Homemade Blueberry Compote

This is a topping that's great for breakfast (pancakes or waffles), desserts (ice cream, cheesecakes), or even peanut butter and jelly sandwiches (according to my kids).

Ingredients:

2 cups blueberries (we used frozen)
1/4 cup water (may need to double if using fresh blueberries)
4 tablespoons sugar
1 medium lemon, squeezed and strained
1-2 tsp cornstarch










Instructions:


1. In a medium saucepan, combine blueberries, water, sugar.  Bring to a boil over medium heat.

2. Add the cornstarch to lemon juice and mix well.  Pour into the saucepan and stir well.  Gently boil to reduce liquid for another 5-10 minutes while stirring periodically.  Sauce will thicken more as it cools.

3. Remove from heat.  Pour into a jar to cool.  Enjoy it hot or cooled (it's delicious both ways)!

If you want to enjoy it with Gluten Free Homemade Pancakes, click Here

Gluten Free Homemade Banana Pancakes

Ingredients:


2 cups gluten free flour (I use Bob Red Mill Gluten Free 1 to 1 Baking flour)

2 Tbsp baking powder

1 tsp salt

3 Tbsp sugar

2 large eggs

2 cups milk

1/3 cup olive oil

1 tsp vanilla

2 bananas, mashed

Whisk ingredients together well.  Let it set for 10 minutes.  Cook pancakes on hot griddle or hot frying pan.


NOTE: You can double the recipe and freeze some pancakes for later which has been a lifesaver  for us some weeks.

Toppings: mini chocolate chips, cut up strawberries, bananas, or blueberries, or try my Homemade Blueberry Compote

Homemade GF Chocolate Chip Cookies

Ingredients:

2 1/4 cups gf flour (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) salted butter, softened (~30 minutes)

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1 1/2 cups chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. 

MIX flour, baking powder, and 1/2 tsp salt in a small bowl.  Set aside.  In separate bowl, BEAT butter.  Then add sugar, brown sugar, and vanilla extract to the butter until creamy.  Add eggs, one at a time, beating well after each addition.  Slowly add flour mixture and beat until well blended. STIR in chocolate chips, oats, and nuts (if desired).

Scooping with tablespoon, place 2 inches apart onto baking sheets.  Bake for 11-13 minutes or until golden brown.  Cool on baking sheet for 5 minutes.  

Makes about 30 cookies.  Enjoy!

GF Pineapple and Cheese Casserole

My Aunt Sandra makes this scrumptious casserole every Christmas and we can't get enough of it! YUM!

2- 20 oz Pineapple Tidbits (or Chunks) in juice, reserving 6 Tbsp of juice separately
1 cup sugar (can substitute 1 cup maple syrup)
6 Tbsp GF flour (I use Bob's Red Mill GF 1to1 Baking Flour)
2 cups Sharp Cheddar Cheese
1/2 cup butter, melted
1 cup GF crackers (I use glutino GF crackers), crushed

1 quart casserole dish or 8x8 glass dish

Preheat oven 350 degrees F.  Drain pineapple tidbits (reserving 6 Tbsp of juice).  Combine sugar, gf flour, and 6 Tbsp of pineapple juice and mix well with whisk. Add cheese and well drained pineapple tidbits, stir well with spoon. Pour into casserole dish.

Melt butter and mix with GF crackers.  Sprinkle on top of pineapple and cheese mixture. Bake at 350 degrees for 20-30 minutes.

ENJOY!  Happy Holidays!

GF Chex Mix

Homemade Chex Mix is a tradition in my husbands side of the family.  His father passed down the recipe to my husband, Craig a few years ago and he altered it to make it gluten free.  Hope you enjoy as much as we do!

