Easy and Quick Gluten-Free Potato Soup

There is a forecast of snow for us so I thought that a soup would be appropriate for dinner.  I love making soup because it is filling but no too much so and it is warm.  We take leftovers to work in small containers because it reheats well.

Here is what you will need:

4-6 potatoes (peeled and cubed)
1/2 cup butter
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon parsley
1 teaspoon garlic powder
6 cups milk
1 cup sour cream
1/4 cup onion (chopped)
Cooked sausage
1 1/2 cups cheddar cheese
2 cups chopped carrots

1.  In a large pot cook potatoes and carrots in boiling water until done
2.  Drain the potatoes and carrots and set aside
3.  Return empty pot to the stove and melt butter
4.  Add cornstarch and whisk with butter until a smooth base is formed
5.  Add the onion and seasonings
6.  Add 2 cups of milk and bring to a boil
7.  Slowly add remained of milk and bring to boil
8.  Add sausage, sour cream, and cheese
9.  Heat until thickened

The Best Gluten-Free Brownies on the Planet!

WARNING!  These brownies are not for those who only passively enjoy chocolate, these brownies are for those who love chocolate.

These brownies have everything, dark chocolate, chocolate chips, and chocolate frosting.

For the brownies you will need:

3/4 cup dark chocolate cocoa
1/2 teaspoon baking soda
2/3 cup butter melted
1/2 cup boiling water
2 cups sugar
2 eggs
1/4 cup and 1 Tablespoon of sweet rice flour, white rice flour, tapioca flour, and soy flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

1.  Pre-heat oven to 350 degrees
2.  Grease a 13x9x2 inch pan
3.  In a large bowl whisk together cocoa and baking soda
4.  Add half the melted butter and stir until combined
5.  Add the boiling water, the sugar, eggs, vanilla,and remaining butter and stir until well combined
6.  Add the flours and stir well
7.  Add the chocolate chips
8.  Pour into prepared pan
9.  Bake for 35-40 minutes or until done
10.  Cool completely on a wire rack

For the frosting you will need:
6 Tablespoons softened butter
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 teaspoon of vanilla

1.  Cream the butter with an electric mixer in a small bowl
2.  Add the powdered sugar, cocoa, milk, and vanilla
3.  Beat with mixture until it is is spreading consistency
4.  Cover cool brownies completely

*Make sure the brownies are completely cooled or the frosting will melt
**You can use plain cocoa instead of dark chocolate

Enjoy!!

I am off to the gym to work off this baked treat.  Just because I used dark chocolate does not make them less fattening :)

Gluten-Free Breakfast Quiche

This is one of my most versatile recipes.  This morning I put sausage and cheese in the quiche but you can put vegetables, bacon, ham, soy cheese, turkey bacon, green chili, or whatever you would like inside.  The concept is pretty simple and it is a pretty big crowd pleaser.  I make it often when we have guests.

To make this quiche here is what you will need:

2 medium potatoes
2 Tablespoons oil
cooked sausage or meat of your choice
1-2 cups grated cheese or soy cheese
5-7 eggs
1/4 milk (approximately)

1.  Preheat oven to 450 degrees
2.  Over a pie plate grate potatoes
3.  Add oil and toss with potatoes
4.  Place inside the oven to make crispy while preparing other ingredients (the oven does not yet have to be at 450, as the oven warms the potatoes will become crispy)
5.  Brown sausage in skillet
6.  Grate cheese onto a paper towel
7.  Beat eggs in a medium bowl and add milk
8.  Once the rest of the ingredients are ready take the potato crust out of the oven and add the sausage (drained), the cheese, and the eggs.
9.  Place back into the oven at cook for 20-25 minutes or until eggs are cooked thoroughly

Gluten-Free Potato Pancakes

I often get tired of eating leftovers.  I try to think of things to do with them to make them taste differently and give them a new life.  I made mashed potatoes with dinner the other night and today I made potato pancakes with the left overs.  They are not "traditional" potato pancakes but they are delicious. 

