My Pantry: Udi's Lemon Streusel Muffins

                       

Udi's Lemon Streusel Muffins are moist and sweet with a light citrus flavor. I enjoy them soft and warm from the microwave with a glass of milk. The flavor is light, so one muffin fills me up but doesn't weigh my stomach down.

What's your favorite muffin - store bought or homemade?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Homemade Chicken Noodle Soup

                                        

This soup is pure comfort food, packed with rich flavor and nutrition you need - whether your sick or healthy.

 

I was really sick over the holidays for over two weeks. The only thing that sounded good was Chicken Noodle Soup. For most people who are not gluten free, chicken noodle soup is an easy request. As someone who is gluten free, chicken noodle soup is more labor and time intensive. My amazing husband rose to the challenge and not only made me homemade chicken noodle soup, but made my favorite homemade noodles with a family recipe that my mom converted a few years ago to be gluten free. 

 

 

Homemade Chicken Noodle Soup

 

Ingredients:

·1 recipe for homemade noodles (see below)

·2 TBS extra virgin olive oil

·1 medium onion, chopped

·1 TBS minced garlic

·½ tsp dried thyme

·6½ cups chicken stock

·2 cups water

·1 small chicken bouillon cube

·2 cup cooked chicken, shredded

·2 medium carrots, peeled and chopped

·1 celery stalk, chopped

·Salt and pepper to taste

 

Directions:

Heat olive oil in a large dutch oven over medium heat. Add the onion, garlic, and thyme. Cook, stirring frequently, until the onion is tender and translucent (about 5 minutes). Add 1/2 cup of chicken stock to deglaze the pan. Add the remaining chicken stock, water, chicken bouillon cube, chicken, carrots, and celery. Simmer until the vegetables are tender, about 20-25 minutes. Add the homemade gluten free noodles, ad cook for 5 minutes (or until desired tenderness is achieved based on how thick/thin your rolled the noodle dough). Season with salt and pepper to taste. Serve warm.

Homemade Gluten Free NoodlesFamily recipe that's been passed down for generations. My mom revised to be gluten free a  few years ago.

Ingredients:
·1 beaten egg                                     
·2 TBS milk
·1 cup GF flour blend
·1 tsp xanthan gum
·½ tsp baking powder
·1 TBS butter
·Pinch of sugar
·Pinch of salt                                       

Directions:                
Mix wet ingredients in a bowl, mix dry ingredients in a separate bowl. Combine and mix to a stiff, moist dough – like fresh play dough. Use a food processor and pulse til dough ball forms. On parchment paper dusted liberally with potato starch, roll dough as thin as possible into a rectangle. Use hand-held roller and cusp one hand around outside edges to prevent edges from separating and cracking as you roll from center to outside edges. Cut with sharp knife or noodle cutter into desired thickness or shapes. Let dry at room temp for 1-8 hours then add to boiling broth. Be sure to include all of starch – this thickens the broth and keeps noodles from sticking together.

Pumpkin Soup with Lentils

 

Pumpkin Soup with Lentils comes together in 30 minutes. It's a hearty, comforting dish that's healthy, creamy, and uber flavorful.

I think I've finally converted my husband to my "unique" recipes.  A few years ago he would have turned his nose up at the thought of this soup. Today, he tried it and said "that's real good." Proof that determination pays off. :)

 

Pumpkin Soup with Lentils

Slightly adapted from Better Homes & Garden, October 2013 Magazine

Ingredients:
·1 small sweet onion, cut into wedges
·1 yellow sweet pepper, seeded and sliced
·½ cup lentils, rinsed and drained
·1 TBS olive oil
·2 tsp ginger
·1 tsp curry powder
·1 tsp cumin
·1 26oz. box chicken stock (use vegetable stock to make vegetarian)
·1 15oz. can pumpkin puree
·Roasted pumpkin seeds and nutmeg for topping (optional)
 

Directions:

Heat oil in a large 5 qt. Dutch oven. Cook onion, sweet pepper, and lentils over medium-high heat for 2 minutes. Whisk in remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.

