Congratulations, Kelleen!

You will soon get to experience the Namaste Joy!

Email your address to me at: kill.the.gluten@gmail.com

breakfast

This recipe and photo is from Erin in NYC. She wanted to let us know this is her all-time favorite breakfast she eats almost every day. Thanks Erin, looks healthy & hearty!

I make one cup of uncooked quinoa with 2 cups of water. It makes 4 servings of quinoa. I add a small handful of mixed, unsalted nuts (chopped up), some dried cranberries, dried raisins, a dash of cinnamon, a tiny bit of milk and a little less than a tablespoon of the Splenda Brown Sugar blend. I keep the pre-made quinoa in the fridge so I heat it up the whole bowl with all the toppings in it. The milk makes it less dry. Quinoa is a high protein grain, its gluten free and it satisfying in the morning.

Reader Appreciation

Dear Readers!

This is my first Reader Appreciation Day.

Thank you for reading, sharing your tips and ideas, and sharing my joy in discovering the beauty of a yummy gluten-free find. I offer you three bags of my favorite brownie mix, Namaste Brownies.

All you have to do is leave a comment on this post within the next 48 hours. I will randomly select the winner, who will then email me their address so I can send the reward (p.s. only shipping within the US).

Good Luck!

Liz

Mashed Potatoes

Thank to Amy in California for this recipe!!!

Moose Mountain Mashed Potatoes

6 large potatoes, washed and unpeeled
1 large yellow onion, chopped
4 oz. cream cheese
1 c sour cream
2 oz. butter
¼ to ½ cup milk
Salt and pepper to taste

Boil potatoes and onion until tender. Drain, mash, then beat until smooth. Add cream cheese, sour cream, and butter. Beat well. Add milk while beating until potatoes are light and fluffy. (A little looser than you will want at the table as they will firm up when baked.) Salt and pepper to taste.

Place in an ovenproof dish and bake at 300 for 30 min.

-----

P.S. We has leftover Hawaiian Chicken and the chicken + (bbq/ pineapple) sauce made a sweet gravy-like topping that went perfect with these potatoes! I think it's a nice combo I will plan another week.

Gluten-Free Peppermint Patty Cookies

Adapted from a recipe I got from Allyson in Utah.

Gluten-Free Peppermint Patty Cookies
Makes about 24 cookies

1 pkg. gluten-free chocolate cake mix (I used Gluten-Free Pantry's)
½ c. shortening
1 Tb. Water
2 eggs
1 tsp. peppermint extract*

Peppermint patties
Powdered sugar

Preheat oven to 365°. Mix above ingredients, except for peppermint patties and powdered sugar. Roll batter into 1” ball and roll in powdered sugar. Place 2” apart on a greased cookie sheet and bake for 7-10 minutes. Let cool a couple minutes, and while still warm place a peppermint patty into the center of each cookie and press down.

*(checking to see about gluten- might need to omit this ingredient)

"cookie pie"

After my toddler watched me

mix Pamela's chocolate gluten-free cookies in a blender,

mix with 2 tsp. of butter

and bake (350 for 10 minutes),

then fill with chocolate ice cream

he spent the following 8 hours asking me when we could eat "cookie pie".

So cookie pie is what it's now called in my home. And we took a suggestion of a reader's comments a while back and put magic shell chocolate topping on top! Yum.

Note: I let the ice cream sit on the counter to soften while I prepare the cookie shell and it works well.

breakfast

Arrowhead Mills has a good gluten-free pancake mix that is nice to have on hand. I have not used it for anything else, so please share if you have found this mix to be yummy used any other way. Their products have been available in my regular grocery store's organic section (Safeway).

An easy dinner to have is breakfast: pancakes, bacon, and eggs.

chicken wings

We made these at my house growing up. No restaurant can compare.

It's best to set up your stations like this:

1) raw, uncooked chicken wings next to the stove

2) Fry pan with crisco (melted about 1/2 inch deep) and a mesh cover to shield the grease (got mine at Target)

3) Large pot with hot sauce mix*

4) Crock pot on low for finished product

I had the grease on medium heat, filled it with wings and cooked them until they were golden brown. Gave them a dunk in the hot sauce mixture and then they are ready to eat. Don't forget to have fresh trimmed carrot and celery sticks with ranch for dipping and cooling off your mouth. It's an easy process, but takes a bit of time if you want to make a lot. Start well before meal time and store them in the crock pot until everyone is ready to eat.

