I have three new Gluten Free Flours that I have come to love!
Coconut Flour
Almond Flour
Oat Flour
All taste really good in cookies and crusts.
I made the biscuits and gravy recipe on here last night. The biscuits were made out of the coconut flour and they were really good... only problem they didnt rise like at all. So I made the dough thicker for the next batch :)
I also made an icecream pie and I made the crust out of Oat Flour and Sorghum and it almost tasted like graham crackers... yum!
Just a short note so I dont forget to tell you about these other pre-made options if you dont want to make my first posts recipe for GF flour :)
Monday, November 17, 2014
Sunday, November 9, 2014
Cucumber Cold Salad
Don't knock it til you try it!
I made this for my husband a while back and when he saw it he was hesitant... and now he requests that I make it. It works well as a side dish or as a quick health snack :)
Ingredients (and you can make less with the same amount of sauce extra... just cut less cucumbers)
4 cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup sugar
1 tablespoon dry dill or if you dont have it you can use sage
Directions
Cut Cucumber and Onion and place in large bowl
Boil liquids together... vinegar, water and sugar. Once boiling pour over cucumber onion mixture. Stir together well making sure everything has been coated. Sprinkle dill or sage on top and then cover with plastic wrap and chill. Best results about an hour. Id stir it one more time before serving :)
Enjoy
I made some last night so I will post a picture ASAP
I made this for my husband a while back and when he saw it he was hesitant... and now he requests that I make it. It works well as a side dish or as a quick health snack :)
Ingredients (and you can make less with the same amount of sauce extra... just cut less cucumbers)
4 cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup sugar
1 tablespoon dry dill or if you dont have it you can use sage
Directions
Cut Cucumber and Onion and place in large bowl
Boil liquids together... vinegar, water and sugar. Once boiling pour over cucumber onion mixture. Stir together well making sure everything has been coated. Sprinkle dill or sage on top and then cover with plastic wrap and chill. Best results about an hour. Id stir it one more time before serving :)
Enjoy
I made some last night so I will post a picture ASAP
Beef n' Noodle Casserol
WARNING!! MUST BE A CHEESE LOVER :)
I got this recipe from sixsistersstuff.com and made it Gluten Free and Soy Free
Ingredients:
1 lb ground beef (or more if you like your meat)
1/4 teaspoon garlic salt
salt and pepper for taste
15 oz can tomato sauce
8oz package noodles (if you are going gluten free you can find rice or corn noodles... I prefer the rice. You may not have as many options as normal pasta as far as style... I used spirals for this recipe)
3/4 cup sour cream
1 cup cottage cheese
1/2 cup green onion, diced
1 cup cheddar cheese- shredded
Directions:
Preheat the oven to 350
Cook noodles as directed on package :) its different for rice vs corn noodles vs normal pasta
Brown the hamburger (using a little butter will add an extra richness to the dish but it is already RICH) add spices and mix together
Drain the noodles
mix in tomato sauce on the cooked meat
In a separate bowl mix together remaining ingredients: sour cream, cottage cheese, and green onion.
In a casserole dish add pasta and cheese mixture and meat. Blend well and then top with cheddar cheese.
Bake 20-25 minutes and enjoy!
I got this recipe from sixsistersstuff.com and made it Gluten Free and Soy Free
Ingredients:
1 lb ground beef (or more if you like your meat)
1/4 teaspoon garlic salt
salt and pepper for taste
15 oz can tomato sauce
8oz package noodles (if you are going gluten free you can find rice or corn noodles... I prefer the rice. You may not have as many options as normal pasta as far as style... I used spirals for this recipe)
3/4 cup sour cream
1 cup cottage cheese
1/2 cup green onion, diced
1 cup cheddar cheese- shredded
Directions:
Preheat the oven to 350
Cook noodles as directed on package :) its different for rice vs corn noodles vs normal pasta
Brown the hamburger (using a little butter will add an extra richness to the dish but it is already RICH) add spices and mix together
Drain the noodles
mix in tomato sauce on the cooked meat
In a separate bowl mix together remaining ingredients: sour cream, cottage cheese, and green onion.
