Chile Lime Chicken Burgers

 Chile Lime Chicken Burgers! Sassy, moist and absolutely a delight on the tongue. I generally don't make anything with ground chicken or turkey because I don't care much for it. I'm generally a beef girl....most of the time! However, I found these delicious little Chile Lime Chicken Burgers at our local Trader Joe's and although I really liked them, they weren't very thick or juicy. I took a photo of the ingredients and decided one day I was going to try making a homemade version. I finally did it and WOW! Everyone just loved them. They were easy and actually a nice change from burgers. (My husband NEVER eats ground chicken and he ate these and said they were delicious and hopes I make them again soon!)

I also like to have these at my BBQs along with burgers because we have quite a few friends and family members that don't eat beef. This is a nice alternative. I generally eat mine without a bun but I have also splurged and ate them on Udi's Gluten Free hamburger buns. Of course if you don't have a gluten allergy you can just eat them on a regular bun. None of the ingredients contain gluten so anyone can eat them. I like cooking basic meals that EVERYONE can eat! The uncooked chicken patties freeze great too. Just freeze any of them that you don't cook up right away and you will have them for a meal at a later date. These would also be great for a tailgate party!

Chile Lime Chicken Burger Recipe:

• 2 pounds of ground chicken or turkey
• 3 green onions, finely chopped (I used both the green & white parts!)
• 1/3 cup very finely chopped red bell pepper
• 3 tablespoons of minced garlic (I just used the garlic in a jar)
• 1/2 teaspoon of red pepper flakes (more if you like it spicy)
• 1/2 teaspoon of Chipotle Chile powder (more if you like it spicy)
• 2 limes
• pinch of sea salt (or just use regular table salt)

Zest the peel of both limes. Combine the ground chicken or turkey with the lime zest, chopped green onions, finely chopped red bell pepper, minced garlic, red pepper flakes, Chipotle Chile powder, pinch of salt and squeeze the lime juice from both limes on top of all of it. Mix well. At this point, I refrigerate it for at least a couple of hours so the flavors blend. I have tried it both ways and the flavors are more intense if you let it sit for several hours or overnight before cooking. However, if you are in a hurry you can just go ahead and cook them but the flavors of the lime and chile won't be as intense. Make into patties and either grill them or cook in a skillet (I used my cast iron skillet for this batch in photo). I did spray a little cooking spray into the skillet just so they wouldn't stick because I bought very lean ground chicken. I personally don't think they need any cheese or condiments because the flavors are great just as they are but you can embellish them however you prefer.

 I hope you enjoy these very simple, very casual main dish item. We really like these and plan on making a batch next time we go camping. We try to do simple & casual meals when we go camping and if we are spending a weekend, I like to change it up a little with the main dish. This would be perfect.

Tanja
Gluten Free Casually

Protein Breakfast Bars (Gluten Free)

Protein Breakfast Bars. These are a delicious way to get a sweet treat with a little protein! They taste like a chewy granola bar but they contain protein powder so it is a great breakfast bar or snack bar. Use this basic recipe and tweak it to add/delete ingredients for different flavors. I saw a recipe for breakfast bars on TV and wrote down the ingredients. I tweaked and changed it up, added some protein powder and loved the results. I thought I would share it with my fellow gluten free friends. If you have a nut allergy or don't like coconut or raisins then just tweak the ingredients to your liking by adding whatever type of dried fruits or cereals that you do like to get the same measurements. For instance if you don't like coconut then just substitute 1 cup of trail mix or gluten free crisped rice style cereal. You can also add some chia seeds, flax seeds or any other type of seeds. The recipe is flexible. I have also included a recipe below for homemade sweetened condensed milk for those of you that prefer controlling what type of milk and sweetener are used. (I found a great recipe for coconut milk & honey sweetened condensed milk on the website: "Detoxinista").

I love to make these and take them with me on trips so I have something I can eat that is gluten free but still contains protein. So many of the hotel chains have a free breakfast...but not usually anything I can eat. Rather than ruin the free breakfast for everyone else I'm traveling with...I just bring some of these breakfast bars and fruit and I am good to go! I have GF protein bars...will travel! :) I was on a business trip once where I didn't have a car and it was winter time (cold, windy and nasty outside!). None of the restaurants close by offered any gluten free choices. I got stuck walking to the pharmacy across the street and getting a candy bar and nuts for most of my meals. That gets old REALLY QUICK!

