Product Review of Pillsbury Gluten Free Pizza Dough; My Pizza Recipe

I was making pizza for a large group a few weeks ago and I needed more than our two large crusts that I make with my pizza recipe.  I decided to supplement with one more small to medium-sized-pizza and to give Pillsbury dough a whirl.  I like my recipe for pizza crust better (a subliminal hint to buy my cookbook).  :)

The Pillsbury pizza crust caused my eyes to light up, however, since it is great to see companies like Pillsbury joining the gluten-free product wagon.  I am rating the crust at 7, since the flavor was quite good, but it was chewy and dense and had a slight after-taste. See my blog post at this link for my pizza crust recipe, and hopefully you will like it so much you will buy my cookbook. :)

https://www.blogger.com/blogger.g?blogID=2036047509040080967#editor/target=post;postID=2120220870250998932;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=29;src=postname

Our Four Minutes; Recipe for Tortilla Pizza

Life is full of ups and downs, joys and difficulties.  I was touched to the point of tears this morning after reading a blog post about a faithful and courageous father and mother who are doing their best to cope with the passing of their newborn son.

Carver only lived for six and a half hours. He only experienced life in two rooms. He never saw the outdoors, he never got to taste food or drink, or feel the wind or rain or sun on his face. As far as he knew, life was floating inside a womb, and then it was a moment of horrible, dry, bright coldness, and then it was a warm dream that lasted only a few hours more. That first day was the longest day of my life, but when it was finally over I felt peace. It wasn't hard for me to see Carver's body later at the mortuary, the viewing, and the funeral. To me, that wasn't him. He didn't look the same. His face wasn't how I remembered it during those heart-wrenching hours in the hospital. I knew Carver was in a better place, and I felt like I could move on. Karen, of course, had and is still having a much harder time. After all, she carried him for nine months, felt him kick her in the ribs and bladder, and gave birth to him. Such a tiny amount of time in the hospital was probably not long enough for me to properly bond with him. This is probably lucky, since Karen needs my support and love more than any other time. We both know that we'll have more children, and the odds that another child will have a diaphragmatic hernia are next to nil; but that doesn't make it easier for Karen, and I completely understand that. That's why, I think, God designed the family to have a nurturing mother and a supportive, protective father. We complete each other. We're opposite and equal, like two wings on a plane. It may take her years, or decades, to completely grieve for Carver, but that's all right. With something like this, that no one could ever prepare for in a million years, that seems a reasonable price to pay.

http://pretzel-lectern.blogspot.com/2014/05/farewell.html

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It certainly leads us to ponder just how temporary life can be, and how we should make the most of each day.  I am impressed by the thoughts of Gary E. Stevenson:

I first share the story of Noelle Pikus-Pace. In Noelle’s event, the skeleton, athletes build momentum as they sprint and then plunge headfirst on a small sled. With their faces inches above the ground, they race down a winding, icy track at speeds that top 90 miles (145 km) an hour.

Remarkably, years of preparation would be considered either a success or a disappointment based on what happened in the space of four intense 60-second runs.

Noelle’s previous 2006 Olympic dreams were dashed when a terrible accident left her with a broken leg. In the 2010 Olympics her dreams fell short again when just over one-tenth of a second kept her from the medal stand.²

Can you imagine the anxiety she felt as she waited to begin her first run in the 2014 Olympics? Years of preparation would culminate in only a sliver of time. Four minutes total. She spent years preparing for those four minutes and would spend a lifetime afterward reflecting on them.

Noelle’s final runs were virtually flawless! We will never forget her leap into the stands to embrace her family after crossing the finish line, exclaiming, “We did it!” Years of preparation had paid off. We saw her Young Women medallion around her neck as the silver medal was placed there beside it.³

It may seem unfair that Noelle’s entire Olympic dreams hinged on what she did during just four brief minutes. But she knew it, and that is why she prepared so diligently. She sensed the magnitude, the urgency of her four minutes, and what they would mean for the rest of her life.

We also remember Christopher Fogt, a member of the team that won the bronze medal in the four-man bobsled race. While he could have given up after a devastating crash in the 2010 Olympics, he chose to persevere. After a fantastic, redemptive run, he won the prize he so diligently sought.⁴

Now, consider how your pathway to eternal life is similar to these athletes’ “four-minute performance.” In the presence of a loving Heavenly Father, you trained and prepared to come to earth for a brief moment and, well, perform. This life is your four minutes. While you are here, your actions will determine whether you win the prize of eternal life. 