Serve warm with roasted pumpkin seeds and ground nutmeg on top.

Chipotle Pork Tenderloin and Butternut Squash Tacos

 

Chipotle Pork Tenderloin and Butternut Squash Tacos are spicy, hearty, and satisfying.

These are my new favorite winter tacos. A warm, corn tortilla is filled with spicy chipotle-seasoned pork tenderloin and cinnamon-roasted butternut squash...all topped with cilantro, lime juice, and queso fresco. The result is a uniquely flavorful taco. Pure goodness.


Click here for recipe from Domesticate Me

Curried Carrot Soup

Curried Carrot Soup is sweet and spicy, and a great savory soup for a cold winter day. Serve with your favorite sandwich for a quick meal.

 

Curried Carrot Soup

Adapted from Martha Stewart

Ingredients:
·2 TBS butter

·¾ cup chopped onion

·½ tsp curry powder

·Salt and pepper

·1¾ cups chicken broth (use vegetable broth to make vegetarian)

·1 lb baby carrots

·Juice from 1 clementine

·1 tsp sugar

·For garnish, roasted pumpkin seeds or chopped cilantro (fresh)

Directions:

Heat butter in a large saucepan over medium heat. Add onion, curry powder, 1 tsp salt, and ¼ tsp pepper. Cook, stirring occasionally until the onion is soft, about 5 minutes.

Add the broth, carrots, and 1¼ cups water; bring to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 15 minutes. Squeeze in clementine juice.

In a blender, purée the soup in batches until smooth. Transfer to a clean saucepan. Add more chicken broth, if necessary, to thin soup to desired consistency. Serve warm topped with desired garnishes.

Hot Corn Dip

Hot Corn Dip is a cheesy and spicy dip that's perfect for football party season. You can easily adjust the level of heat in this dish by putting in more or less chipotle peppers. I made this unique dip a few weeks ago and it was a hit.

What's your favorite dip for football party season?


Click here for recipe from Gina Marie's Kitchen

Butternut Parmesan Quinoa

Butternut Parmesan Quinoa is a sweet and savory dish that comes together with only a few ingredients. It's also easily customizable for your flavor preferences.

Butternut Parmesan Quinoa

Ingredients:
·1 cup quinoa, cooked according to package directions
·1 medium butternut squash, cubed
·2-3 tsp extra virgin olive oil
·½ tsp each - salt, pepper, nutmeg
·½ cup Parmesan cheese
·¼ cup pecans or walnuts

Directions:
Preheat oven to 400˚. Place cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast for 20-30 minutes, or until tender.

In a large bowl, combine cooked quinoa, roasted butternut squash, parmesan cheese, and pecans. Stir until combined and cheese is melted. Serve immediately.

Potato Oles - Taco John's Copycat

If you are familiar with Taco John's, you are going to love this copycat recipe for Taco John's Potato Oles. If you are not familiar with Taco John's, I'm sorry - but you'll still enjoy this recipe! Having this recipe has been dangerous knowledge and I have to share it with you. This recipe comes with warnings...

• You may be inclined to eat the entire batch with homemade cheese sauce.
• You may be inclined to turn the recipe into a batch of Tot-chos
• You may never be able to eat tater tots the same again.

Potato Oles - Taco John’s Copycat

Ingredients:
·4 tsp Lawry’s seasoning salt
·2 tsp paprika
·1 tsp cumin
·1 tsp cayenne pepper
·Tater tots

Directions:
Mix together seasoning ingredients. Sprinkle on tater tots and stir together in a large bowl. Spread seasoned tater tots out on a baking sheet and bake according to package directions.

Vegetarian Enchiladas

These Vegetarian Enchiladas are hearty, savory, and easy to prepare. They tasted so good my husband and brother were surprised that they were vegetarian and that they liked them enough to have seconds.


Click here for recipe from Iowa Girl Eats

Top 13 Recipes of 2013

I'm also joining the blogger bandwagon to reflect back on 2013 and share my Top 13 Recipes of 2013.