In a casserole dish add pasta and cheese mixture and meat. Blend well and then top with cheddar cheese.
Bake 20-25 minutes and enjoy!
Saturday, November 1, 2014
Pepperoni Pizza Rolls
So I would normally make my own dough but I didnt have flour that particular night... I used a Bob's Red Mill Gluten Free Pizza Dough Mix...
Gluten Free, Soy Free
Ingredients:
I package Bob Red Mill GF Pizza Dough Mix. Follow directions for the yeast and dough- add some italian seasoning, parmesan cheese and garlic salt into dough while mixing it... other wise it is a little bland.
garlic salt
italian seasoning
1 package pepperoni
2 cup shredded mozzarella
marinara sauce
Directions:
Preheat Oven 425 degrees Bake 10-12 minutes
I dont have a package of Bobs GF Dough but it does require oil and maybe an egg... water.. Im not sure what else but nothing serious.
Once dough is made... I like to add a little extra GF flour to keep it from sticking to my hands. Put some parchment paper on the table and toss some flour across it. Roll out pizza crust to 1/4in thickness. Spread a really light layer of marinara onto dough then season with garlic salt and italian seasoning. Sprinkle cheese onto crust and top with pepperoni. Now for the slightly tricky part. Your are going to act like your making cinnamon rolls... roll dough tightly, folding in pepperonis that fall out until in a complete roll. Trick- fold each time with parchment, then peel it off, fold with parchment, then peel off. If dough sticks to parchment and starts to tare... add some flour and pat it closed. Once in a roll slice into sections. Place on greased cookie sheet the same way you would with cinnamon rolls. I like to add extra cheese right on top. When they are done 10-12 minutes the top will start to brown. They will puff up too from the yeast to leave enough room between each one. Heat up remaining marinara and then dip or spread onto pizza rolls.
Sweet n Tangy Meatloaf
So sad I dont have a picture. So I made this on a whim.... I forgot the missionaries were coming over for dinner and when Bryan reminded me I was like uh... food!? So I made this and it was way awesome.
Gluten Free, Soy Free, Dairy Free
Ingredients:
1-2 pounds ground beef
1 cup plain bread crumbs ( I made bread earlier and made it into crumbs but you can buy GF bread crumbs too)
1 egg
1/2 teaspoon garlic powder
1 teaspoon worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar, firmly packed
1/4 cup apricot preserve :) yum
Glaze:
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserve
Directions:
Preheat 350 degrees
Combine ground beef with breadcrumbs, egg, garlic, worcestershire sauce, ketchup, sugar and apricot. Mix well, I like using my hands. Place into greased 9x5 loaf pan and cook 40-50 minutes. I tend to scoop extra oil/fat off during the cooking.
While cooking mix ketchup, brown sugar and apricot to make glaze. Remove meatloaf after cooked and glaze. Then cook additional 20 minutes.
Tastes wonderful with mash potatoes and onion rings. (especially homemade onion rings... yum!)
Gluten Free, Soy Free, Dairy Free
Ingredients:
1-2 pounds ground beef
1 cup plain bread crumbs ( I made bread earlier and made it into crumbs but you can buy GF bread crumbs too)
1 egg
1/2 teaspoon garlic powder
1 teaspoon worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar, firmly packed
1/4 cup apricot preserve :) yum
Glaze:
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserve
Directions:
Preheat 350 degrees
Combine ground beef with breadcrumbs, egg, garlic, worcestershire sauce, ketchup, sugar and apricot. Mix well, I like using my hands. Place into greased 9x5 loaf pan and cook 40-50 minutes. I tend to scoop extra oil/fat off during the cooking.
While cooking mix ketchup, brown sugar and apricot to make glaze. Remove meatloaf after cooked and glaze. Then cook additional 20 minutes.
Tastes wonderful with mash potatoes and onion rings. (especially homemade onion rings... yum!)
Baked Parmesan Tomatoes
I am not one who can eat tomatoes like apples but after playing around a little... I LOVE THESE!
