Gluten Free Lemon Meringue Pie

I made this with the previous Meringue recipe...so good and really not that hard.

Ingredients

• 1 cup white sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested

• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Meringue

I was convinced to make a lemon meringue pie this year.  I used this meringue instead of the simpler one with the recipe. 

This meringue is sooooo good.

Meringue

Ingredients

• 1/2 cup water
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 3 egg whites

• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 6 tablespoons white sugar

Directions

1. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

Never-Fail Gluten-Free Pie Crust

Ingredients

• 2 1/2 cups gluten-free flour blend
• 2 tablespoons tapioca or brown rice flour (i bet regular gluten free flour would still work)
• 1 cup cold butter, cut into 1/2-inch cubes

• 1/4 cup ice cold water
• 2 cold eggs
• 1/2 teaspoon apple cider vinegar

Directions

1. Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2. Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3. Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining.***nope...I put on the whisk feature on my mixer and mixed it together until it was crumbly the***...Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.  I formed the ball by dumping onto parchment.
4. Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5. Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.

I cut in half because I needed only one crust and it worked out great.  I rolled out on a parchment using flour sparingly then turned the pie plate upside down and flipped and then carefully removed the parchment and voila!

Gluten Free Cornbread

I usually double this recipe so we will have leftovers.

Ingredients

1/4 cup softened butter
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1 cup gluten free flour
2/3 cup yellow cornmeal
2 teaspoons gluten free baking powder
1/2 teaspoon salt

Preheat oven to 425*

Combine soften butter and sugar.  Beat in the eggs.  Add the sour cream and milk until smooth. 

In separate dish combine the dry ingredients.  Add to wet mixture until blended ...do not over blend. 

Pour into GREASED 4x4 square or 9 inch round pan.  Bake for 20-25 minutes until toothpick comes out clean and the edges are browned.

Potato Soup

I've made Potato Soup in the past but with plenty of milk.  This receip, while not completely lactose free, cuts out 3.5 cups of milk,  It can be made on the stove just as easily as in a crock pot.  The stove might even be a bit quicker.

Ingredients

• 3 slices bacon, cooked and crumbled
• 4 red potatoes, peeled and cut into 1/2 inch chunks (I put in a lot more since they were small with skins on)
• 1/4 cup butter
• 1 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup cold water mixed with 2 tablespoons of corn starch
• 1Q chicken bone broth (or any kind of stock will work.
• 1 cup sour cream

• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoons seasoned salt
• 1 tablespoon chopped fresh parsley (I had to use dried)
• 1/2 tablespoon crushed red pepper flakes (or more or less if you like it really spicy)
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• 
  

Directions

1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. 
   
3. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
4. 
   
5. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of water/starch mixture until smooth. Stir in the bone broth, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
6. 
   
7. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Notes: you can do this on stove top or just cook for an hour and it's just as good.  I don't like it too think, but if you want the soup thinker you can smash some of the potatoes.  I do my potatoes with skins on.  Option to put onions, garlic, potatoes and bone broth in slow cooker until the potatoes are cooked...then dump in the rest and cook until combined.

Chilly Day Chili

Chili 

Ingredients

• 1 pounds ground beef
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder

1 teaspoon cayenne pepper
1 tablespoon cumin

• 1 teaspoon dried oregano
• 2 (14.5 ounce) cans stewed tomatoes
• 1 can rotel
• 1 small can tomato paste
• 1 (15 ounce) can tomato sauce
• 3 (15 ounce) can chili beans with liquid
• 2 cups bone broth
• salt to taste (usually about 1 teaspoon)

Directions

1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.

I've made chili twice this season so far.  It's great to eat all week and take some to freeze for later.  It's also good with pasta noodles for Cincinnati chili.  

It's been a LONG LONG winter.

As I awoke this morning (and again it was only 3 degrees) I felt extremely grateful for the warm cozy house.  I awoke a little after 4, way before my alarm.  I wasn't sleepy so I popped out of bed, fed the animals and made some coffee.  The house was quiet, all but the humming of the furnace and the squawk of the girl cat, who was ready to be fed.

As I ventured to put the news on with coffee in hand. I reflected that today is the beginning of Lent.  I had pondered recently that I've been purchasing a lot online and without much thought and perhaps a hold on un-necessary purchases might be what I should give up.  Would that be too difficult?  Who's to say...I think it might.  Feeling already grateful for being so cozy and feeling a longing for springtime I thought maybe I'd just try to be more grateful for what I already have and often take for granted.

As the sun began to flood the sky, and hearing the news we may have another 3 to 5 inches of snow tomorrow; I became extremely grateful for the blinding sun and the little warmth it was giving off through the window as I was getting ready to leave for work.  Well, at least it's sunny!  Rushing about and trying to get moving out the door, my husband and I decided that carpooling today didn't make sense.  I jumped in my car, which I hadn't driven in a while, and realized it had a full tank of gas!  So grateful to have a full tank of gas on this cold winter day.

When did I become so happy to have these things that I usually probably don't even notice?  Well, maybe it's what I should do for lent?  I don't know.  As I am driving to work, I -again for the 100th time this winter- thank the stars for the wonderful gloves I am wearing.  The steering wheel is very cold even though we are lucky enough to park in a garage.  How long have I had these gloves?  I think maybe I got them for Christmas two years ago.  I really should make a point of telling my in-laws how much I appreciate these wonderful leather gloves, lined with cashmere for warmth but useful with tech touch fingers.  I'm getting so much use out of them this winter.

Can I actually keep this up?  The gratefulness?  47 days of lent if you count Sundays.  Maybe being happy with what I have will keep me from making mindless purchases after all.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Recipe yields approx. 4 bowls or 6-7 cups of soup.

PREP TIME 10 MINUTEs

cOOK TIME 50 MINUTES

TOTAL TIME 1 HOUR

SERVINGS 6 SERVINGS

Ingredients

• 1 butternut squash (approx. 2.5 pounds)
• 3 large carrots
• 1 onion (white or yellow)
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup water
• 2 TBSP unsalted butter
• 3 cloves garlic smashed + minced
• 3 cups vegetable broth
• additional salt + pepper to taste

SPICY ROASTED CHICKPEAS

• 15 oz canned chickpeas
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp black pepper

Instructions

1. Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
2. Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven. Woot!
3. Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
4. Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
5. Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)
6. Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-50 minutes.
7. While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside. They will crisp up more as they cool!
8. In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup! Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.
9. Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
10. Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.
11. Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... Keep covered over lowest heat setting until ready to serve. 
12. Dive in while it's hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!

Recipe Notes

VEGAN TOPPINGS: roasted pepitas, toasted pecans, croutons, chopped scallions or chives, cashew cream, and/or hot sauce

VEGETARIAN TOPPINGS: heavy cream or sour cream, grated cheddar or parmesan cheese, etc...

T-REX TOPPINGS: You're welcome to top the soup with crispy bacon if you're jonesin' for some. Vegetarians can opt for vegan bacon bits as well! Chicken broth may be used in place of veg broth if needed.

For a vegan soup, replace the butter with oil, to taste.

Using an immersion blender in place of a blender? Cut your carrot into smaller pieces for roasting (so they soften more and blend more easily) and make sure you're using an extra large pot to blend the soup in to prevent splashing.

I really want to try this...posting it here for later.

CARDAMOM-YOGURT MOUSSE WITH MANGO

Serves 6 - 8

INGREDIENTS

• 3 large mangoes, cut into chunks
• 2 teaspoons powdered gelatin
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 2 large egg whites
• 3/4 cup heavy cream
• 1 1/2 cups plain Greek yogurt (low-fat or full-fat)
• 1/2 teaspoon cardamom powder
• pinch salt
• 1/4 cup toasted, unsweetened coconut
• 1/4 cup unsalted, shelled pistachios

INSTRUCTIONS

1. Add the mango chunks to a medium saucepan and cook over medium heat until soft and slightly jammy with some large chunks remaining. This step is optional; if you prefer you can use fresh mango.
2. Pour 1/4 cup water into a small saucepan. Sprinkle gelatin over the water and left set aside for 5 minutes to allow the gelatin to soften.
3. Set the pan over medium heat and whisk until the gelatin is dissolved, about a minute. Add the honey and vanilla and continue to heat until honey has thinned.
4. In the bowl of a stand mixer fitted with whisk attachment, or using a handheld mixer, whip the egg whites until stiff peaks form. Transfer to another bowl and set aside.
5. Add cream to the bowl of your mixer and whip until stiff peaks form. Add the yogurt and whip until combined. Beat in the cardamom (add more, to taste) and pinch of salt.
6. Slowly pour in the warmed honey and gelatin mixture and whip to combine. The mixture may seem slightly runny at this point; this is okay.
7. Gently fold in the egg whites then spread or scoop the mousse into six separate cups. Refrigerate for 2-3 hours or until softly set.
8. Garnish with mango, toasted coconut, and pistachios, or other toppings of your choice.

Gluten Free Ravioli

I saved this recipe on facebook that happened to show up in my feed.  It was much easier than I expected and everyone went ga ga over it.  My son had 3 helpings and I even had left overs for lunch the next day.  I think you could do this with other toppings and fillings with some success.