In a sense, your four minutes have already begun. The clock is ticking. The words of the Apostle Paul seem so fitting: to run the race, that you may obtain the prize.⁶

In the same way that certain steps are essential in the very brief performance of an Olympic athlete—jumps or maneuvers for ice skaters and snowboarders, negotiating the turns of a bobsled run, or carving through the gates of a downhill slalom course—so it is in our lives, where certain things are absolutely essential—checkpoints which move us through our spiritual performance on earth.

My young friends, wherever you are in your “four-minute performance,” I urge you to ponder, “What do I need to do next to ensure my medal?”  Whatever it may be, do it now. Don’t wait. Your four minutes will pass quickly, and you’ll have eternity to think about what you did in this life.⁸

Now, you may be thinking to yourself, “I already blew it. My four minutes are already a disaster. I may as well give up.” If so, stop thinking that, and never think it again. The miracle of the Atonement can make up for imperfections in our performance. 

Remember, you are not alone. The Savior has promised that He will not leave you comfortless.¹¹ You also have family, friends, and [others] who are cheering you on.
https://www.lds.org/general-conference/print/2014/04/your-four-minutes?lang=eng&clang=eng

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I am particularly mindful of the blessing it is to be a mother during my "four minutes."  I loved the opportunity on Mother's Day to talk with our daughter-in-law, granddaughter, and each of our children, including those who live far away.  It brought a feeling of pure joy.  

It seems like time slips away with lightning speed.  When our children were young, some people told me to enjoy our children when they were little because they would grow up too fast.  I found it hard to believe then.  Now I wish I would have listened more to what they had said.

One thing our children haven't outgrown is a tasty snack idea my sister shared with us.  It is called "Tortilla Pizza" and can be found in my cookbook.   It is a great after-school/pre-dinner snack.  I hope you enjoy it!

Tortilla Pizza

Top a tortilla with spaghetti sauce, pepperoni or bacon pieces, cheese, and other desired toppings. Put another tortilla on top and fry in small amount of olive oil on both sides until lightly browned and cheese is melted. Cut into pie-shaped pieces and serve warm.

What a Great Man! And...a Recipe for Gluten-Free, Cholesterol-Free Chocolate Oatmeal Blueberry Balls

We had the glorious opportunity to escape for a few days to a cabin near a mostly-frozen lake.  It was strange to leave the green grass of home and go where the snow still lingers.  Total relaxation enveloped us, and it was worth enduring the slush and ice.  My husband is a great man, and it was awesome to chat with him for hours about education, our children, and the joy of the gospel.

As we were enjoying these days off, we knew that my husband would likely get a phone call soon about his yearly physical exam results, particularly his cholesterol level.  Yep...a few hours after we returned home, the phone call came that his cholesterol levels are high.  So...we are launching into not only using the low-fat gluten-free recipes from my cookbook, but hoping to invent desserts to reward his efforts to eat cholesterol free.  It is a new level of learning and cooking for sure.

I hope you will enjoy the new recipe I invented for him.  He longs to eat something sweet after dinner, and he likes these...which is always a relief when inventions are in the works!  Our two daughters liked them, as well.  Give these treats a try. :)

Chocolate Oatmeal Blueberry Balls

1 cup gluten-free quick oatmeal
1 teaspoon cocoa
2 tablespoons Blueberry Craisins®
4 tablespoons date pieces
2 tablespoons honey
3 tablespoons vanilla almond milk

1.  Pulse oatmeal in blender or food processor until it resembles coarse flour.  Pour into small bowl.
2.  Add remaining ingredients.
3.  Form into one-inch balls.  Chill until ready to serve.

Makes 14-16 one-inch balls

My Version of Loaded Chicken from Winger's Restaurant; The Joy of Giving and Receiving

Recently, I had a take-out lunch from Winger's with several of my friends. It is always a happy day when I see a variety of gluten-free items on the menu. :)

(Photo Source:  Google Images)

Here is my gluten-free version of Winger's Loaded Chicken.  The flavor of the chicken with the bacon, mushrooms, and cheese is so tasty! I hope you enjoy it.