GF Chex Mix

7 cups Corn Chex Cereal

5 cups Rice Chex Cereal

1 cup GF Pretzels

1 cup Mixed Nuts (peanuts, pecans, cashews, almonds)

10 Tbsp (1 stick and 2 Tbsp) Unsalted Butter   

1 Tbsp salt

1/3 cup GF Worcestershire Sauce (we use Lea & Perrins)

Glass measuring cup

Large Deep Baking Pan

*Note: if you use Salted Butter, do NOT use the salt that the recipe calls for*

In glass measuring cup, put butter, salt, and Worcestershire Sauce and place in oven until melted (we don't have a microwave so we just put it in oven on about 225 degrees F for about 10-15 minutes or until melted; this can be melted in microwave if you have one.) Don't over cook, just need it melted.

In the meantime, mix the dry ingredients, corn chex cereal, rice chex cereal, pretzels, mixed nuts in large, deep baking pan.

Pour wet mixture over the dry ingredients, mixing well  (use hands to get the best mix).  Bake 300 degrees F, mixing EVERY 15 MINUTES for 1 hour. It is key to keep mixing because all the liquid will settle at the bottom, so mix it well.  

ENJOY!

GF Fettuccine Alfredo

My sister came over and made this recipe for me. YUM!

GF Fettuccine Alfredo

Fettuccine:

1 box of gf fettuccine noodles (cooked) -- can use spaghetti squash (see my recipe for how to cook) or zoodles

Alfredo Sauce:

4 Tbsp butter
4 cloves garlic (minced)
1 1/2 cups heavy cream
1 1/2 cups fresh parmesan cheese (grated) -- *note* fresh grated parmesan will melt the best- you can use store bought shredded but it doesn't melt the same and is easier to clump (believe me I tried it first)

Add butter and garlic to a sauté pan, heat over low heat. Cook for about 5 minutes.  Add 1 cup heavy cream, stir, and allow to come to simmer (increase heat to medium if needed).  Cook for 5 minutes stirring occasionally.  Remove from heat and immediately add in parmesan cheese (I like to use a whisk to stir cheese in).  

Mix together with noodles and enjoy! 

GF Vegetable Fried Rice

Finding a fried rice that is gluten free that BOTH of my kids will eat, has proved to be a challenge for me.  My husband and I love Japanese fried rice, so after years of "tweaking" multiple recipes, I finally received two thumbs up from the kiddos.

GF Vegetable Fried Rice

Ingredients:

6 cups Jasmine rice (cooked)

1 med onion (diced)

1 med zuchinni (diced)

1 bag frozen broccoli florets

1 bag frozen mixed vegetables

1 Tbsp olive oil

3 eggs

4 Tbsp GF Braggs Liquid Aminos (Soy Sauce Alternative) or gf soy sauce

1 tsp sesame oil

salt

pepper

Begin by cooking the rice according to the package.  (Some recipies even say to cook it a day before.) As that's cooking pepare, chop, and measure out all the ingredients so you can throw them in as you need them. Go ahead and whisk your eggs together and set to the side. 

In a large skillet or wok, heat 1 Tbsp olive oil over medium heat.  Add chopped onion and cook until transparent. Add frozen broccoli florets and mixed veggies.  Cook 8-10 minutes.  Then add zuchinni and continue to cook until veggies are done.  

In separate small skillet cook scrambled eggs.  Add to the vegetable skillet and stir together. 

Mix soy sauce and sesame oil together and add to rice, mix well.  Add rice to the vegetable skillet.  Season with salt and pepper as desired. Note: Liquid Aminos is salty so taste before adding extra salt.

GF Black Bean Brownies

GF Black Bean Brownies

15.5 oz organic black beans (presoaked, I use Organic Green Valley Black Beans in the bag)
2 large organic eggs
1 tsp pure vanilla
1/4 cup organic olive oil
2/3 cup organic maple syrup (can substitute organic cane sugar)
1/4 cup unsweetened organic cocoa powder
1/2 tsp salt
1/2 cup organic chocolate chips

*Will need a food processor or blender

1. Preheat oven 350 degrees.  Line 8x8 pan with parchment paper.
2. Puree black beans in food processor/blender into a rough paste, using spatula to make sure all beans get pureed off the sides. 
3. Continue to add the ingredients, blending one at a time (all except the chocolate chips); eggs, vanilla, olive oil, maple syrup, cocoa powder, and salt.
4. Pour mixture into the lined 8x8 pan evenly.  Then sprinkle chocolate chips on top of mixture.
5. Bake for 30-40 minutes or until toothpick comes out cakey.  Allow brownies to cool before cutting. 


