Wednesday, November 23, 2011

Just in time for Thanksgiving leftovers

Turkey Pasta Soup
(Adapted from a Dreamfields recipe)

1/2 box GF Penne (or pasta/noodles of choice)
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli florets (or broccoli slaw)
3 cups chopped or shredded cooked turkey
SaltBlack pepper


Use the turkey carcass to make at least 6 cups of turkey broth.
Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
Pour the oil into a pot and place over medium-high heat until hot.
Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally.
Add broccoli; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently.
Cook and stir to blend into vegetables.
Add turkey broth; bring to boil. Reduce heat; simmer 5 minutes.
Stir in turkey; heat through.
Add pasta water if more liquid is desired.
Divide pasta among 8 bowls.
Ladle soup over pasta.
Season with salt and pepper, as desired.

Friday, November 18, 2011

Pseudo Goldfish Crackers (only better - REAL cheese)

4 oz. Sharp Cheddar Cheese, shredded
4 Tbs. Butter
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk
Topping: salt, dried herbs or spices if desired

Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well, really well. Try to get it smooth.

On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness.
Cut into 3/4 inch squares or another small shape that you like.
You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 8-10 minutes.
The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

The use of real cheese, not powdered or processed, makes these even better than the original. You want real cheddar taste? GO FISH !

My daughter's reaction? Simply, OMG!

Thursday, November 17, 2011

Pumpkin Bread

Gave this recipe to the head of Food Services, College of Wooster. He's going to carry it in their cafeteria.

Makes 2 Loaves:

3 ½ C Pamela’s Baking & Pancake Mix
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 C. sugar
4 eggs
1 C. Oil
2/3 C water
1-15 oz. Can of pumpkin pie filling

Stir all dry ingredients in large bowl. Add remaining ingredients, beat 5 minutes, and pour into 2 loaf pans. Bake at 350 degrees for 1 hour, or until toothpick comes out clean.

Pamela’s Baking & Pancake Mix can be purchased at the following link:

It is the BEST gluten free mix/flour I have come across. Great for many baking needs.
(No, I don't get royalties for saying this.)

Saturday, November 12, 2011

Thai Kitchen

If you like Thai cooking then you'll appreciate that almost all of the product of Thai Kitchen are gluten free. These products are available online ( or at Giant Eagle.

Tuesday, November 8, 2011

Christmas Thumbprint Cookies

Adapted from the recipe of Lydia & Assunta Leonelli, aunt and gradmother of Stan Hockey

1 ¼ Cups Pamela’s GF Baking & Pancake Mix
¼ Cup light brown sugar (packed)
½ Cup of Butter
2 Egg (separated)
1 tsp. Vanilla Extract
½ tsp. Almond Extract
Finely Ground walnuts (if you can find a Mouli use it to grind the walnuts)
Choice of filling (see directions below)

Note: A teaspoon of gelatin or pectin will aid in binding to prevent crumbling.
Be creative, add red & green sprinkles to the ground walnuts for a little Christmas coloring.

Soften the butter and cream it along with the sugar, yolk of the eggs, vanilla & almond extracts.

Blend in the baking mix. Refrigerate the dough to stiffen (this will make it easier to handle).
Whip the egg white enough to break up the protein strands, and place in a bowl. Put the ground walnuts in another bowl.

Preheat oven to 350˚F

I use the large end of a melon baller as a guide to size. Balls should weigh about 14-15 grams (entire dough yields about 28 cookies). Roll into a ball. Dip the ball into the egg white then dip the same side in the ground walnuts.

Place the ball, nut side up, on a cookie sheet. Wait for balls to come to room temperature to avoid splitting in the next step. Put a dent in the top with your thumb. Fill the dent with the jelly, jam or preserve of choice. Maraschino cherries or pie filling cherries work great as well

Raise top rack in oven to 2nd highest position (so filling will bake more) and bake for 11 – 12 minutes till edges begin to brown. No more than 12 minutes,time is critical. Allow to cool slightly before removing from cookie sheet.

Cookies are delicate due to lack of gluten so let then cool to firm up.

To purchase Pamela’s Baking & Pancake mix: