Spinach with Chickpeas

This recipe is one of the reasons I keep a package of frozen chopped spinach in the freezer at all times. Usually I prefer using fresh spinach, but when the day has been busy and I have no time to think about dinner (or when I am just plain tired and don't feel like cooking), I reach for this recipe. It takes just minutes to prepare, it hits the spot, and it's healthy to boot. Well, I usually

Mushroom Spring Rolls

This recipe is based on the one I found here. I used mushrooms instead of ground pork and liked the result. They are good soft, but I also wanted to try them crispy. I tried baking the spring rolls at a high temperature (per the original recipe) to get them crispy without frying them and this failed miserably. They turned out gummy, not crispy at all. If you want crispy spring rolls, you

GFCF Lemon Turkey Soup with Spinach and Pasta

This is my favorite turkey soup recipe. It's easy and fast - it takes about 20 minutes to throw this soup together, which is great for busy days. I've made it before using fresh chopped parsley instead of the spinach (see picture), which I also really like. The original recipe can be found here.2 tbsp. olive oil1 large onion, chopped2 stalks celery, chopped2 carrots, diced2 large cloves garlic

Curried Rice Stuffing

This recipe makes 12 servings - enough to stuff a large 12 - 16 pound turkey. I served this as a side dish instead of stuffing a turkey, and it was very good. The original recipe was featured in Yankee Magazine, November 2005.2 tbsp. canola oil1 large onion, chopped2 1/2 cups long grain brown rice2 tsp. cinnamon1 can coconut milk2 tbsp. Thai Kitchen green curry paste1 quart chicken broth1 cup

All Purpose Sorghum and Millet Blend

This is my preferred blend for making muffins, quick breads and one-layer cakes.3 cups sorghum flour1 cup millet flour1 1/3 cups potato starch2/3 cup tapioca starch Sift together all ingredients until well blended. Store in an airtight container in the refrigerator or freezer.

Mock Peanut Blossoms

Hershey's Kisses on top of peanut butter cookies have always screamed "holidays" to me, so I really wanted to make them for my kids. Making the substitutions was easy enough - except for the Hershey's Kisses. So I ended up buying "safe" dark chocolate (Baker's semi-sweet), melted it, and poured it into a chocolate mold. This is messier than it sounds, and I'm not a fan of candy-making. But

Candy Cane Cookies

This recipe is one I copied from my mother-in-law's stash many years ago. I like it because the girls can enjoy their "candy canes", without the sugar shock of traditional candy canes.1 cup palm shortening or shortening/ghee blend 1 cup powdered sugar 1 egg 1/2 tsp. vanilla extract 1/2 tsp. peppermint extract 2 1/2 cups GF flour blend (I used this one)1/2 tsp. xanthan gumred food coloringgreen

Russian Tea Cookies

This recipe is from one of those ubiquitous church cookbooks - as I cut it out and pasted it onto an index card, I can't remember it's origin. But it's just like the cookies my Nanny used to serve at Christmas time, so I like them. The girls like them too.1 cup palm shortening or shortening/ghee blend1/2 cup powdered sugar1 tsp. vanilla extract2 1/4 cups GF flour blend (I used this one)1/2 tsp.

Easy Linzer Bars

This is one of my favorite holiday cookie recipes. They may look like a lot of work, but they're not!2 cups GF flour blend1/2 cup sugar3/4 tsp. baking soda1/2 tsp. cinnamon1/2 tsp. xanthan gum1/2 cup palm shortening, shortening/ghee blend or coconut oil1/4 cup light corn syrup1/2 tsp. orange peel1/2 cup seedless raspberry jam1/3 cup walnut meal2/3 cup powdered sugar1 tbsp. orange juicePreheat

