Gluten-Free Picnic Recipes for Labor Day Weekend

My newest picnic fave- quinoa salad with pears and pecans.

Labor Day is almost upon us. Summer's last bash. To inspire you to dine al fresco I've gathered my favorite gluten-free picnic recipes, salads, and pot luck supper ideas- in one handy reference. Take advantage of the warm weather and get out of the kitchen. Spread a blanket under a tree or tote a basket to the beach.

Life is short.

We need more picnics.

Read more + get the recipe >>

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Totally Tasty Tuesdays

In case you missed my announcement on Facebook yesterday...

 

Baby #4 is coming February 2013!

 

So I have been a bit preoccupied and not totally up to cooking much.

But I keep doing it for the good of the world.

Like I'm gonna not share the tasty stuff I have felt like making.

Pshh.

I haven't been too sick, mostly just feeling icky and no energy. My poor kids surely thought I was the laziest mom on the planet. I just laid on the couch and I won't tell you how many nights we had cereal for dinner. They probably would tell you, but I won't. We only told them last week. We wanted them to be the first to know and in order to keep the public from knowing, we had to wait 3 months to tell the kids. Now that they know, they are sooo excited. Just 2 days before we told them, Emma told me that she made a wish that I would have a baby in my tummy. She still thinks that she made this baby happen.

So stay tuned for updates because now that the secret is out, there's no telling what I'm gonna say about it.

 

On to the show!

 

This week's most viewed recipe...

 

Island Chicken

from The Ease of Freeze

 

Other Faves...

 

Pina Colada Pound Cake

from Shugary Sweets

 

Chile Relleno Casserole

from Dishing with Leslie

 

Snickerdoodle Cookie Dough Ice Cream

from A Kitchen Addiction

 

 

Black and White Cake

from Lemon Sugar

 

Snickers Apple Salad

from Six Sisters' Stuff

 

Tomato Pizza Pie

from Peanut Butter and Peppers



 

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Gluten-Free Banana Crumb Cake

Lovely for snacking. Gluten-Free Banana Crumb Cake.

A certain someone in our household has a sweet tooth. And- best of all- he not only likes to eat cake, he likes to bake it, too (apparently baking can be a form of meditation for some folks, a calming, distracting respite from toiling away in one's head for hours, excavating the various thematic elements underpinning character motivation, conflict and story arcs. All those juicy, gnarly, invisible threads and knots we movie viewers take for granted when we settle in with our gluten-free popcorn to watch a screenplay come to life.

Something I've learned, living with a screenwriter (aside from the fact that baking is therapy)?

Don't judge the script by the movie.

Because chances are the script was good.

Chances are the script was tight and wry and sharp. And moving. And funny. Chances are the script made you leak a well-earned tear. Or two.

Then came the notes.

From the director. From the actor. From the producer. And the producer's girlfriend. Her dentist.

So the script gets whittled. And weakened. And tweaked. Scenes are added to make a character more likeable (How 'bout we give him a dog- or a koi pond?). Then locales get switched (apparently producers believe New Mexican Pueblo humor translates without a glitch to Australia's Gold-Coast). The language once precise gets watered down with unimaginative phrases you've heard before (not every actor can improvise like Robert De Niro I am sorry to tell you).

Sometimes the collaborative magic of filmmaking works.

And sometimes it doesn't.

And baking ensues.

Lately?

We always have cake in the freezer.


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Homemade Slurpees

I love Slurpees from 7-11.

Love them like a love song.

But the nearest one is umm...over 80 miles away.

So when I came across this recipe, I had to try it.

It doesn't make me think, "Hey this tastes just like a real Slurpee!"

But it is a tasty drink that my kids loved.

The best part is that you can make it into any flavor you like {as long as Kool-Aid makes that flavor}.

Summer is possibly winding down, so we're gonna make this a few more times until it just isn't right to make it in the fall.

