Based on this recipe from AllRecipes.com
http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, November 19, 2012
Easy Gluten Free Cornbread Recipe
How to make a silk purse from a sow's ear...
Based on this recipe from AllRecipes.com
http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx
Based on this recipe from AllRecipes.com
http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx
Tuesday, October 30, 2012
Gluten Free French Onion Soup Recipe
I'll admit - this is one that I really hated giving up when we all went gluten free.
This past weekend, our neighbor traded me some chard and leeks from his garden for some kale from ours. I immediately thought "French onion soup" because leeks are one of the main ingredients, and this would be a chance to try my hand at a gluten free version of one of my all-time favorite soups. French onion soup is always so hearty and rich. It really warms you up from the inside out, and keeps you warm on blustery days like we've had this week from the leftovers of Sandy. And even though it's a bit time consuming, it's really rather simple to make, especially with some staples from your pantry.
SPH Gluten Free French Onion Soup
A few tablespoons of olive oil
A few tablespoons of butter
2 small-ish leeks, white and light green parts only, sliced into fairly narrow slices
5 medium onions, sliced into narrow half-moons
1-2 tablespoons minced garlic (I use the kind from the jar)
1-2 teaspoons dried thyme - to taste
1 quart beef stock (I use Pacific brand Organic Beef Broth)
Gluten free bread slices, either toast on the side like the photo or use slices of a gluten free baguette
Melty cheese of your choice - I used mozzarella because that's what I had on hand, but traditionally gruyere or Swiss is used - figure on a generous handful of shredded cheese per bowl
In a large soup pan, warm the olive oil over medium heat. Add the butter, and allow it to melt. Lower the heat, add the leeks and onions, and stir. Continue stirring occasionally, every few minutes, until leeks and onions are completely wilted down. To like a third of their original size. By cooking these low and slow you release the starches from the vegetables, which will help thicken the soup a little bit. Now add the garlic and thyme. Stir for a minute or two to warm the garlic and thyme through. Add the stock and stir well. Simmer just until the stock starts to reduce. Sorry, I don't have a time for this. It's an eyeball-it kind of thing. Serve in individual bowls with melted cheese and crusty bread. If you really want to get fancy, put the bowls of soup on a cookie sheet. Top each with a baguette and cheese, and stick under your broiler for just a few minutes, until cheese is melted.
This one is definitely worth the time - enjoy!
This past weekend, our neighbor traded me some chard and leeks from his garden for some kale from ours. I immediately thought "French onion soup" because leeks are one of the main ingredients, and this would be a chance to try my hand at a gluten free version of one of my all-time favorite soups. French onion soup is always so hearty and rich. It really warms you up from the inside out, and keeps you warm on blustery days like we've had this week from the leftovers of Sandy. And even though it's a bit time consuming, it's really rather simple to make, especially with some staples from your pantry.
SPH Gluten Free French Onion Soup
A few tablespoons of olive oil
A few tablespoons of butter
2 small-ish leeks, white and light green parts only, sliced into fairly narrow slices
5 medium onions, sliced into narrow half-moons
1-2 tablespoons minced garlic (I use the kind from the jar)
1-2 teaspoons dried thyme - to taste
1 quart beef stock (I use Pacific brand Organic Beef Broth)
Gluten free bread slices, either toast on the side like the photo or use slices of a gluten free baguette
Melty cheese of your choice - I used mozzarella because that's what I had on hand, but traditionally gruyere or Swiss is used - figure on a generous handful of shredded cheese per bowl
In a large soup pan, warm the olive oil over medium heat. Add the butter, and allow it to melt. Lower the heat, add the leeks and onions, and stir. Continue stirring occasionally, every few minutes, until leeks and onions are completely wilted down. To like a third of their original size. By cooking these low and slow you release the starches from the vegetables, which will help thicken the soup a little bit. Now add the garlic and thyme. Stir for a minute or two to warm the garlic and thyme through. Add the stock and stir well. Simmer just until the stock starts to reduce. Sorry, I don't have a time for this. It's an eyeball-it kind of thing. Serve in individual bowls with melted cheese and crusty bread. If you really want to get fancy, put the bowls of soup on a cookie sheet. Top each with a baguette and cheese, and stick under your broiler for just a few minutes, until cheese is melted.
This one is definitely worth the time - enjoy!
Monday, October 29, 2012
Yummy Cranberry Kale Recipe
Quick and simple. Easy and delicious. Gluten free and oh so healthy for you!
Ironically, in a summer of record-setting heat, my kale has grown better than anything else I planted in my garden. Kale prefers things on the cooler side, so if anyone can tell me why THIS would be the ultimate kale-growing year at the Suburban Prairie Home, that would be really nice.
Typically, we grow kale to help feed our rabbits. It's one of their favorites, and in return, as their way of thanking us, they make lots and lots of "fertilizer pellets". Aka "bunny beans". You get the idea. One packet of seeds usually lasts us a few years, so I literally get a good amount of organic kale for pennies. I just need to keep it weeded, watered, and plant zinnias nearby to help keep the cabbage loopers away.
This year, I decided to try to cook some for us. Princess had found a recipe she thought sounded good, and I had also seen a brief description of one by an online friend at Mary Jane's Famgirl site. And believe me, these are not hard. Or time consuming. Nothing but delicious.
Most sauteed greens recipes follow a very similar method. Once you learn the method, you can switch up the ingredients as you want, based on your own tastes and what you have on hand. Start by heating some oil in a pan. Add some diced onions and garlic, and a little bit of liquid. Then, add your greens, cover with a lid, turn off the heat, and allow the greens to wilt down. Be sure they stay a bright green for maximum nutrition.
So let's make some kale!
SPH Yummy Cranberry Kale Recipe
1-2 tablespoons olive oil
1/2 medium onion, diced fine
1-2 tablespoons minced garlic (I use the kind from the jar), to taste
1 cup chicken stock (I use Pacific Brand organic free range chicken broth)
1 cup sweetened dried cranberries (aka "Craisins")
Kale - enough to make about 4 cups sliced into @1/2" strips
Chopped walnuts
Heat oil over medium heat in large saute pan. Add diced onion, and heat through til nearly translucent. Add garlic and stir. Add chicken stock and cranberries. Cover, and allow cranberries to plump up - about 5 minutes. Add sliced kale, cover, and turn off heat. Allow to stand about 5-7 minutes - til kale has wilted down and is still a very vibrant green. Remove lid. Stir well to combine kale with cranberries and flavored oil. Toss with walnuts and serve warm.
So let's talk method again. Use currants and chard instead of cranberries and kale. I make something very similar to this with those two ingredients, and I start with browning up some bacon pieces for extra flavor in the oil. No walnuts? Use almonds or pecans. Use bok choy and collards, and omit the fruit and nuts entirely. These are especially good with a squeeze of lemon juice and a splash of Bragg's Liquid Aminos.
This would be a delicious side to some sunny-side-up eggs and toast. I have also received requests to make this as a side for Thanksgiving. No matter how you try it, you really can't go wrong. Enjoy!
Ironically, in a summer of record-setting heat, my kale has grown better than anything else I planted in my garden. Kale prefers things on the cooler side, so if anyone can tell me why THIS would be the ultimate kale-growing year at the Suburban Prairie Home, that would be really nice.
Typically, we grow kale to help feed our rabbits. It's one of their favorites, and in return, as their way of thanking us, they make lots and lots of "fertilizer pellets". Aka "bunny beans". You get the idea. One packet of seeds usually lasts us a few years, so I literally get a good amount of organic kale for pennies. I just need to keep it weeded, watered, and plant zinnias nearby to help keep the cabbage loopers away.
This year, I decided to try to cook some for us. Princess had found a recipe she thought sounded good, and I had also seen a brief description of one by an online friend at Mary Jane's Famgirl site. And believe me, these are not hard. Or time consuming. Nothing but delicious.
Most sauteed greens recipes follow a very similar method. Once you learn the method, you can switch up the ingredients as you want, based on your own tastes and what you have on hand. Start by heating some oil in a pan. Add some diced onions and garlic, and a little bit of liquid. Then, add your greens, cover with a lid, turn off the heat, and allow the greens to wilt down. Be sure they stay a bright green for maximum nutrition.
So let's make some kale!
SPH Yummy Cranberry Kale Recipe
1-2 tablespoons olive oil
1/2 medium onion, diced fine
1-2 tablespoons minced garlic (I use the kind from the jar), to taste
1 cup chicken stock (I use Pacific Brand organic free range chicken broth)
1 cup sweetened dried cranberries (aka "Craisins")
Kale - enough to make about 4 cups sliced into @1/2" strips
Chopped walnuts
Heat oil over medium heat in large saute pan. Add diced onion, and heat through til nearly translucent. Add garlic and stir. Add chicken stock and cranberries. Cover, and allow cranberries to plump up - about 5 minutes. Add sliced kale, cover, and turn off heat. Allow to stand about 5-7 minutes - til kale has wilted down and is still a very vibrant green. Remove lid. Stir well to combine kale with cranberries and flavored oil. Toss with walnuts and serve warm.
So let's talk method again. Use currants and chard instead of cranberries and kale. I make something very similar to this with those two ingredients, and I start with browning up some bacon pieces for extra flavor in the oil. No walnuts? Use almonds or pecans. Use bok choy and collards, and omit the fruit and nuts entirely. These are especially good with a squeeze of lemon juice and a splash of Bragg's Liquid Aminos.
This would be a delicious side to some sunny-side-up eggs and toast. I have also received requests to make this as a side for Thanksgiving. No matter how you try it, you really can't go wrong. Enjoy!
Wednesday, October 24, 2012
Gluten Free Pumpkin Cheesecake Brownies Recipe
Another pumpkin craving...
I love pumpkin cheesecake in a chocolate cookie crumb crust. Like looooooooooove it! Something about the darkness of the chocolate always brings out the best in the cheesecake.
So I decided to try my hand at combining brownies with the pumpkin cheesecake for a deeper chocolate layer. And it had to be pumpkin. And of course it had to be gluten free.
