Tuesday, November 8, 2016

Thanksgiving Recipes for Honestly Gluten Free

These recipes are for the members of Honestly Gluten Free. Non members are free to read and share these recipes too. If you are interested in joining our group, you are more than welcome. 

We have our own Pinterest, where most of the recipes I share are pinned for members to access when needed.

I have been gluten free since 2007, and in August 2015, I started a gluten free Facebook group to share recipes I have found. I am also dairy free, so I share recipes that allergy friendly for those who are. I decided to round up some allergy free recipes for Thanksgiving for those who may need an idea or two.


Planning


Turkey


Potatoes

Stuffing


Green Bean Casserole


Sides

  
Pies


Pie Crust


Desserts


I am thankful for my Honestly Gluten Free group and all my friends there. I Hope everyone has a great Thanksgiving with family and friends. 

P.S. I am planning to do this with Christmas recipes and also for edible gifts that would be suitable for anyone.


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Thanksgiving Recipes for Honestly Gluten Free

These recipes are for the members of Honestly Gluten Free. Non members are free to read and share these recipes too. If you are interested in joining our group, you are more than welcome. 

We have our own Pinterest, where most of the recipes I share are pinned for members to access when needed.

I have been gluten free since 2007, and in August 2015, I started a gluten free Facebook group to share recipes I have found. I am also dairy free, so I share recipes that allergy friendly for those who are. I decided to round up some allergy free recipes for Thanksgiving for those who may need an idea or two.


Planning


Turkey


Potatoes

Stuffing


Green Bean Casserole


Sides

  
Pies


Pie Crust


Desserts


I am thankful for my Honestly Gluten Free group and all my friends there. I Hope everyone has a great Thanksgiving with family and friends. 

P.S. I am planning to do this with Christmas recipes and also for edible gifts that would be suitable for anyone.


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Tuesday, August 30, 2016

Eggplant and Zucchini Casserole

Eggplant was on sale at my grocery store. I love eggplant, but not at the high price it costs, so whenever it's on sale, I buy it. I was craving a kind of ratatouille recipe and thought I could make my own. I looked at several recipes to get ideas, and made my own.


Chopped eggplant and zucchini.
                                                                                      


Ready for mixing.
                                             


Large drops of dairy free cream cheese.



Half way through baking, added some cheddar on the right side. 
Dairy cheese always goes on the right side in my house.



Done!



print recipe  

Eggplant and Zucchini Casserole
Zucchini and eggplant cooked in fire roasted tomato sauce for a scrumptious main meal or side dish.

1 medium chopped eggplant
1 small and 1 medium chopped zucchini
1/2 chopped onion
8-10 leaves chiffonaded basil
2 minced garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 can of fire roasted tomato sauce or tomatoes (I used Muir Glenn)
2 tbs. EVOO (extra virgin olive oil)
Several large drops Tofutti cream cheese
1/2 c. Shredded cheddar cheese (optional - tho, not in our house tho) 

- Cut all the veggies about the same size for even cooking and place in a large bowl.
- Mince the garlic and add to the veggies.
- Chiffonade the basil and add to the bowl, along with salt and pepper.
- Next add the EVOO and mix everything together.
- Pour everything in an 8 x 8 baking dish (sorry, you have to wash two dishes)
- Add some large drops of cream cheese all over the top.
- Take a piece of foil large enough to cover the dish, spray with cooking spray to prevent sticking.
- Bake for 1/2 hour with foil on, then another 1/2 hour with foil off. Can add optional cheddar at this point - I only put it on one half since I am dairy free.
- Serve warm.

http://faithepp.blogspot.com/2016/08/eggplant-and-zucchini-casserole.html

I hope you try my recipe. If you do, Please let me know how it came out.


Happy Cooking!!


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Thursday, May 26, 2016

How to make Crock Pot Kalua Pig

Kalua pig is a whole pig that is smoked and traditionally cooked in an underground imu. According to this, the history of Kalua Pig goes back to the 1900's. The ancient Hawaiians would dig a huge pit and prepare it for cooking whatever they wanted - usually pigs, chickens, fish, or vegetables. Kalua pig is notably known at luaus.

Over the years, the process of cooking kalua pig has been modernized. It can now be cooked in the oven or it can be cooked in a crock pot - I have done it both ways. Today I decided to up how I cook it in crock pot and let it cook the entire day. I used some ti leaves to help with the cooking process, if you don't have it, heavy duty tin foil will work just as well. Here's what how I did it =

 I have a ti leaf plant from Hawaii growing in a pot in my living room. I cut some of the leaves so I could lay my piece of pork around it. Ti leaves are used often in Hawaiian cooking - it is used in place of tin foil.




To prep the leaves, a paring knife was used to cut out the hard stem in the center.



They were alternated on a piece of tin foil.


This is a two poundish piece of pork, and using my paring knife, I stuck it in the meat and twirled the knife to make a whole.


Several whole garlic cloves were stuffed in each hole.



All stuffed.



Next, the whole pork was salt and peppered - top and bottom. 
This is the back side.


Some Wright's Liquid Smoke was poured over the surface of the pork, letting it drip underneath.



The top of the pork was covered with more ti leaves, then secured close with the foil. 


About a 1/4 cup of water was added to the crock.



Set the pork in . . .


set it to low, put the cover on, and walked away. 



