GF- Perfect Pumpkin Pie Crust

From Ashey Floyd

INGREDIENTS

1 c. Brown Rice flour

3/4 c. potato starch (not flour)
1/2 c. tapioca starch

1 Tbsp sugar

1 tsp salt

1/4 tsp xanthan gum 

1/2 c. shrotening

4 oz cream cheese (I used 1/4 c. butter)

1 egg + 2 egg yolks

1 tsp. vanilla

3 Tbsp very cold water

Directions:

1. Combine dry ingredients. Cut in shortening and cream cheese with a pastry cutter (or fork) until size of peas).

2. Add eggs, vanilla, and water. Stir into flour mixture until smooth.

3. From 2 or 3 balls. Makes two 9" deep dish pie crusts or three 8" pie crusts.

4. Pat a pastry ball in the center of a 8 or 9" pie tin and pat out. It helps if your hands are wet. Pour filling into crust. Roll out top crust on a tapioca starch dusted pastry cloth and cover rolling pin. Place crust ontop of filled pic and use fingers to crimp edges. (I had to wrap the dough around the rolling pin to transport the rolled out fdough from the counter to the pie with out it breaking. And strips don't work, it's way too crumbly- i tried!)

My filling was the mixed berries from Costco! Yummy.

Frittata De Pasta

Ingredients:
2 Tbsp. butter
1/4 c. sliced onions
1 zucchini, thinly sliced
2 roma tomatoes, thinly sliced
8 large eggs
1 1/2 c. half and half
1/4 c. chopped fresh basil
1/4 c. grated romano cheese (dried, 1/8c.)
(mazzarella tastes good too)
2 c. cooked pasta (linguinie,, spaghetti, or cappellini)
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. olive oil

Instructions:

Oven temperature 400 degrees. In nonstick ovenproof 10 inch saucepan (I use my skillet), heat butter and saute onions, zucchini, and tomatoes for 2 minutes. In a bowl, beat eggs, half and half, basil and cheese. Add onions, zucchini, pasta, salt, and pepper. Mix well. Heat olive oil in the 10 inch suacepan; add the egg misture and cook on meduim heat for 3 minutes. Bake for 15 -20 minutes or until the eggs are set and puffed. Remove from oven; allow the frittata to set for a minute. Unfold onto serving platter. Makes 6-8 servings.

Black Beans and Rice

Ingredients:
1 Tbsp. olive oil
2 sweet red peppers
(or 1 red and 1 green)
1 large onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 tsp. Dried thyme
2 c. cooked black beans
(I usually do 1 can, 15 oz)
2 Tbsp. apple cider vinegar
2 c. hot cooked rice
1 c. nonfat yogurt (optional)

Instructions:
Heat oil and saute onions, pepers, celery, garlic, and thyme until fragrant and tender (about 10 minutes). Add beans and vinegar. Cook until beans are hot, about 3 minutes. Serve over rice and top with yogurt. Although very filling, can be served as a side dish with meat. We like baked Tilapia.

Tilapia
Put fillet in a 9x9 baking dish. Add some lemon, butter, parsley, basil, italian seasonings, thyme, and whatever seasonings you desire for taste. Bake at 400 degrees for 30 minutes or until fish is white.

Family Favorite Fried Rice

Sorry there are no pictures!

Ingredients:
12 chicken tenders, cut into small pieces
3 scrambled eggs
2 carrots, finely grated
1/2 c. onion, finely chopped
3/4 c. frozen peas
1/2 c. butter
1 clove garlic, minced
2 c. rice or quinoa
soy sauce
olive oil

Instructions:
Marinate chicken in soy sauce, (I usually forget this part and it still tastes good) . In a large frying pan cook chicken in small amount of olive oil, add carrots and onion and saute' until clear. add frozen peas and cook about 5 minutes. Ina separate pan cook rice then add to the mixture. Melt 1/2 c. butter, add minced garlic clove to butter, stir and add to mixture. Mix all together well, add soy sauce to taste.

~Cinco De Meyo Salsa~

This Is MY ALL TIME, ABSOLUTE FAVORITE salsa Recipe!! It is THE BEST Salsa EVER!!
Ashley and I took our 2 Recipes and Combined them in our own way and came up with this!!

~INGREDIENTS~
6-8 Ripe Tomatoes ~ Chopped
1 Red Bell Pepper ~Fine Chopped
1 Yellow Bell Pepper ~Finely Chopped
1 Orange Bell Pepper ~Finely Chopped
4 Serrano Chilis ~Diced
1 bunch of Cilantro ~minced
1/2 of a sweet Italian Purple onion ~diced
1 Bunch of Green Onion ~sliced
4 Avacados ~chopped
1-2 lemons or 1 orange ~squeezed
1 can of corn
1 can of black beans ~thoroughly rinsed
1/8 cup Agave Nectar
Salt Pepper and Garlic powder to taste.


First~
Start with a very Large Bowl. Chop all of your tomatoes and Drain the extra juice from the Bowl. Then Add your Peppers, Chilis, Onions, Cilantro, Corn, Beans, Agave and Spices.
Stir~
Last add your Avocado and pour your lemon or orange juice Directly on them before stirring them into the salsa.

Finally Enjoy. With Chips, or Taquitos, or on top of Tamales, fish, chicken, or as is, whatever your little heart Desires!

Minestrone Soup

Ingredients:


















1 Onion, thinly sliced
2+ Carrots, chopped
1-2 Zucchini, thinly sliced
4 oz whole green beans, halved
2 celery stalks, thinly sliced
3 Tbsp olive oil

49 1/2 oz can Chicken Broth
1/4 - 1/2 c. Water
1 Chopped tomatoes (14 oz can)
1 Tbsp Fresh Basil (1/2 Tbsp dried)
1 tsp Fresh Thyme (1/2 tsp dried)

1 Kidney Beans (14 oz can)
1 Cannellini Beans (14 oz can)
1/3 Dry pasta noodles

Fresh Parmesan cheese
Salt and pepper to taste

Directions:



















1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lovwe the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.

2. Add the chicken and water, tomatoes, herbs, and sasoning. Bring to boil, replace the lid and simmer gently for about 30 minutes.

3. Add the beans (with their juices) and the dried pasta, and simmer for another 10 minutes (make sure the pasta is done)

4. Check the seasoning and serve hot and sprinkle with parmesan cheese if desired.

5. Serve with freshly sliced sour dough bread and olive/balsamic vinegar dip to complete meal (or rolls or toast)



















This recipe serves 4-6 servings depending on the serving size.
This soup freezes really well. To freeze, place cooked soup servings into small containers and cover with lids. Place covered containers on a cookie sheet or place them so they sit level in the freezer until frozen. Typically 24 hours. Once frozen you can pop them out of the containers, wrap indicidually with plastci wrap, and put into gallon size freezer Zip Lock bags to store in the freezer. Soup will freeze well for 6 months or so. To reheat just take one of the plastic wrapped soups, lace in a bowl and heat in the microwave or put in a small sauce pan and reheat on stove top.

~Chicken and Rice Bake~

Prep Time: 5 min. Cook Time: 45 min.

Ingredients:

1 can (10 3/4 oz.) Cream of mushroom soup

1 cup Water

3/4 cup uncooked regular long-grain white rice

1/4 tsp. paprika

1/4 tsp. ground black pepper

4 skinless, bonless chicken breast halves

(2 whole chicken breasts cut in halves)

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with Chicken. Season with additional paprika and peper. Cover.

Bake: at 375 for 34 min.

Serves 4