Going to a Potluck this holiday!!! Take This

Gluten Free*Dairy Free* Corn Free Lasagna

This is a two step process and I usually make enough of the marinara sauce to have several meals including the lasagna..because you just never know who will decide to hold a potluck and have friends over for the holidays! Its good to plan ahead when making this one so that you do have some in the freezer for just such occasions.

Marinara Sauce (serves 4 one meal; or 8 two meals)

You will need the following ingredients:
2 tbsp. extra virgin olive oil
1 large yellow onion diced finely
2 36 oz. cans diced tomatoes (in the summer you can use 2 lbs. fresh plum tomatoes diced)
2 36 oz cans tomato sauce
1 small can of tomato paste
1 to 1 1/2 tbsp. sea salt
a dash of cayanne pepper or black pepper to taste
6 Tbsp. fresh julienned basil hold out 2 tbsp. until the end of cooking
1/4 cup espresso coffee
1/2 tsp. sugar
1 tbsp. lemon juice
1 bulb roasted garlic.. yes, the entire bulb - squeeze out all the roasted garlic so its ready to add to your sauce

In a large stockpot over medium heat..add your olive oil, when you can see it rippling it is heated enough to add the onions, stirring constantly to not brown but to yield the caramelized sweetness of the onion until they take on a transparent look; then add the tomato paste, the pan will be hot and you need to stir quickly with this but the effort is to get a 'cooked taste' to the paste; after most of the onions are combined add the,sea salt, pepper if using, roasted garlic, coffee, lemon juice and sugar; then add the diced tomatoes and tomato sauce and 4 tbsp. of the fresh basil. (if you do not have fresh basil use half the amount dried basil..rub it between your palms to help bring out the flavor of the herb..use only fresh dried herbs not older than six months.) Turn your pot down to a simmer and put a lid on the pot let this cook for three hours, stirring every 20 minutes; if the bottom of the pot starts stick; turn heat down further and let the sauce continue cooking.

You can use this in any recipe for an Italian meal and freeze for future use.

The Lasagna:
You will need the following for an 8x8 baking dish:

9 Cups Marinara Sauce
One package De Boles wheat free Rice Lasagna Noodles - UNCOOKED
2 packages Almond 'Basil and Garlic' 'cheese' cut into long strips 1/8" thick
One package Tofutti Better Than Cream Cheese
1 Tbsp. crushed dried basil
1 tsp granulated garlic
2 eggs - one whole egg; one white only egg

In a small bowl mix all ingredients except the marinara sauce, almond cheese and of course the noodles, until completely combined.

Add three cups sauce to the bottom of your baking dish; layer with the rice noodles, likely you will need to break off the ends to fit the length of the pan; then layer with the almond cheese and then spread a layer of your creamed mixture of eggs, spices and Tofutii..repeat until you come to the top of your baking dish and end with a layer of sauce. Most lasagnas will have a layer of cheese on top, I push my last layer of Almond Cheese just under the surface of the tomato sauce so that it will not stick to the foil covering..and so the foil covering will not touch the food!, but the basil/garlic 'cheesy' goodness is there when you serve it~bake for one hour at 425 degrees and check it by sticking a fork into the middle, if the fork is hot and the noodles are completely soft, it is ready to serve. It warms up the next day as leftovers perfectly in a microwave or oven.

Serve with a bountiful salad..and have fun at your next potluck dinner!

Holiday Roast Turkey

This is of course a huge favorite with many families and made many ways. This is our favorite roasted recipe...because my husband likes to do one that is smoked... which I'll get the recipe for at a later date.

You will need:
Roasting pan with lid to accommodate a 12 pound turkey
small mixing bowl for spices and margarine

Ingredients:
12 pound natural hormone free turkey..make sure there are no additives because if there are they will likely include gluten, corn, corn syrup and sometimes even dairy...read carefully!

1 large or 2 small Fuji apples
1/2 C Earth Balance margarine
3 Tbsp Poultry Seasoning..gluten free OR you can make your own with a spice grinder by combining 1 Tbsp each: sage, parsley, thyme and rosemary
3 Tbsp Sea Salt
3 Tbsp White Pepper

Preheat Oven to 400 degrees for first hour of roasting; reduce heat to 350 degrees for remaining time (every oven is different so use a meat thermometer to determine when you turkey is done)
usually 20 minutes per pound as a rule.

