Easy and creamy Mac n Cheese

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Easy and creamy mac n cheese

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
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Yes you can have mac n cheese!

Recipe by glutenfree lady

Ingredients

  • 1 cup (4 oz)
    gluten free elbow macaroni
  • 1 cup
    dairy free milk
  • 1 tablespoon
    dairy free spread
  • 1 1/2 tablespoon
    white rice flour
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1 teaspoon
    Mrs. Dash original seasoning*
  • 1 bag
    dairy free shredded cheddar cheese

Cooking Directions

  1. Spray a medium baking dish with cooking spray.
  2. Preheat your oven to 350 degrees
  3. In a large pot of boiling water, cook elbow macaroni according to package directions. Drain.
  4. In a large saucepan, melt dairy-free spread over medium heat, until melted and bubbling.
  5. Sprinkle rice flour over the melted spread, and whisk to combine.
  6. Slowly pour in your milk and whisk constantly, until mixture thickens to a cream soup consistency.  Stir in seasonings.
  7. Mix in half of the cheese and stir until melted.
  8. Stir in cooked macaroni.
  9. Pour macaroni mixture into the baking dish evenly. Bake for about 15-20 minutes, or until bubbling.
  10. Top with remaining cheese: bake another 5-10 minutes, or until cheese is melted.

Gluten free pumpkin crumb cake

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Summer Pasta with Basil, Tomatoes and Cheese

  • Servings: 9-12
  • Time: 1hr 15mins
  • Difficulty: medium
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The effort to make this cake is well worth it

Recipe by kingarthurflour.com

Ingredients

  • 2/3 + 1/3 cup
    brown sugar
  • 3/4 cup + 1 1/2 cup
    gluten free all purpose flour
  • 2 1/2 teaspoons
    ground cinnamon, divided
  • 4 tablespoons
    dairy free spread, melted
  • 1/3 cup
    vegetable oil
  • 2
    large eggs
  • 1/2 cup
    granulated sugar
  • 1 cup
    canned pumpkin
  • 1/4 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    ground ginger
  • 1 teaspoon
    baking powder

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
  2. To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
  4. To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
  5. Add the 1 1/2 cups flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

Amazing gluten free pancakes

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Amazing gluten free pancakes

  • Servings: 4-6
  • Time: 45 mins
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You won’t believe these are gluten free

Recipe by kingarthurflour.com

* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.

Ingredients

  • 2
    large eggs
  • 1 1/4 cups
    dairy free milk
  • 3 tablespoons
    grapeseed oil*
  • 1 1/2 cups
    King Arthur measure for measure flour*
  • 3/4 teaspoon
    salt
  • 2 teaspoons
    baking powder
  • 2 tablespoons
    granulated sugar

Cooking Directions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  6. Yield: 1 dozen large (4 1/2″) pancakes

Crabmeat stuffed portobellos

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Crabmeat stuffed Portobellos

  • Servings: 4-6
  • Time: 2hr 30mins
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These are a great Main dish or appetizer

Recipe by glutenfree lady

* removing the gills is optional, but they have a very strong taste. There are numerous youtube videos on how to clean portobellos.
*optional

Ingredients

  • 4
    large portobello mushrooms, cleaned*
  • 1
    egg, beaten
  • 1/2 cup
    gluten free breadcrumbs
  • 1-2 tablespoons
    mayonnaise
  • 1/2 teaspoon
    lemon juice
  • 1/2 teaspoon
    Mrs. Dash original seasoning*
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/4 teaspoon
    dried oregano
  • 1/2 teaspoon
    Old Bay seasoning
  • 1 can (6 oz)
    lump crabmeat, picked over and drained
  • 2 tablespoons
    dairy free parmesan cheese

Cooking Directions

  1. Remove the gills from the mushrooms, and rinse. Pat dry.
  2. Once you have cleaned the mushrooms, place them on a sheet pan covered with parchment or foil.  If using foil, spray with cooking spray.  Greasing parchment is not necessary as it is non-stick.
  3. Lightly salt the mushrooms, and spray lightly with cooking spray.   They are ready to be stuffed.
  4. Preheat the oven to 375 degrees.   Stuff each mushroom with crabmeat stuffing. Bake for 15 minutes.

Gluten and dairy free chicken, bacon and spinach lasagna

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Gluten and dairy free Chicken bacon and spinach lasagna

  • Servings: 10-12
  • Time: 1hr
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You won’t miss the dairy and gluten

Recipe by startsat60.com

* I used tinkayada gluten free lasagna noodles
* I used go veggie dairy free parmesan

Ingredients

  • 9
    pre-cooked gluten free lasagna noodles*
  • 1 1/2 cups
    cooked boneless chicken breast
  • 1 cup
    dairy free mozzarella cheese
  • 1/2 cup
    dairy free parmesan*
  • 1 1/2 cups
    baby spinach
  • 5 oz
    cooked bacon, crumbled
  • 6 tablespoons
    dairy free spread
  • 6 tablespoons
    white rice flour
  • 2-3 cups
    dairy free milk
  • 1 small
    onion, chopped

Cooking Directions

  1. Cook lasagna noodles according to package directions. Set aside. Preheat oven to 375 degrees.
  2. In a large skillet, cook bacon until just getting crisp, add onion and saute until onion begins to get translucent.  Add spinach one handful at a time, and stir until wilted.  Repeat with remaining spinach.  Empty mixture into a bowl-set aside.
  3. In the same pan on medium heat, melt earth balance spread, add gluten free flour, stir together until just combined.  Add milk, a bit at a time, whisking to remove lumps.  Milk should begin to thicken.  Keep adding milk until desired consistency of sauce is reached. Sauce should be thick. Reduce heat to low. Season to taste. Add cooked chicken and bacon mixture back into the sauce-heat through.  Remove pan from burner, set aside.
  4. Add a little of your sauce mixture to the bottom of your casserole. Add one layer of lasagna noodles over sauce to fit your pan.  Add a layer of sauce-sprinkle with dairy free parmesan and dairy free mozzarella.  Repeat until dish is filled ending with a layer of lasagna noodles. Spread remaining sauce on top of lasagna.
  5. Sprinkle top with dairy free parmesan and dairy free mozzarella to cover noodles.  Bake at 375 for about 25 minutes, until bubbling and cheese is beginning to brown.
  6. Let cool five minutes before serving.

