Gluten Free Green Bean Casserole

Ingredients:

4 C Cooked (or canned) Cut Green Beans (see note below)

1 10-12 oz Gluten-Free Condensed Cream of Mushroom Soup

1/2 C Milk

1 t Gluten-Free Soy Sauce or Liquid Aminos

Dash of Black Pepper

1 6 oz Can Gluten-Free French Fried Onions

Directions:

Preheat oven to 350 degrees F. 

In an 8x8-inch casserole dish, mix together green beans, soup, milk, soy sauce and pepper. 

Stir in half of onions. 

Bake in preheated oven for 25 minutes or until hot. 

Stir. 

Top with remaining onions and continue baking 5 more minutes. 

Yield: 5 Servings

Note: Use one 16 oz bag frozen cut green beans, 1 1/2 lbs. fresh green beans or 2 15 oz cans. If using frozen or fresh, cook beans before using.

* Adapted from Campbell's recipe "Green Bean Bake"

German Dark Rye Bread

Ingredients:

3 C Organic All-Purpose White Flour

1/4 C Unsweetened Cocoa Powder

4 1/2 t Active Dry Yeast (or 2 1/4 oz Packets)

1 T Caraway Seeds

1 T Salt

1/3 C Molasses

2 T Butter

1 T Sugar

Up to 3 1/2 C Organic Rye Flour

2 T Light Tasting Olive Oil, plus extra

2 C Water

Directions:

In the bowl of a stand mixer, combine white flour, cocoa, yeast, caraway seeds and salt. 

In a medium saucepan, heat together molasses, butter, sugar and 2 T oil to 110-115 degrees F. 

Add wet ingredients to dry. Mix on low speed for 30 seconds. Scrape down sides. Mix on medium-high speed 3 minutes. 

Switch to dough hook attachment. 

Add rye flour 1/2 C at a time and knead with dough hook on low until a soft dough is formed. 

Cover and let rest for 20 minutes. 

Punch down and divide into two round loaves. Move loaves to a greased or parchment covered baking sheet. Rub loaves with a little olive oil. Cut 4-5 slits in the top of each loaf. 

Cover and let rise another 45-60 minutes or until doubled. 

Bake at 400 degrees F for 25-30 minutes. Remove to wire cooling rack. 

Can be sliced and served when slightly warm or cool completely. 

Yield: 2 Medium Loaves

* Adapted from http://www.geniuskitchen.com/recipe/german-dark-rye-bread-43285?ref=amp&ftab=tweaks

Beef Barley Soup

Ingredients:

2 T Olive Oil or Beef Tallow

1 Medium Onion, diced

4 Medium Carrots. peeled and sliced

4 Celery Stalks, sliced

2 Garlic Cloves, minced

6 C Beef Broth

1 1/2 lbs Beef Stew Meat or 2 C Cooked Beef from bones

1 Bay Leaf

1-2 t Salt, plus more to taste

1/2 t Black Pepper

2/3 C Pearl Barley, uncooked

Directions:

In a large pot over medium heat, brown stew meat in oil (unless using already cooked beef). 

Add onions to pot (add a pinch of salt) and cook until translucent. 

Add carrots, celery and garlic and cook for several more minutes. 

Pour in beef broth. Add bay leaf, salt and pepper. Bring to a boil and then reduce to a simmer. Cook, covered for about 1 1/2 - 2 hours or until beef is tender. (If using already cooked beef add in now and cook until vegetables are tender, about 45 minutes). 

Remove bay leaf. 

Stir in barley and simmer for another 35-45 minutes or until barley reaches desired texture. 

Add salt and pepper, to taste. 

Good served with a thick piece of buttered bread!

Yield: 5 Servings

* Adapted from https://www.skinnytaste.com/beef-barley-soup/

Smoked Sausage, Cabbage and Rutabaga Soup

Ingredients:

12 oz Smoked Sausage or Kielbasa, sliced
2 T Olive Oil
1 Medium Onion, diced
3 Medium Carrots, sliced
3 Celery Stalks, sliced
1 Green Cabbage, thinly sliced
3 Garlic Cloves, minced
6 C Chicken Broth
28 oz Fire-Roasted Crushes Tomatoes, undrained
1 lb Rutabaga, peeled and diced (or red potatoes)
1 T Italian Seasoning
1 Bay Leaf
2 t Sea Salt
1/2 t Black Pepper
1/8 t Crushed Red Pepper

Directions:

In a large pot, cook onion in olive oil over medium heat until translucent. Add sausage, carrots, celery and garlic and cook for several more minutes.

Add cabbage, rutabaga, chicken broth, tomatoes, italian seasoning, salt, bay leaf, black pepper and crushed red pepper.

Put lid on pot.

Check after 10 minutes and stir. Bring to a boil then reduce to low. Simmer, covered, for one hour or until carrots and rutabaga are tender.

Add more salt to taste.

Yield: 8 Servings

* Adapted from https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/

Loaded “Mashed” Cauliflower

Ingredients:

1 Head of Cauliflower (medium - large)
1/3 C Sour Cream or Creme Fraiche
1/4 C Butter, Melted
3/4 t Sea Salt
1/8 t Black Pepper
1/4-1/2 t Garlic Powder
2 t Dried Chives
6 Pieces Bacon, cooked and cut into pieces
3/4 C Shredded Cheddar or Colby Jack Cheese

Directions:

Preheat oven to 350 degrees F.

Cut cauliflower  into pieces and pulse in a food processor until resembling mashed potatoes (or desired texture). It may require doing it in two batches depending on the size of your food processor.

Spoon cauliflower mash into a large bowl. Stir in sour cream, melted butter, salt, pepper, garlic powder, chives and about half the shredded cheese.

Grease an 8x8-inch casserole dish and scoop in cauliflower mixture. Spread evently. Top with remaining cheese and bacon.

Bake for 25-30 minutes or until mixture is bubbly and cheese is melted. If bacon begins to get too brown, cover with a sheet of aluminum foil.

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/loaded-cauliflower-mash-bake/