Here's what I came up with:
SPH Gluten FreePumpkin Cheesecake Swirl Brownies
1 Gluten Free Brownie Mix
2 eggs
1 stick melted butter
1/2 cup pumpkin puree (NOT pumpkin pie filling)
8 ounces cream cheese
1 teaspoon pumpkin pie spice
1 egg
1/2 cup sugar
Preheat oven to 350. Grease a 9x13 cake pan. Grease it really well.
Make brownies according to package directions with 2 eggs and butter. Spread batter in cake pan.
In your blender, combine pumpkin, cream cheese, 1 egg, and sugar. Blend til creamy and smooth. I tried doing this in the mixer, and no matter how hard I tried, I always ended up with lumps of cream cheese. Trust me - use the blender.
Carefully pour the cheesecake mixture over the brownie batter. Swirl with a knife. I did circles across, back and forth, all the way down the length of the pan. Then, I pulled the knife in a straight line, up and down, along the length of the pan. Like cutting brownies, but mixing the batter. This process will give you your swirls.
Bake this baby for about 40-45 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely, then cut into bars or squares, and serve.
These are rich and decadent, but also quick and simple, easy and delicious. Make some for your family (or Bible study or a neighbor) today!
Enjoy!
This recipe linked to Very Good Recipes.
I love pumpkin cheesecake in a chocolate cookie crumb crust. Like looooooooooove it! Something about the darkness of the chocolate always brings out the best in the cheesecake.
So I decided to try my hand at combining brownies with the pumpkin cheesecake for a deeper chocolate layer. And it had to be pumpkin. And of course it had to be gluten free.
Here's what I came up with:
SPH Gluten FreePumpkin Cheesecake Swirl Brownies
1 Gluten Free Brownie Mix
2 eggs
1 stick melted butter
1/2 cup pumpkin puree (NOT pumpkin pie filling)
8 ounces cream cheese
1 teaspoon pumpkin pie spice
1 egg
1/2 cup sugar
Preheat oven to 350. Grease a 9x13 cake pan. Grease it really well.
Make brownies according to package directions with 2 eggs and butter. Spread batter in cake pan.
In your blender, combine pumpkin, cream cheese, 1 egg, and sugar. Blend til creamy and smooth. I tried doing this in the mixer, and no matter how hard I tried, I always ended up with lumps of cream cheese. Trust me - use the blender.
Carefully pour the cheesecake mixture over the brownie batter. Swirl with a knife. I did circles across, back and forth, all the way down the length of the pan. Then, I pulled the knife in a straight line, up and down, along the length of the pan. Like cutting brownies, but mixing the batter. This process will give you your swirls.
Bake this baby for about 40-45 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely, then cut into bars or squares, and serve.
These are rich and decadent, but also quick and simple, easy and delicious. Make some for your family (or Bible study or a neighbor) today!
Enjoy!
This recipe linked to Very Good Recipes.
Tuesday, October 23, 2012
Gluten Free Texas Sheet Cake Recipe
A special treat for a dear friend!
You've heard me mention from time to time about how we get our meat and eggs from a CSA (Community Supported Agriculture) farm. Let me tell you - there is NOTHING that is so good as far as quality and taste. This is the way things are supposed to taste!
Well, over the past couple of years that we've belonged, I've developed such a fondness and friendship for Farmer Dave and his beautiful wife, the lovely Robin. It always does my heart good to spend a while chatting with them on pickup day. We talk food, farming and gardening, kids, and just really enjoy some good fellowship!
Robin confided in me one Saturday that she was looking for a particular recipe. Something she and her family have really missed. See, they're gluten free, too. So I promised I'd see what I could do. I read bunches of recipes on allrecipes.com Guess what - they all start with a CAKE MIX! That's when I knew we could come up with something, and here it is.
SPH Gluten Free Texas Sheet Cake
1 Betty Crocker Gluten Free Devils Food Cake Mix
1/2 cup sour cream
1 cup water
1 cup melted butter
2 eggs
1 can milk chocolate frosting
Preheat oven to 350. Combine all ingredients in a mixer bowl, and beat til well combined. Line a jelly roll pan, or large cookie sheet with sides, with foil. Pour batter onto foil, and place in oven. Bake for about 35-40 minutes, or til tester inserted in center comes out clean. When done, allow to cool for about 8-10 minutes. You want the cake still slightly warm, but it also needs to cool a bit to maintain its structure. You certainly don't want a crumbly mess! Carefully plop bits of frosting on top of the cake and spread evenly. This makes that shiny glaze-like frosting. Feel free to use as much frosting as your heart or your family desires. When completely cool, cut into big squares, and enjoy!
So when we were doing our taste testing, Princess added some chopped pecans on top of hers. Super delicious! Which got me to thinking...
Sprinkle the top of the frosting with chopped pecan pieces, then drizzle with some melted caramel sundae topping. Now you have turtle sheet cake.
Or...
Instead of water, use coffee - espresso sheet cake.
Add peppermint extract, frost with white frosting and top with candy cane pieces - candy cane sheet cake.
See where I'm going with this?
You can do just as much with a Texas sheet cake as any other cake. The possibilities are only limited by what's in your pantry!
And if you're interested, and live in Northern Illinois, be sure to click the Walnut Acres button in the right hand column. This will send you straight to the CSA website for more information.
Have a great Tuesday everyone!
This recipe linked to Very Good Recipes.
You've heard me mention from time to time about how we get our meat and eggs from a CSA (Community Supported Agriculture) farm. Let me tell you - there is NOTHING that is so good as far as quality and taste. This is the way things are supposed to taste!
Well, over the past couple of years that we've belonged, I've developed such a fondness and friendship for Farmer Dave and his beautiful wife, the lovely Robin. It always does my heart good to spend a while chatting with them on pickup day. We talk food, farming and gardening, kids, and just really enjoy some good fellowship!
Robin confided in me one Saturday that she was looking for a particular recipe. Something she and her family have really missed. See, they're gluten free, too. So I promised I'd see what I could do. I read bunches of recipes on allrecipes.com Guess what - they all start with a CAKE MIX! That's when I knew we could come up with something, and here it is.
SPH Gluten Free Texas Sheet Cake
1 Betty Crocker Gluten Free Devils Food Cake Mix
1/2 cup sour cream
1 cup water
1 cup melted butter
2 eggs
1 can milk chocolate frosting
Preheat oven to 350. Combine all ingredients in a mixer bowl, and beat til well combined. Line a jelly roll pan, or large cookie sheet with sides, with foil. Pour batter onto foil, and place in oven. Bake for about 35-40 minutes, or til tester inserted in center comes out clean. When done, allow to cool for about 8-10 minutes. You want the cake still slightly warm, but it also needs to cool a bit to maintain its structure. You certainly don't want a crumbly mess! Carefully plop bits of frosting on top of the cake and spread evenly. This makes that shiny glaze-like frosting. Feel free to use as much frosting as your heart or your family desires. When completely cool, cut into big squares, and enjoy!
So when we were doing our taste testing, Princess added some chopped pecans on top of hers. Super delicious! Which got me to thinking...
Sprinkle the top of the frosting with chopped pecan pieces, then drizzle with some melted caramel sundae topping. Now you have turtle sheet cake.
Or...
Instead of water, use coffee - espresso sheet cake.
Add peppermint extract, frost with white frosting and top with candy cane pieces - candy cane sheet cake.
See where I'm going with this?
You can do just as much with a Texas sheet cake as any other cake. The possibilities are only limited by what's in your pantry!
And if you're interested, and live in Northern Illinois, be sure to click the Walnut Acres button in the right hand column. This will send you straight to the CSA website for more information.
Have a great Tuesday everyone!
This recipe linked to Very Good Recipes.
Sunday, October 14, 2012
Gluten Free Pumpkin Chip Cookies Recipe
Quick and simple. Easy and delicious. Chocolate and pumpkin. Who could ask for anything more?
My sister makes these wonderful pumpkin chip cookies. They are amazing. They are delicious. But alas they are not gluten free.
So I've had a real taste for these lately. Because it's October. And I'm suddenly hungry for anything pumpkin. What's a gluten free homemaker to do? Grab a box and a can out of her pantry - that's what!
SPH Gluten Free Pumpkin Chip Cookies
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix, made per package instructions
1 cup pumpkin
Preheat oven to 350. Add pumpkin to cookie dough, stirring well to combine. Dough will be very soft. Drop by spoonful/scooperful onto greased or parchment-lined cookie sheet. Bake for about 12 minutes. Allow to cool completely before removing from cookie sheet. Try not to devour the whole batch before sharing with spouse, children, etc.
These are delicious just like this. Not too sweet, but very cake-like for a very dessert feel to them. However, if you really want to play around with them...
Add some pumpkin pie spice. No more than 1/2 teaspoon. Chocolate and spices go very well together. Want them sweeter? Dust with powdered sugar either before they cool (for more of a glaze effect), or after they cool. Or, before baking, roll them in cinnamon/sugar.
No pumpkin? Fool your kids and use either leftover baked squash or sweet potatoes.
Enjoy!
This recipe linked to Very Good Recipes.
My sister makes these wonderful pumpkin chip cookies. They are amazing. They are delicious. But alas they are not gluten free.
So I've had a real taste for these lately. Because it's October. And I'm suddenly hungry for anything pumpkin. What's a gluten free homemaker to do? Grab a box and a can out of her pantry - that's what!
SPH Gluten Free Pumpkin Chip Cookies
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix, made per package instructions
1 cup pumpkin
Preheat oven to 350. Add pumpkin to cookie dough, stirring well to combine. Dough will be very soft. Drop by spoonful/scooperful onto greased or parchment-lined cookie sheet. Bake for about 12 minutes. Allow to cool completely before removing from cookie sheet. Try not to devour the whole batch before sharing with spouse, children, etc.
These are delicious just like this. Not too sweet, but very cake-like for a very dessert feel to them. However, if you really want to play around with them...
Add some pumpkin pie spice. No more than 1/2 teaspoon. Chocolate and spices go very well together. Want them sweeter? Dust with powdered sugar either before they cool (for more of a glaze effect), or after they cool. Or, before baking, roll them in cinnamon/sugar.
No pumpkin? Fool your kids and use either leftover baked squash or sweet potatoes.
