Cranberry sauce is always a good thing with Turkey. I love the sweet taste of the cranberries with turkey and ham. I adapted this recipe from here. I forgot the put the honey, used ground cinnamon and regular white sugar instead. It still tasted great.
Serves: 12 (about 16 oz.)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1/8 tsp ground allspice
1 (12-ounce) package fresh cranberries
1/4 tsp ground cinnamon
WHAT TO DO
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool completely..
TIPMake up to two days ahead and refrigerate.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Sunday, November 27, 2011
Saturday, November 26, 2011
Gluten-Free Spiced Pumpkin Chiffon Pie
This pumpkin pie version is a lot lighter in texture than the typical pumpkin pie you're used to. I've also switched out the pie crust to a gluten-free version that I've posted in the past. I also made the filling dairy free.
Adapted from the original recipe here.
Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS
1 1/4 cups canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided
2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.
3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.
6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
TIP
These will keep 1-2 days in the fridge.
Adapted from the original recipe here.
Serves: 8 or (1 pies)
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS
1 1/4 cups canned pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large egg yolks
2/3 cup coconut milk
1 envelope unflavored gelatin
1/4 cup fresh orange juice
2 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar, divided
WHAT TO DO
1 Preheat oven to 350°F.2 Fit dough into a 9-inch pie plate. Pierce bottom and sides of dough with a fork. Bake at for 25 minutes or until browned. Cool completely on a wire rack.
3 Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat. Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4 Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
5 Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°.
6 Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
TIP
These will keep 1-2 days in the fridge.
Friday, November 25, 2011
Gluten-Free Savory Mushroom Rice Stuffing
This gluten free version of the traditional holiday stuffing will satisfy your palette around the holiday season. Instead of bread, rice is used. This recipe is adapted from the original recipe here. The first time I tried using the wild rice with the arborio rice, they didn't cook at the same time, so I decided to omit the wild rice. Other than that, it tastes exactly like stuffing....without the gluten. Hope you enjoy.
Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes
INGREDIENTS
5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice
8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1 tsp ground sage
1/2 tsp marjoram
WHAT TO DO
1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.
6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.
TIP
To save time, you can certainly make 1 day ahead.
Serves: 12-16
Prep Time: 15 minutes
Cook Time: 35-45 minutes
INGREDIENTS
5 Tbsp olive oil
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
1 1/2 cups onion (1 medium sized onion), finely diced
1 lb mushrooms, diced
3 cups arborio rice
8 cups (or more) chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
1 tsp ground sage
1/2 tsp marjoram
WHAT TO DO
1 In a large sauce pan over medium-high heat, add the olive oil.
2 Add the carrots, celery, onions, and mushrooms. Cook until onions are translucent, about 5 minutes. Add salt and pepper to taste.
3 Add the rice and stir to coat for about a minute.
4 Add enough broth to just cover the ingredients, and turn down to a simmer.
5 Continue to cook just like risotto, stirring almost continuously, about every couple minutes or so. Continue adding broth a half cup at a time.
6 After 30 minutes, add the spices.
7 Continue adding broth if the rice is not done and keep stirring to keep from burning at the bottom.
8 When the rice is cooked through, turn off the heat and serve.
TIP
To save time, you can certainly make 1 day ahead.
Thursday, August 25, 2011
The Original Margarita
Trying to eat and drink healthy is always on my mind especially when allergic to so many things. So in the spirit of moderation, I'ld like to share my favorite (gluten-free) alcoholic beverage, the Original Margarita. This drink is meant to be sipped, but hey, I'm not your mom so, bottoms up!
I love this drink because 1) it's gluten free and B) there's no added fillers to make it seem like you have 'more' of a drink, quality vs. quantity, 3) it's really good and finally D) it's strong!
Inspired from John Staph who calls it an 'Old Coin' and turned me on to this tasty concoction.
INGREDIENTS
2 oz. Patron
1 oz. Cointreau
3/4 oz.fresh lime juice
Shake with ice, strain, and serve on ice. I usually don't salt the glass, but that's just my preference.
Sunday, July 24, 2011
Sweet and Salty Glazed Salmon Salad
You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids. The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
INGREDIENTS
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.
Monday, April 18, 2011
Agua Chile
This fast and easy recipe not only tastes great, it smells and looks delicious too. My mouth just waters when I look at it. Shrimp swimming in lemon and spice is all so nice...for my tummy! A serving, about 3 ounces of shrimp, has 17 grams of protein, 15% iron, and 21% B12 of your daily value! How's that for this flavorful crustacean!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients for the marinade until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients for the marinade until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
Saturday, April 9, 2011
Gluten-Free Chocolate Chip Cookies
This is probably my favorite cookie recipe. It has caramel bits, shredded coconut, nuts, and of course dark chocolate chips! YUMMMMM I usually make this around the holidays, otherwise I would eat them all year round.
