I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I would post the results here on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to all the recipes in my collections. That’s the other thing, since I started this series, my collection has become plural. It started with the Must-Make-Page on my blog site but now, I also have a Must-Make Board on Pinterest.
One of the things I like about my MMM (Must-Make-Monday) series, is that it forces me to follow through and use some of the recipes in my collections. After using a recipe, I check it off my Must-Make-List and add it to my Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking on my Must-Make-List page and then clicking on the Made-This TAB.
To start things off this week, here are a few recipes, that I’ve come across recently. I categorized them but they are in no particular order. These recipes are ones that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.
Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin baking.
- Gluten Free, Nut-Free Cereal Squares by Simply Gluten Free. Big fat, surprisingly healthy, no-bake squares. It’s always nice to have some no-bake options to put together on a warm summer day.
- Coffee Ice Cream with Hazelnuts & Chocolate GF SCD and White Chocolate SCD by Gluten Free SCD and Veggie. Oh my…coffee ice cream with hazelnuts and white chocolate, I have to dust off my old ice cream maker ASAP!
- Baked Ricotta with Cherry Topping by Bizzy Bakes. A low-fat, light and delicious, crustless mock cheesecake dessert, that sure does sound lovely. Now if I could only remember where I filed the instructions for making my own ricotta cheese
- Mini Strawberry and Cream Cheese Muffins
and BlueberryCoconut Custard Mini Tarts by baking with blondie. [[not GF]] but I think these will be easy enough to convert to gluten free.
- Lemon Coconut Energy Bombs by Until The Thin Lady Sings. After my success with the Tahini Cups last week, I’m eager to try some other little candy sized treats.
- Soft Banana Energy Cookies by Daily Bites. Flourless with nuts, seeds, bananas and coconut palm sugar, sweet!
- Sesame Honey Bites & Sesame Molasses Bites by Nourishing Treasures. I love sesame seeds, evidenced by the number of Tahini recipes I added to my Must-Make-List last week. Did you know that Sesame Seeds are high in Calcium?
- Morning Glory Muffin Recipe by Home Spun With Love. Recipe from The Allergen-Free Baker’s Handbook by Cybele Pascal. I have always loved Morning Glory Muffins but I haven’t tried baking any since going gluten free.
- Margarita Madness by Delight Gluten Free. I would probably skip the tequila, because I don’t drink much but I love the variety of flavour combinations in these beverages.
- Coconut Frappuccino by Mexican Wildflower. Making your own Frappuccino at home? Now why didn’t I think of that?
- Strawberry Spinach Salad With Berry Dressing
by Gluten Free Goddess. A beautiful salad of fresh greens and berries with a homemade dressing and a message to those who are newly diagnosed with celiac disease…“You won’t miss the gluten. I promise”. She’s got that right!
- Spring Salad With Strawberry Lemon Basil Dressing by Oh She Glows. Last week I added several Tahini recipes to my collection. This week I seem to be on a bit of a strawberry binge. Angela always has the best salad recipes and this one is no exception.
- Carol’s Gluten Free Barbecue Sauce by Simply Gluten Free. I have a confession, I’ve never tried making a barbecue sauce from scratch. Now that barbecue season has arrived, I think it’s time to change that.
- Tilapia Tacos With Cherry Chipotle Salsa by Simply Gluten Free. These sound like a perfect combination of simple and delicious.
- Spring Peas With Dates And Walnuts by Food Network Magazine. I first spotted this recipe on Facebook. It was love at first sight! One of the commenters added edamame beans…yum.
- Homemade Boston Style Baked Beans by My Extraordinary Life. As a child, I loved Homemade Baked Beans.
- Celiac Awareness Month and Cupcakes by The Balanced Platter. May is Celiac Awareness Month. You can do your part by baking some cupcakes, taking a picture and sharing it with the American Celiac Disease Alliance community by posting to the ACDA’s Facebook page. While you’re there, vote for your favorite cupcake by “liking” the photo. There will be prizes consisting of products and coupons from gluten-free companies.
- Stop Analyzing and Eat by Brittany Angell’s Real Sustenance. A brief inspiring article for those of us who for health reasons, are constantly on edge about whether certain foods will or have triggered an autoimmune reaction.
- Weekly Gluten-Free Roundup by Maura at Celiac Kitchen Witch. Interested in more Gluten Free Recipes and Reviews? I love browsing through the weekly list that Maura compiles. You should sign up to receive it.
Click here to see a text listing of my gluten free recipes.
You never know how strong you are…until being strong is the only choice you have.
Let’s take a peek at what’s been cooking in the Fox Kitchen lately…
As you may have noticed from my MMM (Must-Make-Monday) posting last week, I’ve been on a bit of a Tahini bend. I was able to curb my craving by loading up on Frozen Tahini Banana Cups by The Veggie Nook. I love these little treats straight from the freezer. I’m about to make my third batch
I also baked these Tahini Cookies by Traditional Foods. I was intrigued by the list of ingredients for this recipe. With only tahini, turbinado sugar and egg as main ingredients (there’s salt, baking soda and sesame seeds as well), it seemed improbable that cookies could result but as you can see by the picture above, they did.
