Super Easy Indian Curry

In my family I have grown up with all different kinds of food. I have been exposed to everything from sushi to pizza(homemade not take-out). Although my family has never forced me to eat anything I did not want, I have been privileged to experience food from other cultures. The other day after seeing a Dr. Oz special on "Super Foods" I decided to try to come up with a recipe. According to Dr. Oz, turmeric is one of the top 10 super foods, and this is how my mock-curry was born. This recipe is not "authentic", but it is easier to make and you still get the same flavor.

Ingredients
- 1 small onion, chopped(you can also use granulated onion-remember to use less because it is concentrated in flavor.)
-2 cloves of garlic(or granulated garlic or garlic powder)
- 3 Tablespoons of curry powder
- 1 teaspoon of ground cinnamon(NOT cinnamon sugar)
- 3-4 chicken breasts, cut into pieces(you can use more if you want, but my family is not that large)
- 1 Tablespoon of ketchup(this replaces the tomato paste and sugar in traditional curry)
- 3/4 cup of coconut milk(canned or carton)
- 1/2 teaspoon of chili powder(more or less demanding on how spicy you like it)
- 1 carrot, cut into small pieces
- frozen peas(or fresh)

Directions 
1. If you are using fresh onion and garlic you need to saute them in a little olive oil or butter until softened. 
2. In a medium sauce pan heat the coconut milk and the spices on medium-low(coconut milk is usually solid at room temperature and needs to be heated to become liquid.)
3. After the coconut milk has become liquid-y add your chicken and vegetables.
4. Let the chicken and vegetables simmer until cooked.
5. You can serve this over rice or with bread :)
6. You can also add some plain yogurt for some extra "tang."

Note:
1. This is a "BYOC" recipe(Be Your Own Chef). You can add beef, pork, or make it vegetarian by adding tofu.
2. You can also change the vegetables to whatever you have in the house.
3. You can also use rotisserie chicken if you don't like touching raw meat.

Homemade Beef Stroganoff

Yum. That's all I can say about this recipe. Well, actually I can say more than that but it would take more than one word. I used to hate beef stroganoff, like with a passion. The other day I got a craving for it for some reason, and so I decided to ask my mom to help me make a gluten-free version. After figuring out how to make it, we both can to the conclusion that I probably used to hate it because it made me sick. I never put two and two together about a lot of foods I disliked. I hated pretzels, cream of mushroom soup, even bread. What do all these fine things have in common: WHEAT. That one little word can do a heck of a lot of damage to a person. Now that I have had all those things gluten free, I LOVE them <3. I hope you enjoy this recipe as much as I do. :) 

 Beef Stroganoff 
- 2 cups of chopped or sliced fresh mushrooms(If you don't like fresh or they are not in season you can always use canned) 
- 1 lb of ground beef or shredded beef 
- 1 small onion chopped
- 2 cups of beef broth( I use beef bullion and add water) 
-black pepper
- salt  
-1 Tablespoon cornstarch
-1/2-1 cup of "ranch"sour cream(depends on how creamy you like it) 

Directions 
1. In a medium pan saute pan brown the beef until cooked(the point of this is to get extra flavor) 
2.  Next, add the onion until softened(you can use dried minced onion if you prefer-if you do just add it when you cook the beef)
3. Add the mushrooms until cooked(cook them as long as you like-some people like then firmer/softer than I do) 
4. Next either dissolve the 2 tsp of bullion in 2 cups of water(if you are using stock/broth skip this step) 
5. Add 1 Tablespoon of cornstarch to the broth before adding to pan
6. After the mixture has started to thicken, add the desired about of sour cream. (I use sour cream that has ranch packets in it because it adds a lot of flavor in not a lot of time)
7. Season with salt and pepper to taste
8. Serve with cooked rice, pasta, or even on a baked potato(I like mine with peas)
9. Enjoy! :) 

Note: Make sure to take the pan off of the stove before adding the sour cream or the sour cream with "separate." This makes the mixture have a funny color. If you don't want to buy the ranch packets you can always add parsley, garlic, and chives.(I would recommend using the ranch though) 

Gluten-Free Oatmeal-Raisin Chip Cookies

Gluten-Free Oatmeal-Raisin Chip Cookies... WOW that is a really long name, but it should be since this is such an extraordinary cookie that packs a big punch. This is actually my grandpa's recipe but I thought that I would still share it, since I fell in love with these cookies. I am very lucky to have understanding friends and family, who support me(and cook for me) gluten free meals and desserts. <3

Gluten-Free Oatmeal-Raisin Chip Cookies
3/4 cup of butter, softened
1 cup packed brown sugar
1/2 cup of granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon(optional)
2 eggs
1 teaspoon vanilla
1 3/4 cup of oat flour(you can make your own it's super easy,  but grind the oats in a food processor or coffee grinder)
2 cups of rolled oats
1 cup raisins(or snipped dried tart cherries)- optional
1 cup of semisweet chocolate(optional)
1/2 cup of shredded coconut(optional)

Directions
1. Preheat your oven to 375 ° F.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and if you want the cinnamon.
3. Beat until combined, scraping the sides of the bowl occasionally.
4. Beat in eggs and vanilla until combined.
5. Beat in the oat flour and then stir in the rolled oats.
6. Then if you want you can stir in some raisins, semisweet chocolate, or/and coconut.
7. Either using two spoons or an ice scoop(which I highly recommend) drop the dough into rounded teaspoons about 2 inches apart onto a greased cookie sheet.
8. Bake in a 375° oven for about 8-10 minutes or until the edges are golden. 
9. After baked, cool on cookie sheet for a couple minutes. Then, transfer to a wire rack and let cool.   
10. Enjoy! :)  