Zucchini Ravioli

Ingredients

• 4 medium zucchini
• 2 cups whole milk ricotta
• ½ c. grated parmesan, plus more for garnish
• 1 egg
• handful of chopped chives
• 2 Garlic cloves, minced
• kosher salt
• Freshly ground black pepper
• 1½ c. marinara sauce (I used Rao's)
• ½ c. shredded mozzarella

Instructions

1. Mix ricotta, Parmesan, egg, chives,garlic, salt and pepper together, Set aside.
2. Preheat oven 375.
3. Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
4. Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture. (this was a bit tricky...I think if I use a mandoline I would need less zucchini...one has been ordered from amazon and is on the way.
5. Lay 2 slices vertical so they overlap and 2 across those.
6. Scoop some of the cheese mix into the center and fold all ends into the center.
7. Lie them seam side down in dish.
8. Top with sauce and cheese.
9. Bake 25-30 minutes.
10. Remove and sprinkle on more Parmesan.

Zippy Shepherd's Pie

I made this last night for dinner.  We were so full it really hit the spot on a deary spring day.  We haven't seen the sun around here for over a week - which is unusual.

Ingredients

• 1 pound potatoes, peeled and chopped
• 1 tablespoon oil
• 1 pound ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup or 1/2 can beef broth ( used vegetable)
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mild curry powder
• 2 tomatoes, coarsely chopped (I used a can of diced tomatoed and pureed with hand blender because someone doesn't like chunks of tomatoes in their dinner)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup milk
• 1 tablespoon butter
• 1 cup shredded extra-sharp Cheddar cheese
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. 
3. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. 
4.  Stir into skillet the tomatoes, peas and corn. Cook until thickened; season with salt and pepper. 
5. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. 
6. Spoon a thin layer on bottom of dish.  Add meat mixture and spoon potatoes over meat mixture. Sprinkle top with shredded cheese.
7. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Too much Turkey!!! The perfect solution

EASY Turkey Corn Chili

Cube up the left over turkey  1-2 pounds
3 can's of great northern beans
1 can rotel tomatoes
14-20 oz veg stock (can use chicken)
1 T oil (olive is what I used but any veg oil works)
1 onion
3 cloves garlic
optional chopped up jalapeno peppers (up to  4 oz but depends on if you want it spicy)
2 t cumin
1t oregano
1/2 t cayanne pepper (can leave it out if you don't want spicy)
1/2 t salt
1-2 cups of corn (i use frozen but thrown in whatever)
about a cup of sour cream
about 2-3 cups of shredded cheese (cheddar or montery jack will work)

Place oil in skillet and cook up the onions and garlic over med  high heat.  Once somewhat translucent throw in the spices, and the rotel...heat up corn (can be thrown in or in a separate pot). Cut up your turkey and throw that into the skillet as well with the broth.  transfer to crock pot or (can start out with a larger pot type dutch oven if you don't have a crock pot)  Add all remaining ingredients EXCEPT the sour cream and cheese.

cook for an hour...add cheese and sour cream and once melted and heated through...serve

Traditional pfeffernusse

Pfeffernusse is German for pepper nuts.  My husband's great grandmother used a thimble and a tooth pick to cut these out so they were the size and crunch of a nut...Labor intensive.

I use a sawed off Funnel.

The recipe is a total guestimate but these measurements worked for me this year with gluten free flour.

MELT TOGETHER
2 cups corn syrup (grandma used 1 cup dark and 1 cup light)
1 cup sugar
1 cup butter
COMBINE ALL DRY INGREDIENTS
about 7 cups flour
spices are all heaping spoons
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
*dissolve 1 teaspoon baking soda in a little warm water
Melt together syrup, sugar, butter.  Combine all dry ingredients in a large bowl (best to use a large tupperware with tight fitting lid)  Now combine all ingredients and add soda last.  Mix well ...knead dough if necessary. Place in warm place covered for 8 days...grandma used to knead the dough every day but i found if I used a tight fitting tupperware I could skip that part and the dough would be pliable to roll out.

Roll to 1/4" think and cut with funnel.  I had small sticks cut to make sure the 1/4 inch was uniform.  yields anywhere from 850-1200 cookies.

Chocolate Cream Pie OH MY!

Chocolate Cream Pie

Ingredients

• 1 (9 inch) pie crust, baked
• 3 egg yolks, beaten
• 1 1/2 cups white sugar
• 3 tablespoons cornstarch
• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon salt
• 3 cups milk
• 1 tablespoon butter
• 1 1/2 teaspoons vanilla extract
• 1 cup whipped cream

Directions

1. In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
2. 
   
3. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped cream.

Whipped Cream

1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Directions
Place the heavy cream in a chilled mixing bowl.Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spoon or pipe the whipped cream on top. Chill the pie until ready to serve. Note: If you're not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.

If it will be a while (more than 8 hours) before you serve wait to top or just serve with a spoon