Quinoa Burgers

This is a recipe I stumbled upon via Pintrest, that linked me to a wonderful blog 'Eating Well, Living Thin'.  I *LOVE* Pintrest to spark ideas on new foods to try to make wheat free.  Most need adapting, but it's usually worth the work.  We have a lifetime supply of quinoa, it must have been on sale, I don't remember. Either way, I've been trying to find ways to use it and not get sick of it.  These burgers were SO delicious and made for excellent leftovers! 

Ingredients:

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot

3 eggs

3 tablespoons rice flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

.

To cook quinoa:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a skillet to medium-low heat. Spray lightly with a baking spray.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

Corn and Chicken Chowder

I absolutely love corn chowder.  I have adapted this all time favorite recipe to make it quick, wheat free, and easy to freeze for meals on the go! 

Ingredients:

3 15oz canned corn

2 15oz cans creamed corn

6 scallions

3 medium russet potatoes

4 tablespoons brown rice flour

3 cups rice milk

2 cups chicken stock

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1/4 teaspoon cayenne pepper

2 small cans chopped green chiles

2 cups shredded chicken.  (I used the canned chicken from Costco, it's what we had in the pantry!)

*Salt and pepper to taste

Instructions:

1. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

2. Place the potatoes and white scallion pieces into the stock pot and cook over medium

heat until the scallions have softened, 2 or 3 minutes.

3. Sprinkle in the rice flour and cook, stirring constantly, for about 1 minute.

4.  Pour in the rice milk, chicken stock, thyme, parsley, cayenne, salt, and pepper, stirring well.     

*Bring to a boil over medium heat, stirring occasionally.

5. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn, chicken, and green chiles.  Cook over low heat until heated through, about 10 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

*If you prefer a thicker soup (which I do), mix 1/4 cup water with 2 tablespoons corn starch.  Add to soup mixture gradually and allow to thicken for 5 minutes.  This is a great alternative to thickening any liquid such as gravy or soups without adding in flour. 

Green Chili Encheladas

Ingredients:
18-24 small corn tortillas
2 bottles La Victoria Green Taco Sauce
2 cans black beans
2 cups greek yogurt
1 1/2 cups mozerella cheese
3 chicken breast's cooked and cubed

Prepare chicken and set aside. Mix greek yogurt, 1 bottle of green taco sauce and black beans together.  Begin by layering a small amount of taco sauce on the bottom of a 9x13 glass dish.  Place corn tortillas equally spread out in pan.  Smooth a small amount of yogurt mixture over tortillas. Sprinkle chicken cubes and mozerella cheese on top.  Layer until pan is full.  Use remaining sauce to cover the top of the dish.  Cover in mozerella cheese.  Warm in oven at 375 for 30 minutes. 

I love the La Victoria brand sauces because they are gluten free (usually meaning wheat free).  It's a safe way to add flavor to any meal!

Corn Dogs

Batter:

1 cup yellow corn meal

1 cup W/GF Flour Mix

1/4 t. salt

1/8 t. black pepper

1/4 cup sugar

4 t. baking powder

1 egg

1 cup + 2 t. milk

1 quart vegetable oil

2 16oz. packages of hot dogs

16 wooden skewers

Combine cornmeal, flour, salt, black pepper, sugar and baking powder.  Stir in egg and milk.  Pre-heat oil in deep saucepan over medium heat.  Insert skewers into hot dogs. (I bought some bamboo skewers from my local Asian mart for in-expensive.) Roll hot dogs in batter until well coated. Fry 2 or 3 corn dogs at a time, until lightly brown.  Flip after a minute and a half or so.  Let them drain on a paper towel.  

*CAUTION* Please be aware when purchasing your hot dogs.  Some have wheat and gluten in them.  Read the label and know your ingredients! How? Refer to your phone apps! 

Homemade Pizza

I have never been a pizza fan, perhaps the reason why is that I always felt sick when I ate it, and thus related an upset stomach to the taste of pizza.  However, I have changed my mind!  This crust recipe makes excellent bread sticks as well!  With this DELICIOUS crust, your taste buds will thank you. 

Pizza Crust:


1 T. dry yeast
2/3 cup rice flour (brown or white)
1/2 cup tapioca flour
2 t. xanthan gum
1/2 t. salt
1 t. Italian herb seasoning
1 t. oregano
1/2 t. garlic powder
2/3 cup warm milk (or non dairy milk)
1/2 t. sugar
1 t. olive oil
1 t. apple cider vinegar
1/2 c. mozzarella cheese
*Extra rice flour for sprinkling

Begin with a standard mixer fitted with wire whisk attachments (not kneading attachment). Combine sugar, warm milk and sprinkle yeast over mixture.  Cover and let sit for 2-3 minutes until bubbly. Add in remaining ingredients.  Mix well for 5 minutes until dough has pulled away from sides of bowl.  This will be a very soft dough.  Press onto your baking sheet, sprinkling extra rice flour when needed.  Create a lip at the edge of your crust to keep the toppings on.  Cook at 425 degrees for 10 minutes.

