Gluten-Free Belgian Waffles

These waffles are crisp on the outside and moist on the inside. They are the best gluten-free waffles I've come up with to date. In fact, my kids have already asked me to make them again!

Ingredients
1 cup brown rice flour
7/8 cup milled flaxseed
1/2 t cream of tartar
1/4 t baking soda
2 T grapeseed oil
4 oz. unsweetened applesauce
1 1/3 cups unsweetened coconut milk

Directions
Preheat Belgian waffle iron.

Mix all ingredients in medium mixing bowl.

Spray waffle iron with cooking spray.

Spoon 3/4 cup batter into waffle iron and close lid.

Cook until indicator light goes off or waffle iron stops steaming.

                                                                     Makes about 3 waffles. Serve with pure maple syrup.

Coach's Chili

 I had a rendition of this chili at a church party earlier this month. It was so delicious that I had to make my own! I'll also be serving it this weekend for a chili and caroling party. Can't wait!

Ingredients
2 lbs. 93% lean ground beef
1 yellow onion, diced
3 jalepenos, seeded, diced
46 oz. tomato juice (i.e. V-8)
12 oz. tomato paste
24 oz. petite diced tomatoes
32 oz. dark red kidney beans
1 T chili powder
1 1/2 ground cumin
1 t salt
1/2 t paprika
1/4 t garlic powder
1/4 t dried oregano

Directions
Brown ground beef with diced onion and jalepenos. Add seasonings. Add tomato juice, tomato paste, tomatoes, and beans. Simmer for 30 minutes. Serve hot with your choice of toppings.

Gluten-Free Toffee Squares

Toffee Squares are one of my husband's favorite cookies. He grew-up with his mom and grandma making them. And there was always sure to be a tin of Toffee Squares when he came home from college. I have taken their recipe and updated to fit our gluten-free lifestyle. In fact, I have a pan baking in the oven right now to take to a Christmas party. Happy baking!

Ingredients
1 1/2 cup butter
1 1/2 brown sugar
2 eggs
2 t vanilla
1 cup Gluten Free Pantry All Purpose Flour (or another gluten-free all purpose flour)
1 cup brown rice flour
1 1/2 t cream of tartar
1/2 t baking soda
1/2 t salt
1 cup semi-sweet chocolate chips
1 1/2 cups pecans (optional)

Directions
Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.

Soften margarine. Add brown sugar and mix well.

Add eggs and vanilla.

Stir in flours, cream of tartar, baking soda, and salt. Blend by hand until smooth.

Mix in chocolate chips and nuts.

Bake at 350 degrees in a 13x9 pan for 45 minutes. Remove from oven. Cool completely and refrigerate. Cut into squares.

Note: Squares may be crumbly.

Sausage Kale Scramble

I have been hard-pressed to find sausage without corn or wheat products. You can imagine my delight when I finally came across one at the store last week. We do not eat sausage often but it is nice once in a while for a special breakfast. Try this easy to make breakfast over the holidays. I know you will enjoy it!

Ingredients
1/2 pound lean turkey sausage (Jenni-O has no corn or wheat)
1 cup kale, chopped
5 eggs

Directions
Heat skillet over medium-hight heat. Brown sausage. Add kale and cook until slightly wilted. Beat eggs and pour into skillet. Stir to combine while cooking. Eggs are done when set and no longer runny.

Gluten-Free Latkes with Cranberry-Applesauce

My son asked for latkes for dinner tonight and here they are! Delicious!

Latke Ingredients
2 cups potatoes, peeled and grated
1 green onion, chopped
1 1/2 t salt
2 T brown rice flour
3 T grapeseed oil for cooking

Directions
Peel and grate two cups of potatoes. Squeeze out excess moisture. (I use my hands.)

In a medium bowl, stir together potatoes, onion, salt, and flour.

Heat grapeseed oil over medium-high heat in a large skillet. Place about 1/8 cup of potato mixture in heated skillet. Press down with back of spoon to form 1/4 inch-thick pancake. Cook until golden brown on each side. Remove from skillet and drain on paper towels.

Applesauce Ingredients
1 apple, chopped
1 cup cranberries, fresh
1/3 cup maple syrup


Cook all in medium saucepan on high heat until cranberries pop. Reduce heat and simmer until fruit is soft. Puree using a hand-held blender or transfer to blender and puree. Serve warm alongside latkes.

Turkey Tetrazzini

This is a great way to use leftover turkey. It's a true comfort food without the wheat and lower in fat than most traditional recipes. Plus, my kids went back for seconds. It's that good! I served this with a green salad and baked acorn squash for a well-rounded meal.

Ingredients
16 ounces brown rice spaghetti noodles (i.e Tinkyada)
1/2 cup margarine
1/2 cup brown rice flour
3 cups vegetable broth
2 cups milk of your choice
1/4 cup Parmesan cheese, grated
1/4 t salt
1/2 t pepper
4 cups white and dark meat turkey, cooked and chopped
1/4 cup Cheddar cheese, grated

Directions
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray and set aside.

