Flourless Fudge Cups

Not the prettiest picture, but nevertheless, they fulfill that 9pm chocolate craving!  These are quick and easy and anyone can make them - no flour required!  My husband and I can eat forever, so this recipe is perfect for us because it doesn't make a lot - perfect for the 2 of us.  I do have 5 kids but it seems like it is always at night when they are in bed that I whip these up.  For normal people, it would serve 4-6.

Flourless Fudge Cups

3 squares semi-sweet baking chocolate

1 T. oil

1/3 c. cocoa

4 egg whites

½ c. brown sugar

Microwave chocolate and oil 1-2 min. or until completely melted.  Stir in cocoa, let stand 5 min. 

Beat egg whites and sugar on high for 3 min. or until tripled in size.  Reduce to medium and blend in chocolate mixture.  Spoon batter into 6-8  greased muffin cups.  They don't rise a lot so you can fill them pretty full.  Bake 18 min. at 350, or until puffed and center is set.  Let stand in pan 5 min.  Serve warm.  Great with a scoop of cream, cool whip, or ice cream on top.

Oh Henry's - Healthy Make-Over

I'm sure most of you have had these delicious morsels of heaven, if you haven't you have been deprived! This is hands down my family's favorite treat and it truly satisfies my chocolate/peanut butter addiction.  These are easy to make gluten free and we are blessed to have wonderful friends who go out of their way to make these at events they know we are attending.  I will give you the version that I make, it is healthier, and then I will give you the original recipe and you can do what works for you!

Oh Henry Bars

In sauce pan, mix:  1/3 c. sugar

                             2/3 c. agave

When sugar is dissolved and it reaches a boil, remove from heat and

stir in:  2/3 c. peanut butter

Add:      6-7 c. GF rice krispies, (We love the Erewhon Brand-Crispy Brown Rice). 

Spread into greased 9 x 13. Pat gently but don't firmly press them in.

Meanwhile, combine:  1 c. chocolate chips

                                 1 c. butterscotch chips(Guittard & Hershey are GF, make sure to check the package)

Microwave until melted- 1 minute increments, stirring in between.

Spread melted chocolate over the mixture.  Let chocolate set up and enjoy!  If you can't wait the fridge will help speed up the process!

For those of you who can't do dairy or soy, just melt 2 c. chocolate chips and don't use the butterscotch chips.

*Regular recipe:  use 1 c. sugar, 1 c. corn syrup, 1 c. peanut butter - everything else stays the same

This is linked back to Linda's Gluten free Wednesdays - check it out for lots of great recipes.

Dill Dip

I am the worst at eating raw vegetables.  So in an attempt to do better, I made this great dip from my friend Lexi.  It is simple, fast, easy to make low fat, and tastes great.  It also tastes great with chips.  I have used low fat everything, but feel free to do full fat or fat free.  This definitely makes the vegies go down!

Dill Dip

1 c. sour cream

2/3 c. mayonnaise

1 t. seasoning salt

1 t. dried dill weed, or 1 T. fresh

2 t. dried parsley, or 2 T. fresh

Mix and keep refrigerated.

Red Curry

If you would have asked me a few years ago if I liked Curry I would have quickly responded, "no."  My tune has changed and now I crave it.  After going to a Thai restaurant a couple years ago I decided I needed to learn how to cook curry -  it is dairy free and easily made gluten free.  It took me a while to figure it out but now we love it.  We don't go out to eat often so I really can't compare it to restaurant quality or tell you if it is authentic, all that matters is that we like it.  So if you have tried curry before and didn't care for it, give it a second chance and it will fill a void in your life!

Red Curry

1 can coconut milk(I use lite, but use whatever!)

1 T. red curry paste(I use some from the local asian market and it is on the hot side.  If you get some from the grocery store you might have to add more - make sure it is gf)

2 T. sugar

1 T. soy sauce(make sure it is gf)

3 T. sweet red chili sauce, or I have used 2 T. ketchup + 1 T. additional sugar(I know, real authentic)

2-3 T. peanut butter

2-3 chicken breasts, chunked

Veggies( I love asparagus, peppers and onions)

Lime juice

Fresh basil(optional)

Brown Rice, cooked according to directions

In large sauce pan, combine milk, paste, sugar, soy sauce, chili sauce and peanut butter.  Bring to boil and add chicken, simmer 5 min. and add veggies.  Simmer and cook until chicken and veggies are done.  Add a squirt/squeeze of lime juice and top with fresh basil.  Serve over brown rice.

