BLT MAC N CHEESE

This is a new favorite for my hubby and the grandkids loved it too!

BLT MAC N CHEESE

4 slices thick cut bacon cut into 1" pieces (or use a cup of diced hot dogs or ham)
12 ounce Rotinni Pasta (Gluten-Free if needed)
2 1/4 cup milk
6 ounce cream cheese
1/2 teaspoon tumeric
2 cups shredded cheddar
6 ounce cherry tomatoes
Salt and Pepper
1/2 cup yogurt
1 Tablespoon cider vinegar
Romaine Lettuce finely chopped

1. Preheat oven to 375 degrees.
2. Cook Bacon pieces and drain
3. Cook Pasta according to Package directions
4. Bring Milk to simmer; whisk in the tumeric and stir in the cream cheese until melted.
5. Add Pasta, meat & Tomatoes; season with salt and pepper.
6. Put in 9 x 13 casserole and bake for 20 minutes
7. Combine yogurt & vinegar, season with salt and pepper. Add thinly sliced lettuce, toss to coat. Serve with Mac N Cheese

Zuchinni Tomato Toss

Serves 2-3 - * Note: This would be really good with some fresh Mozzerella!

2 small Zuchinni, thinly sliced
1 tomato, cut into wedges
1/2 pepper, cut into slices (A yellow pepper would be pretty in this)
1/4 cup red onion, thinly sliced into half rings
1 tablespoon pure Apple Cider Vinegar (not the 'flavored' kind)
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Garlic
3 Tablespoons Olive Oil
Lettuce

Combine zucchini, tomatoes, green pepper and onions. Toss lightly. Combine vinegar, salt, pepper, garlic salt and salad oil. Mix well and pour over vegetables. Chill for several hours, stirring occasionally. Serve on lettuce, if desired. Yield: 3-4 servings

Beets, Beets and More Beets

I harvested some Beets today.  Not wanting to do the same old thing with them I decided that they would be best used in some different ways.  If you go to my GRANDMA FARMERS GARDEN blog, I've explained the value of beets for your diet.

How to Choose Beets
Beets are in season from June to October,but are available in most stores all year round. Choose firm smooth beets. They should be a beautiful color when you rub a bit of the dirt away.

Beet Juice Blends
Don’t like beet juice by itself? Try these recipes for tasty blends. You can blend with other fruits or vegetables for extra nutrition and flavor. This can be important for some people as beets have oxalic acid which can cause kidney stones. Blending with another veggie or fruit will reduce the concentration, or eat a calcium product in addition to your beet juice.

Using a Juicer
Use whole,raw beets. Wash them extremely well or peel the skin first. Cut into size recommended for your juicer.

With Blender
You can also use a blender to make beet juice. Clean and peel the beets. Chop or grate finely. Add the finely grated beets with ¼ cup water or juice to the blender. Blend well. Strain through a cloth to remove large pieces if desired. But remember,this contains fiber and beneficial nutrients,so find a way to add them to your diet.

Beet and Fruit Blend
Blend together 1 beat with leaves,1 apple and 1 pear.
Beet and Veggie Blend
Blend together 1 beet,1 carrot,1 apple,1 cup green tea,1 orange,and ½ inch fresh peeled ginger root.
Tropical Blend
Blend together 1 beet,1 cup pineapple,and ½ cup papaya
Drink Your Juice Blend immediately to utilize the nutrients before they are lost. If you want to make enough for several days,freeze in individual portions. Thaw overnight in the refrigerator for a refreshing beverage for breakfast.

Beet Kvass
Beet Kvass is a Ukranian drink that no household was ever without. Here’s how to make up 2 quarts of the traditional tonic:
3 beets,peeled and chopped*
¼ cup whey
1 tablespoon sea salt
Filtered water
Put the beets,whey and sea salt in a 2 quart glass jar or container and fill with filtered water. Stir and cap. Let it set on the counter at room temperature for 2 days,then transfer to the refrigerator.
Drink a 4 ounce glass in the mornings and evenings for a regenerating tonic. You can also use beet kvass in place of vinegar in your salad dressing recipes or add it to soups.
*Note: Don’t use grated beets because they will ferment too rapidly. You will have alcohol content instead of the valuable lactic acid that is noted for its medicinal qualities.

