Super Soft Sugar Cookies

That's the way the cookie crumbles...

Confession: Until this batch, I'd yet to have a gluten-free cookie that I loved. So many gluten-free cookies are dry, bitter, and fall apart the instant you bite into them.  So how did I come up with a recipe that finally worked? I changed my thinking--I morphed cookie and cake recipes to make the ultimate soft sugar cookie!

I brought these cookies to a volunteer meeting, and upon announcing they were gluten-free, I was meant with huge groans. Apparently I'm not the only one with a gluten-free cookie prejudice. But after the first kid took one, and proclaimed it was amazing, everyone dug in--and every cookie was eaten with gusto!

Ingredients:

2 3/4 cup gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons xanthum gum
1 1/2 cup sugar
1 cup softened butter
1 egg
1 1/2 teaspoon vanilla

Directions:

Step 1: Preheat oven to 350. 

Step 2: In a small bowl, mix all dry ingredients (sugar, egg, flour, baking powder, baking soda, and xanthum gum).  

Step 3: In a large bowl, mix egg, vanilla, and softened butter. Slowly add the dry ingredients and stir in a little at a time. Stir until all ingredients are completely mixed.  Refrigerate for 30-60 minutes.

Step 4: With a ice cream scooper or spoon, put a 1-2 tablespoon sized dollop of dough on a baking sheet covered with tin foil. Space cookies 2 inches apart.       

Step 5: Place cookies in oven and cook for 15 minutes. When cookies have cooled, top with your icing of choice.

Apple Crisp Cravings

"Millions saw the apple fall, but Newton was the one who asked why." - Bernard M. Baruch

Apple crisp was one of those things I was worried I would have to 'give up' due to going gluten-free, but this recipe is just as good as the gluten version, if I do say so myself! I posted a picture of it to my facebook and was quickly asked to post the recipe, so here it is by popular demand.

 

Ingredients:

4 apples, sliced and peeled
butter spray (or any non-stick spray)
1/2 cup softened butter
2/3 cup brown sugar
1/3 cup white sugar
1/2 cup all purpose gluten-free flour
3/4 cup certified gluten-free oats 
1 tsp xanthum gum
1 tsp cinnamon
1/2 teaspoon vanilla

Directions:

Step 1: Preheat oven to 400 degrees. Coat a 8x8 oven safe dish with butter spray or non-stick spray. Layer sliced and peeled apples loosely in the pan.

Step 2: In a small bowl, mix butter, brown sugar, white sugar, gluten-free flour, oats, xanthum gum, cinnamon, and vanilla.  Unless you are using a mixer, I highly recommend slowly adding the ingredients to the softened butter for ease of stirring.

Step 3: Crumble the flour mixture on top of the apples until everything is covered.  Cook for 20-25 minutes, or until topping is crispy and brown. Serve with vanilla ice cream!

Serves 6-8. 
  

Brinner Sausage and Egg Scrambler

“You got Brinner?, DAAAAAMN Turkle Dawg.”— Scrubs

Nothing makes my fiance happier than a good brinner. He calls this meal "the best brinner on earth," so even though I think its insanely simple and somewhat generic, I had to post it.  And I will admit, its pretty darn good!

Ingredients:
6 red potatoes
1 large yellow onion
4 precooked sausages (any brand you choose, just make sure they're gluten-free!)
3 eggs
1 tsp seasoned salt
1/4 teaspoon onion powder
1 tablespoon margarine

Directions:

Step 1: Chop red potatoes into bite sized pieces. In a large skillet, melt butter and add potatoes. Cover and cook on medium for 15 minutes, stirring occasionally.          

Step 2: Chop onion and add to skillet. Chop sausage into bite sized pieces and add to skillet. Cook an additional 10 minutes. 

Step 3: Push the skillet ingredients off to one side of the pan. Add eggs to the empty side, and scramble until cooked (about 3 minutes). Mix together.

Step 4: Sprinkle onion powder and seasoned salt on scrambler. Toss until pieces are seasoned. 

Serves 3-4.    

 

Gluten, You're so Silly!

