Pumpkin Streusel Muffins

These muffins are perfect for this fall weather.  I made them the other night and they were a hit!
Adapted from glutenfreegoddess.blogspot.com

Ingredients:
3/4 cup sorghum flour
1/2 cup potato starch
1/2 cup almond meal
1/4 cup millet flour
1/4 cup teff flour
1/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger or GF pumpkin pie spice
3/4 cup raw agave
2 tablespoons molasses
1/4 cup organic coconut oil
2 eggs, beaten
1 cup pumpkin puree
1 tablespoon vanilla
1 rounded cup chopped walnuts (I left these out)

For the streusel topping:
2 tablespoons raw agave
1/2 tablespoon molasses
2 tablespoons brown rice flour or coconut flour (I used coconut flour)
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions: Preheat the oven to 350ºF. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the dry ingredients. Add in the coocnut oil and beat until crumbly. Add in the eggs, agave, molasses, pumpkin and vanilla, and beat until the batter is smooth and sticky- about two minutes. Add in the walnuts and stir to combine. Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Combine the streusel topping ingredients with a fork. Sprinkle the streusel topping over the muffins.
Bake in the center of the oven till domed and firm, about 20 to 23 minutes. A wooden pick inserted into the center should emerge clean.
Cool briefly, then remove the muffins from the pan, and cool them on a wire rack. (This helps keep their bottoms from getting soggy.)

Multigrain Bread

This is the best gluten free bread that I have found so far!  I love it toasted and as a sandwich.  I modified it from glutenfreeshortcuts.blogspot.com

Ingredients:


1 c. warm water
1 T. sugar
1 T. yeast
1/3 c. millet flour
1/3 c. teff flour
1/3 c. potato starch
1/2 c. sorghum flour
1/4 c. corn flour(finely ground)
2 T. chia meal
1 t. salt
2 1/2 t. xanthan gum
2 T. shortening(or butter)
1/2 t. apple cider vinegar
1 egg

In a small bowl mix warm water, sugar, yeast and let sit.  Meanwhile, in a stand mixer, combine dry ingredients. Mix.  Add shortening, vinegar, egg and mix until course crumbs.  When the yeast mixture is nice and foamy, pour into the flour mixture.  Beat for 1-2 min.  Batter will be thick and sticky.  Scoop into greased bread pan, 81/2 x 41/2, cover with foil sprayed so it doesn't stick, and let rise.  When just above the pan, place in a 375 oven and bake for 50 min.  Cover with foil part way through if you prefer a lighter crust.  Let cool and enjoy.  This will also make 12 rolls.  Just scoop into muffin tins, let rise, and bake for about 25 min.

*In the winter my house isn't very warm, so I usually heat my oven to 170, place a pan with water on the bottom rack, turn off the oven and place the bread in to rise.  The water helps the dough from drying out.  This will only take 15-30 min. to rise.  Then I remove the foil, turn the oven back on to 375 and let it bake.

Hawaiian Chicken

Adapted from glutenfreeshortcuts.blogspot.com

Ingredients:

6 T. gf soy sauce
1 T. molasses
2 T. raw agave
2 ¼ c. water
4-5 cloves of garlic, minced
2-3 in. piece of fresh ginger
1 red pepper, cut into slices(I often use 2)
1 can pineapple tidbits, drained
2-3 cups cooked chicken, in large chunks
1 T. potato/corn starch
1 T. cold water

Combine first 6 ingredients and bring to a boil in a large pan.  Add chicken and reduce to simmer.  Simmer 20 min.  Add red pepper and pineapple and simmer 10 min.  In a small bowl combine remaining starch and water.  Stir and add to mixture.  Boil for 1-2 min. until slightly thickened.  Remove piece of ginger and serve over rice.

Strawberry Rhubarb Crisp-Crumble

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

2 cups strawberries, hulled and halved (or quartered for large berries)
1 cup rhubarb, trimmed, halved lengthwise, sliced into pieces
1 tablespoon raw agave
1/2 cup quinoa cereal flakes
1/2 cup gluten-free millet flour (or sorghum flour)
1/2 cup chopped pecans
1 tablespoon molasses
1/3 cup raw agave
1/2 teaspoon cinnamon 1/4 teaspoon sea salt
1/4 cup coconut oil

Instructions:

Preheat the oven to 350ºF. Grease a 9x9-inch baking dish with a little olive oil
Combine the strawberries and rhubarb in a bowl and drizzle with raw agave. Toss to coat. Dump them into the greased baking dish and distribute the fruit evenly.

