{Corn Bread}

 

Time: 30 minutes

Yield: 1 8x8 pan

 

1 c brown rice flour

3/4 c cornmeal

1 Tbls palm nectar sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 Tbls CF butter

2 eggs, beaten

1 c CF milk (I used Hemp)

1 Tbls Apple Cider Vinegar or Lemon Juice

1/4 c melted CF butter

1 tsp xanthan gum

 

Add apple cider vinegar or lemon juice to milk and set aside for several minutes.

 

Preheat oven to 400.

 

In a medium sized bowl, mix flour, cornmeal, sugar, baking powder and salt and set aside.

 

In a small bowl, mix eggs, milk mixture and 1/4 c butter then pour into flour mix and stir till moistened.

 

Take 1 Tbls butter and coat the baking dish with it.  Pour batter into prepared dish and bake for approx. 15-20 minutes or until toothpick comes out clean.

{Roasted Cauliflower}

Time: 1 hour
Yield: Serves 6-8

2 heads of cauliflower
1/4 c light tasting oil (I used refined coconut oil)
1-1 1/2 tsp salt
1 tsp fresh ground pepper
Prepared Ketchup for dipping

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Chop up your raw cauliflower into pieces, rinse and dry.  In a large bowl add your oil, salt and pepper, stir to combine.  Dump your rinsed cauliflower into the oil mix and toss with your hands making sure each piece is coated.  Once coated, spread evenly on your baking sheet and place in the oven.  Every 20 minutes (3 times total during the baking time) toss your cauliflower.

Serve hot from the oven, dip in your favorite ketchup, tastes like yummy French fries!!  We told our kids that they were called "flower French fries", they bought it and ate em' up!

{Lima Bean Paprika Salad}

Yield: 6-8 servings
Time: 30 minutes plus 1 hour chill time

2 16oz bags frozen lima beans, cooked according to package
3 Tbls fresh cilantro, chopped
2 Tbls EVOO
2 Tbls lemon juice
1 Tbls capers
2 tsp paprika
1 tsp dill
1 clove garlic, minced
1/8 tsp cayenne pepper
salt and fresh ground pepper

After your lima beans have been cooked, drained and allowed a little cool off time, add all ingredients to a large mixing bowl and toss to combine.  Taste test for extra seasonings.  Refrigerate for at least 1 hour to let the flavors say their "I do's" before serving.

Optional add-ins: red onion, cucumber and grape tomatoes.

Goes great with fish, lamb chops or anything you enjoy on your summer BBQ table.

{White Bean Bruschetta}

Yield: Serves 4-6
Time: 15 minutes plus 30 minutes to chill

2 boxes (15 oz) white navy beans, drained & rinsed
1 large avocado, cubed small
1/3 c packed fresh basil, cut into ribbons
1/2 c cherry tomatoes, quartered
Splash olive oil (optional)
2 Tbls balsamic vinegar
Sea salt & pepper to taste

Mix everything together and let marinate for at least 30 minutes in the fridge.

Serve plain or on top of toasted GF baguette slices or in lettuce/cabbage leaves.

{Thanksgiving Stuffing}

Yield: Serves 6-8
Time: 50 minutes (more if you choose to leave the bread out to dry vs. toasting)

2 loaves of your favorite GF bread, torn or cut into one inch pieces
2 Stalks of celery, diced
1 Onion, diced
2 Tbls oil
2 Tbls garlic, chopped
1 Tbls fresh rosemary, chopped
1 Tbls fresh thyme, chopped
1 Tbls fresh sage, chopped
1 c chicken broth/stock
1 egg yolk
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 425.

Prepare your bread by either toasting it or by leaving the bread to dry out in the air for several hours (overnight is good).  The goal is to get out as much moisture from the bread as possible.

Saute the onion and celery in oil over medium-low heat until soft.  Add garlic, rosemary, thyme and sage and cook till fragrant (about 1-ish minute).  Remove from heat.

Bring the chicken broth to a boil.  Place the egg yolk in a medium sized bowl and carefully spoon a couple of  tablespoons of the broth in while whisking to avoid scrambling the egg.  Add the rest of the broth.

Add the celery and herb mix to the stock and egg mix.  Toss with bread cubes.  Add salt and pepper and toss again.

Grease a 9x13 pan and pour bread in.  Cover with foil and bake 20 minutes then remove foil and bake another 10 or until heated through and a toothpick comes out clean.

{Roasted Butternut Squash with Pears}

Yield: 4-6 servings
Time: 70 Minutes

2 tsp salt
2 tsp fresh rosemary, chopped
1/4 tsp fresh ground pepper
1 medium butternut squash (about 2 1/2 lbs)
3 Tbls CF butter (I use Earth Balance)
1 medium yellow onion, chopped
2 medium ripe, but firm Bosc pears (1 lb worth)

Preheat oven to 475 but place a baking sheet in the oven while it heats.

Mix salt, rosemary and pepper in a bowl, set aside.

Prepare your squash by peeling all the skin off with a veggie peeler and trim top and bottom off.  Clean seeds out and cut the squash into 3/4 inch cubes and place in a large bowl.

