Faux Bourbon Balls

8oz. pitted dates

1/2 unsweetened coconut + 1/4 c. unsweetened coconut

Toss ingredients into food processor and process until thoroughly mixed. Shape them into 1/2" to 1" balls, then roll in 1/4 c. coconut.

These should be prepared a day ahead for flavors to mingle. Keep them covered up and use within 1-2 weeks.

Sweet & Sour Stir Fry

1 T. olive oil
2 T. Tamari Soy Sauce
1 tsp. ground ginger
1/4 tsp garlic powder
1 T. pineapple juice
1 handful shredded carrot
1 16oz pkg frozen peppers and onions
1 8 ox can pineapple chunks w/ natural juice
2 T brown sugar
2 T. apple cider vinegar
1/8 tsp white pepper
1 T. white flour
1 T. water
4 c. hot cooked brown rice

Saute peppers and onions for 3 minutes in oil. To skillet, add pineapple chunks , pineapple juice plus water to equal 2/3 c. liquid, sugar, vinegar, ginger, soy sauce and pepper. Remove vegetables and pineapple leaving behind juices. Mix water and white flour together to create a paste, stir slowly into skillet continuing to stir until mixture thickens. Return veggies and fruit back to skillet and gently warm. Serve over hot rice.

Biscuits & Gravy

* Biscuits **
1/2 c. potato starch
3/4 c. cornstarch
1 3/4 tsp. xantham gum
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 T. sugar
1/3 c butter (or 1/4 c. canola oil)
3/4 c. buttermilk (or 2 T less rice milk and 1 T. fresh lemon juice)

Preheat oven to 375 degrees. Add dry ingredients to bowl, excluding xantham gum. If you add this now it will make the biscuits more gummy textured. Whisk to mix dry ingredients. Add fat (butter or oil) as well as milk, whisk together thoroughly. Finally, mix in the xantham until it combines. Don't overmix. Scoop dough into sprayed muffin cups or non-stick pan. Makes about 4-6 depending on size of muffin pan. Bake for 20-25 minutes until biscuits are golden. Use a spoon to lift out the muffins and cool on wire rack. These are very gooey in the center while hot, but you can toss them in either a cinnamon sugar mixture or powdered sugar to get something similar to a beignet or donut. If you let these cool completely you will have biscuits just like the ones containing wheat.

** Breakfast Sausage with Gravy **

SAUSAGE
1 lb ground pork, chicken, turkey or beef
1 tsp ground sage
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp cumin
1/2 tsp dried savory
1/2 tsp black pepper
1/2 tsp fennel seeds
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp cayenne pepper

GRAVY
1 1/4 c. gluten free broth
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground sage
1/4 tsp dried thyme
1/4 tsp poultry seasonings
Thickener of your choice:
2 T. cornstarch, 4 T. rice flour or 6 T tapioca starch
1/2 c. rice milk or gluten free broth

Blend all ingredients together in large mixing bowl using your hands or spatula. Preheat skillet, add olive or canola oil if using low fat meats. Cook until it crumbles and is no longer pink. If there is a good amount of grease, soak up with paper towel. Add 1 1/4 c broth, seasonings and turn head to med-high. In a small bowl, mix rice milk (or broth) with your choice of thickener making a thin paste. Pour thickener into meat/broth mixture and whisk gently until mixture comes to a boil. Adjust consistency by adding more thickener or broth. Serve warm over biscuits.

Gluten Free Corn Dogs

1 lb hot dogs
1/2 c. rice flour
2/3 c. corn meal
1/4 c. tapioca starch
1/4 c. potato starch
2 T. sugar
1 1/2 tsp baking powder
1/2 tsp ground mustard
3/4 c. rice milk
2 T. oil
Extra rice flour
Oil for frying

Whisk dry ingredients together, add remaining wet ingredients. Cut hot dogs in half and lightly roll in extra rice flour. If cornmeal mixture is too thick, add small amounts of rice milk until you reach a good consistency. Heat oil, roll hotdogs in cornmeal batter and then slide into hot oil, fry 2-3 minutes on each side until a nice brown coating is on both sides. Strain on paper towels, sprinkle with salt, allow to cool and enjoy!

Faux White Sauce

Dairy-Free!

I turned this into a mock alfredo sauce simply by adding garlic and Italian seasoning and tossed it with some corn pasta, it was de-lish!