Sweet Potato and Beet Chips with Garlic Rosemary Salt
2 Sweet Potatoes
2 large beets
1 clove garlic, minced
1 teaspoon finely minced fresh rosemary leaves
2 tablespoons salt
10 cups coconut oil

1. Wash the vegetables and dry very well.  Set aside
2. In a small bowl combine the garlic, rosemary and salt.  Set aside.
3. Warm the oil in a large pot over high heat to 350 degrees (use a deep-fry thermometer)
4. Trim 1-inch off the end of each sweet potato.  Using the V-slicer or Mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick.  Trim 1-inch off the root end of the beets.  Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick
5. When the oil is hot add about a quarter of the sweet potato slices.  Let fry until golden and the bubbling has almost completely subsided, about 2-3 minutes.  Using a mesh sieve or slotted spoon remove the ships to a paper-towel-lined baking sheet.  Sprinkle with some of the garlic, Rosemary and salt mixture.  Continue with the remaining sweet potatoes.
6. Transfer to a serving plate.
7. Fry 1/4 of the beets.  Let fry until curled at the edges and most of the bubbling has subsided, about 3-4 minutes.  Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture.  Continue with the remaining beets.  Let cool and transfer to a serving plate.

Ukrainian Red Borscht Soup Serves 4
8 ounces pork sausage
1 very large beet, peeled and shredded
1 large carrot, peeled and shredded
1 large baking potato, peeled and cubed
1 1/4 teaspoon coconut oil
1/3 cup chopped onion
2 ounces tomato paste
1/4 cup water
1/4 medium head cabbage, cored and shredded
1/2 cup diced tomato
1 large clove garlic, minced
salt and pepper to taste
1/2 teaspoon white sugar
1 tablespoon sour cream for each serving (topping)

1. Crumble the sausage into a skillet over medium-high heat.  Cook and stir until no longer pink.  Remove from the heat and set aside.
2. Fill a pot halfway with water and bring to a boil.  Add the sausage, and cover the pot.  Return to a boil.  Add the beets, and cook until they have lost their color.  Add the carrots and potatoes, and cook until tender, about 15 minutes.  Add the cabbage and tomatoes.
3. Heat the oil in a skillet over medium heat.  Add the onion, cook until tender.  Stir in the tomato paste and water until well blended.  Transfer to the pot.  Add the raw garlic to the soup, cover and turn off the heat.  Let stand for 5 minutes.  Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, garnish with sour cream and fresh parsley.

Cherry Frozen Yogurt

This is a simple homemade cherry frozen yogurt made with fresh cherries and Greek yogurt.  Again it can be easily divided to make enough for just one or two people.  We sprinkled some pistachios on top.

1 pound fresh cherries, pitted
2 cups plain, full fat Greek yogurt
1/2 cup sugar (or 1/4 cup honey)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Place cherries, yogurt, sugar, lemon juice and vanilla in the bowl of a food processor or into a blender and purée. Transfer to a freezer-safe bowl and cover. Whisk mixture vigorously every 30 minutes until just frozen throughout, about 2 to 3 hours. (Whisking helps to break up the ice that forms when freezing.) Or, use your table top ice cream maker (just takes about 20-25 minutes).  The frozen yogurt is ready when it's too thick to whisk. Stir with a spatula and store in an airtight container. This homemade frozen yogurt is best enjoyed the same day you make it.

Salmon and White Bean Salad

Now here's a summer meal that's cool and light!

While we were eating I made some Cherry Frozen Yogurt in our little counter top ice cream maker.  You don't need a ice cream maker to make this great iced Yogurt but it made it a quick treat.  ENJOY!!

