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Sue Says:

Like all baby-boomers, myself included, I think we are looking to live well and make a difference we can leave to our children and grandchildren.  I believe taking a vested interested in our homes and the world around us is key to leaving a positive impact for our family and our planet.  I believe being conscious and accountable for keeping a safe, clean and healthy environment is the responsibility for each and every one of us and to teach our children and grandchildren how precious our world actually is.

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Gluten Free

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 Glutin Free


Gluten Free Banana Bread

3/4   Cup sugar
1/2   Cup oil (i use peanut oil, evo is too strong, if you have expeller-pressed canola oil you     can use that)
2     eggs
1     Cup mashed banana
1 3/4 Cup gluten free baking flour
2    tsp baking powder
1/2 tsp baking soda

Preheat oven to 325. Combine flour, baking powder and soda in a bowl. In a seperate bowl combine sugar, oil and eggs.  Beat vigorously until frothy.  Add bananas and blend thouroughly.  Fold into flour misture until blended well.  Pour into a greased bread pan and bake at 325 for 1 hour.  Remove to a rack and let cool for 10 minutes. If you make them into cupcakes then only bake for 25 minutes or until a toothpick comes out clean when inserted into the middle of the cupcake.  ENJOY!


 Jazzed Up Gluten-Free Turkey Tetrazzini 

For the filling:
A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste
For the sauce:
4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste
For the crumb topping:
2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)
1 teaspoon French herbs- or parsley
Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.
Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.
Arrange the cooked spaghetti in the baking dish.
Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.
Add the skillet veggies to the noodles in the baking dish.
Make your sauce:
In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.
If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.
Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.
Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)
Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.
To be totally retro, serve with green beans sprinkled with slivered almonds.
Serves 4 to 6.


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