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	<title>gfe--gluten free easily &#187; microwave</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Bacon Turkey (or Chicken) Corn Chowder (Gluten Free, Dairy Free, Refined Sugar Free, and More Free)</title>
		<link>http://glutenfreeeasily.com/bacon-turkey-or-chicken-corn-chowder-gluten-free-dairy-free-refined-sugar-free-and-more-free/</link>
		<comments>http://glutenfreeeasily.com/bacon-turkey-or-chicken-corn-chowder-gluten-free-dairy-free-refined-sugar-free-and-more-free/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 06:28:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[corn chowder]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[national soup swap day]]></category>
		<category><![CDATA[quick and easy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12986</guid>
		<description><![CDATA[Bacon Turkey (or Chicken) Corn Chowder

Ingredients

1 yellow or sweet onion, diced; or 3 green onions, sliced
About 1/3 cup celery, diced (about 4-inch section; mine had leaves, which add wonderful flavor and nutrition)
6 medium-sized potatoes, baked (I used Russett, each about 4 inches long)
½ cup chicken broth/stock
1 ½ cups milk (dairy or non-dairy, I used unsweetened almond milk)
2 cups turkey (or chicken), diced
1 can cream-style corn or equivalent amount of regular canned corn, frozen corn, or roasted corn kernels (see notes)
2 tbsp gluten-free all-purpose flour (optional)
4 slices bacon, diced and cooked (see notes)

Instructions

Cook onion and celery in large microwaveable bowl for about 30 seconds on HIGH.

Remove the pulp from three of the potatoes, mashing with the back of a wooden spoon or potato masher as you add it to the bowl.

Dice remaining potatoes and add to the bowl.

Add chicken broth and milk. Cook 5 minutes on HIGH.

Stir. Add turkey and corn. Sprinkle flour over all; stir again. Cook 5 minutes on HIGH.

Season, if needed. (e.g., salt, pepper, pinch of chipotle powder perhaps)

Top with bacon. Serve.

Shirley’s Notes: I clean my potatoes thoroughly, but do not peel them. I bake them in my microwave using a baked potato bag. (These can easily be made using fabric and batting. My mother-in-law purchased mine at a craft show.) You can also cook the bacon in the bowl and set aside, but leave bacon “drippings” in bowl before you add the onion and celery if you prefer. The small amount of flour added near the end of the cooking time will help thicken the soup nicely, but another thickener may be used or the thickener may be left out. In the latter case, the soup may be cooked a bit longer to thicken, if needed. I’m sure you could also create a lovely vegetarian or vegan version by using white beans or chickpeas in place of the turkey and skipping the bacon. If making this soup on the stove, you’ll want to add some additional broth to the recipe; add that in the beginning when you cook the onion and celery. From that point on, you'd add ingredients as directed above, but cook the amount of time needed for thickening on the stovetop. I'm guessing that this chowder could be prepared in about 30 to 45 minutes on the stovetop.]]></description>
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		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Tasty Meatloaf in Mere Minutes (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/tasty-meat-loaf-in-mere-minutes-gluten-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/tasty-meat-loaf-in-mere-minutes-gluten-free-dairy-free/#comments</comments>
		<pubDate>Thu, 28 Jul 2011 17:10:38 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[Real Food Weekly]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Seasonal Sunday]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[meat loaf]]></category>
		<category><![CDATA[meatloaf]]></category>
		<category><![CDATA[real food weekly]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10442</guid>
		<description><![CDATA[Tasty Meatloaf (Microwave Version; Gluten Free, Dairy Free)

1 lb. ground venison, lean ground beef, or ground turkey
1 to 2 eggs, slightly beaten
¾ cup gluten-free bread crumbs (or bread torn into pieces), almond flour, etc. (see notes below)
1/3 cup non-dairy milk (or dairy milk if you choose)
1/3 cup gluten-free ketchup (or slightly less tomato sauce)
½ cup finely chopped onion
1 tsp salt (optional, I’d add if using ground turkey)

Topping:

1/3 cup gluten-free ketchup (or slightly less tomato sauce)
1 ½ tsp dry mustard
¼ cup brown sugar (or Demerara or coconut/palm sugar)

Directions:

Lightly grease pan.