* You can use all sorts of hot sauce mixes. I used Durkee growing up, but was only able to find a random hot wing sauce bottle from Louisianna as a nice replacement. I added about 1/4 cup of Red Hot, 1/2 stick of butter, and 10 dashes of tobasco. Keep it on low.

burger

cheeseburger!

gluten-free registry

Thanks, Rob and Lisa from Washington, for this awesome tip!

Gluten-Free Registry is a site that has you plug in your state of interest (where you live or where you plan to travel to) and many gluten-free restaurants, bakeries, caterers, etc. appear at your fingertips. I am eager to use it and super appreciative of their effort preparing and launching this. Read their press release here.

By clicking on my state, CA, from their map I just found a gluten-free bakery in a town about 15 minutes away. Brilliant site.

Tortilla Beef Caserole

Thanks, Marci in Texas, for sending the recipe and photos in. The books looks like a wonderful kitchen helper, I will keep my eye out for it.

Tortilla Beef Casserole

1 package (about 17 oz.) refrigerated fully cooked beef pot roast
(or 1 can roast beef – the canned chicken beef at Costco are my best friends!)
1 jar (16 oz.) salsa
6 corn tortillas, cut into 1-inch pieces
1 ½ cups canned or frozen corn kernels
1 cup canned black beans or pinto beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend

1.Preheat oven to 350. Lightly spray 2-quart casserole dish with nonstick cooking spry.
2.Drain and discard gravy from pot roast;cut or shred beef into bite-size pieces.
3.Combine beef, salsa, tortillas, corn and beans in large bowl; mix well. Transfer to prepared casserole dish. Bake 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes more or until cheese is melted.

---

Marci tells us: I found this recipe in a new cookbook I bought at Costco, One Dish. This is my second week with the book and I LOVE it! It was only $10 and has tons of easy recipes that are either gluten-free or easily made gluten-free. We had this tortilla casserole tonight and thought it was super delicious and easy to make!

Gluten-Free French Fries

Can you tell we love cheese?

Cheddar Fries are gluten-free. But check your labels, not all french fries are free from gluten!

These happen to be Ore-Ida Golden Krinkles. Here is their gluten-free list of products.

baked chicken over corn

I posted this meal before, it's becoming a staple in my home. I just like this photo better than the last time.

Campbell's Soup: Gluten Free

I finally found (at Target!) one of the few Campbell's soups that is gluten-free: Chicken Broccoli Cheese (an potato). I was curious about the flavor and texture and can finally report on it.

It's a bit light for a meal. I found it flavorful enough for something out of a can. I think it would be perfect tossed with some cooked gf noodles (penne, linguini, or spaghetti) along with two cooked cans of the soup, perhaps with some gf biscuits. Nevermind the potatoes in it, it's not chunky enough that it would be noticable. It serves more like a thick sauce than a chunky soup.

It will be a repeat purchase to stock in my pantry, but it needs something more with it. I hear a caserole waiting to be improved with this addition....let me know if you discover it's perfect recipe/ dinner mate.

Campbe;;s

Chicken Rolls

These are Shelly Bennion's photos and her recipe. I love the one of her darling son eating the goods. p.s. my oldest has the exact same shirt!

Chicken Rolls

Preparation:

Preheat oven to 375 degrees. Coat two muffin pans with non-stick spray or butter.
RollsYou can use your favorite GF roll or muffin mix. Choose a recipe or mix that prepares light & airy rolls. We used Kinnikinnick Bread and Bun mix. Prepare the mix as per the directions. Set bowl aside.