Melt 1 Tbls butter in a large saute pan and add squash.  Add half of the reserved salt mixture and toss to combine.  Remove the hot baking sheet from the oven and spread squash in a single layer on it.  Roast until squash is golden brown on the bottom (about 25 minutes).  Using a flat spatula, stir and flip squash, continue roasting until tender (about 10 more minutes).

Meanwhile, the squash is playing in the oven....

Peel, core and cut the pears into large semi equal pieces as squash, set aside.

Melt the remaining 2 Tbls butter in a large saute pan over medium heat.  Add chopped onion and cook until softened.  Add pears and remaining half of salt mixture, stir/cook till pears are knife tender (about 5 minutes).  Remove pan from heat.

When squash is ready, add it to the pan with the onions and pears, toss to combine and serve warm.

This side dish is a little time consuming but SOO worth it, it is a staple on our Thanksgiving table!

Recipe courtesy of The Chow

{Yellow Rice}

Yield: Serves 4
Time: 1 hour to soak rice and 35 minutes to get to the table

1 1/4 c Long grain rice (Basmati is also a good choice)
2 Tbls Coconut oil
3 shallots, diced
1 tsp turmeric
1 tsp coriander
1/2 tsp cumin
2 1/2 c coconut milk
1 cinnamon stick
2 cloves
1 Kaffir lime or bay leaf

Soak rice in filtered water for 1 hour, wash and drain.

Heat oil in a pan and add shallots, cook till soft (about 2 minutes).  Add rice and spices (not the leaf yet) and stir-fry for another 2 minutes then slowly whisk coconut milk in.  Add your leaf.

Boil the mixture, uncovered, stirring once or twice till liquid has been absorbed then cover pan and allow to finish cooking (about another 10 minutes or so).

Transfer to serving dish and discard the cloves, cinnamon stick and leaf.

*Optional Add-Ins: Chicken, lamb, peas, carrots, slivered almonds or golden raisins.

{Picnic Pasta Salad}

Yield: Serves 6-8
Time: 45 minutes (unless you prepare dressing and chopped veggies earlier in the day).

1 package Tinkyada GF Vegetable spiral pasta
1/2 c carrot, chopped
2 stalks celery, chopped
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1/2 c yellow bell pepper, chopped
1 pint grape tomatoes, halved
1/2 c green onion, chopped
Herb Vinaigrette dressing

Cook pasta according to package and allow to cool.  Add vegetables and give a quick toss.  Add dressing to desired wetness and toss once more.

Cover in an airtight container and serve chilled.

{Mexican Rice}

Yield: 4-6 servings
Time: 30 minutes (+10 for brown rice)


1 T oil (I use coconut or sesame)
1 c uncooked rice (long grain white, basmati or brown)
1 c tomato sauce
3 c chicken broth, boiling (vegan option, use 2 c boiling water)
2 shallots, minced
1 tsp salt
1 tsp cumin
1 tsp ancho chili powder

Saute rice in oil till golden.  Add remaining ingredients and bring to a boil.  Stir to mix and immediately cover and simmer till liquid is absorbed.

{Backyard Potato Salad}

Yield: 6-8 servings
Time: 30 minutes plus time to chill

3 lbs. potatoes (red or russet), cooked till tender, cubed
5-6 hard boiled eggs, chopped (optional)
1/4-1/2 c red onion, chopped
1/4-1/2 c celery, chopped

Dressing:

3/4 c mayo (I use Earth Balance dairy free/soy free)
2 T GF prepared mustard
salt and pepper to taste

Prepare your dressing by whisking it all together.

In a large bowl add all ingredients and gently fold in the dressing.  Chill before serving.

{Quinoa with Chickpeas}

Yield: 6 servings
Time: 40 minutes

1 c quinoa
2 c water
1 c garbanzo beans, drained and rinsed
1 large tomato, chopped
3 T lime juice
4 tsp evoo
1/2 t cumin
2 tsp fresh parsley, chopped
salt and pepper to taste

Place your quinoa and water in a pot or rice cooker and cook till done.

Once done, spoon quinoa into a bowl and add all other ingredients, gently fluff to combine.  Taste test and tweak to your liking.

{Lime Cilantro Rice}

Yield: 4 servings
Time: 30 minutes

2 c water
1 T non-dairy butter
1 c long grain white rice
1 tsp lime zest
2 T fresh lime juice
1/2 c fresh cilantro, chopped

Bring water to a boil, stir in butter and rice.  Cover, reduce heat to a low simmer until rice is tender.

Stir in lime zest, lime juice and cilantro just before serving.

{Cashew Rice Pilaf}

Yield: 6 servings
Time: 40 minutes


1 T oil
1 c uncooked long grain rice
1/2 onion, chopped
1/2 cup carrots, chopped
1/2 c raisins
2 1/2 c chicken broth
5 T uncooked wild rice
1 c frozen peas
2 T diced pimentos, drained
1/2 c cashews
salt and pepper to taste

Saute long grain rice, onion, carrot and raisins over medium-high heat until onion is tender.

Pour broth in and bring to a boil.

Cover pan and simmer on low for 20-25 minutes until rice is tender.  While that is cooking....

In another sauce pan, bring 3/4 c salted water to a boil and add wild rice.  Reduce heat and simmer covered fro 20 minutes or until rice is tender then drain and set aside.

When all rice is finished cooking, combine and stir in peas, pimentos and cashews.  Season with salt and pepper and heat through.