*This recipe works well to double ingredients for a 9x12 pan.  Bake 350 degrees for 40 minutes.

GF Scrambled Eggs and Cheese Casserole

My family fell in love with this new recipe I found over Christmas break to make scrambled eggs.  Feel free to add whatever ingredients your family loves to make it YOUR recipe!  

GF Scrambled Eggs and Cheese Casserole

Ingredients:
2 Tbsp butter, melted
1/2 tsp sea salt
1/4 tsp course black pepper
1/2 tsp dry mustard
12 eggs
1 cup milk
1/2 lb (2 cups) grated cheese (Cheddar, Monterey Jack, Swiss, etc)

Directions:
Preheat oven to 350 degrees F.  Add the melted butter to a 9x13 baking dish, turning the dish to coat the bottom.

In a bowl, whisk together salt, pepper, dry mustard, and eggs until frothy.  Whisk in the milk.  Stir in the cheese.  Mix well.

Pour the egg mixture into the baking dish.  Bake for 30 minutes or until the eggs are set.  Remove and let it sit for 2 minutes before cutting into squares and serving. Enjoy!

I first found this recipe here https://www.cdkitchen.com/recipes/recs/41/Oven-Scrambled-Egg-And-Cheese-111472.shtml

GF Baked Spaghetti Squash Spaghetti

GF Baked Spaghetti Squash Spaghetti

Ingredients:

-2 spaghetti squashes 

-spaghetti sauce (check out how to make Homemade Tomato Sauce here)

-mozzarella or Italian cheese

Instructions:

1. Preheat the oven to 400 degrees.

2. Using a knife, cut your spaghetti squash in half, length wise.

3. Spoon out the loose insides and seeds.

4. Spread olive oil all over and season with salt and pepper.

5. Place INSIDE DOWN on baking sheet (I use parchment paper because it's easier clean up).

6. Bake for 20-30 minutes. *

7. Remove from oven.  Using a fork, scrape the inside of the spaghetti squash into a 13x8 (for larger or multiple spaghetti squash) and an 8x8 (for smaller spaghetti squash).  

8. Mix with GF spaghetti sauce and top with mozzarella and/or Italian cheese.

9.  Bake another 10-15 minutes to melt cheese.  

10.  ENJOY!

* Bake time depends on the size of the spaghetti squash.  If I have a small squash I start and 20 minutes and check.  To check, I squeeze the outside like you would check a potato.

If it squeezes at all, it's done.  For larger spaghetti squash, I bake for 30 minutes then check.  An overcooked spaghetti squash is more soggy.  We prefer it on the crunchier side.  

GF Broccoli Cheddar Soup

GF Broccoli Cheddar Soup

4 cups broccoli florets (chopped)
4 cloves garlic (minced)
3 1/2 cups unsalted chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese
salt
pepper

In medium stockpot, sauté garlic for one minute.  Add chicken broth, heavy cream, and chopped broccoli. Simmer for 10-20 minutes until broccoli is tender.  Blend broccoli in blender or with hand mixer.  Remove from heat and mix cheese in immediately.  *NOTE: Cheese will clump if added over heat.  Need to make sure when you add the cheese the soup is hot so the cheese will melt.*  Add salt and pepper.  Enjoy!

Recipe from Maya Krampf from Wholesome Yum.com
https://www.wholesomeyum.com/recipes/broccoli-cheese-soup-low-carb-gluten-free/