Tomato, Saffron & Lamb Risotto

1 1/2 cups Arborio rice

15 oz organic tomato sauce

4 cups (1 quart) low sodium vegetable broth

½ lb ground lamb

1 small onion, diced

3 Tbsp coconut oil

3 Tbsp olive oil

1/2 tsp saffron (0.008 oz), soaked in some warm broth

2-4 Tbsp white wine

½ tsn Italian seasoning

Fresh basil

Steps:

Dice your onion thinly.

Heat the broth and keep it warm.

Heat oils on medium heat in a 6-qt thick-bottomed non-stick pot (I use an Anolon Anodized non-stick pan.)

Add onion and cook for about 10 min. until tender. Add ground lamb cook until no longer pink.

Remove from heat. Add the rice and coat it well then add the tomato sauce. Stir well.

Return to heat. Cover the rice with enough broth to get hardly to the surface of the rice. Add Italian Seasoning. Add the soaked saffron.

Cook your risotto on medium to low heat, keep stirring to prevent risotto from sticking to the pan. Add more broth progressively, one ladleful at a time (wait each time that all the liquid is absorbed before adding a new ladleful).

Just before the end, add the white wine and chopped basil. Stir gently until wine is absorbed into the risotto. Your risotto should be creamy, but not like soup. Enjoy.

Serves 6.

Brie’s Gluten-Free Savannah Chocolate Chewy & original Gottlieb's Chocolate Chewy recipe

Brie’s Gluten-Free Savannah Chocolate Chewy

2 ¼ cups powered coconut sugar

1/2 cup + 1 tbsn cocao powder

2 Tbsp Namaste Foods Gluten-Free Perfect Flour Blend

3 egg large whites

1/8 tsn baking powder

¾ tsn vanilla extract

2 tbsn melted virgin coconut oil (preferably whole kernel unrefined)

Generous pinch of sea salt

8 oz chopped roasted pecans (optional)

Preheat oven to 325 F°. Line cookie sheet with parchment paper. Place sugar, cocao, flour, baking powder & salt in a 1.5-2 L glass bowl (such as Pyrex or Corningware) and beat with stainless spoon until well blended. Beat in egg whites, 1 at a time, scraping bowl as necessary. Add vanilla & melted coconut oil and beat until smooth. Fold in pecans if desired.

Drop by heaping measured tablespoon onto sheets, leaving 2 inches between cookies for spreading. Bake 1 sheet at a time for 15 minutes, turning sheet around halfway through baking time. Remove from oven; cool on paper. Place cookies on paper in freezer, freeze for 1 hour.

Remove from freezer, peel paper off cookies. Store in an airtight container. These don't keep very long, so eat quickly - as if that is a problem!

Make 2 dozen.

Gottlieb's Chocolate Chewy

From  http://apronsandmore.blogspot.com/2009/06/gottliebs-chocolate-chewy-recipe.html

Confirmed original recipe:

12 oz powered sugar

1 1/4 oz cocoa

2 Tbsp all purpose flour

3 egg whites

8 oz chopped pecans

Preheat oven to 300. Line cookie sheet with parchment paper. Place sugar, cocoa and flour in mixer bowl and beat until well blended. Beat in egg whites, 1 at a time, scraping bowl as necessary. Beat at high speed for 1 minute. Beat in pecans.

Drop by tablespoon onto sheets, leaving 2 inches between cookies for spreading. Bake 1 sheet at a time for 15 minutes, turning sheet around halfway through baking time. Remove from oven; cool on paper. Place cookies on paper in freezer, freeze for 1 hour.

Remove from freezer, peel paper off cookies. Store in an airtight container. These don't keep very long, so eat quickly - as if that is a problem!

Make 2 dozen.

My gluten-free pancakes and waffles

7/8 cup unsweetened almond or coconut milk

¼ cup olive oil or melted coconut oil

1 tsn vanilla extract or ½ tsn vanilla extract and ½ tsn almond extract

½ tbsn baking powder

1/8 tsn sea salt

½ tsn nutmeg

¼ tsn cinnamon

½ tsn xanthan gum

3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour

1 large egg

1 tbsn honey

¼ cup slivered almonds (optional)

Heat seasoned cast iron skillet to medium-low or prepare waffle maker according to factory instructions.