This salad makes enough for 4 but can easily be halved for 2 people.  Serve this crunchy and refreshing salad in lettuce leaf cups or on bread.  Bib lettuce works especially well.

1 cup dried baby Lima beans
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 (6-ounce) cans Salmon (you can also use solid white albacore tuna), drained
4 radishes, halved and thinly sliced
1 stalk celery, thinly sliced
1/4 cup julienned red pepper, 1 inch pieces
1 bunch watercress or Arugula, stems removed and leaves chopped (about 1 1/2 cups packed leaves)
1/4 cup chopped chives

Soak beans overnight. Drain and rinse. Place beans in a large pot with 1 quart water and bring to a boil. Reduce heat and simmer about 45 minutes or until tender. Drain and let cool.  I placed the beans in a pan with twice the amount of water brought it for a boil and simmered 3 minutes. Pour into a crock-pot and cook on low over night.  Drain the next morning and cool.  You can also make extra for later and freeze the beans in portions.

In a large bowl, whisk together mustard, lemon juice and pepper. Add your choice of fish, radishes, celery, red pepper, watercress or Arugula, chives and cooled beans and stir until evenly coated.

Adapted from a Recipe found at www.wholefoods.com

Maple Baked Beans

1 pound dried navy beands, rinsed, picked over
1 teaspoon kosher salt
8 cups water

Combine the above ingredients and soak for 3-4 hours.  Drain.  Add an additional 8 cups water and cook on med-low for 1-3 hours.  Keep the beans covered with water during cooking time so additional water may be needed.  There are alot of things that will cause a varied cook time including the age of the beans.  Do not boil.  Simmer slowly until they are tender but not mushy.

6 bacon slices, chopped
1 large red onion, chopped
1 cup water
1 cup pure maple syrup
1/2 cup ketchup
1/2 cup pure apple cider vinegar (not just flavored)
2 tablespoon Dijon mustard

Saute Bacon in same pot over medium heat until crisp, about 6 minutes.  Transfer bacon to to paper towel-lined plate.  Add onion and saute over med-high heat until tender, about 5 minutes.  Add 1 cup of water, maple syrup, ketchup, vinegar, drained beans and reserved bacon being careful not to splatter.  Simmer uncovered until mixture thickens slightly, stirring occasionally, about 30 minutes.  I put them in a crock-pot on low with the lid OFF for 4 hours.  Season beans to taste with salt and pepper.

Pork Spareribs with Maple BBQ Sauce

6 pounds pork spareribs
2 tablespoons coconut oil
2 medium onions, finely chopped
4 carlic cloves, minced
2 cups diced tomatoes
1/4 cup Gluten Free Soy Sauce
Crushed dried red pepper flakes
2 tablespoons pure apple cider vinegar (not just flavored)

Position rack in center of oven; preheat to 400 degrees.  Sprinkle ribs with salt and pepper on BOTH sides.  Place ribs in pan, covered, bake for 45 minutes.  Cool slightly.  Drain juices.  Cut into individual servings.

While cooking heat oil in medium saucepan over medium heat.  Add onion and saute until tender, about 10 minutes.  Add garlic and saute 1 minute.  Add tomatoes,  maple syrup, soy sauce and red pepper flakes to blender or food process and process.  Add onions and garlic, process until smooth.  Pour into saucepan, bring to boil  Reduce heat to low and simmer until suace thickens slightly, about 20 minutes.  Stir in vinegar.  Season to taste with salt and pepper.

Dip ribs into sauce.  Grill, meating side up for 15 minutes.  Baste with sauce.  Turn.  Grill another 20 minutes.

Cucumber and Grated Carrot Salad

2 medium-size Cucumbers
2 medium-size carrots
Creamy Dill Dressing

1. Peel the cucumbers and slice them in half length-wise.  Scoop out the seeds with a spoon and discard them.  Slice the cucumbers in 1/4-inch-thick slices and divide them equally among serving plates
2. Peel the carrots and grate them.
3. Mix the carrots and cucumbers together.
4. Stir in the dressing.

