Spaghetti Sauce
Al’s Spaghetti Sauce
FYI - If you make this recipe to save money and/or time - it will do neither. It will give you the satisfaction of making a great homemade product. Truly a labor of love.
Ingredients:
2 - 28oz cans Dei Fratelli Chopped Italian Tomatoes
1 - 28oz can Dei Fratelli Diced Tomatoes
2 - 15oz cans Dei Fratelli Tomato Sauce
1 - 12oz can Everyday Essentials Tomato Paste
1 - Medium Sized fresh tomato (optional - had one on hand)
2 - Cups Cherry Tomatoes - halved (optional - had some on hand)
1 - Large (or 2 Medium) White Onion - diced
1 - 8oz package of Mushrooms - diced
2 to 3 - Medium sized Zucchinis
2 to 3 - Medium sized Yellow Squash
2 - Medium sized carrots - peeled and fine grated.
Minced garlic (you decide how much)
Penzey’s Dried Oregano
Fresh Thyme (stripped from stem)
Fresh Basil (several leaves fine chopped)
Salt & Pepper
Extra Virgin Olive Oil
2 - lbs Ground Chuck.
The ingredients used above will fill a 7QT pot. Scale your batch accordingly. We freeze measured amounts of sauce in a container - enough for 3-4 servings.
Directions:
Place a 7QT pot on medium heat. Add 2 tablespoons of olive oil to pot. Add carrot, 1/2 of diced onion, zucchini, squash, 1/3 of diced mushrooms, and garlic. Season with salt, pepper, & oregano. Stir.
Sauté until veggies are tender (about 5 - 10 minutes). You might have to add more EVOO during sauté time. Onions will start caramelize. Season with salt & pepper to taste.
Add about a teaspoon of fresh thyme and tablespoon of fresh basil.
Add all tomato products and 1/3 of diced mushrooms to pot. Using an immersion blender, blend the sauce to a texture of your liking. Reduce heat to a simmer and cover with a screen and stir often. The goal is to reduce the water content and concentrate the tomato mixture. This process will take 2 to 3 (or more) hours. Place a teaspoon of the sauce on a plate to see how much liquid spreads out from the edges. I don’t like much water in my sauce, so there’s very little. Season to taste with salt and pepper after it’s done reducing. Salting too much before reduction will also concentrate the salt. Add a sprinkle of dried oregano and more fresh thyme if you like. Stir
While tomato/veggie mixture is reducing, brown the ground chuck.
In another pan sauté the remaining diced onions, remaining diced mushrooms, and some garlic until soft. Salt & Pepper to taste.
Add ground chuck. Salt and pepper to taste. Sprinkle of dried oregano. Break up and stir. Drain excess grease. If you are freezing the entire batch - allow to cool before adding to sauce. If you plan to use the sauce right away - add meat to sauce if it’s reduced to your liking.
Cool before freezer packaging. Fill sink with enough cold water ice to reach 1/2 up the sauce pot when placed into sink. Stir every few minutes.
GF Communion Bread
Gluten-Free Communion Bread
Original recipe by Reverend Allison R. Cobb
This recipe is pure brilliance. The problem with most gluten-free bread is the freezing/thawing process. Re-heating and eating it warm gives the best texture - it's not as dry and crumbly. However, re-heating is not always possible during a church service - unless one has installed an under-altar microwave. DING! "Come, for the meal is ready."
Pastor Allison's gluten-free "wonder bread" survives the freezing/thawing process amazingly well thanks to molasses and honey. These two ingredients act as humectants - meaning they help retain moisture. We've had excellent results with bread spending four weeks in the freezer. Being able to bake and store ahead is a huge time saver.
This bread has become standard communion bread at St. Stephen's Lutheran, ELCA, Rogersville.
For the first time in the assembly's history, Peggy made this bread to provide an entirely gluten-free communion to the attendees.
Feeding & Equipping Leaders”
East Central Synod of Wisconsin ELCA
Synod Assembly 2018
East Central Synod of Wisconsin ELCA Synod Assembly 2019 will be offering this gluten-free bread again for their worship service!
In an effort to increase awareness and expand the knowledge-base, GIG of ECW created The Gluten-Free Communion Guide.
The purpose of this guide is to give congregations the necessary tools to safely make, prepare, and distribute gluten-free hosts to their gluten-free members.
If you are making this bread for gluten-free members of your congregation, it is important that you read this guide.
(including this recipe)
The same rules apply to gluten and gluten-free foods - they must be kept apart.
Even though a recipe may use gluten-free ingredients, the food must be appropriately prepared, so it remains gluten-free. If you are making meals for a gluten-free guest, you must be mindful of gluten cross-contact.”
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
Ingredients:
4 large eggs
2 Tbsp Olive Oil
1 Tbsp + 1 tsp Honey
1 Tbsp + 1 tsp Molasses
½ cup water
1 ½ cups Pamela’s Bread Mix – firmly packed (very important to pack)
½ tsp salt
½ tsp gluten-free baking soda (Bob’s Red Mill Baking Soda)
Yield: 8 - 6” rounds (Each round serves about 20 people)
Directions:
Heat oven to 350 degrees
Line cookie sheet with parchment paper. [Use a dessert plate (about 6” diameter) as a template to draw four circles on the parchment paper.]
Whisk eggs in large bowl. Add and whisk with eggs the olive oil, honey, molasses and water.
Sift dry ingredients together (I use a strainer over a bowl). Add to wet ingredients a quarter at a time. Whisk well after each addition. [Can use a stand mixer to mix ingredient for about 3 minutes].
Spoon 8 equal amounts of batter onto each circle. Spread to about ¼ inch thickness. The dough will rise slightly when baking. (they will not spread while baking – desired size is about 6 inches across)
Bake 14 minutes (may have to add 1 more minute if not done). When done use a spatula to transfer the rounds to a wire rack or a cookie sheet lined with three layers of paper towel.
Wrap cooled rounds individually in plastic wrap. Place 3-4 wrapped rounds in large baggie. Put a piece of paper inside the baggie with date of baking on it.
Store in refrigerator for 1-2 days or freeze until ready to use. If possible, set out for an hour or so before using.
(Note: We created a cardboard circle pattern so bakers could draw eight circles on the parchment paper for size).
Maggie's Brownies
Maggie's Brownies
Original recipe by Maggie Watkins
Gluten-Free Adaption by Peggy Klapperich
Ingredients:
1/2 cup of melted butter
1 tsp vanilla
1/2 cup all purpose GF flour (GF Jules, Better Batter, Bob’s Red Mill)
1/4 tsp baking powder
1/2 cup chopped pecans (optional)
1 cup sugar
2 eggs
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1/8 tsp Xanthan Gum
Note: double the ingredients above for 9x13 pan.
Frosting:
3 tblsp softened butter
1 tblsp light corn syrup or honey
1 cup powdered sugar
3 tblsp Hershey’s Cocoa
1/2 tsp vanilla
1 to 2 tblsp milk
Makes about 1 cup of frosting.
Directions:
Preheat oven at 350. Grease 9x9 pan.
In a large bowl blend melted butter, sugar, and vanilla.
Add eggs - using spoon - beat well.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Gradually blend into egg mixture.
Stir in nuts
Spread into greased 9x9 pan. Bake for 20 to 25 minutes or until brownies pull away from side of the pan.
Allow brownies to cool, then frost.
Enjoy!
Buckeyes (Peanut Butter Balls)
Peanut Butter Balls (aka Buckeyes)
2 cups GF Graham Cracker Crumbs [Kinnikinnick]
1/4 cup powdered sugar
1 cup of Peanut Butter [Skippy]
2 Tablespoons softened butter
4" x 4" chunk of dipping chocolate.
1/2 cup semi-sweet chocolate chips [Nestle's]
Mix graham cracker crumbs and powdered sugar until blended.
Into the crumb mixture, work in the peanut butter and butter.
Form mixture into 1" balls and place on cookie sheet
Put populated cookie sheet into the freezer for 1 hour
Melt dipping chocolate and chocolate chips together in microwave on low power. Be careful not to burn the chocolate.
Dip frozen peanut butter balls into the melted chocolate.
Place back on cookie tray and return to freezer for another hour.
Put in a tightly covered container and store in a cool place. We keep them in a closet that is adjacent to our garage [it's cooler].
Peg Notes:
I go so much by feel, this is hard to explain. I'll do my best.
If the graham cracker mixture seems too dry, add more peanut butter - 1 to 2 tablespoons at a time. Mixture should hold it's shape easily. It's a play dough type consistency.
Dipping these things are messy - I just use my hands. I have not found an easier way to do it. Some have good luck with inserting toothpicks, I have not.
If chocolate starts hardening back up, put it in the microwave for another minute.
Enjoy!
GIG of ECW 2017 Cookout Recipes
Recipes from our 8th Annual Gluten-Free Cookout 2017
at Barlow Park
For many, this event is probably the favorite meeting of the year. It wouldn’t be a success without our members.
Every year I marvel at the great food and beverages we have the opportunity to share. I bet we had 25 feet of gluten-free food & drink!
So much good food - so little time [sigh]
Thank you!
A special shout-out to these members:
- Don & Laurie for faithfully providing the brats and the chicken.
- Jeff and Jane for providing the bottled water.
- Kimberly for being our Entertainment/Games Director.
- Shannon and her nimble fingers for getting these recipes in electronic form.
Alan & Peggy Klapperich
Gluten Intolerance Group of East Central WI
Jane & Jeff D.
Ingredients:
16 oz. gluten free rotini pasta, cooked and drained
8 oz. grape or cherry tomatoes, halved
8 oz. package mozzarella pearls
1/2 c. fresh basil, chopped (or dried if you prefer)
Ken's Lite Vinaigrette Italian dressing (gluten free)
Directions:
Chop basil. Combine all ingredients; mix well. Cover and chill until ready to serve.
Jeannie H.
Ingredients:
1 (15 oz) can pineapple chunks, drained with juice reserved
2 1/2 c. miniature marshmallows
1 egg, beaten
1 Tbsp. Better Batter gluten free flour
1 1/2 Tbsp. distilled white vinegar
1/2 c. white sugar
1 1/2 c. roasted Spanish peanuts
1 (8 oz) container frozen whipped topping, thawed
2 tart apples- peeled, cored and chopped
2 Snickers bars, chopped
Directions:
Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, chopped Snickers bars, whipped topping and apples. Refrigerate until serving time.
Jenni B.
Ingredients:
Equal amounts of tomatoes and cucumbers
1 small onion (sliced)
Olive Oil
Salt & Pepper to taste
Directions:
Place tomatoes, cucumbers, and onion in a large bowl. Season with salt & pepper. Add olive oil. Mix well.
Peggy K.
Ingredients:
1 - 12oz package of Ronzoni or Barilla GF Pasta (cooked per directions)
16oz Canned or packaged Tuna - drained
1/2 cup chopped onion
1 cup chopped celery
1/2 cup sliced green olives
1 1/2 cups frozen peas (thawed and rinsed)
1 cup Miracle Whip
1 1/2 tblspn lemon juice
Salt & Pepper to taste
Directions:
Put tuna in strainer and allow to drain.
Make pasta according to package directions.
Pour lemon juice over tuna.
Mix Miracle Whip and Hellman’s together - toss with other ingredients in a large bowl.
Chill for 2 to 4 hours before serving.
Kimberly S.
Ingredients:
Cool Whip
Cherry Jello
Mandarin oranges
Directions:
Mix well.
Peggy K
Crust Ingredients:
1/4 cup Millet flour (Bob's Red Mill)
1/4 cup Sorghum flour (Bob's Red Mill)
1/4 cup Almond flour (Honeyville)
1/4 cup Brown Rice (Bob's Red Mill)
1/2 cup tapioca starch (Bob's Red Mill)
1 tablespoons sugar
2 teaspoons xanthan gum
1 tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 tablespoons Extra Virgin Olive Oil
2 eggs
2-3 tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese (Philly)
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
2 packages of Johnsonville Original Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
Water
A few slices of onion
Minced garlic (optional)
Directions:
Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em
Al K.
Ingredients:
2 lbs Ground Chuck
Salt and Pepper
Directions:
Generously season ground chuck. Mix.
Form into patties.
Grill.
Shannon J.
Ingredients - Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Ingredients - Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions:
Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Yield: 2 dozen large bars
Carol K.
Ingredients:
1 c. Bob's Red Mill gluten free flour
1/2 c. cold butter
1 c. pecans
Directions:
Mix until coarse crumbs. Press into a greased 9x13 pan. Bake at 350 for 25-28 minutes.
Ingredients:
1 pkg. cream cheese
1/3 c. peanut butter
1 c. powdered sugar
1 carton Cool Whip
Directions:
Mix together and put on crust.
Ingredients:
1 box chocolate pudding
1 box vanilla pudding
2 and 2/3 cup milk
Directions:
Mix till softset put on top of cream cheese layer. Top with cool whip. Put in fridge.
Jane & Jeff D.
Ingredients:
1 c. butter
1/2 c. packed brown sugar
1 tsp. vanilla
3 c. gluten free (purity protocol) quick cooking oats (GF Harvest Oats)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
Directions:
Grease 9x9 square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in oats. Cook over low heat 2-3 minutes or until well blended.
Press half of mixture into the bottom of prepared pan. Reserve other half for topping.
Melt chocolate chips and peanut butter in a small, heavy saucepan over low heat, stirring frequently until smooth. Pour over crust and spread evenly.
Crumble remaining oat mixture over chocolate layer. Cover and refrigerate 2-3 hours (or overnight). Bring to room temperature before cutting into bars.
Original Recipe - Maggie WatkinsGF Conversion - Peggy K.
Ingredients:
1/2 cup of melted butter
1 tsp vanilla
1/2 cup all purpose GF flour (GF Jules, Better Batter, Bob’s Red Mill)
1/4 tsp baking powder
1/2 cup chopped pecans (optional)
1 cup sugar
2 eggs
1/3 cup Hershey’s Cocoa
1/4 tsp salt
1/8 tsp Xanthan Gum
Note: double the ingredients above for 9x13 pan.
Frosting Ingredients:
3 tblsp softened butter
1 tblsp light corn syrup or honey
1 cup powdered sugar
3 tblsp Hershey’s Cocoa
1/2 tsp vanilla
1 to 2 tblsp milk
Makes about 1 cup of frosting.
Directions:
Preheat oven at 350. Grease 9x9 pan.
In a large bowl blend melted butter, sugar, and vanilla.
Add eggs - using spoon - beat well.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Gradually blend into egg mixture.
Stir in nuts
Spread into greased 9x9 pan. Bake for 20 to 25 minutes or until brownies pull away from side of the pan.
Allow brownies to cool, then frost.
Baked Alaskan Cod
Baked Alaskan Cod
Ingredients:
Wild Caught Alaskan Cod, thawed, cut in 4" to 5" pieces
1/2 stick of butter, melted
5 to 6 lemon slices
1/2 187ml bottle White Zinfandel wine
1/2 medium white onion, sliced
1 to 2 tablespoons minced garlic
Olive Oil
Salt & Pepper
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Smoked paprika (Penzey's)
Tuscan Sunset (Penzey's) (optional)
Directions:
Preheat oven to 350.
Place lemon & onion slices, and minced garlic in bottom of 9 x 13 glass pan.
Pour in 1/2 bottle of wine and melted butter.
Season mixture with pepper, and a pinch of salt.
Drizzle each side of cod with olive oil. Season each side of cod with salt, pepper, granulated garlic, granulated onion, smoked paprika, and a sprinkle of Tuscan Sunset.
Place seasoned fish in pan and cover with foil and place in oven.
