German Apple Pancakes

Happy Holidays! 

I'm sitting here coffee in hand making my Christmas menu. Yes, TWO days before Christmas! I am such a procrastinator. Here's one of my all time favorites, perfect for Christmas Day brunch! I use bisquick gluten free mix instead of the flour also.

This is from "Recipes for Dairy-Free Living" Author, Denise Jardine.

Excellent recipes!

German Apple Pancakes

1 pound Pepin or Granny Smith apples, peeled, cored and thinly sliced

3 tablespoons sugar

½ teaspoon ground cinnamon

2 tablespoons freshly squeezed lemon juice

5 tablespoons pareve margarine

3 large eggs

¼ cup vanilla rice or soy milk

¾ cup flour

¼ teaspoon salt

Confectioner's sugar

Pure maple syrup, warmed

To prepare the apples: Combine the apples, sugar, cinnamon, and lemon juice in a bowl and toss to coat the apples. Melt 2 tablespoons of the margarine in a large saute pan over medium-high heat. Add the apple mixture and saute the apples until just soft, 6 to 8 minutes. Meanwhile, preheat the oven to 450°. Place the remaining 3 tablespoons of margarine in a baking dish measuring 8x11x2 inches, and place the dish in the oven until the margarine is melted. Distribute apples evenly over the bottom of the dish.

To prepare the batter: Whisk together the eggs and rice milk in  bowl until well blended. Add the flour and salt and stir until just combined. The batter will be slightly lumpy. Slowly pour the batter over the apples. Bake until the pancake is golden brown and puffed, 20 to 22 minutes. Sprinkle with a dusting of confectioner's sugar. Cut into pieces and serve immediately with warm maple syrup. 

Day 9 - Southwest Chicken Chili

I got this great recipe from Simply Scratch, and it was delicious!! My husband even ate it (and he hates beans.) I had to change a few things (of course) to make it "Ruthie friendly" but it was super easy to do and I'm sure tastes just as good as the original recipe.

I started with putting a couple frozen chicken breasts in my crockpot for a few hours so that it shredded. I LOVE how perfect it makes shredded chicken, don't add any broth or liquid. Once that's done, shred the chicken and put to the side.

Then chop up one green bell pepper or red pepper. I used red pepper because they're my favorite and all I had. Chop up 4 garlic cloves and one jalapeno pepper (remove the seeds!).

Add all of your chopped yummies to 3 tablespoons of melted dairy free butter ( in a pot, obviously) and cook for about 2 minutes, sprinkle with cumin & chili powder.

Add 3 tablespoons of Gluten free flour (I used the GF Bisquick mix- love it!). Stir into the peppers until it dissolves and cook for about another 2 minutes.


Add 1 cup of chicken broth and 3/4 cup of So Delicious Non Sweetened Coconut Milk.

Then add a couple of tablespoons of tomato paste, stir and dissolve.

Add your shredded chicken and 1 can of pinto beans (drained and rinsed).

Stir in more chicken broth to thin out, and mix in about a cup of corn.

Salt & pepper it and let it simmer, covered, for about 45 minutes.

I added fresh cilantro and of course a few dashes of Franks Red Hot Sauce to my bowl and it was sooo good!

Ingredients:

3-4 cups Cooked Chicken, shredded

1 can Pinto Beans, drained and rinsed

1 cup Corn

1 medium Pepper, diced

1 Jalapeno, diced small {seeds and ribs removed}

4 Garlic Cloves, minced

3 tablespoons Flour

4 teaspoons Chili Powder

3 teaspoons Cumin

2 teaspoons Kosher Salt {more or less to taste}

2 tablespoons Tomato Paste

3-4 cups Chicken Broth

3/4 cup Unsweetened Coconut Milk

LiveStrong!

Happy New Year!

Please don't worry, I HAVE been eating, just not posting. :)
I actually have a few pretty delicious recipes I will be posting a little bit later.
For now I wanted to share my group on www.livestrong.com for all of you GF/DF friends of mine.

Join it below and track your calories with me as well as some new ideas for food.

XOXO

Gluten & Dairy Free Living - LiveStrong!