I was asked by a friend to give her some quick and healthy gluten free recipes, so I figured I would share them here.
The first on is Mexican Pizzas. The children that hang out here during school, love these. One of the girls is a vegetarian so I make these both with meat and without for her.
Gluten Free Mexican Pizza
20 to 25 corn tortillas
1 can refried beans
1 can black beans, drained
1 can corn, drained
3 cups frozen peppers and onions
1 can diced tomatoes
1/2 lb ground beef or ground turkey
1/2 of a packet of taco seasoning or 3 Tbs
3 cups shredded Mexican cheese
sour cream and salsa (optional)
In a large bowl combine, black beans, corn, tomatoes, and pepper and onion mix.
In medium size skillet, cook ground meat and add taco seasoning and 1/4 cup of water. Cook till meat is no longer pink in any way.
Using cookie sheets, place tortillas in sheets without over lapping. (I use 4 sheets at a time with 6 tortillas on each.) Spread a thin layer of refried beans on each tortilla. Top each tortilla with bean/corn mixture. If making them with meat, add 2 TBS of meat. Then add a healthy sprinkle of shredded cheese.
Place in oven, preheated to 350 degrees for 8 to 10 minutes.
Serve with salsa only to keep them gluten free as some sour creams contain gluten.
This next recipe is a favorite of the son of the same family. After having ordered pizzas for my family, I had been unexpectedly asked to watch him and his sister. I cant very well feed them pizza so I needed something quick and easy so that they could eat while we ate.
Pizza Fries
1 large bag of frozen french fries
1 jar of pizza sauce
1 10oz bag of HORMEL pepperoni (this is the gluten free pepperoni!)
3 cups frozen peppers and onion
1 bag shredded pizza cheese
Layer fries on a cookie sheet in an even layer. Top with sauce, then pepperoni and frozen vegetables. Cover with shredded cheese and place in preheated oven at 375 degrees for 30 to 45 minutes (till fries are done).
Serve with a tossed salad.
This is our whole families favorite gluten free breakfast for when our friends sleep over. We tend to make it a few times a month for breakfast, lunch and dinner.
Frittata for 10
9 large eggs
2 cans of diced potatoes (we can our own to save time.. they are precooked and much easier!)
3 cups of frozen Normandy mixed vegetables (broc, cauli, carrots, summer squash and zuch)
1/2 cup diced onions (I also use the frozen onions)
2 cups shredded Swiss cheese
1 cup milk
1 Tbs chopped parsley
1 tea garlic salt
salt and pepper to tastes
In a large baking dish, layer drained potatoes evenly.
In a large mixing bowl combine eggs, veggies, onions, milk, cheese and spices. Pour over top of potatoes.
Bake in preheated oven set at 375 degrees for 35 to 45 minutes, until center is set and edges are golden brown.
Wednesday, May 20, 2009
Tuesday, May 12, 2009
Pot Luck with Friends
Every other month, a group of 40 of us get together at our house and we have a pot luck party. Every few pot lucks we need to have a predominately gluten free menu but for the one coming up this weekend, we aren't focusing on any specific food/allergen issues.
While I am aware that pot luck means everyone makes a dish and shares, those of you who know me, know I tend to go overboard. For every family coming, I make a dish and they bring a dish. So if 10 families come, I make 10 dishes and they bring 10 dishes. We end up eating leftovers the rest of the week, so its all good LOL
This pot lucks menu is:
Deep Fried Turkey by Evie and Ray.
Evie celebrated her birthday at the beginning of the month and I tried deep fried turkey for the first time. I'm officially an addict now and begged them to make another one for the pot luck. My only instructions were to provide a completely thawed 12 lb turkey on the day of the party.
Loaded Mashed Potatoes by Dani
4 heads garlic
10 pounds Idaho potatoes, peeled and quartered
Salt
3 teaspoons freshly ground black pepper
1 cup butter
1 (12-ounce) carton sour cream
1 (16-ounce) block sharp white Cheddar, grated
2 pounds cooked bacon, julienned
2 cups chopped scallions
Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese, scallions, and bacon. Add more salt and pepper, if necessary. Serve immediately.
