Orange Ginger Cod

Cod fillets
Freshly squeezed orange juice
Ginger to taste
1 t soy sauce
Water to double the volume of the liquid

Combine liquids. Sprinkle ginger over fillets. Pour juice & soy sauce over the filles in a deep container. Add water. Cover container & swish around to cover uniformly. Marinade up to 20 minutes. Place on baking rack over baking sheet. Pour marinating juice over meat onto the pan & cover with foil tent. Bake at 450° for  12 minutes. Remove foil tent & bake another 12 minutes.

Oatmeal Raisin Bread

3 c plus 6 T warm water
6 t yeast
1 banana
1 egg or 1/4 c tahini or almond butter
1 1/2 t vanilla
3 3/8 c quinoa flour plus 1 c oat flour
1/3 c agave nectar
1 1/2 t sea salt
3 t cinnamon
2 1/4 c raisins

In Mixing bowl, stir yeast into warm water until dissolved. In separate bowl, combine flour, salt, and cinnamon together. In a small bowl, mix mashed banana & egg together. Add banana, egg, vanilla, and agave to the yeast mixture then add half of the flour mixture. Beat with mixer on low speed for two minutes. Add remainder of flour mixture and beat by hand until smooth. Scrape dough from sides down into bowl. Mixture may be thin and runny. Cover and let rise until doubled, about forty minutes. Stir batter down, fold in raisins. Pour into 2 greased  and floured 9x5x3 inch loaf pans. Let rise again about thirty minutes. Bake at 375 degrees for 40 to 45 minutes until golden brown and knife inserted comes out clean. Makes two loaves or 24 muffins.

Homemade Mum Mums

1 cup apple sauce
1 cup rice flour

Mix together until a wet dough forms. Line baking sheet with parchment paper (I used aluminum foil) & spray with cooking spray.

Drop dough onto lined pan & flatten with fingers. Bake at 305° until firm to the touch. I flipped them halfway through.

For other flavors, replace applesauce with pureed vegetables like pumkin, squash, or green vegetable purée & add water until at same consistency as the applesauce.

Silas' Turkey Meatballs

1 lb ground turkey
1/4 c cooked steel cut oats
1/4 c raw steel cut oats
Palm full of dry parsley
1 T dry mustard
1 T ginger
1 t garlic salt
1-2 T Better than Bullion
2-3 T coconut oil
1 egg

Combine all ingredients. Form into meatballs, brown in skillet. Makes about 15 large meatballs

Chuck Steak

Chuck steak
Butter for browning in skillet

Sauce:
1 c prunes
1 T ginger
1 T dry mustard
1/2 t epsom salts
1 c hot water
1/4 c thinly sliced sweet peppers
1/4 c diced celery
1 t Better than Bullion dissolved in 1 c water

Brown the steak in a skillet. Reconstitute prunes in the 1 c hot water. Add the spices & purée in blender. Pour mixture over the browned steak. Place lid over skillet & cook until sauce starts to bubble & almost caramelize. Add the sweet peppers, celery & bullion mixture. Replace lid & cook another 10-15 minutes. Serve sauce as gravy over the meat & potatoes or noodles

Bean Soup

3 cups dry pinto beans
3 cups dry black beans
10 cups water
2 large onion, diced
1 bunch celery, diced
3 T Better than Bullion, flavor of your choice
4-6 cloves fresh garlic, minced
2-3 T Garlic salt, to taste
1-2 T Cumin, to taste
1-2 T chili powder, to taste
2-3 T coconut oil

Soak beans over night. Drain, rinse. Put in large pot with the bullion paste, half the garlic & onion, & your spices. Bring to a boil, then reduce to a simmer. Cook until beans are tender. In a skillet, sauté the rest of your onion, celery & minced Garlic until translucent. Start adding beans, including liquid, to the skillet a cup at a time. Mash with a potato masher, as if making refried beans. Once you have done this with all the beans, return to the sauce pan & cook as a thick soup.

Gluten-free Protein Bars

Ingredients

    Cooking spray
1     cup California Dried Plum purée
1     cup honey
1     cup orange juice
4       egg whites
1/4  cup grated orange zest (optional) 

1     cup quinoa flour
2     teaspoon cinnamon
2     teaspoon baking powder
2    cup gluten free rolled oats
1    cup chopped nuts & seeds of your choice (I used a mix of macadamias & cashews)
1/2 cup unsweetened shredded coconut

Directions

Heat oven to 325ºF.  Spray a large baking sheet with cooking spray and line with parchment paper or foil, leaving the paper overhanging on 2 sides. In a large mixing bowl, whisk together dried plum purée, honey, orange juice, egg white and orange zest. In small bowl, whisk together flour, cinnamon and baking powder. Fold flour mixture, oats, almonds, coconut, nuts & seeds into dried plum mixture.

Press mixture evenly into prepared pan. Bake about 30 minutes or until firm to the touch (Mine took 45 minutes). Cool on rack; remove from pan, using paper to lift it out. Cut into bars.