Enjoy!
This recipe linked to Very Good Recipes.
Wednesday, September 19, 2012
Gluten Free Dutch Apple Pancake Recipe
When you want something easy, fast and WARM on a chilly morning...
Bubba and I were in Gatlinburg, TN, one time, and we had the BEST Dutch apple pancake I'd ever eaten. It was so big, the two of us shared it. It was light and fluffy and ooooooh soooooo good! Thankfully, when I asked for the recipe, the server was gracious enough to provide it for me.
Then, in a moment of pure stupidity, it was recycled. I know.
I have had such a taste for this lately. A craving. That feeling of "I would chew through drywall to get one". So I did some web searching, and found this recipe for Apple Puff Pancake. It seemed pretty familiar, and of course, I made my own little tweaks.
SPH Dutch Apple Pancake
inspired by Apple Puff Pancake on allrecipes.com
3 T. butter
2 medium Granny Smith apples, peeled, cored, cut into roughly 1/4" slices
1/4 c. brown sugar
4 eggs
1 1/2 c. milk
2 t. vanilla extract
1 c. Pamela's Baking and Pancake Mix
1/4 c. white sugar
1/2 t. cinnamon
Put butter into a 9x9 baking pan. Set it in the oven, and turn the oven on to 425 to preheat.
While butter is melting and oven is preheating, whisk together pancake mix, sugar and cinnamon. In a separate bowl, beat together eggs, milk and vanilla. Pour into dry mixture, and whisk until well combined and smooth.
Remove pan from oven when butter has fully melted. Spread the butter around the pan CAREFULLY with a brush or paper towel, then lay apple slices in the butter. I put mine in the pan in a pattern. They will float to the top during baking, and it looks nice when your finished product comes out of the oven. Sprinkle with brown sugar. Pour batter over top of the apples and sugar. Bake for about 35 minutes, or til tester comes out clean when inserted in center. Serve warm with powdered sugar, or as Princess suggests, whipped cream.
This looks like a dense cake, but it is really just so light and fluffy. You'll be really surprised. Also, it's not too sweet, so if you have someone in your house who prefers thinks on the more plain Jane side, this will suit them just fine.
When I made these, I did not use the cinnamon. We have people in my house who can't eat it. However, I LOOOOOOVE it, so if I made this just for me, I would throw it in. No cinnamon in your house? Substitute nutmeg (or do half and half cinnamon and nutmeg), apple pie spice, or even pumpkin pie spice. No apples in the house? Substitute a can of apple pie filling, and omit the brown sugar. Or use pears or peaches. And canned pears or peaches (drained please) would work equally as well. Dress this up for a brunch by making it in a deep dish pie pan or round cake pan, and slice into wedges before serving. Or for a family gathering, double the recipe and bake it in a 9x13 pan. Remember to add extra baking time for this, and test the center for doneness.
Fill your home with warm apple-y goodness, and enjoy!
Bubba and I were in Gatlinburg, TN, one time, and we had the BEST Dutch apple pancake I'd ever eaten. It was so big, the two of us shared it. It was light and fluffy and ooooooh soooooo good! Thankfully, when I asked for the recipe, the server was gracious enough to provide it for me.
Then, in a moment of pure stupidity, it was recycled. I know.
I have had such a taste for this lately. A craving. That feeling of "I would chew through drywall to get one". So I did some web searching, and found this recipe for Apple Puff Pancake. It seemed pretty familiar, and of course, I made my own little tweaks.
SPH Dutch Apple Pancake
inspired by Apple Puff Pancake on allrecipes.com
3 T. butter
2 medium Granny Smith apples, peeled, cored, cut into roughly 1/4" slices
1/4 c. brown sugar
4 eggs
1 1/2 c. milk
2 t. vanilla extract
1 c. Pamela's Baking and Pancake Mix
1/4 c. white sugar
1/2 t. cinnamon
Put butter into a 9x9 baking pan. Set it in the oven, and turn the oven on to 425 to preheat.
While butter is melting and oven is preheating, whisk together pancake mix, sugar and cinnamon. In a separate bowl, beat together eggs, milk and vanilla. Pour into dry mixture, and whisk until well combined and smooth.
Remove pan from oven when butter has fully melted. Spread the butter around the pan CAREFULLY with a brush or paper towel, then lay apple slices in the butter. I put mine in the pan in a pattern. They will float to the top during baking, and it looks nice when your finished product comes out of the oven. Sprinkle with brown sugar. Pour batter over top of the apples and sugar. Bake for about 35 minutes, or til tester comes out clean when inserted in center. Serve warm with powdered sugar, or as Princess suggests, whipped cream.
This looks like a dense cake, but it is really just so light and fluffy. You'll be really surprised. Also, it's not too sweet, so if you have someone in your house who prefers thinks on the more plain Jane side, this will suit them just fine.
When I made these, I did not use the cinnamon. We have people in my house who can't eat it. However, I LOOOOOOVE it, so if I made this just for me, I would throw it in. No cinnamon in your house? Substitute nutmeg (or do half and half cinnamon and nutmeg), apple pie spice, or even pumpkin pie spice. No apples in the house? Substitute a can of apple pie filling, and omit the brown sugar. Or use pears or peaches. And canned pears or peaches (drained please) would work equally as well. Dress this up for a brunch by making it in a deep dish pie pan or round cake pan, and slice into wedges before serving. Or for a family gathering, double the recipe and bake it in a 9x13 pan. Remember to add extra baking time for this, and test the center for doneness.
Fill your home with warm apple-y goodness, and enjoy!
Tuesday, September 18, 2012
Gluten Free Spicy Black Bean Fritters Recipe
This recipe was originally a question from a friend that turned into an amazing lunch...
So this morning one of my dear friends sent me a message on Facebook asking how to make this recipe for Crispy Black Bean Fritters gluten free. Here's what I came up with...
SPH Gluten Free Spicy Black Bean Fritters
inspired by a recipe on Mia's Domain
1 1/2 c. Pamela's Baking Mix
1/2 c. cornmeal
2 T. dried minced onion
1 T. garlic powder
1 T. chili powder
Salt and/or pepper to taste
2 eggs, well beaten
1 can (15 oz.) black beans, well rinsed and drained
1 can (15 oz.) fire roasted diced tomatoes, drained
1 roasted red bell pepper (from a jar), patted dry with a paper towel and diced pretty small
A good size frying pan and enough oil to fill it up about 1"
2 soup spoons
In a large mixing bowl, combine baking mix, cornmeal, onion, garlic powder and chili powder. Add eggs and stir until thoroughly combined. Stir in beans, tomatoes and bell pepper pieces.
Heat oil in pan til a small drop of batter sizzles and start to brown. Using one soup spoon, scoop some of the batter mixture from the mixing bowl. Slide the batter into the hot oil with the other spoon. Flatten the batter with a spatula. Repeat. In my pan, I was able to fit 4 fritters. Do not overcrowd your pan. The oil needs to be able to maintain a consistent temperature, and you need to be able to get a spatula in here and flip these babies. So let them fry away for 2 minutes, then flip them. They should be a nice even brown. Cook side B for about 2 minutes, too. Remove from oil, and place on a plate or platter that's been covered with paper towels or a cut-up brown paper grocery sack. Continue this procedure until all the batter has been used. Sprinkle with more salt if desired, and serve hot. And if you're interested, the original recipe has a creamy sauce that goes with the fritters. None of the food critics in my house felt they needed a sauce. The food critics in your house might like the sauce.
So let me add all the fun little side notes. When I made these for lunch today, I made them with bacon. I cooked the bacon first, drained off all but a tablespoon or two of the grease, then added enough olive oil to actually deep fry the fritters. The original recipe used fresh tomatoes, onion, garlic, and bell pepper. Since I had no fresh tomatoes or pepper in the house, the stuff on the pantry shelf had to do. Also, I find that the more wet stuff you add to a fritter (and fresh chopped vegies have a LOT of water in them), the more likely your fritters will fall apart when they meet the hot oil. Call me picky, but I like my fritters whole. So, I used dried minced onion and also garlic powder. I patted my bell pepper from a jar dry before dicing it, and drained my tomatoes really well. While I was cooking up the bacon, I let the beans and tomatoes continue to drain and dry up a bit in the colander in the sink.
Here's a little water saving tip, too - when you rinse your beans and tomatoes, use the water to rinse the cans they came in first, then dump that water over top of the beans and tomatoes. And shut the water off between filling the cans. Then, recycle the cans. And their lids. Every little bit helps.
These are very filling and delicious! A great way to have something fast, hot and yummy in a hurry using what you have on hand in your pantry - perfect for a weeknight vegetarian meal or appetizers for a party. Enjoy!
So this morning one of my dear friends sent me a message on Facebook asking how to make this recipe for Crispy Black Bean Fritters gluten free. Here's what I came up with...
SPH Gluten Free Spicy Black Bean Fritters
inspired by a recipe on Mia's Domain
1 1/2 c. Pamela's Baking Mix
1/2 c. cornmeal
2 T. dried minced onion
1 T. garlic powder
1 T. chili powder
Salt and/or pepper to taste
2 eggs, well beaten
1 can (15 oz.) black beans, well rinsed and drained
1 can (15 oz.) fire roasted diced tomatoes, drained
1 roasted red bell pepper (from a jar), patted dry with a paper towel and diced pretty small
A good size frying pan and enough oil to fill it up about 1"
2 soup spoons
In a large mixing bowl, combine baking mix, cornmeal, onion, garlic powder and chili powder. Add eggs and stir until thoroughly combined. Stir in beans, tomatoes and bell pepper pieces.
Heat oil in pan til a small drop of batter sizzles and start to brown. Using one soup spoon, scoop some of the batter mixture from the mixing bowl. Slide the batter into the hot oil with the other spoon. Flatten the batter with a spatula. Repeat. In my pan, I was able to fit 4 fritters. Do not overcrowd your pan. The oil needs to be able to maintain a consistent temperature, and you need to be able to get a spatula in here and flip these babies. So let them fry away for 2 minutes, then flip them. They should be a nice even brown. Cook side B for about 2 minutes, too. Remove from oil, and place on a plate or platter that's been covered with paper towels or a cut-up brown paper grocery sack. Continue this procedure until all the batter has been used. Sprinkle with more salt if desired, and serve hot. And if you're interested, the original recipe has a creamy sauce that goes with the fritters. None of the food critics in my house felt they needed a sauce. The food critics in your house might like the sauce.