2 T. flour (I used white rice flour)
2 T. oil (I usually use coconut or olive)
2 2/3 c. rice milk

Pour rice milk into a saucepan and begin warming it. In a small bowl make a paste with the oil and flour, add to milk and whisk while mixture thickens. Remove from heat and season.

Dairy-Free beef Stroganoff

Dairy-Free WF/GF Beef Stroganoff

This doesn't have the tang that original beef stroganoff has but it is still tummy filling and makes for a very fast meal. Add steamed broccoli with gluten free lemon pepper seasoning for a side veggie.


1 lb Ground Beef (lean should be good)
1 T. minced, dry onion
Imagine No-Chicken Broth (enough to cover browned meat)
1/2 c. Pacific Foods Vanilla Rice Milk
4 T. white rice flour
Mrs Leepers Corn Rotelli
Salt & Pepper

Brown ground beef over medium heat, add minced onion and enough broth to cover an inch about the ground meat. Simmer to soften onion. While meat is simmering, mix 1/2 c. rice milk with 4 T of rice flour to form a nice slurry/paste. Increase heat to med-high and slowly whisk in slurry to meat. Remove pan from stove and allow it to continue thickening off heat source. Prepare corn rotelli according to package. Combine meat mixture and neoodles. Season with salt and pepper.

Gluten Free Flour Mixes

Mix #1

1 1/2 c. Sorghum Flour
1 1/2 c. Potato Starch
1 c. Tapioca Starch/Flour
1/2 c. Brown Rice Flour

Mix #2
1 1/2 c. White Rice Flour
1 1/2 c. Potato Starch
1 c. Tapioca Starch/Flour
1/2 c. Brown Rice Flour


Mix #3
1 1/2 c. White Rice Flour
1 1/2 c. Brown Rice Flour
1 1/2 c. Potato Starch

Gluten Free Tortillas

1 1/2 c. gluten free flour mix
1/2 c. corn meal
1 tsp xantham gum
2 tsp sugar
1 tsp salt
3/4 to 1 c. room temp. water

Whisk dry ingredients together. Form a well in the center of the dry ingredients and add about 1/4 c and mix with your hands. Continue adding water 1/4 c. at a time to achieve consistency.

Due to flours reacting differently (absorption wise) to liquids, you will need to adjust liquid depending on what's used. Dough should just leave the sides of the bowl.

Separate the dough into 6-8 balls, then place dough in between two sheets of parchment or cling wrap and roll out thinly. Dust with rice flour as needed. Heat skillet or griddle and gently lay out the tortilla in the pan. Cook for approx. 1-2 minutes on each side. Your looking for them to just barely develop little brown spots, once both sides have them your tortilla is done.

**** These do not make good leftover tortillas, so only make what you need. I have however heard of mom's rolling these out and freezing them in between wax paper but have not tried this myself. ****

Crock Pot Herb Chicken

3-4 Chicken Breasts
1 tsp dried basil
1/2 tsp pepper
1/2 tsp garlic powder
2 T lemon juice
1 T oil
Imagine No-Chicken Broth - enough to cover (subst. whatever you have that's GF)
1/2 T. dried lemon zest
Mrs Leepers Corn Rotelli Pasta

Place chicken breasts into crockpot and add seasonings and liquid. Cook on high for 3-4 hours or on low for 5-6 hours. Cook pasta according to package, drain thoroughly. Slice/shred chicken, reserving any remaining broth. Toss broth, chicken and pasta together and eat or refrigerate so pasta can absorb seasonings.

Corn Dog Muffins

1 1/4 c. cornmeal
1 c. gluten free flour mix
1/3 c. sugar
2 tsp baking powder
1 1/2 tsp xantham gum
1 tsp salt
1 to 1 1/4 c milk substitute
1/3 c. canola or olive oil
1 pkg gluten free hot dogs *

* We use gluten free Wellshire Farms Chicken Hot Dogs or Sheltons Chicken Hot Dogs and you can't tell a difference. Chopped about 1/4 to 1/2 inch thick.

Preheat over to 350. Spray non-stick muffin pan or muffin cups. In bowl combine all dry ingredients, make well in center and add liquid ingredients. Chop up 4-5 hot dogs and fold into corn mix. Fill muffin cups and bake 20-25 minutes, or until top is light brown and firm. Once these have cooled, serve with ketchup or mustard.

