Gluten-free Granola

Today I made granola for the first time in my life. I was a little unsure about half-way through so I called my mother-in-law and she set me on the right path. I wasn't sure how long I should cook it and what it should look like - but it turned out very well in the end. .
Let me know if you try to make this... I am going to try different variations over the next few months.

Mix together:
4 cups gluten-free large flake oats (not steel cut)
1/2 cup unsweetened shredded coconut (omit if you don''t like coconut)
1/2 cup hemp seed (raw and hulled if you can find it)
1 cup sunflower seeds (raw and unsalted)
1/2 cup sliced almonds
1/2 cup brown sesame seeds (or white if you can't find brown)

In a separate microwavable container combine:
2/3 cup liquid honey
1/4 cup canola oil

Heat it up for about 45 seconds or until it will combine.

Pour it over the dry "oats" mixture and mix thoroughly.
Spread on two rimmed baking sheets.
Put in the oven at 300-325 degrees F.
Stir every 10 minutes for 40 minutes. Watch it carefully so that it does not burn.

You could add your own dried fruit if you like.

Let it cool and then store it in a lidded container.

Enjoy!
Gluten-free all the time.

Turkey Stuffing - Gluten and Dairy Free

I will be preparing a gluten-free and dairy-free stuffing this year. I usually make it outside of the bird - less mushy and the bird cooks faster.

I like this combination from Canadian Living.
http://www.canadianliving.com/food/roasted_red_pepper_fennel_and_rice_stuffing.php

Salsa Queen

Many years ago when I was very pregnant with my second child, I made this salsa with a friend. I referred to her as "salsa queen" from then on.
This is a great, easy recipe.

Also to the basic recipe I have added a can of drained and rinsed black beans, niblet corn and fresh cilantro for the Santa Fe version. So without further delay here it is:

SALSA (basic recipe)

30 medium Roma tomatoes, blanch, peel and chop

2 cups chopped celery

2 lrg green papper, chopped

2 lrg red pepper, chopped

1 tbsp dried red chilis

2 lrg jalapenos or a jar of them, chopped

2 cups chopped onion

5 cloves of garlic minced

2 cans green chilis (old el paso)

2 13 oz cans tomato paste

3 drops Tobasco

3/4 cup white vinegar

1/4 cup brown sugar

3 tbsp chopped parsley

4 tbsp pickling salt (coarse salt) 2 tsp paprika

Put all into a large pot, bring to a boil, mix well and simmer for 30 minutes.

Stir as needed. Seal in prepared jars and immerse in hot bath for 30 minutes depending on your altitude.

One recipe makes 12 pints.

Rubs for Steak and Chicken

I love to barbecue in the summer. When I barbecue anything I like to add a bit of spice or marinade and my favorite are "rubs".
Here are two that I have tried and enjoyed:

For steaks:
http://www.epicurious.com/recipes/food/views/Grilled-Rib-Eye-Steaks-with-Mediterranean-Rub-4062

For chicken:
http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Moroccan-Style-108244

Enjoy.

Easiest GF Cake Ever

It was Axel's birthday last week and I made him a flourless chocolate cake.
The recipe is from www.Epicurious.com:
http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478

It was very easy and very tasty. I served it with heaps of vanilla flavoured whipped cream. Yum.

Sesame-Ginger Beef and Asparagus Stir Fry

I made this recipe last night and it was delicious. It is naturally gluten-free and very easy to make.
Serve with rice.

http://www.epicurious.com/recipes/food/views/Sesame-Ginger-Beef-and-Asparagus-Stir-Fry-109259

Mex - a - role

I made this up tonight - wanted something easy to pop into the oven.

2 chicken breasts - boneless skinless
1 red or green pepper
1 cup of frozen corn
2 cups cooked quinoa (can use cooked rice if you don't have quinoa)
bunch green onions, chopped
small bunch cilantro, chopped
1 jar of salsa (medium sized)

1 can of refried beans
1/2 cup shredded cheddar cheese (or any cheese you like)

Cook the chicken breasts in a frying pan. I cooked them 3/4 of the way, then took them out of the pan to cut them up into chunks. I then put the chunks back into the pan to finish cooking. When I returned them to the pan I added the chopped pepper, frozen corn and salsa. I covered the pan to let the chicken finish cooking and to cook the peppers and corn.

Once this was all cooked, I added 1/2 of the green onions, quinoa and cilantro to the chicken mixture. Mix well. Put this in a casserole dish. Spoon out the refried beans and spread on top of the chicken/quinoa mixture. It sometimes is not that easy to spread so you will have to work at it. Once it is spread, sprinkle on the cheese and then the remaining green onions on top of that.

Bake at 400 for about 20-25 minutes. The refried beans should be all bubbly on top - delicious.

Serve with sour cream or plain yogurt if you like!
Enjoy.


Vegetarian option: substitute tofu for chicken.