Bacon and Mushroom Chicken

4 boneless, skinless chicken breasts
1/3 cup water
1 tablespoon olive oil
8 sliced mushrooms
1/2 cup chopped onion
4 tablespoons bacon pieces
½ cup shredded cheese
1½ tablespoon gluten-free soy sauce
1 tablespoon sugar
½ teaspoon apple cider vinegar

1. Bake chicken and water in a 9 x 13 baking dish for 50-60 minutes at 350 degrees.

2. Sauté mushrooms and onions in olive oil.

3. Place chicken on plate and sprinkle with mushrooms, onions, bacon, and cheese. Microwave until cheese melts.

4. Add soy sauce, sugar, and vinegar and stir well.

5. Pour over chicken, or serve sauce on side for dipping.

Serves 4

My friend, Sheila, was one of the friends I was with when we had food from Winger's. I will never forget when Sheila made some delicious gluten-free macaroons and brought them to a cookie exchange party so I could have some cookies to take home. What a difference sharing with others can make in our lives! I feel that one of the reasons Sheila is happy is because she loves to serve and help others. Receiving a gluten-free treat from someone can bring so much joy as well!

As we strive to serve others, we may find out that it will benefit someone who is struggling and is having a particularly stressful time right now. The next time we make a loaf of gluten-free bread, I hope we will remember the following touching story told by Thomas S. Monson:

"Tiffany’s difficulties began last year when she had guests at her home for Thanksgiving and then again for Christmas. Her husband had been in medical school and was now in the second year of his medical residency. Because of the long work hours required of him, he was not able to help her as much as they both would have liked, and so most of that which needed to be accomplished during this holiday season, in addition to the care of their four young children, fell to Tiffany. She was becoming overwhelmed, and then she learned that one who was dear to her had been diagnosed with cancer. The stress and worry began to take a heavy toll on her, and she slipped into a period of discouragement and depression. She sought medical help, and yet nothing changed. Her appetite disappeared, and she began to lose weight, which her tiny frame could ill afford. She sought peace through the scriptures and prayed for deliverance from the gloom which was overtaking her. When neither peace nor help seemed to come, she began to feel abandoned by God. Her family and friends prayed for her and tried desperately to help. They delivered her favorite foods in an attempt to keep her physically healthy, but she could take only a few bites and then would be unable to finish.

"On one particularly trying day, a friend attempted in vain to entice her with foods she had always loved. When nothing worked, the friend said, 'There must be something that sounds good to you.'

"Tiffany thought for a moment and said, 'The only thing I can think of that sounds good is homemade bread.'

"But there was none on hand.

"The following afternoon Tiffany’s doorbell rang. Her husband happened to be home and answered it. When he returned, he was carrying a loaf of homemade bread. Tiffany was astonished when he told her it had come from a woman named Sherrie, whom they barely knew. She was a friend of Tiffany’s sister Nicole, who lived in Denver, Colorado. Sherrie had been introduced to Tiffany and her husband briefly several months earlier when Nicole and her family were staying with Tiffany for Thanksgiving. Sherrie, who lived in Omaha, had come to Tiffany’s home to visit with Nicole.

"Now, months later, with the delicious bread in hand, Tiffany called her sister Nicole to thank her for sending Sherrie on an errand of mercy. Instead, she learned Nicole had not instigated the visit and had no knowledge of it.

"The rest of the story unfolded as Nicole checked with her friend Sherrie to find out what had prompted her to deliver that loaf of bread. What she learned was an inspiration to her, to Tiffany, to Sherrie—and it is an inspiration to me.

"On that particular morning of the bread delivery, Sherrie had been prompted to make two loaves of bread instead of the one she had planned to make. She said she felt impressed to take the second loaf with her in her car that day, although she didn't know why. After lunch at a friend’s home, her one-year-old daughter began to cry and needed to be taken home for a nap. Sherrie hesitated when the unmistakable feeling came to her that she needed to deliver that extra loaf of bread to Nicole’s sister Tiffany, who lived 30 minutes away on the other side of town and whom she barely knew. She tried to rationalize away the thought, wanting to get her very tired daughter home and feeling sheepish about delivering a loaf of bread to people who were almost strangers. However, the impression to go to Tiffany’s home was strong, so she heeded the prompting.

"When she arrived, Tiffany’s husband answered the door. Sherrie reminded him that she was Nicole’s friend whom he’d met briefly at Thanksgiving, handed him the loaf of bread, and left.

