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Sunday, December 12, 2010

Gluten Free Enchilada Sauce...

In our house after Thanksgiving all the way up to Christmas means one thing—turkey enchiladas. The day after thanksgiving means putting up the Christmas tree and a huge hot bubbly plan of melting-gooey cheesy turkey enchiladas.
The problem? Canned enchilada sauce usually has wheat in it. Even homemade recipes for that matter, they all begin with a roux of flour and oil. Well—no problem anymore. Here is a recipe that is easy, and—according to my husband is, “Just like my Nana’s (his Mexican grandmother’s) enchilada sauce!” So—there you have it.
Make a batch, and then make enchiladas from any recipe you have and like. Make a double batch and store the extra sauce in a jar in the fridge. You can use for a few weeks! (Think Christmas Tamales)
Not only is it a great enchilada sauce, it makes a great taco sauce too!

  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 4 tablespoons gluten free flour
  • 1/2 teaspoon garlic powder
  • 1/4 cup Chile Powder
  • 2 tbs red wine vinegar
  • 2 cups cold water or chicken broth
  • One 15oz can of tomato puree
For heat if you like it hot, but it is optional:
  • ½ tsp black pepper
  • ¼ tsp. cayenne pepper
  1. Heat oil in a medium saucepan over medium heat. Stir in flour and cook for 1 minute.
  2. Add chile powder and cook for an additional minute.
  3. Slowly add the water or broth whisking vigorously, making sure that no lumps form.
  4. Reduce heat to low, add garlic powder, salt, peppers (is using), and tomato puree, and simmer covered over low heat for 10-15 minutes.
  5. Remove from heat, and stir in vinegar.

Friday, December 3, 2010

Allergen Free Hot Cocoa...

Mmmmm. Nothing says winter, and Christmas and all that goes with it like hot cocoa. Many mixes on the market now are gluten free, but not allergen free. This recipe is so simple, you will never go back to store bought mixes of hot cocoa. It’s rich and dark and sweet and delicious! Simple to make, keeps forever, and the best part? It is sooo delicious.

Make this as a gift for anyone you know who is allergen free (egg, dairy, soy, gluten…etc). Give it to them in a jar wrapped in a bow.

This mix takes more in a mug than a store-bought package mix to make a cup of cocoa. Double this recipe to have plenty for the season for your family.
• 1 cup powdered sugar
• 3/4 cup cocoa powder
• Good sized pinch of kosher salt
• 1/4 cup cornstarch

Mix all ingredients and store in a jar or Tupperware container.
To make a mug of cocoa:
Add 1/3 cup of the mix into a standard-sized coffee mug. Add hot water and stir to mix. Add marshmallows if you like!