So let me add all the fun little side notes. When I made these for lunch today, I made them with bacon. I cooked the bacon first, drained off all but a tablespoon or two of the grease, then added enough olive oil to actually deep fry the fritters. The original recipe used fresh tomatoes, onion, garlic, and bell pepper. Since I had no fresh tomatoes or pepper in the house, the stuff on the pantry shelf had to do. Also, I find that the more wet stuff you add to a fritter (and fresh chopped vegies have a LOT of water in them), the more likely your fritters will fall apart when they meet the hot oil. Call me picky, but I like my fritters whole. So, I used dried minced onion and also garlic powder. I patted my bell pepper from a jar dry before dicing it, and drained my tomatoes really well. While I was cooking up the bacon, I let the beans and tomatoes continue to drain and dry up a bit in the colander in the sink.
Here's a little water saving tip, too - when you rinse your beans and tomatoes, use the water to rinse the cans they came in first, then dump that water over top of the beans and tomatoes. And shut the water off between filling the cans. Then, recycle the cans. And their lids. Every little bit helps.
These are very filling and delicious! A great way to have something fast, hot and yummy in a hurry using what you have on hand in your pantry - perfect for a weeknight vegetarian meal or appetizers for a party. Enjoy!
Sunday, July 29, 2012
Gluten Free Peanut Butter Chocolate Chip Cheesecake Bars Recipe
It's National Cheesecake Day - let's celebrate!
I'm hungry - let's eat!
SPH Gluten Free Peanut Butter Chocolate Chip Cheesecake Bars
inspired by a recipe in Everyday with Rachael Ray magazine
August 2011 issue
2 packages Glutino chocolate sandwich cookies, crushed into fine crumbs
1/2 cup melted butter
1 package unflavored Knox gelatin
1/4 cup cold water
1/4 cup boiling water
8 oz. room temperature cream cheese
1 14-oz. can sweetened condensed milk
1/2 cup peanut butter, melted
1 cup mini chocolate chips
1 8-oz. container frozen whipped topping, defrosted
Combine cookie crumbs with melted butter. Press evenly onto bottom and up the sides of a 9 x 13 pan. Set pan in fridge and allow to chill while making the filling.
Stir gelatin into cold water and let stand one minute. Add boiling water, stir til dissolved, and allow to set while preparing cream cheese mixture.
Beat cream cheese, condensed milk and melted peanut butter together in a large mixing bowl. Beat in the gelatin mixture. Stir in chocolate chips. CAREFULLY fold in whipped topping, only until everything is well combined. Pour this mixture into prepared crust, and allow to chill overnight in the refrigerator several hours or overnight. Cut into bars and serve.
'Nuff said - enjoy!
This recipe linked to Very Good Recipes.
I'm hungry - let's eat!
SPH Gluten Free Peanut Butter Chocolate Chip Cheesecake Bars
inspired by a recipe in Everyday with Rachael Ray magazine
August 2011 issue
2 packages Glutino chocolate sandwich cookies, crushed into fine crumbs
1/2 cup melted butter
1 package unflavored Knox gelatin
1/4 cup cold water
1/4 cup boiling water
8 oz. room temperature cream cheese
1 14-oz. can sweetened condensed milk
1/2 cup peanut butter, melted
1 cup mini chocolate chips
1 8-oz. container frozen whipped topping, defrosted
Combine cookie crumbs with melted butter. Press evenly onto bottom and up the sides of a 9 x 13 pan. Set pan in fridge and allow to chill while making the filling.
Stir gelatin into cold water and let stand one minute. Add boiling water, stir til dissolved, and allow to set while preparing cream cheese mixture.
Beat cream cheese, condensed milk and melted peanut butter together in a large mixing bowl. Beat in the gelatin mixture. Stir in chocolate chips. CAREFULLY fold in whipped topping, only until everything is well combined. Pour this mixture into prepared crust, and allow to chill overnight in the refrigerator several hours or overnight. Cut into bars and serve.
'Nuff said - enjoy!
This recipe linked to Very Good Recipes.
Friday, July 20, 2012
Gluten Free Dairy Free Chocolate Peanut Butter Almost Fudge Recipe
Quick and simple. Easy and delicious. And no heat required!
This is easy enough the kids can help you make it. It comes out very soft, and is best eaten with a spoon. It's really a method more than a recipe, but it's still ooey gooey good!
SPH Chocolate Peanut Butter Almost Fudge
Peanut Butter
Cocoa Powder
Honey or Agave Nectar
When I make this, I use about 1/2 cup of peanut butter. I eyeball it - one really big blop. Then I add about a couple tablespoons of cocoa powder, and stir well to combine. Squeeze in honey or nectar, stir and taste. Start with a little, then add more as desired.
This can now be spread on a well-buttered plate and refrigerated to make actual fudge, or just eaten straight from the mixing bowl. Let's just say, mine rarely makes it to the fridge.
Use this to add to a smoothie made with yogurt and bananas. Make it with a different nut butter, add water and blend for a nondairy milkshake. This is especially tasty with almond butter.
Enjoy!
This is easy enough the kids can help you make it. It comes out very soft, and is best eaten with a spoon. It's really a method more than a recipe, but it's still ooey gooey good!
SPH Chocolate Peanut Butter Almost Fudge
Peanut Butter
Cocoa Powder
Honey or Agave Nectar
When I make this, I use about 1/2 cup of peanut butter. I eyeball it - one really big blop. Then I add about a couple tablespoons of cocoa powder, and stir well to combine. Squeeze in honey or nectar, stir and taste. Start with a little, then add more as desired.
This can now be spread on a well-buttered plate and refrigerated to make actual fudge, or just eaten straight from the mixing bowl. Let's just say, mine rarely makes it to the fridge.
Use this to add to a smoothie made with yogurt and bananas. Make it with a different nut butter, add water and blend for a nondairy milkshake. This is especially tasty with almond butter.
Enjoy!
Wednesday, June 13, 2012
Gluten Free Glazed Lemon Bread Recipe
A light and luscious treat for breakfast or anytime!
This is a great recipe for a loaf. Or muffins. Or mini-muffins or mini-loaves.
SPH Glazed Lemon Bread
Inspired by a recipe by Marjorie Rose
as seen in Taste of Home magazine
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon lemon extract
1 tablespoon grated lemon zest, optional
1 1/2 cups Gluten Free Bisquick (brand)
1/2 cup sour cream
4 tablespoons Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons milk, water, or lemon juice (more if needed to make it thin enough)
1 tablespoon lemon extract (use if not using lemon juice)
Preheat oven to 350, and grease a 9" x 5" loaf pan. In a large mixing bowl, cream together butter and sugar. Beat in eggs, one at a time, then add lemon extract. This would also be a good time to add the lemon zest if you are using it. Alternately add Bisquick and sour cream, ending with Bisquick, stirring until well combined each time. Pour into loaf pan, and bake for about an hour. Check with a bamboo skewer or knife inserted in center, and if your tester comes out clean, your loaf is done.
Allow to cool for about 15 minutes. Meanwhile, whisk together frosting, liquid of choice and lemon extract (if using). While loaf is still warm, drizzle top with glaze. Spread with a knife if necessary. Allow loaf to cool completely, and slice and serve.
Some other options? Use orange extract instead of lemon. Instead of a thinned glaze, eliminate the liquid from the glaze altogether, and let the heat of the loaf melt the flavored frosting. Want your loaf yellower (or oranger)? Add a few drops of food color. Make a strawberry lemonade loaf by glazing with melted strawberry jelly.
This would be lovely to bring to a summer brunch, to small group/Bible study, or to a new neighbor. Or take a loaf to someone who is new to the whole gluten free world as a little encouragement.
Enjoy!
This is a great recipe for a loaf. Or muffins. Or mini-muffins or mini-loaves.
SPH Glazed Lemon Bread
Inspired by a recipe by Marjorie Rose
as seen in Taste of Home magazine
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon lemon extract
1 tablespoon grated lemon zest, optional
1 1/2 cups Gluten Free Bisquick (brand)
1/2 cup sour cream
4 tablespoons Betty Crocker Rich & Creamy vanilla frosting
2 tablespoons milk, water, or lemon juice (more if needed to make it thin enough)
1 tablespoon lemon extract (use if not using lemon juice)
Preheat oven to 350, and grease a 9" x 5" loaf pan. In a large mixing bowl, cream together butter and sugar. Beat in eggs, one at a time, then add lemon extract. This would also be a good time to add the lemon zest if you are using it. Alternately add Bisquick and sour cream, ending with Bisquick, stirring until well combined each time. Pour into loaf pan, and bake for about an hour. Check with a bamboo skewer or knife inserted in center, and if your tester comes out clean, your loaf is done.
Allow to cool for about 15 minutes. Meanwhile, whisk together frosting, liquid of choice and lemon extract (if using). While loaf is still warm, drizzle top with glaze. Spread with a knife if necessary. Allow loaf to cool completely, and slice and serve.
Some other options? Use orange extract instead of lemon. Instead of a thinned glaze, eliminate the liquid from the glaze altogether, and let the heat of the loaf melt the flavored frosting. Want your loaf yellower (or oranger)? Add a few drops of food color. Make a strawberry lemonade loaf by glazing with melted strawberry jelly.
This would be lovely to bring to a summer brunch, to small group/Bible study, or to a new neighbor. Or take a loaf to someone who is new to the whole gluten free world as a little encouragement.
Enjoy!
Friday, June 8, 2012
Gluten Free S'More Semifredo Recipe
Who doesn't love s'mores?! A fun and exciting twist on two classics today...
Semifredo means half-frozen in Italian. It is a soft, wonderful icy treat - perfect for the hot weather that's due in our neighborhood over the next several days. This simplified version is quick and simple, easy and delicious, gluten free, and you can make it the night before to enjoy on a hot afternoon the next day.