After 30 minutes, uncover fish and return for another 10 - 15 minutes. Fish will flake apart.
Spoon liquid over the top of fish and squeeze of fresh lemon after plating. The liquid is also great poured over rice
Auntie's Cutout Cookies
Auntie's Cutout Cookies
Original recipe by Edna Schwandt
Gluten-Free Adaption by Peggy Klapperich
When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
Peggy's Aunt Edna makes the best cutout cookies. Many years ago, Peggy learned how to make them. They continue to be holiday family favorites - except for me.
When I had to go gluten-free, this meant an end to these cookies. Since 2003, Peggy has been trying to replicate these beloved cookies. Many different custom blended and commercial flour mixes have been tried.
While the GF versions of this cookie have been good - they still weren't like Auntie's cookies - until now. These cookies are the closest version yet. They remain crispy on the outside, soft on the inside - even after freezing them.
Step aside Almond Flour Sugar Cookies, there's a new favorite cutout cookie in town.
Cookie Ingredients:
4 cups Bob's Red Mill Paleo Baking Flour
1 1/2 cups butter
1 cup sugar
1 tsp cream of tartar
1 tsp baking soda
2 eggs
2 tsp vanilla
Sprinkle of Salt
Potato or Tapioca starch (not flour) for rolling.
Frosting Ingredients*:
1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk
*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.
Directions:
In mixer bowl, cream butter, sugar & vanilla together.
Add eggs - beat until fluffy
Add dry ingredients - mix throughly - at least 2 to 3 minutes.
Chill dough over night (3 hour minimum)
Remove about 1/4 of the dough keeping the rest in the fridge.
Dust counter with starch. Coat dough until it's no longer sticky.
Roll dough to 3/8" thickness. It is best to keep these cookies on the thicker side. They are a bit fragile.
Cut out cookies and place on parchment paper lined cookie sheet. Set scrap aside in the fridge. Do not add rolled dough to fresh dough
Bake at 375 for 8 to 10 minutes - until edges start to brown. Note: cookies brown quickly. Don't let them get too brown.
Remove cookies from oven. Allow them to cool on the pan for 5 minutes. Place on waxed paper.
Repeat rolling & baking process until fresh dough is gone.
Combine dough scraps, re-roll, cut and bake.
Tip: Do not frost these cookies to far in advance. They will absorb some moisture from the frosting.
Yield: 6 dozen cookies
Almond Flour Sugar Cookies
Almond Flour Sugar Cookies
Original recipe by Erin of MeaingfulEats.com
When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
We have tried a number of sugar cookie/cut out cookie recipes over the years. So far, this is the best one we have found. It’s our gluten-free holiday cookie go-to recipe. Refer to the original recipe for hints and tips for making these.
Cookie Ingredients:
1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract (Penzey’s)
1/2 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon fine salt
2 1/4 cups blanched almond flour (Honeyville) (scoop and slightly pack it down when you measure it)
1/2 cup coconut flour (Bob’s Red Mill GF)
Frosting Ingredients*:
1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk
Directions:
Cream together the butter, coconut oil, and brown sugar in mixer bowl. Add the eggs, vanilla, and almond extract - mix well.
Combine baking soda, salt, almond & coconut flour in separate bowl - mix well. With mixer on low, slowly add flour mixture to wet ingredients 1 cup at a time. Beat well after each addition.
Place dough on plastic wrap and form into disk. Wrap dough and refrigerate for 30 min to overnight. Overnight is best.
Preheat oven to 350F. Line two cookie sheets with parchment paper
Sprinkle coconut flour on clean flat surface. Roll out dough until it’s 1/4” thick. It helps to roll it out between two pieces of parchment paper. If not, coat rolling pin with coconut flour.
Cut cookies with your favorite cutters. Work quickly so the dough stays cold. Use spatula to transfer cookies to baking sheet.
Gather the scraps. Ball, roll, and repeat. If dough gets too warm, refrigerate it again.
Bake for 13-15 minutes - until lightly golden. Baking these longer than typical sugar cookies. This allows the outside to get a little crispy, but the inside will be soft. Cool on baking sheet for 2 minutes before transferring to cooling rack.
Frosting Directions:
Combine ingredients into mixing bowl. Mix with stand or hand mixer until fluffy.
*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.
Grain-Free Pizza Crust
Wheat Belly Pizza Crust
Original recipe by Wheat Belly - Dr. William Davis
After trying this recipe only once - it has become a favorite. Warning: this pizza is very filling. You’ll want to eat more, but you’ll be too full.
When using any flours/grains, nuts, seeds, etc - make sure they labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
Ingredients:
1 1/2 cups shredded mozzarella cheese
1 1/4 cups GF almond flour (Honeyville) or ground almonds
1/4 cup GF garbanzo bean (chickpea) flour (Bob’s Red Mill GF) or GF coconut flour
1/4 cup GF ground golden fax seeds (Bob’s Red Mill GF)
1 teaspoon granulated onion powder (Penzey’s)
1/2 teaspoon granulated garlic powder (Penzey’s)
1/2 teaspoon salt
1/4 Pizza Seasoning (Penzey’s) - optional
2 eggs
1/4 cup extra virgin olive oil
1/2 cup of water
This recipe makes one 14” (if not bigger) crust when pressed to 3/8” thick.
If you like a thinner crust, consider making two crusts instead of one depending on your pan size.
Directions:
Preheat oven to 350F.
In a food process or chopper, chop cheese into smaller rice sized pieces.
Place all ingredients into large bowl and mix thoroughly. Stand mixer works great.
Place parchment paper on large (16”) pizza pan or cookie sheet.
Scoop dough on parchment paper and roughly shape into a circle. Use spatula or oiled hands to do this.
Cover dough with parchment paper. You can use a rolling pin, or another large flat pan (pizza pan works perfectly) to roll or press dough out flat. Depending on your tastes - aim for 1/4” or 3/8” thick. This recipe makes at least one 14” crust when pressed to 3/8” thick.
TIP: If you have a smaller pan, place only half the dough if you want a thinner crust (less than 3/8” thick).
Carefully peel off parchment paper and adjust shape or edge with oiled hands.
Bake for 20 minutes or more. Crust will start to brown. The cheese chunks will turn a golden brown.
Remove from oven and apply desired toppings.
Return to oven for another 15 minutes or until topping cheese is melted.
Gluten-Free Stuffing
Ingredients:
1 loaf gluten-free bread
3 tablespoons butter, unsalted
2 carrots, peeled and small diced
2 celery stalks, small diced
2 cloves garlic, minced
1 onion, peeled and small diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups gluten-free chicken broth
1 1/2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
Directions:
Preheat oven to 325°F. Slice the bread into 1-inch cubes and spread out on a baking sheet. Place in the oven and toast for 25 minutes, flipping/tossing once during toasting.
Melt butter in a large and deep cast iron or oven-safe skillet. If you do not have a large and deep oven proof skillet, you can prep the stuffing in a skillet and transfer to a 9" x 13" baking dish before finishing off in the oven. To the butter, add carrots, celery, garlic, onion, salt, and pepper. Sauté on medium heat for 15 minutes until the onions and carrots are soft and tender. If the onions or garlic start to brown, reduce heat to medium-low.
Once the carrots are tender, add chicken broth, sage, and thyme and stir to combine. Simmer for 5 minutes. Taste, and add additional salt or pepper, if needed.
Next, add the toasted bread cubes and gently toss to combine. Transfer to the oven and bake for 25 minutes. Serve warm. Makes 6-8 servings.
Aneh's Awesome Turkey
Submitted by Al (with slight modifications)
Shortly after going gluten-free [in 2003], Peggy & I took a gluten-free holiday cooking class from food scientist extraordinaire Aneh Mundi. She went through an entire holiday feast. Lots of great recipes. To this day, we still use Aneh's blend of seasonings when we make turkey and turkey broth. We keep a jar of it on our “Wheel-O-Spices”.
Ingredients:
1 fresh or frozen turkey 10 to 13 lbs
2 tbs Black ground pepper (Penzey's)
2 tbs Salt
2 tbs dried basil (Penzey's)
1 tbs white pepper (Penzey's)
1 tbs ground coriander (Penzey's)
2 tsb dried orange peel (Penzey's)
Extra virgin olive oil (optional)
1 medium/large onion, rough chopped
1 celery stalk, rough chopped
¼ lemon, chopped (optional)
Note: Before you start working with the turkey, set some of the seasoning aside for use in the gravy or for future turkeys. It has the potential to get contaminated with raw turkey.
Directions:
Remove giblets from turkey and set aside for broth.
Combine seasonings in a bowl – mix well.
Place turkey in cooking bag (optional)
Drizzle & rub olive oil over entire turkey.
Sprinkle and rub seasoning mix inside, outside, and under the skin.
Stuff cavity with onion, celery, and lemon.
Place bagged turkey in a roasting pan
Roast turkey at 325 for 3 to 3 ½ hours – until juices run clear or internal breast temperature reaches 161 or 162. Remove turkey from the oven, let it rest. The temperature will continue rise. Carry-over cooking will take you to the food safe number of 165.
Drain drippings from bag into large bowl. Strain into large pan for making gravy.
Gravy Ingredients:
Turkey drippings
4 – 8 tbs Gluten-Free Sweet Rice Flour (Bob's Red Mill)
A few pinches of Aneh's Turkey Seasoning
Gravy directions:
Heat drippings in pan on medium-high heat.
Add a few pinches of turkey seasoning to taste.
Make a slurry 3 – 4 tbs of Sweet Rice Flour and a teaspoon or so of cold water. Mix until no lumps.
Whisk in slurry as drippings begin to heat up and start to boil. This when gravy will start to thicken. Keep adding slurry until gravy is the consistency you desire.
GIG of ECW 2016 Cookout Recipes
Recipes from our 7th Annual Gluten-Free Cookout 2016
at Selfridge Park
Jane & Jeff D.
Ingredients:
2 cucumbers
8 oz. cream cheese at room temperature
2 Tbsp. Hellmann's mayonnaise
2 tsp. Hidden Valley Ranch dressing mix
1/4 tsp. salt
Grape tomatoes, halved.
Directions:
1. Peel & slice cucumbers to 3/4 inch.
2. Hollow out with the melon baller.
3. Mix cream cheese, mayonnaise, ranch mix & salt in a bowl.
4. Place in a pastry bag with a rosette pipette end.
5. Pipe cucumber slice with cream cheese mix to 1/2 inch above cucumber.
6. Stand a halved tomato in the cheese.
7. Sprinkle with chives or parsley to garnish.
Carol K.
Ingredients:
1 head cauliflower- cut into bite sized pieces
1 head broccoli - cut into bite sized pieces
1/2 read onion, sliced in half rings
1 cup shredded cheddar cheese
1/2 pound bacon, crisp cooked
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Directions:
Combine veggies and cheese, add dressing. Add bacon right before serving.
Shannon J.
Ingredients:
1/2 cup pesto (I used Classico brand)
3 tablespoons extra-virgin olive oil
1/4 teaspoon pepper
2 1/2 cups cooked and cooled Quinoa
1 pint quartered cherry or grape tomatoes
6 ounces fresh mozzarella cheese
Salt
Directions:
In a large bowl, whisk together the pesto, extra-virgin olive oil and pepper. Add the cooked and cooled Quinoa, quartered tomatoes and fresh mozzarella cheese, cut into small cubes. Season with salt and serve.
Jenni K.
Ingredients:
1/2 cup bacon w/drippings (dice and fry bacon and 1 onion)
1 cup water
1/3 cup vinegar
1/2 cup sugar
1 tablespoon salt
3 tablespoon gluten free cornstarch
Directions:
Add water, vinegar, sugar, and salt in pan with bacon drippings. Bring to a boil.
Dissolve cornstarch in 1/4 cup water and add to pan. Bring to full boil. Add bacon and 15-24 baked potatoes.
Kimberly S.
Ingredients:
4 cups (cooked) wild, brown, white, red and/or other rice mix
4 green onions, chopped
3 ribs of celery, chopped
3 cups dried fruit – cranberries, blueberries, cherries, raisins, etc.
[I used only Craisins this time]
1 cup walnuts
1 cup almonds
2 TBS – walnut oil
The juice of 2 lemons
Place cooked rice in a large bowl. Add the green onions, celery, dried fruit and nuts to the bowl. Pour walnut oil and lemon juice over everything and blend together. Best served at room temperature. Serves 8-12
Jane & Jeff D.
Ingredients:
2-3 cloves of garlic, minced
6 Roma tomatoes, chopped
1/4 c. Olive oil
2 Tbls. Balsamic vinegar
1/4 c. chopped fresh Basil
Salt & Pepper to taste
1. Add olive oil & garlic to a small saucepan & heat over medium heat about 2-3 minutes.
Careful not to over cook garlic. Remove from heat & cool.
2. Dice tomatoes.
3. Add tomatoes, chopped basil, balsamic vinegar & garlic/ olive oil to a medium size bowl and stir to combine.
4. Serve immediately or let sit at room temperature for up to an hour or two before serving.
I bought GF bread from Benvenuetos. We checked the company that made it and they do a great job in their facility!
Sliced at an angle for more bread surface. Brushed olive oil (lightly) on one side. Placed on cookie sheet and baked at 375 for about 10 minutes until toasted. (Keep checking, it may take a couple extra minutes or less depending on your oven.
Peggy K
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
2 packages of Klement's Brats
3 bottles of your favorite GF Beer (Used Redbridge Beer, New Grist, Shakparo)
Water
A few slices of onion
Minced garlic (optional)
Directions:
Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic (optional) and brats. Bring to a boil. Grill 'em how you like 'em
Al K.
Ingredients:
2 lbs Ground Chuck
Salt and Pepper
Directions:
Generously season ground chuck. Mix.
Form into patties.
Grill.
Shannon J.
Ingredients:
1 (15 ounce) box gluten free yellow cake mix
1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or 1 (3 1/2 ounce) package pie filling (Jello brand is gluten free)
1⁄2 cup butter, softened (no substitutes!)
8 ounces sour cream
3 eggs
2⁄3 cup milk
2 tablespoons red food coloring (McCormick's is GF)
8 ounces cold cream cheese (Philadelphia is gluten-free)
5 tablespoons softened butter
2 teaspoons pure vanilla extract
3 cups powdered sugar
1 pinch salt
Directions:
Preheat oven to 350°F.
Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
Directions For the Frosting:
Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting! (Note, cupcakes seem to "deflate" or "shrink" as time goes on, but they still taste great!)
Carol K.
Ingredients:
3/4 cup butter
1 bag 8 oz. gluten free pretzels, crushed
1/2 cup sugar
2 cans Cherry Pie Filling (Roundy's)
Filling Ingredients:
8 oz. mascarpone or cream cheese
1/2 cup powdered sugar
1 half pint whipped cream (Dairy Pure)
Directions:
Melt butter, then add sugar and pretzels (save some to sprinkle on top), press in 9x13 pan.
Layer on top of pretzels - 2 cans of cherry pie filling
Al & Peggy K.
The cookie recipe is from Pamela's Baking & Pancake Mix bag.
Ingredients:
7 tablespoons butter
1/4 cup white sugar
1/4 cup light brown sugar
1 egg, large
1 tsp vanilla
1-1/2 cups Pamela's Baking & Pancake Mix
1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
Directions:
Preheat oven to 350°. Cream butter and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate chips and nuts and incorporate. Place scoops of dough (1 TBSP sized) on parchment lined or greased cookie sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.
