Buttermilk pancakes or waffles

 Ingredients (dry can be quadrupled and stored as a dry mix)

• 2 c flour (I used gf all purpose flour)
• 1/2 c buttermilk blend powder
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1/2 t salt 

For waffles (for 2 1/2 c of dry mix or just use with the single serving amount above)

• 3 eggs, separated
• 2 c water
• 1/4 c canola oil

For pancakes (for 1 1/2 cups of dry mix)

• 1 egg
• 1 cup water
• 2 T canola oil

1. Combine dry ingredients. 

2. Combine wet ingredients except for waffles, separate eggs whites and beat until stiff peaks form. Add  dry into wet ingredients, folding in egg whites last. 

3. Can add berries, choc chips, or nuts as desired just before cooking.

Stir Fry

 Ingredients

• 1 tablespoon olive oil
• Vegetables, for example: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 cup sugar snap peas, 1 cup carrots sliced, 1 cup mushrooms sliced, 2 cups broccoli, 1 cup baby corn, 1/2 cup water chestnuts

• ¼ cup soy sauce
• 3 garlic cloves minced
• 3 Tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
  

• chopped green onions and sesame seeds for garnish optional 

 
Instructions

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add vegetables. Sauté 2-3 minutes until almost tender.
• In a small bowl whisk soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Honey nut steel-cut granola

Ingredients

• 3 cups steel cut oats (instant steel cut oats is better or it gets too chewy, can also use some old fashioned oats in the mix)
  
• 2 cups of mixed nuts (I like walnuts, sunflower seeds, pecans, or maybe just a nut mix)
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted (I like the taste of butter better)
  
• 1/2 cup unsweetened applesauce
• 1/4 cup honey (original 1/2 C-might need full amount or some peanut butter, it doesn't stick together)
  
• 1 tsp vanilla extract

 Method

1. Preheat oven to 300 degrees F.
2. In a large bowl melt oil/butter and combine with applesauce, honey and vanilla.
3. Add steel-cut oats, nuts, cinnamon and sea salt.
4. Spread granola over a parchment or silicone-lined baking sheet. and bake for 20 mins. I actually like the way it browns on a dark colored pan without anything lining it, you just have to check every 15 minutes as it browns quicker.
   
5. Remove from oven and flip and the bake for another 20 mins.
6. Remove from oven once again, flip and then bake for another 15 mins.
7. Remove from oven and flatten granola with the back of a spatula. Let sit for 1 hour, then break it up into clusters.
   

Strawberry shortcakes (GF)

This is not the kind of dessert we usually eat, so I made a half recipe, which was perfect for 3 people.

• 2 lbs strawberries, hulled and quartered
• 4-6 T of sugar (depending on how sweet you want it)

Shortcakes

• 2 C (9 oz) all purpose gluten free flour blend
• 2 T granulated sugar
• 4 t baking powder
• 1/4 t baking soda
• 1 1/2 t powdered psyllium husk (I just used a flour blend with xanthan gum)
• 1/2 t salt
• 3 T butter, cut and chilled
• 3/4 c whole milk yogurt (I have used strawberry rhubarb flavored siggis or plain chobani low fat)
• 1 egg
• 2 T oil
• 2 t lemon juice
• 1 T turbinado sugar (any sugar is ok)

Whipped Cream (or serve with ice cream also works fine)

• 1 C heavy cream, chilled
• 1 T sugar
• 1 t vanilla extract

1. Crush 1/3 of the strawberries with sugar in bowl (use fork or maybe try a blender, the texture of mashed strawberries was not entirely pleasant). Add sugar and remaining berries. Cover and let sit at room temperature up to 2 hours. 

2. Combine dry ingredients and cut in butter until pea size pieces remain. Combine yogurt, egg, oil, and lemon juice in a measuring cup and add to dry until well combined. Add more yogurt if the mixture seems too dry. Cover and let rest for 30 minutes at room temperature. 

3. Preheat to 450 (mine needs to be less, 400-425). Use two baking sheets to help ensure the bottoms of the biscuits don't brown too fast and place six 2 1/2 in mounds of dough onto prepared sheet, 1 in apart. Sprinkle turbinado sugar on top. Bake until golden and crisp, about 12-15 minutes, rotating halfway through. Cook completely on a wire rack, about 30 minutes. 

4. Whip cream, sugar, and vanilla with stand mixer on medium until foamy, about 1 minute. Then on high for 1-3 minutes, until soft peaks form. 

5. Split each biscuit through the middle and portion berries and dollop whipped cream (or ice cream) on top. Serve immediately.

Berry cobbler with cornmeal biscuits

Biscuits

• 1 C (5 oz) cornmeal
• 1 C (4.5 oz) gluten free flour blend
• 2 T sugar
• 2 t baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1/4 t xanthan gum (if not included in the blend)
• 1 stick of butter, cut into pieces, chilled
• 3/4 c buttermilk, chilled (I used about 1/2 c of lemon yogurt with 1/4 c milk)
• 1 T turbinado (or any kind) sugar
  

Compote

• 1/3 C sugar
• 4 t cornstarch
• 1/4 t salt
• 6 cups blueberries (or other berries, I used serviceberries and mulberries which was ok)
• 1 1/2 t grated lemon zest plus 1 T juice 

1. Combine dry ingredients for biscuits and cut butter in with food processor or pastry blender tool. Stir in buttermilk with spoon or fork. Drop eight 2 1/4 in mounds of dough on prepared baking sheet about 1 inch apart. Sprinkle remaining 1 T of sugar on top and cook for about 24-25 minutes, rotating halfway through. Cool on wire rack. 