In a 2 cup glass measuring cup measure milk alternative and oil; add extract(s). Stir with a fork.

Add baking powder, salt, nutmeg, cinnamon and xanthan gum. Stir.

Add flour ¼ cup at a time. Stir well after each ¼ cup scoop.

Add egg. Stir.

Add honey. Stir.

Add slivered almonds if desired. Stir.

Oil skillet or waffle iron as needed.

To make dollar pancakes cook about 90-seconds each side flipping once.

To make waffles follow factory instructions for waffle maker.

Makes 4-6 4-inch waffles or 10-12 dollar pancakes.

Drunken burgers (gluten, wheat & dairy free)

½ pound organic raw ground beef

¼ c. water

1 ounce Let’s Do Organic- Organic Creamed Coconut

1 egg

1 tbsn Coconut Secret- Coconut Aminos

¼ c. ground uncooked rice sticks

1 tsn dried red chili peppers

¼ tsn onion powder

¼ tsn dried minced garlic

¼ tsn dried parsley

¼ tsn dried lemongrass

In a 1 c. glass measuring cup boil the water 90 sec-2 min depending on microwave. Remove from microwave and mix in Creamed coconut. Set aside.

In a coffee grinder grind uncooked rice sticks measuring ¼ c in ground form. Return to grinder. Add dry seasonings. Grind well.

Add egg and coconut aminos to measuring cup. Stir well.

Heat large seasoned cast iron skillet w/ a small amount of olive or coconut oil on medium-low heat.

Place ground beef in mixing bowl. Add dry ingredients and liquid ingredients. Mix well. Form meat mixture into 5 evenly sized balls. Cook until preferred doneness.

Cacao Mint Madeleines

(Gluten-free, Dairy-Free, sugar-free, soy-free)

Yield: 12 large madeleines or 36 small ones.

½ cup Namaste Foods Gluten Free Perfect Flour Blend

¼ cup cacao powder

½ tsp Clabber Girl baking powder

Scant  ¼  tsp sea salt

5 tbsp coconut oil

2 large eggs

1/3rd cup organic honey (I like tropical blossom)

½ tsp vanilla extract

½ tsn Frontier alcohol-free peppermint flavor

Sift together the flour, cacao powder, baking powder and salt. Set aside.

In a saucepan, melt honey and coconut oil on low.

In a bowl, whisk the eggs and melted coconut oil and honey mixture about 2-4 minutes.

Mix in the vanilla extract and peppermint flavor.

With a silicone spatula, fold in the dry ingredients into the liquid ingredients.

Mix until just combined.

Cover with plastic wrap. Let this rest in the refrigerator for 3 hours to 24 hours.

Oil and flour a madeleine pan well.

Scoop the batter evenly into the madeleine pan until almost full.

Bake in a preheated oven at 375F for 10-12 minutes or until your finger springs back when you touch the center of the madeleine. The baking time for smaller madeleines will be shorter by 3-4 minutes.

Best enjoyed when warm.

Honey Lavender Madeleines

(Gluten-free, Dairy-Free, sugar-free, soy-free)

Yield: 12 large madeleines or 36 small ones.

3/4th cup Namaste Foods Gluten Free Perfect Flour Blend

½ tsp Clabber Girl baking powder

5 tbsp extra virgin olive oil

2 tsp dried culinary lavender (ground in coffee grinder)

2 large eggs

1/3rd cup organic honey (I like tropical blossom)

1 tsp vanilla extract

Sift together the flour, baking powder and ground lavender. Set aside.

In a saucepan, melt honey on low.

In a bowl, whisk together the olive oil, eggs and melted honey about 2-4 minutes.

Mix in the vanilla extract.

With a silicone spatula, fold in the dry ingredients into the liquid ingredients.

Mix until just combined.

Cover with plastic wrap. Let this rest in the refrigerator for 3 hours to 24 hours.

Oil and flour a madeleine pan well.

Scoop the batter evenly into the madeleine pan until almost full.

Bake in a preheated oven at 375F for 10-12 minutes or until your finger springs back when you touch the center of the madeleine. The baking time for smaller madeleines will be shorter by 3-4 minutes.

Best enjoyed when warm.