In the spirit of reflection, I want to thank you all for reading and trying, pinning, and sharing my recipes. Throughout the year, I sometimes wonder why I go through the trouble of maintaining As Good As Gluten - as it's a lot of work with no monetary reward. In these times, I randomly get a comment or email or phone call or run into one of my readers. You share encouraging words, feedback, or nice complements that keep me going. Knowing how I've helped you on your gluten free journey is the only incentive I need to keep my blog going.

What recipes or posts would you like to see more of in 2014? I hope you have a very Happy New Year! I'm excited to see what 2014 brings.

Top Recipes of 2013

13. Baked Avocados: creamy avocado topped with savory garlic and cheese and sweet tomato and basil = a delicious and quick dinner.

 

12. Angel Chicken (Crockpot): an easy crockpot meal that tastes delicious, despite the less than appetizing photo.

11. Hummus Pizza: this was my favorite pizza this past summer. This Mediterranean inspired pizza is fresh and savory with a touch of sweetness.

 

10.  Sausage & Grits Casserole: this creamy and decadent casserole got voted "best casserole ever" by family. Try it and let me know if you agree.

9. Cheeseburger Stuffed Zucchini Boats: this delicious recipe tastes like a cheesy, deconstructed cheeseburger without all of the grease. Healthy and delicious!

 8. Nutella No Bake Cookies: this Nutella twist on traditional No Bake Cookies is delicious and brings back fond childhood memories.

7. Romano and Mushroom Marsala Polenta: this hearty meal comes together quickly and the flavor possibilities are endless.

6.  Creamy Avocado Pasta with Tomatoes and Mushrooms: this flavorful dish is deceptively creamy and rich; you'd never know the sauce was made with healthy avocados.

5. Avocado-Hummus Cheese Panini: I'm starting to see a theme here the closer I get to the top recipe. Vegetarian dishes (and avocado) are definitely favorites. This panini won't disappoint. It's fast to make, tastes great, and is a healthy and filling vegetarian meal.

4. Cucumber and Avocado Summer Rolls with a Savory Sauce: despite my frustration making spring rolls, this tasty recipe tastes like a fresh, handheld salad.

3. Carbonara with Squash and Kale: this creamy, flavorful pasta dish packed full of my favorite fall flavors. It is one of my many favorite recipes of the year.

2. Vegetarian Quinoa Chili (Crockpot): this spicy, flavorful, and meatless meal is still full of protein with the additions of quinoa and black beans.

1. Moscato Spritzer: This "recipe" had twice as many views as my #2 recipe of the year and 8 times as many views as the #13 recipe! Needless to say, it was just as big of a hit for my readers as it was for all of the parties I made it for this past year. This favorite party drink is simple to prepare and tastes great – very fresh, light, and slightly sweet.

Jalapeño Cheddar Cornbread

Jalapeno Cheddar Cornbread is the perfect accompaniment to chili during the colder fall and winter months. This recipe comes together easily and the outcome is classic cornbread with a cheesy, spicy twist.


Jalapeño Cheddar Cornbread

Ingredients:
·1 cup rice flour
·¾ cup cornmeal
·3 TBS sugar
·2½ tsp baking powder
·¾ tsp salt
·1 TBS butter
·2 eggs, beaten
·1 cup skim milk
·¼ cup extra virgin olive oil
·1½ cup shredded cheddar cheese
·1 jalapeño pepper, chopped

Directions:
Preheat oven to 400˚. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.

Place butter in a 10-12 inch cast-iron skillet or round baking pan. Place in oven for about 3 minutes, or until butter melts. Remove pan from oven and swirl butter in the pan to coat the bottom and sides of the pan.

In a small bowl, combine eggs, milk, and olive oil. Add egg mixture to the flour mixture; stir until just moistened. Fold in cheddar cheese and jalapeño. Pour batter into the buttered, hot skillet.

Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

Beef, Mushroom, and Carrot Braised Stew

 

If it's way too cold where you live, this hearty Beef, Mushroom, and Carrot Braised Stew will help. It's pure comfort food and a delicious meal all in one bowl.


