Caramelized Onion Gravy

Caramelized Onion Gravy- from Oxygen Magazine. Can be a little on the sweet side depending on the onions you use and how much you caramelize the onions but I think it's a brilliant gravy without flour.
2 lg onions, thinly sliced
enough butter or oil to sautee onion
1c total- chicken/ turkey broth, cream or half & half- either one or the other or a combination
1/2tsp rubbed sage, thyme or rosemary
salt & pepper to taste

sautee onions until caramelized, stirring frequently. Remove onions to blender cup. Add liquid and seasoning, blend until smooth. Add more liquid if needed. Add salt & pepper to taste. makes about 2 cups

Pizza Ideas

Healthy pizzas using Udi's Gluten Free Foods crust topped with thinly sliced beets, cauliflower, zucchini and black olives on one and fresh jalapeno, onions, tomatoes and black olives on the other. Butter and garlic sauce rather than traditional sauce. Topped with raw cheddar and Parmesan. OMG!

Steph's High Fiber Brownies

source: myfitnesspal, posted by tcharrisjr

These brownies have a few secret ingredients: black beans and prunes, along with oats and whole wheat flour, boost the nutrition, while the dark cocoa powder and mini chocolate chips keep the rich flavor that you crave in a brownie.
I prefer the richer flavor of dark brown sugar, but you can use light if that's all you have.
Swap vanilla extract for almond or peppermint extract to alter the flavor. (If you use almond extract, mix in 1/2 cup chopped walnuts or almonds to the batter. For minty brownies, add a couple of chopped candy canes.)
These have 6 g fiber and protein each--and just 3 g fat. This is a treat you can feel good about eating. The result is a thick, fudge-like brownie that's rich and delicious.

INGREDIENTS
1 15.5-ounce can black beans, drained and rinsed (or 1 1/2 cups cooked dried beans)
2 cups water
1/2 cup prunes
1/4 cup packed dark brown sugar (I will use an equivalent amt of dark agave or agave molasses mix)
1 teaspoon vanilla extract
1/3 cup dark cocoa powder

1/2 cup oats (certified organic)
1 1/2 cups whole wheat flour (I will use King Arthur all purpose self-rising gluten free flour)
1/2 t salt
1 1/2 t baking powder
1/2 cup mini chocolate chips (I use dairy free chips)

DIRECTIONS
Preheat the oven to 350�F.

Place the prunes in the bowl of a food processor and pulse a few times to start to break them down.

Add the black beans and process until smooth, adding a cup of the water in a steady stream to thin the mixture. The beans and prunes will be smooth with a few chunks.

Add the brown sugar and vanilla extract and pulse a few times to combine.

Add the oats, flour, salt and baking powder to the food processor and pulse until combined.

Add the remaining cup of water in a stream until a thick but smooth batter has formed. (You might not need all the water.)

Add the chocolate chips and pulse a few times to mix in.

Coat a 9x13-inch baking dish with nonstick cooking spray, then pour in the brownie batter.

Bake 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing into 12 brownies.

Note: For a party, slice into 24 brownies.

Number of Servings: 12

Protein Pancake

So here’s the “recipe” and variations:

-1:1 ratio of egg whites and oats. 1 serving is approximately .5 cups of egg whites (like in the cartons at the grocery, or I go thru a bunch of them so I use Egg Whites International) affiliate link-if you decide to order thru that link I’ll receive a small percent.
If you use eggs it will be about 4-5 egg whites or 3 ish whole eggs.

-Combine together-if you like a chunky texture you can just whisk ‘em, or you can blend them up if you like a smoother consistency. Mine vary-depends on hunger and laziness quotient.

-I add a little cinnamon, stevia, and vanilla. Sometimes some cacoa/cocoa powder. Many times I’ll also add a tablespoon or two of ground flaxseed for a little texture and healthy fats. Sliced almonds would be yum. Kim took it up a notch and spread almond butter on hers. Mmmm….almond butter…..

