Eggplant Parmesan (gluten free)

1 large eggplant

3 eggs

1/4 cup milk

2tbsp olive oil 

1 cups almond flour

1 tsp dried mushroom blend

1 tsp herbs de Provence 

Salt and pepper to taste

Tomato sause 

Fresh mozzarella cheese

Fresh Parmesan cheese

First oil a cookie sheet with all of olive oil and preheat the oven to 400. In a small bowl mix eggs, olive oil, milk, together with fork or wisk. 

In another small bowl mix almond flour and spices. 

Dip sliced eggplant, in egg batter, then into almond flour mixture and place on cookie sheet. 

Bake eggplant slices in oven for 15 minutes then flip and cook another 10 minutes.

 Then when eggplant slices are golden brown pull them and use them as the first layer in another well oiled baking dish. Then put tomato sause over them and sprinkle cheese. Then add more eggplant, and repeat the sause and cheese layers until you run out of eggplant layers. Then top with Mozzarella and Parmesan cheese and bake another 30 min until golden brown in a 400 degree oven.   

Peanut butter cookies gluten free

1 cup peanut butter

3/4 cup granulated sugar

Half cup brown sugar

1 Teaspoon vanilla extract

Half a cup butter

One egg

One and a half cups almond flour

One cup gluten-free Bob's red Mill baking mix

Half teaspoon baking powder

Quarter teaspoon baking soda

Mix butter sugar eggs peanut butter and vanilla together in a large bowl until creamy. Makes flowers with baking soda and baking powder in another dish. Then gradually add the flour mixture into the liquid mixture stirring frequently until blended well. The almond flour has little chunks of almonds so it pleasantly flavors these peanut butter cookies.  Scoop large portions onto cookie sheet and flatten with a fork to make crosshatch design. Bake at 350° for 15 to 20 minutes. Pull cookies from the oven when the edge turns golden brown. 

Gluten Free Meatloaf

1lb 90% ground beef

6 Crimini mushrooms

One onion

Five or six cloves of garlic

One can diced tomatoes with water drained off. 

Two small cans tomato paste

12 baby carrots cut into quarters and chopped into small pieces

Two eggs

3/4 cup whole oats

3 tablespoons Italian seasoning

Salt and pepper to taste

In a large bowl mix all the ingredients except one can of tomato paste.  After ingredients are thoroughly mixed pat down the meatloaf into a glass dish which can be put in the oven for baking. Smooth the top surface of the meatloaf and then spread the last remaining can of tomato paste on the top surface of the meatloaf. Crack a little extra salt and pepper over the top and cover with aluminum foil, bake at 350° for about an hour. Remove aluminum foil and cook for another 20 minutes. Serve warm. 

Lemon poppyseed gluten free cookies

1 & 1/2 sticks if softened butter

1 &1/2 cup to 2 cups granulated sugar

1/2 to 3/4 cup gluten free rice flour

Lemon rind graded 1/2 teaspoon

Lemon juice from 1/2 a lemon

1 tablespoon of poppy seeds

Mix softened butter and sugar together until smooth. Then add the flour slowly, making sure to stir it well with each scoop added. Add the lemon rind lemon juice and poppyseeds and continue to stir until a soft ball can be made of the batter.

Place balls of cookie dough onto a cookie sheet and bake at 350° for about seven minutes or until the edges are golden brown. Let them cool on the cookie sheet for a delicious zesty treat!

Gluten FREE chicken fried chicken with mushroom gravy over Yukon goldmashed potatoes

This is a classic comfort dish where the chicken is to be placed on the potatoes and all is covered with fresh gravy. It has three main parts which must be prepared separately and then combined when served.

Chicken Fried Chicken (Gluten Free)
10 boneless chicken thighs

1 cup gluten free flour

2 cloves garlic

Salt and pepper

2 eggs

1/4 cup 1/2 and 1/2

Vegetable oil

Mix dry ingredients in a large shallow bowl. Mix eggs and 1/2 & 1/2 in another shallow bowl. Dip clean chicken thighs first into egg mixture so it's nice and moist then place it into the dry mixture coating it evenly with bread crumbs. Place breaded chicken into drying pan with at least 1/2 inch vegetable oil and fry until browned and cooked thoroughly. Remove from oil and let oil drip off chicken as it cools on rack or plate lined with paper towels. 

Mashed Potatoes 6 Yukon gold potatoes 
1/2 cup butter
1/2 cup milk
In large pan boil potatoes until soft. Then mash potatoes with 1/4 cup butter and 1/2 cup milk in a large bowl.

Mushroom Gravy (Gluten Free) 1 cup finely chopped mushrooms
1/4 cup butter
1 cup chicken broth
1 cup water (then add ice) 
1/2 cup gluten free flour
Salt & pepper to taste

Sauté mushrooms in butter over medium heat in sauce pan. After mushrooms become browned, soft and aromatic add the chicken broth and boil for another 10-15 minutes on medium, covered. Then in a ball jar add flour and ice water add lid and shake vigorously to mix four with the water. Then using a whisk, slowly pour ice four water into mushroom chicken broth removed from heat, stirring constantly. Gravy thickens even more as it cools, add salt and pepper to taste.