Pickled red onions are a family favorite and they are great on everything!!

You Need A French Mandoline In Your Life

I start by using a mandoline to slice my red onion really thinly. Once you use a French mandoline to slice your veggies, you will never go back to using a regular knife and cutting board. A mandoline slices veggies so thinly and perfectly, but they are also super dangerous. I wear a microplane cut resistant glove while using my mandoline. I found one at Williams-Sonoma for about $15. Worth it! My mandoline is one of the more expensive versions from De Buyer – but I found it for a steal and had to have it. There are lots of mandolines available at any of your favorite cooking stores or online – just check the reviews and you will find one you love.

To make these pickled red onions, you start by whisking together a few ingredients … I use my electric kettle to boil the water.

You don’t even need to use the stove for these.

Before they start pickling …

Put them on anything!

You can start eating these quick pickled red onions about 20 minutes after you make them, but they are perfect after a few hours. They will keep in your refrigerator for a few weeks – but ours never last that long! We love to put ours on fish tacos (and really, any type of tacos), grain bowls, nachos, chili, falafel … you really can’t go wrong!

How To Make Quick Pickled Red Onions

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How To Make Quick Pickled Red Onions

In just a few minutes, you can make delicious quick pickled red onions to put on everything!

Course Appetizer, Canning and Preserving

Cuisine American

Keyword gluten free

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2 cups

Calories 87kcal

Author Erin Brighton

Ingredients

• 1 large red onion thinly sliced
• 1/2 c apple cider vinegar
• 1/4 c white vinegar
• 1/4 c water boiling
• 2 T white sugar
• 1 teaspoon salt

Instructions

• Thinly slice your large red onion using a mandoline or a sharp knife.
• Place your sliced red onions in a mason jar so they are tightly packed.
• Whisk together boiling water, apple cider vinegar, and white or rice wine vinegar with the sugar and salt until the sugar is dissolved.
• If you are cooking on the stove, bring the mixture to a simmer. If you are using the microwave, microwave for about 1 to 2 minutes.
• Pour simmering mixture over the onions and make sure the onions are completely submerged.
• Let the onions sit for about 15 to 20 minutes before using them. After they cool, store in the refrigerator for up to 2 to 3 weeks.

Nutrition

Calories: 87kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 125mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

The post Quick Pickled Red Onions appeared first on Erin Brighton.

We have a lot of cookie recipes we love – like our Copycat Joanna Gaines’ Chocolate Chip Cookies, these soft M&M cookies, and even these ice cream sandwiches with Tate’s cookies. But, in spite of all of our cookie cooking, we have never made shortbread! The recipe for shortbread chocolate cookie sandwiches sounded almost too easy so I went for it. I also love that these cookies are filled with ganache! Hands down, my most popular recipe on this site is how to make ganache without cream. We had heavy cream yesterday, so we didn’t need to make any adjustments, but I just love finding new uses for ganache! 

Just Do It. Make Shortbread! 

Friends, so easy!! So delicious!

I even made these gluten-free using King Arthur gluten-free flour and you can’t even tell it’s not “regular” shortbread.

The main thing to know about making shortbread is you are going to need a lot of butter.

This recipe calls for 2 sticks of butter. So buttery!

Ingredients for Shortbread Cookies

1 cup (2 sticks) butter, at room temperature

3/4 cup brown sugar

1/4 teaspoon sea salt

1 egg yolk

1 1/2 teaspoons vanilla extract

2 cups GF all-purpose flour (King Arthur)

Ingredients for the Chocolate Ganache

3/4 cup semi sweet or dark chocolate (70% cacao)

1/2 cup heavy cream

Sea salt

Directions for the shortbread cookies:

1. In a stand mixer, mix together butter, sugar, and sea salt on high until light and creamy – about 3 – 4 minutes.
2. Reduce speed to low and add egg yolk and vanilla.
3. Add flour and mix until combined. Form into a ball and wrap in plastic wrap and put in the fridge for at least two hours.
4. Roll out the dough to about 1/4 to 1/2 inch thick and cut into circles using a juice glass or small biscuit cutter.
5. Place on cookie sheet with parchment paper or a silpat liner.
6. Cook at 325 for 10 minutes. Let cool for a few minutes before moving them to a wire rack.
7. After the cookies are cooled, fill with ganache.

