Gluten Free Recipes

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

2-3 bell peppers
1 onion
1 teaspoon each cumin, chili powder, smoked sweet paprika
1 can low fat low sodium black beans
garlic
whole wheat tostada shells (3-4)
scallions
low fat sour cream and salsa

Coarse chop the peppers, coat with oil and spices.  Roast at 400 for 20-30 minutes.

In a food processor, puree the black beans with the garlic.  Add spices if you want.

Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!

1/2 cup warm water (105°F to 115°F)
1 teaspoon unflavored gelatin
1 package fast-acting dry yeast (2 1/4 teaspoons)
3/4 cup cornstarch
3/4 cup potato starch flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
1/3 cup tapioca flour
1/3 cup garbanzo and fava flour
2 eggs
1/2 cup almond milk, soymilk or regular milk
1/4 cup honey
3 tablespoons sunflower oil or ghee (measured melted)
1 teaspoon cider vinegar
2 teaspoons xanthan gum
1 1/2 teaspoons salt

Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.
In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.
Spray 2 teaspoons with cooking spray (without flour). Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray (without flour); cover dough in pans. Let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size.

Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately turn rolls out of pans onto cooling racks. Serve warm.

1 tablespoon poultry or meat drippings, ghee (measured melted) or olive oil
1 tablespoon white rice flour
1/4 teaspoon salt
1 cup almond milk, soymilk or regular milk
1 teaspoon gluten free browning and seasoning sauce

In 1-quart saucepan, beat drippings, flour and salt with whisk until well mixed. Gradually beat in milk, cooking and stirring over medium heat about 5 minutes or until thickened. Remove from heat; beat in browning and seasoning sauce.