EZ Gluten Free

Jerk Chicken Shepherd’s Pie

2012-03-08T09:21:00.003-05:00

Jerk Chicken Skillet Shepherd's Pie

This Jerk Chicken Shepherd’s Pie is the perfect way to mix things up in the kitchen. With lean chicken and a ton of veggies you can’t go wrong with this one nutritionally. I was a little worried however that my daughter may not like the dish since she’s such a picky eater. You can imagine my shock when she gave it the thumbs up. If you’re tire of making your chicken the same old way this dish is a perfect exotic adventure for your taste buds.

Ingredients list:

· 1 lb boneless skinless chicken breast, cut into 1 inch pieces

· 1 tbsp jerk seasoning

· 1 tbsp olive oil (for the chicken marinade)

· 1onion, diced

· 1 red bell pepper, diced

· 2 plum tomatoes, diced

· 2 cloves garlic, minced

· 1 tbsp olive oil (for the skillet)

· 1 can black beans, rinsed and drained

· 1 cup corn

· 1 cup gluten free chicken stock

· cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp of water)

· chopped scallion and parsley to taste

· salt and pepper to taste

· FOR THE TOPPING:

· 2 sweet potatoes, peeled and cut into large pieces

· 2 plantains, cut into large pieces

· ½ cup milk, (you may not use it all)

· 3 tbsp butter

· 1 tbsp honey

· 1 tsp jerk seasoning

· salt and pepper to taste

Instructions

1. Stir the chicken together with a tablespoon each of jerk seasoning and olive oil and set aside.

2. Add the sweet potatoes and plantains to a pot of salted water and set it on high and bring it to a boil, then reduce the heat and allow it to simmer for about 25 minutes while you make the stew.

3. Add the chicken to a large nonstick skillet, over a medium high heat and sauté for 3-5 minutes then turn the pieces and sauté for 1-2 minutes or until all of the chicken is lightly browned and you no longer see any pink on the surface then remove the chicken and set it aside.

4. Lower the heat to medium and add the onions, tomatoes, peppers and garlic to the pan with the olive oil and salt and pepper to taste. Sauté the veggies for 3-5 minutes or until they’re softened and slightly browned.

5. Add the corn, beans, chicken stock and cornstarch slurry then stir to combine and add the chicken. Reduce the heat to low, cover, and allow it to simmer for 15 minutes and the stew will be ready to top. Optionally, just before the potato layer is added you could stir in fresh parsley and chopped scallions to add brightness.

6. For the topping, check to see that the sweet potatoes and plantains are fork tender then drain them, add the butter, honey, jerk seasoning and salt and pepper to taste and begin mashing. Slowly add as much milk as you need to reach the desired consistency.

7. Spoon the mixture, in an even layer over the stew and place it under the broiler for about five minutes to brown the top and then it’s ready to serve.

Notes: The jerk seasoning blend that I used included: paprika, onion, thyme, garlic, pepper, allspice, cayenne, cinnamon, nutmeg and cloves. It’s certified gluten free and came from the Spicely Company which you can visit (HERE).

Salisbury Steak

2012-03-05T08:48:00.002-05:00

Salisbury Steak - An Updated Lighter Version

Salisbury steak just screams comfort food. But the TV dinners in the freezer section, with their rubbery texture and flavorless mashed potatoes just don’t do it for me anymore. In this updated version I’ve used lean beef patties that are simmered with veggies more reminiscent of a pot roast. I like to sneak in the veggies anywhere I can. In the side dish I’ve updated the old boring mashed potatoes with the additions of both cauliflower and peas. The cauliflower with it’s lower calories and carbs enables you to have a much larger portion for the same amount of calories. Once you taste this version you’ll never go back to the freezer section in search of this meal again.

Ingredients for the Salisbury Steak:

· 1 lb 90% lean ground beef

· 1 onion, chopped into small pieces

· 10 mushrooms, sliced

· 1 carrot, chopped into small pieces

· 1 cup beef stock

· ½ cup wine

· ½ cup milk

· cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp of water until smooth)

· 1 tbsp olive oil

· salt and pepper to taste

Ingredients for the mashed Veggie Side Dish:

· 2 very large potatoes, cut into 1 inch chunks

· ½ head of cauliflower, cut the same size as the potatoes

· 2 cloves of garlic, halved

· 3 tbsp butter

· ½ cup of milk (you may not need it all)

· 1 cup frozen baby peas, defrosted

· salt and pepper to taste

Video Tutorial:

Instructions:

1. Divide the beef into four equal parts then form each section into an oval shape and season liberally with salt and pepper to taste.

2. Place the beef patties into a dry large nonstick skillet over a high heat and sear them for 3 minutes on the first side and two minutes on the second then remove them from the pan and set them aside.

3. Lower the heat to medium and add the onions, mushrooms, and carrots to the pan with a tablespoon of olive oil and sauté for 3-5 minutes scraping up the brown bits as you go.

4. Add the wine and cook for 2 minutes then add the stock, milk, and cornstarch slurry to the pan and stir to combine.

5. Add the beef patties back into the pan and simmer for 15 minutes uncovered to reduce the sauce and then it’s ready to serve.

6. For the mashed veggies, add the potatoes, cauliflower, and garlic to a pot of salted water and set it on high to bring it to a boil. Once it reaches a boil reduce the heat and simmer for about twenty minutes or until the veggies are fork tender.

7. Drain the veggies and add the milk, butter and salt and pepper to taste. Mash everything together until you’ve reached the desired consistency then stir in the peas and it’s ready to serve.

Notes: When forming the Salisbury steak patties it’s best to depress the centers of each patty so that instead of puffing up in the center, they’ll be flatter when they cook.

Cappello's Gluten Free Pasta Review

2012-03-03T19:45:00.001-05:00

The video says it all:

To visit Cappello's on Facebook click HERE

To follow Cappello's on Twitter click HERE

To read the Hub Page I wrote about the review click HERE

Gluten Free Chocolate Cupcakes with Coconut Icing

2012-03-01T09:50:00.007-05:00

Gluten Free Chocolate Cupcakes with Coconut Icing

These gluten free Chocolate Cupcakes with Coconut Cream Cheese Frosting are a perfect example of how easy it is to use gluten free Bisquick to convert some of your old baked goods into gluten free desserts. It’s been several months now that I’ve been experimenting with gluten free Bisquick in my cake batters and the results so far have been spectacular. What I've been doing is looking over my old recipes in search of the ones that contain flour plus a leavening agent like baking powder or soda. In those recipes I’ve been replacing the flour with gluten free Bisquick and leaving out the baking powder, baking soda, and salt from the original recipe since they're already included in the baking mix. So far it has worked out well. It actually makes things simpler. My original chocolate cupcake recipe called for 1 ¼ cups of flour, 1 tsp baking soda, 1 tsp baking powder and 1/8 tsp salt. I simply replaced all four ingredients with 1 ¼ cups of gluten free Bisquick and the end result was hard to distinguish from the original. It’s about time that gluten free baking was actually simpler than the original method. Give this principle a try and let me know how it’s working out for you.

Ingredients list:

· 1 ¼ cups of gluten free Bisquick

· 1 cup sugar

· 1/3 cup unsweetened cocoa, sifted

· 2 eggs

· ½ cup warm water

· ¼ cup vegetable oil

· ½ cup Greek yogurt

· 1 tsp instant espresso powder

· 1/8 tsp cinnamon

· 1 tsp vanilla

· FOR THE ICING:

· 6 oz low fat cream cheese (3/4 block)

· 4 tbsp softened butter (½ stick)

· ¾ cup confectioner’s sugar

· 1 tsp vanilla extract

· 1 cup sweetened shredded coconut

Video Tutorial:

Instructions:

1. Preheat the oven to 350°F or 175 °C and line your cupcake tins with 14 paper liners.

2. In a medium bowl stir together the gluten free Bisquick, sugar, and sifted cocoa and set it aside.

3. In a larger bowl whisk together the eggs, water, vegetable oil, Greek yogurt, espresso powder, cinnamon, and vanilla until well blended.

