Gluten-Free All Purpose Flour Mix

Gluten-Free All Purpose Flour Mix

Small Batch:

1 1/4 cups brown rice flour
1 1/4 cups white rice flour

1 cup sweet rice flour

1 cup tapioca flour

scant 2 teaspoons xanthan gum

Bulk Batch:

1 24-oz bag brown rice flour

1 24-oz bag white rice flour

1 24-oz bag sweet rice flour

1 20-oz bag tapioca flour

2 1/2 Tablespoons xanthan gum

Whisk ingredients together in a large bowl and transfer to an airtight container.

Instant Pot White Chicken Chili

My new favorite winter stew made in my favorite kitchen appliance - The Instant Pot!

Instant Pot White Chicken Chili

Quick, easy, healthy and delicious!

4 to 6 servings

Ingredients:

2 tablespoons olive oil

1 large bell pepper (any color), seeded and chopped

1 large jalapeño pepper, seeded and chopped 

3 celery stalks, chopped

1 medium yellow onion, chopped

4 cloves garlic, minced

2 teaspoons ground cumin

1 tsp chili powder

2 teaspoons dried oregano

1/2 teaspoon ground coriander

2 teaspoons salt

1/2 teaspoon black pepper

3 cups cooked cannellini or navy beans, or 2 (15-ounce) cans rinsed and drained, divided

1 1/2 pounds boneless, skinless chicken thighs

1 1/2 cup chicken broth, divided

1 or 2 4-oz cans mild green chiles

1/3 cup sour cream (omit for dairy-free)

1/2 cup chopped fresh cilantro

avocado, shredded cheese and/or tortilla chips for garnish

1.  Select the sauté setting on your pressure cooker and saute the onion, celery and peppers in the olive oil until soft.  Add the garlic and saute for another minute or two.

2.  Add the cumin, chili powder, oregano, coriander, salt and pepper and sauté for about 1 minute more, until aromatic.  Cancel the saute setting.  Layer 2 1/2 cups of the beans over the vegetables, then layer the chicken pieces on top, and pour in one cup of the broth. Do not stir.

3.  Secure the lid on your pressure cooker in its sealing position. Set the pressure cooker to high pressure for 15 minutes.  It will take approximately 10 minutes to come to pressure, then the 15 minute timer will start.

4.  Meanwhile, add the remaining 1/2 cup beans to a blender with 1/2 cup chicken broth and blend until smooth.  Set aside.

5.  After the pressure cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release remaining pressure.  When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds.  Add the shredded chicken back to the pot along with the pureed beans, green chiles, sour cream and cilantro and stir to combine. Set the pressure cooker to sauté and heat the soup just until heated through but not boiling.  Taste for seasoning.  Ladle the chili into bowls. Serve hot with avocado, shredded cheese and/or tortilla chips if desired.

Zucchini Pie with Quinoa Crust

After 20 years of gardening I finally have a zucchini crop to write home about.  I grew these from seed and I'm so proud of how they have grown.  The weeds also look pretty healthy. {sigh}

But now I have refrigerator full of zucchini and I'm trying to get creative with ways to use it all.  For sure I'll be making my all time favorite Zucchini Soup and I found a great recipe for zucchini bread using coconut flour with a cinnamon walnut and a double chocolate variation which I'll be sharing soon.  And I have several other great zucchini recipes I've written about over the years.  Search "zucchini" in the search bar to find them.

But this zucchini pie is definitely a great way to use a couple of them, along with corn and tomatoes which are coming into full swing as well.  You can make the quinoa crust or use a store-bought pastry crust, or even omit the crust altogether and bake in a casserole dish.  So delicious!

Zucchini Pie with Quinoa Crust

Serves 4

Quinoa crust:

2 cups cooked quinoa (from about 1/2 cup uncooked)

1 egg

Salt/pepper

Filling:

4 cups zucchini, thinly sliced 

1/2 cup corn cut from about 3 ears of fresh corn on the cob

1 cup sweet onion, diced 

1 tablespoon olive oil

1 ⁄ 4 cup flat leaf parsley, chopped 

2 garlic cloves, chopped 

1 teaspoon dried herbes de provence or 1-2T fresh herbs (oregano, thyme, savory, rosemary)

1 teaspoon kosher salt

1/2 teaspoon black pepper, freshly ground

pinch cayenne pepper (optional)

1 tablespoon Dijon mustard 

2 eggs 

5 ounces mozzarella, shredded 

1 ounce parmesan cheese, grated

2 ounces ricotta cheese

Two medium tomatoes, thinly sliced

Preheat oven to 375 degrees. Combine cooked quinoa, egg, salt and pepper in a bowl.  Spread onto the bottom and sides of a 10" pie pan.  Cook for 20 minutes, remove from oven, and let cool.  Saute zucchini, corn, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat and transfer to a large bowl to cool slightly. Beat the eggs and then add the cheeses to the beaten eggs. Pour into the veggies and combine. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Arrange tomato slices on top and drizzle with additional olive oil and salt and pepper.  Bake for 35-40 minutes.

