MEATZA PIZZA- GLUTEN-FREE, STARCH-FREE

 

 

I made up this recipe the other night while craving some pizza. Since I can't have regular pizza dough, I thought I'd try to make something similar. It was really yummy!

 

Crust:

1 lb pork sausage (country style)

1 to 2 lbs mozzarella cheese, grated

Topping:

1 large can tomato sauce

1 1/2 tbs oregano

1/8 tsp garlic powder

1 lbs Colby-jack cheese

Assorted pizza toppings

 

Brown sausage in skillet, drain grease. Lay in bottom of glass baking dish. Sprinkle with mozzarella cheese. Place in oven on broil until bubbly. Watch carefully. This happens very quickly. Pull out of oven and set aside until cool. This is what it should look like. After it cools it should be really crispy.

 

Then add oregano and garlic powder to the tomato sauce. Spread onto sausage crust, then add Colby-jack cheese and other toppings (olives, mushrooms, etc). Broil until top is done.  Bottom should stay crispy.

 



ITALIAN SALAMI BITES- GLUTEN-FREE, STARCH-FREE

This has got to be one of my favorite recipes. So simple, but so good. Last night, I took 14 of them to work with me for dinner. I ended up only getting 5 because I had to share with everyone working.

Italian dry salami (I buy the Gallo)
cream cheese
oregano
sea salt
sliced banana peppers

Lay out the salami on a plate. Smear a little cream cheese on it. Sprinkle with oregano and sea salt and top with banana peppers. Delicious!!

CUCUMBER SALAD- GLUTEN-FREE, STARCH-FREE

2 lg cucumbers
1/2 c mayo (starch-free)
1/4 c sour cream
1/8 c sugar
a pinch of dried dill weed (optional)

Slice cucumbers, set aside. Mix remaining ingredients together. Add just enough lemon juice to make a thin sauce. Serve chilled.

LIME CHEESECAKE FLUFF- GLUTEN-FREE, STARCH-FREE

Since going starch-free, one of the hardest things has been finding foods with enough flavor to curb the many carb cravings I get on a regular basis. This dessert is delicious and tastes a little like lime cheesecake. I probably eat this at least once daily at one of my meals.

1 (8oz) block cream cheese
1/4 cup heavy whipping cream
1/4 cup lime juice
1/4 cup coconut milk (the kind that's very thick)
sweetener to taste

In a small bowl, beat cream cheese, lime juice, and whipping cream together on high until it form peaks. Mix in coconut milk (this will make it a little more creamier) Then add sweetener to taste.

CHILI- GLUTEN-FREE

Today,  I decided to make another pot of chili to see if I could make it starch-free as well as gluten-free. It turned out delicious!! Keep in mind that when you go starch-free you can not use fillers like beans. So this is a mostly meat chili.

7 lbs ground beef ( I like to brown this ahead of time and store in the freezer)
6 or 7 tbs chili powder
1/4 cup dried minced onion
2 tbs minced garlic
2 (28oz) can crushed tomatoes
1 tbs cumin
1 tbs oregano
1 tsp garlic powder
 sugar to taste



In stock pot, brown ground beef with chili powder. I think one of the secrets to great chili is not to have huge pieces of ground beef. After browning the ground beef, I run it through the food processor until it is crumbly. Add onions and garlic.

 Cook until onions rehydrate. Add tomatoes, cumin, oregano and garlic powder. 

Simmer for 15 minutes, stirring occasionally.  The last step is to add a little sugar to taste. Top with shredded cheese.

 I like to make this huge pot and store in mason jars in the fridge or freezer to use later.

PARMESAN CRUSTED SALMON- GLUTEN-FREE, STARCH-FREE

I made the most wonderful fish yesterday!! There were no leftovers. Next time I will be doubling the recipe.

