Cream Cheese Sugar Cookies

I was terrified of the idea of facing down our first holiday season gluten- and dairy-free.  Thanks to some very special friends and some very talented cooks, we produced several delicious, never-miss-the-gluten-or-dairy treats to eat and share!

Cream together:

-2 c sugar

-1 1/2 c. butter, soft (sub Earth Balance Soy Free Butter Spread)

-6 oz. cream cheese (sub Daiya cream cheese for dairy free version)

Next Add:

-1 tsp salt

-1 tsp almond extract

-2 tsp vanilla extract

-2 egg yolks

Cut in:

5 c. Jules gluten free flour

Chill dough for at least 2 hours.

Roll and cut your cookies, placing them on a parchment-lined baking sheet.

Bake at 375 for 7-10 minutes.

Source:  Natalie! Natalie! Natalie!! :)

Egg and Spaghetti Squash Casserole

Ingredients:
-1 Tbs olive oil
-1/2 yellow onion, diced
-1/2 c chopped kale
-Optional: 1 c breakfast sausage, cooked and diced or crumbled
-2 c cooked spaghetti squash strands (cooled to room temp)
-4 eggs, beaten
-1 tsp salt
-1 tsp pepper

1.  Preheat oven to 350 and coat 9 x 9 casserole dish with oil.
2.  Saute onions in olive oil.  Remove from heat and toss kale to wilt.  Add in cooked sausage and stir to combine.
3.  Place mixture into mixing bowl and add cooked squash, beaten eggs, salt, and pepper.  Mix until all are combined.
4.  Transfer mixture into casserole dish.  Bake 35-40 minutes  until top is golden and center is firm.  Serve warm.

Gluten Free Traditional Stuffing

This SUPER easy stuffing is an adaptation of the recipe I ate growing up.  You can make it ahead and warm it up, it's almost better that way!!

Ingredients:
-1 pkg Whole Foods gluten free stuffing mix
-Vegetable broth (check stuffing mix instructions for quantity)
-1 onion, chopped
-4 stalks of celery, chopped
-2-4 Tbs butter (or Earth Balance Soy Free Butter Substitute)
-2 Tbs dried sage
-salt/pepper to taste

1.  Saute onion and celery in butter until soft and caramelized.
2.  Heat broth to just boiling, then remove from heat and add sauteed vegetables, sage, and salt/pepper.  Let sit according to package directions.
3.  Serve immediately or cover and refrigerate.

Sausage and Kale Stew with Olive Oil Mashed Potatoes

Ingredients:
-1 lb sweet Italian sausage links, cut into pieces
-1 large onion, chopped
-1 28 oz can diced tomatoes
-2 Tbs tomato paste
-2 cloves garlic, minced
-salt and pepper
-4-5 small yukon gold potatoes
-1 small bunch of kale (or spinach)
-1/2 c milk (substitute almond milk)
-1/2 c olive oil

1.  Combine sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup of water, and 3/4 tsp each of salt and pepper in the crockpot.  Nestle the potatoes in the liquid and top with the kale.
2.  Cover and cook until the potatoes are tender, on low for 7-8 hours or on high for 4-5 hours.
3. Once done, transfer the potatoes to a medium bowl.  Add the milk, oil, and salt and pepper and mash.
4.  Serve the mashed potatoes topped with the stew.

Source:  Real Simple Magazine

Butternut Squash Cranberry Quinoa Salad

Ingredients:
-1 1/2 c butternut squash, diced small
-1/2 Tbs olive oil
-2 1/2 c cooked quinoa
-1/3 c dried cranberries
-1/2 c pecans, toasted and chopped
-1/2 c pumpkin seeds, toasted
-1/8 tsp pink salt
-Optional:  crumbled goat cheese



1.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Toss squash with olive oil and sprinkle of salt.  Roast for 10-15 minutes, stirring once, or until soft but not mushy. (Length of time will depend on how big/small the dice is.)
2.  Allow squash to cool for several minutes then gently toss together in a large bowl with the rest of the ingredients.

Ginger Orange Sweet Potato Casserole (sugar free!!)

This yummy side dish was devoured by kids and adults alike.  And with no sugar added, there is also no guilt added!  Shout out to the awesome Mom's Group cookbook and Ms. Amber for this delicious addition to our holiday celebration.  This is a great make-ahead as you can assemble the whole dish the day before and then just warm it in the oven before meal time.

