Cool Rhubarb Dessert

I love rhubarb.  It's the first thing ready in the garden which is always so exciting after winter!  This recipe is one of my favorite ways to use it, and is different from the strawberry/rhubarb flavor profile you usually see!  As a side note, this is also the first time I've used an all purpose gluten-free flour.  I had to - I wanted the crust, and didn't feel like experimenting with an almond flour option.  Do what you will with it.

Crust
1 1/2 cups gluten free all purpose flour
3/4 cup butter
1/4 cup chopped walnuts

Preheat oven to 350.  Combine the ingredients, spread in a glass 9x13 baking dish and bake for 20 minutes. Set aside to cool.

Rhubarb filling
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups sliced rhubarb

In a saucepan bring the ingredients to a boil, then simmer five minutes, stirring frequently.  Pour over the crust.  Put in the fridge to chill.

Additional ingredients
vanilla instant pudding (I use the big box b/c we like a thick pudding layer!)
milk - to make the pudding
cool whip or whipped cream
1/4 cup toasted coconut (stir coconut in a pan over medium heat until toasted)

Once the crust/rhubarb layer is chilled, make the pudding according to the package directions and spread over the rhubarb layer.  Spread the cool whip or whipped cream over the pudding layer, and top with the toasted coconut.  Chill until you're ready to serve it!

GF Peanut Butter Cookies

These are not healthy.  They are however gluten-free and delicious!  Seriously though, feed them to your non-GF friends and family and they will love them and never know there isn't a drop of flour in them!  I made a double batch this past weekend for a get-together at our house and they were the first thing gone.  A friend who was there and had tasted of their goodness actually texted me later that night for the recipe so she could make a batch right then.  Who am I kidding, we made another batch that same night because we couldn't get enough of them.  They're that good.  Go make them.  Right now.

1 egg
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1 cup peanut butter

Preheat the oven to 350 degrees.  Mix the first four ingredients in a bowl.  I think using a hand mixer works best.  Add the peanut butter and mix again.  Roll into balls and place on a cookie sheet.  Using a fork, flatten each ball into a cookie shape so you get that classic peanut butter cookie look.  Bake for 11 minutes.

Just after being flattened with the fork, ready for the oven!

Fresh out of the oven

Zucchini Herb Casserole

This recipe is a great way to use up zucchini and tomatoes, which always seem to be in plentiful supply as the weather turns hot and the garden gets out of control.  I'll serve it on its own as a weeknight meal, but it also makes a great side dish with some kind of meat hot off the grill!

1 cup uncooked rice
2 cups water
1 tablespoons olive oil
1 1/2 lbs zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded cheddar cheese

Combine the rice and water in a saucepan.  Bring to a boil, reduce heat to low and simmer, covered for 20 minutes or until rice is done.

Meanwhile preheat the oven to 350 degrees.  Heat the oil over medium heat in a saute pan and cook the zucchini, green onions, and garlic 5 minutes or until tender.

Add the garlic salt, basil, paprika and oregano.  Give it a stir.  Mix in the cooked rice, tomatoes, and 1 cup of the cheese.  Stir until everything is combined and the cheese is melty.

Pour into a 1 1/2 quart casserole dish, and top with the remaining cheese.  Bake uncovered for 20 minutes or until cheese is melted and bubbly.

Creamy Vegetable Soup

Don't let the color or baby-food like consistency of this one put you off!  It really is quite delicious, and we always feel so healthy after eating it. Plus it's a great way to use up a bunch of veggies!  Disclaimer:  I don't really measure the quantity of the veggies I add, so it always comes out a slightly different color depending on what's in it!

1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
16 ounces baby carrots, chopped
2 cups broccoli, chopped
4 celery stalks, chopped
14 ounces chicken broth
1/4 teaspoon salt
1 teaspoon coarsely ground pepper
3 cups water
3 medium potatoes, peeled and chopped
1/2 cup half and half (or heavy cream, or evaporated milk, or even just whole milk if that's what you have!)

Heat oil in a large stock pot over medium heat.  Add onion and garlic and cook until tender.

Add carrots, celery, broccoli, chicken broth, salt, pepper and three cups water.  Bring to a boil.  Reduce heat to low, cover, and simmer 15 minutes.  Add potatoes and simmer 30 minutes or until vegetables are tender.  *You can really control your simmering time depending on the size of your chopped veggies.  If I'm short on time I'll chop everything pretty small and it cooks up much quicker!

Blend the soup until smooth using an immersion blender.  You can also use a normal blender, but I really recommend the immersion blender!  Stir in the half and half, until heated through, and serve!

This soup is great served with some kind of gluten free biscuit for dipping!

Super Burritos

This is a recipe that Natalie gave me.  Ernie and KC both love it.  It is a great way to use leftover roast beef, or any other meat you have sitting around, and it makes a great thing to send with Ernie for lunch.  Last Sunday I made a roast and had leftovers so this week, it's Super Burritos!

*Warning:  this is a recipe that is different every time I make it!  I just use what I have on hand and change it up, but they love it every time.

1/2 onion, diced
1 tablespoon coconut oil
Leftover roast (or any other meat), shredded
Leftover rice (if you have it) or cook 1/2 to 1 cups of rice
1 can of black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper
Cheese, shredded
Large corn tortillas
Possible add-ins:  green chilies, corn, salsa, etc.

