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Monday, December 08, 2014

Sauteed Squash, Cabbage & Broccoli

my new favorite vegetable dish!

4 Tbsp. butter (more as necessary)
½ cup finely chopped yellow onion
2 cloves finely minced garlic

In large frying pan, melt butter over medium heat.  Add chopped onion, sauté for 5-7 minutes.  Add minced garlic; sauté with onions for 1-2 minutes.  (Be careful to not burn the garlic.)  Add carrot & mushroom (+ other veggies). Continue stirring over medium heat, cooking 2-3 minutes.

2 cups small broccoli florets
2 cups finely shredded cabbage
4 cups spiral sliced zucchini & yellow squash

Sauté all together until squash is soft.  Season to taste w/salt and pepper.  Stores well.  Tastes great for leftovers.

½ cup shredded carrot
1 cup sliced white mushroom

Saturday, November 22, 2014

Gluten Free Chicken Salad

no recipe required:
  • Garbanzo beans (1/4-1/2 cup per serving)
  • cubed or shredded cooked chicken (1/4-1/2 cup per serving)
  • grape tomatoes (6-10 per serving)
  • GF* Ranch Dressing (1-2 Tbsp per serving) (*or any preferred dressing)

Fold all together.  Enjoy!

Optional: shredded cheese
sliced/slivered almonds
red onion slices

Sunday, October 19, 2014

Gluten Free Peanut Butter Pumpkin Cookies

Prep Time: 5 min(s)                Cook Time: 10 min(s)              Total Time: 15 min(s)
  • 1 cup natural peanut butter, smooth or crunchy
  • 1 cup pumpkin (or butternut squash) puree
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • ¾ cup gluten free flour*

1.    Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

2.    Using a hand or stand mixer, mix the peanut butter, pumpkin puree, sugar, gluten free flour, egg and vanilla on low speed until well combined.

3.    Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

4.    Bake the cookies for 10-12 minutes until they are no longer shiny in the center. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

Adapted from:

These ingredients are readily available in most places and less expensive than some other options
(Amazon is also a good source)

6 cup rice flour
2 cup potato STARCH*
1 cup tapioca starch

Mix the ingredients well with a wire whisk. Store in an air tight container in a cool, dry place.

Use 1 cup of the gluten free flour mix to replace 1 cup all-purpose flour.

*Potato flour is not the same as potato starch. Make sure you use the right one!

Saturday, October 11, 2014

Gluten Free Flour Mix

6 c. rice flour
2 c. potato STARCH*
1 c. tapioca starch

Mix the ingredients well with a wire whisk. Store in an air tight container in a cool, dry place.

Use 1 cup of the gluten free flour mix to replace 1 cup all purpose flour.

*Potato flour is not the same as potato starch. Make sure you use the right one!

Impossible Pumpkin Pie Cupcakes

Pumpkin pie without the crust!  Easy & delicious.  
Ready for the oven!

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour*
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners (my preferred method), foil liners sprayed with cooking spray or just spray the muffin pan with cooking spray.  Any of these three methods will make it easy to take the cupcake out after it’s cooked. FYI--Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.  Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

*Use a gluten free flour instead of the all purpose flour for gluten free cupcakes

Gluten Free Flour Mix

6 c. rice flour
2 c. potato STARCH**
1 c. tapioca starch

**Potato flour is not the same as potato starch. Make sure you use the right one!


Yield: About 8-12 servings
[sorry, no picture--it's shredded beef, what's to see?? ;) ]
This barbacoa recipe is simple to make in your slow cooker, and makes the most tender, flavorful, delicious barbacoa beef (very similar to Chipotle's Barbacoa).
Prep: 10 min Cook: 4 hours 10 min Total: 4 hours 20 min
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more or less to taste)
  • 1 small white onion, finely chopped (about 1 cup)
  • 1/4 cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves (1 is plenty for my taste)
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (regular oregano works too)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 tsp ground cloves
  • 1/2 cup beef broth or water
Directions:  Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker.  (I drained, then cooled the beef for about 20 minutes, then shredded it in my stand mixer using the dough hook [thanks for the tip Pinterest!]--works perfectly!) Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove cover and use a pair of tongs or a slotted spoon to serve the barbacoa beef.  We used it for crispy tacos, soft tacos & nachos.  Would also make great enchiladas or quesadillas.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Saturday, September 20, 2014

