Friday, January 13, 2012

Crock pot Vegetable Curry

When people tell me that they hate Indian food, I have to assume that they just haven't tried the right dish, or the right part of Indian Cuisine. This is a great intro dish.

4 medium carrots, sliced
2 medium potatoes
8 oz frozen green beans
1 cup coarsely chopped onion
3 cloves garlic
2 TBL quick cooking tapioca
1 tsp garam marsala (on your grocer's Asian aisle)
1 tsp curry powder
1 tsp ground coriander
1/4 salt
1-14oz. can chicken or vegetable broth
1-140z can of diced tomatoes
1 can coconut milk (not fat free)

  • In a 3 1/2 quart to 5 quart slow cooker combine all ingredients except Coconut milk.
  • Cover and cook on low heat setting for 7 to 9 hours, or high for 3.5 to 4.5 hours.
  • at the last half hour, add coconut milk and let warm through.
  • serve over hot cooked rice.

Make ahead options:

  • using a quart sized freezer bag mix all spices together.

Santa Fe Chicken

I substitute tilapia for the chicken in this dish. It is really good either way.

1/2 cup lime juice
1/4 cup soy sauce (gluten free)
1 TBL olive oil
1 1/2 tsp chili powder
1 tsp cumin
1 1/2 ground coriander
3 tsp chopped garlic
1 TBL honey
3 boneless skinless chicken breasts cut into strips (or whole tilapia fillets)
2 TBL chopped fresh cilantro (you can leave this off if you dislike cilantro)
1/4 cup white wine

  • Mix all ingredients together
  • pour into a 1 gallon freezer bag
  • marinate at least 30 minutes
  • bake 350 degrees at 40 minutes.

make ahead option: take 1 gallon freezer bag, freeze and label.

to serve:

  • thaw and put into a 9x9 baking dish
  • bake at 350 degrees for 40 minutes

Oatmeal Cookies

These cookies are fantastically addictive. The recipe makes 4 dozen. I have to quickly freeze the remaining cookies to hide them from my family. I think they could eat the whole 4 dozen!

1/2 cup sugar (or you can sub agave nectar)
1 cup brown sugar
1/2 cup shortening
1 tsp vanilla
1/3 cup rice milk
2 1/2 cups oat flour (made by pulsing old fashioned oats in a blender)
1/2 tsp baking soda
1/4 tsp salt
2 cups of old fashioned oats
1 cups raisins or chocolate chips if desired. ( i use the enjoy life dairy free chocolate chips)

  • with a mixer, mix the shortening and sugars.
  • add vanilla and rice milk and mix again
  • add oat flour, cinnamon, baking soda, and salt and mix well
  • stir in the old fashioned oats and chocolate chips or raisins.
  • drop dough by the rounded tablespoons on the cookie sheet.
  • bake at 350 degrees for 12 minutes.

Oatmeal Chocolate Snack Cake

If you are very gluten sensitive, you may not be able to tolerate the oatmeal in this recipe. So please use your own judgement. However, if you can tolerate it, this makes a wonderful, healthier dessert alternative.

2 cups of oat flour (made by pulsing old fashioned oats in your blender)
1 cup of sugar (or you can sub 2/3 cup of agave nectar)
1/4 cup of cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup of oil
1 tsp apple cider vinegar
1/2 tsp vanilla
1 cup cold water

  • In one bowl mix oat flour, sugar, cocoa powder, baking soda, and salt
  • in second bowl mix oil, vinegar, and vanilla.
  • pour water and oil mixture into dry ingredients and mix well.
  • pour into greased 8x8 pan
  • bake at 350 degrees for 25-30 minutes

Oatmeal Spice Cake (gluten free for some)

This cake is made with oats. the addition of oats is an amazing way to make a dessert item healthier. You can use regular oats, or if you are sensitive you can get gluten free oats. Some gluten sensitive individuals cannot tolerate oats at all, so please assess your own sensitivity.

4 1/2 cups oat flour (made by pulsing old fashioned oats in the blender until they become flour)
1 1/2 cups of sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 TBSP apple cider vinegar plus rice milk to total 1 cup
1/2 cup oil
1/2 tsp vanilla

  • Combine flour, sugar, baking powder, baking soda and spices
  • add vinegar, milk, oil, and vanilla
  • mix well
  • add to greased 9x13
  • bake at 350 degrees for 35 minutes

Make ahead option:

  • measure and combine all dry ingredients into freezer bag, label it and store it.

gluten free freezer cornbread mix

This is an awesome resource to have tucked away in the freezer. Sometimes it seems like gluten free cornbread mixes are super dry. Thankfully, this one is moist and it holds together well. It is a great accompaniment to soups or stews.

4 1/4 cups of all purpose gluten free flour
4 cups of cornmeal
3/4 cup of sugar
1/4 cup of baking powder
2 tsp salt
1 cup shortening

combine all ingredients and store in freezer bag.

For each batch:
1 egg
1 cup almond milk

  • In a large bowl whisk eggs and milk,
  • stir in 2 1/3 cup of corn bread mix until just moistened (will be lumpy)
  • pour into a greased 8 inch square baking pan
  • bake at 425 degrees for 20-25 minutes

Friday, December 9, 2011

Sweet Mustard Glazed Salmon Fillets

  • 4 salmon fillets
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Brown sugar
  • 1 teaspoon cumin
  • salt and pepper to taste


  1. Place salmon in glass baking pan
  2. Combine all other ingredients
  3. Preheat oven to 400 degrees.
  4. Season both sides of salmon with salt and pepper.
  5. Pour glaze over salmon and turn to coat.
  6. Bake for 10 to 15 minutes, until flakes with a fork