Oh, what to serve??

Sometimes I hear people wonder what can we serve your family if we invite you for a meal??  It may seem to be a daunting task, but really it's not so bad!!  Here are a few off the top of my head ideas for meals to serve your guests for whatever the occasion maybe!

1. Lasangna-buy some gf brown rice noodles at Superstore or Nutters and use Prego tomato sauce and you're off!

2. Spagetti-using gf brown rice noodles and Prego tomato sauce and voila!!

3. Ribs and rice, Compliments brand from Sobey's has a gf soya sauce, and rice is gf all by itself!

4. Roast beef and yorkshires!!  Use onion and Montreal Steak spice, which is gf to flavour your roast and yorkshires follow the recipe on a previous blog!  Thicked gravy with cornstarch!

5.  Roasted chicken and mashed potatoes!  (Just be careful of seasonings or spices.   McCormicks spices will list glutens.)

6.  Shake 'n' bake chicken and cubed baked potatoes following my post of making gf shake 'n'bake!

7.  Meat balls and mashed potates or rice or gf brow rice noodles, just use rolled oats from Bob Mills that are gf, I like to grind them in the coffee grinder to make them finer.

8.  Mennonite sausage, from Superstore!  Delicious on BBQ or pan fried or baked!  With rice or potatoes!

9.  Hotdogs, using Harvest or Freybe!  Udi's have buns at Safeway in the frozen section!!

10.  Tacos using the soft shell recipe post or the hardshells or cornflour or Old Dutch Taco chips, I phoned they are gf!

11.  Jamalaya!!  Check out allrecipes.com, they have a great video link on how to make a great jamalaya!!

12. Of course veggies are always gf, healthy and delicious!!

I know there are several more ideas but I wanted to list the ones that I have posted recipes to!!  I will add to this in the future!! 

Yorkshire Puddings!!

Okay, these are a family favourite!!  We love roast beef and yorkshires!!  I have been meaning to take a picture of these guys for months and months now but since they are usually ready just before we sit down, I have continually forgotten to take a picture!!  Finally I remembered!!  These do shrink after they are in the cooler air, but are still nice and puffy, and indistinguishable from wheat ones :)

This is the gf flour mix that I like the best for yorkshires, I've tried several...

gf flour mix:

1/2 c cornstarch
1/2 c rice flour
1/4 c tapioca flour
1/4 tsp certo
1/4 tsp xanthum gum

Mix in a plastic ziploc bag...no dust this way!! 

Yorkshire puddings!!

Preheat oven to 425F, measure 1/2 tsp of canola oil in each muffin cup and put in the oven for about 5 minutes to heat the oil.

1.  4 eggs, blend in blender for 2 minutes
2.  add 1 c milk, blend for 1 minute
3.  add 1 cup of the gf flour mix, blend 30 sec or longer if lumpy
4. add 1 tsp salt, blend for 10 sec
5. pour the mixture into the hot oil of the muffin pan, pour evenly among 12 muffin cups
6. bake for 25 min for soft, if you bake longer they will stay puffy but crisper, it depends how you like them.

Serve with gravy and roast beef!!

Oh my goodness...butter tarts!!!

These are soo-o absolutely fantastically awesomely awesome!!!  Can't even believe these are gf!! 

I use my pastry recipe, from a previous blog, but only half the reciepe to make 12 tarts.  You will have a little dough left over, freeze it and use it later or make a sugar pie.  A sugar pie is left over crust rolled out and then mix white sugar, cinnamon and milk, and smear the thick stuff on top and bake for about 15 min at 400F.

Anyways back to the tarts! So this is a recap of the pastry recipe:

1/2 lbs lard
2 c flour plus if necessary so it's not sticky roll out but still nice and soft, I use Jules gf flour mix that I have on my blog from youtube
1/2 tbs brown sugar
1/2 tsp salt
1/2 tsp baking soda

1.  cut the above dry ingredients over the lard
2.  in a measuring cup add 1 egg and 1/2 tbs of vinegar, and then add enough water to fill to 3.5 oz mark.
3.  add to dry/lard ingredients
4.  let rest for 20 min
5.  roll out and cut with 4" cutter, or do as I do and us the peanut butter jar lid :)
6.  grease your muffin tin well, I like to use stoneware

Butter tart recipe:

1/3 c butter melted
1/2 c corn syrup or cane syrup
1/2 c brown sugar
approximately 2/3 raisins
1/2 tsp vanilla
1 egg
1 tbs of Jules gf flour mix

1. mix the above ingredients, except for the raisins, with a wisk to ensure they are well mixed
2. heat oven to 400F and place tarts in with out the buttertart recipe for 5 min, then remove and drop in raisins into each cup
3. I use a pampered cheft medium cookie scoop, and scoop the mixed butter tart recipe in, it will be perfect about for 12 tarts
4. bake at 400F for 15-20 min.

