Wednesday, November 23, 2016

Gluten free Stuffing

This recipe is similar to the stuffing I used in my stuffed Acorn Squash post...But this is the way I usually make it for Thanksgiving, it is a basic stuffing recipe so you could definitely make this your own by adding your favorite ingredients to it, like sausage or cranberries or chestnuts. Or even if you have a family recipe but you would like to convert it to gluten free. It is just basically using gluten free bread and toasting it instead of regular bread or stuffing mix......Here is what I did ....Enjoy!
1 Loaf Gluten free bread (I used Tapioca loaf)
3 Tablespoons Butter
5 Celery Ribs (diced)
3-4 Carrots (diced)
1 Small Onion (diced)
1 Leek chopped (use the bottom white part) I also soak them to remove dirt before chopping
1 teaspoon Sage
1/2 teaspoon Thyme
salt to taste
1 Knorr Bouillon Cube
1- 32 ounce box Chicken Broth
Preheat oven to 350
Divide bread loaf in half to make 2 stacks ...make slices both ways to make cubes
placed on baking sheet and bale for 10 to 15 minutes until toasted and set aside
In a Dutch oven or pan add butter and the celery, carrots, onions and leeks
cook until soft and add the spices
Add the Knorr bouillon cube to a 2 cup measuring cup and add 2 cups of the broth
microwave about 2 minutes until it dissolves (I do this for extra flavor)
Add the toasted bread cubes to the cooked vegetables and mix ...add the 2 cups of broth and continue gently mixing
You can add more broth from the box now until well moistened ( you may not have to use all of it)
After mixed now is the time to add more seasoning if you think it needs it
Transfer stuffing to a sprayed baking dish and then top with pieces of butter, you can also drizzle with more broth... Cover with foil and bake or refrigerate until ready to bake
Bake until heated through 30-40 minutes

Monday, October 24, 2016

Krispie Treat Pie

Well my husband is usually the Rice Krispie Treat maker in our house....and he did do one of these Krispie Treat Pies last year and I had forgotten about it until I needed to make a Birthday treat for a Gluten free friend and this came to mind!....So I got out my spring form pan and went to work (if you don't have a spring form pan, I am sure a cake pan would work)...I made the center of this orange to look like a pumpkin pie, but you could do other colors for different Holiday's like green for Christmas or pink for Easter...Have some fun with it even add some sprinkles if you like...Sometimes they even have flavored Marshmallows...that could be interesting!....You can even add whipped cream to these servings!....Here is what I did...Enjoy!!
I made 2 batches of Rice Krispie Treats according to cereal box directions
Make the first one plain then add to a non stick sprayed spring form pan
and push to the edge with a spatula that you have sprayed also (and your fingers) to form your "crust"
To one of the batches add the food coloring of your choice to the melted marshmallow and then add the cereal
Add the orange batch to the center of pan and press it in evenly
Let it set then remove the spring form and you will have your Pie!
Slice into wedges...You can even top with whip cream!

Wednesday, October 5, 2016

Parmesan Herb Salmon with Cucumber Dill Sauce

 If you are looking for an easy dish that is sure to impress for your Holiday entertaining, look no further.....What I love about this Salmon dish is that it is very easy to prepare and it can be made a day prior to when you are entertaining, which I love doing and if you need more than one for a large crowd you can make 2 at a time.....Having people to your home is enough work in itself, so when I am entertaining, anything I can do to prepare the food and set up a day or two in advance is a real help.....Lets face it its nice to be able to enjoy your own party, that is why I like to have either a big buffet or a strolling dinner letting the guest's help themselves....That goes for the drinks also. I like to have a big vessel with ice and fill it with Wines, Prosecco, mixers and even bottled water for easy access. Also having self serve stations for wine, salads and desserts can also be beneficial!..... I served this with prosciutto wrapped asparagus which I will show you how to prepare along with this fabulous Salmon recipe and the cucumber dill sauce which is a nice companion for the salmon!.......Here is what I did.....Enjoy!

