Quinoa Rice Sausage Stuffing

I love stuffing, but gluten free bread isn’t always tasty or cheap. Hubby doesn’t like classic stuffing, so this recipe came around so I could have stuffing and he’d like it too 🙂

1 1/2 pounds lean ground pork – season with 1/2tsp sage, 1/4tsp thyme, 1/2tsp pepper, 3/4tsp parsley, 3/4tsp salt, 2 tsp sugar & 1/8tsp nutmeg Mix well and let sit in fridge overnight.

Fry sausage until onions are transparent:

2Tbsp oil

2 stalks finely chopped celery

1/2 an onion, finely chopped

2Tbsp poultry seasoning.

Rinse with water and add:

1 cup wild or brown rice

2cups quinoa

Fry for about 5minutes or until fragrant.

Place in slow cooker on high with 7 cups liquid. I used 2cups homemade broth concentrate & 5 cups water.

Add salt & pepper to taste, cook on low for 4 hours – enjoy

Katie’s Cranberry Turkey Rolls

My friend’s recipe that is just too tasty not to share!

1 recipe of pastry… goodandglutenfree.wordpress.com/2013/04/21/naomis-pie-crust/

Chill pie crust for 1-2 hours. Roll into a 10×8″ (or so) rectangle, about 1/8″ thick.

Sprinkle with grated ‘cheese’ (i.e. Daiya mozza, jack or swiss cheese). Spread with slices of cooked turkey (or maybe cubed turkey) and then a thin layer of cranberry sauce. Carefully roll into a log. Chill for 1 hour. Slice into 1″ thick rolls, and bake at 425 for 15minutes or until golden. Enjoy!

Chocolate Shortbread

a classic family recipe that who knows where I got it – all I know it’s been in the family for 10+ years, and I just tweaked it so I could enjoy it gluten & dairy free.

Cream 1c. palmfruit shortening plus 2Tbsp water & 1/2tsp. butter extract (or dairy free margarine) with 1c. icing sugar & 1tsp vanilla

Lightly measure:

3/4cup white rice flour

1/2cup tapioca flour

1/2cup potato starch

1/2cup cocoa

Dough should be mildly crumbly, but not dry. If too dry, add a bit of water.

Shape into logs & wrap in wax paper. Chill for a couple hours, then slice into rounds & bake at 350 for 10-13 minutes.

Mix well.

Mom’s Sugar Cookies

I needed some basic cookies to use as a crumb crust, so I decided to try tweaking my Mom’s sugar cookie recipe so I could enjoy it…Not sure how this will roll out, it did pat into a pan very nicely with only minimal refrigeration. Will likely need a bit more if rolled cookies are desired.

Cream until smooth

1/2cup palmfruit shortening

1c. white sugar

Blend in:

1 egg

1/2cup + 1Tbsp milk of choice

1tsp vanilla

Stir in:

1cup white rice flour

3/4cup tapioca flour

3/4cup potato starch

1tsp guar gum

2tsp baking powder

1tsp salt.

Bake at 350 for 10-12 minutes on greased cookie sheets.

Enjoy 🙂

Nanaimo bars

Who doesn’t love Nanaimo bars??  originally from www.chefinyou.com, but tweaked to taste more like I remember

First layer

1/4c. Df margarine (or coconut oil)

5T cocoa

1/4c sugar

1 1/4c cookie crumbs (in a pinch, almond flour will work)

1c coconut

1 egg

1/2 c chopped nuts – opt

Melt butter, cocoa & sugar together in the top of a double boiler. Add egg to cook & thicken. Stir in crumbs, nuts & coconut. Press into an 8×8” pan.

Second layer beat together until creamy

1/2c. Df margarine

2Tbsp custard powder

2C icing sugar

just a bit of dairy free milk – so it’s a thick creamy texture.

Spread over first layer. Chill

Third layer:

melt 4oz of chocolate with 2Tbsp shortening. Spread over custard layer. Chill.

These freeze wonderfully, but somehow never last…