Here is what you will need:

Left over mashed potatoes
1/8 cup cornstarch and potato starch
1/4 cup rice flour, sweet rice flour, and tapioca flour
salt
pepper
red chili powder
Butter

1.  Melt butter in a skillet over medium-high heat
2.  Mix flours and spices in a small bowl
3.  Using your hands, roll mashed potatoes into balls
4.  Roll the potato balls in the flour
5.  Gently flatten between the palms of your hands
6.  Place carefully in melted butter
7.  Cook on both sides until golden brown and warmed through

*The finished product will be crispy on the outside and warm on the inside.
**You may need to add more butter after making a few pancakes because the potatoes partially absorb the butter.

Serve with applesauce or green onions.  Experiment and have them with whatever you like.  They are delicious as breakfast or as a side.

Gluten-Free Fried Chicken

A while ago I promised a post with a recipe with leftover mashed potatoes.  Well, since I used them all in that epically failed attempt at a recipe I needed to make them with something else so I could try again.  I made fried chicken tonight with mashed potatoes and green beans.  Not only is this fried chicken recipe great I have great plans for the mashed potatoes again (hopefully).

To make fried chicken you will need:

3-4 boneless skinless chicken breasts
1/2 cup cornstarch
1/2 cup potato starch
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon red chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Oil

1.  Heat oil (I use Crisco sometimes and others just plain vegetable oil) in a pan over medium heat.
2.  Whisk together the potato starch, cornstarch, salt, pepper, xanthum gum, baking soda, chili powder, garlic, and onion powder
3.  Rinse chicken breasts and cut into thirds or fourths (depending on size and preference)
4.  Coat liberally with the above mixture
5.  Place in heated oil and cook until all sides are browned and the chicken is cooked thoroughly (Undercooked chicken can make you very sick!)
6.  When the chicken is finished cooking place on a plate with paper towels to drain excess oil

ENJOY!

Homemade Gluten-Free Chocolate Chip Cookies

I have been a cookie fiend for my entire life.  I love all kinds of cookies and as a child I wished I was able to east as many cookies as the Cookie Monster on Sesame Street.  When I first started to eat gluten-free I missed baked goods the most and it was frustrating trying to find a decent cookie recipe.  So here is the one my mom and I use.

1/2 cup and 1 Tablespoon sweet rice flour, white rice flour, tapioca flour, and soy flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks softened butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
chocolate chips

1.  Pre-heat oven to 375 degrees
2.   With a mixer beat the softened butter until fluffy
3.  Add the brown sugar and granulated sugar to the butter and beat until well combined
4.  Add the vanilla, eggs, salt, and baking soda and mix very well
5.  Add one of the flours in at a time and mix (by hand) well until all four have been added
6.  Add chocolate chips (I use just under a whole bag)
7.  Place onto cookie sheet (I place about 12 on one sheet, make sure to give them space to expand)
8.  Bake for 9-12 minutes depending on the size of the cookies
9.  Once finished cool for 5 minutes on the cookie sheet and then transfer to a wire cooling rack until completely cooled

*I suggest mixing the flours by hand because I feel that the cookies come out softer by doing so.
**I know eating cookie dough is delicious and fun but I do not recommend doing so because 1.  eating raw eggs is never good and you can become sick and 2.  gluten-free cookie dough is not very tasty.

Gluten-Free French Toast

I woke up this morning thinking about french toast.  I like to make french toast because it is easy and quick on a busy Saturday or Sunday.  The whole process takes about 20 minutes and I stay full for a long time after just a couple of pieces.

To make french toast you will need:

3 eggs
2/3 cups milk
1/4 teaspoon vanilla
7-9 slices of Udi's bread
cinnamon
nutmeg
butter
powdered sugar or syrup

1.  Beat the eggs, milk, and vanilla in a small bowl
2.  Melt a small amount of butter in a heated skillet
3.  Cover all sides of the bread with the egg and milk mixture
4.  Place in skillet
5.  Sprinkle the uncooked top of the bread with desired amount of cinnamon and nutmeg
6.  Flip and cook both sides until golden brown

There is some contention in our house about how to eat french toast.  My husband likes to eat it with syrup and only a small amount of powdered sugar.  I eat it the best way.  A long time ago my Dad taught me to butter my french toast and sprinkle it liberally with powdered sugar and skip the syrup.  This is by far the best and only way to truly enjoy french toast.