Ingredients for sandwiches:
Lots of chocolate chip cookies (an even number is preferable, although many would be open to an open-faced ice cream cookie sandwich)
Gluten-Free Vanilla Ice Cream - slightly softened (Haagen Dazs used here)
Directions for making sandwiches:
After cookies have completely cooled, create pairs with similar diameters. The tops and bottoms should be close to the same size.
With an ice cream scoop form a 1" to 2" (or more) diameter ball. Place ball on bottom cookie. Place cookie on top of ice cream and gently press until it expands to the edge of the cookie - but not over. Scrape excess ice cream with knife or spatula. Place cookie in a container already in the freezer.
Tip: Make sure your cookies have cooled and don't let your ice cream get to melty when assembling the sandwiches. Ice cream may start to run even after you put them in the freezer.
We purchased dry ice to keep these guys frozen for the cookout. Worked like a charm!
Oatmeal Cake
Oatmeal Cake (a.k.a “Crack Cake”)
The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.
Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.
If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.
To learn more, please read our oats article.
Cake Ingredients:
1 cup of purity protocol certified gluten-free oats (GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cup favorite GF flour blend (Krusteaz Gluten-Free All Purpose Flour Mix)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Caramel Topping Ingredients:
3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts
Directions Cake:
Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.
Blend all ingredients well. Stir in oatmeal mixture.
Grease bottom of glass12x8 pan. Pour into pan.
Bake at 325 for 40-50 minutes - until toothpick comes out clean.
Directions Topping:
Combine all ingredients and heat. When well blended spread over cake.
Topping may be put under the broiler for a few minutes till golden brown.
Salmon Croquettes
Salmon Croquettes
Original recipe by Anita Johnson
If you have left-over salmon, this is an excellent way to use it! Don't worry reheating these guys if you make too many, they reheat well. Best in a toaster-oven.
Ingredients:
1 - 6 oz can of salmon (or 1 cup of left over shredded salmon)
1/2 - Green Bell Pepper, chopped
1/2 - Onion, chopped
1 - Egg
1/4 to 1/2 cup - Gluten-Free Bread Crumbs (enough hold the salmon together)
Salt & Pepper to taste
Crushed Red Pepper Flakes or Penzey's Forward Blend to taste (optional)
1/4 to 1/3 cup - Peanut Oil for frying (deep enough for croquettes to float)
Directions:
Remove any bones from salmon and shred into a large bowl. Add green pepper, onion, egg, salt, pepper, any additional seasonings. Mix well. Add enough bread crumbs to allow the mixture to form a 4" diameter by 3/4" to 1" thick patty.
On medium heat, preheat pan and oil until it just starts to shimmer. Gently place patties into oil. Depending on size of pan, do not add too many patties. Do not crowd them. Fry patties for about 2 to 3 minutes per side. Gently flip to fry the other side. Patties should be golden brown. Watch them carefully so they don't burn. Remove from oil and place on paper towel lined plate. If you have number of patties to fry, keep plate in low heated oven to keep them warm.
Need a quick meal? Instead of eating them, make the patties and put them in the freezer. Get them out about 20 - 30 minutes ahead of time to let them thaw slightly before frying. It only takes minutes to fry.
GIG of ECW 2015 Cookout Recipes
Recipes from our 6th Annual Gluten-Free Cookout 2015
Donna B.
Ingredients:
1 lb green beans
1 lb wax beans
1 can kidney beans
1 medium onion (optional)
Dressing ingredients:
1 ¼ cup sugar
3 tsp cornstarch
½ tsp salt
1 tsp dried mustard
½ cup vinegar
1 ¼ cup water
Directions:
Cook green and wax beans until slightly crunchy.
Dressing directions:
1. Bring to a boil and stir for about 2 min.
2. Let cool.
3. Pour over beans.
4. Store in fridge.
Kimberly S.
Ingredients:
Garbanzo beans
Red Onion
Red & Yellow Peppers
Feta Cheese
Green Olives
Balsamic Vinegar [with figs]
Please beans, onion, peppers, cheese, olives in a bowl. Drizzle Balsamic Vinegar and toss well refrigerate till ready to serve.
Jane & Jeff D.
Ingredients:
1 ½ cup quinoa (dry)
1 cucumber (diced)
1 pkg grape tomatoes (halved)
1 garlic clove (minced)
1 ¼ cup olive oil
1 tbspn onion (finely chopped)
Feta cheese
Lemon Juice (to taste)
Salt & Pepper (to taste)
Directions:
Prepare qunioa according to package directions. Stir in olive oil and rest of ingredients. Chill.
Peggy K
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
1 package of Johnsonville Original Brats
1 – 2 bottles Gluten-Free Redbridge Beer
Water
A few slices of onion
Directions:
Preheat the grill. In a large pot, pour in beer and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill 'em how you like 'em
Shannon J. Recipe by Taylor D.
Ingredients:
1 ¾ c. all purpose GF flour
2 c. certified GF quick oats
1 1/2 c. brown sugar
1 tsp. baking soda
¼ tsp. salt
1 c. butter (melted)
14 oz. Kraft Caramels (unwrapped)
1/3 c. heavy cream
2 c. (12 oz) semi-sweet chocolate chips
1 c. (6 oz) un-sweetend baking chocolate
1 c. chopped pecans
Directions:
Instructions
Heat the oven to 350F. Line a 13x9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
Pour the caramel in the pan, over the chocolate and pecans. Crumble the reserved oatmeal cookie dough over the caramel layer.
Bake for 23 minutes or until light golden brown.Cool completely in pan on a wire rack. Once cooled cut into bars.
Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars.
View from the shelter house at Riggs County Park
Twisted Chipsters
Chocolate Chip Cookie - A new twist on an old favorite.
Original recipe by Laurie Donaldson
This was Peggy's entry for the 2015 Cookie Daze Bake & Taste Contest. She tweaked Laurie's Grain-Free Chocolate Chip Cookie recipe slightly; replacing some of the almond flour with coconut flour. This helped combat the humid weather we have this time of year.
Ingredients:
2 cups almond flour (Honeyville)
1/4 cup coconut flour (Bob’s Redmill)
1 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (consistency of honey)
1 teaspoon vanilla (Penzey’s)
1 egg
1/3 cup melted butter
1 cup chocolate chips (Nestles)
Directions:
Preheat oven to 325.
Mix together the dry ingredients: flours, baking soda & salt.
Mix together the wet ingredients: sugar, vanilla, egg, melted butter.
Combine dry and wet ingredients, then add chocolate chips.
Place tablespoon sized dough balls on a cookie sheet.
Bake at 325 for 14 -15 minutes or until edges lightly
brown.
After removing from the oven, allow cookies to cool slightly before removing from pan.
Rhubarb Cupcakes
Rhubarb Cupcakes
Peggy converted this gluten recipe from FineCooking.com, courtesy of Pinterest…of course.
Cupcake Ingredients:
1-1/4 cup Krusteaz GF flour blend
3/4 cup Pamela's GF Artisan flour blend
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
1 extra large egg
2 extra large egg whites
2 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
Topping Ingredients:
1/4 cup granulated sugar
3/4 tsp. ground cinnamon
Directions Cake:
In a large mixing bowl blend together dry ingredients. Add wet ingredients and mix well with mixer. Add rhubarb and mix to combine. Scoop into paper lined muffin tins. Top with sugar topping and bake at 400 degrees for 20 minutes or until top springs back to touch. Cool for 5 minutes in pan then remove to cooling rack to finish cooling. Makes about 18 to 22 muffins.
Peg notes: You can substitute your favorite gluten free flour blend. Use sugar topping to your taste.
GF Funfetti Cupcakes
Gluten-Free Funfetti Cupcakes
Peggy made 5 dozen of these for a gluten-free baby shower.
Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.
Ingredients:
Cake:
1 pkg Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract
Frosting:
8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)
Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)
Directions Cake:
Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool
Directions Frosting:
Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.
Croutons & Stuffing
Gluten-Free Croutons
Special thanks to my Sister-In-Law Debi for showing Peggy how to make these for our Thanksgiving feast last year. They are great just for snacking on.
Ingredients:
1 to 1 ½ loaves of GF bread, cut or torn in desired size. For stuffing, pieces might be smaller vs larger for snacking/dipping.
GF Granulated Garlic
GF Granulated Onion
GF Ground Sage
GF Paprika (optional)
Salt
Olive Oil
Directions:
Preheat oven to 300.
Spread bread pieces on sided baking sheet. Allow to dry for at least 2 days – 3 to 4 is preferable.
Drizzle olive oil lightly over the bread and mix well.
Season to taste. Mix well after each seasoning.
Bake for 10 to 20 minutes or until GBDC (Golden, Brown, Delicious & Crunchy). Stir every 5 minutes.
Remove from oven and spread out to cool.
Note: Airbake pans won't brown as quickly. Try not to eat them all before you make your stuffing.
Tip: Instead of throwing out the heels or unused pieces of GF bread, put them in the freezer to be used later.
Gluten-Free Stuffing
Ingredients:
1 loaf gluten-free bread (or the croutons above)
3 tablespoons butter, unsalted
2 carrots, peeled and small diced
2 celery stalks, small diced
2 cloves garlic, minced
1 onion, peeled and small diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups gluten-free chicken broth
1 1/2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
Directions:
Preheat oven to 325°F. Slice the bread into 1-inch cubes and spread out on a baking sheet.
Place in the oven and toast for 25 minutes, flipping/tossing once during toasting. (Skip this step If you are using the croutons you made from above recipe)
Melt butter in a large and deep cast iron or oven-safe skillet. If you do not have a large and deep oven proof skillet, you can prep the stuffing in a skillet and transfer to a 9" x 13" baking dish before finishing off in the oven. To the butter, add carrots, celery, garlic, onion, salt, and pepper. Sauté on medium heat for 15 minutes until the onions and carrots are soft and tender. If the onions or garlic start to brown, reduce heat to medium-low.
Once the carrots are tender, add chicken broth, sage, and thyme and stir to combine. Simmer for 5 minutes. Taste, and add additional salt or pepper, if needed. Next, add the toasted bread cubes/croutons and gently toss to combine. Transfer to the oven and bake for 25 minutes. Serve warm. Makes 6-8 servings.
Pumpkin Pie
Pumpkin Pie
A standard pumpkin pie - gluten-free style. The crust portion is made from a Whole Foods recipe.
Pie Crust Recipe
Recipe by: Whole Foods
http://bit.ly/WFGFPieCrust
Crust Ingredients:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
Crust Directions:
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
Libby's Famous Pumpkin Pie
Right off the can of pumpkin
http://bit.ly/1xgaduJ
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 9-inch Gluten-Free Pie Crust (see GF pie crust recipe)
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into gluten-free pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Pecan Pumpkin Pie
Pecan Pumpkin Pie
This is a gluten-free version of a Penzey's recipe. The crust portion is made from a Whole Foods recipe.
Pie Crust Recipe
Recipe by: Whole Foods
http://bit.ly/WFGFPieCrust
Crust Ingredients:
1/3 cup potato starch, plus extra for dusting
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal
1 tablespoon powdered sugar (optional)
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 egg, lightly beaten
Crust Directions:
Preheat oven to 375°F.
Put potato starch, tapioca flour, millet flour, almond meal, sugar and salt into a food processor and pulse a few times to combine. Add butter and pulse again until mixture resembles coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough.
Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about 2 more tablespoons potato starch, until dough holds together without being sticky but is still very pliable. Using your fingertips, press dough into a 10-inch circle.
Invert a 9-inch pie pan on top of the dough then quickly flip over both the pan and the dough so that the dough now rests in the pan. Gently peel away and discard wax paper and press dough into pie plate, patching it together, if needed. Crimp and trim the edges as desired then prick sides and bottom all over with a fork.
Peggy Tip: If you don't fill the crust with pie weights or dried beans, do not par-bake, just fill and bake it.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until crust is just set and slightly dry around the edges, about 15 minutes. Remove parchment paper and pie weights, fill with pie filling and bake as needed. Alternately, for a pie that requires a pre-baked crust, return to oven and bake until cooked through, about 15 minutes more.
Pie Ingredients:
1 gluten-free pie crust (see crust recipe above)
1 15oz. Can of pumpkin
1/3 cup of brown sugar
1/3 cup sugar
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 teaspoon GF vanilla extract
2 eggs, well beaten
1/2 cup of evap. Milk
Topping Ingredients:
1/4 cup of butter unmelted
1/2 cup of brown sugar
3/4 cup of coarsely chopped pecans
Directions:
Make GF pie crust per directions. Press or roll into 8.5" pie tin.
Preheat oven to 350
Combine pumpkin, brown sugar, sugar, pumpkin pie spice, salt, vanilla, eggs & milk into mixing bowl. Mix well.
Pour mixture into unbaked GF pie crust.
Bake at 350 for 40 minutes.
Mix topping ingredients until crumbly.
After pie has baked 40 minutes, sprinkle mixture on pie and bake for another 25 minutes.
Cool and refrigerate for a couple of hours for best slicing.
GIG of ECW 2014 Cookout Recipes
Recipes from our 5th Annual Gluten-Free Cookout 2014
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Jeannie H.
Ingredients for salad:
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Dressing ingredients:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Directions:
Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.
Dressing directions:
1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.
Missy K.
Ingredients:
1 head of cabbage or (1/2 green and 1/2 purple heads) sliced thin'
1 Cup sliced Carrots
3-4 celery stalks chopped
3/4 C sliced Almonds
3/4 C sunflower Seeds
1 C Craisins
Dressing ingredients:
1/2 C olive Oil
1/4 C red vinegar wine
2 TBSP Honey
1 tsp Salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
Mix well pour over cabbage mixture Toss well refrigerate till ready to serve.
Jane D.
Original Recipe:
http://bit.ly/1mpnryt
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 c. sour cream
1/3 c. sugar
2 tsp. vanilla
2 lbs. seedless red grapes
2 lbs. seedless green grapes
3 Tbls. brown sugar
3 Tbls. chopped pecans
Directions:
Mix cream cheese, sour cream, sugar, and vanilla. Stir in grapes until well coated. Refrigerate until serving. Sprinkle brown sugar & pecans just before serving.
Serves 21 - 24.
Kimberly S.
Ingredients:
Any veggies you have on hand, today's mix included:
1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were kidney - they add nice color]
Dressing:
1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard
Put dressing ingredients in an a small-medium bowl and whisk together.
Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.
Al K.
Ingredients:
Eggs – hard boiled
Miracle Whip
Hellman's Mayo
Penzey's Ground Mustard
Penzey's Powered Garlic (omitted)
Penzey's Powered Onion
Penzey's White Pepper
White Vinegar
Salt
Penzey's Smoked Paprika
Directions:
Cut eggs in half and put yolks in a food processor, set aside the white halves for filling.
Pulse the yolks until they're finely ground
Add 2 heaping tablespoons of Miracle Whip, 1 heaping tablespoon of Hellman's to yolks. Mix.
Scrape the sides of the bowl and add another 1 or 2 spoons of MW and 1 of Hellman's. Mix
You're going to for a smooth, creamy texture. You'll also want to adjust the MW/Hellman's balance too. Again – use your taste buds. We add the Hellman's because MW can breakdown and get watery over time. Hellman's stops this from happening.
Now add a ¼ teaspoon of vinegar and mix. Taste – is it tangy enough for you? Add more if you like. We like ours tangy. Usually as the day goes on, the tanginess turns into sweetness, so we usually go for a bit extra tang upfront.
Now add the ground mustard and mix. Start small and add a little until you get it to your liking.
Do the same thing with the onion and garlic powder. You might go lighter on the garlic.
Same goes for salt & pepper.
Once you get the flavor profile where you like it, it's time to fill the shells.
