Tag Archives: gluten free recipe

Spiced Quinoa with Nectarines and Honey

10 Sep

Well, folks. I’m still kickin’ … Although I’m pretty sure my legs are getting tired. I’m now in my second year (that’s half way done) with my grad program, I’m in my internship almost full time, and have a full load of classes. Not only that, but my clients are people who are mandated to see me thanks to CPS, Drug Court, or any other recovery-related means. It is hard to keep up with my own pace sometimes. And yet, it is more rewarding than I had ever imagined.

Needless to say, I don’t have much time to post, much less cook. I do, however, once in a long while, find myself wishing I had something of comfort from my kitchen. This little dish made me quite happy. I forced myself to take a seat at the table with the sun shining and enjoy every last bite.

It’s good.

This time of year is always a little odd to me as far as seasons go, and seasonal eating. I want it so badly to be cold and overcast with leaves falling so that I can enjoy my pumpkin-everything appropriately. But, no. It is still in the 90s here … Still summer. So this dish is a mix of fall-flavored quinoa with toppings reminiscent of summer. Go figure.

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Here we go:

1/2 c uncooked quinoa (I used truRoots organic quinoa, which I found at my local Costco)

1 c apple cider (I used Simply Apple)

1/2 tsp each: ground ginger, ground nutmeg, ground allspice, ground clove (I use McCormick spices, always)

2 fresh nectarines of any variety, cubed

Fresh honey, to taste

Slivered almonds, optional

To throw it together:

Combine the quinoa, spices, and apple cider in a small pot on the stove. Cook the quinoa as directed, which usually means boil it for a few minutes and let it simmer for about 15 minutes. Fluff with fork. (Check the packaging for direct instructions on how to cook it.) While it is cooking, cube the nectarines. Sounds weird, but if you can have easy access to shoveling the goodness into your mouth, then hey.

When the quinoa is fully cooked, top with nectarines, drizzle with honey (I used a ton), and sprinkle with slivered almonds if it strokes your fancy. This may not seem like much, but since quinoa is a complete protein it will leave you feelings full and satisfied.

Enjoy!

 

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Chipotle Turkey Burgers!

6 Jun

First things first: this is the 100th post! There were some times where I didn’t think I’d make it, but I did! Whew. 🙂

Next up: I made turkey burgers. I’ll be honest – I never thought I would. Why? Mostly because I love a good beef burger, and I’m not usually a fan of turkey in general. However, it had to happen.

As I mentioned the last post (and the one before that I think), my hub is on an Herbalife nutrition program and is on a quest for healthier foods to eat. So, the food around here has been getting a makeover, for sure.

The last few days I’ve been craving greasy, delicious, and cheesy burgers. Why? Who knows. However, the hub and I made a compromise – turkey burgers. I have to admit I was not that excited at first, but then I figured I could challenge myself to make it tasty. And I won the challenge!

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I used an Udi’s Gluten Free Classic Hamburger Bun, and my hub used lettuce to minimize the carb intake. Either way they turned out pretty delicious! We topped them with chiptole mayo, and served them up with homemade french fries.

I used:

1 lb ground chicken breast (you could use all turkey as well)

1.25 lbs ground turkey (93% lean)

3 cloves garlic, minced

1 tsp each: onion powder, garlic powder, McCormick’s Garlic & Herb Seasoning 

1/2 tsp salt

1 egg

3 chipotle peppers in adobo sauce, diced (I used La Costena)

1 c chopped cilantro

Here we go:

1. Combine ingredients in a bowl, and mix thoroughly with your hands (I always wear gloves). It’ll look a little ugly, but don’t worry – it tastes good.

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2. Separate meat combo into eight (8) portions. Although I made roughly eight (8) 4-oz. patties, you can make them whatever size you’d like. I used pieces of parchment to keep them separated and uniform.

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3. Let them hang out in the fridge until you are ready to cook them.

