Butter rolls (gf)

 Especially good warm, right from the oven. Would be worth trying larger sizes with a double batch. 

• 2 t flaxseed meal 
• 4 t very hot water (just use hot side of tap)
• 1/2 c sour cream
• 1/2 c butter, melted
• 1 T milk
• 1 c (140 g) gluten free all purpose flour blend
• 1/2 t baking soda
• 1/2 t baking powder
• 1/4 t salt
•  cooking spray

1. Combine flaxseed meal and hot water and stir until thick. Mix in sour cream, melted butter, and milk. Add dry ingredients. Spoon tablespoonfuls into mini muffin tins (this was ok, but try with bigger ones) coated with cooking spray (filling unused tins with 1-2 t water). Bake 15 minutes (more for larger ones).

Berry sauce

•  2 C (290 g) fresh berries (frozen usually works well also)
• 1/4 c water
• 2 T sugar
• 1 t cornstarch
• 2 t lemon juice
• 1/4 t cinnamon (can try other spices)

Combine all the ingredients in a small saucepan. Bring to boil over medium-high heat. Boil 1 minutes the simmer until sauce thickens.

Strawberry rhubarb cookie bars

 Like strawberry rhubarb crisp but in bar/cookie form.

Ingredients

Filling

• 1 1/2 cups sliced strawberries
• 1 1/2 cups sliced rhubarb
• 1/3 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• pinch salt

Crust and Crumble

• 1 1/2 cups all-purpose flour (I used bob's red mill 1 to 1 gluten free flour)
  
• 1 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar (original said 1 C, but 1/2 C seemed like plenty)
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter (original recipe was for country crock)
• 1/4 walnuts, added to crumble
  

Instructions

Filling

1. Add strawberries and rhubarb to a medium mixing bowl. If using frozen, make sure they are well thawed and drained. Toss with brown sugar, cornstarch, lemon juice, cinnamon and salt and toss to coat. The sugar draws out the liquid, so it worked well to make this ahead of time, leave in fridge for a few hours, then drain the excess liquid, but might not be necessary depending on how juicy the berries are.
   

Crust and Crumble

1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. Cut enough parchment so ends overhang on 2 sides so you can lift the bars out after they've cooled for easy cutting. It's easier to cut the bars more nicely if you do this, if you do it without parchment paper, they may just fall apart more as you're trying to cut them.
   
2. Combine flour, oats, brown sugar, baking powder and salt in medium bowl. Using a pastry cutter or fork, mix butter into flour mixture until mixture resembles coarse crumbs.
3. Reserve 1 cup dough and mix with 1/4 c walnuts for crumble topping. Press remaining dough firmly into prepared pan. Spread strawberry rhubarb mixture evenly over crust. Crumble reserved dough over fruit.
4. Bake 50-55 minutes or until fruit is bubbling and top is golden. Cool on wire rack before lifting out and slicing into 16 bars. Could also try 375 degrees for 40-45 minutes, it didn't seem very bubbly or brown after 50 minutes at 350 so I ended up leaving it in for another 5-10 minutes.
   

 

Butter, sage, and parmesan pasta

• 1/2 lb pasta (I used Ronzoni gluten free rotini)
  
• 2 T butter
• 30 fresh sage leaves (or equivalent other fresh herbs, I used half sage and half parsley) 
• 1 C or more parmesan
• salt and freshly ground pepper
  

1. Cook pasta according to directions. Don't forget to salt the water. 

2. Meanwhile, melt butter over medium heat, in skillet or saucepan large enough to hold everything. Add sage/herbs and cook until butter is brown and herbs shrivel. 

3. Reserve 1 c. of the pasta water before draining the pasta. Add pasta to butter-sage and 3/4 c of the water and stir. After a minute or so add the parmesan. Add more water if needed. Season with salt and pepper to taste. Can pass extra cheese at the table also.

Spinach Chicken Enchiladas

•  2 chicken breasts (about 2 cups)
  
• 1/2 C chopped onion
• 1 clove garlic, minced
• 2 t olive oil
• 10 oz spinach (doesn't have to be thawed)
• 4 oz can chopped green chilies
• 1/2 t cumin
• 1/2 t salt
• 1/4 t black pepper
• 8 oz sour cream
• 4 oz cream cheese
• 1/3 c salsa
• 1/2 c gluten free chicken broth

• corn or flour tortillas (I made 2 flour for those who eat flour and 6 corn tortillas)
• 2 c shredded cheese

1. Cook the chicken in a skillet with some olive oil. Remove to cutting board to cool.

2. Cook onion and garlic in oil over medium-high in the same skillet for 3 minutes. Add the remaining ingredients (spinach through chicken broth) and simmer. Mix chicken with half of the spinach sauce. 