Spoon the filling into plastic bag. Enough so it will fit comfortably in your hand. Snip one of the bottom corners. Don't make the snip too big – do about ¼” or slightly bigger. It's easier to control the filling process.
Squeeze the filling into the shell and set aside.
After all shells have been filled, sprinkle the paprika on top.
Peggy K
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
boneless, skinless chicken breasts
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Fresh rosemary - minced
Fresh sage - minced
Fresh parsley - minced
Fresh basil - minced
Fresh oregano - minced
6 cloves garlic - minced
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Directions:
Cut chicken breasts in half make them thinner (butterfly). In a bowl mix olive oil, lemon juice, herbs, salt and pepper to make the marinade. Pour marinade in large pan/dish, then add chicken. Make sure all pieces are coated. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 3 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Provided by: Don & Laurie P.
Prepared by: Al K.
Ingredients:
1 package of Johnsonville Original Brats
1 187ml bottle of red wine
Water
A few slices of onion
A few cloves of minced garlic
Directions:
Preheat the grill. In a large pot, pour in wine and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill brats until they have the color and char you like.
Taylor D.
Ingredients:
1 box chocolate Chex cereal
1 pkg. GF miniature marshmallows
1 stick of butter
2 c. chocolate chips
Directions:
Melt butter in large pan, add marshmallows. Stir until melted. Add cereal & stir until coated. Then, mix in chocolate chips.
Press into greased 9 x 13 pan.
Jeannie H.
Original recipe:
http://martha.ms/1mXAvHb
Ingredients:
1 pack gluten free Oreo cookies finely ground.
4 tablespoons melted butter
6 ounces raspberries
32 ounces cream cheese room temperature
1/4 cup Better Batter gluten free flour
Pinch of salt
2 teaspoons vanilla
4 large eggs room temperature
Boiling water, for roasting pan
Directions:
Step 1
Preheat oven to 350 degrees. Wrap exterior of 9inch springform pan (including base) in double layer of foil;set aside
Step 2
Mix finely ground cookie and butter together in medium bowl. Press crumb mixture firmly onto the bottom of pan. Bake until set about 10 to12 minutes. Let cool on wire rack. Reduce temperature of oven to 325 degrees.
Step 3
Process raspberries in food processor until smooth about 30 seconds. Pass purée through fine sieve into small bowl & discard solids. (I do not sieve the raspberries). Whisk in 2 tablespoons sugar and set aside.
Step 4
Put cream cheese in bowl of electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed add remaining 11/2 cups sugar 1/4 cup Better Batter gluten free flour in a steady slow stream. Add salt and vanilla mix well. Add eggs 1 egg at a time mixing well after each but do not over mix. Pour cream cheese filling over crust.
Step 5
Drop raspberry sauce by the teaspoon on top. With wooden skewer or toothpick swirl into filling.
Step 6
Set cake pan inside shallow roasting pan transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
Bake until cake is set but slightly wobbly in center, 60 to 75 minutes.
Step 7
Transfer cake pan to rack let cool completely. Refrigerator uncovered 6hours or overnight. Before unfolding run knife around edge of cake.
Peggy K.
Ingredients:
Pam Cooking Spray (not Pam Baking Spray - that contains wheat flour), for misting the pans
2 tsps. rice flour, for dusting the pans
1 bar(4 ounces) Baker's German Chocolate Sq.
1 Betty Crocker Yellow GF cake mix (15 oz)
1/4 cup (half of a 3.4-ounce package) Jell-O Brand Vanilla instant pudding mix
3/4 cup milk (see Note)
1/2 cup coconut oil
3 large eggs, lightly beaten
2 tsps. pure Penzey's vanilla extract
Directions:
Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour.
Melt the chocolate by breaking it into squares, placing it in a heavy saucepan over very low heat, and stirring constantly, about 5 min. or microwave on high power for 45 seconds, then stir until the chocolate has melted completely. Scrape the melted chocolate into a large mixing bowl.
Place the cake mix, pudding mix, milk, oil, eggs, and 2 tsps. of vanilla in the mixing bowl with the chocolate and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes.
Then pour in prepared pans and bake for 18 to 22 minutes.
Note: If you need it dairy free also use water instead of milk.
For the coconut pecan frosting:
1 cup evaporated milk
1 cup granulated sugar
8 tbls. (1 stick) unsalted butter
3 large egg yolks
1 tsp pure vanilla extract
1 package (7 ounces, 2 2/3 cups) sweetened flaked coconut
1 cup chopped pecans
Place the milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove the pan from the heat and stir in the vanilla. Let the frosting cool to room temp for a spreading consistency, 30 min., then fold in the coconut and pecans.
Peggy K.
Cupcake Ingredients:
Pam Cooking Spray (not Pam Baking Spray - that contains wheat flour)
2 tsps. rice flour, for dusting the pans
1 Betty Crocker Yellow GF cake mix (15 oz)
1/4 cup (half of a 3.4-ounce package) Jell-O Brand Vanilla instant pudding mix
3/4 cup milk (see Note)
1/2 cup butter
3 large eggs, lightly beaten
1 tsps. pure Penzey's vanilla extract
2 tsps, pure Penzey's Pure Lemon Extract
Frosting ingredients:
4 cups powdered sugar
¼ cup butter
6oz. Cream cheese
2 tbsp Limon Chello
Zest of 1 lemon
Directions:
Bake the cake at 350. Spray pans with veg. spray and dust them with rice flour. Shake out the excess rice flour.
Place the cake mix, pudding mix, milk, oil, eggs, and vanilla & lemon extract in the mixing bowl and beat with an electric mixer on low speed for 30 seconds. Stop mixing scrap down sides and continue mixing on medium speed for 1 to 1 1/2 minutes.
Then pour in prepared pans and bake for 18 to 22 minutes.
Note: If you need it dairy free also use water instead of milk.
Frosting – mix all ingredients in a bowl.
Garlic Cheese Biscuits
Gluten-Free Garlic Cheese Biscuits
If you have missed Red Lobster's Cheddar Bay Biscuits, you'll like these! This is a slightly modified recipe from LARavenscroft on Food.com.
Ingredients:
2 1/4 cups Pamela's Baking and Pancake mix
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
4 tablespoons softened butter
1/2 cup shredded cheddar cheese
1 beaten egg
2/3 cup buttermilk
Directions:
Preheat oven to 375 degrees.
Combine dry ingredients
Cut in butter.
Stir in cheddar cheese.
Add beaten egg and milk.
Drop onto an ungreased baking sheet
Bake for 15-17 minutes or until GBD (Golden Brown and Delicious)
Tomato Soup
Gluten-Free Tomato Soup
Peggy came home from work and was hungry tomato soup and grilled cheese sandwiches. However, there was a small snag in this plan; we didn't have any tomato soup.
As many of you know, most tomato soup is not gluten-free. Since I'm not a huge fan of tomato soup, this fact was not a hardship for me when I went gluten-free.
It was late and neither one of us wanted to run down to the store to get a can. I said, "It is tomato soup, it can't be that difficult to make, I'll just make some [gluten-free of course]".
So I hop on the iPad and Peg grabs her laptop. In few minutes we a have few recipes that are quick and easy [and good and gluten-free!]. While I worked on the soup, Peg made the grilled cheese sandwiches. We make a great team!
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 medium white onion, coarsely chopped
2 cans diced tomatoes [with juice]
1 1/2 cups gluten-free chicken broth or water (Kitchen Basics, Swanson’s, Pacific, Imagine)
2 Bay leaves
1/3 cup skim milk (we didn't have any heavy cream)
Salt & fresh ground pepper
Directions:
Place medium sized pot [enough to hold all the ingredients] on medium heat. Add butter and olive oil. Add onion, season with salt and freshly ground black pepper. Sauté until onion is soft and just start to caramelize [about 10 - 15 minutes].
Add tomatoes and juice to the pan and stir to crush dices of tomatoes. Add the broth [or water] and bay leaves and bring to a simmer. Simmer until tomatoes pieces begin to break down, about 10 minutes.
Remove from heat, remove bay leaves, and allow soup to cool slightly. Carefully spoon some of the soup in blender/food processor [you may have to do this in batches]. Blend until smooth. Return soup to the stove over low heat and stir in cream.
Taste for seasoning adjustments.
Even though I'm not a fan of tomato soup, I have to say, I did like it and will make this again.
If you're looking for a kicked up grilled cheese sandwich, check out our Pesto Tomato Grilled Cheese Sandwich.
Sauteed shrimp and steamed asparagus garnish the soup.
Until the next good eats - cook well and be well.
Al
Seasoned Rice with Chorizo
Seasoned Rice with Chorizo
Most meals around our house are like an episode of The Food Network's Iron Chef. We never know what we're going to have too far in-advance.
It usually starts with "You know we have ________ in the fridge yet".
However, in this case, I was digging through the freezer looking for a protein. Chicken - nah, just had it. Beef - nope, need to give it a rest. Pork chops - mmm nah-uh, just not feelin' it.
Tonight's secret ingredient is...Chorizo sausage! Allez Cuisine!
Now...what to do with it? This is what I came up with...
Ingredients:
1 cup rice (Lundberg)
2 cups of gluten-free chicken broth (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 tbsp butter
1 tsp salt
Penzey's Forward seasoning
Klemment's gluten-free chorizo sausage - sliced
1 or 2 carrots, finely diced
1/2 cup diced white onion
Salt & Pepper
Granulated garlic
Olive Oil
Green Peas (frozen, but fresh if you've got 'em)
Fresh Parsley - roughly chopped
Directions:
Combine rice, broth, butter, salt and seasoning in a pot. Bring to boil and stir once. Cover and simmer for 20 minutes.
Add olive oil and carrots to large pan saute on med-high heat until carrots start to soften. Add a bit of water to help steam carrots.
Add onion and stir
Season with salt, pepper, granulated garlic
Add sausage to pan and stir.
Lower heat once everything is heated thru
Add rice to pan when it's finished cooking.
Mix ingredients well.
Add chopped fresh parsley right at the end.
Until the next good eats - cook well and be well.
Al
Seasoned Vegetable Medley with Shrimp
Seasoned Vegetable Medley with Sauteed Shrimp
This veggie dish has become a favorite in our house. I make a large batch so I can have left overs. I like to make an omelet with these veggies.
This dish is all about timing. You don't want the shrimp to get done first and get cold. You don't want to leave the veggies in the pan waiting for the shrimp to get done.
The veggies will cook at different rates; you can help adjust for that by paying attention to piece size. Cauliflower and carrots tends to take longer to cook due to their density. I like to have a bit larger pieces of cauliflower, so those go in first. I try to keep the carrot slices about 1/4" thick. Broccoli, squash, and zucchini cook pretty quickly - keep a close eye on them so they don't turn to mush.
I tend to like my veggies on the crunchy side, so adjust the cooking times to suit your tastes.
Veggie Ingredients:
Cauliflower
Carrots
Broccoli
Yellow Squash
Zucchini
1/2 lemon - quartered
Grass Fed Butter
Olive Oil
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Tuscan Sunset (Penzey's)
Salt
Fresh ground pepper
Shrimp Ingredients:
1 lb raw, peeled, devained, and cleaned shrimp
Olive Oil
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Forward (Penzey's) Adds a bit of heat and spice
Salt & fresh ground pepper
Directions:
Place shrimp on a plate.
Season shrimp with garlic, onion, Foward, salt & pepper. Drizzle with olive oil. Mix well.
Set aside while working on the veggies
Cut veggies into bite sized pieces. Place large saute pan on medium high heat.
Add olive oil to pan. Add cauliflower. Stir.
Squeeze lemon pieces over cauliflower and add lemon pieces in the pan.
Add splashes of water to create steam. When water has evaporated, add a bit more. Do this through out the entire cooking process.
Lightly season with granulated garlic, onion, Tuscan Sunset, salt and pepper.
Stir. Allow cauliflower to saute/steam for about 2 - 3 minutes.
Heat another saute pan for shrimp.
Add carrots - lightly season - stir - add a bit more water - stir for 3 - 4 minutes.
Add a bit of olive oil and shrimp to other saute pan. Stir.
Add broccoli - lightly season - stir - add a bit more water - stir for 1 - 2 minutes.
Stir shrimp
Add squash and zucchini - lightly season - stir - add a bit more water - stir for 1 - 2 minutes.
Remove shrimp pan from heat. Shrimp should be pink.
Add 2 to 3 tablespoons of butter to veggies. Stir while melting.
Taste and add additional seasoning if needed.
Remove the lemon pieces.
Plate the veggies, top with shrimp.
Until the next good eats - cook well and be well.
Al
Laurie's Grain-Free Chocolate Chip Cookies
Laurie's Grain-Free Chocolate Chip Cookies
This recipe is from our friend Laurie at Food For Primal Thought and teacher extraordinaire. If you are interested in learning more about Primal/Paleo lifestyle templates [and some great recipes], take a look 'round her blog. Good stuff! Be sure to check out the Frizzled Spicy Beef.
If there was room on the recipe title bar, I would've used her name for this cookie. I think you'll agree "Gluten-free Not-So-Paleo Chocolate Chip Cookies That Don't Taste Like Crap" is a much more creative [and descriptive] name.
These cookies have the ideal cookie texture for me - crisp on the outside and chewy on the inside.
Ingredients:
2 1/4 cups almond flour (Honeyville - gluten-free certified according to packaging)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (just enough to create the consistency of honey)
1 teaspoon vanilla
1 egg
1/3 cup melted butter
1 cup chocolate chips
Directions:
Preheat oven to 325.
Mix together the dry ingredients: almond flour, baking soda & salt.
Mix together the wet ingredients: sugar, vanilla, egg, melted butter.
Combine dry and wet ingredients, then add chocolate chips.
Place tablespoon sized dough balls on a cookie sheet.
Bake at 325 for 14 -15 minutes or until edges lightly GBD (Golden Brown & Delicious).
After removing from the oven, allow cookies to cool slightly before removing from pan.
Until the next good eats - cook well and be well.
Al
Carrot Cake
Gluten-Free Carrot Cake
Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.
Ingredients
1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)
Frosting
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk
Cake Directions
In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.
Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.
Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.
Frosting Directions
Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.
Frost cooled cake. Refrigerate after it's frosted to firm up frosting.
Garnish with chopped pecans.
Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.
Until the next good eats - cook well and be well.
Peggy & Al
GIG of ECW 2013 Cookout Recipes
Becky Davis
Ingredients:
Green beans (blanched, cut into 1 inch pieces)
Red beets (cooked, peeled and diced)
1 garlic clove (minced)
Balsamic vinegar (high quality)
Extra virgin olive oil
Black pepper
Salt
Directions:
Layer first 3 ingredients in portions of choice. Mix the remaining ingredients and pour over vegetables.
Becky Davis
Using Grandma Smith's recipe
Beets - about 5 lbs.
2 cups white vinegar
1 cup sugar
½ cup beet liquid
1 teaspoon salt
3 tablespoon pickling spices
1 medium onion – sliced
Trim beets, leaving root and 1 inch of top to prevent bleeding. Cook until tender. Drain. Save liquid.
Slip off skins, roots, and tops. Slice.
Combine beet liquid, vinegar, sugar, salt and add spices, tine in a bag. Bring to a boil.
Add beet and onions. Boil 5 minutes.
Remove spices. pack into sterilized jars.
Fill to 1/4 inch from the top and seal.
I make this in a 1 gallon jar and keep it in the back of my fridge. It lasts for 1 year.
