Broccoli-Quinoa Bake

3 cups lightly steamed broccoli
2 cups cooked quinoa
1 1/2 cups milk
16 oz grated cheese (cheddar, Colby jack, etc.)

1/2 tsp black pepper
1/2 tsp sea salt
1/4 tsp nutmeg

2 TBSP Parmesan cheese

Mix broccoli, quinoa, milk, cheese, pepper, salt and nutmeg together in a large bowl.  Pour into a large, shallow baking dish and top with Parmesan cheese.
Bake in 425 F over for 25-30 minutes, until top is lightly browned.

Spanish Rice from Scratch

This recipe is my compilation from a few different recipes.  It's cooking right now, so I hope it's good!

Saute in pan until soft and translucent: 1 onion finely diced, 3 cloves garlic finely diced, and 1 TBSP oil or fat (I used kidney lard - yum!).  Add in 1 1/2 cups brown rice, and toast lightly.  Carefully add 2 1/2 cups water or stock, 8 oz tomato paste, a pinch of corriander, two pinches of cumin, and salt and pepper to taste, stirring thoroughly.  Allow to come to full boil, then reduce to simmer, and allow to cook for 35-45 mins, until done.

Gluten Free Coffee Cake

I am still too intimidated to try making GF cinnamon rolls, because if they fail, I'll have wasted the ingredients and the cost of them, which I cannot afford...So I decided on coffee cake, because I've had great success with other cakes, and it's really similar to cinnamon rolls in taste.  It was delicious!  Even my husband (who's not GF) went back for seconds!

GF Coffee Cake
1 1/2 cups all purpose GF flour mix
1/2 cup maple syrup
1/2 cup very soft butter
3/4 cup milk
2 eggs
1 tsp baking powder
1/2 tsp salt
Mix it all together on medium until smooth, pour into a greased 9x9 pan

Topping (optional)
1 TBSP melted butter mixed into
1 TBSP cinnamon
1 TBSP GF flour mix
3-4 TBSP brown sugar
Sprinkle on top (or just mix the cinnamon into the batter!)

Cook for about 30 mins at 350f, until cake tester comes out clean.  Cake will appear under-cooked.

Gluten Free Tortillas

This is my own recipe, one of those few that works just right the first time around.  I am tired of corn tortillas, and how they can be so brittle.  Cinnamon and melted butter just doesn't work on a corn tortilla, nor does a wrap taste right on corn, but with these tortillas, they are delicious!

“Better than a regular flour tortilla!” - my husband, the quesadilla lover

½ c buckwheat flour

½ c millet flour

¼ c brown rice flour

¼ c tapioca starch

1 tsp xanthan gum

1 tsp salt

1 tsp baking powder

2 tbsp EVOO

1 ½ to 2 c warm water

Makes 7-8 9" tortillas

Mix everything together until it forms a thin, pancake-like batter.

Pour by ¼ cup fulls onto a very hot and lightly oiled skillet.

Immediately spread batter around using the back of a spoon until very thin and fairly circular.

Allow to cook on first side until nearly cooked through, then carefully flip over and allow to cook until each side is lightly golden in places.

Store in airtight bag in pantry for 3-4 days, refrigerator for 1 week, and freezer for up to a month.  Maintains taste and pliability, without going stale.