Filling

2 (12.5 ounce) cans of cooked chicken breast

1 (8 ounce) package cream cheese (or neufchatel for less fat)

1/2 tsp. garlic powder*

1/2 tsp. black pepper*

1/2 tsp. onion powder (or 1/4 cup chopped fresh onions)*

1/2 tsp. dried oregano

1/4 cup finely chopped pecans (or walnuts)*

You can substitute the garlic, onion and parsley for flavors and spices of your own*

Topping

1 package GF crackers, crushed (we used Glutino and added Mrs Dash for flavor)

1/4 cup melted butter

Directions:

Drain chicken. Separate breast meat with a fork. Mix in cream cheese until it is evenly spread. Add garlic powder, pepper, onion powder, parsley and mix thoroughly. Mix in pecans.
Place 1/8 cup of muffin dough into each muffin mold (should fill bottom 1/3/ of muffin tin). Roll a small ball of chicken mix in your hand. Place into the dough and push down. Cover with a scoop of muffin dough. Use a frosting knife to spread the dough around the chicken.
Coat the top of the roll with butter and then sprinkle with crushed crackers. Bake as per the directions on the roll/muffin mix.

Serve with your choice of sides. Our boys like it with rice and steamed broccoli!

Thanks, Shelly! These look awesome!

gluten-free meatballs

gluten-free meatballs

1 lb ground beef (or ground turkey)

1/2 to 1 cup corn meal

2 eggs

about 2 tablespoons Italian seasoning

In a large bowl beat the eggs and add uncooked ground beef into bowl. Mix well with hands. Add corn meal to desired consistency, I like it to stick well together. Add seasoning and mix well with hands again.

Roll them into 1 inch balls and place in fry pan lightly greased. I found it best to cook them as if they are triangles, flipping them from one of three sides over and over once browned using tongs. Serve with gf spaghetti and I enjoyed it this week with my homemade tomato sauce. Yummy!

vacation!

kill.the.gluten will be on vacation for 2 weeks.

check back with us then for some new recipes and tips!!

Merry Christmas!

Cream Cheese Sugar Cookies!

If I could hand you anything I have posted on this site, it would be this cookie. It's my new favorite post. Please, trust me on this one. Get yourself these ingredients and try them out this week. You and your family will thank me.

Adapted from a Martha Stewart recipe.

Gluten-Free Cream Cheese Sugar Cookies

1 cup butter (2 sticks), softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg
pinch of salt
2 teaspoons gf vanilla
1/2 teaspoon almond extract
3 cups rice flour

1. Cream butter and cream cheese together until fluffy; add sugar and cream well.
2. Add egg, salt, vanilla, and almond extract; mix well.
3. Add flour and mix until incorporated.
4. Chill dough for several hours or overnight.
5. Roll batter into a ball with hand (think silver dollar size) and press flat with fingers. Place on ungreased cookie sheet. Bake 375 degrees just until edges begin to brown (this is 12 minutes in my oven).


Here is the frosting recipe I use from a Betty Crocker Cook Book:

3 cups powdered sugar
1/3 cup butter
1 + 1/2 teaspoon vanilla
1-2 tablespoons milk

Mix sugar and butter. Stir in vanilla and milk; beat until smooth.

Big Dutch Babies (German Pancakes)

This recipe is from Kristen:

My daughter who is 4 1/2 has Celiac! I make this recipe for my entire family and we can't tell a difference from using real flour!

Big Dutch Babies (aka: German Pancakes)

3 eggs

3/4 cup milk

3/4 cup rice flour

4 Tbsp. butter/margarine

Mix all ingredients and beat well. Melt butter in an 8x8 baking dish. Pour batter in dish and bake for 20-25 minutes at 375! Eat it with jam and powdered sugar (our favorite) or syrup!

ENJOY!
Double the recipe for a 9x13 pan!

***

Thanks for sending this to us, Kristen!

Hawaiian Chicken Bowl

Recipe from my friend, Ronna.

Hawaiian Chicken Bowl

6 boneless, skinless chicken breasts*
1 can (8 oz) crushed pineapple
1 bottle (16 oz) [gf] barbecue sauce
4-6 cups rice, cooked
Steamed broccoli
Ranch dressing

Place meat in 3 1/2-5 quart slow cooker. Combine pineapple and barbecue sauce and pour over meat. Cook on high heat for 3-4 hours or on low for 6-8 hours. Layer in bowls: rice, chicken, broccoli, and a little ranch dressing. Makes 4-6 servings.

*I used pork and it still turned out awesome !!!

Potato Soup

Fabulous recipe adapted from my friend, Erin in New York.