Let margarine reach room temperature and then combine all spices in a small mixing bowl until thoroughly mixed with margarine. Set aside

Clean applies and pierce each one several times with a sharp knife.

Put on prep gloves or remember to wash your hands with soap and warm water after handling raw meat!

Remove organ meats from turkey cavity - save for pets or persons in your family if they like these (mine do not) and wash turkey removing any pin hairs; place on a meat prep tray and dry keeping well away from all other foods and dinnerware. Dry with paper towels.

Rub margarine/spice mix all over the turkey and underneath the skin next to the breast sides as well. Place the cleaned apples into the cavity of the turkey..tie the legs with cooking twine together. Place into roasting pan.

Roast as above until browned on outside..it helps to remove the lid during the last 20 minutes or so of cooking time. Some people baste their turkey's every 30 minutes during the cooking process; I do not. Neither do I 'peek' at the turkey by raising the lid of the roasting pan...
I baste the turkey about three times or once every 45 minutes then remove lid at the end to brown the turkey.

Use the drippings for making gravy the apples give it a great flavor. Let the turkey rest for 10 to 15 minutes before plating it to carve. Cover with a wet hot towel if you are going to make the gravy after the roasting to keep turkey hot without drying out..do not carve until ready to eat.

There are many variations to roasting a turkey: you can lay strips of bacon across the turkey which add another level of flavor; you can also lay thin slices of oranges across. Also great additions are fresh rosemary sprigs.

Holiday 'Gravey'

This is a 'traditional' gravy made in a non-traditional way. If it seems to sweet at the finish add a touch of rice vinegar.

Ingredients:

1 Qt. Vegetable Broth or Chicken Broth or Turkey Broth... or a combination of Chicken and Roasted Turkey drippings with the fat removed.
1/2 bulb roasted garlic cloves
1/2 C Earth Balance vegan margarine
1/2 C Sweet Rice Flour
1 Cup soy; almond or rice milk
1Tbsp. gluten free soy sauce
Sea Salt to Taste
Fresh Ground Black Pepper to taste

You will need:

Drippings from roasted turkey if using for a traditional Holiday dinner plus chicken broth
Vegetable Broth if making vegan gravy

3 Qt. soup pot
1 Large Whisk
1 Cup Measuring cup
1/2 Cup Measuring cup
1 Tbsp. measuring spoon

In your pot melt the margarine slowly and on a low heat:
Add to the melted margarine the garlic, sea salt, pepper and GF soy sauce blend and bring all to low temperature then raise temperature to med. low and;
Add Rice Flour and whisk until it starts to bubble browning rice flour a bit to cook off flour taste..about 2 minutes;
Add Broth of choice a bit at a time whisking constantly to avoid lumps until all broth is incorporated;
Add milk of choice...taste and adjust salt and pepper if necessary...serve immediately and ENJOY HOLIDAY GRAVY AGAIN!

Holiday Mashed Potatoes

These are good during holiday dinners with family and friends...or just because they taste good!

You will need:
Garlic Roaster
large bowl of water
1 large coffee/tea mug
Large stock pot
Electric mixer or Stand Alone Mixer (Kitchen Aid type)
potato peeler
paring knife
chef's knife

Ingredients:
Two potatoes per serving..generally I use 10 -12 potatoes and that does give me leftovers for the next day.
1 tbs. sea salt
1/2 C Earth Balance vegan margarine
1 qt. chicken or vegetable broth - purchased or home made
sprig of chives chopped fine
1 Bulb Garlic
1 tsp ground rosemary

First step is to roast the garlic bulb which can be done a day or two ahead of time. Gently remove excess skin's from the garlic bulb and then cut the top off with the chef knife. place onto garlic roaster and cover with a small amount of olive oil...I usually do three bulbs at a time because we always find uses for roasted garlic and it lasts, but this recipe uses only one bulb total. Remove the roasted garlic from one bulb and set aside with spices.

Next, peel all the potatoes and remove any darkened areas or bruises, toss into a bowl of cold water while you are doing these so they do not brown from exposure to the air. After all the potatoes are peeled and cleaned, pour into a strainer and rinse clean...then cube with the paring knife into 1 inch cubes. Put cubes into stock pot and cover with water, add sea salt. Bring potatoes to a rolling boil, test often for fork tender cubes..once reached remove from heat and take a large mug of the potato water from the pot before you strain the potatoes.

