Sunday, January 29, 2012

Balsamic Glazed Pork

1 (2 pound) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 C water

1/2 C brown sugar
1 T cornstarch
1/4 C balsamic vinegar
1/2 C water
2 T soy sauce

Combine sage, salt, pepper and garlic.  Rub over roast.  Place in slow cooker with 1/2  C water.  Cook on low for 6-8 hours.  About 1 hour before roast is done, combine ingredients for glaze in small saucepan.  Heat and stir until mixture thickens.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining sauce on the side.

Broccoli-Quinoa Casserole

1 C. Sour Cream (or progresso makes a gluten free cream of mushroom soup that you can use instead)
1/3 C reduced fat mayo
2 T milk
1 1/4 C shredded cheese
1/2 tsp splenda or sugar
1/4 tsp pepper
2 C cooked broccoli
1 1/2 C cooked quinoa
freshly grated parmesan cheese

To cook Quinoa:
 3/4 C quinoa
1 1/2 C water
1/4 tsp salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.,  Cook for 18-20 mins, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Preheat oven to 350 and coat a shallow 8x8 casserole dish with cooking spray.

In a large bowl combine the sour cream, mayo, milk, cheese, splenda, and pepper until well mixed.  Stir in the cooked quinoa and broccoli.  Spoon mixture into casserole dish.  Sprinkle with parmesan cheese and bake for 30-35 mins. or until bubbly on the edges and golden.  Add chicken to make a meal.

Gluten free sandwich bread

I tasted this one and its really good!!! And, it's ingredients that I can actually find!

1 C warm water
2 tsp instant yeast
2 T sugar (or honey)
1 1/4 C brown rice flour
1/2 C ground flax
1/2 C potato starch
1/4 C tapioca starch
1/4 C nonfat milk powder
2 1/2 tsp xanthan gum
1 1/4 tsp salt
2 tsp apple cider vinegar
2 T vegetable oil
2 eggs
2 egg whites

1. Combine warm water, yeast, and sugar.  Stir and set aside for 5 minutes.
2.  Add other wet ingredients
3. combine dry ingredients until well blended.  Add to yeast mixture.
4. With mixer on lowest speed, slowly mix, scraping bottom and sides of bowl with rubber spatula.  Turn up mixer to medium speed and mix for 4 minutes..
5.  Spoon mixture into prepared bread pan or mini loaf pans.  Let rise, uncovered, in a warm, draft free place for 30-40 mins, or until dough has risen to the top of the pan.
6. Meanwhile, preheat oven to 350.  Bake for 35-40 mins or until loaf sounds hollow when tapped.
7.  Bake 12 minutes for 11 mini loaves.

Friday, January 27, 2012

GF High Protein Pumpkin Pancakes

source: Super Healthy Kids

Serves 4

1/2 cup cottage cheese 
1/2 cup pumpkin puree 
3/4 cup dry gluten free oats 
2 eggs 
1 tbs canola oil 
1 tsp pumpkin pie spice 
1 tsp vanilla
    Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Pour onto greased griddle by tablespoon for kiddie sized pancakes or by 1/8 cup for adult sized pancakes.  Make sure you cook these long enough that the center gets mostly cooked (about 3-4 minutes each side).  Top with real maple syrup.

    Butternut Squash Chili

    2 red bell peppers
    3 tablespoons extra-virgin olive oil
    1 medium onion, chopped
    2 teaspoons ground cumin
    1/2 teaspoon crushed red pepper
    1 teaspoon paprika
    1/2 teaspoon salt
    4 garlic cloves, finely chopped
    2 cups vegetable broth
    2 cups cubed peeled butternut squash (1/2 inch cubes)
    2 (15 ounce) cans tomatoes, undrained OR 2 cups diced fresh tomatoes
    1 (15 ounce) can pinto beans, drained and rinsed
    1 (15 ounce) can cannelloni beans, drained and rinsed
    1 (15 ounce) can red kidney beans, drained and rinsed
    fresh ground pepper

    Optional garnishes:

    1/2 cup thinly sliced green onions
    1/2 cup shredded cheddar cheese
    1 avocado, diced
    1 small bunch cilantro, chopped


    Preheat broiler.  Broil bell peppers on a foil lined baking sheet for 20 minutes, or until blackened.  Remove peppers and seal them in a ziplock plastic bag.  Let rest 15 minutes then cut in half lengthwise, discard stem and seeds.  Peel and chop peppers.

    Heat a stockpot or dutch oven over medium heat.  Add oil to pan and cook onion for 15 minutes, stirring occasionally.  Add cumin, red pepper, paprika, salt and garlic.  Cook another 2 minutes, stirring.  Add bell peppers, vegetable broth, squash and tomatoes.  Bring to a simmer and cook 20 minutes, stirring occasionally.  Add beans and simmer another 20-30 minutes while the soup thickens, stirring occasionally.  Season with fresh ground pepper, to taste.  Makes 6 servings.

    Monday, January 23, 2012

    Gluten Free Flour Tortillas

    2 C gluten free all-purpose flour blend of choice (I just use rice flour)
    1 tsp xanthan gum
    1 1/2 tsp baking powder
    1 tsp kosher salt
    4 tsp vegetable oil
    1/2 to 1 C warm water
    Mix dry ingredients; add oil and stir to combine.  Pour warm water in a slow, steady stream, adding in increments and stirring to combine.  Divide into six pieces.  Roll out and cook on each side for 45 seconds.  

    Gluten Free Healthy Brownie Bites

    Brownie Bites:
    2 C raw walnuts or almonds
    2 Tbs ground flax or chia
    1/4 tsp salt
    1/2 cup Hershey's Cocoa (or raw cacao powder)
    Pulse the above dry ingrdients in food processor.
    1 C raisins or dates
    1/4 C agave or honey
    1/2 C water
    1 tsp. vanilla
    Process above ingredients in blender then add to dry ingredients.  Form dough into small balls, then roll in crushed nuts, coconut or powdered sugar.  Place in freezer until solid.  (I keep them in the freezer)