Paulissa's Sombrero Salad

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 183.3

• Total Fat: 3.5 g
• Cholesterol: 17.5 mg
• Sodium: 357.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 7.1 g
• Protein: 10.0 g

Healthified Mac & Cheese

Here’s my version…

Baked Macaroni and Cheese
adapted from Cabot

4 cups cooked Tinkyana Gluten free noodles
8 ounces cheddar cheese (I use a comination of Galaxy Nutritionals cheddar slices and Daiya cheese-both are dairy free)
15 oz. can cannellini beans, drained and rinsed
1/2 cup plain almond milk
3/4 cup light sour cream or plain yogurt (dairy free if possible)
1 large egg, slightly beaten
2 tablespoons grated fresh onion
1/4 teaspoon ground black pepper
1/3 cup dry breadcrumbs (gluten free)
2 tsp. melted butter (Earth Balance)

1. Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray.
2. In a food processor, puree beans with milk until mixture is smooth.
3. In large bowl, stir together macaroni, cheddar cheese, bean puree, sour cream, egg, onion, salt and pepper. Spoon mixture into prepared baking dish.
3. In small bowl, combine butter with breadcrumbs. Sprinkle mixture over macaroni. Cover with lid or foil and bake for 30 minutes.
4. Uncover and broil until golden.

BEST Gluten-Free Flour Mix

The Aherns' All-Purpose Gluten-Free Flour Mix



300 grams superfine brown rice flour

250 grams sweet rice flour

150 grams tapioca flour

100 grams sorghum flour

100 grams potato starch

100 grams cornstarch



Mix them all up in a large container. Put on the lid. Shake it around. You have flour.



If you look at this combination, the brown rice flour and sorghum flour make up 40% of the mix by weight. The sweet rice flour, tapioca flour, potato starch, and cornstarch make up 60% of the mix by weight.



Here's the important part: if you keep to this same ratio of whole grain to starches, you can use other flours you like more for your all-purpose mix. Use millet instead of the sorghum, or amaranth. If you can't eat corn, use more potato starch in place of the cornstarch. Stick to this ratio and mix up a big batch of flour. You'll have all-purpose flour again.



You can bake almost any one of your old baking favorites now, substituting this mix for the all-purpose flour in the recipe. It's easy.



The only thing you have to remember is this: do not simply measure a cup of the gf all-purpose flour and expect the recipe to work. When you substitute your gluten-free all-purpose flour in a gluten recipe, use 140 grams or 5 ounces for every 1 cup of gluten all-purpose flour. 140 grams or 5 ounces.

Pamela’s Sweet Pumpkin Cornbread Muffins

Pamela’s Sweet Pumpkin Cornbread Muffins

I have included several optional ways of making these muffins (less sweet, sans pumpkin, etc.) including an additional suggestion for experimenting should you prefer a cake-style cornbread!

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Wheat-Free, and optionally Refined Sugar-Free. Note that Pamela’s mixes are made on equipment that also processes tree nuts, soy, eggs, and milk. Contact them directly to learn about their processes if potential cross-contamination with a food allergen is a concern for you.

• 1 Bag Pamela’s Cornbread & Muffin Mix
• 1 Teaspoon Pumpkin Pie Spice or Cinnamon
• 1/4 Teaspoon Xanthan Gum
• 1/2 Cup Packed Brown Sugar (see below for unrefined sweetener option)
• 1/3 Cup Oil (I used coconut oil)
• 1/2 Cup Pumpkin Puree
• 1 Cup Vanilla Milk Alternative (I used Hemp Bliss)
• Optional: Add 1/4 to 1/2 Teaspoon Baking Powder for lower altitudes (below 3000 feet) or for a cakier result

Preheat your oven to 375ºF. I use silicone baking cups, which actually work better without greasing, but if needed, lightly grease the muffin tins.

