Recipe

Make your own… frozen gluten free pizza with GF Jules!

March 9, 2016 by angelaskitchen 1 Comment

When I want a quick pizza on a busy night, or the convenience of being able to simply pop one in after a long, hard day store-bought frozen pizzas are all well and good for a quick last minute meal. And while there is finally some gluten free (and one or two gluten AND dairy free) options out there, I prefer to get my convenience food a bit closer to home. Well, actually IN my home by making my own ready to eat frozen pizzas. Homemade pizza can’t be beat for flavor, variety or cost.

I like to get the whole family involved when I can if we are making extra things to put in the freezer, and let me tell ya, pizza is the perfect meal to pull everyone in to help! Kids of almost any age …

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips

February 1, 2016 by angelaskitchen Leave a Comment

One of the perks of blogging is all the wonderful people I get to meet. People with a passion for delicious food, who totally get when I geek out over ingredients. At the last conference I attended, I had the pleasure to meet another wonderful person, who just so happens to work with Beanfields Snacks. Super funny, really sweet new friend, who can hook me up with tasty gluten free and vegan chips? Match made in buddy heaven! So when Beanfields asked, I jumped at the chance to make a recipe with their delicious chips for the big game.

You heard about that big game coming up, right? To be honest, I usually can take or leave football. Game day for me is ALL about the snacks. Gotta have fun snacks! When I received a sample pack of chips from Beanfields filled with their Sea Salt, Pico De Giao, Barbecue and other flavors, I kept coming on back to the Ranch. As a gluten free and dairy free girl, I don’t normally get a chance to have anything done with ranch flavors, so had to try them for myself. Let me tell you, they are so good and I knew they needed to be used in the recipe I made. Besides, game food and ranch flavors just seems to go together, right?

When I think game food, I think finger food, like these tasty onion rings. These little beauties are baked and not fried so they aren’t greasy and it really allows the seasoning to shine through. I love how using crushed Beanfields Bean & Rice Ranch Chips in the recipe adds a savory punch of flavor and a crisp coating without a lot of work so you can get back to hanging out with friends and family. Oh, yeah, and the game, too… 🙂

The best part is that these little babies are gluten free, dairy and egg free, vegan, nut free and can be made without any corn so they can be enjoyed by everyone at your get together. Even if your team doesn’t, I call that a WIN!

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips

Print Recipe Pin Recipe

Course Appetizer, dairy free, game day, gluten free, Snack, vegan

Ingredients

3 small sweet onions
2/3 cup gluten free flour blend of choice corn free, if needed
1 teaspoon gluten free baking powder
2/3 cup water
1 tablespoon olive oil
2 cups finely crushed Beanfeilds Bean & Rice Ranch Tortilla Chips
Oil spray for cooking
Ketchup or Marinara sauce for dipping

Instructions

Preheat oven to 400 degree F. Line 2 baking sheets with parchment and lightly oil with oil spray. Set aside.
Peel onions. Slice onions ?" thick and separate slices into rings.
Mix together gluten free flour and baking powder. Whisk in water and oil. Depending on flour blend you used, you may need to add up to ? cup more water to create a batter the consistency of thick pancake batter. Pour batter into a shallow dish.
In another shallow dish, pour crush tortilla chips.
Using a fork or skewer, dip onion rings into batter, coating all sides. Tap off excess batter, as needed. Place onion ring into tortilla crumbs. Scoop crumbs over onion to coat all sides. Place coated onion ring onto prepared baking sheet. Continue with remaining onion.
Spritz onion rings with oil. Bake in preheated 400 oven until onion is tender and coating is cooked through and golden, 15 to 18 minutes.
Serve with your favorite dip. We especially like marinara sauce with this!

While I created this recipe in partnership with Beanfields Snacks, all opinions and comments are my own.

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

July 31, 2015 by angelaskitchen Leave a Comment

With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale.

This is a great dish to come home to on busy school nights, but I also like it for summer-time meals. If the pork chops I am cooking are a little thin, or cook a little longer than usual (hey, it happens!), I found you can shred the pork and use it for nachos, taco salad, taco filling, a topping for baked potatoes, sweet potatoes or gluten free noodles. It’s so versatile and pleases everyone in my family. I love that in a recipe!