-You can add some fresh or frozen fruit. Kim topped hers with fresh berries. I always have frozen blueberries on hand, so those often get tossed in. Right now strawberry season has begun here. This makes me very, very happy, and means there will be a lot of strawberries eaten.

I like mine sweet, but you can also make them savory. Someone on Twitter was mentioning smoked salmon the other day-chop some up, throw it in with some spices, spread a little farmers or cream cheese on top-how’s that for a savory pancake? Anna also had the idea of making it into a wrap of sorts-that’d work!

-Approximately 200 calories:24 grams of carbohydrate of which 3 are fiber, 18 grams of protein, 2 grams of fat.

These are also highly portable. Cook em up, cut em up and toss em in a container. Heck, you could even put it in a zip top bag if you had to. These can be eaten warm or cold, and taste good either way. They’re not stinky on planes. It’s a win-win.

Spinach Bake

Spinach bake

-3 3/4 c. liquid pasteurized egg white (I use Egg Whites International)
-16 oz bag frozen chopped spinach, thawed and squeezed dry
-a nice sized handful of julienne sun dried tomatoes
-sea salt to taste

Combine the above and pour into casserole dish. Mine is about 13×9, and I cook it at 400 in a convection oven for 30 minutes.

-This makes 5 portions, approximately 20 grams of protein each.

Sometimes I'll cut up some Al Fresco gluten free sausages for this.

After you’ve cooked this up, separate it into equal portions, and place in portable containers. Toss into your microwave for a minute and a half and voila! Healthy breakfast.

Free Mac and Cheese

START TO FINISH: 25 MINUTES

SERVES 6

This versatile recipe tastes even better the second day. To add a bit of fire, use hot sausage and replace the shredded cheese with grated pepper jack. For even more zip, stir in a small can of chopped green chilies.

3 cups (12 ounces) dried elbow pasta or 3-4 cups (8-10 ounces) other short pasta, uncooked
3-4 hot or mild chicken, turkey or pork sausages
1½ cups frozen corn
1 cup gluten-free, dairy-free chicken stock

2½ cups shredded nacho/taco cheese or dairy-free cheese substitute, divided

1. Lightly oil a deep ovenproof dish (7½x11-inch, 9x13-inch, 9-inch round).

2. Cook pasta in salted water for half the time specified on package. Pasta should be undercooked (slightly opaque but not brittle). Drain and transfer to prepared baking dish.

3. While pasta is cooking, remove sausage from its casing and crumble into a well-oiled saucepan. Sauté meat until brown. Add corn, stirring to combine.

4. Using a wooden spoon, gently fold meat mixture into pasta.

5. Heat chicken stock in the saucepan until hot but not boiling. Remove from heat and add 2 cups cheese. Stir until smooth and pour over pasta. Gently toss to coat.

6. Top mixture with remaining cheese. Cover dish with moist paper towel and microwave on medium-high for 5 minutes or until bubbly.

Each serving contains 431 calories, 12g total fat, 5g saturated fat, 0g trans fat, 44mg cholesterol, 683mg sodium, 64g carbohydrate, 5g fiber, 20g protein.

I like "We Can't Say It's Cheese." http://www.cosmosveganshoppe.com/store/WCSIC.html

Daiya is too plastic for my tastes.

Gluten Free Vegan Blueberry Pancakes

1 1/2 c. gluten-free all purpose flour
2 t. baking powder
1/2 t. salt
2 T ground flaxseeds
1/4 c. water
2 c. plain light almond milk
1 t. pure vanilla extract
1 T agave nectar (or may substitute 2 T sugar added to dry ingredients)
1 c. fresh blueberries

First, mix the flax meal and water together. Let it sit for about a minute or so. Meanwhile, mix the dry ingredients together. Add the wet ingredients (including the flax mixture) to the dry and mix. Add the blueberries and cook on a griddle. I added toasted pecans to the top, which gave them even more flavor... I hope you enjoy them!