SPH S'More Semifredo
1 1.75-quart container chocolate ice cream, defrosted and melted (yes, you read that correctly)
1 8-oz. container frozen whipped topping, defrosted
1/2 of a 10-oz. package mini marshmallows - more or less to your taste
1/2 of a 12-oz. package Nestle's Chunks chocolate pieces (baking aisle in the grocery store) - more or less
12 gluten free graham crackers (I use S'Moreables brand), crumbled into large chunks
In a large mixing bowl, gently stir together melted ice cream and whipped topping just until mostly combined. Fold in marshmallows, chocolate chunks, and graham cracker pieces. This will work in the rest of the whipped topping. Prepare two 9" x 5" loaf pans by lining them with large sheets of aluminum foil. Work the foil into the bottom and up the sides of each pan. Be sure to leave longer pieces hanging off the short ends of the pan. These will be your handles when you are ready to plate this yumminess. You can crimp them in to make your pans easier to manage. You may also wish, depending on space in your freezer, to place both empty pans onto a cookie sheet for easier transport into and out of the freezer. Just a thought. I didn't, because I could fit the pans in by themselves easier. You can also just freeze this in the same large mixing bowl if you'd prefer. Do what works best for you.
Pour your chocolate concoction into the two pans. Try to be sure that you have everything in pretty even amounts for each loaf pan. I used a ladle to help me divide everything up. Place the pans into your freezer and leave them for several hours. Like at least 5 or 6. The overnight thing for the next afternoon is a really good suggestion.
When you are ready to serve, allow your pans to sit at room temperature for about 10 minutes to start to soften. Remember, it's half-frozen, not solid as a brick. You can try to slice it. I just used a large spoon to scoop portions because it seemed that no matter where I put my sharp knife, I was hitting frozen graham crackers. This has been scientifically proven in my kitchen to be harder than diamonds. No kidding!
You can also drizzle with hot fudge and top with more whipped topping/cream if you so desire.
The taste and texture of the final product is like eating frozen chocolate mousse, with fun bites every so often. It is very rich, but because of the whipped topping being mixed in, it also has a very delicate quality.
So let's play Spin the Recipe - one of my favorite games!
Make plain chocolate semifredo and freeze it in individual small jars. Top with rasperries and whipped cream and a drizzle of fudge syrup. OR...
Mix in other types of chips and doodads, like mint chocolate, or nuts, or whatever you have on hand that sounds good to you. OR...
Make semifredo with any of your favorite flavors of ice cream (check for gluten content if needed!)!
This is such a simple dessert with such stunning results. It can easily be served to children of all ages, and will surely be enjoyed by one and all.
Try to stay cool this weekend, everyone, and enjoy!
This recipe linked to Very Good Recipes.
Semifredo means half-frozen in Italian. It is a soft, wonderful icy treat - perfect for the hot weather that's due in our neighborhood over the next several days. This simplified version is quick and simple, easy and delicious, gluten free, and you can make it the night before to enjoy on a hot afternoon the next day.
SPH S'More Semifredo
1 1.75-quart container chocolate ice cream, defrosted and melted (yes, you read that correctly)
1 8-oz. container frozen whipped topping, defrosted
1/2 of a 10-oz. package mini marshmallows - more or less to your taste
1/2 of a 12-oz. package Nestle's Chunks chocolate pieces (baking aisle in the grocery store) - more or less
12 gluten free graham crackers (I use S'Moreables brand), crumbled into large chunks
In a large mixing bowl, gently stir together melted ice cream and whipped topping just until mostly combined. Fold in marshmallows, chocolate chunks, and graham cracker pieces. This will work in the rest of the whipped topping. Prepare two 9" x 5" loaf pans by lining them with large sheets of aluminum foil. Work the foil into the bottom and up the sides of each pan. Be sure to leave longer pieces hanging off the short ends of the pan. These will be your handles when you are ready to plate this yumminess. You can crimp them in to make your pans easier to manage. You may also wish, depending on space in your freezer, to place both empty pans onto a cookie sheet for easier transport into and out of the freezer. Just a thought. I didn't, because I could fit the pans in by themselves easier. You can also just freeze this in the same large mixing bowl if you'd prefer. Do what works best for you.
Pour your chocolate concoction into the two pans. Try to be sure that you have everything in pretty even amounts for each loaf pan. I used a ladle to help me divide everything up. Place the pans into your freezer and leave them for several hours. Like at least 5 or 6. The overnight thing for the next afternoon is a really good suggestion.
When you are ready to serve, allow your pans to sit at room temperature for about 10 minutes to start to soften. Remember, it's half-frozen, not solid as a brick. You can try to slice it. I just used a large spoon to scoop portions because it seemed that no matter where I put my sharp knife, I was hitting frozen graham crackers. This has been scientifically proven in my kitchen to be harder than diamonds. No kidding!
You can also drizzle with hot fudge and top with more whipped topping/cream if you so desire.
The taste and texture of the final product is like eating frozen chocolate mousse, with fun bites every so often. It is very rich, but because of the whipped topping being mixed in, it also has a very delicate quality.
So let's play Spin the Recipe - one of my favorite games!
Make plain chocolate semifredo and freeze it in individual small jars. Top with rasperries and whipped cream and a drizzle of fudge syrup. OR...
Mix in other types of chips and doodads, like mint chocolate, or nuts, or whatever you have on hand that sounds good to you. OR...
Make semifredo with any of your favorite flavors of ice cream (check for gluten content if needed!)!
This is such a simple dessert with such stunning results. It can easily be served to children of all ages, and will surely be enjoyed by one and all.
Try to stay cool this weekend, everyone, and enjoy!
This recipe linked to Very Good Recipes.
Friday, June 1, 2012
Easy Gluten Free Chorizo Quesadillas Recipe
This is what's for dinner tonight!
I love quesadillas for 2 reasons: they are always delicious, no matter what you fill them with, and they are so easy to make. Like a Mexican grilled cheese sandwich. So when I came across this recipe, I knew I had to try it.
As I've said before, a lot of authentic Mexican food items are naturally gluten free. Tortillas, however, can be a bit tricky. Yes, there are plenty of corn tortillas out there, and you'd think they were safe because they were made with corn. And yet...
Just because they are made with corn doesn't necessarily mean they aren't also made with wheat flour. Or made in a factory where they'd be cross-contaminated. This is where it pays to know which brands are safe, and which are not. One way to be sure is to purchase the Essential Gluten-Free Grocery Guide from Triumph Dining. This book will give you a list of products that you can count on to be safe. It has been a real blessing to me and my family, and it will be for yours as well!
Also, we live in an area that has a high Latino population. Because of that, we have tortilla factories within 100 miles of us, and they make the authentic tortillas that are 100% corn flour, water and salt. All they make are these tortillas, so there's no risk of cross-contamination. And boy, are they good! If you can get this kind of tortilla where you live, be thankful, and buy them!
Let's make dinner, and then we can chit chat a bit more...
SPH Gluten Free Chorizo Quesadillas
inspired by a recipe in Sandra Lee Semi-Homemade magazine
January/February 2011 issue
8 corn tortillas (mine were in the 6-8" range)
1 9-oz. package Sausages by Amylu Chicken Chorizo, diced (which is gluten free)
1/2 cup long grain white rice
1 cup chicken stock (I use Pacific brand Organic Free Range Chicken Broth)
1 tablespoon dried minced onion
1 tablespoon minced garlic (I use the kind from a jar)
1 tablespoon dried parsley OR fresh cilantro (I used parsley because I don't like cilantro)
1 teaspoon salt (or to taste)
1/2 cup frozen corn, thawed, OR canned sweet corn (I used canned)
Shredded Mexican cheese blend
Lime wedges
Optional Extras:
diced chilies
fresh jalapeno slices
jarred roasted red bell peppers
sliced olives
salsa
sour cream
Put rice, stock, onion, garlic, parsley and salt into a small pot. Cover, and bring to a boil. Reduce heat to a simmer, and allow to bubble for 15 minutes. Turn off heat, and let sit for about 5 more minutes.
While rice is cooking, warm a large (preferably non-stick) skillet over medium-high heat, then drizzle in some olive oil. Add diced sausage, and brown, stirring occasionally. Drain on paper towels. Drain excess oil from skillet and wipe clean. If you don't have non-stick (and I don't), you may want to have another skillet handy in case the chorizo sticks at all. My apologies to the dishwasher.
When rice is cooked, stir in sausage, sweet corn, and any extras you may desire. Warm the skillet over medium heat. Butter one side of one tortilla. Set it butter side down in the skillet, just like you'd do for a grilled cheese. Place 1/4 of the rice mixture on top of the tortilla, and sprinkle with some cheese. Top with another buttered tortilla (this one has butter side up facing you). Press with a spatula while it is heating through for a few minutes, then turn. They really only take a few minutes per side, so keep an eye on them. Burnt is not delicious. Repeat with all the remaining tortillas. Cut into wedges with a pizza cutter, and serve warm with lime wedges (the squeeze of lime really puts these over the top!). You can also serve with additonal salsa and sour cream if desired.
Ok, so now the chit chat. The original recipe used much larger flour tortillas, so switching to gluten free corn tortillas was Tweak #1. Also, because I used smaller tortillas, the original made way too much rice mixture, with too little sausage for our tastes. It is much better with the onion, garlic, and salt, which were not in the original, either. Because we had extra rice, we ate it reheated for lunch the next day, and it is FANTASTIC by itself! If you don't have chorizo in the house, use some leftover cooked chicken that has been diced.
And as for the corn, you can use some from a bag of frozen, like the original did, or part of a can, like I did. This is what I had on hand. If you use canned, drain the leftovers, and make corn muffins or corn bread with it. Add it to a soup or a stew. Just use it within a few days so it doesn't get spoiled.
Start your weekend off right with some delicious quesadillas, and enjoy!
I love quesadillas for 2 reasons: they are always delicious, no matter what you fill them with, and they are so easy to make. Like a Mexican grilled cheese sandwich. So when I came across this recipe, I knew I had to try it.
As I've said before, a lot of authentic Mexican food items are naturally gluten free. Tortillas, however, can be a bit tricky. Yes, there are plenty of corn tortillas out there, and you'd think they were safe because they were made with corn. And yet...