2. Stir sugar, cornstarch, and salt together in the pie plate or other baking pan you're going to use. Stir in berries and lemon zest and juice until combined. Cover with foil and place on rimmed baking sheet. Bake on lower rack until berries are beginning to burst and juices are bubbling around the edge, 40-50 minutes (stirring halfway through). 

 

3. Uncover berries, stir gently, and arrange biscuits on top of fruit (however many you expect to eat at that time) and bake about 5 minutes more, until warmed through. Serve immediately. It's especially good with berry or vanilla ice cream.

 

Red lentil Dal

• 3 C Chicken broth
• 1 C red lentils, rinsed
• 1 T olive oil
• 1 1/2 c thinkly sliced onion
• 2 cloves garlic
• 1 t turmeric
• 1 t garam masala (usually some whole spices are roasted and then ground, but there are recipes for how to make your own mix with cumin, coriander, cardamom, cinnamon, black pepper, etc).
  
• 1 teaspoon cumin
• 1/2 t salt
• 1/8 t cayenne pepper
• 1 c diced tomatoes
• 1/4 c chopped cilantro
• basmati rice

1. Bring broth and lentils to a boil in medium saucepan. Simmer for 10 minutes or until lentils are soft. 

2. Heat the olive oil in a large skillet over medium-high heat. Add onions and cook 8-10 minutes, until beginning to char, stirring occasionally. Add garlic and cook for 30 sec. Add remaining ingredients except cilantro and rice. Simmer for 6 minutes, adding cilantro at the end and serving with rice.

Onion rings (gf)

•  3/4 gluten free 1 to 1 flour
• 2/3 c milk (try less or try sour cream, gluten free flour doesn't soak up liquid as well as regular)
• 1 egg
• 1 T corn starch (I added this to try to help it stick to the onion rings, which did help a lot but still had to make sure the rings get re-coated right away before putting in oil)
• 1 T oil
• 1/4 t salt

• 2 medium onions 
  
• oil for frying 

1. Mix batter and let rest to hydrate flour. Cut onions into rings. Dip onions into batter, draining off excess. Fry in deep fryer or 1 inch of oil in a skillet for 2-3 minutes (until golden). Remove from oil and drain on paper towels.

 

Stroganoff Seasoning mix

• 1/2 C powdered milk
• 1/4 C cornstarch
• 1 T chicken bouillon depending on how salty you want it
• 1 T dried minced onion
• 1/2 T dried parsley
• 1 t garlic powder
• 1/4 t dried basil
• 1/4 t dried thyme
• 1/4 t pepper

Combine and place in air tight container (snack bag is big enough for this size). Use 1/2 c in place of 1.5 oz stroganoff packet. 

Can also try a simple recipe with 1 lb ground beef (drained), 2 cups water, 2 cups uncooked noodles, 1/2 c stroganoff mix. Combine, bring to a boil, simmer covered for 15-20 min. Top with 1/2 c sour cream or plain yogurt.

Honey Skillet Cornbread (gf)

 Becky says definitely put this on the blog!

• 1/3 C canola oil
• 1 t golden flaxseed meal
• 2 t very hot water
• 1 C (140 g) G-F all purpose flour
• 1 C (130 g) cornmeal 
• 2 T sugar
• 1 T baking powder
• 1 t salt
• 1 C milk
• 1/4 C honey (try spring cooking spray first into the measuring cup)
  
• 2 large eggs

1. Combine flaxseed meal and hot water until thick. 

2. Combine flour, cornmeal, sugar, baking powder, and salt in a bowl. Combine milk, honey, and eggs in a separate bowl or measuring cup. Add milk mixture and flax slurry to flour mixture until combined. 

3. Preheat oven to 450. Put oil in cast iron skillet and put it in the oven while it's preheating, for at least 3 minutes. 

4. Carefully remove hot skillet from oven and pour batter into it. Return skillet to oven and bake for 13-15 minutes, until golden.

Pizza Dough (gf)

Adapted from "Fast and Simple Gluten-Free" by Gretchen F. Brown, R.D.

• 1.5 T active dry yeast
• 1/3 c olive oil
• 1 T sugar
• 1/2 c warm water (110 degrees F), I've needed up to 1 C so 1/2 C may not be near enough
  
• 1.5 T flaxseed meal
• 3 T very hot water
•  420 g (approx 3 cups, but you really need to weigh it) Gluten-Free all purpose flour
• 1 1/2 t salt
  

1. Combine yeast, olive oil, sugar, and 1/2 c warm water in medium bowl. Allow yeast to rest for at least 3 minutes to activate. 

2. Combine flaxseed and 3 T water in small bowl to make a slurry. Add flour and salt and mix for 1 minute. Add flax and mix until dough comes together to form a ball, about 5-7 minutes (if too dry, add a t or so of water at a time to form a tender, pliable dough). Cover and rest for 1 hour. 

3. Preheat oven to 425. Roll dough between 2 pieces of parchment paper to desired thickness (I just put it in the greased pizza pan and push/stretch it by hand, which usually works fine). Top with favorite fresh ingredients and bake 18-20 minutes or until cheese is melted and crust is cooked through (16 min at 450 in our oven caused the edges to brown before middle was cooked through).