Scandinavian Thumbprint Cookies

Scandinavian Thumbprint Cookies

gluten-free, egg-free

Add to bowl:

1/4 cup ghee or coconut oil, liquified

3 tbsp honey or agave

1/4 cup applesauce

1 tbsp Chia Seed meal (I grind my seeds in coffee grinder or Magic Bullet. 1 tbsp meal is equal to about 1/2 tbsp seeds)

1/2 tsp vanilla

Beat with electric mixer.

Add:

1/3 cup tapioca flour

1/3 cup almond meal flour (I use Bob's Red Mill)

1/3 cup coconut flour, sifted

Beat with electric mixer.

Roll into little balls and place on unbleached parchment paper.

Use you fingers to create an indentation and fill it with raspberry or strawberry jam. I use Crofter's Just Fruit Spread, but St. Dalfour is another one with no added sugar.

Bake at 350 degrees for about 15 minutes.

Makes about 12 cookies.

NOTE:

You can use twice as much flax seed meal as chia seed meal if you don't have chia meal on hand :-)

http://www.thespunkycoconut.com/2010/12/scandinavian-thumbprint-cookies-gluten.html

Allergy FreeTangerine French Toast

I found the original version of this recipe here: http://kblog.lunchboxbunch.com/2009/12/three-holiday-tangerine-french-toasts.html

but needed to modify for my dietary needs: gluten free, dairy free, soy free, refined sugar free so here is the modified recipe.

Holiday Tangerine French Toast
vegan, makes 8 triangles

4 pieces of sliced gluten free bread, soft (I like Whole Foods Prairie bread for this but use any you like)
1 cup + 2 Tbsp vanilla flavor So Delicious coffee creamer
1 large tangerine, zest and juiced
(About 1/4 cup tangerine juice and about 2 tsp zest.)
1/2 tsp cinnamon + a few more dashes
a few dashes nutmeg
1 Tbsp gluten free flour
1 Tbsp vegan buttery spread for cooking
*Earth Balance brand is my fave.
garnish: extra tangerine for garnish slices and zest, powdered sugar, maple syrup (but it doesn't need it!)

Directions:

1. Slice your bread diagonally, into 8 triangles.

2. Add the ingredients (creamer, spices, flour, tangerine juice and tangerine zest) to a flat-bottom dish. Whisk them together.

3. Turn your stove on med-high and plop your 1 Tbsp of buttery spread into non-stick pan. Allow it to coat the surface of the pan.

4. You don't want to over-soak your bread, however soaking it through is important. Using bread that isn't perfectly fresh may be the best way to combat french toast sog. But then again, I used a fresh loaf and it turned out splendidly. Dipping process: Dip and soak for 2 seconds on each side and immediately transfer to hot oiled pan. Repeat until your pan is filled to the brim with toasts. My pan held 5 triangles at a time.


5. Allow your french toast to sit in the pan! Don't go flipping-early or mushing it around on the pan or it will likely turn to bits and pieces and/or burn the crust off. Sprinkle a nice hefty dash of cinnamon on each of the toasts while they are cooking in the pan. After 3 minutes, flip the toasts. They should be a nice marbled dark golden brown color. If the first 'flipper' is still soggy and mushed after flipping, leave the remaining triangles unflipped for another 1-2 minutes. Then flip and again, test for doneness. Practice makes perfect!

6. Once all the toasts are flipped, allow them to cook for another 3 minutes on the other side. By the end of cooking time, the edges should be nice crisp, buttery and smell of warm cinnamon and candied tangerine zest. If your toasts didn't turn out perfectly the first time, try with the second batch of bread.

Possible troubleshooting errors: your pan wasn't hot enough, you needed a bit more flour or you over or under soaked your bread. Also note: you may want to refresh the buttery spread or even simply spray a bit of canola oil in the pan after a few cooking rounds. A 'greased' pan is a must for this french toast.