Preheat oven to 350 degrees.

Saute the onions in the coconut oil.  Add the roast and saute for a minute or two.

Add the rice, beans, and spices and saute for another minute or two.  Add anything else you would like.  Cook until all is warmed through.  Taste and adjust seasonings.

Warm the tortillas, wrapped in a dish towel, in the microwave for a minute or two to soften.

Put about 1/3 cup of the mixture in each tortilla, cover with cheese and close tortilla with a toothpick.

Bake for about 12-15 minutes until crisp.

Great served with avocado, tomatoes, salsa, etc.  Or just pick them up and enjoy!

German Pancakes

KC is home from BYU!  We have missed her and are so excited to have her back for the summer.  She requested one of her favorite's this week--German Pancakes.  

German Pancakes

2 tablespoons butter

8 eggs

1 cup milk

1/4 cup coconut flour

6 tablespoons corn starch

1/2 teaspoon salt

1 teaspoon vanilla

Put the butter into a glass 9 x 13 pan and put into the oven.  Preheat, with the pan already in the oven, to 400 degrees.

Put the eggs into a blender.  Blend for a few seconds.  Add the rest of the ingredients and blend.

When the oven is hot and the butter is melted, pour the batter into the pan and return to the oven.  Bake for 12 minutes.

We love them with powdered sugar and lemon juice, but they would be delicious with fresh fruit or berries.

Brussels Sprouts w/ Garlic & Parmesan Cheese

Now I know what you're thinking, "Brussels sprouts?  Really??  Does anybody actually like those things?!"  Well the answer is Yes!  They are delicious!  Honestly I was a bit of a skeptic myself until I tried this simple way of preparing them (thank you Ashley!) and now Joey and I fight over the last few bites every time I make them.  Enjoy!

1-2 lbs Brussels sprouts
2-4 tablespoons of butter
4-6 cloves garlic, minced
chicken broth, about 2-3 cups
Shredded Parmesan cheese

Prepare the Brussels sprouts by cutting off the hard bottom/stem part and cutting in half.  Melt the butter in a large saute pan, add the minced garlic.  Cook while stirring for a couple of minutes until fragrant.   Add the Brussels sprouts and enough chicken broth to nearly cover them.  Bring to a boil and cover, reduce heat and simmer covered until desired tenderness.  I like mine pretty tender, but be careful to not overcook since they are not delicious if you turn them into mush.  Drain off most of the broth and transfer sprouts to serving dish.  Pour a generous amount of Parmesan cheese over them, give them a quick stir, and they are ready to eat!

Lo Mein

I love when the Bountiful Basket has the "Asian Pack" option.  It means bok choy and subsequently lo mein for dinner!  While not originally a GF recipe, just sub in some GF spaghetti (I prefer the Ancient Harvest quinoa/corn blend) and you are good to go!  Just be careful that your asian sauce ingredients are GF as a lot of brands are not.  Credit for this one goes to my aunt who actually introduced our family to a GF way of thinking!  Thanks J!

3 tablespoons soy sauce (La Choy)
2 tablespoons oyster sauce (Panda Brand)
2 tablespoons hoisin sauce (Sun Luck)
1 tablespoon sesame oil
1/4 teaspoon five-spice powder
1 pound pork loin chops, sliced into 1/8 inch pieces (I've also done with chicken as shown in the picture.  Both are delicious!)
1/2 cup chicken broth
1 teaspoon cornstarch
2 cloves garlic
2 teaspoons grated ginger root
olive oil
1/2 pound mushrooms, sliced (sometimes I sub snow peas, I happened to have both this time so used both!)
2 bunches scallions
1 head Chinese cabbage or bok choy (happend to have bok choy and some asian cabbage so used both!)
8 ounces GF pasta noodles
1 tablespoon Asian chile garlic sauce

Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.  Place 3 tablespoons of mixture in a large ziplock bag, add pork.  Seal bag and squish around so all pieces are coated with marinade.  Refrigerate at least 15 minutes or up to 1 hour.  Whisk broth and cornstarch into remaining soy sauce mixture.  In separate small bowl, mix garlic and ginger with 1/2 teaspoon oil, set aside.

Heat 1 tsp oil in skillet over high heat until just smoking.  Add half of pork in single layer.  Cook until browned on all sides.  Transfer pork to medium bowl and repait with remaing pork and more oil. 

Return skillet to high heat, add more oil.  Add mushrooms and cook, stirring occasionally, until light golden brown.  Add scallions and continue to cook, stirring occasionally, until scallions are wilted.  Transfer vegetables to bowl with pork.

Add more oil and cabbage/bok choy to now empty skillet.  Cook, stirring occasionally, until it starts to wilt.  Clear center of skillet; add garlic/ginger mixture and cook.  Return pork/vegetable mixture and broth/soy mixture to skillet; simmer until thickened and ingredients are well incorporated.

While cooking pork and vegetables, cook pasta noodles.  After draining noodles, transfer back to pan and add cooked stir-fry mixture and chile garlic sauce.  Toss noodles constantly until sauce coats noodles.  Serve immediately.