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.

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.

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.

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!

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.