Ingredients

1 packet of Kool-Aid, any flavor

2 c. Club Soda

1/2 c. sugar

2 1/2 c. crushed ice

How You Do It

Put the Kool-Aid powder, sugar, and 1 c. Club Soda in a blender. Process till smooth and dissolved. Add the ice and blend until smooth. Add the remaining cup of Club Soda and blend. It should be slushy but put it in the freezer for about 30-45 minutes to thicken up.

We used Blue Raspberry and Cherry Kool-Aid. Super delicious!

Printable Version

Recipe Source



 

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How to Make Raw Cashew Cream and a Curry Ranch Dressing Recipe

Cashew cream makes a divine dairy-free ranch dressing.

Here in La La Land it's been too hot to cook. So I've been going raw. Numero uno- it's easy. Numero dos- it's tasty. And as an added bonus (if you need another nudge) cooking raw keeps the kitchen cool as a cucumber- which, by all accounts, is chilly by default, and, well. Cool. As in hip. At least around these hipster parts (it's right up there with gluten-free lately).

I am way past the hipster stage of life, I confess. But I admit I've been flirting with raw cuisine on and off ever since the monkey gut incident. Eating vegan and raw seems to help heal inflammation and tame my irritable, punishing digestion. Unless it's broccoli. Or onion. Or too much raw fruit. I still need to be careful. But eating mostly vegan soothes my pesky symptoms and revitalizes my cranky, creaky body. I am amazed at how much better I feel. Maybe it's all those perky little enzymes.

Now if I could only quell the stress factor.

Good thing I have an iPhone. Iphoneography keeps me sane. It's a way I can paint. Create. Stay engaged. Hopeful. It keeps my spirit fed. And my visually dominant brain happy.

Meanwhile, an iphoneoraphy girl's gotta eat.

So I'll be soaking almonds and cashews for raw recipes. Freezing bananas. And stocking up on lettuce.

Why not try a little un-cooking yourself these last hot days of summer? This recipe for cashew cream is the perfect place to start. It's versatile and voluptuous. It's vegan and dairy-free.

You'll love it.

So go.

Start soaking.

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Totally Tasty Tuesdays

First of all, be sure to enter for my giveaway to win a copy of Gooseberry Patch's 101 Cozy Casserole Recipes here.

School is back in session over here.

Woo to the Hoo!

They were ready.

Check out my Instagram to see their first day pics.

They got to school and I headed out with Emma to town for some grocery shopping, etc.

Our one hour drive...

Our day shopping...

Loving the Giant bear at Costco.

Crashed in the Wal-mart cart.

And back home in time to see the kids get off the bus.

Plus Lance left for Wyoming today for the week. Time to break out the chocolate and Netflix for some Supernatural.

How was your day?

Most viewed recipe...

There was a tie for this!

Banana Blueberry Bliss

from The Jazzy Gourmet

and

Oodles of Noodles

from Everyday Mom's Meals

Other Faves...

{0 Points+} Smoothie

from Smething Swanky

7-Up Biscuits

from Life as a Lofthouse

Frozen Coconut Limeade

from High Heels & Grills

Loaded Baked Potato Salad

from Hot Eats and Cool Reads

Roast Chicken Pot Pie

from Dimples and Delights

Be sure to grab a button if you were featured!



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Gluten-Free Zucchini Lime Scones

Fresh baked zucchini scones with lime.

As the old Zen koan advises, row row row your boat, gently down the stream, merrily merrily merrily... summer is but a dream. Dear (beautiful and appreciated) reader, forgive my clumsy extra syllable as I squeeze summer in for life and stumble up the rhythm for the sake of my wandering focus today, which is how mind-bogglingly fast time goes by. In spite of the airless, oven-style heat. In spite of the sticky sleepless nights (thank goddess for iPhones).

Summer is careening into Fall faster than you can say Lady GaGa is gluten-free.

And zucchini is taking over the universe.

But I've got your back.

