Gluten-Free Yeast Bread

1 Tbsp. yeast
¼ cup warm water

3 ½ cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
½ cup cornstarch or arrowroot starch/flour
1 tsp. salt
1 ½ cups almond milk
1 Tbsp. cider vinegar
2 Tbsp. oil
2 Tbsp. honey or agave nectar
3 eggs

Mix yeast in ¼ cup warm water and set aside for 5 minutes. 

Using a stand mixer, blend 3 cups of flour, starch of your choice, and salt using the regular paddle. Warm the milk, and add it and the oil, honey, and cider vinegar to the dry ingredients. Switch to the dough hook and mix. Beat eggs and add to yeast mixture. Add this to the bowl and mix. Add flour and continuing mixing until the dough easily pulls away from the bowl and the hook.

Boil water and fill a 9"x13" pan. Place the dough in a greased loaf pan and place in the hot water bath. Cover loosely with sprayed plastic wrap or damp towel and let rise for an hour in a warm place. 

Preheat oven to 350°F. Cover loosely with foil tent to prevent over browning and bake for 30 minutes. Remove foil and continue baking for another 35-40 minutes. Let cool completely.

For variations, do all shaping and moving before rise. This dough is very delicate after rising and will not rise a second time.

For one 12" pizza, cut recipe in half and use 1 egg. Preheat oven to 500 (remember to remove cast iron before heating). Allow dough to rise about 20 minutes. In a well-oiled 12" cast iron, spread the dough, pressing out from the middle and forming a crust along the edge. Top with desired toppings and bake until browned. Broil for the last few minutes to brown the toppings.

Christy's Chicken with tomato and artichoke hearts

Ingredients:

chicken thighs
1 cup flour or GF corn meal
salt
Italian seasoning
oil

jar of spaghetti sauce
jar of artichoke hearts

In a bowl mix 1 cup of flour or corn meal, salt, and Italian seasoning. Heat oil in dutch oven. Coat chicken thighs in flour mixture and brown in oil. When all thighs are browned, turn heat down. Add spaghetti sauce and artichoke hearts and put the lid on to simmer about 30 minutes until chicken is cooked through.

Christy's Chili

Ingredients:

1 onion
several stalks of celery
several cloves of garlic
equal amounts of:
 -carrots
 -bell peppers
 -zucchini
 -tomatoes
 -other desired vegetables
1 can of tomato sauce (14 oz)
ground beef
pinto beans
spices: salt, chili powder, cumin to taste

Saute one onion, celery, garlic. Chop and add other vegetables (carrots, bell peppers, zucchini, tomatoes, whatever else you have that might be good). Add one can of tomato sauce. Schronk (blend with immersion blender) until chunks are gone. Add ground beef and stir. Add beans. Add spices. Cook until done. Eat with corn chips.

Shepherd's Pie

• ground beef or ground lamb
• salt, pepper, spices
• peas (frozen)
• sweet potatoes (or regular potatoes)
• butter or fake butter
• milk or milk substitute
• carrots
• corn (optional)

Brown ground beef in large pan.  Season meat as you like with salt, pepper and other spices (possibly worcestershire sauce, thyme, rosemary).  Add peas, carrots and corn and mix.  Mash potatoes in a separate container with butter and milk (season with salt and pepper).  Spread meat mixture at the bottom of an appropriate dish (ie, pie dish, casserole, etc).  Spread mashed potatoes on top and place in oven to make potatoes crispy (preheat oven to 400F, use broiler to crisp potatoes).

Pumpkin Pie Bars

Crust:

• 1/2 cup butter or non-dairy butter substitute
  
• 1/3 cup brown sugar
• 1 cup almond flour
• 1 cup oatmeal
• 1/2 cup chopped walnuts (optional)
  

Filling:

• 3 cups pumpkin (or other winter squash) puree
• 1 cup sugar
• 2 eggs
• 1/2 cup almond milk
• 2 tablespoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the butter and brown sugar. Cut in the remaining ingredients. Press firmly into the bottom of a 9 x 13 inch baking pan.
3. Bake crust for 7-8 minutes
4. In the medium bowl, beat together all filling ingredients
5. When the crust is finished baking, remove from the oven and pour the filling on top.
6. Bake for 25-30 minutes, until a knife comes out cleanish.
   

Shakshuka

Olive oil for sauteing veggies
1 large yellow onion
2 green peppers
2 garlic cloves
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes or hot sauce (optional)
Salt and pepper
3 cans of diced tomatoes
6 large eggs
¼ cup chopped fresh parsley leaves

Chop onion and bell peppers, and mince garlic. Saute until soft, add tomatoes and spices. Make "wells" in the sauce to break the eggs into. Add the eggs and cover until the egg whites just turn white. Serve and garnish with parsley.

Quinoa Bowls

Quinoa- leftover or cooked and cooled

Meat- cooked chicken breasts or pork, cubed and cold

Veggies-
any cooked leftovers: squash, broccoli, cauliflower, asparagus, green beans, carrots, roasted veggies (root vegetables: potatoes, turnip, parsnip, rutabaga, garlic, onion, Brussels sprouts, sweet potatoes), lentils, mushrooms, corn, beets

raw: leafy greens: lettuce, spinach, kale, herbs; tomatoes, peas, cucumbers, bell peppers

Honey Mustard Sauce-

2 parts honey
1 part mustard
salt
pepper
olive oil

Mix honey, mustard, salt and pepper, and adjust to taste. Add oil until desired liquid consistency is reached for a salad dressing consistency.