Gluten Free Waffles

4 cups coarsely ground gluten free oats (I ground them in a coffee/spice grinder)
1/2 c buttermilk (I used cultured dry buttermilk mixed into goat's milk, but you could also replace this with a non-dairy milk)
1 t salt
1/4 c oil
3 c hot water
Spray oil for the waffle iron

Combine dry ingredients. Add buttermilk, 1/4 c oil & the hot water. Mix thoroughly. Cook in waffle iron. Done when "ready" light comes on.

This recipe is modified from a recipe by Judy Samuels in the Agape Life Church cookbook.

Quick Cottage Cheese

1 gallon whole goat milk
1/2 c cultured buttermilk (I used 2 T powdered cultured buttermilk mixed in 1/2 cup goat's milk)
1/4 t liquid rennet or 1/8 rennet tablet
1/4 c cool water

Warm the milk to 86°. Stir in the buttermilk. Mix the rennet into the cool water and add to the warmed milk. Let set until it coagulates, about 1 hour. Cut the curds into 1/2 inch cubes.

Heat slowly in a double boiler, until the temperature reaches 110°. Hold temperature for 30 minutes. Stir often to prevent curds from matting together.

When the curds are firm, place into a cloth lined colander. Let drain, for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain again until curds stop dripping.  Place curds in a bowl and add salt & cream if desired.

I got about a pint of curds, to which I added about 3/4 t cheese salt, & a tad over 3 quarts of whey, to which I will add another quart of whey & use in a ricotta recipe.

Gluten free Sausage Gravy

1 lb. Breakfast Sausage
6 T butter or other fat (I used coconut oil, but if you can drain off 6 T fat from the sausage, that works, too.)
1/3 c plus 1-2 T rice flour (the first time, I used rice baby cereal. Next time, I will try quinoa flour)
4 c milk of your choice (almond milk works, or I used raw goat's milk)
Salt & pepper to taste

Brown sausage, making sure it's broken up & cooked all the way through.
Remove sausage from pan & put the 6 T fat in the pan. Once it is heated & liquid, add the flour to create a rue. Once smooth & bubbly, tu Rd n to medium low & add the milk a few T at a time, making sure to not create lumps with the flour. Once all the flour is added, heat to bubbling & stir one minute. Add sausage back in & serve over gluten free toast or biscuits.

Homemade Cottage Cheese from Goat Milk

What you need:

2 large bowls

1 mesh strainer that fits over the bowl

1 spatula

Cheese cloth

Directions:

First, you want to make sure your kitchen tools are very clean to prevent the introduction of unwanted bacteria. 

Pour the milk into the first bowl & cover with the cheese cloth, securing it with kitchen twine or rubber bands. This makes sure foreign objects & even critters don't get in.

Use fresh or sour milk to make this, but fresh takes a lot longer. The batch shown, was mad with a half gallon of fresh milk & a half gallon of curdled sour milk.

Let the gallon of milk sit out away from heat sources such, as the stove or microwave until it becomes gelled, like a yogurt consistency. (This batch took a week to get there).

Check every 12 -24 hours to see if there is anycream to skim off. This would be your sour cream (I didn't get enough to skim)

Once the milk is like a lumpy yogurt consistency (check be shaking the bowl), strain into the second large bowl. Cover bowl while straining, as this step will take a few hours. At the end of this step, the only thing left in the strainer should be curds, & all the whey should be in the bowl underneath. (Mine took 24 hours to strain)

Now scoop the curd out with, a spatula,  careful not to smear it too much & break it up.

The leftover liquid in the bowl is whey. It can be frozen & used for many things.

Total time for mine took was 9 days, & my family gave me grief for it for the last 5 days of it.

Roasted Stuffed Peppers

Sweet mini peppers
Prego pizza sauce
Homemade Labne

Preheat oven to 350 degrees. Mix pizza sauce & labne together thoroughly.
Your pizza sauce and labne should be at a 2:1 ratio (if using 1/2 cup sauce,  you will need 1/4 cup labne)
Cut tops off the pepper and remove the seeds. Fill peppers with the sauce mixture and bake at 350 degrees for 20 minutes. Enjoy!

GF Meat Lover's Pizza with Peppers

2 Premade GF pizza crusts (I used Udi's)
Prego pizza sauce (about 1/2 cup)
Homemade Labne (about 1/2 cup)
3 mini sweet peppers per pizza, plus 2
3 slices Hormel all natural turkey sandwich meat per pizza, cut in small squares
Hormel all natural sausage (about 1/3 package,  cut in small pieces)

Totino's hot sauce (optional)

Mix the pizza sauce and 1/2 of the labne together and spread on the pizzas,  reserving about 2 tsp of the mixture.  Pit the toppings on, then the rest of the labne, in small bits. Fill 2 small sweet peppers with the reserved sauce mixture & place on the pan with the pizzas. Bake at 350 degrees for 20 minutes. Add a little Totino's hot sauce on top (if that's your thing) Enjoy!

GF Toads in a Hole

1 egg
1 slice glutino GF bread
Butter for frying

Cut hole in middle of bread & place in skillet with butter.
Crack egg into hole & fry.