A few weeks ago I tried to make the plain tortillas on the back of the Otto’s Cassava Flour bag, they were really dry and I had to keep adding liquid. The final product was stiff and not so appetizing. This time I tried more oil and water and I also wanted to add some more nutrition and color with the spinach. The result was a much smoother dough that was easy to work with. After kneading it I covered it with a damp paper towel to make sure I didn’t lose any moisture when it came time to roll it.
I tried a few different ways of rolling but the tried and true method of rolling out tortillas between parchment worked the best. If you’re using the sheets like I did, you can stack them and cut them in half. I’m sure you could also use a tortilla press but I would be mindful of the plastic wrap and either go without and lightly flour the press or lightly flour the plastic wrap. Get them all rolled out first rather than rolling and cooking one at a time. You’ll be working with a very hot pan and it will get too hot if you roll between cooking tortillas. I haven’t perfected my rolling technique to have perfectly round edges yet – but I really like the rustic look after they’re cooked.
Wait for it to bubble and it should slide around in the pan when it’s cooked on the underside when you tip and swirl the pan.
The first time I tried making homemade tortillas I learned the hard way not to use a plastic spatula for flipping. I had melted plastic all over the pan! I have special directions in the recipe below.
Loved the texture and they also got two thumbs up from the hubby.
Grain Free & Dairy Free Spinach Tortillas
*Makes about 8 Tortillas
1 1/2 Cups of Otto’s Cassava Flour
1 1/2 Cups of Fresh Baby Spinach Leaves
1/4 Cup of Water
1/2 teaspoon of Sea Salt
5 Tablespoons of Extra Virgin Olive Oil
1/2 Cup of Water
Puree the baby spinach and 1/4 Cup of water in a blender or NutriBullet. Whisk the sea salt and flour together and add the pureed spinach, olive oil, and 1/2 cup of water. Knead until completely smooth. Cover with a damp paper towel and set aside.
Cut 16 pieces of parchment paper (for rolling the tortillas). Split the dough into 8 somewhat equal pieces, form into balls, and place in the middle of a sheet of parchment. Press down the dough ball with your palm to form a flattened circle then cover the top with another piece of parchment and roll out into a thin circle. Continue with the remaining dough.
Heat a medium stainless steel or cast iron skillet on medium high (no oil). Hold the tortilla (in its paper) on your hand and flip it over. Loosen the bottom sheet first then flip back over and carefully remove the top parchment sheet (if you rub it lightly all over with your hand, it will peel off more easily). Holding the tortilla with the bottom parchment sheet, flip it into the hot pan. When it begins to bubble, life the edge and check to see if it is slightly browned on the underside. It should also slide pretty easily in the hot pan when it is ready to flip. **DO NOT use a plastic spatula to flip the tortillas because it will melt and leave streaks of plastic in your pan. Use a flat wooden spatula or you can also slide a butter knife under the tortilla and hold the top with your other hand to flip it.
Remove the cooked tortillas to a cooling rack to cool or tortilla holder if you’re serving them immediately and repeat the process with the remaining tortillas.
**For the tortilla in the header picture, I mixed some garlic and herb goat cheese with a little olive oil mayo, and pepper – poached some boneless skinless chicken tenders, and then added micro greens, onion, broccoli, and bell pepper and rolled the tortillas with a folded piece of parchment so they were easy to hold and eat.
These gluten free and dairy free rolls are my all time favorite! Everything about them from texture to taste is perfect thanks to My Gluten Free Kitchen. I’ve been using Michelle’s recipe for several years and it never disappoints! They are delicious with dairy free butter, jam, dipped in soup or stew or gravy, used as a sandwich bun, and I’ve even sliced them and popped them in the toaster for breakfast.
