Zesty Italian Chicken

1/2 cup Zesty Italian Dressing
1 lb. boneless chicken breasts
1/2 c. Enjoy Life Crunchy Rice with Chia cereal

1 T. sorghum flour

1 T. tapioca starch

1 T. dried basil

1 T. dried thyme

1/2 tsp. ground pepper

1/2 tsp. salt
oil
4 oz. canned or 1 c. fresh sliced mushrooms
2 T. chopped fresh basil (optional)

Marinade the chicken in the zesty italian dressing for at least 1 hour, drain.  Meanwhile, heat the oven to 350 degrees. Prepare a shallow pan by brushing with canola or olive oil. Blend in a blender, the cereal, sorghum flour, tapioca starch, basil, thyme, pepper and salt.  Pour this mixture into a plastic bag, such as a bread bag or gallon ziploc bag.  Add the chicken a piece at a time, close the bag and shake. Remove breaded chicken and place in the shallow pan. Repeat until all chicken is breaded and in the pan.  Bake for 30 min.

Meanwhile, saute the mushrooms with the basil in a little bit of olive oil.  Serve on top of the chicken when it is done cooking.  This good served with Wild Rice and cooked Green Beans.

Italian Chicken Pasta

Threw this one together one night a while back.

2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken

Combine all ingredients by tossing together.  Serve.

Honey Spice Chicken Thighs

I remember trying this recipe and liking it.  It got lost in one of my old notebooks.  Here it is now to try it again.

8 boneless chicken thighs
2 tsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. chili powder

1/2 c. honey
2 t. apple cider vinegar

Combine the spices in a small bowl.  Rub the spice mixture onto the chicken thighs.  Broil on Low for 5-7 min.  Turn the thighs over and broil another 5-7 min.  Mix the honey and vinegar together.  Turn the thighs again and baste with the honey.  Cook until the honey turns to glaze.  Rest 5 min. and serve.

Chocolate Sunflower Bars

I don't even remember if we have tried this recipe.  I found it written down in one of my old notebooks.  Posting it here so we can find it and try it.

1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips

Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar.  Press this mixture into an 8 x 8 baking dish.

In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended.  Pour in the 8 x 8 dish with the graham crust.  Chill in the refrigerator 1-2 hours.  Cut into 16 bars.

Beef and Sausage Meatballs

WOW! A meatball recipe that does not contain egg OR gluten!?!   Found it in the January 2015 issue of Women's Day magazine.

1 lb ground beef (at least 90% lean)
1/2 lb. sweet Italian sausage, casings removed
1/4 tsp crushed red pepper flakes
kosher salt
1 T. olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 tsp. dried oregano
1 T. tomato paste
15 oz. can crushed tomatoes
2 tsp. sugar

Serving suggestions:  grated parmesan (or Daiya Mozzarella shreds), fresh basil, crusty bread and green salad.

In a large bowl, gently mix together the beef, sausage, red pepper and 1/4 tsp. salt until combined, and shape into 16 balls (about 1 1/2 in. each).

Heat the oil in a large heavy skilled over medium-high heat.  Cook the meatballs, turning often, until lightly browned, 4-6 min. Transfer to paper towel-lined plates.

Reduce heat to medium and drain all but 1 T. oil from the skillet.  Add the onion, garlic, oregano and 1/4 tsp salt and cook, stirring occasionally, until the onion is tender, 4 to 5 min.   Stir in the tomato paste and cook for 1 min.  Stir in the crushed tomatoes, sugar and 1/2 c. plus 2 T. water.  Add the meatballs and gently simmer, covered for 10 min.  Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 min.  Top with "cheese" and basil, serve with crusty bread and green salad, if desired.

Roasted Salmon with Crispy Potatoes and Broccoli

Another one to try from January 2015 issue of Women's Day magazine.

1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces


1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste

Heat oven to 450 degrees F.  On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper.  Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl.  Serve this with the fish and vegetables.

Tropical Rice Pudding with Pineapple & Honey

I like this recipe I found for rice pudding in the January 2015 issue of Women's Day because it cooked on the stove top and does not contain eggs.  You might like it because it uses. . . . PINEAPPLE!!!!!!

