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	<title>gfe--gluten free easily &#187; quinoa</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>Popeye Protein and Fruit Bars</title>
		<link>http://glutenfreeeasily.com/popeye-protein-fruit-bars/</link>
		<comments>http://glutenfreeeasily.com/popeye-protein-fruit-bars/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 03:54:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[oats]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[Real Food Wednesday]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6833</guid>
		<description><![CDATA[Popeye Protein and Fruit Bars—A Variation of Katie Kimball's Recipe

½ cup walnuts
¼ cup pecans
1 cup peeled, chopped apple
½ cup almond flour
½ cup quinoa flakes
½ cup coconut flakes
¼ cup gluten-free oats 
¼ cup sunflower seeds
¼ cup unsulphured blackstrap molasses (or maple syrup or agave nectar)
1/8 cup honey (or maple syrup; I used raw honey from our bees)
1 tsp cinnamon (optional)
½ tsp nutmeg (optional)
Additional drizzle of honey for binding and/or sweetening, if needed

Preheat oven to 250 degrees Fahrenheit. Grease 9 x 13 (or similar sized) baking dish or cookie sheet with sides. 

Add walnuts and pecans to food processor and process 30 – 60 seconds until almost ground. Add apples and continue processing about 30 more seconds or so until the apple pieces are very finely chopped and blended into the nut mixture. Add almond flour, quinoa flakes, oats, and sunflower seeds, processing about 15 seconds or so. Add in molasses, honey, cinnamon, and nutmeg; process until just combined. If mixture does not yet appear to be spreadable, drizzle in a tad more honey. Process just a few seconds. At this point, if your mixture appears well combined, you can go ahead and use a spatula to spread mixture into your greased pan. However, I wanted to check out my mixture and taste it first, so I added it to a bowl and stirred some there, pulling out a bite to eat, before adding it to the pan.

Spread into greased dish. Bake for about 45 minutes for chewy bars; longer for crunchy bars. As Katie advises, be careful not to overcook as the taste of burned molasses is not pleasant.

Cool. Cut into squares using a pizza cutter. Keep refrigerated.

Shirley’s Notes: I used olive oil to grease my glass baking dish. One golden delicious apple yielded one cup chopped. Katie’s original recipe called for ¼ cup chocolate chips. I didn’t have any, but they would probably work well in this variation even with the apples. Food processing times may vary; I have a very old food processor so it takes longer than the new, improved ones. Since even blackstrap molasses is considered refined, you can use either maple syrup or an agave nectar that you do not consider refined/processed. Maple syrup can also be used in place of the honey. The main thing here is to keep the amount of the liquid ingredients the same. You can use all honey or substitute your preferred ingredient for the total amount, but Katie says that if you remove the molasses then you’ll simply have to call them energy or protein bars. For those who eat molasses, Popeye bars sound like so much more fun, don’t they? Katie used a combination of molasses, maple syrup, and just a drizzle of honey for binding in her original recipe. My version has a stronger molasses taste, which I like, but if you don't, you might want to vary your choice of sweetener amounts to be less molasses and more of the other(s). I forgot the cinnamon and nutmeg. While I didn't feel the recipe was missing anything, I'm sure the cinnamon and nutmeg would add nice flavor.  Although I originally kept these refrigerated as Katie advised, leaving them out didn't cause a problem. I rather liked them better at room temperature. So storing in a lunch box until lunch time wouldn't be a problem.

Adapted from Katie Kimball at Kitchen Stewardship ]]></description>
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		<slash:comments>66</slash:comments>
		</item>
		<item>
		<title>Go Ahead Honey &#8220;Make Me A Happy Camper&#8221;</title>
		<link>http://glutenfreeeasily.com/go-ahead-honey-make-me-a-happy-camper/</link>
		<comments>http://glutenfreeeasily.com/go-ahead-honey-make-me-a-happy-camper/#comments</comments>
		<pubDate>Sat, 01 Aug 2009 16:46:52 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[quinoa]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2020</guid>
		<description><![CDATA[The following is a scenario that I created to share this month&#8217;s Go Ahead Honey, It&#8217;s Gluten Free! entries for the &#8220;Make Me A Happy Camper&#8221; theme. Just like Naomi originated GAHIGF, she also first demonstrated this fantasy summary concept back in her April canape post. I don&#8217;t think it would take too much to imagine [...]]]></description>
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		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Non-taboo “Tabouli” for Friday Foodie Fix</title>
		<link>http://glutenfreeeasily.com/non-taboo-%e2%80%9ctabouli%e2%80%9d-for-friday-foodie-fix/</link>
		<comments>http://glutenfreeeasily.com/non-taboo-%e2%80%9ctabouli%e2%80%9d-for-friday-foodie-fix/#comments</comments>
		<pubDate>Fri, 29 May 2009 14:28:23 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[quinoa]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1712</guid>
		<description><![CDATA[Quinoa Tabouli