Combine the mix, spice, and xanthan gum in a large bowl and stir to combine. If using additional baking powder, stir it in too. Add the sugar, oil, pumpkin, and milk alternative, and stir to combine. Pour the batter evenly into the prepared muffin tins and bake for 17 to 20 minutes. Allow them to cool for a few minutes in the tins on wire racks, then remove the muffins to a wire rack. Devour hot or let them cool completely before storing in an airtight container.

Bigger Muffins? These do make somewhat petite muffins (I had no problem eating two in one sitting). For more generously sized muffins, pour into 8 to 10 muffin tins and increase the baking time accordingly (probably more like 22 to 25 minutes – or until a toothpick comes out clean, and a nice firm crust has formed on top of the muffins).

Less Sweet? Sub 1/3 cup honey or agave nectar for the sugar and use either unsweetened milk alternative or water for the liquid.

Plain Egg-Free Cornbread? Omit the pumpkin spice, swap the brown sugar for white sugar or the “less sweet” option above, use unsweetened applesauce in place of the pumpkin puree, and use unsweetened milk alternative or water for the liquid. You could use banana in place of the pumpkin, which would probably be tasty, but it would affect the flavor more than applesauce.

Feel Like Experimenting? For a lighter, cakier muffin, I might swap the milk alternative for water (and possibly increase the amount by a tablespoon or so if the batter looks to thick) and add just a touch of baking powder.

Makes 12 corny muffins

SOURCE: http://www.alisacooks.com/2010/10/28/pumpkin-cornbread-muffins/

Quinoa with Black Beans and Sweet Potatoes

1 c. quinoa

1 to 2 Tbsp. olive oil
1 sweet potato, peeled and diced
2 scallions, thinly sliced
1/2 tsp. dried red chile flakes
2 c. water
salt to taste
1 can black beans, drained and rinsed
juice of 2 limes
1/4 c. chopped cilantro
1 avocado, chopped

Rinse quinoa. Heat oil over medium-high heat in a medium skillet . Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes. Add water and salt. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off. Stir in black beans and lime juice and cilantro. Top with avocado and serve warm or chilled.

This was very tasty, and great cold the next day for lunch.

Easy Macaroni and Cheese

Easy Macaroni and Cheese


You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon sea salt
black pepper to taste

Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.

Makes 8 servings. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.

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Serving Suggestions: We like to have this with a bean dish, such as barbecued beans, and with steamed vegetables, most often a blend of broccoli and cauliflower.

Additional Uses: Heat the sauce alone until it thickens and use it to pour over baked potatoes or top pizzas. Or stir in some salsa and it makes a yummy dip for tortilla chips.

Gluten Free Flour Mix

2 c. sorghum flour
2 c arrowroot flour
2/3 c. quinoa flour
3 tbsp xanthum gum

Mix and use cup for cup in your recipes. If your recipe asks for 2 c white or whole wheat flour, use 2 cups of mix. Store in airtight container.

Roasted Squash and Mushroom Penne Pasta Recipe

1 large butternut squash cut into cubes

1 large onion, sliced

2 cloves of garlic

1-2 tsp olive oil

2 portobello mushrooms sliced

8 oz cremini mushrooms sliced

8 oz shitake mushrooms sliced

1 cup clean eating mushroom soup, see recipe below

2 fresh sage leaves sliced

1/2 tsp fresh parsley chopped

1/4 tsp nutmeg

Parmesan cheese

1 box gluten free penne pasta

Directions:

Coat the squash, garlic and onion in olive oil and roast in a preheated 400 degree oven for 30-45 min or until the squash has softened.

Slice mushrooms and saute in pan with a little oil. While those are cooking, cook your pasta and drain.

You can prepare this dish up til this point and finish cooking it later in the day or even the next day.

