Sunday, December 26, 2010
2 lbs. lean beef round - cut into @ 1" cubes
4-6 carrots, peeled and cut in to large chunks (slice lengthwise - cut into 2" pieces)
4-6 medium potatoes, peeled and cut into large cubes
8-10 oz quartered baby bella (crimini) mushrooms (cleaned)
1 large sweet onion, peeled and cut into chunks
1 clove garlic - minced
2 - 2 1/2* cups beef broth (check for gluten)
1/2 c. red wine (cabernet, shiraz etc.)
1 bay leaf
2 tsp. worcestershire sauce (Lea & Perrins is GF)
1 rounded tsp. chopped fresh basil or 1/2 tsp. dried basil
1 Tbsp. chopped fresh parsley or 1 tsp. dried parsley
1 rounded tsp. fresh marjoram, or 1 tsp. dried marjoram
4 Tbsp. gluten free flour blend (King Arthur GF flour blend works well)
1/4 tsp paprika
1/2 tsp salt
1/8 tsp pepper
Mix together the flour blend, paprika, salt and pepper. Put the beef into the slow cooker, add the seasoned flour and toss with the meat to coat. Add the remaining ingredients with 2 cups* of the beef broth and mix well.
Cover and cook on High 4 - 6 hours, or Low 10-12 hours. My preferred method is High for about 4 hours and Low for 2-3 hours. Makes @ 6-8 servings.
*If the gravy seems too thick towards the end of the cooking time, you can add additional broth as needed.
For a wonderful bread accompaniment, serve with these gluten-free Crusty Baguettes (made with Pamela's Wheat-Free & Gluten-Free Bread Mix).
Tuesday, December 7, 2010
This recipe was published Los Angeles Times in the SOS (reader request) column.
I've made them a few times and have my notes added to the basic recipe.
This is another recipe I have stumbled onto not because it was adapted for GF folks, but that it is naturally GF. It's like a fluffy, crispy chewy brownie - yum! All folks can enjoy it.
Torrance Bakery Chocolate Chewies
Active Work Time: 30 minutes * Total Preparation Time: 1 hour
1 cup egg whites (fresh is best, NOT from a carton says me)
1 and 3/4 cups Dutch-process cocoa powder
1/2 teaspoon salt
5 and 1/2 cups powdered sugar
1 pound walnut or pecan pieces (I have only used walnuts and they were dandy)
Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
Mix together the egg whites, cocoa, salt and sugar on medium speed until the batter is stiff and all ingredients are well incorporated, about 5 to 7 minutes. Stir in the walnuts or pecans by hand.
Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look underdone but do not overbake.
48 cookies. Each cookie: 125 calories; 34 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 3 grams protein; 1.67 grams fiber.
These are like brownies crossed with meringue - crisp on the outside but nicely dense and chewy on the inside. I had a bit of a time removing mine from the parchment paper, but I could have been using a type with less silicone. You could also try baking them on a silpat.
This recipe halves well.
Once cooled, store in an airtight container..
Sunday, December 5, 2010
1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large eggs, at room temperature
2 tablespoons + 2 teaspoons canola oil
1 tablespoon honey
2 handfuls kalamata olives, sliced
2 sprigs fresh rosemary, taken off the stem and finely chopped
coarse sea salt
Mixing the flours. Mix together the brown rice flour, sorghum flour, tapioca flour, yeast, salt, and xanthan gum in the bowl of your stand mixer (or a large bowl, if you are doing this by hand).
Making the dough. Add the water, eggs, oil, and honey to the dry ingredients. Mix with the paddle attachment (or with a large spoon if you are mixing by hand) for a few moments until the dough has fully come together. It will be soft. It will sort of slump off the paddle. Don't worry. That's the right texture. Add the olives and rosemary and mix one more time.
Letting the dough rise. Put the dough in a large, clean bowl and cover it with a clean towel. Put the dough in a warm place in your kitchen, then leave it alone to rise about 2 hours.
You can now use the dough. Or, you can refrigerate it in a large container with a lid. The dough stays good for a week. Refrigeration overnight does seem to improve the flavor, as well.
Baking the bread. Shape 1 pound of the dough into a squat oval shape or small ball. Sometimes, wetting your hands helps if the dough feels too sticky. Let the dough rest for 40 minutes. (If you are pulling the dough out of the refrigerator, let it rest for 1 1/2 hours before baking it.)
Half an hour before you will put the bread into the oven to bake, turn on the oven to 450°.
(Now we slide a Dutch oven in there to heat up. Be sure the knob on your dutch oven lid will withstand the high temperature! (Replacement knobs are available). Jeff and Zoë recommend a pizza stone in the oven and a pizza peel sprinkled with cornmeal for resting the bread. Please make sure both are never before used, if you are gluten-free.)
Before baking, make 1/4-inch-deep cuts with a serrated knife to the top of the dough. Pour on a bit of olive oil and sprinkle with coarse sea salt.
Put the dough into the Dutch oven, cover, and return it to the hot oven. (Or, slide the loaf from the pizza peel onto the hot baking stone.) Close the oven door and bake the bread until the top has lightly browned and the bread feels firm, about 35 minutes. (Also, the internal temperature of the bread should be at least 180°.)
Per Jeff and Zoe I baked mine for 20 mins with the lid on and 15 with the lid off...
Wednesday, December 1, 2010
Well, I never thought I'd experience a cookie like this again... it's both chewy and crisp and totally "Toll House"... with the exception of the flour. RUN, don't walk to Trader Joe's and get some Peanut Flour. Then substitute it 100% for the wheat flour in the Nestle Toll House® recipe - it's amazing.
Friday, November 26, 2010
1 loaf of gluten free bread, cubed and dried in the oven (see below)
1 large yellow onion, diced
1 cup celery, diced
1 cup tart apple, peeled and diced
1/2 cup walnuts1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1-1/2 chicken or vegetable broth (and maybe 1/4 cup later if needed)
1 T ground sage
1 tsp ground marjoram
1/2 tsp savory
1/2 tsp thyme
1/2 tsp salt
1 tsp pepper
Slice and cube the bread. Spread the cubes on a cookie sheet. Dry the bread in the oven at 200º F for 2 hours. Cool - it will dry more as it cools. I used a loaf of bread made with Pamela's Bread mix.
Put the melted butter in a 6 qt. crock pot and add the celery, apple, onion, seasonings, and broth. Mix in the croutons and toss lightly. Cook on high for 2 hours. Edges will brown and stuffing will be hot throughout. Stir gently and add 1/4 c. more liquid if needed. May be kept warm if necessary for an hour or so.
To make preparation easier, cube and dry the bread ahead of time and store in a sealed bag. Make sure it's fully cool and dried before storing.
Monday, November 22, 2010
Wisteria Corn Pudding
From the Atlanta Journal
Hands on: 10 minutes
Total time: 1 hour
Chef Jason Hill serves cubes of this baked corn puree instead of corn bread in his Southern-style restaurant, Wisteria. The origin is Mexican, he says, "but it could be a Southern dish, easily."
1 cup rice flour
4 teaspoons baking powder
1/2 cup granulated sugar
2 teaspoons sea salt
2 pounds fresh or frozen corn kernels (thawed if frozen), divided
1/3 cup buttermilk
11 tablespoons butter, melted
2 eggs, beaten
1 cup shredded Asiago cheese (Oddlyme says you can use parmesan or pecorino too)
Preheat oven to 325 degrees. In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside. Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.
Spoon batter into a buttered 9-by-13-inch baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.
Per serving: 216 calories (percent of calories from fat, 44), 5 grams protein, 27 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 51 milligrams cholesterol, 538 milligrams sodium.Notes: This recipe easily cuts in half, to bake in a 8 x 8 or 9 x 9 pan. You can actually blend the corn, buttermilk AND eggs and melted butter in the blender together, then stir into dry ingredients. It will take AT LEAST 45 minutes to bake, possible 55 – 60, you want some nice color on top. Very very tasty, sweet and fluffy./creamy. No gluten! And it reheats well.