3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews.  You might try pumpkin seeds or sunflower seeds.

In a medium heavy saucepan, bring the milk, rice and sugar just to a boil.  Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt.  Spoon into bowls, top with pineapple and drizzle with honey.  Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.

Grilled Sausage with Lentil Orange Salad

This is a recipe I want to try that I found in the January 2015 issue of Women's Day magazine while papa was having his angiograph.

The Protein

8 small sausage links, think keilbasa or German Sausage similar to hot dogs.  (not breakfast sausage links)
OR this would be good with pork chops or pork tenderloin or salmon
olive oil

Heat a grill, grill pan or skillet to medium high heat.  Coat sausage links with olive oil and cook, covered, turning occasionally, until just cooked through, 10-12 min.

 The Salad

2 T. fresh lemon juice
2 T. olive oil
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp pepper (I would reduce this to 1/8 tsp.  we don't like that much pepper)
Add 1/2 small fennel bulb, cored and thinly sliced
1 orange, cut into 1/2 in. pieces
15 oz. can lentils rinsed  (or 1 1/2 cups cooked in 4 1/2 cups water for 25-30 min. or until tender)
2 scallions, thinly sliced
2 cups baby spinach, roughly chopped

In a bowl, whisk the lemon juice, olive oil, dijon mustard, and salt and pepper.  Add the fennel, orange, lentils, scallions, and spinach.  Toss to combine. 

Tip: you could also try this with rice.

Serve with the sausages or other protein choice.

Seared Pork Chops with lentil and apple salad

I found this in the January 2015 edition of Woman's Day magazine while Papa was having his angiograph this morning.  I would like to try it.  Because you and Sarah seem to have issues with fresh apples, I was thinking I would try this with raw lentils instead of canned and cook them with the apples.

2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves

Heat 1/2 T. oil in  large skilled over med. high heat.  Season the pork with the paprika and 1/2 tsp each salt and pepper.  Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates.  Repeat with 1/2 T. oil and the remaining pork chops.

Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper.  Add the lentils and toss to combine.  Fold in the apple, celery and celery leaves.  Serve with the pork.

Speed tip:  Prepare the salad without the apples and refrigerate for up to 1 day.  Fold in the apples just before serving.

This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan.  Bring to a boil and reduce heat to a simmer.  Simmer 15-20 min.  Add apples, return to a simmer.  Simmer another 5-10 min. until lentils are soft.

Photo to come when we try this out.

Porcupine Meatballs

It's been a while since I posted.  Life gets busy. . .  Tonight I wanted Porcupine Meatballs, but I didn't want to have to make two batches, one traditional recipe and one Hannah could have.  So I tweaked the traditional recipe to make enough meatballs for all of us, including Hannah.  They are very delicate meatballs, treat them gently!

The meatballs:

1 tsp. tapioca starch

1/3 c. cold water

1/4 cup tomato sauce from a 15 oz. can

1/3 cup long grain rice

1/2 tsp. dried minced onion or 1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1 lb. ground beef

The sauce:

remaining tomato sauce from the 15 oz. can

2 T. coconut aminos

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. minced onion or 1/4 tsp. onion powder

Heat the oven to 350° F.  Combine the tapioca starch and cold water in a small saucepan.  Stir until tapioca dissolves.  Heat on the stovetop over high heat until the tapioca gel is thick and translucent.  DO NOT BOIL!  Pour in a small bowl and refrigerator.  In a separate small mixing bowl, measure the 1/4 cup tomato sauce, rice, minced onion, garlic powder, black pepper, and ground beef for the meatballs.  Add the tapioca gel from the refrigerator.  Mix well.  Form into 1" meatballs and place in a 13x9 inch casserole dish.

Prepare the sauce:  In a small mixing bowl, combine the remaining tomato sauce, coconut aminos, dried oregano, garlic powder and minced onion.  Mix well.  Pour over the meatballs, be sure to cover each meatballs with some of the sauce.

Cover tightly with foil, sealing around the edges of the casserole dish.  Bake for 45 min. to 1 hour.  

