Baby got back-yard BBQ Sauce

Nothing says summer like a BBQ.. unless of course, your gluten free in which case most barbarque sauces are pretty much poison! You can enjoy your summer and BBQ like a pro with my homemade, super easy BBQ sauce. It stores well too, just put it in a mason jar and keep it in the fridge. The vinegar acts as a natural preservative for about 2 weeks. Hear that food companies? NATURAL preservative! Enjoy!

Baby Got Back-yard BBQ Sauce

Ingredients

1 cup of Heinz tomato ketchup (or other gluten free brand)

½ TBSP Worcestershire Sauce

½ tsp minced garlic

1/8 tsp white vinegar

½ tsp onion powder

¼ tsp paprika

1 TBSP of Honey

Dash of chili powder

Directions

*Let it simmer for 3 – 4 minutes on low heat. Baste on meats or use as a dipping sauce*

Easy Corn bread Sandwich Bread

As promised.. here is a super easy recipe for sandwich bread/ corn bread. Make it in a loaf pan and slice it thin. Apply your fillings and VIOLA! Delish! It's safe to say that this New Yorker is having a Southern Belle moment... heres an amazing corn muffin recipe too!

Easy Sandwich Corn Bread

Ingredients

2 cups of Yellow or White Cornmeal

1 tsp salt

1 tsp baking powder

1 ½ cups milk

2 eggs beaten

2 Tablespoons bacon dripping or olive oil.

Directions

Preheat oven at 425.

Put bacon drippings or olive oil into a 9 inch loaf pan and put it in the oven while its preheating.

Stir together the cornmeal, salt, and baking powder.

In a separate bowl, combine the eggs and milk.

Stir the milk mixture into the dry mixture.

Remove the hot pan from the oven and pour the hot oil/drippings into the batter and mix well.

Pour batter into the hot pan and bake until golden brown, 20 – 25 minutes.

Corn Muffins

Ingredients

1 cup yellow cornmeal

1 cup cornflour (masa)

¼ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1      teaspoon salt

2 eggs , beaten

1 cup buttermilk

½ cup regular milk

2 tablespoons butter or margarine , melted

Directions:

Mix together all the dry ingredients in a bowl.

Mix all the wet ingredients in a bowl.

Slowly combine the wet into the dry. Combine well.

Pour into greased muffin cups. Bake in preheated 400 oven for about 25 minutes.

Feeling Saucey Cheese Sauce

When my gluten free journey began, I was misdiagnosed numerous times. At one point I was told I was lactose intolerant and truth be told, this diagnosis was much harder for me to take then my celiac diagnosis!I really do enjoy diary, there is something so comforting about it. Here's my cheese sauce recipe. I make home made mac and cheese with this sauce, put it over potatoes, and use it as a dip for veggies. Kids and adults both love this stuff! Here's a few tips for you:

1. My recipe calls for shredded cheese. I highly recommend shredding the cheese yourself or using cheese slices over pre shredded cheeses. The pre shredded cheeses, although convenient contain a coating so it doesn't all clump together in the bag, this same ingredient will make it difficult for you to achieve a creamy sauce. You will have a grainy texture.
2. In general, if you do buy pre shredded cheeses, make sure the anti clumping agent they use is either a cornstarch or potato starch. Some of these cheeses have flour, so NOT gluten free!

 If you adore cheese like I do or your simply feeling a little saucey, this is the sauce for you!

Cheese Sauce

Ingredients

¾ cup of milk

1 cup of cheese shredded

1 tbsp melted butter

1 tbsp cornstarch

½ tsp of salt

Pinch of pepper

Directions

1.     Pour milk into a saucepan and heat gently over a low heat, do not allow to boil.

2.   Add your shredded cheese and whisk gently until cheese is melted.

3.   Combine cornstarch and melted butter and stir until combined.

4.   Slowly whisk in the  butter mixture into the cheese mixture.

5.   Whisk in salt and pepper.

6.   Allow to heat and continue to stir, sauce will begin to thicken as it heats.

Perfect Potato Leek Soup

Here is a recipe that no one thinks they will like but everyone LOVES! Isn't that the best? When you get a nervous diner to try something new and it becomes their new fav? This recipe does just that. Its made with leeks, which if you aren't familiar with, are like scallions big sexy cousin. They are thick and sturdy. Chop off the green tops and use the white sliced thinly in soups and stocks to give an oniony taste without the bite. Its simply perfection, and great for St. Patricks day!

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Potato Leek Soup

3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1 qt. water or chicken stock (I used Herbox)
2 tbsp. each chopped celery and shallots (or onions)
parsley, to garnish

1. Peel and quarter the potatoes.

   2. Prepare the leeks by removing the green portions. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes.

   3.Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.

