Gluten-free Flour Mix

Ingredients

• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 1 teaspoon xanthan gum

Makes 3 cups

 

Directions

• Combine all ingredients in large bowl and stir.
• Use mixture in baking recipes.
• Store mixture in container with tight-fitting lid
• Stir before using

15 Bean Soup with Chicken

Ingredients

Serves 6

• 1 20oz package of any dry 15 bean soup mix
• 2 lbs cubed chicken
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tbs chopped garlic
• 1 tsp ground pepper
• 1 tsp salt
• 6 cups water

Directions

• The night before soak beans in large bowl and fill with 8 cups of water
• Soak overnight
• After soaking drain water, add beans, water and meat to large pot
• Bring beans to boil
• Reduce heat and simmer for 2 1/2 hours
• After simmering add celery, onion, garlic, salt and pepper
• Simmer for another 30 minutes
• Serve and enjoy

Fajita Salad with a Tequila Lime Dressing

Dressing

• 1/2 cup mayonnaise
• 2 tablespoons tequila
• 2 tablespoons fresh lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup diced green onions
• 1 Jalapeno, finely chopped, seeds removed
• 3 tablespoons chopped fresh cilantro leaves
• 1 avocado, cubed

Salad

• 2 lbs grilled chicken or beef
• 2 heads of romaine lettuce, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper. finely chopped
• 1 yellow onion, finely chopped
• 1 tsp salt
• 1tsp pepper

Directions

• Season chicken or beef with salt and pepper, cook thoroughly.
• Toss lettuce with bell peppers, onions and grilled meat.
• In a small bowl, whisk together the mayonnaise, tequila, lime juice, garlic, salt, and pepper. Stir in the avocado,  green onions, diced jalapeno pepper, and cilantro.
• Cover and chill for 1 hour
• Once dressing is chilled top salad and enjoy.

Some Favorful Marinades

Balsamic and Garlic

• 1/2 cup balsamic vinegar
• 2/3 cup olive oil
• 4 garlic cloves, Minced
• 2 sprigs fresh rosemary
• 1 tbs fresh thyme
• 1 tbs salt
• 1 tbs cracked black pepper

Toasted Sesame

1/4 cup olive oil

2 tbs rice vinegar 

1 tbs gluten-free soy sauce 

2 tsp sugar 

1/2 tsp sesame oil 

1/4 tsp ground ginger 

1/2 tsp fresh garlic

Smoky and Sweet

• 1/2 tbs sugar
• 1 tbs salt
• 2 tbs chipotle powder
• 1 tbs cinnamon
• 1 tbs garlic powder
• 1 tbs chopped onion
• 1 tsp chili powder
• 1/4 cup water
• 1/4 olive oil

For all marinades

• Mix marinade in a mixing bowl. 
• Place meat or seafood in large resealable plastic bag or glass dish.
• Add remaining marinade; turn to coat well.
• Reserve 2 tbs marinade for basting.
• Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.) Remove from marinade.
• Discard any remaining marinade.
• GRILL, broil or bake until desired doneness, basting with reserved marinade halfway through cooking.

Potato Crisp Cod with a Mango Salsa

Serves 4

Ingredients

For the Salsa:

• 1 ripe mango, diced
• 1 jalapeno pepper finley diced
• 1 small yellow onion, chopped
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1/2 tsp Salt
• 2 tablespoons olive oil

For the Fish:

• 1 cup instant mashed potatoes
• Finely grated zest of 1 lemon
• 1 teaspoon chipotle powder
• 2 tsp Salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup gluten-free flour
• 4 Cod fillets
• Vegetable oil, for frying

Directions

• Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and salt in a bowl
• Drizzle in the olive oil.

Prepare the fish:

• Mix the flour, lemon zest, chipolte powder, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish.
• Beat the eggs in another dish.
• Dredge each fish fillet in flour mix, dip in the eggs, then coat completely with the potato mixture.
• Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil.
• When the oil is hot, place the fish in the pan; cook until golden brown and crisp, 3 to 4 minutes.
• Turn and cook until golden on the other side, about 3 more minutes.
• Top with the salsa 

Toasted Sesame Chicken Salad

I love this salad dressing. It's my favorite flavor and low in calories too. This is good for a light dinner or an easy lunch.

Dressing

• 1/4 cup olive oil
• 2 tbs rice vinegar
• 1 tbs gluten-free soy sauce
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• 1/2 tsp fresh garlic

Whisk all ingredients together and toss with chicken

Chicken

• 2 large breasts
• 1/2 tbs pepper
• 1 tbs olive oil

• Cube or slice chicken and toss with olive oil and pepper. In a medium saute pan cook chicken until slightly brown.
• Once chicken is cooked add the salad to dressing and plate on top of a bed of lettuce.
• Enjoy

Chocolate Chip Cookies

I love chocolate chip cookies and I make the the best I've ever tasted, with the exception of Mrs. Fields cookies but they aren't gluten-free.

Ingredients

2 1/4 cups gluten-free flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3/4 cup butter, softened

1 1/4 cups packed brown sugar

1/4 cup white sugar

1 1/2  teaspoon gluten-free vanilla extract

2 eggs

2 cups chocolate chips

Directions

• Preheat oven to 375 degrees F.
• In a medium bowl, cream butter, vanilla and sugars.
•  Add eggs and continue mixing.
• In a seperate bowl mix together gluten- free flour, baking soda, baking powder, and salt.
• Stir Flour mixture in until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on greased baking sheet.
• Bake in preheated oven for 6 to 8 minutes or until light brown.
•  Let cookies cool on baking sheet for 2 minutes before removing to wire racks.