4. Add the dry ingredients to the wet ingredients and whisk until you have a smooth lump free batter.

5. Divide the batter among the 14 liners filling each about 2/3 full. Fill any empty cupcake wells with ½ inch of water.

6. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes then remove them and let them cool completely before icing them.

7. For the icing mix the butter, cream cheese and vanilla together until smooth then add the confectioner’s sugar and mix until it’s completely smooth and lump free. You could use a hand mixer but it’s not necessary if the butter and cream cheese are well softened.

8. Once the cupcakes are completely cooled, frost them with a dollop of icing, and sprinkle on the coconut.

Chocolate Cupcakes - Chocolate Sprinkles - No Gluten

While I was frosting the cupcakes I was faced with some pretty loud protests from my daughter. You see even though she likes coconut, I should have known that coconut is a terrible idea on cupcakes. So rather than argue with her I just left the coconut off a few and opted for chocolate sprinkles instead. That's the beauty cupcakes. You're not tied to just one version like you are with a whole cake. So you can customize them in any way you'd like to keep everyone happy.

French Onion Muffins

2012-02-27T09:08:00.002-05:00

Gluten Free French Onion Muffins

These French Onion Muffins are the perfect replacement to bread at any meal. They’re a perfect addition to bacon and eggs yet they are also at home with the meat and veggies on your dinner plate. Those of us that need to follow a gluten free diet probably have encountered a time when there was no gluten free bread in the house at mealtime. These savory muffins solve that problem. As far as I’m concerned they’re a step above bread. Those caramelized onions and Gruyere cheese make these savory muffins a cut above boring bread or biscuits.

The muffins I made were a lot shallower than a typical muffin. Their height resembles more of a biscuit. If you want a taller muffin just double the recipe and add 5 minutes to the bake time. I like the shallower muffin in this instance since it has a better ratio of muffin to cheesy top. In other words I’d rather have two of these verses one of a standard size muffin but you can do what you want in your kitchen. All recipes should act as a starting point for final adjustments tailored to your own preferences. Once you see how easy they are to make, I’m sure you’ll be throwing them together often.

Ingredients list

· 2 onions, diced

· 3 tbsp butter

· 1 tbsp balsamic vinegar

· ½ tsp salt

· pepper to taste

· 2 eggs

· 1/3 cup milk

· 1 cup gluten free Bisquick

· 3 oz gruyere cheese (divided in half)

Video Tutorial:

Instructions

1. Preheat the oven to 375°F or 190 °C and heavily grease a 12 well muffin tin with nonstick spray.

2. For the caramelized onions, melt the butter in a large nonstick pan over a medium heat and add the onions to the pan with the salt and pepper.

3. Stir the onions to get them coated with the butter then turn the heat down to low. Continue cooking the onions over a low heat stirring them every 5 minutes or so. After about 25-30 minutes add the balsamic vinegar. Stir continuously until all of the liquid in the balsamic is evaporated then turn off the heat and set them aside.

4. For the batter whisk the eggs and milk together then switch over to a rubber spatula and stir in the Bisquick until well combined. Stir in the onions and half the cheese.

5. Evenly divide the mixture between the muffin wells and bake them for 22 minutes.

6. Remove the muffins from the tin and place them onto a foil lined baking sheet sprayed with nonstick spray. Top them with the remaining cheese and put them back into the oven, using only the residual heat. When the cheese is melted they are ready to serve.

Gluten Free French Onion Muffins

These are going to make a great addition to all of your meals. They can easily be made in advance too. Just before serving put them onto the cookie sheet, add the cheese, and pop them into a 350°F oven for a few minutes to melt the cheese.

Slow Cooker Barbecued Beef

2012-02-23T09:16:00.002-05:00

Slow Cooker Barbecued Beef

While most Barbecued Beef recipes aren’t typically considered diet food, this recipe is healthier than most. With lean beef and homemade sauce you can feel good about feeding this to the family. Hidden inside that tangy sauce you’ll find a good amount of healthy veggies. But please don’t panic about the veggies. Once they’re grated the kids will never find them. But the best part of any slow cooker recipe is that the thing virtually cooks itself while you go about your busy day. Once you try this version you may never pick up the bottled sauce again.

Ingredients list

· 2 lbs lean chuck roast, cubed into 2 inch pieces

· 1 medium zucchini, grated

· 1 large carrot, grated

· 1 apple, grated

· 1 medium onion finely diced

· salt and pepper to taste

· INGREDIENTS FOR THE SAUCE

· ½ cup of ketchup

· ½ cup applesauce

· ¼ cup cider vinegar

· 2 tbsp steak sauce

· 2 tbsp of honey

· 3 tbsp gluten free soy sauce

· 1 tbsp hot sauce

· 1 tsp red pepper flakes

· ½ cup water

Video Tutorial:

Instructions

1. To make the sauce, stir together all of the sauce ingredients and set it aside.

2. To load the crock pot, stir together the grated zucchini apple, carrot and onion and place it into the bottom of the crock pot.

3. Add the beef with some salt and pepper to taste and pour over the sauce.

4. Cover it, set the crock pot to low and let it cook for 8-10 hours.

5. After about the first two hours you’ll want to skim off any scum that rises to the top. If you won’t be around to do this step I’d suggest you start with meat that has been browned prior to adding it to the pot.

6. When the beef is done raise the crock pot temperature to high, remove the beef, and shred it before returning it to the pot to simmer uncovered until the sauce has reduced to a consistency you’re happy with and then it’s ready to serve.

Notes: While the beef was simmering I threw together a quick slaw to serve on the sandwiches. It consisted of 2 cups of shredded cabbage, a carrot cut into matchstick pieces a minced pickled jalepeno and two chopped scallions. The dressing was made by combining 2 tbsp of light mayo, 1 tablespoon of cider vinegar, 1 tbsp of the pickling liquid from the jalepenos, 1 tsp of honey, and some salt, pepper and old bay seasoning to taste. Once the dressing was mixed I tossed it with the veggies put it into a smaller bowl covered it up and popped it into the fridge. Don’t worry if it looks a little dry, the vegetables will release some of their liquid and loosen the whole thing up.

Chicken Satay Fried Rice

2012-02-20T09:14:00.002-05:00

Chicken Satay Fried Rice

Chicken Satay is one of the tastiest Asian dishes around but I’ve never been overly thrilled about the prospect of threading all those little pieces of chicken onto the wooden skewers to make the dish. I think the reason that this dish is so popular is because of that peanut sauce that goes surprisingly well with chicken. My recipe borrows the flavors of the original dish in a quick, easy to make, Chicken Satay Fried Rice dinner. With marinated lean chicken breast, brown rice and diced veggies this is a perfect weeknight meal to satisfy both your desire to eat healthfully and your chicken satay cravings. And the best part is that the whole dish comes together more quickly than it would take for the fast food guy to arrive at your door.

Ingredients list

· 8oz of chicken diced into small pieces

· ½ tsp fresh minced ginger

· ½ tsp minced garlic

· 1 tbsp of gluten free soy sauce

· red pepper flakes to taste

· 2 cups of cooked brown rice (or white rice)

· 1 medium carrot diced

· 1 medium onion diced

· 2 green onions cut into 1 inch pieces

· ¼ cup of frozen peas

· 2 tbsp of peanut oil (or vegetable oil)

· INGREDIENTS FOR THE PEANUT SAUCE:

· 2 tbsp peanut butter (creamy or chunky)

· 3 tbsp gluten free soy sauce

· 1 tbsp honey

· ½ tsp grated ginger

· ½ tsp grated garlic

· 2-4 tbsp warm water for thinning the sauce

· red pepper flakes to taste

· chopped peanuts and green onions to garnish the plate

Video Tutorial:

Instructions

1. Stir together the ½ tsp fresh minced ginger, ½ tsp minced garlic, 1 tbsp of soy sauce and a sprinkle of red pepper with the diced chicken and set it aside.

2. To make the peanut sauce stir together the peanut butter, 3 tbsp soy sauce, honey, grated ginger, garlic and red pepper flakes until the mixture is well combined. Thin the sauce with 2-4 tablespoons of warm water until you have the desired consistency then set aside.

3. To make the fried rice, add a tablespoon of oil to a large nonstick skillet over a medium high heat. Add the marinated chicken and sauté for 2-3 minutes. Move the chicken around in the pan until most of the chicken is no longer pink.

4. Add the diced vegetables and sauté for two minutes or until the veggies are tender but crisp.

5. Add the rice, and remaining tbsp of oil to the pan with about 1/3 of the peanut sauce we made earlier. Sauté for another 2 minutes stirring continuously to make sure all of the ingredients and sauce are well distributed. And then it is ready to serve.

6. Garnish with additional peanut sauce, chopped green onions and peanuts.

Seven Layer Impossible Taco Pie

2012-02-16T09:19:00.002-05:00

Seven Layer Impossible Taco Pie

What an awesome weeknight meal this Seven Layer Impossible Taco Pie turned out to be. It’s made with gluten free Bisquick so it’s surprising that I haven’t tried making an impossible pie before now considering how much of the baking mix I use. I remember my mom making a couple of these back in the 70’s. I wish I could say that I had fond memories of the experience but unfortunately I don’t. I remember my Mom announcing that we were having an impossible pizza pie. I loved pizza so naturally I thought the “impossible pie” would be even better. Sadly it was not. The whole chewy crust experience that makes pizza so appealing was missing with the pie. This taco pie is different. You’ll love the texture and flavor in the pie itself and all the garnishes that make a taco spectacular remain intact to top the whole thing off once it’s baked. And if you miss the crunchy taco shell you could always top it off with corn chips, gluten free of course. Oh, I assure you, the kids will be clamoring for more with this one.

Ingredients for the Taco Pie:

· 1 lb ground chicken

· 1 medium onion diced

· 1 can of black beans rinsed and drained

· ½ cup salsa

· 1 package of gluten free taco seasoning

· ¾ cup gluten free Bisquick

· 3 eggs

· 1 ¼ cup milk

· 2 oz low fat cheddar, grated

Ingredients to Garnish the Pie:

· additional salsa

· chopped olives

· scallions

· additional grated cheddar

· diced tomatoes

· parsley or cilantro

· Greek yogurt or sour cream

Video Tutorial:

Instructions

1. Preheat the oven to 400°F or 205 °C and grease a 10 inch deep dish pie plate.

2. In a medium skillet over a medium high heat crumble and brown the ground chicken with the onions.

3. Add the salsa, beans and taco seasoning then stir to combine. Allow it to cook for a minute or two until the bottom of the pan looks dry. You don’t want to introduce extra liquid into the pie or it may not set properly.

4. Spread the meat mixture into the bottom of the pie plate.

5. Whisk the milk, eggs and GF Bisquick together until smooth. Pour the batter over the meat mixture.

6. Bake it for 30 minutes then remove it from the oven, sprinkle on the 2 oz grated cheese and bake for an additional 10 minutes.

7. Allow the pie to cool for 5-10 minutes before slicing. Top it with garnishes you’d like and serve.

Chocolate Raspberry Cheesecake Stuffed French Toast

2012-02-13T08:42:00.005-05:00

Chocolate Raspberry Cheesecake Stuffed French Toast

Of course cheesecake is never a good idea for breakfast, unless of course the cheesecake merely acts as the inspiration behind a healthier breakfast. In this chocolate raspberry cheesecake stuffed French toast, whole grain bread is stuffed with a low fat cheesecake filling, raspberry jam and semisweet chocolate chips before getting dipped into an egg mixture and prepared like classic French toast. Serving the final dish with fresh raspberries completes the illusion of a decadent breakfast. But this sweet treat isn’t nearly as naughty as its cousin the raspberry chocolate cheesecake is.

Stuffed French toast is an awesome brunch idea. You can make a bunch of different fillings and even mix in some savory options so that everyone can customize their favorite combo. But let me give you a word of caution, if you’re mixing gluten free bread with regular bread at the party. I’d advise you to set up separate stations for constructing, dipping and frying the French toast to avoid cross contamination. You certainly don’t want any of your gluten free guests getting sick because of a kitchen oversight.

Ingredients list

· 2 slices of gluten free bread

· 1 oz of reduced fat cream cheese

· 1 tbsp confectioner’s sugar, plus more for garnish

· 1/8 tsp vanilla

· 1 tbsp raspberry jam

· 1 heaping tbsp semisweet chocolate chips

· ½ cup of fresh raspberries

· 1 egg

· 1 tbsp milk

· 1 tsp granulated sugar

· sprinkle of cinnamon

· nonstick spray or butter for the pan

Video Tutorial:

Instructions

1. In a medium bowl whisk together the egg, milk, granulated sugar and cinnamon until well combined. Make sure that the bowl you choose has a wide enough surface area on the bottom to dip your bread into later.

2. Mix the cream cheese confectioner’s sugar and vanilla together until smooth.

3. Spread the cream cheese mixture onto one of the slices of bread. Spread the jam onto the other slice of bread.

4. Scatter half the choc chips over one of the slices of bread and close the sandwich. The remaining chocolate chips are used for garnish.

5. Dip the stuffed French toast into the egg mixture. Turn it over and dip the other side before lowering the whole sandwich down into a nonstick skillet, over a medium heat, that’s been either buttered or sprayed with cooking spray.

6. Cook it for 3 minutes on the first side before turning it over and cooking it for 3 minutes on the second side. Flip it back to the first side and cook it for one more minute before transferring it to your plate.

7. Garnish with powdered sugar, the fresh raspberries berries and remaining chocolate chips.

Cajun Shrimp Pasta

2012-02-08T09:28:00.002-05:00

Cajun Shrimp Pasta - Applebee's Copycat recipe

Applebee’s Cajun Shrimp Pasta is definitely off the menu for someone following a gluten free diet. The main hurdle is the pasta of course. Restaurant dining in general can be quite an obstacle. Most times I don’t even bother attempting to dine out. I’d rather ogle the menus online where I know I’m safe from any harm caused by choosing the wrong dinner. Cross contamination is another issue that can occur in the restaurant kitchens. I often look over their menus then attempt to recreate the dishes that strike my fancy. On my latest online menu perusal I was struck by the tasty description of Applebee’s Cajun shrimp dish but was also struck by how many calories it has at 1200. So in my recreation I’ve not only removed the gluten I’ve also reduced the calories nearly by half. By increasing the amount of vegetables in the dish and cutting down on the pasta amounts we now have a huge plate of flavorful food without having to starve the rest of the day. The amounts in the recipe will generously serve two but you can always double or half the recipe to suite your needs.

Ingredients list

· 12 oz shrimp, peeled and deveined

· 1 teaspoon Cajun seasoning blend

· 4 oz gluten free fettuccine

· 1 onion, thinly sliced

· 1 red pepper, thinly sliced

· 1 green pepper, thinly sliced

· 1 tbsp olive oil

· Salt and pepper to taste

· 2 cloves of garlic, minced

· 2 tbsp butter

· 1 lemon, the juice and the zest

Video Tutorial:

Instructions

1. Prepare the fettuccine 1 minute shy of the package instructions. If you drop the pasta into the salted boiling water just after starting the sauce they will both be done at roughly the same time.

2. In a small bowl mix the shrimp with the Cajun seasoning.

3. In a large sauté pan over a medium high heat add the peppers, onions, and olive oil with some salt and pepper to taste and sauté for 3-5 minutes or until they begin to soften.

4. Push all of the veggies to one side of the pan and add the butter, garlic, lemon zest and shrimp to the empty part of the pan then sauté the shrimp for 2 minutes on the first side and an additional minute on the second side. If your pasta in not done yet you’ll need to remove the shrimp from the pan so they won’t overcook.

5. Continue sautéing the peppers and onions using the whole surface of the pan now and once the fettuccine is done add it to the pan but reserve some of the pasta cooking water in case it is needed to loosen the dish.

6. Add the shrimp back into the pan then squeeze the fresh lemon juice over the skillet and continue to toss the pasta until everything is well combined then serve.

Notes: Be sure to have all of your chopping and prepping done in advance since the dish moves along quickly once you start.

