Gf Blueberry pound cake

 Easy and good.

Ingredients :

3/4 cup milk of choice (I used silk coconut milk drinkable kind)

3/4 cup sugar

2 teaspoons vanilla extract 

3 tablespoons vegetable oil (canola)

Juice from 1/2 lemon (and zest if desired)

1/2 cup plain Greek yogurt 

Dry Ingredients:

2 cups gf King Arthur measure for measure flour

1/4 teaspoon xanthan gum

1.5 teaspoons baking powder 

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries divided (used frozen)

Directions:

Preheat oven 350 F and grease an 8 by 4 loaf pan.

Mix first 6 ingredients in small bowl throughly. In large bowl mix the other dry ingredients. Combine the wet with the dry. Mix well. Add 3/4 cup blueberries to the batter. Pour into loaf pan. Spread the remaining 1/4 cup of blueberries on the top.

Bake for 50-60 minutes or until toothpick in center comes out clean. Ps Frozen blueberries might change cooking times. Mine took about 55 minutes with the frozen ones.

Note: I used a bit more for total blueberries.

Cool on a rack for 5-10 minutes then loosen sides and empty loaf on cooling rack. Cool before slicing. 

Potato waffle “fries”

 Easy and the taste like waffle fries but are not fried.

Ingredients

One large potato cooked

1/4 cup quick rolled oats

Salt

Directions 

Mash your cooked potato without adding anything but seasoning. Add the oats and let sit ten minutes. Cook in preheated waffle maker 3-5 minutes until you achieve the crispy texture you desire. Ps The two photos above are of the same waffles— one side cooked more! Great with ketchup. If I had been more careful in spreading them in the waffle maker they would have looked nicer 🤣

Red lentil cabbage rice dish

 

Delicious recipe and so easy! 

1 cup Jasmine rice

1 cup red lentils

2 cups chopped cabbage ( or slaw)

8 cups of water

Season to taste (I just used a bit of salt)

*Optional- spices like cumin, turmeric, ginger, coriander etc. see below

Cook 25 minutes in a large pot. Ps can serve with hummus and avocado if desired 

* added spices you can sauté in olive oil a teaspoon of each of the following cumin seeds, fennel seeds, mustard seeds, ground coriander, ground turmeric, fresh minced ginger doing this at the beginning then adding all ingredients and cooking as described. If you don’t have the seeds you can substitute ground seasoning.

Gf sandwich bread

 

Go to this link for directions-/ https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe

Easy recipe— I plan on slicing and freezing.350 F 45-60 minutes 

Made this much and I ate the ends 🤣

Gf chocolate cake

 So easy/ one bowl! Hits the spot!

Ingredients 

1 and 1/2 cup gf King Arthur measure for measure flour

1/4 teaspoon xanthan gum

14 tablespoons unsweetened cocoa powder * see below

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sugar

3/4 cup Greek yogurt 

1/2 cup oil (vegetable or canola)

2 eggs

1 teaspoon vanilla extract 

3/4 cup warm water

*instead of 14 tablespoons of cocoa you can do 3/4 a cup plus 2 more tablespoons 

directions 

1. Preheat oven 350 F and grease 9” round cake pan.

2. In large bowl mix all dry ingredients. Make a well and add all the rest of wet ingredients. Mix well.

3. Pour into prepared pan and bake in center of oven for 30 minutes or until center comes out mostly clean with toothpick. Watch carefully so you don’t over cook.

4. Cool on a rack 10 minutes then invert onto a wire rack. Let cool completely before frosting. 

Optional frosting:

4 tablespoons soft butter

1 cup powdered sugar

1/4 cup cocoa powder

1/2 teaspoon vanilla extract 

1 and 1/2 teaspoons of milk or brewed coffee.

