Sunday, August 3, 2014

Honey mustard potatoes

approx. 12 new potatoes
1 onion, diced
2 T. honey
2 T. oil
1 T. yellow mustard
1 tsp. salt
1/4 tsp. dried thyme
ground black pepper

Preheat oven to 375 F. Wash and cut potatoes in half or quarters. Mix the honey, oil, mustard. salt, thyme, and pepper in a bowl. Add the potatoes and onion. Mix well. Place on a baking sheet and bake for one hour, until desired golden color.

For more honey mustard flavor double the sauce.


Tuesday, July 29, 2014

Butternut squash pie



1 cup gluten free graham cracker crumbs
2 tsp. oil
1 large butternut squash
2 eggs
1/3 cup honey
1/4 tsp. salt
1/2 tsp. cinnamon

Peel and cube the squash. Cook in boiling water until soft, about 20 minutes. Preheat oven to 375 degrees F. Mix the graham cracker crumbs and oil. Place in a pie pan and distribute evenly. Bake for 10 minutes. Drain the squash and let cool. Place the squash in a bowl and mash well or use a food processor. Add the remaining ingredients and stir well. Pour into the pie crust and bake for 45 minutes to 1 hour. Serve warm or cold.

Tuesday, July 22, 2014

Lentil tuna salad

1-15 oz. can lentils, drained & rinsed
1-5 oz. can tuna, drain if packed in water
2 celery stalks, diced
1 tomato, diced
1 tsp. whole grain Dijon mustard
3 T. olive oil
1 T. lemon juice
salt and pepper
garlic powder
cumin
parsley


Mix all ingredients together. Add seasonings
to taste. Enjoy!



Quick apple crumble

3 apples or pears (or both), peeled
1/4 cup orange juice
Crumbs:
3/4 cup gluten free flour
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 cup oil

Peel and thinly slice apples and place in a 9-inch round pie pan. Squeeze or pour orange juice over it. Mix crumb ingredients in a bowl and distribute over the apples. Bake at 375 F for 45 minutes to one hour.



Pineapple lemon ice pops

A refreshing treat on a hot day!



1 1/2 cups diced pineapple or a 20 oz. can of pineapple tidbits-juice reserved
2 T. pineapple juice- or reserved pineapple juice from the can
1 1/2 T. honey
juice from 1 lemon

Place all ingredients in the blender. Blend well until smooth. Pour into ice pop molds. Freeze.


Thursday, July 17, 2014

Roasted green beans with mushrooms and peppers



1 lb. fresh green beans, rinsed and trimmed
1 red bell pepper, cut into strips
4 oz. button mushrooms, cleaned and quartered
salt and pepper to taste
2 T. oil
1 garlic clove, thinly sliced
1 T. fresh rosemary, chopped

Preheat oven to 400 degrees F. Toss all ingredients together and place on a baking sheet. Bake for 25 minutes.




Sunday, July 13, 2014

soft oatmeal bars

6 oz. vanilla or plain yogurt
2 T. applesauce
5 T. milk
2 egg whites
2 tsp. vanilla extract
5 T. honey
1/2 cup gluten free flour mix
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/3 cup dried cranberries or other dried fruit

Preheat oven to 350 degrees F. In a mixing bowl, combine the wet ingredients. Add the dry ingredients and mix to combine. Fold in the dried fruit and spread mixture in a greased 9 x 13 pan. Bake for 20-30 minutes. Cool and cut into bars. Drizzle with maple icing if desired.
Maple icing:
1 cup confectioners sugar
1 T. maple syrup
2 T. water
Blend well.