"The girls" requested this post. It's nothing fancy but they really like it...and it isn't beef so I can eat it, too! Win-win!!
GROUND CHICKEN MEATLOAF - divide in half, make 2 loaves (I use a Pyrex 7x11)
1 medium onion, small dice Mix everything except the ground chicken
1 small/medium red pepper, small dice til well combined. Mix in ground
1 large carrot, shredded chicken. Divide in pan. Round
2 eggs tops to make smooth loaves. Cover with
1 C gluten-free quick oats foil (tent it slightly) and bake for one hour.
1/2 C (or more) ketchup Remove foil and bake 15 minutes more.
2 tsp g-free Worcestershire sauce Allow to rest about 10 minutes.
1/2 tsp salt (or more, if feel it's necessary)
~1/2 tsp granulated garlic Dig in!!
1/4 tsp celery seed
1/4 tsp freshly ground black pepper
2 pounds ground chicken (I do not use extra lean)
Thursday, April 30, 2015
Thursday, April 9, 2015
Mexican Quinoa Casserole
This has taken too long to post. Many apologies for anyone waiting...
This is so easy. If you like quinoa and you could eat Mexican flavors nearly everyday, PLEASE try this! The original recipe is on food.com, #304705. I switched it up so it wouldn't be quite as spicy; I wanted others here to eat it, too. Anyone who wanted could then dust it with chipotle powder and/or hot salsa for that extra kick!
MEXICAN QUINOA CASSEROLE - 2 quart baking dish (7x11 works for me)
14-15 ounce can of Mexican (stewed) tomatoes or Rotel tomatoes
15 (+/-) ounce can of black beans, drained
1/2 of a red pepper, chopped Set oven to 400F.
1/4 C jalapeno, sliced - optional Mix all ingredients together. Place in baking
1 C frozen corn - optional dish. Cover with foil. Bake 35 minutes.
1 1/2 C broth (I use chicken) Uncover; stir. Without foil, return to
3/4 C quinoa (I always rinse well, drain) oven. Bake 25 minutes more, stirring
1/2 tsp granulated garlic after 15 minutes to get the uncooked
1/2 tsp cumin (or more!) quinoa mixed in. Mix again with 5 minutes
1/4 tsp coriander to go, if needed. Remove from oven. Add
1/4 tsp freshly cracked black pepper cheese, if using, and either return dish to
oven to melt OR tent foil over top and wait
1 C grated cheese (Mexican blend) 5 minutes. Garnish as desired.
If you use a can of broth, save what's left and refrigerate. Nice to add when reheating in the next day or two.
This is so easy. If you like quinoa and you could eat Mexican flavors nearly everyday, PLEASE try this! The original recipe is on food.com, #304705. I switched it up so it wouldn't be quite as spicy; I wanted others here to eat it, too. Anyone who wanted could then dust it with chipotle powder and/or hot salsa for that extra kick!
MEXICAN QUINOA CASSEROLE - 2 quart baking dish (7x11 works for me)
14-15 ounce can of Mexican (stewed) tomatoes or Rotel tomatoes
15 (+/-) ounce can of black beans, drained
1/2 of a red pepper, chopped Set oven to 400F.
1/4 C jalapeno, sliced - optional Mix all ingredients together. Place in baking
1 C frozen corn - optional dish. Cover with foil. Bake 35 minutes.
1 1/2 C broth (I use chicken) Uncover; stir. Without foil, return to
3/4 C quinoa (I always rinse well, drain) oven. Bake 25 minutes more, stirring
1/2 tsp granulated garlic after 15 minutes to get the uncooked
1/2 tsp cumin (or more!) quinoa mixed in. Mix again with 5 minutes
1/4 tsp coriander to go, if needed. Remove from oven. Add
1/4 tsp freshly cracked black pepper cheese, if using, and either return dish to
oven to melt OR tent foil over top and wait
1 C grated cheese (Mexican blend) 5 minutes. Garnish as desired.
If you use a can of broth, save what's left and refrigerate. Nice to add when reheating in the next day or two.
Tuesday, February 17, 2015
Quinoa Casserole - Flavored like stuffing!
I found a recipe for Mexican Quinoa Casserole. I made it, not following the original recipe completely, of course. I made it again. Then I made it with an Italian bent. It continued to play to different flavor profiles in my head until I finally got it to where you see it here. It can be made vegan if you use vegetable broth...or you can add some shredded cooked chicken and call it a complete meal. If you really like chicken and want to make a big dinner of it, roast some and make gravy; use this casserole as a 'side' along with a veggie offering.