Tips and Tricks For Making Shortbread Cookies

The dough does need to chill for about 2 hours so it’s cold enough to roll out and then cut into perfect circles – I used a juice glass to cut out the circles. I rolled out half the dough at a time. The original directions say 1/2 inch thickness, but maybe even thinner is fine. My first batch was 1/2 inch thick and I think it was a little too thick. I made about 28-29 cookies with this recipe.

These cookies only take ten minutes to bake. Let cool and set aside. I tightly covered my cookies with plastic wrap and filled them with ganache the next day.

Directions for the ganache:

To make the ganache, warm 1/2 cup of heavy cream over medium low heat until bubbles form around the edge. Remove from heat and gently pour over 3/4 cup of semi sweet or dark (70%) chocolate. Try to use good chocolate for the ganache. Stir well until all the chocolate is completely melted. Add a pinch of sea salt. Set aside to cool.

Using a piping bag or just a butter knife,layer ganache on one side of your cookie and then layer another cookie on top to make a sandwich. I started to put the ganache on while it was cool, but still shiny. It worked fine! Just don’t put the ganache on while it’s still warm or it won’t stay on your cookie.

That’s it! Enjoy!

Easy gluten-free shortbread cookie sandwich recipe

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Chocolate Filled Shortbread Cookies (Gluten-free)

These easy, gluten-free chocolate filled shortbread cookies will become a party favorite.

Course cookies, Dessert, gluten free cookies

Cuisine American

Keyword chocolate, Cookies, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Chill the dough 2 hours

Servings 16 cookies

Calories 276kcal

Author Erin Brighton

Equipment

• Silpat liner
• Cookie sheet

Ingredients

Ingredients for Shortbread Cookies

• 1 cup 2 sticks butter at room temperature
• 3/4 cup brown sugar
• 1/4 teaspoon sea salt
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 cups GF all-purpose flour King Arthur

Ingredients For Chocolate Ganache

• 3/4 cup semi sweet or dark chocolate 70% cacao
• 1/2 cup heavy cream
• Sea salt

Instructions

Directions for the shortbread cookies:

• In a stand mixer, mix together butter, sugar, and sea salt on high until light and creamy - about 3 - 4 minutes.
• Reduce speed to low and add egg yolk and vanilla.
• Add flour and mix until combined. Form into a ball and wrap in plastic wrap and put in the fridge for at least two hours.
• Roll out the dough to about 1/4 to 1/2 inch thick and cut into circles using a juice glass or small biscuit cutter.
• Place on cookie sheet with parchment paper or a silpat liner.
• Cook at 325 for 10 minutes. Let cool for a few minutes before moving them to a wire rack.
• After the cookies are cooled, fill with ganache.

Notes

Tips and Tricks For Making Shortbread Cookies

The dough does need to chill for about 2 hours so it’s cold enough to roll out and then cut into perfect circles - I used a juice glass to cut out the circles. I rolled out half the dough at a time. The original directions say 1/2 inch thickness, but maybe even thinner is fine. My first batch was 1/2 inch thick and I think it was a little too thick. I made about 28-29 cookies with this recipe.

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 145mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

The post Easy Gluten-Free Shortbread Cookie Sandwiches appeared first on Erin Brighton.

Have you been looking for something new to do for brunch? How about some easy bagel bar ideas?

Did anyone else have a different kind of holiday season this year? Instead of planning different menus for weeks, I really only had to plan for my immediate family. It was a little sad, but I tried to embrace the simplicity and try new things – like a homemade bagel bar!

For this Christmas and New Year’s Day, we went for a traditional Irish Catholic bagel and lox spread for our Quarantine Holidays. It was so delicious and I am now on a huge bagel bar brunch kick.

Honestly, this brunch was so delicious for Christmas morning, I did it again for New Year’s. When we can have friends over again, add a Bloody Mary bar and call it a day. This time, I had some homemade Bailey’s for myself and that definitely satisfied!

I made gluten-free two ingredient bagels for the bagel portion of the bagel bar. My mom gifted me homemade everything bagel seasoning for Christmas so we used that for our bagels. Delicious.

