1/2 c butter
1 c heavy cream
1/2 c milk
2 cloves garlic, crushed
1 handful parsley, chopped
2-3 c Parmesan cheese
1) Melt the butter in a saucepan. Add the cream and milk. Simmer for five minutes.
2) Add the garlic, parsley and cheese.
3) Serve warm over pasta.
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3 eggs
3 1/2 cups granulated sugar
1 30-ounce can pure pumpkin
1 cup oil
1 cup tapioca flour
1 cup potato flour
1 cup sweet rice flour
1 cup rice flour
1 cup teff or sorghum flour
2 1/2 t xanthan Gum
1 t cinnamon
1 t allspice
1 t cloves
1/2 t nutmeg
1 1/2 t salt
4 t gluten-free baking soda
2 cups chopped nuts (optional)
Preheat the oven to 350 degrees. Grease and flour* two bread pans. Mix together eggs, sugar, pumpkin and oil. Add the cinnamon, allspice, cloves, nutmeg, salt and baking soda and stir in well. Add the flour and nuts, if desired. Bake for 1 hour (watch and test, it might take longer), then cool for at least 20 minutes before slicing.
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Black Bean Chili
1 T olive oil
1 diced onion
2 cloves minced garlic
1 lb ground turkey
3 (15 oz) cans black beans
1 (14.5 oz) can diced tomatoes
1 ½ T chili powder
1 T oregano
1 T basil
1 T red wine vinegar
1. In a large pot, heat olive oil over medium heat. Add the onion, garlic and ground turkey and brown.
2. Stir in the black beans, diced tomatoes, chili powder, oregano basil and vinegar.
3. Simmer for one hour. Serve with cornbread.
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Quick Miso Soup
2 T white miso
1 egg
1/4 C bok choi, chopped
1 cup noodles (optional)
1. Boil two cups of water in a small pot.
2. Add the miso, egg, bok choi and noodles, if using. Boil for four minutes.
3. Voila.