4. Grill them until they are 165 degrees F all the way through. Remember, these aren’t juicy beef burgers that can be eaten nearly raw. They have to be cooked. I wasn’t paying much attention to the timing of them (sorry, folks, I was multitasking), but just keep an eye on them.

5. Serve them up with the toppings of your choice and enjoy!

English buns … Hamburger muffins … Whatever.

13 Jan

These bad boys are DELICIOUS.

I set out to make English muffins, realized I couldn’t shape them correctly, and voila – English buns were born. Or hamburger muffins. Or whatever.

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That scrumptious concoction is a B.L.C. – bacon, lettuce, cilantro. I’ve posted about them before, complete with sriracha (yum) and garlic. Previously, however, I used yummy Ener-G tapioca rolls. Try them, they’re good.

This time I used my own English hamburger roll things. They were chewy, light, hearty, and toasted up like English muffins with plenty of nooks and crannies. The egg wash created a nice crust, and the tapioca flour created a wonderful chewiness inside.

You’ll need:

2 c tapioca flour

1 c white rice flour

1/2 c sorghum flour

2 tsp xanthan gum

2 tsp salt

1 c milk + 1/2 c water, warmed to 110 degrees F

2 Tbl yeast

4 tsp sugar

4 egg whites (save the yolks for an egg wash)

4 Tbl olive oil

In a glass measuring cup heat milk and water until warmed. Add sugar and yeast, and stir to combine. Set aside to proof (let the yeast foam up).

Meanwhile, in a stand mixer outfitted with the paddle attachment combine tapioca, rice, and sorghum flours. Add gum and salt. Mix for a few seconds to combine.

Once the flours have been blended, and the yeast has foamed up, add the egg whites and oil to yeast mixture. Whisk to combine. Add yeast mixture to the flour mixture. Mix on medium speed until smooth, about 3 minutes.

It will be poofy, light, and sticky. Don’t be alarmed.

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Line a baking sheet with parchment, and scoop the dough/batter onto the parchment. (Note: I got about 11 globs out of the dough – 5 on parchment, and I also tried 6 in a muffin top tin.)

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Oil your fingers, and shape the globs (technical term) into patties.

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Using the left over egg yolks, coat the tops of the patties generously.

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Let rise for about 15 minutes. Bake for 15-20 minutes at 375 degrees F. They’ll be golden, bouncy, and aromatic.

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Let them cool for a few minutes. This is important so the tapioca can set up a bit and not be so gelatinous. Once they’ve cooled a bit and have firmed up, feel free to chow down. They are light and chewy, and I couldn’t resist.

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I sliced one in half. Check it out.

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Then I toasted it to see what it would do. What was the outcome? The most delicious English muffin thing I’ve ever had. My mom happened to be over and practically inhaled a few of them right off the pan.

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Then, in my excitement, I made some bacon, tore up some lettuce and cilantro, mixed together some sriracha mayo, and assembled my B.L.C.

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I had two of them. Then another one the next day. They continued to toast up perfectly every time and lasted a few days in a bag on the counter. They were gone within a few days, so I couldn’t tell you how long they’d last or if they’d freeze well. I’m guessing they’d freeze quite well.

Enjoy!

Penne Lasagna Bake

3 Oct

The other day I was browsing menus of local restaurants for new gluten free items and I came across an Italian place that had lasagna featured on their menu. No, it wasn’t gluten free, but it made me realize that I hadn’t eaten lasagna in nearly 3 years! Well, I had, but it wasn’t my mom’s. Despite it not coming from my mom’s oven, Amy’s Gluten Free Garden Vegetable Lasagna is absolutely delicious. I wish I could find it more readily near my house.

I then turned my attention to how I could make my own. I could make my own pasta and try it in lasagna, I bought DeBoles rice lasagna noodles but have yet to try them (but am excited to do so), but I just don’t seem to have the time these days. So, I improvised. What did I use instead? GF penne. It turned out just as cheesy, delicious, and flavorful as the lasagna I thought I’d missed. We enjoyed it with roasted broccoli with parmesan and it was a fine meal.