Becky Davis
1 - 5 qt. plastic ice cream pail with cover
Brine Ingredients:
Cucumbers, washed, ends removed, and quartered
1.5 qts. water
1 large white onion, diced
1 pint white vinegar
4-6 garlic cloves, minced
½ cup canning salt
½ teaspoon mustard seed
1/8 teaspoon alum
4-6 dill heads
Directions:
Fill pail with cukes, standing on end. Add onions, cloves, mustard, and dill.
In a saucepan, heat brine to boiling. Pour over cukes.
Let stand, uncovered, for 3 days.
Cover and refrigerate. Will keep for up to a year.
Makes 5 quarts.
Becky Davis
Modified from Ball Blue Book
Ingredients:
2 lbs trimmed green beans
¼ cup salt
4 heads dill
1 teaspoon red pepper flakes
2 ½ cups vinegar
2 ½ cups water
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space.
To each pint, add ¼ red pepper flakes, 1 clove garlic, and 1 head dill.
Combine remaining ingredients and bring to boiling. Pour hot over beans, leaving 1/4 inch head space.
Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Makes 4 pints.
Jane & Jeff Davison
Original recipe from Closet Cooking.com
http://bit.ly/12Vcls1
Salad Ingredients:
1 cup quinoa, well rinsed
1 1/2 cups water
2 cups baby spinach
1 cup cooked chicken, shredded or diced
1 cup strawberries
1 cup avocado
1/4 cup goat cheese, crumbled
4 strips bacon, cooked and crumbled
1/4 cup roasted strawberry BBQ sauce
2 green onions
Cilantro to taste
BBQ Sauce Ingredients:
4 cups strawberries, hulled (if they are large cut them in half)
1/2 cup ketchup
2 tablespoons maple syrup
2 tablespoons strawberry preserves/jam
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped
BBQ Sauce Directions:
Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.
Option: Add 4 slices of cooked and crumbled bacon.
Salad Directions:
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
Meanwhile, slice the strawberries, dice the avocado and slice the green onions.
Mix everything and enjoy.
Peggy Klapperich
Modified original recipe from Taste of Home: http://bit.ly/16QPWto
1 package (8 ounces) cream cheese, softened
¼ cup grass feed butter, softened
1 cup finely chopped radishes
½ teaspoon granulated onion (Penzey's)
2 teaspoons dried parsley flakes
½ teaspoon seasoned salt
1 small head red cabbage for serving - optional
Directions:
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least 1 hour.
To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups.
Peggy Klapperich
Ingredients:
1 packet of Essential Everyday Onion Soup & Dip Mix (labeled Gluten-free)
1 16 oz container Light Sour Cream (labeled Gluten-Free)
Directions:
Mix ingredients together in a bowl. Refrigerate for 1 hour before serving.
Kimberly Stowell
Ingredients:
1 head cauliflower
Similar amount of broccoli
1 red onion
16 oz bag frozen peas – thawed, not cooked
2 cups Mayonnaise (used no/low fat)
1 cup sour cream (used no/low fat)
Spices to taste:
2 cloves minced garlic
1 tb spoon dill
Salt & Pepper
Directions:
Mix ingredients together in bowl, refrigerate and serve.
Shannon Jahsman
Recipe from The Pioneer Woman: http://bit.ly/1aBwiFY
Ingredients:
1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 teaspoon Salt
Directions:
Put all ingredients in a bowl and toss together. Taste and adjust ingredients as desired.
Jeannie Heller
“Given to me by a sweet Hispanic lady”
6 avocados
1 clove garlic diced small
1/2 onion diced
3 or 4 jalapeños (or to taste I like a bit of zip to it)
1 large tomato (skin peeled off and cut small)
Cilantro to taste (I like a lot which gives it an earthy flavor)
1 large or 2 small limes juiced
From a jar of pickled jalapeños take about 2 to 3 tablespoon of just the liquid and add it to the guacamole.
I use a potato masher to mix it up and depending on the company I leave it chunky or mash it up more for a creamier texture.
Leave 2 of the Avocado seeds in the batch to help decrease the browning process.
Al & Peggy Klapperich
Recipe from Anne of Green Gables Cookbook
Found on Simply So Good Blog via Pinterest
http://bit.ly/18qRtd6
Ingredients:
1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice
Ice cubes
Cold water or sparkling water
Lemons slices
Fresh mint leaves
Directions:
Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you are ready to serve the lemonade, put some ice cubes in the bottom of a glass. Our ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir.
Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass.
The recipe makes enough syrup for 14 glasses of lemonade.
Al Klapperich
Recipe from "Paleo Cooking from Elana's Pantry": http://bit.ly/15Un6ZP
Ingredients:
1 lb boneless, skinless chicken breast and thighs
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
1 ½ teaspoons minced fresh rosemary
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Also added fresh Thyme [not part of original recipe]
Directions:
Cut chicken breasts in half (butterfly) to make them thinner. In a bowl mix olive oil, lemon juice, rosemary, salt and pepper to make the marinade. Pour marinade in baking dish, then add chicken. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 2 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
Al Klapperich
Ingredients:
1 package of Johnsonville Original Brats
1 187ml bottle of red wine
Water
A few slices of onion
A few cloves of minced garlic
Directions:
Preheat the grill. In a large pot, pour in wine and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill brats until they have the color and char you like.
Peggy Klapperich
Crust Ingredients:
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Topping Ingredients:
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust following Peggy's Flat Bread Recipe found here:
http://bit.ly/156AATs
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Jane Davison & Shannon Jahsman
Crust Ingredients:
1 c. gluten free flour blend
1 c. chopped nuts
1 stick butter
Mix together like pie crust. Put in 9x13 pan. Bake at 325 degrees for 15 minutes or until slightly brown. Allow to cool.
Filling Ingredients:
1- 8oz. pkg. cream cheese
1 c. powdered sugar
1 large container Cool Whip
2 small pkgs. instant pudding
3-1/2 c. milk
Optional: Cool Whip
Optional: chopped nuts
Whip the cream cheese and powdered sugar. Fold in large container of Cool Whip. Spread on cooled crust. Prepare 2 pkgs. pudding, using 3-1/2 c. milk. Spread on top. Refrigerate until ready to serve.
If preferred, top with Cool Whip and chopped nuts. Chocolate or butterscotch instant pudding may also be substituted.
Peggy Klapperich
This will be Peggy's 2013 Cookie Daze entry.
“A Fairy Tale – Your favorite fairy tale in cookies”
Ingredients for Chocolate Gems:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Ingredients for Raspberry Jam:
Raspberries
Water
Fruit Pectin (SureJell)
Sugar
Directions:
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.
Frost Chocolate Gems with Raspberry Jam
Peggy Klapperich
Gluten-Free recipe by Peggy, converted Viloa Blumeke's recipe as published in Peace Lutheran's Cookbook
Cake Ingredients:
1 Bob's Red Mill Vanilla Cake Mix
3 large eggs
½ cup coconut oil
2/3 cup of Manardin oranges with juice
Frosting Ingredients:
1 20oz can crushed pineapple
1 5 ½ oz. Package of Kraft Vanilla Instant Pudding
1 8 oz Cool Whip
Directions:
Preheat oven to 325.
Beat cake ingredients together for 2 – 4 minutes, until smooth and creamy.
Grease a 9 x 13 pan and pour in the batter.
Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean.
Allow to cake to cool.
Frosting directions:
Mix pudding with pineapple let sit for 10 minutes. Fold in Cool Whip.
Frost well cooled cake and refrigerate.
Lemon Garlic Chicken over Cauliflower Mash
Grilled Lemon Garlic Chicken Breast
over Roasted Garlic Cauliflower Mash
Facebook is not all time-wasting games, people-sharing-more-stuff-than-we-really-wanted-to-know...it can be a really useful tool. Seriously...
I believe one of my Paleo Diet friends posted the low-carb Lemon Garlic Shrimp over Cauliflower Mash recipe from Nancy at SheCooksHeCleans.net. Like a good husband, I asked Peggy to Pin it for me so I could make it for her. The ironic thing...it's just the opposite in our house...I cook and Peg cleans...just the way I like it.
I did make the shrimp & cauliflower and we both loved it! We had tried mashed cauliflower in the past, but we weren't impressed [at least with that particular recipe]. This recipe on the other hand...is a keeper!
In my adaptation of Nancy's recipe, I am simply replacing the shrimp with chicken and removing the lemon juice and red pepper flakes from the sauce. Actually the chicken you see was actually grilled the night before. Peggy is not a fan of reheated meat, but she had no problems cleaning her lunch plate.
If you like garlic, you're going to love this dish! It calls for fourteen to sixteen cloves. You'll need a way to peel them quickly; watch this video, it really works: http://vimeo.com/29605182
Oh yeah, word of caution, don't plan on going out after eating this, you're a walking Garlic Weapon of Mass Destruction. This gives a whole new meaning to "chemical weapon".
Ingredients
Marinade:
Zest of 1 lemon
2 cloves garlic, minced
3-4 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1 pound (3 or 4) chicken breasts
Cauliflower Mash:
1 head of cauliflower, cut into even medium to large sized florets
6-8 cloves garlic, peeled
Extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Butter
1/2 cup Parmesan cheese, freshly grated
Half and half or cream / Milk or broth, optional use if needed to correct consistency
Lemon Garlic Chicken:
Marinated Chicken (from above)
6 cloves garlic, minced
2 slices bacon
2 tablespoons butter
1/2 cup white wine, or gluten-free chicken broth
1/2 sweet onion, minced
Pinch or two of dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh oregano, chopped
Directions
1. Mix all the ingredients of marinade in a bowl large enough for all the chicken pieces. Place chicken in the bowl and make sure each one gets well coated. Cover and place in refrigerator for 1 - 4 hours.
2. Preheat oven to 400 and fire up your favorite grill (gas or charcoal). Place cauliflower and garlic cloves in foiled shallow pan [sided cookie sheet or jelly roll pan]. Drizzle enough olive oil to coat the pan/foil and the vegetables. Season to taste with salt and pepper. Cover loosely with foil and roast for 15 min. Remove foil and carefully stir vegetables so they don't stick and so they brown evenly. Uncover and roast for another 15 – 20 minutes or until cauliflower and garlic are soft and lightly browned. Remove from oven.
3. As the cauliflower is roasting, get your grill grates cleaned and prepped. I like to heat my gas grill to about 500-600° to carbonize anything that might be sticking on the grates. Brush the grates with a grill brush to remove any carbonized food particles then clean with several layers of paper towel that was liberally coated with vegetable oil. This clean the grates, but it also creates a non-stick surface. Close grill cover and allow internal temp to rise back up to 500+
4. Place chicken breasts on the grill. Grill until meat is firm and juices run clear (or internal temperature reaches 165°). Remove from grill, cover allow to rest and keep warm.
5. Place cauliflower & garlic with a couple tablespoons of butter in a food processor and puree. Add parmesan cheese and mix well. The cauliflower should be a mashed potato or grits consistency (fairly thick, not runny). Add a touch cream or broth if it's too thick. Place in a heat-proof bowl and keep warm.
6. In a sauté pan, cook the bacon until crisp. Remove bacon set aside on paper towels. When cool, chop into small pieces. Set aside.
7. Add two tablespoons of butter to the bacon drippings and melt on medium heat. Add onion and cook until softened. Add minced garlic, and oregano – sauté for a minute. Stir in wine/broth. Cook until liquid is reduced by half (only a few minutes). Salt & pepper to taste.
Note: I also had left over bacon, so I did not have bacon drippings to help create a sauce. So, in order to re-heat the chicken and make a sauce, in a pan melt 2 tablespoons of butter, a splash of olive oil and sauté some minced onion and garlic. After onions soften, add some gluten-free chicken stock (1/4 - 1/2 cup?). Cover just the chicken with a small cover and allowed the sauce to reduce & slightly thicken. Near the end of cooking, add some dried oregano. If I had some white wine, I would've used that instead of chicken stock.
8. Slice chicken and place over mashed cauliflower, spoon sauce over the top. Garnish with chopped bacon.
Until the next good eats - cook well and be well.
Al
Holiday Recipes 2012
Submitted by Becky
This is a recipe from my Mom.
Ingredients:
½ lb. butter
2 T honey
2 c flour (Meister's Gluten-Free Flour)
¼ t salt
2 t double strength vanilla (Penezy's)
1 1/4 c finely chopped Pecans or Walnuts nuts (Nuts.com)
Directions:
Beat butter until creamy. Stir in honey.
Add flour, salt, vanilla and nuts and mix thoroughly.
Chill dough 1 hour.
Form into balls the size of walnuts. Place 2 inches apart on greased baking sheets. Bake @ 300 approximately 35 min, or until light brown.
Roll in confectioners sugar while hot and again after they’ve cooled.
Submitted by Becky
Ingredients:
1 c white sugar
1 c lard or shortening
2 eggs, beaten
1 c molasses
1 c sour milk or buttermilk
1 t baking soda
1½ t baking powder
1 t cinnamon
1 t ginger
4 cups flour
pinch of salt
Directions:
Can scoop the dough with a spoon, or bag it and pipe it onto the cookie sheet. Dip the bottom of a glass in sugar and press the cookie down. Bake at 325 13-14 min.
Submitted by Kimberly
This to me is the taste of the holiday season...orange, cranberry, walnut and cinnamon
Ingredients:
1 package (12 ounces or 3 cups) of fresh cranberries
2 medium Pippin or Granny Smith apples quartered and cored (I prefer skins on, but some like them peeled)
¾ cup sugar
½ cup orange marmalade
2 teaspoons lemon juice
2 teaspoons (or more!) of Grand Marnier...Brandy works nicely too in a pinch!
2 cups of chopped walnuts
1 teaspoon ground cinnamon (I use more like 1 Tablespoon since I LOVE cinnamon)
Directions:
Chop cranberries in a food processor. Remove. Chop apples in food processor. Add to cranberries and then add remaining ingredients. Stir well and enjoy. This tastes better if it is refrigerated overnight. This relish can be refrigerated up to 2 months! Often I will make a double batch at Thanksgiving and eat until New Years!
Submitted & GF conversion by Peg
Original recipe: Nancy Brown from Mt. Zion Lutheran Church Cookbook
Ingredients:
1¼ cup Jules Gluten Free All Purpose Flour
½ cup Bob's Red Mill GF Sorghum Flour
½ cup firmly packed brown sugar
½ cup white sugar
1 tsp Arm & Hammer baking soda
½ tsp salt
¼ cup butter
¼ cup Butter Flavored Crisco
½ cup peanut butter
2 Tbsp milk
1 tsp double strength vanilla
1 egg
Hershey's Kisses
Directions:
Combine in a large mixer bowl. Mix at low speed until a dough forms. Shape dough into balls using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes, until golden brown. Remove from oven. Top each hot cookie with a Hershey's Kiss – pressing down so cookie cracks around the edge.
Submitted by: Peg
Original Recipe: Jules Shepard
Ingredients - Cookies:
½ cup shortening (Earth Balance® Shortening Sticks) or [½ cup of butter]
1 cup granulated sugar
1 egg
¼ cup milk [use slighlty less if using real butter]
1 teaspoon double strength GF vanilla extract
Food coloring (optional)
2 ¼ cups Jules Gluten Free All Purpose Flour
2 teaspoons Calumet baking powder
½ teaspoon salt
Ingredients – Icing:
¼ cup butter
¼ cup Crisco
1 tsp gluten-free Vanilla
4 cups of powdered sugar
¼ cup of milk
Directions:
Cream shortening and sugar until very fluffy. Add egg, vanilla extract, milk, and food coloring (optional], beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.
Preheat oven to 375ºF (static) or 350ºF (convection).
Lightly flour the rolling surface, rolling pin and cookie cutters with Jules Gluten Free All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.
Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.
Directions - Easy Cookie Icing :
Combine frosting ingredients in mixer bowl.
Beat until fluffy
If frosting is too dry or stiff – add small amount of milk until it's easily spreadable.
Note: Peg made two different versions of these cookies. One batch following Jule's recipe, another batch using real Wisconsin butter – just like Happy Cows intended. During the group's blind taste-test - butter was the winner!
Submitted by: Al
Original recipe: Cook's Country
This is our favorite and go-to mashed potato recipe.
Ingredients:
4 lbs russet potatoes, peeled, quartered, ½” pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced [We use 4-5]
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper
Directions:
Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
Peg's Home Econ Banana Bread
Banana Bread
The original recipe is from my 9th grade Home Economics class. I've adapted this version so it's GF. I also modified the GF and the non-GF recipe to reduce the sugar.
Ingredients:
1 1/2 cups Jules Gluten-free Flour Blend
3/4 cup Gluten-free ground flax meal
1/4 cup butter
1/2 cup Vegetable Shortening (Earth Balance Baking Sticks)
1 1/2 cups sugar
4 eggs
1 1/2 cups mashed bananas
(can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Gluten-Free Baking Soda
1 teaspoon Salt
1/4 teaspoon Xanthan gum
1/2 teaspoon Penzey's Vanilla Extract
Makes 2 regular sized breads or 6 mini breads.
Directions:
Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.
Enjoy!
Peg
Slow-Cooker Chicken Cacciatore
Slow-Cooker Chicken Cacciatore
Slow-cooker to the rescue...again! It's been pretty busy around the Al & Peg House as of late. Weekends are doubly-busy, so in order to make good eats, we need some help. Whilst we're scurrying around the house, the slow-cooker is doing all the hard work.
Peg found this naturally gluten-free recipe: http://www.recipe.com/slow-cooker-chicken-cacciatore/?esrc=nwrc071212pinc
The original recipe calls for chicken drumsticks, but we used thighs instead - more meat on the thighs.
Ingredients:
2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken thighs, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can diced tomatoes
1/3 cup tomato paste
Directions:
1. Combine mushrooms, celery, carrot, onions, sweet peppers, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta or rice.
Until the next good eats...
Al & Peg
Pumpkin Bars
Pumpkin Bars
While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.
They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.
Ingredients:
4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum
Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe
Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk
Mix & beat until fluffy. Spread on warm pumpkin bars.
These will freeze quite well.
Until the next good eats...
Al n Peg
Lemon Blueberry Bread
Lemon Blueberry Bread
It's a cool fall day, so that means baking, particularly when we are on vacation. While I was painting the bathroom, Peg was in the kitchen converting a gluten-full recipe to a gluten-free recipe. The cut loaf shown here didn't last long.
While this might look like a bread, it's more like a cake. Regardless of what you call it, it's darn tasty!
Bread Ingredients:
1 cup butter
2 cups granulated sugar (scant)
3 eggs
2 1/4 cup Jules Gluten free flour blend
3/4 sorghum flour
1/4 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 tsp lemon extract
3/4 tsp double strength vanilla
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces or so frozen blueberries
Icing Ingredients:
8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice
Directions:
1 - Preheat oven to 325 degrees.
2 - Important: grease and flour two loaf pans.
3 - Cream butter and sugar.
4 - Add eggs and beat until smooth.
5 - Add buttermilk.
6 - Mix dry ingredients together and add to buttermilk mixture.
7 - Blend well.
8 - Mix in lemon juice and zest.
9 - Gently fold in blueberries and only mix until incorporated.
10 - Pour batter into loaf pans.
11 - Bake loaves on the middle rack of the oven for 60 to 65 minutes.
12 - Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
13 - For icing: Combine icing ingredients in a bowl.
14 - Beat icing with an electric mixer until smooth.
15 - Drizzle icing over the warm loaves.
16 - The icing will harden when the bread cools to room temperature.
I halved the icing recipe and had plenty.
Original recipe: http://www.food.com/recipe/lemon-blueberry-bread-69730
Until the next good eats....
Al n Peg
Crockpot/Slow-cooker Beef Roast
Slow-cooker Beef Roast
Have you ever come home from a long day at work tired, hungry and don't really feel like making anything? Yeah, that happens around our house...a lot. One weapon we rely on is our slow cooker. It's a magic time machine - you put stuff in it [usually frozen] before work and by the time you get home - POOF! Dinner! Good eats without a wholelotta work...I'm all over that like fur on a weasle...
This is crazy simple - takes about 5 - 10 minutes of prep work before you leave for work. Simple is what I need in the morning 'cos I'm usually half asleep when I'm putting this together.
Ingredients:
Sliced large onion or 2 med. onions
Hand full of carrots
Stalk or two of celery
Chopped tomato (I've used tomato paste in the past, but we had fresh tomatoes to use)
Penzey's Granulated Garlic
Penzey's Granulated Onion
Penzey's Herbs de Provence
Salt & Pepper
1/2 - 3/4 cup of water or gluten-free beef broth or red wine.
2 - 2 1/4 lb Chuck Roast
1 tablespoon of Sweet Rice Flour to thicken gravy
Directions:
Place veggies on the bottom of the slow cooker. This gives the meat a bed of flavor to rest on.
Season both sides of the frozen meat with salt, pepper, granulated garlic, granulated onion, Herbs de Provence. Use whatever herbs/seasoning you like - be creative!
Place frozen meat on top of veggies.
Add liquid.
Set slow-cooker to stun (low). For us, the cooking process is about 9 hours by the time someone gets home.
Walk out the door and return 8 - 9 hours later to some really great smells!
When I get home, I strain the veggies from the liquid. After 9 hours, they've given their little veggies lives to flavor the meat and the liquid for the gravy.
In a sauce pan heat up the liquid. Make slurry with the gluten-free flour and some water. Whisk the slurry into the pan. Allow to come to a boil and thicken. If it's not thick enough, make and whisk in a bit more slurry. Turn down the heat to a simmer. Season gravy to taste.
Homage to the Herbage
If you've ever wondered what type of herbs to use, my Facebook friend Jimmy Boswell [aka the Gluten-Free Chef] from New Zealand created this very handy chart. He suggest which herbs to use for selected meats or veggies.
http://www.foodie.co.nz/Blogs/Jimmy-Boswell---Gluten-Free-Chef/Herb-Usage-Look-up-Chart.aspx
A great tip from Jimmy -
The general rule for using dried is use ¼ dried herbs for what’s suggested for fresh amounts in a recipe. You can reverse this if dried is suggested and you have fresh.
I took the liberty of putting Jimmy's text chart into a table...
Jimmy Boswell's Herb Chart for Proteins Protein Herbs Beef Basil, Bay leaf, Caraway, Chervil, Lovage seed, Cumin, Garlic Fenugreek, Ginger, Marjoram, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme and Peppermint. Chicken Thyme, Anise, Basil, Bay leaf, Borage, Chervil, Chives, Cinnamon, Cumin, Dill, Fenugreek, Fennel, Garlic, Ginger, Lovage, Lemon Balm, Marjoram, Mint Oregano, Parsley, Rosemary, Saffron, Sage, Savory and Tarragon. Duck Bay, Rosemary, Sage, Sweet Marjoram and Tarragon. Fish Anise, Basil, Borage, Caraway, Chevil, Chives, Dill, Fennel, Garlic, Ginger, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon and Thyme. Fish - Baked or Grilled Basil, Bay, Caraway, Chervil, Chives, Dill, Fennel, Lemon Balm, Lemon Thyme, Lovage, Marjoram, Mints, Parsley, Savory, Tarragon and Thyme. Fish - Oily Fennel and Dill. Fish Soups Bay, Lovage, Sage, Savory, Tarragon and Thyme. Goose Fennel, Sage and Sweet Marjoram. Ham Lovage, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary and Savory. Lamb Basil, Bay leaf, Cinnamon, Coriander, Cumin, Chervil, Dill, Garlic, Ginger, Lemon Balm, Lovage seed, Marjoram, Mint, Parsley, Saffron, Rosemary, Sage, Tarragon, Thyme and Savory. Liver Basil, Dill, Marjoram, Sage, Savory and Thyme. Pork Anise, Caraway, Cardamom, Coriander, Chervil, Dill, Garlic, Ginger, Oregano, Rosemary, Saffron, Sage, Tarragon, Fennel, Lovage seed, Marjoram, Savory and Thyme. Rabbit Basil, Bay, Marjoram, Lovage seed, Rosemary and Sage. Salmon Dill seed and Rosemary. Seafood Basil, Bay, Chervil, Chives, Dill, Fennel Seed, Marjoram, Rosemary, Tarragon and Thyme. Turkey Basil, Garlic, Marjoram, Oregano, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme, Parsley and Sweet Marjoram. Veal Basil, Bay leaf, Chervil, Chives, Ginger, Marjoram, Mint, Parsley, Rosemary, Sage, Savory and Thyme. Venison Bay, Lovage seed, Rosemary, Sage, Savory and Sweet Marjoram.
Jimmy Boswell's Herb Chart for Veggies Veggie Herbs Artichokes Bay, Savory and Tarragon. Asparagus Chives, Lemon Balm, Sage, Savory, Tarragon, Thyme, Chervil, Dill and Tarragon. Avocado Dill, Marjoram and Tarragon. Beans Dried Savory, Cumin, Garlic, Mint, Oregano, Parsley, Sage, and Thyme. Beans, Green Savory, Basil, Caraway, Cloves, Dill, Marjoram, Mint, Sage and Thyme. Broccoli Basil, Dill, Garlic, Lemon Balm, Marjoram, Oregano, Tarragon and Thyme. Brussel Sprouts Dill, Sage and Savory. Cabbage Basil, Caraway, Cayenne, Cumin, Dill, Fennel, Marjoram, Sage, Savory, Borage, Dill seed, Mint, Oregano and Savory. Carrots Anise, Basil, Chervil, Chives, Cinnamon, Clove, Cumin, Dill, Sage, Ginger, Marjoram, Mint, Parsley, Savory, Tarragon, Thyme and Chervil. Cauliflower Basil, Caraway, Chives, Cumin, Dill, Garlic, Marjoram, Parsley, Rosemary, Savory, Tarragon and Fennel. Corn Chevil, Chives, Lemon Balm, Saffron, Sage and, Thyme. Eggplant Basil, Cinnamon, Dill, Garlic, Marjoram, Mint, Oregano, Parsley, Sage, Savory and Thyme. Lentils Garlic, Mint , Parsley, Savory and Sorrel. Mushrooms Coriander, Marjoram, Oregano, Rosemary, Tarragon, Thyme, Basil, Dill, Lemon Balm, Parsley, Rosemary and Savory. Onions Basil, Marjoram, Oregano, Sage, Tarragon and Thyme. Parsnips Basil, Dill, Marjoram, Parsley, Savory and Thyme. Peas Caraway, Chevil, Chives, Rosemary, Savory, Tarragon, Thyme, Basil, Chervil, Marjoram, Mint, Parsley and Sage. Potatoes Parsley, Basil, Caraway, Chives, Coriander, Dill, Fennel, Lovage, Sage, Marjoram, Oregano, Rosemary, Tarragon and Thyme. Spinach Anise, Basil, Caraway, Chevil, Chives, Cinnamon, Dill, Rosemary, Thyme, Borage, Marjoram, Mint, Sage, Sorrel and Tarragon. Squash Basil, Caraway, Cardamom, Cinnamon, Cloves, Ginger, Marjoram, Oregano, Rosemary, Sage, Savory and Dill. Tomatoes Basil, Bay leaf, Chives, Chervil, Coriander, Dill, Garlic, Lovage, Sage, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon and Thyme. Turnips Dill seed, Marjoram and Savory. Zucchini Basil, Dill, Marjoram, Rosemary and Tarragon.
Until the next good eats...
Al
Coffee Cake
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
Cake Ingredients
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
Glaze Ingredients
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
Notes:
You could sub-out the flours with your favorite flour blend if you like.
Everybody in the Pool (aka Hamburger) Soup
Have you ever run into a situation where you needed to use up all sorts of miscellaneous things in the fridge? Yeah, well, this is the result. We had a little of this - a little of that. Whatever was laying around got thrown into the pot. Bottom line, we really weren't following as recipe.
Ingredients:
1lb Hamburger
Onion
Fresh Mushrooms
1/2 cubed Rutabaga
Cabbage
Carrot
Celery
Frozen Green Beans
Frozen corn
Green Bell Pepper
Gluten-Free Beef Stock ((Kitchen Basics, Swanson’s, Pacific, Imagine). Note: Beef stocks may contain gluten. Double check the ingredients)
Gluten-Free Chicken Stock (Kitchen Basics, Swanson’s, Pacific, Imagine)
V8
Bay Leaf
Directions:
Sauté' green bell pepper & onion in a big soup pot [7 qt pictured here] for a few minutes.
Add a pinch a salt and pepper. Be careful with the salt, your stocks have have additional salt.
Add 2 lbs of hamburger to pan and brown.
Add a pinch of salt and pepper
Drain/remove excess grease.
Add chicken or beef broth - probably 2-4 cups total
Add bottle of 46oz bottle of V8
Add Bay Leaf or two
Add veggies that need longer too cook first (like rutabaga, carrots, celery, etc]- staggering them by a couple of minutes.
Taste for salt/pepper
Bring up to a boil then reduce heat to simmer
Cover pot and let simmer for 30 - 60 minutes stirring occasionally.
Check a carrot/celery/rutabaga - if it's a texture you like - dig in!
Until the next good eats...
Al
Chili Con Carne
This is the style of chili that I grew up on. Rarely did we have the "soup-like with pasta" type chili. Peg prefers the "soup-like" chili so she uses my chili as a "concentrate" to create her type [see below]
My mom and I would take a spoonful of chili and place it on top of a Saltine. This is how I learned how to eat chili. It was nothing for me go thru at least an entire sleeve of crackers this way. I shudder at thought of this now. Good grief...
Also, as a kid, I picked out the beans because I didn't like them. Now I like them, but Peg picks them out for "preventative measures". Funny how things change...
Chili Con Carne
Ingredients:
1 lb ground beef
2 cans of diced tomatoes (use fresh if you have 'em)
or 1 jar of Newman's Mild Salsa
1 diced medium onion
2 stalks diced celery
1 diced bell pepper (pick your favorite color or colors)
1 can of kidney beans (I prefer Joan of Arc)
1 - 2 teaspoons Penzey's Chili Con Carne spice blend (start small, you can always add if needed)
1 - 2 teaspoons gluten-free Worcestershire sauce
(Lea & Perrins brand is gluten-free, many brands are not)
Salt to taste
V8 or tomato juice
GF Beer (optional)
A few ounces of shredded cheese (garnish)
1 - 2 Green onions (garnish)
1 fresh diced tomato (garnish)
Directions:
Add peppers, celery and onions to pan, add pinch of salt and Penzey's Chili Con Carne spice mix
Saute' until slightly soft.
Add ground beef and brown on med-high heat. Remove any excess grease.
Drain and add beans - stir
Add canned tomatoes or salsa - stir
Add 1 - 2 cups of liquid (V8/Tomato Juice/GF Beer) - stir
Add Worcestershire sauce - stir
Allow chili to come to a good bubble and reduce heat to simmer.
Stir occasionally.
Salt & season to taste
Simmer for 10 - 15 minutes. If chili becomes too thick - add more liquid of choice.
Options:
Soup-like Chili with Pasta Note: Gluten pasta requires you to be be mindful of cross contamination risks.
Make your favorite pasta and set aside.