Mix ground meat, egg, bread crumbs, milk, ketchup, and onion. Press into microwave-safe loaf pan, making an indentation in the center.

Mix topping ingredients and pour over loaf. Spread evenly with a spatula if necessary.

Microwave on HIGH setting for 12 minutes.

Check doneness at center of loaf at 12-minute point. If not done, continue cooking at 1-minute intervals, checking each time. There should be no pink remaining in the middle, but it may look slightly soft. The middle will continue cooking/setting up for a few minutes after removing from the microwave. Therefore, I like to serve slices from the end first.

Serve with equally quick sides that won’t add much (or any) heat to the kitchen, like salad and/or steamed veggies.

Shirley’s Notes:

~ Please do not omit the topping; it comes from a Southern Living recipe and really makes this meatloaf special.

~ If you don’t use a lean meat, there may be too much fat, some of which you can drain off. (Be careful not to drain off too much because the meatloaf will need some for moisture, plus it’s not all fat, it’s also liquid from the other ingredients.)

~ Bread crumbs (or another “filler” ingredient) definitely make for a tastier meatloaf, but they are not really necessary. The egg, ground meat, fat content, and milk (if used) all allow binding and add enough flavor.

~ Truthfully, I make this meat loaf slightly different each time. For example, when I use almond flour, I add no milk at all, as the liquid is not really needed. However, I do use milk when I include bread crumbs; the liquid is needed in that case. If I have gluten-free bread on hand and I’m serving more than just the two of us, I may use a couple of slices of gluten-free bread torn into pieces (without measuring) and I may add the second egg as extra liquid and protein to balance the extra bread.

~ Using ketchup in both the meatloaf itself and in its topping is my favorite way, but tomato sauce can be used as indicated. Ketchup is more flavorful though; you can choose a healthier brand. Always ensure the ketchup is gluten free; there are a few that are not. 

~ I use a standard size Pyrex loaf pan most often, but don’t get hung up on the loaf factor. You can use any microwaveable dish (e.g., casserole dish); just adjust cooking time if needed.  

~ Leftovers make terrific sandwiches; you can even fill corn tortillas with slices or chunks of leftover meatloaf, adding cheese, and more.]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Flourless Almond Peanut Butter Cookie S&#8217;mores (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/gluten-free-cookie-smores/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-cookie-smores/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 23:29:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Fight Back Friday]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[Simply Hot Recipes]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[Wheatless Wednesday]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[s'mores]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7011</guid>
		<description><![CDATA[Flourless Almond Peanut Butter Cookies

1/2 cup almond butter
1/2 cup peanut butter
1 cup brown sugar, packed
1 egg
1 tsp baking soda
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Mix all ingredients together well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.) Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.  Makes about 24 – 30 cookies.

Shirley’s Notes: Do not use low-fat peanut butter; the cookies will not turn out properly. I use Jif (all are gluten free), but it’s my understanding that Peter Pan (all), Planters (Creamy and Crunchy), Reeses, and Skippy (Creamy, Crunchy, Super Crunchy, Roasted Honey Nut) are also gluten free. (Remember to always check labels.) One reader/tester successfully made the "all peanut butter" version using natural peanut butter, but advises that you must press them down a bit before baking for them to spread enough. Using a fork or  the bottom of glass will work. Ensure your vanilla is gluten free. I make my own vanilla extract, but most are gluten free (e.g., McCormick’s). (Incidentally, homemade vanilla extract is a great gift idea and now is the time to start making it for holiday gifts.)

Adapted from original flourless peanut butter cookie recipe on the celiac listserv (originator unknown)

Cookie S'mores

Make (or purchase) suitable cookies. We like using the Flourless Almond Peanut Butter Cookies, Flourless Peanut Butter Cookies, and Brown Sugar Chocolate Chip Cookies to make ours. When using Chocolate Chip Cookies, one doesn't even necessarily have to use chocolate squares.

Roast marshmallow.

Place chocolate square on cookie. (Use dairy-free chocolate for dairy-free version.)

