Gluten Free Ranger Cookies - Healthy style

Yes, I love desserts, and we eat way too many of them at our house!  Because we eat so many, I make them as healthy as possible and then rationalize that I can eat a dozen in one sitting.  So, although this is a cookie, I can happily say that they are made of 100% whole grain, no starch, reduced fat and sugar - and of course they are delicious. Plus they are dairy & soy free as well.   These are my gluten eating neighbor's favorite cookie!

Ranger Cookies

½ c. shortening(Spectrum)

1 c. brown sugar

½ c. sugar

2 eggs

1 t. vanilla

1/3 c. millet flour

1/3 c. teff flour

1/3 c. sorghum flour

½ c. gf oat flour

1 t. xanthan gum

2 t. baking soda

½ t. baking powder

2 c. gf rolled oats

2 c. gf rice krispies

Chocolate chips, m&m’s, Craisins, or whatever you want

 In a large mixing bowl, cream the shortening & sugars.  Beat in the eggs and vanilla.  In another small bowl sift together the flours, xanthan gum, soda, and powder.  Stir flour mixture into sugar mixture.  Stir in oats.  Stir in Rice Krispies, and then stir in chocolate chips.  The dough will be crumbly, because there isn't really a lot of dough to hold all the stuff together.  Just pack it into your cookie scoop and bake at 350 for 10 min. Makes 4 dozen.

Gluten Free Thai Peanut Noodle Salad

So sorry I haven't been around, life has been crazy.  I have felt none of my meals have been blog worthy, or I haven't taken a picture.  After pounding tons of candy the last few days, I decided to post a healthy, delicious, peanutty, cilantroey, salad option.  I love peanuts and cilantro, so if you do, you will love this.  If you don't, try it any way!  I got the recipe from our best bites, so you can check out their step by step lovely pictures and instructions.  I will off you the cliff note version.  Like most my meals, this recipe is a guideline, alter it to your tastes, or to your portions.  I'm sure I never measure or make it the same twice.  This recipe makes a lot - feel free to cut it in half.

Thai Peanut Noodle Salad

8 oz Linguine or Spaghetti(we like Tinkyada Brown Rice Pasta)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Cook pasta according to directions, rinse with cold water and set aside. Prepare vegetables and toss with chicken.  In a blender combine the following ingredients for the dressing.

  Peanut Dressing

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T  rice wine vinegar
2 T gluten free soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t sea salt

1-2 t  chili powder
2-4 T water

Now it's time to assemble.  In a large bowl, drizzle 1/2 the dressing over the pasta and stir to coat.  Add in vegies and chicken and remaining dressing.  Toss.  Top with peanuts and fresh cilantro.

Gluten Free Nutella Cookies

One day I was looking for something new to eat and came across this recipe.  I know Nutella has milk in it, so I'm sorry to those of you who can't do dairy, but for those of you who can, these are awesome.  I knew they would be good because I know that nut butters give gluten free cookies a great texture.  Plus, these are chocolate so I knew it would be easy to make them healthy.  Put the 2 together and you now have a whole grain, gluten free, yummy cookie.  I adapted the recipe from two peas and their pod.

Nutella Cookies
1/2 c. teff flour
1 T. coconut flour
2 T. potato starch
1/4 c. sorghum flour
1/4 c. millet flour
1/2 t. xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
1/4 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1-1/2 teaspoons vanilla
1/3 cup Nutella
1/3 cup milk

Preheat oven to 325.   Whisk together dry ingredients, set aside. In a mixer, add the butter, sugars, and vanilla. Beat until smooth and creamy.  Add the Nutella and mix until batter is smooth.  Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking.  Drop dough onto cookie sheets(Silpat liners are the best) and bake for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely. 

*I'm posting these at Linda's gluten free Wednesdays, there are always lots of great recipes.

Homemade Green Enchilada Sauce

I don't know how the Fall gets so CRAZY! Maybe between making fruit leather, soccer, piano, book reports and 5 kids, the time just flies!  You might be wondering what this is or why I make it.  When we first went gluten free I couldn't find a gluten free green enchilada sauce and we love it.  I tried several recipes and we came up with this.  Recently, I bought a can of gr. enchilada sauce to use to make dinner for a neighbor(I'm not nice enough to use my good stuff).  When I opened the can I was disgusted by the canned "junk." and wondered how I ever liked that stuff. We have also tried green salsa but haven't found one we love.  Therefore, I make it because I need to, and also because I want to!  A couple years ago I started planting tomatillos just for making this sauce.  They are easy to grow and produce a lot!  Whenever I have a bunch I make a couple batches of this sauce, pour it into bags and throw them in the freezer for future consumption.  If I run out in the winter, I  buy tomatillos at the store, but home grown are my favorite - either will be just fine!  This really isn't hard, give it a shot!

