This week is all about recipes - food storage recipes!  The first couple are gluten free and the last ones are normal recipes.  I hope you enjoy them!

Quinoa-Banana Bread

MAKES ONE LOAF

Gluten Free!


½ cup + 2 tablespoons quinoa flour
⅓ cup quinoa flakes
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt, more to taste
2 very ripe bananas, peeled
2 large eggs
2 tablespoons honey or pure maple syrup
1. Preheat oven to 400 degrees. Grease a 9x5-inch loaf pan.
2. Place dry ingredients in large bowl and mix together until well combined.
3. In smaller bowl, mash bananas. Mix in the eggs and honey until combined.
4. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency.
5. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.

Gluten-Free Spaghetti Sauce

SERVES 8
Even your garlic-addicted friends may not guess that bay leaf is the secret ingredient in this rich, flavorful meat sauce. For a vegetarian version, substitute mushrooms for the beef; stir them into the tomato sauce during the last 5 minutes of simmering to maintain their texture.
2 pounds ground beef, browned and drained
60 ounces canned tomato sauce
(onion and garlic free)
2 bay leaves, broken in half
1 teaspoon dried rosemary
2 teaspoons dried basil
½ teaspoon celery salt
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
½ teaspoon dried savory
1 teaspoon marjoram
1 teaspoon rubbed sage
2 tablespoons red wine
1. Put the browned meat, tomato sauce and all the herbs into a large saucepan over medium heat. Stir until herbs are well blended into the sauce. Cover pan and bring sauce to a low simmer. If necessary, lower the heat to maintain the simmer. Cook 30 to 90 minutes, depending on desired flavor intensity.
2. About 5 to 10 minutes before removing sauce from the heat, stir in the wine.
3. Pick out bay leaves and discard. Serve spaghetti sauce hot over your favorite gluten-free long noodles, prepared al dente.

TUNA NOODLE CASSEROLE

Ingredients:
16 oz. package egg noodles
10 3/4 oz can cream of mushroom soup
15 oz can peas, drained
(2) 5oz. cans of tuna, drained
4oz. can sliced mushrooms
1 cup milk (3T dry milk + 1 cup water)
1/2 cup bread crumbs
Directions:
Cook egg noodles according to directions. Preheat oven to 350 degrees. In a casserole dish, mix together the cream of mushroom soup, mushrooms with liquid and the milk. Add the cooked noodles, can of drained peas and 2 cans of drained tuna. Stir slowly until thoroughly mixed together. Sprinkle the bread crumbs on top. Bake for 45 minutes.

Chicken Tortellini Soup Recipe

Ingredients:
1 12.5 oz can of chicken (or 1 pint of home-canned chicken)
1/4 c. dehydrated celery
2 T. dehydrated onions
2 1/2 c. water
8 c. chicken broth (or water mixed with chicken boullion)
1/2 tsp. celery seed
1/2 tsp. basil
1/2 tsp. garlic salt
1 tsp. salt
Sprinkle of red pepper flakes (optional)
12 oz package of Barilla Tortellini (yes they are shelf stable!)
Directions:
Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!

PEANUT BUTTER BREAD

Ingredients:
2 1/2 c flour
3 tsp baking powder
1/2 tsp salt
2/3 c sugar
1/3 c instant nonfat dry milk
1 egg beaten ( or 2 Tbsp whole egg powder add 3Tbsp of water to mixture)
1 Tbsp grated orange rind (or 1 tsp orange flavoring)
3/4 c water
1/2c peanut butter (or 1/4 c peanut butter powder and 1/4 c water)
Directions:
Mix flour baking powder salt sugar dry milk and peanut butter into a bowl. Add the orange rind, then in a separate bowl combine the egg and water then add to the flour mixture. Stir until just mixed. pour into a greased 9x5x3 loaf pan bake in a moderate oven at 350 degrees for 50 to 60 minutes remove from pan and cool on a wire rack. I have also made this in a bread maker and just “dumped everything in” and it still comes out great! But it does seem to take a bit longer.

Easy Granola Bars

Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (I used whole wheat flour that I ground)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened — Better believe I substituted this with Applesauce
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.