Almond Nutella Brownie Bites

2012-02-06T08:57:00.004-05:00

Almond Nutella Brownie Bites

Whether making this simple batter into the Nutella Almond brownie bites or the Nutella sandwich cookies the most remarkable detail about this recipe is how easy it is. Of course I’m pretty struck by their deliciousness too. It's hard to believe that using only five ingredients I was able to create not one but two decadent treats. I adapted this recipe from one that originally included peanut butter instead of the hazelnut spread. I was able to leave out the extra sugar in the recipe since Nutella itself is a lot sweeter than peanut butter. I also used lightly salted almonds on top to reflect the salt from the peanut butter in my original recipe. I couldn’t have asked for a better result.

Ingredients list

1 cup nutella
2 eggs
½ cup gluten free Bisquick
2 tbs cocoa
1 cup almonds, chopped

Video Tutorial:

Instructions

1. Preheat the oven to 350°F or 175 °C and line 2 mini muffin tins with paper liners.

2. In a medium bowl whisk the Nutella and eggs together until they are well combined.

3. In a smaller bowl mix the cocoa and gluten free bisquick together.

4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the batter is thoroughly combined.

5. Divide the batter evenly among the 24 liners and top each brownie with chopped almonds.

6. Bake them for 13 minutes. Remove them from the muffin tins and allow them to cool for a few minutes before serving.

Almond Nutella Sandwich Cookies & Brownie Bites

To make the batter into brownie sandwich cookies instead of brownie bites, stir the chopped almonds into the brownie batter and chill for 15 minutes. Drop by rounded tablespoonfuls onto a baking sheet that has been greased or lined with parchment paper. Bake at 350°F or 175 °C for 13 minutes. When the cookies are cooled sandwich a dollop of Nutella between the cookies.

Italian Tuna Casserole

2012-02-02T08:53:00.002-05:00

Italian Tuna Casserole - Gluten Free

This updated Italian Tuna Casserole is simply fantastic. It is a world apart from the soggy noodle or elbow macaroni and cream of whatever soup version we all grew with. This casserole has taken a trip to Italy and come home with a whole new attitude. The lower fat creamy sauce is flavored with Parmgiano Reggiano and thickened with a cornstarch slurry. Artichoke hearts, sun dried tomatoes, and spinach come together in this dish to give it new direction. I’m sure that the ease of preparation has added to the popularity of this dish over the years and this version is no exception. After grabbing most of the ingredients from the pantry shelf, this one will be ready in no time. It’s a great go to recipe when unexpected guests arrive. Comfort food has never been so easy.

Ingredients list

· 12 oz gluten free penne pasta, cooked 1 minute shy of the instructions

· (2) 5 oz cans Italian style tuna in olive oil

· 1 medium onion, finely chopped

· 2 cloves garlic, minced

· (1) 14oz can of quartered artichoke hearts

· 3 oz bag of sundried tomatoes, cut into slivers

· 1/2 lb fresh baby spinach

· (2) 12 oz cans fat free evaporated milk

· 2 tbsp butter

· 1/3 cup of grated Parmigiano Reggiano cheese

· salt and pepper to taste

· cornstarch slurry (2 tbsp corn starch mixed with 2tbsp water)

· FOR THE BREADCRUMB TOPPING

· 1 cup fresh gluten free breadcrumbs, I grated the end slices for darker crumbs

· 2 tbsp grated cheese

· 1 tbsp olive oil

· sprinkle of garlic powder

· sprinkle of thyme

Video Tutorial:

Instructions

1. Preheat the oven to 350°F or 175 °C

2. Stir together all of the ingredients for the breadcrumb topping and set it aside.

3. Start cooking the pasta in salted water according to the package instructions.

4. In a large skillet, add the onions, garlic and butter to the pan and sauté for 3 minutes or until the onions are softened and translucent.

5. Add the artichokes and sauté for another minute then add the sundried tomatoes, evaporated milk and salt and pepper to taste. Bring it up to a boil and stir in the cornstarch slurry. Let it simmer for 2-3 minutes before adding the tuna to the pan.

6. Add the grated cheese and stir to combine then add the spinach and simmer for 1 minute.

7. Add the pasta and stir until all of the ingredients are evenly distributed. Empty contents of the skillet into greased 9 x 13 inch baking dish. Sprinkle the breadcrumb mixture over the top and bake it for 15 minutes or until the top is golden and brown. Chopped scallions are a nice garnish since they mirror the onions used in the dish.

Notes: For the sundried tomatoes, be sure to use a ready-to-eat softer pliable variety.

Skillet Tuna Casserole

If you're not a big fan of baked pasta dishes, this casserole can also be served straight from the skillet with the garlicky breadcrumbs sprinkled on top in place of grated cheese. I'll be serving it like this in the future since my daughter has no appreciation for the crunchy top layer that is classic to casseroles.

Orange Olive Oil Doughnut Holes

2012-01-30T10:11:00.003-05:00

Orange Olive Oil Doughnut Holes

These Orange Olive Oil Doughnut Holes are a cross between Dunkin Donut’s glazed cake-like Munchkins and Italy’s classic orange olive oil cake. Everyone knows that the best tasting doughnuts are always fried. But frying them in lard or whatever the doughnut shops use can’t be good. So I figured I might do the frying in olive oil. But the flavor of this heart healthy fat is a major obstacle in the dessert realm. To solve that problem, I’ve borrowed the strong citrus taste in Italy’s orange and olive oil cake since it’s a flavor profile that's already a classic. Then to add even more appeal to this portion controlled dessert these doughnut holes are dipped into an orange glaze so that each bite is sweet and delicious.

Ingredients list:

1 cup gluten free Bisquick
¼ cup sugar
¼ tsp cinnamon
1 egg
¼ cup low fat Greek yogurt
the zest of ½ an orange
1 tablespoon freshly squeezed orange juice.
enough olive oil to fill your pot with about an inch of oil for frying
FOR THE GLAZE:
the other ½ orange zest
the remaining juice of 1 orange
2/3 cup of confectioner’s sugar

Video Tutorial:

Instructions:

1. Stir together the Bisquick, cinnamon and sugar then in another small bowl whisk together the egg, yogurt, zest of half the orange and 1 tablespoon of orange juice until smooth.

2. Using a rubber spatula, stir the wet and dry ingredients together until they are well combined. The mixture might seem crumbly at first but keep mixing and the dough will come together nicely. Transfer the dough into a clean bowl, cover it with plastic and refrigerate it for 15 minutes.

3. To make the glaze stir together the other half of the orange zest, with the remaining juice of the orange and confectioner’s sugar. If the glaze looks too thin add more sugar, if it looks too thick you can add a drop or two of water. When the mixture is smooth and has a thick syrupy consistency, set it aside.

4. When you’re ready to form the doughnut holes, gently roll level tablespoonfuls like you would a meatball and set them aside on a plate. Continue rolling the doughnut holes until they are all formed and let them rest for 10 minutes. Make sure they are all ready before you begin the frying process since that step moves very quickly.

5. When frying the doughnuts you’ll need to keep the oil’s temperature below 320°F or 160 °C. Olive oil has a lower smoke point than other oils and can easily burn.

6. Drop the doughnut holes into the oil. Try to get pretty close to the surface before gently releasing them to prevent splashing. Let them fry for just under two minutes or until they are golden brown. I fried about 6 at a time. Remove them with a slotted spoon or spider and drain them on paper towels.

7. When they are all done toss them in the glaze to get them coated then put them on waxed paper to dry. I dipped them all twice. As they were drying I also rotated them a few times to get more of the dripping glaze back onto the donut holes. Once they’re dry they’re ready to serve. This recipe made 22 doughnut holes.

Notes: Don’t forget to zest the whole orange before juicing it. If you don’t like the orange olive oil flavor profile, you can make plain glazed doughnut holes by substituting vegetable oil for the frying and milk for the orange juice in both the doughnut and glaze recipes.

