Elanas Pantry

Who uses pinterest? Pretty great, huh? I happened upon a pin that led me to Elanas Pantry. Go check it out, she has lots of gluten free recipes that I can't wait to taste!

Pudding whip cream frosting

1. Make the whip cream
2. Make the pudding
3. Fold the pudding into the whip cream. 

To make whip cream: 
Heavy cream
1/2 to 1 tsp. vanilla extract
1 to 2 T sugar
1 to 2 T coacoa powder (for chocolate whip cream)
Combine ingredients in a bowl and whisk on high, with stand mixer or electric hand mixer, until stiff peaks form.

To make the pudding: (Easy version) 
 Buy a packet of instant vanilla pudding... or instant chocolate pudding, if you'd rather... and prepare it almost according to package instructions. You will need to use half the liquid it calls for, now you can use milk like it suggests, but it's better if you use half and half.

To make the pudding: (From scratch)
In a small bowl combine 1/4 cup half and half and 2 tablespoons corn starch, set aside.
Heat 3/4 cup half and half in a saucepan over medium heat, stirring constantly. Add 1 1/2 T either honey or agave nectar, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon salt. (Also 1/4 cup cocoa for chocolate variation.) As soon as it reaches a slight boil, add the corn starch mixture continuing to stir constantly until it thickens. Cover loosely and chill; pudding will continue to thicken in the refrigerator.

Chocolate Raspberry Cake

Chocolate Cake with Raspberry Filling

Prepare your favorite chocolate cake in two 8 inch round cake pans. I make mine from scratch using this gluten free all purpose flour mix. The recipe I follow is Silvana's; from her Cooking for Isaiah cookbook and I don't have permission to reprint it here, although I'd highly recommend it! Really though, any chocolate cake recipe will do, gluten free or other wise. I've learned that checking a cake too soon will contribute to the center collapsing in, so try not to peek until you suspect it is done.

Make the raspberry filling:
1 12 oz pkg of frozen strawberries, or 12oz fresh raspberries.
1/2 cup + 1 T water
3/4 cup sugar
1 T lemon juice
2 1/2 T corn starch, dissolved in 1/2 cup of water

Combine all but the cornstarch in a saucepan. Bring to a boil and simmer for 15 to 20 minutes; until the raspberries have completely broken down. Strain reserving the liquid and discarding the seeds and pulp. Return the liquid to the saucepan and add the cornstarch. Bring back to a boil and simmer for about five minutes, stirring occasionally, until it begins to thicken. Remove from heat and let cool.

Once the cakes and the raspberry filling have cooled, assemble them by layering the raspberry filling between the two cake rounds. Top with desired frosting. We like vanilla pudding whip cream, but now that I think about it, I bet chocolate pudding whip cream would be good too!

GF All purpose flour

3 Cups white rice flour

3 Cups brown rice flour
3 Cups tapioca flour

1 1/2 Cups potato starch

1 tablespoon salt

2 tablespoons xanthum gum

 

I use this in every recipe that calls for flour... even if it calls for their own blend, I use mine. It always works and it saves money to be consistent that way! 

Chicken Thighs

All you need are chicken thighs and salt and pepper and a tablespoon of oil.

Preheat the oven to 350 degrees.

Heat oil in cast iron skillet on the stove, then add chicken thighs skin side down. Salt and Pepper as desired. Move them around every couple of minutes to prevent them from sticking to the pan. After about eight minutes, when the skin is nice and brown, transfer the skillet to the oven. Three minutes into cooking, flip the thighs over and continue to cook until done. Maybe about ten minutes.

These would go great with roasted vegetables.

Sesame Chicken

I found a recipe online for gluten free sesame chicken. We tried it out tonight and I twinked it a bit since her directions were confusing. Basically, if you just make sure to add the corn starch to the bowl with the sugar/ soy sauce mixture and then heat to a boil and stir for a minute and until thick, it will turn out. I quite enjoyed it and the jasmine rice won my husband over.

Soda Brisket Tacos

2 pound beef brisket
2 cans Dr. Pepper, the kind with real sugar
A few shakes of garlic powder
A few shakes of chili powder
1/2 red onion
2 fresh garlic cloves
Corn tortillas
BBQ Sauce (We like Sweet Baby Rays Raspberry Chipotle BBQ Sauce)
Toppings of choice

Cook brisket, soda and spices in the croc pot on low for about six hours. Remove meat from liquid, slice and set in a serving bowl. Top with BBQ sauce.

Saute onion and chopped garlic cloves until soft in a skillet over medium heat. Add to the brisket and BBQ sauce.

Serve inside toasted corn tortillas with your favorite toppings. I like to add sour cream, more BBQ sauce, cilantro, tomato and corn.

No Bake Energy Bites

Picture courtesy of Smashed Peas and Carrots Blog

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week. 

We LOVE this recipe. Great for on the go snacks and rumor has it ground flaxseed is super healthy! This creation is that of smashed peas and carrots blog.