Rice should be soft and poking out of the meatballs.  Use a large spoon to gently scoop each meatball from the pan, they are very delicate meatballs.  Serve with some of the sauce from the pan if desired.

Beef Taco Bake

This is a good old super easy standby casserole.

3/4 to 1 lb ground beef (or you can use ground turkey)
1 -15 oz. can tomato sauce
1/4 cup rice milk
1 cup chunky salsa  (We use Pace mild.  You can up the spice by using Medium or Hot salsa).
8 corn tortillas, cut into 1 inch pieces
Shredded Daiya cheese, or cheddar cheese
Sour cream, optional
Avocado, optional
Corn chips, optional

Heat oven to 400° F.  Brown the ground beef in a large skillet over medium-high heat, drain.  Add tomato sauce, rice milk and chopped tortillas.

Spoon into a 2 qt baking dish.

Cover and bake for 30 min. or until hot.  Top with Daiya cheddar style shreds, optional sour cream, and avocado.  Serve with optional corn chips.

This picture has regular cheddar cheese and sour cream.  

Hannah put Daiya on her serving, but ate it before I could get out the camera.

Bacon Maple Pancakes!

Ah, yes!  Hannah is participating in a YW Cook-Off this Thurday evening.  She said, "Mom, do you think we could make Bacon Pancakes?"  So I did some research, and this is what I came up with for Hannah's recipes!

She liked them plain and with Golden Griddle syrup.  I liked them served with 100% maple syrup and the bacon bits.

This recipe made 8 pancakes:

6 slices thick cut bacon, cut in 1/2 inch pieces

1/2 cup gluten free oats

1/2 cup brown rice flour

1/4 cup tapioca starch

1 1/2 tsp. baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

1/2 cup coconut milk with 1/4 tsp. lemon juice added

1 1/2 tsp Ener-G egg replacer

2 T. water

2 T. 100% maple syrup

1 T. bacon grease

Turn your oven onto warm.  Place a baking tray with cookie racks on it in the oven.

Cook the bacon pieces in large skillet over medium heat until crispy and brown.  Use a slotted spoon to remove the cooked bacon bits to a paper towel lined plate.  Use 1 T. of the bacon grease for the pancake batter recipe.  Reserve the rest for greasing the griddle. (I also made Mom's Homemade Hashbrowns the same night and used the bacon grease to cook them too-YUM!)

Put the gluten free oats in the blender and blend to a fine flour.  Add the remaining ingredients.  Blend to combined, scraping with a spatula a few times as needed.  Allow to stand for 10 min to thicken.  Reserve about 1/4 cup of the bacon bits for garnish.  Fold the rest into the batter.

Heat the skillet to 325°.  With a heat safe basting brush, brush some of the bacon grease onto the hot griddle.  Pour 1/4 cup of the pancake batter onto the bacon grease.  Cook until edges are dry and middle is full of bubbles that have begun to pop.  Grease a new spot and flip the pancake onto the new bacon grease. Cook until browned and firm to the touch, about 1 min.  Remove pancakes to the warm oven to keep warm until ready to serve.

Serve with bacon bits and syrup.  

(The picture above is lacking the bits and syrup because I didn't remember to take the photo BEFORE we ate.  The photo was taken AFTER we ate with pancakes we did not plan to eat immediately :(

Tuna Noodle Skillet Casserole

Tuna Helper, move aside.  This is just as good and fast and allergy free!

Serves 2

1 cup gluten free pasta (we used Penne in the photo above.  Spaghetti noodles are another good alternative)

1/4 tsp. salt

1 T. minced dried onion

1/2 tsp. minced dried garlic

1 c. coconut milk

1/2 to 1 can solid pack tuna in olive oil

1 T. cornstarch or other alternative thickener (tapioca starch, potato starch, arrowroot starch)

1/2 tsp. salt

1/8 tsp. pepper

1/2 T. dried parsley

1 tsp. lemon juice

2 pinches, rubbed, thyme

Bring to boil 6 cups of water in a large saucepan.  Add pasta, 1/4 tsp salt, dried onion and dried garlic.  Boil according to package directions for the pasta, until pasta is al dente.  Do not over cook.