Skillfully slide roasted marshmallow (while still hot) on to bottom cookie on top of chocolate square and between top cookie. Or use your own method. That's how I do it. 

Shirley's Notes: I confess I sometimes like my marshmallows a bit burned; hence, the burnt edges shown in the photos of the Cookie S'mores. Truth be told, I don't mind my Nut Butter cookies a tad burned either. Except in our house, we don't call them burned ... we call them OC's--Overcooked Cookies.]]></description>
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		<slash:comments>63</slash:comments>
		</item>
		<item>
		<title>Chickpea Love (aka Garbanzo GaGa-ness)&#8211;Cucumber Chickpea &#8220;Bruschetta&#8221;</title>
		<link>http://glutenfreeeasily.com/chickpea-garbanzo-bruschetta/</link>
		<comments>http://glutenfreeeasily.com/chickpea-garbanzo-bruschetta/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 11:53:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[microwave]]></category>
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		<category><![CDATA[salad]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[garbanzo beans]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5521</guid>
		<description><![CDATA[Cucumber Chickpea Bruschetta

cucumber slices
can of drained chickpeas, mashed using hand masher or back of spoon
juice of about one-fourth of a lemon
chopped tomatoes
chopped onions
chopped basil or other herbs and seasonings (e.g., dill, cumin, garlic, crushed red pepper flakes)
salsa (see notes below)

Slice cucumbers thick enough that they can hold some weight. (See photo.)

In a large bowl, add chickpeas and lemon juice. Mix well. Mash chickpeas with a potato masher or back of a spoon. They do not have to be fully mashed, just spreadable.

Spread chickpea mixture onto cucumber slices using a spoon.

Mix tomatoes, onions, herbs, and seasonings. Spoon onto chickpea-topped slices.

OR

Top chickpea-topped cucumber slices with a small spoonful of salsa. Serve.

Shirley’s Notes: I used a seedless cucumber as I think they are a bit sturdier and I like the lack of seeds for this recipe. We had some peach-mango salsa leftover from our weekend camping trip with Son and his friends, which I used as topping for half of these bruschetta. (Not sure on the plural of buschetta. I just found out I was saying the word wrong after all these years. Apparently there's the correct pronunciation and then the Americanized pronunciation.)  Just a dab of salsa from a spoon on top of the chickpea mixture was all that was needed. The resulting bruschetta was really lovely, with so many flavors and textures ... all working well together. These are very addictive for a healthy snack!]]></description>
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		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Quick and Easy Pan-Baked Potatoes</title>
		<link>http://glutenfreeeasily.com/quick-and-easy-pan-baked-potatoes/</link>
		<comments>http://glutenfreeeasily.com/quick-and-easy-pan-baked-potatoes/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 19:02:36 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[microwave potatoes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[twice-baked potatoes]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3252</guid>
		<description><![CDATA[Pan-Baked Potatoes 

2 tbsp butter (or margarine, oil)

¼ cup grated Parmesan cheese (or almond flour, bread crumbs, cornflake crumbs)

½ tsp salt

¼ tsp white pepper

4 medium potatoes (or larger potatoes cooked longer or cut to those sized pieces)

paprika, to taste

Melt butter in microwave-safe bowl (about 30 – 45 seconds on High). Set aside.

Stir together Parmesan, salt, and pepper in a separate bowl (one that is big enough so you can place your potatoes face down in it).

Cut potatoes in half lengthwise. Dip cut side of potato in butter, then in cheese mixture.

Place potatoes, cut-side up, in shallow microwave-safe baking dish or plate. Sprinkle with paprika, as desired. Pour any remaining butter over the potatoes.

Cook on High 10 to 12 minutes, or until tender.

Let stand 5 minutes before serving.

Shirley’s Notes: Potato halves make the loveliest presentation, but if making for your family, you can cut larger potatoes into smaller pieces for faster cooking and additional "crispy" edges. I like to poke my potatoes with a fork after I've cut them to ensure faster baking. You can adjust the recipe for more or less servings. 

Adapted from Kenmore Microwave Cooking]]></description>
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		<slash:comments>29</slash:comments>
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