Wait til they are cooled!!  They will be piping hot!!  So hard, but try to wait, and then ENJOY!!!

Banana Chocolate Chip Muffins, MMMMM!

These are soo-o good!  They will be gone before you know it!!  Everyone loves these, celiac or not!!

1/2 c sorghum flour
1  1/4 c of gf flour mix, in this batch I used Jules flour mix
1 tsp baking soda
1/2 tsp salt
3/4 c sugar
1/2 c butter
3 eggs
3 large or 4 small bananas
1 c chocolate chips
3/4 c nuts optional

1. beat butter and sugar until fuffly.
2. blend banana's then add eggs and beat for 30 s.
3. add flours and rest of dry ingredients.
4. add chocolate chips
5. bake at 375 for 20 minutes, makes 24 muffins using large pampered chef scoop.

GF Chicken Fingers

We also made these with our onion rings!!  So, so good!  And as usual g-free!

4 fresh or thawed boneless, skinless chicken breasts
2 c gf flour (I used Jules flour mix)
2/3 ground corn flakes (natures path) I grind them in a coffee grinder
1 egg
1 tsp seasoning salt
1 c milk, or more if needed

1) Cut the chicken breasts into strips, about an 1 inch wide.
2) In a bowl mix 1 c gf flour, 2/3 c gf ground corn flakes, seasoning salt.
3) In another  bowl beat egg and milk together.
4) In a 3rd bowl have just the gf flour, about 1 cup.
5) Heat oil in a large, heavy skillet to 375 F.
6) Coat chicken plain gf flour, then through the eggs and milk  and then roll in the gf flour cornflake mixture.
7) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Enjoy with your favourite plum sauce or honey!! 

GF Onion Rings!!

Okay, so we have had quite the craving around our place for some onion rings!  So here we go!!  This is the first recipe I tried and think that this would be absolutely outstanding as a fish batter!!  Love, love the onion rings too!!  So crisp, and yet a little puffy!!

Pre-heat oil to 375F

1 lg onion

1 1/4c gf flour (I used Jules bought mix)

1 tsp baking powder

1 tsp salt

1c milk, or as needed, you'll probably need more as the batter thickens with time

3/4 c dry bread crumbs

about 1 tsp of seasoning salt

pinch of cayenne pepper

1) cut the onion into 1/4" slices and separate.  Place in ice water.

2) mix dry ingredients

3) beat egg and add milk

4) mix all together, should be thick enough to coat the onions but not too thick!  Add extra milk as time lapses and the batter thickens.  Cook onion rings 2-3 minutes! Hmmmm ENJOY!!



GF Stuffing!!

My hubby loves stuffing and was a little disappointed that he wouldn't be able to have stuffing this Thanksgiving so...I made gf stuffing!! 

First I made a loaf of gf bread (check out my bread post).  Then followed these steps!

1) cut bread into bit sized pieces and bake at 350F for 15-20 min stirring occassionally, we want to dry the bread not burn it!

2)  dice 2 celery stalks, and 1/2 a large onion, fry in a pan with butter on low-medium heat for about 8 minutes, in the last 3 minutes add 1/2 tsp of celery seeds and 1 tsp sage.

3) cut 4 bacon strips with a kitchen scissor and then fry till just done

4) beat 2 eggs and add 1 and 3/4 c of gf chicken broth, stir together

5) mix the bread and egg mixture, add the celery/onion/spices and add the bacon, mix all together and bake at 350F in a covered dish for 25 minutes. Enjoy!!

GF Pie Crust!!

With Canadian Thanksgiving just over, I thought I'd share some of the recipes that I used to make our holiday meal complete!!  And of course you need pie!  Not only is this gf crust delicious, you can roll it out!!  Roll it out!!  Here I made a raspberry pie but I will just share the crust recipe and you can fill it as you wish!  Enjoy!

1 lbs lard
4 1/2 c of gf flour (this time I used Jules GF flour from her!! but you can also use the previous recipe that I give for a flour mix, it works well too)
1 tbs brown sugar
1 tsp salt
1 tsp baking powder

Sift the dry ingredients over the lard and then using a pastry cutter (or a knife) cut into the lard.

Break 1 egg into a measuring cup and add 1 tbs of vinegar, then fill with water until the 3/4c mark is reached.  Add to the flour/lard mixture.  Kneed together.  Roll out, using some gf flour to dust counter and rolling pin.  This recipe should make 4 shells, or two pies with toppers.  Bake according to pie direction or for empty shell bake at 425 for 15-20 minutes.

Thin crust pizza!

