Against the Grain

If you are gluten free (or just like to eat really good stuff) this cookbook is for you! Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients is amazing! These recipes are simple to make and turn out great. Last night I made the Lemon Poppy Seed muffins and the texture of the muffins turned out to be like muffins made with wheat flour. My family was impressed!

Here is the author's story...

"Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients--no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family's favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes."

If you are gluten free, you need this cookbook! 

 * You can also find her ready made products at grocery stores. I really like the frozen pizza!

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Pilgrims and Strangers on Earth

Mexican Layered Casserole

 

We love this recipe. It has lots of variations and can be adapted to whatever your family prefers. You can add any ingredients or extra spice that your family enjoys to this casserole. (Green peppers, green chiles, black olives, tomatoes, etc) I sometimes add cooked shredded chicken to this recipe. It  freezes well and is great wrapped in tortillas. Enjoy!

Mexican Layered Casserole

¼ cup water

1 onion (chopped)

1 clove garlic (minced)

2 c. spinach (chopped)

1 Can Ranch Style Beans

15 oz. black beans (canned, drained, rinsed)

1 ½ cups frozen corn kernels

1 ½ cups cooked brown rice

1 tsp. chili powder

4 cups enchilada sauce

12 corn tortillas (soft)

1 ½ c. shredded cheddar cheese

4 green onions (finely chopped)

crushed corn tortilla chips

Place the water in a large pan with the onion and garlic. Cook over medium heat, stirring frequently, until softened. Add spinach and cook for a couple more minutes until wilted. Add the beans, corn, rice, chili powder. Mix, then cook over low heat until warmed through, about 5-10 minutes.  Remove from the heat and set aside.  Preheat the oven to 350 degrees.  Pour about 1 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom.  Layer the bottom of the pan now with 4 tortillas.  Spread half of the bean mixture over the tortillas.  Repeat with the next 4 tortillas and a cup of sauce on top.  Then add the remaining bean mixture.  Finish with the last 4 tortillas.  Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the 1 ½ c. shredded cheese, green onion and tortilla chips.

Cover and bake for 30 minutes. Remove foil and continue cooking for another 10 minutes.  Remove from the oven and let rest 5 minutes before serving.  Spoon into bowls and serve with salsa, guacamole, or sour cream or whatever you like!

*Inspired by a recipe found @ Foodie Gone Healthy 

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Chocolate Chip Banana Bread ~ Whole Wheat and Gluten Free Versions

I have made this easy banana bread recipe for many years and it is a family favorite around here. I decided to try to adapt it to make a gluten free version. It turned out great, in fact my husband actually liked the GF version better! Give it try and let me know what you think!

• Butter for greasing pans

• 2 1/3 cups of Baking Mix (such as bisquick or this homemade version) I used Maple Grove Farms Baking Mix and increased it to 2 1/2 cups)
• 1 cup sugar
• 1 tsp cinnamon
• 3 large mashed bananas
• 3 large eggs
• 1/2 cup chocolate chips
• 1/3 cup chopped pecans
• 1/3 cup oil
• 1 teaspoon vanilla

Heat oven to 350 degrees generously butter 2 bread pans ( I found that making smaller loaves of the GF version seems to turn out better than one large loaf)

Combine all ingredients in mixer

Bake for about 40 minutes or until done

Enjoy!

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So Much at Home

Pumpkin Squares

 It's October and around here that means it is time to bake Fall treats. Here is an easy recipe for Pumpkin Squares that my family loves...

You will need:

• 2 cups of flour (I used fresh ground whole wheat)
• 2 teaspoons of baking powder
• 1/2 cup butter (hard)
• 3/4 cup of sugar
• 1 egg
• 1 teaspoon of vanilla
• 1 can of Pumpkin Pie Filling ( I used Farmer's Market Organic Pumpkin Pie Mix)

1)  Mix all the ingredients together to make course crumbs
2) Pat 1/2 of the crumbs down firmly in a 9X9 inch pan
3) Fill with Pumpkin Pie Filling
4) Top with remaining crumbs
5) Bake at 350 for 30 - 40, the crumbs on top should be golden brown
6) Cut into squares and enjoy!

*I have also used this recipe and filled it with jam, pie filling or berries

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Herb and Onion Bread

This recipe is a family favorite at our house! The first time I had it was at the Rivers End Restaurant at the Nantahala Outdoor Center over 20 years ago. We stopped by the restaurant a few weeks ago traveling through the area and found out that they no longer have it on the menu! 

Here is the original recipe from the 1985  

River Runners Special Cookbook. 

Herb and Onion Bread

·       4 c tepid water

·       1/4 c active dry yeast

·       4 tsp sea salt

·       1 tsp dried dill weed

·       1 tsp dried rosemary leaf

·       6 T sugar

·       1/4 c butter, melted

·       1/2 c powdered milk

·       1 c onions, chopped (sometimes I use dehydrated onions)

·       10-11 c flour (I usually use 100% hard red wheat, but you can use 1/2 whole wheat and 1/2 white)

1. Combine water, yeast, salt, dill, rosemary, sugar, melted butter, powdered milk and onions.  
2. Allow yeast to activate until mixture is bubbly, approximately 10-15 minutes
3. Add flour.
4. Mix by hand until uniform.  Turn dough onto floured surface and knead for 10 minutes (I mix it in my Bosch mixer for approx. 8 minutes.)
5. Put the dough someplace warm and allow it to rise until doubled, approximately 45 minutes.
6. After dough rises, knead well.
7. Shape into at least 3 loaves  and place in greased bread pans.
8. Bake at 350 degrees for 45-55 minutes.  
9. Brush tops of bread with butter after removing, and allow to cool or eat warm!

* I have also used this dough to make pizza crust! 

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