Gluten-Free Pull Apart Dinner Rolls
(One batch recipe makes 9 rolls, if you want to double it you’ll need to also increase the flour by 1/4 – 1/2 cup)
2 3/4 Cups Gluten Free Mama’s Almond Blend Flour
1 1/2 teaspoons of Xanthan Gum
2 teaspoons of SAF Instant Yeast
1/4 Cup Sugar (I have also used coconut sugar but it darkens the color of the rolls)
1 1/2 teaspoon of Salt (I use sea salt & add 1/2 teaspoon to her original 1 teaspoon)
1 Cup of Warm Water
2 Tablespoons of Dairy Free Butter (I use Earth Balance Soy Free)
1 teaspoon of Apple Cider Vinegar
In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt. With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar. Mix on medium speed 3 minutes. The batter will be very soft.
Spray 8″ or 9″ round cake pan or pie plate with cooking spray. Using a 2″ scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan. I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.
Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed. Cover with a dry towel (I spray a sheet of plastic wrap and lay that lightly over the rolls with a towel on top) and let rise in a warm place 45 minutes to 1 hour.
During the last few minutes that the rolls are rising, preheat oven to 400°. Bake in 400° oven for 26-28 minutes. Tops should be golden brown and if you measure temperature of dough, it should measure 200°. Brush rolls with additional 1/2-1 Tablespoon of melted butter (I omit this step).
This casserole is very easy to make and you can use any combination of cheeses, herbs, and seasonings you like. I absolutely love 2nd day leftovers for breakfast, and clearly that morning my priority was the cherry fluff.
Twice Baked Potato Casserole
10 Large Russet Potatoes Washed and Wrapped in Foil, baked
About 3/4 Cup Dairy Free Milk, heated (I used diluted full fat coconut milk)
3 Tablespoons of Dairy Free Butter
3 Cloves of Garlic, minced or grated
3 Tablespoons of Mixed Herbs (I used oregano, rosemary, and a little thyme)
3 Heaping Cups of Cheese (I used goat cheddar, goat gouda, and Daiya Cheddar Style Cheese)
5 Tablespoons of Dairy Free Butter
Sea Salt & Ground Pepper to taste
6 Slices of Crispy Bacon
1/2 Cup of Green Onions, sliced
Bake and cool the potatoes. Scoop potato meat out of skins into a large bowl. Add the heated coconut milk and 3 Tablespoons of butter and lightly mash the potatoes.
Spray a 13×9 inch casserole dish and set aside. Preheat oven to 350 degrees.
Fold in the 3 heaping cups of cheese, the garlic and herbs, and season generously with sea salt and ground pepper. Dollop the top with the 5 Tablespoons of butter. Transfer to the casserole dish and bake uncovered for 40-45 minutes. While the casserole is baking, slice the onions and fry the crispy bacon (or you could prepare the bacon the day ahead like I did).
Remove the casserole from the oven and top with the onions and bacon.
I made this for Christmas with cranberries and with cherries for Easter and it got rave reviews both times. Everyone loves a traditional “fluff” salad that takes us back to holiday meals at Grandma’s house.
Cherry Fluff Salad
16 ounces of Pitted Dark Cherries, thawed & drained
8 ounce can of Crushed Pineapple, drained
1 Cup of Sugar
2 Cups of Mini Marshmallows
6 ounces of Soft Goat or Sheep’s Milk Cheese
1 Tablespoon of Sugar
Zest of 1 Lemon
2 Tablespoons of Lemon Juice
2 Cups of Sweetened Vanilla Coconut Milk Whipped Cream (I make this the night before so it has time to really chill and set up. Some coconut water will separate, just pour it off before folding the whipped cream into the other fluff ingredients)
Chop the thawed, drained, cherries and toss them in a small bowl with the drained pineapple and 1 cup of sugar, chill in the fridge for 1 hour. Drain off excess juice.
While the fruit is chilling, bring the goat cheese to room temperature. Beat the cheese, lemon juice, lemon zest, and 1 TBS of sugar until smooth and fluffy.
Remove the coconut milk whipped cream that’s been in the fridge chilling over night and drain off excess coconut water. Fold the cheese and whipped cream together carefully. Don’t overwork it. Fold in the fruit mixture and marshmallows and chill for at least 1 hour before serving.