Pinch of salt if desired 

Mix together and add more of the liquid if needed.

blancmange or almond milk pudding

 Easy and refreshing. Great with strawberries or alone!! Very creamy !!We saw “All Creatures Great and Small” the other night and they served a variation on this dessert for Tristin’s birthday.  Found the recipe here https://www.thespruceeats.com/almond-milk-pudding-recipe-1446853

Go there to the above link. Note: I added a forth teaspoon of almond extract. You can serve topped with mashed strawberries or whatever!

This differs from blancmange in that it uses cornstarch instead of gelatin.

For the Pudding:

• 2 cups almond milk

• 1/2 cup sugar, or sugar substitute, or to taste

• 4 tablespoons cornstarch

• 3 -4 tablespoons cold water

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract,

         1/4 teaspoon almond extract

Note: I used my custard cups for this. Follow the instructions at the given link. Refrigerate a few hours before eating.

Crockpot pork loin

 Very nice flavor !  Found this here https://www.delish.com/cooking/recipe-ideas/recipes/a54791/crock-pot-pork-roast-recipe/

Go to the link for added details. 

My roast was 2.75 lbs and it cooked less than 3 hours on high.!basically you want it about 145 F - 170 F for the meat’s internal temperature.! 

Cook the sauce ingredients on stove top separately bringing  to a boil and then reducing the temperature and simmering about 10 minutes until thickened. Refrigerate until using later during last hour of cooking time for the meat.

Brown the meat on all sides  in iron skillet with the olive oil., then place the meat on top of the thinly sliced purple onions in the crockpot. Cook 3 hours on high or 6 on low or until meat gets to 145 degrees F or higher if desired. During the last hour of cooking baste the meat with the sauce every 15 minutes. Let the meat rest on a platter for 15 minutes before cutting.

 When the meat is done you can thicken the gravy using 2 tablespoons of cornstarch dissolved in a bit of water in a separate pot—then add the sauce from the crockpot to the cornstarch solution, stirring the sauce until boiling-/turn down and simmer stirring until thickened. Serve over meat with rice if desired. 

Sautéed red kale

 Good with some added squirts of lemon— 

Original recipe found here http://globaltableadventure.com/recipe/sauteed-red-kale/

Cauliflower butternut curry

Very nice and creamy. I use other seasonings than the ones above- do what you want. Got this from my son— but if you want an instant pot version go to Pinch of yum and look for instant pot cauliflower curry.

Sauté onion about 5 minutes with a bit of oil or water. Add garlic. Simmer a few minutes. Add water, tomatoes, red lentils, seasonings, cauliflower and butternut. Cook till tender about 20 minutes or so. Sometimes I use frozen cubed butternut and cook separately adding at end.  Cook until beans and vegetables are soft. Mash a bit and add coconut milk - serve over rice. 

Some seasonings I like — curry powder, ginger, turmeric, coriander, cinnamon, Garam  masala, cumin 
 

Vegetable lentil soup

Note: I like some rice added— about a handful uncooked added with the lentils 

 Easy yummy soup: for directions go to https://itsallgoodvegan.com/2021/02/15/one-pot-vegetable-lentil-soup/

Red cabbage and chicken pasta

Tasty- we enjoyed this for a different pasta recipe. I didn’t have fettuccine so subbed the spirals.

 

Kale apple salad

 Nice

Ingredients 

Kale

Walnuts or pecans chopped 

Dried cranberries 

Apple chopped 

Goat cheese or a triangle of laughing cow cheese chopped

Dressing below are approximates-/change it up however you like

• 3 tablespoons olive oil
• 1 ½ tablespoons apple cider vinegar (or white wine vinegar)
• 1 tablespoon smooth Dijon mustard
• 1 ½ teaspoons honey or maple syrup

Massage chopped kale with some of the olive oil and then add salad ingredients except for the nuts. Mix your dressing and toss with salad. Just before serving sprinkle with nuts.