Mix pasta, mushrooms, squash, garlic, onions, seasonings and mushroom soup. I added the squash around the edges but you can mix it all the way through. Bake in oven for 20 minutes covered, sprinkle with cheese, keep uncovered and bake 10-15 min more.

http://www.thewholegang.org/2010/11/roasted-squash-and-mushroom-penne-pasta-recipe/

Clean Eating Cream Of Mushroom Soup
(Makes 6 servings)

This can be frozen-a great time-saver

Ingredients
1 lb. mushrooms (whatever type you enjoy most)
4 cups chicken broth (no sugar added, low sodium is good. Home made is best)
2 tsp. olive oil
1/4 cup gluten-free flour
1 tbsp. balsamic vinegar
2 cups non-fat milk or unsweetened almond milk

Directions

For this recipe, you will need:

• 1 large soup pot
• 1 large frying pan

Step 2 – Saute the mushrooms in the oil. This is a very small amount of oil for one pound of mushrooms. But if you keep the heat low, the mushrooms will release their own moisture and before you know it you’ll have a bunch of water in the pan that won’t allow them to burn. Just get the pan hot over high heat and then immediately turn to low heat. Stir frequently.

Step 3 – When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, the flour, which will soak up all the liquid pretty quickly.

Step 4 – Put the chicken broth into your soup pot. Transfer the mushrooms to the same pot and combine with the broth.

Step 5 – Add milk.

Step 6 – Bring to a boil. Reduce heat and simmer for approximately 10 minutes.

Step 9 – Allow to cool in the pot. If you will be eating this, season to taste with salt and pepper. If you will be using this soup for other recipes, do not add salt at this time.

mushroom soup source: http://www.thegraciouspantry.com/clean-eating-cream-of-mushroom-soup/

Gluten-Free Crusty Rosemary and Kalamata Olive Bread

Now, normally, I don't publish a recipe as it's written in a book, or even close to it. I both respect and adore the people who work hard to create cookbooks. I think you should buy the cookbook itself to get the best recipes.

But here, I'll make an exception. You see, Jeff and Zoë already have the recipe published on their website, so we don't think they'll mind. Besides, there are at least a dozen other gluten-free recipes in the book that you will want to make. Giving you this one won't ruin your purchase.

Gluten-Free Crusty Rosemary and Kalamata Olive Bread, adapted from Healthy Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë Francois

I loved the rosemary loaf made by Essential Bakery in Seattle. My dear friend Gabe and I both loved it so much we used to leave it in each other's mailboxes as a present when the other was having a bad day. And I seemed to live on the olive loaf from Macrina Bakery in Seattle, just before I found out I had celiac.

I've missed both those breads. So I put them together and made this.

Now, go forth and bake.

1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large eggs, at room temperature
2 tablespoons + 2 teaspoons canola oil
1 tablespoon honey
2 handfuls kalamata olives, sliced
2 sprigs fresh rosemary, taken off the stem and finely chopped
olive oil
coarse sea salt

Mixing the flours. Mix together the brown rice flour, sorghum flour, tapioca flour, yeast, salt, and xanthan gum in the bowl of your stand mixer (or a large bowl, if you are doing this by hand).

Making the dough. Add the water, eggs, oil, and honey to the dry ingredients. Mix with the paddle attachment (or with a large spoon if you are mixing by hand) for a few moments until the dough has fully come together. It will be soft. It will sort of slump off the paddle. Don't worry. That's the right texture. Add the olives and rosemary and mix one more time.

Letting the dough rise. Put the dough in a large, clean bowl and cover it with a clean towel. Put the dough in a warm place in your kitchen, then leave it alone to rise about 2 hours.

You can now use the dough. Or, you can refrigerate it in a large container with a lid. The dough stays good for a week. Refrigeration overnight does seem to improve the flavor, as well.

Baking the bread. Shape 1 pound of the dough into a squat oval shape or small ball. Sometimes, wetting your hands helps if the dough feels too sticky. Let the dough rest for 40 minutes. (If you are pulling the dough out of the refrigerator, let it rest for 1 1/2 hours before baking it.)

Half an hour before you will put the bread into the oven to bake, turn on the oven to 450°.

(Now we slide a Dutch oven in there to heat up. Jeff and Zoë recommend a pizza stone in the oven and a pizza peel sprinkled with cornmeal for resting the bread. Please make sure both are never before used, if you are gluten-free.)