Not only are these bars great for breakfast but they are great to take to the beach, car trips, plane trips or just a mid afternoon or evening snack when you want something sweet.

Although they are easy to prepare, they do require an hour for baking so keep that in mind when you decide to make these. I usually make them on the weekends for the upcoming week or the night before a trip. They don't require refrigeration but if you aren't going to eat them (or share them) within 5-7 days then I would just put them in a Zip-loc style baggy and pop them in the freezer.

Protein Breakfast Bars:

• 1 (12-14 oz.) can of sweetened condensed milk (you can use regular, light or fat free. See recipe below if you prefer to make your own dairy free version from scratch!)
• 2 1/2 cups of gluten free oats (I use Quaker brand since I have not had any issues with them. I have had issues with generic brands. However, use one labeled gluten free if you are unsure).
• 1/2 cup protein powder (I used a whey base that was vanilla flavor for today's recipe. You can substitute your favorite flavor and type of protein powder. You can add more or less depending on how much protein you want to achieve). 
• 1 cup shredded coconut
• 1 cup dried cranberries or raisins (or a mixture of both)
• 1 cup of seeds (sesame, pumpkin, chia, flax or a combination) or dried fruit
• 1 cup chopped nuts (I used finely ground almonds because that is what I had in my freezer)

Pre-heat oven to 275 degrees. I lightly greased a 7x11 (or you can use a 9x13 for slightly thinner bars). I put the sweetened condensed milk in a microwave safe bowl and popped it into the microwave on high for about 2 minutes or until hot but boiling. (You can cook it on the stove instead). Remove from heat and stir in the protein powder until smooth. I find it is easier to mix the protein powder into warm sweetened condensed milk. Stir in remaining ingredients and mix well. Spread and press the mixture into the prepared baking pan. (I usually take a piece of waxed paper and gently press down instead of fighting with the mixture sticking to my spatula or fingers!  Bake approximately 55-60 minutes or until tops start to become slightly golden. Cool for about 5 minutes. I take a PLASTIC spatula or knife and score the bars so they are easier to cut when they cool. Cool completely before trying to remove from pan. (Cutting a warm breakfast bar with a plastic knife or spatula is easier because it doesn't stick as easily and forms a more clean cut line rather than having "ragged" edges). Cool completely before storing in an airtight container with waxed paper between layers. Eat within 7 days or freeze.

Sweetened Condensed Coconut Milk Recipe:

Author: Detoxinista.com (This is where I found this awesome recipe!)

Cook time:  1 hour

Makes: 12 oz

 

Naturally dairy-free, this homemade sweetened condensed coconut milk can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result.

Ingredients:

• 1 14 oz. can full-fat coconut milk
• ¼ cup honey, or equivalent sweetener of choice

Instructions:

1. Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.
2. Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.
3. Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.
4. Remove from the heat, and allow to cool completely before using in recipes. This sweetened condensed coconut milk should last for at least a week when stored in a sealed container in the fridge.

Notes

I prefer using honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, coconut sugar, or stevia should work just fine. Feel free to adjust sweetness to taste! 

Be creative! Experiment! I will warn you that these are addictive!

Tanja
Gluten Free Casually

Marshmallow Salad (5 cup Salad)

Marshmallow Salad (also known as 5 cup Salad). This is a very old, very simple fruit salad to make. It is one of my family's favorites. I can't imagine having Thanksgiving or Christmas without it! You can throw it together in just a few minutes and no prep-work which is VERY CONVENIENT for busy people! Plus... since it doesn't contain any gluten to begin with...no need to make any adjustments! (Big smiley face!) My cousin Petra (she lives in Germany) absolutely loves this salad and when we go to visit, I always take the ingredients across the ocean so that I can make it for her! My cousins in Germany all call it "Marshmallow Salad" so that is what we call it at our house!