Use you favorite salsa with the level of heat your family enjoys. I use what ever we have on hand, but I particularly like using peach salsa when cooking this up in the summer. The sweet-savory combo makes a great sandwich filling when having a picnic dinner in the yard. Enjoy!

Printable freezer labels for Salsa Pork Chops

Printable recipe card for Salsa Pork Chops for making multiple batches for the freezer.

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

Print Recipe Pin Recipe

Course dairy free, freezer cooking, gluten free, main dish, oamc, pork, slow cooker

Servings 6

Ingredients

1 tablespoon olive oil
6 pork chops bone in or boneless
1 1/2 cups tomato sauce
1 cup salsa
3 tablespoons lime juice
1/2 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt or to taste

Instructions

Warm oil in a skillet over medium-high heat, then add pork chops. Cook pork chops until browned on both sides. They do not need to be cooked though as they will cook more in the slow cooker. You are looking to give the meat a nice sear and color.
In a bowl mix together the tomato sauce, salsa, lime juice, garlic, oregano, cumin, black pepper, and salt.
Arrange a single layer of pork chops in slow cooker. Spoon a bit of sauce onto each chop. Add more pork chops to slow cooker, adding sauce on top of each one until all pork chops are in the slow cooker. Pour remaining sauce over chops.
Cover slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until cooked through.
Freezer instructions: Allow the pork chops to cool after searing. Place in a gallon sized freezer bag and add sauce. Mix sauce around pork chops, remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put contents of bag in slow cooker, cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Double Chocolate Chunk Cookies, Gluten Free Dairy Free

May 1, 2015 by angelaskitchen Leave a Comment

I’m going to toot my own horn for a minute… Double Chocolate Chunk Cookies are the BEST chocolate cookies EVER! (Cue dancing in the kitchen here…) Ok, I’m back. But, honestly, these cookies, with their perfect chewy edge and soft center, intense chocolate flavor and large chocolate chunks are just the thing when chocolate craving hits. The little punch of spice is optional, but I do recommend trying it. The warmth really balances the rich chocolate. All that AND they are gluten free and dairy free. I’m telling’ ya – it’s cookie heaven!

These are …

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

December 8, 2014 by angelaskitchen 1 Comment

A creamy dairy free spread layered with olives, roasted red peppers and spinach for festive flair.

Every year our family bundles up and heads downtown for the Hollidazzle parade before going the 8th Floor Macy’s Holiday Display and take picture with Santa. Yep, even as my kids have gotten bigger (and my son is now 19 years old and 6′ 3″ tall) they still troop on in to get a picture with Santa for their mom. Best kids ever! Last year was the last year for Hollidazzle parade, changing to this year’s Hollidazzle Village. Messing with holiday traditions can be a tricky thing, but we need to leave room for traditions to grow and change while keeping the core of why it was important to your family.

The most common question I receive from families newly diagnosed with food allergies is how to manage the holidays. We all have food traditions strongly tied to our holiday memories and want to preserve them for our children and ourselves. When food allergies or celiac enter the picture, holidays can seem like an overwhelming obstacle instead of a chance to rest and renew with our family. My suggestion? Make a dinner you know everyone already enjoys, and isn’t too difficult to make that satisfies your allergy restrictions. Then, ask you family (our yourself) what is the one dish that would help make it feel like Christmas. Make that one thing and have the whole family pitch in to help. Every year, just adapt one recipe as you choose to, but don’t sweat it if it doesn’t turn out exactly as you planned. You may just create a new tradition of your own!

For my family, Swedish Rye Bread was what was requested, and honestly, the first year my gluten free yeasted breads were VERY odd. I should have gone with a more forgiving muffin with similar spices, but I was ~~stubborn~~ determined. Never mind that all my yeasted gluten free breads where lopsided… That Christmas just the smell of the spices and the parts we were able to nibble (around the sunk in center) were delicious simply because we tried to make it together. And, boy, did my son (who was 6 at the time) laugh and laugh at the funny looking bread. 🙂 That is a Christmas memory I cherish. Not the oddly shaped bread, but the time we took to try to make it together and the laughter we shared when it didn’t go as we planned. Now when I grind the spices for gluten free Swedish “Rye” Bread I remember that first gluten free Christmas and the lesson on not taking myself or the food at the table too seriously. It is the company that matters – that we are together, and safe with plenty of food that will nourish, even if it is lopsided.

