Monthly Archives: June 2017

Desserts

Pumpkin Pie

Ingredients:

1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz) 100% Pure Pumpkin
2 cans (12 oz each) Evaporated Milk
2 unbaked 9-inch deep-dish pie crusts ( can be made with gluten free crusts)

Directions:

Preheat oven 425 degrees

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.  Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shells. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Makes 2 deep dish pies

Side Dishes

Spanish Rice (Quinoa)

Ingredients

1 cup rice or quinoa
2 cups chicken broth
1 large onion,  chopped
1 clove garlic, minced
1 can diced tomatoes, drained
1 teaspoon cumin
1 tablespoon coconut oil
salt to taste

Directions

In a fry pan with a lid and medium heat, brown onion and garlic in the oil. Add rice or quinoa and lightly toast. Add chicken broth, tomatoes and cumin, stir to combine. Turn the temperature to low and simmer for about 15-20 minutes. Until water is absorbed. When done, add salt to taste.

Main Dishes

Colorado Burritos

Ingredients

2 pounds of stew meat or any other cubed beef
1 large jar of salsa
1 cup of water
1/2 can refried beans (optional)
5-7 burrito size tortillas, (for gluten free, use a gluten free tortilla)
shredded cheese

Directions

Place beef, salsa and water in a crockpot. Cook on low 7-8 hours. When ready to eat, heat the beans in a small saucepan. On a baking sheet, lay out tortilla. Place 1/2 cup meat mixture, 1-2 spoonful of beans and roll the burrito and place back on baking sheet. Continue with all of the remaining tortillas. When complete, spoon remaining sauce over each one and top with cheese. Broil 2-4 minutes and serve. Can be made gluten free if you use a gluten free tortilla. Also very tasty with Spanish Rice (Quinoa) instead of the beans rolled inside!

Desserts

Peanut Butter Rice Crispy Bars – Gluten Free

Ingredients

1 cup light corn syrup
1/2 cup organic cane sugar
1/2 cup light brown sugar, or coconut sugar
1 1/2 cups creamy peanut butter
2 teaspoons vanilla
4 cups gluten free rice cereal

Directions

Heat in  large saucepan over low heat, corn syrup, cane sugar, brown sugar. Stir until sugar is melted. Add the peanut butter and vanilla.
Mix well, pour in the rice cereal and combine. Press into a 9 x 13 inch pan and let cool.

Beverages

Spiced Apple Cider

Ingredients:

1 quart of Apple Cider
1 1/2 cups canned unsweetened pineapple juice
2 tablespoons honey
2 tablespoons fresh lemon juice
3 cinnamon sticks

Mix all ingredients together in a crockpot. Turn to low 3-4 hours until heated. Remove cinnamon sticks and serve.

Desserts

Chunky Monkey Trail Mix

Ingredients

2 1/4 cups raw walnuts (chopped)
1 cup raw cashew halves
1 cup unsweetened coconut flakes (the big ones)
1/3 cup coconut sugar
2-3 tablespoons butter or 1/4 cup coconut oil
1 teaspoon vanilla
2 cups banana chips
2/3 cup dark chocolate chips

Directions

Place in a crockpot the walnuts, cashews, coconut flakes, coconut sugar and butter or oil. Turn to high for 45-60 minutes, stirring every 20 minutes making sure the coconut doesn’t burn. Reduce to low for 20 more minutes. Remove from the heat and cool then add the banana chips and chocolate chips. Cool completely and store in an airtight container.

Casseroles

Tuna Noodle Casserole – Gluten Free

Ingredients

3 cans of albacore tuna, drained and flaked
1 can of organic diced tomatoes, drained
1/2 cup chopped green onion, or you can use a leek, or chopped onion
4 cups Gluten Free Quinoa elbow noodles, Note: There is no need to precook the noodles. I found they got to mushy when I did.
1 1/2 teaspoons dried basil
1 1/2 cups coconut milk, (can use any type of milk)
4 tablespoons butter
3 cups grated cheese, can use combo of cheddar, parmesan, Romano, whatever you like.

Directions

Preheat oven to 350 degrees

In a 9 x 13 inch baking pan add flaked tuna, organic diced tomatoes, green onion,  and basil mix well. Add the noodles and combine, then spread it out in the pan. In a separate saucepan, melt the butter. Mix in the coconut milk heat it and melt in 1/2 of the cheese mix. Pour over the noodle mixture. Mix and if it seems a little to dry, add in 1/4 cup water. Top with remaining cheese and bake for 30 minutes.

Sauces

Basil Pesto

Ingredients

2 cups Fresh Basil, or a combo of 1 cup Basil and 1 cup Spinach
1/2 cup Pine Nuts
3 cloves Garlic
1/2 cup grated Romano or Parmesan Cheese
1/2 cup Extra Virgin Olive Oil

Directions

Place basil, spinach if used, pine nuts in a food processer and pulse for 30 seconds. Add the garlic and cheese and continue to blend together. With machine on low, slowly add the olive oil and continue until well blended.

Main Dishes

Turkey Potato Hash with Kale and Spinach

Ingredients

4 cups red potatoes, diced
1 package ground turkey
4- 6 cups of mixed kale and spinach, or any greens you want to use
1 large onion, diced
3 cloves garlic, minced
2 tablespoons of dried oregano
salt to taste
coconut oil

Directions

In a large fry pan, add coconut oil and brown the potatoes. Remove the potatoes and set them aside. Brown the onions, garlic and ground turkey. When turkey is cooked, add the greens,  oregano and salt. When the greens are wilted add back in the browned potatoes. Mix well and serve immediately.