Nightshade Free Zuppa Tuscana

Ingredients:

For Homemade Pork Sausage:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Fennel Seeds

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

For Soup:

6 Slices Bacon, cut into 1/2-inch pieces

1 Medium Onion, chopped

3 Garlic Cloves, minced

1 qt Chicken Broth

1 Large or 2 Small Rutabagas, peeled and cut into bite-size cubes

2 C Shredded Fresh or Frozen Kale

1/3 C Heavy Whipping Cream

Parmesan Cheese

Directions:

In a small bowl, mix together black pepper, parsley, Italian seasoning, garlic powder, fennel seeds, dried minced onion and sea salt. 

In a large bowl, thoroughly mix dry seasoning with pork. Cover and refrigerate for 2-24 hours. 

In a large cooking pot, cook bacon pieces and sausage until done, stirring and crumbling as needed. 

Remove from pan and drain off most of the grease. 

Add onions to grease and cook over medium heat until soft. Add garlic and cook for one minute. Add chicken broth and rutabagas. Return sausage and bacon to pot. 

Bring to a boil. Reduce heat and simmer, covered, until rutabagas are tender. 

Add kale and simmer five more minutes. Stir in cream and cook until heated through. 

Serve sprinkled with fresh grated Parmesan cheese!

Yield: 4-6 Servings

Gluten Free Cranberry Orange Bread with Grand Marnier Glaze

Ingredients:

1 1/2 C Butter, softened

1 1/2 C Sugar

4 Eggs

1 C Orange Juice

1 C Sour Cream

2 T Freshly Grated Orange Zest

2 t Vanilla Extract

4 C Pamela's Gluten-Free Bread Mix (or other GF flour mix)

1 T Baking Powder

1/2 t Salt

1 1/2 C Dried Cranberries

2 C Powdered Sugar

7-8 T Grand Marnier (or other orange liqueur)

Directions:

Preheat oven to 325 degrees. Grease or butter two standard-size loaf pans. 

In a large mixing bowl, cream together butter and sugar on medium speed until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition. 

Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

In a separate mixing bowl, whisk together flour, baking powder and salt. 

Add flour mixture and cranberries to wet ingredients and mix until just combined. 

Pour batter into loaf pans. Bake for about 90 minutes or until tester inserted in center comes out clean. 

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons of Grand Marnier. Glaze should have consistency of thick maple syrup. If too thick, thin with an additional tablespoon of liqueur. 

Let loaves cool for 10 minutes in the pans before removing to a cooling rack set over a baking sheet pan. 

Poke holes in top of bread with a thin, long skewer. Drizzle with Grand Marnier glaze so that it coats the top of the loaves and runs down into the holes and down the sides. 

Let loaves cool completely before cutting and serving or freezing. 

Yield: 2 Large loaves

* Adapted from http://heartnsoulcooking.blogspot.com/2009/11/orange-cranberry-bread-with.html

Vegetable and Cornmeal Fritters

Ingredients:

1 1/4 C Shredded Carrot

1 1/4 C Shredded Zucchini

1 t Dried Chives

2 Eggs, beaten

1/2 C Cornmeal

3/4 t Salt

1/2 t Turmeric

Olive Oil

Directions:

In a large bowl, mix together carrots, zucchini, chives, cornmeal, salt and turmeric. 

Heat several tablespoons of olive oil in a large skillet over medium-low heat. 

Scoop vegetable mixture into hot oil 1/4 C at a time. Flatten each in the pan from the top to form a pattie. 

Cook for about 3 minutes per side. 

Serve hot. 

* Adapted from https://food52.com/recipes/27902-vegetable-cornmeal-fritters

Gluten Free Norwegian Christmas Bread (Julekake)

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Sugar

1 t Ground Cardamom

2 Large Eggs, room temperature

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1/2 C Raisins

1/2 C Mixed Candied Fruit

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, sugar and cardamom. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and dried fruit and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with a generous amount of butter!

Yield: 2 Small Loaves

Whole Wheat Zucchini Raisin Bread

Ingredients:

1/2 C Light Tasting Olive Oil

1/2 C Honey

2 Eggs, beaten

1 t Vanilla Extract

1 1/2 C Shredded Zucchini

1 1/2 C Whole Wheat Flour

1/2 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

1 1/2 t Ground Cinnamon

1/2 t Ground Nutmeg

1/2 C Raisins

Directions:

Preheat oven to 350 degrees. Grease a standard-size loaf pan. 

In a large mixing bowl, thoroughly mix together oil and honey. Mix in eggs, vanilla and zucchini. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Pour dry ingredients into wet and stir until just combined. Fold in raisins. 

Spoon into prepared pan and bake 45-60 minutes or until tester inserted in center comes out clean. 

Remove from oven and allow to rest in pan a few minutes before removing from pan and let cool completely on cooling rack before slicing. 

* Adapted from http://www.food.com/recipe/whole-wheat-zucchini-or-carrot-bread-325250?photo=289912

Whole Wheat Zucchini Bread Pancakes

Ingredients:

2 1/4 C Whole Wheat Flour

2 t Baking Powder

1/2 t Baking Soda

1/4 t Salt

3/4 t Ground Cinnamon

1/4 t Ground Nutmeg

2 T Brown Sugar

1 T Sugar

2 C Buttermilk (or Plain Milk Kefir)

4 T Butter, melted and slightly cooled

2 Eggs

1 t Vanilla Extract

1 C Grated Zucchini 

Directions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugars. 

In a medium bowl, whisk together buttermilk (or kefir), butter, eggs and vanilla extract. 

Pour wet ingredients into dry and stir until just combined. 

Fold in zucchini. 

Heat a frying pan over medium heat. Grease pan in between each pancake and pour 1/3-1/2 C batter in pan. Flip when edges start to look dry. 

Serve with butter and maple syrup. 

* Adapted from http://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

British Scones (with Gluten Free Option)

Ingredients:

1 1/2 C All-Purpose Flour (or Pamela's Gluten Free Bread Mix)
2 1/2 t Baking Powder
3 T Sugar
Pinch of Salt
3 T Butter, cold and cut into pieces
1/2 C Milk
1 Egg
1/2 t Vanilla Extract

Directions:

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large bowl, mix together flour, baking powder, sugar and salt.

Cut in butter until mixture resembles a coarse meal.

In a separate small bowl, whisk together milk, egg and vanilla.

Pour wet ingredients into dry and mix until just combined.

On a well-floured surface and will floured hands, form dough into a disc about 3/4-inch thick.

Move disc to sheet pan and bake 12-18 minutes or until done.

Allow to cool before slicing into wedges. Serve topped with clotted cream, jam or lemon curd and with hot tea!

Note: You may also use a small biscuit cutter (floured) to make round scones. Place 2-inches apart on baking sheet. Not recommended for gluten free version. Once baked and cooled, slice open and add toppings.

* Adapted from http://www.rockrecipes.com/proper-english-scones/