Archive for the ‘gluten-free’ category

Vegetable and Turkey Kofte Kebabs with Garlic-Yogurt Sauce

January 23, 2016
These were really tasty and we served them with steamed rice and broiled bell peppers and onions.  The yogurt sauce is AMAZING.
We weren’t sure about broiling vs. grilling but using the broiler worked fine. [May require login]

Ingredients (more…)


Orange Chicken

November 29, 2015

Sauté of Italian Sausage, Chard, and Mushrooms with Marsala

July 6, 2012

I was looking for a recipe for italian sausage and pasta that used wine but not cream.  This was really good.  The kids didn’t care for it much, but we sure did.  I left out the mushrooms because I didn’t have any, but added some sauteed small green peppers (medium spicy) towards the end.


Caldo Tlalepeno

December 29, 2011

We had this at Cactus Restaurant and decided to make it at home.  The recipe was too bland.  It needs some fresh garlic added to the stock, as well as extra heat (cayenne pepper).  Other than that, it was good.  A pound of boneless/skinless chicken breasts would be plenty.

Pamela’s Best Gingerbread for Cookies

December 29, 2011



1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (do not use enclosed yeast packet)
1/2 tsp salt
2 tsp ground cinnamon
1 tsp baking powder
2 tsp ground ginger
Optional:2 tsp fresh lemon zest
1/3 cup unsalted butter or margarine 1/2 cup sugar 1 egg (or egg replacer for 1 egg, prepared)
1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies 1 to 2 tbsp water


Use heavy duty stand mixer, dough is heavy.In a medium bowl, combine Pamela’s Gluten-Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly.

In the bowl of a stand mixer, cream butter (or margarine) with sugar. Add egg, mix to incorporate. Add molasses (and lemon zest), mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.) Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread. Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown.

Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using Pamela’s Cookie Icing made with Pamela’s Vanilla Frosting Mix (recipe below).

Pamela’s Cookie Icing: Mix one bag of Pamela’s Vanilla Frosting Mix with up to 3 tbsp water. For fun colors, add wet or dry food coloring. When using liquid food coloring, reduce water to 2 tablespoons, add more water if needed for desired consistency. Use dry food coloring for the brightest colors. Icing will harden when dry. *See Pamela’s Best Gingerbread House recipe for creating your own gluten-free gingerbread house.

Tamale Pie

May 9, 2010

Tamale Pie
from The Gourmet Slow Cooker by Lynn Alley

1 Tbs cumin seed
2 lbs lean ground beef
1 yellow onion, finely chopped
2 Tbs chili powder
2 Tbs coarse-ground cornmeal (e.g. polenta)
1-14.5 oz can crushed tomatoes
1 c fresh or frozen corn kernels
1 c canned pitted black olives, halved
1 c shredded sharp cheddar cheese

1 c cornmeal (use up to half coarse-ground)
1 c all-purpose flour (or rice flour)
¼ c sugar
1½ tsp baking powder
½ tsp baking soda
2 Tbs vegetable oil
2 eggs
1 c buttermilk



April 16, 2010