~Caudle's Mac & Cheese~

10- 12 oz. Package Brown Rice Pasta - Elbow or Penne work best :)

For the sauce:

3 tablespoons light olive oil
3 tablespoons rice flour
2 1/2 cups plain rice or nut milk
1/2 cup nutritional yeast
1/2 teaspoon mustard
1-2 teaspoons golden balsamic or rice vinegar, to taste
1/2 teaspoon sea salt, to taste (I like more)
1 tsp. Garlic Powder
1 tsp. Onion Powder

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

In a medium saucepan, heat the olive oil over medium heat, and whisk in the rice flour. Cook and stir the flour for about 10 seconds, then slowly add in the rice milk, whisking to blend the flour paste (called a roux) and rice milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Whisk in the rest of the ingredients. Pour over cooked pasta and serve :)

~Caudle's Pumpkin Soup~

Okay so here is a weird (but very yummy) pumpkin soup that I invented last week.

2 Medium Onions Chopped
1 Package of Sliced Mushrooms (the kind in the container not the bag - I will find out the ounces next time I go to the store)

Saute the chopped onions and mushrooms. Blend or food process them until smooth.

32 Ounce Vegetable Broth (I used Imagine Organic)
1 - 29 Ounce can of Pure Pumpkin
Sea Salt (lots - I didn't measure but at least 1 Tablespoon)
1 tsp. Tumeric
1 tsp. Curry Powder
1/2 Cup Nutritional Yeast (Not Brewer's or Baker's Yeast)

Simmer all the above ingredients for about 15 minutes or make in the morning and let heat up in a crock pot for a quick dinner.

It is a pretty quick and suprisingly hearty soup.

~Chicken Noodle Soup~

~INGREDIENTS~
4 skinless boneless chicken thighs
4 large carrots chopped
1/2 Onion- Diced
3 Garlic Cloves
1 pkg. W.W. Pasta
salt
pepper
italian seasoning
~Boil~
In a large stock pot, boil approximately 1/2 pan of water, frozen chicken, Carrots, onion, garlic, and seasonings till chicken is cooked through. Take out the chicken and add the pasta. Boil till pasta is done. then chop the chicken, put it back into the pot, let cool and serve.

~Gluten-Free Flour Blend~

6 Cups White or Brown Rice Flour (do not use Sweet Rice Flour)
2 Cups Potato Starch
1 Cup Tapioca
~Mix ahead and use in place of flour in baking recipes. Store in an airtight container - If you use Brown Rice Flour I recommend storing in the freezer or fridge.
~There are many other versions of GF Flour Blends - I have had the best luck with the one above. I have tried quite a few. Here is a link to more versions go to Gluten Free Flour BlendsPlease let us know your experiences with Gluten Free Flours too :)

~Caudle's Pumpkin muffins~

*Dairy Free & Gluten Free*

~INGREDIENTS~
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1/2 cup vegetable oil
2 large eggs, lightly beaten (I used 2 T. Ground Flax and 6 T. hot water to replace)
2 cups flour of choice (I used 1 1/2 Cup Gluten-Free Flour Blend and 1/2 Rice Bran)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
~DIRECTIONS~
Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins).
Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups).
~In a saucepan~
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
Turn hot puree into a bowl.
Whisk in brown sugar and oil, then slowly beat in eggs.Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.