Shepherds’ pie for Christmas eve

 Delish- made 4-5 servings. Found the recipe here https://www.thewholesomedish.com/the-best-classic-shepherds-pie/  But did some substitutions. Used gf measure for measure flour in place of regular flour. In place of meat we used a combination of soy crumbles and pea based ones as shown below.

We also use the Mcdougall recipe for the potato part when wanting to go vegan

Ingredients

Meat Filling:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb or see above 
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce (used gf)
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour (used gf)
• 2 tablespoons tomato paste(used ketchup)
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato Topping:

• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick (4)
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Go to link for Sometimes we use lentils as the base and combine the 2 recipes using this linkhttps://eatplant-based.com/wprm_print/19543

Wild rice sweet potato soup

 

Go here for the full instructions https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/     

Note: I used the above rice which doesn’t need cooking so it saves time wise. Instead of the old bay seasoning I used a substitute found online and added some Garam Masala. I used only 4 cups of the broth as my rice was already cooked.

Here are the ingredients but go to link for directions:

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice*
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• fine sea salt and freshly-cracked black pepper

Chickpeas would be a nice addition 

Note— I used some of the spices below along with the garam masala 

• 2 tablespoons celery salt 
• ¼ teaspoon paprika 
• ⅛ teaspoon ground black pepper 
• ⅛ teaspoon cayenne pepper 
• 1 pinch dry mustard 
• 1 pinch ground nutmeg 
• 1 pinch ground cinnamon 
• 1 pinch ground cardamom 
• 1 pinch ground allspice 
• 1 pinch ground cloves 
• 1 pinch ground ginger

Chicken soup

 Love this for it tastes like pot pie.

INGREDIENTS 

1 small onion chopped 

1/2 cup or so chopped baby carrots (or whatever amount)

2-3 stalks celery chopped

3 medium red potatoes chopped 

Cup or so chopped cauliflower 

1/2 cup or so frozen garden peas

4 cups chicken broth

1 can gf cream chicken soup

1 12.5 ounce can chicken

Handful or so broken up brown rice spaghetti noodles

Thyme, rosemary, sage, poultry seasoning to taste

Directions 

Pour some broth in the pot. Add onions, celery, carrots, cook 5 minutes. Add potatoes, and cauliflower  and broth and seasoning-cook another ten to ten minutes . Add spaghetti noodles cooking until tender adding peas near the end. When everything is tender mix in cream of chicken and drained canned chicken. Taste and add more seasoning if desired.

Vegan bourguignon

 Nice hearty vegan bourguignon

I found this here: https://www.veganricha.com/vegan-mushroom-bourguignon-instant-pot/

I just did mine on the stovetop. The recipe called for serving it on mashed potatoes and cauliflower. I used red potatoes (peeled) and sweet potatoes combined which was very tasty and filling. Pictured above is before placing it on the potatoes. I used Malbec for the wine.

Go to link for instant pot directions. 

The Ingredients:

Mushroom Bourguignon:

• 2 tsp oil
• 1/2 (0.5 ) medium onion chopped
• 4 cloves of garlic finely chopped
• 10 oz (8 oz) sliced mushrooms mixed or white or cremini ( I used some canned ones)
• 1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth ( Malbec was great)
• 3/4 cup (75 g) chopped carrots
• 1 cup (101 g) chopped celery
• 3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
• 1/4 tsp (0.25 tsp) garlic powder
• 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
• 2 tsp tomato paste (I used marinara)
• 1/2 cup (125 ml) water or broth
• 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken) (I omitted)
• 1-3 cups fresh spinach 

• Potato Mash:

  • 1 large potato cubed small
  • 1 cup (100 g) cauliflower florets (heaping cup)
  • 1 tbsp olive oil
  • 2 to 4 tbsp non dairy milk
  • 1/4 tsp (0.25 tsp) each salt garlic powder
  •  black pepper to taste
  • Note: I just used sweet potatoes and red potatoes mashed
  This makes 3 servings if you use enough potatoes— I used more than the recipe called for.