Meanwhile, gather your remaining ingredients.  Measure the coconut milk.  Open the canned tuna.  Use 1/2 to 1 can of tuna depending on how much tuna you like in your pasta.  In a small bowl or container, mix the tuna, cornstarch, 1/2 tsp salt, pepper, parsley, lemon juice and thyme.

When pasta is al dente, use a fine mesh strainer (so you don't loose the onion and garlic through the holes of a larger strainer) and strained off the water.  Pour pasta back into the saucepan.  Add the tuna mixture and coconut milk.  Return to medium heat.  Cook and Stir until sauce is thickened and bubbly.

Serve immediately.

Snickerdoodles!

They smell like them.  They look like them.  And, yes, they TASTE just like traditional Snickerdoodles!

 Hannah's first submitted photo with her Ipod!

1 1/2 cups sugar
2 sticks Earth Balance Soy Free Buttery sticks, softened (1 cup total)
1/2 c. water
3 tsp. Ener-G Egg Replacer
2 3/4 c. Rice Flour Mix*
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

1/4 cup sugar
2 tsp. ground cinnamon

1. Heat oven to 400 degrees.

2.  Mix 1 1/2 cups sugar, buttery sticks, and water in a large bowl.

3. Stir in the egg replacer, flour, cream of tartar, soda and salt. If dough if still a bit too dry, add another tablespoon or two of water, one a a time.

4. Mix the 1/4 c. sugar and cinnamon in a small bowl.

5.  Shape the dough into 1 inch balls.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheets.  Bake 8-10 min. or until set.  Remove from cookie sheet.  Cool on wire rack.

*the Rice flour mix we used in our first batch of these snickerdoodles had homemade gluten free-oat flour in place of the sweet sorghum flour.  Please refer to the Rice flour mix recipe.

Mediterranean Tilapia

 Flavorful, moist, and crunchy fish. . . A nice change from simply lemon pepper.

(Sorry for the shadow in the photo.)

Makes 6 servings

6 tilapia fillets(defrosted overnight in the refrigerator if they are frozen)

1/2 tsp. kosher salt

1 cup Enjoy Life Crunchy Flax with Chia cereal
1/3 cup coconut oil

1 tsp. dried minced garlic, or one fresh minced clove
1 tsp. marjoram
3/4 tsp. ground mustard
3/4 tsp. basil
3/4 tsp. oregano
1/2 tsp. coarse ground black pepper
1 1/2 cups chopped fresh spinach leaves

1/3 cup finely chopped red bell pepper
3 T. Daiya mozzarella style shreds (optional)

Preheat oven to 400° F.  Place the Crunchy Flax with Chia cereal in a quart resealable bag. Seal out as much air as possible. Place the bag on a hard surface such as a wooden cutting board on the counter.  (I found this worked better than just right on the counter).  With the flat side of a mallet, smash the crunchy bits of cereal until most of them are crumbs.  You are not going for powder here, something more like bread crumbs or panko.  Set aside.

Line a shallow baking pan with foil. Place fish in single layer in foil lined pan.  Sprinkle the fish with the kosher salt.

In a medium bowl, combine the coconut oil and spices.  Rub about 1 T. of the oil onto the fish.

Stir the chopped spinach leaves, crushed cereal, bell pepper, and Daiya mozzarella style shreds (optional) into the remaining seasoned coconut oil.  Divide mixture evenly among the fish, pressing lightly so mixture adheres somewhat to the top of the fish.

Bake in the preheated oven for 15 min.

(Hey Mikey, she liked it!)

Chocolate Pudding

WAY better than Jell-0 pudding.

This recipe makes 3 cups like the one pictured above or about 2 bowl servings.  Double the recipe to make 6 to-go cups, or 4-5 bowls.