3. Preheat oven to 375. Spread 2 T spinach sauce in bottom of 13 x 9 pan. Warm up tortillas a little in the microwave so they don't break. Fill tortillas with chicken mixture and place in pan. Pour remaining spinach sauce over the top of the tortillas. Sprinkle with cheese. Cook for 20-25 minutes uncovered, until cheese is melted and just starting to brown. (Original recipe say to just broil for one minute until cheese is melted, but unless everything is assembled super quickly, it's probably cooled and needs some more time in the oven). Serve with salsa, corn, and/or avocado/guacamole.

Wild Rice pilaf (GF)

 I guess I've mostly eaten boring flavorless pilaf because I was so surprised by how good this is. 

• 1 3/4 c chicken broth (Swanson is best)
• 2 1/2 c water
• 2 bay leaves
• 8 sprigs fresh thyme tied together with kitchen twine (or I usually just substitute dried thyme) 
• 1 C wild rice (picked over and rinsed as necessary)
  
• 1 1/2 C brown rice
• 3/4 C dried cranberries

• 3 T butter
• 1 onion, chopped fine
• 1 large carrot, chopped fine (peeled if it's not organic)
• salt and pepper
• 3/4 C pecans (can be toasted and coarsely chopped)
• 2 T minced fresh parsley

1. Bring broth, water, bay leaves, and thyme to a boil in a saucepan. Add both kinds of rice (unless the kind of rice you want to use cooks in a different amount of time, in which case you have to cook them separately), cover, and reduce heat and simmer about 35-45 min, until liquid is absorbed and rice is plump and tender. Add cranberries when you check it at 35 minutes. When finished, remove bay leaves (and thyme if using fresh). 

2. Meanwhile, melt butter in medium saucepan. Add onion, carrot, 1 t. salt and cook, stirring frequently until softened but not browned, about 4 min. Add pecans. Add rice mixtures and parsley. Season with salt and pepper to taste, serve immediately. Great with baked salmon in particular.

Rhubarb syrup (rhubarb lemonade)

•  4 C Rhubarb
• 3/4-1 c sugar depending on how sweet you like it
• 1 C water

1. Combine rhubarb, sugar and water in a pot and bring to boil over medium heat. Simmer for 20 minutes, until rhubarb is soft. Can leave it uncovered if you're just going to use it as a compote type topping, but if you're going to strain it to use with rhubarb lemonade, needs to be covered as the extra juice is needed. 

2. If making lemonade, use a fine mesh sieve to strain the mixture into a bowl, using back of a spoon to press out all the liquid. Use liquid for lemonade and use the fruit chunks for yogurt or pancake topping or other use. 

3. In a pitcher, add rhubarb syrup liquid, 1/2 C lemon juice, 6 C water. Can try less water if you're going to add ice cubes.

Gluten Free Meatballs

 This is adapted from America's Test Kitchen "How Can it Be Gluten Free Cookbook Collection." On my first attempt at this recipe, many of the meatballs fell apart. I wondered if the issue was because the meat had been previously frozen and the extra moisture created the problem. I've doubled the recipe from the original and included a greater percentage of sausage from the original recipe. Another area of experimentation should be the potato flakes, which ATK says is a much better substitute for regular bread crumbs than gluten free bread crumbs, although we've also liked Aleia's gluten free bread crumbs as a substitute in our other recipe so I think either could work. I think ATK is saying that making homemade gluten free bread crumbs doesn't work in meatballs and meatloaf because they get too gummy, but store-bought are already well dried out, so hasn't been a problem for us. The flavor is definitely very different between the two.

•  1 c buttermilk
• 2 large egg yolks (I think 1-2 whole eggs should also work)
• 1 lb ground pork
• 2 oz grated Parmesan (1 C?-this seems like a typo from the original recipe)
• 1/2 c instant potato flakes (I used the four cheese flavored ones which contain ingredients other than potato flakes in it, so this will require some further experiments)
• 4-6 T minced fresh parsley
• 4 garlic cloves, minced
• 1/2 t salt (possibly up to 1 t if potato flakes don't have any sodium)
• 1/2 t pepper
• 1 lb ground beef

1. Whisk together buttermilk and egg. Add remaining ingredients, except beef and mix until thoroughly combined. Add beef and knead until uniform. Form mixture into 1.5 in round meatballs (better to be too small than too large, they'll make at least 24 meatballs). 

2. Preheat skillet with a little olive oil and fry or see the spinach meatballs recipe for baking in the oven.