Carrot cake oats overnight

Actual if you use quick oats you don’t have to do it overnight! I love this.

This was delicious. Similar in taste to granola.

1/2 cups oats

3/4 cup milk if your choice

3 tab grated carrots

1/2 to 1 tab maple syrup

1/2 tab raisins

1/2 tsp cinnamon or to taste

1/4 tsp vanilla

1/4 tsp almond extract - optional- love it

1 tab unsweetened flaked coconut

1 tab chopped nuts of you choice

Mix all and place overnight in fridge 

 

Pumpkin oat mug cake

So easy and good. Topped mine with yogurt. Found this on Instagram. Mix all and bake in a large mug sized dish for 15 minutes at 350 F. 

 

Bob’s crockpot split pea soup

 Easy and a favorite—Makes 4 large soup bowls

INGREDIENTS 

3 medium carrots, chopped 

1 onion , chopped 

1-2 teaspoons minced garlic 

1 bay leaf

16 ounces of dried split peas

1 and 1/2 quarts of water ( can substitute with vegetable broth if desired)

1-2 tsp salt

Black pepper- to taste

Optional: 4-6 fresh basil leaves chopped, a few drops of liquid smoke hickory 

DIRECTIONS 

Mix together all but the liquid smoke and cook on low for 8-10 hours or on high4-5 hours.  I sometimes cook on low for 7 hours and add an extra hour on high. At the end add the liquid smoke and season to taste. Or 4 hours high and then 2 on low.

chia tiramisu

This is my all time favorite chai recipe. Found it on Instagram- see below. I just used plain yogurt for the yogurt part in mine. PS I usually need a bit more of the chai seed:

 

Gluten-free apple cider doughnut cake

 Moist and yummy

INGREDIENTS 

1 King Arthur gf yellow cake mix

3/4 cup apple cider- not apple juice

1/2 cup cinnamon apple sauce- not chunky 

4 large eggs at room temperature 

4 tablespoons of soft butter

1/4 teaspoon cinnamon or more (I used 1/2 teaspoon)

1 tablespoon brown sugar

1 teaspoon vanilla 

Gf flour for the Bundt pan and oil or spray

See below for optional toppings

DIRECTIONS 

Preheat oven 350. Grease a 10 or 12 cup Bundt pan and sprinkle/shake gf flour over it. Mix the ingredients and pour in pan and bake about 40 minutes or until toothpick comes out clean in a middle section.

Cool ten minutes on a rack. Loosen sides a bit with silicone spatula if desired before inverting on a plate. Cool another ten minutes. 

Optional: mix 1/4 cup apple cider with cup of powdered sugar. Drizzle a bit over cooled cake. Then mix a bit of granulated sugar and cinnamon together if desired and sprinkle over cake. The rest of the Apple cider sauce can be served over each piece as desired.

Cucumber salad- oriental

This was very good; recipe was from Instagram. We like it with added olives and good with added broccoli and Italian dressing as optional in addition to the ingredients listed below. I used regular cucumbers, but took out most of the seeds and didn’t smash😀 I didn't use the chili oil or the chilies--I just added a pinch of dry chili peppers.

 

Gluten free crockpot bread

Easy chewy crusty bread

 3 cups King Arthur gf measure for measure flour

2 tsp salt 

3/4 teaspoon yeast 

1 and 1/2 cups room temperature water

Small crockpot- I think mine is 2 quarts?

Mix all in a bowl and let rise over night covered with a damp towel. In the morning dump mixture into parchment paper. With a silicone spatula shape into a round loaf to fit the small crockpot. Put in crockpot and Let rise for an hour covered with wet cloth then turn on high and cover with crockpot top and cook for 60-70 minutes on high. 

Remove and place under broiler for a few minutes to brown. W do 4-5 minutes on each side.

For a faster method use 2 & 1/4 teaspoons of yeast. After mixing and forming your ball place in parchment lined crockpot. Cover with wet towel and let rise until double( about 1 hour and 20 minutes or more— 2 hours is great, Remove wet towel and cover with crockpot top and cook on high For 70 to 80 minutes or until firm. To brown place in broiler-/ I brown both sides.

I refrigerate what I don’t use immediately and then toast or microwave slices as needed.

Some favorite GF products

Ingredients below on this Bisquick 

A lot of Worcestershire sauce has gluten. This one doesn’t.

 A lot of soy sauce has gluten- this doesn’t 

Below is a list of ingredients for King Arthur measure for measure GF flour

Some folks that are GF can’t have oats, but some can— the product below is one I can have.

Below is the list of ingredients for the Swanson stock as opposed to broth. Their stock does not have yeast.

Note the stock above has no yeast

Below is a nice brown rice pasta--it holds up well when cooked.

Note people that are gf can’t have : Many types of Rice Krispies and Rice Krispies treats are made with malt syrup, which contains gluten. People with celiac disease or gluten sensitivity should avoid eating these products.

Gf French bread

Nice chewy soft bread and a bit of crunch to the outside.

INGREDIENTS 

2 cups rice flour (white or brown)

1 cup tapioca flour

1 tablespoon xanthan gum

1 teaspoon gf baking powder 

1 teaspoon salt

1 and 1/2 cups lukewarm water (105-110F)

1 and 1/2 tablespoons gf quick rise yeast

2 tablespoons sugar

2 tablespoons olive oil

3 egg whites lightly beaten 

1 teaspoon apple cider vinegar 

Directions 

Mix flours,  xanthan gum, salt and baking powder 

Another bowl mix water and sugar and once dissolved add yeast— let it foam while you do next step.

Beat egg whites slightly adding oil and vinegar.

Mix all ingredients together snd pour into separate 8” bread pans which have been greased.

Let rise free from drafts- I sometimes put in oven with light on.

Let rise about 30 minutes remove from oven if you have had it there. Preheat oven at 400 F. Once heated place bread in oven for 25 - 35 minutes until nicely browned. Remove from pans and cool on rack 10 minutes or so before slicing.
 

Pasta with fresh basil tomato pesto

 

So yummy-made with fresh cherry tomatoes 

Ingredients 

1 cup of toasted slivered almonds 

1 small garlic clove (or more if you like)

1/4 teaspoon red pepper flakes

1 cup tightly packed fresh basil

1 pound cherry tomatoes 

Salt

1/2 cup extra-virgin olive oil

1/2 cup grated pecorino Romano cheese (or a mix of Italian cheeses) and more for serving

12 ounces sturdy short pasta like gemelli or rigatoni- I used penne since I needed mine to be GF

Black pepper 

Directions 

1. Cook pasta to al dente

2. Meanwhile combine toasted almonds, garlic, and pepper flakes in food processor until course. Add tomatoes and basil and salt pulsing until blended but chunky. Stir in oil and cheese.

3. Toss pasta with the pesto- if too thick you can add a bit of pasta water. 

Yogurt made in oven

Creamy and not bitter

1/2 gallon of milk- used 2% organic

1/2 cup whole milk Greek yogurt plain with active yogurt(used Lidl brand)

1. Turn oven on to 170 F. Once heated shut oven off and put oven light on, keeping door closed about an hour. You want oven walls to heat up .

2. Meanwhile heat milk to 185 F. I did mine in microwave- stirring occasionally and checking the temperature. You can remove any scum that forms on the top. Or you can do it on stovetop— carefully stirring so it doesn’t scorch. 

3. Let the milk cool to 115 F — you can place in frig to cool faster. It takes a while.

4. Mix the yogurt with a half cup of milk and then stir it into the rest of the milk. 

5. Pour into 9 eight ounce containers (make sure they are really clean. Place the lids on them.

6. Place jars in the warm oven leaving the light on. Leave in oven about ten hours(I did it overnight.)

7. Place jars in refrigerator to cool. 

Eat within 10 days. 

 

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