For the bagel toppings, we had smoked salmon – two different kinds – basically, whatever the Whole Foods shopper could find for me on the morning of December 24th. Beggars cannot be choosers. We also had capers, thinly sliced red onions, lemons, Persian cucumbers, hard boiled eggs, and plain cream cheese.

I also made gluten-free and regular pancakes and one oven baked tray of thick sliced Nueske’s bacon. Yum. Next time I meet even include some homemade chocolate chip cream cheese. No rules!

Seven people. No leftovers. I was hoping this could be the only meal of the day, but the little people are clamoring for dinner, too. I feel like they should be able to survive off the joy of their gifts from Santa, but they were not vibing with that.

Tell me about your favorite bagel bar ideas! We will definitely be doing this more often.

The post Easy Bagel Bar Ideas For Brunch appeared first on Erin Brighton.

I am on a kick using citrus and scallions for roasting – can’t stop, won’t stop. This easy Greek recipe for roasted sole and potatoes was a huge hit for dinner the other evening. Jump to Recipe

How To Make The Oven Roasted Potatoes (A Recipe!)

For the potatoes … I cut them into bite-sized pieces and cooked them on a plate in the microwave for 4 minutes to soften them up a little and speed up the roasting process.

I tossed the potatoes in olive oil, salt, and cumin and cooked them at 450 degrees on a high rack for about 25 minutes. Turn once halfway through. That’s it. I can’t even make a recipe card for this because it’s too easy!

While the potatoes were roasting, I prepared the sole.

What kind of fish to use?

Local sole! This was a last minute addition to my farmers market order this week and it was so fresh and delicious. I got 1.14 lbs and that was about 8 gorgeous sole filets. Other thin, white fish will work well here, too.

How To Prepare the Sole

I sprayed a cooking pan with vegetable spray and then combine salt, pepper, garlic powder, and cumin in a cereal bowl and spread it with my fingers on both sides of each filet and placed them edge to edge on my baking pan.

What To Put On Top Of Baked Sole?

I had capers and golden raisins sitting in some olive oil – also from the farmers market – I added 3 chopped cloves of garlic, 1 chopped shallot, and a handful of finely chopped parsley and the zest of one lime. Stir. Distribute evenly over the sole filets.

I topped the filets with scallions that I had sliced in half and then quarters. I think they’re pretty that way and I love to eat them roasted. I thinly sliced the lime – I only used half – and laid the lime slices on top of the scallions.

Cook the potatoes first, then the fish

As soon as the potatoes came out of the oven, I reduced the heat to 375 and then put the sole in the oven and cooked for only ten minutes. That’s it. It will cook so fast! Maybe even less than 10 minutes.

What To Serve With Roasted Sole and Potatoes?

I made a quick little salad with red gem lettuce, Persian cucumbers, and red onion. So good. I served the roasted potatoes with a cumin labneh – fancy sour cream – so many good flavors tonight!

I even have sole and potatoes leftover for lunch tomorrow. Make this!

Looking for more flavorful recipes?

Easy Greek Lemon Rice In A Rice Cooker

Roasted Carrots With Cumin

Patatas Bravas: A Taste of Spain

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Easy Greek Recipe For Roasted Sole

Gluten-free. Super easy recipe.

Course Dinner

Cuisine Gluten-free, Seafood, Vegetarian / Pescaterian

Keyword gluten free, local food, local ingredients

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 105kcal

Author Erin Brighton

Cost $12

Ingredients

• 1 lb sole filets
• 1 teas cumin
• 1 teas salt
• 1 teas garlic powder
• 1 T capers
• 2 T golden raisins
• 2 T olive oil
• 4 scallions
• 2 shallots
• 1/2 lime sliced

Instructions

• I sprayed a cooking pan with vegetable spray and then combine salt, pepper, garlic powder, and cumin in a cereal bowl and spread it with my fingers on both sides of each filet and placed them edge to edge on my baking pan.
• I had capers and golden raisins sitting in some olive oil – also from the farmers market – I added 3 chopped cloves of garlic, 1 chopped shallot, and a handful of finely chopped parsley and the zest of one lime. Stir. Distribute evenly over the sole filets.
• I topped the filets with scallions that I had sliced in half and then quarters. I think they’re pretty that way and I love to eat them roasted. I thinly sliced the lime – I only used half – and laid the lime slices on top of the scallions.
• As soon as the potatoes came out of the oven, I reduced the heat to 375 and then put the sole in the oven and cooked for only ten minutes. That’s it. It will cook so fast! Maybe even less than 10 minutes.