The key to this salad is to let is sit for at least 4 hours or overnight before serving so the flavors blend and it becomes sweet. Although it goes together quickly, it doesn't taste very yummy right away. The sour cream has a....well sour taste.....until the marshmallows soften and the sweetness from the coconut blends together and makes the creamy sauce sweet. Don't rush it. Just prepare it in the morning or the night before you want to serve it and just let the little marshmallows do their work sweetening the salad. The marshmallows get soft and kind of spongy which I really like! Don't let the idea of sour cream throw you off this recipe. Seriously...you can't taste the sour cream after the flavors blend. My husband absolutely gags at the idea of sour cream and he would not eat this salad if he realized it contained sour cream. So, do me a favor and let's just not tell him it has sour cream! I think he "assumes" that the "sauce" is Cool Whip and I don't want to burst his little bubble by telling him it is actually sour cream.

Although I absolutely enjoy cooking and baking, I have come to the conclusion that simple is sometimes better when you have a house full of company especially during the holidays. I used to drive myself crazy cooking like a mad woman at the holidays and then it was all a blur. I didn't get to sit down and have coffee on Christmas morning and relax because I planned these huge meals and everything had to be PERFECT. Well, I missed out on some super fun moments of the kids playing with their toys and some of the excitement because I was busy cooking and cleaning up the kitchen. I like to do things a little more basic and less stress now so I can enjoy the little things in life during the holidays. So this is one of my "go to" side dishes when I am busy. Delicious. Simple. Casual & Gluten FREE!

Marshmallow Salad (5 Cup Salad) Recipe: (I usually double recipe)
1 cup Pineapple (I like the tidbits because it is smaller bites for the little kids)
1 cup Mandarin oranges
1 cup sweetened shredded coconut
1 cup sour cream (you can use light or fat free or regular. I have tried them all!)
1 cup miniature marshmallows

Combine the pineapple, coconut, sour cream and marshmallows until well combined. Gently stir in the mandarin oranges since they are more fragile and will fall apart easily. If you have a little extra pineapple or oranges then just toss them into the mix if you don't have another use for them. Just compensate by adding some additional marshmallows to absorb some of the extra juice from the fruit. The fruit salad should have a nice little sauce but it shouldn't be "soupy". If you are finding the texture to be "soupy" then just add some additional coconut and/or marshmallows. The salad is very forgiving.

As you can see, it is a super yummy looking side dish. You can serve it as a "salad" or "dessert". Either way, people enjoy it. Me?  like to eat it for breakfast if there are any leftovers. :)

Enjoy!
Tanja
Gluten Free Casually

Judi's Peach Crisp

My dear friend Judi had us over for dinner at their house the other night. I love going to their house for dinner because I never have to stress about things containing gluten. She is a great cook and adapts her recipes to gluten free for me.  Although I absolutely loved her pulled pork, I am going to feature her peach crisp recipe today since it is peach season. My mouth is watering right now thinking how delicious a piece of peach crisp would taste this morning with my coffee! My waistline is thankful that I don't have a leftover piece!

As with any crisp or cobbler recipe, you can use pretty much any type of fruit. My favorite is peach but you can use apple, pear, rhubarb, berries, concord grapes and even dried fruits like raisins. The recipe is very forgiving so substituting gluten free flour and even sugar free sweetener is acceptable. The recipe can be doubled for a larger crowd or if you just want leftovers. You can also substitute frozen or canned fruit. (Fresh always tastes best to me but I sure wouldn't turn down a slice made with just about any fruit!) Of course if you don't have a gluten allergy then you can just substitute regular flour! My recipes are not just for gluten free people...these were originally adapted from regular recipes so of course you can use regular flour! :)

Here is how Judi made her delicious peach crisp:

Peach Crisp Recipe:

• 4 cups of fresh peaches (skins & pits removed and peaches sliced thin)
• 1/2 cup of sugar (or substitute sugar free sweetener). You may need to add additional 1/4 to 1/2 cup of sugar or sweetener if your peaches are not really sweet!
• 1 tablespoon cornstarch (you can substitute tapioca starch)
• 1/2 cup real butter or margarine (at least 65% fat margarine or else it will contain too much water).  You can substitute coconut oil or crisco in place of the butter if you prefer. 
• 1 1/4 cup gluten free baking mix or flour (Judi used Arrowhead Mills gluten free baking mix)
• 3/4 cup brown sugar

