Impossible Pie

Posted on July 8, 2013 by Jennifer Grace

Impossible Pie (Gluten-free and Dairy-free)
Heat oven to 400 degrees.
Oil a glass pie plate with coconut oil.
Sprinkle 1 cup shredded Diaya cheese in bottom of pie plate.
Top with any of your favorite veggies (i.e. green peppers, black olives, tomatoes)

In a blender combine:
1-1/2 cups almond milk
4 eggs
1 cup rice flour
1 teaspoon baking soda
3/4 teaspoon salt
dash nutmeg
Mix in blender for 15 seconds. Pour over veggies in pie plate.

Bake 40-50 minutes, until golden brown and firm.
Cool 5 minutes. Serve with a fresh salad.

“With men this is impossible, but with God all things are possible.” Matthew 19:26 NKJV

Lentil Burgers

Posted on October 3, 2012 by Jennifer Grace

One of our favorite burgers for burger night is Lentil Burgers. This economical meal is a delicious way to stretch your food budget. Leftovers make great lunches the next day.

The first time I made these, I had no idea what a lentil was and didn’t know where to look for them in the grocery store. Now I know lentils can be found in the dry beans section of your supermarket. They are a protein-filled legume.

Ingredients:
2 cups lentils (1 – 16 oz. package)
2 eggs, slightly beaten
1 onion, chopped
1 cup or more gluten-free cracker or bread crumbs
1/4 cup ketchup or tomato juice
salt and pepper

Rinse lentils in a strainer. Put lentils in a pot and cover with water. Bring to a boil. Reduce heat to simmer and cover. Cook for 50 minutes. Drain and cool.

Add to cooked lentils, eggs, cracker crumbs, onion, ketchup, salt and pepper. Mixture should hold its shape when formed into patties. Heat a skillet to 400 degrees. Grease skillet with olive oil or butter. Fry patties until brown on each side. You may add a slice of cheese, just before serving.

These burgers are great open-faced or on a bun. Serve with all the regular fixin’s…mayo, ketchup, pickles, tomatoes, lettuce. etc. A salad and fruit round out your lentil burger meal. Enjoy!

They also brought wheat and barley, flour and roasted grain, beans and lentils. 2 Samuel 17:28 (NIV)

Crusty Mexican Bean Bake – Gluten-free

Posted on August 29, 2012 by Jennifer Grace

Hola! One of our family’s favorite meals is Mexican night. There are many delicious Mexican gluten-free dishes. You can make almost any of your favorite Mexican foods with corn tortillas instead of flour. This recipe is even better, because I can make it when we have no tortillas. It is so colorful and yummy.

Crust:
1 cup corn meal
1 t. salt
1 t. baking powder
4 T. butter (1/4 cup)
1 cup sour cream or yogurt
2 eggs, beaten

Lightly butter a 13 x 9 inch glass casserole dish. Stir together corn meal, salt, baking powder, butter, sour cream or yogurt, and eggs. Spread in bottom of glass dish. (This may be prepared early and refrigerated).

Filling:
1 onion, chopped & T. olive oil
1 Tablespoon chili powder
1 t. Tabasco sauce
4 cups (2 – 15 oz. cans) undrained kidney beans
1 – 1/2 cups (2 – 6 oz. cans) tomato paste

Saute onion in olive oil. Add salt, chili powder, Tabasco sauce, kidney beans, and tomato paste. Spoon the filling over the crust. Bake at 350 degrees for 30-35 minutes.

Toppings:
1 cup shredded cheddar cheese
1 cup black olives, sliced
1 green pepper, chopped
1 fresh tomato, chopped
2 cups lettuce, chopped

Remove dish from oven and top with cheese, olives, peppers, tomato, and lettuce. Eat and enjoy immediately! Serves one hungry family of 6. Great for lunch the next day, too!

For the adventurous:
Serve with extra salsa, sour cream and chips.

This recipe is adapted from The More with Less Cookbook published by Herald Press, 1976. It was originally submitted by Evelyn Fisher of Akron, Pennsylvania. Thank you, Evelyn!