Easter weekend has come and gone and still, our typically warm spring is nowhere to be found! We were hoping to have our Easter meal, or at least cocktails out on the patio with a nice fire this year but the weather didn’t cooperate. But high winds and a nip in the air didn’t stop me from going ahead with a fun spring cocktail.
2 Large Whole Pineapples (peeled & juiced or you can use store bought pineapple juice – about 20 ounces)
15 ounces of Organic Pure Cranberry Juice
2 Limes (one for rim slices and one sliced for the cocktail mix)
15 ounces of Ciroc Vodka (more or less depending on how strong you like your cocktails)
Sparkling Apple Cider
Sea Salt & Sugar For Glass Rims
Make this cocktail mix the night before serving so the flavors have time to come together. Juice the pineapple and add the cranberry juice, lime slices, and vodka. Refrigerate over night. Rim the cocktail glasses with the sugar and sea salt mixture and a slice of lime. Fill the glass 3/4 full and top with a little sparkling apple cider.
Had to have a little taste test before the mix went into the fridge for the night.
Well, in true form I forgot (once again) to take photos of all of the Easter food when it hit the table. I did take some photos as I was going along on IG and did a few Stories, but as for “professionally” staged and delicious looking photos…I’m sorry to say there aren’t any. So bear with me on my next few blog posts as I present to you pictures of leftovers so that I can at least get the recipes we love to you and you have an idea of what they look like. The leftover photos don’t do them justice of course, but I can promise you that I never share anything with you that I don’t absolutely love.
Pomegranate Crunch Salad
1 Package of Brussels Sprouts, bottoms trimmed, peeled, and sliced (About 2 Cups)
1 1/2 Cups of Red Cabbage, thinly sliced then cut in half
1/2 Cup of Parsley, chopped
1/2 Cup of Green Onion, chopped
1 Large Honey Crisp or Gala Apple, cored and cubed
1/2 Cup of Pomegranate Seeds
(For The Dressing)
Zest of 1 Large Lemon
Juice of 1 Large Lemon
1/4 Cup of Olive Oil Mayo
1/2 Cup of Fresh Parsley
1 Small Knob of Fresh Ginger
2 Tablespoons of Apple Cider Vinegar
2 Tablespoons of Raw Honey
A Few Grinds of Pepper
Pinch of Sea Salt
Toss all of the salad ingredients together and chill while making the dressing. In a blender or NutriBullet, add all of the dressing ingredients and blend until smooth. Toss the salad with the dressing and let chill for 1 hour before serving.
This makes a really delicious, dense, loaf of semi-sweet bread. One day I had it with breakfast topped with dairy free butter and raw honey. The next day I toasted it and topped it with sliced avocado. The other afternoon I was craving something sweet so I toasted it and topped it with dairy free butter and a little bit of raspberry jam. Another day, I ate it plain with a salad. It’s very versatile. And of course, you can add any fruit and nut/seed combo you like. Or all fruits or all nuts, or chocolate, or dried ginger, you could add cacao to the recipe to make it really dark and chocolaty, or you could also lower the coconut sugar and make it savory with herbs and garlic. It’s egg free, grain free, refined sugar free, and dairy free. I’m going to work on more egg free, limited ingredient breads over the next couple of months. Most of us with food allergens have the basics on hand but I really love a simple, delicious recipe that we can whip up easily whenever we get the craving.
Cranberry Pepita Bread
2/3 Cup of Arrowroot
1 Cup of Chestnut Flour
3/4 Cup of Coconut Flour
2 teaspoons of Xanthan Gum
3 teaspoons of Double Acting Baking Powder
3 Tablespoons of Coconut Sugar
1/4 teaspoon of Sea Salt
3 teaspoons of Cinnamon
3 Tablespoons of Active Yeast
1/2 Cup of Dairy Free Butter
3 Tablespoons of Grass Fed Gelatin
1 Cup of Warm Water
1 Tablespoon of Vinegar
1 Cup of Organic Dried Cranberries
1/2 Cup of Raw Pepitas
(You’ll need parchment paper and a dutch oven for this recipe.)
Cut two pieces of parchment to line a medium bowl and set aside.
