Recipe 37: GF Strawberry Rhubarb Cobbler

I made this delicious treat for the first time as we celebrated both Mother's day and mym moms birthday... it was a hige hit. Unfortunately, I am posting this AFTER rhubarb season, but I will be making this, without a doubt, next season!!!

GLUTEN FREE Strawberry Rhubarb Cobbler Recipe

INGREDIENTS

Filling
·         3 ½ cups rhubarb stalks cut into 1/4-inch pieces (I peel the stringy layer off and you MUST throw away the leaves… they are poisonous.)
·         2 ½ cups strawberries, sliced
·         ¾  cup white sugar
·         3 Tablespoons of quick cooking tapioca
·         1 TBS Lemon juice

Crust

·         2 Tbsp white sugar
·         ½ cup brown rice flour
·         ¼ cup tapioca starch
·         ¼ cup potato starch
·         1 1/2 teaspoon baking powder
·         1 ½ tsp xanthan gum
·         1/4 teaspoon salt
·         1/4 cup butter
·         1/4 cup milk
·         1 egg, lightly beaten

Preheat oven to 350°F.

In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and lemon juice. Let sit for 30 minutes.

Combine the crust ingredients in a bowl.

Pour filling into a casserole dish. Drop the crust batter over the filling.

Bake in a 350°F oven for 35-40 minutes until cobbler crust is golden brown.

You can serve with whipped cream or vanilla ice cream of choice.


Let me know you're thoughts! This is one of my favs!

Naturally,

Raych

Recipe 36: Gluten Free Waffles

 I am going through a series of recipes tht I have been writting down but have failed to post on here. For that reason you will likely see a slew of posts coming up that were written in the past, but I had not had time to edit and add images! It has been a busy spring and summer. I actually go back to teaching in a couple of weeks and I have no idea where my summer vacation went!

One thing I did have more time for over the summer was making some delicious breakfast meals for my family. Usually I'm up and out of the house before anyone else is awake during the school year!

Here's one of our favorites... it cqa be topped with ANY seasonal fruit or frozen and reduced berries!

Gluten Free Waffles

GF, CoF, Can be DF/CF if you use an alt milk, NF & SF (pending your oil choice)

Adapted from a recipe at “thishomemadelife.com”

 Ingedients:

2 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch
1 TBS baking powder
3/4 teaspoon cinnamon
1 1/2 teaspoon salt
1 TBS sugar
1/2 cup of veggie oil
4 eggs
1 1/2 cups buttermilk (or make your own with 1 tablespoons lemon juice and enough milk to reach 1 1/2 cups)
1 TBS vanilla

 Preheat the waffle iron.

Combine all dry ingredients and add wet ingredients one by one until mixture is nearly smooth (it may be just a little lumpy, but that’s ok)

I use a large beligian waffle maker, but I would say for you to just use your best jusgement on how much batter to out in the waffle iron. Cook until golden and not sticking to the iron.

I love this recipe because my whole family can enjoy it without anyone feeling they need to say it "tastes" gluten free! My only other reccomendation or issue would be that it does not refrigerate well if you have extra. I haven't tried freezing, but I'm sure if I had placed even the refrigerated one back in the toasted for a bit it would be great too!

Let me know your thoughts or what you may have changed or added?!

Naturally,

Raych

Recipe 35: Sauteed Kale with Turkey Meatballs (BABY FOOD option included)

Sauteed Kale with Turkey Meatballs (BABY FOOD option included)
IMAGES WILL BE UPDATED SOON!

Saute Blend:
2 cups of kale
1- 10oz container of mushrooms
1/2 medium onion, sliced into thin pieces
1/4 tsp salt
1 Tbs minced garlic
1 tbs water
olive oil (for cooking kale and onion/mushrooms)

Saute the onion and peppers in enough olive oil to coat pan... until it starts to carmelize, add in the kale, 1 tbs minced garlic and salt. Saute on medium, then add 1 tbs water so kale does not burn and steams a little. Continue to stir for 3-5 more minutes, until kale becomes soft.

Turkey Meatballs:
1 lb ground turkey (not turkey breast- too dry for this recipe)
2 TBS minced garlic
1/4 tsp sea salt
1/4 tsp ground pepper
1/2 tsp basil (dried minced)
2 FLAX "eggs" (2 flax gel eggs= 2 Tbs ground flax and 6 Tbs water) I used flax gel
1/2 cup of GF breadcrumbs (I used Gillian's)

PreHeat oven to 350
Combine all ingredients in a medium bowl.
Create 1 inch balls and space about 1.5" apart on a lined baking sheet.
Cook until golden (about 25 minutes)

Serve meatballs sprinkled with parmesan on top of the kale saute.


You can blend a desired portion into baby food. My son Henri loved it!!

Naturally,
Raych

Recipe 34: Gluten Free Chocolate Banana-Nut Bread

Paying homage to my friend Chrissy- a HUGE Monkees fan (specifically Davy Jones, who passed away this past week) I had decided to make to GF Banana Nut Bread... because as Chrissy said, while she may not know what Davy's favorite foods are, "everyone knows 'Monkeys' like bananas".
And, while Davy may or may not have enjoyed bananas... I sure as heck enjoy chocolate... so I added some in. By some, I mean a lot.

