Gluten Free Apple Crumble!

 

Ingredients

Topping

• ▢-1 cup gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour
  
• ▢-1 cup gluten-free quick oats
• ▢-1 cup light brown sugar, packed
• ▢-1 teaspoon gluten-free baking powder
• ▢-1/2 teaspoon ground cinnamon
• ▢- 1/4 teaspoon salt
• ▢- 2/3 cup butter, diced into small cubes and softened, Dairy-free/vegan use Smart Balance butter.

Filling

• ▢- 8 cups apples, peeled and chopped
• ▢- 6 tablespoons melted butter, Dairy-free/vegan use Smart Balance butter
• ▢- 4 tablespoons gluten-free all-purpose flour with xanthan gum
• ▢- 2 tablespoon lemon juice
• ▢- 6 tablespoons milk, Dairy-free/vegan use unsweetened almond milk.
• ▢- 2 teaspoon pure vanilla extract
• ▢- 1/2 cup light brown sugar, packed
• ▢- 1 teaspoon ground cinnamon
• ▢- 1/4 teaspoon salt

Directions

• To make the topping: In a medium-size bowl, combine the crumb topping ingredients and mix with a fork until it resembles chunky crumbs. Refrigerate while you prepare the apple filling.
• Add the peeled and chopped apples to a large bowl. Add the lemon juice, milk, melted butter, pure vanilla extract, packed brown sugar, ground cinnamon, gluten-free flour, and salt and stir until fully combined.
• Set up your dutch oven with 10 briquettes on the bottom and 10 on top (use more as time goes on to replace.)
• Pour the apple mixture into greased dutch oven and spread in to an even layer. Sprinkle crumb topping evenly over the apples. Bake for 50-60 minutes or until golden brown. Remove from the oven and cool for 5-10 minutes before serving.
• ENJOY!

Nicole Hunn's Gluten Free German Pancakes!

 

Ingredients 

• ▢-1 ½ tablespoons (21 g) unsalted butter
• ▢-¾ cup (6 fluid ounces) milk, at room temperature
• ▢-3 (150 g (weighed out of shell)) eggs, 150 g, weighed out of shell at room temperature
• ▢-¾ cup (105 g) basic gum-free gluten free flour blend, (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)
• ▢-¼ teaspoon kosher salt

Instructions 

• Use 8-10 briquettes on bottom and on top of your oven.
• Coat oven with the butter until the butter is melted, while you make the batter.
• Combine milk, eggs, flour blend, and salt, and mix until smooth Continue mixing until the batter will be thin.
• Pour the batter into the oven. Bake for 20-30 minutes.
• Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 20-30 minutes). Remove from the oven.
• The pancake should lift easily from the oven. If it seems stuck on any sides, loosen it with a knife and slide it from the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools.
• Allow to cool briefly before slicing into 6 wedges and serving warm, garnished with fruit (in the winter, I like to serve it with citrus; in the summer, with berries), a light dusting of confectioners’ sugar, and maybe a dollop of whipped cream.
• Enjoy!

Kurt's Carrot Cake

Carrot Cake—12" Oven

Ingredients 

Oven

• 1/2 cup melted butter

Cake Batter (Prepare beforehand)

• 3 Cup flour
• 3 tsp baking powder
• 2.25 tsp baking soda
• 3 tsp cinnamon
• 3 C sugar
• 1.5 tsp salt
• 1/3 Cup oil
• 6 eggs
• 3 Cups shredded carrots
• 8 oz crushed pineapple w/ juice
• 1 Cup crushed/broken up walnuts

Frosting (Prepare beforehand)

• 1/4 Cup warm butter
• 8 oz warm cream cheese
• 1-2 tsp vanilla extract
• 1lb powdered sugar

Instructions

Cake Batter Preparation

• Mix dry ingredients
• Mix in Wet ingredients 

Frosting Preparation

• Mix Ingredients

Cooking Instructions

• Pre-Heat your oven to 350-375 degrees (30 Briquettes - 19 on top, 11 on bottom)
• Add 1 cube (1/2 cup) of butter to the heating dutch oven (melt, but do not brown)
• Add Cake Batter
• Cook until knife or toothpick comes out clean (about 45 minutes - rotate oven and lid every 15 minutes)
• Add frosting while hot and shmear around.
• Put lid back on for 3-4 minutes to warm up frosting and then spread evenly
• Serve and Enjoy!

Potatoes with Rosemary and Asparagus

 

Ingredients

- 3 Potatoes

- 1 Sweet Potato

- 1 Bunch of Asparagus

- Garlic Salt  (approx. 1 Tbsp)

- Rosemary  (approx. 1 Tsp)

- Bacon Grease  (approx. 1/2 cup)

- Optional: Bacon, Carrots, Squash, other vegetables 

- Tip: It may be helpful to soak vegetables beforehand to decrease cook time

Instructions

- Prepare Briquettes - 25

- Dice Potatoes and Sweet Potatoes

- Snap Asparagus

- Add Bacon Grease

- Add Garlic Salt to taste

-  Rosemary to taste

- Add to Dutch Oven

- Heat Dutch Oven to 350 degrees ( 17 Briquettes on top, 8 Brackets on bottom)

- Rotate Oven every 15 minutes for 45 minutes

Gluten Free Pasta with Mushrooms, Chicken, and Sun-dried Tomatoes

 Adapted this from here: https://www.thepioneerwoman.com/food-cooking/recipes/a82669/pasta-with-mushrooms-chicken-and-sun-dried-tomatoes/

Ingredients

1 lb. Gluten Free Penne Pasta (I used Banza brand from Costco)