"Baked" Potato Soup

Ever since I went to Mimi's Cafe I fell in love with their Cafe Corn Chowder. I decided to make it one day, and ending up liking my version just the same. When I became gluten-free, it was during the winter months(November) and I was disappointed that I couldn't eat the soup anymore. I finally decided that I was going to try to make it gluten-free(and still taste the same). Although it is not identical to Mimi's(I don't like the sugar in theirs), I think it's pretty close. : )

Baked Potato Soup

4 Tablespoons of corn starch(if you can't have corn you probably can substitute rice flour.)
1/2 stick of butter(1/4 cup)- I know it seems like a LOT of butter but trust me it's worth it.
2 Tablespoons of chicken bullion/or stock
dried onion to taste(it really depending on what you like)
a dash of parsley(again however much you like) 
pepper/salt( If you are trying to cut back on salt, I sometimes add a little bit of celery)
4 cups of milk
1 can of corn(you can use fresh)
2-3 potatoes(depending on their size and how much you like)
bacon, ham, etc(optional) 

 Directions
1. Start by baking your potatoes. I do mine in the microwave for about 6 minutes. I like it because it's faster, but you are welcome to bake them in the oven.
2. Once your potatoes are done start to make a rue. Heat a pan on medium, and melt your butter. Then add your cornstarch and stir to form the rue.
3. Next add your milk and stir to combine with the rue(make sure their aren't any clumps)
4. You can begin adding your pepper, salt, onion, parsley, and bullion(or stock)
5. Cook this for a little bit to get cook out the cornstarch-y taste.
6. Cut up your potatoes into bit size pieces, then add.
7. Lastly, add your corn. Enjoy! :)


Note: You can add bacon, ham, or any other kind of meat you like. I like this soup on its own though. :)

Gluten-Free Oven Pancake

I am honestly in LOVE with this recipe. It took me making it about 5-6 times before I really felt I had it. I started out using milk, but I had some leftover buttermilk that needed to be used. BAM! I had a lot creamier version. I have literally eaten this for breakfast, lunch, or dinner. For breakfast you can put fruit or maple syrup, for lunch you can put some kind of sauce, for dinner you can eat it as your bread(along with your meat or veggies).

Puffed Oven Pancake

6 eggs(extra large)

½ cup of rice flour

½ cup of sweet rice flour

½ cup of tapioca flour

½ teaspoon of xanthan gum

1-2 Tablespoons of sugar(depending on how sweet you like it)

1 Tablespoon of vanilla

1 ½ cups of buttermilk

1-2 Tablespoons of butter

Directions

1. Preheat your oven to 450° F
2. Combine yours flours and xanthan gum.
3. Combine your eggs, buttermilk, and vanilla.
4.  Combine your wet and dry ingredients. (It’s okay if there are lumps.)
5. Let your batter sit for a few minutes. This is an important step in order to ensure you won’t get clumps of flour in the final product.
6. Once you oven is around 180-200° F you can put your pan(preferably glass or ceramic dish… I use a oval dish.)
7. Once the butter has melted and is covering the bottom of the dish, pour your batter in.
8. Bake for about 20-30 minutes.
9. Enjoy! You can serve this with maple syrup, fresh fruit, or even yogurt

Super Peanut-y Butter Cookies

I have been baking more and more since I have finally gotten the hang of how to work with gluten free flours(and creating my own recipes.) This recipe was a favorite from before graduated from mixes. I couldn’t resist sharing it with you all. 

 

Peanut Butter Cookies

2 eggs

1 stick of butter

1-3 Tablespoons of milk (depending on where you live)

1 bag of Pamela’s Vanilla Cake Mix

Peanut butter

M & M’s, chocolate chips, etc

Directions

1. Cream the butter and eggs together.
2. Mix in the cake mix.
3. Then add your milk. It is important to not do this visa versa because you might add too much and have too wet of dough.
4. Then add equal amounts of peanut butter. I know it sounds like A LOT but trust be its worth it.
5. Add your M & M’s, chocolate chips, or whatever you like. This is about you being the chef and making the recipe fit your taste. You can even roll them in a little bit of sugar for some extra sweetness and crunch.
6. Heat your oven to 350 ° F and bake about 5-7 minutes until done. Your baking will vary depending on your oven and how much liquid you had to put in.
7. Enjoy! : )

Gluten-Free Buttermilk Waffles

Although my mom’s(and my) recipe for gluten-free waffles isn’t known world-wide, it’s sure a hit in our family. After trying gluten-free frozen waffles, these were a huge surprise. Being new to the gluten-free world I didn’t know that gluten-free food could actually taste good. When I made these waffles, the moment I put them in my mouth I knew that being gluten-free was going to be the most challenging, exciting ride of my life. I discovered that if I wanted my waffles, brownies, pancakes, etc to taste like when I was little, I would have to really work on it. : )

Gluten-Free Buttermilk Waffles
1 ½ cup of Pamela’s Gluten-Free Bread Mix
½ cup of Pamela’s Gluten-Free Baking & Pancake Mix
1 Tablespoon baking powder
1 Tablespoon white sugar
3 whole eggs(extra large)
½ cup of vegetable oil
1 Tablespoon vanilla(good quality if available)
2 cups buttermilk

1.     Preheat your waffle maker
2.     Combine the dry ingredients
3.     Combine the wet ingredients
4.     Mix the dry and the wet together
5.     Cook your waffles in the maker
6.     Enjoy! :)