I got this from my sister-in-law who is also wheat-free!  Very good!

1 c  white-rice flour

3/4 c  tapioca starch

1/4 c  corn flour

 2 tsp  baking powder

1 tsp  xanthan gum

1/2 tsp  salt

1   egg

2 tbsp   olive oil

1 tsp  honey

Preheat oven to 425F.  Place a large baking sheet or pizza pan in the oven to heat.

 (I didn't do this part, but you could) Cut 2 pieces of parchment paper about 12x12in.

And place on counter. Lightly oil.

Whisk flour with tapioca, corn flour, baking powder, xanthan gum and salt in a large

bowl.  Whisk egg with oil, honey and 3/4 cup of water (you may need more or less )

in a small bowl. Stir into flour mixture.  Divide dough in half.

Place 1 portion between the two pieces of parchement paper, oiled sides touching

dough.  Roll dough into a 9in round.  Remove dough from parchement to cutting board.

Repeat with remaining dough.  Remove pan from oven, flip both rounds onto the sheet.

Add toppings.

Bake in lower 3rd of the oven until crust is golden on the edges and toppings are cooked,

about 15 - 20min.  Then stuff your face!  Mmmmmmmmm

Easy bread!

Love, love this bread!  It's sold at Walmart and is very, very good and best of all so easy to make!!  I recommend a try!!

Maria's Marvellous Ginger Snaps!

These are so good!  You can scoop them with a cookie scoop and you can either have them a little crunchie or soft and chewy!!  Hmmm...they are quite simply the best!

1 c butter softened

1 c sugar, plus extra 1/2 c to roll the cookies in

1 egg

1/2 c molasses

2 3/4 c flour mix (Jules Flour mix)

2 tsp baking soda

2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

Cream butter and sugar together.  In a separate bowl, vigorously beat an egg, then add to butter and sugar.  Add the rest of the ingredients and mix until well combined.  Using a medium cookie scoop drop into a bowl of sugar, coat and place on pan. Put into preheated oven for approximately 16-18 min for a soft chewy cookie and 18-20 min for a more snappy cookie.

Bake at 350 for 16-20 min depending on type of cookie sheet and desired crispness!

Makes 40 three inch cookies.  Store in an air-tight container.

Heavenly Strawberry Roll

This is so-o yummy and really a perfect summer treat!!

1 pkg of gf angel food cake mix and 8-12 egg whites, depending on the brand you use, like Kinnikinnick

2 cups of fresh strawberries divided (more if you wish to decorate the top of the roll)
1/4 cup of icing sugar
6 cups of thawed cool whip

Preheat oven to 350.  Line a 15x10x1-inch jelly roll pan with parchment paper, and spray with cooking spray. 

tip: if you want a smaller sized desert, make half a recipy of angel food cake and half the rest of the ingredients as well

Pour the mixed angel food cake mix into the pan.  Spread the batter with a spatula.  Bake 20-22 min or til golden brown or til it springs back when you touch the centre of the cake.  Cool in the pan for about 10 min, then on a clean kitchen towel that has sifted icing sugar on it, invert the cake onto the towel.  Peel parchment paper off.  Roll up.  Cool.  Chop strawberries.  Mix the strawberries with the coolwhip.  Spread filling over cake, re-roll the cake, setting the seam-side down.  Decorate the outside of the cake log, and voila! 

Cheese sauce!!

I haven't forgotten this blog, but summer sure is busy!!  

This sauce is easy, yummy and gluten free!

1 c milk
2 tbs corn starch
2 tbs butter

Stir in the corn starch in the cold milk.  Then heat til thickened.  Add either 1 1/2c graded cheese or 1/2 cheese whiz.  I prefer the cheese whiz because no grading required!  Mix well.  Add salt and pepper to taste.

Scalloped Potatoes!

I know that you can buy and make gf scalloped potatoes out of a box and they're delicious, but I'm a bit of a sucker for homemade or maybe the extra work!

In a heavy bottomed pot:

melt 1/4 to 1/2 c butter

add 1/2 of Jules flour mix (I have used plain corn starch before, but I find it makes the sauce quite gummy, so I like the mix of flours better)

add 1 tbs of salt

mix these ingredients together and while stirring add 4 c of milk, stir quite often on medium low to medium heat till thickened

pour over 9 x 13 pan of peeled and sliced potatoes and onions, with a madoline slicer :) much easier than with a knife

bake at 350F for 2hrs, check with fork for doneness

Jules g-free flour mix

Flour mix:

2 c corn starch
2 c potato starch
2 c white rice flour
1 c corn flour
1 c tapocia starch
2 tbs plus 2 tsp xanthum gum

flour mix from http://www.julesglutenfree.com/, actually her youtube video,  check out her site, she has some awesome recipes too!