In a separate bowl, combine the quinoa cereal flakes, millet flour, chopped pecans, molasses, raw agave, cinnamon, and sea salt. Add the coconut oil; using your hands, rub the oil and dry mixture together to create a sandy, crumbly texture.
Sprinkle the crumble topping over the fruit.

Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. Bake for 25 minutes unless you prefer your fruit traditionally soft, bake it for 35 minutes. Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven. A scoop of coconut milk vanilla ice cream is entirely optional.
Cook time: 25 min
Yield: Serves 4

Peach Crisp

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

1/2 cup certified gluten-free rolled oats
2 tablespoons almond or coconut milk
3 cups organic sliced peaches
A quick drizzle of organic raw agave syrup
1/4 cup sorghum flour
2 tablespoons millet flour
2 table spoons almond meal
1/2 tablespoon molasses
1/4 cup raw agave
1 teaspoon ground cinnamon
3 tablespoons organic coconut oil

Instructions:

Grease a 9-inch glass pie plate and set aside.

Place the gluten-free oats in a bowl and soak them in the almond or coconut milk and molasses and agave for ten minutes.

Toss the peaches with a drizzle of agave and arrange them in the bottom of the pie plate.

Pre-heat the oven to 350ºF.

Add the sorghum flour, millet flour, almond meal, and cinnamon to the oats. Mix well.

Add the coconut oil in pieces. Rub the oat/flour mix into the oil between your palms until the mixture gets crumbly and moist.

Top the peaches with the crisp and crumble topping.

Bake on a center rack for 30 to 40 minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft. Serve warm or cooled.

Serves 4-6.

Dark Chocolate Brownies

Adapted from glutenfreegoddess.blogspot.com

Ingredients:

3 tablespoons 1 teaspoon olive oil
3 tablespoons 1 teaspoon raw agave
1/4 cup 1 tablespoon unsweetened baking cocoa
OR (5 ounces high quality 60-70% cocoa dark chocolate)
1/2 cup organic coconut oil
1/2 tablespoon molasses
1/2 cup raw agave
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired
Unsweetened Dark chocolate chips for the top, if desired

Instructions:
Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.


In a small bowl combine olive oil, raw agave, baking cocoa, and coconut oil.

OR

If using chocolate then melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) In a mixing bowl whisk together the almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract, molasses, raw agave and chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

Buckwheat Pumpkin Bread

I got this recipe from my Mom.  She is such a great cook.  She is really good at taking a recipe and making it better!

Ingredients:

1 cup Buckwheat Flour
1/2 cup Teff Flour
1/2 cup Tapioca Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/4 teaspoon Sea Salt
1/4 cup Olive Oil
1/4 cup Coconut Oil
3/4 cup Raw Agave
3 eggs
1 cup Pumpkin

Directions:
Mix dry ingredients.  Add in wet ingredients and mix until combined.  Pour into 3 prepared bread bans.  Bake at 325 degrees for 25-30 minutes

Enchilada Sauce

Ingredients:

4 Tbsp Chili Powder
1 tsp Cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp GF flour
1 14oz can Tomato Sauce
1 1/2 cups water

Directions:
Mix all dry ingredients together in a small bowl. In a medium saucepan over medium heat, combine tomato sauce, water, and spice mix and stir until well combined. Heat until the sauce is warmed through and as thick as you like (if it starts out thicker than you’d like just add more water). Use wherever you would use enchilada sauce.

Taco Seasoning 2

Ingredients:
5 1/2 tablespoons dried onion granules or onion powder
1/2 cup and 2 tablespoons chili powder
1 tablespoon garlic powder
5 tablespoons and 1 teaspoon ground cumin
2 tablespoons paprika
2 tablespoons dried oregano

Directions:
Mix all spices together and store in airtight container.  Use 3 tablespoons per pound of meat.

