Mexican Quinoa Stir Fry

1/2 c sliced mushrooms
1/2 c sliced red or green bell pepper
1/4 c sliced onions
1/4 c diced sun dried tomatoes
1/2 c salsa
1/4 c veggie stock
1 tsp dried cilantro
1 tsp dried parsley
1/2 tsp paparika
1/2 tsp crushed red pepper
S&P to taste
Olive Oil

Heat olive oil, mushrooms, onions, peppers, tomatoes and salsa for abotu 2 minutes on medium. Add stock and herbs and S&P. Cook on medium about 5 - 8 minutes until veggies start to soften.

Serve over prepared quinoa (according to package directions) with sliced avocado on top! YUMMY! Share and enjoy!

Pizza Soup

This recipe is adapted from something that a friend posted on Facebook. I made it my own because I couldn't remember everything I was supposed to get :) This makes for a warm and yummy soup when it is cold outside.

Olive Oil
1 onion - diced
1 green pepper - diced
2 cloves minced garlic
1 red pepper - diced
8-10 mushroom sliced
1 can of diced tomatoes (I used the large can)
1 jar of pizza sauce
24 oz of Veggie Stock (or Chicken/Beef if you like)
2 tbsp italian seasoning
1 tsp crushed red pepper (optional)
S&P to taste

Add olive oil, onion, peppers, garlic and mushroom to a cast iron dutch oven. Saute 3- 5 minutes on medium until veggies start softening. Add all seasonings and tomatoes, stock, and pizza sauce. Stir to combine and put in the oven for 30 minutes. Serve with topped cheese and a peice of crusty bread.

This can be done in the crockpot on low for about 6-8 hours. If you would like to add sausage or ground beef you must brown the meat first. Pepperoni, Canadian Bacon, Cooked Chicken etc can be added once it is ready for the oven or in the crock pot!! Mine turned out great with just veggies :)

GFCFSF Mac & Cheese

This recipe was adapted from the Food Allergy Cookbook...

1 box of Quinoa Elbow Mac
1-2 cups Diaya Cheddar Style Cheese
3 tbsp butter (or olive oil or butter substitute)
2 1/2 tbsp cornstarch
2 1/2 cups Almond (or Rice) Milk
S&P
Crushed Red Pepper

Melt the butter in a medium sized cast iron skillet. Add cornstarch and form a thick roux. Cook for 30 seconds continuously stirring. Remove from the heat and add milk in small incriments stirring vigorously until the roux has absorbed all the milk evenly. Add more and more until all the milk has been added and incorporated. Place the pan back on medium heat and add S&P and Crushed Red Pepper to taste. Then add 1 - 2 cups of Daiya Cheddar Style Cheese to taste... I used about 1 1/2 cups. Stir to combine and pour over Quinoa Pasta.

This pasta reheats well in the microwave for about 1 minute and stays creamy! Enjoy!

Pumpkin Soup

1 large can pureed pumpkin
1 can coconut milk (not low fat)
S&P
1 cinnamon stick
1/2 tsp grated fresh ginger
Dash of Crushed Red Pepper
1/2 tsp Allspice
1 tsp nutmeg
2 1/2 cups of Organic GFCFSF Vegetable Stock

Add pumpkin, stock, and spices to a large stock pot and bring to a boil. Add coconut milk and simmer on low for 30 minutes!

GFCFSF Cornbread Dressing

1/2 loaf of GFCFSF Bread cubed
1/2 pan of GFCFSF Cornbread, crumbled
3 stalks of celery, pured
1 medium onion, peeled and pured
4 hardboiled eggs, shredded
1/4 to 1/2 box of Organic GFCFSF Vegetable Stock
S&P

Add bread, cornbread, celery, onion and egg to a bowl. Mix together with your hands. Add Vegetable stock and S&P until moist and seasoned to taste. Bake at 350 for about 30 minutes covered and about 30 to 45 minutes uncovered until browned.

GFCFSF THANKSGIVING FEAST 2010!!!

This year was a totally new experience for me... trying to adapt those yummy, holiday recipes to something that I can eat! Surprisingly enough, I was able to make some pretty great dishes to celebrate this wonderful day with great friends!

Citrus Stuffed Chicken (for my meat eating friends) & Gravy
GFCFSF Cornbread Dressing
GFCFSF MAC & CHEESE... and you know this is HUGE for me :)
Roasted Asparagus
Pumpkin Soup
Sweet Potatoes
Apple Cider Green Beans
Sweet Corn
Mashed Potatoes a la Carolyn
Mushroom Gravy

Appetizers included:

Cilantro Hummus
Roasted Red Pepper Hummus
Homemade Bean Dip
Lot's of Veggies
Pickles from THE PICKLE GUYS

Dessert:

GFCFSF Cupckaese from BABYCAKES NYC

Thank Goodness for Mom!

Mom came to help me grocery shop, cook, rearrange for a new freezer and go with me when I have to have the "test" on Monday! It was nice to have someone to help me go to all of the grocery stores that have GFCFSF and Vegan options that I can eat. She knew that the GF could be difficult to find if you are in a small town (Orange, TX) but who knew that trying to find something that is GFCFSF would be so crazy!

Thanks to Sherry Lynn's Gluten Free in Latham, NY who has cookies that are GFCFSF and I can eat them!!! YAYAY!! The gingersnaps are soft but yet crunchy at the same time. They are almost as good as my gingerbread men at the bakery in Bellaire, TX (by Black Eyed Pea & the RR Tracks)!! I was so excited!

We also went to Hannaford Supermarkets (Latham Farms, Latham, NY) for a fairly large GF section! There I was able to find GFCFSF Icing for cupcakes, and chocolate chips! Those are really exciting things for me to have!!

We located the Honest Weight Food Coop (Central Ave, Albany, NY) for the Liquid Barlene's Omega 3-6-9! Wow, this stuff is crazy expensive but at least it doesn't taste as bad as the other stuff I have to take!! But they had quite a variety of alternative flours, nuts, quinoa (flakes also), cheese's and baking powder! Note: most baking powders are GF! Just check the label before you buy... no reason to pay $5.00 for baking powder :)

We accidentally found "Ryan's Indoor Farmer's Market" (Railroad Ave, Albany, NY) that had a great selection of local items. I asked the produce guy where they got their produce from and he informed me that during the spring, summer and fall growing season, everything comes from local Upstate NY farmers. In the winter season veggies come from NJ and CA. I was able to find a lot of unique ingredients and it sounds good!

With all of the fun stuff we got... we made: Great Northern Beans, Cranberry Beans, GFCFSF Vegan Refried Beans, Potato & Leek Soup, Yuc Soup (lots of veggies including Yucca), Red Sauce and 3 different kinds of hummus! The freezer is almost full and we have lots more to do today!

Off to the Schenectady Indoor Farmer's Market to see what else we can find! Love to All!!!

GFCF Roasted Butternut Squash Soup

1 butternut squash - halved and seeded
2 sweet onions - peeled and quartered
8 cloves of garlic - peeled
10 mushrooms
1 1/2 cups of GFCF Vegetable Stock
S&P
Olive Oil

Preheat oven to 375 and add everything to a roasting pan. Squash flesh side up and sprinkle everything with S&P and olive oil. Roast for 25 minutes. Turn squash over and roast another 25 minutes.

Scoop the flesh of the sqaush out and add everything to the blender. Then add:

1/2 to 1 cup of GFCF Vegetable Stock (to your thickness)
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes
1 tbsp parsley
1/4 tsp paparika

Blend until creamy. You may add more or less of the stock until you get your desired consistency! Enjoy! This serves about 3 people.

Lot's O' Veggie Spagetti & Roasted Brussel Sprouts

1 tbsp olive oil
1 onion diced
1 bell pepper diced
1 tsp minced garlic
S&P to taste
1/4 tsp crushed red pepper
1 tbsp italian seasoning
1 tbsp dried parsley
1/4 tsp paparika
1 16 oz can fire roasted diced tomatoes
1 16 oz can diced tomatoes with basil
1 32 oz can crushed tomatoes

Add olive oil, onion, bell pepper, garlic, S&P, red pepper, italian seasoning, parsley and paparika to a cast iron skillet. Saute for about 5 minutes on medium. Add tomatoes and bring to a boil. Turn down to medium low and cook for about 20 minutes.

10 fresh brussel sprouts
olive oil
s&P

Peel and slice in half the brussel sprouts. Toss into a bag with olive oil and S&P. Coat well. Then roast in the oven on 375 for about 20 - 25 minutes.

Quinoa Taco Salad

1 cup dry Quinoa
2 cups Veggie Stock

Add Quinoa and Veggie Stock to a Rice Cooker and cook.

To the cooked and fluffed (with a fork) Quinoa add:

1 tsp sea salt
1/2 tsp cumin
1/4 tsp crushed red pepper (to taste)
1 diced anaheim pepper (seeded and membranes removed)
1/2 onion diced
Pepper to taste
1/4 c of chopped cilantro
1/4 to 1/2 c of Salsa Verde
3 roma tomatoes diced

Add above ingredients and combine. Top with a bit avocado.

Serves 3 well. Share & Enjoy!
This is my take on a GFCF recipe I found on Gluten Free Goddess.

Sauted Veggies & Hummus Pasta

10 stalks of asparagus - in 1 inch peices and ends trimmed
1 cup of diced mushrooms - I used baby bellas
1 stalk of celery diced in 1/2" peices
1 carrot - diced
2 cloves of garlic minced
Olive Oil
S&P
1/2 tsp paparika
1 tsp dried parsley
1/8 tsp crushed red pepper


Add carrots to oil and saute about 5 minutes over medium heat. Then add asparagus, celery, garlic and spices. Cook with lid on for about 10 minutes. Add mushrooms and cook about 5 more minutes.

Toss with homemade Hummus (I used SunDried Tomato) and pasta (I used GFCFSF Quiona Spaghetti Style Pasta).

You could not tell that it wasn't regular pasta! This makes for an easy and creamy alternative to red sauce or Alfredo sauce :)

Salsa Verde (Heather Style)

30 tomatillos (peeled and rinsed)
1 bunch cilantro
5 cloves garlic peeled
3 seeded jalapenos
2 limes juiced

Add everything to the food processor and puree. Easy, Easy Green Salsa to be used in many different things...

Tomatillo Enchilada Casserole

2 onions sliced
2 large green peppers sliced
2 jalapenos, cleaned and diced finely
1 anaheim pepper, cleaned and diced finely
1 tsp garlic
1/2 bunch chopped cilantro
2 cups of Salsa Verde (recipe listed on the site)
6 corn tortillas
1/4 c shredded Diaya Vegan Cheese (Mozz Style)


Add the onions, green peppers, jalapenos, anaheim and garlic to a pan over medium heat. Start the saute and then add the Salsa Verde. Cook on low, stiring occasionally for about 25 minutes. Add the chopped cilantro and stir. Add some of the mixture to the bottom of the casserole dish and then layer with torn tortillas. Then add another layer of the veggie mixture. Add Daiya Vegan Cheese to the top and bake for 30 minutes on 350 until bubbly.

Label Reading...

I have learned so much in 2 weeks of eating GFCFSF... I have been doing great on the GFCF part but the SF is quite difficult. For those of you who know me, you understand that Mayo/Miracle Whip etc does NOT ever get found in my home. I can't stand the stuff... but since I am at a loss of what to eat, I have been eating Tuna out and it is made with Mayo. But did you know, that almost ALL Mayo is made with Soybean Oil???? I didn't... and just thought I was doing well. So as a result of all of this... Tuna, plain, no Mayo on salad. That will be my go-to food while I figure out the rest of this.

I have also found that despite my apprehension to open my new Cooking Light, I was quite surprised to find that there were some recipes that I could eat (without modifying them). YAY!! I also found that there were some that I can make minor modifications to and still eat them! That makes me feel great!

I also learned that trying to find a salad dressing at the grocery store that I can eat is much harder than I thought since a main staple of these is Soybean Oil... Yep, even though it says Olive Oil... it is mostly Soybean Oil! Be careful what you buy without reading the label!

I have also found that I am quite fortunate that I LOVE to cook and have the Farmer's Market(s) available to me! I did not realize that I have already been eating well and now I just have to take it one step further! That is not a bad thing except when I travel and since I do this quite a bit for work... and to places that don't have many options, I end up at Subway! They at least have a salad I can eat.

Greek food has been my savior! I found a locale Greek place called Athos on Western Ave in Albany... and it is WONDERFUL! Not only did they understand GFCFSF they don't cross contaminate because they actually have quite a few people who come to them because of this. Andy my waiter was great and I am so excited to have another option. Sherry Lynn's Gluten Free in Latham, NY (just down from work) has a great small market with boxed things that I can buy as well as a local small restaurant where I can get something to eat when I am desperate!

Thanks to everyone who has spent countless hours helping me research this and to find products that I can use. Also, a big thanks to Cristina for being patient when traveling with me... trying to find something I can eat is quite trying sometimes :)

Brazilian Fish Stew adapted from Allrecipes.com

Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks (I used COD)

2 tablespoons olive oil
2 onions, chopped
1/2 tsp crushed red pepper
1 tbsp minced garlic
4 large bell peppers, diced (I used 2 red and 2 green)
1 (16 ounce) can diced tomatoes, drained
1 (10 ounce) can Rotel tomatoes, drained
1 (16 ounce) can coconut milk (I used lite)
1 bunch fresh cilantro, chopped (optional)
S&P


Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Serve over rice.

Homemade Salsa

25 roma tomatoes
3 jalapenos - cleaned and seeded
2 limes juiced
4 cloves of garlic
1 onion
1 bunch cilantro
S&P
Crushed Red Pepper

Add the tomatoes to boiling water for 1 minute and remove. Put a slit in the end of the tomato and hold on to the top and peel the skin away. Add tomatoes and rest of ingredients to the food processor and puree. You may have to add more salt at the end. Enjoy!

Hummus

1 large can of Garbanzos (Chick Peas)
1 Lemon Juiced
5 cloves of garlic
2 tbsp Tahini (sesame seed paste)
1/4 c Olive Oil
S&P
Crushed Red Pepper

Add garbanzos, lemon juice, garlic cloves, tahini, S&P and crushed red pepper to the food processor. Turn on and drizzle the olive oil in. You might need a bit more so that it is not super thick.

You can add: Roasted Red Pepper (1 small jar drained) or 1 bunch of washed cilantro or extra garlic and jalapenos. Anything you like almost you can add to this. My favorites are Roasted Red Pepper and Cilantro! Enjoy

Time to rethink my food journey...

As most of you know or have seen on Facebook, as of Monday October 11, 2010, my diet has changed DRASTICALLY. I saw the GI doctor on Monday and he has limited, yet again, what I can eat... so I am working on a plan of attack. First thing is to remember that if I do this then I will feel 1000% better - and that my friends, is a great thing!

Next, is to remember MIND OVER FOOD!! You always here people say Mind over Matter... in my case, I have to remember how BAD I felt when I ate everything I wasn't supposed to. Lastly repeat every day that I need to, so that I don't forget how bad I feel!

For those of you who are more interested... I no longer will be eating: Meat, Dairy, Soy, Gluten, Sugar (processed foods and candy)... So what is left??? That is the question of the day! According to my handy dandy list from the GI doc the following are good for me:

Cold Water Fish (Cod, Salmon, Tuna)
Eggs
Nuts
Natural Nut Butters
Veggies/Fruit (Avocado, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Cucumber, Garlic, Green Beans, Green Leafy Vegetables - Lettuce etc, Lemon, Limes, Mushrooms, Onion, Peppers, Tomatoes, Berries, Cantaloupe, Cheries, Kiwi, Peaches, Apples, Artichokes, Pears, Pineapple, Plums)
Oatmeal
Olives/Olive Oil

In Moderation Foods:
Rice (Brown preferably)
Lentils
Peas
Red/Sweet Potatoes

That pretty much sums it up! But hey, it is more than I though. When checking my condiments I have to check for dairy/casin/whey and also gluten/msg!

Hope this finds everyone doing well! More info and hopefully recipes to come!

Easy Mac & Cheese

2 cups elbow mac
2 cups cheddar cheese
2 cups jack or pepper jack cheese
1 can evaporated milk
1/2 tsp of garlic powder, onion powder, paprika
Black & Crushed Red Pepper to taste

Preheat oven to 350. Cook mac according to package directions. Drain and add the mac to an oven proof container that you have sprayed with cooking spray. Then add chedder and 1 1/2 cups of jack, milk and spices. Stir together and top with rest of cheese. Bake covered for 20 min and uncovered for 10 more minutes.

** I used pepper jack and colby jack cheese because that is what I had. I also added about 1/2 tsp of crushed red pepper. It turned out really good and was so easy. This is a recipe I will use over and over because it did not turn out grainy. I adapted this from a recipe I found in the coupon section of the newspaper **

Vegetarian Shepherds Pie

2 Veggie Burger Patties
1 Cup of Chopped Mushrooms
1 small onion diced
2 cloves of garlic minced
1 medium carrot peeled and diced
1/2 cup of frozen corn
1/2 cup of frozen peas
Olive Oil
1 cup cold water
2 tsp flour
S&P
Mashed Potatoes

Heat olive oil over medium high heat. Add veggie burger patties and chop up to small pieces and add carrots. Cook for about 5 minutes and then add mushrooms, onion, garlic, S&P. Cook until the onion is transparent about another 5 tp 10 minutes. Add the flour to the cold water (in a jar) and shake until incorporated. Add the flour mixture to the veggie mixture. Then cook for a couple minutes. Until it starts browning. Add in the frozen corn and peas.

Transfer to a oven proof dish. Add the mashed potatoes to the top and bake for about 20 minutes @ 350 or until the mashed potatoes start to brown.

** I usually do this when I have left over mashed potatoes. The recipe for that is an entry in itself. Use whatever veggies you like and the veggie patties that you like. I generally use Gardenburger **

Corn, Potato & Leek Chowder

This is my version of Chowder... compiled by what I have at home... It turned out really great. Make sure to wash the leeks before you slice and after - sometimes the dirt is hidden in all the green leaves. When it comes to the potato flakes add as much or as little as you like for thickness (add in 1/2 cup incriments). When you reheat it tends to thicken up a bit. You can also add cheese at the end when you add the cream and it will thicken it a bit also. Hope everyone enjoys :)

1 large or 2 small leeks washed and sliced (using the whole leek)
3 ears of corn husked and washed and sliced off the cob
olive oil
S&P (to taste)
Crushed Red Pepper (to taste)
8-10 medium Yukon Gold (Butter) Potatoes
4 cups of stock (I use homemade but whatever you have will work)
2 cups of heavy cream
1/2 -1 cup of dried potato flakes

In a large stock pot add: olive oil, leeks, corn, S&P and crushed red pepper. Saute on medium low for about 4-8 minutes - until the leeks start getting soft. Add potatoes and stock. Bring to a boil and then turn down to medium and cook for 20-25 minutes or until potatoes are tender. Then add the heavy cream and the potato flakes. Bring to a simmer and stir.

Serve with chopped chives and cheese on top :)

Quick & Easy Alfredo with Farm Fresh Veggies

1 bunch Swiss Chard
1 medium sweet onion
10-12 small sweet peppers
2 cloves garlic
1 jar alfredo sauce (I like Classico)
S&P
Olive Oil
Fresh Basil

Saute sliced onion, minced garlic, cored and sliced sweet peppers and chopped swiss chard until the swiss chard is soft. Add S&P and alfredo sauce. Heat thru and serve over fettucine noodles and topped with fresh basil.

Creamy Mashed Potatoes

2 lbs of gold potatoes
S&P
1/4 of 8oz pkg of cream cheese
1/2 c sour cream
1/2 c milk

Peel and rinse the potatoes. Cover with COLD water and salt. Bring to a boil and then turn down to low for 25 minutes. Remove and drain the water. Add cream cheese, sour cream and milk. Using a hand mixer mix together until creamy.

You can add cheese at the same time.

**This is my basic mashed potatoes recipe for everything!**

Chicken Sausage Gravy

2 links of fresh made chicken sausage (I like the Buffalo)
1 tbsp butter or olive oil
1 tbsp flour
2-3 cups of milk
S&P

Saute the sausage with the butter or oil. When it is browned - remove 1/2 the sausage. Add the flour and brown for about 2 minutes or until starting to brown. Add in the milk and turn down to low. Add S&P and the rest of the sausage until thick.

** I added a couple of dashes of Frank's Red Hot at the end **

Veggie Pasta Bake with Italian Sausage

1 lb italian sausage (I use turkey(
1 lb box of Ziti
1 jar pasta sauce
1 28 oz can of diced tomatoes with basil
4 oz cream cheese
1 small onion diced
3 garlic cloves minced
1 red pepper diced
1 container of mushrooms chopped
1 bunch of asparagus tops
1 container fresh spinach
S&P
1 c shredded mozzerella cheese

Brown the sausage, onion and garlic with S&P. Boil the pasta for 8 minutes. Chop the pepper, mushrooms and asparagus tops. Put in a LARGE mixing bowl. Add the pasta sauce and diced tomatoes to a pot and heat thru. Then add cream cheese and sausage and onion mix. Heat until the cream cheese blends. Drain the pasta and rinse with cold water. Add the pasta to the bowl with veggies. Add spinach. Mix with your hands until combined. Add the pasta to 2 9X13 baking pans and top with the sauce and sausage mixture. Top with shredded cheese and bake for 30 min on 350.

** This makes a LARGE portion of pasta. You can cut in half and use half a box of pasta. **

Sweet & Spicy Meatballs with Buscuit Crust

1 pkg frozen meatballs (I use Turkey)
1 jar Heinz Chili Sauce
1 8oz jar grape jelly
1 small onion - finely diced
1 clove garlic - minced
1 oz water

Add meatballs, onion, garlic, Chili Sauce, and grape jelly to a oven proof pan. Bake at 350 for 30 minutes.

While the meatballs are baking make buscuit topping:

2 cups of Bisquick
1/2 c club soda
1/3 c sour cream
2 tbsp melted butter

Mix bisquick, club soda and sour cream. Spoon on top of meatball mixture and drizzle with melted butter. Bake for 15 minutes. Turn the oven to broil and broil a couple minutes until the top of the buscuit mix is browned.

Enjoy!!

Butternut Squash Soup

1 Butternut Squash
2 1/2 cups of Veggie Stock
4 oz cream cheese
1/2 stick butter
1 tsp enchilada seasoning
1 tsp crushed red pepper
1 tsp paparika
1 tsp ground sage
S&P

Clean and bake flesh side down on 425 for 45 minutes to an hour. Remove from oven and let cool about 5 minutes or until you can handle. Turn over and scrape the flesh out and add to a food processor. Add cream cheese, butter and 1/2 of the stock. Puree and return to a pot on medium low heat. Add the remaining stock and all the seasonings. Stir and then add S&P to taste. Heat for about 15 minutes or until heated all the way thru.

Serve with carmelized onions.