“Our Life Is Frittered Away By Detail. Simplify, Simplify.”

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

{Photo via CatherineLaPointe}

Mexican Polenta Casserole

Recipe from the blog Kath Eats Real Food

Frozen peppers (3 cups)

Frozen corn (1 cup)

Diced tomatoes (1 can, drained)

Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)

Taco seasoning (a year-old packet – about a tbsp!)

Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?)

Polenta (2 servings, prepared)

4 oz shredded Mexican cheese

1. Heat peppers, corn, tomatoes and beans with seasonings until hot.

2. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes.

3. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese.

4. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!

Gingerbread Cupcakes

1/2 stick margarine, softened

1/4 c. sugar

1/4 c. brown sugar

1 egg

1 c. sifted Gluten Free all purpose flour*

3 tsp. baking powder

1/4 tsp. xanthum gum

1/2 tsp. ginger

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. cloves

1/2 c. milk

1 tsp. vanilla extract

1.  Preheat oven to 350 degrees and line each cup of a muffin tin with paper liners. 

2.  Cream together margarine, sugar, and brown sugar until soft and fluffy.

3.  Add egg and beat well.

4.  Sift together flour, baking powder, xanthum gum, and spices.  Add to the margarine mixture and stir.  Add in milk and vanilla.  Beat well until the batter is smooth.

5.  Fill each muffin cup halfway and bake for 20 to 25 minutes, or until golden brown.  Let cakes cool on a cooling rack.  Frost with vanilla or cream cheese icing. 

Yields: 12 cupcakes

*I used Gluten Free pantry's Gluten Free all purpose flour for this recipe.

{Print via LilyandVal}

Corn and Poblano Lasagna

Recipe adapted from Marcela Valladolid

Ingredients:

4 tablespoons non-dairy unsalted butter, divided

3 cloves garlic, minced, divided

2 cups fresh corn kernels (from about 2 ears), or frozen and thawed

1 cup original almond milk

1 teaspoon fresh thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion

1 large zucchini, thinly sliced lengthwise

4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips

10 oz. Gluten Free lasagna noodles, cooked per package directions and drained

2 cups shredded vegan mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees F. 2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the milk and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. 3. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. 4. Spread about 1/3 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 1/2 lasagna sheets. Spread 1/2 of the poblano mixture and 1/2 of the cheese over the pasta. Repeat, spreading 1/3 corn mixture, lasagna, poblano mixture, remaining corn mixture and remaining 1/2 cheese. 5. Bake until cooked through, about 15-20 minutes.  Serve.