  4.Remove potatoes and leeks to a small bowl, using a blender or masher, mash to a puree in return the puree to the cooking water. Stir in the milk, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley. Also great with some sour cream, or cheese on top!

Oven Baked French Fries

I love french fries.. I mean LOVE them. If I had to eat one food everyday for the rest of my life it would be french fries. But here's the thing... not all french fries are created equal. It seems fairly simple, you take a potato chop that sucker up, and let it fry to golden brown. However, french fries are one of those foods that are gluten hideouts. Many chain restaurants and fast food restaurants DO NOT have gluten free french fries. Essentially what you are eating is a fried mass of chemicals and additives, many of which contain gluten. I did an experiment with my students that changed the way I look at my beloved fries. We took french fries from 3 different fast food chains and french fries we made from potatoes and left them out to see how fast they decompose. The natural fry was limb by days end but 1 week later our fast food fries still looked as delicious as when we bought them! Now if that doesn't scare you I don't know what will! Anyway, the second thing about fries that can scare the pants off you is the fat content from frying in oil. So I asked myself...... how can I enjoy my fries gluten free, no crazy chemicals to scare the pants off me and no frying to make me not fit into my pants.. and here you go.. oven baked french fries! Enjoy!

Baked Seasoned Fries

¼ Cup parmesan cheese
I Tablespoon olive oil
1 Tablespoon basil
1/2 teaspoon seasoning salt
4 medium Potatoes, cut in fries

Preheat the oven to 425.

Cut potatoes into thin fries.

Place potato fries on cookie sheet.

 Toss oil and seasonings together and toss over potato fries.

Bake 425 for 15-20 minutes. Or until crispy and golden.

Breakfast..FAST!

Ever notice that grab and go breakfasts are NEVER gluten free!? You can have a muffin, a bagel, a waffle, a granola bar or a whole bunch of other stuff we can't eat. It's enough to spark gluten envy. Well, with a little preparation and creativity you can make your breakfast on the go and have others envy you for a change! One of my favorite things to make for breakfast is what I call a breakfast bake. I take eggs, whatever veggies, meats and cheeses I have laying in the fridge combine them and bake them. Then when it cools down i portion out peices and wrap them up. In the morning, I pop them in the microwave for about 1 minute and chow down. What could be easier? So don't envy quick carbs on the go, make a bake! It's healthier, will keep you fuller longer and is down right delicious! Stay full and Stay fab!

Breakfast Bake

Yield 12 Servings

Ingredients

2 Medium Red Potatoes, Grated

3 Cloves of Garlic, Minced

1 Medium onion , Chopped

3 Green Peppers, Chopped

1/2 Cup of Sun Dried Tomatoes, Coarsely Chopped

1 ½ Mozzarella Cheese, shredded

3/4 Cup of Gluten Free Bisquick

1 Cup of Fat free Milk

32 oz of egg Whites

2 TBSP of Olive Oil

½ tsp of Paprika

1/2 tsp of Chili powder

1/2 tsp of garlic powder

Salt and pepper to taste

Directions:

1.      Preheat oven to 400 degrees. In a large skillet heat:  olive oil, and add peppers, onions, garlic and potatoes. Till cooked (about 8 minutes stirring frequently. Add in the sundried tomatoes, paprika, chili powder, garlic powder and salt and pepper.

2.      In a large greased baking dish, add the mixture from the skillet and half the shredded cheese< spread evenly over mixture. Poor egg whites over mixture.

3.      In a separate bowl, combine Bisquick gluten free mix and milk. Mix till combined.

4.      Poor Bisquick mix evenly over Egg White Mix and sprinkle the remaining cheese on top.

5.      Bake approximately 25-30 minutes. Egg whites should be firm and top golden brown.

Food for Thought

·        I use red potatoes in this recipe and most of my recipes. They are lowering in Carbohydrates than other potatoes. Also, the fiber and vitamins are in the skin of the potato and red potatoes have a thin skin, so it grates easily and isn’t noticeable in the dish. However, any kind of potato will taste good in this bake!

·         I use a lot of green peppers in my cooking. They are usually cheap and always available. The green pepper is mild but any color pepper can be used. Try red peppers for a sweeter bake.

·        This recipe makes 12 servings. They can be cut up into individual serving sizes and put in sandwich bags in the freezer. Heat for 1 – 2 minutes and enjoy!

Passover... a Gluten Free girls favorite holiday!

It doesn't matter what religion you are..if you are g-free, Passover should be on your calendar! There are so many g-free products that come out around passover time that are affordable and delicious. I encourage you to stock up! One of my favorite products is Potato Starch Flour. It sells for less then $3.00 in most supermarkets. It can be used just like flour to thicken soups and gravies and is high in fiber (so many benefits to eating fiber!) My personal favorite Potato Starch Flour is by EngerG. It also comes with five gluten free recipes on the back of each box.