7. Serve with a sprinkle of fresh tangerine zest, a dash of cinnamon and a few tangerine slices. Other toppings are nice, but really not needed.

Grain Free Coffee Cake

This is a very interesting recipe for those of you who might be trying to eliminate grains altogether, low carbers, etc. I will be getting the ingredients this weekend to give this a try.

Grain-Free Coffee Cake

This recipe is moist and delicious. It never dries out and is best kept in the fridge after the first day. I've made a few changes to it, mainly doubling the cinnamon in the topping and increasing the cooking time. All of her recipes take longer for me to bake. I think that might be because Kelly creates these recipes in a very dry climate at an altitude of above 5000 feet and I am at sea level in a very moist climate. Although her recipe indicates to bake this coffee cake for 25 minutes, it takes me 45 to 50 minutes until it is cooked all the way through. No recipe can ever be perfect because of all of the variables involved. Just check for doneness in the center of the cake after 25 minutes. Then you be the judge as to how much more time it needs.

Wet ingredients:
2 cups cooked and drained white beans (at room temp)
6 large organic eggs
1/3 cup honey
1/4 cup melted virgin coconut oil
3/4 teaspoon liquid stevia
2 teaspoons vanilla
1 teaspoon almond flavoring

Dry Ingredients:
1/3 cup coconut flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Topping:
2 to 3 cups raw walnuts
1/2 cup coconut sugar
4 tablespoons coconut oil
2 tablespoons cinnamon


Preheat oven to 325 degrees F. Lightly grease a 9 x 13-innch glass baking dish.

Use an 11-cup or larger food processor fitted with the "s" blade. Add to it all of the wet ingredients. Process until smooth. Then add dry ingredients. Process again until very smooth and creamy.

Pour batter into prepared pan, scraping the sides of the processor with a rubber spatula. Then rinse the food processor to make the topping.

Place the walnuts, sugar, and cinnamon into the food processor and process until nuts are very finely ground. The add melted coconut oil and process again. Sprinkle topping over cake batter.

Bake for *25 to 50 minutes or until toothpick inserted in the center comes out clean.

Source: www.NourishingMeals.com

RECIPE CREATED BY Kelly Brozyna

Impostor Cheese Sauce

Carrie's Cheesy Imposter Sauce
(Gluten free, casein free, soy free, yeast free)

2/3 cup unsweetened hemp milk (** see notes)
3-4 tablespoons cooked chick peas (canned is fine!)
1 heaping tablespoon tahini
3-4 tablespoons cashews (or pine nuts)
1 teaspoon lemon juice
1/4 teaspoon red wine vinegar
2 teaspoons olive oil
1/4 teaspoon - 3/4 teaspoon worcestershire sauce (add to taste)
1/4 teaspoon garlic granules
3/4 teaspoon tumeric
1/4 teaspoon ground mustard
1 tablespoon diced pimiento peppers
1/4 teaspoon sea salt

Directions:
Place all ingredients in blender and puree until very smooth. Pour mixture into a sauce pan and heat on the stove on med-high heat for several minutes until heated through. Pour heated cheese sauce over pasta, potatoes, rice, vegetables, etc... Place leftover sauce in an airtight container and store in refrigerator. Consume within 2-3 days.


Notes:


* Add more or less hemp milk to the sauce for the creaminess you need. I used hemp milk as my non-dairy milk because it is very creamy and delicious. If you do not have hemp milk available, use your favorite non-dairy milk.

* Play with the spices and flavors in this sauce. It's up to you, if you like the flavor of mustard, add more! If you like the tang of lemon juice, add more! If you don't like pimientos, leave them out!

* Add more or less chick peas and cashews to create the texture you like.

* Lea and Perrins Worcestershire sauce IS gluten free!