4 tomatoes, halved horizontally... you'll need some thickness to hold toppings
1/4 cup parmesan cheese, grated
1 teaspoon oregano
1/4 teaspoon salt
ground pepper for taste
4 teaspoons oil
Directions
Preheat oven 450 degrees
Sprinkle oil over baking sheet
Place sliced tomatoes on top.
Top with cheese then oregano then salt and pepper
drizzle oil over finished tomatoes and bake until tender and cheese looks set. About 15 minutes
4 tomatoes, halved horizontally... you'll need some thickness to hold toppings
1/4 cup parmesan cheese, grated
1 teaspoon oregano
1/4 teaspoon salt
ground pepper for taste
4 teaspoons oil
Directions
Preheat oven 450 degrees
Sprinkle oil over baking sheet
Place sliced tomatoes on top.
Top with cheese then oregano then salt and pepper
drizzle oil over finished tomatoes and bake until tender and cheese looks set. About 15 minutes
Carrot Cake
I made my husband a carrot cake for his birthday... its his favorite. It was my first time and it was SO good.
Gluten Free, Soy Free, Dairy Free
Ingredients:
6 cups grated Carrots
1 cup brown sugar
1 cup raisins (we prefer the white ones :)
4 eggs
1 1/2 cups white sugar
1 cup oil
2 teaspoons vanilla
1 cup crushed pineapple, drained
3 cups flour (remember the gluten free flour entry)
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1 cup chopped walnuts (optional)
the gummy bears in my pictures said happy B-day... you dont need them
Directions:
In a medium bowl, combine carrots and brown sugar then set it aside for about 60 minutes. Its a long time but it makes such a difference. Then add raisins.
Preheat Oven 350 degrees
Grease and flour 2 10inch cake pans
In a large bowl, beat eggs until light. Gradually, beat in white sugar, oil, and vanilla. Stir in drained pineapple.
Combine flour, baking soda, salt and cinnamon. Then stir into wet mixture until absorbed.
Last. Stir in carrot mixture and pour evenly into 2 pans.
Bake 45-50 minutes. Cool 10 minutes before removing.
I got store made frosting... but if you want to make your own do it. If you want it to be layered frosting... once cakes are cooled... place first cake onto serving plate and frost top and sides. Place second cake on top and do the same. Use a knife to smooth out any of the lumps. I like to chill it for an hour before serving.
Gluten Free, Soy Free, Dairy Free
Ingredients:
6 cups grated Carrots
1 cup brown sugar
1 cup raisins (we prefer the white ones :)
4 eggs
1 1/2 cups white sugar
1 cup oil
2 teaspoons vanilla
1 cup crushed pineapple, drained
3 cups flour (remember the gluten free flour entry)
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1 cup chopped walnuts (optional)
the gummy bears in my pictures said happy B-day... you dont need them
Directions:
In a medium bowl, combine carrots and brown sugar then set it aside for about 60 minutes. Its a long time but it makes such a difference. Then add raisins.
Preheat Oven 350 degrees
Grease and flour 2 10inch cake pans
In a large bowl, beat eggs until light. Gradually, beat in white sugar, oil, and vanilla. Stir in drained pineapple.
Combine flour, baking soda, salt and cinnamon. Then stir into wet mixture until absorbed.
Last. Stir in carrot mixture and pour evenly into 2 pans.
Bake 45-50 minutes. Cool 10 minutes before removing.
I got store made frosting... but if you want to make your own do it. If you want it to be layered frosting... once cakes are cooled... place first cake onto serving plate and frost top and sides. Place second cake on top and do the same. Use a knife to smooth out any of the lumps. I like to chill it for an hour before serving.
Strain Killer Turkey
Last year was Bryan and my first Thanksgiving together at home and we came up with the yummiest and moist turkey.
(12-15lbs)
Ingredients:
Turkey defrosted and at room temperature
Preheat Oven 400 degrees
2 Oranges
Pink Salt
1/2 onion chopped
Parsely
2 Carrots
Tops and bottoms of Celery
Oil
Pepper
Thyme
Rosemary
Directions:
Rinse Turkey
Lather inside with 2 oranges juice
Rub Pink Salt over inside generously
Chop and stuff inside turkey for flavor:
Onion, bunk of parsley (it can be dry) carrots and celery
Rub outside with oil and then generously add salt and rub. Then add pepper.