Just because they are made with corn doesn't necessarily mean they aren't also made with wheat flour. Or made in a factory where they'd be cross-contaminated. This is where it pays to know which brands are safe, and which are not. One way to be sure is to purchase the Essential Gluten-Free Grocery Guide from Triumph Dining. This book will give you a list of products that you can count on to be safe. It has been a real blessing to me and my family, and it will be for yours as well!
Also, we live in an area that has a high Latino population. Because of that, we have tortilla factories within 100 miles of us, and they make the authentic tortillas that are 100% corn flour, water and salt. All they make are these tortillas, so there's no risk of cross-contamination. And boy, are they good! If you can get this kind of tortilla where you live, be thankful, and buy them!
Let's make dinner, and then we can chit chat a bit more...
SPH Gluten Free Chorizo Quesadillas
inspired by a recipe in Sandra Lee Semi-Homemade magazine
January/February 2011 issue
8 corn tortillas (mine were in the 6-8" range)
1 9-oz. package Sausages by Amylu Chicken Chorizo, diced (which is gluten free)
1/2 cup long grain white rice
1 cup chicken stock (I use Pacific brand Organic Free Range Chicken Broth)
1 tablespoon dried minced onion
1 tablespoon minced garlic (I use the kind from a jar)
1 tablespoon dried parsley OR fresh cilantro (I used parsley because I don't like cilantro)
1 teaspoon salt (or to taste)
1/2 cup frozen corn, thawed, OR canned sweet corn (I used canned)
Shredded Mexican cheese blend
Lime wedges
Optional Extras:
diced chilies
fresh jalapeno slices
jarred roasted red bell peppers
sliced olives
salsa
sour cream
Put rice, stock, onion, garlic, parsley and salt into a small pot. Cover, and bring to a boil. Reduce heat to a simmer, and allow to bubble for 15 minutes. Turn off heat, and let sit for about 5 more minutes.
While rice is cooking, warm a large (preferably non-stick) skillet over medium-high heat, then drizzle in some olive oil. Add diced sausage, and brown, stirring occasionally. Drain on paper towels. Drain excess oil from skillet and wipe clean. If you don't have non-stick (and I don't), you may want to have another skillet handy in case the chorizo sticks at all. My apologies to the dishwasher.
When rice is cooked, stir in sausage, sweet corn, and any extras you may desire. Warm the skillet over medium heat. Butter one side of one tortilla. Set it butter side down in the skillet, just like you'd do for a grilled cheese. Place 1/4 of the rice mixture on top of the tortilla, and sprinkle with some cheese. Top with another buttered tortilla (this one has butter side up facing you). Press with a spatula while it is heating through for a few minutes, then turn. They really only take a few minutes per side, so keep an eye on them. Burnt is not delicious. Repeat with all the remaining tortillas. Cut into wedges with a pizza cutter, and serve warm with lime wedges (the squeeze of lime really puts these over the top!). You can also serve with additonal salsa and sour cream if desired.
Ok, so now the chit chat. The original recipe used much larger flour tortillas, so switching to gluten free corn tortillas was Tweak #1. Also, because I used smaller tortillas, the original made way too much rice mixture, with too little sausage for our tastes. It is much better with the onion, garlic, and salt, which were not in the original, either. Because we had extra rice, we ate it reheated for lunch the next day, and it is FANTASTIC by itself! If you don't have chorizo in the house, use some leftover cooked chicken that has been diced.
And as for the corn, you can use some from a bag of frozen, like the original did, or part of a can, like I did. This is what I had on hand. If you use canned, drain the leftovers, and make corn muffins or corn bread with it. Add it to a soup or a stew. Just use it within a few days so it doesn't get spoiled.
Start your weekend off right with some delicious quesadillas, and enjoy!
Friday, May 25, 2012
Individual Gelatin Salads
A quick and easy blast from the past, with a new country chic twist!
Here's another dish to try to sneak some vegies into a picky eater. Seriously, does anyone NOT like Jell-o?
So this is an oldie but a goody - a throwback to those picnics and family get-togethers in the 70's. But with a fun, modern twist.
Seems no matter where you look these days, everyone is putting individual servings of whatever they happen to be making into canning jars of various sizes. This is a great way to continue using jars that have chips in the top when they can no longer be used for canning! So I thought it would be fun to do the gelatin salad in the jars.
Here's how it goes:
Start with a 6-ounce package of orange gelatin. This is a combination of the hot and quick-set methods you'll see on the back of the package. Add 2 cups of boiling water and stir to dissolve. Add 1 cup of cold water and stir again. Add enough ice cubes to make 4 cups, and stir til the ice cubes are completely dissolved. I mix this up in a 4-cup Pyrex measuring cup so I can be sure. Place in fridge for about 30 minutes. While gelatin is taking a chill, shred about 2 cups of carrots. I run mine through the food processor so they are really really fine. Also, set out 6 8-ounce jars on a cookie sheet. When the 30 minutes are up, pour gelatin over carrots and stir to mix well. Pour gelatin/carrot mixture into individual jars. Go ahead and fill them up - no need to worry about head space here because you won't be canning with them.
CAREFULLY put the jars in the refrigerator. Set the timer for 10 minutes. When the timer rings/buzzes/beeps, stir the mixture in the jars (again CAREFULLY). Repeat this 3 more times, for a total of 40 minutes. This keeps your carrots from all settling on the bottom. Then, allow your gelatin to set.
Serve straight from the jar, or top with a bit of crushed pineapple from a can.
This makes a great presentation as is, but if you want to gussy it up a bit more, put on a lid and ring with a circle of burlap, like I did for the photo. Add ribbon and a name tag if desired, and use as a placecard.
Feeling brave? Make it as a ring! Feeling not so brave, chill the mixture in a serving or mixing bowl. Spoon and serve from there.
No matter how you make it, JUST DO IT! And enjoy!
Here's another dish to try to sneak some vegies into a picky eater. Seriously, does anyone NOT like Jell-o?
So this is an oldie but a goody - a throwback to those picnics and family get-togethers in the 70's. But with a fun, modern twist.
Seems no matter where you look these days, everyone is putting individual servings of whatever they happen to be making into canning jars of various sizes. This is a great way to continue using jars that have chips in the top when they can no longer be used for canning! So I thought it would be fun to do the gelatin salad in the jars.
Here's how it goes:
Start with a 6-ounce package of orange gelatin. This is a combination of the hot and quick-set methods you'll see on the back of the package. Add 2 cups of boiling water and stir to dissolve. Add 1 cup of cold water and stir again. Add enough ice cubes to make 4 cups, and stir til the ice cubes are completely dissolved. I mix this up in a 4-cup Pyrex measuring cup so I can be sure. Place in fridge for about 30 minutes. While gelatin is taking a chill, shred about 2 cups of carrots. I run mine through the food processor so they are really really fine. Also, set out 6 8-ounce jars on a cookie sheet. When the 30 minutes are up, pour gelatin over carrots and stir to mix well. Pour gelatin/carrot mixture into individual jars. Go ahead and fill them up - no need to worry about head space here because you won't be canning with them.
CAREFULLY put the jars in the refrigerator. Set the timer for 10 minutes. When the timer rings/buzzes/beeps, stir the mixture in the jars (again CAREFULLY). Repeat this 3 more times, for a total of 40 minutes. This keeps your carrots from all settling on the bottom. Then, allow your gelatin to set.
Serve straight from the jar, or top with a bit of crushed pineapple from a can.
This makes a great presentation as is, but if you want to gussy it up a bit more, put on a lid and ring with a circle of burlap, like I did for the photo. Add ribbon and a name tag if desired, and use as a placecard.
Feeling brave? Make it as a ring! Feeling not so brave, chill the mixture in a serving or mixing bowl. Spoon and serve from there.
No matter how you make it, JUST DO IT! And enjoy!
Thursday, May 24, 2012
Gluten Free Triple Chocolate Shortbread Bars Recipe
A little treat for the not-so-sweet tooth in your family...
This is a great recipe when you need a bunch of treats in a hurry! Perfect for a last minute picnic, or even just to take to Bible study or small group!
SPH Gluten Free Triple Chocolate Shortbread Bars
inspired by a recipe in Sandra Lee Semi-Homemade magazine
(issue and date unknown)
1 1/2 cups butter, softened and at room temperature
1 cup sugar
2 eggs
3 cups Pamela's Baking & Pancake Mix
1/2 cup cocoa powder (I use Hershey's)
1 cup mini chocolate chips (I use Nestle's)
1 package Wilton Candy Melts - white chocolate
2-3 tablespoons Betty Crocker Rich & Creamy Frosting - vanilla
milk (if needed)
Preheat oven to 350. Butter a large, rimmed cookie sheet. In mixer bowl, cream butter and sugar together until well combined. Beat in eggs. Add first 2 cups of baking mix and mix well. Add remaining baking mix and cocoa and mix well. Stir in mini chips. Spread mixture evenly on cookie sheet. Use your hands and fingers if necessary - dough should be pretty stiff. Bake for about 20 minutes or til tester inserted in center comes out clean. Allow to cool completely.
While bars are cooling, melt together the candy melts and frosting. If mixture is too thick and stiff, add milk a little bit at a time. Only a tablespoon or two at most! When bars have cooled, spread white chocolate frosting over the top. Cut into bars, and serve.
You'll notice in the photo above that my bars are thicker and I obviously didn't spread my frosting. I used my 9x13 pan because that's what I had handy at the moment. These really need to be thinner to work as cookies. Also, I piped the frosting to look pretty for the photo. Because of all the chocolate in the frosting, it sets up fast - and it was certainly faster than I thought it would! So skip the fancy swirly stuff and just spread it while it's warm. It will still look nice and taste delicious!
This is another great treat for a family reunion or large picnic. They'll keep pretty well in the heat (do try to keep them in the shade, though), and one batch makes a large quantity. Plus, you'll only have your oven running for a very brief time on a hot day.
So get your chocolate on and enjoy!
Recipe linked to Very Good Recipes
This is a great recipe when you need a bunch of treats in a hurry! Perfect for a last minute picnic, or even just to take to Bible study or small group!
