Black Bean and Zucchini Enchiladas with Brown Rice Tortillas

Enchiladas!

Say it with a Spanish accent and they taste even better! ;)

My husband is afraid I'm going to turn into a vegetarian. But if this was our average vegetarian meal every night I don't think he'd complain. Meat? Who needs it when enchiladas can taste like this without it. Delish! 

Enough chit chat. On to the recipe:

1 teaspoon olive oil

2 cups diced zucchini (1 to 1-1/2 large zucchinis)

2 (15 oz) can black beans, rinsed and drained

2 garlic cloves, diced

½ cup reduced fat sour cream

1/2 teaspoon salt

3 cups enchilada sauce* (canned or click here for tomatillo sauce recipe)

6 (8-inch) gluten-free brown rice tortillas

2 cups (8 oz) shredded cheese,* Monterrey jack and cheddar blend

• Preheat oven to 350 degrees F.
• Cook diced zucchini in heated olive oil for 5 minutes or until vegetables are tender. Add garlic and remain cooking for an additional minute. Remove from heat.
• Spray 9” x 13” baking dish with cooking spray.
• Spread 1 cup enchilada sauce in the bottom of dish.
• In a medium bowl, mix together zucchini and garlic, beans, sour cream, and salt.
•  Warm tortillas. (I warm brown rice tortillas in the microwave because they seem to get brittle if I heat them on the stove top over a gas flame).
• Place about 1/2 cup zucchini mixture down center of 1 tortilla and roll up. Place seam-side down in baking dish.
• Repeat procedure with remaining tortillas.
• Pour remaining sauce evenly over enchiladas.
• Sprinkle 1 cup shredded cheese on top (leaving 1 cup for later).
• Cover with foil; bake at 350 degrees F for 30 minutes. 
• Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
• Enjoy!

*If you avoid corn in your diet, make sure to check the ingredients on canned enchilada sauces and prepacked cheeses. Some canned sauces contain corn syrup. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Common anti-caking ingredients are corn starch, and potato starch/flours. It may be listed as "food starch" or "modified food starch" which is often made from corn. 

Easy Lasagna - Gluten, corn, and egg free

Lasagna!  Mmmm mmm mmm. I love it. 

Cooking gluten free doesn't mean you have to give up your old favorites. We just change them a bit!

Here is a simple step-by-step lasagna recipe using gluten free noodles.

1 pound ground lean turkey (I use "Italian seasoned" ground turkey)

2 cloves of garlic, minced

2 cups lightly packed spinach, chopped

1 jar marinara pasta sauce (I use Kirkland Signature brand)*

6-8 uncooked "oven ready" gluten-free lasagna noodles (I use DeBoles rice lasagna)*

1 (15-oz) container ricotta cheese**

16 oz shredded mozzarella cheese**

1/2 cup hot water

• Preheat oven to 375 degrees F.
• Brown ground turkey in large skillet over medium heat, stirring to crumble. Add minced garlic and chopped spinach. Cook until done. 
• Stir in pasta and heat through.
• Spray 11" x 7" baking dish lightly with no-stick cooking spray.
• Spread a thin layer of meat sauce (approximately 1/3 of sauce) evenly in bottom of dish.
• Place a single layer of noodles on top of sauce.

• Spread 1/2 of ricotta cheese on top of noodles.
• Sprinkle approximately 1/3 of mozzarella cheese evenly on top of ricotta cheese.
• Spread 1/2 of remaining meat sauce on top of cheeses.

• Place a single layer of noodles on top of sauce.
• Spread remaining ricotta cheese on top of noodles.
• Sprinkle half of remaining mozzarella cheese evenly over ricotta cheese.
• Spread remaining meat sauce over cheeses.
• Top with remaining mozzarella cheese.
• Pour 1/2 cup of hot water around the inside edges of the dish.
• Cover the dish with foil and secure edges tightly.

• Bake at 375 degrees F for 45 minutes.
• Remove foil and bake for an additional 10 minutes, or until noodles are cooked.

•  Let cool for 10 minutes before serving.

• Enjoy! :)

* Check noodles and sauce for gluten free label. Also, jarred pasta sauces sometimes contain corn syrup, FYI. 

** Check ingredients on both types of cheese. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Popular anti-caking ingredients are corn starch and potato starch/flours. Ricotta cheese may include corn starch as well or "food starch" which is often made from corn.

Baking Gluten Free with Sorghum Flour

I've found that I like sorghum flour as a good base in gluten free blends.

Carol’s Sorghum Flour Blend

1 ½ cups sorghum flour

1 ½ cups potato starch (or cornstarch)

1-cup tapioca flour

Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place.

For more information on baking with sorghum visit this site:
http://sorghumcheckoff.com/wp-content/uploads/2012/06/2012_how_to_bake_sorghum.pdf

Zucchini and Carrot Muffins - Gluten, dairy, egg, and nut free

This is a redo of a recipe I posted once before. I think this one is better (hence the redo). Plus, it's officially gluten free this go round. Enjoy!

6 tablespoons warm water

4.5 teaspoons Ener-G Egg Replacer (click here)

1/2 cup white sugar

1-1/2 cups brown sugar
2 teaspoons vanilla
1 cup canola oil

3 cups gluten free all purpose baking flour (I used Bob's Red Mill)

1-1/2 teaspoons xanthan gum

1 teaspoon salt 

1 teaspoon baking soda

1/2 teaspoon baking powder*

1 tablespoon cinnamon

1-1/2 cups raw zucchini, grated

1/2 cup raw carrot, grated

• Preheat oven to 350 degrees Fahrenheit. 
• In a small bowl, mix together water and Ener-G Egg Replacer until well combined.
• Mix in both sugars, vanilla, and oil. 
• In large bowl, stir together dry ingredients (the next 6 ingredients, through cinnamon). Mix until well combined.  
• Add sugar and oil mixture to large bowl of dry ingredients. Mix until well combined. It will be very thick.
• Stir in zucchini and carrots and mix until well combined.
• Add to greased or paper lined muffin tin. 
• Bake at 350 degrees F for 25-27 minutes, or until inserted toothpick comes out clean.

*I use gluten free and corn free baking powder

Yields 18 muffins.

Potato Salad with Dill (vegan)

2 lbs red potatoes (14 to 16 small)

1 cucumber, chopped

1 cup Italian dressing (store bought or see below for recipe)

2 teaspoons dill weed

salt and pepper

dressing (optional):

1/2 cup olive or canola oil

1/8 cup vinegar

1 teaspoon lemon juice

1 Tablespoon water

1 teaspsoon onion powder

1 teaspoon onion powder

2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 teaspoons dried parsley

1/2 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground pepper

• If making own dressing, combine ingredients for dressing in small bowl and stir until well combined. Cover and refrigerate until ready to use.
• Wash potatoes, but do not peel, and cut into into quarters. 
• Cook potatoes in boiling water for 20 minutes or until tender. 
• Drain water and allow potatoes to cool.
• Place potatoes, chopped cucumber, and dill weed in large serving bowl and toss with half of dressing. Add more dressing as needed. Toss until coated evenly. 
• Salt and pepper to taste. 
• Cover and refrigerate for at least 2 hours to allow flavors to blend.

Enjoy!