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Showing posts from February, 2010

GFree Favorite Meal of the Year so far!

I promise to take a few weeks off from cooking-talk after this one, so as to not cram my gluten free life down your necks... but these two recipes were made in the K-house last night, and are just too darn good not to share! Although these recipes are both a little more labor-intensive than I normally go for, they're WELL worth the extra work/time. Steps: Start the cookie dough the night before, letting it soak up all the flavors through the night. Start your enchiladas the next morning, making your house smell amazing all day. Bake the cookies while you're eating (they take longer than most cookies). This is a great meal to make for a very busy-day schedule, come home to a 2-minute dinner and dessert! Recipe #1: Slow Cooker Chicken Enchiladas (adapted from Prevention recipe) INGREDIENTS: 1 pound(s) boneless, skinless chicken breast tenders 2 Tablespoons chicken broth 1/2 cup finely chopped onion 2 cloves minced garlic 1 can of Rotel tomatoes and jalepenos

Gluten Free Cornbread

After way too many comments at the Superbowl party I have decided to post the well-received Gluten Free Cornbread recipe I found. It's loaded in sugar and I when I asked if I should cut that down when I made it again, the troops screamed in opposition. Apparently that must be what makes it so good! I must give credit to CookinOnThePrairie for the original, but the recipe actually called for sugar substitute like Splenda. I don't use chemicals either, so I've adjusted it a little to compensate. Also see my additions if you don't have the G-Free special ingredients. . . This went great with both the Mexican Chili and Buffalo Chili we had for the Superbowl, sure wish there were leftovers!! Ingredients 1/2 cup rice flour 1/4 cup tapioca flour *(sub rice or other gfree flour mix like Arrowhead OK) 1/4 cup potato starch *(sub corn starch OK) 1 cup cornmeal 2/3 cup sugar 3/4 cup light olive oil 2 eggs 1 tablespoon baking powder