CREAMY DILL DRESSING
1/2 cup full fat greek yogurt
1/2 cup mayonnaise
1 teaspoon red wine vinegar
2 teaspoons olive oil
1 clove garlic, minced
1 tablespoon minced fresh dill (or 1 1/2 teaspoon dried)
Freshly ground pepper to taste

Mix all the ingredients together in a medium-size bowl until well blended.  Chill until ready to use.

Baked Parmesan Tomatoes

4 tomatoes, halved horizontally
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper to taste
2 teaspoons extra-virgin olive oil

Preheat oven to 450 degrees
Place tomatoes cut-side up on a baking sheet.  Top with Parmesan, oregano, salt and pepper.  Srizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Gluten-Free Peanut Butter Cookies

1 large egg
3/4 cup sugar
1 teaspoon baking soda
1 cup creamy unsweetened peanut butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup chocolate chips (optional)

Preheat oven to 350°F and line a baking sheet with parchment paper.

Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.

Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

Zuchinni Cupcakes with Caramel Frosting

Adapted from a TASTE OF HOME recipe

3 eggs

1-1/3 cups sugar
1/2 cup grapeseed oil o
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups your favorite gluten free flour mix
1/2 teaspoon Xanthum Gum
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon Nutmeg
1-1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter
1/4 cup grass-fed, raw milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. 
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.  
3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

A Summer Menu

Sunday
Maple BBQ Ribs
Maple Baked Beans
Grilled Corn
Spinach Salad
Peach Crisp

Monday
Salmon White Bean Salad
Cucumber and Onions

Tuesday
BLT Mac N Cheese
Zuchini & Tomato Toss

Wednesday
Meatloaf with Tomato Relish
GF Squash Casserole
Sliced tomatoes
Cucumber & Onions
GF Banana Nut Muffins with Caramel Frosting

Thursday
GF Parmesan Chicken
Spaghetti Noodles with Tomato Sauce
California Blend Vegetables

Friday
Grilled Grass-Fed Steak
Sweet Potato Cabbage Slaw
Cucumber and Onions
Caramel Apple Gingerbread Upside Down Cake (Gluten-Free)

Saturday
Summer Squash Stir Fry
Green Beans

Gluten Free Chocolate Angel Food Cake

I'm trying this cake today

• 1 cup your favorite gluten-free blend
• ½ cup cornstarch
• 1 teaspoon xanthan gum
• 1 ½ cups sugar plus 2 tablespoons
• ¼ baking cocoa
• 1 ½ cups eggs whites, room temperature
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract

1. Sift together flour, cornstarch, xanthan gum, ¾ cup plus 2 tablespoons sugar, and cocoa. Set aside
2. In a large mixing bowl beat egg whites, cream of tartar, salt, and vanilla until foamy.
3. Add remaining ¾ cup sugar 2 tablespoons at a time.
4. Continue beating until stiff peaks form.
5. With a rubber scraper fold in flour mixture a few tablespoons at a time. Mixture will be thick but do not over beat the mixture. Gently fold in the flour.
6. Spread into a 10 inch tube pan (not a bundt pan)
7. Bake at 350 for 40-45 minutes or until the top of the cake springs bake when lightly touched.
8. Immediately invert the cake and leave upside down in the pan to cool.
9. Once cooled run a knife a long the sides of the pan and remove cake.
10. Serve with chocolate whipping cream below if desired. This is also good with fresh fruit like raspberries.

Chocolate Whipped Cream

• 3 cups of whipping cream
• 1 cup powdered sugar
• 1/2 cup baking cocoa

Sift powdered sugar and cocoa. You must sift or whisk this to avoid lumps in the whipped cream. Whip cream in a mixer on medium speed for about 1 minute. Then slowly add sugar/cocoa mixture to whipped cream about 2 tablespoons at a time until the whipped cream is whipped well. Do not over whip or you will have chocolate butter.

