Gluten-Free Cream of Mushroom Soup

Indulge in the warmth and comfort of homemade cream of mushroom soup without gluten. This gluten-free version is just as creamy and flavorful as the classic recipe, making it perfect for those with dietary restrictions.

Ingredients:

• 1 pound fresh mushrooms, finely chopped
• 1/4 cup unsalted butter or dairy-free alternative
• 1/4 cup gluten-free all-purpose flour
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened almond milk or other dairy-free milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

In a large pot, melt the butter or dairy-free alternative over medium heat

Add the chopped onion and garlic, and saut until they become translucent

Stir in the chopped mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown

Sprinkle the gluten-free all-purpose flour over the mushrooms and stir to combine

Cook for an additional 2-3 minutes to remove the raw flour taste

Gradually whisk in the gluten-free vegetable broth and almond milk, ensuring there are no lumps

Bring the mixture to a simmer

Add the dried thyme, salt, and pepper to the pot, and let the soup simmer for 15-20 minutes, stirring occasionally, until it thickens and the mushrooms are tender

Taste and adjust the seasoning as needed

Remove the soup from heat and let it cool slightly

Use an immersion blender to puree the soup until smooth

Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot

Reheat the soup if necessary, and serve hot

Drizzle with a little olive oil and garnish with fresh parsley before serving

Enjoy your comforting homemade gluten-free cream of mushroom soup!

Vegan Strawberry Rhubarb Crisp

This crisp is vegan and gluten-free, and the sweet strawberries and sour rhubarb go well together. With a topping of crunchy oats and almond flour, it's the perfect dessert for a summer night or any time you want something sweet and fruity.

Ingredients:

• 4 cups sliced strawberries
• 4 cups sliced rhubarb
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

Warm the oven up to 190C 375F

Put strawberries, rhubarb, sugar, cornstarch, and vanilla extract in a large bowl

Move the fruit to a baking dish and mix until it is evenly covered

Put the oats, almond flour, pecans, melted coconut oil, maple syrup, cinnamon, and salt in a different bowl

Mix until it falls apart

Cover the fruit mixture in the baking dish with the oat mixture

Put it in the oven for 35 to 40 minutes, or until the topping is golden brown and the fruit bubbles

If you want, you can serve it warm with vegan vanilla ice cream or whipped coconut cream

Mango Chicken Salad

You can feel refreshed and full after eating this Mango Chicken Salad, which has grilled chicken that is juicy, sweet mango, crunchy peanuts, and fresh cilantro. Perfect for a tasty and light meal!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ripe mango, peeled, pitted, and diced
• 1/2 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• 4 cups mixed greens or lettuce
• Salt and black pepper to taste

Instructions:

Season chicken breasts with salt and black pepper

Grill the chicken over medium-high heat for about 6-8 minutes per side until cooked through

Let it rest for a few minutes, then slice it into strips

In a large bowl, combine the mango, red bell pepper, red onion, cilantro, and peanuts

Add the sliced chicken to the bowl

Toss everything together with your choice of dressing

Serve the salad on a bed of mixed greens or lettuce

Enjoy your Mango Chicken Salad!

Copycat Perkins Pancakes

Make your own delicious Copycat Perkins Family Restaurant Pancakes at home with this easy recipe. These pancakes are fluffy, flavorful, and perfect for a weekend breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl

Take out a different bowl and mix the eggs, melted butter, vanilla extract, and buttermilk with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Add a little butter or cooking spray to a griddle or nonstick skillet and heat it up over medium-high heat

For every pancake, put 1/4 cup of batter on the hot griddle

It takes about two to three minutes of cooking until bubbles appear on top and the edges begin to look set

After you flip the pancakes, cook them for another minute or two, or until they are golden brown and fully cooked

Top the pancakes with your favorite things, like whipped cream, fresh fruit, or maple syrup while they are still hot

Have fun with your fake Perkins Family Restaurant pancakes!

Disneyland Snickerdoodles

Enjoy the magical taste of Disneyland with these delicious snickerdoodle cookies. They are soft on the inside, slightly crispy on the outside, and coated in a perfect cinnamon-sugar layer.