THIS IS REALLY IMPORTANT!!!! ITS THE KEY TO MOIST TURKEY MEAT
Place turkey breast DOWN in pot, tray or whatever you normally cook your turkey in.
Then add some thyme and rosemary on top of the turkey.
Cooking times:
400 degress----1/2 hour
reduce to 350 degrees---- 2 hours
reduce again to 225 degrees--- 1 1/2 hours and flip turkey :) its a little tricky but do it.
Then its done :)
If you want to make homemade gravy... keep the drippings and add cornstarch until desired thickness
(12-15lbs)
Ingredients:
Turkey defrosted and at room temperature
Preheat Oven 400 degrees
2 Oranges
Pink Salt
1/2 onion chopped
Parsely
2 Carrots
Tops and bottoms of Celery
Oil
Pepper
Thyme
Rosemary
Directions:
Rinse Turkey
Lather inside with 2 oranges juice
Rub Pink Salt over inside generously
Chop and stuff inside turkey for flavor:
Onion, bunk of parsley (it can be dry) carrots and celery
Rub outside with oil and then generously add salt and rub. Then add pepper.
THIS IS REALLY IMPORTANT!!!! ITS THE KEY TO MOIST TURKEY MEAT
Place turkey breast DOWN in pot, tray or whatever you normally cook your turkey in.
Then add some thyme and rosemary on top of the turkey.
Cooking times:
400 degress----1/2 hour
reduce to 350 degrees---- 2 hours
reduce again to 225 degrees--- 1 1/2 hours and flip turkey :) its a little tricky but do it.
Then its done :)
If you want to make homemade gravy... keep the drippings and add cornstarch until desired thickness
Favorite Ham Glaze
1 cup firmly packed brown sugar
1/4 cup mustard
2 tablespoons vinegar
1/2 teaspoon ground cloves
Mix together into a bowl and pour over ham before putting it into the oven... or mix in a pot and heat and then add to ham after cooked.
1/4 cup mustard
2 tablespoons vinegar
1/2 teaspoon ground cloves
Mix together into a bowl and pour over ham before putting it into the oven... or mix in a pot and heat and then add to ham after cooked.
Biscuts and Gravy
When I made this for my husband he wasnt sure about it because he remembered his mom's homemade version as a kid and hadnt had any since he became gluten free...well he LOVED it :)
Gluten Free, Soy Free, Dairy Free... unless you dont use almond milk :) oh poo I forgot there is margarine in it too!! sorry
Ingredients:
Gravy-->
12 oz bulk pork sausage ( I think a spicy one tastes the best!)
1/3 cup all purpose flour or remember my first post about Gluten Free Flour?!?!?! use that!!! Scoop out 1/3 cup and use it just like normal flour :)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups milk (use Almond or you choice of non-dairy if needed) If not I prefer Whole milk :)
Biscuits-->
1 cup cornstarch
1 cup G.F flour
1 1/2 teaspoon xanthum gum
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup margarine
1/4 cup applesauce
2/3 cup milk
Directions:
Preheat Oven to 450
Biscuits--> Add all ingredients together. Roll dough into balls, press into circle about 1/2 inch thick cut with a cup or biscuit cutter. Cook for about 8 minutes.
Sausage--> Cook sausage like you would with ground beef
Gravy--> add all ingredients into a sauce pan on medium heat. Once all blended add cooked sausage into and stir.
Once biscuits are dont cut in half add gravy and sausage... add extra pepper if needed :)
Gluten Free, Soy Free, Dairy Free... unless you dont use almond milk :) oh poo I forgot there is margarine in it too!! sorry
Gravy-->
12 oz bulk pork sausage ( I think a spicy one tastes the best!)