I'm keeping the can of beans the original recipe calls for (I will post that one eventually) but I'm sure it won't matter if you leave the beans out. I like beans so I'll always add them. I'm happy without the corn here though. It works in the original. I think it dries out a bit too much here. The beans do a little, too, but not enough to bother me. Do with it as you like.
QUINOA CASSEROLE - FLAVORED LIKE STUFFING! Oven: 350 F
1 yellow onion, diced (~1/2 cup)
2-3 carrots, grated (~3/4 cup)
2 ribs celery, minced (~3/4 cup)
3/4 cup quinoa, rinsed well, drained (I use white here)
1 can (14 1/2 ounce) low-sodium chicken broth
1 tsp (or more, to taste) dried thyme
1/4 tsp (or more) ground sage
a good pinch of ground rosemary
1/8-1/4 tsp fine sea salt
1/8-1/4 tsp freshly ground black pepper (to taste)
OPT: 1 cup frozen corn
OPT: 1 can (15 oz) light beans, cannellini or pinto
I mix all the ingredients directly in my Pyrex 7x11 casserole dish. Use any dish you have that will hold 2 quarts. Level the top. Cover/tent with foil. Bake for 35 minutes before removing foil; stir. Make sure you get the top bits of uncooked quinoa toward the bottom of the pan after stirring. Level the top again and bake for about 20 minutes more, checking at the 10 minute mark to stir one more time..... DONE is when all the quinoa "pops" and is no longer white. If you see any that don't have the little spirals popping out to indicate doneness, just stir them down and let the casserole rest for 10 minutes. That's all it takes to encourage them to finish cooking.
I'll get back to the Mexican version now.....
I'm keeping the can of beans the original recipe calls for (I will post that one eventually) but I'm sure it won't matter if you leave the beans out. I like beans so I'll always add them. I'm happy without the corn here though. It works in the original. I think it dries out a bit too much here. The beans do a little, too, but not enough to bother me. Do with it as you like.
QUINOA CASSEROLE - FLAVORED LIKE STUFFING! Oven: 350 F
1 yellow onion, diced (~1/2 cup)
2-3 carrots, grated (~3/4 cup)
2 ribs celery, minced (~3/4 cup)
3/4 cup quinoa, rinsed well, drained (I use white here)
1 can (14 1/2 ounce) low-sodium chicken broth
1 tsp (or more, to taste) dried thyme
1/4 tsp (or more) ground sage
a good pinch of ground rosemary
1/8-1/4 tsp fine sea salt
1/8-1/4 tsp freshly ground black pepper (to taste)
OPT: 1 cup frozen corn
OPT: 1 can (15 oz) light beans, cannellini or pinto
I mix all the ingredients directly in my Pyrex 7x11 casserole dish. Use any dish you have that will hold 2 quarts. Level the top. Cover/tent with foil. Bake for 35 minutes before removing foil; stir. Make sure you get the top bits of uncooked quinoa toward the bottom of the pan after stirring. Level the top again and bake for about 20 minutes more, checking at the 10 minute mark to stir one more time..... DONE is when all the quinoa "pops" and is no longer white. If you see any that don't have the little spirals popping out to indicate doneness, just stir them down and let the casserole rest for 10 minutes. That's all it takes to encourage them to finish cooking.
I'll get back to the Mexican version now.....
Tuesday, February 10, 2015
Gluten Free Chocolate Waffles
The season for chocolate.....wait, that's not right. Chocolate is always in season!!! I do what I have to do when I need chocolate and this happened yesterday. Fast and easy. It might need to happen again tomorrow.....
G-FREE CHOCOLATE WAFFLES
1/2 cup sweet white sorghum flour Combine first eight ingredients. Mix well.
1/2 cup superfine brown rice flour
1/2 cup tapioca starch
1/2 cup "Dutch" cocoa (what I had...)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp fine sea salt
2 large eggs, room temp Whisk eggs first. Add vanilla and buttermilk.
1 tsp pure vanilla extract
1 1/2 cups buttermilk (shake well before measuring) (Get your waffle iron going.)
4 T unsalted butter, melted Add butter and sugar to egg mixture.
1/2 cup sugar Carefully whisk dry ingredients into wet.