Ingredients:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar for rolling
• 1 tablespoon ground cinnamon for rolling

Instructions:

Start by heating the oven to 350F 175C

Melt the butter and mix it with 1 1/2 cups of granulated sugar in a large bowl until the mixture is light and fluffy

One at a time, add the eggs and mix well after each one

Mix the flour, cream of tartar, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Put 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl

This is what you will use to roll the dough

Take small amounts of cookie dough and roll them into balls

Cover all of the dough balls with the cinnamon-sugar mix by rolling them in it

Leave some space between the dough balls when you put them on a baking sheet

Put it in an oven that is already hot and bake it for 8 to 10 minutes, or until the edges are golden and the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Mixed Berry Tart

This Mixed Berry Tart is a perfectly delicious treat to share or enjoy for yourself! With a buttery crust and a sweet-tart berry filling, it's sure to please any palate.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons ice water
• 2 cups mixed berries such as raspberries, blueberries, and strawberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 egg, beaten for egg wash

Instructions:

Preheat oven to 375F 190C

In a food processor, pulse together flour, sugar, and salt

Add cold butter and pulse until mixture resembles coarse crumbs

Drizzle in ice water and pulse until dough comes together

Press dough into a tart pan, covering the bottom and sides

Prick bottom with a fork

In a bowl, toss mixed berries with sugar, cornstarch, lemon juice, and lemon zest

Pour berry mixture into the tart shell

Brush the edges of the tart with beaten egg

Bake for 30-35 minutes or until crust is golden and berries are bubbly

Allow tart to cool before serving

Enjoy!

Chocolate Thumbprint Cookies

These Chocolate Thumbprint Cookies are a delightful treat with a rich cocoa flavor, nutty crunch, and a burst of fruity or chocolatey goodness in the center. Perfect for any occasion!

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 3/4 cup finely chopped nuts walnuts, pecans, or almonds
• 1/3 cup fruit preserves or chocolate ganache

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put flour, cocoa powder, and salt in a bowl and sift them together

Beat the butter and 1/3 cup of sugar together in a different bowl until the mixture is smooth and creamy

In a separate bowl, mix the egg yolk, milk, and vanilla extract

Combine well

Slowly add the dry ingredients to the wet ones and mix them together until they are all mixed in

Whip the egg white in a small bowl until it gets foamy

Separate the chopped nuts and the rest of the sugar into two bowls

Make little balls out of the dough

First, coat each ball in the egg white

Then, roll it in the nuts and sugar

Place the dough balls that have been covered in sugar on the baking sheet that has been prepared

Press your thumb into the middle of each cookie to make it stand out

For 10 to 12 minutes, bake

The cookies will get a little bigger as they bake

Take it out of the oven and use the back of a spoon to gently press the holes again

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely

Fill the holes in the cookies with fruit preserves or chocolate ganache after they are completely cool

Before you serve, let the ganache or preserves set

Have fun with your tasty chocolate thumbprint cookies!

Shrimp and Couscous Salad

A delicious and cool salad with soft shrimp, fluffy couscous, and a tangy dressing. This Shrimp and Couscous Salad is a great way to eat something light and filling.

Ingredients:

• 1 cup couscous
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Cook couscous according to package instructions and let it cool

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat

Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until they turn pink

Remove from heat and let them cool

In a large mixing bowl, combine cooked couscous, cooked shrimp, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh parsley, and crumbled feta cheese

In a separate small bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing

Pour the dressing over the salad and toss everything together until well coated

Serve immediately or refrigerate for later

Enjoy!

Tuna Avocado Roll

A classic sushi roll featuring fresh tuna and creamy avocado, perfect for sushi enthusiasts!

Ingredients:

• 2 cups sushi rice, cooked
• 4 nori seaweed sheets
• 1/2 lb sushi-grade tuna, thinly sliced
• 1 ripe avocado, sliced
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Lay a nori sheet on a bamboo sushi mat

Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top

Arrange slices of tuna and avocado along the center of the rice

Roll the sushi tightly using the bamboo mat, sealing the edge with water

Slice the roll into 6-8 pieces using a sharp knife

Serve with soy sauce, wasabi, and pickled ginger

Gorgeous Pumpkin Pancakes with Rosemary Maple Syrup

These beautiful pumpkin pancakes are the best thing to eat for breakfast in the fall. They are light and tasty, and they come with a special Rosemary Maple Syrup that makes your breakfast more interesting.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• For Rosemary Maple Syrup:
• 1 cup pure maple syrup
• 2-3 sprigs fresh rosemary

Instructions:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In another bowl, whisk together the pumpkin puree, buttermilk, milk, eggs, melted butter, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; a few lumps are okay

Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter

Pour 1/4 cup portions of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

For the Rosemary Maple Syrup, in a small saucepan, heat the maple syrup over low heat

Add the fresh rosemary sprigs and let them steep in the syrup for about 5 minutes

Remove the rosemary sprigs before serving

Serve the gorgeous pumpkin pancakes with a drizzle of Rosemary Maple Syrup and enjoy!