Taco Seasoning 1

Ingredients:
3 tablespoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon crushed red pepper flakes (I usually leave this out, too spice for me)
3/4 teaspoon dried oregano
4 1/2 teaspoon paprika
4 1/2 teaspoons ground cumin
3 teaspoon sea salt
3 teaspoon black pepper

Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.  Use 3 tablespoons per pound of meat.

Gluten-Free Pizza Crust

Adapted from Glutenfreegodess.com

In a large mixing bowl, whisk together the dry ingredients:
1 cup tapioca flour/starch
1/2 cup sorghum flour
1/4 cup teff flour
1/4 cup GF millet flour
1 1/2 teaspoons baking powder
1 teaspoons xanthan gum
1/2 teaspoon fine sea salt

Set aside.

Proof the yeast:
2/3 cup warm water (between 110 - 115ºF)
1/2 teaspoon raw agave
1 1/8 teaspoon active dry yeast
Dissolve the agave in the warm water and add the active dry yeast. Stir and let the yeast get happy and puffy.
Add the proofed yeast and water to the dry ingredients.

Mix in:
2 tablespoons olive oil
1/4 cup beaten egg whites
1/8 teaspoon light tasting rice vinegar
1/2 tablespoon molasses
2 tablespoons raw agave

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter. I like my crust thin so I use 2/3 of the dough for the pizza crust and 1/3 for cheesy bread sticks.  Place the larger portion in the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. Place the smaller portion in the center of a prepared small baking sheet.  Spread it out using the same technique.

Set the two pans in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400ºF.

When the oven is hot, place the two pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).
Bake for ten minutes till golden.
Remove from the oven. Preheat the broiler.
Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.

Add the sauce and the additional toppings and broil briefly to melt the cheese and heat the toppings.

For the cheesy bread sticks:
Brush with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs. Sprinkle with vegan "mozzarella" cheese
Broil briefly to melt the cheese

Another pizza topping idea:
Fresh baby spinach leaves and basil Roasted eggplant slices
Sliced fresh tomatoes
Vegan "mozzarella" cheese
Italian herbs (dried oregano, marjoram, parsley, rosemary, thyme) Drizzle of extra virgin olive oil all over the top
Broil briefly to melt the cheese, 4-5 minutes. Don't over cook.

Rolls

I got this recipe from one of my friends and I only had to make a couple of modifications.  These rolls were yummy, even Brad liked them.  Now I just need to find a recipe for some sugar free jam!

1 T. Active Yeast
½ T. Raw Agave
1 cup Warm Water
½ c. Potato Starch
½ c. Millet Flour
½ c. Sorghum Flour
¼ c. Teff Flour        
¼ c. Corn Flour
1 tsp. Salt
2 ½ tsp. Xanthan Gum
1 Egg
3 T. Olive Oil
½ tsp. Cider Vinegar
Combine yeast, sugar and water and let stand.  Mix remaining ingredients in mixer, then add yeast mixture, and beat for 2 minutes.  Drop into 12 greased muffin cups. Cover with foil and let rise until dough doubles in size, bake at 375 for 20 min.

Veggie/Fruit Smoothie

Ingredients:
2-3 cups Frozen Fruit depending on the fruit that you use (I get Nature's Three Berry, Festival Fruit Blend, and Strawberries from Costco, festival fruit blend is my favorite)
2 Carrots or 1/2 cup Baby Carrots
1/3 to 1/2 cup Broccoli
1/2 to 3/4 cup Spinach
1 Banana
(sometimes I add 1/2 cup Apple Sauce or Pumpkin)
3-5 cups of liquid depending on how thick you like it (milk, juice, or water; I will use coconut milk if I want it to taste more like a milk shake, half grape juice and half water is one of my favorites)

Preparation:
Put all ingredients in a blender.  Pulse to break up the big pieces and blend until smooth.

Makes enough for about 4 people, less if I'm one of those people.  I love smoothies!

Teff/Buckwheat Pancakes

After a lot of experimenting with my family pancake recipe, I have finally come up with a teff/buckwheat pancake recipe that is not to heavy.  It is very flavorful and light.  We love these pancakes with a little pure maple syrup and if we are lucky, some fresh blueberries.