Green Enchilada Sauce

1 ½ lb. tomatillos

3 small jalapeno chilies, seeded

1 c. chopped cilantro

2/3 c. chicken broth

1/3 c. chopped green onions

1 T. sugar

¼ tsp. salt

Remove the husk of the tomatillos, slice in 1/2 and boil for 4-5 min, until soft.  Throw everything in the blender and let it blend until smooth.  This recipe is very versatile, feel free to throw in some cayenne, or more cilantro, or sugar, or whatever you like!  I let it cool and then freeze in 1 1/2 c. portions, so it's just like a can.

Gluten Free Baked Oatmeal

I don't know why I have never had baked oatmeal because I grew up eating oatmeal almost every morning.  I have seen various recipes for this all over the internet, and I needed something new & easy to add to our breakfast menu, thus, it was time for "baked oatmeal."  So for those of you, like me, who have never had baked oatmeal, it is like eating a crumbly, less sweet, oatmeal cookie.  This is great with or without milk and of course can be made dairy/soy/nut free.  

Baked Oatmeal

adapted from Our Best Bites

3 c. oats(gluten free & not quick-cooking)

1/2 c. brown sugar

1 tsp. salt

2 tsp. cinnamon

2 tsp. baking powder

3/4 c. Craisins, raisins, dried cherries, or other dried fruit(optional, we did it without)

1 c. milk(I used rice milk)

1/4 c. butter, melted 

1/4 c.applesauce

2 tsp. vanilla

2 eggs

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and dried fruit. In a smaller bowl, whisk together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and stir to combine. Pour into a deep 9″ pie plate or an 8×8″ or 9×9″ baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.

Gluten Free Lemon Bars

The other day as I sat thinking about food, it hit me that I needed to make lemon bars.  I haven't made these for years, but when I thought of the recipe I knew it would be an easy gluten free makeover.  I subbed out the flour, cut out some fat and that is about it!  I wanted them to taste like shortbread so I kept my flours pretty neutral, however, this recipe should be flexible to use whatever flours you like.

Lemon Bars

1/3 c. softened butter

¼ c. tapioca starch

¼ c. millet flour

¼ c. sorghum flour

¼ c. potato starch

½ t. xanthan gum

¼ c. powdered sugar

2 eggs

1 c. sugar

½ t. baking powder

¼ t. salt

2 T. lemon juice

Mix butter, flours & starches, xanthan gum & powdered sugar.  Press into greased 9x9 pan.  Bake at 350 for 20 min.  Meanwhile, in mixer, beat together remaining ingredients until fluffy, about 3 minutes.  Pour over crust and return to oven and bake for 25 min.  Let cool and sprinkle with additional powdered sugar.  Best if refrigerated.

*Easily adaptable to dairy & soy free, just sub out the butter!

Chicken & Vegetable Summer Medley

This is a light, healthy and delicious dinner.  Sometimes we serve this over rice, or with our indian bread, but tonight we just had it alone.  It is a great way to use up your summer vegetables.  You don't need to measure, just add as many as you want of the vegetables and chicken.  I usually always cook in portions - that way if I eat half the pan I don't feel guilty!

Chicken & Vegetable Summer Medley

1 t. chili powder

1 t. cumin

1 t. garlic salt

2 T. lime juice

2 chicken breast, chunked, or cut into strips

2 T. olive oil

1-2 zucchini, thinly sliced

1-2 yellow squash, thinly sliced

1 red pepper, sliced

1 red onion, chopped

½ c. salsa

¼ c. fresh cilantro

Combine chili powder, cumin, garlic salt and lime juice in medium bowl.  Add chicken and stir.  Heat olive oil in a large skillet, add chicken and marinade to pan and stir-fry 5-6 minutes or until chicken is no longer pink.  Remove chicken from pan and set aside.  Leave juices in pan and add vegetables.  Stir–fry about 4 min. or until veggies are crisp tender.  Add back in chicken, salsa and cilantro and cook 1 more minute. 

*This is linked to Linda's Gluten Free Wednesdays.  Check out all the amazing recipes!