Nutrition

Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 158mg | Fiber: 1g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

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Quick Oven Roasted Potatoes

The trick to quick oven roasted potatoes is to start them in the microwave!

Course Side Dish

Cuisine Gluten-free, Greek

Keyword gluten free, vegan, vegetarian

Prep Time 10 minutes

Cook Time 25 minutes

Microwave 5 minutes

Total Time 40 minutes

Servings 4

Calories 223kcal

Author Erin Brighton

Cost $2

Ingredients

• 2 lbs soft skinned potatoes
• 2 T olive oil
• 1 teas cumin
• 1 teas salt

Instructions

• Preheat oven to 450 degrees
• Cut potatoes into bite sized pieces and then microwave for four minutes - this will speed up the roasting process
• Toss the potatoes in olive oil, salt, and cumin and cooked them at 450 degrees on a high rack for about 25 minutes. Turn once halfway through. That's it.

Nutrition

Calories: 223kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 623mg | Potassium: 1041mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 2mg

The post Easy Greek Recipe For Roasted Sole and Potatoes appeared first on Erin Brighton.

Julia and Noelle made these AMAZING gluten-free Valentine’s Day cookies today with no help from me. Amazing. Soft. Warm. Gooey. Delicious. We were stress eating them while watching the Tampa Bay/Packers game. And yes, to everyone wondering, yes, we still are rooting for Tom Brady! Ten Superbowls??? That’s so crazy. He really is the GOAT.

I am not sure that the girls have any tricks to share with you for these cookies. They were really straightforward and absolutely DELICIOUS!!! Noelle only eats soft cookies or cookie dough. Seriously. If the cookie gets too hard, she refuses to eat it. More for the rest of us, right? She gave total thumbs up to these cookies. They really did stay soft!

Some of our other favorite cookie and brownie recipes … 

How To Make Joanna Gaines Chocolate Chip Cookies Gluten-Free {Video}

Super Simple (No Chill) Sugar Cookies

Tennis Ball Cookies

Decadent Saucepan Brownies

Soft Gluten-Free Valentine’s Day Cookie Recipe

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Soft Gluten-Free Valentine's Day Cookies

These soft Valentine's Day cookies with chocolate chips and M&Ms are easy to make and so delicious!

Course Dessert

Cuisine American, Gluten-free

Keyword Cookies, gluten free, Valentine's Day

Prep Time 10 minutes

Cook Time 10 minutes

Resting time 5 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 201kcal

Author Erin Brighton

Cost $5

Ingredients

Ingredients:

• 1 cup butter softened
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 large egg
• 1 1/2 c cup4cup gf flour
• 3 T Instant Vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 c semi sweet chocolate chips
• 1 cup Valentine’s m&m’s

Instructions

Directions:

• Preheat oven to 350
• Cream butter and sugar together for about 2 minutes. Add egg. Mix. Add flour, pudding mix, baking soda, and salt. Stir to combine. Add chocolate chips and m&ms.
• Using a cookie scoop, drop 12 even scoops of dough on a silpat or parchment paper. Bake at 350 for 10-12 minutes. Don’t overcook. Let cool for 8-10 minutes on the cookie sheet before transferring to a wire rack.
• That’s it!!! Done. These are soft and delicious. Make these for Valentine’s Day!

Nutrition

Calories: 201kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 33mg | Fiber: 1g | Sugar: 17g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Soft Gluten-Free Valentine’s Day Cookies appeared first on Erin Brighton.

Are Two-Ingredient Bagels Really Just Two Ingredients?