Doughnut Hole Success and Failures

When I write these recipes there’s always a fine line between success and failure. The orange doughnut holes were such a great success, I hurriedly tried to crank out a second recipe for a chocolate doughnut hole. I replaced one fourth of the gluten free Bisquick called for in the recipe with ¼ cup of cocoa powder. I also replaced the orange juice with milk in the dough and the glaze. I added cocoa powder to the glaze as well to make it chocolate. Now while these chocolate doughnut holes look absolutely fantastic, I’m sad to report that they did not turn out well. They were a little tough and chewy and could have been sweeter too. There are several places where I believe I went wrong. Bisquick has leavening agents added and cocoa powder does not. I should have adjusted for that. I think the ratio of cocoa powder was too high as well. I also think the chocolate recipe might need a bit more sugar. It won’t be long before I’m back to the drawing board to test the chocolate recipe again. As soon as the recipe is as delectable as it should be I'll bring it to the blog.

Easy Oven Fried General Tso’s Chicken

2012-01-25T10:01:00.003-05:00

General Tso's Chicken - A Lighter Gluten Free Recipe

General Tso’s Chicken is a popular favorite on Chinese take-out menus everywhere. It was one of my favorites before beginning my gluten free lifestyle. Since the original version is usually made with flour, it can be a nightmare for someone with celiac disease. But beyond that, with the chicken being deep fried it isn’t the best choice on the menu for someone trying to watch what they eat. In this lightened up gluten free version, I’ve used an oven fried method for the chicken before tossing those crispy pieces into the flavorful sauce with very little fat. When you serve this with some broccoli and rice, this is a really well rounded meal. You won’t miss anything about the original version once taste this old favorite. .

Ingredients list:

1 lb chicken breast, cut into 1 inch pieces
1 egg, beaten
1 cup gluten free Bisquick
1 tbsp paprika
1 tsp salt
½ tsp pepper
1 tbsp peanut oil or vegetable oil
1 tsp ginger, minced
1 tsp garlic, minced
2 scallions, cut into 1 inch pieces, plus more for garnish
3 cups broccoli florets

Ingredients for the Sauce Mixture:

1 cup gluten free chicken broth
2 tsp cornstarch
2 tbsp honey
2 tbsp duck sauce
2 tbsp rice wine vinegar or white vinegar
1 tbsp gluten free soy sauce
1 tbsp Asian hot sauce, optional
sprinkle of chili flakes, optional

Video Tutorial:

Instructions:

Preheat the oven to 450°F or 205 °C and line a baking sheet with foil that’s been heavily sprayed with nonstick spray (gluten free).
In a medium bowl stir together the Bisquick, paprika, salt, and pepper. In another medium bowl mix the chicken together with the beaten egg.
Place a few pieces of chicken at a time into the dry mixture and toss them around to get them well coated then place them onto the prepared baking sheet. Repeat the process until all the chicken is coated then spray them heavily on top with nonstick spray and bake them for 15 - 18 minutes or until they’re golden brown.
For the sauce, in a medium bowl add the cornstarch to the chicken broth and mix them together until there are no lumps. Add the honey, duck sauce, soy sauce, vinegar, hot sauce and chili flakes then stir to combine and set aside.
For the broccoli you can either steam it or toss it into boiling water for just a few minutes so that it maintains its crispness.
When the chicken is done remove it from the oven and set it aside. In a large skillet or wok over a medium high heat add the oil, garlic, ginger, and scallions to the pan and stir fry them for about 2 minutes.
Before adding the sauce to the pan, stir it well since the cornstarch has a tendency to sink to the bottom. Add the sauce to the pan and bring it up to a boil. As the liquid reaches a boil it will darken and thicken significantly.
Add the cooked chicken pieces and stir until they are well coated. Serve it with the broccoli and cooked rice. Garnish with scallions, chili flakes and sesame seeds if desired.

Notes: Make sure to check the ingredients list of all the ingredients you use in the sauce to ensure they are gluten free.

Udi's New Year New You Contest

2012-01-25T00:31:00.004-05:00

There's still about a week left to enter Udi's New Year New Life contest. Entering the contest basically involves creating a video explaining how Udi's made a new you in the new year. Check out my entry below. Near the end of that video I'll show you what I did with the leftovers from the Slow Cooker Split Pea and Ham Soup that I made a few weeks ago:

And here's the Udi's video explaining the contest:

Good Luck to all who enter.

Gluten Free Vanilla Wafers and Banana Pudding

2012-01-23T09:20:00.005-05:00

Copycat Gluten Free Nilla Wafers

Banana pudding is a childhood favorite many of us look back on with fond memories. If only those damn Nabisco Nilla wafers were gluten free. Gone are the days of those little wafers pairing with jello pudding and bananas to bring us a sweet dessert everyone looks forward to devouring. Well I decided to try to formulate a copycat version of those wafers. I’m pleased to announce I fared much better in this experiment than I did with those pumpkin muffin top cookies I made about a month ago. In this dessert I also made a homemade pudding although next time I think I’ll just stick with the Jello instant Vanilla since it is gluten free and makes a more traditional tasting banana pudding. The vanilla wafers are a close proximity to the original so I’ll be making them again for sure. Oh and I just found out that Cool Whip is gluten free too. Oh yeah, I’m definitely doing this recipe again.

Ingredients for the Pudding:

4 cups milk
1/2 cup corn starch
1/4 cup sugar
¼ tsp salt
1 tbsp vanilla extract
5 ripe bananas, 3 mashed and 2 sliced

Ingredients for the Vanilla Wafers:

3 eggs
1 cup dark brown sugar
½ cup melted butter or 1 stick
1 tbsp vanilla extract
1 ¾ cups gluten free Bisquick

Video Tutorial:

Instructions:

1. For the pudding, in a medium saucepan whisk together the cornstarch, salt and sugar then stir in the milk until there are no lumps.

2. Over a medium-low heat, bring the mixture up to a boil stirring continuously. Continue cooking the mixture while constantly stirring until it reaches a boil then lower the heat slightly and continue cooking for 3 more minutes. Don’t leave the pot unattended. Make sure to cook the mixture for the full 3 minutes once it boils. Cornstarch needs that heat to gain its full thickening strength.

3. Turn off the heat and stir in the vanilla and the 3 mashed bananas.

4. Transfer the pudding into a large bowl. Cover it with plastic wrap placing the wrap directly onto the pudding to prevent a skin from forming and chill the pudding for at least two hours before assembling the dessert.

5. For the vanilla wafers preheat the oven to 350°F or 175 °C and line two baking sheets with parchment paper.

6. Whisk together the eggs and brown sugar until light and creamy.

7. Stream in the melted butter and vanilla and continue whisking.

8. Switch over to a spoon and stir in the gluten free Bisquick until well combined. The dough will have a very thick batter-like consistency. Transfer it to a smaller bowl then cover and chill for 15 minutes.

9. Drop by level tablespoons onto the prepared baking sheet being sure to leave about 1 inch between the cookies. I used a small scooper.

10. Wet your finger and smooth the cookie tops of any lumps or bumps.
11. Bake the cookies for 13-15 minutes or until golden brown around the edges.
12. To assemble the pudding, be sure that your dish has at least an 8 cup capacity then alternate layers of vanilla wafers, sliced bananas and pudding until you’ve built a pudding that you’re happy with. You should have about 4 layers depending on the size and shape of the dish you’ve chosen.
13. Chill the pudding for at least 6 hours before serving. Garnish with whipped cream if you want.

Banana Pudding with Gluten Free Vanilla Wafers

Notes: To save work, for the pudding you can substitute 2 boxes Jello instant vanilla pudding. They also have sugar free and fat free options that are also gluten free. The vanilla wafer recipe made 50 cookies. When I baked them I placed one baking sheet in the oven at a time using the middle rack. I had 20 cookies on each sheet and 10 cookies on the last sheet.