What are the holiday traditions that make things special for your family?

* * * * * * *

This holiday season, 11 other bloggers and I are participating in the 12 Days of Holiday Snacking with Way Better Snacks! I can’t wait to see what everyone else comes up with to pair with Way Better’s fabulous chips. Gotta love their non-GMO, sprouted crispy tastiness. They best part for our family is all of the tortilla chips are gluten free. Check out the Way Better Snacks Pinterest board over the next few weeks as more snacks are added and give the other bloggers some love. The recipe links will also be at the Way Better Snacks Facebook page, so definitely keep an eye out for those.

This holiday season, try my simple to put together dairy free spread that will compete with any dairy filled cheese ball. The colorful layers give it delicious flavor while looking festive. The best part? This spread is easy-peasy to put together and it can be made up to 5 days before your need it. If you don’t want to take the time to allow the spread to set up or want to layer it, simply scoop the blended cashew mixture into a bowl and stir in the olives, peppers and spinach.

We like to serve our dips with sprouted and tasty Way Better Snacks to really make our dips feel like something special. We used the Punkin Cranberry (LOVE!) and the Unbeatable Blues with the spread and the spread was delish on both. To learn more about why sprouting is so important, and more about all the yummy flavors they carry, check out their website for more info: gowaybetter.com. Enjoy!

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

A creamy dairy free spread with festive flair!

Print Recipe Pin Recipe

Course Appetizer, Christmas, dips & spreads, holiday, Vegan friendly

Ingredients

1 teaspoon olive oil
1 cup fresh spinach leaves chopped
1 garlic clove minced
1/2 teaspoon dried basil
salt and pepper to taste
3/4 cup raw cashews soaked for 3 to 6 hours
2 tablespoons fresh lemon juice
1 1/2 tablespoons agave or honey I know honey isn't vegan, but it's usually how I roll in this recipe
1 1/2 tablespoons coconut oil
1 1/2 teaspoons apple cider vinegar
3 tablespoons or more water as needed up to 1/3 cup
1/4 teaspoon salt or to taste
8 ounce container dairy free cream cheese substitute softened
1/4 cup diced kalamata olives
1/2 teaspoon dried thyme
1/4 cup diced roasted red pepper

Instructions

Lightly oil a mini loaf pan. Line with plastic wrap or parchment paper, allowing the wrap to overhang the pan. You will use these "handles" to lift the spread from the pan after it has set. Lightly oil wrap or parchment. Set aside.
In a small skillet, heat olive oil over medium-heat. Add spinach, garlic and basil to pan, sautéing until spinach has wilted. Season with salt and pepper to taste. Remove from heat and allow to cool until ready to use in recipe.
In a Vitamix or other high-powered blender, blend soaked and drained cashews with lemon juice, agave or honey, coconut oil and apple cider vinegar. Add water one tablespoon at a time, as needed, to make a very smooth and thick spread texture. It should be similar to the texture of cream cheese.
Add softened cream cheese substitute to cashew mixture and blend well until smooth. Taste and add salt, if needed.
Create the layers: Divide the cashew mixture into 4 parts. Scoop 1/4 of the cashew mixture into the prepared mini-loaf pan, smoothing into an even layer. Mix olives and thyme together. Spread olives evenly onto cashew mixture. Scoop another 1/4 carefully onto of the olive layer and smooth. Spread peppers evenly onto cashew mixture. Add another 1/4 of the cashew mixture on top of pepper layer. Smooth cashew mixture. Spread spinach mixture evenly onto cashew layer. Add final 1/4 of cashew mixture to loaf pan and smooth.
Wrap pan with plastic wrap and place in refrigerator until firm. Spread can be made 5 days before serving, covered and refrigerated. To serve, unwrap spread. Lift spread out of loaf pan using parchment or plastic wrap lining pan. Careful flip onto serving plate and remove parchment. Serve with your favorite Way Better Snacks and enjoy!