Friday, November 19, 2010
1 lb. Bob Evans maple sausage (bulk roll) - if you substitute, make sure it's GF
1 granny smith apple - cored and chopped into 1/2" cubes
1 med. sweet onion, chopped
2c. butternut squash, (rind and seeds removed), chopped into 1/2" cubes
1/4 t. ground sage
1/4 - 1/2 c. hard cider* (or substitute 2T. apple cider and more water)
5c. hot water
1 gluten free chicken bouillon cube or liquid (TJ's low sodium liquid)
2c. Arborio or other risotto rice
Heat the water in a saucepan. Add the bouillon to the hot water and dissolve. Keep broth mixture warm.
Brown the sausage in a skillet or dutch oven and drain the fat.
Add the chopped onion and stir until translucent.
Add the chopped squash, apple, sage, and 1/2 cup of the broth mixture. Cook about 10 minutes or until the squash is tender and most of the water has cooked away.
Add the rice and stir until well coated.
Add @1 cup of the broth mixture and stir until absorbed.
Add the hard cider (or apple cider/water) and stir until absorbed.
Continue adding the broth 1 c. at a time until it is all absorbed and the rice is fully cooked. It should be firm to the bite - not mushy (al dente). If you have used all the broth and the rice is not fully cooked, add more water as needed - 1/4c. at a time until absorbed and rice is al dente.
Serve immediately and enjoy!
* most hard ciders are gluten free - but check to be sure - Hornsbys & Harpoon ciders are NOT gluten free.
Saturday, November 13, 2010
From the blog "A Year of Slow Cooking"
--5 fresh tomatoes, chopped (In a pinch, I think you could use good quality, canned diced tomatoes)
--1 medium onion, minced
--8 garlic cloves, chopped
--2 T capers, drained
--1 T Italian seasoning
--1/2 cup frozen peas, optional
--fresh Parmesan cheese, optional (Not optional for me - mandatory!)
--1 pound cooked pasta (The blog author used Trader Joe's brown rice penne, we used regular pasta)
Use a 4-6 quart crockpot for this sauce.
Chop up the tomatoes, garlic, and onion and toss them into yourcrockpot. Add the tablespoon of Italian seasoning. After draining and rinsing off as much of the oil as you can from the sundried tomatoes, add 1/4 cup of them whole to the crockpot. Chop up the remaining 1/4 cup, and then add that. Stir in the 2 T of drained capers.
Cover and cook on low for 6-8 hours. Stir in the frozen peas 20 minutes before serving. Toss the sauce with hot cooked pasta. Garnish with shredded Parmesan cheese.
Thursday, November 11, 2010
1 small eggplant (~1 pound) cut into 1/2" cubes (they say peel - I didn't bother)
1 medium red onion, chopped
2 medium sized sweet bell peppers, seeded and cut into 3/4" pieces (I only used one)
1 package (10 oz) mushrooms, cleaned and quartered
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1 medium yellow squash, quartered and cut in 3/4" pieces
(I subsituted zucchini as I *love* it w/ tomato, and doubled it to make up for less green pepper)
1 tablespoon fresh chopped basil
olive oil for drizzling (optional)
Combine all down to the squash (zucchini) in a 4-5 quart slow cooker. Cook on low for ~4 hours. Add yellow squash (or zucchini) and fresh basil. Cook 1/2 hour more. Drizzle with oil (if desired). Serve.
Makes about 4 containers for meals to have during the week (lunches for me this week :)
Sunday, November 7, 2010
These cookies are actually from Gourmet Magazine (hold me while I sniffle for it's passing) over 10 years ago. A family recipe that just happens to be gluten free (from Amy Fritch) it has become one of my favs.
MOM-MOM FRITCH'S PEANUT BUTTER COOKIES
1 cup peanut butter (creamy or chunky - I prefer chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda
Preheat oven to 350°F. and grease (or spray) baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with
baking soda until combined well.
Roll level Tablespoons of dough into balls (small walnut sized) and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. (You'll need to dip the fork in cold water to not have it stick.) Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes. (Check at 8 minutes, these cookies burn quickly! You want them to be puffed and almost golden. Dark brown is too brown.)
Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.
Makes about 24 nice sized cookies.
Note: The "right after it is baked" cookie, is gentle and almost bland. If you can just let them cool, pack them up and wait overnight - or even a few hours - the cookie you find in the morning is rich, crisp, VERY flavorful, a real winner.
