Short Rib Ragu

https://www.ibreatheimhungry.com/keto-short-rib-ragu-instant-pot-sckc/

Short Rib Ragu

This was good, flavorful, I halved the recipe and used stewed tomatoes instead of whole. 1 hour wasn't long enough for the meat to fall off the bone, I would add another 20 or 30 minutes to the time next time. Served it over pasta (and zoodles), but I think rice would soak up the sauce better.

Tilapia in coconut milk

I made this recipe up. It's the best preparation of tilapia I've had in a while.

Put 1 cup coconut milk into 9x13 dish. Set 4-6 tilapia fillets into the milk (1 - 1.5 lb), getting it onto both sides of the fish.
On top of the fish, sprinkle dried chopped onion, tarragon, salt, and pepper. Then I sprayed some olive oil pam on top of the fish to moisten the herbs. I'm not sure if that step was necessary.

Bake at 350 for 15 minutes. Or something. I didn't set the timer. I used 6 tilapia and they were all touching.

Garbanzo Bean Chocolate Cake

http://allrecipes.com/recipe/garbanzo-bean-chocolate-cake-gluten-free/

I made this with a regular size can of beans. I did not have choc chips so subbed 1/3 c cocoa and 1/4 c coconut oil instead. This DEFINITELY needs frosting. I made some but it was too sugary. A more creamy frosting would work better than sugary icing.  The icing I made was  with a little soy milk (2-4 T) and palm shortening (3 T), and cocoa and powdered sugar(2+ cups? did not measure) (too much). Next time use more shortening and less sugar.

Also I made this in muffin cups and the paper does not peel off well. It tasted best after being chilled a little.

Gluten Free Crepes

http://glutenfreeonashoestring.com/gluten-free-crepes-xanthan-gum-free/
Gluten free crepes

I made 1/3 of this recipe. I used cashew milk and the result was too thick, so I added extra. It made 5 crepes. They were great.

Biscuits and Gravy (gf/df)

Semi based on this: http://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html

I used coconut oil in place of butter, 8 oz of gluten free flour and 3/4 cup of soy milk. The flours I used were not measured individually, so this is approximate: 2 oz sorgham, 2 oz buckwheat, 1 oz tapioca flour, 1 oz almond flour, 1 oz millet flour, and I can't remember another--perhaps the add .3 oz to the first 3 listed.

Anyway, I baked it 20 minutes and they were good. I think it was done after 15 but it crisp on the bottom after 20.

For the gravy, I used 1/2 lb ground pork sausage, 2 cups cashew milk, 1 cup water, 2 T tapioca starch, and salt and pepper plus some green garlic I had. The cashew milk is from the recipe on my blog. Also I added 2-3 tbsp lard. It was really tasty. Ila loved it, and even wanted leftovers when I was eating them for lunch the next day. The tapioca starch could be switched for a different starch. It does have a strange gumming effect, but it was tasty and smooth anyway.

Poblano & Chorizo Polenta (or Grits)

http://www.budgetbytes.com/2013/06/roasted-poblano-grits-with-chorizo/
Poblano & Chorizo Polenta (or Grits)

I used Bob's Red Mill Grits for this recipe. I used light coconut milk from Trader Joes in place of the milk, and the sweetness was a great contrast to the spiciness of the poblanos. (This brand of coconut milk is my new favorite since there is no thickeners added, and for many applications light coconut milk is perfectly adequate, especially when directly substituting for cows milk. It is also only a dollar per can, compared to $2.50!). I also mixed coconut oil into the finished polenta in place of butter.

I cooked a whole pound of bulk chorizo (from Hy-vee butchery) and we served it on the side, not mixed it. David liked being able to mix it in various ratios according to his likes.

Finally I served it with a ripe avocado that I sliced. And David put shredded cheese on his. But we all loved the meal. LOVED.

Gluten free dairy free pie crust

https://www.verybestbaking.com/recipes/143974/gluten-free-pie-crust-with-libbys-famous-pumpkin-pie-filling/?recipeFoodType=100-pure-pumpkin~pies-tarts

This crust rolled out well. I mixed it up in my food processor, and needed and extra 2-4 T of water. I used lard instead of butter, so that might have altered the water content too since its dryer than butter I think.

This made two crusts. They were great for gluten free, but not as good as real wheat crust of course. They were a little thin, but they still worked well. These would be great for a double crusted pie too. I used this for a pumpkin pie and it worked great. I made the pie dairy free by subbing coconut milk for evaporated milk.

Gluten Free Banana Bread

http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/

Gluten Free Banana Bread

This is a great recipe. I used coconut milk instead of milk, and did not add the sugars. I used bob's red mill gf flour blend since I had it on hand. Also used trader joes almond meal. And old fashioned oats. This is very good, and is sweet enough without the sugar.
David thought it had too much baking powder that added a bitter taste, and that it was too dense.

Moo Shu Cabbage Cups

Moo Shu Cabbage Cups from Primal Cravings Cookbook, p. 90.

This was great in a tortilla. I did not bother with cabbage cups, but I did chop up and saute some cabbage to go with it. It was very good, we all loved it. It makes a great filling. Although I must say it tastes nothing like the Moo Shu Pork I remember from chinese restaurants. Those had a sweet plum sauce. I might try and add that sometime.

Creamy Pesto Pasta

http://againstallgrain.com/2012/03/31/springtime-creamy-pesto-pasta/
Creamy Pesto Pasta

This was really good. The zucchini was time consuming to prepare with my julienne slicer, but the end product was good. I used more basil than the recipe called for, but not a ton more. I would make this again for sure. Might try rice pasta next time. I used hot dogs instead of prosciutto.

The cashew based sauce was great. I am dairy-free now and so am glad to have an alfredo type option.

Kale and White Bean Soup

http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153
Kale and White Bean Soup

This was good. It tasted great when the beans had broken down. I made it again a few days later, and the beans hadn't broken down much, so it wasn't as tasty.