It was taken out about 8 hours later.






Meat comes right off with tongs.


The pork was placed in a medium baking dish and shredded with 2 forks, then set it aside.


Cabbage was sliced and put it in a pot.



Shredded pork along with some of the accumulated pan juices was added to a pot, and cooked it until the cabbage was tender.


I enjoyed mine with some cauliflower rice and potato salad that I had made.


Jim doesn't like his with cabbage, so I kept some of the meat aside for him. Dinner was very tasty and enjoyable, and there is enough left for us both to have a great lunch too.


Happy Cooking!!




                                                                                                                                         Print Recipe



Crock Pot Kalua Pig

Hawaiian style roasted pig cooked in a crock pot. *This could alternatively, be cooked in an oven if no crock pot is handy.

Boneless pork loin or shoulder
Salt/pepper - I use kosher salt
**Up to 2 tablespoons Liquid smoke
Whole garlic cloves
Up to 1/2 cup Water
Sliced cabbage

- Take your pork, and using a paring knife, insert holes throughout the top surface of the pork - can insert holes on the sides too. - Insert 1 garlic clove for each hole made.
- Salt and pepper the entire pork - top and bottom, and place on ti leaf or tin foil. - Add up to 2 tablespoons of liquid smoke - this depends on the size of your pork. Liquid smoke can be over powering, so you don't want to use a lot.  - Wrap up the pork, place up to 1/2 cup of water in the your crock, insert pork and turn crock pot on low. - Let this cook for about 8 hours. - After cooking, place pork back in the crock or roasting pan, and shred with 2 forks. 
- If cooking with cabbage, place sliced cabbage in a pot with pan juices and add shredded pork. Taste for seasoning and add more water if necessary - you don't want the dish to be dry, you want some juices to pour over your rice. 

*If crock pot is not handy, place pork in a shallow roasting pan and place in a preheated 375 degree oven for 3 - 4 hours.
**Two tablespoons is about right for a 5 pound piece of pork.

http://faithepp.blogspot.com/2016/05/how-to-make-crock-pot-kalua-pig.html



I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!

Friday, May 13, 2016

Cashew Butter Teff Cookies

These cookies made with teff flour and cashew butter are soooo good. I have made these once before - and they were delicious, and because they're small, you can have two or three and not feel guilty about it. These cookies are a riff of this recipe I found.



They bake for only 15 minutes, and brown evenly. One batch makes A LOT - so this would be great for bake sales or cookie swaps.


They have just the right amount of sweetness using maple syrup.


They crunch slightly, they don't crumble - they hold together real well.


I doubled up about two cookies to make four bigger ones. I will make some dairy free ice cream this weekend and make ice cream sandwiches for me - yum!


To get started, first you have to make your cashew butter. Of course you can buy cashew butter in the store, but why would you do that when it's so expensive? Plus you don't know how long it's been sitting on the store shelf and in a warehouse before delivery. 


Raw cashews are cheap, especially if you can buy them in bulk. This recipe takes no time to make and you have fresh cashew butter. You can add a sweetener if not using it in a recipe, but for cookies, I like to leave them unsweetened. My recipe makes the perfect amount of cashew butter for these cookies. I followed this recipe to make my cashew butter. I've done this many times with sunflower seeds, and they turned out great.

After making the butter, just follow the recipe to make the cookies - it is that easy. All the ingredients for these cookies can be found at a natural food store or any store that sells dried food in bulk. You could also find these in a regular grocery store. 


Print Recipe


How to Make Cashew Butter
1 1/3 c Raw cashews
2-4 tbs Coconut oil
1-2 tsp of honey - optional if not using in a recipe

- Place cashews in a food processor and turn on. Let process until you see it come together. 
- Add coconut oil 2 tablespoons at a time and continue to process until it comes together. 
 - Use immediately or store in an air tight container in cool place away from the sun. Do not place in refrigerator, they will harden.

 Based on www.tessadomesticdiv.com/2012/09/homemade-sunflower-seed-butter-extra-creamy.html


Print Recipe


Cashew Butter Teff Cookies
Cookies made with cashew butter and teff flour. They are vegan = gluten free, dairy free, egg free and sugar free. Yields 45 small cookies.

1 1/2 c Teff flour
1/2 tsp Sea salt
1/2 c Coconut oil
1/2 c Maple syrup
1 tsp Vanilla
1 c Cashew butter

- Mix together flour and salt in a medium bowl and set aside. 
- Melt the coconut oil in a large bowl. 
- Combine the coconut oil with the remaining ingredients with a mixer. When well blended, add the dry ingredients. 
- Use a cookie scoop or a tablespoon measuring spoon and drop by rounded spoonfuls on a greased baking sheet. They do not spread, so you can put them close together. I used the palm of my hand to flatten, and used a fork to put the iconic tine marks on top . 
- Bake in 350 degree oven for 15 minutes. 

Based on http://www.freshbitesdaily.com/teff-peanut-butter-cookies/



These Cookies are great when you just need a little something sweet to cap off a delicious meal. I hope you try my recipe, I'm sure you like these as much as I do.

Happy Baking and thanks for reading!!


I always welcome friendly critiques and comments or questions. I would love to hear what you think of this post or any of my other posts. Please feel free to leave a message here or email if you prefer. If you leave a message here, please be sure that your email address is sited so you can receive my response. Thanks!