While my post itself isn't long this time around... trust me... the bread speaks volumes. YUMMM!

Double Chocolate Banana Bread

GF, CoF, SF

(DF: if you avoid the chocolate chips or use Carob or Enjoy Life brand...

NF: You could also forego nuts if needed)

Ingredients:
1/2 cup tapioca starch

1 1/2 Cup Brown Rice flour

1 teaspoon baking soda

1/4 teaspoon salt

4 eggs

2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

2 TBS Cocoa

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts

½ cup white chocolate chips (I used Ghiradelli)

Instructions:
Pre-heat oven to 350 degrees
Combine wet ingredients
Sift in dry ingredients (flours)
Add in nuts and chocolate chips last. (I sprinkled some buts on top too)
Coat a large loaf pan (or two small loaf pans)
Bake for 40-50 minutes. I did one large pan and it overflowed... so it may have taken be longer.


This makes a LARGE loaf. Be forewarned. If the dough exceeds 3/4 up the pan.. use two pans or do two batches... Mine overflowed as it rose. It WAS still absolutely delicious.

This recipe was a hit... and gone well before it hit the 24 hr mark on my counter.

Enjoy!

Naturally,

Raych

Recipe 33: Apple/Pear/Kale Baby Food

Because the mini-kiddo needs to eat too; AND, because I like to use the superfood that is kale... I made the following recipe. The fruit hides the blander (to a baby) taste of the kale.

Enjoy!

Apple/Pear/Kale Baby Food

GF, DF/CF, NF, SF, EF, CoF (BUT NOT MISSING TASTE!)

Ingredients:

Medium sauce pan of chopped kale

3 anjou pears

3 cortland apples

Instructions:
To cook the kale... boil in water until soft. Reserve the water.Peal and cut the apples and pears into cubes
Boil in "kale water" on stove until soft. Drain.


I use the same water because I have myself convinced that I'm boiling off some of the nutritional value of the kale and by ising the same water I might be able to reserve some of that. It may be silly... but it conserves water too... so there.

Let me know your thoughts!!

Naturally,

Raych

Recipe 32: Millet-Turkey Meatloaf

A goal renewed. While I have not been posting on here very much in the last month- I have been keeping track of all of the recipes that I have been creating for my family. I have decided to stick with the goal of creating natural delicious recipes for the family... but the recipes might be posted later. In all, I hope to have 366 recipes by January 1st 2013. What you'll find below is recipe 32. It is actually what we had for dinner last night, so I thought it appropriate to post today :)


Every time that I have made gluten free meatloaf in the past it has come out dry. If you don't add breadcrumbs... you can a giant "burger" tasting result. If you add gluten free breadcrumbs (ie. Gillian's) you get a dry "lifeless" meatloaf. I searched through my cabinet to find somethign that might help retain moisture in the meatloaf without detracting from the flavor, perhaps eve genhancing it more that simple breadcrumbs. My final thought- millet. You can find it in most major grocery stores- I found mine in the kosher section. It is a naturally gluten free food and very easy to prepare!

Millet-Turkey Loaf

GF, DF, CoF, NF (Contains eggs and soy)

Ingredients:

¾ Cup Hulled Millet

1 TBS olive oil

1 lb ground turkey breast

½  (minced) medium onion
1 tsp soy sauce
2 TBS ketchup (+ extra for top if desired)
2 TBS garlic
1 tsp basil
1 egg

Instructions:
A really simple recipe to make... preheat the oven to 350 degrees. Cook the millet according to package intructions (toasted in olive oil, then add water and boil covered until soft... adding extra water as needed). Combine all ingredients, with the cooked millet in a bowl. Press into an olive oil coated baking dish (I used corningware). You can add additional ketchup on top for a little extra flavor as well... I ALWAYS do. Cook for about 40 minutes or until cooked through but not tough.

The family approved... and very importantly, I didn't feel like I was missing out. IT WAS MOIST AND DELICIOUS. Two 3-year-old thumbs up as well! I served it with kale chips... which you'll see my recipe for later... and homemade hummus... also coming later.

Naturallly,
Raych

Day's 32-42: Blog... what blog...?

This past week has been a little rough in the Riendeau household... While I can assure you that I was keeping up on my promise to create healthy family recipes (all of which I will share as "extras" in my next few entries), I was completely and totally unable to get on my blog. Not only have I had three ridiculously crazy migraines, but my hubby went off to work in Indiana for the last week. Par Dela has gained about nine more official stores, though there are quite possibly more, and our intern started last night. Did I mention that my little man had his first two teeth pop out this week... at the same time? Yeah, that's fun. Long story short- I've been busy.

Now that things have resumed to normal, the plan is to attempt a croissant/puff pastry type recipe this weekend. I had mentioned my want for GF croissants to a few people over the past month, saying that I would attempt a recipe... but then I received another email from a customer, Grace. Her email has inspired me to spend the week deciding what might work best in the recipe, then attempting to actually make it tomorrow. I'll be posting on here how it comes out.

So for now, I'll bid you all adeiu and good night... but expect that I am back and ready to cook it all up for you!

Naturally,

Raych