Garlic Chicken Linguine

This recipe is one I adapted from an allrecipes recipe I found.  I made it gluten free by using gluten free pasta (Tinkyada brand is by far the best out there) and I adjusted the veggies to that of me and my familys liking.  Please do not be afraid of the amount of garlic in this recipe.  I did not changed that part of the original recipe.  I was terrified to try it but the reviews were good.  I proceeded to make it with the full amount of garlic and I am so glad I did.  Try it first before you adjust and just go with it.  You won't be sorry.  This is the best pasta dish I think I have ever had!

1 package fettuccine style gluten free pasta (I used Tinkyada)
1/2 cup extra virgin olive oil
10 cloves garlic, pressed
3-4 carrots, peeled and shredded (I like to shred in my food processor)
3-4 cups broccoli florrets
6-8 ounces cooked chicken (mine is usually shredded)
3 tablespoons Bragg's liquid amino's (can use soy sauce or coconut amino's to avoid soy)

Heat water to a boil and add pasta.  While that is cooking, steam the broccoli.  Also while that is steaming, heat the olive oil and garlic in a skillet.  Don't let it boil.  You just want it warmed so the garlic infuses into the whole amount of oil.  At the end of heating the oil and garlic, stir in the chicken, carrots and Bragg's to heat the chicken and soften the carrots.  Drain the pasta.  In a large serving bowl, combine the pasta, broccoli and oil mixture.  Serve and enjoy!

Best Pancakes ever!

I'm always looking for a better pancake recipe...and thankfully many of my friends send recipes for all kinds of gluten free recipes my way.  A while back I was sent a link to a pancake recipe.  I looked at it, thought it had some good bones to it, and filed it away as a recipe to play with.  Well, I got around to playing and the end result was fantastic and is my new go to recipe for pancakes!  I made some substitutions, additions and subtractions from the original recipe and what I came up with is so yummy.  They are thin pancakes and it makes a ton, but we eat any leftovers for breakfast or lunch the next day even and they're still really good.  Enjoy!

1 1/3 c. rice flour (I use brown but I'd imagine white would work too)

2/3 c. sorghum flour

5 T. tapioca starch

1/2 c. potato starch

1/4 c. sugar

2 1/2 t. baking powder

3/4 t. baking soda

3/4 t. salt

3.4 t. xanthan gum

3 eggs

1/4 c. light tasting olive oil (or other light oil)

3 c. milk (I use almond but any milk, cow or otherwise, should work just as well)

Mix all the dry ingredients in a large mixing bowl.  Add in wet ingredients and combine.  Pour 1/4 cupfuls onto hot, greased skillet or griddle.  Cook until bubbles are formed then flip and cook until browned nicely on both sides.  Eat and enjoy!

Slow Cooker White Chicken Chili

I found the original recipe of this on a blog that linked to Betty Crocker's website. I made some ommisions, additions and adjustments and came out with my own white chicken chili that is healthful, flavorful and just perfect for the upcoming winter weather. Best part is that it's a slow cooker meal so put it all in before the day gets started, add the last few ingredients a few hours later then a few more hours later you've got a soul warming, delicious chili. My husband and both my boys just love this recipe.

1 pound dried great northern beans
2 c. frozen corn
1 c. chopped leeks (you can sub onions but we can't have onions in our house)
1 1/4 t. cumin
1 t. paprika
1 t. dried oregano
1 t. dried cilantro
1 1/2 c. cooked, shredded chicken (I use chicken left over from making broth)
2 c. chicken broth
salt to taste

Soak beans overnight (I soak them in my crockpot). In the morning, drain and rinse then put in the crock pot. Cover with water until water is about 1 inch above the beans. Add in corn, leeks, cumin, paprika, oregano, and cilantro. DO NOT ADD SALT! If you add salt or salt containing ingredients (like the broth) before the beans are fully cooked they will NOT get tender. Cover and cook on high heat for 4-5 hours. I have found that beans cook much better in the crock pot on high but if you must cook them on low you'll need to cook them for 10-12 hours as 8-10 hours on low isn't enough to get them fully tender. Do not worry about adding water during cooking. It may look like it needs it by the end but you will be adding more liquid so please refrain from adding more water unless your beans are really starting to look burnt. When the crock pot beeps at the end of the 4-5 hours, add in broth and chicken plus salt to taste. Stir it all up then cover and cook on high for another 2 hours. When it beeps, it's done so serve and enjoy!

Hamburger Skillet Casserole

At the request of a friend, I'm posting a recipe that originally came out of a gluten free cookbook with many changes to make it an easy, flexible, one dish meal that tastes great even on a reflux, GFCF diet! The seasoning measurements are estimates as I have never measured what I use just sprinkled it in until it smells nice and tastes fabulous :)

1/2 lb ground beef
8 oz gluten free pene pasta (for this I use De Bolles brand)
roughly 2 cups of veggies, fresh or frozen (I've done both ways and use any number of veggies)
3-4 cups of broth, any kind will do and the more you use the stronger the flavor (I've even used chicken broth with beef before and it tasted great still)
water to finish covering pasta
1 t. cumin
1/2 t. paprika
1/2 t. poultry seasoning
1/4 t. ground ginger
salt to taste
1 T. cornstarch dissolved in cold water for thickening

Brown the beef in a large skillet (I actually use my wok). Drain, rinse and return to pan. Add in pasta, seasonings and broth. Add water until the pasta and veggies are completely covered. Boil until pasta is tender and fully cooked. The dish will have thickened and sometimes it's thick enough as is but if you'd like to make the broth more like a gravy then stir in the cornstarch and water mixture to thicken before serving.

Non traditional Red beans and Rice

So without onions, peppers and garlic I wasn't sure how exactly to use red beans for red beans and rice, but I had some on hand and wanted to give it a go. What I mixed up came out really delicious and is something I will definitely be making again!

1 pound dried red beans, soaked overnight
1 1/2 t. paprika
1/2 t. cumin
1/2 t. dried cilantro leaves
1/2 t. dried oregano
1 t. dried basil
1/2 pound ground turkey, browned
3 bay leaves
3 carrots, peeled and sliced
1-2 stalks celery, cleaned and sliced (I used one but I'm not a huge celery fan)
water
salt to taste
cooked brown rice, enough to feed your family

Put the soaked beans in a stock pot and cover with water. Add all the ingredients except salt and rice. Bring to a boil, then turn down and simmer for a few hours until the beans are good and tender. Watch the water level. I had to add a little here and there to keep them hydrated. After the beans are completely tender, let boil until the water thickens and add salt to taste. Serve over brown rice and enjoy!

Black Beans and Rice...made for reflux

So we have made some major diet changes recently on top of GFCF due to my sweet little engineer's reflux which has never gone away (diagnosed at 6 weeks) and never been under control. Due to that, we can't eat garlic, onion, peppers or many more things which means most of my recipes are no go's. I decided to make black beans and rice without the use of onions or garlic (staples in the past) and here's what I came up with. It was a big hit and you can make it vegetarian or with meat (we'll be using it both ways in our house). I didn't measure the spices though so the amounts below are just guesses, adjust as desired.

1 pound dried black beans
1-2 teaspoons cumin
1/2-1 teaspoon black pepper
1-1 1/2 teaspoons paprika
1/2 cup leeks, chopped and cleaned
salt to taste
cooked brown rice

Soak beans overnight the night before you want to cook them. Drain liquid in the morning. Put beans in the crockpot and cover with water. Add cumin, pepper and paprika. Cook on high for 4 hours (or low for 8 hours). Add leeks and salt to taste then cook on high for 1-2 more hours (or 2-4 hours on low). Serve over brown rice. Super simple, super tasty!

Vegetarian Crockpot Taco Soup

My family is trying to cut back on our grocery budget so my husband has agreed quite willingly (surprises me every day I tell ya) to cut back on meat. This recipe is one that made him think he can cut meat down to just 2-3 times per week. I made it a little on the mild side as I don't do spicy and my boys are little and won't do spicy either so my beloved added tabasco sauce and cayenne pepper to his bowl to add some heat. You are welcome to make it hotter or keep it mild. Whatever your tastebuds desire :)

1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again
1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)
2 c. frozen corn kernels
1 14.5 oz can diced tomatoes, juices included (don't drain)
1 can Rotel, juices included
3-4 cups water depending on how much broth you want
2 t. chili powder
2 t. onion powder
2 t. cumin
1/2 t. garlic powder
1/2 t. salt (more to taste when done if needed)
cayenne pepper to taste (optional)

I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)