1/4 cup sugar
1 packed and heaping T. cornstarch
dash salt
2 T. cocoa powder
1/4 c. Enjoy Life mini chocolate chips
1 cup coconut milk beverage
1/2 tsp vanilla extract

In a small saucepan, mix together the sugar, cornstarch, salt, cocoa powder, and chocolate chips.  Slowly stir in the coconut milk beverage until sugar is dissolved.  Heat over medium to medium-high heat, stirring constantly.  As chocolate chips begin to melt, be sure to stir them up off the bottom of the pan so they don't burn.  Cook and stir about 10 min.  It will get thick and creaming and turn into pudding.

Immediately pour into to-go cups or into bowls.  Serve warm or chilled.

Fudgy Chocolate Sunbutter Pie

This one comes from the Enjoy Life® cookbook.  I forgot to take a photo.

1 Classic Graham Cracker Crust (recipe below)
1 bag Enjoy Life® Semi Sweet Mini Chocolate Chips
1 T. tapioca starch
1 c. cold water
1 c. smooth sunbutter
1 T. vanilla
1 T. corn syrup
Sunflower seeds, shelled

Prepare Graham Cracker Crust.  Set aside.

Pour chocolate chips into a medium sized bowl, reserving a small amount for pie topping.  In a small saucepan, whisk the tapioca starch into the cold water.  Heat over medium heat, bring to a simmer to turn into a translucent gel.  Pour immediately over chocolate, stirring constantly, until all chocolate melts. Lumpy and bumpy- don't worry!  Immediately whisk in the sunbutter.  It will begin to look smooth, though possibly grainy.  Stir in the vanilla and corn syrup.  Pour into the prepared pie crust.  Garnish with reserved mini chips, crumbs and sunflower seeds.  Refrigerate 3 hours or overnight.  Serve cold or room temperature.  Store tightly covered in the refrigerator up to 4 days.

Enjoy Life's Classic Graham Cracker Crust
1 box Enjoy Life® Crunchy Vanilla Honey Graham Cookies
1/3 c. sugar
1/4 c. oil or melted Spectrum Shortening, or coconut oil

Preheat oven to 350°.
Place entire contents of boxed cookies in a food processor with the sugar.  Process until fine. Add oil and process until mixture becomes a little wet.  Reserve a small amount to sprinkle on top of the sunbutter pie.
Pour the mixture into the middle of the pie pan. Use your fingers to spread and press the mixture to 1/8" thickness covering the whole pie pan with no holes.
Bake for 8-10 min., or until crust is golden brown.

Chocolate Covered Cake Donuts

Just like the little Hostess kind, only allergy free!  This recipe comes from the Enjoy Life® cookbook.

1 T. Tapioca Starch
1 cup cold water
3/4 c. sorghum flour plus extra for dusting pans
1/4 c. tapioca starch
1 1/2 t. baking powder
1/4 t. salt
1/8 t. ground cinnamon
3 T. sugar
1 T. honey
2 T. Spectrum Shortening
1/3 c. applesauce
1/4 c. coconut or rice milk
1/2 t. apple cider vinegar
1/8 t. baking soda
1 T. Enjoy Life® mini chocolate chips

Preheat oven to 375°.

In a small saucepan, whisk 1 T. tapioca starch into 1 cup water until it dissolves.  Heat over medium heat until the gel thickens and becomes translucent.  Bring it just to simmer, them remove from heat.  Pour into a container to cool.  Leftover gel can be refrigerator and used within 1 day.
Grease the mini donut pan with a coating of Spectrum Shortening.  Sprinkle 1/4 tsp. of sorghum flour into each donut space.  Tilt and turn the pan to coat the donut spaces with the flour.  Shake out excess flour.
In a small bowl, combine the 3/4 cup sorghum flour, 1/4 c. tapioca starch, baking powder and salt and cinnamon.  Set aside.
In a medium bowl, cream honey, sugar, and shortening.  Mix in applesauce.  Mix in 1/2 the combined dry ingredients.  Mix in milk, then the remaining 1/2 of the combined dry ingredients.  Fold in 2 T. of the tapioca gel, 1 T at a time.  Add the apple cider vinegar.  Add the baking soda and the chocolate chips.
Spoon about a tsp of batter into each side of a donut space, careful to only fill about 1/2 full.  You can also fill a mini muffin tin with a small cookie scoop of batter and make regular size donut holes.
Bake for 5 min. for the donuts, 7-8 for the mini muffin donut holes, 15-17 if making full size donuts.
Cool on wire racks.  Ice with a Sugar glaze, dust with powdered sugar or cinnamon and sugar, or glaze with Chocolate glaze (Recipe below).