Immediately place potatoes into large mixing bowl or mixing appliance; add melted margarine, roasted garlic and rosemary..begin to mash on low speed then add the potato water and continue to mash. Add vegetable or chicken broth to thin to the mashed consistency you like and serve...garnish with chopped chives for a fresh addition.

Holiday Roasted Vegetables

Roasted Vegetables are a great option to the traditional mashed potatoes and gravy..

Ingredients:
Olive Oil
2 Yellow Onions
2 Red Peppers
2 Yellow Peppers
2 Green Peppers
4-5 Red Potatoes
1 large jeweled yam
2 Cups ready to eat carrots
3 fresh beets
1 tsp dried rosemary
1 tsp dried thyme
1 tsp sea salt
fresh ground black pepper to taste

Preheat oven to 400 degrees

You will need a large mixing bowl and large 9 x 12 inch baking dish; aluminum foil

Mix spices together in a spice grinder or mortar and pestle, set aside.

Clean all vegetables removing skins from the beets and seeds from the peppers, Quarter the onions; potatoes; peppers and beets. Slice the yam into 1 inch slices and half the slices.

Place all vegetables into the mixing bowl and coat with olive oil; then coat with spices evenly by adding a bit at a time then stirring.

Place all into the baking dish and cover with foil. Bake for 30 minutes; remove foil and continue baking until vegetables are fork tender but not mushy.

Holiday Stuffing GF/DF/CF and no nuts

This is a great stuffing but you will need to plan ahead three days to dry out the tapioca and brown rice breads to use. It can be made vegetarian by using vegetable broth in place of chicken broth either home made or the Natural 'Pacific' brand does not have added MSG, corn, or wheat, or another brand that is free of food allergens.

Ingredients: Serves 6-8
1 Loaf Tapioca Bread
1 Loaf Brown Rice Bread
1 large yellow onion
2 stalks celery
1 Quart Chicken or Vegetable Broth - buy 2qt. because if you live in a dryer area you will need more moisture to add and water has no flavor
4 eggs - no need to use the yolks if you want to cut cholesterol/fat
1/2 C Earth Balance margarine
1 Fuji Apple
1/2 C. dried cranberries
2 Tbsp. dried thyme
1 Tbsp. dried sage
2 Tbsp. sea salt
Fresh ground pepper to taste

You will need:
1 Very large mixing bowl
several small mixing bowls
1 small saucepan
1 small saute skillet
several large mixing spoons
ice cream scoop
8-12 cup muffin baking pan

3 days ahead cubed both loaves of bread and spread out thinly on baking sheets - let air dry or dry out in oven at 200 degrees turning every 20 minutes until bread is dry. The oven method takes a few hours but only one day.

Put Bread in a very large mixing bowl

Clean celery and apple and chop both into fine cubes and set aside; chop onion into fine cubes and have all your spices pre-measured in one small mixing bowl.

Melt margarine in small sauce pan and add the spices; remove from heat letting spices release flavor into the margarine

Mix eggs in second small mixing bowl and add 1 cup broth, mix together.

Saute celery and onion then add melted margarine with spices; add to cubed dried bread. Add cranberries and apple. Stir lightly and keep bread cubes from breaking down too much. Add eggs/broth mixture stir lightly. Adding a bit of broth at a time until its absorbed, add rest of broth.

Preheat oven to 350 degrees

Spray muffin tin with a vegetable spray or use muffin cups; using ice cream scoop fill muffin cups with one scoop then use the back of the scoop to create a small indentation and add another scoop to top...continue until all the stuffing mix is used up. Bake about 1 hour in the oven...all ovens vary in temperature but you want to have a toothpick come out clean when inserted in the middle of the stuffing muffin. A nice browning on the outside but not dry on the inside...just cooked.

You can also 'stuff' a turkey or 'stuff' a tofurky both work well with this stuffing...or you can use a baking dish instead of a muffin tin. Since I am the only one in my home with these allergies I use the muffin tin and freeze the extras which I use over the next few months as a nice addition to meals.