Ingredients:
-6 sweet potatoes
-1/2 c milk (almond can be substituted)
-1/2 c orange juice
-2 tsp orange zest
-2 eggs
-2-3 tsp fresh ginger, minced
-1/2 c molasses
-pinch of salt and pepper
-1/2 c crushed pecans

1.  Pierce holes in the sweet potatoes and place them on a parchment-lined baking dish.  Bake them whole at 300 for 4-6 hours or until the juice of the potatoes starts to ooze and caramelize.
2.  Let potatoes cool and then you should be able to pull the peels right off.  Leave potato "guts" in a large bowl until completely cool.
3. Combine cooled potatoes and all ingredients (except pecans) in a food processor or use an immersion blender in a large bowl.  Blend together to desired consistency.
4.  Spread mixture in a casserole dish.  (If you're making ahead, at this point you cover it and stick in the fridge.)
5.  Sprinkle crushed pecans and bake at 350 for 30-45 minutes.

Chocolate Olive Oil Cake

Ingredients:
-2/3 c regular olive oil (NOT extra virgin)
-6 Tbs Navitas unsweetened cacao powder
-1/2 c boiling water
-2 tsp pure vanilla extract
-1 1/2 c almond flour
-1/2 tsp baking soda
-pinch of salt
-1 c sugar
-3 large eggs


1.  Preheat oven to 325.  Grease the bottom and sides of a spring form pan.  Cut a piece of parchment paper to line the base of the spring form pan.
2.  In a small bowl, add the boiling water to the cocoa powder and mix until a chocolaty paste is formed.  Then, mix in vanilla and set aside to cool.
3.  In a small bowl, combine almond four, baking soda, and salt.
4.  In a freestanding mixer, put sugar, olive oil, and eggs.  Beat vigorously until mixture is aerated, thickened, and creaming - about 3 minutes.
5.  Turn down mixer speed and beat in cocoa mixture.  Then, slowly add almond flour mixture.
6.  Pour batter into prepared spring form pan.  Bake until sides of cake are set and the very center top still looks slightly damp - 40-45 minutes.
7.  Let cake cool in its pan on a wire rack for 10 minutes.  Ease sides of cake with small metal spatula and spring cake out of the pan.  Leave to cool completely and dust with powdered sugar or serve warm with ice cream!!

Homemade Corndogs

Living gluten and dairy free can sometimes be a challenge for our kiddos.  I love attempting substitutes that are healthier but still fun, kid-friendly food.  This one is a hit with the kids and the hubs!

(Note:  These freeze great and are an easy make ahead lunch for kids.  Just pull them out of the freezer and pop them in the lunch box, they are thawed by lunchtime!)


What you need:
-1 batch of gluten free cornbread batter
-Hot dogs (we prefer the Applegate Farms organic, uncured, all beef variety)
-1 mini muffin tin

1.  Preheat oven to 350.
2.  Generously grease muffin tin. (You'll need to do this between batches if making more than one!)
3.  Cut hot dogs into 1/2" pieces.
4.  Fill muffin tins 1/2 full with cornbread batter then push 1 piece of hot dog into each muffin cup. (This is a great step to involve the kids in the kitchen!  They LOVE putting the dogs in.)
5.  Bake for 12-15 minutes or until toothpick from center muffin cup comes out clean.
6.  Serve with ketchup and/or mustard for dipping, of course!

Gluten Free Cornbread

Loved by GFers and non-GFers alike!

Ingredients:
-2 large eggs, at room temp
-1 c. coconut or almond milk, at room temp
-1/3 c. olive oil
-1/2 c tapioca flour
-1/2 c potato starch
-1/4 c sorghum flour
-1 c Bob's Red Mill organic gluten free medium cornmeal
-1/3 c granulated sugar
-2 tsp baking powder
-1 tsp xanthan gum
-1 tsp salt

1.  Preheat oven to 350.  Grease square pan or line muffin tins with If You Care liners.
2.  In a large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3.  In a separate bowl, whisk together dry ingredients until thoroughly blended.  With mixer on low speed, gradually beat in dry ingredients until  thoroughly blended and mixture thickens slightly.  Batter will be consistency of thick cake batter.
4.  Spread evenly in pan or fill muffin liners 2/3 full.
5.  Bake 25-30  minutes, or until to pis firm and edges are lightly browned.
6.  Serve warm!