I've been housebound due to a running injury for the last week, so I've been eating a lot of food brought home by my loving fiance. Upside is --no cooking! Downside is--no cooking :(  I have been spending a lot of time planning recipes for when I am recovered, and during that time I found this little gem on pinterest. I think many of you with Celiacs will relate!

Rosemary and Sage Chicken

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”- Luciano Pavarotti

This dish tastes like homemade chicken noodle soup, but without the carbs and tons of protein, so it is significantly healthier for you without sacrificing the taste. Enjoy!

 

Ingredients:

1 1/2 cup organic chicken broth

1 tablespoon rosemary

1 tablespoon seasoned salt

1/8 teaspoon sage

1/8 teaspoon onion powder

1 lb chicken breast

6 red potatoes

1/2 cup shredded carrots

Directions:

Step 1: Pour the chicken broth into a square casserole dish. Add the rosemary, seasoned salt, sage, and onion powder. Stir. Add the thawed chicken breast to the dish and spoon liquid onto the breast so they have been covered with broth and seasoning.

Step 2: Cut the red potatoes in fourths. Place the potatoes and carrots around the chicken and spoon on broth. 

Step 3: Preheat oven to 350 and cook for 50 minutes.  

Serves 4.  Approximately 234 calories per serving.

Fresh Mozzarella Balsamic Tomato Salad: World's Easiest Side Dish

"Time is an illusion." - Albert Einstein

Today I picked 12 gorgeous cherry tomatoes from my garden. I thought about just serving them with ranch, since the main dish I was making was almost done and I didn't have a lot of time.  Then I remembered a side dish I used to make a lot because it is healthy, and more importantly, super fast! This salad is only 3 ingredients and takes less than 5 minutes to prepare.

My parents actually had the cooked version of this side dish on their honeymoon, which I'll make and post another time!

Ingredients:

12 cherry tomatoes
4 ounces of fresh mozzarella 
2 tablespoons balsamic vinegar

Directions:
  
Step 1: Wash tomatoes and remove stems. Set on serving plate. 

Step 2: Cut fresh mozzarella into 1/2" cubes. Add to the tomatoes. Drizzle with balsamic vinegar. Serves 2.

Summer Squash Cooked Two Ways: Skinny and Slightly Sinful

"What makes the farmers market such a special place is that you're actually creating community around food." - Bryant Terry

One thing I love about summer is shopping for fresh produce at the local farmer’s market.  I love the atmosphere, the colorful stands, and especially all the people who share similar goals: to support family farming and sustainable agriculture in our local economy.  I also like knowing where my meat comes from—that the animals are treated humanely.  I personally do my best to make my food purchases reflect my ethics, and I highly encourage you to adapt this to your life as well. 

A few things that I bought at the farmers market this week were some summer squash, zucchini, and onions. I made the summer squash two different ways—skinny and sinful. I actually preferred the skinny version.  

 Here are the recipes for both for you to decide for yourself.

Skinny Summer Squash and Oregano

Ingredients:

2 summer squash

1 clove minced garlic

½ yellow onion

1 teaspoon oregano

“I can’t believe its not butter” zero cal spray (or similar)

Dash of salt and pepper

Directions:

Step 1: Cut the summer squash and onion into bite sized pieces. Heat a small pan on medium and add garlic and  5 squirts of zero cal butter spray. Sautee for 2 minutes. 

 Step 2: Add the squash, onion, oregano, salt and pepper to the pan and cook, covered, for 7-10 minutes, flipping occassionally.

Serves 2.  50 calories per serving. 

(farmers market flowers from my hunny)

Slightly Sinful Summer Squash and Zucchini

Ingredients:

2 summer squash

2 zucchini

1 teaspoon garlic powder

½ teaspoon oregano

½ teaspoon onion powder

1/4 cup olive oil

½ teaspoon salt

Dash of pepper

Directions:

Step 1: Pre-heat oven to 350 degrees. 

Step 2: Cut summer squash and zucchini into bite sized pieces. Lay out on a cookie sheet covered with tin foil.

Step 3: In a small bowl combine olive oil, garlic powder, onion powder, oregano, and salt. Pour mixture on top of squash and zucchini. 

Step 4: Bake for 20 minutes.

Serves 4.  140 calories per serving (if all oil is consumed).