Delicious Gluten Free Berry Trifle

This is one of our favorites - year round!  It always makes an appearance at Christmas, and of course you have to make it all spring and summer when the berries come round.  This is a basic recipe - feel free to change it up!  Start with my angel food cake recipe,  that everyone will think contains gluten because it is that good, or I guess you can use any angel food cake but I don't guarantee the results!

Trifle

1 angel food cake, cooled and broken or cut into chunks( I usually don't use the entire cake)
1 sm. pkg. vanilla pudding, make according to directions
1 pkg. danish junket, raspberry or strawberry, made according to glaze instructions
Berries- fresh or frozen.  I use about 1 frozen bag's worth of raspberries(our favorite)
Whip cream(optional)

You can use a pretty trifle bowl, or any other dish you please.  Start out by chunking your angel food cake, set aside.   Make you danish dessert and let cool, and then stir in your berries.  Make your pudding, set aside. Now it is time to assemble.  Place 1/2 your cake in the dish, then cover with 1/2 the berry mixture and top with 1/2 the pudding.  Repeat layers and top with whip cream if desired.  Keep refrigerated until ready to serve.  Be creative and add bananas, blueberries or whatever you please.  There is no way to ruin this lovely dessert! 

Polynesian Chicken

I think I have fed this meal to everyone in my neighborhood.  When I take dinner to someone, this is my go to meal.  I usually always have the ingredients on hand, the kids like the fruit, and it doesn't look "weird" to the gluten eaters who think we only eat strange food!

Polynesian Chicken

2-3 Chicken breasts

½ c. rice flour

1 T. butter

Melt butter in 9x13 pan.  Cut chicken into bite size chunks and roll in rice flour.  Spread chicken in pan and bake at 350 for 25 min., or until done. Remove and set aside.

1 ½ c. Orange juice                    3 T. lemon juice

¾ c. brown sugar                       2 T. corn starch

3 T. soy sauce(make sure it is gluten free)

In saucepan, mix sugar and corn starch, then stir in liquids.  Stir constantly until mixture thickens.

1 can pineapple tidbits

1 can mandarin oranges

sesame seeds(optional)

Arrange fruit over the chicken, then pour the sauce over the fruit.  Sprinkle with sesame seeds and return to the oven for 15 m. or until heated through.  Serve over rice.

Vegetable Beef Soup with Quinoa

My mom made this soup all growing up.  I put it off because she put barley in it and of course we can't eat barley.  I had some extra roast from dinner and decided I needed to reinvent the vegetable soup.  This is what I came up with and we loved it.  It is very filling and also healthy!  I made mine a little thicker, like stew, but just add more broth if you prefer it runnier.  Also, add the vegetables you like, leave out the ones you don't like - my choice of vegetables and numbers are just guidelines.  It has a pretty mellow flavor, so feel free to experiment and make your taste buds happy.  Have fun, you really can't ruin it. 

Vegetable Beef Soup

1 15 oz can tomatoes(blend)

6 c. water

3 T. beef bouillon

1/3 c. quinoa

Chunks of roast(cooked)

1 Onion, diced

3-4 medium potatoes, chunked

3 Carrots, sliced

2 Celery stalks, sliced

1-2 zucchini, quartered & sliced

1 handful of frozen corn

1 handful of frozen peas

1 handful of frozen beans

½ t. salt & pepper

1 t. oregano & parsley(optional)

In large pot combine tomatoes, water, bouillon, quinoa and roast.  Let simmer for 20 minutes.  Add in potatoes, carrots, onion, and celery and bring to boil, reduce to simmer and cook 15 min.  Add in remaining vegetables and simmer for 10 min.  Add salt, pepper and any spices.  Add more water & bouillon if you want a brothier soup.

Linda at gluten free homemaker is doing a seasonal soup roundup this month for "Go Ahead Honey It's Gluten Free."  Check out all the yummy soups.

*If you have never used quinoa before, this is a great recipe to try it out.  It doesn't add much taste, just nutrition.

**Whenever I have a roast, I just save a few slices, chunk them up, and then throw them in the freezer.  When soup time arrives you will be ready to go!  You really don't need a lot but it adds a lot of flavor.