Addie's Tried and True Recipes

Gluten-Free Chocolate Chip Quinoa Cookies
My favorite gluten-free chocolate chip cookie.


Chocolate Chip Quinoa Cookies

These are now my favorite gluten-free cookies. I mean it. These are the best. Delicious, golden caramel flavor with a chewy quinoa center accented with dark chocolate chips. Gluten-free cookie heaven.
Ingredients:

3/4 cup Ancient Harvest Quinoa Flakes
1/2 cup organic quinoa flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
1 2/3 cups organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
2/3 cup light olive oil
3 tablespoons real maple syrup
1 tablespoon bourbon vanilla extract
2 large organic free-range eggs
Warm water, as needed
1 cup dairy-free dark chocolate chips (I used semi-sweet, dairy free)

Instructions:

In a mixing bowl, whisk together the flours and dry ingredients.

Add in the oil, maple syrup, vanilla and eggs/egg replacer. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a thick, sticky batter.

If you need to, add 1 tablespoon of warm water at a time, as needed, to achieve a (cookie style) dough that sticks together when you pinch it.

Stir in the dark chocolate chips with a wooden spoon. Cover and chill the dough for 30 to 60 minutes.

Preheat the oven to 350ºF. Line a baking sheet with an Exopat or parchment.

Roll spoonfuls of the dough between your palms and form the dough into small balls. I rolled them in coarse sugar. Place the dough balls on the prepared baking sheet and press down a bit to flatten slightly- not too much. Place the pan into the center of a pre-heated oven and bake until golden and set - about 10-12 minutes.

Remove the pan from the oven and allow it to cool for a few minutes; then carefully remove the cookies with a thin spatula and place them on a wire rack to continue cooling.

Lovely warm and melty. Store in a covered container for up to a day or wrap cooled cookies in recycled foil, bag and freeze for longer storage.



Read more: http://glutenfreegoddess.blogspot.com/2010/04/quinoa-chocolate-chip-cookies.html#ixzz1pUGyygK1











Abby's grain free cookies:

Ingredients:

3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips

Process:

Preheat oven to 375 degrees.
In a medium sized mixing bowl combine dry ingredients.
In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Melt coconut oil, pour into batter, and continue to blend until combined.
Stir in chocolate chips.
On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes. (I only baked them for 9)

Originally from this website: www.primal-palate.com/2010/12/chocolate-chip-cookies.html

Barefoot Contessa Potatoes

Try the recipe with sliced SWEET POTATOES--I promise you will not be disappointed!

* 3 pounds small red or white potatoes
* 1/4 cup good olive oil
* 1 1/2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons minced garlic (6 cloves)
* 2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.


Gluten free, Dairy Free Mexican Layer Dip

In a 9x9 layer:
Refried Beans (Meijer Organics brand is my fav)
Cooked Brown Rice
Black beans cooked with garlic, onion, cumin (I usually put this on low for about 30 minutes)
Chicken cooked and shredded (I usually use leftover chicken)
Cheese(for non dairy either use rice cheese or NO cheese)

Serve with Salsa, Rice chips, and guacamole


Stuffed Cabbage Rolls (Gluten and Dairy Free)

2 T olive oil
4 garlic cloves, minced
1 quart crushed or diced tomatoes
2T White or red wine vinegar
1/4 t sugar
salt and pepper

Place oil and garlic in saute pan and saute until tender. Add vinegar and let it burn off for just a few seconds. Add tomatoes sugar, salt and pepper. Simmer for 10 minutes and set aside.

1 lb ground sirloin (or ground turkey)
1 onion, chopped
4 garlic cloves, minced
2 T tomato paste
splash of dry red wine (optional)
2 T parsley, I used fresh
1 1/2 cups steamed rice, I used brown
Salt and Pepper

1 head of green cabbage

Brown ground sirloin or turkey. Add onion and garlic until they are tender. Then add tomato paste, red wine, parsley. Let that simmer for just a couple of minutes until combined. Add rice, salt and pepper. Add a bit more than a half a cup of the tomato mixture to the meat/rice mixture.

Bring a pot of salted water to a boil. Remove the large, undamaged leaves of the cabbage and rinse. Cut out core if the leaves of the cabbage are affected! Blanch cabbage leaves in the pot of boiling water for 3-5 minutes, until pliable. Rinse the cabbage in COLD water then lay them out. Stuff the cabbage with the meat/rice mixture, with enough room to roll them up. Roll the cabbage tightly so the meat/ rice mixture does not fall out. Place them in a 13x9, then top with the tomato sauce. Some recipes said to bake the cabbage rolls, but I was in a hurry and didn't. They were YUMMY!

Peanut Butter Cookies (Gluten and Dairy free) AND VERY EASY!

1 cup peanut butter (I used Meijer Organics)
3/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt (I used sea salt)
1 cup chocolate chips (Enjoy Life brand is soy and dairy free and are really yummy)

In a medium bowl, put together first five ingredients. Beat with mixer until combined. Stir in chocolate chips.

Bake at 350 degrees for 7 minutes. Let them sit on cookie sheet for a few minutes after taking them out of the oven. Great to put in the freezer. We freeze them and pull two (each) out after Lily goes to bed!

Thanks Mom for finding this one for me!


Homemade Hot Chocolate

2 cups milk
2 Tablespoons sugar
1 Tablespoon of cocoa powder
1 ounce dark chocolate bar (or chocolate chips)

Heat on stove (and stir!) until chocolate is melted. Serve with marshmellows, if you have them around.


I tried Candace's new Pot Roast tonight for dinner. Here is the recipe. It is not exact at all, but it was yummy....

2 lb roast, carrots, onion, potatoes

Season with white pepper, Tastefully Simple's Seasoned Salt, Garlic Salt or Powder, and Beef Boullion.



Cook until beef is tender. Can be cooked in crockpot.



Martha Stewart's Mac and Cheese

* 8 tablespoons (1 stick) unsalted butter, plus more for dish
* 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
* 5 1/2 cups milk
* 1/2 cup all-purpose flour
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg (I put less)
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper, or to taste
* 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
* 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
* 1 pound elbow macaroni (I put a few less)

Directions

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.







Polly’s pumpkin oatmeal cookies

1 cup spelt flour (you can also use whole wheat)
¾ cup oats (quick cooking kind)
½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
½ cup butter (real, salted)
½ cup brown sugar
1 egg
½ cup (heaping) Libby’s pumpkin

Mix and bake cookies at 375* til light brown. YUM! XOXO



Easy Batter Fruit Cobbler (Recipe from Allrecipes.com, but Britney got me hooked to it)

4 T butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teas baking powder
1/4 teaspoon salt
3/4 cup milk

2 cups of sliced fresh peaches (or nectarines) or a combination of any of these fruits: peaches, nectarines, blueberries, strawberries, raspberries, blackberries. My favorite combo is peaches and red raspberries.

Heat oven to 350 degrees.

Put butter in square 8x8 pan and set in oven to melt. When butter has melted remove pan from oven.

Whisk flour, sugar, baking powder and salt in a small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Spinkle with 1 T sugar.

Bake until batter is light brown and fruit bubbles--50-60 minutes.

YUM, I cannot stop eating it! I love it because I have peaches and raspberries in the freezer, so I just pull those out, thaw them and my cobbler is made in minutes!!!




Here is the Laddie Cookie Recipe:
Laddie Cookie/Neiman Marcus Cookie Recipe

2 cups butter
2 cups sugar
2 cups of brown sugar
4 eggs
2 teas vanilla
4 cups flour (I put less)
5 cups blended oatmeal (measure and blend into a fine powder)
1 teas salt
2 teas baking powder
2 teas soda
24 oz chocolate chips
1 8 oz hershey bar grated or milk chocolate chips
3 cups chopped nuts (pecans....optional)

Can be halved. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, hershey bar, and nuts. Roll into balls the size of small walnuts and place on cookie sheet. Bake for 6 minutes at 375 degrees. Makes 112 cookies.



Plum Tart

2 Cups all purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 Tablespoons cold butter(I used a little more)
1 egg yolk
2 pounds firm, ripe plums pitted and quartered

Preheat oven to 400 degrees.

Combine flour, walnuts, brown sugar, butter and egg yolk in mixer or food processor. Process for just a few seconds, until crumbly.

Press 1 1/2 cups of crumb mixture in even layer into the bottom of springform or 6x9 dish. Arrange plums on crumb mixture, skin side down.

Sprinkle rest of crumb mixture over plums. Bake tart for 30-35 minutes and the plum juices are bubbling. Cool for 10 minutes. Serve warm or at room temp.

Crockpot Pizza Recipe, adapted recipe from Emily Neuhouser

1 1/2 lbs ground sausage (I use chicken sausage)
1 onion, chopped
2 cloves garlic (I added...)
1 green pepper, chopped
2 8oz cans pizza sauce
1/2 box rigatoni noodles
1 jar mushrooms
1 pepperoni package (I don't always use)
1 10 oz pkg mozzarella cheese, shredded
1 10z. pkg cheddar cheese, shredded

Brown meat, drain. Add onion and garlic and saute. Cook noodles on box. Makes two layers.....

First layer:
1/2 meat mixture
1/2 green pepper
1/2 noodles
1/2 mushrooms
1/2 pepperoni
1/2 pizza sauce
1/2 cheese (both mozz and cheddar)

Second Layer: Same as first making sure the cheese is on top. Cook on low in crock pot for 3-4 hours.




Easy Sole Meuniere

1/2 cup all purpose flour
Kosher salt and freshly ground pepper
4-6 thawed cod fillets
6 Tablespoons butter
1 teaspoon grated lemon zest
6 Tablespoons freshly squeezed lemon juice
1 Tablespoon minced fresh parsley

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in large shallow plate. Pat the fillets dry with paper towels and sprinkle one side with salt.

Heat butter in a large saute pan over medium heat until it starts to brown. Dredge the fish fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with metal spatula and cook for 2-3 minutes on the other side. While the second side cooks, add lemon zest and lemon juice to the pan. When they are done, sprinkle with the parsley, salt, and pepper and serve immediately. (I did not add the additional salt and pepper to the top).

(Approximately serve 2 fillets per person)