Vegetable biryani

 Nice Indian  one pot vegetable dish —makes 6 servings found recipe here https://dinnerthendessert.com/easy-vegetable-biryani/#wprm-recipe-container-33879v

Ingredients 

• 3 tablespoons olive oil
• ▢ 1 yellow onion cut into 1/2-inch dice
• ▢ 1 tablespoon garlic minced
• ▢ 1 tablespoon ginger minced
• ▢ 1 roma tomato minced finely
• ▢ 1/2 cup water
• ▢ 1/2 cup peas
• ▢ 1  carrot sliced into thin coins
• ▢ 2 russet potatoes peeled and chopped
• ▢ 1 green bell pepper sliced
• ▢ 2 stalks celery thinly sliced
• ▢ 1 cup cauliflower florets
• ▢ 2 teaspoons Kosher salt
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/2 teaspoon black pepper
• ▢ 2 teaspoons garam masala
• ▢ 1 teaspoon coriander
• ▢ 1/2 teaspoon ground turmeric
• ▢ 1 teaspoon cumin
• ▢ 1/2 teaspoon cinnamon
• ▢ 4 cups vegetable broth
• ▢ 2 cups basmati rice rinsed and drained (me jasmine  rice)

Go to link for directions 

Kale almond salad

 Love the dressing on this-/refreshing way to have kale.

Ingredients 

A bunch of fresh kale 

Olive oil

Julienned carrots

Dried cranberries (1/4 to 1/2 cup depending on kale amount)

Toasted slivered almonds

Sliced red pepper optional

Dressing 

2 tablespoons orange juice 

2 tablespoons apple cider vinegar 

1-2 tablespoons maple syrup 

1 teaspoon Dijon mustard

Directions 

Massage kale with some sprinkles of olive oil. Add salad ingredients. Mix dressing and toss with salad.

Rosemary focaccia bread

 My husband can have gluten so he basically used the recipe here https://www.gimmesomeoven.com/rosemary-focaccia-bread/

He did add some black olives snd he did sprinkle the top lightly with garlic powder. After removing from oven he also sprinkled with parmigiana cheese.

Chocolate mousse

 Easy and tasty

• 1 can chickpea water, aquafaba or cannellini bean water
• ½ cup dark chocolate, or semi- sweet or whatever 
• 2 tablespoons  powdered sugar
• 1 teaspoon vanilla extract optional

Using a mixer mix the water until it looks like whipped cream. Add the powdered sugar and beat a few more minutes until it forms a mixture that doesn’t fall out of the bowl if tipped. In a separate container melt chocolate chips— I use the microwave. Once chips are smooth add vanilla to chips if using . Gently fold the chocolate mixture into your whipped stuff. This is the tricky part— one time it clumped up and didn’t work— not sure why. The other option is slowly at the whipped stuff to the chocolate folding it in gently.Separate into serving dishes and refrigerate for 1-2 hours. Good with whipped topping.

Brussels sprout salad

This is so tasty. Full recipe found here: https://www.ambitiouskitchen.com/cashew-crunch-shredded-brussels-sprouts-salad/

Used red cabbage snd Brussels sprouts and red bell peppers and many other good things. Very nice Asian dressing. I made about 1/2 of the ingredients below. I also used a bit of purple onion since I didn’t have green onions and I liked the little kick it gave. I didn’t have fresh ginger so I used powdered ginger to taste.

• 
  
• 1 pound brussels sprouts, end trimmed and any yellow outer leaves removed
• 4 cups shredded red cabbage (also known as purple cabbage)
• 1 ½ cups shredded carrots (from the bag) or carrots cut into small matchsticks*
• 1 red bell pepper, diced
• 1 bunch cilantro, chopped
• 1/2 cup diced green onion
• 3/4 cup salted roasted cashews
• 1/2 cup toasted sliced almonds
• For the dressing:
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 2 tablespoons reduced sodium soy sauce (or coconut aminos if GF)
• 2-3 tablespoons rice vinegar
• 1 ½ tablespoons pure maple syrup
• 2 cloves garlic, finely minced
• 1 tablespoon freshly minced ginger

P.S. I like more soy sauce than called for in the above recipe 

 

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