Holiday Cranberry Sauce

You will need the following:
Sauce pot to hold 32 oz. raw cranberries....at least a 4 qt. pot

Ingredients:
32oz. raw cranberries
Sugar vs. Honey vs. Raw Sugar vs. Brown Sugar....the choice is yours in this each one gives a slightly different flavor to the cranberries. We prefer a tart cranberry sauce so 1/2 C of a sugar what I use. However if you are use to a sweeter sauce you will want to increase this to 1C.
Juice of one large orange
Zest of one large orange

Clean cranberries under running water in a colander and put into your pot with the sugar
Zest the orange add to pot and then juice the orange and add to pot
Bring the cranberries to full boil through a very low heat, simmering mostly for up to 1.5 hours. This will infuse all the flavors and not burn the cranberries. Check to make sure you have enough liquid a few times while it is cooking..add more orange juice if necessary but the cranberries should have enough moisture to them without extra juice.

Cool and refrigerate...this can be made ahead of your dinner by several days, keep in an airtight container.

Quiche

Serves 6-8 people

1 - 9"x12" glass baking dish

Ingredients:
14 eggs separated using only 7 egg yolks
almond cheese - 'garlic and basil' or 'jalapeno jack'; cut into 1/4" cubes using entire package
2 Tbsp rice flour - to coat the almond cheese cubes, toss remaining flour away that is not adhered to the cubes
1 container Tofutti Better Than Cream Cheese
1/2 container Tofutti 'sour cream'
1 Tbsp. sea salt
1/2 tsp white pepper
Blender or Food Processor

1 Cup of any type of vegetable that your family likes. I always 'sweat' my vegetables prior to adding to the egg mixture to reduce the amount of liquid in the quiche while it bakes. When using mushrooms you will want to sear them in a very hot pan to get a nice brown crisp to each side before adding to the quiche. Always wash all your vegetables first!

During the summer use fresh summer vegetables like zucchini, green onions, red, yellow and green peppers, mushrooms

During the winter use vegetables like black olives, red onion, red, yellow and green peppers, mushrooms

Tomatoes - large slices about 1/4 inch thick evenly spaced, four slices to each side. Depending on the size of your tomatoes it will be one to three tomatoes you will need.

Herbs: chopped fresh chives; chopped fresh cilantro (goes well with the jalapeno jack); minced garlic

Assembly:
Preheat oven to 350 degrees

First sweat all your vegetables; mushroom and minced garlic if used
Spray your baking dish with olive oil, bottom and sides

Place all the 7 egg yolks and 14 egg whites into the blender/processor, add the 'cream cheese' and 'sour cream', add salt and pepper and herbs and blend until mixed, then pour into your prepared baking dish.

Sprinkle your vegetables evenly throughout the dish, alternating with the cubed/floured almond cheese until you have used them all - top with tomatoes

Bake for one hour or until the sides are golden and the top firm when the dish is slightly shaken; you want the quiche to be cooked but not dry. Every oven is different so check your quiche a couple of times while it is baking, I've a friend whose oven bakes this in 30 minutes!

Alfredo Sauce

Serves 2 people very generously...double for 4-6 persons
Ingredients:
1 bulb of garlic cloves
1 package silken tofu - soft
Tofutti Better than Cream Cheese - 1/2 package
1 Tbsp. lemon juice
3 Tbsp. fresh chopped basil
salt to taste
1/4 tsp. white pepper
1/4 tsp. crushed fine with your fingers basil to top garlic before roasting
Food processor or Blender

Preheat oven to 400 degrees
Roast garlic bulb - cut the top 1/4 of the bulb off; pour olive oil on the top and sprinkle with dried crushed basil then roast for about 1 hour..until the cloves are golden and coming out of their skins - this is the first step to make this recipe.

This recipe can be made a day ahead of time letting the flavors infuse or the day of serving.

Place all the ingredients into the food processor or blender with 4-5 cloves roasted garlic. Blend until very smooth. Put into a saucepan to heat. Heat on low until hot but do not let it boil as it will break up the sauce.

Enjoy Alfredo sauce again..sans dairy! If you live in a city you will likely be able to find dairy free; gluten free Parmesan 'like' cheese to add to the top when you serve over rice pasta.

