Hot Favorites for Cold Nights

Hearty GF Crockpot Chili

Nothing tastes better than a hot bowl of chili on a cold winter's night. This GF chili recipe is one that I made up years ago. When I was first diagnosed with Celiac disease; I lived on his chili! It was easy to prepare, tasted great, and the ingredients were inexpensive. I now eat this chili when I am dieting. The low fat, high fiber ingredients make for a nutritious and filling meal; a meal that is approved for Phase 1 of the South Beach Diet and also has a low glycemic index.

This recipe can be prepared with or without beans. Recipe alterations are noted next to the ingredients.

Ingredients

1-2 lbs. ground sirloin (85/15) or ground round (90/10) *preferred, browned

2 Serrano chili peppers, finely chopped

1-4 jalapeno peppers, finely chopped (add more for a spicier chili and less for a milder flavor)

4 Tbs. chili powder

2 tsp. cumin

2 Tbs. dried parsley

Salt and pepper to taste

3 Tbs. red wine vinegar

1/4 cup Pacific GF chicken broth

2 (14.5 oz.) cans of Hunt's diced tomatoes (no salt added) ****Note: If you do not plan to add beans to the chili, add 2 more cans of tomatoes.****

2 cans (16 oz. each) Bush's Best pinto beans, undrained ****Note: If you are able find Bush's chili beans manufactured after May, 2010; you may substitute one can of pinto beans for a can of chili beans.

1 can (16 oz.) Bush's Best dark red kidney beans, undrained

1 can (16 oz.) Bush's Best light red kidney beans, undrained

1 can (4 oz.) diced green chiles, undrained

Fresh Cilantro (optional)

 

Directions

Brown the beef and add it to a large crockpot or stockpot. Add all of the remaining ingredients into the crockpot or stockpot; stir and let the mixture cook on medium/low heat for 4-8 hours. Top with fresh cilantro (optional), cheese, chopped tomatoes, or anything else that strikes your fancy!

 

 

 

New Year’s Tasty GF Low Fat Recipes

GF Turkey Italian Sausage Chili

Well friends, we have made it through the holiday season once again! Some of us ate too many GF cookies this year and have already begun the New Year's diet and exercise regime. To do my part, I will be adding some of my favorite GF diet recipes over the next week. It is important to note that these recipes are not only GF, but they are also low in fat, salt, and are sugar free. Their ingredients comply with many diet plans (South Beach and Diabetic) and taste delicious!

Ingredients:

1-2 medium onions, chopped
1 red bell pepper, chopped
2 green bell peppers, chopped

2 cloves of garlic sliced
1-3 Tbs. extra virgin olive oil
5 links hot Italian sausage sliced (Jennie-O Brand, see note below)

2 lbs Italian seasoned lean turkey breast ground (Jennie-O Brand, see note below)
2 cans (15.5 oz) Cannellini (white kidney) beans, rinsed (Bush's Best, see note below)
2 cans (14.5 oz.) low sodium diced tomatoes (Hunts, see note below)
2 tsp. dried basil
2 tsp. dried oregano
1 Tbs. fennel seeds
ground pepper to taste
2-3 bay leaves
3-4 cups Pacific GF chicken broth (If cooking in a slow cooker use 4 cups, otherwise use 3)
freshly grated parmesan cheese for serving

Directions:

Sauté olive oil, onions, peppers, and garlic in a large pot, until the peppers are softened; add the sliced turkey sausage. Brown the sausage links then add the ground turkey breast; cook thoroughly. Add the basil, oregano, fennel and bay leaves to the meat and veggie mixture. Pour in the tomatoes, beans, and broth. Simmer on the stove for at least 2-3 hours; crockpot 4-6 hours.

Product List

Luckily all Bush's Best canned products are GF IF they were manufactured after May, 2010. They claim their chili beans are GF, and I have found them in the past, but I have a difficult time finding the chili beans in GF most of the time. The cannellini beans are perfectly safe!

http://www.bushbeans.com/en_US/products/dietary_considerations/

Jennie O makes some great lean turkey products that actually taste good! No more eating turkey paste! I like to use "No Added Salt" tomatoes when I cook. Sodium prevents us from losing weight, so why add more than we need? For this reason I use Hunts diced tomatoes with no added salt. You will not taste the difference, I promise!

GF Chicken Pasta Thang

That GF Chicken Pasta Thang!