First up on the Z List is this moist and tender Gluten-Free Goddess Zucchini Bread that even GaGa herself might be tempted to bake (if she baked instead of practicing her waggle and ingesting only lettuce). There are these little gems- my Maple Sweetened Almond Zucchini Mini-Muffins (to die for). And this Zucchini Quinoa Breakfast Cake. Not to mention, Chocolate Chip Zucchini Brownies.

If savory zucchini recipes are calling to you, I've got some hot zuke favorites, too. Remember those crispy Fried Zucchini Chips with Lime-Mint Dipping Sauce? So good. And in the comfort food category, Creamy Penne Pasta Bake with Zucchini hits the spot. As does my old school Italian Mama inspired favorite- Zucchini Gratin. For a new wave no-cook vegan pasta, turn your gaze no further than this Raw Zucchini Pasta with Curry Cream Sauce.

And if that isn't enough to satiate your zucchini lust, I've got one more recipe. A new recipe we baked this morning. Perfectly light and golden, lovely for a Sunday brunch. Or any day you feel like visiting with a friend over a pot of tea.

Because life is all about flow, baby. Don't let it pass you by.

Row gently.

Bake some scones.

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Cabbage Roll Casserole & A Giveaway!

I have a delicious recipe and a great giveaway today!

First, the recipe. It comes from 101 Cozy Casserole Recipes from Gooseberry Patch.

I love Cabbage Rolls. I don't like making them, however.

I'm kinda lazy like that.

But this casserole tastes like Cabbage Rolls, without the work!

I literally had this prepared in 10 minutes and into the oven.

Ingredients

2 lbs ground beef, browned

1 c. onion, chopped

29 oz. can tomato sauce

1 head cabbage, chopped

1 c. instant rice (I added a little more because I love rice)

1 tsp. salt

14 oz can beef broth

What You Do

Combine all ingredients, except broth in an ungreased, deep 9x13 baking pan. Drizzle with broth; cover with aluminum foil. Bake at 350 degrees for one hour; uncover and stir. Cover again and bake 30 additional minutes, or until rice is cooked and casserole is heated through. Makes 10-12 servings.

Now for the giveaway...



I have a copy of 101 Cozy Casserole Recipes for one of you.

I love this cookbook! My fave feature is that there is a photo for every recipe! Your family is sure to love tasty classics like Eggplant Parmesan, Supreme Pizza Casserole and Famous White Mac & Cheese. There's even potluck-sized recipes like Hearty Breakfast Casserole and Baked Chicken Jambalaya.

And it's going home with one of you.
Use the rafflecopter below to enter to win.

a Rafflecopter giveaway



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Quinoa Chili

This post is supported by BestHealthMag.
Looking for a hearty, no-fuss solution for dinner tonight? This vegan slow cooked chili is packed with flavor, and will fill the household with a gorgeous aroma. For those hoping to skip out on a meaty meal, without losing any of the nutritional value, quinoa is an amazing substitute that’s high in protein. This dish is a perfect way to get into healthy eating this fall, let us know what you think in the comments!

Ingredients:

• 1/2 cup uncooked quinoa
• 3 cups water
• 1 1/2 cup cooked kidney beans
• 1 1/2 cup cooked black beans
• 1 cup tomato sauce
• 1 Tbsp olive oil
• 1/4 cup chopped onion
• 1 celery stalk, diced
• 1 Tbsp (2 - 3 cloves) minced garlic
• 2 Tbsp minced jalapeño pepper
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 tsp cumin powder
• 2 tsp gr coriander
• 1 tsp paprika
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp dried marjoram leaf
• 1/8 - 1/4 tsp chipotle pepper powder
• 1 bay leaf
• 1 Tbsp light molasses
• 1 Tbsp soy sauce
• 1/4 cup chopped cilantro
• Fresh ground black pepper to taste

Crockpot Directions:

1. Sauté the jalapeno, celery, garlic, and peppers in oil for 5 minutes on med-high
2. Toss in the spices and herbs, stir for 2-3 minutes
3. Add the water, tomato sauce, the salt, quinoa and beans in a 6-quart Crockpot
4. Cover the pot then let cook on low for 5-6 hours
5. Then put in the soy sauce, molasses and pepper
6. If you like, serve garnished with freshly chopped cilantro and sour cream



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Totally Tasty Tuesdays

I love Tuesdays.

