Easy Gluten Free Black and White Cake

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (canned)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

From: www.elanaspantry.com

Thai Curry Soup

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced

Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.

Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.

Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.

To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

From: allrecipes.com

Whole-Wheat Quick Bread

UPDATE: Yummmmmy! JD said he liked this bread better than the other I make. It's really moist and when it's first taken from the oven it tastes like a giant muffin. Good stuff.

Another one I haven't made, but sure will.

1 egg, beaten (1 T. dry egg powder + 2 T. water)
2 c. buttermilk (1/3 c. dry milk powder + 2 c. water + 2 T. vinegar or lemon juice, let sit for 5 minutes)
3 T. molasses or honey
2 T. butter, melted
2 c. whole wheat flour
1 t. baking soda
1 t. salt
1 t. baking powder

In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, salt and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. bake at 400 degrees for about 45-40 minutes, until lightly brown. Cool slightly then turn out of the pan onto a wire rack. Slice while warm. Makes 1 loaf.

From: everydayfoodstorage.net

Salmon

This is just a good salmon recipe. I like putting it in a white sauce too.

1 lb salmon
1 T lemon juice
1 T vinegar
1 t basil
1 t parsley

Put all ingredients on top of salmon. Bake at 400 for 15 minutes.

From: I can't remember....

EZ Wheat Bread

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour or whatever combination white/wheat you like
1/4 cup wheat gluten (I made it without the gluten but had to add extra flour)
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

From: everydayfoodstorage.net

Crock Pot Pinto Beans

Ingredients:
amount of pintos that you want
salt
pepper
garlic powder

Directions:
First figure out how many beans you want to cook, then wash them several times until the water runs clear. Put beans in a pot with water to cover and bring to a boil. Turn heat off and let sit for 1 hour. Pour beans and water into your crockpot add water just to cover (water doesn't evaporate in a crockpot). In my crockpot it takes 4 to 5 hours to cook on high. After about 3 hours season the beans. They will be done when the juice is a dark rich brown. The secret to good beans in a crockpot is to take out a cup or so and mash them and then return them to the bean pot. This makes them thick and good.

Adapted from: kountrylife.com

Blender Wheat Pancakes

These are pretty good and are a good way for a rookie to use her wheat from her food storage- which makes it perfect for me!

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. This will NOT break your blender (no matter how cheap it is) because you are blending it with water. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

From: everydayfoodstorage.net

Husband Approved

Each Sunday we get together with a family that we've gotten really close to and play games. And with game night comes the inevitable- treats. Unfortunately we've discovered that treat night, I mean GAME night, sets us up for difficulty the rest of the week. Digging into the peanut butter M&Ms, cupcakes, and kettle corn makes it really easy to say on Monday, "What's one more night of treats?" and the same happens Tuesday, and before we know it, we've eaten a bus load of crap.

So, I bring to you Husband Approved. These recipes are recipes we've tried at game night. They are much more healthy- lower in fat and sugar. And they have endured the most rigorous test- they are approved by our husbands. So look for the Husband Approved label for yummy and healthy treats.

Note: It is assumed that Husband Approved treats are just that- treats. They are lower in fat and sugar, but are meant to be eaten sparingly.

Crock Pot Baked Apples

1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider

Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

From: Skinnychef.com