KC Star Come Into My Kitchen-GFCF Chicken Pot Pie



Mac and I were featured in The Kansas City Star for the column Come Into My Kitchen in October 2010...'Family Members find comfort in special diet' by Mary G. Pepitone.



3 T Gluten free flour
1 t curry
2 T soy butter
4 cups frozen veggies of choice-peas, corn, green beans, carrots
1 ½ Gluten free chicken broth
1/2 cup Casein free milk-soy, rice, coconut
2 cups cooked chicken

Crust
1 ½ cups Gluten free biscuit mix
1 cup Casein free milk-soy, rice, coconut
1 stick melted soy butter

Preheat oven to 350, melt butter in large skillet, stir in flour and curry powder until it comes together. Heat broth and milk to almost boiling in microwave, stir into flour mixture. Bring to a boil, salt and pepper, stir in frozen veggies and chicken. Grease a baking dish, pour in chicken mixture. Mix biscuit mix and milk together, pour over chicken mixture and smooth out. Pour melted butter over top, cook for 45-55 minutes or until golden brown.

**Tip-I prefer canned coconut milk for the chicken filling. It is very thick like cream.

*Coconut milk is dairy free, lactose free, soy free, gluten free, rich in medium chain fatty acids, excellent source of Vitamin B12, cholesterol free, no trans fat and certified vegan.

Gluten free flours can be found at most grocery stores in the health aisle and at Whole Foods. Soy butter I get at Whole foods only. I found the Gluten Free chicken broth at my regular grocery store.

GFCFEF Pumpkin Spice Pancakes

Take Bob's Red Mill Pancake Mix recipe and make some adjustments....

I normally sub applesauce for the egg but I had some canned pumpkin in my pantry so thought I would try it. So about 1 T canned pumpkin or more just to your taste and I used Pumpkin Spice Soy milk instead of regular soy or almond milk. It usually seems like I need to add more milk maybe since the pumpkin is thicker than egg would be. Just keep adding a little at a time until it gets to the correct consistency.  Add oil as indicated. Once mixed together I add a little bit of vanilla and cinnamon!

The first time I made these Mac ate SIX!!  I usually double the recipe and freeze the rest in 2 or 3 portion packs for the rest of the school/work week. 

Top with Earth Balance Soy Butter, Maple or Agave Syrup. Enjoy!

GFCF Cuban

Yum! Had a GFCF Cuban tonight! Or a version of one. I didn't have any pork so just used ham. But got my panini grill out, rolled out two gf tortillas and cooked those up in a pan. Than took some CF cheese, ham, mustard and pickles and grilled it up like a sandwich in the panini grill! Yum I think it is better with the tortillas than it is bread! Try it!

Grandma's Cinnamon Biscuits

Recipe from Mac's Grandma...Thanks Grandma!

 Mix  together 2 1/3 C of Bisquick Gluten Free Pancake and Baking Mix

1/4 C sugar or substitute

 Cut in 1/2 C butter (  I used soy) with fork or pastry blender

Stir in 3/4 C milk( I used rice milk) and

1/2 C applesauce and 1/2 t. vanilla.

 

Divide in half. drop 6 spoonfuls on greased cookie sheet.

Pat with fingers to make like a cookie

Sprinkle with cinnamon to your liking( I used a lot to cover cookie)

Top with other half of dough, pat to cover.

Sprinkle with cinnamon/sugar mix.

I cut them into 4 wedges to serve as small rolls.

 

425 degree oven 15-20 min. depends on size of rolls made and oven. Edges golden and  test for doneness.

 

Can try other ingredients with cinnamon, perhaps jam?

We cut in half some after baking and put jam in between, delicious!! 

 

GFCF Puppy Chow

GFCF Puppy Chow Recipe

1/2 cup Earth Balance soy nut butter (sub for peanut butter)

1/4 cup Earth balance soy butter1 cup cf semi sweet chocolate chips

1/2 teaspoon vanilla9 cups Gluten Free Corn Chex

1-1/2 cups powdered sugar

Instructions:

1. Combine soy nut butter, soy butter and semi-sweet chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well.

3. Place the 9 cups of Gluten Free Corn Chex cereal in a very large bowl.

4. Pour the soy nut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

Coconut Milk Whipped Cream

Coconut whipped cream

1 (14 oz) can coconut milk

2 t vanilla

1/3 c powdered sugar

Directions

Put the can of coconut milk/cream in the fridge for at least 4 hrs. Open the can & remove the coagulated cream from the top of the can. Save the rest for something else. Put the thick coconut cream into a chilled metal bowl. With a chilled electric beater whip until thick & fluffy. Gently beat in the rest of the ingredients.

Keep in the fridge.

Pumpkin Pie with Graham Cracker crust-GFCFEF

Graham Cracker Crust

24 gluten free Graham crackers

1/3 cup vegan butter

¼ cups sugar or Xylitol

Begin by crushing 24 graham cracker squares to yield 1-1/2 cups crumbs. In a mixing bowl, combine the crumbs with 1/4 cup sugar. Melt 1/3 cup butter; add to crumb mixture and blend well. Press mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 7-10 minutes, let cool then bake pie.

Pumpkin Pie
2 egg replacer
1 (15 oz) can pumpkin
1 cup light brown sugar
1 tsp. cinnamon
½ tsp nutmeg
½ tsp. ginger
½ tsp. salt
1 TB agave syrup

¾ cup canned coconut milk

Preheat oven to 350. Mix all ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into deep dish pie crust. Bake for 50-60 minutes until set. If the pie is getting brown but not firm enough cover with foil and bake until set. It will also set more after it cools.