Place several scoops of Chili Con Carne into a larger pan on low heat
Add 16 - 24 oz of V8/Tomato Juice
Add cooked pasta
Simmer until heated
Salt & season to taste
You might need to re-season this chili depending on how hot you like it. I tend to like my chili spicier than Peg, so when she adds the liquid and the pasta - it's about right for her tastes.
Notes:
If you are using canned tomatoes, they are going to be sweeter and less spicy than salsa. You'll need to adjust amount of chili seasoning depending on the tomato product used. Taste as you go...
Until the next good eats...
Al
Lemon and Herb Roasted Chicken
This was part of a very fallish Saturday night dinner. What you don't see is the roasted squash.
In the 20 years that Peg and I have been married, we've never roasted a chicken. We've done turkeys countless times, but not chickens. Why? Don't know. 99% of our chicken comes in the form of boneless-skinless breasts...it's quick, it's easy, it's versatile. Well, things have changed.
Some days it's like Iron Chef Kitchen Stadium around our house - I never know what is going to turn up. Friday night I helped put away groceries and came across a whole chicken.
Me: "A whole chicken?!"
Peg: "Yeah, I think we need to roast a chicken to go along with that squash."
Me: "Are you going to make Beer Can Chicken?"
Peg: "I would but we don't have any gluten-free beer in cans".
Now I'm sure we could've worked out the logistics of making a gluten-free beer can chicken if we put our minds to it, but we had a zillion other things to do around the house on Saturday. As I was recovering from my yard raking & mowing induced myocardial infarction, I decided to consult one of my friends about a roasted chicken recipe. It didn't take long before he suggested a recipe from Tyler Florence of Food Network fame.
I decided on Tyler's recipe because 1) there is only a handful of ingredients 2) there is only a handful of steps 3) it was going to taste great! I don't like following recipes in the first place, and it's even worse when it's long and drawn out...and often times organized weirdly...and often times makes me swear at it [maybe I'm the one that's organized weirdly, but that's whole 'nother post...].
Some people like gourmet-type foods with an ingredient list as long as your arm and a set of directions that is as thick as War and Peace. I have neither the patience nor the time for that! I'm a simple guy, that likes simple, but great tasting gluten-free food. Tyler's recipe is a perfect example of how you can take simple ingredients and make amazing food! Yes, "the whole is greater than the sum of its parts".
This recipe is a keeper. In our house we call it "Company Food" [food we'd serve to guests].
Ingredients:
1 whole chicken (organic, free-range if you like)
1 lemon, quartered
1 head of garlic, halved
1/4 bunch of fresh rosemary, thyme and parsley, roughly chopped
1/4 cup olive oil
1 1/2 pounds of red potatoes (all about the same size)
Salt & Pepper
Directions:
Preheat oven to 400
Tyler's recipe [and many others] calls for rinsing the chicken, however the USDA suggests that rinsing can spread bacteria thus increasing cross contamination risks. When cooked properly (internal temp >165) any bacteria on the chicken will be destroyed.
Season the cavity with salt & pepper - after removing the bag of "goodies" found inside.
Stuff the herbs, garlic & lemon inside the cavity.
Tie the legs together and place into roasting pan. I used our dutch oven, it was a snug fit so I didn't tie the legs.
Season outside liberally with salt & pepper and drizzle the olive oil over the entire chicken.
Toss in the potatoes around the chicken.
Roast for 1 to 1 1/2 hours. Remember to baste the chicken with the drippings every 20 minutes.
Check internal temp by inserting an instant read thermometer into thickest part of of thigh - it should read 165 degrees.
Remove from pan and let rest for 10 minutes before carving.
Enjoy!
Note: We saved the pan drippings, added the carcass (and the head of garlic) back to the dutch oven and covered it with tap water. Let this come to a boil for 10-15 minutes and strained the liquid gold into a large bowl or measuring cup. After cooling, place in fridge. The fat will rise to the top to be skimmed off later. This will be the base for some killer chicken soup!
Until the next good eats...
Al
Pesto Tomato Grilled Cheese Sandwich
Don't get me wrong, I really like leftovers for lunch, and have them quite often, but sometimes it's nice to make something fresh.
Since we had a couple of tomatoes from the farmers market just begging to be used, we decided to turn our Pesto Grilled Cheese Sandwich into a Pesto Tomato Grilled Cheese Sandwich.
I best get back to the vacation fun of cleaning the garage...
Pesto Tomato Grilled Cheese Sandwich
Ingredients:
2 slices of GF Bread (Udi's is shown here)
Basil Pesto (homemade is best, but Classico Basil Pesto shown here)
2 slices of Provolone cheese
1 slice of tomato
Olive Oil
Directions:
Heat pan or griddle to medium heat.
Drizzle olive oil on one side of each slice of bread. This side will be placed directly on the heat.
Spread pesto on the non-oiled side of each slice.
Lay down one slice of cheese on top of pesto
Lay down the tomato slice.
Lay down the last slice of cheese. This encases the tomato in an envelope of cheese.
Cover with remaining slice of bread. Remember Pesto side toward the cheese/oiled side on top.
Place sandwich on pan and cover. Covering will help the cheese melt.
Check after 1 - 2 minutes - make sure it's not burning. Flip when GBD (golden, brown & delicious)
Do the same to the next side.
I'll let you decide how best to slice your sandwich. Personally, I think diagonal cuts taste far better. :-)
Since GF bread slices tend to be smaller, I made 2 sandwiches.
If you're looking for gluten-free tomato soup to go with this, check out our Gluten-Free Tomato Soup!
Until the next good eats...
Al
Tuscan Chicken with Veggies
It's a great mix of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise.
We only purchased a small .5 oz bottle that day, but we will getting a larger bag of it. Sadly, I used it all tonight.
At the checkout, we found a recipe for Tuscan Veggie & Chicken Pasta Salad. I decided tweak how the ingredients were put together. This is my version...
Tuscan Chicken with Veggies
Ingredients:
1 Package boneless skinless chicken breasts, cut in thin strips.
1 package gluten-free pasta (shown here: Jovial GF Brown Rice Penne Rigate)
1 Red bell pepper, thinly julienned
1 Green pepper, thinly julienned
1 Medium red onion, thinly sliced
2 Tablespoons fresh lemon juice (half a lemon)
1 - 2 Tablespoons olive oil
2 Teaspoons Penzey's Tuscan Sunset
Salt & Pepper
Dressing:
2 Tablespoons Penzey's Tuscan Sunset
2 Tablespoons water
3 Tablespoons Vegetable Oil
2 Tablespoons red wine vinegar
In a bowl large enough to hold all the pasta, mix Tuscan Sunset and water, let stand 1 minute, then whisk in oil and red wine vinegar.
Prepare GF pasta per directions on package. Leave it slightly al dente because it will be returned to the pan at the end. Place cooked pasta in to bowl with dressing and gently mix until pasta is coated. Let stand.
Using medium heat and large deep pan saute' peppers and onion with small amount of olive oil for several minutes or until peppers have softened. Sprinkle in 1 tsp Tuscan Sunset. Salt and Pepper to taste. Remove from pan.
Return pan to stove, increase heat to medium-high and allow pan to heat up without smoking. Add small amount of olive oil to pan and add chicken strips. Allow chicken to turn golden brown. Reduce heat to simmer. Sprinkle in 1 tsp Tuscan Sunset. Salt & Pepper to taste. Add lemon juice.
Add in saute'ed veggies and dressed pasta. Make sure to get all the pasta dressing into the pan.
Gently stir a few times until all ingredients are fully heated - about 2 - 3 minutes. Be careful not to damage the pasta.
Notes:
The original recipe called for asparagus tips. This is a great addition, unfortunately I did not have any handy this time. Options I want to try in the future: mushrooms and/or artichoke hearts.
If you like more tanginess, add more red wine vinegar or lemon juice.
Until next time...
Al
Brownie Bites with Raspberry Chocolate Topping
Peg first made non-GF Brownie Bites for her co-workers. Since they were such a hit, she decided to make a gluten-free version of them.
The outside is slightly crispy, but the inside is moist and chewy - like a...brownie. Kinda funny how that works...
Gluten-Free Brownie Bite Ingredients
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Brownie Bite Directions
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.
Frost Brownie Bites with Chocolate Raspberry Topper (see recipe below)
Peg converted this original recipe.
Chocolate Raspberry Topper Ingredients
1/2 cup sifted unsweetened cocoa powder
6 Tbsp Ball® RealFruit™ Classic Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands
Chocolate Raspberry Sauce Directions
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
Ladle hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Special thanks to Colleen for sharing this original recipe!
Chocolate Crunch Brownies
Prepare one 13 x 9 pan gluten free brownies. I use Betty Crocker Mix. Most stores have the mixes in the isle with the other non gluten free mixes.
Topping
1 jar (7 ounces ) marshmallow crème. I used Kraft from Wal-Mart in Berlin.
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups Kellogg's GLUTEN FREE Rice Krispies. I found these in the regular isle with the other cereal at Oshkosh Festival Foods
Spread Marshmallow crème over cooled brownies.
In a small saucepan melt peanut butter and chocolate chips over low heat, stirring constantly. (This takes a very short time.)
Remove from heat and stir in cereal.
Spread over marshmallow layer.
Chill before cutting. Store in refrigerator.
Yield 3 dozen (depending on size cut)
Big Al's Burgers
Big Al's Burgers - Al
Ingredients:
1lb of your favorite hamburger (we use Brandon Meats)
Salt or your favorite seasoned Salt
Pepper
Lea & Perrins Worcestershire Sauce (this brand is gluten-free in the USA. It was not GF on Canada that last I knew. Not all Worcesteshire sauces are)
1/2 medium onion - finely diced.
Directions:
Fire up the grill.
Flatten out hamburger on a plate.
Spread out the onions.
Sprinkle the salt & pepper to taste.
A few splashes of Lea & Perrins to taste.
A few splashes of A1 to taste.
Mix hamburger and ingredients together.
Make 1 big burger patty and cut into equal fourths. Do thirds if you want monster burgers
Form each portion into patties. I make a ball, place it on a piece of waxed paper large enough to folder over the top - then use a small 4-5" plate to press it flat to desired thickness. No high-tech burger presses for me!
Grill and enjoy!
Options:
Red pepper flakes if you like a little fire in your burgers.
Add a splash of A1 Steak Sauce to the meat before mixing it.
Cold Veggie Salad
Ingredients:
Any veggies you have on hand, today's mix included:
1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were garbanzo, but kidney or black beans add nice color]
Dressing:
1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard
Put dressing ingredients in an a small-medium bowl and whisk together.
Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.
Crockpot/Slow-cooker Beef Tips & Gravy
Crockpots [technically we have a slow-cooker] are nice - you toss the stuff in - head off to work - when you return - dinner awaits! It's great getting out the vehical in the garage; you can smell dinner even before you walk into the house.
In this case, Peg had off of work, but was busy around the house so she decided to make this. Down home comfort food...
Ingredients:
1/4 cup GF sweet rice flour (Bob's Red Mill)
1/4 cup GF Sorghum Flour (Bob's Red Mill)
1/2 teaspoon salt
1 dash black pepper
2 pounds sirloin or beef stew meat -- cubed
1/2 cup chopped onion
1 teaspoon minced garlic
8 ounces sliced fresh mushrooms
7 1/4 ounces (just shy of 1 cup) gluten-free beef broth
1/2 teaspoon gluten-free Worcestershire sauce (USA Lea & Perrins brand is gluten-free, many brands are not)
1 teaspoon gluten-free ketchup (Heinz)
Optional Seasonings: Penzey's Bavarian Style Seasoning or Penzey's Herbs de Provence
Directions:
Combine flour, salt and pepper. Toss beef cubes in seasoned flour mixture to coat. Place in slow cooker.
Cover with onions and mushrooms.
Combine beef broth, Worcestershire sauce and ketchup. Pour over beef cubes.
Cover and cook on low 7 to 12 hours. Before serving, check gravy consistancy, if it is too thick, add some more beef broth.
Notes:
Mushrooms were omitted this time because for some strange reason we were out. Bavarian & Herbs de Provence were added.
Original recipe: Cook's Country
This is our favorite and go-to mashed potato recipe.
Ingredients:
4 lbs russet potatoes, peeled, quartered, ½” pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced [We use 4-5]
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper
Directions:
Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
Cold Pasta Salad
For those of us without kids, we are going to squeeze every last bit out of summer before it slinks into fall.
Summer time = cookouts and family gatherings
Cookouts and family gatherings = cold pasta salads!
Any cookout worth its salt has a cold pasta salad present. Years ago, a relative of Peg's brought this [non-gluten-free] pasta salad to a summer family event. Peg said that I'd really like it - it was tangy, zesty and a bit spicy. Yup - sounds like right up my alley, but I couldn't touch it.
Until today...we made this salad for our group's annual cookout! Nothing is off-limits at this cookout!
Gluten?!? We don't need no stinkin' gluten!
Jovial Foods was kind enough to send us some samples of their pasta [my sole intent was making a rightous cold pasta salad]. I think we accomplished that mission!
Salad Ingredients:
1 lb Jovial Gluten-Free Penne Rigate Pasta.
1 Small Onion
1 Green Pepper
1 Yellow Pepper
1 Small Zuchinni
½ lb of Mozzerella cheese (cubed)
½ lb of Hormel Pepperoni Slices (chopped)
¼ lb Hillshire Farms Hard Salami Slices – chopped.
3 Stalks Celery (sliced)
3 Fresh tomatoes (sliced or chunked)
1 can pitted black olives (sliced)
Dressing Ingredients:
1 ½ teaspoon salt
¾ teaspoon white pepper
½ cup of canola oil
¼ cup of olive oil
½ cup Heinz White Vinegar
2 ½ teaspoon Penzey's Orgeno
½ teaspoon Penzey's Pizza Seasoning
¼ teaspoon Penzey's Garlic Powder
Mix dressing ingredients, veggies & meat chill for at least 2 hours. Do not mix in cheese.
Make gluten-free pasta several hours before eating. Allow to cool (room temp).
Mix pasta, dressing with veggies and meat, and cheese together. Chill until needed.
Product notes:
Gluten-free pastas have a tendancy to harden when cold. Jovial's Penne has a much better texture [softer] when chilled overnight.
Jovial's GF products are certified by the Gluten-Free Certification Organization.
German Chocolate Cake
Our friend asked Peg if she could make a gluten-free German Chocolate Cake.
Instead of standard sized cake, Peg decided to make a doz. cupcakes and this mini-cake.
The cake was a hit! Our friend was so excited she dug into it immediately and shared it with a few other gluten-free guests.
Another gluten-free guest headed directly for the cupcake container after seeing the mini-cake.
Peg is becoming quite the Google Master. She found the recipe in a cake baking forum - without any help from me.
After reading through the forums posts, it appears this recipe is from The Cake Mix Doctor Bakes Gluten-Free book by Anne Bryn. The premise of the book is to take ordinary [gluten-free] cake mixes, "doctor them up" and make them better! This is one cookbook we don't have.
Here is the cake recipe and frosting recipe
This mini-cake was made in 4 1/2" tart pans. We sliced the top off of the bottom layer to make it flat.
The rest of the batter went to make cupcakes.
Flat Bread
This is my favorite home baked bread - hands down - bar none!
This bread is flexible enough to wrap around a brat or hot dog without breaking. Since this is baked in a jelly roll pan, it's one big piece of...flat bread. [Clever name, huh?]
For use with a hotdog or brat, the piece needs to be cut a bit larger than a slice for a sandwich.
As you can see in the picture below, Peggy has also made hamburger buns as well as a focaccia-style bread and veggie pizza.