Beef, Mushroom, and Carrot Braised Stew
Adapted from Taste of Home

Ingredients:
·1 boneless beef chuck roast (2-3 lbs), cut into 1-inch cubes
·¼ tsp salt
·¼ tsp pepper
·3 TBS extra virgin olive oil
·1 lb. fresh mushrooms, sliced
·4 large carrots, sliced
·2 medium onions, sliced
·2 tsp minced garlic
·32oz. beef broth
·1 cup dry red wine
·½ cup port wine or brandy
·1 TBS tomato paste
·¼ tsp each – dried parsley, rosemary, sage, and thyme
·1½ TBS cornstarch
·3 TBS water
·Hot mashed potatoes

Directions:
Preheat oven to 325˚. Heat olive oil over medium heat in an oven-safe Dutch oven. Add beef, season with salt and pepper, and brown beef. Remove from pan once edges of beef are browned.

In the same pan, add mushrooms, onions, and carrots. Cook until tender. Add garlic and cook for 1 minute, stirring well. Stir in broth, wines, tomato paste, and herbs. Return beef to pan. Bring to a boil.

Bake, covered, 30 minutes. In a bowl, mix cornstarch and water until smooth. Gradually stir mixture into stew. Bake covered for 30 minutes or until sauce is thickened and beef is tender and cooked through. Skim fat and serve with mashed potatoes.

White Christmas Sangria

Merry Christmas!!

White Christmas Sangria combines my love of sangria with my love of holiday flavors - cranberries, apple, and rosemary. This sangria is fragrant and tastes like Christmas in a glass.

My favorite tip for making sangria is to use a flavor-infused pitcher. The fruit infuses into the liquid perfectly without having to strain any fruit pulp out before serving.

White Christmas Sangria

Ingredients:
·1.5 L Moscato wine

·1.5 L Sprite Zero

·2 large honey crisp apples, diced

·1 cup cranberries

·1 sprig of rosemary

Directions:

Place fruit and herb in the flavor-infused center of the pitcher. Add wine and Sprite. Let chill for at least 2 hours before serving. 

Amish Mystery Biscuits

I hope you and your family have a very, Merry Christmas!

This recipe comes from my mom's kitchen and you must try it. It's a new family favorite recipe, loved by everyone and requested for breakfast every time I'm home. My favorite way to enjoy Mom's Amish Mystery Biscuits is for Biscuits and Gravy, but they are delicious to enjoy any way you'd normally use biscuits.

Amish Mystery Biscuits

Ingredients:
·2 cups gluten-free flour blend
·1 TBS baking powder
·1 tsp sugar
·Pinch of salt
·¼ cup olive oil mayonnaise
·1 cup milk

Directions:
Preheat oven to 375˚. Combine gluten-free flour, baking powder, sugar, and salt in a large bowl. Make a well in the middle of the bowl and dump in mayonnaise and milk. Stir until it forms into a play dough batter. Do not overmix! Pat out and cut biscuits or drop formed blobs into a greased muffin tins. You can also brush the biscuits lightly with milk before baking. Bake for 12-16 minutes.

Cookie Week Recap – Easy Peanut Butter Cookies 6 Ways

This year’s Cookie Week all stated with this simple recipe for Easy, Flourless Peanut Butter Cookies. I made one batch of these delicious, peanut buttery cookies. Then, with the addition of one simple ingredient, I turned that one batch of cookies into six different and indulgent cookies - recapped below with an extra bonus recipe. Enjoy and Happy Holidays!



Easy Peanut Butter Cookies

Nutella and Peanut Butter Cookies



Peanut Butter Stacked Reese's Cookies

Peanut Butter and Jelly Cookies



Peanut Butter Sandwich Cookies with Nutella Filling



Gluten Free "Oreo" Stuffed Peanut Butter Cookies

 

And, a bonus cookie I made last year with the same base cookie recipe with one simple addition...

 

Peanut Butter Kiss Cookies