"And so it happened that the Lord sent a virtual stranger across town to deliver not just the desired homemade bread but also a clear message of love to Tiffany. What happened to her cannot be explained in any other way. She had an urgent need to feel that she wasn't alone—that God was aware of her and had not abandoned her. That bread—the very thing she wanted—was delivered to her by someone she barely knew, someone who had no knowledge of her need but who listened to the prompting of the Spirit and followed that prompting. It became an obvious sign to Tiffany that her Heavenly Father was aware of her needs and loved her enough to send help. He had responded to her cries for relief."  https://www.lds.org/general-conference/2013/10/we-never-walk-alone?lang=eng

Product Review of Pagodas Quinoa Pasta

I made a pasta salad (see recipe from my blog posts labeled "delicious gluten-free recipes") with Pagodas Quinoa Pasta.  I was surprised that I liked it since I am partial to Tinkyada pasta.  I am rating it at 7 out of 10.  Quinoa is a healthy choice.  Here is a recipe from my cookbook for macaroni salad that would also work well with Pagodas Quinoa Pasta:

Macaroni Salad

½ package Pagodas® Quinoa Pasta or Tinkyada® Elbow Noodles

¾ cup mayonnaise

½ teaspoon apple cider vinegar

½ teaspoon mustard

1 teaspoon sugar

½ teaspoon garlic salt

⅛ teaspoon pepper

1 stalk celery, chopped (optional)

½ onion or 2 green onions, chopped

2 hard cooked eggs, diced

1 dill pickle, finely diced

1. Cook elbow noodles until tender.
2. Combine mayonnaise with vinegar, mustard, sugar, garlic salt and pepper in a small bowl and add to drained noodles.
3. Add celery, onion, eggs, and pickles to sauce and noodles and stir well. Mix well again before serving.

Serves 5 to 7 

Just remember to make the amount of pasta salad that you can eat in one day, because I have found that every brand of gluten-free pasta I have tried becomes stale and stiff the next day (unless it is covered by a creamy sauce).

(Photo source:  amazon.com)

A Sweet Solution for an Average Watermelon

The last watermelon we bought was average.  The flavor was bland and the texture was grainy.  My daughter suggested that we try her cousin's idea:  marinate the watermelon in lemonade.  We bought strawberry lemonade.  It changed the flavor of the watermelon to a delightful, sweet flavor.  Yum!  Our son used this idea on a date, and in addition...they carved the watermelon like a jack-o-lantern.  They placed a candle inside and lit it up when they were done. Fun!

 

Recipe for Corn Chip Salad

This recipe for Corn Chip Salad is super easy.  It can be found in my cookbook.  I hope you will give it a try. This recipe is a great choice when you need a delicious gluten-free salad for a pot luck dinner.

Corn Chip Salad

1 can kidney beans, drained

1 green pepper, diced

3 green onions (with tops), finely chopped

2 tomatoes, diced

1 small bag of Fritos® or other gluten-free corn chips

Kraft® Catalina Salad Dressing

Combine kidney beans, green pepper, green onions, tomatoes and corn chips. Just before serving add dressing and toss until coated.

Serves 5 to 7 

Recipe for Gluten-Free Sushi Rolls

A few years ago when our friends had an exchange student living with them, he taught our son how to make sushi rolls.  We have had fun making them ever since then.  We love the fresh flavor and the spicy "kick" from the wasabi.

Gluten-Free Sushi Rolls

2 nori seaweed "sheets" (I like Sushi Chef brand because it isn't as "fishy" tasting)
Cooked sushi rice* (about 2 cups)
1/2 can of crab (artificial crab often has wheat in it)
1 avocado, sliced lengthwise into segments
Garlic salt
Onion salt
Black pepper
Wasabi
1 tablespoon ketchup
3 tablespoons mayonnaise


Step 1:  Cook sushi rice and set aside to cool. *With the brand of rice that I found in our grocery store (Nishiki), I have found that it is important to add extra water and to leave the lid off while cooking; otherwise the rice is crunchy.  For the size of the above recipe, I used 1 cup of rice to 2 cups of water.


Step 2:  Place one sheet of nori on a bamboo rolling mat or a cutting board.  Spread cooked, cooled sushi rice gently and thinly across nori, leaving about 1 inch at one end of the nori where there is no rice.

Step 3:  Make a line of avocado and crab across the middle of the sushi.

Step 4:  Sprinkle garlic salt, onion salt, and pepper across entire area of rice.

Step 5:  Roll nori, leaving the area without rice to be rolled last (toward the outer edge of the roll).

Step 6:  Wet a serrated knife with water, and slice roll into one inch slices

Step 7:  Combine ketchup and mayonnaise into a sauce.  Serve sushi rolls with wasabi and sauce.