16 oz salmon- boneless, skinless
1/2 cup mayo
1/2 cup grated Parmesan cheese (cheap stuff in the can)
1/2 tsp garlic powder
1/2 tsp Italian Seasoning

Thaw salmon. Pat dry. Set aside. Mix Parmesan, garlic powder, and Italian seasoning together. Brush mayo onto both sides of salmon. Coat with Parmesan mixture. Bake uncovered at 375 degrees for 20 minutes or until fish flakes.

COCONUT BREAD- GLUTEN-FREE, STARCH-FREE

I found this link for coconut bread about 6 months ago and have been making it daily since then. As far as grain-free breads go this is one of my favorites and you can make it in about 5 minutes. I like mine slightly warm with jam. If you are starch-free, make sure to use SF baking powder using 1/4 cup cream of tartar and 2 tablespoons baking soda.

http://www.youtube.com/watch?v=rmJ4jT9i2L4

Enjoy!

MESSED-UP CHICKEN CASSEROLE- GLUTEN-FREE

1 "can" cream soup (recipe under SOUPS AND SAUCES)
2/3 c mayo
4 c cubed chicken, cooked
3 c broccoli, chopped, cooked, drained
1 med onion, chopped
1 c shredded cheddar
1/4 c sour cream

In a bowl combine all ingredients except
crescent rolls. Pour into sprayed or greased 13x9 pan.
Bake uncovered at 350 for 25-30 min or until
bubbling around edges.

VEGGIE TRAY AND HOMEMADE RANCH DIP - GLUTEN-FREE, STARCH-FREE

I was asked to bring a vegetable tray to a bridal shower this last week. Everyone loved the presentation and the homemade ranch was a hit!!

1 cup mayonaise
1 cup sour cream
1 tbs parsley flakes
2 tsp onion powder
1/2 tsp salt
1/8 tsp garlic powder

Mix well and chill at least 30 minutes before serving.

LEMON CREAM CHEESE PIE- GLUTEN-FREE

**This taste a lot like Marie Callendars, just gluten-free. I used graham cracker I made myself using the recipe from Irresistibly Glutenfree by Christina Davis. (I had to bake them a little long so they were dry enough to make crumbs.)

1 1/2 cups sugar
6 tbs cornstarch
1 pinch salt
1 cup water
2 tsp grated lemon rind
2/3 cup lemon juice
2 tbs butter
12 oz cream cheese, softened
3/4 cup powdered sugar
3/4 cup heavy whipping cream, whipped
1 tbs lemon juice

In a saucepan, combine sugar, cornstarch, and salt. Stir in water, lemon juice, lemon rind and bring to a boil over medium high heat. Cook while stirring for 2 minutes until smooth and thickened. Remove from heat; stir in butter. Set aside for 1 hour or until room temperature. Meanwhile, in a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped cream and the 1 tbs of lemon juice. Spread cream cheese mixture into graham cracker crust and top with cool lemon filling. Chill in fridge at least 8 hours.

FLUBBER JELLO- GLUTEN-FREE

1 large pkg lemon pudding(not instant)
1 large pkg green jello
1 small pkg instant pudding
1 cup milk
1 small container Cool Whip

Make large lemon pudding according to
directions.  Set aside. Make green jello
according to directions minus 1/2 cup water.
Mix large lemon pudding and green jello
together. Pour into 13x9 glass pan. Refrigerate until set. Set aside. Mix together small pudding, milk, and Cool Whip and spread evenly over green mixture.

HAWIIAN HAYSTACKS- GLUTEN-FREE

2 c rice
1 "can" cream soup(recipe in SOUPS AND SAUCES)
1 can pineapple tidbits
1 can mandarin oranges
sweetened coconut
sliced olives
green onions, chopped
tomatoes, chopped

Cook rice according to pkg. Set
aside. Warm cream of chicken soup in
saucepan adding just enough water to
make into a gravy. Serve rice with gravy over top and add any topping you desire.