I have made these two-ingredient bagels with gluten-free Bisquick and I have made them with gluten-free all-purpose flour plus baking soda and salt. I have made these two-ingredient bagels with nonfat Greek yogurt (the recommended yogurt) and I have had to make do with other options. No matter what combination of ingredients, these bagels are always a hit. And, yes, if you have GF self-rising flour and nonfat Greek yogurt, these two-ingredient gluten-free bagels are *really* just two ingredients.

For Christmas morning, we made our traditional pancake breakfast, but we also made a bagel bar using these two-ingredient bagels. The bagel bar was such a hit, we did it again for New Year’s morning after we did our polar plunge with friends. You cannot go wrong with these bagels! I always make the full recipe – 2 cups of flour to make 6 to 8 bagels – but if you only want 3 or 4 bagels, cut the recipe in half.

There isn’t really a trick to these bagels. They have come out with different consistencies depending on what flour I have on hand, but they are always good. Really, is there such a thing as a bad homemade bagel? Nope.

Gluten-free Bisquick OR Make Your Own Self-Rising Flour

You always want to start with 2 cups of flour – if you have gluten-free Bisquick or self-rising flour, all you need to add to it is nonfat Greek yogurt. If you don’t have gluten-free Bisquick, you will need to add 3 teaspoons of baking powder (not baking soda!) and 1 teaspoon of salt.

Nonfat Greek Yogurt – Essential Ingredient

After I have my flour, I add one cup of nonfat Greek yogurt to start. It needs to be Greek yogurt because you want the thickness of the yogurt. If it’s not Greek yogurt, it’s going to be too thin. That being said, I have made these with regular plain yogurt. The bagels aren’t as light and delicious, but they are still delicious. I have made these bagels with a combination of 2% Greek yogurt and plain yogurt – I just used whatever I have in the house.

For the first time you make these, I highly recommend you use the nonfat Greek yogurt so you know what these will be in perfect conditions. The bagels below were made WITHOUT nonfat Greek yogurt – still delicious, but you can see that they are a little bit thinner and slightly more dry.

A few pro-tips to make two-ingredient gluten-free bagels… 

You will start with one cup of nonfat Greek yogurt and stir the flour and yogurt together to combine. Add more yogurt as needed and continue to stir. I use a sturdy spatula or a wooden spoon. You want to really stir well – almost kneading it together with a spoon. When the flour and yogurt come together as a large ball in the bottom of your bowl, you know you are ready to make the bagels.

Two cups of flour and about 2 cups of yogurt will make 6 to 8 bagels. I like to take a small ball of dough and roll the dough between my hands until it makes a thick rope of dough long enough to form into a bagel. You can also roll it on the silpat and then gently form it into a bagel shape. Use your fingers to smooth it out and connect the ends together. Your hands will get sticky so maybe make 2 or 3 bagels and then wash your hands to get the dough off your hands and then make the other bagels.

Egg Wash and Toppings … A Bonus, Not Essential

After all of your bagels have been formed, take one egg and whisk it to make an egg wash. Using a silicone brush, brush the tops of each bagel completely with egg wash. I love to top my bagels with Everything Bagel seasoning and crushed Himalayan pink salt. I put everything bagel seasoning and the salt in a small saucer and carefully place each bagel – top down – into the bagel seasoning and then carefully return the bagels to the baking sheet. You can top your bagels with nothing at all – it’s totally up to you.

How To Bake Two-Ingredient Bagels

After your bagels are topped, they are ready to be baked. I like to bake mine at 375 for 25 minutes. Every oven might need a different amount of time. I have also read that you can cook your bagels for 20-25 minutes at 375 and then remove from the oven, turn the oven up to 500 degrees and then put the bagels back in the oven – close to the top – and cook for an additional 5 minutes at 500. It makes the bagels a little crispy on top. Sometimes we do that, sometimes I am too lazy and just want to eat.

What to Put On Two-Ingredient Bagels

Let the cooked bagels sit for about 10 to 15 minutes before you try to slice them. Slice and then top with anything! Simple, salted butter is one of my favorite weekday toppings. My kids love it when I whip together a bagel bar for them. We try to keep smoked salmon in the house all the time now. Crazy times. Capers, red onion, hard-boiled egg, avocado, sliced cucumbers, lemon slices, cream cheese … all good topping options!

It’s time to make these bagels!