In an electric mixer whisk the arrowroot, chestnut flour, coconut flour, xanthan, baking powder, coconut sugar, sea salt, cinnamon, and yeast to combine. Work the butter through until it resembles pea sized crumbs. Measure the cup of water and add the gelatin into the water mixing quickly with a fork so it doesn’t clump. Microwave for 30 seconds. Add the gelatin mixture and the vinegar to the dry mixture. Beat on medium for 1 minute scraping down sides once or twice. Fold in the cranberries and pepitas.
Lightly form the dough into a ball and place in the parchment lined bowl. Preheat the oven to 475 degrees, cover the bowl with a light towel and set it on top of the stove to rise for 1 hour. At the 30 minute mark, place your dutch oven in the oven with the lid on. If the lid handle isn’t metal, remove the handle by unscrewing it.
At the 1 hour mark, carefully pull the rack out and remove the dutch oven lid. Set it somewhere safe because it will be HOT. Pick up the sides of the parchment and transfer the dough and the parchment to the dutch oven and replace the lid.
Bake for 40 minutes. Turn off the oven and let sit for 10 minutes. Remove bread to cooling rack before slicing.
Asian Style Beef & Vegetable Soup
1 Sirloin Steak, sliced thinly on the diagonal – fat trimmed and reserved
1/2 Onion, diced
6 Cloves of Garlic, peeled and minced
About 2 Tablespoons of Avocado Oil
28 Brussels Sprouts, outer first layer peeled and bottoms trimmed
1 Cup of Red Cabbage, roughly chopped
1/2 Cup of Celery, sliced
1/2 Cup of Red & Orange Bell Peppers, sliced (I used the minis)
1 Cup of Multi Colored Carrots, sliced
2 1/2 Tablespoons of Vegan Pesto
1 1/2 Cups of Sliced Cremini Mushrooms
2 1/2 teaspoons of Freshly Grated Ginger
1/4 Cup of Cilantro, roughly chopped
5 Green Onions, thinly sliced
1 1/2 teaspoons of Sea Salt
1/4 Cup of Coconut Aminos (Or tamari sauce)
2 teaspoons of Sriracha (If you like heat, if not, less)
1 1/2 Boxes (48 ounces) of Beef Broth
Saute (in the Instant Pot) the Beef fat, onions, garlic, and avocado oil for about 6 minutes. Add the sliced steak and saute quickly until the steak is medium rare. Add the brussels, cabbage, celery, bell pepper, carrots, mushrooms, pesto, and ginger. Stir to combine. Add the coconut aminos, sriracha, and beef broth. Stir to combine. Secure the lid and Manually set the Instant Pot timer for 5 minutes (it will take time for the pressure to build up, so the finished time will probably be closer to 15 minutes or a bit more).
As soon as the timer goes off immediately begin releasing the pressure. Remove the lid and stir in the cilantro and green onion and serve.
Every now and then I need something fried. There’s something about that salty crunch that is so satisfying! These crispy chicken tenders are simple to prepare and are much healthier than you’ll find in most restaurants that serve this type of food.
When I have the opportunity to eat things like this it makes me really miss Legal Seafood Harborside in Boston. It was only about 90 minutes from our home in New Hampshire and always well worth the drive. They have a spectacular gluten-free menu and even bring gluten free rolls to the table. If you ever have the chance, make sure to set aside some time to sample their menu. They offer fried clams, fish and chips, calamari, fisherman’s stew, a wide array of choices…all the things you’re typically never able to eat when visiting a coastal city and dealing with food sensitivities and allergies.
If you don’t want to fry these chicken tenders they can also be baked. You can use gluten free or grain free bread crumbs, whatever fits with your current dietary needs. When I make my home made grain free bread, I also set aside a few rolls or slices to dry and crumble for crumbs to store in the freezer. Then they’re handy whenever I need them.
If you’re not into making your own bread, there are gluten free Panko crumbs available in many natural food isles along with gluten free bread that you could dry and crumble into crumbs. If you’re looking for a grain free bread that you don’t have to make yourself, I’ve heard good things about Predominantly Paleo’s Legit Bread Company but haven’t had a chance to try it myself.
