Making Gluten-Free TORTILLAS and Chicken Enchiladas

Having to cook gluten-free has been life changing.  First, I feel so much better than I did before.  Being sick effected me physically AND mentally.  Second, it makes me have to think about my food and finally I have to make most things from scratch (which I was pretty much doing anyway).

Today I actually made Gluten-Free Tortillas.  They weren't pretty and a tortilla press is on my wish list, but they ARE tortillas and not bad, if I do say so myself.  It was a royally messy job however, so I'm really hoping that the tortilla press comes off the wish list and into my kitchen sooner than later.

My Tortillas were rolled out by hand and fried on my pancake griddle proving that anything can be done if you want to bad enough.  I had some left-over roast chicken to use up and company coming for dinner.  I wanted to make Chicken Enchiladas.  Since I can't afford the price of Gluten-Free Tortillas and besides out here in the boonies there aren't stores that carry that kind of thing, I had to make my own.  I have to thank the Gluten Free Cooking School Tutorial on making Tortillas for giving me the courage to even attempt this feat in the first place.  Recipe can be found at that site.

The next project was..................Cream of Chicken Soup.  Again I'm on my own since I can't use 'canned' stuff anymore.  Here's my recipe for the Cream of Soup Mix that I made today.  I think you'll love it!!!

1 cup powdered milk
3/4 cup cornstarch
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

Mix all the ingredients together and store in an airtight container.  To make 1 can of cream soup, mix 1/3 cup of dry mix with 1 1/4 cups chicken stock.  Cook in sauce pan until thick.  Add 1/4 cup mushrooms, chicken, etc, etc. to make the type of mix you want.  For cream of tomato I would use tomato juice in place of or in combination with the chicken stock.  This makes enough for 9 cans of soup substitute.  I doubled it and put it in a glass jar on my pantry shelf with a label telling how to fix up a 'can' firmly attached to the jar.

Now that the soup mix is safely on my shelf and the Tortillas made I was ready to create the Chicken Enchilada's.  Because I had so much left over chicken and we love Chicken Enchilada's I made enough for dinner with company, some for Mike's lunches, another meal and enough of the chicken mix (I only had 16 tortillas) to use for several other meals which I safely tucked (labeled and dated) in the freezer.  Serve with a SUPER SALAD.

Easy Chicken Enchiladas

3 cups shredded Cheddar Cheese, divided
2 cups shredded Monterrey Jack Cheese
3 cups chopped, shredded, roast chicken
2 cups sour cream
Equivalent of 1 can condensed cream of chicken soup
1/8-1/4 cup diced Jalapeno Pepper
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/4 teaspoon salt
10 (8-inch) Flour (Gluten-Free) Tortillas, warmed

1. Prepare Cream of Chicken Soup in a large sauce pan.  Reserve 1 cup soup.
2. Add 2 cups cheddar and the Monterrey Jack Cheese, chicken, sour cream, soup, Jalapeno Pepper, onion, pepper and salt.
3. Spoon about 1/2 cup off center on each tortilla; roll up.  Place seam side down in a buttered 12x9x2 inch baking dish.  Pour reserved soup over top.
4. Cover and bake at 350 degrees for 20 minutes.  Uncover; sprinkle with remaining cheddar cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.

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

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.

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.

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.