If you love Tahini like I do then I think you will like these cookies. The turbinado sugar did not melt, leaving the cookies with a nice crunch, yet they have a chewiness to them as well. The recipe made 16 good-sized cookies which was too much for this Tahini loving Fox to eat in one sitting. I bagged the extra cookies and tucked them away in the freezer and that’s how I discovered that my favourite way to eat these cookies is when they’re frozen. Crunchy Tahini, I bet it’s really good on ice cream!
Here is an updated picture of one of my favourite breakfasts. I love the little GAPS Apple and Raisin Pancakes by Easy Natural Food. Pictured here, are my Apple Blueberry Mini Pancakes where I used dried blueberries instead of raisins. I’m thinking I will try fresh berries as soon as the local ones come available.
I thought I had already posted a picture of these Caprese Salad on a Stick appetizers but I guess not. This was a Pinterest find. Such a simple idea and so easy to make, these were a real hit on the food table at a birthday party.
Speaking of birthdays, mine is tomorrow. Saturday evening, we had our first barbecue of the season and celebrated my birthday with our family. That plus Mother’s Day on Sunday, has me feeling much-loved and more than a little spoiled
There was a Chicken Enchilada recipe on Pinterest that was getting rave reviews. The picture on Pinterest was published by Let’s Dish in April 2010. Credit for the recipe went to Cassie Craves, who credited Home Cooking With Sonya, who published the recipe in November 2009. Sonya got the recipe from Eat At Home Cooks. As you can tell, my curiosity about the origins of this recipe was piqued. The earliest instance I could find online, was this Chicken Enchilada With Rich White Sauce recipe published in August 2005 on Food.com. That’s where the trail went cold but as you can tell, the recipe has been around for a while.
If anyone out there knows where the recipe originated from, please let me know. We love this dish and even though I feel I’ve modified it enough to call this recipe my own, I still like to give credit for the inspiration.
I served these Chicken Enchiladas with a Lundberg Wild Rice Blend and a simple salad inspired by this Fennel Orange and Sesame Salad recipe by Heather at Gluten Free Cat. I had some fennel on hand because I wanted to try Heather’s recipe but I didn’t have clementine oranges and then I ran short on time for making the dressing. Here is what I ended up tossing together for a salad…a head of romaine lettuce, rinsed and torn into bite sized pieces, 1/2 Long English Cucumber, chopped unpeeled, a fennel bulb, sliced and a red grapefruit, peeled, sectioned and pith removed. For the Dressing, or should I say lack of a Dressing? I drizzled some olive oil and White Balsamic Vinegar over the greens. The result was a nice light, crisp salad that went perfectly with the rest of our meal.
Note: if you plan on serving a Wild Rice Blend, make sure it is gluten free. I have come across some that have Barley in them and Barley, unfortunately is not gluten free. Also, leave yourself plenty of time to cook the rice as it takes about 45 minutes.
Recipe: GF Chicken Enchiladas With Green Chile White Sauce
Summary: There was a recipe for Chicken Enchiladas with a Sour Cream Sauce on Pinterest that was getting rave reviews. With a few adjustments, I was able to come up with a gluten free version.
Gluten Free | Sugar Free | Egg Free | Omnivore
- 10 GF corn tortillas
- 2 Cups Tex-Mex grated cheese blend, divided
- 2 Cups chicken, cooked and chopped or shredded
- 2 Tbsp cornstarch or thickener of choice
- 2 Cups GF vegetable broth
- 1 Cup plain unsweetened yogurt
- 1 Can diced green chiles (4 oz)
- handful fresh cilantro, chopped, for garnish
- Preheat oven to 425 degrees. Grease or spray a 9×13 inch casserole dish with cooking spray
- In a large saucepan, mix the broth and cornstarch. Whisk over medium heat until the sauce has thickened. Remove from heat, add the yogurt and diced green chiles.
- In a large bowl, mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll them up and place seam side down in the prepared casserole dish.
- Pour the sauce evenly over the enchiladas. Sprinkle with remaining 1 Cup of cheese.
- Bake uncovered for 20 to 25 minutes or until the sauce is bubbly and cheese has melted to form a nice golden top. Sprinkle with cilantro just before serving.
Unlike soft pliable wheat flour tortillas, GF corn tortillas will be stiff and difficult to roll. It will help to warm them slightly before filling. They may crack and split after filling but they will soften and taste great once baked in the sauce.
Recipe by Laureen.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet type: Omnivore
Diet tags: Gluten Free | Sugar Free | Egg Free
Number of servings (yield): 6
This posting is linked to the following events:
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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