1 whole skinless Salmon
1/4 Cup Grated Parmesan Cheese
2 Tablespoons dehydrated or dry Parsley
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 to 5 sprigs of Fresh Dill
1 whole English Cucumber (peeled, seeded and rough chopped)
1/3 Cup Mayonnaise
1/3 Cup Sour Cream
2 Tablespoons Fresh Dill
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 teaspoon pepper
Preheat Oven to 400
1. Prepare a baking sheet with foil overlapping and a piece of parchment to fit in center like this
2. Lightly spray the parchment with non-stick spray
3. Lay the salmon on the pan and bring up the foil sides and crimp together

4. Bake the salmon for 10 minutes


5. Meanwhile in a bowl mix together the Parmesan cheese parsley and salt and pepper

6. After the 10 minutes uncrimp the foil and continue baking uncovered for 8-10 minutes
7.  Add the parmesan mixture evenly over the salmon the top with the sprigs of dill and cook for 5 more minutes uncovered
8. Once done, let it rest for 5 minutes before transferring carefully to a platter. Cover with plastic wrap and refrigerate until needed
For sauce, add all ingredients to a food processor or bullet and pulse until mixed
Store covered and refrigerate until needed
Prosciutto Wrapped Asparagus
I used these to serve alongside the Salmon
Preheat oven to 400
1. Clean and then cut about an inch off the bottom of the spear
2. Wrap strips of prosciutto around the spears
3. Place on parchment lined baking sheet that you spray with cooking spray and bake for
 8 minutes
Do not overcook!, you want these crisp and easy to handle
These can also be stored in the refrigerator until needed



Saturday, October 1, 2016

Pumpkin Chocolate Chip Cookies (gluten free)

With any recipe I see that looks good and I want to try, my first thought is "Can I convert this to fit my dietary needs?"......So when my daughter made these delicious pumpkin cookies that was my first thought.....The original recipe was loaded with sugar and regular flour. So I got to work to come up with this recipe.....The texture was a little different but the flavor was all there.....These cookies are like pillowy little cakes!...Very soft in texture....Anyone who likes pumpkin spice will love these and if you don't need them to be gluten free just substitute with regular flour and omit the xanthan gum...you can also use 1 -1/2 cups of the sugar of your choice. Here is what I did.....Enjoy!!
1- 15 ounce can of 100% Pure Pumpkin
1 egg
1/2 stick Butter (melted and cooled)
1/2 teaspoon Vanilla
1/2 teaspoon salt
1 1/2 to 2 Tablespoons Pumpkin pie spice (depending how spicy you like it)
1 Cup Natural Cane Sugar
1/2 Cup Honey
2-1/2 Cups Flour (I used Bob's Red Mill 1 to 1 Baking flour)
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
1/2 Bag or about 1 Cup Chocolate Chips ( I use Enjoy Life Brand )
Preheat oven to 350
1. Add the Pumpkin to your Mixer along with the egg, butter, vanilla, sugars and spices and mix until blended
2. In another bowl add all of the dry ingredients and whisk
3. Start adding the flour mixture to the batter until used up and you get it all blended well
4. Add in the chocolate chips and mix
5. Scoop the batter (with a large scoop) onto a Silpat lined baking sheet spread them apart and flatten the tops
6. Bake for 13-15 Minutes until golden

Friday, September 30, 2016

Strawberry Pretzel Jello (Gluten Free)

I have heard about and seen this dessert for a while now......Every time I saw it I wondered if I could conform it to be gluten free and with less sugar. I finally decided to give it a try and I am happy to say it was a big hit!!....The first time I made this I used coconut sugar mixed with the pretzels and it was fine...but the second time I made it I used brown sugar and needless to say we liked that a little better, after I mixed the  crushed pretzels with the melted butter and brown sugar and baked it for 10 minutes that alone was good enough to eat by itself!...It may be a future recipe with some nuts added to it for a pretzel toffee!....Well back to this recipe....I also used a pint of fresh strawberries that I had cleaned, sliced and froze...but you could buy frozen strawberries.....This may be a little time consuming to put together, but it is well worth it!....The flavors of the salty, sweet crust with the cream cheesy filling topped with the sweet and tart Jello is just heavenly!.....Here is what I did....Enjoy!!
4 Cups Pretzel Sticks (Crushed) I used Gluten Free and
 I added pretzels to a gallon Ziploc and rolled with a rolling pin
1 Stick Butter (melted)
3 Tablespoons Brown Sugar
8 ounces Cream Cheese
2 Cups Whipped Topping (cool whip)
1/2 Cup Natural Cane Sugar (or sugar of your choice)
2- 3 ounce boxes of Strawberry Jello
2 Cups Boiling Water
Frozen Strawberries (2 bags or your own frozen)
1. Preheat oven to 350
2. Melt butter in a glass bowl add brown sugar and stir well..add over crushed pretzels and mix
3. Pour pretzel mixture into a sprayed 9 x 13 dish and press evenly into pan with a glass
4. Bake for 11 minutes until lightly toasted and set aside to cool
5. In a bowl beat the cream cheese and sugar until combined
6. Fold in the whipped topping
7. Spread filling evenly over cooled pretzel crust, covering to the edges
8. Refrigerate while you prepare Jello
9. Add Jello to a bowl and add boiling water, stir until dissolved and mix in frozen strawberries and stir to dissolve and then add that bowl to the fridge for 20 minutes
10. After 20 minutes remove both dishes and add the Jello and strawberries over the cream cheese
11. Refrigerate until set about 1 to 2 hours
When you are ready to slice you can top servings with whipped topping
I filled a 2 cup liquid measuring cup twice  with the pretzels for the amount needed

