Bhutanese Red Rice Salad

Ingredients
1 cup bhutanese red rice
1 can baby corn, cut in 1/2 inch segments
1 can straw mushrooms, cut in half
2 heads baby bok choi, washed & chopped
1/4 cup Asian sesame oil
3 tbsp white wine vinegar
1 tablespoon: ground ginger
1 tsp galangal, optional
1/4 cup soy sauce
Notes / Directions
Prepare rice according to package directions

Add mushrooms, corn & bok choi

Combine remaining ingredients in a small bowl

Pour over rice & toss

Serve hot or cold.

Gluten Free Blueberry Scones

I took the day off work to sleep off this cold or flu or whatever it is dragging my butt down today. After almost an entire day on the couch watching back to back episodes of NCIS and compulsively checking Facebook for activity I got an uncontrollable craving for Scones.

I couldn't find a recipe that was free of all the things I needed it to be (wheat, eggs, dairy, nuts, potato flour or starch) so I pulled up a few and used them to come up with my own. I don't consider myself a baker and GF baking without eggs is very hit or miss for me so I am amazed at how well they turned out!

Servings: 12
Prep time: 20 mins
Cook time: 20 mins
Category: Breakfast
Ingredients
3 cups Gluten Free flour blend
1 1/2 tbsp baking powder
1 tbsp arrowroot starch
1/2 cup sugar
1 egg or egg replacer, i use ground flaxseed in hot water
1/2 cup coconut oil
1/2 cup maple syrup, warm
1 tbsp vanilla extract
1/2-1 cup warm water
2 small flats blueberries
cinnamon/sugar blend
Notes / Directions
Preheat oven to 350

Combine dry ingredients in a large bowl

Slowly add melted coconut oil, stirring continuously

Add remaining ingredients except water & stir

Add water 1/4 cup at a time until a firm dough forms

Remove 1/2 of the dough & form into a ball (be careful not to overwork dough)

Place on a cutting board & roll or flatten to 1 1/2 inch thick circle. Cut into 6 & arrange pieces on a baking sheet.
Repeat with remaining dough.

Brush with a little coconut oil & sprinkle with cinnamon sugar. Bake for 20 mins

Roasted Garlic Chicken with Root Veggies

Makes: 4 servings
Prep Time: 45 mins
Cook Time: 2 hrs

Ingredients
1 whole chicken, pat dry
3 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
8 large garlic cloves, peeled
4 tbsp olive oil
1 oranges
1 medium roughly chopped yellow onions
1 cup swanson chicken broth
1 rutabaga, chopped
3 medium beets, chopped -reserve greens
1 sweet potato, chopped
1 tablespoon garlic powder
1/4 cup balsamic vinegar
1 small red onion, chopped

Notes / Directions
Preheat oven to 375

Combine 2 tbsp salt, 1/2 tbsp pepper and garlic powder, rub chicken with oil & seasoning. Put 1/2 orange & 3 garlic cloves in cavity.

Place chicken on bed of onion & remaining garlic in a roasting pan.

Add chicken broth, cover with foil & bake for an hour.

While chicken is roasting, prep veggies- clean & chop, wash beet greens, separate stems & leaves.

Combine root veggies in baking dish, toss with oil, s&p.

Remove chicken from oven, uncover, baste & return to oven. Turn heat up to 425.

Place roots in oven. Every 15 minutes stir veggies & baste chicken. Cook for 1 hour or until chicken juices run clear. Rest for 10 min. Reserve pan juices.

While chicken rests sauté red onion & beet green stems for 5 min. Add greens & cook until wilted. Add to roots & stir in with balsamic vinegar.

Spoon pan juices over chicken when served.





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Pumpkin Pasta

I have become exceptionally frugal in the last few weeks. I just can't afford to throw anything away. So, tonight when deciding what to cook for dinner, my first priority was what was in the fridge that needed to be used or it would get tossed. I came up with leftover feta from last weekend's pasta, leftover bacon from Sunday breakfast and leftover pumpkin from pumpkin biscuits. This may have been one of my best meals ever. It was so good! (this recipe makes 2 servings with a side or 1 big one if you're hungry like I was!)

Ingredients:

• 1/2 cup pureed pumpkin
• 1/4 cup unsweetened rice milk
• 1 tbsp olive oil
• 2 slices cooked bacon
• 1/4 cup diced onion
• 2 oz GF rice fettuccini noodles 
• 2 tbsp roasted pepitas
• sprinkle of feta cheese
• salt & pepper to taste

Heat olive oil in a sauce pan on med heat. Add onions, cook 5 min. 

Add bacon & cook until bacon is hot & onions are transparent

Add pumpkin puree & rice milk

Simmer on low heat while you cook the noodles according to package directions

Drain noodles & add to pumpkin mixture

S&P to taste

Toss well 

Serve topped with pepitas and feta

Refrigerator Oats

Easy, healthy, no-cook breakfast or high energy snack!

Ingredients:

• 1/2 cup gluten free rolled oats
• 3/4 cup rice milk
• 1 scoop UltraMeal Vanilla Rice Protein (or 1/2 serving any vanilla protein powder)
• 1/2 cup diced apple
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• pinch sea salt

Combine all ingredients in a small bowl, cover & put in the refrigerator overnight. Sprinkle with chopped walnuts or pumpkin seeds before serving.

Pumpkin Biscuits

I started with the basic biscuit recipe on the package for Bob's Red Mill Biscuit Mix and added a few things. The insides stay moist so this would probably also work pretty well as muffins or a bread.

Ingredients:

• 1 1/2 cups Bob's Red Mill Gluten Free Biscuit Mix
• 1 cup canned or pureed pumpkin
• 1/4-1/2 cup rice milk or milk substitute
• 3 tbsp maple syrup
• 1 tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 1/4 tsp Galangal (opt.)
• handful of roasted pepitas

Preheat oven to 350. Combine biscuit mix with pumpkin until crumbly. Add rice milk a little at a time, stirring until the dough is smooth but firm. Stir in spices and maple syrup. Drop spoonfuls onto greased cookie sheet and top with a few pepitas. Bake 25-30 minutes.

Butternut Squash Soup

My proportions will be vague here because that's how I cook. Don't get caught up in measurements-season to your taste.

1 med butternut squash
1 lg sweet potato
3 carrots
3 small apples - gala, red, braeburn, whatever
1 yellow onion
8 cloves garlic
Chicken or veggie broth
Rice, almond or coconut milk
1 lb bacon or bacon ends if you can get them
Olive oil
Sea salt
Ground clove
Ground nutmeg
Roasted pepitas

Preheat oven to 400
Peel & cube squash, carrot, sweet potato & apples
Place in a large baking dish or roaster
Add about a cup of broth & drizzle with olive oil and stir to coat
Bake until soft (30-45 min stirring every 15 min

Heat 2 tbsp oil in a large pot- med heat
Add chopped onion & cook until transparent
Add chopped garlic & cook another 3 mins
Add roasted veggies to pot & equal parts milk & broth to 3/4 height of solids
Use an immersion blender to blend, adding more liquid until desired consistency

Sautee bacon and add to soup.
Season with salt, clove & nutmeg to taste.
Top with roasted pepitas or, if you are ambitious, roast the seeds from your squash & use them instead.