Lemon Herb Rice Mix

1 c. long grain brown rice (short grain is very sticky and you want fluffy end results)
1 tsp. dried lemon peel (organic is better, no chemical residues)
1/2 tsp marjoram
1/4 tsp thyme
1/4 tsp rosemary
1/2 tsp salt
1/4 tsp sugar

Combine and place in ziplock bag, make multiples to create your own convenience mixes or follow directions below to cook.

Boil 2 1/2 c. broth or water, add entire bag of rice mix, turn down heat to low-medium and cook for 45 minutes.

Dairy Free Milkshake

The Hillbilly housewife had this recipe on her blog and I snagged it and made it completely dairy free.

1 1/2 c. cold vanilla rice milk
About 1 1/2 - 2 trays of ice
1/3 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp vanilla (if desired)
2 T. olive oil plus a 5-second squirt of pan spray

Blender should be about 3/4 full of ice. Place all ingredients in a blender and blend for 2 minutes. Do not omit any ingredients or the milkshake will not form. The oil and pan spray is needed for emulsification purposes and to give a creamy texture and appearance. It will have an appearance similar to a Wendy's frosty but much healthier, with no artificial flavors or colors and most ingredients are found at home.

You can omit the cocoa powder and only 1/2 c. sugar with 1 T. pure vanilla extract for a vanilla shake.
Add 1 ripe banana and you get a chocolate banana milkshake.
Reduce ice cup by cup for frozen strawberries and adjust sugar to your tastes to get a strawberry shake.
Add a scoop of rice protein powder to add protein and other essential aminos to your shake.

Indian Fry Bread

This is a recipe that my grandmother taught my mom to make and it originates from Indians (aka Native Americans) during very poor times to help fill empty stomachs. Corn was a big staple of Indian tribes and this was one of the variations of "Poor Man's Bread". Also, due to white men's introduction of lard, this was pan fried traditional but to cut down on the cardiac arrest risk I used canola pan spray.

2 c. cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
2 pinches baking soda
1/4 c. white rice flour
2 T. potato starch
1 scant cup of water
1/4 of bacon drippings or oil
1/2 c. rice milk (you can use whatever milk your family drinks)

Whisk dry ingredients together to get out any lumps, add wet liquids. Heat up frying pan and drop 1/4 c. blobs onto a hot skillet and cook the way you would pancakes. Serve savory with rice and beans or serve as a breakfast dish with butter and syrup.

Potato Salad

3 c. peeled and diced cooked potatoes
1/2 c. chopped celery
1/4 c. chopped onion (if you don't have raw onion use onion powder to taste)
2 tsp. dried dill
1/2 c. vegenaise (click here for website info)
1 tsp. sugar
1 tsp. celery salt
1/4 tsp. white pepper
1/2 tsp. dry mustard

Place potatoes, celery and onion in large bowl. Mix remaining ingredients in a bowl and whisk. Pour over potato mixture and toss until thoroughly coated. Refrigerate until serving time.

Crockpot Beans

4 cans (15oz ea) Northern Beans
2 small onions, diced
1 tsp. dry mustard
1/4 c. brown sugar (I use light but dark will add a hint of molasses)
1 1/2 tsp. sea salt
1/4 c. brown rice syrup (Lundberg is GF) or maple syrup
1 c. tomato sauce (or thin some tomato paste with water to equal this amount)

Pour all ingredients into a crockpot and stir to combine thoroughly. Turn crockpot on low and allow to slowly heat for 6-8 hours. Watch consistency of bean sauce, taste test throughout the time to see if it needs more sweetness or salt for your personal tastes. I dip potato chips into baked beans so I prefer a bit more sauce but cook to your tastes.

Gluten Free Waffles

1 c. white rice flour
1/2 c. potato starch
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vegan rice protein powder
1 1/4 c. rice milk or alternative
1/4 c. oil

Mix dry ingredients, whisk in wet, add any additions. Next pour 3/4 c. into your waffle maker and follow appliance directions.


Cinnamon Raisin Waffles -
3 tsp. sugar
1 tsp cinnamon
1 T. raisins

Banana Waffles -
1/2 smooshed banana
3 tsp. sugar
1 tsp cinnamon

Blueberry Cinnamon Waffles -
1/4 c. whole blueberries
3 tsp. sugar
1 tsp cinnamon

Savory Pizza Waffles (Whodathunkit, right?)
1 Plain Waffle, toasted
1-2 T. pizza sauce, per waffle
2 T. Rice Cheese, mozzarella flavor, per waffle
Sprinkling of olives, GF pepperoni, thinly sliced onions, thinly sliced bell pepper, etc. Whatever you like.

