Crispy Corn-Chip Pie

This is another recipe that we tried today from Carol Fenster.  I love her cookbook: Gluten Free Quick & Easy. The recipes have been fairly easy to follow for a new cook like myself, and the family usually have had positive reviews.  This is one of them.  I like this recipe because depending on how flavorful aka spicy you make your chili will determine how spice this recipe turns out.

Crispy Corn-Chip Pie
by Carol Fenster

1.2bag or 3 cups of gluten free corn chips divided (read the labels but the majority of corn chips are naturally gluten free. I used the store generic)
2 cups of Kelli's White Bean Chili (found on page 282 in her book) OR other chili of your choice. (I used her Southwestern Chili)
1 can (14.5 ounces) pinto beans, rinsed and drained.
1 teaspoon purchased gluten -free Mexican seasoning (McCormick, Spice Islands, Smoky Southwest - I didn't add this, because I didn't want it super spicy)
1 cup gluten-free Mexican salsa (Pace, Tostito)
1 cup Shredded sharp cheddar cheese (optional if you need it to be DF/use an alternative cheese)

1.Preheat the oven to 350F. Generously grease a 7x11 inch baking dish.
Place 1 1/2 cups of the corn chips in the bottom of the dish.  Spread the chili over the corn chips.
3. Combine the pinto beans with the seasoning and spread on top of the chili. Pour the salsa over the chili. Sprinkle the cheddar cheese on top, then sprinkle the remaining 1 1/2 cups of corn chips on top.
4. Bake 20-25 minutes or until the casserole is bubbly.  Serve immediately.

Nutritional Information
Calories 785
Fat 28g
Protein 39g
Carbohydrates 102g
Cholesterol 51mg
Sodium 1,320mg
Fiber 33g

Crisp air.

It's my favorite season of the year: FALL!  I love the cool air in the morning, I love smelling the start of wood stoves/fireplaces burning wood. There's just something magical about all the seasons, but nothing does it better then fall I think.  When there starts getting that crispness in the air, I start thinking about stews, soups, and other comfort foods. This weekend I got a craving for Meatloaf, and Pumpkin pie. Not necessarily in that order, but I made them anyways. They turned out okay.  I got mixed reviews on the meatloaf and my son Spencer has been chomping at the bit to get into the pumpkin pie (His absolute favorite)

Meat Loaf
by Carol Fenster

1lb of raw lean ground round
1/2 cup of GF bread crumbs, rice flakes, quinoa flakes or potato flakes
2 tablespoons of dried minced onion
1 tablespoon each Dijon mustard
1 tablespoon of GF Worcestershire sauce
1 large egg
1/2 teaspoon of dried basil
1/2 teaspoon of table salt
1/4 teaspoon black pepper
Half of glaze mixture (listed below)

Glaze:
1 can (8oz) of tomato sauce
1 tablespoon of packed light brown sugar
1 tablespoon of GF Worcestershire sauce
1/8 teaspoon of ground all spice

1. Preheat oven 350F. Generously grease 5 x 9 inch pan, an 8 inch square pan or standard 12 cup muffin pan.
2. Using your hands or a potato masher, combine all the meat loaf ingredients in a large bowl. Or place the ingredients in a plastic freezer bag, a seal and knead with your hands until the mixture is well blended.
3. Combine all the glaze ingredients in a bowl, adding half to the meat loaf mixture. Press the ground beef mixture into the pan.  Brush the remaining half on top of the meat loaf.
4. Bake the loaf pan 45 minutes to 1 hour. Let stand 10 minutes before serving. Bake the muffin-size meatloaf loaves for 30 minutes or until done.  Let stand 5 minutes.