Grain Free Crispy Chicken Tenders
*Amounts will vary depending on size of your family. This recipe is based on 6 chicken tenders.
6 Boneless Skinless Chicken Tenders
About 1/4 Cup of Avocado Oil
1/4 Cup of Full Fat Coconut Milk, or any milk you like
About 1 Cup of Grain Free or Gluten Free Bread Crumbs
1 1/2 teaspoons of Sea Salt
Several Grinds of Fresh Pepper
1 1/2 teaspoons of Garlic Powder
1/2 teaspoons each of Thyme & Oregano
1/2 teaspoon of Paprika
Pat the chicken tenders dry with paper towels and set aside. Whisk the egg and milk. Add the crumbs, salt, pepper, and herbs to a bowl and whisk together. Coat the chicken in the eggs and milk mixture then roll in bread crumb mixture. Transfer to a plate to rest. In a large skillet add the avocado oil and heat on medium to medium high. Add the chicken tenders and fry until browned on both sides and chicken is firm to the touch.
If you’d like to bake instead of fry: Line a baking pan with parchment and add the coated chicken tenders. Drizzle lightly with olive oil or avocado oil. Bake at 425 for about 15 minutes.
If you’re craving breaded dishes, here’s another tasty recipe you may enjoy for Baked Halibut and Sweet Potato Fries.
I could live on soup!
My favorite is chicken soup but I do like to switch it up every now and then. Sometimes I do beef and vegetable, creamy broccoli, and occasionally a potato soup. Sometimes I just like bone broth. I try to keep individual servings in the freezer at all times. Speaking of which – this soup was so tasty we ate it all over a few days and there wasn’t anything left to freeze!
Chicken Meatball Soup
*For the Meatballs
Preheat oven to 350 degrees
(Makes 72 bite size – I used half and froze half )
2 Packages of Boneless Skinless Chicken Thighs, 8 thighs
3 Tablespoons of Diced Red Onion
2 Tablespoons of Minced Garlic
1 1/2 Tablespoons of Fresh Minced Rosemary
1 1/2 Tablespoons of Fresh Minced Sage
1 1/2 Tablespoons of Fresh Minced Thyme
1 1/2 teaspoons of Sea Salt
1/2 teaspoon of Ground Pepper
Place half of the chicken, half of the garlic, half of the herbs, and half of the sea salt and pepper in a food processor, pulse until ground. Not too much or you’ll end up with pate, but enough that there aren’t chunks of chicken and the herbs and garlic are distributed thoroughly. About the texture of tuna fish, so minced pretty well. Remove the ground chicken mixture to a bowl and repeat with the second half of the meatball ingredients. Cover two baking sheets with parchment paper and form bite size meatballs. Bake at 350 degrees for 15 minutes. Don’t over cook as they will cook more while simmering and you don’t want tough meatballs.
While the meatballs are baking, prepare the base.
8 Cremini Mushrooms, sliced
3 Cloves of Garlic, diced
1/4 Cup of Red Onion, chopped
2 1/2 Cups of Purple Kale, ribs removed and chopped
5 Multi Colored Carrots, skin on and sliced on diagonal
4 Sun Dried Tomatoes In Oil, chopped
1 1/2 Tablespoons of Fresh Sage, chopped
1 Tablespoon of Fresh Rosemary, chopped
2 teaspoons of Fresh Thyme, chopped
About 2 Tablespoons of Avocado Oil
3 – 32 ounce Boxes of Chicken Broth (I use Pacific Organic Free Range)
Sea Salt & Pepper To Taste
Saute the onions and garlic with the avocado oil in a Dutch oven or stock pot until the onions are translucent. Add the kale, carrots, herbs, and sun-dried tomatoes and saute until the tomatoes melt down a bit. Add a couple pinches of sea salt and pepper. Add half (or all if you want a lot of meatballs) the meatballs and the broth. Bring to a boil and turn down to simmer for 1 hour. Season again with sea salt and pepper to taste.