Here we go:

1 12 oz box Schar gf penne pasta

2 c ricotta cheese

2 c fresh spinach

8 oz (2 c) shredded mozzarella cheese, halved

1 24 oz jar Classico Florentine Spinach and Cheese tomato sauce

1 tsp onion powder

1 tsp salt

1 tsp dried basil

1/2 tsp garlic powder

1/2 tsp ground pepper

Dash of red pepper flakes

Dash of ground nutmeg

First things first: preheat your oven to 350 degrees F.

Cook pasta to al dente – DO NOT OVERCOOK! If you overcook the pasta, it will get super soggy when you bake it. I drained my pasta almost before al dente, actually.

While the pasta is cooking, in a bowl combine: the ricotta, herbs and spices, tomato sauce, and half of the mozzarella. Tear up the spinach by hand and toss it in as well. Stir to combine.

When the pasta in drained, add it to the cheesy mixture and toss to coat. Pour it into a 9 x 13 greased baking dish and top with remaining mozzarella.

Throw the pan in the oven for about 45 minutes, or until the cheese has melted and looks deliciously golden and bubbly. When it is heated through and gooey, pull it out and let cool for a bit for the sauce to set up a bit.

If I were really ambitious I would have served this with homemade french bread, a salad, and roasted broccoli. Instead, we just had the broccoli to accompany it, and it was perfect! Everyone gobbled it up. Luckily for me, everyone in my household  looks forward to dinner and never second guess the gluten content. 🙂

Gluten-Free Arancini

19 Jun

After a long day of home improvement projects I was craving some comfort food. When I was little my mom (and grandmother) would make rice croquettes served with tomato soup and it was always a hit. Their recipe calls for American cheese with a Saltine crust, but unfortunately neither of those sit well with me anymore.

When I first went gluten-free I craved the delicious, salty, fried carb bombs but had no idea how to male them gluten-free. It didn’t take me long to figure something out. Instead of breadcrumbs or Saltines I used gluten-free pretzels. That’s right – salty, crunchy pretzels. Worked out perfectly. For the flour in the roux I used rice flour, which also worked well.

This recipe is an adaptation of my family’s beloved rice croquette recipe, and is similar to arancini, which are yummy balls of rice that are fried and are often filled with mozzarella, meat, etc.

Here we go:

6 Tbl butter

6 Tbl gf flour – I used 3 Tbl white rice flour + 3 Tbl sorghum flour

1.5 c milk (I used lactose-free milk and it worked just fine)

4 egg yolks, white egg whites reserved

1/2 c mozzarella

1/4 c parmesan

6 c cooked rice (roughly)

2 tsp salt

1 tsp black pepper

1 tsp garlic powder (fresh garlic would be great if you have it on hand – I didn’t)

1 tsp dried basil

2 c gf Glutino pretzel crumbs (I used a food processor to make crumbs)

Oil for frying, enough for depth of about 3 inches

Cook your rice according to instructions, and let cool. I think I used 4 c water, 2 c rice, and it made a big ol’ bowl full. I’ll be honest – I am guessing at the 6 c rice thing. I know I could look at the bag and see exactly what it makes, but hey.

In a saucepan combine butter and flour to create a roux. Cook through and add milk. Stir until thickened. Add cheeses, egg yolks, salt, pepper, garlic, and basil. Combine with rice and stir thoroughly.

My mom always put her mixture into a glass baking dish to chill in the fridge, and so do I. I think it may be to help spread it out to let the heat disperse more quickly. I’m not really sure, but hey – it works. Spread it into a greased baking dish (whatever you have on hand) and cover with plastic wrap. Let cool for at least an hour, although you could skip the chilling if you are very hungry (or excited).

Once your rice mixture is chilled, cut it into 18 pieces. Here is where I differ from my family’s method: I made mine into delightful disks, but my family makes logs. Either way, they fry up the same and are just as tasty. Once you’ve shaped, rolled, or smashed all 18 pieces pull out your egg whites and pretzel crumbs – each in their own dish. Dip each morsel into egg whites, then coat with crumbs. Easy.

