Gluten and Dairy free Zucchini bread

Zucchini's are in full swing out in the garden.  Which usually means baking bread with it.  However, since my recent switch to dairy and gluten free, my usual recipe was not for me.  So, I went searching for a similar recipe, but gluten free.  I didn't find anything that was what I wanted, but did find something to start with, then make my own.  Here's what I made my first go around.


1 cup sugar
2 eggs
2/3 cup vegetable oil (might decrease a bit next time)
1 1/4 cup gluten free AP flour blend.  I used King Arthur's
1 tsp. gluten free baking powder
1/2 tsp. xanthan gum
1/2 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini
1/2 cup chopped pecans
1/4 cup golden raisins

Heat oven to 350 degrees.  Lightly grease bottom only of 9x5 inch loaf pan.

In large bowl, beat sugar and eggs with electric mixer until well blended.  Add oil and vanilla and beat until smooth.

In a separate bowl, Mix flour blend, baking powder, xanthan gum, baking soda and salt.  Gradually beat into egg mixture on low speed until blended.  Add zucchini and mix until blended.  Stir in nuts and raisins.  Pour batter into pan.

Bake 1 hour to 1 hour and 10 min. or until toothpick inserted in center comes out clean.  Cool in pan 15 min.  Remove from pan to cooling rack.  Cool completely, about 2 hours.

Mexican beans and rice

This has been my go to meal as of late.  It does require some prep beginning the night before, and an hour in the morning, but then everything then goes in the crock pot for the day. Another bonus, it's cheap.  This feeds my family of 5 for days!  It can be meatless, but usually I add bacon.  If you need to, I grill chicken breasts to go with it.  And, it's gluten and dairy free!

Here's the recipe:

Beans
1 lb. dry pinto beans
1 onion diced
1 can diced tomatoes
1 bunch cilantro, chopped
2 tsp cumin
2 TBSP chicken bullion
Salt and pepper to taste

Soak the beans in 6 cups of water overnight (6-8 hours)  In the morning, drain beans, return to pot add 5 cups of water.  Bring to boil and cook for 1 hour, adding no additional ingredients.  After 1 hour, add remaining ingredients and cook an additional 10 min. You can serve over rice (recipe follows) at this point, OR if wanting to use the crock pot, after cooking the beans for the hour, transfer to crock pot and add the rest of the ingredients.  Cook in crock pot 4 hours on high, or low all day.  Then serve over rice. (recipe follows).

Rice
2 cups long grain white rice
2 tbsp oil
4 cups water
2 tsp cumin
1/2 can diced tomatoes
1 tsp salt (or adjust to taste)

Sautee uncooked Rice in oil until lightly brown, stirring frequently.  Add remaining ingredients, cover and cook for 20 minutes, or until Rice is done.  Do not stir.

Gluten free/Dairy Free

Recently I changed my diet.  On the advice of my doctor I went gluten free and dairy free.  I did have food allergy testing done, so I'm not 100% sure that's my issue, but until the test results come back, that's what I'm doing to hopefully help my arthritis.  So, my family meals have had to change.  It's been challenging to eliminate gluten and dairy.  Dairy is harder than gluten, simply because I like cheese.  But, I'm finding my way and doing just fine.  Look for recipes to come that are gluten and dairy free, as well as products I've tried that actually taste good. 

Easy Slow Cooker Chicken

Last night's dinner what quick and easy! I always use my Crock pot when dinner has to be done at a certain time.  It was a night when everyone needed to eat and go.  Everyone in my family liked it.  Some more than others, but overall, it was a success!

Here's the simple recipe:

4 1/2 pounds boneless skinless chicken thighs
1 pkg. onion soup mix (dry)
1 (12 oz) bottle Russian dressing (Can use Catalina instead)
6 oz. apricot jam

Mix all ingredients (except chicken) in crock pot, then add chicken.  Use tongs to turn chicken to make sure it's covered with sauce.  Cover and cook on low for 6 hours or high for 3-4.  Serve over rice.

I hope you enjoy!

Corn Chowder

I love making soups in the winter! I also double my recipes and freeze some for a quick lunch. My favorite containers to do this are those "deli" type containers. You can buy in bulk at GFS. They are the perfect size serving. But, remember liquid expands when you freeze, so don't fill them all the way up! I usually do 3/4 full. This recipe was based on a chowder recipe I received at a Martin's School of Cooking class. The chef used water as a base, I use chicken broth. She also used heavy cream, but I use fat free half and half. I think the results are similar! So, here it is!

Corn Chowder (4-6 servings)
Ingredients
4 shallots, thinly sliced
1/2 pkg corn tortillas (I use Sprouted Corn type. They are Food For Life brand and can be found at Martin's Supermarket in the Gluten Free Section of the Frozen Foods)
1 poblano chili, roasted, skin removed and diced (use a small one if you like it milder)
1 pkg frozen corn
1/2 bunch green onion, sliced
1 cup whipping cream (can use fat free half and half)
2 tbsp olive oil
salt and pepper to taste

Method
Saute shallots in olive oil until caramelized in stock pot. Add 4 cups water (or chicken broth, corn tortillas, and 1/2 bag frozen corn to pot. Bring to simmer. Tortillas will fall apart in pot. Puree ingredients with an immersion type blender, or let cool and blend in batches with a blender. Return to pot and bring back to simmer. Add remaining ingredients. Bring to simmer again, and add salt and pepper to taste. Like I said, I double this recipe. If I want to make it a heartier soup, I purchase a rotisserie chicken and remove from bones, chop and toss it in. If you are doing a single batch, use 1/2 a chicken, or any other leftover chicken you might have.

French Dip crock pot sandwich

Tonights meal will be Crock Pot French Dip Sandwiches.  I started with 2.76 lb top round roast.  (It's on sale at Meijer this week).  I added 1 can of French Onion Soup, one can of Au Jus, and the rest was beef both to almost cover it in the crock pot. 

I then browned the roast on all sides.  I'm not sure why, but this makes a huge difference when you cook beef in a crock pot.

Then everything went in the crock pot.  I also sprinkled in a little bit (not too much, 1/4 tsp if that) of Italian Seasoning.  My crock pot is at low for 8 hours!

I plan to serve on mini sub rolls and a spinach salad!
Here's the finished sandwich

  Enjoy.

Vanilla Berry Trifle in a Cloud

For Easter I wanted something light and refreshing for dessert.  My daughter and I were shopping at Meijer and they had Vanilla Berry Trifle in a Cloud to sample.  It was fantastic!  I've made it a few times since, and eliminated the Nilla wafers.  It still tastes good without!  Here's a link to the recipe.