White Bean Crab Cakes and Peachy Corn Salsa

When you cook gluten-free adding fiber to your meals in the form of legumes is idea but legumes are not just for gluten-free.  Legumes also stableize blood sugars, reduce protien costs and are just plan good for you!  These recipes were adapted from www.gultenfreecookingschool.com

White Bean Crab Cakes
(Serves 4 – 6 )
1 c. onion, diced
1/2 c. celery, diced
1/2 c. red bell pepper, diced
1 Tbsp. garlic, minced
1/2 lb. white beans, cooked and drained*
1/2 lb. crab meat*
2 green onions, green parts only and sliced
1/4 c. Parmesan cheese
2 Tbsp. parsley, minced
3/4 tsp. stone ground mustard
1/2 c. mayo or Vegannaise
1/2 c. bread crumbs
1 1/2 Tbsp. Old Bay Seasoning

1. Saute the onions, celery, bell pepper, and garlic in a little olive oil or water over medium low heat until the vegetables are tender.

2. Mix the vegetables and all other ingredients in a large bowl. Some of the beans will fall apart when you do this, and that’s just what you want. If you’re using canned beans, give half of them a spin in the food processor before adding them in.

3. Form the mixture into small cakes, approximately 2.5 inches in diameter. You can either pan-fry them with a little olive oil and a medium-hot skillet or bake in the oven at 350 F until they are golden. I prefer the texture of the pan-fried cakes, but the oven baked cakes hold together better.

4. Serve the cakes with tartar sauce, or  Savory Peach and Corn Salad below.

5.  Crab cakes can be cooked and frozen for later meals and/or lunches.

*Can't afford Crab?  Use all White Beans and it will still come out perfectly!

Savory Peach & Corn Salad

2 cans of corn (11 oz), drained (feel free to use fresh if you have it)
1 ripe peach, diced
1/8 c. celery, diced
1/8 c. pecans, minced
1/2 red bell pepper (can substitute green pepper)
mayonnaise or Vegannaise, to taste
red wine vinegar, to taste
parsly, minced , to taste

Mix all ingredients and chill for 30 minutes, if you can wait that long.

P.S. Sorry to be vague with some of the amounts. Sometimes I like a little bit of mayo and vinegar and sometimes I want more. I’d suggest starting with a small amount of mayo and then gradually working up to the amount you want. Then start with the vinegar and parsley and do the same.

P.P.S. To choose a ripe peach, hold the peach near your nose and sniff. If you smell peachy goodnes, then it’s ripe. If not, put it back and keep looking.

Stuffed Patty Pan Squash

Stuffed Patty Pan Squash for Two

1/4 cup quiona, rinsed well

Pinch Saffron Threads (opt)

2 small Pattypan Squash (fits in palm of hand)

1/2 pound ground beef

1/4 Cup diced red pepper

1/4 cup diced yellow pepper

2 green onions thinly sliced (include greens)

2 tablespoons shredded Parmesan cheese

1/4 cup shredded Mozzarella Cheese

1 1/2 Tablespoons chopped Fresh Basil

1/2 teaspoon fresh time leaves, chopped

1/2 teaspoon fresh oregano leaves, chopped

1 teaspoon fresh parsley, chopped

1/2 teaspoon lemon zest

1. Cut stem off squash and place upside down in 1/2 inch of water in a casserole dish.  Cook 1/2 hour at 350 degrees until squash is soft (test with fork) but not mushy.
2. Add the quiona and 1/2 cup water to small saucepan and set over med-high heat.  Bring to boil, add saffron then reduce to simmer and cook, covered for 30 minutes.
3. Brown ground beef with onions and pepper.
4. Combine Quinoa, veggies, Parmesan Cheese and herbs
5. Cut the top edge of each squash off and remove the seeds.
6. Stuff the squash Bottom with the meat mixture, top with mozzerella, return squash top
7. Bake inPre-heated 375 degree oven for 15 minutes.
8. Remove top, enjoy both the filling and it's container!