Blessed be the Lord God of Israel
From everlasting to everlasting!
Amen and Amen. Psalm 41:13 (NKJV)

Gluten-Free Lasagna

Posted on August 7, 2012 by Jennifer Grace

This gluten-free lasagna is also meat-free, making it the perfect meal to serve to your vegetarian friends. A fresh salad with fruit will complete your meal. You may make the lasagna ahead, keeping it in the refrigerator until you are ready to bake it.

1 package Rice Lasagna noodles (cook according to package)
28 oz. Ragu or similar Italian sauce
1 cup Mozzarella cheese (plus a little extra)
2 cups Ricotta cheese
2 cups Cottage cheese (if the grocery store is out of Ricotta, I use 4 cups Cottage cheese)
2 Eggs, slightly beaten
1/2 cup Parmesan cheese
2 Tbsp. Parsley (1 Tbsp. dry)
1 tsp. Sugar
1/4 tsp. Pepper

Cook lasagna noodles. Cover the bottom of a 9 x 13 inch glass pan with a spoonful of tomato sauce. Arrange 4 lasagna noodles over the sauce. Mix together the cheeses, eggs, parsley, sugar and pepper. Put 1/3 of the cheese mixture on top of the noodles. Repeat these layers again and again, so you have 3 layers of sauce, noodles and cheese, ending with a bit more sauce. Sprinkle extra mozzarella and parsley on top. Cover with foil sprayed with pan spray so it won’t stick. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 more minutes, or until bubbly. Let lasagna set a few minutes before serving. Enjoy!

Note: If you would like veggies added to your lasagna, you may layer them with the first two cheese layers. Spinach, zucchini, green peppers, and carrots all make a yummy lasagna.

“Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? Matthew 6:25-26 (NKJV)

Gluten Free Corn Bread & Vegetarian Chili

Posted on June 20, 2011 by Jennifer Grace

For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in. Matthew 25:35 (NKJV)

Today I share a wonderful meal that will bless any stranger that stops in, or perhaps you can deliver it to a hungry family.

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
2 Tbsp. monk fruit or sweetener
1 Tbsp. baking powder (homemade is best*)
1/2 tsp. salt
1 cup almond or goat milk
1/4 cup olive or coconut oil
2 eggs

Heat oven to 400 degrees. Butter 8x8x2 or 9x9x2 inch pan. Mix together dry ingredients. Add milk, oil and eggs. Beat 1 minute. Pour into buttered pan. Bake 20 to 25 minutes or until golden brown. Serve with honey and goat butter, or vegetarian chili.

*Homemade (gluten-free, corn-free, aluminum-free) baking powder from my dear friend Shannon: 1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix and store in a small glass jar.

❤️🍞And again He said, “To what shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal till it was all leavened.” Luke 13:20-21 (NKJV) ❤️🍞

Vegetarian Chili

16 oz. dry kidney beans or bean variety, soaked overnight
1 tsp. salt
2 Tbsp. olive oil
4 cloves garlic, chopped
1 1/2 cups onion, chopped
1 tsp. ground cumin
1 tsp. basil
3 Tbsp. chili powder
Dash of cayenne
Salt & pepper
1 cup green pepper, chopped
1 cup carrots, cut into circles
32 oz. diced tomatoes or tomato juice

Drain soaked beans. Put beans in a big soup pot and add 6-8 cups water and 1 tsp. salt. Cook until tender (about 1 1/2 hours). In a frying pan, sauté onion and garlic in olive oil. Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots. Pour a bit of water to help steam the vegetables. Add the sauté to the cooked beans and water. Stir in the tomatoes. Simmer over low heat about 3 hours. Serve with goat cheese and corn bread.

Why do you spend money for what is not bread,
And your wages for what does not satisfy?
Listen carefully to Me, and eat what is good,
And let your soul delight itself in abundance. Isaiah 55:2 (NKJV)

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Category Archives: Main Dishes, Gluten-free & Vegetarian

Impossible Pie

Lentil Burgers

Crusty Mexican Bean Bake – Gluten-free

Gluten-Free Lasagna

Gluten Free Corn Bread & Vegetarian Chili