Gluten and Dairy free Veal marsala

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Gluten and Dairy free Veal Marsala

  • Servings: 4-6
  • Time: 30mins
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An easy weeknight dinner

Recipe by italianfoodforever.com

Ingredients

  • 6 oz
    white mushrooms, sliced
  • 2 tablespoons
    grapeseed oil
  • 2 tablespoons
    dairy free spread
  • 1 1/2 pounds
    veal scallopini (thin sliced)
  • 1/2 cup
    white rice flour
  • 1/2 cup
    sweet marsala wine
  • 3/4 cup
    chicken broth
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/4 teaspoon
    thyme

Cooking Directions:

  1. Place the flour in a plastic bag with salt and pepper and add the veal scallops two at a time.
  2. Shake until they are well coated, then set aside.
  3. In a large skillet, heat the oil and spread until bubbly.
  4. Add the mushrooms and cook until golden brown, about 15 minutes.
  5. Remove to a separate dish.
  6. Fry the cutlets in the skillet one minute per side.
  7. Remove to the dish with the mushrooms.
  8. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  9. Add the chicken broth and cook until the sauce has reduced by half and has thickened.
  10. Taste and add salt and pepper as needed.
  11. Return the mushroom and veal to the pan to reheat.
  12. Serve the veal with a good sized spoonful of the mushroom marsala sauce.

Death by chocolate banana bread

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Death by Chocolate Banana Bread

  • Servings: 10-12
  • Time: 1hr 15 mins
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What a way to go!

Recipe by delish.com

Ingredients

  • 1/2 cup
    dairy free spread, melted
  • 1 cup
    gluten free all purpose flour
  • 1/2 cup
    cocoa powder
  • 1/4 teaspoon
    salt
  • 3/4 cup
    sugar
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    cider vinegar
  • 1 teaspoon
    vanilla
  • 2
    large eggs
  • 1 cup
    dairy free chocolate chips
  • 3
    ripe bananas

Cooking Directions

  1. Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
  2. In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
  5. Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
  6. Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.

Summer Berry Cobbler

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Summer Berry Cobbler

  • Servings: 10-12
  • Time: 45mins
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Berry delicious!

Recipe by bettycrocker.com

Ingredients

  • 1 cup + 2 tablespoons
    gluten free Bisquick
  • 1/4 cup + 2 tablespoons
    granulated sugar
  • 2 teaspoons
    baking powder
  • 1/2 cup
    coconut milk (NOT coconut cream)
  • 2 teaspoons
    cider vinegar
  • 1/4 cup
    dairy free spread melted

Cooking Directions

  1. Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
  2. In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
  3. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
  4. In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
  5. Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.

Quick and Easy Shrimp Scampi

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Quick and easy Shrimp Scampi

  • Servings: 4-6
  • Time: 10 mins
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This recipe is a time saver

Recipe by glutenfree lady

Ingredients

  • 1 lb
    frozen, cooked jumbo shrimp
  • 1/4 cup
    olive oil
  • 1-2 tablespoons
    lemon juice
  • 1-2 teaspoons
    minced garlic
  • 1/2 teaspoon
    ground thyme
  • salt and pepper
    to taste

Cooking Directions

  1. Defrost shrimp in a colander in the sink-this can be done the night before-make sure to refrigerate shrimp after thawing.
  2. Peel and devein shrimp if not already peeled.
  3. Cook your rice first-this dish will come together quickly.
  4. Add olive oil to a non-stick pan, warm slightly
  5. add your garlic, thyme, salt, pepper and lemon juice, stir to combine with olive oil, until fragrant.
  6. Add defrosted, drained shrimp, toss in olive oil mixture until warmed through
  7. Serve over rice.

Impossibly easy French Apple Pie

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Impossibly Easy French Apple Pie

  • Servings: 10-12
  • Time: 1hr
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No crust? No problem!

Recipe by bettycrocker.com

* you can double the streusel topping if desired.

Ingredients

  • 3 cups
    thinly sliced and peeled Granny Smith apples
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 2/3 cup+ 1/2 cup
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 5 tablespoons
    dairy free spread, divided
  • 1/2 cup
    granulated sugar
  • 3
    large eggs
  • 1/2 cup
    dairy free milk

Cooking Directions

  1. Preheat oven to 325 degrees. Spray a 10 inch pie plate with cooking spray.
  2. Peel and core apples, slice thinly and toss with cinnamon and nutmeg. Spread apples evenly into pie plate.
  3. Mix 1/2 cup Bisquick, milk, granulated sugar and eggs in a medium bowl. Pour evenly over apples in pie plate.
  4. In another small bowl with a fork, mix 2/3 cup Bisquick, 1/2 cup brown sugar, and melted dairy free spread until crumbly. Sprinkle streusel evenly over apple mixture in pie plate, covering edges.
  5. Bake for 45-50 minutes, until filling is set and crumbs are slightly browned. A toothpick inserted into the center should come out slightly moist (from the apples).
  6. Let cool at least one hour before slicing.