Crustless Quiche GF

Crustless Quiche, gluten free

6 Eggs, beaten
1 cup bacon chopped cooked
1 Onion, chopped & lightly cooked
1 cup Cheddar Cheese, grated
1 cup Milk
Salt & Pepper to taste

Mix all ingredients together & pour the mixture into greased muffin cups. (Fills around 18). Bake at 190’C/375’F, for 30 minutes until done. Allow to cool & then gently remove from cups.  (I greased my muffin tin but they stuck so, next time I will use cupcake papers.)

Other items to add.
sausage
ham
drained spinach
broccoli
left over baked potato, chopped or shedded
taco meat
bell pepper
mushrooms
frozen shedded hasbrown potatoes

Beef Stroganoff Gluten Free

Beef Stroganoff, Gluten Free

 1 to 2 lbs beef round steak or cube steak
■3 TBS. of rice flour
■1 tsp salt
■fresh ground pepper
■1 onion chopped
■2 cloves garlic, minced
■1/2 lb sliced mushrooms  (or canned mushrooms)
■1 1/4 cups beef stock / broth / bouillon or 1 can beef broth
■1/4 cup wine (I use whatever I have on hand, nothing has been disappointing) - optional
■1 1/2 tsp Worcestershire Sauce
■2 TBS. sour cream

Directions:


Add 1 tablespoons olive oil to a large saucepan over medium-high heat.
Brown steak strips in saucepan and set aside.
Place saucepan back on heat.
Melt  1 tablespoon of olive oil into pan drippings from meat.
Stir in onions,  and garlic, and cook until onions are clear and slightly tender. Be careful not to burn garlic!

Mix in mushrooms, and continue cooking 2 minutes.
Add browned meat and stir well.
Mix beef broth with wine bring to a boil.
In a jar or small bowl, mix rice flour with cold water until smooth.
Reduce saucepan heat to low.
Stirring constantly, slowly add the rice flour mixed with water into saucepan.
Gradually return to boil.

Stir until sauce is thick and smooth.
Cover saucepan and cook 5 minutes, stirring occasionally.

Stir in sour cream right before serving.

Mix well, and serve over  rice, potatoe or gluten-free noodles.

Makes 4 servings

Shortbread Cookies- GF

Going gluten free during the holidays can be hard  to do and  we need to have tasty substitutes too.

 Here is a good recipe just in time for the holidays.

Ingredients:

1/2 cup cornstarch
1/2 cup icing confectioners' sugar
1 cup rice flour
3/4 cup butter

Directions:

Preheat oven to 300°F.
Sift cornstarch, sugar and rice flour together.  Add in the butter and mix with hands until soft dough forms. Refrigerate for one hour.

Shape dough into 1-inch balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.

Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.

Source: glutenfreeclub.com

Gluten Free Pecan Crust Recipe

This is pie crust is great for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.

Prep Time: 8 minutes
Total Time: 8 minutes

Ingredients:
1 cup pecan pieces (frozen)
2 T melted butter
2 T sugar equivalent from artificial sweetener of your choice

Preparation:
1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener . Blend until it's mixed evenly.

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories.


Source: about.com/lowcarbdiet

Do you Have Gluten Intollerance- Celiac Disease?

Have you ever wondered?  Do you know the signs or symptoms?  Listed below are a few of the symptoms I have found by researching.

How Is Celiac Disease Diagnosed?

Diagnosing Celiac Disease can be difficult and frustrating for both the patient and the doctor because each person is affected individually. With no definite set of symptoms to cause suspicion, the single most important step in getting a diagnosis of Celiac Disease is to recognize its myriad features.

People who have any of the following situations should be evaluated for Celiac Disease:

• Symptoms indicating nutritional deficiencies.
• Unexplained digestive problems such as IBS, acid reflux, diarrhea/constipation, bloating, chronic abdominal pain.
• Chronic skin disorders, especially when itchy.
• Unexplained visual problems including poor night vision, dry eye, or cataracts.
• An auto-immune disease like Type 1 Diabetes Mellitus or Sjogrens Syndrome.
• A chronic disease like arthritis, migraine headache, or polyneuritis.
• A relative who has Celiac Disease.
• A relative who has Dermatitis Herpetiformis.
• Frequent or long bouts of colds, bronchitis, and other respiratory infections.
• Long recuperation from illness or surgery.
• A history of tuberculosis.
• Non-Hodgkin’s lymphoma.
• Cancer, especially of the digestive tract.
• osteoporosis
• 
  

Very good diagnostic tests are available, but no one test can definitively diagnose or exclude Celiac Disease in every individual.² And, because all diagnostic tests look for harmful effects of gluten, you must be eating gluten in your diet when any diagnostic test is performed. Tests may be inconclusive if you strictly eliminate gluten for longer than two weeks.  So if you think you may have Celiac Disease or feel better going without gluten for a week to 10 days, go get tested before continuing.

The more I research this problem the more I find things that I deal with myself.  I have found I have 6 of the items listed here.  So I either go the the doctor to have this confirmed or I just go off gluten myself as a self diagnosis.

Source: glutenfreeworks.com

Gluten-Free Sweet Potato Casserole

My daughter has celiac disease and can't have wheat and other grains.  So I've been looking into helping her have a happy healthy pain free holiday.  In doing so I have found some new recipes I'm going to try this season. Here is my first one I will have this Thanksgiving!  Bon Appetit!

SWEET POTATO CASSEROLE

6 or 7 cooked mashed sweet potatoes (baked or boiled) selection tip: choose small or medium sweet potatoes with smooth skin and no/few bruises

1/4 cup butter

1 egg

3 or 4 Tablespoons brown sugar

1/2- 3/4 teaspoon vanilla, depending on taste

1/4 teaspoon of cinnamon (optional)

1/2 cup chopped pecans

1/2 cup freshly squeezed orange juice (fresh is important or you may get a flavor that overwhelms the sweet potatoes- so aim for fresh!)

1 teaspoon grated orange zest

1/2 cup pecan halves for topping

salt to taste

Directions:

Combine all ingredients in a bowl except the egg and the pecan halves (topping). Taste the mixture and adjust your salt and sugar if needed. Stir in egg. Put in casserole dish and top with pecan halves. I like to make some sort of design with the topping, but it is not necessary. Bake for 45 minutes at 350 degrees or until set.

Make ahead: This sweet potato casserole can be made one day ahead. Just refrigerate and top with plastic wrap. I add my pecan halves before I put it in the oven and add an additional 5-7 minutes to the baking time.

Serves 8-10

Source: glutenfreemommy.com

Taco Casserole WW & GF

Ingredients

1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa

Directions:

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. 

Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Makes 8 (1 Cup Servings)  Points plus = 7 per serving

Apple Crisp Gluten Free

Ingredients: 7 tart apples, peeled, cored and sliced 4 teaspoons fresh lemon juice 1/2 teaspoon vanilla 1 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 cup rice flour 1/2 cup rolled oats that are gluten free 1/2 cup chopped pecans 1/2 cup butter, room temperature

Directions:
Preheat oven to 375°F.

In a mixing bowl combine apples, lemon juice, and vanilla. Toss to combine. Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. Combine  rice flour, pecans,brown sugar, cinnamon, and rolled oats in a bowl. Cut in the butter. Sprinkle sugar mixture over apples. Bake 45 minutes or until topping looks crunchy and apples are tender.
 


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