Before baking, make 1/4-inch-deep cuts with a serrated knife to the top of the dough. Pour on a bit of olive oil and sprinkle with coarse sea salt.

Put the dough into the Dutch oven, cover, and return it to the hot oven. (Or, slide the loaf from the pizza peel onto the hot baking stone.) Close the oven door and bake the bread until the top has lightly browned and the bread feels firm, about 35 minutes. (Also, the internal temperature of the bread should be at least 180°.)

You can put a large sauté pan filled with ice cubes on the rack below the one that holds the baking bread. This will create steam in the oven and help to form that golden crust.

Take the bread out of the oven and let it cool at least 15 minutes before slicing. (I know. But really, you have to do this.)

Eat. Enjoy.

Makes 2, 1-pound loaves.

Ceci and Pasta

Ceci and Pasta

1 can (28 oz.) petite diced tomatoes (I like Hunt's)
1 can (15 oz.) ceci (chick peas/garbanzo beans) with liquid
1 cup water
1 Tablespoon extra-virgin olive oil
6 garlic cloves, peeled and minced
12 fresh basil leaves, chopped
1 box of your favorite gluten-free pasta

In a large saucepan saute the garlic in the olive oil over medium heat for approximately fifteen seconds. Add the tomatoes, chick peas, water, and half of the basil leaves. Bring to a boil, lower heat and simmer for one hour.

Boil water and cook your pasta according to the package directions. While the pasta is cooking add the remaining basil to the sauce and stir. Drain and rinse pasta, then combine the sauce and pasta. Serve hot.

SOURCE: http://madamegluten-freevegetarian.blogspot.com/search/label/recipes

Gluten Free Tacos

Quick and tasty gluten-free vegetarian tacos

2 cups Bob's Red Mill High Protein TVP (gluten-free) (I'm not a fan of TVP so I will likely use ground turkey instead)
2 cups boiling water
2 tablespoons Tamari (gluten-free soy sauce) (I will likely omit)
4 tablespoons chili powder (I use McCormick)
1 8 oz. bottle taco sauce (I use Ortega mild taco sauce)
1/2 cup water
taco shells, or soft corn tortillas, whichever you prefer
your favorite toppings

Measure out the TVP and place in a large bowl. Boil the water and pour into a Pyrex measuring cup. Add the Tamari to the boiling water, then pour the mixture over the TVP to rehydrate. Wait ten minutes. Add the reconstituted TVP to a large skillet over medium low heat. Add the taco sauce, chili powder, and half a cup of water. You want the texture to be a little bit saucy, so add a little more water if you need to. Stir. Simmer over low heat for ten minutes. That's it!

Serve with your favorite taco toppings and enjoy!

vegan as prepared ~ makes 4 servings

Silvana Nardone’s Isaiah’s Pumpkin Muffins With Crumble Topping

Silvana Nardone’s
Isaiah’s Pumpkin Muffins With Crumble Topping

If you make these muffins around the holidays, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter. You can also make pumpkin muffin tops with this recipe — just use a muffin-top pan and bake for about 10 minutes.

Topping:
1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners’ sugar, for sprinkling

Muffins:
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

2. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.

3. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.

4. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.

5. Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.

Yield: 12 muffins.

Silvana Nardone’s Gluten-Free Apple-Pecan Cornbread Stuffing

Silvana Nardone’s
Gluten-Free Apple-Pecan Cornbread Stuffing

Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.

Double Corn Cornbread:
1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup store-bought gluten-free flour blend
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1/4 cup vegetable oil
1 cup corn kernels (from about 1 ear of corn)

Stuffing:
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
2 stalks celery, thinly sliced
Salt
Pepper
4 cups Double Corn Cornbread (see recipe above), toasted and cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
1/2 cup chopped pecans

1. Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.

2. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.

3. Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.

4. In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.

Yield: Serves 6 to 8.

Gluten Free Maple Roasted Acorn Squash Stuffed w/ Cornbread Dressing

Maple Roasted Acorn Squash Recipe

Pick deep green same-sized acorn squash. Figure on half a medium squash per person.