SPH Gluten Free Triple Chocolate Shortbread Bars
inspired by a recipe in Sandra Lee Semi-Homemade magazine
(issue and date unknown)
1 1/2 cups butter, softened and at room temperature
1 cup sugar
2 eggs
3 cups Pamela's Baking & Pancake Mix
1/2 cup cocoa powder (I use Hershey's)
1 cup mini chocolate chips (I use Nestle's)
1 package Wilton Candy Melts - white chocolate
2-3 tablespoons Betty Crocker Rich & Creamy Frosting - vanilla
milk (if needed)
Preheat oven to 350. Butter a large, rimmed cookie sheet. In mixer bowl, cream butter and sugar together until well combined. Beat in eggs. Add first 2 cups of baking mix and mix well. Add remaining baking mix and cocoa and mix well. Stir in mini chips. Spread mixture evenly on cookie sheet. Use your hands and fingers if necessary - dough should be pretty stiff. Bake for about 20 minutes or til tester inserted in center comes out clean. Allow to cool completely.
While bars are cooling, melt together the candy melts and frosting. If mixture is too thick and stiff, add milk a little bit at a time. Only a tablespoon or two at most! When bars have cooled, spread white chocolate frosting over the top. Cut into bars, and serve.
You'll notice in the photo above that my bars are thicker and I obviously didn't spread my frosting. I used my 9x13 pan because that's what I had handy at the moment. These really need to be thinner to work as cookies. Also, I piped the frosting to look pretty for the photo. Because of all the chocolate in the frosting, it sets up fast - and it was certainly faster than I thought it would! So skip the fancy swirly stuff and just spread it while it's warm. It will still look nice and taste delicious!
This is another great treat for a family reunion or large picnic. They'll keep pretty well in the heat (do try to keep them in the shade, though), and one batch makes a large quantity. Plus, you'll only have your oven running for a very brief time on a hot day.
So get your chocolate on and enjoy!
Recipe linked to Very Good Recipes
Wednesday, May 23, 2012
Gluten Free Secret Ingredient Cookies
The question for the Mommy Panel recently was how to get picky eaters to eat their vegetables. Here is your new secret weapon in this battle...
This is another recipe that I found in that same stack of hand-me-down magazines. I tweaked it to make it gluten free.
SPH Gluten Free Secret Ingredient Cookies
inspired by a recipe by Candace Zaugg
Taste of Home Magazine, February/March 2008
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
1/2 cup butter, melted
2 eggs
1 tablespoon vanilla extract
1 cup shredded carrots (I do mine in the food processor to make them extra fine)
1 cup gluten free granola (I used Jessica's Natural Foods Chocolate Chip)
1 3-oz. package chopped walnuts
Preheat oven to 350. Mix the cookie dough according to package directions. Stir in carrots, granola and walnuts. Drop by spoonfuls onto parchment lined cookie sheet (I use a cookie scooper). Bake for 18-20 minutes. Allow to cool completely, then eat and enjoy!
These would also be lovely dusted with a little powdered sugar if you are so inclined. We just LOVED them plain!
Another variation: use grated zucchini. And the trick with grated zucchini - let it drain in a fine mesh strainer for at least a couple hours before you bake with it. Zucchini is almost all water. By draining it first, the water has a chance to escape before the zucchini gets cooked. No fine mesh strainer? Use some cheesecloth in a regular colander. Works just as well.
Feed a few of these to your picky eater, and tell them the secret ingredient is love.
Have a great day!
Recipe linked to Very Good Recipes
This is another recipe that I found in that same stack of hand-me-down magazines. I tweaked it to make it gluten free.
SPH Gluten Free Secret Ingredient Cookies
inspired by a recipe by Candace Zaugg
Taste of Home Magazine, February/March 2008
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix
1/2 cup butter, melted
2 eggs
1 tablespoon vanilla extract
1 cup shredded carrots (I do mine in the food processor to make them extra fine)
1 cup gluten free granola (I used Jessica's Natural Foods Chocolate Chip)
1 3-oz. package chopped walnuts
Preheat oven to 350. Mix the cookie dough according to package directions. Stir in carrots, granola and walnuts. Drop by spoonfuls onto parchment lined cookie sheet (I use a cookie scooper). Bake for 18-20 minutes. Allow to cool completely, then eat and enjoy!
These would also be lovely dusted with a little powdered sugar if you are so inclined. We just LOVED them plain!
Another variation: use grated zucchini. And the trick with grated zucchini - let it drain in a fine mesh strainer for at least a couple hours before you bake with it. Zucchini is almost all water. By draining it first, the water has a chance to escape before the zucchini gets cooked. No fine mesh strainer? Use some cheesecloth in a regular colander. Works just as well.
Feed a few of these to your picky eater, and tell them the secret ingredient is love.
Have a great day!
Recipe linked to Very Good Recipes
Thursday, May 17, 2012
Gluten Free Triple Layer Lemon Bars Recipe
Quick and simple. Easy and delicious. Light and lemony. Need I say more?
I think the photo says it all - here's the recipe:
SPH Gluten Free Triple Layer Lemon Bars
1 3-oz. package chopped walnuts, divided
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 egg
1/2 cup butter, melted
1 6-oz. box and 1 3-oz. box Jell-o (brand) Cook & Serve Lemon Pudding, made per package directions
1 8-oz. container frozen non-dairy whipped topping, defrosted
Preheat oven to 350 degrees. In a mixing bowl, stir together cake mix, egg and melted butter until mixture resembles crumbs. Add about 2/3 of the package of walnuts. Butter the bottom and sides of a 9x13 cake pan. Press mixture into cake pan and up the sides. Bake for about 12-15 minutes, until mixture is definitely set and edges are beginning to brown. Remove from oven, and allow to cool completely,
While the crust is baking and cooling, mix the larger box of pudding. Pour into a bowl and allow to cool to nearly room temperature. No need to refrigerate - you'll do that in just a bit. Just let it hang out on your counter while you make the other box of pudding. So then make the smaller box of pudding. Pour this batch of pudding into a large mixing bowl, and allow to cool for a few minutes. Just until the steam is gone. Then, fold in half of the container of whipped topping, until pudding is light and fluffy.
When the crust has cooled almost completely, pour the bigger batch of lemon pudding over the top and spread til even. Next, spread pudding/whipped topping mixture over the lemon pudding. Finally, top with remaining whipped topping.
In a zip-top bag, place remaining walnuts. Crush with a rolling pin. It's ok if they're not all the same size - just crush them up a bit more than they already are in the package. Sprinkle over the whipped topping layer of the bars.
Cover with plastic wrap and refrigerate for at least 30 minutes. Cut into bars and serve.
This light and delicious bar is the perfect make-ahead and bring-along dessert. Because the recipe makes a huge cake pan of bars, it's great for Bible studies or small-groups or to take to a family reunion.
Not a fan of walnuts, use pecans. Or almonds. Or leave the nuts out entirely. You decide.
Make some up this weekend, and enjoy!
I think the photo says it all - here's the recipe:
SPH Gluten Free Triple Layer Lemon Bars
1 3-oz. package chopped walnuts, divided
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 egg
1/2 cup butter, melted
1 6-oz. box and 1 3-oz. box Jell-o (brand) Cook & Serve Lemon Pudding, made per package directions
1 8-oz. container frozen non-dairy whipped topping, defrosted
Preheat oven to 350 degrees. In a mixing bowl, stir together cake mix, egg and melted butter until mixture resembles crumbs. Add about 2/3 of the package of walnuts. Butter the bottom and sides of a 9x13 cake pan. Press mixture into cake pan and up the sides. Bake for about 12-15 minutes, until mixture is definitely set and edges are beginning to brown. Remove from oven, and allow to cool completely,
While the crust is baking and cooling, mix the larger box of pudding. Pour into a bowl and allow to cool to nearly room temperature. No need to refrigerate - you'll do that in just a bit. Just let it hang out on your counter while you make the other box of pudding. So then make the smaller box of pudding. Pour this batch of pudding into a large mixing bowl, and allow to cool for a few minutes. Just until the steam is gone. Then, fold in half of the container of whipped topping, until pudding is light and fluffy.
When the crust has cooled almost completely, pour the bigger batch of lemon pudding over the top and spread til even. Next, spread pudding/whipped topping mixture over the lemon pudding. Finally, top with remaining whipped topping.
In a zip-top bag, place remaining walnuts. Crush with a rolling pin. It's ok if they're not all the same size - just crush them up a bit more than they already are in the package. Sprinkle over the whipped topping layer of the bars.
Cover with plastic wrap and refrigerate for at least 30 minutes. Cut into bars and serve.
This light and delicious bar is the perfect make-ahead and bring-along dessert. Because the recipe makes a huge cake pan of bars, it's great for Bible studies or small-groups or to take to a family reunion.
Not a fan of walnuts, use pecans. Or almonds. Or leave the nuts out entirely. You decide.
Make some up this weekend, and enjoy!
Sunday, May 13, 2012
Gluten Free Broccoli with Lemon Sauce Recipe
Sometimes, recipes are automatically gluten free. Can you spot the ones that are?
Sorry photo is blurry - it's because of the steam!
So you picked up one of your favorite food magazines in the store, and as you turn the pages and start drooling, that little voice starts nagging in your head about the whole gluten free thing. Discouraged, you put the magazine back down and leave the store.
Well, friend, I'm here to tell you to fret no more. There are many recipes that are in national food magazines that are already naturally gluten free. How can you tell? KNOW YOUR INGREDIENTS! There are many sauces and glazes that are cornstarch-based. Guess what? Cornstarch is gluten free. Check out the fillings for fruit pie recipes. I'll betcha that they are thickened with cornstarch or tapioca. Tapioca - also gluten free. Puddings are usually thickened with eggs. Eggs - gluten free.
Today's recipe is an oldie but a goodie from Taste of Home, probably the most popular food magazine in America because of its easy recipes with down-home flavors. This one would be excellent with grilled chicken or fish!