1/3 cup all purpose flour or remember my first post about Gluten Free Flour?!?!?! use that!!! Scoop out 1/3 cup and use it just like normal flour :)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups milk (use Almond or you choice of non-dairy if needed) If not I prefer Whole milk :)
Biscuits-->
1 cup cornstarch
1 cup G.F flour
1 1/2 teaspoon xanthum gum
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup margarine
1/4 cup applesauce
2/3 cup milk
Directions:
Preheat Oven to 450
Biscuits--> Add all ingredients together. Roll dough into balls, press into circle about 1/2 inch thick cut with a cup or biscuit cutter. Cook for about 8 minutes.
Sausage--> Cook sausage like you would with ground beef
Gravy--> add all ingredients into a sauce pan on medium heat. Once all blended add cooked sausage into and stir.
Once biscuits are dont cut in half add gravy and sausage... add extra pepper if needed :)
Chicken Tortilla Soup
I dont know about you but I love soup when its cold!!! and today was our first fairly cold day. We even enjoyed some hail. So he is a nice slightly spicy soup to warm you up. I got the recipe form Sixsistersstuff.com
And it is Gluten Free and Soy Free
Ingredients:
1 Tablespoon Olive Oil
2 Chicken Breasts, Cubed
2 Boxes of Chicken Broth
3/4 Cup cooked brown rice
1 can corn
half red bell pepper, sliced
half green bell pepper, sliced
1 bottle La Victoria Green Taco Sauce Mild
Finely chopped cilantro
1 green onion finely chopped
1 Tablespoon lemon or lime juice
1/2 Cup cheese (fiesta or M. Jack)
Little splash of milk ( or almond milk or your choice of milk)
Add crushed tostadas and avocado when serving.
Directions:
Cube Chicken and brown over the stove with oil
Add broth, rice and sire in corn, taco sauce, cilantro, lime juice and cheese into large pot. Stir until blended on medium high. Add remaining ingredients and let simmer. Since everything is already cooked you dont need to leave it on heat for very long, just until it starts to boil or until the temperature is good for you.
Add avocados and tostadas as desired.
Home made tostadas are really easy. Heat up some oil in a skillet and put corn tortillas into hot oil flip occasionally until dark spots form. Set on plate with paper towel and let oil drip off.. when it cools it will become hard. Break into peaces or you can pre slice the non cooked tortilla into strips and then fry the strips.
And it is Gluten Free and Soy Free
Ingredients:
1 Tablespoon Olive Oil
2 Chicken Breasts, Cubed
2 Boxes of Chicken Broth
3/4 Cup cooked brown rice
1 can corn
half red bell pepper, sliced
half green bell pepper, sliced
1 bottle La Victoria Green Taco Sauce Mild
Finely chopped cilantro
1 green onion finely chopped
1 Tablespoon lemon or lime juice
1/2 Cup cheese (fiesta or M. Jack)
Little splash of milk ( or almond milk or your choice of milk)
Add crushed tostadas and avocado when serving.
Directions:
Cube Chicken and brown over the stove with oil
Add broth, rice and sire in corn, taco sauce, cilantro, lime juice and cheese into large pot. Stir until blended on medium high. Add remaining ingredients and let simmer. Since everything is already cooked you dont need to leave it on heat for very long, just until it starts to boil or until the temperature is good for you.
Add avocados and tostadas as desired.
Home made tostadas are really easy. Heat up some oil in a skillet and put corn tortillas into hot oil flip occasionally until dark spots form. Set on plate with paper towel and let oil drip off.. when it cools it will become hard. Break into peaces or you can pre slice the non cooked tortilla into strips and then fry the strips.
Salad Dressings
Lemon Garlic:
Gluten Free, Soy Free, Dairy Free
Ingredients:
2-3 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1 Small Garlic clove, minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dry mustard
Directions:
Mix everything together in a blender or ninja, put on salad :)
Catalina Dressing
Gluten Free, Soy Free, Dairy Free
Ingredients:
1/4 Cup Ketchup
1/4 Cup Sugar
1/4 Cup Vinegar (white)
1/2 Teaspoon onion powder
1/2 Teaspoon paprika
1/4 Teaspoon Worcestershire Sauce
1/2 Cup Oil
Salt and Pepper for taste
Directions:
Mix Ketchup, Sugar and Vinegar first and then once blended add everything else. Mix well and add to salad.
