUSHROOMS

• 1 lb. mushrooms 
• 1 Tbsp olive oil 
• 3 Tbsp balsamic vinegar 
• 1/2 Tbsp brown sugar 
• 1 Tbsp soy sauce 
• 2 cloves garlic, minced 
• 1/4 tsp dried thyme 

HERBY KALE MASHED POTATOES

• 2 lbs. russet potatoes 
• 6 oz. kale, chopped 
• 1 Tbsp olive oil 
• 3/4 tsp salt, divided 
• 1/2 cup sour cream (I used plain Greek yogurt, but not as much)
• 1/2 cup milk (I used almond milk)
• 1 tsp dried parsley 
• 1/2 tsp dried oregano 
• 1/2 tsp dried basil 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• freshly cracked pepper 

Vegetable Bean Casserole

ACTUALLY BEWARE---MY HUBBY DID NOT LIKE THIS ONE!!!!!


I found this here https://www.vnutritionandwellness.com/vegetable-bean-casserole-4/

This is really good. I am going to list the ingredient it called for and tell what I substituted. You can go to the link for directions and more info.

This Vegetable Bean Casserole is creamy and delicious. Filled with brown rice, broccoli, carrots, and celery, you'll love this hearty meal. 

 Course Main Course

 Cuisine American

 Prep Time 5 minutes

 Cook Time 40 minutes

 Total Time 45 minutes

 Servings 5

 Calories 372 kcal

 Author Mary Ellen

Ingredients

• 2 TB extra virgin olive oil
• 2 cloves garlic minced
• 1 onion chopped
• 1 small carrot chopped
• 2 stalks of celery chopped
• 2 cups broccoli chopped small
• 1.5 cups vegetable broth (I used Chicken broth--I prefer the flavor of it!)
• 8 oz container vegan cream cheese or 1 cup cashew cream*(me-Organic Greek Yogurt) cashew cream would be better than yogurt!-link tells how Or omit add extra broth and thicken with arrowroot powder 
• 1/4 cup nutritional yeast (me-a bit of Parmesan) 
• 2 TB tamari (or soy sauce if not gf)
• 1 can of white beans drained and rinsed
• 2 cups pre-cooked brown rice (me--basmati brown rice)can sub riced cauliflower
• NOTE  some seasonings would add flavor like rosemary, thyme, sage

Topping

• 1 cup gluten free bread crumbs (or regular if you're not gf)(ME-GF Matzo)not shown in photo but bread crumbs would be better!
•  
• 2 TB extra virgin olive oil (or melted vegan butter)

Instructions go to sight link above and here: https://www.vnutritionandwellness.com/vegetable-bean-casserole-4/

Gluten Free Blueberry pancake or coffee cake

Above photo in 8 inch pan--better in the 8 inch---takes 25 to 30 min. First photo
-I used a 9 inch pan because I was lazy.
This is tasty   I found the recipe here: https://gourmandeinthekitchen.com/baked-blueberry-pancake-gluten-free-paleo/

The ingredients are as follow. Go to link for directions: note I prefer omitting lemon and using vanilla 

Ingredients

• 2 large eggs
• 1 Tablespoon/15ml lemon juice or omit and use vanilla 1 teaspoon 
• The zest of 1 lemon or 1 teaspoon vanilla
• 1 Tablespoon/15ml coconut oil (plus more for greasing pan)
• ¼ cup/88g mild honey (me-use less!)
• 4.5 oz/120g coconut yogurt (or full fat regular yogurt for non-paleo), plus more for serving or reg greek yogurt
• ¼ cup/30g coconut flour
• ¼ cup/ 30g tapioca flour
• ¼ cup/28g almond flour
• ¼ teaspoon sea salt
• ½ teaspoon baking powder (non-cornstarch powder for paleo)
• ¼ teaspoon baking soda
• 1/3 cup/70 fresh or frozen blueberries

GF Blueberry muffins using GF Bisquick

Note: if you make half of the recipe it makes 8 muffins (I could use less on the sugar!)

  Combine 2.5 c gf bisquick

 1/2 c sugar

 Combine 2 eggs,

 1 1/3 c milk, 

1/4 c veg oil. 

1 pint blueberries

Mix both together. If too dry, add more milk a tablespoon at a time to look like thick cake batter. Fold in pint of fresh blueberries. Spoon into muffins tins (either greased or with paper cups) and bake at 400 for 15 to 20 minutes, until tops are golden.