My kids have a pasta favorite that I often make for them. I'm not really sure what it is called because I made it up years ago after reading a similar recipe on a Campbell's soup label; but children have always referred to it as "That Chicken Pasta Thang"! They beg for it and it is fairly easy to make. I hope you enjoy! I do not have a picture of this one yet, but I will get one for you soon!

Ingredients

4 Tbs. butter or margerine

2-3 lbs boneless skinless chicken breasts, cubed

2 boxes Pacifico Natural Condensed Cream of Mushroom Soup

1 Cup grated parmesan cheese

½ Cup Milk

3 Tbsp. parsley

¼ tsp. pepper

½ tsp. salt

Broccoli florets (optional)

GF Pasta of your choice (I prefer the Tinkyada brand that is sold at Target and most King Soopers stores. They have many different shapes and types of pasta)

Directions

Melt the butter in a large skillet. Brown chicken until it is thoroughly cooked. Set aside.

In a separate bowl mix together the soup, cheese, milk, parsley, salt, and pepper; pour over cooked chicken. Bring the mixture to a boil and then reduce heat to a simmer. Let simmer for 10 minutes and remove from heat to allow the mixture to thicken for 5 minutes.

Cook the pasta according to the package instructions. If you desire you can skip the pasta and pour the mixture over steamed broccoli. This is my favorite way to eat it! Or you can add broccoli florets to the boiling pasta water for the last five minutes to add it to the meal.

Drain pasta, dress it with the soup and chicken mixture and top with parmesan cheese!

GF Holiday Side Dishes

GF Holiday Favorites: Side Dishes

I often find myself at holiday parties wondering if I can eat anything that has been prepared. I hate pestering the hostess to list every ingredient in every single dish, so I often offer to bring the side dishes. A couple of family favorites are my GF parmesan green bean casserole and my GF potato casserole. They are both extremely easy to make and are entirely gluten free.

Important products you will need:

Many recipes contain condensed soups, which as you know are FULL of gluten. Lucky for us, Pacifico Natural Soups has created a whole line of GF condensed soup products. You can find these products in most grocery stores, but I have the best luck at King Soopers.

Fried Onions are also a yummy part of the holidays and although you cannot buy the traditional French's onions; your local Asian food store carries a product that tastes exactly the same. You can buy a container of fried onions without breading and still experience the same flavor and texture!

GF Green Bean Casserole

 

Ingredients

1 (10 3/4 oz.) box of Pacifico Natural Cream of Mushroom Soup

1/2 Cup 2% milk

1/4 Cup Fat Free half & half

½ Cup grated parmesan cheese

1/8 tsp. black pepper

2 (9 oz. each) packages frozen cut green beans, thawed.

(Fresh green beans taste much better, a pound is usually enough; however, fresh beans need to be steamed for approximately 15-20 minutes prior to baking)

1 1/3 Cups Fried Onions

Directions

Mix soup, milk, half & half, parmesan, and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

Bake for 30 min at 350 degrees

Stir, then top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

GF Potato Casserole

 

Ingredients

(1) 1lb 14oz bag of hash brown potatoes, thawed

1/2 cup melted butter

1 tsp. salt

1/4 tsp.pepper

1/2 Cup onion, chopped (dried onion also works in this recipe)

1 (10 1/2 ounce) box of Pacifico Natural cream of chicken soup

1 Cup sour cream

10 ounces grated cheddar cheese

Topping

2 cups crushed corn flakes

1/4 cup melted butter (saved)

Directions

Combine potatoes, melted butter, salt and pepper, onion, soup, sour cream and cheese; mix well. Put in 9x13-inch casserole dish and add crushed Corn Flakes topping; drizzle with melted butter. Bake at 350° for 45 minutes. Let stand 5 minutes before serving.

GF Chocolate Drops

GF Chocolate Drops

My Mom used to make these cookies every year at Christmas. I wasn't supposed to eat them because they contain chocolate, but I did anyway. Now I make them for my kids in a GF way! Don't forget the parchment paper! You are going to need it!

Ingredients

1/2 cup vegetable oil

4 Tbsp. GF cocoa mixed with 12 Tbsp. melted margarine

2 cups sugar

3 eggs

2 tsp. vanilla

2 Cups Pamela's Baking Mix

1/2 tsp. xanthan gum

1/4 tsp. salt

1 tsp. baking powder

Powdered sugar

Directions

Mix oil, chocolate, vanilla, and sugar together and then add the eggs one at a time; mixing thoroughly between each. Mix the dry ingredients together in a separate bowl. Stir into chocolate mixture. Note: I literally exploded two electric blenders trying to make this dough. It is TOO THICK for an electric blender. My suggestion, (and it worked for me) get dirty, and mix it with your hands when a spoon will no longer suffice. Chill for several hours or overnight.