Potato Soup

4 T butter, melted
1 onion, chopped
4 T rice flour
3-4 C chicken broth
3 potatoes, peeled and chopped
salt to taste
pepper to taste
1/4- 1/2 C cream or milk
cheddar cheese, grated as garnish
ham, chopped (optional)

Cook butter and onion together until onions are soft, then add flour and cook for one minute. Add broth and cook until it boils. Add potatoes (and ham if you desire) and simmer. Once potatoes are soft add salt, pepper, and cream.

--

This is great for lunch, but needs something more to have it as a dinner. Salad or maybe ham steak?

Instant Food

I like to stock up the pantry during winter with quick food, especially for the busy nights I don't have time to cook a big meal.

1) Campbell's Chunky Chicken Broccoli Cheese soup is gluten-free.

2) My husband also loves Miso soup, but not all of them are gluten-free so check your labels well! It normally comes in a box with several packets (think Lipton packaging). The best we have found comes from Trader Joe's.

3) Stagg Chili (not my photo) is another good one to have on hand.

+++

We have some great recipes that have been sent in to us [thank you!], I am hoping to make some of them and post with photographs. If it gets too hectic I may post and add photos another time.

+++

I am looking for cookie/ candy/ treat recipes for this month so as a community we can share what we bake. What will you make to eat and share with your neighbors this holiday season? I can tell you Lindsey's caramel is amazing and gluten-free!

I have a superb sugar cookie and frosting recipe you will love to use. It should be up later this week.

muffins

Gluten-Free Pantry Muffin and Scone Mix

It would have been nice to know there were not blueberries included in this package for the muffins. I probably could have read the back. I wish I had baked them a little longer for the browning on top to occur.

Taste- my husband and son enjoyed them, but I only ate a couple. I will prefer a mix with the berry in it already. They were easy to make and I would get them again.

Tip from afar

Miriam from Israel sent in some of her tips:

1) A wonderful homemade gluten-free flour: 2/3 potato flour mixed with 1/3 rice flour.

2)You can use hummus flour to make yummy pancakes (light and fluffy).


Thanks, Miriam!

*I have not seen hummus flour around, but I will keep watch for it!

Stuffing

Gluten-Free Cornbread Sausage Stuffing
This recipe my husband figured out and is a big hit with the celiac and non-celiac crowds alike! Let's start with the homemade gluten-free cornbread and below is the stuffing recipe.

Cornbread
White corn meal
Butter
Eggs
Salt
Water
Baking powder

Make the cornbread the night before. Follow the cornbread recipe on the package. No sugar. Just corn meal, eggs, water, butter, salt, baking powder. Once it comes out of the oven, slice it up all crazy and leave it uncovered overnight.

Stuffing

Next day:

Two packages of spicy sage sausage
Two large white onions
5 cups water
6 chicken boullion cubes
salt
pepper

- Brown the sausage and set aside. Keep the sausage grease.
- Quarter the onions and then slice. If you don't like slices, dicing is acceptable as well.
- Throw some olive oil in a fry pan and slightly brown onions.
- Add the sausage
- Prepare the chicken boullion
- Get a giant pot and put your crazy sliced up cornbread in it
- Slice up the cornbread some more
- Add sausage and onions and grease and stir like the devil
- Add a lot of sage and pepper and salt
- Pour in your chicken boullion slowly. Pour about half in, then stir. Keep adding boullion and stirring until you have your stuffing at the right consistency. I personally like mine less dry.
- Add more sage, pepper, and garlic to taste
- Stuff bird if you feel like it, but I never do

Fillback's Fried Rice

Recipe from Deborah in Arizona.

Fillback's Fried Rice

4-6 cups rinsed white rice

cooked ham, chicken, or pork, diced

5-6 eggs, beaten

3 carrots, julienne

1 Tablespoon garlic powder

1/2 cup [gluten-free] soy sauce

salt & pepper

1-2 bunches green onions, chopped

Place rice in large pan and cover with water plus 1". Boil until almost dry or approximately 10 minutes. Set aside to cool. Scramble eggs in large wok. Add meat and carrots and cook 3 minutes. Add cooled rice, spices, and soy sauce and mix thoroughly. Lift rice from bottom, do not stir. Add green onions and hear for 10 minutes.

*may add peas as desired

Prairie Bread

Mike in California told us about this Prairie Bread from Whole Foods. Apparently, it's the best GF bread he has ever eaten. He put turkey, alpine swiss, and tomato between two toasted pieces. Mayo, pepper, and parmesan cheese cover the insides of the toasted bread.