Roasted Tomato Soup

To Serve 4 as a Main Dish
Ingredients:
6 whole tomatoes - quartered
1 large can Diced tomatoes
1 large onion sliced thinly
1 large red pepper seeded sliced into quarters
1 carrot sliced very thin into strips - cut carrot in half to make it manageable
1 can diced fire roasted green chilies (not jalapeno)
2 cloves minced garlic
1/4 cup fresh basil (sliced or torn into smaller pieces)
Olive oil

To start preheat oven to 400 degrees
place tomatoes and diced tomatoes, onion, red pepper and carrot into a baking dish and sprinkle with olive oil ... bake until all are nicely browned. remove the skin from the red peppers after cooling, prior to blending. keep your eye on the onion, pepper and carrot as they may need to come out of the oven before the tomatoes..place them into a dish to cool.
after the tomatoes are also browned, cool completely.

In a blender put all your vegetables, garlic and basil with 3 Tbsp. of olive oil and blend until smooth. Put into a soup pot and reheat until hot and serve with a dollop of sour cream (or soy sour cream!)

Optional:
if you like spicy tomato soup add 1/4 tsp. of cayenne pepper when you blend the tomato and vegetables.

*if you like a creamy soup, add the soy sour cream to the heated soup just before serving instead of as a garnish.

Enjoy Fall and delicious soups for dinner!

Almond Cookies taste great

This is the easiest and well documented recipe for a nut cookie, mostly done with peanut butter.

Ingredients:
1 C fresh ground almond butter
1 large egg
1 C sugar

(optional: I've used half the amount of sugar and the full amount of Splenda for baking, and the cookies have baked the same as the original recipe. We like the almond taste with the half sugar recipe)

Preheat oven to 400 degrees;

Combine all ingredients in a mixing bowl and mix until well blended
Using a teaspoon, form little balls of mix, roll in sugar or sugar blend, and place on cookie sheet or parchment paper on a cookie sheet; flatten with back of spoon

Bake for 8-10 minutes, they will need to rest to cool on a flat surface like a paper towel before they get solid. They are easy to fall apart just out of the oven so be gentle!

They taste great so enjoy .

Clam Chowder for the rest of us!!!!!

Ingredients to serve 4 people, a lunch or dinner..just add a salad!

2 cans of chopped clams or the equivalent of fresh clams...reserve clam juice
(if you have fresh clams you will need to purchase one bottle of clam juice)
1 C chopped yellow onion
1C chopped fine, celery
2 C peeled and cut into 1" pieces; Idaho potatoes
3/4 C Dairy free margerine like Nucoa or Earth Balance for baking
3/4 C Brown Rice Flour
1 to 2 C Silk Soy Creamer
1 1/2 tsp. sea salt
1/2 tsp. sugar or your choice of sweetner equal to amount
1 Clove garlic, minced very fine
1/2 tsp. dried thyme
dash of black pepper or dash of cayaenne pepper - depending on your family preferences for spice
1/4 C instant dried potatoes...make sure it only contains dried potato flakes
1/4 C chopped chives
(optional) 1/2 C diced and fried very crisp bacon..be sure to drain and get as much drippings off the bacon before adding to chowder...this seems to be a NW addition to Clam Chowder - it will make the chowder more filling and if your family is use to the flavor...add it! :)

You will need one large pot and one 4 quart pot for this recipe; a whisk and a strainer to separate the clams from the clam juice..a ladle for serving.

In the 4 quart pot add onions, celery, potatoes, salt, garlic and thyme, sugar and a dash of pepper or dash of cayanne pepper..add all the clam juice (from two cans of clams or one bottle of clam juice if using fresh dug clams); then add water to just cover these ingredients.

Simmer for approximately 20 minutes or until the potatoes are fork tender, but not fall apart mushy. Have this part of the recipe prepared before the next part.

In your large pot melt your dairy free margerine over a medium low heat; add the brown rice flour and whisk until blended and let it 'cook' a minute. Add 1 C soy creamer slowly and whisking the entire time, add the remaining soy creamer...keep heat on a medium low to medium, the chowder base should be quite thick, then add all the ingredients from the quart pot. Add the clams and if you like bacon, now is the time to add it. Stir until mixed, stir gently so you do not break up the potatoes too much.

Your clam chowder is finished now, serve immediately. If your chowder seems thin, add the instant potato flakes a bit at a time to thicken before serving. Top each bowl with a dab of dairy free margerine and chopped chives. For your family members or guests that do not have dairy allergies..top with butter and chives!

Enjoy this hearty chowder this Fall!