Place the 4 cups of sliced peaches into a saucepan with 1/2 cup sugar or sweetener (if your peaches are not sweet then you may need to add additional sugar) until peaches soften slightly. Add 1 tablespoon of cornstarch or tapioca starch and cook until slightly thick. Pour into 8x8 greased baking dish. Pre-heat oven to 350 degrees. Meanwhile, make the topping by combining the softened butter with gluten free flour and brown sugar with a fork or pastry blender until crumbly. (If it isn't forming crumbs then add a little more flour). Taste test the crumb mixture to make sure it is sweet enough for you. If you like it a little sweeter then add a little more brown sugar. You can also add cinnamon but we all decided to skip the cinnamon with peaches although we like it with apple or raisins.

Peaches with sugar and cornstarch, ready for topping

Fresh from the oven. See the crispy topping? Yummy!

Ready to eat!

Another helping please! :)

Even more delicious topped with Cool Whip or Vanilla Ice Cream! :)

I hope you enjoy this super easy and very delicious recipe for peach crisp. I am lucky to have a good friend like Judi and I really appreciate her taking time to make gluten free foods for me! We had such a great time that evening at dinner. It was my favorite type of meal....casual, fun & delicious! I guess I am just a country girl at heart. I prefer jeans and a geek t-shirt over formal clothing AND I definitely prefer a crisp or cobbler over a fancy dinner party any day!

Now, I just have to get the delicious BBQ Pulled pork recipe from her. That was SO YUMMY! I ate so much of it I thought I would bust!

For camping: I just mix the "crisp" topping ingredients (except for the butter) in advance and put in a large ziplock bag. I used canned peaches (Drain some of the juice. Usually they are sweet enough without adding any additional sugar). You can cook in a dutch oven or I like to put in clean individual soup cans (without the white lining. Just the cheap ones but just make sure that the edges are not sharp! I spray lightly with cooking spray and put a few peaches in the bottom of each can . Add the soft butter (or coconut oil) to the ziplock bag then sprinkle on top of the peaches. Put over the coals of your fire on on your gas grill on the low setting (temperature should be about 350 degrees).


Enjoy your day!
Tanja
Gluten Free Casually

Glazed Banana Cookies

Glazed Banana Cookies! Out of this world! I love a soft cookie that has a light glaze on them. I love this recipe because it is a great way to use up over ripe bananas and it makes a bunch of cookies. These are great for parties, potlucks, holiday cookie plates...or just for no special reason! (These also taste good without the glaze but since I have a sweet tooth...I usually add the glaze on them!) I used to make these cookies when my kids were young...then I misplaced the recipe and forget about them until recently when I was re-organizing my kitchen cupboards. Recipe found! So I converted it to gluten free!

The glaze recipe is my own recipe. I combined my favorite brown butter glaze with some cream cheese for these little delightful cookies. I didn't want a traditional cream cheese frosting for these...too heavy but the brown butter glaze was a little too sweet. So I added some cream cheese and PERFECT! It is sweet but still has the tangy flavor of cream cheese. These are like eating little mini banana cakes. YUMMY!

Banana Cookie Recipe:

• 3 medium size over ripe bananas (peels should have black spots on them but bananas should not be mushy)
• 2 eggs
• 1 cup sugar (I used raw sugar but regular granulated sugar is fine too)
• 2 cups gluten free flour mix (if you do not have a gluten allergy then just use regular flour. I have included the recipe for my GF flour below but you can use a store bought GF flour blend).
• 1 cup finely ground nuts (I used almonds today because that is what I had on hand. If you don't have any nuts or have a nut allergy then just use additional 1 cup of gluten free flour mix instead).
• 1 cup Crisco (if using a generic then make sure it is not whipped because it contains too much water! You can substitute real butter or margarine that contains 65% or more fat)
• 1/2 cup milk (you can substitute almond milk, coconut milk or any milk substitute)
• 1 tbs. white or apple cider vinegar
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. xanthan gum or guar gum (only if your GF flour does not already contain it. Omit if using regular flour!)