Lighter Loaded Chili Cheese Fries

2012-01-18T09:39:00.003-05:00

Loaded Chili Cheese Fries - A Lighter Version

These lighter loaded chili cheese fries will allow you to enjoy the big game without attaining a big waistline. Those damn chili cheese fries are notorious for wrecking the resolutions you made a few weeks ago. But this version is only impersonating junk food. Oven fried fries and extra lean turkey chili help to slash the fat and calories in this epic nosh. Reduced fat toppings seal the deal. This dish is so well rounded you don’t have to wait for the big game. I’d feel good about throwing this one on the table any day of the week. And for those readers that are actually trying to gain a few pounds, feel free to fry those fries and use beef in the chili. This is a great gluten free party food that won’t make your guests feel like they’re being punished.

Ingredients for the Chili:

· 20 oz lean ground turkey

· 1 cup tomato sauce

· 1 cup water

· 2 cups salsa

· 1 can red kidney beans, rinsed and drained

· 1 tbsp brown sugar

· 1 tbsp chili powder

· 1 tsp cayenne pepper

· 1 tbsp olive oil

· salt and pepper to taste

Ingredients for the Fries:

· 3 lbs potatoes, scrubbed clean

· 2 tbsp olive oil

· salt, pepper, and chili powder to taste

Ingredients for the Toppings:

· ½ cup reduced fat cheddar cheese, grated

· ½ cup Greek yogurt or low fat sour cream

· 2 green onions, chopped

Video Tutorial:

Instructions

1. For the chili, crumble and brown the turkey in a large sauté pan with a tablespoon of olive oil.

2. Add the tomato sauce, salsa, water, beans and seasonings and stir to combine all of the ingredients then cover and simmer for at least 30 minutes but longer would be fine.

3. For the oven fries, preheat the oven to 425°F or 220 °C and line 2 baking sheets with foil sprayed with nonstick spray.

4. Slice the potatoes into French fry shaped pieces that are roughly the same size. Place the potatoes in a large bowl and toss them with the olive oil, salt and pepper.

5. Divide the potatoes between the 2 pans making sure each fry has contact with the pan. Bake them for 25 minutes then rotate the pans and flip the fries and bake them for an additional 20 minutes. When they’re done sprinkle them with a little chili powder.

6. Place a pile of fries on your plate, top with a ladle of chili, grated cheddar, greek yogurt, and green onions.

Notes: To make this even easier you could use a bag or two of frozen French fries and follow the oven baked method on the package. If you take this route to be sure to read the label carefully to ensure the ingredients are all gluten free.

Loaded Oatmeal Breakfast Cookies

2012-01-16T08:21:00.003-05:00

Loaded Oatmeal Breakfast Cookies

What’s for breakfast? You might want to start your day off with a few of these Oatmeal Breakfast Cookies. These classic chewy oatmeal cookies are loaded with everything you might stir into a bowl of oatmeal. With a ton of walnuts, raisins, cranberries, and apricots there’s something for everyone. For the kids, I’ve also thrown in some semisweet chocolate chips so they won’t think these cookies are too healthy. So now if you’re wondering if these are nutritious enough to be your go-to breakfast, I’d have to vote no. But in an emergency when you’re running late, I’d grab a couple of these without feeling an ounce of guilt. And these scrumptious cookies are without a doubt a much healthier snack than many of the other tidbits you might toss into your mouth throughout the day.

Ingredients list

¾ cup butter, softened
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 ¼ cups gluten free Bisquick
1 tsp cinnamon
3 cups gluten free rolled oats
1 cup walnuts, chopped
½ cup chocolate chips
1/3 cup dried cranberries
1/3 cup raisins
1/3 cup dried apricots, chopped into small pieces

Video Tutorial:

Instructions

1. Preheat the oven to 375°F or 190 °C

2. Either with a mixer by hand or beat together butter and sugar until light and creamy.

3. Add the eggs and vanilla and beat well.

4. Add the flour, baking soda, salt and cinnamon and mix well.

5. Add the oats, walnuts, chocolate chips, cranberries, raisins, and apricots then mix until everything is evenly distributed.

6. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.

7. Bake 12-14 minutes then remove them from the baking sheet and cool them on a wire rack.

Notes: If you don’t have gluten free Bisquick you can substitute 1 ¼ cups gluten free all-purpose flour plus 1 tsp baking soda and ½ tsp salt. These cookies can also be made as bar cookies by pressing the dough into a 13x9 inch pan then baking for 35 minutes.

Beef Stroganoff

2012-01-11T10:38:00.005-05:00

Beef Stroganoff

Beef Stroganoff is a classic Russian dish that can often be loaded with fat and calories. This version trims the fat by using a leaner cut of beef and replacing the sour cream that is typically used in the dish with low fat Greek yogurt. If you’re not trying to keep it light then by all means use full fat sour cream and some nicely marbled beef. I’ve also added some peas to the dish which are not native to the classic version. They added a contrasting brightness to the final plate. It’s a dish the whole family is sure to love. Unless of course you have a mushroom hater in the family as is the case with my fungicidal daughter. If she could wipe every mushroom off the face of the earth believe me she would. But the aroma of this Stroganoff simmering was all too enticing for even my little mushroom hater to resist. She picked out the mushrooms and gave the dish a thumbs up before insisting that it would have been far better without the mushrooms. Sometimes you just have to smile.

Ingredients list:

· 1 lb lean beef sliced into 1/4 inch pieces

· 8 oz button mushrooms, sliced

· 1 medium onion, sliced

· 1 clove of garlic, minced

· 1 cup of defrosted frozen peas

· 2 cups gluten free beef stock or broth

· ½ cup red wine

· 1 tbsp olive oil

· 1 tbsp butter

· ½ cup of low fat Greek, plus more for garnishing if you want

· 2 tbsp cornstarch

· salt and pepper to taste

Video Tutorial:

Instructions:

1. Add the beef and cornstarch with some salt and pepper to a gallon sized Ziploc bag and shake until all of the beef is well coated.

2. In a large skillet over a medium high heat, add the oil and ½ the beef. Don’t over crowd the pan or it won’t properly brown. I added the beef one piece at a time since the cornstarch has a tendency to make it stick together. After about two minutes turn the beef and cook it for an additional minute then remove it from then pan and repeat this process with the other half of the beef and set it aside.

3. Lower the heat to medium then add the butter, mushrooms, onion and garlic to the pan with a bit more salt and pepper. Sauté the vegetables for about 5 minutes or until the onions have softened and the mushrooms begin to brown. Use a wooden spoon to stir occasionally and help pick up the pan drippings from the previous step.

4. Add the wine and simmer for 2 minutes then add the beef stock and the beef and simmer uncovered on low for 30 minutes.

5. Add the peas and simmer for 2 minutes then add the yogurt, turn off the heat and stir the yogurt into the sauce until it is well combined. Serve over lightly buttered gluten free noodles or pasta. Other gluten free serving options include rice and potatoes.

Copycat Almond Joy Bars

2012-01-09T11:13:00.003-05:00

Copycat Almond Joy Bars

With the flavors of coconut, almonds, and chocolate the Almond Joy bar hits a homerun every time. This copycat version takes it one step further by nixing the milk chocolate in favor of a darker variety. Everyone knows that dark chocolate is better for you with less fat and sugar and more antioxidants and flavonoids. But truthfully I just like it more. I’m also using a little less of the sugary coconut center in relation to the chocolate and almonds to give this treat a healthier update. If the Almond Joy hits a home run then this copycat version hits a grand slam. And I’m not just pulling your leg here. When your 10 year old daughter proclaims in a side by side taste test that your version is better than the original, you know you’ve hit it out of the park.

Ingredients list:

· 14 oz sweetened condensed milk

· ½ cup confectioner’s sugar

· ½ cup cornstarch

· 1 tbsp vanilla

· 14 oz sweetened flaked coconut

· 24 oz semisweet chocolate chips

· 3 tbsp vegetable oil

· 72 almonds (or 2 per bar depending on how you cut the bars)

Video Tutorial:

Instructions:

1. Line a 7x11 inch pan, or something close to that size with plastic wrap sprayed with nonstick spray.

2. In a large bowl stir the sweetened condensed milk, sugar, cornstarch, and vanilla together until it is very smooth then stir in the coconut until it is well mixed.

3. Spoon the mixture into the prepared pan and press it down with the back of a spoon then spray the top with nonstick spray and cover it with a second sheet of plastic wrap. Firmly press down the top with a spatula to pack the mixture into the pan very tightly before placing the pan into the freezer to firm up for 1 hour.

