Katherine's Kitchen

1. Pot Roast with Dried Fruit (for the crock pot)

Soak dried fruits with ginger in beer, 1-2 hours.   Heat butter in skillet and brown the meat.  Transfer to crock pot.  Add remaining ingredients.  Pour dried fruit and beer marinade over all.  Cook on low 10-12 hours, or high 5-6 hours.

2. Pulled Pork (for crock pot)

Add all ingredients to crock pot and stir to combine.  Cover and cook on low 6-8  hours.  When meat is done, place it on a cutting board and using knife and fork "pull" meat into shredded pieces. Sometimes, the meat just naturally falls apart during the cooking process and you don't need to do this.  Place the meat back into the slow cooker and mix with the sauce.  The vegetables practically disappear and "melt" into the sauce.

3. Roasted Chicken and Vegetables (autumn version)

Preheat oven to 375. Combine squash, mushrooms, onion, 4 garlic cloves and oil in a roasting pan or on a rimmed cooking sheet, lined with foil.  Season with salt and pepper and toss to coat.  Roast until squash is beginning to often and veggies are heated, about 15 minutes.

Meanwhile, lift up skin of chicken breasts and put one crushed garlic clove and one sprig of rosemary under the skin.  Season with salt and pepper to taste.

Remove pan from oven and place ckicken, skin sides up, on top of veggies.  Return to oven and roast until chicken is crisp and done and veggies are tender, about 35-40 minutes.

Summer vegetable version:

Exactly the same method as above, except substitute yellow squash for acorn squash, slice into small rounds.  Substitute cherry tomatoes, halved, for the mushrooms.  Double the garlic.

4. 4 Star Texas Chili

This is an adaptation from an old Southern Living magazine Recipe:

Brown meat and onion in dressing.  Add broth, salsa, and chili powder.  Bring to a boil.  Reduce to med-low, cover.  Simmer 1 hour.  Stir in beans.  Cook uncovered 30 min. Serve over rice.  Best of all:  LEFTOVERS!

Toned-down, Parallel Meal: The Prince actually likes this, but if you need to create a parallel meal similar to this one, you could get a can of Bush's Baked Beans (if your kids like sweet flavors, most Bush's varieties are GFCF but remember the golden rule and check the label) and mix in some unseasoned, browned, ground beef or chicken, or maybe a cut-up cooked GFCF hot dog (aka  GFCF "beanie weenie").  You can serve the rice on the side.  Or you could just serve the black beans and rice, if you child prefers simple flavors.

5. Colorful Cacciatore

This is adapted from one of my favorite cookbooks, The Mom's Guide to Meal Makeovers.  These two nutritionist moms have a pretty cool website too.  I wish they'd to another cookbook.  I find their recipes very kid-friendly and easy to adapt to the GFCF diet

Combine flour, onion powder, garlic powder and oregano in shallow bowl or plastic bag.  Coat chicken in flour mix.  Heat oil. Brown chicken.  Add peppers.  Stir in pasta sauce and bring to a simmer.  Reduce heat and simmer until tender, about 20 min. Serve with a GFCF spaghetti or fettuccini, such at Tinkyata Rice Pasta or Quinoa Pasta.

Toned-Down, Parallel Meal:  I usually make this for the Prince but without the peppers and he likes it fine.  But if the flavors are too strong for your child, leave out the peppers, onion, and garlic. Or they prefer the Ian's or Wellshire Kids or Bell and Evans chicken nugget or tenders, just prepare those and top with a little of the pasta sauce or even ketchup.  You could also just serve the pasta with a little of the sauce out of the jar.  Or even plain with a bit of butter substitute.

6. Mexican Casserole

Preheat oven to 350.  Coat baking dish w/ cooking spray.  Coat non-stick skillet w/ cooking spray.  Brown ground beef or chicken, add onion and garlic. Set aside.

Combine in bowl Tofutti sour cream, soy yogurt, peppers, cilantro, cumin and salt.  Spread 1 c. salsa across bottom of dish.  Arrange half chips over salsa.  Spread half cheese mix over chips.  Top with half ground beef.  Top with 1c salsa and 1/2 c faux cheese.  Repeat.  End with salsa and cheese.  Bake 30 min.  Let sit 10 minutes before serving.

Toned-down, Parallel Meal:  Sometimes I make a smaller version of this for the Prince without the spices, onion, peppers, and cilantro. For him, instead of salsa I substitute tomato pasta sauce (the Prince likes Muir Glen Cabernet Marinara, or Newman's Own Cabernet Marinara.) You could also substitute refried beans for the meat, if your child likes a smoother texture.  Another idea is to make "nacho" for your child using the ingredients from this recipe that you think they would like.