More pantry means more cooking!

remember using bread crumbs? seasoned or plain they helped your menus especially dinner menus in ways that nothing else did.

here's the gluten free version and this can be done with any GF, DF, YF bread that you can use; I like to have enough on hand to not have to do this more than once a month..

Ingredients:
One loaf of your favorite GF bread

Steps:
Lay out each slice on a baking sheet and place in a 180 degree oven for approximately an hour..until each slice is dry to the touch on top...turn each slice over and repeat until the entire loaf is dried and cooled completely.

Break into bite size pieces and blend in a food processor until a course bread crumb texture is reached...seconds really.

Store in airtight container...maybe you can get a used Bread Crumb container from a friend, wash it and reuse it..label it Gluten Free Bread Crumbs just in case you have more than one cook in your kitchen!

Fun from the Spice Rack: Add spices to your bread crumbs to compliment the meal you are making...

as I continue to post these recipes will come up using bread crumbs

The Spice Rack..your new best friend!

The more spices you have...the more flavor you create in gluten free cooking. For many years the recipes for GF cooking were bland and many people 15 years ago would say "it all tastes the same...I don't know why I bother" and things to that effect. Spices and blended spices that you create to work with and have on hand end those comments...whether you are making them yourself or others are thinking them in your family!

First get a good electric coffee grinder and use it only for grinding spices. Dedicate it for your spices.

Okay...Let's talk spice rack: I find that using the whole spice whether it is leaf or seed has more flavor when you take that ingredient and grind it to use. If it is a seed most likely you will heat it first, cool it then grind it...but there is no comparison when it comes to the flavor it will lend to your allergin free menus.

Leaves in the Spice Rack: If you can buy bulk and buy once a month so they are fresh..keep in air tight containers. Most can be found at grocery stores that have a bulk section or natural food stores.

Rosemary
Basil
Oregano
Thyme
Dill
Lovage - this herb tastes like celery and is a great addition to stews..try to find it in a natural food store or ask for it to be ordered for you.
Sage
Bay Leaf
Dried Kaffir Lime Leaves
Lemongrass - asian markets usually pre-ground and found in the freezer section - keep frozen
Chives

The Seeds of the Spice Rack: most grocery stores and natural food stores

Celery
Dill
Coriander
Mustard
Basil Seeds
Fennel
Red Pepper - will say seed or flakes


The Heat of the Spice Rack: most grocery stores and natural food stores

Ground Red Pepper
Ground Black Pepper
Ground White Pepper
Powdered Curry...Mild, Medium and Hot...also you can make your own curries and we will
Chilie Powder - Mild, Medium and Hot
Paprika - Mild, Medium and Hot
Hot Mustard Powder
Wasabi Powder - asian markets
Ginger Powder
Garlic Powder
Black Peppercorns
White Peppercorns
Brazilian Green Peppercorns - niche markets..sometimes found in good kitchen supply stores
French Red Rose Peppercorns - niche markets...sometimes found in good kitchen supply stores
- found in Indian markets or Middle Eastern Markets can purchase ground or whole seeds...I like whole seeds to grind when using

Holiday and Baking Spice Rack:
Cinnamon- ground and bark - most grocery stores and natural food stores
Cloves - grounds and whole - bulk grocery stores and natural food stores
Nutmeg - ground and whole - bulk grocery stores and natural food stores
'Star' Anise - whole seed pods - most grocery stores and natural food stores
Cardamom - whole pods and ground - most grocery stores and natural food stores

Off the Rack - Spice Rack: Niche markets; middle eastern markets; Mexican or Latin Markets and Asian Markets

Rose Buds...used in Persian cooking 'delightful flavor'
Rose water
Orange Water
Samabar - ground
Panch Puran - whole seed
Crystallized Ginger
Dried Orange Peel
Crystallized Orange Peel
Galangal - asian markets - ground
Saffron - European is best and very pricy...Mexican is a totally different flavor but less expensive
Annato - ground - Mexican or Latin grocery store

more pantry items

White Sorghum Flour - grocery store and natural food stores
Teff Flour - natural food stores and Bob's Red Mill products

Coconut Milk - natural organic; sometimes grocery stores* natural food stores
Organic Low Sodium Chicken Broth - Pacific Friend
Organic Low Sodium Beef Broth - Pacific Friend
Organic Low Sodium Vegetable Broth - Pacific Friend

Soymilk - Plain; lowfat and vanilla; boxed that keeps on the shelf is fine and keeps well - most grocery stores and natural food stores