Baked Mac and Cheese by Val and Bob
6 cups elbow macaroni
6 eggs, beaten
6 cups evaporated milk
1 1/2 cup butter, melted
1 1/2 teaspoon cayenne pepper
8 cups grated sharp cheddar
3 cup bread crumbs
3 teaspoon paprika
1 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 2/3 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 6-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm. (I did not write this recipe and cannot guarantee the measurements)
Squash Tart by Dani
1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
My Pot Luck Cheats-
I must admit, when serving 40 people, I cheat a bit. I love love love Rhodes Rolls from the freezer. I pop the frozen rolls on a cookie sheets, let them rise a bit and pop them in the oven for hot fresh rolls.
I also make meatballs that get kudos for weeks. I buy a large bag of frozen meatballs and a can of Sweet and Savory Sauce from GFS Restaurant Supply Store. I put the meatballs in a large roasting pan (usually disposable) and pour the sauce over them. Bake for 35 minutes at 400 degrees and serve. I hate to admit this but... I have a friend who is a professional caterer. At her birthday party, I brought the cheat meatballs and served them alongside her professional menu. Her husband raved about my meatballs for weeks after hr party.
Veggie platter... simple, easy, and always a favorite. Its hard to mess this up. Cut up 5 different veggies, usually cucumbers, bell peppers, celery, broccoli and cherry tomatoes. In the center of your beautifully placed veggies, you would put a simple veggie dip. I tend to get a tad fancier and use a hollowed out red cabbage as my dip bowl. Inside I make a simple Spinach Veggie Dip.
1 large clove garlic
1/2 cup chopped scallions (white portion only)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup sour cream
1/2 to 1 cup mayonnaise
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Paprika
In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, hollow out red cabbage: Just before serving, spoon into hollowed cabbage. Sprinkle lightly with paprika. Serve at center of simple veggie platter.
I will be sure to post more of the wonderful dishes after the party.
While I am aware that pot luck means everyone makes a dish and shares, those of you who know me, know I tend to go overboard. For every family coming, I make a dish and they bring a dish. So if 10 families come, I make 10 dishes and they bring 10 dishes. We end up eating leftovers the rest of the week, so its all good LOL
This pot lucks menu is:
Deep Fried Turkey by Evie and Ray.
Evie celebrated her birthday at the beginning of the month and I tried deep fried turkey for the first time. I'm officially an addict now and begged them to make another one for the pot luck. My only instructions were to provide a completely thawed 12 lb turkey on the day of the party.
Loaded Mashed Potatoes by Dani
4 heads garlic
10 pounds Idaho potatoes, peeled and quartered
Salt
3 teaspoons freshly ground black pepper
1 cup butter
1 (12-ounce) carton sour cream
1 (16-ounce) block sharp white Cheddar, grated
2 pounds cooked bacon, julienned
2 cups chopped scallions
Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese, scallions, and bacon. Add more salt and pepper, if necessary. Serve immediately.
Baked Mac and Cheese by Val and Bob
6 cups elbow macaroni
6 eggs, beaten
6 cups evaporated milk
1 1/2 cup butter, melted
1 1/2 teaspoon cayenne pepper
8 cups grated sharp cheddar
3 cup bread crumbs
3 teaspoon paprika
1 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 2/3 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 6-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm. (I did not write this recipe and cannot guarantee the measurements)
Squash Tart by Dani
1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
My Pot Luck Cheats-
I must admit, when serving 40 people, I cheat a bit. I love love love Rhodes Rolls from the freezer. I pop the frozen rolls on a cookie sheets, let them rise a bit and pop them in the oven for hot fresh rolls.
I also make meatballs that get kudos for weeks. I buy a large bag of frozen meatballs and a can of Sweet and Savory Sauce from GFS Restaurant Supply Store. I put the meatballs in a large roasting pan (usually disposable) and pour the sauce over them. Bake for 35 minutes at 400 degrees and serve. I hate to admit this but... I have a friend who is a professional caterer. At her birthday party, I brought the cheat meatballs and served them alongside her professional menu. Her husband raved about my meatballs for weeks after hr party.