* REHEATING TIPS = If you want to reheat this sauce, make sure to store the sauce separately from your pasta or vegatables! The sauce may dry out slightly upon reheating. You can simply add additional hemp milk to restore the moisture to the sauce.

Italian Sausage and Pepper Pasta

Italian Sausage and Pepper Pasta main meals POINTS® Value: 5 Servings: 6 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy Spicy sausage, red wine and fire-roasted tomatoes combine to create a ragout-like sauce. Truly hearty and satisfying. Ingredients 1/2 pound(s) raw turkey sausage, Italian-style, casings removed 2 tsp olive oil, extra-virgin 2 medium yellow pepper(s), cut into 2-inch long thin strips 1 medium onion(s), thinly sliced 1/2 cup(s) red wine 1 1/2 Tbsp minced garlic 28 oz canned crushed tomatoes, fire-roasted recommended 1/2 small crushed red pepper flakes, or less to taste 1/4 tsp table salt 8 oz uncooked gluten free pasta (Tankanyaki) 1/3 cup(s) basil, fresh, chopped Instructions Bring a large pot of lightly salted water to a boil. Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly coloured and crisp-tender, about 5 minutes. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sausage is cooked through, about 10 minutes. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving. Notes The sauce is also good spooned over rice.

Gluten Free Cider Gravy

If you or someone in your home is avoiding gluten this holiday season, you might be thinking about how everyone's meals will be affected. How do you plan those celebratory meals and stay gluten-free?

If you're sticking with tradition, start with the turkey — some brands of turkey contain additives that must be closely checked to see whether they contain gluten. Read the ingredients, and make sure you're safe.

Gravy is a holiday must. Here's a recipe with a new, gluten-free twist.

Ingredients:

1 cup apple juice

1 cup low-sodium chicken broth

1 teaspoon garlic

2 teaspoons Dijon mustard

1 teaspoon lemon juice

3 tablespoons cornstarch

2 teaspoons mulling spice

1 teaspoon thyme

Directions:

In a medium saucepan, combine apple juice and chicken broth. Whisk in garlic, mustard, lemon juice and cornstarch. Heat on medium-high until sauce reaches a low boil, then reduce heat. Grind mulling spice in spice or coffee grinder. Add mulling spice and thyme to mixture. Heat until desired thickness is achieved. Serve immediately.

SOURCE: Omaha World-Herald

Lemon Artichoke Chicken and Penne

Lemon Artichoke Chicken and Penne

1 pound chicken breasts
3 tablespoons GF flour (sorghum)
salt and pepper
1 teaspoon dried basil
2 tablespoons grapeseed oil
1 cup white wine
2 cups GF chicken broth
juice of half a lemon
1 bag of frozen artichoke hearts
1/2 pound of GF penne
Locatelli Grated Pecorino Romano Cheese
Feta cheese (sheep’s milk)
GF breadcrumbs
1 tablespoon olive oil

Cut the chicken — about 2 large breasts — into 2 x 1/2 inch strips. Dredge in flour seasoned with salt, pepper, and basil.

Pour the grapeseed oil in a deep, heavy frying pan and heat over medium high heat. Working in batches fry the chicken until fully cooked and browned on both sides. Remove the chicken to a plate.

Deglaze the pan with a cup of white wine scraping up all the browned bits. Reduce the liquid by half.

Add the chicken stock and simmer until it is reduced by about a third. Add the juice from 1/2 lemon and season with salt and pepper.

Make the penne while you’re waiting for the sauce to reduce. Boil it a few minutes short of being done (so if it is supposed to boil for 9 minutes reduce the time to 6 minutes). Drain, reserving 1 cup of the pasta water.

Add the penne to the sauce and mix in. Add the artichokes (cut into quarters). Simmer, stirring frequently, for 2 minutes. If the sauce boils down add some of the pasta water about ¼ cup at a time to keep things moist. Add the chicken pieces and heat another minute.