Chocolate Glaze for Donuts

1 bag Enjoy Life® Semi Sweet Chocolate Chips
1/3 c. plus 1 T. water
1 T. Spectrum Shortening or coconut oil
1 T. sugar
1 t. vanilla extract

Place the chocolate chips in a small glass bowl.  In a small saucpan, combine the water, shortening and sugar. Bring to a boil.  Allow to boil 1 min.  Pour over chocolate chips.  Allow to sit 30 seconds, then stir with a wooden spoon until chocolate in melted.  It may be necessary to microwave for 15 seconds to melt all the chocolate. Stir in vanilla extract.  It may also be necessary to add 1 tsp. of hot water at a time if it is too thick for glazing the donuts.
To glaze the mini donuts, I used a thicker plastic straw that belonged to a water bottle.  I place the straw in the hole of the donut, dunked it, let it drip a few seconds, then placed them on a rack set on a cookie sheet to catch the drips. If you are adding sprinkles, sprinkle immediately upon the donuts being placed on the rack. Once the rack was full, I place the tray in the refrigerator to harden the chocolate.  The picture above looks as messy as it is because we moved the donuts to take the photo before the last of the donuts had hardened up.

Enjoy!  Donuts may be stored in the refrigerator for up to 2 days.   Un-iced or sugared donuts may also be stored in the freezer.

Mint Chocolate Crinkle Cookies

Yum! Makes 2-3 dozen cookies  This is an altered version of the Chocolate Crinkle cookies found in the Enjoy Life® cookbook.  Because I didn't have the mini chocolate chips, I added the mint extract instead.

2 tsp. tapioca starch

1 cup cold water

2 cups sugar

1 1/4 cups cocoa powder

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup oil

1/2 T. vanilla extract

1/4 tsp. peppermint extract

1 3/4 cup plus 3 T. gluten free flour

1/2-1 cup mini chocolate chips, optional (I did not use them in the photo above)

2 cups powdered sugar

(To make not Mint cookies, eliminate the mint extract, increase the vanilla to 1 T. and add the mini chocolate chips.)

Preheat oven to 350°.  Line baking sheets with parchment paper.  

Combine tapioca starch and water in small saucepan.  Stir until tapioca starch dissolves.  Heat over high heat until the tapioca gel is thick and translucent. Do not boil.  Pour into a glass bowl and place in refrigerator until ready to use.

In a large bowl, combine sugar, cocoa powder, baking powder and salt.  Add the oil, vanilla extract, mint extract, and cooled tapioca gel.  Mix until evenly combined, it will look spongy. Add the flour all at once and mix.  Stir in chocolate chips if you are using them.  The dough should be sticky but pliable, not too wet and not hard.

With a small cookie scoop, scoop up a ball of dough, drop into powdered sugar and roll to cover.  Place on the covered cookie sheet.  Bake 12-14 min. until crackled and not wet.  Remove to wire racks to cool.  Store in an airtight container.

Chicken Macaroni

This tastes like chicken pot pie in a macaroni casserole.

1 T. potato starch

1/2 cup coconut or rice milk
1/2 cup Pacific Foods Chicken Broth
1 T. dried chopped onion
1/4 tsp. salt
dash pepper
1/4 tsp. dried sage

1 cup gluten free Macaroni, we use Andean Dream Quinoa Pasta, cooked

1 cup cooked diced chicken
1 cup mixed frozen peas and carrots

In a medium saucepan, slowly stir milk into potato starch with a wisk.  Add chicken broth, dried onion, salt, pepper, and sage.  Bring to boil over med-high heat.  Reduce heat and simmer until sauce is thick creamy about 2 min.  Stir in cooked macaroni, chicken and peas and carrots.  Heat through.  Serve immediately.

This makes about 4 servings.