Other favorite breakfast and brunch recipes …

The Perfect Egg Sandwich

Gluten-Free Apple Scones

Gluten-free Jelly Donuts

Browned Butter Banana Bread With Ginger and Pecans

Victoria Sandwich Cake

Chocolate Chip Cream Cheese

Two-Ingredient Gluten-Free Bagel Recipe

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Two Ingredient Gluten-Free Bagels

This recipe for 2 ingredient gluten-free bagels will change your life.

Course Breakfast

Cuisine American

Keyword brunch, gluten free

Prep Time 10 minutes

Cook Time 25 minutes

Resting time 10 minutes

Total Time 45 minutes

Servings 8

Calories 158kcal

Author Erin Brighton

Cost $5

Ingredients

• 2 c gluten-free Bisquick
• 2 c nonfat Greek yogurt
• 1 egg
• 2 tbsp Everything Bagel Seasoning

Instructions

• Add nonfat Greek yogurt to 2 cups of flour, starting with just one cup of yogurt.
• Stir yogurt into the flour so the flour starts to pull together like a dough.
• Add more yogurt until the flour and yogurt form a slightly sticky ball of dough - you might need all two cups of yogurt.
• Separate out one handful of dough at a time - about 1/6 to 1/8 of the total amount of dough.
• Roll the ball of dough in your hands or on a silpat liner to make a fat column of dough that can be shaped into a circle. Use your fingers to smooth together the ends and the bagel itself. Place on a silpat liner and make your next bagel.
• If your hands get too sticky, clean them and start over with dry hands after making a few bagels. You can also add a little bit of flour to your hands to help with the stickiness.
• Cook at 375 degrees for 25 minutes.
• Remove from oven and raise the temperature to 500 degrees. Put the bagels back in the oven for five more minutes.
• Remove from the oven and let sit for 10 to 15 minutes before you try to slice them.

Nutrition

Calories: 158kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 477mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Calcium: 34mg | Iron: 1mg

The post Two Ingredient Gluten-Free Bagels appeared first on Erin Brighton.

Cake is good any day of the week …

This cake was much easier than I expected! My friend posted a buttermilk glazed donut cake recipe from Southern Living Magazine. That’s not really the name, but that title gives you all the information you need to know. I knew I could probably make a gluten-free glazed donut version without much trouble. We love cake over here. LOVE. (Victoria Sandwich Cake, How To Make An Exploding Sprinkle Cake {Video}, How To Make A Reindeer Cake {Video}, Pineapple Tres Leches Cake (gluten free!) … just a few of our faves!) 

Cake for the win!

You deserve this cake. It’s hard to believe it’s gluten-free.

One more photo …

Gluten-Free Glazed Donut Cake

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Gluten-Free Glazed Donut Cake

This delicious glazed donut cake tastes just like it should - a donut!

Course Dessert

Cuisine Southern

Keyword gluten free

Prep Time 15 minutes

Cook Time 1 hour

Servings 12

Calories 425kcal

Author Erin Brighton

Cost 10

Equipment

• bundt pan

Ingredients

• 1 1/2 c sugar
• 1 c butter room temperature
• 4 eggs room temperature
• 2 teas vanilla extract
• 3 1/2 c gluten free flour all purpose flour blend is fine
• 2 teas baking powder
• 1 teas salt
• 1 teas nutmeg
• 1/2 teas baking soda
• 1 c buttermilk
• 1 c powdered sugar

Instructions

• Cream 1 1/2 cups of sugar and 1 cup of room temperature butter for 2 to 3 minutes.
• Whisk together 4 eggs (also at room temp).
• Add 2 teaspoons vanilla extract and the four eggs. Mix.
• In a separate bowl, mix 3 1/2 cups GF flour with 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon baking soda.
• Alternate 1 cup of buttermilk with the flour mixture. Stir a little after each addition.
• After everything is mixed together, pour into a greased and floured Bundt Pan.
• Cook at 350 degrees for about 50 minutes. Test for doneness with a fork or long toothpick. Let cool on a wire rack for 15-20 minutes and turn onto a smooth surface and immediately flip over. You want the fancy side down.
• When the cake is cooled, mix about 1 cup of powdered sugar with some water in a stand mixer until it looks like a glaze.
• Pour the glaze over the cooled cake.