Recipe for Chicken Fettuccine

I am trying to eat healthy foods...I really am.  However, it is important to our family that we have one day a week that we can eat some of our favorite foods that are...um...not exactly fat-free and full of vegetables. Nevertheless, we try to have a good serving of vegetables on our plate as well.  So, for our "day off" this week, we enjoyed chicken fettuccine.  You can find the recipe on page 106 of my cookbook. :)

Chicken Fettuccine

8 ounces cream cheese

¼ cup butter

½ cup Parmesan cheese

1 1/2  cups milk

½ teaspoon garlic powder

¼ teaspoon pepper

¼ teaspoon minced garlic

1 cup sliced mushrooms

1 tablespoon butter

5 slices of bacon, cut into small pieces and cooked

1 to 2 cooked, diced chicken breasts

1 packet gluten-free fettuccine noodles, cooked and drained

1. Cook cream cheese, butter, Parmesan cheese, milk, garlic powder and pepper in saucepan until smooth and warm. Set aside to cool and thicken.
2. Sauté mushrooms in butter.  Fry bacon and chicken. Cook noodles.
3. Gently combine sauce, mushrooms, bacon, and chicken with the cooked noodles.

Serves 7-9 

Recipe for Gluten-free Cashew Shrimp

We ate at a Chinese restaurant recently where they served gluten-free Walnut Shrimp.  It was delicious, and our 18-year-old son said it was one of his favorite foods...ever!  We decided to try to duplicate it, and I think we came pretty close.  Since our son doesn't like walnuts, he ate the shrimp at the restaurant and picked off the walnuts.  :)  We decided to switch to cashews.  Tasty!

Cashew Shrimp

1 egg white
1 teaspoon water
8 oz. raw shrimp
1/2 cup potato starch or cornstarch
Olive oil
Garlic salt
Onion salt
1 1/2 tablespoons sweetened condensed milk
2 tablespoons mayonnaise
1 tablespoon honey
1/2 teaspoon lemon juice
2 tablespoons water
2 tablespoons sugar
1/3 cup cashews, chopped

Step 1:  Pour egg white and water into clean plastic Ziploc-type bag.  Add shrimp and knead plastic bag until shrimp is covered with egg.  Pour cornstarch into pie plate.  Using a slotted spoon, add shrimp and turn each shrimp until coated with cornstarch (or potato starch).

Step 2:  Add olive oil to barely cover the bottom of a non-stick frying pan.  Fry shrimp on both sides until shrimp turns pink and coating turns light brown.  Sprinkle shrimp lightly with garlic salt and onion salt.

Step 3: Combine sweetened condensed milk, mayonnaise, honey, and lemon juice in a small bowl.  Set aside.

Step 4:  Bring water and sugar to a boil until sugar dissolves.  Remove from heat.  Add chopped cashews and stir to coat.

Step 5:  Place shrimp on a serving dish.  Drizzle sweetened condensed milk mixture over shrimp.  Separate sugared cashews from liquid and sprinkle over shrimp.

Serves 3-4

Banana Pepper and Olive Salad

This recipe is in my cookbook on page 67.  I love the flavors of the banana peppers with the tomatoes and Italian dressing.  I hope you enjoy it. :)

Banana Pepper and Olive Salad

1 bag of mixed salad greens

½ cup grilled, sliced chicken breast

½ cup chopped olives

½ cup grape tomatoes

¼ cup chopped green onions

4 chopped banana peppers

¼ cup chopped artichoke hearts

freshly grated Parmesan or Romano cheese

Italian Dressing

½ cup mayonnaise

1/3 cup apple cider vinegar

1 teaspoon vegetable or olive oil

2 tablespoons corn syrup

2 tablespoons Parmesan cheese

3 tablespoons Romano cheese

¼ teaspoon garlic salt

½ teaspoon Italian seasoning

½ teaspoon parsley flakes

1 tablespoon lemon juice

1.      To prepare salad, place salad greens, chicken, olives, tomatoes, green onions, peppers and artichokes in a large bowl and toss.

2.      Combine dressing ingredients in blender.

3.      Add a portion of the dressing to the salad, just until coated. Save remaining dressing for future use. Before serving salad, add freshly grated cheese.