Preheat oven to 350 degrees. Form dough into balls and roll in powdered sugar to coat.

Place about 2" apart on parchment lined baking sheets. Bake about 10-14 minutes.

GF Peanut Butter Drops

GF Peanut Butter Drops

This recipe was taken from the Hershey's kisses bag and modified to be gluten free!

Ingredients

48 Hershey's Kisses
1/2 Cup shortening
3/4 Cup Peanut Butter (I used Peter Pan)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 Tbsp. 2 % milk
1 tsp. vanilla extract
1 1/2 Cups Pamela's GF Baking Mix
1 tsp. xanthan Gum
1 tsp. baking soda
1/2 tsp. salt
Granulated Sugar

Directions

Preheat oven to 375 degrees.

Mix together dry ingredients in a separate bowl; set aside. Blend peanut butter and shortening. Add sugar, egg, milk, and vanilla. Beat until very well blended! Add the dry ingredient mixture to the peanut butter mixture. Blend well. Refrigerate the dough for 30-60 minutes.

Roll chilled dough into small Tbsp. size balls. Roll the balls in the remaining granulated sugar. Place the balls 2 inches apart on a baking sheet. Do not smash the balls! Bake 8-10 minutes or until light brown. Remove from oven and immediately press a Hershey's kiss into the center of the warm cookie. This will bond the two together. Remove from baking sheet and let cool thoroughly before storing. Recipe makes approximately 35 to 48 cookies.

GF Butter Cookies & Thumbprint Cookies

GF Butter Cookies & Thumbprint Cookies

When I was a kid I couldn't eat chocolate so my mom often bought me Pecan Sandies. They are nutty shortbread cookies that are on my list of favorites. As a kid my grandmother made this amazing pastry that had a shortbread crust with a raspberry and vanilla icing topping. YUM!

The following cookie dough can make both of these delicious treats!

Thumbprint Cookie Recipe

Ingredients

1/2 Cup butter softened

1/2 Cup vegetable shortening

1/2 Cup brown sugar packed

2 eggs separated

1 tsp. GF vanilla

2 Cups Pamela's baking flour

2-3 tsp. xanthan gum

1/2 tsp. salt

1 1/2 Cups chopped Almonds

Strawberry or Raspberry Preserves

Directions:

Preheat the oven to 350 degrees.

Mix butter, shortening, brown sugar, egg yolks, and vanilla together for 1 minute. Slowly mix in dry ingredients until well blended. Roll into small bite sized balls.

Coat the cookie balls in the egg white and then roll in chopped nuts. Press a thumbprint into the center of each cookie. Bake for 8-10 minutes or until they are very light brown in color. Cool and then fill the thumbprints with jam.

Personal Note: I like to drizzle vanilla icing over the top of the jam. See page 1 for the icing recipe. Also this recipe is good with or without the nuts. If there is a nut allergy, feel free to exclude this ingredient.

Butter Cookies

Ingredients

1/2 Cup butter softened

1/2 Cup vegetable shortening

1/2 Cup brown sugar packed

2 egg yolks

1 tsp. GF vanilla

2 Cups Pamela's baking flour

2-3 tsp. xanthan gum

1/2 tsp. salt

Directions:

Preheat the oven to 350 degrees.

Mix butter, shortening, brown sugar, egg yolks, and vanilla together for 1 minute. Slowly mix in dry ingredients until well blended. Roll into small bite sized balls. Bake for 8-10 minutes or until they are very light brown in color.

 

 

Gluten Free Lemon Bars

Gluten Free Lemon Bars

Lemon bars are my guilty pleasure! It just isn't the holidays without them. After a lot of trial and error I finally got it right!

Ingredients

Crust:

1/3 Cup butter

1/4 Cup granulated sugar

1 Cup Pamela's GF Baking Flour

Directions:

Preheat the oven to 350 degrees.

Mix together flour, butter, and sugar until the mixture is a crumbly texture. You do not want it to be smooth. Spread mixture along the bottom of an ungreased glass casserole dish size 9x13. Bake for 10 minutes or until a light golden brown. Remove from oven.

