Gluten-free chili!

I've been wanting to make Chili for awhile. 
This weekend seemed an opportune time. Nice, chilly (get it?)  weather and Sunday night football. Since I made this on a whim I had to use the ingredients in my pantry:

Ingredients:
1 pound ground beef
1 can white beans (rinsed)
1 can diced hunt tomatoes
1 can black beans (rinsed)
3/4 cup chicken stock
1 clove garlic (diced)
1 small pickled jalapeno (diced)
1/2 small green bell pepper (diced)
salt
pepper
garlic powder
red chili flakes
1 Tbsp Taco-Seasoning

shredded cheddar garnish (optional)

I began by browning my ground beef in a dutch oven, seasoned with garlic powder, and taco seasoning. Then added in my diced bell pepper and fresh garlic, before the meat finished cooking completely. I then added tomatoes, jalapenos, and both kinds of beans. I seasoned everything with salt, pepper, chili flakes. finally I added the chicken stock, brought it to a boil and reduced to a simmer. I covered it and let the broth reduce while I made some corn muffins using Pamela's Cornbread mix. 

It came out better than I could've imagined, and way easier to make than I would have thought. Hope you try it!

Daily Gluten-free Menu--best pizza crust ever

It has come to my attention how neglected my blog has been this year. I've been so busy getting back on track with my education, and fawning over my amazing nephew, helping with his 4th birthday this summer. 

Being busy and living a gluten-free life is a bit challenging as it takes planning and dedication. Those of us with Celiac do not have the luxury of grabbing fast food on the way home. I wanted to do an experiment where I documented my average meals through the week.

Here's what my breakfasts tend to look like:

Ore Ida tater tots are a staple. There are always some in my freezer.

  

PB&J on Udi's with raisins and coffee

 Biscuits and gravy made with 1-2-3 biscuit mix. I season and brown ground beef & make a quick dairy free gravy with Almond milk, Chicken Stock, salt, pepper, garlic, thyme and thicken with instant mashed potatoe flakes.

Bacon, egg, tots, Udi's toast

Lunches:

 Turkey Sandwich on Udi's multigrain

Leftover Pizza. Recipe at the end. I couldn't wait to share it.

This lunch was something I threw together because we needed groceries. It's a hot dog I grilled outside and a quick broccoli mac and cheese with corn pasta. I made the sauce with a couple of Go Veggie mozzarella slices, almond milk, butter, and salt, pepper, garlic powder. It was actually tasty.

 This was a lunch I forced myself to eat when I was really under the weather. Another turkey sandwich on Udi's and a bowl of Progresso Chicken & Rice soup.

 Dinner:

Rather tasty burger on Udi's bun & Ore Ida crinkle fries

 Pasta with homemade ground beef red sauce, steamed carrots and corn. Plus a side of garlic toast.

 Roast Chicken, steamed carrots, green beans, and my easy broccoli rice

 This is my new favorite pizza. I'm obsessed. I adapted a couple of recipes & I am in love.

Pizza Crust Recipe:

What you need:

2 tsp yeast

1 tsp sugar

3/4 cup warm water

1 egg

1 Tbsp canola oil (olive oil or vegetable are ok)

1 1/2 cups GF all purpose flour 

1/2 tsp salt 

1 tsp baking powder

(Optional):

1 tbsp garlic powder

1 tsp parsley or Italian seasoning blend

Directions:

1.) add yeast and sugar to the warm water and let stand for at least 5 minutes.

2.) mix egg and oil in a large bowl. Preheat oven to 425' Fahrenheit.

3.) Add flour, baking powder and salt. Mix and add the now frothy yeast/ water mixture.

4.) Spread onto parchment covered (or greased) cookie sheet or pizza pan. 

5.) Bake for five minutes.

6.) Remove from oven, add toppings and bake for another 8-10 minutes.

This crust is heaven. It's a little chewy, a little crispy, a lot delicious. 

Chicken Pot Pie: Gluten-free & Dairy Free

        Baking is an art. When you see a fresh baked croissant it is breath-taking. For me, Gluten-free baking is like trying to recreate some beautiful painting on a post it with crayons. You aren't going to get the same effect. There are some people who can magically use seven different types of flour, starches and gums to create something pretty great. But I am not one of them. So I turn to my trusty Glutino Bread Mix. I mix according to package directions, sometimes adding a touch of garlic powder. Let that dough rise and spread it on my lovely pot pie filling.

  Ingredients:
1 box Glutino Gluten-free Pantry 'My Favorite Sandwich' Mix
1 bag frozen mixed vegetables
6-8 medium russet potatoes cubed
1 rotisserie chicken cut into small pieces
3 cups chicken broth (plus a little extra)
4 stalks of celery diced
Garlic powder
Salt
Pepper Italian Seasoning
1/4 cup instant mashed potato flakes *

1.) Prep work: Dice celery, defrost veggies(I use a microwave steamer), Then peel and dice the potatoes.
2.) Boil water, add the potatoes to the water. Add salt.

3.) Cook potatoes, 4-7 minutes. Drain the potatoes when cooked but not too tender.

4.) In another pot, bring the chicken broth to a boil, season it. About 1/2 teaspoon of salt & pepper. 2-4 tablespoons of garlic powder and a 1/2-1 teaspoon of Italian season. Taste! Adjust if you feel like it needs more flavor add a little more Italian seasoning or salt.

5.) Slowly incorporate instant potato flakes to the Chicken broth, this is going to thicken your sauce and add the "creamy" factor for your pie filling.

*You may need more or less potato flakes

(My photo looks a little dry, but it wasn't.)

6.) Spray your baking dish and add the chicken, potatoes and veggies. Season with a little pepper and garlic powder.

7.) Pour your chicken broth over and stir to combine.

8.) If it looks dry, I recommend adding a little chicken broth. Depending on the size of your potatoes & amount of chicken (Supermarket rotisserie chickens sometimes are huge & other times look like Cornish game hens). 

9.) Finally spread your bread dough evenly over your pot pie. If you have extra dough, great opportunity to make some drop rolls on a separate baking sheet.

10.) 375 preheated oven for 18-30 minutes or until slightly golden brown & Enjoy!

This usually makes two 11 X 8 sized chicken pot pies.