Pour the mixture into a large ovenproof serving dish. Stir in the drained olives and capers.

Sprinkle the pasta with a few tablespoons each of Locatelli Grated Pecorino Romano Cheese and Feta. Top with the GF breadcrumbs and drizzle with olive oil. Place under the broiler for a few minutes until the top is golden brown.

Note: this recipe can be made dairy-free by omitting the cheese. I use Locatelli Pecorino Romano because it is made with sheep’s milk and find I can tolerate it. And, I’ve found feta cheese made with sheep and/or goat’s milk at both Trader Joe’s and Whole Foods.

http://www.thesensitivepantry.com/the-sensitive-pantry/2009/5/8/lemon-artichoke-chicken-penne.html

Flourless Pizza

If you're dairy free as well, this can be modified to your needs.

Flourless Pizza

Crust

4 ounces cream cheese, softened
2 eggs
¼ cup Parmesan cheese
1/2 tsp pizza seasoning
8 ounces (2 cups) mozzarella cheese, shredded

Topping

1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
4 ounces (1 cup) mozzarella cheese, shredded
Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Directions

Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.

For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.

Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.

Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.

Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Shirley

Apricot Oatmeal Chews

Apricot Oatmeal Chews

Recipe by Linda Cross

Preparation time: 25 to 30 minutes
Cooking time: 12 minutes

• 1 cup quick-cooking oats
• 1 cup nut-free dried apricots
• 1/2 cup dairy-free margarine, room temperature
• 2/3 cup firmly packed pure cane dark brown sugar
• 1/3 cup pure cane sugar
• 1 cup all-purpose flour
• 2 tablespoons canola or vegetable oil, 2 tablespoons water, and 1-1/2 teaspoons baking powder, mixed together
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Spread oats in a single layer on a shallow baking pan or rimmed cookie sheet. Turn on oven to 350 degrees F and place baking pan in oven for about 10 to 15 minutes or until oats are lightly toasted, stirring once during cooking time. Remove oats from baking pan and let cool in a separate bowl for 5 minutes.

While oats are toasting, chop dried apricots; set aside. Cream margarine and sugars together in a large mixing bowl. Add flour, oil/water/baking powder mixture, vanilla, cinnamon, and nutmeg; mix well. Add chopped apricots and toasted oats; mix well.

Form dough into 1-1/4-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for about 12 minutes or until outer edges are set but cookies are still quite soft. Cool cookies on cookie sheets for 2 to 4 minutes and then remove to wire racks to cool completely.

Makes about 44 (2-1/4-inch diameter) cookies

http://www.godairyfree.org/201011214724/News/Nutrition-Headlines/Taking-Oatmeal-Cookies-to-a-New-Level.html

Gluten Free Dairy Free Sausage and Cornbread Stuffing

Cornbread Stuffing with Homemade Sausage (gluten-free, dairy-free, egg-free, soy-free)

• gluten-free casein-free cornbread - 12 muffins or 1 mix
• I use corn flour instead of cornmeal so the texture is softer but to each his own!)
• ~2 tablespoons olive oil
• 2 lbs of ground pork
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 onion chopped fine
• 1 celery stalk chopped fine

Make the cornbread in advance. Let it sit out and get stale if you want a more crumbly harder stuffing. No worries on this one because if you are like me and really aren't that organized then you make the cornbread the same day and cook it in the pan with the pork to get rid of excess moisture. :-)

Heat the oil in a big pan on medium-high heat. Brown the pork breaking it up as it browns. Add the sage, oregano, salt and pepper. Taste, taste, taste, adjust. Dump the cooked ground pork into a strainer reserving a little bit of fat in the pan. Return the pan to the stove and add the onions and celery. Cook until transparent and fragrant. Add the pork back in. Taste, taste, taste. Turn off the heat and crumble the cornbread into the pan. Add as much cornbread as you want. Heat the whole mixture if the cornbread is too damp, add chicken or turkey broth if the mixture is too dry.