Roasted Veggies & Cornbread

This is an easy, but soooooooo yummy, fall comfort food.  Eat and be merry {and warm!}. Note:  You can substitute whatever hearty veggies you have on hand.  This is just what I used.  

Ingredients:
-1 delicata squash, halved, seeded, and cut into half moons
-3 apples, sliced
-2 sweet potatoes, cut into half moons
-1-2 Tbs olive oil
-1 tsp cinnamon
-fresh spinach
-1 pan of your favorite corn bread
-honey for drizzling

1.  Preheat oven to 400.
2.  Place squash, apples, and potatoes into large bowl.  Toss with olive oil and cinnamon.
3.  Spread them on a parchment lined baking sheet and bake 30-40 minutes, to your desired tenderness.
4.  In an individual serving bowl, place a piece of the cornbread, top with fresh spinach and the roasted veggies/apples, then drizzle with honey.

Trust me on this one.  Easy. Good. Yum.

Green Bean Salad

Ingredients:

• 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
• Salt
• 1/2 cup finely chopped red onion (or shallots)
• 2 Tbsp balsamic vinegar
• 4 Tbsp olive oil
• 3/4 cup chopped fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• Freshly ground black pepper

1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.

2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.

3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

Chill until ready to serve.

Classic Tomato Soup

I wanted something nummy to go with our grilled cheese the other night and these are ingredients I always have as staples in my kitchen.  This was a special Valentines Day dinner for the kiddos so that explains the floating heart-shaped carrots.

Ingredients:

12 ounces tomato sauce or diced tomatoes
2 cups chicken broth
1/4 cup tomato paste
1 cup milk
3-4 cloves garlic, minced
1 Tbs freeze-dried basil or oregano
sea salt & pepper

Preparation:

Combine all ingredients in saucepan. If using diced tomatoes, use stick blender to make the soup smooth. Heat on medium high about 5-10 minutes but do not boil.

Sweet Potato & Black Bean Chili

Yum.  Nuf said.

Ingredients

2 tbls vegetable or canola oil

1/2  of a yellow onion, finely chopped

6-8 cloves of garlic, minced

2 medium sweet potatoes, diced into 1/4-inch cubes

2 tbls chili powder

1 tbls cumin

1 1/2 cups vegetable stock

1 15-ounce can diced tomatoes

1 15-ounce can crushed tomatoes

1 15-ounce can kidney beans, drained

1 15-ounce can black beans, drained

Salt & pepper to taste

Directions

In a large pot or dutch oven, heat two tablespoons of vegetable or canola oil over medium heat.  Add the chopped onions and saute until translucent, about 5-7 minutes.  Then add the garlic and sweet potatoes, and saute for another 5 minutes. 

Add in the chili powder and cumin and stir to coat the vegetables in the spices.  Pour in the vegetable stock and using a spoon, scrape the bottom of the pan to get all of the spices off the bottom.  Add the two cans of tomatoes and stir.  Bring to a boil, then reduce heat to medium and allow to simmer covered for 10 minutes. 

Add the beans to the pot, and check for seasonings.  Add salt & pepper at the time if you need it.  Cover and let simmer for another 10 minutes.  Recheck for seasonings and serve.  

Credit: Ruminations on Food

Slow Cooker Meatballs and Curried Veggies

This one comes from a good friend of mine, and it is delicious!!  Another great slow cooker-non-soup recipe :)

Ingredients:
1 lb. ground chicken, beef, or turkey
salt, pepper

1 yellow onion
4 cloves garlic
2 inch stip of fresh ginger, peeled (or 3 cubes dorot ginger)
4 carrots
6 small potatoes
2 cups cauliflower florets*
2 stalks celery*
1/2 cup dried fruit of choice (figs, dates, prunes, or raisins)

2 cups chicken stock
1 tablespoon curry powder

Cilantro and/or parsley

Place chicken in a bowl and add a generous amount of salt and pepper. Gently mix in the salt and pepper while forming the chicken into 1 inch size meatballs with your hands. Evenly distribute meatballs in the bottom of a 6 quart slow cooker.

Coarsely chop all vegetables and dried fruit and, in the order listed, place atop of the meatballs, spreading around the slow cooker so they are evenly distributed.

Whisk curry powder into chicken stock in a small bowl and pour over the meatballs and veggies.

Put the lid on the slow cooker and cook on high for 3- 3 1/2 hours, until chicken is cooked through and veggies are tender.