4. When the pan comes out of the freezer peel off the top sheet of plastic then invert the pan onto a cutting board lined with parchment. Remove the pan and the second sheet of plastic.

5. Use a large chef’s knife to cut straight down into the candy. Do not use a sawing motion. Spray the knife with nonstick spray to help keep the knife from sticking. Also you can lightly mark the candy with your knife prior to cutting to help you get more even pieces. I cut mine into 36 pieces or 6x6.

6. Melt about 4 oz of the chocolate by microwaving it on high for 1 minute then stirring until smooth.

7. Dip the almonds into the melted chocolate and apply 2 almonds to each bar. Once all of the candy has its almonds applied you might want to re-cut the lines prior to placing the candy back into the freezer for another hour to harden up again.

8. To melt the dipping chocolate place the remainder of the chocolate into a large heat proof bowl and put it on top of a pot with an inch or two of simmering water. Stir the chocolate as it melts then add the oil 1 tablespoon at a time continuing to stir until it is smooth and well incorporated.

9. For dipping the candy you can use a fork or a candy forceps. Place one log onto your fork and lower it into the chocolate then spoon some chocolate over the top. Allow the excess chocolate to drip off then using another fork slide the candy onto a baking sheet or cutting board lined with waxed paper.

10. Continue dipping the bars until the entire batch is coated then chill them for about an hour and they’re ready to serve.

11. Store the leftovers in an airtight container in the fridge with waxed paper between the layers to keep them fresh and looking good.

Notes: To make a homemade candy forceps, snap off the middle two tines of a plastic fork.

Impromptu Apricot Almond Raisin Bark
(made with the leftover melted chocolate)

I like to err on the side of caution whenever I am making a candy dipped in chocolate. 24 oz of chocolate will ensure that you do not run short. You will most likely have some leftover chocolate. I like to utilize the leftover melted chocolate by stirring in some slivers of dried fruit and nuts then pouring it out onto a piece of parchment to make a healthier bark candy. If you’d prefer you could experiment with using less chocolate instead.

Chicken and Dumplings - Gluten Free Crock Pot Recipe

2012-01-05T11:24:00.002-05:00

Gluten Free Chicken and Dumplings

A pot of classic Chicken and Dumpling is sure to warm your soul even on the coldest of winter days. We rang in the New Year here in Philly with temperatures in the high 50’s to low 60’s. It’s hard to believe that less than a week has passed but the temperatures have plummeted to below freezing. It’s all good when you have this to look forward to for dinner. As the crock pot simmered away, I was able to go about my daily routine without having to worry about tending to the meal. The gluten free Bisquick made it effortless to produce light fluffy pillows of dough that you’ll just want to dive right into. Truthfully the best part about this one was the huge smile on my daughter’s face as she arrived home from school. She was beaming as she exclaimed how delicious dinner smelled. Then she rushed off to do her homework but not before inquiring when it would be done. I smiled too. It’s always nice when the kids actually like what you’ve made for dinner.

Ingredients list:

· 2 large chicken breasts or 3 boneless skinless breasts

· 1 medium onion, diced

· 1 medium potato peeled and diced

· 2 cloves garlic, minced

· 1 ½ cups carrots, cut into large pieces

· 1 cup celery, sliced

· 4 cups water

· 4 chicken bouillon cubes, gluten free

· 1 bay leaf

· 12oz low fat evaporated milk

· 1 cup peas

· salt and pepper to taste

Ingredients for the Dumplings:

· 1 ½ cups gluten free Bisquick

· 2/3 cup milk

· 2 eggs

· ¼ cup melted butter

· 1 tbsp parsley

· 1/8 tsp salt

Video Tutorial:

Instructions:

1. Add the potatoes, onions and garlic to the bottom of a 4-6 quart crock pot.

2. Add the chicken breasts and season with salt and pepper.

3. Add the carrots and celery then add the water, bouillon cubes, evaporated milk and bay leaf to the pot. Cover and cook on high for 6-7 hours or low for 8-10 hours.

4. Remove the chicken and bay leaf from the pot then stir and taste it to see if it needs more salt and pepper.

5. Add the peas, cover and allow the pot to return to a boil while you shred the chicken before returning it to the pot.

6. For the dumplings if you were cooking your stew on low switch the crock pot to high before starting the dumplings.

7. In a medium bowl mix the milk, eggs, butter, parsley and salt together until well combined then add the Bisquick and stir until just combined.

8. Drop the dumplings by rounded spoonfuls into the pot. I used an ice cream scoop with about a ¼ cup measure. Cover and cook on high for 30 minutes or until the dumplings appear light and fluffy then it’s ready to serve.

Notes: I’ve also tried the dumplings flavored with lemon zest, dried thyme, and grated Parmagiano Reggiano each producing a uniquely spectacular results.

Slow Cooker Split Pea and Ham Soup

2012-01-03T10:51:00.002-05:00

Split Pea and Ham Soup

Split Pea and Ham Soup is the perfect way to use up that leftover ham you might have served at your last party. Since the ham is used more like a condiment in this hearty satisfying soup, it will add a ton of flavor without causing us to overindulge in the ham itself. The split peas and veggies boost the overall nutrition in this recipe making it a meal you can feel good about serving. But I think that the best part about this one is that it’s made in a slow cooker allowing us to just pile in the ingredients then go about our daily routines. Once I loaded up the crock pot I got busy taking down all of my Christmas decorations. As exhaustion set in it was a welcomed pleasure not to have to worry about what I was making for dinner. As the aroma of this soup filled the air I was so glad I had taken the time earlier in the day to throw this one together.

Ingredients list

· 1 onion, peeled and diced

· 2 carrots, diced

· 2 stalks of celery, diced

· 2 cloves of garlic, minced

· 2 large potatoes, peeled and diced

· 1 lb split peas, rinsed, sorted and drained

· 8 cups of gluten free chicken broth or chicken stock

· 1 lb ham diced

· 2 bay leaves

· 1 tablespoon of olive oil

· salt and pepper to taste

Video Tutorial:

Instructions

1. In the bottom of the crock pot, stir all of the diced vegetables together with 1 tablespoon of olive oil so that the veggies are all lightly coated.

2. Add the split peas and chicken broth or stock to the pot along with the bay leaves and salt and pepper to taste.

3. Stir then add the ham directly into the center of the pot.

4. Cover and cook on high for 6-7 hours. Alternately you could cook it on low for 10-11 hours.

5. When the soup is finished it won’t look properly thickened yet until it’s been stirred. Remove the bay leaves and it’s ready to serve.

Notes: If you would like the soup to have a smoother consistency instead of the way it was served in the photo, you can blend it with an immersion blender until it has reached the desired consistency.

Baileys Chocolate Cheesecake - Gluten Free

2011-12-29T11:40:00.004-05:00

Baileys Chocolate Cheesecake with Baileys Chocolate Ganache

This gluten free Baileys Chocolate Cheesecake will keep you from feeling any pain at the next soirée you attend. The dense rich chocolate cheesecake is blanketed with Bailey’s Chocolate Ganache. The chocolate walnut shortcrust deliciously replaces the graham cracker crust I might have used in the past.

Maintaining a gluten free diet can often leave one feeling a bit left out during a party especially when eyeballing the dessert table. But let me assure you that the sheer indulgence of this cake will rapidly quell those feelings of deprivation brought on when you realize that you can’t eat Grandma’s famous Wine Balls or Uncle Ric’s luscious looking Black Forrest cake. A good strategy for combating any feelings of isolation is to bring your own gluten free indulgence to the party. Ideally the dessert you choose should be so rich and decadent that you won’t need another bite. This cake fits the bill quite nicely. It’s well worth the effort that goes into this epic adventure for your taste buds.