GLUTEN-FREE ASPHALT PIE

**This tastes just like the one at Winger's restaurant.

Newman's Own O's Cookies-GF (oreo type), crushed
1 carton chocolate chip
        ice cream, softened
1 bottle carmel ice cream topping
1 can whipped topping

Spray bottom of spring form pan with
cooking spray. Sprinkle bottom with about
1/4 inch of cookie crumbs. Then layer ice
cream on top of cookie crumbs to edges.
Cover with saran wrap. Freeze. To serve cut
into pie pieces, drizzle with carmel and top  with whipped topping.

SEVEN LAYER SALAD- GLUTEN-FREE, STARCH-FREE

**This is a great salad for pot luck dinners.
***To make this starch-free omit the peas, and use only SF mayo.
1 head lettuce, cut
1 green pepper, chopped
1 bunch green onion, chopped
1 (16 oz) frozen peas, thawed

Layer first 4 ingredients. Spread mayo over peas so there are no holes. Sprinkle with a little sugar and Parmesan cheese. Right before serving sprinkle with bacon bits.

CRUMBY COD- GLUTEN-FREE

2 tbs canola oil
2 tbs water
1 envelope Italian dressing mix-GF
2 c bread crumbs-GF
6 cod fillets

Combine oil, water, and dressing mix. Place stuffing in another bowl. Dredge fillets
through salad dressing mixture then through bread crumbs. Place on a greased baking sheet. Bake @425 for 15-20 min or until flaky.

HAMBURGER STROGANOFF- GLUTEN-FREE

1 lb ground beef
2 tbs minced dried onion
1 "can" cream soup (recipe under SOUPS AND SAUCES)
8 oz sour cream
beef bouillon

Brown ground beef with onion. Drain off grease. Add soup and sour cream. Stir and heat through. Add bouillon to taste. Serve over hot GF egg noodles.

EGG FOO YOUNG- GLUTEN-FREE, STARCH-FREE

**To make starch-free use xanthan gum instead of cornstarch and tamari sauce instead of soy sauce.

6 eggs, beaten
1/2 tsp salt
dash of pepper
ham
bean sprouts, fresh
mushrooms, fresh

Mix all together with fork. Fry in 3 tbs heated oil in frying pan, large pancake size,
making sure it is done through. Set onto plate. Drizzle with brown sauce.

BROWN SAUCE

2 tbs margarine
4 tsp cornstarch
2 tsp sugar
1 c water
3 tsp soy sauce-GF

In saucepan, melt margarine, add cornstarch and sugar. Stir. Add water and soy sauce. Cook stirring constantly until thick and clear.

CREAM SOUP MIX FOR CASSEROLES- GLUTEN-FREE

I got this recipe out of a fabulous cookbook called "Irresistibly Gluten Free" by Christina Davis. Definitely a book worth buying. All recipes have photos.


2 cups instant dry milk
3/4 cups cornstarch
1/4 cup chicken bouillon powder-GF
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp tarragon




I double the recipe and store in one of the       extra-large (8 cup) mason jar.

To make equivilant to 1 can of soup. Mix 1/3 cup CREAM SOUP MIX with 1 cup cold water. Heat over medium heat, stirring constantly, until soup thickens and begins to boil.

COTTAGE CHEESE SALAD- GLUTEN-FREE, STARCH-FREE

1 (16 oz) cottage cheese
6 lettuce leaves
1 can pears, drained
6 maraschino cherries

Lay out one lettuce leaf onto salad plate.
Top with one ice cream scoop of cottage
cheese, then top with two or three slices of
pears. End with a cherry on the very top. 
Serves 6.

TACO SALAD- GLUTEN-FREE

1 bag Fritos chips
1 lb ground beef, browned, drained
1 envelope taco seasoning-GF
Lettuce, shredded
Cheddar cheese, shredded
Tomatoes, chopped
1 can black olives, sliced
1 jar salsa
Catalina or ranch dressing-GF

Slightly crushed Fritos and sprinkle on plate. Add wanted ingredients. Toss with either ranch or catalina.