Serves 6 to 8

Recipe for Broccoli Salad

Broccoli is so good for us, so it always nice to have a recipe to bring broccoli into meal time.  However, I can't say that the mayonnaise in this recipe is especially healthy, but the last time I made it I reduced the mayo down a bit and used almond milk to thin it and it worked well.  I also added about 1/4 cup of blueberry and pomegranate Craisins and 1/4 cup cashews and I loved the flavor these brought into the salad.  The recipe below is from my cookbook.  I hope you enjoy it...and I hope you will try adding the Craisins and cashews into the salad. :)

Broccoli Salad

1 large bunch of broccoli, diced

½ cup raisins

⅛ cup bacon pieces

½ cup sunflower seeds

⅛ cup red onions, diced

½ cup mushrooms

1 cup mayonnaise

½ cup sugar

3 tablespoons milk or soy milk

½ tablespoon apple cider vinegar

1. Chop broccoli into small pieces.
2. Add raisins, bacon pieces, sunflower seeds, red onions, and mushrooms.
3. Make a salad dressing by mixing mayonnaise, sugar, milk and vinegar together. Add to broccoli mixture.

Serves 6 to 8

Delicious Quinoa Salad

My friend, Kristen, is such a considerate person.  At a potluck picnic for our church, she brought this gluten-free quinoa salad (see recipe below) so I would have something wonderful to eat.  At another dinner, she made homemade corn tortillas and brought them because she knew I wouldn't be able to have the flour tortillas.  I am amazed at the kindness of others and their desire to make sure those of us with food sensitivities feel included.

This recipe is just the flavor I love (though my husband added ranch dressing to smooth out the slightly tart taste due to the vinegar).  The recipe called for 1 1/2 T. cilantro, but I changed it to 1/2 cup because I LOVE cilantro. :)  I also want to try this recipe with shrimp added.

Another friend told me to try this idea for a delicious breakfast: serve quinoa warm with dates or raisins, Blueberry-flavored Craisins, cashews, and vanilla almond milk.  Yum!

I learned recently that it reduces the slightly bitter taste of quinoa to rinse it before cooking.  Cook the quinoa a few hours ahead so it can cool before making the salad.  Enjoy!

Delicious Quinoa Salad

2 1/2 cups water or chicken broth
1 cup quinoa
1/4 teaspoon ground black pepper
1 teaspoon olive oil
1 teaspoon minced garlic
1/4 cup diced yellow or red onion
3/4 cup diced carrots
1/2 cup diced yellow or green bell pepper
1/2 cup diced cucumber
3/4 cup diced fresh tomato
1/4 cup sliced green onions, with green tops
1/2 cup chopped fresh cilantro
1 teaspoon apple cider vinegar

1/4 cup Italian dressing

Garlic salt, to taste

Step 1:  Rinse quinoa.  Bring 2 1/2 cups water or broth to a boil, along with 1/4 teaspoon black pepper.  Boil quinoa for 17-18 minutes, or until tender. Refrigerate quinoa until cold.

Step 2:  Heat olive oil in a frying pan.  Cook and stir the garlic and 1/4 cup yellow or red onion until tender.  Add to cooked quinoa, along with remaining ingredients.

My Favorite Green Drink...and Purple Drink...and Orange Drink :)

In my cookbook, I have a recipe entitled Orange Cream Smoothie (see below).  If you have ever had an Orange Dream Machine from Jamba Juice, you will know why I worked at trying to imitate it since those smoothies are delicious. This is my favorite orange drink. :)

A friend of mine gave me her wonderful recipe for a green drink...and everyone loves it!  Since green drinks have become a part of our healthy new diet, I make her recipe a few times a week.  I altered it a little bit because we like it a little sweeter (thus the honey), and I switched out almond milk for one of the cups of water.  I also increased the fruit concentrate from 1/4 can to 1/2 can.

The purple drink recipe is based on the green drink recipe and I tinkered with it because I was trying to get more berries into our diet.  I love how it turned out. I didn't realize that the juice concentrate I picked out at the grocery store had corn syrup in it.  I will look for a 100% fruit concentrate when I try it the next time.  We love the smooth combination of ingredients.  Enjoy!

Orange Cream Smoothie

4 cups vanilla soy milk

½ can orange juice concentrate

½ cup sugar

¼ cup powdered milk

2 tablespoons sugar

1 teaspoon vanilla

8 ice cubes

Combine in a large blender using high speed for 1 to 2 minutes until the mixture is smooth and sugar dissolves.

My Favorite Green Drink

½ can Dole Orange-Peach-Mango Fruit Concentrate

1 cup vanilla almond milk

2 cups water

2 T. honey

1 cup fresh spinach or kale

1 apple

½ stalk of celery

1 banana

Remove core from apple and remove spine from kale (it is bitter).  Add all ingredients to a blender and blend for about 3 minutes, or until spinach or kale is smooth.