Pfeffernusse Cookies

These cookies are popular, especially with kids.1/2 cup palm shortening3/4 cup brown sugar1/2 cup molasses1 egg3 1/4 cups GF flour blend (I used this one)1 tsp. baking soda1 tsp. cinnamon1/2 tsp. cloves1/2 tsp. xanthan gum1/4 tsp. nutmeg1/8 tsp. ground black pepperpowdered sugar for dustingPreheat oven to 350 degrees. Coat a baking sheet with cooking spray, set aside.Sift together the flour

Buckwheat Pancakes

I like pancakes that are thick and fluffy, and these pancakes are just that. 3/4 cup buckwheat flour1/4 cup sweet rice flour or tapioca flour2 tbsp. sugar1 tsp. baking powder3/4 tsp. cinnamon1/2 tsp. xanthan gum1/4 tsp. salt1 cup rice milk1 egg2 tbsp. canola oil1/2 tsp. vanilla extractSift together the dry ingredients and make a well in the center. Combine the rice milk through the vanilla and

Baking without Eggs

I bake with eggs (update - as of May 2010, this is no longer the case - I am now baking without eggs!). However, I've fielded a few questions as to what to use to replace eggs in baked goods. So I'm going to post here the different kinds of egg substitutes that can be used in baking, and set this list aside in my notebook for future reference. My girls have a very low IgE reaction to eggs and

GFCF Gingerbread People

Here I've adapted an old favorite recipe for gingerbread cookies. The orange extract gives them a lovely, delicate flavor. 1/2 cup palm shortening 1/2 cup sugar 1/2 cup molasses 1 large egg 1 tsp. orange extract 2 1/2 cups GF flour blend (I used this one) 2 tsp. ground ginger 1 tsp. baking powder1/2 tsp. baking soda 1/2 tsp. xanthan gum 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp.

GFCF Cumin and Caraway Crackers

This recipe is adapted from Better Homes and Gardens.1 1/2 cups GF flour blend (I used this one)1 tsp. ground caraway seed1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. ground cumin1/4 tsp. ground coriander1/4 cup palm shortening1/3 cup rice milk1 beaten egg whitekosher saltPreheat oven to 350 degrees. Sift together the flour through the coriander. Place in a food processor. Add shortening and

Chocolate Meringue Clouds

This recipe is great for using up leftover egg whites from making Jolly Jam Bars. These cookies are a pleasant change from heavier holiday fare - airy, delicate, and melt-in-your-mouth. 3 egg whites at room temperature 1/8 tsp. cream of tartar3/4 cup sugar 2 tbsp. cocoa powder 1 tsp. vanilla extract 1 cup mini casein free chocolate chips (such as Enjoy Life) Preheat oven to 300 degrees. Cover

Jolly Jam Bars

This is a recipe from one of my old tattered recipe cards. It came from one of my mom's old tattered recipe cards. I always did like this recipe, it's a good one for kids. So I made it for my girls, not thinking DH would be too impressed (especially after the conversion to being gluten, casein and soy free). Well, he was impressed. He tasted it and unsolicited, exclaimed "Wow, these are

Spicy Potato Curry

DH handed me this recipe on a piece of paper one day after week a couple of weeks ago. He told me one of his colleagues told him we would really like it (Abby, you were right - this is soooo yummy!). I modified the original recipe a little bit to make it less spicy, and it was still very spicy (too spicy for me, but not for DH or Megan!). Next time I'll cut back even more on the cayenne pepper

Polenta with Eggs

Today a friend treated me to breakfast. A couple of days ago she asked if I would like polenta with eggs (in all it's gluten free goodness) for breakfast. I said - yum! I've never made polenta. It's just not a northeast kind of food (not where I'm from, anyway). I've had polenta with mushrooms for dinner once before (made by another friend, and very delicious). But polenta with eggs sounded

Cocoa Snowflakes

Happy December! The start of this month kicks off weeks of frenzied baking for me. I have SO many holiday recipes, there's no possible way I can convert them all this year. But I can make a sizable dent, and started to do that today. I'm tossing around the idea of using ghee in my holiday baking. Ghee is clarified butter...the whey solids and dairy protein separate out and what is left is a clear