Assemble pizza waffle's on cookie sheet and broil until cheese melts completely. Enjoy!

Homemade Beef Stock

1 lb Beef Stew Meat, cut into 1 inch cubes
1 large onion, peeled and quartered
1 large carrot, sliced lengthwise or 2-3 handfuls of baby carrots
1 large celery stalk, halved
2 large garlic cloves, peeled or dried garlic powder
4 quarts cold water
1 bunch parsley
1 tsp dried thyme
1/4 tsp dried dill
1 tsp salt
6 whole black peppercorns
1 large bay leaf
1 large tomato, halved (optional)

Place beef, onion and carrot in large greased roasting pan and roast 20-30 minutes in 400 degree oven until browned. Transfer vegetables and meat to stockpot, pouring any juices into stockpot as well. Bring mixture to simmer, cover and continue to simmer for 3 hours. Do not boil - this will produce a nasty looking foam that you will need to skim off. Strain stock through sieve. Chill stock and remove any fat that rises to the top. Stock can be frozen up to 3 month's.

Personally, I prefer to not skim off the fat because that acts as a "second seal" to keep out the freezer smell. When your ready to use it, after it's defrosted, then skim off the fat and use as you normally would.

Poor Man's Steak

* 1 lb Ground Hamburger (I happened to be at Native Sun where they had $1.00/1 coupons and wanted to try the Organic Prairie 85/15 Ground beef. It was wonderful! There was just the right amount of fat in the meat to help it stick together and just tasted yummy!)

* 1/3 c. onion, finely chopped

* 1 tsp. salt

* 1/2 tsp. ground mustard

* 2 Dashes white pepper

* 1 heaping T. dried parsley

* 2 tsp. white rice flour

Mix all ingredients together, form into patties and pan fry until no longer pink. You can buy special meat thermometers but I just cook mine until 165-170 degrees.

We served our's with vegan potato salad and sliced carrots w/ green beans.

Gluten Free Pancakes

1 c. white rice flour

1 c. brown rice flour

2 T. sugar

3 tsp. baking powder

1 heaping T. rice protein powder (optional)

1/2 tsp. guar gum

1/2 tsp. salt

4 T. oil

2 1/2 c. coconut milk (or equivalent)

Combine dry ingredients, form a well in the center and to this add liquid ingredients. Whisk until there are no lumps. Mixture will thicken as you beat it. Heat up frying pan, and do be sure to use pan spray. This recipe will make about 12-14 palm sized pancakes.

Optional Add-Ins:

Blueberries

Bananas

Vegan Chocolate Chips (Enjoy Life Brand are awesome!)

Canned diced peaches (in juice not syrup)

Chicken Salad

* 1 1/2 c. cooked chicken (I've used both cubed cooked chicken breast or Valley Fresh 100% White Breast Meat canned chicken)

* 1/2 c. celery, finely diced

* 1/2 c. onion, finely diced

1/3 - 1/2 c. Vegenaise (or mayonaise)

Salt & Pepper, to taste

Mix all ingredients together.

Serving Suggestions:

Eat this on a GF tortilla or GF bread with a slice of tomato and lettuce leaves. Or, slice a head of iceberg into fourths and remove the center piece, add a couple spoonfuls of chicken salad. Dice a tomato and sprinkle on top for color. Be sure to serve with a knife and fork. Enjoy!!

Yellow "Saffron" Rice

Here's the cheap-o frugal version:

* 1 c. brown rice

* 1/4 tsp. turmeric

* 1/8 tsp. garlic powder

* 1/2 tsp. onion powder

* 1 c. water

* 1 1/2 c. chicken broth

* 2 T. olive oil

Bring chicken broth, water and olive oil to a boil. Add remaining ingredients to a saucepan, cover and cook until al dente.

Additional Toss Ins:

- cooked, diced chicken

- bell pepper, diced finely (add with liquid ingredients)

- diced ham or turkey

Black Eyed Pea Gumbo w/ Rice

Black Eyed Pea Gumbo w/ Rice

1 c. dried black eyed peas

4 c. water

1-16oz frozen gumbo veggies

1-10oz can diced tomatoes

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. crushed red pepper

1 tsp. sea salt

Hot cooked rice

Rinse dried peas well. Bring water to a boil; then add peas. Reduce heat and simmer for 45 minutes. Add remaining ingredients to pot and cook for approximately 30 minutes until peas are tender. Serve over hot rice.