Nutrition

Calories: 425kcal | Carbohydrates: 62g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 417mg | Potassium: 119mg | Fiber: 4g | Sugar: 37g | Vitamin A: 585IU | Calcium: 88mg | Iron: 2mg

The post Gluten-Free Glazed Donut Cake appeared first on Erin Brighton.

Takeout For The Win!

We tried a new (to us!) Greek restaurant for takeout and it was SO GOOD!!! We ordered shrimp on skewers, chicken, and lamb. The lamb was the favorite. Two of our meals came with greek salad and they all came with amazing French fries – we loved the cumin garlic fries!

I added lettuce from our garden to stretch the salad into a large family size Greek salad and I ordered a chickpea salad, as well. I just dumped the chickpeas, red onion, and arugula into the Greek salad. Delicious! 

We make A LOT of rice around here … How To Make Fluffy Indian Basmati Rice, Copycat Pork Fried Rice, and Kimchi Fried Rice With Kale are a few of our go-to favorites, but this super simple recipe is definitely going into the rotation.

Easy Greek Lemon Rice In A Rice Cooker

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Easy Greek Lemon Rice In A Rice Cooker

Super easy, very delicious!

Course Side Dish

Cuisine Gluten-free, Greek

Keyword gluten free

Prep Time 10 minutes

Cook Time 20 minutes

Servings 8

Calories 291kcal

Author Erin Brighton

Equipment

• rice cooker

Ingredients

Ingredients:

• 3 cups basmati rice
• 2 tablespoons olive oil
• 1/2 medium onion sliced
• 5 cloves garlic sliced
• 1 large lemon - zested and then juiced
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 tablespoon fresh dill - more for the top
• Chicken broth

Instructions

• I rinsed 3 cups of white basmati rice until the water ran clear and then let the rice sit in water while I prepped the other ingredients.
• In a saucepan on the stove, heat your olive oil. Add the onions and garlic and the salt, cumin, and oregano. Saute. Add the lemon zest and the three cups of basmati rice, drained. Add the lemon juice to the rice and stir it well to coat your rice with the olive oil, herbs, and lemon.
• Transfer to your rice cooker - or continue cooking on the stovetop.
• I transferred the very flavorful rice to my rice cooker and added enough chicken broth to go a little higher than the 3 cup mark for white rice.
• Turn it on! That's it!
• At the end, I added additional lemon juice and fresh dill. I had read in some places to add additional butter at the end, but I did not do that. It tasted fine! I will definitely try to add butter on another day - I usually don't say no to butter.

Nutrition

Calories: 291kcal | Carbohydrates: 57g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

This was my first experiment with Greek rice! Any tips???

The post Easy Greek Lemon Rice In A Rice Cooker appeared first on Erin Brighton.

During these COVID times, every grocery delivery is like an episode of Chopped. I order carrots and beef and see what turns up. These carrots were STUNNING, but the beef I ordered showed up as a chuck roast.

How I Prepared The Cumin Roasted Carrots

They take just a few minutes …

And all it takes is a few ingredients and not much time …

Roasting is my favorite way to eat vegetables with dinner. We LOVE all roasted vegetables … a few of our favorites are – Lemon and Garlic Roasted Brussels Sprouts {Video}, Roasted Asparagus Wrapped in Prosciutto, Crispy Roasted Okra, and Roasted and Smashed and Potatoes. 

And then done!

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Cumin Roasted Carrots

Super simple, kid friendly carrots.

Course Side Dish

Cuisine Vegetarian

Keyword gluten free, vegetarian

Prep Time 5 minutes

Cook Time 25 minutes

Servings 6

Calories 45kcal

Author Erin Brighton

Cost $3

Ingredients

• 1 bunch carrots
• 1 T olive oil
• 1 t cumin
• 1 t salt

Instructions

• I don’t peel my carrots - I just scrub them. I cut off the pretty, leafy greens but left a little bit of green at the top. I cut the carrots in half so they would cook evenly and be easier for my kids to eat.

  Preheat the oven to 425. Line a cookie sheet with foil.

