Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes
You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Thick and creamy, uses up your leftover baked potatoes. Or make extra potatoes for this soup!
To make this gluten free, just substitute 1/3 cup cornstarch or potato starch mixed with some of the milk in place of the flour. Bring the rest of the milk to a boil, then slowly add the cornstarch mixture and stir to thicken. Or sorghum flour works great for soups and sauces.
In a soup kettle or Dutch oven, melt butter. Cook onions and celery for a few minutes. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt, and pepper, and stir until cheese is melted. Or sprinkle cheese and bacon on top as a garnish.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
My husband and I both loved this fish! It was so good that we were wishing that I had made more than one filet for each of us. Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter. Delicious!
If you prefer, you can use flounder or tilapia instead of cod.
Heat a large cast iron skillet over medium-medium high heat.
Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
Add 2 T. butter to skillet.
Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
Meanwhile, mix together the ingredients for the Cilantro Lime Butter.
Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes
Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein
Thick, hearty and flavorful. You can substitute other kinds of seafood and make it into a seafood chowder if you prefer. I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.
Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
Make a white sauce with butter, cornstarch and milk. Add 8 oz. cheese. Stir until melted. In 1 1/2 qt. casserole, combine macaroni and cheese sauce. Top with remaining 2 oz. cheese. Bake at 350 for 25 minutes.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Crush cookies, using food processor. Reserve 3 cups. Add melted butter to remaining cookie crumbs. Press in thin layers in bottom of pans with 2" sides or so.
Soften ice cream and spread over cookie crust. Freeze.
Add chocolate syrup and peanuts. Cover with Cool Whip.
Sprinkle reserved cookie crumbs on top and freeze.
Place 2 cups of water on stove to begin boiling to cook rice. When it boils, add the rice and reduce heat. Simmer for 50 minutes. If there is any water remaining in the pan after it is cooked, drain it.
Meanwhile, cook chicken in skillet. (You will probably want to add some oil to the pan.) While those are cooking, dice fennel (or celery) and onion.
Remove chicken from pan when just done.
Add butter to skillet and cook fennel (or celery) and onion just until tender-crisp. Combine water and cornstarch and add to fennel and onion mixture. Add soup base, salt, pepper, and milk. Stir often over medium to medium-high heat until it is thickened as you desire. Add rice and chicken to soup. Add Asiago cheese and stir in, or you can use as a garnish. Ladle into serving bowls and top with cilantro, if desired.
Recipe Notes
Each serving contains: 506 calories, 26 g fat, 141 mg cholesterol, 1046 mg sodium, 477 mg potassium, 35 g carbs, 3 g fiber, 13 g sugar, 34 g protein
In a saucepan, melt butter and add onion and celery. Cover and cook on medium heat, stirring occasionally, so it does not burn,
While that is cooking, dice the potatoes and begin boiling those in some water, about 2 cups, but no need to measure. When the potatoes begin boiling, turn the heat down and check occasionally to see if they are tender. When they are tender, drain and set aside.
When onions and celery are tender, combine cornstarch with 1 cup water. Add to pan with chicken base and milk. Stir so there are no lumps. Add salt, pepper and parsley as it cooks. Cook over medium heat, stirring often, until it is thickened as desired. Add potatoes and stir in. Rewarm for a few minutes, if necessary, and serve.
Suggested garnishes are fresh parsley or cilantro, shredded cheese of your choice, bacon (cooked and crumbled) or croutons (be careful of the croutons if gluten free or wheat free).
Brown noodles in butter in large skillet. Pour rice over noodles, then water and chicken base. Stir to combine. Cover with lid and bring just to a boil. Turn down to medium low heat and simmer for 25-30 minutes, or until liquid is absorbed.
Recipe Notes
If you prefer, you can substitute regular spaghetti noodles or gluten free, and use chicken broth in place of the water and chicken base.
Chicken tenderloins, dredged in flour and browned, topped with sauteed onions and mushrooms, then covered with a Marsala and chicken broth sauce, and a blend of mozzarella, Parmesan and Asiago cheeses melted on top. What’s not to love about this?!
Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2"). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
Meanwhile, in another cast iron skillet (mine is 10"), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