Stir the vinegar into milk. Mash bananas. Mix in Crisco (or butter/margarine), sugar and eggs. Beat until smooth and creamy. Mix in the milk/vinegar mixture alternately with flour. Add baking soda, salt and xanthan gum or guar gum and nuts. Dough will not be thick. It will have a brownie batter type consistency. Drop by rounded tablespoonfuls onto parchment paper lined cookie sheets. (I used a cookie scoop - looks like a mini ice cream scooper). Do not flatten. Bake in pre-heated 350 degree oven for 10-12 minutes or until slightly golden. (Individual oven temperatures vary slightly and altitude can vary baking times. You may need to adjust slightly after the first batch). Cool slightly before applying glaze.

Brown Butter Cream Cheese Glaze:

• 1 stick real butter
• 1/4 cup brown sugar
• 4 oz. cream cheese
• 2 1/2 cups powdered sugar

Melt the butter, brown sugar and cream cheese on stove top in a large saucepan or small stock pot until completely melted and starts to boil. Remove from heat. Beat in powdered sugar until smooth. It should be a glaze (it will not be thick like frosting). Spoon onto cookies while glaze is warm. Let cool completely before storing cookies in a container with waxed paper between each layer. You can garnish with chopped nuts if desired.

My Homemade Gluten Free Flour Blend Recipe:

• 1 1/2 cups brown rice flour
• 1 cup white rice flour 
• 1/2 cup glutinous rice flour (made from sticky rice, gluten free)
• 1 cup potato starch (not flour)
• 1/2 cup nonfat dry milk, make sure it is very fine in texture
• 1 cup corn starch or tapioca starch (I used tapioca starch for this batch)
• 3 tbs. xanthan gum

Combine all ingredients together well. You can put it in the blender for an extra smooth texture if desired. I store mine in a glass container and use it in place of regular flour in all my recipes. This particular blend I really like for baked sweet goods. 

I hope you enjoy these cookies as much as we do! Sometimes I think it is good to go back to the old fashioned, simple recipes without a lot of fancy ingredients. Very casual... but everyone loves them! By the way...the glaze recipe also tastes good on other soft cookie recipes and pound cake!

Enjoy your day!
Tanja
Gluten Free Casually

Chocolate Sandwich Cookies

Chocolate Sandwich Cookies. These should really be called GUT BUSTERS! These bad boys are so addicting! They are rich and decadent...so they tease you into thinking you will only eat one. However, you catch yourself dreaming about them...so you wake up and eat one with coffee for breakfast...again telling yourself that they are so rich and fulfilling that you won't eat any more. The next thing you know...you are taking a couple nibbles throughout the morning on another cookie. Go ahead...justify it with the "quality assurance excuse".... I sure did! By the end of the day...you have scarfed down at least 3 of them! My excuse was that they didn't look spectacular so why did my mouth think they were so awesome? Was I just hungry? So back to taste tasting for quality assurance! :) I came to the conclusion that they remind me of a chocolate dipped Oreo cookie. Yep, that good! Maybe even a little better!

I suggest that if you plan on making these cookies that you take them to a party and LEAVE any leftovers! That way your host or hostess will gain the weight instead of you! Bahahaha! :)

These cookies were a complete experiment. I tried converting a chocolate cookie recipe to gluten free for a different purpose but these turned out the perfect thickness for a sandwich cookie that I couldn't resist. They are not too chewy and they aren't crunchy....just perfect for a sandwich cookie. Plus, they weren't crumbly. The dark, rich chocolate flavor isn't real sweet either. PERFECT! These were great to use with a sweet chocolate filling. (They were great just by themselves without any fillings too! I know this because I had to taste them for quality assurance of course!)

By the way, I mixed these bad boys by hand today. My cheap little hand mixer decided to quit working. I haven't replaced it yet and I don't have a fancy Kitchenaid type mixer...so stirring by hand is what I did. I kept telling myself it was like living in the pioneer days without fancy contraptions and it justified why I deserved an extra cookie!  :)

Chocolate Sandwich Cookie Recipe:

• 1/2 cup butter (if using margarine, make sure it contains at least 65% fat)
• 1/2 cup Crisco (if using a generic, make sure it is not a whipped version like Walmart brand...it contains too much water!)
• 2 cups sugar (I used raw sugar but you can use regular sugar)
• 2 eggs
• 2 tsp. vanilla extract or butter vanilla baking emulsion
• 2 cups gluten free flour (If you don't have a gluten allergy then you can use regular flour! I personally don't care for the GF flour that contains sorghum for baking sweets. It has a weird aftertaste. My GF flour mix recipe is below in case you want to try it)
• 1/2 tsp. xanthan gum (omit if your GF flour already contains xanthan gum or guar gum or if you don't have a gluten allergy and are using regular flour!)
• 3/4 c. unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup finely chopped semi-sweet chocolate chips (optional)