4 Tbsp. Unsalted Butter

1 lb. Baby Bella Mushrooms, Sliced ( a little less than a pound works perfect also)

3 cloves Garlic, I used pre minced 

1/4 cup All-purpose Cornstarch

1 1/2 cups Milk ( I used Lactose free)

1 cup Chicken Stock

1/2 cup of pasta water

1/2 tsp. Paprika

1/4 cup Grated Parmesan Cheese

1/4 cup mozzarella cheese

1/4 cup Cream Cheese

Salt And Pepper

Italian Seasoning

Splash of Balsamic Vinegar

2 cups Diced, Cooked Chicken Breast (I used canned chicken)

1/2 cup grape tomatoes

splash of lemon juice

1/2 cup finely chopped spinach

optional- Kalamata Olives sliced for garnish

Night before make your pasta, I have done a full recipe and a half recipe version of this and both turn out great. If you can undercook it by a little that will help, but it turns out great tasting either way make sure to save pasta water!

 Also prep the mushrooms, wipe off dirt with a damp paper towel and thinly slice, discarding the stems, finely chop spinach. Slice tomatoes and drizzle with olive oil, salt and pepper, additional garlic and roast in the oven at 450 or on broil for 10-20 minutes, checking and stirring frequently, once soft and fragrant keep juices and tomatoes in a separate container from other prepped items for later. 

I started about 30 briquets to be safe as I was using a deep 12 inch Dutch oven but 350 degrees is perfect for what we are starting off with. While briquets were heating up I put my butter in a metal cup over the briquets and melted my butter, I lined my Dutch oven with an aluminum liner- will make clean up with the cheese much easier! 

Once briquets are ready add melted butter to the Dutch oven and toss the sliced mushrooms in, stir frequently, I put most of my briquets on the bottom but had 10 on the top with my deeper Dutch oven. once mushrooms have softened about 5-8 minutes add salt and pepper and garlic, stir for about a minute then add cornstarch and stir until mushrooms are battered. 

Start about 12 more briquets. 

Add milk, chicken stock and pasta water, you can opt out of pasta water and just add the 1/2 cup extra milk but I found the pasta water helped thicken the sauce up nicely.  We now want the heat up high so transfer half of the briquets from the bottom to the top and redistribute it so the hottest ones are not in the center as we don't want to burn the milk mixture. Make sure to stir mixture every 3 minutes or so, we want the liquid to start to boil which will take about 10-15 minutes, my mixture started to burn on the bottom but siring often helped. 

Add the new briquets as soon as they are ready I added mine to the top and a couple on the bottom, rotate oven more often than every 15 minutes for even cooking. Check the liquid, we want it to be thickened. Once thickened add all the cheeses, paprika, splash of balsamic vinegar, salt and pepper, stir frequently to get the cream cheese especially melted. Then add pasta, chicken, tomatoes, spinach and splash of lemon juice and optional sliced kalamata olives. Stir and let mixture sit with the lid on for a couple minutes until pasta and chicken are warm. 

Sprinkle extra spinach and olives on top and enjoy! 

Korean Army Stew

 

Ingredients:

-1 can Spam

-2 packs of 16oz of beef broth

-1 pack of little sausages 

-1/2 onion

-3 Green Onions

- 1 package of soft Tofu

- 1 large package of Enoki Mushrooms

-2-3 packages of ramen noodles

-2 slices of american cheese

Sauce: (Change measurements on desired taste and spiciness) 

-6 Garlic

-1 1/2 Tablespoon Soy Sauce

-1 Tablespoon Red pepper paste

-1 Tablespoon Red pepper flakes 

Instructions:

1. Cut up all the ingredients how you'd like and combine the sauce ingredients in a separate bowl. 

2. After prepping coals under your dutch oven roast the onions in the sauce till softened

3. Add in the broth and the rest of the ingredients except the ramen and cheese and bring to a boil.

4. After boiling for about 20 minutes add in 2 or 3 ramen noodle packages and put two slices of american cheese on top, and let it boil for another 3 minutes.

5. Stir ingredients together and enjoy!

Tomato Focaccia

 Recipe adapted from Urban Farm & Kitchen, No Knead Tomato Focaccia 

Ingredients:

-4 Cups All-Purpose Flour

-2 Teaspoon Kosher Salt

-2 teaspoon Instant Yeast (1 package)

-2 Tablespoon Extra Virgin Olive Oil

-2 Cups Lukewarm Water

For Baking and Garnish:

-1/4 Cup Extra Virgin Olive Oil - For oiling the dough and oven

-1 Cup Cherry tomatoes - sliced in half

-2-4 Tablespoon Fresh Rosemary

-1/2 Cup Parmesan Cheese 

- Flaky Salt

Instructions:

1. Mix in a large bowl the flour, salt, yeast, olive oil, and room temperature water with wooden spoon. 

2. Knead the dough for 6-8 minutes and let it rise for 1 hour after drizzling olive oil on top. 

3. Deflate the dough and shape it into the dutch oven and let it rise for another hour or two as you get your coals ready. 

4. Dimple the dough when your coals are about ready and drizzle olive oil over the dimpled dough. Add in cherry tomato slices into the dimples and press on rosemary and sprinkle most of the cheese.  

5. Get ready about 30 coals with a little more coals on the top than the bottom of the oven.

5. Let the bread cook in the dutch oven for about 30-40 minutes, make sure to watch and take it out when the bread looks golden and the cheese is roasted well.

6. After removing the bread from the coals sprinkle on the rest of the cheese and the flaky salt. 

7. You can let it sit for 30 minutes for better cutting or enjoy right away.