Thanks, Mike!

***

Here is their contact information for their GF baked goods:

Whole Foods Market Gluten-Free Bakehouse

2800 Perimeter Park DriveSuite C

Morrisville, NC 27560

email: Glutenfree.Bakehouse@wholefoods.com

kill.the.gluten goes public

WE HAVE SOME EXCITING NEWS!

We are changing the way we do things here at kill.the.gluten.

Melanie and I have discussed how some recent positive changes in our lives have given us both the opportunity to evaluate how we spend our time. We are both experiencing a re-prioritizing of sorts and have found that we would love your help keeping this blog alive and kicking. Because we do love it and have heard from many of you how much you love it.

We have decided to make this a community gluten-free recipe blog!

We think it's a great idea. Help us continue to contribute helpful meals, tips, product ideas for the ever-growing celiac family out there. We know there is a need, our readership stats and google searches tell us so. We would love for you to join us in contributing to this yummy space!

Here's how you can:
1) it can be a meal, product you love, or gf tip to share

2) send us a photo of the meal or product to kill.the.gluten@gmail.com
(it doesn't have to be fancy or perfect)

3) the recipe should be somewhat easy

4) the meal has to be YUMMY

5) tell us who you are
(your name, link to your site if you have one, state you live in, anything you want us to include in the posting)

Looking forward to working with each and every one of you!!!!

Cheers,
Liz and Melanie

Green Chile Chicken Enchiladas

I finally mastered the green chili enchilada recipe using a can of gluten-free cream of chicken soup (it was runny the last time I tried). I followed the recipe we posted before. This time I boiled the can of soup first and slowly whisked in rice flour one teaspoon at a time until desired thickness. It was so good our little family ate the entire thing. My toddler had three helpings. Yummy.

I will repost the adjustment to the recipe that worked for me.

Green Chile Chicken Enchiladas

1 can of gf cream of chicken soup

3-4 teaspoons of rice flour

8 oz sour cream

1 small onion, diced

1 (16 oz) jar green salsa, I use Herdez Salsa Verde

1 (4 oz) can green chiles

2 cups chicken breast, cooked and shredded

2 cups cheddar cheese, grated

1 dozen corn tortillas

In a saucepan boil the soup and gradually add the rice flour with a whisk until desired thickness (will thicken upon cooling). Set aside to cool. Pour into a large bowl and add sour cream, salsa, and green chiles, onion, and stir. In a 9x13 pan, spread a small amount of sauce. Layer 4 tortillas, chicken, sauce mixture, and cheese. Repeat layers two more times. Cover with foil and bake in a 350 oven 30 minutes, or until heated through.

toasted pumpkin seeds

I realize I should have posted this several days ago, as I imagine most other families may not wait so long to carve their pumpkins (we are doing ours tonight, so seed photo to follow).

Toasted Pumpkin Seeds

Detatch seeds from pumpkin pulp and rinse well. Coat seeds well in vegetable oil and place on cookie sheet. Sprinkle generously with salt and bake until golden brown (400 degrees around 20 minutes on the top rack, check often).

Chicken Topped

This is a meal I tried to recreate from one a friend brought our family. Simply layer the following items, bottom to top in a caserole dish:

frozen corn
chicken (seasoned with salt, paprika, pepper)
sliced avocado
sliced tomato
cheddar cheese

Bake at 350 degrees for 30 minutes, cover and bake another 30 minutes.
Serve with rice and/or salad.

Baby Shower Food Week!

Fruit Dip

1 (8 oz) package cream cheese, softened

1/2 cup sugar

1 tsp vanilla

1 (6 oz) container strawberry yogurt

1/2 tub Cool Whip

Beat cream cheese and sugar. Add vanilla. Stir in yogurt, and then add approximately half the container of whipped topping. Chill. Serve with apples, strawberries, pineapples, cantaloupe, grapes, or other yummy fruit.

This is just one of a thousand ways to make fruit dip. This recipe is light, and tastes really good. I've used different yogurts for different flavors, and it always comes out delicious. My sister Beka skewered the fruit, which was an awesome presentation. And we all know it's all about the presentation.