Makes 12 side-dish servings

Gluten-Free / Casein-Free Cornbread

That humble yet enticing basket of cornbread typically serves as an evil temptress for those with food allergies, intolerances, or sensitivities. The versions you are likely to find at family holiday gatherings are rich with butter, milk, and all-purpose flour. But, Allergy Cooks has the recipe solution to this dilemma with a cornbread recipe that is free from dairy and gluten, and optionally free from eggs (and consequently vegan) and soy. So this year, you can offer to bake the cornbread (recipe below) and show the rest of your family how delicious "free-from" can be ...

Cornbread (Recipe from Allergy Cooks)

Makes: 12-15 slices
Cooking Temperature: 160ºC [320ºF]
Cooking Time: 25 mins

Ingredients:
150g polenta or fine cornmeal [1 cup] (you can also use corn flour for a lighter texture)
125g gluten-free plain white flour [1 cup]
30g light brown sugar [2 tablespoons, packed]
1 tsp bicarbonate of soda [baking soda]
1 tsp cream of tartar
½ tsp salt
2 eggs’ worth of egg replacer
300ml soya milk, warmed* [1-1/4 cups] (I use almond or hemp milk)
50ml vegetable oil [3-1/2 tablespoons]

Method:
Measure all the dry ingredients into a mixing bowl. Make a well in the centre and pour in the warmed milk and vegetable oil. Beat well to make a smooth batter.

Pour the mixture into a 20 x 20cm [8-inch] shallow cake tin and bake in a preheated oven for 25 minutes, or until golden.

Leave the cornbread to cool slightly, then cut it into squares or fingers. Serve warm with soup, or cold with spread and jam for breakfast!

Cook’s notes: To avoid using soya, replace with nut milk or rice milk.

Enjoy Life Gluten Free Cinnamon Raisin Bagels Review

Ok, this is going to be a bit of a rant so turn the channel if you must. In my quest to have something that tasted normal without having to bake from scratch, I tried Enjoy Life's Gluten Free Cinnamon Raisin Bagels. The packaging touts the product's 300 mg of omega 3's per serving and that they are made in a dedicated in a dedicated bakery (the last point being especially important for celiacs).

http://www.enjoylifefoods.com/our_foods/bagels/cinnamon_raisin.html

For as appetizing as this product appears, OMG these are just awful. They are hard - not chewy, hard! - upon toasting and it is impossible to taste the raisins in the bagel. The texture, once bitten, is doughy, not chewy. Overall, I will not end up eating these and instead find a good recipe and try them from scratch. A total waste of money at $3.99 for 6 at Whole Foods. Seriously, do manufacturers think that taste doesn't count when going gluten free? Of all of the ready-made products I've tried, I've noticed a lack of flavor, dryness, and a texture that resembles sawdust. It's not worth my money to keep trying with them. I will instead experiment with GF recipes and make things from scratch. The time will offset money spent on things I end up throwing away.

Gluten Free Crescent And Cinnamon Rolls

Oh my gosh! Oh my gosh!!!! For those of us for whom Thanksgiving is not complete without crescent rolls and who are new to gluten free eating, we don't have to be crescent roll free!

Adventures of a Gluten Free Mom posted this recipe and the nice thing is that other than a few ingredients, the recipe uses mostly "normal", easily found in your regular grocery store ingredients. That is quite a plus in my book!

Here is the recipe:

http://www.adventuresofaglutenfreemom.com/2010/11/crescent-rolls-and-cinnamon-rolls-gluten-free-dairy-free-egg-free/

Black Bean Quinoa Salad

Clean Eating Black Bean Quinoa Salad

Tiffany over at the GraciousPantry created this combo. The perfect thing for when time is short and inspiration is too!

http://www.thegraciouspantry.com/clean-eating-black-bean-quinoa-salad/