Ingredients:
1 cup GF brown rice flour (Bob's Red Mill)*
1/2 cup GF tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Directions:
1. Mix together all dry ingredients (not the sweet rice flour that's used for dusting).
2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
3. Slowly add dry ingredients to well blended wet ingredients.
4. Beat on medium/medium high speed for 4 minutes.
5. Dust a large jelly roll (15 x 11) pan with flour (or oil bottom of pan and lightly dust oiled pan).
6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
7. Using a fork, tap indentations across the entire dough.
8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9. Preheat oven to 425F.
10. Bake for 11-15 minutes or until the top is slightly browned.
11. It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
12. Cut into large pieces to use as a folded sandwich bread or as individual slices.
*Note: Instead of 1 cup of brown rice flour, try using any combination of sorghum, millet, oat flour, almond flour. Just make sure it totals 1 cup. This combination works well:
1/4 cup Millet flour (Bob's Red Mill)
1/4 cup Sorghum flour (Bob's Red Mill)
1/4 cup Almond flour (Honeyville)
1/4 cup Brown Rice (Bob's Red Mill)
Veggie Pizza
Topping Ingredients:
1 - 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese
Directions:
Make and bake crust as directed above.
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Peg's Primo Peanut Butter Cookies
Ingredients:
1 cup butter
1 cup sugar
1 cup Skippy Peanut Butter
1 cup packed brown sugar
2 eggs
1 teaspoon gluten free vanilla (McCormick's or Penzey's vanilla)
3 cups of your favorite GF Flour Blend (Krusteez)
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt
Yield: 8 – 10 dozen
Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed ingredients. Mix well.
Refrigerate in a sealed container overnight.
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip fork in sugar first.
Bake at 350 for about 10-12 minutes. Time may vary depending on your oven.
Peg Notes:
You can use a single gluten-free peanut butter of choice. I happen to like the Natural Peanut Butters.
If you don't live in a 100% gluten-free household, make 100% sure the peanut butter has not been "double dipped". The easiest way to do this is to use an un-opened jar. Crumbs from non-gluten-free bread will contaminate the peanut butter and thus making it off-limits to those following a gluten-free diet. The butter dish is another huge contamination risk - it's best to get out a fresh stick. The same contamination rules applies for the Crisco & the sugars (or any product) as well.
Yes, crumbs matter.
You can also use any gluten-free flour mix you wish. Bob's Red Mill All Purpose Flour Mix is readily available in most grocery stores. This recipe is pretty forgiving when it comes to the type of GF flours. I use the sorghum flour to slightly boost the nutritional value.
5/7/21 - update recipe
Spare Ribs with BBQ Sauce
While perusing the meat cases at Brandon Meats, I saw a nice rack of ribs. I had never cooked ribs, but they looked too good to pass up.
Since Google and I are on a first name basis, I decided to see what he could dig up for me. I finally decided upon this recipe at AllRecipes.com. Since it was basically gluten-free from the get-go, there was little converting. Be aware - many Worcestershire sauces are not gluten-free, as well as soy sauces.
Not all of our recipes are "Company Food", but we have deemed this worthy of that title. Company Food is food that we'd serve to guests or at family functions.
Not being one that strictly follows recipes, I decided to modify the one I found and created what you see below.
Meat Ingredients:
A rack of 12 (or more!) spareribs
Sauce Ingredients:
1 cup of brown sugar
1 to 1 1/2 cups of ketchup
1 teaspoon tomato paste
1/2 cup GF soy sauce (La Choy)
1/2 cup Worcestershire sauce (Lea & Perrins is GF in the USA)
1/4 cup of rum (optional)
4 cloves of crushed garlic
2 1/2 teaspoons dry mustard
1 teaspoon Penzey's Chili 3000 mix
Misc. Ingredients:
1 Bottle GF Beer - Use when oven roasting the ribs
Directions:
Preheat oven to 350.
In a large bowl, mix all sauce ingredients together.
Pull out about 1/4 cup of sauce for coating the raw ribs. This prevents contaminating the entire batch of sauce with raw meat.
Cut ribs into manageable pieces (I had 2 slabs of 6 ribs).
Liberally coat raw ribs with the sauce.
Place ribs in a container and store in fridge 1 - 2 hrs or overnight if you have time.
Remove ribs from fridge & wrap in tinfoil - double layers if you like.
Pour bottle of beer in large roasting pan.
Insert a small oven safe rack in the pan. I used 3 "snakes" of tinfoil since I had no rack. This keeps the meat out of the beer.
Place ribs in the pan.
Bake for 1 1/2 hours.
Remove & unwrap ribs.
Apply another coat of sauce and loosely wrap.
Preheat Grill to 350 - 400. I used a gas grill.
Apply vegetable oil to paper towel and wipe on grill grate.
Place ribs on grill grate. Meat side up.
Use in-direct heat when grilling the ribs. Burnt ribs are not good eats!
Every 10 minutes - add another layer of sauce.
Total grill time about 30 - 40 minutes.
Enjoy!
Al Notes:
This entire cooking process does take about 3 hrs like the original recipe states. It depends on how long you leave the ribs marinade after the roasting. I left mine sit about 30 - 45 minutes before grilling. Your patience will be rewarded!
Note: I doubled the amount of sauce, however I didn't double all the ingredients. I didn't have chile sauce so I replaced it with ketchup & chili seasoning mix.
Adjust the ingredients of the original sauce to your liking. I didn't want my sauce to be too sweet, so I didn't double the brown sugar.
I didn't have Chile sauce so I sub'ed with ketchup & chili seasoning. I also increased the dry mustard.
I did not double the rum, I wasn't sure how it was going to taste. We happened to have some White rum we brought back from our last trip to Jamaica. You could taste the rum, but not over powering.
Taste it as you go - adjust accordingly - and make notes!
There's a good bit of sauce leftover. We plan to use it on chicken next!
Next time, I'd cut back the chili seasoning a bit. The sauce applied to the ribs was perfect after cooking. The unheated sauce has a bit of a bite to it. This is good if you like a little extra bite. Peg does not, I do.
Options:
Next time, I think I'll put the meat directly in the GF beer, I opted not to this time since it was the first time making this. I added the beer so the meat wouldn't dry out.
Chicken & Wild Rice Blend with Veggies
The Wild Rice Blend is from Lundberg and has become one of my recent favorite meals. It simple to do, but it takes time for the rice to cook. However it gives you time to do the veggies.
The recipe for this on the bag.
Ingredients
1/2 cup of chopped celery
1 cup of sliced mushrooms
1 small onion
1/4 cup red bell pepper
1/4 cup carrot
1 (or more) cloves of garlic
2 tbs butter or Extra Virgin Olive Oil (I used EVOO).
2-3 tbs of GF soy sauce (GF Teriyaki sauce is used in the original recipe, but we don't like teriyaki sauce)
1 cup of Wild Blend
2 cups of water or GF chicken broth (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 tbs butter (optional - you could use EVOO too)
Salt & Pepper to taste. Just know how salty the broth is before you season.
Directions
Combine rice, liquid & butter/EVOO in pot with tight lid
Bring to boil. Stir once then cover.
Reduce to simmer and cook 50 minutes.
Remove from heat and let stand while covered for 10 minutes.
While rice is cooking prep the veggies. Use you imagination - use colorful veggies!
In a pan, add butter/oil & garlic over medium heat for 2 minutes.
Add onion, celery & carrots and stir. Sauté for 3-4 minutes
Add red bell pepper. Sauté for a couple more minutes.
Add mushrooms & stir.
Add GF teriyaki or soy.
Reduce heat and stir occasionally.
Remove from heat when veggies are tender.
Once the Wild Blend is done, fold in veggie mixture.
Lemond Almond Cookies
by Aneh Mundi
We got this recipe from Aneh in a gluten-free cooking class we took in 2005. Peg finally had a chance to try it out.
Ingredients
2 eggs
1 1/3 cup of powdered sugar
3 1/2 cups Almond Meal (Bob's Red Mill)
2 teaspoons baking powder
1 tablespoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon GF vanilla (Penzey's!)
Directions
In a mixer beat eggs and sugar
In a separate bowl combine almond meal, baking powder and lemon rind
Add eggs and mix to form soft dough
With oiled hands roll rough into small balls about the size of a walnut.
Flatten out balls in powdered sugar. Flatten some thing smooth (glass, plate, etc)
Bake at 350 for 10-15 min. or until GBD (Golden, Brown & Delicious).
These taste as good as they look!
Cashew Chicken Stir-fry
The recipe is from Taste of Home's Treasury of Christmas Recipes.
This is our favorite stir-fry recipe. The sauce has a perfect balance.
Ingredients
2 cups GF Chicken Broth (Campbell's Natural Goodness, Kitchen Basics)
1 pound boneless, skinless chicken breasts - cut into bite sized pieces
2 cloves of garlic, minced
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup Snow or Snap peas
1/4 cup GF corn starch (Argo)
3 tablespoons GF soy sauce (La Choy)
1/2 teaspoon ground ginger
1 1/2 cups of cashews
Cooked rice (optional)
Directions
In skillet or wok, add 3 tablespoons of broth and heat.
Add chicken, stir-fry over medium heat until pink is gone (3 -5 minutes).
Remove chicken with slotted spoon and set aside.
Add garlic, carrots & celery to pan - stir-fry for 3 minutes.
Add broccoli and peas - stir-fry for 4-5 minutes - till crisp tender.
Combine corn starch, soy sauce, ginger & remaining broth and mix.
Add chicken to pan.
Add liquid to pan.
Cook and stir for several minutes - sauce will thicken.
Stir in cashews or add cashews when serving.
Al Notes:
I tend to use more chicken broth than stated. We like to have a bit more sauce.
Minestrone Soup
This recipe is adapted from Living Without Summer 2005 issue.
It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.
We save it for the fall/winter when it is cold and yucky on the outside and warm and yummy on the inside.
Ingredients
1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)
Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.
Add celery, carrots, potato. Sauté for another 5 minutes.
Add tomatoes, oregano, salt and chicken broth.
Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.
Add the corn, green beans, kidney beans, zucchini and simmer for another 15-30 minutes.
Stir in fresh basil or add frozen pesto cubes and allow to melt.
Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.
Al Notes
Since we made a double batch, we use both kidney beans and black beans.
In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!
Vegetable Beef End of Summer Soup
Ingredients:
1 - 2 pounds stew meat (not pre-seasoned or pre-marinaded)
1 - 2 tablespoons olive oil
1 32 oz carton GF beef stock (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 48 oz bottle V8 Juice
2 - 3 cups cubed fresh rutabagas
2 - 3 cups peeled & sliced fresh carrots
2 - 3 cups chopped fresh green beans
1 medium onion chopped
2 cups chopped zucchini
2 ears cooked fresh corn cut off the cob or frozen
3/4 cups of frozen peas
3 cups chopped cabbage
2 chopped Roma tomatoes
1 Bay leaf
Salt & Pepper to taste
optional: 1 packet of HerbOx beef bouillon
optional: 1 small 5.5oz can of tomato juice
Directions:
Add olive oil to your soup pot or dutch oven and brown stew meat.
Add beef stock and V8 juice to pot and stir.
Add carrots and rutabagas. Let simmer for 10 minutes.
Add all the rest of the veggies and bay leaf.
Stir and simmer covered pot for about 3 hrs.
Rinse the bottle of V8 and add water to pot [about 1-2 cups].
Peg Notes:
The amounts of veggies can be adjusted to your tastes. I added the additional HerbOx and tomato juice because I felt there was more veggies than liquid. I didn't want to loose flavor as I added liquid, so I used the HerbOx
Creamy Broccoli and Cauliflower Soup
Ingredients:
1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
3 cups of chopped broccoli - steamed
3 cups of chopped cauliflower - steamed
1 teaspoon Lawry's Seasoned salt
Directions:
In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, steamed broccoli and cauliflower, and Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).
If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.
Note:
You can use the same base to make potato soup by replacing broccoli/cauliflower with 6 large potatoes, peeled, diced, and cooked (about 8 cups)
Beef Stew
Ingredients:
2 pounds beef
3 - 4 Tb Sweet Rice Flour
2 Tb chopped fresh parsley
1/4 tsp thyme
salt & pepper to taste
1 1/2 cups cubed onions
1 1/2 cups of cubed celery
3 cups cubed and peeled potatoes
3 cups sliced carrots
28 ounces beef GF broth (Kitchen Basics, Swanson’s, Pacific, Imagine)
or (Herb-Ox w/ 28 oz of water could be used instead of beef broth)
Option - replace 6 oz of stock with 6 oz of red wine.
Directions:
Preheat oven to 325.
Trim fat from beef and cut into 1.5 inch cubes. We get stew meat that's already cubed at our meat market.
Put flour, salt & pepper into plastic bag. Drop in a handful of meat, close bag and shake to coat. Remove coated pieces and set aside. Repeat this until all pieces are coated. You may need to add more flour as you go. Just be mindful as to how many pieces you have left and how much flour is in the bag - you don't want to have a lot to throw out when done.
Discard excess flour.
Combine parsley, pepper & thyme and set aside.
Put half of beef on the bottom of a Dutch oven or a big pan with a lid. Top with half the onions, half the potatoes, half the carrots. Sprinkle with half the parsley mixture. Repeat layering (starting again with the beef and ending with parsley). Pour in broth [or broth/wine mixture]. Cover and bake for 2 hours.
Al & Peg Notes:
This recipe as it's shown is fine, however, it could use a bit of jazzing up. We are making this for dinner tomorrow afternoon. We are planning on replacing 6 oz of beef broth with red wine. 6 oz equals a mini bottle of wine that you get in a 4 pack.
Edit 2/5/07 - We really like the addition of the red wine. However, it turns the sauce [and the potatoes] a slight shade of purple. It tastes good, but color is not right.
We also added a several shakes of McCormick's Grill Mates Hamburger Seasoning.
We did have to add a little extra salt after tasting it.
Strawberry Rhubarb Crisp
Strawberry-Rhubarb Crisp
Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barley, rye.
If you choose to add oats to your diet, please make sure they are gluten-free purity protocol oats.
To learn more, please read our oats article.
Filling Ingredients:
2 cups rhubarb - cut into 1" pieces
1 cup of strawberries. Cleaned, hulled and sliced.
1/4 cup of brown sugar, packed
1/4 teaspoon cinnamon (to taste)
2 tablespoons of Gluten-Free Sweet Rice Flour (Bob's Red Mill)
2 teaspoons of lemon juice
Topping Ingredients:
1/2 cup Purity Protocol - Certified GF oats [GF Harvest Oats] (Quinoa Flakes can be used instead of oats).
1/2 cup brown sugar (packed)
1/4 cup Pamela's Baking & Pancake Mix
1/2 teaspoon cinnamon
1/4 cup butter
Yield: 2 - 7oz Corningware Ramekins
Topping Directions:
Combine oats, brown sugar, GF flour, cinnamon in a mixing bowl. Cut in butter till mixture is like course crumbs.
Fruit Directions:
Mix all ingredients together in a bowl.
Divide mixture between two ramekins. The filling is almost to the top.
Sprinkle topping ingredients over the top. If you like lots of topping - add a good amount.
Bake at 350 for 30 minutes or until GBD (Golden Brown & Delicious)
Some spill over may occur when this bakes. Place ramekins in pan or on foil.
Make sure it's cooled sufficiently before serving. This allows the fruit to set up.
Different fruit modifications:
Apples, Pears or Peaches - coat fruit with 1.5 tablespoons of sugar instead of flour/sugar mixture written above.
Berries & Cherries (Blueberries, Raspberries) - use recipe as written above.