Carefreeglutenfree - Carefree Gluten Free

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

Black Bean Salsa

1 (10 oz) can Rotel, original flavor, drained

1 (15 oz) can Black Beans, drained & rinsed

1 (11 oz) can white shoepeg corn, drained

1 small onion, diced

Fresh cilantro, diced, to taste

Stir to mix.

Mix the following and heat just until the sugar is melted.  Pour over bean & corn mixture:

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar

Best after setting overnight and will keep several days.

Serve with tortilla chips or use as a side dish.

Raspberry Peach Coffee Cake

Savor the dog days of summer with this fresh, fruity coffee cake.  The sweetness of the peaches and raspberries seems to hold the shortening days at bay, for a time at least.

Ingredients:

1/2 cup non-dairy butter, softened

1 cup granulated sugar

Egg replacer for 2 eggs

2 teaspoons vanilla extract

2 cups Gluten Free all-purpose flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2/3 cup soy milk

1 cup fresh or frozen raspberries

1 cup fresh or frozen peach slices

Directions:

1. Preheat oven to 350 degrees.  Grease a 9" round cake pan with nonstick baking spray.

2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg replacer and vanilla.

3. Combine the dry ingredients in a separate bowl.  Add to the butter mixture alternately with soy milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

4. Pour into the prepared cake pan.  Evenly spread the peaches and raspberries on top of the cake batter.

5. Bake for 1 hour.  Remove and cool over a wire rack.  Slice and serve, sprinkling with powdered sugar if desired.

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy

{Picture via familyfreshcooking.com}

Adapted from a recipe by Giada De Laurentiis

2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce

1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.

4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.