INGREDIENTS
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon GF vanilla
2 1/2 cups GF Flour (Bob's Redmill brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened shredded coconut
1 cup semisweet chocolate chips (12 oz.)
1 cup chopped pecans
1/2 cup Hershy's Heath English Toffee Bits
WHAT TO DO
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in coconut, chocolate, pecans, and toffee.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
TIP
Gluten free baking products react a little different when cooking and cooked. They don't rise as much as traditional all purpose flour. These cookies are best the first couple of days, then they get dried out and break apart easily. So here's your excuse to chomp on them asap. Enjoy!
INGREDIENTS
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon GF vanilla
2 1/2 cups GF Flour (Bob's Redmill brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened shredded coconut
1 cup semisweet chocolate chips (12 oz.)
1 cup chopped pecans
1/2 cup Hershy's Heath English Toffee Bits
WHAT TO DO
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in coconut, chocolate, pecans, and toffee.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
TIP
Gluten free baking products react a little different when cooking and cooked. They don't rise as much as traditional all purpose flour. These cookies are best the first couple of days, then they get dried out and break apart easily. So here's your excuse to chomp on them asap. Enjoy!
Monday, January 10, 2011
Gluten-Free Sweet Pastry Crust
I've been looking for a descent pie crust recipe and I think this does it. As usual, I use Gluten Free (GF) products because I'm gluten sensitive. You can easily change the GF flour for regular All Purpose Flour.
I apologize, I got this recipe online and can't seem to find the website where I got it from. If anyone knows, please let me know so I know who to give credit to. Although, I did alter the recipe a bit.
Makes 2 crusts
INGREDIENTS
1 1/2 cups Gluten-Free Flour (Bob's Red Mills All Purpose Gluten Free Flour)
1/3 cup Arrowroot
1/2 cup Sugar
1 teaspoon Xanthan Gum (Bob's Red Mills)
8 Tablespoons Butter, cut into pieces
1 large egg
1 Tablespoon Vanilla Extract
WHAT TO DO
In a mixing bowl stir together the flour, xanthan gum, arrowroot and set aside. In a food processor or another mixing bowl, add the sugar and butter and mix until creamy. Add the egg and vanilla and mix until combined. Add the flour mixture and mix until combined. Separate the dough into two portions. Flatten portions into discs, wrap in cellophane and keep in the fridge for at least 1 hour to cool and harden.
TIP:
I use these crust for sweet or savory recipes, like apple pies and chicken pot pies.
I apologize, I got this recipe online and can't seem to find the website where I got it from. If anyone knows, please let me know so I know who to give credit to. Although, I did alter the recipe a bit.
Makes 2 crusts
INGREDIENTS
1 1/2 cups Gluten-Free Flour (Bob's Red Mills All Purpose Gluten Free Flour)
1/3 cup Arrowroot
1/2 cup Sugar
1 teaspoon Xanthan Gum (Bob's Red Mills)
8 Tablespoons Butter, cut into pieces
1 large egg
1 Tablespoon Vanilla Extract
WHAT TO DO
In a mixing bowl stir together the flour, xanthan gum, arrowroot and set aside. In a food processor or another mixing bowl, add the sugar and butter and mix until creamy. Add the egg and vanilla and mix until combined. Add the flour mixture and mix until combined. Separate the dough into two portions. Flatten portions into discs, wrap in cellophane and keep in the fridge for at least 1 hour to cool and harden.
TIP:
I use these crust for sweet or savory recipes, like apple pies and chicken pot pies.
Tuesday, January 4, 2011
Chicken Pot Pie
This recipe is great for winter nights. It does take some time to prepare, so to save time, I usually prepare the pie crusts ahead of time and use a rotisserie chicken bought from the supermarket. It's all worth it because you'll be warm for a long while after eating this delectable pie.
INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins
DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.
Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.
INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins
DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.
Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.
Monday, December 6, 2010
Gluten-Free Oatmeal
1 cup organic gluten free oatmeal
2 cup water
2 tablespoon almond butter
2 tablespoon honey
1/2 tbsp Cinammon
1/2 fruit or nuts (optional)
Microwave everything except the fruit/ nuts for 2 minutes. Stir.
Microwave again for another 2 minutes. When done add the fruit or nuts and mix.
Makes 4 servings
2 cup water
2 tablespoon almond butter
2 tablespoon honey
1/2 tbsp Cinammon
1/2 fruit or nuts (optional)
Microwave everything except the fruit/ nuts for 2 minutes. Stir.
Microwave again for another 2 minutes. When done add the fruit or nuts and mix.
Makes 4 servings
Tuesday, December 29, 2009
Christmas Cookies
This is what I made for my Christmas gifts! Homemade goodies, and they're ALL Gluten-Free! From top left, Macadamia toffee and chocolate, chocolate german bars, Coconut toffee cookies, TD cookies (Thin & Delicious). yummy
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