GFCF Cranberry Orange Pistachio Biscotti

1 c white rice flour

1/2 c brown rice flour

1/2 c sorghum flour

1 t baking powder

1 t xanthan gum

1 c powdered sugar

3 eggs

1 egg yolk

1 t vanilla extract

1 t grated orange rind (I used dried, organic orange peel)

1/2 c unsalted pistachios

1/2 c dried cranberries

water

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and dust with rice flour. Sift flour, baking powder and xanthan gum into a mixing bowl. Stir in sugar and dried orange peel. Make a well in the center and add 2 whole eggs, one egg yolk and vanilla extract. Stir until just combined. Stir in pistachios and cranberries. Mix in water, 1 tablespoon at a time, until dough just comes together. Knead dough a few times on a lightly rice floured surface. Divide dough in half, shape into flattened 10"x3" logs on lined baking sheet. Beat remaining egg and brush logs with egg. Bake for 35 minutes. Remove from oven. Lower oven temperature to 300 degrees. Once logs have cooled, slice into 1/4 inch thick slices. Place slices on baking sheet and bake for 10 minutes. Turn over and bake for another 10 minutes. Biscotti are done when they are dry and hard. Continue baking in 5 minute increments if necessary until done.

Chicken Pot-Shepherd's Pie

This recipe is a good way to use up those Thanksgiving leftovers.

Preheat oven to 375 degrees.

for filling:

2 lbs. chicken breasts

4 stalks celery, sliced

4 carrots, peeled and sliced

10 oz. frozen peas, thawed

olive oil

salt

pepper

dried thyme

for potatoes:

3 lbs. potatoes

olive oil

chicken broth (I use Pacific foods organic free-range chicken broth)

earth balance spread

salt

pepper

for gravy:

3 T earth balance spread

3 T white rice flour

1.5 c chicken broth

salt

pepper

1. Boil peeled and chopped potatoes for 10 minutes, or until tender. Drain and mash potatoes. Stir in about 1-2 T earth balance and 1-2 T olive oil. Stir in about 1/4 c chicken broth. Season with salt and pepper to taste.

2. While potatoes are boiling, heat 1 T olive oil in a large skillet. Season chicken breasts with salt, pepper and dried thyme. Add chicken to skillet. Once chicken is almost cooked through, add carrots and celery. Cook for about 5 minutes. Add peas and cook until chicken is cooked through and carrots and celery are crisp-tender. Season with salt and pepper.

3. In a medium saucepan, melt 3 T earth balance over med?med-high heat. Whisk in 3 T white rice flour and cook, stirring, for 1 minute. Add 1.5 c chicken broth and cook, stirring, for 2-3 minutes until thick. Season with salt and pepper.

4. Drain liquid from chicken and veggies if necessary. Transfer chicken and veggies to a 13"x9" baking dish. Pour gravy over chicken and veggies, stir to coat. Top with mashed potatoes. Bake at 375 degrees for 30 minutes or until filling is bubbly and topping is golden.

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Potato Chickpea Curry

1-2 cans chickpeas (15 oz.), rinsed and drained
4 medium sized red potatoes, cut into 1" chunks
5 carrots, peeled and sliced
28 oz. can diced or crushed tomatoes
2 c vegetable broth
sea salt
black pepper
curry powder
cumin
ginger
Combine chickpeas, potatoes, carrots, tomatoes and vegetable broth in a Dutch oven. Bring to a simmer. Season with spices to taste. Again I didn't measure, I just eyeballed it. I think I used about a teaspoon each of the curry powder and cumin and 1/2 teaspoon of ginger. Coriander would also compliment this dish nicely. Simmer, covered, for about 40 minutes or until potatoes are tender. Stir occasionally, adding more vegetable broth if needed. Serve over cooked grains. I used millet, but quinoa or rice would work too.
Feel free to add other vegetables that you have on hand. Next time I think I will add cauliflower and green beans.

Quick Tomato Hamburger Stew

1 lb. ground meat
sea salt
black pepper
Italian seasoning
garlic powder
1 jar gfcf pasta sauce
cooked brown rice
Brown meat in a large skillet over medium-high heat. Drain fat if needed. Season meat with salt, pepper, Italian seasoning and garlic powder. No need to measure, just eyeball it. I use a few shakes of each. Stir in pasta sauce and simmer until heated through. Serve over cooked brown rice.
optional: add 1/4 c to 1/2 c butternut squash puree; 1/2 c to 1 c cooked, chopped spinach

Mayo-free Tangy Potato Salad

2-3 lbs. red potatoes, cut into wedges
1/4 c olive oil
1/4 c rice vinegar
3 scallions, thinly sliced
1/4 c chopped fresh dill
sea salt to taste
Scrub and cut potatoes. Boil potatoes for about 10 minutes, or until tender, drain. Whisk together olive oil, rice vinegar, scallions and dill. Pour dressing over potatoes and toss to coat. Season with sea salt. Drain excess dressing, cover, and refrigerate for a few hours or overnight. Serve chilled.

Not all saturated fats are created equal!

Contrary to popular belief, not all saturated fats are unhealthy. The way most food is processed in this country is what makes it unhealthy. We all need a certain amount of saturated fat in our diet. Saturated fat is needed for many functions in the body.

Red meat and high fat dairy are the main sources of saturated fat that we are told to avoid. Most cows live their short life on factory farms and Concentrated Animal Feeding Organizations. Not only are these cows unhappy, but they are unhealthy as well. These cows are fed an unnatural diet of mostly corn. In addition to an increased risk of E coli, this diet makes the cows produce fattier beef. This beef is higher in omega-6, whereas grass fed cows produce beef and milk high in omega-3s.

Coconut oil is another saturated fat that has gotten a bad rap. The processing is what makes this fat unhealthy. I believe that organic, expeller-pressed, extra-virgin coconut oil is one of the healthiest fats. It is anti-viral, anti-bacterial and anti-fungal. Not only is coconut oil good for cooking and baking, it is also a wonderful moisturizer. One of my daughters had diarrhea recently which gave her a very persistent case of diaper rash. After using diaper rash cream for a few days I decided to try coconut oil. I applied a small amount to the rash before bed and in the morning it was gone.

Do unnatural things to healthy food and they become toxic. I try to follow the advice "Don't eat anything your grandma wouldn't recognize as food".