Rice Milk or Almond Milk if you are allergic to soy products - most grocery stores and natural food stores

Tofu: Boxed Mori Nu; Silken and Firm..keep several of each on hand - most grocery stores and natural food stores

Fire Roasted Chilie peppers - grocery stores

Red, Yellow and Green Curry Paste - asian markets (must refrigerate after opening...can freeze in ice cube trays and transfer to container and keep frozen if using sparingly... Kitchen 88 is a good product

Wheat Free Soy Sauce. - San J product; also called Tamari but make sure it is titled wheat free; most grocery stores and natural food stores..natural food stores sell bulk

Nutty Rice cereal and Nutty Flax cereal - natural section of grocery stores and natural food stores

Quinoa..red and black; natural food stores - this grain is wheat free and an option for a grain for gf people

The Food Allergy Pantry..your best cooking friend

This will take some time to accumulate and some items you will want to keep in your freezer so they stay fresh longer:

Rice Flour - Brown and White Rice...I keep them in my freezer Find in Natural Food Stores and Asian Markets
Bob's Red Mill Gluten Free Flour Mix for Baking
Tapioca Flour - find in Asian Markets
Tapioca Startch - find in Asian Markets
Chickpea (Garbonzo) Bean Flour - find in Indian Market and sometimes in Natural food stores
Potatoe Flakes - dehydrated...make sure there is nothing except dehydrated potatoes on the lable..most grocery stores
Potatoe Flour - keep in freezer
Potatoe Starch - find in Asian Markets and sometimes in Natural food stores
Gluten Free Vanilla Powder - online and Natural Food Stores
Gluten Free Baking Powder - online and Natural Food Stores
Baking Soda - grocery stores
Kosher Salt - grocery stores
Guar Gum - Natural food stores and online
Powdered Egg Whites - 'Just Whites' by Deb El
Bakers Fine Sugar - grocery store
Agave Syrup - Natural food store - sometimes bulk
Maple Syrup - Grade A bulk in a natural food store...keep refrigerated
Sea Salt - most grocery stores and natural food stores
Pecans, raw, halves - bulk grocery store or natural food store
Hazelnuts, raw, whole - bulk grocery store natural food store
Almonds, raw, slices and whole - bulk grocery store or natural food store
Cashews, raw, halves or whole - bulk grocery store or natural food store
Nut butters - Almond and Cashew; bulk in some grocery stores and Natural food stores; keep refrigerated
Tahini Sauce - Indian grocery store and Natural food stores some grocery stores
Rice noodles - flat in various widths from skinny to wide; Asian market
Wheat free soy sauce - grocery stores and bulk in natural food stores; refrigerate
Rices: Brown and White Jasmine; Asian markets some grocery stores and natural food stores
Black Rice - Asian markets some grocery stores and natural food stores
Arborio Rice - grocery stores and most Natural food stores
Brown Rice Pastas from 'spagetti' to spirals and elbow...most Natural food stores sell bulk - its nice to have a variety of these in your panty to choose from; some grocery stores are starting to carry but price is higher
Chocolate: Dairy Free and Gluten Free...70% or higher..this mean DARK chocolate..nice to have a powdered, chips and bars on hand to choose from
Seeds: Poppyseeds, Sesame seeds (black and white) Sunflower..roasted, with or without salt (your families taste) raw flax seeds..most grocery stores...less expensive if shopping bulk in either a grocery store or natural food store
Dried Fruit: Cranberry, Blueberry, Banana, Apricot, Yellow raisin, Cherry, Fig and Date are a good start...and of course shredded Coconut. I get at Natural food stores since you will have a choice with less additives like sulfer and sugar and wheat
Extracts: ONLINE to get sugar and alcohol and wheat and additive free ones: Orange, Lemon, Raspberry...these are my main ones however you may have other taste needs
Spices: Natural Food Stores..Buy Bulk...read the labels...you want to purchase JUST THE SPICE....

okay taking a break for the day...will continue the pantry list tomorrow!

