Pumpkin Cornbread Muffins

I found this recipe while searching for pumpkin recipes (because you know I cannot get enough of pumpkin at this time of the year), here at Karina's Kitchen. I tweaked it just a little bit, and they came out really good - very moist and not the least bit crumbly. I served them with Leek and Bacon Quiche, and everyone loved them. They'd be good halved and grilled for breakfast, too. 3 large eggs

White Bean "Hummus"

3 cups cooked white beans (great northern or cannellini) or 2 cans rinsed and drained1/3 cup lemon juice1/3 cup tahini1/4 cup extra virgin olive oil3 cloves minced garlic1 1/2 tsp. chili powder1/2 tsp. dried chopped thyme1/2 tsp. saltpepper to tasteCombine all ingredients in a food processor and puree until just smooth. Add a little more oil, or 2 tbsp water or chicken broth to thin the hummus

My Nanny's German Potato Salad

This is my Nanny's recipe for German Potato Salad and of course, my very favorite.6 white skinned potatoes4 slices of bacon1 medium onion, chopped1/4 cup chopped fresh scallions1/2 cup chopped celery 1 tbsp. dried parsley1/2 cup water1/2 cup white vinegar1/4 cup sugardash salt and pepperWash potatoes and chop into 1 inch pieces. Cook in pot of boiling water and cool to room temperature. Cook

Irish Bread Pudding with Caramel Whiskey Sauce

This recipe is originally from Cooking Light, and it is Tom's favorite birthday dessert. So I end up making it at least once a year. This year, of course, I had to modify it to be gluten and casein free. I was a little apprehensive about this, because the original recipe is so fabulous. However I am very pleased to report that not only did it get Tom's approval, it got the approval of dinner

Fresh Vegetable Spring Rolls

Here is another attempt at making spring rolls. I filled them with fresh vegetables - julienned cucumber and sweet orange pepper and slices of avocado (bean sprouts would also be a nice addition). I hope I'm not making anyone cringe with my version of a spring roll - I'm just loving their fresh taste and using whatever I have in the kitchen to make them (which right now is not much - I need to

Thai Chicken Rolls

This recipe is one my sister-in-law made for me several years ago, just after Anna was born. It was nice to have someone else cook for me, and I remember liking her recipe a lot. The original recipe calls for flour wraps but I've substituted spring roll skins instead. Spring roll skins are easy to work with - the skin will stick to itself and hold the whole roll together. I'm not sure if I'm

Homemade Pumpkin Puree

I look forward, every autumn, to the chance to buy a pie pumpkin and make some homemade pumpkin puree. Making pumpkin puree yourself is easier than it looks. Plus, it fascinates kids - my girls love watching the process of a pumpkin going from whole and round to gutted and cut into wedges, baked, pureed, and turning up in all sorts of delectable baked goods. They also can't get enough of

Easy Crock Pot Chili with Vegetables

So I have a friend who introduced me to Frito Pie last month. Basically, it's Texas stadium food - take a one serving size bag of Fritos, slice open the top, pour in some chili, shake it up and eat it with a spoon out of the bag. I couldn't believe my ears when she told me about it, and then she decided to make some. Since then, I've taken every chance I can to indulge in a little Frito Pie...

Homemade Chicken Stock

I make chicken stock all the time in the crock pot. You can use a cooked chicken carcass, or raw chicken bits fit for soup (wings, drumsticks, leg quarters, etc.). You can use whatever vegetables you have on hand....celery, carrots, onions, leeks, summer squash, zucchini, etc...it's all good. Now, I'm not going to give you measurements....sorry. I am never exact with chicken stock. But don't

Homemade Beef Stock

It is nearly impossible to find prepared beef broth that is "safe" (gluten, casein and soy free)...there is most likely caramel color and "natural flavorings" along with maltodextrin in store bought beef broth and these things are all red flags for hidden gluten or casein. Nevermind the use of soybean oil. The only beef broth I've found that looks safe is Kitchen Basics, sold in Central Market,

GFCF Meatballs

These meatballs are kid-friendly and both my girls will eat them. I'll admit to a little white lie ("Megan, these are cowboy burgers!" ...something they respond to and like. Fingers crossed behind back..."Oh, you like them?! Well I call them cowboy meatballs! Aren't they great?!"). The addition of the egg and tomato sauce makes them moist, an important consideration for little girls who does

GFCF Pumpkin Pie (My Mom's Pumpkin Pie)

There are few things better than homemade pumpkin pie. Actually, I love all things pumpkin. My husband dreads every autumn when I go into a pumpkin baking frenzy. There's something so fabulous about this humble orange squash, I just can't help it.  This is my mom's  pumpkin pie recipe (modified, of course, to be gluten-free and casein-free) and it's the only pumpkin pie I will make - it's the

Beef Stew with Butternut Squash

I love butternut squash and try to use it as much as I can during the autumn months. This beef stew with butternut is really good, and a nice departure from more traditional beef stew. I found the recipe here.3 tbsp. olive oil1 chopped onion2 large minced cloves garlic1 tsp. ground dried rosemary1 tsp. dried thyme1/2 tsp. salt 1/2 tsp. pepper2 pounds beef stew meat, cut into 1 inch cubes1/4 cup

Gluten Free & Vegan French Bread!

I was so excited when I saw this recipe for french bread in Living Without, so excited that I special ordered a french bread pan. My french bread came out really good - slightly chewy with a pretty crumb. I was too impatient to take the extra steps of putting a bowl of water in the oven while the bread baked to get a crunchy crust. I didn't think to brush the top of the loaf with olive oil for

High Protein (Rice and Chickpea) Flour Blend

This high protein flour blend recipe comes from Living Without - this blend is good in wraps, pie crusts, sandwich bread and french bread. 1 1/4 cups chickpea flour1 cup potato starch1 cup tapioca starch1 cup brown rice flourSift all ingredients together until well combined. Store in the refrigerator or freezer.

Shae's Black Bean Soup

Black Bean Soup with Coconut "Sour Cream"My friend Shae makes the only black bean soup I have ever liked - Megan likes it too. Yesterday I asked him how to make it and he gave me a list of ingredients - add this, toss in some of that - you know, the Swedish Chef method. I love that. So I made his soup last night, omitting carrots and adding potato and lime juice to his recipe. He told me to