Join Way Better Snacks for their first ever Twitter Party this Thursday, December 11th, 7:30 p.m. CST (5:30 p.m PST/8:30 p.m. EST) all about healthy and delicious Holiday Snacking. Follow #snackwaybetter and @WayBetterSnacks to join in the fun!

Learn more about Way Better Snacks!

Website: http://gowaybetter.com

Facebook: https://www.facebook.com/WayBetterSnacks

Twitter: @WayBetterSnacks

Pinterest: http://www.pinterest.com/waybettersnacks/

Instagram: http://instagram.com/waybettersnacks

12 Days of Holiday Snacking with Way Better Snacks:

Day 1: Vegan Holiday Dazzle Spread from Angela’s Kitchen

Day 2: Garden Goodness Dip or Salad from Green and Clean Mom

I created this recipe for Way Better Snacks, but was not compensated other than with delicious chips and payment to purchase the ingredients. It’s a delicious sprouted snack I buy and serve my own family (our favs are Sweet Potato, Black Bean, Punkin and Sweet Chili). Thank you for supporting the brands that I carefully choose to work with, that help make this site possible. All opinions are 100% my own.

Confetti Tilapia Packets

August 16, 2014 by angelaskitchen Leave a Comment

Bright garden vegetables and a touch of smoky bacon flavor in these delicous tender tilapia fillets. Cooking fish in a packet guarantees the fish stays moist and keeps fillets from breaking apart on the grill. If you choose to cook dinner in the oven, you can use baking parchment or aluminum foil to make the packets. However, if grilling, be sure to use heavy duty aluminum foil to make your fish packets.

Posted last month at Snap Fitness with amounts figured to serve 4.

Confetti Tilapia Packets

Print Recipe Pin Recipe

Course entrée, fish, main dish, seafood

Servings 6

Ingredients

3 uncooked bacon strips chopped, pork or turkey
6 red or yellow snacking sized sweet bell peppers diced
1 medium zucchini trimmed and diced
6 green onions thinly sliced
6 tilapia fillets 6 ounces each
3/8 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
6 12 ” squares parchment or heavy duty aluminum foil

Instructions

In a medium skillet over medium heat, sauté chopped bacon until fat is rendered and bacon is cooked. Add diced peppers and zucchini to skillet. Sauté vegetables and bacon until vegetables are just beginning to wilt. Turn off heat.
Place tilapia on parchment or foil. Season fish with salt and pepper. Dividing bacon and pepper mixture, top each tilapia fillet. Fold parchment or foil over fish. Fold edges of parchment around open edges, seal tightly, creating a packet.
To bake in oven: Preheat oven to 425 degrees F. Place packets on a baking sheet before placing in oven. Bake 15 to 20 minutes until fish is cooked through an flakes easily. Open packet carefully, allowing steam to escape.
To grill: Heat grill. Place foil packets on grill over medium-hot coals. Cover grill and cook for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully, allowing steam to escape.

Black Bean Mango Salad Stuffed Avocados

July 22, 2014 by angelaskitchen Leave a Comment

Rich and creamy, avocados are packed with protein, which helps keep your energy up and hunger at bay. While it is true this fruit is higher in fat, it is the beneficial monounsaturated kind that helps increase the “good” HCL cholesterol and helps you feel satiated long after being eaten.

This colorful black bean salad delights the eyes as well as taste buds. Serve as a nourishing lunch or an after work out snack. Black Bean Mango Salad Stuffed Avocados are a delicious way to eat a variety of summer vegetables and truly “eat the rainbow.”

Published on Snap Fitness a month ago with servings figured for 4.

Edit: I’m linking this up to the February 18, 2015 Gluten-Free Wednesdays at Gluten Free Homemaker. Check out what others have shared!