7. Banana Chocolate Chip Breakfast Muffins

Adult or sensory seeking-child version:

Yield: approximately 6 to 7 muffins or 15-20 mini muffins.

Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350º oven for 18 to 20 minutes.

ASD sensory-avoidant child version:

Melt the chocolate chips and mix them in with the batter. Run the banana through the food processor before adding to batter.

Note: Pamela's mixes are GF but not all are CF. Some contain minute amounts of buttermilk. If your child is very sensitive to casein, you may want to substitute another flour blend, such as Bob's Red Mill.

8. Pirates of the Caribbean Stuffed Tex-Mex Yellow Squash in a Sea of Ketchup

Adapted from a recipe in Martha Stewart's Everyday Food. (She'd probably have a heart attack if she saw what I did to it!)

Preheat over to 400.  Halve each squash, slice a sliver from rounded part of bottom to it sits flat.  Scoop flesh and reserve.  Place squash halves in a shallow baking dish. Season with salt and pepper and set aside.

In a large skillet, heat oil.  Add reserved squash, pepper, scallion, garlic.  Stir occasionally until pepper begins to soften, about 2-3 minutes. Add tomato paste and chili powder.  Cook, stirring until fragrant.  Add beef and cook until no longer pink. Remove from heat and stir in corn.

Divide evenly among squash.  Cover and bake until squash is tender, 30-35 min. Uncover and bake until top is browned, about 7-10 minutes.

Optional:  Float in a "sea" of ketchup and use toothpicks or skewers to make a mast to fly your Union Jack flag!

The filling makes more than would fill our squash. The leftover filling makes a nice dip for nachos or a good enchilada filling too! ( You can use corn or rice tortillas.)

Sensory-avoidant child version:  I am afraid this is not for the sensory-avoidant child. But you could substitute refried beans for the ground beef, and omit the red pepper, corn, chili powder, scallions, and garlic, leaving a little sauté made from the beans, tomato paste, and the insides of the squash. The seeds of the squash kind of melt away as you sauté. My son didn't even notice them. But then, he is sensory-seeking and kind of digs chunky things!

Adult version: Deep six the ketchup and serve with some beefsteak tomatoes drizzled with balsamic vinegar.  Accompany with a nice tall beer, like Redbridge Sorghum, a tasty amber that is even gluten-free!   If you are not casein-free, grate a little parmesan cheese on top.

9. Maple Apple Crisp

Preheat oven to 375.

Peel, quarter and slice apples into 1/4 inch wedges.  In bowl, toss apples with raisins, maple syrup, lemon juice, vanilla, cinnamon and nutmeg. Spread evenly in lightly buttered 9 inch deep dish pie plate or baking pan.

In another bowl, toss the quinoa flakes with the brown sugar, GFCF flour, cinnamon, and salt.  Add the melted butter substitute and stir until evenly moistened.  Scatter crumbs on top of apples, coating all the way to edges.

Bake for 45 min or until the apples are tender and filling is bubbling and topping is toasted.  Let cool for 25-20 minutes before serving.

Adapted from The Whole Foods Cookbook.

10. Pork Chops and Lentils (for Crock Pot)

Soak beans overnight in cold water.  Drain and discard water.  Rinse beans.

Combine all ingredients EXCEPT pork chops in crock pot.  Turn crock pot on low.

Meanwhile, brown porkchops in olive oil, just until outsides are lightly browned.

Place chops in crockpot on top of lentils.  Turn crock pot to high and cook for 4-5 hours.

11. Pumpkin Corn Muffins

Note:   You can also substitute 1 box of The Gluten Free Pantry's GFCF "Yankee Cornbread Mix" in place of the cornmeal, flour, baking soda, and baking powder.

Preheat oven to 300. Line a 12 cup muffin tin with paper cups.

Wisk eggs until frothy, add oil.  Add pumpkin puree and whisk.  Add brown sugar, vanilla extract, cinnamon, pumpkin pie spice and whisk to combine.

In a separate bowl, whisk together cornmeal, GFCF flour, baking powder, baking soda, and sea salt.  Add dry ingredients to wet and stir by hand just enough to make a smooth batter.  Do not over beat.

Divide batter among muffin cups.  Bake for 20 minutes until muffins are firm to touch and toothpick comes out clean

Leave muffins in pan on a wire rack and let cool about 5-10 minutes before removing them from the pan.  Place on wire rack to continue cooling.

Store leftovers in a zip-lock bag in the freezer.

Makes 12 muffins.