Gluten Free, Soy Free, Dairy Free
Ingredients:
2-3 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1 Small Garlic clove, minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dry mustard
Directions:
Mix everything together in a blender or ninja, put on salad :)
Catalina Dressing
Gluten Free, Soy Free, Dairy Free
Ingredients:
1/4 Cup Ketchup
1/4 Cup Sugar
1/4 Cup Vinegar (white)
1/2 Teaspoon onion powder
1/2 Teaspoon paprika
1/4 Teaspoon Worcestershire Sauce
1/2 Cup Oil
Salt and Pepper for taste
Directions:
Mix Ketchup, Sugar and Vinegar first and then once blended add everything else. Mix well and add to salad.
Pesto Bake
Gluten Free, Soy Free (it is not dairy free because of the cheese in the pesto)
I cant believe I dont have a picture of this... we eat it all the time!!! So I will get one on here ASAP
I got this recipe from a friend when I was in England and it is amazing!!! I now make my own Basil Pesto because most of them have soy and my husband can eat it. Feel free to buy a premade one if you want.
Ingredients:
(Quantity of vegetable depends on how much you want made... I always make way too much, but we LOVE veggies so I guess you can have too much :)
Potatoes
Carrots
Parnips
Bell Peppers
Onion
Cherry Tomatoes
Broccoli
Oil
Mustard
Basil Pesto (Or if you are making it: Basil, oil, garlic, salt, pepper, parmesan cheese)
(pretty much any vegetable you enjoy but the ones above definitely taste good in this dish)
Directions:
Preheat oven to 400
Start off by boiling any of the hard vegetables... potatoes, carrots, parsnips... cube and put in boiling water. You dont have to wait until they are completely soft because they will be going into the oven. Just make sure they arent still hard... or the oven cooking will take even longer. ;)
Take either a cookie sheet and put foil over it to help with cleaning or use a casserole dish.
Drizzel some oil over the bottom. Finely chop the onion and half the cherry tomatoes. ( The cherry tomatoes really make a difference because the oven crisps them differently then other tomatoes) Add enough tomato halves and onions to gently cover the bottom of the dish. While waiting for veggies to soften start chopping the remaining vegetables. I like to cut them into different shapes.. makes it looks more creative to me. But honestly you can cube everything if you want.
Once everything is slightly soften, drain and add all vegetables into a large bowel. Toss a little. Add a few Tablespoons of oil... enough to coat all veggies so the can crisp in the oven. Add a few squirts of mustard... the more mustard the tangy-er it will taste. Then add the pesto. I think the more pesto the better but it depends on your taste pallet. I would use the whole jar if it is one of the small ones from like Walmart. If you are making your own you can eye ball as much as needed. Mix really well, taste and see if more salt and pepper is needed and then pour over the onion/tomato mixture on either casserole dish or foiled cookie dish. Put in oven and cook 30 minutes or until veggies start to brown.
If you are making your own basil pesto:
I have a ninja but whatever mixing/blender you have should work just fine.
Add oil first... this will determine the quantity of the pesto when finished... I might recommend not adding the extra oil when making you own pesto... might be to oily at the end.
In the oil add a good few shakes of parmesan cheese, salt and pepper. I've never made it with fresh garlic, I normally use the squeeze bottle. I add a few squeezes but if you are using fresh I'd say 1-2 cloves. When it comes to the basil... if you are using fresh I would say blend and add more as needed. If you are using dry I normally add give or take 4 Tablespoons. Im not going to lie... after I mix all the ingredients I taste it and see what is missing. :) I do a lot of eyeballing....
Enjoy!
I cant believe I dont have a picture of this... we eat it all the time!!! So I will get one on here ASAP
I got this recipe from a friend when I was in England and it is amazing!!! I now make my own Basil Pesto because most of them have soy and my husband can eat it. Feel free to buy a premade one if you want.
