3 small heads romaine lettuce, washed and chopped1/2 small red onion sliced into thin strips2 large ripe peaches sliced and cut into cubes1 cup cinnamon & sugar almonds (recipe below)4 strips bacon, cooked and crumbled
1 Bottle Brianna's Homestyle Poppyseed dressing or homemade dressing (recipe below)
Add all ingredients and enjoy! The bacon and almonds get soggy if left over night so if you want to quickly put it together make all ingredients and store in individual containers. Right before serving put all together!
You can also replace the peaches with strawberries & apples, strawberries & pears, grapes, mandarin oranges. They all turn out yummy!
Cinnamon & Sugar Almonds
1 cup slivered almonds1/2 cup white sugar1 tsp cinnamon
Add all ingredients into shallow sauté pan. Cook on medium heat until sugar melts. Pour onto greased cookie sheet and spread out so very few are touching each other. Let cool and then break big clumps into smaller ones.
Salad Dressing
1 Cup sugar2 tsp dry mustard2 tsp salt2/3 cup red wine vinegar1 1/2 cup Canola oil2 tsp poppy seeds
Mix all ingredients except for oil and poppy seeds. Mix in blender then slowly add oil while blender is on low. Mix in poppy seeds at the very end. This usually makes double what you would need to do for the salad... but its always nice to have on hand and lasts for a long time.
Baking Powder
1 tsp baking powder = 1/2 tsp baking soda + 1/2 tsp cream of tartar
If you need more than 1 tsp
2 tsp baking powder = 1/2 tsp baking soda + 1 tsp cream of tartar + 1/2 tsp starch (tapioca or potato)
This has worked for my family perfectly. If you have more than 1 tsp baking powder be sure to add the starch or your baked goods will look like volcanos... SUNK in the middle. I have also found out that if you add an extra egg to baked goods with more than 1 tsp baking powder, it helps with the structure as well.
Powdered Sugar
1 cup white sugar + 1 tablespoon Tapioca or Potato starch = 1 cup powdered sugar
Chocolate Chip Cookies (makes 2 dozen)
1/2 cup butter or margarine
1/2 cup brown sugar
1/4 cup white sugar
1 egg plus 1 egg white
1 tsp vanilla
3/4 tsp baking soda
1 cup Gluten free flour (I use the America's Test Kitchen blend Click here for the recipe)
1/4 tsp guar gum
1/2 cup chocolate chips
Beat sugars and butter on high until fluffy. Add egg and egg white and beat until smooth. Add vanilla and baking soda. Mix Gluten Free flour and guar gum together and then add to butter mixture. Add chocolate chips and scoop by spoonful onto cookie sheet. Bake at 375 for 9 minutes.
1/4 cup chopped onion
1/2 pound ground beef
1 tomato diced
1 can black beans, drained
1/2 cup cheese
Salt, Pepper, garlic
4 Anaheim Chili Peppers, Seeded and deveined (see picture)
Saute onions in oil or butter. Add ground beef and season well with Salt, pepper, garlic. You can also use taco seasoning here if you want. (I noticed that I had to over season just a little bit in order to get the best flavor once it was inside the Chili) Add diced tomato and black beans and remove from heat.
While the meat mixture is cooking, seed and devein the peppers. If you want a little extra heat, add some of the seeds back into the meat mixture. Put some cheese in the bottom of the pepper.
Add meat mixture and then add some grated cheese on the top. Stick in 400 degree oven for 20 minutes or until the pepper still has a little crunch but not soggy.
Salsa and Black bean shredded chicken
1- 14 oz can crushed tomatoes
1- 7 oz can chopped green chilies
1/2 tsp ground arbor chili
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1/2 onion chopped
1- 14 oz can black beans
2 chicken breasts
Add all ingredients to crock pot and cook for 4 hours on high or 6 hours on low. Once cooking is completed, shred chicken with 2 forks. Serve over rice or in a tortilla with sour cream etc.
1 tbsp shortening
1/2 tsp salt
1/2 cup warm water
1/4 tsp soda
1/8 tsp guar gum
1/4 cup gluten free flour blend from America's Test Kitchen- Recipe Here
Mix shortening, salt, warm water, soda together. Mix flour and guar gum together and add to the water mixture. Mix until it forms a ball. Separate into 2 sections. Spread tapioca flour on counter an roll out into a circle. Place on hot dry skillet (about medium heat) until it starts to brown. Turn over and then ENJOY!