Allow mixture to set til waffle iron is ready. I had better results when I had the temp just a tad below the highest point on the dial...I turned it back to that point after the first waffle turned out a bit too dark and crispy! You know your waffle iron; do what you need to do!
I thought about spreading peanut butter on one but the thought of raspberry jam and mini chocolate chips kept the peanut butter jar on the shelf!! Let me know how you enjoyed yours!!
G-FREE CHOCOLATE WAFFLES
1/2 cup sweet white sorghum flour Combine first eight ingredients. Mix well.
1/2 cup superfine brown rice flour
1/2 cup tapioca starch
1/2 cup "Dutch" cocoa (what I had...)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp fine sea salt
2 large eggs, room temp Whisk eggs first. Add vanilla and buttermilk.
1 tsp pure vanilla extract
1 1/2 cups buttermilk (shake well before measuring) (Get your waffle iron going.)
4 T unsalted butter, melted Add butter and sugar to egg mixture.
1/2 cup sugar Carefully whisk dry ingredients into wet.
Allow mixture to set til waffle iron is ready. I had better results when I had the temp just a tad below the highest point on the dial...I turned it back to that point after the first waffle turned out a bit too dark and crispy! You know your waffle iron; do what you need to do!
I thought about spreading peanut butter on one but the thought of raspberry jam and mini chocolate chips kept the peanut butter jar on the shelf!! Let me know how you enjoyed yours!!
Saturday, November 22, 2014
Chicken Pot Pie Meatloaf
Dubbed so by my youngest, this is the name I'm using for this recipe. Another suggestion was Thanksgiving Chicken Meatloaf. Regardless, if you gild the lily (make gravy) and add potatoes, I doubt you'll have any complaints that this is made with ground chicken! (Serve with steamed green peas and it will be even more like pot pie!)
As for the crackers I used, they are Van's Fire-Roasted Veggie crackers. I rely on Super Wal-Mart and/or the buying club I belong to for these. Amazon offers them but they're priced higher... I like the flavor they add; the multi-grain aspect and the spice combo in/on them give this a little extra something.
The ground chicken I can regularly find is Perdue brand. I haven't tried this with anything else. It's plain ol' ground chicken, the "mixed meat" kind, not the expensive lower-fat white-meat-only package.
I've used both unsweetened plain almond milk and unsweetened plain cashew milk, both Silk brand. I prefer the cashew milk! (It also makes dreamy scalloped potatoes!)
I like LIKE LIKE my Calphalon tri-ply pans...and used my 3-qt chef's pot to saute the veggies and, when they cooled sufficiently, continued to mix the meatloaf in it because the rounded shape made it fast and easy. I try to convince everyone I know that they NEED one of these pans!
CHICKEN POT PIE MEATLOAF - I used my 7x11 Pyrex dish
2 carrots, shredded - roughly 1 C Heat a little extra virgin olive oil and saute
1 onion, chopped - 3/4 C veggies until nearly soft.
2 large ribs celery - 1/2 C
1 tsp dried thyme, crushed Add spices, salt, pepper.
1/4 tsp rubbed sage Cool mixture slightly.
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper Set oven to 350F.
1/4 tsp sea salt, fine grind Mix in cracker crumbs and milk.
1/2 C crushed Van's Fire-Roasted Veggie Crackers (about 20)
1/2 C "milk"
2 eggs Mix in eggs until everything is incorporated.
2 pounds ground chicken Finally, mix in ground chicken.
Divide mixture in half (more or less) at the ends of a rectangular baking dish. Smooth into oblong shapes. Bake, uncovered, for 75 minutes. (I test with an instant-read thermometer to be sure it's done.)
I'd like to hear if anyone tries this. It was really tough to force myself to measure everything so I could share this!!
As for the crackers I used, they are Van's Fire-Roasted Veggie crackers. I rely on Super Wal-Mart and/or the buying club I belong to for these. Amazon offers them but they're priced higher... I like the flavor they add; the multi-grain aspect and the spice combo in/on them give this a little extra something.
The ground chicken I can regularly find is Perdue brand. I haven't tried this with anything else. It's plain ol' ground chicken, the "mixed meat" kind, not the expensive lower-fat white-meat-only package.
I've used both unsweetened plain almond milk and unsweetened plain cashew milk, both Silk brand. I prefer the cashew milk! (It also makes dreamy scalloped potatoes!)
