Turkey Wild Rice Salad

Contrary to popular belief, I haven't fallen off the face of the earth. It's just that in addition to the normal busyness of life with five kids, my kitchen has been in the process of getting remodeled over the last few months and cooking anything, let alone recipe trying has gone totally down the tubes.  I still don't have a fully functioning kitchen, but at least I've got the basics now (countertops, sink, and stove), so we can stop eating frozen meals--YAY!   Now I'm just hoping that I'll be back up to full speed in the kitchen by Thanksgiving.  Stay tuned for before/after pictures and more yumminess to come!  

This recipe is one that I discovered several months ago and it has quickly become a family favorite....just as much for its quick and easy preparation as for how much the whole family loves it.  As a side bonus, it also makes for great leftovers the next day.  Serve with whole grain rolls and a smoothie and you've got a wonderfully tasty, filling, and healthy meal!  

Click here for printable recipe.  

Posted by Lara.

The ingredients:

2 cups cooked, cubed turkey (I used  nitrate/nitrite free  Kirkland turkey lunchmeat from Costco)

2 cups cooked wild rice, cooked as directed on package (I used a wild rice/brown rice blend)

1-1/2 cups red grapes, halved

1/2 cup diced red bell pepper

1/2 cup chopped celery

1/2 cup chopped pecans

4 green onions, sliced

1 cup cubed Swiss cheese (optional)

1/3 cup raspberry vinaigrette, plus more to taste

Directions:  

Toss all ingredients in a bowl and drizzle with dressing.  Makes 4-5 servings. 

If making several hours in advance of eating,  stir together everything but the pecans and add those right before serving.

Enjoy! 

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Nutella Peanut Butter Cookies (Gluten Free)

One day my ten-year-old came to me requesting cookies.  I didn't have the time to make any, so I told him to find a recipe and feel free to make them himself.  He looked through my Pinterest page and got excited about these cookies.  Made with Nutella and peanut butter, they are every bit as delicious as you'd expect them to be...even though they are 100% gluten free.    Sadly, they only made a dozen so they didn't last long at our house.  A few days later I made a quadruple batch for a dinner where there would be someone with a severe gluten intolerance in attendance.  Although there were other desserts available, these chewy, yet crispy cookies were the first to go and my gluten intolerant cousin was thrilled to have an easy new recipe to throw into her gluten free repertoire.  These are as easy as can be to make, but you do want to take extra care not to overbake these. Enjoy! 

Click here for printable recipe.

Posted by Lara.

The ingredients:


1/2 cup Nutella (or other chocolate hazelnut spread)
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
1 cup powdered sugar

Directions:  Cream Nutella and peanut butter together.  Add egg and vanilla; mix well.  Add powdered sugar and beat until smooth. 

Shape into balls and place on parchment paper lined cookie sheet. 

Bake at 375 degrees for 7-8 minutes. Do NOT  overbake.  You want to take these out right before they look set up.  Cool on wire rack. 

Enjoy!

Recipe Source:  Seeded at the Table

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Flourless Chocolate Cake (my new favorite chocolate cake recipe!)

We don't actually have anyone in our immediate family who is allergic to gluten, but no matter--this   chocolate cake recipe (from my friend Mirien at Mirien's Kitchen) is simply the best I've ever made.  I've been asked for the recipe time and time again and no one can believe that it contains absolutely no flour and instead is made with 2 cans of garbanzo beans.  It's got the perfect texture and just the right amount of moisture (my big beef with most other cakes) and we thought it was even better than the gourmet chocolate cupcakes we bought from a bakery.  We've made this into cupcakes, single layer cakes, and my sister-in-law even used it to make a 17-layer cake (check out the picture at the bottom of the post)!   You simply need to try this totally gluten free recipe to believe it! 

Click here for printable recipe. 

The ingredients:


CAKE: 
1 package (12-ounces) semi-sweet or dark chocolate chips (about 2 cups)

2 cans (15-oz. each) garbanzo beans, drained and rinsed
6 eggs
1-3/4 cups sugar
2 Tbs. cocoa powder
1 Tbs. lemon juice
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla

Directions:    In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth.  In a blender, blend the beans and eggs until creamy.

 

Add remaining ingredients, including the melted chocolate and blend well.  If your blender is not big enough, pour into a bowl to mix.  Put batter into a greased and floured 9x13-inch baking pan (NOTE: if you're making this cake for someone who is gluten intolerant then do NOT flour the pan with flour.  Use a little cocoa instead.) and bake at 350 degrees for about 40-45 minutes, until a toothpick in center comes out with moist crumbs--DO NOT OVERBAKE.  For cupcakes, bake for 20-25 minutes.  When cool, frost with chocolate frosting. 

Check out this 17-layer version my sister-in-law made for her sister's 17th birthday!  

Enjoy!

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