Cornbread - Gluten, Potato, & Dairy Free

Ingredients 

1 Batch is plenty for a family of 8

2 Eggs

1 2/3  Cups Lukewarm Water

1/3 Cup Vegetable Oil

1 1/2 Cups Fine Cornmeal

3/4 Cup Sorghum Flour

1/4 Cup Amaranth Flour

1 Cup Brown Rice Flour

1/2 Cup Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, sorghum flour, amaranth flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

Broccoli & Cheese Soup: Gluten & Potato Free!

Ingredients

• 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
• 1 Onion (Does not need to be cut small since they will end up blended)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/2 tablespoon minced garlic
• 5 twigs of fresh thyme, remove the leaves from twigs
• 1/4 Cup Brown Rice flour
• 3 cups chicken stock or canned, low-sodium chicken broth
• 1 Cup of stir fry slaw (Broccoli Slaw with chunks of whole broccoli)
• 1/2 cup Coconut milk
• 1 1/4 cups shredded medium Cheddar
• Croutons, for garnish, recipe follows

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, and pepper and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the broccoli and cook, stirring, until tender, for 10 minutes.
Add the milk and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls.

Pumpkin Spice Cake

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 Cups Brown Sugar
• 1 1/2 Cups Brown Rice Flour
• 1/2 Cup Tapioca Starch
• 2 Teaspoons baking powder
• 1 Tsp Baking Soda
• ½ Tsp Xanthum Gum
• 1 Teaspoon salt
• 2 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/8 Teaspoon Ginger
• 4 Eggs
• 1/3 cup milk
• 2 teaspoons vanilla extract
• 2 Cups Pumpkin 
• 1 Cup Chopped Nuts (Almonds)
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

Directions

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour's, baking powder, bking soda, xanthum gum, salt, cinnamon, nutmeg, and ginger. Set aside. Combine eggs, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Add Pumpkin & Nuts. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Munchy Crunchy Meat Treats

This recipe makes great crunchy biscuit treats that keep really well.

Ingredients

• 1/2 cup non-fat powdered milk
• 1 egg, beaten
•  2 1/2 cups rice flour
• 1/2 tsp. garlic powder
• 1 tsp. honey
• 1/2 cup water
• 5 tsp. chicken or beef broth
• 1 Cup blended cooked meat

(Note: We did not use water and p milk, instead we used 1/2 cup of milk)

Instructions
Combine all ingredients well. Form into a ball. Roll dough out on a floured surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30 minutes. Let cool. The treats should be hard and crunchy. Keep refrigerated because of meat.

Blackberry Milkshake

2 Scoops of Ice Cream
1/3 Cup of Berrys
1/2 Cup of milk (Less for thicker)

Blend all ingredients together. Serve cold!

Tiramisu Parfaits

Ingredients

• 4-1/2 teaspoons instant coffee granules
• 1/3 cup boiling water
• 2 cups cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
• 4 ounces fat-free cream cheese
• 1 package (3 ounces) ladyfingers or Angel Foodcake, split and cubed
• 2 cups fat-free whipped topping or real whipping cream
• 2 tablespoons miniature chocolate chips
• 1 teaspoon baking cocoa

Directions

• Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding.
• Place ladyfinger cubes in a bowl; add coffee; toss to coat. Let stand for 5 minutes.
• Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers.
• Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa. Yield: 6 servings.

Nutritional Facts 1 parfait equals 189 calories, 3 g fat (1 g saturated fat), 55 mg cholesterol, 573 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchange: 2 starch.

Light Fettuccine Alfredo

Ingredients

3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)

4 large cloves garlic, peeled

4 ounces whole-wheat fettuccine

1 small zucchini, cut into matchsticks

2 teaspoons cornstarch, mixed with 1 tablespoon water

2 tablespoons reduced-fat sour cream

1/8 teaspoon freshly ground pepper, or to taste

3/4 cup freshly grated Parmesan cheese, divided

1 tablespoon chopped fresh parsley

Preparation

1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, 1/2 Cup Parmesan, and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and 1/4 cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.

Tips & Notes

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Nutrition (2 servings, 1 1/2 cups each)               

Per serving: 379 calories; 11 g fat ( 6 g sat , 3 g mono ); 33 mg cholesterol; 52 g carbohydrates; 21 g protein; 8 g fiber; 628 mg sodium;326 mg potassium.