I melted the butter and Crisco slightly in the microwave (not completely melted...just extra soft so my stirring would be easier!) I stirred together the sugar, eggs, vanilla, butter & Crisco until smooth and creamy. I gradually added the salt, baking soda and cocoa powder. Then I stirred in the GF flour and xanthan gum. (I used Trader Joe's brand of GF flour for today's recipe because I didn't have enough of my own GF mix on hand). The dough is slightly stiff like brownie mix. Stir in chocolate chips if using them. I put it in the refrigerator for about 1 hour. I used a cookie scooper (looks like a mini ice cream scooper) to drop my dough balls (don't flatten them!) onto a parchment paper lined baking sheet which keeps the cookies from sticking to the sheet. Bake in a pre-heated 350 degree oven for about 9-10 minutes. Don't over bake them. They should not be CRUNCHY but more like a brownie texture. Baking time may vary slightly depending on your altitude and individual oven so I suggest baking just 2-3 cookies the first time to see how they turn out. Make adjustments as needed (Bake a little longer or a little shorter or turn down the oven a 5-10 degrees). Cool completely before adding filling.

Chocolate Cream Filling Recipe:

• 1/3 cup margarine or Crisco (make sure it contains 65% fat and is not whipped)
• 2 tbs. unsweetened cocoa powder
• 2 1/2 cups powdered sugar
• 2 tbs. corn starch or tapioca starch (or Jello pudding mix powder)
• 1 tsp. vanilla extract or butter vanilla baking emulsion

Mix all ingredients together until fluffy. If you are finding that the filling is too sticky then add either a little more powdered sugar or a couple tablespoons of corn starch or tapioca starch. I add the corn starch or tapioca starch usually because it will keep the filling from being so sweet. Or you can add a tablespoon or two of chocolate or vanilla pudding mix powder. If you are finding that it is too stiff then add a tablespoon of water until you get a fluffy but slightly firm texture. I mixed my batch by hand since my mixer was broke. It turned out fine. The mixer makes it a little fluffier than my hand mixing but it still turned out okay! I have used the leftover homemade Nutella Frosting in place of this chocolate cream filling and it was delicious also. (See recipe from June 2013 for the Brownies with Nutella frosting recipe!) Store bought frosting in my opinion don't do these justice. It is too sweet and not thick enough. NOTE: I have substituted 1/4 cup cream cheese with 2 tbs. Crisco (instead of the 1/3 cup margarine or Crisco) and the recipe turned out just fine too!

Once the cookies have cooled completely then place about 1-2 tablespoons of filling onto the cookie. (This will depend on how much filling you like in your sandwich cookies and how big your cookies are!) I used the cookie scooper for my filling and scooped one "scoop" onto each cookie, gently spread a little bit with a knife and then topped with another cookie...making a sandwich. I decided to melt some semi-sweet chocolate chips in the microwave with a tsp. of Crisco until smooth and then drizzled over the sandwich cookies for decoration and extra chocolate. Not that these bad boys needed any more chocolate! Since there is no such thing as TOO MUCH CHOCOLATE...what the heck, I drizzled it over the top and YUMMY! We liked it but you certainly don't need to do it.

Taste one. If you are finding the flavors explode in your mouth and your tongue is very happy....pack up the remaining cookies and get them out of your house! This is a warning! If you do not do this...expect to gain a pant size by the end of the week! These bad boys are gut busters! Completely addicting! They call your name when you are innocently doing chores!

My Homemade Gluten Free Flour Blend Recipe:

• 1 1/2 cups brown rice flour
• 1 cup white rice flour 
• 1/2 cup glutinous rice flour (made from sticky rice, gluten free)
• 1 cup potato starch (not flour)
• 1/2 cup nonfat dry milk, make sure it is very fine in texture
• 1 cup corn starch or tapioca starch (I used tapioca starch for this batch)
• 3 tbs. xanthan gum

Combine all ingredients together well. You can put it in the blender for an extra smooth texture if desired. I store mine in a glass container and use it in place of regular flour in all my recipes. This particular blend I really like for baked sweet goods. 