This Weeks Healthy Gluten-Free Menu-Week Three-July

You don't have to be Gluten-Free to benefit from this weeks menu!  Give it a try.  I'm going to be posting recipes the day after each meal.  This gives you plenty of time to study the menu and create your grocery list for next week.

SUNDAY
Sweet & Sour Chicken Wings with Fried Rice

MONDAY
Stuffed Patty Pan Squash
Peach Blackberry Cobbler

TUESDAY
White Bean Crab Cakes with Peachy Corn Salsa and left-over Monday desert

WEDNESDAY
Left-over from Sunday meal and Peanut Butter Cookies

THURSDAY
Sweet Potato & Greens Casserole & Gluten Free Zuchinni Cupcakes

FRIDAY
Learning to make Crab Ragoon, Egg Rolls and another Phillipino Dish at my friends house tonight.  I'm taking the Gluten-Free Coconut Cake!  Yummmm

SATURDAY
Grilled Grass-Fed Steak, Grilled Corn, Cucumber Carrot Salad, and Baked Parmesan Tomatoes (all veggies fresh from the garden) plus some left-over Cake from yesterday.

What's In The Refrigerator Breakfast

Gluten Free Breakfast

Here's another version of "My Favorite Breakfast"  Being Gluten-Free means eating better!  Since I'm not eating toast/fiber with this breakfast I had some kidney beans (the fiber) in the refrigerator so I grabbed a handful of those.  There was some left-over, grass-fed steak in the refrigerator too, so I diced that up with a banana pepper, some yellow summer squash, diced red onion and diced new potatoes (from the garden).  All that was sauted up.  Then I added three of my organic, farm fresh, free range eggs whisked with a tablespoon of water and added it to the pan.  After the eggs were just set I added some shredded Mexican blend cheese.  Took the picture before I topped it with fermented salsa.  Served with a couple of slices of melon and a cup of fresh, raw goat milk.

Can anyone say Yumm?

When you are Gluten-Free you have to make sure that you are getting the fiber, vitamins and minerals you are missing by not eating bread and/or wheat products.

Gluten-Free Peach Blackberry Cobbler

I picked some Blackberries today.  Just enough to make Peach Blackberry Cobbler with the peaches in my refrigerator.

6 peaches, peeled pitted, and cut into 1-inch chunks
1 tablespoon cornstarch
2 1/2 tablespoons brown sugar
1/2 teaspoon lemon juice
tiny pinch salt
1  cup blackberries
Topping, as follows

Preheat the oven to 350 degrees.  In a bowl, combine the peaches, cornstarch, brown sugar, lemon juice and salt tossing gently.  Carefully fold in the blackberries and transfer the mixture to a 4-cup baking dish.  Set Aside.

Topping:
1 cup of your favorite gluten-free all purpose baking flour
1/2 teaspoon xantham gum (if not already in your flour)
1/4 teaspoon salt
2 Tablespoons brown sugar, packed
1 teaspoon baking powder
1/8 teaspoon dired ginger
1/8 teaspoon cinnamon
1 pince nuteg
3 tablesppon cold unsalted butter, cut into pieces (I like to freeze mine and grate it into the bowl)
1/3 cup plus 1 tablespoon milk
1 1/2 teaspoon sugar

In a mixed fittes with a paddle attachment, mix the flour,  xantham gum, salt, brown sugar, baking powder, ginger, cinnamon and nutmeg.  Add the butter and mix.  Add 1/3 cup milk and mix just until  combined.  Turn out the dough onto a lightly floured surface and knead a few times to smooth it out.  Form into a ball and roll out into the shape and saze of the baking dish, about 1/2-inch thick.  Place dough on top of the prepared fruit.