When the oil is hot (I have no idea how hot mine was, but it took about 2 minutes per side for the disks to cook) fry up a few at a time. Don’t crowd your pot – it will lower the temperature of the oil. Fry until golden brown, and cooked through (check the first one – taste test!) and drain on paper towels. Salt them while they are hot, too.

My family serves theirs with tomato soup, but since mine were a little different I switched things up. I used some gf jarred tomato sauce (whatever was in my pantry), some lemon zest, and some fresh basil. The lemon zest give it a brightness that is wonderful, and helps to cut through the richness of the cheesy rice.

 

Chocolate Truffle Torte

19 Jun

Happy Tuesday, people.

Working new hours, getting home improvement projects done, and trying to find time to rest (or do anything else) has been a challenge lately. It was only a matter of time before I baked, and here is what I came up with.

I made this recipe for Father’s Day, and paired it with mint chocolate chip ice cream. It was pretty friggin’ good and luckily for me, I wasn’t the only one who thought so.  It was a hit, and I was grateful for the praise.

This has two layers: one is flourless chocolate cake, and the other is chocolate ganache. When I served it up the ganache hadn’t quite firmed up, but was almost fluffy and smooth like a rich fudge sauce. It was good.

Cake:

1/2 c semisweet chocolate chips (or bittersweet, or shaved, etc.)

1/2 c butter

3/4 c sugar

1/2 c cocoa powder

3 eggs

1 tsp blackberry brandy (or orange liquor, or vanilla extract, etc.)

Preheat the oven to 300 F. Line an 8-inch springform pan with parchment (including the bottom – just trace the shape onto parchment and cut out). In a double boiler melt the butter and chocolate until smooth and combined. Let cool slightly.

Note: if you don’t have a double boiler (like me) you can use a heat-safe bowl over a bit of boiling water – I used a pyrex bowl that happened to fit right over a small saucepan I have with an inch or two of water, and it did the trick.

In a bowl combine sugar, cocoa, eggs, and brandy. Whisk to combine. Slowly add the melted chocolate and stir to combine. Pour into your lined springform pan and bake for roughly 30 minutes, or until a toothpick comes out clean. Let cool.

Ganache:

2 c heavy whipping cream

2 c semisweet chocolate chips (or chocolate of your choice, as with the cake)

1-2 tsp flavoring, optional – I didn’t add anything, but mint or blackberry would be nice

Again with the double boiler: heat cream until hot (not boiling), and throw in the chocolate chips. Turn the heat off and stir slowly to melt the chocolate. I should have taken pics of the color change as I stirred, but I will next time. Carefully pour the ganache over the cooled cake and let chill until the ganache is firm (like the inside of a chocolate truffle). I chilled mine for about 2 hours and it hadn’t firmed up, but was delicious nonetheless. Pop open the pan, gently peel the parchment off of the sides, slice, and serve with or without ice cream!

 

Creamy Pesto Dressing – Gluten-Free

12 Apr

This recipe couldn’t be easier.  Most people who are familiar with the Old Spaghetti Factory (which offers gluten-free options) know that they serve up a creamy pesto salad dressing. I’m generally a fan, but everything is better if you can tweak the ingredients to your liking. This recipe was an experiment and it turned out perfectly. Lucky for me, my mom made the pesto and brought it over, but you can used store-bought pesto as well.

1 c sour cream

1 c mayo (you can make your own or use store-bought)

4 Tbl grated Parmesan cheese

1/2 c pesto (made or store-bought)

1/2 c milk

Black pepper to taste

In a bowl combine sour cream, mayo, pesto, and Parmesan. You don’t need the milk just yet. Taste it. I added plenty of black pepper, some extra garlic salt, and good amount of extra Parmesan. Add the milk slowly to reach your desired consistency. If I were making this into a dip I’d leave the milk out completely.

This recipe was great on our B.L.T. salad we had over the weekend!