Crank the oven to 400 degrees F.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is- or...

Pour off the maple syrup into a measuring cup; stuff the squash with my cornbread dressing; pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila! A vegan holiday entree.

Cornbread Stuffing Recipe with Curried Apples and Cranberries

If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread http://glutenfreegoddess.blogspot.com/2007/12/skillet-cornbread-with-green-chiles.html

Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

To start the dressing:

Preheat the oven to 325 degrees F.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.

4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer

1 cup diced celery

1 cup diced sweet or purple onion

2 large Granny Smith or other tart apples, peeled, cored and diced

1 teaspoon thyme, dried

1-2 teaspoons mild gluten-free curry powder, to taste

1/2 teaspoon ground cinnamon

1 cup fresh chopped cranberries

1 cup light vegetable broth- more, as needed

2 tablespoons pure maple syrup

Sea salt and fresh ground pepper, to taste

Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

• Use for stuffing roasted acorn squash (see above for roasting squash).

• Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.

• Or bake the stuffing as a side dish in a casserole.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).

Serve as a side dish for vegetarian fare.

How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Read more: http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html#ixzz14jE5iSdQ

Gluten Free Green Bean Casserole

Here's the recipe that's in the Fresh Market holiday recipe book. I'm sure you can use it as a base and do something wonderful with it. I'm sure it isn't necessary to use the fancy schmancy onions and mushrooms too.

2 1/2lbs french beans, ...with stems snapped off.
2 TBSP butter
5 cipollini onions, thinly sliced (I'll use regular onions)
2 tsp Hungarian Paprika
pinch of cayenne pepper
1/2 tsp ground pepper
1/2 tsp salt
1/2 Chanterelle mushrooms, rinced and coursely chopped
8 oz baby Portabella mushrooms, sliced (I will just use canned and brown them)
4 TBSP flour (gluten free)
2 Cups Chicken Stock
1/2 Cup Greek Yogurt
1 TBSP fresh lemon juice
2 (4oz) packs Lars crispy onions (I will omit unless I find a way to make gluten free fried onions)

Directions in a nutshell:

blanch beans, rinse in cold water, cut in half, set aside
melt butter, add onions and mushrooms, sautee 5 mins. Add paprika, cayenne, S&P, mix. Gradually add in flour, then chicken stock and simmer 5-8 mins. Stir in creme fraiche, lemon juice and beans. Simmer 8 mins. Transfer to baking dish & bake at 400* for 20 mins. Remove from oven and top with crispy onions, if desired.

Chocolate Chip-Cherry Cobbler Gluten Free

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Prep Time: 15 Min
Total Time: 55 Min
Makes: 6 servings
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Fruit Mixture

1 can (21 oz) cherry pie filling

2 tablespoons orange juice

1/2 teaspoon almond extract

Topping

1 cup Bisquick® Gluten Free mix

1 cup whipping cream

2 tablespoons sugar

2 tablespoons butter, softened

1/4 cup miniature semisweet chocolate chips

1/2 teaspoon sugar

1. Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix fruit mixture ingredients. Microwave uncovered on High about 4 minutes or until bubbly around edge; stir.

2. In medium bowl, mix all topping ingredients except 1/2 teaspoon sugar with spoon until stiff dough forms. Drop dough by 6 spoonfuls (about 1/4 cup each) onto warm fruit mixture. Sprinkle 1/2 teaspoon sugar over dough.

