Chocolate Crack Cookies

I found the recipe for these little beauties somewhere on the interwebs, and I have to say they're amazing! These little gems are DAIRY FREE and FLOUR FREE! I was doubtful they would be any good, and I'm glad I was wrong! I'm not sure what they're really called, but I call them Chocolate Crack Cookies because the surface cracks when you bake them... and they're so good they're like crack!

Ingredients
3 egg whites, room temperature
1 1/2 semisweet chocolate chips
2 1/2 cups powdered sugar
1 cup cocoa powder
1 Tbsp corn starch
1/4 tsp salt

Stuffed Peppers

My apologies for the lack of picture to accompany this recipe.
This recipe came from Foodnetwork.com, and you can find nutritional information for this recipe at Yummly.com.

This is a very traditional stuffed peppers recipe, but it IS free of the top 8 food allergens. It can be changed up by substituting thyme and oregano for cumin and chili powder. Then add corn, black beans, and jalapeno peppers for a Tex-Mex flavor. I have also seen where people have substituted quinoa for rice, or go vegan and take out the meat.


Ingredients
1/2 cup rice
1 1/2 cups water
1/4 cup olive oil
1 large onion, peeled and finely chopped
6 ounces ground beef
1 clove garlic, finely chopped
2 cups crushed tomatoes
Salt and pepper
1 teaspoon thyme
1 teaspoon oregano
4 red or green bell peppers

Allergy Free Buffalo Chicken Meatballs

Adapted from the Rachael Ray Show. The site includes a video clip showing how to make these.

Ingredients
1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons margarine
1/2 cup hot sauce (such as Frank’s)
3 scallions, green and white parts thinly sliced
Store-bought, dairy free ranch dressing for dipping
A couple of handfuls celery sticks
A couple of handfuls carrot sticks

Directions

Preheat oven to 400ºF. In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes. While the meatballs are baking, melt the margarine in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the dressing, celery and carrot sticks alongside.

Pumpkin Fluff Recipe

This recipe is from All Recipes.

This is one of my favorite fall treats. It's quick, easy, and not too heavy. I normally make this recipe with prepared pudding instead of just adding the powdered mix to the pumpkin and whipped topping. There's just one problem... if you're sensitive to dairy, most pudding mixes will not set with any milk other than real milk. Jell-O brand says on their website that you can make the cooked pudding with soy milk, but the consistency will be thick. It's all rather frustrating if you ask me. Let's hope this recipe is just as tasty and works well!

You serve this as a dip with graham crackers, ginger snaps, or any other cookie of your choice. I'm going to try it with some allergy free ginger snaps or vanilla cookies. Can't wait! Enjoy!

Ingredients
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Ground Beef Goulash

Adapted from http://allrecipes.com/recipe/classic-goulash/

Ingredients
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni (Can substitute gluten free)

Cola Roast

From A Year of Slow Cooking

Ingredients

4 pound pork roast (bone in or out; I've used both pork tenderloin and a shoulder/butt)

1 (7-ounce) can fire roasted diced green chiles

1 (6-ounce) can tomato paste

1 tablespoon cumin

1 tablespoon garlic powder

1/2 teaspoon chipotle chili pepper (*Use powder - remember, the canned chipotles in adobo are not gluten free)

1/3 cup brown sugar

1 teaspoon kosher salt

1 cup cola

Directions

Use a 6-quart slow cooker. Place the meat into the bottom of your cooker. In a small mixing bowl, combine the chiles, tomato paste, cumin, garlic powder, chili pepper, sugar, and salt. Stir to create a paste, and then smear this mixture on all sides of your meat. If you have time to do so, you can marinate your meat in this mixture overnight (in a sealed plastic bag or tupperware; it's not recommended to refrigerate the stoneware and then cook in it). Pour in cola. Cover, and cook on low for 7 to 8 hours, or until pork has relaxed and begun to fall apart. If you used pork tenderloin, slice thinly and serve over rice or mashed potatoes. If you opted for a shoulder roast, shred completely using two large forks.

Peanut Butter Chocolate Dairy Free "Ice Cream"

From: Live Free Gluten Free

Ingredients
1 can coconut milk, chilled
3/4 cup Silk Dark Chocolate Almond Milk, chilled (or other non-dairy milk)
1/4 cup agave nectar
1/3 cup cocoa
1/3 cup peanut butter

Directions
Blend together coconut milk, almond milk, agave, and cocoa. Freeze in an ice cream maker according to manufacturers instructions.  Meanwhile, microwave peanut butter for a few seconds to make it runny.  The last 5 minutes of freezing, pour peanut butter into ice cream in streams that will swirl through the ice cream.