Soft Shell Tacos

These are THE BEST!! 

3 eggs
1 1/2 c milk
1 c flour (flour mix from previous recipes or celimix)
1 tsp salt
1/2 c cornmeal
2 tbs oil

Use a hand held blender to blend all ingredients well.  Grease fry pans and cook on medium heat for about 2 min on one side, till bubbles start forming, and then 1 min on the other side.  I always run two fying pans at once to speed up the cooking process!  Only takes about 15 minutes to make.

My daughter loves the leftovers with a little butter, sugar and cinnamon for breakfast the next morning, that is, if there's any left!!

Six layers in a pan dessert

Use the shape cookie recipe halved for the base!  Put into a 9x13 pan at 350F and bake till starting to turn golden.  Cool.

Mix an  8 oz package of cream cheese with 1 c icing sugar, and spread on the cooled cookie base.

Next, spread 1/2 a large tub of cool whip over cream cheese mixture.

Mix 1 package of chocolate instant pudding with 1 package of vanilla instant pudding and add 3 cups of milk.  Wisk till starting to thicken.  Pour over cool whip.

Let set a little and then top with remaining cool whip.  Top with sliced almonds or coconut.  Yummy!  Store in the refridgerator.

Shape Cookies!

Originally this recipe was a wheat recipe from Karen White, and I loved it so much that I just had to modify it for gluten free!  And it works awesome!  This recipe is one of my favourite because it's  so easy to roll out and cut into shapes and tastes delicious!! 

1/2 lb butter
1 1/4 c icing sugar
1 tsp vanilla
1 egg
2 3/4 c gf flour mix
1/2 tsp baking soda
1/2 tsp salt

Cream the butter and icing sugar together.  Add slightly beaten egg and vanilla.  Add gf flour (recipe is: 2 c corn starch, 2 c rice flour, 2 c potato starch, 1 c tapioca starch, 1 c corn flour, 2 tbs plus 2 tsp xanthum gum, mixed in a ziploc bag) add rest of dry ingredients.  Roll out about an 1/8" thick and use cutters to cut into desired shapes.  Bake at 350F till starting to turn golden brown, about 10 minutes.  Ice when cool, store in air-tight container.

Tip:  this recipe works wonderful as a crust for recipes like drumstick cake or six layers dessert, for a 9x13 pan you need about 1/2 a recipe.

Super Simple Shake 'n' Bake for Chicken

My hubby loves shake 'n' bake chicken!  You can probably buy something like this, but in our remote area things like this are impossible to find and/or extremely expensive.  So here's an easy quick way to make it!

So, all you need is a coffee grinder, gf corn flakes and some seasoning.  Grind the cornflakes, add seasoning shake in a ziploc and coat your chicken, bake and voila!  No one even knows that this is gf! 

Soft Chocolate Chip Cookies

These cookies are so nice and soft and chewy, even the next day!!  And you can scoop them using a cookie scoop!

Flour mix:

2 c corn starch
2 c potato starch
2 c white rice flour
1 c corn flour
1 c tapocia starch
2 tbs plus 2 tsp xanthum gum

flour mix from http://www.julesglutenfree.com/, actually her youtube video,  check out her site, she has some awesome recipes too!

In a standmixer or with an electric beater, beat 2 eggs till foamy

add following and mix well
2/3 c of melted butter
1 c brown sugar
1 c white sugar
2 tbs of hot water

then stir in 
2 2/3 c flour mix and maybe a couple extra tbs, depending on humidity
1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

add one bag of milk chocolate chips, 270 g

Tip:  before using cookie scoop, spray lightly with cooking oil, then the dough won't stick

Bake at 375F for about 13 min, when you lift the cookie and look at the bottom it should looked cooked, not doughy.  Once cool, store in air-tight container.

Lemon Poppy Seed Cake

Really I should call this a loaf but it works wonderfully well in my bundt pan!

In a stand mixer or with an electric beater

beat 4 eggs, till foamy
add: 1/4 c canola oil
        1c warm water
        2 tsp of lemon juice
        plus 2 tsp of lemon extract

In a large ziploc bag, add the following and shake to mix well

1 1/3 c white rice flour
1 c tapioca starch
2/3 c cornstarch
1 1/2 tsp xanthum gum
1 tsp baking powder
1 1/2 c sugar
1 package of lemon pudding mix

add the dry ingredients slowly to egg mixture while stirring        

then add 1/4c poppy seeds, mix.

Pour into greased bundt pan, use wet spatula to spread batter around.

Bake at 350F for about 65-75 minutes.  Cool and pour glaze of icing sugar, vanilla and milk over the top.  Hmmm, Enjoy!