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!