SPH Gluten Free Broccoli with Lemon Sauce Recipe
adapted from "Broccoli with Lemon Sauce", Taste of Home Magazine, October/November 2008
3 pounds frozen broccoli florettes, defrosted
1 cup chicken broth (I use Pacific Organic Free Range Chicken Broth - you could also use vegetable stock)
2 tablespoons butter
1 1/2 tablespoons cornstarch
1/4 cup cold water
2 egg yolks, beaten
1/3 cup fresh lemon juice (about 1 lemon's worth-ish - eyeball it; you can always add more if you want more lemony flavor)
Put broccoli in a large saucepan or soup pot with about 1" of salted water in the bottom of the pan. And yes, salt the water - you'll thank me later. Cover, and heat over medium heat, about 8-10 minutes, or til heated through. Meanwhile, in a small saucepan, heat the stock and butter until butter melts. While stock is heating, whisk cornstarch into 1/4 cup water until smooth. Add to stock after butter melts, and bring to a boil for about 2 minutes, or until thickened and bubbly. Remove from heat. Start adding stock to beaten egg yolks a little at a time to temper them. And by a little, I mean like a teaspoon at a time at first, then upping the amount gradually, until you have about half egg yolks/half stock in your little bowl. You do this so you don't end up with scrambled eggs. The mixture will start to feel pretty warm in your hand. Then, you know it's safe to start drizzling and whisking in the egg yolk mixture to the rest of the stock. Bring slowly back up to a boil, and whisk for another 2 minutes. Remove from heat, and slowly drizzle and whisk in lemon juice. Strain sauce through a strainer into another container - I used the measuring cup from my chicken stock. Drain broccoli, and put it in a serving dish. Drizzle sauce over the top. Serve hot, and should make about 10 servings.
I love this dish! It is simple. It is delicious. It is quick and easy. Like you can make it in 15 minutes quick and easy.
However...
You could also add some minced garlic to the sauce. Or top it all with some slivered almonds. Serve the sauce over some grilled or steamed asparagus. Or fresh steamed green beans. Or cauliflower. I'm also thinking this would make a great sauce over some fried chicken. Lots of versatility here, too!
Once you know what you are looking for, and get familiar with ingredients that are naturally gluten free, spotting gems like these will become easier and easier. Make some for dinner this week, and enjoy!
So you picked up one of your favorite food magazines in the store, and as you turn the pages and start drooling, that little voice starts nagging in your head about the whole gluten free thing. Discouraged, you put the magazine back down and leave the store.
Well, friend, I'm here to tell you to fret no more. There are many recipes that are in national food magazines that are already naturally gluten free. How can you tell? KNOW YOUR INGREDIENTS! There are many sauces and glazes that are cornstarch-based. Guess what? Cornstarch is gluten free. Check out the fillings for fruit pie recipes. I'll betcha that they are thickened with cornstarch or tapioca. Tapioca - also gluten free. Puddings are usually thickened with eggs. Eggs - gluten free.
Today's recipe is an oldie but a goodie from Taste of Home, probably the most popular food magazine in America because of its easy recipes with down-home flavors. This one would be excellent with grilled chicken or fish!
SPH Gluten Free Broccoli with Lemon Sauce Recipe
adapted from "Broccoli with Lemon Sauce", Taste of Home Magazine, October/November 2008
3 pounds frozen broccoli florettes, defrosted
1 cup chicken broth (I use Pacific Organic Free Range Chicken Broth - you could also use vegetable stock)
2 tablespoons butter
1 1/2 tablespoons cornstarch
1/4 cup cold water
2 egg yolks, beaten
1/3 cup fresh lemon juice (about 1 lemon's worth-ish - eyeball it; you can always add more if you want more lemony flavor)
Put broccoli in a large saucepan or soup pot with about 1" of salted water in the bottom of the pan. And yes, salt the water - you'll thank me later. Cover, and heat over medium heat, about 8-10 minutes, or til heated through. Meanwhile, in a small saucepan, heat the stock and butter until butter melts. While stock is heating, whisk cornstarch into 1/4 cup water until smooth. Add to stock after butter melts, and bring to a boil for about 2 minutes, or until thickened and bubbly. Remove from heat. Start adding stock to beaten egg yolks a little at a time to temper them. And by a little, I mean like a teaspoon at a time at first, then upping the amount gradually, until you have about half egg yolks/half stock in your little bowl. You do this so you don't end up with scrambled eggs. The mixture will start to feel pretty warm in your hand. Then, you know it's safe to start drizzling and whisking in the egg yolk mixture to the rest of the stock. Bring slowly back up to a boil, and whisk for another 2 minutes. Remove from heat, and slowly drizzle and whisk in lemon juice. Strain sauce through a strainer into another container - I used the measuring cup from my chicken stock. Drain broccoli, and put it in a serving dish. Drizzle sauce over the top. Serve hot, and should make about 10 servings.
I love this dish! It is simple. It is delicious. It is quick and easy. Like you can make it in 15 minutes quick and easy.
However...
You could also add some minced garlic to the sauce. Or top it all with some slivered almonds. Serve the sauce over some grilled or steamed asparagus. Or fresh steamed green beans. Or cauliflower. I'm also thinking this would make a great sauce over some fried chicken. Lots of versatility here, too!
Once you know what you are looking for, and get familiar with ingredients that are naturally gluten free, spotting gems like these will become easier and easier. Make some for dinner this week, and enjoy!
Wednesday, May 9, 2012
Gluten Free White Chocolate Butter Bars Recipe
These are so rich and delicious! And they put the mmmmmm in creamy!
Found this recipe for White Chocolate Butter Bars a while back on Cookies and Cups. Shelly has the most AMAZING recipes! The squares look so pretty on a plate, and have such a simple flavor profile, anyone will LOVE them!
SPH Gluten Free White Chocolate Butter Bars
1/2 cup melted butter
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 egg
1 12-oz. package white chocolate chips
8 oz. package cream cheese, room temperature
2 cups powdered sugar, plus more for dusting
2 teaspoon vanilla
2 eggs
Preheat oven to 350. Butter the bottom and sides of a 9 x 13. In a large mixing bowl, combine butter and cake mix until mixture looks like crumbs. Beat in the egg. It will now be like sticky crumbs. Press evenly into bottom of baking pan. Sprinkle the white chocolate chips over cake mixture, and press in gently. In separate mixing bowl, beat together cream cheese, powdered sugar, vanilla and eggs. Pour evenly over chips and be sure it reaches the edge of the pan. Bake for about 25-30 minutes, or til center is set and tester comes out clean. Remove from oven and allow to cool completely. Dust with desired amount of powdered sugar. Cut carefully into squares, and store in the fridge for up to 3 days, if any survive that long.
So I'm thinking I'm going to have to try this with chocolate cake mix and milk chocolate chips. Maybe even make it a triple-chocolate-threat by putting some cocoa powder in the cream cheese layer? Some other ideas are floating around, too, but I'll have to get back to you on those...
These would be a great addition to the dessert table at a ladies' luncheon or Bible study, a treat for a neighbor or friend who did something really special for you, or just because it's Thursday.
Give them a try, and ENJOY!
Found this recipe for White Chocolate Butter Bars a while back on Cookies and Cups. Shelly has the most AMAZING recipes! The squares look so pretty on a plate, and have such a simple flavor profile, anyone will LOVE them!
SPH Gluten Free White Chocolate Butter Bars
1/2 cup melted butter
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 egg
1 12-oz. package white chocolate chips
8 oz. package cream cheese, room temperature
2 cups powdered sugar, plus more for dusting
2 teaspoon vanilla
2 eggs
Preheat oven to 350. Butter the bottom and sides of a 9 x 13. In a large mixing bowl, combine butter and cake mix until mixture looks like crumbs. Beat in the egg. It will now be like sticky crumbs. Press evenly into bottom of baking pan. Sprinkle the white chocolate chips over cake mixture, and press in gently. In separate mixing bowl, beat together cream cheese, powdered sugar, vanilla and eggs. Pour evenly over chips and be sure it reaches the edge of the pan. Bake for about 25-30 minutes, or til center is set and tester comes out clean. Remove from oven and allow to cool completely. Dust with desired amount of powdered sugar. Cut carefully into squares, and store in the fridge for up to 3 days, if any survive that long.
So I'm thinking I'm going to have to try this with chocolate cake mix and milk chocolate chips. Maybe even make it a triple-chocolate-threat by putting some cocoa powder in the cream cheese layer? Some other ideas are floating around, too, but I'll have to get back to you on those...
These would be a great addition to the dessert table at a ladies' luncheon or Bible study, a treat for a neighbor or friend who did something really special for you, or just because it's Thursday.
Give them a try, and ENJOY!
Super Easy Gluten Free Coconut Truffles Recipe
Good morning everyone! We have a super simple, use-up-the-leftovers treat today!
Recipe linked to Very Good Recipes
So I found this wonderful recipe for Coconut Bounty Bites from Steph at Silver Boxes. They sounded so delicious, I couldn't wait to try them.
Except...
That full bag of coconut I thought I had in my baking cabinet? Practically gone. Same for the powdered sugar.
So what's a girl to do?
Improvise with what you've got!
I had a partial can of white frosting in the fridge. Guess what frosting is made from? That's right - shortening and powdered sugar. I had some coconut, but not a lot. So I used the approximate proportions from Steph's recipe to improvise the little yummies you see above. And here's how it goes...
SPH Gluten Free Coconut Truffle Recipe
1 cup shredded coconut (use UNSWEETENED - and yes, this time, it does matter)
1 cup white frosting
Mix these two together in a small bowl. I mashed them together with a fork because my frosting was cold. Use a cookie scooper or two spoons to scoop out portions and roll into balls. Then I rolled them in cocoa powder and put a chocolate chip in the top. Chill before serving.
So let's play with this a little bit, based on what you may or may not have on hand...
Roll them in powdered sugar instead of cocoa powder. Or roll them in more shredded coconut. Dip them completely in melted chocolate and top with an almond (sound familiar?). Use chocolate frosting instead of white. Need more truffles? Double or triple your recipe. Mine made 8 truffles. Scale the recipe back and make just a few little bites as a secret treat for yourself.
No matter how you make them, MAKE THEM! Enjoy!
Recipe linked to Very Good Recipes
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