I get to see what you've been up to and find delicious recipes.

I love seeing your creativeness in the kitchen and showing you off.

So let's get on to business!

Most viewed recipe...

Pizza Burgers

from Mrs. Schwartz's Kitchen

Other Faves...

Cinnamon Roll Stuffed Cupcakes

from The Domestic Rebel

Slumber Party Birthday Cake

from 'A Casarella

Skinny Muddy Buddies

from The Recipe Critic



Carne Asada Fries

from Dishing with Leslie

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Zucchini Gratin

Zucchini gratin gets a make-over. Gluten-free and dairy-free.

On the way to saving your life there are moments that stir up a thousand kinds of trouble. Denial. Anger. Grief. Desire. The last one is the trouble I hear about the most here on Gluten-Free Goddess. The slow burn of longing. Comments and letters asking, sometimes pleading, pining, always hungry for some beloved recipe one can no longer consume. Due to evil gluten. Food is an emotional issue. Charged with hot spots and invisible buttons that can be pushed and engaged by a myriad of things. A scent. A circumstance. A holiday. Food can equal love. Evoke comfort. Mom. Or lack of Mom. Food can feel like self care and nourishment. But it can also be a fence. A barrier erected to survive. A way to numb. Escape. Live three feet from yourself.

Because some days it's hard to be a human being.

Sometimes I get tired of blogging about food. Sharing recipes. Because in all transparency, I don't feel like a foodie. I don't build my day around a meal or shopping for ingredients. Food is fuel. And often (in my house) food is an after thought. As in, Sweet Tap Dancing Bodhisattva, I'm starving. It's six PM. And I have nothing in the fridge except a jar of organic peanut butter.

And lettuce.

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Mexican Chicken Casserole

I {heart} casseroles. They are also known as a hot dish. Just stuff put together and baked in the oven. Total comfort food.

Not that many of you are feeling like using your oven right now.

But when you are ready, this is a great dish.

I usually never look forward to winter.

Until this summer.

Oh. I'm ready.

Not just for fall, which around here lasts about a week and then it's right into winter, but bring on the snowy blizzards and hot chocolate.

I can't wait.

Printable Version

Ingredients

1 cup chicken broth

2 (4.5-ounce) cans chopped green chiles, divided

1 3/4 pounds skinned, boned chicken breasts

2 teaspoons olive oil

1 cup chopped onion

1 cup evaporated milk

1 cup (4 ounces) shredded Monterey Jack cheese

1/4 cup (2 ounces) cream cheese

1 (10-ounce) can enchilada sauce

12 (6-inch) corn tortillas

  1/2 cup (2 ounces) shredded sharp cheddar cheese

1 ounce tortilla chips, crushed (about 6 chips)

Directions

• Combine broth and 1 can of chiles in a large skillet; bring to a boil. 
• Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once.
• Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. 
• Shred meat with two forks, and set aside. 
• Preheat oven to 350°. 
• Heat oil in a large nonstick skillet over medium-high heat. 
• Add 1 can of chiles and onion; sauté 3 minutes or until soft. 
• Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. 
• Stir in shredded chicken; cook 2 minutes.
•  Remove from heat.
•  Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray.
•  Spoon 2 cups chicken mixture over tortillas. 
• Repeat layers twice, ending with chicken mixture. 
• Sprinkle with cheddar cheese and chips. 
• Bake at 350° for 30 minutes or until thoroughly heated.
•  Let stand 10 minutes before serving.

Recipe Adapted from Cooking Light.



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National S'mores Day {Recipe Round-Up}

Today is National S'mores Day!

Yay for S'mores in all its varieties.

So I am rounding up the S'more recipes I have and having a fun linky party to go with it!

S'mores Bars

Oatmeal S'mores Cookies

S'mores Fudge

Golden Graham S'mores



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