Sauce:

1 8 oz. can tomato sauce
1/2 t. oregano
1/2 t. onion powder
1/8 t. garlic powder

Combine all ingredients in bowl and mix with whisk.  Spread onto baked pizza crust, and top with your favorite ingredients. 

 

Cook for 20-25 minutes.  Let cool for 10 minutes and serve. 

Quinoa with Vegetables

One of my favorite meals to make is Quinoa with vegetables.  It's a quick, healthy, and protein packed meal.

1 1/2 cups quinoa (any color will work)
2 T. extra virgin olive oil
1 T. ground chili powder
2 t. red pepper flakes (Like it spicy? Add more!)
1 T. onion powder
1 T. parsley flakes (if you have fresh parsley, use it!)
3 cloves minced garlic
1-2 cups of each of your favorite vegetables.  (Fresh or frozen)
Here are a few examples:

• Carrots
• Red & Green Bell Pepper
• Peas
• Corn
• Broccoli 
• Eda-Mame
• Yellow Squash
• Zucchini

Add quinoa to boiling water and cook for 10-12 minutes.  Drain carefully! Set aside. 

Chop favorite vegetables into medium size pieces.

Warm extra virgin olive oil in wok.  Add minced garlic and cook until golden brown.

Add the vegetables that take longer to cook first. (Carrots, frozen veggies...) Saute on medium heat, adding in all vegetables and cooking till softened.  Add chili powder, red pepper flakes, onion powder, parsley and salt and pepper to taste.  

Add in cooked Quinoa, mix and warm all ingredients together.

 * This will make a lot of food!  You can cut this recipe in half and have plenty.  I always freeze my leftover quinoa for lunch or dinner in the upcoming week. 

Cream of Chicken Soup

I've found that most cream of chicken soups (as well as celary, mushroom etc...) all have wheat flour in them.  This recipe is designed to replace those canned soups and can be used either as soup or a base in your favorite recipe.

This will make about 2 cans of condensed soup.

4 T. Butter
1/4 cup Rice Flour
1 T. Potato Starch
1/8 t. Xanthan Gum
1 cup Chicken Broth
2 cups milk (I use Rice Milk)
1 T. Chicken Bouillon

Melt butter in sauce pan. Wisk in rice flour, and potato starch together, stirring continually till golden brown in color.  Add rice milk and chicken broth at medium heat a little at a time. Then add xanthan gum and chicken bouillon until thickened. Salt, pepper, and onion powder can be added in to taste.

Turkey Cranberry Cream Cheese Sandwiches

Simple, fresh, yet savory sandwich, and a favorite of our family growing up. Made on homemade spelt bread.

3/4 LB SLICED DELI TURKEY
1 80Z. TUB SPREADABLE CREAM CHEESE
3/4 CUP CRANBERRY SAUCE
1 CUCUMBER THINLY SLICED
1 SMALL BUNCH FRESH SPINACH LEAVES

IN SMALL BOWL, MIX CREAM CHEESE AND CRANBERRY SAUCE UNTIL SMOOTH. SPREAD CREAM CHEESE MIXTURE EVENLY ON BREAD. PLACE SPINACH LEAVES, A THIN LAYER OF CUCUMBER, AND TURKEY ON TOP. SALT AND PEPPER IF DESIRED.

Click HERE for the Honey Spelt Bread recipe!

Zucchini & Yellow Squash Fettuccine

With our co-op of fresh fruits and vegetables we got yellow squash and zucchini this week. I know I didn't use traditional fettuccine noodles, but with wheat free noodles sometimes you take what you can get. I really like the Heartland brand. They don't get squishy or fall apart, and taste just like flour noodles.

1 MEDIUM SIZE YELLOW SQUASH
1 MEDIUM SIZE ZUCCHINI
1 BAG OF HEARTLAND GLUTEN FREE/WHEAT FREE PENNE NOODLES
1 8OZ PACKAGE CREAM CHEESE
3/4 CUP PARMESAN CHEESE
1/2 CUP BUTTER
1 1/2 CUPS MILK
GARLIC SEASONING

THINLY SLICE SQUASH AND ZUCCHINI. SAUTE IN LARGE PAN (I USE A WOK) WITH A SMALL AMOUNT OF EXTRA VIRGIN OLIVE OIL AND GARLIC SEASONING. SAUTE UNTIL SLIGHTLY LIMP. COOK NOODLES SEPARATE, DRAIN WATER AND ADD TO VEGETABLES. MIX IN ALFREDO SAUCE. SALT AND PEPPER TO TASTE.

ALFREDO SAUCE

MELT BUTTER IN SAUCEPAN, COMBINE CREAM CHEESE. ADD CHEESE AND MELT INTO EXISTING INGREDIENTS. TOSS IN GARLIC SEASONING. START WITH A 1/2 CUP MILK AND CONTINUE ADDING UNTIL DESIRED CONSISTENCY IS ACHIEVED.

*Learn more about Heartland Gluten Free Wheat Free pasta, and where you can pick up your own!