Veggie platter... simple, easy, and always a favorite. Its hard to mess this up. Cut up 5 different veggies, usually cucumbers, bell peppers, celery, broccoli and cherry tomatoes. In the center of your beautifully placed veggies, you would put a simple veggie dip. I tend to get a tad fancier and use a hollowed out red cabbage as my dip bowl. Inside I make a simple Spinach Veggie Dip.
1 large clove garlic
1/2 cup chopped scallions (white portion only)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup sour cream
1/2 to 1 cup mayonnaise
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Paprika
In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, hollow out red cabbage: Just before serving, spoon into hollowed cabbage. Sprinkle lightly with paprika. Serve at center of simple veggie platter.
I will be sure to post more of the wonderful dishes after the party.
Saturday Night Movie Night with Tweens
The first Saturday of each month, my 12 year old hosts a Tween Movie Night in our home. This is usually around 20 to 25 kids between the ages of 9 and 13. I know how ambitious it sounds but honestly, its pretty simple. We pick a movie, set up some seats and pillows on the floor, make some snacks and watch the children pour into the house. At the end of the night, we toss all the dishes in the dishwasher, vacuum and look at all out pictures of the great time had by everyone...
NOT GLUTEN FREE Trail Mix
In a 5 qt bowl, I only make one bowl of this for movie night. Other parents appreciate me not caving in and giving their children, this much sugar LOL
3 bags of extra butter microwave popcorn
3 cups chocolate covered peanuts
3 cups pretzels (I prefer sticks to twists but honestly both work)
Pop popcorn in microwave. Toss all the ingredients in large bowl. Serve while popcorn is still warm.
Lemonade
A friend of mine host Teen Night at her house the same night as Tween Night at mine. Her snacks consist of chips, cookies and juice boxes. Much less work but much less compliments. Here we make our own lemonade knowing that an empty pitcher, meant happy kids.
16 lemons
1cup superfine sugar, plus more to taste
10 cups water
Ice cubes
Wash lemons under warm water. Roll them on the counter top with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves. We usually end up needed more lemon wedges because everyone wants one for their glass.
Lola's Parfaits
30 clear plastic cups from restaurant supply store
3 boxes of chocolate pudding
3 boxes of white chocolate pudding
2 tubs of cool whip
1 package of Oreos, crushed
4 cups of white and milk choc chips, mixed
6 cups of milk
Make both types of pudding in separate bowls according to directions of the packages.
In each clear plastic cup add enough Oreo mix to cover the bottom of the cup, then spoon in white chocolate pudding, more Oreo mix, milk chocolate pudding, sprinkle with chips and top with Cool Whip. Repeat this process 30 times and refrigerate for at least 3 hours before serving.
Needless to say, a little preparation goes a long way into making what most people would assume would be a chaotic night into something simple and fun for everyone.
NOT GLUTEN FREE Trail Mix
In a 5 qt bowl, I only make one bowl of this for movie night. Other parents appreciate me not caving in and giving their children, this much sugar LOL
3 bags of extra butter microwave popcorn
3 cups chocolate covered peanuts
3 cups pretzels (I prefer sticks to twists but honestly both work)
Pop popcorn in microwave. Toss all the ingredients in large bowl. Serve while popcorn is still warm.
Lemonade
A friend of mine host Teen Night at her house the same night as Tween Night at mine. Her snacks consist of chips, cookies and juice boxes. Much less work but much less compliments. Here we make our own lemonade knowing that an empty pitcher, meant happy kids.
16 lemons
1cup superfine sugar, plus more to taste
10 cups water
Ice cubes
Wash lemons under warm water. Roll them on the counter top with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves. We usually end up needed more lemon wedges because everyone wants one for their glass.
Lola's Parfaits
30 clear plastic cups from restaurant supply store
3 boxes of chocolate pudding
3 boxes of white chocolate pudding
2 tubs of cool whip
1 package of Oreos, crushed
4 cups of white and milk choc chips, mixed
6 cups of milk
Make both types of pudding in separate bowls according to directions of the packages.