Puff Pancake (converted from my sister-in-law's original..thanks Linda)

Serves 8-10...very filing
Preheat Oven to 400 degrees

You will need:
Large cast Iron skillet - solid cast iron handle..(wood handled ones won't work!)
Large mixing bowl
Large mixing whisk
large hand held fine mesh strainer

Ingredients:
5 Large eggs
3/4 Cup sugar
1 1/2 Cup soymilk or your 'milk' of choice
1 Cup Gluten Free Baking Flour...(B0b's Red Mill works well)
1/4 Cup Dairy Free margerine ..(I like Earth Balance for baking)
dash of salt
Steps:
Melt Margerine in the skillet over low heat on stove top and remove
Mix eggs, adding sugar a bit at a time until well mixed and dash of salt; add 'milk' and mix well; using a large hand held fine mesh strainer add the gluten free flour sifting it in and mixing well
Pour into cast iron skillet
Bake for 25 minutes in center of oven

Remove and show off the puff on a trivet in the center of your table! It will de-puff once you slice it. Serve hot.

My family likes a variety of toppings ranging from fresh fruit like strawberries and bananas to maple syrup...for those with a serious sweet tooth as the pancake itself is sweet.

Winter Fruit Option:

During the winter when fresh fruit is not in season I will make a sauce over the stove top by simply emptying one can of unsweetened pineapple, reserving 1/4 cup of the juice into a small mixing bowl and the rest into a sauce pan; bring to a boiling point very slowly, add 2 tablespoons of potatoe starch to the reserved liquid and mix thoroughly; add the potatoe starch to the pineapple...stir with a whisk constantly...lower heat... it will thicken pretty quickly. remove from stove and serve hot with the pancake. You can add sugar or some other sweetner to this if your family has a sweet tooth, if it is a liquid sweetner like honey or agave you may need to add a dash more potatoe starch depending on how much you use...if its only a tablespoon you won't need to add more...if its 1/4 Cup you will need to add a teaspoon..

Breakfast Scones with Fiber 'Cinnamon, Canberry and Pecan'

You will need an electric mixer; standing mixer or a really strong arm with a large wisk for this recipe...
Dry Ingredients:
2 Cups Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Flaxseed Flour
1 tsp. salt (I like kosher in cooking)
2 tsp. gluten free baking powder
1/2 tsp. baking soda
2 Tblsp. sugar - you can substitute Stevia equivalents; Splenda equivalents and honey, maple syrup or agave. If you use a liquid sweetner remove the equal amount in your wet ingredients, like the 'milk'.
1/2 tsp. guar gum
1 Tblsp. cinnamon

Wet Ingredients:
1 Cup soymilk, almond milk or rice milk (do not use juice)
1 large egg
1 tsp. gluten free vanilla extract
1/4 Cup freshly juiced, orange juice..no seeds!
2 Tblsp. orange zest Grated before you juice the orange!...just the orange color not the white pith
1 Tblsp. orange extract
1 tsp. rice vinegar

8 Tblsp. non-dairy margerine (I like Earth Balance vegan for baking)
1/2 Cup dried cranberries or any other dried fruit you like
1/2 Cup pecan pieces or almond slices..a nut that you can eat (or omit altogether)

Steps:
Preheat your oven to 425 degrees
Line a airbake cookie sheet with parchment paper; however this isn't completely necessary if you don't use it for anything else.

- Juice orange and measure liquid into a small bowl; add the cranberries to soak; add the zest to soak; add the orange extract to soak
- Mix all the dry ingredients into the bowl you will use for mixing
- In a separate small bowl whisk your egg and "milk" of choice; add rice vinegar

- dice up your non-dairy margerine and add to your whisked dry ingredients; mix with mixer or pastry blender until your mixture is 'holding' together

- add your liquid ingredients and mix until all dry is incorporated; add nuts and mix for a second or two (do not overmix or you will have nuts in your scones..you just won't be able to have the texture of them being there)

- chill for 30 minutes

Using a ice cream scoop, scoop out full rounds of batter and place onto the baking sheet..9 will fit easily but you can do 12 without the batter running together. These bake in the shape you put them in when you scoop them out and onto the baking sheet. They do not spread like most baked goods.

- Place in the center of your oven and bake for 12 minutes, check centers with a toothpick, if it comes out clean it is baked. remember that they will not brown like traditional baked goods...but they will taste like it!

After baking is complete, remove scones to a cookie rack to cool. Keep in a plastic bag for up to a week or freeze for up to three months.

You can change this basic recipe to any flavors and spices that you like. You can use lemon zest and juice instead of orange. Be brave..have fun! Eat well.