  Lay out the carrots on the foil. Pour a little olive oil over the carrots. Sprinkle with cumin and salt. Using your hands coat the carrots evenly with oil.Bake for 20 to 25 minutes. Enjoy!

Nutrition

Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9467IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

The post Roasted Carrots With Cumin appeared first on Erin Brighton.

I made the red kidney bean curry (also called Rajma) in the Instant Pot and then made an Indian roasted salmon in the oven and served both over some fluffy basmati rice. Super simple. Delicious. Different.

I soaked the kidney beans all day – about 8 hours or so. Even with soaking, this wasn’t a quick meal. Be prepared for the beans to take about an hour. I’m not sure the instant pot saved me much time, to be honest.

For the beans …

In the Instant Pot, I sautéed 5 cloves of garlic, 1 large chopped onion, 1 inch of grated ginger, salt and some spices (coriander, cayenne pepper, chili powder, curry leaves, and cumin) in olive oil in the instant pot. I added the kidney beans (about 1 1/2 cups) and 1 can of diced tomatoes plus 3 cups of water. Stir. Turn off the sauté.

Put the cover on the Instant Pot. Check that it’s set to sealed. Set the Instant Pot to Bean for 30 minutes. When it’s done, let it naturally release for 10 minutes.

Taste test and add additional salt and chili powder, if needed. To further reduce the liquid, if needed, set the instant pot to sauté and cook for an additional 5 to 10 minutes.

For the salmon:

I cut my salmon into 7 pieces. If you have a pair of kitchen scissors, they are great for cutting through fish skin. Pro-tip. 😜 I cut the flesh of the salmon with a knife, but then I cut through the skin with the scissors.

Lay the pieces of salmon on a lightly greased foil-lined pan. Sprinkle each piece of salmon with salt and garam masala. In a separate small bowl, whisk together soy sauce (or gluten-free Tamari), the juice from half a lime, and some honey. Brush this on top of each piece of salmon.

Cook at 400 for 10 to 12 minutes depending on the thickness of your fish and how well done your kids like their salmon.

For the rice:

Rinse 1 1/2 cups of white basmati rice until the water runs clear. Boil about 4 cups of water on the stove. Add the rice. Cook for 7 to 10 minutes. Immediately drain. Sometimes I rinse it after I drain it, but I’m not sure I should be doing that. 🤣 It doesn’t seem to hurt it – I do it accidentally.

Try something new!! Enjoy!

Other Favorite Indian Recipes … 

Instant Pot Indian Butter Chicken With Chickpeas and Veggies

Easy Chicken Biryani

Orange Ginger Mango Lassi

Red Kidney Bean Curry (Rajma) Recipe

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Red Kidney Bean Curry (Rajma)

Super simple Indian side dish

Course Dinner

Cuisine Gluten-free, Indian

Keyword Instant Pot, Seafood, vegetarian

Prep Time 8 hours

Cook Time 1 hour

Servings 8

Calories 76kcal

Author Erin Brighton

Equipment

• Instant Pot

Ingredients

• 1 1/2 c red kidney beans
• 5 cloves garlic
• 1 onion chopped
• 1 inch ginger grated
• 1/2 t coriander
• 1/2 t cumin
• 1/2 t cayenne chili powder
• 1/2 t salt
• 14 oz diced tomatoes
• 1 T olive oil

Instructions

• I sautéed 5 cloves of garlic, 1 large chopped onion, 1 inch of grated ginger, salt and some spices (coriander, cayenne pepper, chili powder, curry leaves, and cumin) in olive oil in the instant pot. I added the kidney beans (about 1 1/2 cups) and 1 can of diced tomatoes plus 3 cups of water. Stir. Turn off the sauté.
• Put the cover on the Instant Pot. Check that it’s set to sealed. Set the Instant Pot to Bean for 30 minutes. When it’s done, let it naturally release for 10 minutes.
• Taste test and add additional salt and chili powder, if needed. To further reduce the liquid, if needed, set the instant pot to sauté.

Nutrition

Calories: 76kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg

The post Indian Roasted Salmon and Instant Pot Red Kidney Bean Curry (Rajma) appeared first on Erin Brighton.