Ingredients:
1 cup sorgham flour
⅔ cup teff flour
⅔ cup buckwheat flour
⅔ cup tapioca flour
2 Tbs baking powder
1 tsp salt
Stir with a fork
2 egg yolks (put the egg whites in a separate bowl)
¼ cup olive oil
1 Tbs molasses
Add enough coconut milk to make batter consistency
Whip the egg whites stiff.  Beat the pancake batter and then fold in the egg whites.

Corn Tortillas

This is a family recipe that I modified.  I made these tortillas the other night and we had turkey tacos.  They were very tasty.  I have also made these tortillas and then used them to make enchiladas.  I love these tortillas.  I will post the enchilada recipe and the taco seasoning recipe soon!

Ingredients:
⅓ cup sorghum flour
⅔ cup corn flour
1 cup corn meal
1 tsp salt
1 Tbs olive oil
1 beaten egg
coconut milk
water

Preparation:
Mix together and add enough milk and water to make a thin batter.  I usually try to do about half milk and half water.  Drop about 1/4 cup on medium hot griddle (375).  Not too hot or they won’t spread.  Spread with the back of a spoon into a circle about 5” in diameter.  When dry in appearance, turn and cook on the other side.  The second side will not brown.

Banana Bread

I have made many versions of this banana bread, some good and some terrible!  I guess it will be a work in progress.  The batch that I made today is my favorite so far.  So here it is, try it out and let me know your thoughts.

Preheat your oven to 300 degrees F. Line bottom of two bread tins with parchment paper and spray with olive oil.

Ingredients:
¼ cup Pureed Avocado
¼ cup Olive Oil
⅔ cup Raw Agave
2 Eggs (separated)
3 Very Ripe Bananas
½ teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 ½ teaspoon Xanthan Gum
2 tablespoons Coconut Milk
½ teaspoon Lemon Juice (I used freshly squeezed)
1 cup Sorghum Flour
½ cup Tapioca Flour
¼ cup Teff Flour
¼ cup Buckwheat Flour

Preparation:
Cream together avocado, olive oil, agave, and egg yolks.  Put egg whites in a separate bowl and beat them until they are stiff.  Mix in  the bananas.  Mix in the salt, soda, baking powder, and xanthan gum.  Mix in the coconut milk and lemon juice.  Mix in the flours until smooth, about 2 minutes.  Fold in the egg whites.  Bake at for 45 minutes or until toothpick comes out clean.

Coconut Ice Cream

My son's birthday is coming up and so I decided to try making some coconut ice cream.  I looked around at other ice cream recipes, combined a few, and came up with this one.  We all loved it, in fact, I'm finishing off the leftovers right now!  I am going to try using vanilla bean next time, I think that will give it an even richer flavor.

Ingredients:
4 egg yolks
1/3 cup raw agave
2 (13.5- ounce) cans regular coconut milk
1/2 cup shredded unsweetened coconut
2 teaspoons vanilla extract

Preparation:
In a large bowl, whisk yolks until pale yellow, 1 to 2 minutes. Add regular coconut milk and whisk again until well combined. Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat. Transfer contents of pot to a bowl and chill until cold.  Add raw agave, coconut, and vanilla.  Process mixture in an ice cream maker.  You can also add fruit if you would like.

Pumpkin Waffles

I got this recipe from one of my friends.  I had to tweak it a bit to get it to be sugar free, but it is one of our favorite breakfasts.  I guess I can call it that even though we usually eat if for dinner.

Ingredients:
1 c. sorghum flour
1/2 c. teff flour
1/2 c. millet flour
1/2 c. tapioca flour/starch
4 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. salt
1/4 c. raw agave (or 3 tsp Stevia mixed with 1 Tbs of pumpkin)
1/2 Tbs molasses

Slowly add:
1/4 c. olive oil
2 egg yolks
1 c. pumpkin
1 c. milk (I used coconut milk)
1 c. water
Mix until well blended.
Beat the egg whites until stiff peak.  Fold into the batter.
Heat waffle iron or griddle, and spray with
cooking spray.  Pour batter accordingly.

Honey Oatmeal Muffins

These muffins were easy to make gluten free.  They turned out amazingly.  I thought that they tasted just like the ‘normal’ ones!