2 - 3 cups cooked quinoa (I used one cup of the uncooked Ancient Harvest quinoa and prepared it per package instructions; I'm not sure how much it made exactly)
¼ cup cilantro, chopped
¼ cup yellow pepper, chopped
¼ cup red pepper, chopped
¼ cup green pepper, chopped
1 medium-sized sweet onion, diced
1 cucumber, chopped
some broccoli (either raw or steamed will work)
1 - 2 cloves garlic, minced
seasonings (optional, and of your choice---I didn't add any) Note:  I didn't add any when I served this dish hot; however, when I served it cold the next day, I added some balsamic vinegar, olive oil, and sea salt. The latter version was consumed very quickly when taken to a family gathering.

dressing (optional, and of our choice)

These amounts are approximates. Often I add enough of an ingredient until the dish looks “right.” I like colorful and I wanted a taste of all  of these ingredients in every bite. “Chopped” means coarsely chopped to me, whereas, “diced” means I went for a finer chopping. When making your own tabouli you can follow these guidelines, but really just add whatever you like and cut your ingredients as fine as you like them. There is no right or wrong way.

You can eat the tabouli while your quinoa is still hot, right after you’ve added the other ingredients, or you can eat it cold. (Some say that quinoa tastes better after you let it “rest.”) Because we were having tacos, I placed a little taco meat* in the taco shell and then filled it with the tabouli. This tabouli taco was unbelievably good. My usual tacos include cheddar cheese, but I didn’t miss that at all. I ate two tacos! But, they were probably the best and healthiest tacos I’ve ever eaten!

If you are using your quinoa tabouli as more of a cold salad, you can opt for a dressing of some type. It doesn’t have to be anything hard to make---perhaps a mixture of lemon juice, olive oil, and seasonings; or just squeeze some fresh lemon juice or drizzle a little olive oil over your tabouli. My friends, Pete and Kelli, of No Gluten, No Problem shared the basics on a quinoa salad they first enjoyed in Bolivia with another classic, easy dressing. Again, very simple, but delicious---and, naturally gluten free. If you’ve never had quinoa before, give it a try in this tabouli dish. I think you'll love it! If you’re already a big quinoa and tabouli fan, please share your favorite way to prepare it.

Shirley
Not just gf, but gfe!

*We use ground venison and the recipe from the Betty Crocker cookbook for seasoning … no packaged mixes required with their additives and preservatives.
]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Celiac Guest Post and Crockpot Jambalaya</title>
		<link>http://glutenfreeeasily.com/guest-post-and-crockpot-jambalaya/</link>
		<comments>http://glutenfreeeasily.com/guest-post-and-crockpot-jambalaya/#comments</comments>
		<pubDate>Sat, 23 May 2009 04:41:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1698</guid>
		<description><![CDATA[Crockpot Jambalaya 

Part 1

1 large onion, chopped
1 medium green bell pepper, chopped
2 ribs celery, chopped (1 cup)
8 oz smoked sausage, sliced (I used Hillshire Farms)
1 can (28 oz) diced tomatoes in juice, not drained (or one 14-oz can diced tomatoes and one 14-oz can of V-8—for extra zestiness) 
2/3 cup wine (any kind) or chicken broth
6 cloves garlic, chopped (or equivalent minced)
1 tsp dried thyme leaves
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp hot pepper sauce
2 tbsp chopped fresh parsley (optional, or dried, 2 tsp)

Part 2

1 cup uncooked Minute brown rice (or 1 ½ cups cooked full-grain brown rice) (Note: Quinoa should work as a substitution. I"ll report back when I, or one of my readers, have tried it.)
1 lb peeled, deveined raw or cooked medium-sized or larger shrimp 

Directions

1. Mix all ingredients EXCEPT shrimp, parsley, and rice in a 3 1/2-qt or larger crockpot. Cover and cook on low 6 to 8 hours until vegetables are tender. The mixture will still look a bit soupy, but will thicken once you complete the next step.  
  
2. Stir in rice; cover and cook 15 minutes or until done.  Then stir in parsley and shrimp (uncooked shrimp will cook in about 5 minutes). 

Adapted from Better Homes and Gardens recipe.

Shirley’s Additional Notes: While Minute rice clearly doesn’t have the nutritional value of cooked full-grain brown rice, I still have issues with some whole grain products, so it works better for me. If I will be cooking the jambalaya while I am at work and will be gone longer than 8 hours, I prepare everything in the crock pot the night before, so I don’t have to rush in the morning (and so it is not overcooked by the time I get home from work). The cold ingredients guarantee a slower start. I follow this approach even with my crockpot that switches from cooking to warming to avoid overcooking. When I am making this dish for a crowd, I cut the sausage slices in half and cut the shrmp into smaller pieces to ensure that they get distributed properly in all servings.
]]></description>
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		<slash:comments>40</slash:comments>
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