Adapted from Karina Alrich, aka "The Gluten Free Goddess" at www.glutenfreegoddess.blogspot.com

12. Pumpkin Pie

Preheat oven to 425. Beat eggs lightly. Add pumpkin and all remaining ingredients except the coconut milk. When blended thoroughly, add coconut milk and stir to combine. Pour into unbaked, deep dish, pie crust. Bake for 5o-60 minutes until set. (Note: the molasses will make the pie a darker color, though it adds a nice rich flavor. If you prefer a more orange color, you can omit the molasses.) 

13. Cranberry Shortbread (GFCF)

• 2 cups butter substitute (like Earth Balance Butter spread)
• 1 cups sugar
• 4 cups GFCF All-purpose Flour (like Bob's Red Mill)
• 1 Tsp. Xanthan Gum
• 1 1/2 cups dried cranberries (Craisins with orange flavor are nice too)
• 1/2 cup chopped pecans (if desired)

Preheat oven to 350. Beat butter substitute and sugar until light and fluffy.  Add flour and Xanthan Gum.  Mix well.

Wrap in waxed paper and chill in freezer for at least one hour.

Stir in cranberries and nuts, if using.  Drop by rounded teaspoons onto baking sheet covered with parchment paper.  Flatten each ball lightly with back of spoon.

Bake 10-14 minutes until lightly browned.  Cool 5 minutes.

Makes 48 cookies

Notes:  If you just gluten-free, and are able to use Pamela's Baking Mix instead of the flour you can omit the xanthan gum (Pamela's has a hint of casein in it and some can tolerate but others cannot).  Also, for those who can handle casein, the original recipe I adapted this from had 1 pkg. (6 oz.) of white baker's chocolate chunks.  If anyone knows of a GFCF white chocolate brand, I'd love to know about it.

14. Maple Nut Date Bars (GFCF)

• 1 3/4 cup finely chopped pitted dates
• 3/4 cup water
• 1/3 cup pure maple syrup
• 1 tsp grated lemon rind
• 2/3 cup sugar
• 1/2 cup butter substitute, softened (like Earth's Balance Buttery spread)
• 1 cup All-Purpose GFCF Flour (like Bob's Red Mill)
• 1/2 tsp/ Xanthan gum
• 1 cup Quinoa Flakes (or 1 cup GFCF Bob's Red Mill GFCF Oats, it's new)
• 1/4 tsp baking soda
• 1/4 tsp salt

Preheat oven to 400.

Combine dates, water and syrup in heavy saucepan over medium heat.  Bring to a boil and cook about 10 minutes until most of liquid is absorbed, stirring often.  (Mixture will look like gooey jelly).  Stir in rind and cool.

Beat sugar and butter until smooth.  Combine flour, xanthan gum, oats (or quinoa), baking soda and salt.  Stir flour mixture into sugar mixture.  Mixture will be crumbly.  Press 2 cups of flour mixture into bottom of 13 by 9 in. baking pan, coated with cooking spray.  Spread date mixture over flour mixture.  Top with remaining flour mixture.  Bake at 400 for 20 minutes until golden brown.  Cool on rack.  Makes 20 bars.

Notes:  If you just gluten-free, and are able to use Pamela's Baking Mix instead of the flour you can omit the xanthan gum and the baking soda. (Pamela's has a hint of casein in it and some can tolerate but others cannot).

15. Coconut Corn Flake Pecan Bars

• 1 package (7 oz) shredded coconut
• 1 package GFCF chocolate chips (we use Tropical Source)
• 1 1/2 cup pecan halves (if desired)
• Non-stick cooking spray
• 1 package (10 oz) mini-marshmallows
• 4 TB butter substitute (such as Earth Balance Buttery Spread)
• 4 cups cereal (we used Envirokidz Amazon Corn Flakes)

Preheat oven to 350. Spread coconut on one side of a large cookie sheet and pecans on the other side, if using, on the other.  Toast, about 15 minutes.

Coat an 8 inch square baking pan with non-stick spray.  Line pan with waxed paper, leaving some over the edges to help you remove from the pan later.  Spray the inside of the paper too.

In a large non-stick pan, melt marshmallows and butter substitute over medium heat, about 5-10 minutes.  (You could probably microwave them too, but I find it hard to know how long before they burn!)  Remove from heat.

Quickly stir in cereal and chocolate chips.  Transfer to your pan.  Cool in fridge until firm, about 2 hours. The chocolate will begin to melt when you stir it in and look a bit "muddy" but never fear, when the batter hardens, all is well.  When firm, remove from pan and peel off paper.  Use a serrated knife and cut into small bars.  They are very rich, a little goes a long way!