3. Bake 35 to 40 minutes or until topping is golden brown. Serve warm.

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Variation For double-the-chocolate, stir in 1/4 cup chopped white chocolate with the mini chocolate chips.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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Nutrition Information:

1 Serving (1 Serving)

• Calories 480
• (Calories from Fat 170);

• Total Fat 19g
• (Saturated Fat 11g,
• Trans Fat 1/2g);
• Cholesterol 55mg;
• Sodium 270mg;
• Total Carbohydrate 75g
• (Dietary Fiber 3g,
• Sugars 48g);
• Protein 3g;

Percent Daily Value*:

• Vitamin A 15%;
• Vitamin C 4%;
• Calcium 8%;
• Iron 4%;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 3 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

SOURCE: http://www.liveglutenfreely.com/recipes/Details.aspx?recipeId=706c6113-95bf-4777-906d-93cb8e5a8e85

Mini Mac & Cheese Cakes

Mini Mac & Cheese Cakes

Courtesy of Silvana Nardone

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings

Ingredients:

• 1 cup uncooked gluten-free elbow macaroni
• 3 cups Corn Chex cereal, finely crushed
• 2½ cups shredded cheddar cheese
• 5 tablespoons unsalted butter, melted
• 1 tablespoon store-bought gluten-free
• flour blend
• 1 cup whole milk, warmed (I use plain almond milk)
  
• 2¼ cups cooked gluten-free elbow macaroni
• 1 egg yolk, lightly beaten, plus 1 egg white,
• beaten until stiff but not dry
• ¼ teaspoon salt

Directions:

1. Cook and drain macaroni as directed on package.
2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.
3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.
5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.

SOURCE: http://www.celiaccentral.org/News/NFCA-Blogs/Recipe-of-the-Week/113/

No Hassle Breadmaker Bread GLUTEN FREE

No Hassle Breadmaker Bread

Bread that is simple and easy, yet oh, so good!

Ingredients:

WET INGREDIENTS
3 eggs
1 1/2 cups warm water
1/4 cup oil

DRY INGREDIENTS
1 1/4 cup white rice flour
1 cup potato starch or arrowroot starch
3/4 cup bean flour
1/2 cup tapioca starch
2 1/4 tsp yeast
2 Tbsp sugar
1 Tbsp xanthan gum
1 1/2 tsp salt

Directions:

Mix first three liquid ingredients into a large bowl. Filter the rest of the dry ingredients into a different bowl, until they are thoroughly mixed.

Now mix both bowls together until well blended. Pour all this into the bread maker. If your bread maker has a "short cycle" option, use select that option to make your bread.

Add additional warm water if dough is too dry .

Allow to cool before you slice it.

source http://www.glutenfreeclub.com/recipe.aspx?nid=110&utm_nooverride=1

Gluten-Free, Dairy-Free White Bean and Pasta Soup

SERVES 4 TO 6

Different versions of this delicious soup are found throughout Italy. This traditional recipe, refashioned without gluten or dairy, is loaded with light, crisp flavors. Garnish with green onion and crumbled bacon, if desired.

2 tablespoons olive oil
1 tablespoon butter, ghee or dairy-free
butter replacement
1 small yellow onion, chopped
2 cloves garlic, minced
2 large carrots, peeled and chopped
2 stalks celery, chopped
4 cups gluten-free chicken or vegetable broth
1 can garbanzo or white cannelloni beans, drained and rinsed
1 zucchini or yellow squash, chopped
Salt and pepper, to taste
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 bay leaves
1 cup gluten-free small dried pasta, such as fusilli or elbow
Parmesan cheese or dairy-free cheese replacement, grated, optional

1. In a Dutch oven or soup pot, cover bottom with a combination of olive oil and butter and heat over medium heat. When oil is hot, add onion and sauté until translucent. Add garlic and simmer, about 3 minutes. Add carrots and celery. Sauté for 5 minutes or until vegetables are light brown.

2. Add broth, beans, squash, salt, pepper, thyme, sage and bay leaves.

3. Let simmer for 30 minutes, stirring and tasting to adjust flavors. Salt and pepper according to taste. When vegetables are tender but still firm, remove from heat. Remove bay leaves before serving.

4. Cook pasta, rinse and drain. Place a small amount in each bowl and ladle soup on top. Garnish with grated Parmesan cheese or dairy-free cheese replacement, if desired.

Each serving contains 252 calories, 8g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 713mg sodium, 37g carbohydrate, 6g fiber, 7g protein

Recipe by Mary Capone, author of The Gluten-Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat-Free Gourmet Press).