I like LIKE LIKE my Calphalon tri-ply pans...and used my 3-qt chef's pot to saute the veggies and, when they cooled sufficiently, continued to mix the meatloaf in it because the rounded shape made it fast and easy. I try to convince everyone I know that they NEED one of these pans!
CHICKEN POT PIE MEATLOAF - I used my 7x11 Pyrex dish
2 carrots, shredded - roughly 1 C Heat a little extra virgin olive oil and saute
1 onion, chopped - 3/4 C veggies until nearly soft.
2 large ribs celery - 1/2 C
1 tsp dried thyme, crushed Add spices, salt, pepper.
1/4 tsp rubbed sage Cool mixture slightly.
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper Set oven to 350F.
1/4 tsp sea salt, fine grind Mix in cracker crumbs and milk.
1/2 C crushed Van's Fire-Roasted Veggie Crackers (about 20)
1/2 C "milk"
2 eggs Mix in eggs until everything is incorporated.
2 pounds ground chicken Finally, mix in ground chicken.
Divide mixture in half (more or less) at the ends of a rectangular baking dish. Smooth into oblong shapes. Bake, uncovered, for 75 minutes. (I test with an instant-read thermometer to be sure it's done.)
I'd like to hear if anyone tries this. It was really tough to force myself to measure everything so I could share this!!
Saturday, November 1, 2014
Speedy Black Bean Soup
My "sister" needs this post up today so...here it is! A simple quick soup that tastes darn good for how quickly it comes together. Of course, it's better the next day but when isn't that the case?!? Serve with tortilla chips (crush them in your bowl) and shredded Mexican cheese!
SPEEDY BLACK BEAN SOUP - 3 or 4 quart pot
1 tsp olive oil Heat oil. Add onions and cook til just beginning to
3/4 cup chopped onions brown, stirring occasionally.
2 cans (~15 oz each) black beans, with liquid Add one can of beans and
1 can (14 1/2 oz) chicken broth (I use low-sodium) MASH. Raise heat
1 can corn kernels, drained to high, add broth and whole
1 can (14 1/2 oz) Mexican-style stewed tomatoes beans. Stir well.
2-3 bay leaves Add corn, then remaining
1 tsp minced garlic ingredients. Cover and bring
1 tsp balsamic vinegar to boil. Reduce heat to low and
1/2 tsp ground cumin simmer to let flavors blend (8-10
minutes) stirring often to prevent
sticking.
This recipe is one of those I-need-to-warm-up-right-now soups. Also, it's easily made "hotter" by using different tomato blends or just add your own touch!
SPEEDY BLACK BEAN SOUP - 3 or 4 quart pot
1 tsp olive oil Heat oil. Add onions and cook til just beginning to
3/4 cup chopped onions brown, stirring occasionally.
2 cans (~15 oz each) black beans, with liquid Add one can of beans and
1 can (14 1/2 oz) chicken broth (I use low-sodium) MASH. Raise heat
1 can corn kernels, drained to high, add broth and whole
1 can (14 1/2 oz) Mexican-style stewed tomatoes beans. Stir well.
2-3 bay leaves Add corn, then remaining
1 tsp minced garlic ingredients. Cover and bring
1 tsp balsamic vinegar to boil. Reduce heat to low and
1/2 tsp ground cumin simmer to let flavors blend (8-10
minutes) stirring often to prevent
sticking.
This recipe is one of those I-need-to-warm-up-right-now soups. Also, it's easily made "hotter" by using different tomato blends or just add your own touch!
Monday, September 29, 2014
Gluten-free Caramel Apple Upside-Down Cake
Oh, thank you bettycrocker.com for this amazing recipe! It didn't take much to make it g-free and I'm still trying to decide whether or not that's a good thing! All your gluten eating friends will want some...and you'll share because you won't want this cake lingering in your kitchen calling your name at all hours of the day and night! It's good and it's easy to make, too!!
I can't say what glass pans will do as I use my favorite 9-inch heavy duty metal non-stick pan with this recipe. It pops out like a dream so I won't bother to try it in the Pyrex. Sorry, but you're on your own if you do. Just make sure to butter/spray the sides and bottom well...
CARAMEL APPLE UPSIDE-DOWN CAKE (8- or 9-inch square pan) Oven to 325F.
Topping
1/4 cup butter
2/3 cup packed brown sugar (I use dark, better flavor!)