In each clear plastic cup add enough Oreo mix to cover the bottom of the cup, then spoon in white chocolate pudding, more Oreo mix, milk chocolate pudding, sprinkle with chips and top with Cool Whip. Repeat this process 30 times and refrigerate for at least 3 hours before serving.
Needless to say, a little preparation goes a long way into making what most people would assume would be a chaotic night into something simple and fun for everyone.
Playgroup Snacks
Evey other Friday, we host a homeschooling playgroup in our home. While we were encouraging all the families to bring a snack to share, that became difficult working around allergies. One family who comes, are Celiac, one child is lactose intolerant and one has a peanut allergy, so it makes things a bit more hairy.
I racked my brain and came up with a few universal snacks that can be served and not irritate anyone's allergies.
Nachos for 20 kids
2 larger sized bags of corn tortilla chips (most are corn but make sure)
2 24oz cans of refried beans
2 15 oz of black beans, drained
2 15oz cans of diced tomatoes with chilies, drained
2 15oz cans corn, drained
4 or 5 cups shredded soy cheese
1 1/2 cups sliced black olives
3 cups shredded lettuce
salsa and sour cream optional
On two large cookie sheets spread out tortillas. Top with beans, beans, tomatoes, corn, olives and cheese. Bake at 350 degrees for 20 mins (until cheese is melted and beans are warm)
Remove from oven and top with lettuce.
Serve with bowls of sour cream and salsa on the side.
Cinnamon and Sugar Popcorn
This is simple. When we pop popcorn, we cant put butter on it as our daughter is lactose intolerant. So instead of salt and butter, we put cinnamon sugar over it. For playgroup we make 4 large (5 qt) bowls of popcorn in the air popper and sprinkle away
Fruited Jello Salad for 20 children
20 disposable soup cups for the restaurant supply store
5 packets of tropical punch flavored Jello Brand gelatin
2 8 oz cans of mandarin oranges
2 15 oz cans of pineapple chunks
2 cups of coconut flakes
Set out your cups on your counter. In large saucepan, make Jello, according to the directions on the package. While waiting for the water to boil, in a large bowl add last 3 ingredients and mix well. Spoon fruit mixture into each of the cups, filling them about 1/2 way. Pour Jello mixture over the top of the fruit mix in each cup, once the mix it thoroughly dissolved into the boiling water.
Let set for at least one hour (I usually go overnight). At time of serving, those that may have it, add whipped cream and toasted coconut.
I racked my brain and came up with a few universal snacks that can be served and not irritate anyone's allergies.
Nachos for 20 kids
2 larger sized bags of corn tortilla chips (most are corn but make sure)
2 24oz cans of refried beans
2 15 oz of black beans, drained
2 15oz cans of diced tomatoes with chilies, drained
2 15oz cans corn, drained
4 or 5 cups shredded soy cheese
1 1/2 cups sliced black olives
3 cups shredded lettuce
salsa and sour cream optional
On two large cookie sheets spread out tortillas. Top with beans, beans, tomatoes, corn, olives and cheese. Bake at 350 degrees for 20 mins (until cheese is melted and beans are warm)
Remove from oven and top with lettuce.
Serve with bowls of sour cream and salsa on the side.
Cinnamon and Sugar Popcorn
This is simple. When we pop popcorn, we cant put butter on it as our daughter is lactose intolerant. So instead of salt and butter, we put cinnamon sugar over it. For playgroup we make 4 large (5 qt) bowls of popcorn in the air popper and sprinkle away
Fruited Jello Salad for 20 children
20 disposable soup cups for the restaurant supply store
5 packets of tropical punch flavored Jello Brand gelatin
2 8 oz cans of mandarin oranges
2 15 oz cans of pineapple chunks
2 cups of coconut flakes
Set out your cups on your counter. In large saucepan, make Jello, according to the directions on the package. While waiting for the water to boil, in a large bowl add last 3 ingredients and mix well. Spoon fruit mixture into each of the cups, filling them about 1/2 way. Pour Jello mixture over the top of the fruit mix in each cup, once the mix it thoroughly dissolved into the boiling water.
Let set for at least one hour (I usually go overnight). At time of serving, those that may have it, add whipped cream and toasted coconut.
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