My Favorite Purple Drink

½ can Hawaii’s Own Guava Raspberry Frozen Concentrate

1 cup vanilla almond milk

2 cups water

1 T. honey

1 cup fresh spinach or kale

1 cup frozen berries

1 banana

Remove spine from kale (it is bitter).  Add all ingredients to a blender and blend for about 3 minutes, or until spinach or kale is smooth.

Recipe for Swai Fish with Savory Sauce

I noticed that swai fish was on sale at the grocery store.  I had never heard of this fish, so I asked a man in the meat department if he had tried it.  He had, and said it was mild-flavored and tender.  It is my new favorite fish!  The price is great, too.  

The sauce in this recipe is delicious, and I think this recipe will be among your favorites...like it is in our family. :)

Swai Fish with Savory Sauce

2 tablespoons olive oil

5-6 pieces swai fish (or salmon or halibut)

5-6 mushrooms, sliced

½ cup green onions, sliced

Olive oil

Garlic salt

1 1/2 teaspoons minced garlic

4 tablespoons brown sugar

2 teaspoons soy sauce

1 ½ tablespoons lemon juice

½ teaspoon black pepper

1 ½ teaspoons olive oil

Pour olive oil across non-stick frying pan.  Place swai in pan and cook until fish starts to flake.  In another frying pan, sauté mushrooms and green onions in olive oil and sprinkle with garlic salt.  Combine  remaining ingredients for sauce in a small saucepan and stir over medium heat until brown sugar dissolves.  Serve sauce over fish and top with mushrooms and green onions.

Serves 5-6

Gluten-Free Creamy Butternut Squash Soup

I have a friend who loves a storm because she thinks of making soup and curling up in a blanket.  With these cold Winter days, I love soup to help me warm up.  I hope you will enjoy these recipes.  We are trying to eat healthier, so I included my modified version.  Our kids ate it up!

Creamy Butternut Squash Soup

2 leeks, white portion only, chopped

1 cup carrots, chopped

5 tablespoons butter

4 cups butternut squash, peeled and cubed

1 cup peeled and sliced yellow summer squash (or crookneck)

6 cups gluten-free chicken broth

2 teaspoons salt

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

½ teaspoon dry ground mustard

¼ teaspoon pepper

½ cup cream

1 cup milk

3 tablespoons Parmesan cheese, grated

1.      In a large pot, melt butter. Sauté leeks and carrots in butter for about five minutes.

2.      Add butternut squash, yellow squash, chicken broth, salt, basil, oregano, dry mustard, and pepper. Bring to a boil. Reduce heat, cover pot, and simmer soup for 30 to 35 minutes, or until vegetables are tender.

3.      Allow soup to cool. Purée in small batches in blender, pouring into a large bowl.

4.      Return soup to pot and add cream and milk. Heat on medium heat until desired temperature is reached. Do not boil.

5.      Ladle into soup bowls and sprinkle each serving with Parmesan cheese.

Serves 6 to 8 

Creamy Butternut Squash Soup (Healthier Version)

2 leeks, white portion only, chopped

1 cup carrots, chopped

Olive oil

4 cups butternut squash, peeled and cubed

1 cup peeled and sliced yellow summer squash (or crookneck)

5 1/2 cups gluten-free chicken broth or vegetable broth

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

½ teaspoon dry ground mustard

¼ teaspoon pepper

½ cup unsweetened almond milk

1.      In a large pot, sauté leeks and carrots in butter for about five minutes.

2.      Add butternut squash, yellow squash, broth, salt, basil, oregano, dry mustard, and pepper. Bring to a boil. Reduce heat, cover pot, and simmer soup for 30 to 35 minutes, or until vegetables are tender.

3.      Allow soup to cool. Purée in small batches in blender, pouring into a large bowl.

4.      Return soup to pot and add almond milk. Heat on medium heat until desired temperature is reached. Do not boil.

5.      Ladle into soup bowls.

Serves 6 to 8 

**Tip:  Bake butternut squash the day before you make the soup and use cold squash to cool other ingredients as they are placed in the blender.

Yams with Pink Beans

My daughter-in-law found a great recipe on Pinterest that I modified a little bit. The recipe called for sweet potatoes and I used yams, because I like the flavor better.  It called for kale, and the grocery store was out of kale, so I used beet greens.  The beet greens turned the white beans to a delightful pink color.  I also didn't have marjoram, so I used thyme...although I think it would be better with dried oregano.  I didn't have any shallot, so I used green onions.  Whew!  I guess I modified the recipe more than a "little bit."  :)  We usually add butter, brown sugar, and marshmallows to our yams...so this recipe is a tasty, healthy way to get yams and greens on the table.  Give it a try.