Ground Cherry Jam with Ginger

My favorite way to use this ground cherry jam is to spoon it over greek yogurt.  It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam

adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries

1 cup organic sugar, or to taste.  If canning the jam, increase sugar to 2 1/2 cups.

juice and zest of one lemon

3-inch knob of ginger, grated

pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan.  Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes.  Careful ladle the jam into clean jars.  Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.

Homemade Electrolyte Drink

It's flu season and one of the risks of the having the flu is becoming dehydrated.  Unlike Gatorade, this mixture contain no chemicals, artificial colors, or flavors.  No blue tongue from drinking this drink!  Here's you your health!

Homemade Electrolyte Drink

6 tsp fine sugar (organic preferred)
1/2 tsp sea salt
2 T boiling water
1 quart of filtered water
juice of half a lemon, strained to remove pulp
1 drop of orange essential oil

Dissolve sugar and salt in 2 T hot water.  Let cool.  Add the sugar-salt mixture to a water pitcher and add remaining ingredients and stir to mix.  Add ice if desired.  Drink frequently while sick to prevent dehydration.

Flourless Cashew Butter Chocolate Chip Cookies

You know a recipe is good when every time you make them, your friends ask beg for the recipe!  You can find cashew butter at Trader Joe's or Whole Foods, or substitute your favorite nut butter.  You'll never miss the flour in these!

Flourless Cashew Butter Chocolate Chip Cookies
adapted from theviewfromgreatisland.com
makes about 18 cookies

1 egg
1/3 to 1/2 cup sugar (or substitute coconut sugar, or granulated monk fruit/erythritol, such as Lakanto)
1 teaspoon baking soda
1 Tablespoon molasses (optional)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt if nut butter is unsalted
1 cup unsweetened cashew butter (or nut butter of choice)
3/4 cup chocolate chips

Preheat oven to 350 degrees F.  In a mixing bowl, whisk together the egg, sugar, baking soda, molasses, vanilla, and salt.  Add nut butter and stir until well combined.  Fold in the chocolate chips.  Using a 1 1/2" cookie scoop, scoop the dough into balls and place on a baking sheet 2 inches apart.  Flatten the dough slightly with your fingers or a spatula.  Bake for 12-13 minutes or until they are golden around the edges.  Allow to cool for a few minutes before transferring the cookies to a cooling rack to cool completely.

Lemon Coconut Bars

A nice twist on the traditional lemon bar with the addition of coconut.  I made these bars for a luncheon and had more than enough to share with my bookclub that evening.  They are so easy and so delicious.  They are perfect for Spring - should it ever get here!



Lemon Coconut Bars
adapted from Sweet Gratitude by Judith Sutton

Shortbread Crust
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
grated zest of one lemon
scant 1/4 tsp salt
2 cups all-purpose gluten free flour mix, or all purpose flour

Lemon Coconut Filling
4 large eggs
1 cup granulated sugar
1/4 cup all-purpose gluten free flour mix, or all purpose flour
1/2 tsp baking powder
grated zest of one lemon
1/4 cup plus 2 tablespoons fresh lemon juice
2 3/4 cups (7 ounce package) sweetened shredded coconut

Preheat oven to 350 degrees F.  Line a 9x13 pan with parchment paper with opposite sides hanging over the pan.  Butter all 4 sides of the pan, but not the bottom of the pan.
In a bowl of a stand mixer, beat the butter and confectioners sugar on medium speed until well blended.  Beat in the lemon zest and salt.  On low speed, add the flour in two additions and beat until just mixed.  Press the crust mixture evenly over the bottom of the prepared pan.  Bake for 15-18 minutes or until the crust is golden around the edges.
While the crust is baking, make the lemon coconut filling.  In the bowl of a stand mixer, beat the eggs and sugar until light.  Add the flour and baking powder, then beat in the lemon zest and juice.  Stir in the coconut.  Pour the topping over the hot crust and bake for 25-28 minutes or until the topping is lightly colored and no longer jiggly, and the outside edges are golden brown.  Cool completely, then refrigerate until chilled.
Pull the bars out of the pan by pulling gently on the parchment overhang "handles".  Carefully peel off the parchment and place on a cutting board.  Using a sharp knife, cut into 24 squares.  Uneaten lemon bars can be refrigerated for a week or frozen up to one month.