I noticed that the dough was super soft and would tear easily. I used a spatula to move it from the counter to the pan and it worked a lot better than picking it up with my hands.
2 small zucchini
1/2 pound Italian Sausage
1/2 onion, diced
1/2 bell pepper, diced
1 tomato
2 eggs
Garlic Salt
Pepper
Cook sausage along with peppers and onions until sausage is browned. Add diced tomato, salt and pepper. Cut zucchini in half lengthwise and scrape out seeds into sausage mixture. Whip eggs with a fork and add sausage mixture. Spoon back into zucchini. Bake at 450 for 20 min or until zucchini is tender.
Quinoa Salad
1 cup quinoa
1 can black beans, drained
1 Anaheim chili pepper, seeded, diced
1/2 small onion, diced
1 tomato, diced
1 red pepper, diced
1 avocado cubed
2 chicken breasts, cooked diced
2 tablespoons lemon juice
1/4 cup cilantro
1/4 cup water
garlic salt, pepper
Prepare quinoa according to package instructions (1 cup quinoa, 2 cups water, 1 tsp salt). Steam like rice for 15-20 min.
Add black beans, Anaheim, onion, avocado, tomato, and red pepper into a bowl. Grill chicken in pan with garlic salt and pepper. When chicken is all finished, remove and add 1/4 cup water to bottom of the pan and remove from heat. Stir around and get all the drippings off the bottom of the pan. Pour all that wonderful, now flavored water into the bowl with vegetables. Dice chicken, and add along with quinoa into the bowl. Add cilantro and lemon juice. Season to taste.
Barbecue Chicken
4- Chicken Breasts
2, 8 oz cans tomato sauce
3/4 cup brown sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground chili pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup white vinegar
Mix together and cook in crock pot on low for 6-8 hours, or on high for 3-4 hours.
Gluten Free Pancakes- Makes 4
2 TBSP White Rice Flour
2 TBSP Tapioca Flour1 TBSP Sugar1/2 tsp baking soda1/2 tsp cream of Tartarpinch of salt1 egg2 TBSP waterMini Chocolate Chips (optional)
Whisk all ingredients together and cook over medium heat. I usually add chocolate chips after I pour the batter in the pan... that way each pancake has the same amount. Make sure the pan is sprayed before spreading batter on pan or they will stick.
Gluten-Free Muffins
1 cup peanut butter (can be all natural, but I usually just use Skippy)
3 TBSP honey
2 ripe bananas
2 eggs
1 tsp baking soda
Mash bananas along with eggs, peanut butter and honey. Then add baking soda. Batter will be thick. Bake at 375 degrees for 18 minutes. Will make 12 muffins. I usually just half the recipe and make 6 at a time so they don't go bad but they do freeze well for busy mornings.
2 small potatoes, peeled and diced
2 small carrots, peeled and sliced
1/2 large onion, diced
1 pound sliced, uncooked chicken
1 can coconut milk (I usually use the light)
1 can water (just use the coconut milk can)
2 tsp garlic powder
2 tablespoons curry powder
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vanilla Greek yogurt (adds the creamy feel without the fat)
1 red bell pepper (put in at the end)
Mix together all ingredients except for red bell pepper into crockpot. Cook on low for 6 hours, or on a stovetop for 25 minutes. Add chopped bell pepper in the last few minutes to maintain crispness.
Vegan Chocolate Cake- (CF, DF, EF)
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp soda
1/2 tsp salt
1 cup sugar
1/2 cup oil
1 cup cold water
2 tsp vanilla
Mix together until all lumps are smooth. Then add 2 TBSP white vinegar and stir well. Plop them into the cupcake liners and bake for 18 minutes in a 375 degree oven.
Bolivian Cheese Bread (GF, CF, DF)
1 cup tapioca flour (Bob’s Red Mill)
2 cups shredded monterrey jack (or preferably Queso Fresco)
1 tsp baking powder *
1 egg
1-2 tbs milk- I use Almond milk
Assemble the ingredients and preheat the oven to 450F.
It will form a really dry ball. Divide them up into 10 even pieces and roll into balls. Put them on a baking sheet in the oven for 15 minutes.
4 large egg whites
1½ c. sugar
¼ tsp. cream of tartar
⅛ tsp. salt
1 tsp. vanilla
In a double boiler, heat egg whites, sugar, cream of tartar and salt on a simmer. Mix with an electric mixer until stiff peaks occur. Remove from heat, add vanilla and mix until glossy and billowy.
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