Tomato Lentil Soup

I have some dark lentils in my pantry that no one seems to like so I figured I'd use them up in a soup - I think it tastes quite good!
Tomato Lentil Soup
1 ham bone
10- 12 cups water
28 oz crushed canned tomatoes
2 cups dried lentils
1/4 cup  onion, diced
1 carrot, diced or shredded
2 celery stalks sliced
2 bay leaves
2 tsp. chili powder
2 tsp. garlic salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Place all the ingredients in a large soup pot.  Bring to a boil and simmer one to two hours.  Remove ham bone and adjust seasonings if necessary.
I measured the thyme generously so start with 1/2 teaspoon and after tasting soup you can add up to 1/4 teaspoon more.

Low carb gluten free flax bun

Putting this recipe on my blog so I don't lose it as like this toasted with egg and bacon.
Low Carb Flax Bread- Bun
1 1/2 cups flax meal
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, large
1/2 cup water
4 teaspoons canola oil
Mix the above altogether.  Let sit for 15 minutes.  Lightly grease a 6 "cup" muffin top pan and divide mixture into 10 portions.  Put 6 portions into greased pan and wet fingers or spoon to spread out. Bake at 425 for 10 minutes. Cool and remove and then do the other 4. I freeze these and toast when needed.  About 122 calories per bun.

really like using the muffin top pan - makes nice thin bread 

Gluten Free Four Layer Lemon Slice

Had this after church today.  The base was a little thick so I have reduced it to half in the recipe.  If you want the crust/base to stick together a bit you can substitute the 3 tablespoons sugar for corn syrup or Rogers golden syrup.
Because I wanted to make it the day before serving (Saturday) I made the recipe up to the spreading on the lemon pie filling - covered it and placed in fridge. I saved part of the whipping cream for the top portion and whipped it the next morning -  Sunday morning and spread over the lemon filling, sprinkled with almonds and then lightly covered it again with plastic wrap and placed it in the fridge.  That kept very well for later that day.

Gluten Free Four Layer Lemon Slice
1 cup rice flour
1 cup tapioca flour
1/2 cup almond flour
3 tablespoons sugar
1/2 cup butter, softened.
Mix together the above ingredients and press into parchment lined 9"x13" baking pan.  Bake @350 for 20 minutes.  Let cool completely.
1 box lemon pie filling 425 grams
Make pie filling according to box directions , let cool.
8 oz/250 ml cream cheese
1/2 cup icing sugar
1/2 teaspoon vanilla extract
1 1/2 cups whipping cream
1 tbsp sugar
1/2 cup slivered almonds lightly toasted in oven.
Method:
Mix cream cheese, icing sugar and vanilla extract together.  In separate bowl whip whipping cream until fairly stiff, add 1 tablespoon sugar.  Add about 1/3 cup of whipped cream to cream cheese mixture and spread on base in pan.  Spread the lemon filling on top.  Spread whipped cream on top and sprinkle with toasted .

Gluten Free Meat & Potato Pie - Delicious!

I like one dish suppers and this has become one of our favourites.

Gluten Free Meat & Potato Pie
1 -2 potatoes diced - cooked until almost tender (or 1 -2 cups frozen hash browns - depends how deep your pie pan is)
2 tablespoons bacon bits or cooked diced bacon
2 mushrooms, minced or sliced
1/4 lb ground pork sausage (recipe for gf version follows) or cut up pork sausage from the store.
2 green onions, sliced (or one very small onion diced)
3 eggs
3/4 - 1 cup milk
little salt and pepper to taste
3/4 cup - 1 cup shredded cheddar cheese
1 deep pie crust
Method:
Line deep 9" or 10" pie pan with homemade  or store bought pie crust (gluten free crust here).
Spread hash browns or cooked diced potatoes on bottom of crust.
Sprinkle on the bacon, green onion, bacon bits, mushrooms, and cooked ground pork sausage (or cooked pork sausage links cut into 1" slices).
Wisk eggs in bowl.  Add milk, salt and pepper.  Wisk well.  Pour over pie.  Sprinkle cheddar cheese on top.  Bake on lowest rack in preheated 350 degree oven for 45-50 minutes or until set.  This freezes and reheats well so I usually make more than one at a time.  Great served with garden salad.

Easiest Gluten Free Perogies Ever!

For years we made a great perogy but it had too many ingredients so I did not like to make them very often.  I had a recipe in a binder for a few years that was for steamed dumplings that I thought would work  for perogies and today I finally tried that recipe using a few different ingredients.  Their method was to cook the water and flour first - something I may try one day ....I just used their ingredients and combined it with another recipe I had (not sure whose this one is - sorry) and these ended up turning out fantastic!
 Easiest Gluten Free Perogies Ever!  - Makes 36
3 cup sweet rice flour
1 1/3  cups tapioca starch
6 teaspoons xanthan gum
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups water - or slightly more
3 eggs
2 tablespoons oil

Filling:
4 medium sized potatoes, peeled and cut in 4's
1 cup shredded cheddar (I use old)
one small onion, finely diced
salt and pepper

Method:
First cook potatoes and onion in water until tender.  Drain and mash with the cheddar cheese.  Add salt and pepper to taste. Place in fridge to get good and cold.

Perogy Dough: Place all the dry ingredients into a mixing bowl.  In a 2 cup measure or bowl  place the water, eggs, and oil and with fork mix together.  Add to the dry mixture and with wooden spoon mix well. If very dry add a little more water.  Dough will be just slightly sticky.  Lightly dust the counter with rice flour and knead the ball of dough until smooth.  Divide into 36 balls.  Using  your Birds Hill perogy press flatten the dough ball and place a marble sized ball of filling onto one side.  Fold the die and crimp perogy.  Place on well oiled baking sheet until ready to boil.  (or roll out dough and cut into 3 or 4" circles.  Place ball of filling on one side and fold and crimp).
Bring a large pot of water to a boil.  Add a little shake of salt to the water.  Once the water is boiling add about 8- 10 perogies (do not overcrowd).  The perogies will rise and let boil for 30 seconds.  Remove with slotted spoon onto another greased sheet while you boil the rest.  Do not over cook in the water.  To fry add some oil or butter to a frying pan and fry on each side until golden.  Serve with fried onions, bacon, sour cream, chives etc.

Pretty thrilled that after cooking 38 perogy none broke!

Perogy Press for gluten free perogies - works great - from Birds Hill Enterprises