Ingredients for the Crust:

· 1 cup gluten free flour blend

· ¼ cup cocoa

· ½ cup walnuts (very finely chopped)

· ¼ tsp cinnamon

· ½ cup butter, 1 stick

· ½ cup sugar

Ingredients for the Cheesecake:

· 5 packages of Philadelphia Cream Cheese, 40oz

· 1 cup of sugar

· 1/3 cup cocoa

· 1/2 cup Bailey’s Irish cream or heavy cream

· 1 teaspoon of vanilla

· 1 cup sour cream

· 4 eggs

Ingredients for the Topping:

· 4 oz Bailey’s Irish Cream or heavy cream

· 6 oz dark chocolate

Video Tutorial:

Instructions for the Crust:

1. Stir together the flour, cocoa, walnuts and cinnamon and set aside.

2. Cream together the softened butter and sugar then add the flour mixture and mix until a soft dough forms.

3. Spread the dough along the bottom of the pan and one inch up the sides if you want.

4. Bake the crust in your preheated oven at 325°F or 160 °C for 15 minutes then allow it to cool as you make the filling.

Instructions for the Cheesecake Batter:

1. In a small bowl mix together the Bailey’s Irish cream, cocoa and vanilla until you have a smooth lump free paste and set aside.

2. Use a mixer to mix the cream cheese and sugar together until well blended. Use a rubber spatula to scrape down the sides of the bowl.

3. Add the cocoa mixture and sour cream and continue beating then add the eggs and beat until the whole mixture is well combined.

4. Pour the batter over the prepared crust and bake it on a cookie sheet, in the middle of your preheated oven at 325°F or 160 °C for 1 hour 15 minutes with a pan of water on the bottom rack. See notes for bain-marie instructions.

5. Let the cake cool completely before you refrigerate it for several more hours then you can remove it from its pan and top it with the ganache.

Instructions for the Bailey’s Chocolate Ganache:

1. Add 6oz of dark chocolate to a bowl with ½ cup of the Irish cream.

2. Place the bowl on top of a pot filled with about an inch of water and allow the water to gently simmer. The indirect heat will melt the chocolate causing it to melt.

3. Stir the mixture until smooth then spread over the top of the cheesecake.

Notes:

1. If you’d prefer to bake your cheesecake in a bain-marie versus the method I’ve described I’d suggest wrapping the entire exterior of your spring form pan with foil prior to placing it into the pan with the water. This will prevent any water from seeping into the cake through the seams of the pan.

2. Don’t fret about a few small cracks in your cheesecake since the ganache will cover any imperfections.

3. If you are transporting the cake, it is a good idea to keep it in the pan until you’ve reached your destination so that it can be easily wrapped without the foil or plastic wrap ever touching the top of the cake.

4. The information listed in item 5 of these notes was copied and pasted from the Baileys Website at the time of this blogpost.

5. Gluten: The ingredients used in Baileys are Gluten free. On the basis of this and to the best of our knowledge there are no traces of Gluten in Baileys. As we are not qualified to give medical advice persons requiring a Gluten free diet should consult their medical adviser before consuming Baileys.

Pumpkin Muffin Top Cookies

2011-12-26T19:25:00.003-05:00

Pumpkin Muffin Top Cookies - Gluten Free

These Pumpkin Muffin Top Cookies are more of an accident than anything else. I was seeking a chewy pumpkin spiced cookie. Armed with some leftover pumpkin puree and gluten free Bisquick in the pantry I smugly thought I’d have no trouble creating just what I wanted. Alas in the end these cookies were more cake or muffin-like than the chewy texture I was seeking. My initial reaction ...EPIC FAIL! But then I was struck with a glimmer of hope as I began to realize that I had created an even better cookie for the Pumpkin Whoopie Pies I uploaded a few weeks ago. So in the end I decided to do a blog post anyway so that I’d have the recipe handy for the next time I’m either in the mood for a cakelike cookie or whipping up some of those whoopie pies. There’s a fine line between success and failure. Sometimes failure in one area may in fact be a great success in an area you might not have been thinking about. I guess this can be chalked up as another lesson learned.

Ingredients list

· 1 cup butter, softened 2 sticks

· 1 1/2 cups dark brown sugar

· 1 teaspoon vanilla

· 1 egg

· 1 ½ cups pumpkin puree

· 1tbsp pumpkin pie spice

· 3 cups gluten free Bisquick

· Demerera Sugar for sprinkling

Video Tutorial:

Instructions

1. First I beat the butter for a minute or so to get it smooth and creamy then use a rubber spatula to scrape down the sides of the bowl and add the sugar then beat until they’ve been creamed together.

2. Add the egg and vanilla and continue beating until the mixture is well incorporated and add the pumpkin puree and pumpkin pie spice and continue mixing.

3. Add the bisquick and mix until you’ve got a sticky dough then remove the dough from the mixing bowl cover and refrigerate for at least 30 minutes.

4. Drop by level tablespoonfuls onto a baking sheet lined with foil and sprayed with nonstick spray. Sprinkle the cookies with demerera sugar and flatten each cookie a little with your finger. Bake in a preheated 350°F or 175 °C oven for 22 minutes.

5. Cool then drizzle with glaze if you want. (½ cup Powdered sugar mixed with a tablespoon or so of milk.)

6. Or skip the glaze and sandwich them with the cream cheese icing from the Whoopie Pies.

Sausage and Pepper Brunch Strata

2011-12-21T12:23:00.004-05:00

Sausage and Pepper Breakfast Strata

Let’s play Jeopardy. Sausage and Pepper Strata is the answer. And the question was, “What’s for breakfast on Christmas morning. With sausage and peppers going together like peanut butter and jelly it wasn’t hard to dream this baby up. Another favorite from my childhood is peppers and eggs. This savory bread pudding puts all of those flavors together in a make ahead dish that is sure to satisfy on Christmas morning or any other mid morning gathering you may be hosting. It’s very convenient since you can throw it all together the day before and then just pop it in the oven an hour before the guests arrive. This dish is a slap in the face to the warm cinnamon rolls (Pillsbury) I might have had on Christmas morning if it weren’t for my intolerance to gluten. Rather than trying to concoct a gluten free inferiorly texture glob of dough with cinnamon and icing on top, I decided to ditch that whole idea. Instead I merged the flavors of a few of my favorite sandwiches from childhood to this Christmas morning feast.

Ingredients for the Strata:

· ½ lb sausage, casing removed

· 1 red bell pepper, diced

· 1 green bell pepper, diced

· 1 small onion, diced

· 1tbsp olive oil

· 4 cups fresh gluten free bread cubes ( I used Udi’s whole grain bread)

· 5 eggs

· 1 ½ cups milk or half & half ( I used half & half)

· salt and pepper to taste

Ingredients for the Cheese Sauce:

· 1 ½ cups milk

· 1 ½ tbsp corn starch

· 1 ½ tbsp butter

· ¼ cup Parmigiano Reggiano or Pecorino Romano

· salt and pepper and cayenne pepper to taste

Video Tutorial:

Instructions:

1. Grease a shallow glass or ceramic casserole dish with a 2 qt capacity.

2. In a large nonstick pan over a medium high heat break up the sausage and sauté until it just starts to brown.

3. Add the peppers and onions with some salt and pepper to taste and up to a tablespoon of olive oil if the pan looks too dry then sauté the peppers and onions for about five minutes or until the veggies begin to soften and the onions look translucent.

4. Turn off the heat and stir in the bread cubes so that they will begin absorb some flavor as you make the custard.

5. In a medium bowl whisk the eggs together with some salt and pepper to taste then add the milk and whisk until smooth and set aside.

6. Spoon the bread mixture into the prepared casserole dish and pour over the egg mixture being careful to evenly distribute it. Cover and refrigerated for at least 4 hours but up to 24 hours so that the bread can absorb the custard mixture. When you’re ready to make the strata, bake it in a preheated 350°F or 175 °C oven for 1 hour then let it rest for 15 minutes before serving.

7. As it rests you can make an optional cheese sauce by combining the butter and cornstarch in a small saucepan over a medium low heat. Stir constantly as they melt together and begin to bubble then stir in the milk and continue stirring until the sauce begins to thicken then add the cheese, cayenne, salt, and pepper then give the sauce a final stir and it’s ready to ladle over the strata.

Notes: Marinara sauce also works well as an optional topper for the strata.