Caramelized Pecans

½ cup granulated sugar 
2 cups pecans (any other nuts will work) 
A pinch kosher salt

Consider one of the following, all optional (I prefer mine without the options):
  • pinch cinnamon
  • pinch cloves
  • generous pinch cayenne
1.  Line a cooling rack with foil or parchment paper and set aside.
2.  Heat sugar, nuts and spices in heavy medium skillet over medium heat.  (Any skillet will work, but you are making caramel, which is notoriously rough on nonstick pans.  Stainless steel is preferable only for the sake of your pan.)  Stir constantly with wooden spoon.  Do not add water.  After several minutes, the sugar will begin to melt & turn golden.
3.  Continue to stir.  Continue to stir gently.
4.  When sugar is completely melted, empty contents of skillet into thin layer onto prepared rack.
5.  Let cool and break into pieces.  Store in cookie tin or glass jar with tightly fitting lid.
(Note:  if the sugar does not seem to be melting after about five minutes, your stove may not be hot enough.  Increase the heat to medium and continue as directed.  Monitor very carefully.)

Saturday, August 30, 2014

Impossible Taco Pie

A delicious (and simple) Mexican casserole.  Serve w/ sour cream & guacamole and salad.

  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 1 ( 1 1/4 oz.) envelope taco seasoning mix
  • 1 can ( 4 oz.) chopped green chiles, drained
  • 1 1/4 cup milk
  • 3 eggs
  • 3/4 cup Bisquick
  • 2 tomatoes, sliced
  • 1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400 degrees. Grease glass pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion in skillet until beef is brown;drain. Stir in seasoning mix, dry. Spread in pie plate; top with chillies.

Beat milk, eggs and Bisquick baking mix until smooth. Pour into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake 8-10 minutes. Longer or until knife inserted in center comes out clean. Cool 5 minutes. 6-8 servings.  Great leftover dish! 

This recipe is from Bisquick.

Sunday, August 24, 2014

Lemon Pound Cake Muffins

Tender with a fine texture and soooooo easy to make!  These sweet lemon muffins are moist and flavorful. Delicious with or without poppy seeds.

Yield: 24 mini muffins, or 12 standard sized muffins

1 3/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds (optional)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup sour cream (any fat content)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon (about 1 teaspoon)

1 cup powdered sugar
2 Tablespoons fresh lemon juice

Preheat oven to 375*F.

Line a muffin pan with paper liners, or spray lightly with cooking spray.

In a large bowl, combine flour, baking soda and salt, then set aside.

In the bowl of an electric mixer, beat butter until smooth. Add sugar, then continue to beat until light and fluffy (1-2 minutes).

Add eggs (one at a time), then sour cream, vanilla extract, lemon extract and lemon zest. Blend until well combined.

Slowly pour in the bowl of flour and blend just until fully incorporated.

Scoop batter (using a cookie scoop if available) into prepared pan.

Bake mini muffins 12-14 minutes. Bake full sized muffins 18-20 minutes. 

Remove muffins from pan (after a few minutes) and finish cooling on a wire rack.

Combine powdered sugar and lemon juice to create a glaze, then dip the tops of the muffins in the glaze. Allow glaze to set (10 minutes or so).

The Purpose of Scratch Only

The purpose of Scratch Only is to share recipes and ideas. Not all of these are my original recipes (and I know not EVERYTHING is from scratch), I have made these over and over and will not post anything that I do not make and enjoy first (sorry, but you won't find any seafood here). This blogger reserves the right to edit or delete posts with content deemed inappropriate or unwanted for any reason. If you have questions, please e-mail.