Slow Cooker Enchiladas

These are so good, the flavors really melt together since they are cooked slowly in the crock pot. The original recipe called for a layer of cheese between each level. We replaced that with a layer of grated zuchinni/yellow squash. My husband, the only dairy eater of the family, sprinkles cheese on top after dipping up a hot plate of enchiladas. Happy eating!

Note: This picture was taken after the first two layers were added to the crock-pot. When fully assembled it typically fills the crock-pot.

Slow Cooker Enchiladas
1 lb. ground beef
1 chopped onion
1/2 c. chopped green pepper
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can kidney beans
15 oz. can black beans
10 oz. can rotel
1 1/2 c. grated zuchinni
1 1/2 c. grated yellow squash
12 gluten-free corn tortillas
8 oz. can tomato sauce

In skillet, cook ground beef, onion and green pepper. Drain. Add water, chili powder, cumin, salt and pepper. Drain and rinse kidney and black beans. Add rinsed beans and rotel (undrained). Bring to a boil, cover, and simmer for 10 minutes. Combine grated zuchinni and grated squash. Add tomato sauce to bottom of a crock-pot. Add two corn tortillas to cover bottom of crock-pot. Layer about 3/4 cup beef mixture. Layer 1/3 cup squash mixture. Repeate layers five more times. Cover and cook on medium heat for 1-2 hours or low heat for 3-4 hours, or until heated through.

Apple Crisp

I got a fabulous recipe recently from Living Without magazine. I've made it three times already, twice with apples, and once with pears (it's good both ways)! I don't know what the laws/rules are regarding posting a recipe from a magazine, but I did modify three of the ingredients and I'm posting my modified version.

Apple Crisp
2 c. quinoa flakes (or GF oatmeal)
1/4 c. brown rice flour
1/3 c. agave nectar
2 Tbsp. coconut oil
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. unsweetened coconut flakes
4-6 apples
2 Tbsp. tapioca flour
1 1/2 c. apple juice
1 tsp. cinnamon

1. In a medium bowl, mix together quinoa flakes, rice flour, agave nectar, coconut oil, cinnamon, salt and coconut flakes. Set aside.
2. Heat oven to 350 degrees. Lightly oil an 8x11 baking dish.
3. Peel, core and chop apples. Place fruit in prepared baking dish.
4. Dissolve tapioca flour in apple juice. Add 1 tsp. cinnamon. Pour mixture over fruit. Sprinkle fruit with quinoa flake mixture.
5. Bake for 35-60 minutes, until fruit is soft. Cover pan with parchment paper after baking for 10 minutes to prevent over-browning.
   

We like to serve it warm with a couple of scoops of vanilla "rice" cream over the top. Enjoy!

Pumpkin Waffles

I found a yummy pumpkin waffle recipe on a friend's blog today. It sounded so good I decided to convert it to gluten & dairy free. The conversion was a success and they were fantastic! Just wanted to share.

Spiced Pumpkin Waffles
1 1/2 c. brown rice flour
1/2 c. buckwheat flour
1 1/2 tsp. xanthan gum
1 Tbsp. gluten-free baking powder
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt
4 eggs
1 1/2 c. rice milk
1 c. pumpkin
1 Tbsp. agave nectar
1/2 c. canola oil
1/4 c. coconut oil
1 Tbsp. vanilla

Mix together dry ingredients (flour, xanthan gum, baking powder & spices) in a separate bowl. Separate egg whites and beat with mixer to stiff peaks. Add egg yolks together with rice milk, pumpkin, agave nectar, oils and vanilla. Add liquid mixture to dry ingredients, mix well. Fold in beaten egg whites, mix well. Bake on a preheated waffle iron.

The original recipe included a caramel syrup which was butter-laden and couldn't be converted. We drizzled ours with pure maple syrup or agave nectar and they were wonderful. Enjoy!