GF Sweet and Sour Meatballs

From Grandma Ward’s Treasure Box! This recipe came directly from Grandma Ward’s typewriter! To make a gluten version – use regular bread instead of GF!

Sweet and Sour Meatballs

1/2 cups milk (scald)

2 tsp salt 

2 slices of GF Bread

2 lbs of hamburger

1 egg 1/4 tsp of pepper

1/8 tsp garlic salt

1/2 cup finely chopped onions

1 tsp dry parsley

Sauce:

1 can pineapple chunks, drained 

1/2 cup chopped green pepper

1/2 cup sugar

1/2 tsp of salt

2 Tsp. cornstarch 

1 1/2 cup pineapple juice

1/4 cup white wine vinegar

2 Tsp. GF soy sauce

8 tsp of Orrington Farms Beef Bouillon (or other GF versions)

For Meatballs:

Pour milk over crumbled bread and then add meat, eggs, and seasonings. Mix well and then form into walnut sized balls. Brown meatballs in shortening. Shake the pan to help balls retain their shape. Add pineapple and pepper to meatballs to start the sauce. 

In a new sauce pan, mix sugar, salt, and cornstarch together and then add pineapple juice a little at a time. Then, add vinegar, soy sauce, and bouillon and heat to boiling. After it boils, pour over meatballs and simmer for 20-30 minutes. 

For added color, add 1/2 cup bell peppers cut in strips during the last 10 minutes. 

GF Mexican Soup

Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit! 

3 Large Tomatoes, skinned

3 Large Poblano Peppers

2 Tbsp Canola Oil

1 White Onion, diced 

4 Cloves Garlic, peeled

8 cups chicken broth (be careful to ensure it is GF)

3 Chicken Breasts, diced 

1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste. 

Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes. 

Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes. 

Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired. 

Serve with GF Corn Tortillas – homemade makes if possible. 

GF Potato Leek Soup

The whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!

 

GF Potato Leek Soup

3 Tbsp butter

5 leeks

1 1/2 tsp sea salt

4 cups GF chicken broth

4 small white potatoes, peeled and small diced

1 cup buttermilk (1 tsp white vinegar in 1 cup milk)

6 oz cream cheese

1/2 tsp black pepper

 

Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.

Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.

Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.

Serve hot.

GF Chicken Masala

We have recently started to explore Indian food and have found we LOVE it!  I wanted to try to make some at home and here was my first try.  Indian food is often naturally gluten free so it is a great cuisine to add variety to your menu.

GF Chicken Masala

1 1/2 lb boneless, skinless chicken breast, cut into 1″ cubes

Marinade:

1 cup plain Greek yogurt
1 1″ piece ginger, peeled and minced
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt

Sauce:
1 Tbsp butter
2 cloves garlic, minced
1 jalapeno, minced and de-seeded
2 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
8 oz tomato sauce
1 cup whipping cream

1/4 cup cilantro, chopped, for garnish

Place chicken on skewers.  Pour and spread marinade on top of chicken.  Leave to marinate for 1 hour.

For sauce, melt butter over medium heat and then add garlic and jalapeno.  Cook for 1 minute and then add coriander, cumin, paprika, garam masala, salt, and tomato sauce.  Mix thoroughly and allow to simmer on low for 15 minutes.  Stir in cream and simmer to thicken for a few minutes.

Broil chicken on skewers, turning once, until no longer pink, about 10 minutes.   Then, remove chicken from skewers and add to the sauce.

Serve over rice and garnish with cilantro.

GF White Chili

A friend of mine recently made this recipe for my family.  When cooking for us, she looks for naturally gluten-free recipes.  We loved this so much, we have already made this 5 times in January.  The recipe doubles or triples well and can be froze.

GF White Chili

1 lbs boneless, skinless chicken breast, cut into 1/2 inch cubes

1 small onion, chopped
1 1/2 tsp garlic powder
2 can great northern beans, rinsed and drained
2 (4 oz) cans chopped green chillies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
14 oz water
4 tsp Orrington Farms Broth Base and Seasoning Chicken Flavored
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 cup whipping cream
8 oz sour cream

Saute chicken in oil with garlic powder and onion until the chicken is no longer pink.

(OPTIONAL Crock-pot Cooking:  At this point, you could transfer to a crock-pot with remaining ingredients except whipping cream and sour cream.  Cook on low for 4+ hours and add the whipping cream and sour cream right before serving.)

Add beans, chillies, spices, water, and broth base to cooked chicken and simmer for 30 minutes.

Remove from heat and stir in whipping cream and sour cream.  Serve and enjoy.

 

GF Brimstone Chili

I have a few recipes that I make every year – generally associated with a specific season. This chili recipe was given to my by my Mother-In-Law early in our marriage. This recipe was a challenge to make GF due to it containing Beef bouillon. However, I was recently introduced to a GF beef broth base! Orrington Farms Broth Base and Seasoning Beef Flavored.

Brimstone Chili contains tons of ingredients, is very spicy, is very meaty, and best of all, has no beans! (I am not a big fan of beans:))

Serve with Pamela’s GF Cornbread and/or Fritos and cheese.