Gluten Free Cannoli Shells

From Carla's Gluten Free Recipe Box

Ingredients
1 large egg, at room temperature
1/2 teaspoon organic vanilla extract
3 ½ tablespoons ice water (from a cup of water and ice)
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato starch
3/4 teaspoon xanthan gum (or guar gum, if corn intolerant)
1 Tablespoon granulated sugar or 1/4 teaspoon stevia powder
1/16 teaspoon (or a pinch) sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cocoa powder (optional)
3 teaspoons shortening
1 egg white, beaten (for brushing)
Tapioca flour/starch for dusting/rolling
Peanut oil (or extra virgin olive oil.)

Meatloaf Cupcakes

These "cupcakes" cook up quickly and taste great... not to mention, they're just fun!

Meatloaf
Ingredients
1 lb ground beef
1 lb ground turkey
1 pkg Lipton Onion Soup Mix
2 Tbsp water
1 chopped bell pepper (optional)
2 Tbsp Worcestershire Sauce
1 Tbsp garlic powder
Cooking spray

Chicken Tapenade

I apologize for not having a picture of the dish.

This dish came about one night when I was searching the cupboards for something different to make. I literally made this with whatever I had on hand, so feel free to add or subtract as you wish. 

Ingredients

1 pkg boneless, skinless chicken breast

1 bottle Italian salad dressing

1 - 4oz can chopped black olives

1 - 4oz can mushrooms chopped

1/4 cup green olives chopped

3 cloves garlic chopped

1/2 cup sun-dried tomatoes chopped

Gluten free bread crumbs

Oregano 

Garlic powder

Salt & pepper to taste

Directions

Pound out the chicken to about 1/4 inch thickness and place in a shallow pan. Cover with Italian dressing and allow to marinate for 20-30 minutes. Combine olives, mushrooms, garlic and sun-dried tomatoes in a bowl. Place a few spoonfuls of the tapenade mixture on the chicken and roll up (you may want to place a toothpick through the chicken to hold it together). Season breadcrumbs with salt, pepper, oregano, and garlic powder. I just give the bread crumbs a generous sprinkling of these seasonings. Since the chicken was soaked in dressing you shouldn't need to dip it in egg or milk (I'm allergic to both so I don't use them). Coat with bread crumbs and place in baking dish. Bake at 350 for 30-40 minutes or until chicken is cooked through. 

*Optional additions:

If egg and dairy are ok for you, add a little parmesan cheese to the tapenade and breadcrumb mixture. Either egg or parmesan will help bind the tapenade if you're worried about it being too loose. Chopped artichoke hearts and capers make nice additions to the tapenade as well.

Chicken Enchiladas Recipe

Years ago I had the unique opportunity to learn how to make chicken enchiladas and salsa verde from a master... a lovely Mexican woman named Lupe who I worked with at the time. Lupe didn't work from a recipe. She just knew how to do it. She learned from her mother who learned from her mother, and so on. It was a family tradition, and now it's one of my favorite dishes. 

I'll do my best to put it all down for you, but since I learned without a recipe I apologize in advance for my approximations.

Salsa Verde

Ingredients

6-8 tomatillos

1-2 serrano peppers (you can substitute whatever peppers you prefer)

3-4 cloves of garlic

1/2 medium onion

Salt

Juice from 1 lime

Handful of cilantro leaves

Galumpki (That's Polish for Cabbage Roll)

My Ukrainian grandmother made the most delicious galumpkis. I can remember how excited my brother, sister and I would get when we would find out that Gram had brought us a batch. Ohhh and I can still remember how the smell would fill our nostrils the moment we walked through her door. Grandmas' houses always smell like good food, don't they? I did my best to watch my Gram make her famous galumpkis and learn from her. I know I can never quite match the flavor of hers, so I don't try. She gave me a base to build on and I've learned to make them my own, to suit the tastes of my husband and myself. Gram didn't have a recipe written down, as is the case with most good dishes that have been handed down through the generations. This is my best attempt at what my grandmother taught me during the short time I lived with her.

This recipe makes roughly 10 rolls. Double all quantities for a larger batch.
Ingredients
1 lb ground meat (my grandmother used 2 lbs - one lb each of ground beef and ground pork)
1 cup cooked rice (white is what Gram used, but brown rice will work too)
1 egg (optional)
1 head of cabbage
1 green bell pepper
1 can tomato soup (some recipes use tomato paste instead)
Garlic powder to taste
Onion powder to taste
Salt & pepper to taste

Directions
Remove the core from the cabbage and boil the entire head of cabbage until the outer leaves start to become transparent. Set aside and allow to cool. In a large bowl combine ground meat, rice, egg, salt, pepper, garlic, onion powder, and 1-2 tablespoons of tomato soup. Carefully pull apart cabbage leaves keeping the entire leaf intact. Stop when the leaves are too wrinkled and firm to peel off. Cut remaining head (inner core) into 1/4 and save for cooking. Cut the top off the bell pepper and scoop out the seeds. Fill with meat and rice mixture and place in the center of a baking pan, crock pot or pressure cooker. Form a meatball-size portion of meat and rice into a log shape and place on the leaf near the core end of the leaf. Fold core end of the leaf over the meat mixture and roll about half way up the leaf. Fold in the sides and continue rolling until you get to the end of the leaf. Place in pan (or whatever device you are using) around the stuffed pepper. Cover with remaining tomato soup (or paste) and 1 can of water (can substitute stock). You can add garlic, onion, salt and pepper to the tomato mixture as well if you choose. Bake at 350 for 40-45 minutes. If you're using a pressure cooker this process takes about 20-30 minutes. Cook on low 4-6 hours in a crock pot.