Okay, these pictures are torture. I am craving ANOTHER cookie. This is bad. Really bad. Really, really bad! I think I need to pack these up and drop them off at a friend's house. My brother's wedding is 6 months away...in Hawaii. YIKES! I can't eat any more of these cookies today or I will have to buy a new wardrobe!

If you are feeling a little devilish today...bake your skinny girlfriends a batch of these bad boys. Just don't let them open the box and offer you one. Get out of there before that happens or you will be tempted!


Enjoy your day!
Tanja
Gluten Free Casually

Italian Rice & Peas (Risi e Bisi)

Italian Rice & Peas (Risi e Bisi). My friend Judi and I were talking one afternoon and she mentioned she loved an Italian dish that was made with rice & peas that she enjoyed while vacationing in Italy. I thought it would be nice to surprise her with a recipe for it. I searched the internet and really couldn't find any good recipes...so I contacted some family members that vacation in Italy often and they shared their recipe with me. (I am not sure if it is the EXACT recipe that Judi enjoyed on her trip but I am attempting to surprise her with this dish! I know that different regions and families make things slightly different but I am hoping that this recipe is what she is looking for!)

I had to do some conversions because the recipe was given to me in grams. Although this may not be the exact recipe that she enjoyed...I think she will like it very much! My husband and I thought it was DELICIOUS and since it was already gluten free...I didn't have to tweak it at all! (I LOVE THOSE TYPE OF RECIPES! No special ingredients to purchase!) I think this recipe will become a family favorite! It makes a great side dish for any meal. (I will have to consider making this dish for Thanksgiving!) This particular recipe contains prosciutto or bacon but if you are a vegetarian, just leave it out. I also used a tablespoon of real butter but if you have issues with dairy then just substitute olive oil.

Risi e Bisi Recipe:

• 1 1/2 cups uncooked Arborio rice (I am not sure how this would turn out with a different type of rice or with a quick cooking rice. Since the recipe called for Arborio, I didn't want to substitute on my first try! Arborio rice is a short grain rice which I really like!)
• 2 cups of sweet peas (I used petite frozen peas from Trader Joe's)
• 3 strips of bacon or prosciutto (I used prosciutto today), optional
• 1/4 cup of minced onion
• 1/4 cup real butter (or substitute olive oil). I would avoid margarine in this recipe. You want to get a rich flavor that only butter or olive oil will provide!
• 8 cups of chicken or vegetable broth
• 1/4 cup of grated Parmesan cheese (you can always add more if you want. I only used 1/4 cup because I didn't want the cheese to overpower the overall flavor of the dish)
• salt & pepper to taste, optional ( I actually didn't need to add any salt or pepper to mine. The prosciutto and the cheese were salty enough for me)
• minced parsley, optional for garnish. (I didn't add it because I didn't have it on hand and didn't feel like running out to the store just for this. The dish was pretty enough on it's own!)
• 1 tbs. of real butter or olive oil (this helps the cheese stick to the rice after cooking)

Brown the prosciutto or bacon and onion in the 1/4 cup of butter or olive oil. When the meat is brown, then add 4 cups of broth and cook until boiling. Add the rice. Turn stove temperature down to low and simmer. Stir occasionally to keep it from sticking. Gradually add the remaining broth and cook until rice is al dente. Add the peas and cook an extra 2 minutes or until peas are warm but not mushy. Add the 1 tablespoon of butter or olive oil and sprinkle on cheese. Stir & serve. Garnish with parsley if desired. 

I love that this recipe was easy to make and other than the time it took to simmer on the stove....it didn't take long at all. The flavors were soft and not overpowering but it left a nice rich flavor on the tongue. It made me feel like I was in Europe again! The Europeans have a way of making dishes taste absolutely delicious with just simple ingredients! I would rather have a smaller portion of something that is savory and enjoyable than a "low fat" version of something that just doesn't tickle the taste buds. Life is short...eat like you are on vacation! :)

Enjoy your day!
Tanja
Gluten Free Casually