Ingredients:
(Quantity of vegetable depends on how much you want made... I always make way too much, but we LOVE veggies so I guess you can have too much :)
Potatoes
Carrots
Parnips
Bell Peppers
Onion
Cherry Tomatoes
Broccoli
Oil
Mustard
Basil Pesto (Or if you are making it: Basil, oil, garlic, salt, pepper, parmesan cheese)
(pretty much any vegetable you enjoy but the ones above definitely taste good in this dish)
Directions:
Preheat oven to 400
Start off by boiling any of the hard vegetables... potatoes, carrots, parsnips... cube and put in boiling water. You dont have to wait until they are completely soft because they will be going into the oven. Just make sure they arent still hard... or the oven cooking will take even longer. ;)
Take either a cookie sheet and put foil over it to help with cleaning or use a casserole dish.
Drizzel some oil over the bottom. Finely chop the onion and half the cherry tomatoes. ( The cherry tomatoes really make a difference because the oven crisps them differently then other tomatoes) Add enough tomato halves and onions to gently cover the bottom of the dish. While waiting for veggies to soften start chopping the remaining vegetables. I like to cut them into different shapes.. makes it looks more creative to me. But honestly you can cube everything if you want.
Once everything is slightly soften, drain and add all vegetables into a large bowel. Toss a little. Add a few Tablespoons of oil... enough to coat all veggies so the can crisp in the oven. Add a few squirts of mustard... the more mustard the tangy-er it will taste. Then add the pesto. I think the more pesto the better but it depends on your taste pallet. I would use the whole jar if it is one of the small ones from like Walmart. If you are making your own you can eye ball as much as needed. Mix really well, taste and see if more salt and pepper is needed and then pour over the onion/tomato mixture on either casserole dish or foiled cookie dish. Put in oven and cook 30 minutes or until veggies start to brown.
If you are making your own basil pesto:
I have a ninja but whatever mixing/blender you have should work just fine.
Add oil first... this will determine the quantity of the pesto when finished... I might recommend not adding the extra oil when making you own pesto... might be to oily at the end.
In the oil add a good few shakes of parmesan cheese, salt and pepper. I've never made it with fresh garlic, I normally use the squeeze bottle. I add a few squeezes but if you are using fresh I'd say 1-2 cloves. When it comes to the basil... if you are using fresh I would say blend and add more as needed. If you are using dry I normally add give or take 4 Tablespoons. Im not going to lie... after I mix all the ingredients I taste it and see what is missing. :) I do a lot of eyeballing....
Enjoy!
Calabacitas
Ingredients:
4-6 Squash (I prefer the green ones I always called them the Mexican green squash...)
3-4Roma tomatoes
1 can Corn
1 Onion
1-2 Cloves Garlic
Salt/Pepper for taste
Oil
Parmesan Cheese or other dry cheese
Directions:
In a Saute Pan add a little oil and chop finely 1-2 cloves of garlic as well as 1/2-1 diced Onions. Saute until onion is translucent. Add salt and pepper for taste. Chop Squash into desired thickness in circular slices and put into saute pan. Add drained corn. Dice roma tomatoes (desired size, I enjoy them a little larger) add more salt and pepper as needed. Cover and let soften about 10 minutes. Once squash are soft or to desired texture add a little cheese and more seasoning if needed. Eat as a side dish.
Mexican Lasagna
So this recipe is made for one of those large aluminum cooking trays (The really big ones)
But I made it in a casserole dish. Which leaves you extra rice and a slight heart attack thinking everything else wont fit... hahaha but the cheese on the top holds everything in just nicely :)
I thought you'd like to see what is looked like under the cheese :)
( Gluten Free, Soy Free ) Special Thanks to Thepioneerwoman.com
Ingredients:
4 cups Uncooked Rice
6 cups Chicken Broth
4 Tomatoes
2 Onions
8 Cloves of Garlic (I know it sounds like a lot but I promise its good)
Butter
Sour Cream
Taco Seasoning (You can either use some premade or make it with 3 Tablespoons Chili Powder, 1 1/2 Tablespoons Paprika, 1 1/2 Tablespoons Cumin and salt and pepper for taste with 4-6 ounces of water)
1 Can Pinto Beans NOT drained (or your favorite kind of beans, I used 2 cans)
Ground Beef about 2lbs
16 oz Salsa Verde ( if you use flour tortillas this is fine... corn tortillas come out more dry I would get 2 16oz)
2 16 oz Mexican mix cheese
Flour/Corn Tortillas
16 oz Enchilada Sauce
2 cans corn
Cilantro (some people don't like it so if you do add it to the rice mixture)
Directions
Preheat your oven to 375
Prepare rice with 6 cups of Chicken Broth add salt if needed.