If you prefer spicier food add some cayenne or red pepper flake to your meat mixture. I have also had success adding spice mixes like Tony Chachere's.

Drunken Chicken Recipe

From Balanced Platter

This recipe has a lot of ingredients, but sounds awesome! The original site has some great information about the benefits of garlic. Check it out!


Ingredients:
¼ lb Organic Bacon (nitrite free), cut into ½ inch pieces (such as Applegate Farms)
3 lb bone-in, skin-on organic chicken pieces
1 tsp salt, or more to taste
½ tsp pepper, or more to taste
1 tablespoon: olive oil
1: large organic yellow onion, thinly sliced
1 pound: organic carrots, sliced diagonally in 1 inch pieces
8 ounces: artichoke hearts, in water, drained
½ cup: fresh organic mushrooms, left whole (I used Baby Bella’s)
1 ½ cup: dry white wine 
(I used an organic white from Napa, however, you can use a 12 oz bottle of gluten free beer instead of the wine – lends an awesome flavor if you are not sensitive to yeast)
½ lb organic fingerling potatoes, halved OR Sweet Potatoes cut into 2 inch cubes
1 ¼ cups: gluten-free organic chicken stock, or homemade bone broth
2 teaspoons: fresh rosemary, coarsely chopped
2 tablespoons: fresh basil, coarsely chopped
1: bay leaf
10: cloves organic garlic, thinly sliced
1/3 cup: green onions, sliced white and green parts
3 cups: brown rice or quinoa, cooked

Breakfast Skillet Recipe

From FAAN

Sorry... no image of the actual recipe available. 

Ingredients

1/2 lb. bacon

6 cups packaged frozen cubed potatoes*

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/2 cup onion, chopped

salt and pepper

A Few Soba Recipes

A recent reader comment lead me to search for soba recipes. King Soba noodles are one of my favorite gluten free noodle, but like my reader, I get tired of just having them as spaghetti. Here are some ideas for more authentic Asian cuisine. 

Cold Soba Salad #1
Soba Salad #2
Simple Soba Soup


There are also various recipes on the 101 Cookbooks website. You can adjust most of these recipes to accommodate allergies or food sensitivities. I recommend researching prepared sauces (soy sauce, oyster sauce, etc...) before using them to avoid unintentionally adding an allergen. 


This is a recipe for a basic soba sauce. 
Soy dressing:
1/4 c. light soy sauce (or gf soy sauce)
1/4 c. mirin
2 Tbs. seasoned rice wine vinegar
1 garlic clove finely chopped

Breakfast Bars

These little gems can be customized to meet your allergy needs, and they travel well! Great for a quick bite on your way to work or a packable snack for your next road trip!


From WholeLiving.com

Ingredients

1 tablespoon walnut oil, plus more for pan
1 1/4 cups spelt flakes
1/2 cup dried cherries
1/4 cup sproated or ground flaxseeds
1/4 cup coarsely chopped pecans
2 tablespoons coarsely chopped pistachios
1/4 teaspoon salt
1/2 cup honey
1/4 cup natural creamy peanut butter
1/2 teaspoon pure vanilla extract

Black Bean Cakes

Adapted from Mia's Domain. This site has some WONDERFUL recipes! Check it out!

Crispy Black Bean Fritters:

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop into small pieces

1 small white onion, diced

2 garlic cloves, crushed

1 large tomato, chopped into small pieces

3 tablespoons chopped cilantro

3 tablespoons gluten free flour (see recipe here or use your favorite store bought version)

2 eggs, room temperature (1/2 cup Egg Beaters or equivalent amount egg replacement product)

Sea salt and black pepper

Extra virgin olive oil (for frying)

10 Ways to Cook Quinoa

10 New Ways to Cook Quinoa

This is a great page from Nature Moms! I've tried quinoa once and wasn't really impressed, but that was because I cooked it myself and didn't know what to do with it. There are some great recipes here that have me excited to try it all over again... the right way!

Refrigerator Cucumber Salad

From Recipes We Love - This site has images to guide you through the steps.

Ingredients

4 thinly sliced cucumbers

1-large  sliced red onions

1-large  sliced green peppers

1-tbsp salt

2-cup white vinegar

1 1/2-cups sugar

1-tsp celery flakes

1-tsp red pepper flakes

Directions

Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar). Pour mixture over cucumbers,  store in refrigerator. Will keep up to 2 months. Makes 2 quart jars.

Spicy Baked Chickpeas

Another great travel food!
From Steamy Kitchen

Ingredients:
One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice