Classic Chili

INGREDIENTS

2lb Italian turkey sausage (or 1lb Italian turkey sausage & 1lb ground turkey)
– you could also use sausage or beef
2 – 15oz cans of dark red kidney beans
1T extra virgin olive oil
1 large onion, diced
2T garlic, minced
2 bay leaves
2t salt
2 – 28oz cans of petite diced tomatoes
1 – 16oz can tomato sauce
1 – 3oz can tomato paste
3T chili powder
3T cumin
1-2T granulated sugar (to taste)
1t black pepper
1-2t crushed red pepper (to taste)
1/3c jalapeno slices (optional)

PREP

1. In a large pot brown meat. Drain fat. Add EVOO, onions and garlic, saute for 5 min.
2A. IF NOT USING A SLOW COOKER: In a separate medium pot, make sauce. Add tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar, black pepper, red pepper, bay leaves, and jalapenos. Simmer for 15-20 minutes.
2B. IF USING A SLOW COOKER: Add all ingredients from 2A, stir.
3A. Add beans and sauce to the meat pot. Simmer 30-45 min.
3B. Add meat mixture to slow cooker and cook on low for 8-10hrs or on high for 4hrs.

Serve with cheddar cheese, sour cream, guacamole, and tortilla chips! Or corn bread!

Pizza Dough | Gluten-Free

INGREDIENTS

3c gluten-free flour mix
4-1/2t baking powder
1t kosher salt
1/2t garlic powder or roasted garlic powder
2T EVOO
1T honey
10-11oz luke warm water (you’ll need to eye this one)

PREP

1. Preheat oven to 350.
2. Mix all dry ingredients with a stand mixer and paddle attachment. Once mixed, make a well. Add all wet ingredients. Mix on low till well mixed.
3. Using additional EVOO, coat your pan. Press dough firmly into place.
4. Bake dough only for 15 minutes. It will crack and look dry.
5. Add your sauce and all your favorite ingredients.
6. Bake just until your cheese is melted. Wait 5 minutes before cutting and serving. Enjoy!

Sweet Potato Casserole

Sweet Potato CasseroleINGREDIENTS

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup gluten-freeĀ flour
3 tablespoons butter, softened
1/2 cup chopped pecans
– sub in almonds or almond meal.

PREP

1. Preheat oven to 350 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

GF Blueberry Cobbler

It’s a little piece of heaven. Now if I could figure out how to duplicate Herman’s Boys tomato basil bagels…gluten free. Then my life will be closer to complete.

INGREDIENTS

Filling:
6c fresh blueberries, sorted, rinsed (and they should be dried…but I’m not that patient)
1c sugar
2t lemon juice or freshly grated lemon zest (who has time to zest a lemon?)
3T GF flour mix

Biscuit Topping: (Tyler made me add more topping to my original recipe…not enough cake…you can thank him)
2-1/4c GF flour mix
9T sugar…no idea what that is in cups…and don’t care. I don’t like measuring anything.
2-1/4t baking powder
1/2t sea salt
9T unsalted butter, chilled & cut or crumbled
2 medium eggs, beaten
1-1/2t vanilla (I’m talkin the REAL stuff baby)
1T sugar (or be as generous as you want…you’re picking organic sugar cane right?)
1t cinnamon, optional (I wouldn’t have it any other way)

PREP

1. Preheat oven to 375. With coconut oil, lightly oil a 2qt baking dish. I have a 6″x9″ deep stone I love.

2. Prepare filling. In a medium bowl combine sugar, lemon, and flour. Whisk well. Gently add blueberries. Toss gently. Place blueberry’s in prepared baking dish. Set aside.

3. Prepare biscuit mix. In a medium bowl (also known as my stand mixer), whisk together flour, sugar, baking powder, salt, and cinnamon until well combined. Cut/crumble butter, or if you’re fancy use a pastry blender, into flour mixture until it resembles a coarse meal. In a small bowl whisk together eggs and vanilla. Toss beaten egg/vanilla mixture into flour mixture until moistened and dough starts to hold together. Continue to blend gently till well combined. I know you’re not supposed to overwork GF dough….but I don’t bake, so my eye/time I’m certain does not count…and I really like my dough beater on my mixer and the on switch. Squirrel! Any bakers out there?!?!

4. Sprinkle biscuit topping evenly over blueberries. Sprinkle the additional sugar over the biscuit mix.

5. Bake in preheated oven until topping is golden brown and filling is bubbly. 40-45 minutes….or 50 if you’re using stoneware. Let cool for 15min, or dig in immediately. That’s what I do.

Serve cobbler warm with ice cream or with homemade whip cream, or both! WHAT?! You don’t know how to make whip? Oh, we need to talk. My coffee will be wonderful tomorrow morning! Yeah, as I eat cobbler for breakfast too. It’s not just desert!

GF Flour Mix

IMG_2999-0.JPG
THIS is not something I can take credit for. My girlfriend, Sara, gave this too me months ago. When I need it I can not find it….well, it turned up today on my desk. Trust me, you don’t want to see my desk. Sara uses this as her ALL PURPOSE FLOUR. She mixes it up in a one gallon bag or bucket and stores it in her fridge or freezer. You can thank Sara!!!

– I’m keeping it here because my desk will eat it again.

2c brown rice flour
2/3c potato starch
1/3c tapioca flour

…I’ll be using this for zucchini bread! Thanks Sara!

 

GF Banana Bread

GF Banana Bread - lvllatte.wordpress.comI have been tossing around recipes for months, attempting to create a gluten-free version of one of our loved staples. This mornings creation was fun2 approved and they begged for seconds. SUCCESS!!!! My only change is to the amount of sugar. If you like it sweet, add an additional 1/4-1/2c of sugar to the recipe below. I’m cutting the sugar in half. The bananas make it sweet enough for me. You can also add chocolate chips, walnuts, or other item. Enjoy!

INGREDIENTS

1c gluten free all purpose flour
1/2c gluten free old fashion oats (grind down to oat flour or use oat flour)
2t gluten free baking powder
3-4 ripe bananas (3 if large, 4 if small/medium)
2 eggs
1/2c sugar
1/2t cinnamon
1/2t salt
1/2 cup coconut oil OR melted butter
2t vanilla extract

PREP

1. Preheat oven to 350. Grease a bread pan or 7×9 baking pan with coconut oil.

2. Mix in either a stand mixer or use hand mixer…. bananas till smooth, eggs, sugar, cinnamon, salt, coconut oil, and vanilla extract. Mix well.

3. In medium boat whisk together flour, oats, and baking powder. OPTIONAL: gently fold in chocolate chips, walnuts, or other item.

4. BE CAREFUL NOT TO OVER MIX! Whisk flour into banana mixture till moist. If you over-mix the bread will be spongy.

5. Pour into pan. Cook for 45 minutes or until a toothpick comes out clean. The pan I used required 50 min.

PS. You can omit the oat flour for an additional 1/2c of all purpose flour.

GF Banana Pancakes

lvllatte | GF Banana PancakesINGREDIENTS

1c rice flour
2T tapioca flour
1.5T corn starch
2 tsp sugar
1/2 tsp salt
1/2 tsp xanthan gum (this helps w/bonding)
1 egg
2 ripe bananas
1/2t vanilla
1 1/4 – 1 1/2c vanilla almond milk
tip: if you do not have vanilla almond milk sub 2t vanilla and same amount of milk.

PREP

1. Mix together all dry ingredients. Rice flour, tapioca flour, corn starch, sugar, salt, and xanthan gum.

2. Puree or mash bananas. Add egg and vanilla. Mix.

3. Add banana mix to dry ingredients and slowly add milk. You determine the consistency.

4. Preheat skillet. I measure out 1/4c mix for each pancake. Smooth out so they are even and round. Wait for them to lightly bubble, then flip.

These are fun2 approved! They both asked to never have regular pancakes again!