Filling:

4 eggs

1 1/2 Cup granulated sugar

4 Tbs. Pamela's GF Baking flour

4 tsp. lemon zest

6 Tbs. lemon juice

1/2 tsp. baking powder (make sure you buy check the label to make sure this ingredient is GF)

Powdered sugar for dusting

Directions:

Combine all ingredients except for the powdered sugar. Blend with a mixer for 2 minutes. Pour over the baked crust. Bake for 20 minutes or until lightly browned on top. Note: If the mixture moves when you remove the pan from the oven the mixture is not yet set and needs to continue baking. Undercooked lemon bars are GROSS! Let cool for 1-2 hours and then dust with powdered sugar. This recipe can be frozen.

Aron’s GF Guidebook

About Myself

I was diagnosed with Celiac Disease 4 years ago. Although I was initially disturbed and frustrated that I could no longer eat the foods that I had previously enjoyed; it wasn't long before I began to experiment with gluten free (GF) recipes. Those first experiments were a complete and utter disaster. I made weapons grade corn bread that was so heavy and hard I could hardly lift it. I made gelatinous chocolate cookies; that at best resembled wet sand. Needless to say, it wasn't good, and I spent a great deal of time and money ruining gluten free recipes!

Since that time I have gotten pretty good at this whole GF thing. I have learned to make a number of dishes that even my kids will eat. My gluten free sugar cookie recipe recently won the cookie contest at my husband's work (no one believed they were GF), and my lemon bars are to die for! I also have a lot of product recommendations and dinner ideas that will please those who are GF and those who are not.

After numerous requests I have decided to start sharing my gluten free secrets so that hopefully some of you can avoid the frustrations that I had to endure. Since it is the holiday season I will begin by sharing my GF Sugar Cookie Recipe! I hope you enjoy and please feel free to email me with any questions: emyliphotography@gmail.com

Baking Basics & Products

When purchasing GF flour for baking I prefer to use Pamela's All Purpose Baking & Pancake Mix. It has the best consistency and more closely resembles wheat flour than any of the other brands that I have used. It is pricey, but goes a long way and is much cheaper than creating gross baked goods from other brands.

The other baking staple is Xanthan Gum. I use Bob's Red Mill Brand and again it is pricey, but it goes a long way. I have had the same bag for 2 years! A helpful tip is to always double the amount the recipe calls for. Xanthan Gum replicates the binding agent in gluten. You may have noticed that GF products are drier or less bouncy than non-GF products; xanthan gum will solve this problem. NOTE: Xanthan Gum in MY recipes is already doubled!

When baking GF it is important to note that not all vanilla extract is GF. Some have hidden gluten contents that can make you sick. For this reason, I stick with McCormick's Pure Vanilla Extract.

Now we are ready to bake……

Holiday Cut-out Cookies

Ingredients

2 ¼ Cup Pamela's Baking Flour

2-3 tsp xanthan gum

½ tsp baking pwd

½ tsp salt

1 Cup melted butter (butter substitute can also be used) NOTE: Butter must be fully melted

1 Cup granulated sugar

1 Tbs brown sugar packed

1 large egg

2 tsp vanilla extract (or 1 tsp vanilla and 1 tsp almond extracts)

Tapioca flour for rolling out dough

Icing

Powdered Sugar

Milk

Food Coloring

(Add at your discretion)

Directions

Preheat the oven to 375 degrees.

In a large bowl mix together the dry ingredients. Add the egg, vanilla, and mix in the melted butter. Ball the dough and wrap in plastic wrap. The dough will be gross and greasy, but do not worry this is normal. Refrigerate the dough for 1-2 hours. Note: When you remove the dough from the fridge it will be like a big heavy rock. Microwave it for 30 sec to a minute to soften it up. Using the tapioca flour, roll out the dough and use cookie cutters to cut out shapes. Bake for 8-10 minutes or until the cookies are light brown. My oven is odd, so watch the first batch to determine the best time for you.

These cookies should not be overcooked. If baked too long they will become hard. Better to slightly undercook for a softer, chewier cookie.

Once baked, wait 5 minutes and remove from the cookie sheet. Allow to cool for at least one hour and then add colorful icing, sprinkles, and fun!

 

Coming up:
Butter/Thumbprint Cookies, Peanut Butter & Hershey's kiss Cookies, Lemon Bars, & Chocolate Powdered Sugar Drops! Log back in to see these recipes shortly!