Black Bean Mango Salad Stuffed Avocados

Print Recipe Pin Recipe

Course lunch, main, Salad, side, Snack, vegan, vegetarian

Servings 6

Ingredients

4 1/2 tablespoons olive oil
3 tablespoons red wine vinegar
1 1/2 tablespoon lime juice
1 1/2 garlic clove minced
2 1/4 cups canned black beans drained and rinsed well (about 1 1/2 - 15 oz. cans)
2 1/4 cups diced fresh mango
1 1/2 cups cherry tomatoes cut into quarters
1 1/2 orange bell pepper seeded and diced
1 1/8 cup minced fresh cilantro
1/2 cup red onion diced
6 ripe avocados one per serving

Instructions

In a small bowl whisk together olive oil, red wine vinegar, lime juice and minced garlic. Season with salt and pepper to taste.
In another bowl combine black beans, mango, tomatoes, orange pepper, cilantro, and onion. Drizzle with olive oil mixture and toss salad until everything is evenly coated. Serve immediately or cover and chill until ready to serve.
To serve: Cut avocados in half. Remove pit. Place avocado halves (2 halves per serving) cut side up onto four plates. Scoop one forth of the black bean mango salad per serving onto avocado halves, allowing remainder to be served on the side.

Secret Recipe Club – Peanut Butter & Jelly Bars

May 11, 2014 by angelaskitchen 6 Comments

It is time again for Secret Recipe Club reveal day! Woo-hoo! What is the Secret Recipe Club? It’s a lot like Secret Santa, but with recipes. Each month you are assigned a blog. After selecting a recipe from that bloggers repertoire, you make and post it on reveal day. It is a great way to find fun recipes and blogs. I like how it gets me to actually sit down and go through another person’s blog. Blogs are a lot of work and take time to put together. Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer. Fun stuff!

My assignment this month was Cindy’s blog, Hon… What’s for Dinner? Along with delicious recipes, she also has cookbook reviews (a weakness of mine!) Yay! We found a recipe to try right away, Peanut Butter & Jelly Bars. Super simple to make (and with very little converting to be gluten free, just use gluten free ingredients) AND they looked mighty tasty, too! I used plum preserves for the filling, but feel free to use any jam you like. These bars make a great after school snack and we’ll be making them to take on picnics this summer. I am excited to try other nut and seed butters in the recipe (such as almond butter and apricot jam). Yum!

I apologize for the photo. This was the lone bar I was able to hide until my family went to bed (after they snarfed down the rest of the pan). Of course that meant taking a pic in bad lighting, but sometimes a sacrifice must be made when treats are this tasty! I’ll add a better photo when I make these again (preferably when my family is out of the house- LOL!)

Secret Recipe Club – Peanut Butter & Jelly Bars

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 22 mins

Total Time 30 mins

Course bar, Dessert

Servings 16

Ingredients

1 cup gluten free certified rolled oats
1 cup smooth peanut butter
2/3 cup sugar (or 1/3 cup sugar and 1/3 cup light brown sugar
2 large eggs
1/2 teaspoon gluten free baking powder
1/2 cup jam or jelly of your choice fruit juice sweetened, preferred

Instructions

Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper leaving the ends to overhang. You will use the overhang as handles to remove the bars from the pan after baking.
Pulse oats in a blender or food processor until oats are in smaller pieces, about the size of quick oats. Be sure not to blend into flour, but leave larger apices for texture. Set aside.
In a large bowl mix together the peanut butter and sugar. Cream together until fluffy and well blended. Add eggs. Mix well, scraping down the bowl as needed. Add oats and baking powder mixing until a crumbly dough is formed.
Press 2/3 of the dough evenly into the bottom of the prepared baking pan. Spread the jam/jelly evenly over the dough, in the baking pan. Crumble remaining dough over jelly, evenly distributing over the jelly.
Bake for 20-22 minutes; until the top begins to brown slightly. Cool completely. Remove from baking dish using the parchment paper as handles. Cut into bars.
Store covered, in the fridge for up to 5 days (if they last that long!).

‘);

Recipe

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips

Ingredients

Instructions

Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

Ingredients

Instructions

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

Ingredients

Instructions

Confetti Tilapia Packets

Ingredients

Instructions

Black Bean Mango Salad Stuffed Avocados

Ingredients

Instructions

Secret Recipe Club – Peanut Butter & Jelly Bars

Ingredients

Instructions

Footer