Yams with Pink Beans

1-2 yams
2 tablespoons olive oil
1/4 cup green onions (with greens), chopped
1 garlic clove, minced
1/2 teaspoon thyme or dried oregano
1/4 teaspoon red pepper flakes
1 can cooked and drained white beans
1-2 cups beet greens, chopped
1 Tablespoon lemon juice
Salt and pepper, to taste

Preheat oven to 400°F.

Scrub yams and prick with a fork. Place on a baking sheet and bake until soft, about 45-55 minutes.

Add remaining ingredients to a frying pan and saute until beet greens soften.  Carefully remove skin from baked yams and dice yams.  Add to ingredients in frying pan and stir gently.  

Gluten-free Pad Thai

We enjoy going to a Thai restaurant...especially since they use rice noodles and there are several gluten-free choices.  I love choosing Pad Thai.  I am excited to share my gluten-free Pad Thai recipe with you.  Enjoy!

Pad Thai

2 boneless, skinless chicken breasts

2 tablespoons canola oil

1 pkg. Tinkyada Fettuccine Noodles

1/3 cup fish sauce

1/3 cup brown sugar

½ tablespoon sesame or peanut oil

1 tablespoon soy sauce

Juice of one lime

¼ teaspoon red pepper flakes

2 eggs, lightly beaten

1 teaspoon minced garlic clove

1 cup cooked shrimp

2 cups fresh bean sprouts

½ cup dry-roasted peanuts, chopped

1 cup cilantro leaves

Slice chicken into cubes while slightly frozen.  Fry chicken in canola oil.  Prepare noodles according to package directions.  Combine fish sauce, brown sugar, sesame or peanut oil, soy sauce, lime juice, and red pepper flakes in a small bowl.  Remove chicken from frying pan when fully cooked.  Beat eggs and scramble eggs in frying pan.  Add garlic and shrimp and sauté for several minutes.  Add cooked noodles, chicken, and sauce mixture.  Before serving, stir in peanuts and cilantro.

Serves 6-8

Recipe for Gluten-Free Pasta Salad

I love Tinkyada noodles.  It is wonderful to be able to make nearly any pasta dish and have it turn out nearly the same as pasta with gluten.  Yum!

Pasta Salad

½ package Tinkyada Curly Noodles

¾ cup Italian dressing

½ cup black olives

½ cup cucumber, diced

½ cup red or yellow bell pepper, diced

6 slices of pepperoni, diced

½ cup tomatoes, diced

½ cup cheddar cheese, grated

¼ cup Parmesan cheese

Add Italian dressing to warm, cooked pasta.  Refrigerate for at least 6 hours, and add olives, cucumbers, peppers.  Before serving, add pepperoni, tomatoes, and grated cheese.  Sprinkle top of salad with Parmesan cheese.

Serves 5-7

Heavenly Gluten-Free Angel Food Cake

It was a good day when I was experimenting with the recipe in my cookbook for Angel Food Cake.  It came together the first time, which is rare when creating gluten-free recipes. :)   This was our daughter's request for her birthday.  I hope you enjoy it.

Angel Food Cake

1½ cups powdered sugar

½ cup brown rice flour

¼ cup potato starch

1 teaspoon xanthan gum

¼ cup tapioca flour

1½ cups egg whites (about 12 egg whites)

1½ teaspoons cream of tartar

1 cup sugar

1½ teaspoons vanilla

½ teaspoon almond extract

¼ teaspoon salt

strawberries

whipping cream, with 3 tablespoons powdered sugar added

1. Heat oven to 375°F. Mix powdered sugar (not granulated sugar), rice flour, potato starch, xanthan gum, and tapioca flour in a plastic storage bag or mixing bowl. Set aside.
2. Beat egg whites and cream of tartar in a separate 3-quart bowl on medium speed until foamy. Beat in sugar on high speed, ⅛ cup at a time, adding vanilla, almond extract, and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
3. Sprinkle powdered sugar–flour mixture, ¼ cup at a time, over meringue, folding in with a rubber spatula until powdered sugar–flour mixture disappears. Spread batter into ungreased angel food cake pan. Cut gently through batter with knife.
4. Bake until cracks on top of cake feel dry and top springs back when touched lightly, about 30 to 35 minutes. Invert pan on heatproof funnel (or a can of unopened food) until cool. Wash and slice strawberries.
5. Whip the cream and add 3 tablespoons powdered sugar. Combine strawberries and whipped cream. Serve over cake.

Serves 6 to 8