Friday, November 5, 2010
Notes: Check Beef Broth and Pasta Sauce for gluten. For the combo of tomatoes and pasta sauce, I used a 28 oz. can of Dei Fratelli diced tomatoes with the sauce and 28 oz. can of Dei Fratelli Italian Sauce (both gluten free). I also used more rice pasta - about 3/4 cup. You could also omit the salt because there is enough in the tomatoes (in my opinion). This has a good kick, so if you don't like spicy cut back on the Tabasco a little (you can always add more to taste!).
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth (check label for gluten!)
1 jar (16.5 oz) pasta sauce (check label for gluten!)
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (author used TJ's brown rice fusilli)
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobascosauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Serve with a bit of parmesan cheese if you have it.
Sunday, October 31, 2010
Double recipe shown here... the recipe below makes half this amount. It has pasta shells (brown rice) substituted for elbows and was put under the broiler for a few minutes to get the crispy top.
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (dry)
1/4 teaspoon Worceshire sauce (Lea & Perrins is GF)
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)
Cook macaroni as directed on the package. Undercook the macaroni slightly - rice pasta can get very soft and will finish cooking in the oven.
While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Drain macaroni. Gently stir in macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
When making a double recipe (as pictured above) use a 4 quart casserole. Bake 30 mins.
Saturday, October 23, 2010
1-1/2 c. parsley - rinsed and chopped (1 lg. bunch, larger stems removed)
1 c. red quinoa
2 c. water
1 lg. tomato, chopped
3/4 c. chopped cucumber (seedless or seeds removed)
1/4 c. finely chopped red onion
1/2 c. freshly squeezed lemon juice
1/3 c. olive oil
1/2 tsp. oregano
dash cayenne pepper
1 clove garlic (crushed or minced)
1/4 tsp. salt
Rinse quinoa 2-3 times, (stirring grains so they rub together) to remove bitter layer (some brands do not require this - check pkg). Bring quinoa and water to a boil in saucepan. Reduce heat and simmer 10-15 mins. until water has been absorbed. Cool.
Mix dressing ingredients with a whisk.
Toss together parsley, onion, cucumber, tomato, and cooled quinoa. Add dressing and mix thoroughly. Let stand at least 20 minutes before serving. Best if refrigerated for 2-24 hours before serving.
1/2 c. onion, minced
1/2 c. celery, chopped
1/2 c. carrot, chopped
2-3 cloves garlic (depending on size)
1 tbsp. tomato paste
1 tbsp. Worcestershire sauce (Lea & Perrins is GF)
1/2 tsp. dried thyme (or blended herbs like bouquet garni)
2 tbsp. cornstarch
1-1/4 c. broth (vegetable, chicken, or beef)
1/4 c. dry red wine (omit and replace with broth if desired)
1/4 c. frozen peas (thawed)
1/4 c. frozen corn (thawed)
1 lb. ground beef (92-95% lean)
@ 2 lbs. potatoes (Yukon Gold) peeled and cut into pieces
2 tbsp. sour cream
1 tbsp. butter (melted)
1/2 c. milk (warmed)
salt and pepper to taste
1 tbsp. butter cut into small pieces to dot over topping
Cut potatoes into chunks. Bring 2 qts. water to boil in saucepan. Add potatoes and simmer until soft.
While potatoes are cooking, brown ground beef in skillet (drain if necessary). Add onion, celery, carrot, garlic and cook until soft. Add tomato paste, Worcestershire sauce, and corn starch (sprinkle evenly over meat) and mix well. Add broth, wine and herbs. Simmer gently until gravy has thickened (about 20 minutes) if mixture becomes too thick, add a little more water or broth. Add the corn and peas and heat thoroughly.
Drain the potatoes - return to saucepan. Mash the potatoes and whisk in butter, milk and sour cream. Salt and pepper to taste.
Place filling into lightly greased 2qt. baking dish (use GF cooking spray*). Drop mashed potatoes onto filling evenly and spread to cover. Fill potatoes to the edge to prevent the filling from bubbling out. Dot top with butter.
Bake in preheated 350º oven for 40-45 minutes.
*Pam baking spray is not gluten free but the other Pam cooking sprays are. Mazola and Trader Joe's cooking sprays are also gluten free.