"Make Everything As Simple As Possible."

 Hot Dog Chili

2 lb. ground chuck, browned and drained 2 tsp. chili powder 2 c. catsup

Mix together and simmer for 30 minutes.

Taco Salad

{Pictured: "Taco Salad" by Moon Cookie Gallery}

This spicy taco salad is a quick and light meal that is full of flavor.

Ingredients:

3/4 lb. lean ground beef

1 3/4 cup beef broth (preferably low sodium)

2 cups brown rice

1/2 cup salsa

2 Tablespoons Gluten Free taco seasoning

4 cups shredded lettuce

1/2 cup shredded non-dairy cheddar or nacho cheese (optional)

1/2 cup crushed tortilla chips

Directions:

1. In a large skillet, brown beef.  Drain and set aside.

2. In the same skillet, add beef broth.  Bring to a boil.  Add rice and cook according to package directions.

3. Once the rice is done, add to the meat.  Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.

4. Place lettuce on the serving dish.  Top with crushed chips, rice mixture, and cheese.  Serve.

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

Cowboy Beans

Ingredients:

1 can (15 oz) black beans, drained

2 (15 oz) cans kidney beans, drained

1 can (15 oz) white beans, drained

1/2 cup ketchup

2/3 cup BBQ sauce*

1 Tablespoon molasses

1-2 teaspoons hot sauce

1/2 onion, chopped

1/2 green pepper, chopped

1 teaspoon minced garlic

1 tablespoon brown sugar

Salt and pepper to taste

Directions:

Combine all ingredients in a slow cooker.  Cook on low for 3-4 hours.  Serve with Gluten Free corn chips or GF cornbread.

*Make sure BBQ sauce and other ingredients are Gluten Free!

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

- Julia Child

How-To: DIY Paper Root Veggies

{via Anthropologie}

Pasta Salad

12 oz. Gluten Free Fusilli Pasta 1 large tomato 1 large cucumber 1 Tbsp. fresh basil 1 Tbsp. fresh parsley 1/2 c. mozzarella cheese, shredded 2 Tbsp. lemon juice 1/4 c. extra-virgin olive oil 1/4 tsp. salt 1/2 tsp. black pepper

1. In a large pot of lightly salted water, cook pasta according to package directions.  Drain.  Place in a large bowl. 

2. Combine the lemon juice, olive oil, salt and pepper.  Whisk together and pour over the warm pasta.  Stir to combine. 

3. Dice the tomato and cucumber and finely chop the fresh herbs.  Add the tomato, cucumber, herbs, and cheese to the pasta.  Toss until well combined.  Serve at room temperature.

*I used Heartland's Gluten Free Fusilli.