¾ cup Old Fashioned Oats
¾ cup Sorghum Flour
½ cup Oat Flour
½ cup Tapioca Flour
¼ cup Teff Flour
2 tsp Xanthan Gum
2 tsp Baking Powder
½ tsp Salt
½ tsp Ground Cinnamon
¼ tsp Baking Soda
2 eggs, slightly beaten
⅓ cup Raw Honey
¼ cup Olive Oil
1/2 cup Coconut Milk

Mix dry ingredients.  Mix wet ingredients in a separate bowl then mix with the dry ingredients.  Spoon into greased muffin pan.  Bake at 350 for 15 minutes.  Makes 12

Turkey Chili

My Sister-in-law always makes chili for us when we get together.  It is really good and everyone likes it.  So I got the recipe.  All I had to do was change the hamburger to turkey.  I thought that it was really good, my daughter even liked it and my husband keeps asking me to make it again!

1 Lb Meat (I used turkey)
1 onion
Scramble and add taco seasoning
In a pot add:
1 can Black Beans
1 can Kidney Beans
1 can Diced Tomatoes
Corn
Enough Tomatoe Sauce to make it desired thickness
Add chili powder to taste
Add the meat and onion mixture, warm it up and then enjoy!

Zucchini Bread

I think that my zucchini bread is finally ready!  I hope you like it.  I love it and my kids devour it.  We make it about once a week.  I have also used raw honey but I found that there wasn’t enough liquid in the recipe to reduce and so it would turn out soggy.  I will keep working on it though.

Preheat your oven to 350 degrees. Spray bottom of bread tins with olive oil.

Ingredients:

2 rounded cups of fresh, grated zucchini
1 ½  rounded cups sorghum flour
¼ cup teff flour
¼ cup buckwheat flour
1 cup tapioca starch (sometimes called tapioca flour)
4 teaspoons baking powder
1 teaspoon baking soda
1 ½  teaspoons xanthan gum
1 teaspoon fine sea salt
2 teaspoons cinnamon
⅔ teaspoon nutmeg
¼ teaspoon cloves
1 ⅓ cups raw agave
4 tablespoons molasses
⅔ cup olive oil or coconut oil
2 teaspoons fresh lemon or lime juice
2 tablespoons coconut milk
2 egg whites, beaten

Option:
1/3 cup chopped walnuts or pecans

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork.  Set aside.

In a large mixing bowl, whisk together the flours, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg, and cloves.

Add the agave, molasses, oil, lemon juice, and milk.  Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in the shredded zucchini and the beaten egg whites and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.

Add a few shedded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 45 to 50 minutes. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.
Yield: 2  9-inch loafs

Fresh Tomato Sauce

I got this recipe from one of my good friends. She is an amazing cook and has really helped me in my journey to healthy eating.  I love that I can use this sauce on my pasta or my pizza.  When I use it for my pasta I usual add more veggies like, chopped zucchini, yellow squash, and broccoli.

Ingredients:
4-8 average size tomatoes, diced (or 3-4 cans of diced tomatoes)
2 cloves garlic, minced
3-4 tbs olive oil
1 tsp basil and oregano
1 tsp salt

Preparation:
heat the olive oil over medium-high heat
add minced garlic and cook for about 1 minute
add diced tomatoes, herbs, salt and cook until most of the liquid is cooked out and tomatoes have completely broken up (takes about 15-20 minutes)
spread over your GF pizza crust or toss with your hot Tinyada pasta

White Chicken Chili

I got this recipe from one of my good friends.  I think that it is a fun and different chili.  Of course, I love that it is a slow cooker meal!

INGREDIENTS:

1 1/2 pound skinless chicken thighs
1 onion, chopped
2 cloves garlic, chopped
1 can (14 ounce size) chicken broth
1 teaspoon cumin
1 teaspoon oregano
salt and pepper
1/2 teaspoon red pepper sauce
2 cans great northern beans, drained and rinsed
1 can (15 ounce size) shoepeg corn
3 tablespoons lime juice
2 tablespoons cilantro

PREPARATION:

Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 4 qt. slow cooker. Add chicken. Cover and cook on low 4 - 5 hours. Remove chicken and debone. Shred chicken and return to cooker. Add beans, corn, lime juice and cilantro. Cover and cook on low 20 minutes.  Recipe says that it makes 6 servings, but for our family it is more like 12.