GF Brimstone Chili

1/4 cup oil
4 lbs ground beef
2 lbs beef, cubed (tonight I used round steak)
2 cups onion, chopped
1 cup green chilies, diced
1 tsp minced garlic
1/4 cup green bell pepper, diced
4 tsp cumin
1/2 cup chili powder
1/4 cup paprika
2 Tbsp Kitchen Bouquet
3 petines (tonight I used 1 small habanero)
4 tsp oregano
2 tsp season salt
4 tsp Orrington Farms Broth Base and Seasoning Beef Flavored
1 tsp sugar
1/2 tsp celery seed
1/2 tsp thyme
1/2 tsp cayenne
1 -15oz can tomato sauce
1/4 cup red wine vinegar
1/4 cup Sriracha Hot Chili Sauce
Tabasco to taste
2 bottles of GF beer

Sauté meat, onion, green chilies, and garlic in oil until meat is browned.

Add all remaining ingredients and simmer for 2 hours, stirring occasionally.

Admittedly, it didn’t photograph well!

GF Tomato Bisque Soup

I was inspired to make a Tomato Bisque soup after tasting a delicious version at, of all places Littleton Hospital. I found out, to my surprise, most recipes require flour and are generally not GF. I don’t really care for tomato soups – but this was fantastic and GF!

GF Tomato Bisque

2 slices of bacon, minced
4 Tbsp butter
1 sweet onion, diced
1 carrot, chopped
1 celery, chopped
4 cloves garlic, minced
5 cups GF chicken broth** (8 Tbsp of Orrington Farms broth base and 5 cups water)
5 Tbsp GF All Purpose Flour (I used Bob’s Red Mill)
2 cans of diced tomatoes and the juice
2 bay leaves
1 tsp thyme
1 Tbsp parsley
1 cup heavy cream
1 tsp salt
Dash of black pepper

**A good friend of mine was cooking for use and she had discovered a beef and chicken broth powder that is gluten free. I have found it so difficult to find a beef one so I was so excited by this!

Melt the butter in a stockpot. Add the bacon to the butter and cook until barely crisp. Then, remove them with a slotted spoon and set bacon aside to use as a topping later.

To the butter add the onion, carrot, celery, and garlic. Sauté over medium high heat for 10 minutes, covered but stirring occasionally. Stir in the flour and reduce heat to medium. Then whisk in the chicken broth, bay leaves, thyme, parsley, and tomatoes. Whisk until mixture boils to prevent sticking to the bottom. When it boils, turn it down to low and allow to simmer for 30 minutes.

After simmering, remove from heat and allow to cool for a few minutes. Then, transfer in batches to your food processor to purée. Return to pot and add cream, pepper, and salt. Reheat to serving temperature.

Ladle into bowls and garnish with bacon crumbles. Enjoy!

Three Fruit Cranberry Relish

I love this cranberry relish! I find myself eating it with every meal following Thanksgiving!

Three Fruit Cranberry Relish

1 package cranberries
2 cups fresh or frozen raspberries
2 tart apples, diced
1 cup sugar
1/2 cup orange marmalade
1 tsp lemon juice

Combine apples and cranberries in a food processor and purée for 30 seconds. Add remaining ingredients and purée until you reach desired consistency.

GF Mexican Black Bean Lasagna

The only danger point in this recipe is the enchilada sauce- make sure you read these labels carefully because many of them contain wheat. I have found Old El Paso Red Enchilada Sauce to be gluten free.

GF Mexican Black Bean Lasagna

2 tbsp olive oil
1 onion, chopped
2 jalapeños, chopped
1 green bell pepper
2 cloves garlic, minced
1 15oz canned black beans, drained
1 cup frozen corn
2 tsp chili powder
2 tbsp lime juice
1 can red enchilada sauce (Old El Paso Red)
9 small corn tortillas
12 slices Muenster Cheese

Preheat the oven to 425*. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Then, add jalapeños, green bell pepper, and garlic to the skillet and cook for 8 more minutes. Then, stir in beans, corn, chili powder, and lime juice and allow to warm for 5-10 minutes.

Coat the bottom of a 9×13 metal pan with 1/4 of the enchilada sauce. Then, cover the bottom of the pan with 3 tortillas- tear one in half to best cover. Top the tortillas with another 1/4 of the enchilada sauce. Top the tortillas with 1/3 of the bean mixture, then with 4 slices of cheese (layer as evenly as possible). Repeat in a new layer, beginning with the tortillas, two more times.

Bake for 25 minutes or until golden brown on top.

GF Candied Yams

I received this recipe from my husband’s Grandma. It is the perfect Thanksgiving side dish!

GF Candied Yams

5 medium yams, cooked and mashed
1 cup brown sugar
1 tsp salt
2 tbsp butter
3 tbsp GF All Purpose Flour (I used King Arthur today)
1 cup 1/2 & 1/2

8 jumbo marshmallows

To cook the yams, I either boil them or steam them until soft. Then, I whip them in my KitchenAid with the whisk attachment.

Add the remaining ingredients, except the marshmallows, to the sweet potatoes and whip together until smooth.

Place in a casserole dish and bake at 350* for 40-50 minutes.

Add the marshmallows to the top and then broil for a few minutes, until golden brown.