Brush the top of the dough with the remaining tablespoon of milk and sprinkle with the granulated sugar.  Place the cobbler on a sheet-pan to catch any juices that may boil over.  Bake until the top is golden brown and juices are bubbling, 25-30 minutes.  Let cool slightly before serving.  Serve warm or at room temperature with whipped cream or ice cream.

Bacon Wrapped Steak and Fresh Green Bean Salad

Want a fancy restaurant meal on a budget, cooked at home?  Here's something easy for you.  You can easily double these recipes as necessary.

Bacon Wrapped Steak for Two

6 large garlic cloves, peeled
2 Tablespoons  olive oil
2 Tablespoons unsalted butter, cut into small chunks
Kosher salt
2 teaspoons chopped chives
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
2 (4- to 5-ounce) grass-fed, filet steaks, about 1 inch thick (I used Sirloin)
2 very thin slices of lean bacon
6-inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry

Directions:

1. Preheat oven to 400 degrees F. Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, soufflé dish or custard cup. Cover dish tightly with aluminum foil and place in oven.

2. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done).

3. With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, half of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil.

4. Transfer garlic butter to small bowl and stir in 1 teaspoon of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.)

5. When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together a pinch of Kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning.

6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks.

7. Grill steaks over LOW HEAT until lightly charred on the outside and until bacon is cooked, about
3-5 minutes per side for medium-rare. When done, remove steaks from fire and place on warm serving plate. Remove toothpicks.

8. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately.

Green Bean and Squash Salad
Makes 2 servings

1/2 cup fresh green beans, snapped into 1 inches pieces
3 fresh plum tomatoes, sliced
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Pinch coarse black pepper
1/4 cup Parmesan & Roasted Garlic Salad Dressing
1/2 cup yellow squash, cut into slices
1/4 cup pitted black olives, sliced
1 1/2 ounces fresh basil, chopped

Combine all ingredients in a large salad bowl. Cover. Place in refrigerator to cool for at least 1 hour.


If you like, serve with the GLUTEN-FREE CORN BREAD I gave you the recipe for the other day!

Tuscan Chicken

Now you can create Olive Garden's TUSCAN CHICKEN in your kitchen in 30 minutes or less.

TUSCAN CHICKEN (serves 4)

Start your water for the Penne or Linguine Pasta you will be using.  Be sure to add a pinch of salt to the water.  Bring water to a boil.  Add pasta and cook according to your instructions.  Gluten Free pasta cooks differently so be sure you read the instructions.  We like Quinoa Pastas but are going to be learning to make our own.

In your wonderfully seasoned cast iron skillet place 2 tablespoons olive oil and 1 tablespoon butter.

Dredge 4 small chicken breasts (diced or cut in half) in your all purpose Gluten-Free Flour Mix (flatten chicken breasts in a zipper bag just a bit with another cast iron skillet until all the same thickness then coat with flour)

Brown chicken breasts on both sides approximately 2 minutes, then place in a warm oven while you continue.

Dice 3 cloves garlic, reserve.  Thinly slice 2 red peppers.

Add an additional 1 tablespoon olive oil and 1 tablespoon butter to your pan.  Add garlic, peppers and 1 cup mushrooms to the pan.  Saute on Medium for 1-2 minutes.  Add 2 tablespoons flour mix.  Stir and coat vegetables.  Add 1/2 cup (or so) good white wine and stir.  The sauce will thicken as you allow it to cook a minute or two.  Add 2 cups raw milk or cream and stir to incorporate.  Allow to cook until thickened.  Add 1 teaspoon Italian Seasoning and 6-8 cups fresh organic baby spinach and allow to wilt slightly.  Add 1/2 cup Parmesan cheese and pepper to taste.

Push the vegetables to the side and add the pasta to the skillet.  Stir the pasta to coat.