Cook rice noodles in a large pot of boiling water. Note: Rice noodles can be fincky. Stir frequently to make sure they do not clump together. Also, do not over cook or they will be too soft .

Melt margarine in a medium pan over medium heat. Stir in flour, careful to avoid cooking the flour into lumps before it is fully incorporated into the margarine. (I like to use a spring whisk for this task.) Add brown rice flour and vegetable broth. Cook over medium to medium-high heat until the mixture comes to a boil. Stir in 1/4 cup Parmesan cheese and remove from heat.

Add turkey and cooked noodles. Stir to combine and spoon into greased baking dish. Top with 1/4 cup Cheddar cheese. Bake at 350 degrees for 30 minutes or until browned.

Serves 8.

Ham and Vegetable Crustless Quiche

Try this breakfast casserole for a holiday treat. It's full of veggies and makes for a delicious savory dish to add to your brunch table. Note: This can be prepared the night before and baked in the morning.

Ingredients
1 cup ham, diced*
1 cup grated cheese of your choice (optional)
1 cup kale, chopped
1/2 cup yellow onion, finely diced**
1 cup potato, diced or grated
8 eggs, organic
1 cup coconut milk
1/2 cup brown rice flour
1 t salt
1/2 t pepper
1 tomato, thinly sliced

*May use 1 lb. turkey sausage, browned, in place of ham
** May use diced green onion in place of yellow onion

Directions
Preheat oven to 350 degrees. Spray a 9x13 glass casserole dish with cooking spray.

Spread ham (or browned sausage) evenly on bottom of dish. Top with chopped kale and then cheese. Add diced onion. End with diced potato, scattered evenly across the top.

In a blender, whip the eggs, milk, flour, salt, and pepper. Blend on medium-high speed for 1-2 minutes. Pour over the meat and vegetables. Top with thinly sliced tomato.

Bake at 350 degrees for 35 minutes. Serve hot.

Brunswick Stew

I became a fan of Brunswick Stew the first time I visited Colonial Williamsburg in Virginia. I loved the steaming broth and the melding flavors of tender stewed chicken, salty tomatoes, and sweet lima beans. It's not a meal that will leave you hungry yet it is not too filling. The perfect dinner for a cold winter's night with the family gathered around the fireplace.

Ingredients
2 quarts water
3 boneless chicken breasts (about 1.5 pounds)
28 ounce can diced tomatoes
2 potatoes, peeled and diced
1/2 onion, diced
1/4 cup green pepper, diced
1 cup okra
1 cup lima beans
2 cups corn (optional)
1 1/2 t salt
1/2 t pepper
1 bay leaf

Directions
Place chicken in a large pot with 2 quarts of water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, partially covered, for 1 hour. Transfer chicken to bowl and cool. Skim broth of the foam that has risen to the surface. Add tomatoes, potatoes, onion, green pepper, okra, and lima beans. Season with salt, pepper, and bay leaf. Bring to a simmer over medium heat then reduce heat to medium-low and cook for 20 minutes or until potatoes are tender. Dice or shred the chicken (depending on  your preference) and add to stew. Add more salt and pepper if so desired. Serve hot.

Chocolate White Chocolate Cranberry Cupcakes

Birthday parties can be a difficult time for children who struggle with wheat and corn allergies. Whenever my daughter is attending a party I make sure she has a special treat that she can eat like these Chocolate White Chocolate Cranberry Cupcakes. These cupcakes are moist and delicious and, best of all, you won't feel cheated out of a piece of birthday cake!

Ingredients
3/4 cup brown rice flour
3/4 cup oat flour
1/2 cup sugar
3/4 t baking soda
1 t salt
1/3 cup cocoa powder
1/2 cup grapeseed oil
1 cup cold water
1 t vinegar
1 egg
1/2 cup dried cranberries
1/2 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners. Spray lightly with cooking spray.
2. In a large mixing bowl, stir together dry ingredients.
3. Add oil, water, vinegar, and egg. Blend on medium speed for 3 minutes.
4. Stir in dried cranberries and white chocolate chips. (Batter will be thin.)
5. Pour batter into greased muffin pan until each cup is almost full.
6. Bake at 350 degrees for 25 minutes.
7. Let cupcakes cool completely before serving.

Note: Rice and oat flours are more fragile that wheat flour and make a more fragile product. It is important to let the cupcakes cool so that they don't crumble.

Banana Pecan Muffins

There is something comforting about the smell of warm banana nut bread. Here is a recipe that is healthy, delicious and will fill your kitchen with a delightful aroma. Enjoy!

Ingredients

1/3 cup canola oil

3/4 cup sugar

2 eggs

2 bananas

3 T plain Greek yogurt

1/4 t baking soda

3/4 t cream of tartar

1/4 t salt

1 cup oat flour

1/2 cup brown rice flour

1/2 cup milled flaxseed

1/2 cup pecans, chopped 

Directions

Preheat oven to 350 degrees. Line muffin pans with muffin liners and spray with cooking spray. Blend sugar, oil, eggs, bananas, and Greek yogurt. Add dry ingredients and mix well. Bake at 350 degrees for 20-22 minutes. Makes 18 muffins.