Crunchy Apple-Pecan Slaw, gluten-free

I fixed this last night and it was so good and easy to make.
5 cups shredded cabbage
2 sweet apples, diced
1/2 cup toasted pecans, chopped
1/2 cup golden raisins
1/2 cup mayo
3 green onions, chopped
1/2 cup buttermilk
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon black pepper
Combine cabbage, apples, pecans, raisins and green onions in medioum bowl. Whisk together mayo,buttermilk,lemon juice, honey and pepper.
Stir into cabbage mixture

Spring Lemon Muffins

In a email from "Living Without" I found a great recipe for Gluten-fee, Dairy-free, Nut-free, Spring Lemon Muffins.
I fixed them for Easter and they were very good. Even the non eating Gluten-free folks said they loved them.
Ingredients:
3 1/2 C gluten-fee all-purpose flour blend of choice (see on down page)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup softened butter
1 cup sugar, more for sprinkling
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon oil or extract
1 cup dairy-free sour cream
1 tablespoon finely minced lemon zest

1)Preheat oven to 400. Lightly greas ad flour a mufin tin
2)Mix flour blend, baking powder, baking soda and salt together in a bowl. Set aside
3)In a mixer bowl, cream butter. Add sugar and mix until fluffy and light in color, scraping bowl occasionally.
4)Add eggs, one at a time, to creamed mixture and mix well. Add vanilla, lemon extract and sour cream. Mix well.
5)Add dry ingredients. Mix until just blended.
6)Fill prepared muffin cups evenly with batter. Sprinkle sugar on each muffin and then top with lemon zest.
7)Place in preheated oven and bakke 15 minutes
337 calories for each muffin. 13f total fat
Gluten-free Flour Substitutions
All-Purpose Flour BlendUse this blend for all your gluten-free baking.
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
High-Fiber Flour Blendthis works well with breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes
1 cup brown rice flour or soghum flour
1/2 cup teff flour
1/2 cup millet flour
2/3 cup tapioca starch/flour
1/3 cup cornstartch or potato starch
High Protein Flour BlendThis is nutritious blend works best in baked goods that reuire elasticity, suh as wraps and pie crust
1 1/4 cups bean flour, chicpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup white or brown rice flour
Self-rising Flour BendUse this blend for muffins scones, cakes, cupcakes or any recipe that uses baking powder for leavening.
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
1/2 teaspoon salt.

Kale

A friend told me a new way to eat Kale.
Break into bite size. Spinkle with oil, salt and pepper.
Place in oven at 350 for 8 to 10 minutes.
It will be like chips. Very good and very healthy.
I served it at book club and everyone loved it. Also used a bunch for the center piece and we cooked it and ate it later.

Pigs in Blankets

For book club, we read The Dirty Life, fun true story about a NY city girl falls in love with a farmer. She gives up everything to work on a farm. So when you pick a book and have bookclub at your house, you try to fix food that is fitting to the book.
One of the items i fixed was,Pigs in Blankets g-free.
Incredients:
1 bag of g-free Pantry Favorite Sandwich Bead Mix
1 lb. gluten free cocktail franks or cheddar cheese
Preheat oven to 350. Line 2 cookie shets with parchment paper
prepare bread through dough step only, following directions on bag. Thin with 1-2 Tbs extra water.
Pick up a frank or chunk of cheese with toothpick and swirl into dough until coated(i just used my fingers)
set on cookie sheet. Repeat until all are used Let rise 10 min.
Bake 15 min. Serve plain or with mustard.
(it took 30 min in my oven)

PortaVia Italian Kitchen, Nashville

I wrote about their Pizza (that I have now had 4 times) but this week I ordered the Past. It was incredible. Chef came over and sat with us and explained how he makes them g-free and from scratch.
Chef also makes incredible g-free rolls that he lets rise all night long.
Try them out. They are on 21 White Bridge Road. You can even order to go.