Chop up Tomatoes, onions, and garlic. Saute in pan with a tablespoon or 2 of butter. ( I like 2T)
Add Taco Seasoning (Or if you are making it add chili powder, paprika, cumin and salt and pepper and 4-6 oz water) To meat and brown.
Once Onion mixture is ready add cans of undrained beans into it. Mix and remove from heat. When Rice is finished add mixture into rice and stir.
In a casserole dish or in a large aluminum dish spread salsa verde (if you are using flour tortillas add half of the bottle to bottom of dish if you are using corn tortillas add the whole bottle)
Then lay down a layer of tortillas to cover bottom. Overlapping is just fine.
Add a layer of rice on top and then half of the cheese on top of that.
Add another layer of tortillas on top of cheese and pour the Enchilada sauce on top of it.
Add a ground beef, and then the corn. Put another layer of rice and then tortillas. Put either the remainder of the salsa verde or the other jar on top and then top off with the rest of the cheese. It looks like it will be a mess but the cheese will hold it together. I put the Casserole dish on top of a dray and then placed it into the oven. Cook 375 for about 25-35 minutes or until the cheese is hardened and beginning to brown.
Let cool a little and serve with sour cream :)
But I made it in a casserole dish. Which leaves you extra rice and a slight heart attack thinking everything else wont fit... hahaha but the cheese on the top holds everything in just nicely :)
( Gluten Free, Soy Free ) Special Thanks to Thepioneerwoman.com
Ingredients:
4 cups Uncooked Rice
6 cups Chicken Broth
4 Tomatoes
2 Onions
8 Cloves of Garlic (I know it sounds like a lot but I promise its good)
Butter
Sour Cream
Taco Seasoning (You can either use some premade or make it with 3 Tablespoons Chili Powder, 1 1/2 Tablespoons Paprika, 1 1/2 Tablespoons Cumin and salt and pepper for taste with 4-6 ounces of water)
1 Can Pinto Beans NOT drained (or your favorite kind of beans, I used 2 cans)
Ground Beef about 2lbs
16 oz Salsa Verde ( if you use flour tortillas this is fine... corn tortillas come out more dry I would get 2 16oz)
2 16 oz Mexican mix cheese
Flour/Corn Tortillas
16 oz Enchilada Sauce
2 cans corn
Cilantro (some people don't like it so if you do add it to the rice mixture)
Directions
Preheat your oven to 375
Prepare rice with 6 cups of Chicken Broth add salt if needed.
Chop up Tomatoes, onions, and garlic. Saute in pan with a tablespoon or 2 of butter. ( I like 2T)
Add Taco Seasoning (Or if you are making it add chili powder, paprika, cumin and salt and pepper and 4-6 oz water) To meat and brown.
Once Onion mixture is ready add cans of undrained beans into it. Mix and remove from heat. When Rice is finished add mixture into rice and stir.
In a casserole dish or in a large aluminum dish spread salsa verde (if you are using flour tortillas add half of the bottle to bottom of dish if you are using corn tortillas add the whole bottle)
Then lay down a layer of tortillas to cover bottom. Overlapping is just fine.
Add a layer of rice on top and then half of the cheese on top of that.
Add another layer of tortillas on top of cheese and pour the Enchilada sauce on top of it.
Add a ground beef, and then the corn. Put another layer of rice and then tortillas. Put either the remainder of the salsa verde or the other jar on top and then top off with the rest of the cheese. It looks like it will be a mess but the cheese will hold it together. I put the Casserole dish on top of a dray and then placed it into the oven. Cook 375 for about 25-35 minutes or until the cheese is hardened and beginning to brown.
Let cool a little and serve with sour cream :)
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