16. Glutino Chocolate Wafers

• 1 package GFCF chocolate chips (like Tropical Source)
• 1 box, round Glutino Crackers (the ones that look like Ritz)
• 1/4 tsp. peppermint extract (GFCF, McCormick)
• Sprinkles or crushed GFCF candy, if desired

Melt chocolate chips over low heat, or in microwave.  Blend in extract.  Dip crackers in melted mixture to coat, place on wax paper covered cookie sheets.  Top with sprinkles or crushed candy, if desired. Refrigerate until firm, probably 1 or 2 hours.  Another thought I had, spread each cracker with peanut butter before dipping in chocolate. These are easy, not to messy to make.

17.Quinoa Stuffing with Cranberries and Pecans

• 2 cups organic chicken broth
• 1/2 tsp kosher salt
• 1 cup uncooked quinoa (we like Seeds of Change)
• 1 TB butter substitute (I use Earth Balance Buttery Spread)
• 1/2 cup chopped celery
• 1 cup sliced leeks
• 1/2 tsp fresh sage
• 4 cloves garlic minced
• 1 cup dried cranberries
• 1/4 cup toasted pecans
• Salt and pepper to taste

Bring broth and salt to a boil.  Add quinoa, cover, reduce heat and cook according to quinoa package directions. Simmer 20 minutes or until liquid is absorbed.  Remove from heat, let stand 5-10 minutes, fluff with a fork.  In a separate, large pot, melt butter substitute, add leek and celery, season with salt and pepper to taste, add sage.  Cook 10 minutes until tender.  Add garlic, cook 2 minutes, then stir in quinoa, cranberries and pecans.  Simmer until heated throughout.

(This is better served on a side as stuffing substitute, not cooked inside your turkey.)

Variations: mix and match to your taste:  substitute dried cherries or dried apricots for dried cranberries, substitute toasted walnuts or pine nuts for pecans, omit celery if desired, substitute green onions or shallots for leeks.  It's all tasty!

18. Green Beans with Toasted Hazelnut-Lemon Butter

• 1 1/2 TB butter substitute, softened (such as Earth's Balance Buttery Spread)
• 3 TB finely chopped hazelnuts, toasted
• 1/12 tsp lemon zest
• 2 1/4 tsp salt
• 8 cups water
• 1 1/2 lbs grean beans, trimmed

Combine butter substitute, hazelnuts, lemon zest and 1/2 tsp salt in a small bowl.  Stir to blend.

Add remaining salt to water and bring to a boil.  Add green beans and cook about 3 minutes until bright green.  Drain.  Return to pan and add butter mixture.  Cook about 2-3 minutes more until butter melts.  Toss  gently, and serve.

(adapted from Cooking Light Magazine)

19. Roasted Green Beans with Peppers and Onions

• 1 lb. green beans, trimmed
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 large onion, cut into strips
• 1/4 cup Balsamic Vinegar
• 1/4 cup olive oil

Preheat oven to 400.  Wisk together vinegar and olive oil.  Toss with vegetables.  Line rimmed baking sheet with foil, place vegetable on pan and bake about 30 minutes, stirring  once after 15 minutes. 

Variation: For those who can handle casein, add 1/2 cup shredded mozzarella cheese, but it's yummy even without it!

20. Layered Sun-Dried Tomato and Basil Spread

• 2 (8 oz) packages Tofutti "better than cream cheese"
• 3/4 c butter substitute , softened (likeEarth Balance buttery spread)
• 1 tsp salt, divided 1/4 tsp pepper
• 1 1/3 cup sun-dried tomatoes in oil, drained
• 1 (8 oz) package cream cheese, softened and divided
• 1/3 cup tomato paste
• 4 garlic cloves, chopped
• 1 1/2 cups firmly packed basil
• 1/4 c pine nuts
• 2 TB olive oil
• 2 TB fresh lemon juice
• Garnish:  rosemary sprigs, sun-dried tomatoes

Serve on GFCF crackers (like Glutino or Mary's Gone, or on corn chips)

Beat 2 packages Tofutti "cream cheese", butter substitute, 1/2 tsp salt and pepper at medium speed with and electric mixer until creamy.  Set aside.

Chop sun-dried tomatoes in food processor.  Add half (4 oz) of remaining package of Tofutti "cream cheese" and remaining salt.  Pulse until just blended, scraping down sides as you go along.  Spoon into bowl, set aside.  Clean out processor bowl.

Process garlic and next 4 ingredients, making a sort of pesto.  Add remaining 4 oz of Tofutti "cream cheese" and remaining salt.

Coat a 6 inch springform pan with non-stick spray.  Spread 1/2 cup butter mixture on bottom.  Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture, top with 1/2 cup butter mixture.  Repeat layers, topping with butter mixture. Cover and chill at least 8 hours.

Run knife gently around edge of pan to loosen.  Remove sides of pan, place on serving tray and garnish.

(about 20 servings)