Wednesday, September 21, 2016

Old Fashioned Cake Doughnuts

I have been on the hunt for the perfect doughnut recipe that I could tweak and conform to be gluten free and still taste good and have a normal texture.....Well after a lot of trial and error, I think I finally came up with it!.....I do not use white sugar so finding a replacement for that can be difficult....I opted to use Natural cane sugar and Coconut sugar combined and it wasn't even noticeable.....I also used Bob's Red Mill baking flour that I added some xanthan gum to, which I always add to my gluten free flours to keep things together....I also made these cinnamon~sugar doughnuts (my favorite!)...Also buttermilk is called for in the recipe , which I didn't have, so I added a teaspoon of apple cider vinegar to 2% milk, but you can use the milk of your choice (even almond milk  with the vinegar added would be fine). You will also need a donut pan for this recipe.....Here is what I did...Enjoy!

2 Cups Flour (gluten free)
1/2 teaspoon Xanthun Gum
2 teaspoons Baking Powder
3/4 Cups sugar (I used 1/2 cup pure cane sugar 1/4 cup coconut sugar)
1 1/2 teaspoons Cinnamon
1/2 teaspoon salt
3/4 cup buttermilk (I used 2% + 1 teaspoon apple cider vinegar)
2 eggs
2 Tablespoons oil ( I used olive oil)
+ more sugar and cinnamon for coating
If you do not need these to be gluten free just use regular flour, omitting the xanthan gum
You could also use regular sugar
here is the flour I used
here are the sugars I used
Preheat oven to 425
Add all of the dry ingredients to a bowl stir together to combine and set aside
In another bowl add the eggs milk and oil and whisk
With a rubber spatula fold the wet ingredients into the dry and gently mix to combine until flour disappears (do not overmix)
Add the batter to a gallon Ziploc bag (I add the bag to a large cup for easier filling)
Meanwhile spray your donut pan with non stick spray
Snip the corner of the bag and pipe into donut pan in a circle motion filling almost to top of pan
Smooth batter out and place pan in oven and bake for 10 minutes, don't overbake
by touching with your finger it should spring back
You should get 10~12 donuts out of this recipe
When done I add hot donuts to a bowl that I put cane sugar and cinnamon mixed together to coat
You can store in Tupperware or a large Ziploc bag

Tuesday, September 13, 2016

Eggplant Parmesan(gluten free)

One of my husbands most favorite things I ever have made has to be Eggplant Parmesan!...Well since cooking mostly gluten free I have not made it in a long time...I just haven't found the right bread crumb to mimic the Italian seasoned bread crumbs I had always used in my original recipe.....Well I found one and decided to see if it would work, and it did.....I am so happy and can't wait to try other recipes that I haven't been able to make...I really don't have measurements for this recipe but I can give you all of the instructions and details on how to put this together....Here is what I did....Enjoy!
list of everything needed
Tomato sauce
Eggs (about 3)
Mozzarella cheese
Parmesan Cheese
Oil (for frying)
 ( I used 1 large Italian round one)
(I used 1 jar of my favorite that happens to have my parents picture on it!.. but you could use home made also)
I found this gluten free version, you could use regular also)
(2 cups or 1 bag shredded)
(for sprinkling between layers)
(about 3 beaten)
Have a fry pan ready with olive oil in it and prepare a casserole dish with cooking spray
Begin by peeling and slicing your eggplant (about 1/2 inch slices) they were big so I sliced in 1/2
Sprinkle salt on all of the slices
In 2 shallow bowls add beaten eggs to one and the breadcrumbs (with parmesan) to the other
Dip the eggplant in the egg and then dredge in breadcrumbs (I added some parmesan to my breadcrumbs)
Heat your pan with the oil and add the breaded eggplant
Turn when golden...when done place an a plate with paper towel top with another paper towel...you will
want to soak up as much oil as possible
In the casserole dish add Tomato sauce on the bottom before your first layer of eggplant
Sprinkle eggplant with parmesan cheese then add some sauce then add Mozzarella
Top with a little more sauce and then continue this until you have used up the eggplant
You will end with the Mozzarella then drizzle with more sauce and a sprinkle of Parmesan
I covered with a glass lid but you can cover with foil also
Bake in a 350 oven check it after 45 minutes to see how it is doing uncover at that time and continue baking ( you want the eggplant to be soft)