1/2 tsp ground cinnamon
2 medium apples, Granny Smith work WELL, cut into 1/2-in. wedges (16 per apple)
Using a small (1 quart) pan, heat butter til just melted, stirring if needed. Stir in brown sugar. Heat til it just begins to boil then immediately remove from the heat. Stir in cinnamon. Pour the "goo" into the pan, spreading it evenly. Arrange the apple wedges over the "goo" as evenly and as tightly as possible. Overlap where necessary. (I began in the corners and worked my way inward.)
Cake
1/3 cup superfine white rice flour Combine all flours, starch, baking powder,
1/3 cup sweet rice flour cinnamon, xanthan gum, and salt; set aside.
1/3 cup sweet white sorghum flour
1/3 cup tapioca starch
1 tsp baking powder
1/4 - 1/2 tsp ground cinnamon
1/4 tsp xanthan gum
1/4 tsp salt
1 cup sugar Beat sugar and butter til fairly fluffy. (Betty suggests
1/2 cup butter, softened using a mixer but I did it by hand with a spoon...) Add
2 eggs eggs, beating in one at a time, til smooth. Add vanilla.
1/2 tsp vanilla Slowly and gradually beat in flour mixture alternately with
1/4 cup milk milk, beating after each addition. The end result should
be almost silky smooth.
Spread batter over the apples. Bake 55-65 minutes (til the pick comes out clean.) The 9-inch pan took exactly 55 minutes so the 8-inch will take the 5-10 minutes more. Cool on a rack for 15 minutes. Run a knife (plastic, if using a metal pan) around the edges to loosen the cake. Place your serving plate upside down over the pan, hang on like mad, and flip it upside-down! Set it down a little harder than usual to make sure all the topping dropped and remove the pan. You can eat it warm but as it gets closer to room temp the caramel begins to harden up a bit, more like a caramel apple.
I can't tell you what it tastes like after a day...no, no I can't! So, let me know if you find out!! Betty says to store leftovers loosely covered though!
I can't say what glass pans will do as I use my favorite 9-inch heavy duty metal non-stick pan with this recipe. It pops out like a dream so I won't bother to try it in the Pyrex. Sorry, but you're on your own if you do. Just make sure to butter/spray the sides and bottom well...
CARAMEL APPLE UPSIDE-DOWN CAKE (8- or 9-inch square pan) Oven to 325F.
Topping
1/4 cup butter
2/3 cup packed brown sugar (I use dark, better flavor!)
1/2 tsp ground cinnamon
2 medium apples, Granny Smith work WELL, cut into 1/2-in. wedges (16 per apple)
Using a small (1 quart) pan, heat butter til just melted, stirring if needed. Stir in brown sugar. Heat til it just begins to boil then immediately remove from the heat. Stir in cinnamon. Pour the "goo" into the pan, spreading it evenly. Arrange the apple wedges over the "goo" as evenly and as tightly as possible. Overlap where necessary. (I began in the corners and worked my way inward.)
Cake
1/3 cup superfine white rice flour Combine all flours, starch, baking powder,
1/3 cup sweet rice flour cinnamon, xanthan gum, and salt; set aside.
1/3 cup sweet white sorghum flour
1/3 cup tapioca starch
1 tsp baking powder
1/4 - 1/2 tsp ground cinnamon
1/4 tsp xanthan gum
1/4 tsp salt
1 cup sugar Beat sugar and butter til fairly fluffy. (Betty suggests
1/2 cup butter, softened using a mixer but I did it by hand with a spoon...) Add
2 eggs eggs, beating in one at a time, til smooth. Add vanilla.
1/2 tsp vanilla Slowly and gradually beat in flour mixture alternately with
1/4 cup milk milk, beating after each addition. The end result should
be almost silky smooth.
Spread batter over the apples. Bake 55-65 minutes (til the pick comes out clean.) The 9-inch pan took exactly 55 minutes so the 8-inch will take the 5-10 minutes more. Cool on a rack for 15 minutes. Run a knife (plastic, if using a metal pan) around the edges to loosen the cake. Place your serving plate upside down over the pan, hang on like mad, and flip it upside-down! Set it down a little harder than usual to make sure all the topping dropped and remove the pan. You can eat it warm but as it gets closer to room temp the caramel begins to harden up a bit, more like a caramel apple.
I can't tell you what it tastes like after a day...no, no I can't! So, let me know if you find out!! Betty says to store leftovers loosely covered though!
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