Serve with cilantro/parsley as a garnish.

*I didn't have cauliflower or celery but I did have mushrooms and threw those in.  Sub whatever hearty veggies you have on hand!

Credit: 18 Hour Kitchen

Crockpot Cheese Tortellini

Lately, I've been eager for crockpot recipes that don't turn into soup/stew.  This fit the bill and it was delicious!!

Thanks, Pinterest :)

Ingredients:
1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or chicken broth
1 block of cream cheese
1 lb. of roll sausage*

Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese.
Cook on low for 5-6 hrs.

Credit: Little Fellows 

*If you want to omit the sausage, it's still worth making!!

PB&J Energy Bites

Yum.  You know those totally-amazing but completely-bad-for-you peanut butter balls that show up at Christmas time?  THESE are an excellent, good-for-you stand in the next time you're fighting a craving!

The "jelly" here is figurative and manifests in the form of dried cranberries.  Really you just want some kind of sweetness/tartness to offset the salty.

These called for chocolate chips, which would be amazing no doubt, but we're currently trying to avoid sugar, desserts, sweets, etc, so I opted for dried cranberries instead.

Ingredients:
-1 c dry oatmeal
-2/3 c coconut flakes
-1/2 c peanut butter
-1/2 c ground flaxseed
-1/2 dried cranberries (or chocolate chips!)
-1/3 c honey
-1 tsp vanilla

1.  Place oatmeal and coconut in the food processor and pulse to desired texture.

2.  Stir all ingredients together in a bowl until thoroughly mixed. 

3.  Let chill in the refrigerator for half an hour. 

4.  Once chilled, roll into balls of whatever size you would like. 

5.  Store in an airtight container and keep refrigerated for up to 1 week.

Credit:  Pinterest via Gimme Some Oven

Homemade Lara Bars

The ever-popular, ever-expensive Lara Bar.  Here is a homemade version.  These need to be refrigerated to hold their shape, but I prefer them even more out of the freezer.  Just sayin.

Ingredients:
-2 c raw whole almonds
-1/2 c chopped dark chocolate (or choc chips)
-3 c whole, pitted dates
-1 c dried, unsweetened cherries
-2 T almond butter

1.  Line a 9 x 13 straight-sided pan with a piece of parchment paper, so that the paper hangs over the long sides.
2.  Place the almonds in your food processor and pulse until finely chopped. Add the chocolate and pulse again until finely chopped. Pour mixture into a large bowl; set aside.
3.  Place half of the fruit in the food processor and process until a paste forms and clumps together. Add 1 T. of the nut butter and 1/2 of the almond/chocolate mixture; process until evenly combined. Scrape into the prepared pan.
4.  Repeat with the remaining fruit, nut butter and almond/chocolate mixture. Scrape into the prepared pan.
With slightly wet hands, press the mixture evenly into the bottom of the pan. Fold the excess parchment over the bars to cover, and use something flat and heavy to press down firmly on the mixture until it is smooth (I used a small cutting board).
5.  Chill for at least two hours. Using the parchment paper as a guide, transfer the bars to a cutting board. Cut into desired shape and size.

Credit: Pinterest via Donuts, Dresses, and Dirt

Banana Oat Breakfast Cookies

I've been wanting for awhile to make some fun, healthy, wholw-food grab-and-go breakfast and snacks.  This one is better served warm, but is sooooo delicious!  Folks, around here we have a couple of these and some yogurt and call it lunch :)

Ingredients:
-1 c unsweetened applesauce
-1 tsp vanilla extract
-1 tsp cinnamon (or more, to taste)
-1 1/2 c old fashioned oats, uncooked*
-2 ripe bananas, mashed or pulsed in the processor
-1/3 c raisins
-1/4 c chopped walnuts, toasted or not

1.  Preheat oven to 350.
2.  Mix vanilla and cinnamon into the applesauce.
3.  Blend applesauce mixture with all other ingredients and let sit for 10 minutes.
4.  Drop spoonfuls of cookie dough onto parchment paper lined cookie sheet and flatten cookies into rounds.
5.  Bake 30-35 minutes, until golden and done.
6.  Remove from oven and let rest for 5 minutes.  Serve warm.
7.  Once completely cooled, store in an air-tight container.  I suggest microwaving them for a couple seconds when you serve them, but it's not necessary.


*I pulse these in the food processor to give them a finer texture.

Credit: Pinterest via Watching What I Eat