To serve:  Place pasta in the center of each dish.  Place Chicken pieces on top of the noodles then spoon vegetables and sauce over top.  Sprinkle with Parmesan Cheese.

ENJOY!

Gluten Free Apple Pancakes

Grama Farmers Cooks Gluten Free

With so many in my family going Gluten-Free (including myself) my desire is to create HEALTHY gluten-free foods. What I have found is that so much of the gluten-free breads have gone the way of the American SAD diets and the flour mixed suggested for use are sadly lacking in nutrients. Everyone knows today that we should be using whole grains in our diets and I'm determined to find success in using WHOLE GRAIN gluten free flours.

Today I used a recipe exactly as I found it off the Internet. It made wonderful thin pancakes that were also tasty. I found them to be way to sweet for my liking and since I am diabetic (something that may change now that I'm gluten-free) I need to watch the carbs and sweetness often used to make gluten-free products palatable.

My current Flour Mix is: 3 parts organic brown rice flour (ground fresh), 3 parts corn or tapioca starch, 2 parts organic sorghum flour (can also be ground fresh), and 1 part GramMasala. Be sure all your flours are gluten free.

Here's the recipe after I tweeked it.

Spiced Apple Pancakes (yield one dozen)

2 2/3 cup Flour mix (spooned into the cup to avoid packing)
2 tsp baking powder (gluten and aluminum free)
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon (Ceylon has more of the ingredients to curb blood sugar spikes)
1/4 tsp nutmeg
1 small apple grated and mixed into the flour
COMBINE IN BOWL AND RESERVE
2 large, farm fresh, free-range, organic Eggs
1 1/2 cup fresh raw goats milk (or cows milk)
1/4 cup unsweetened applesauce
WHISK INGREDIENTS TOGETHER FOR ABOUT 1 MINUTE

Combine the wet and dry ingredients. Cook 1/4 cup at a time in a cast iron skillet to which you have added a teaspoon of butter or coconut oil. When bubbles appear flip the pancake and cook the other side.

Top with butter, pure maple syrup, fresh whipped vanilla whipped cream, apple sauce, apple butter or caramelized apple chunks (as pictured)

We don't need a dozen pancakes, or so I thought. The left over pancakes can be used as wraps for sandwiches. Freeze with wax paper between or store in the refrigerator. Children would love sausage dogs for breakfast. Simply cook sausage links on low until fully cooked. DON'T BROWN THEM. Insert a stick, dip in the batter and deep fry like a corn dog. These would freeze well for a quick breakfast during the week.

ATTENTION:

Buckwheat flour is amazing! It's gluten-free and helps to level blood sugars. That's why I LOVE, LOVE, LOVE Buckwheat pancakes. Next time I will use 1 2/3 cup flour mix and 1 cup freshly ground buckwheat flour in place of the 2 2/3 cups flour mix. Additionally, I will use 1/2 cup yogurt and 1 cup raw milk in place of the 1 1/2 cup milk.

My Favorite Breakfast

My Favorite Breakfast

My Favorite Breakfast is what I call COUNTRY EGG SCRAMBLE. Of course I use Organic Ingredients whenever possible.

COUNTRY EGG SCRAMBLE
1 tablespoon red pepper (diced, from freezer)
1 tablespoon onion (diced, from freezer)
1 tablespoon mushroom (diced, from freezer)
1 tablespoon zuchinni, diced
Place all this in a small skillet (I use cast iron) with 1 tablespoon coconut oil (google the benefits of coconut oil)

When cooked tender chrisp add:
2 Farm Fresh, Free-Range, Organic Eggs
Several twists from your pepper mill

Cook and Scramble. When almost set add:
2 tablespoons shredded raw milk cheddar cheese (I keep this shredded in the freezer too)

MY CHILDREN WON'T EAT THIS! Yes they will!!! You train the pallet of your children. If you begin to feed them these kind of breakfasts when they are babies they will eat it when they are older and be much healthier for it!