Gluten Free Food Everyone Likes

Gluten Free Gravy

2014-04-12T17:08:00.001-03:00

Level of Difficulty: Easy

Easter is almost here, this is a way to make delicious Gluten Free Gravy for Easter or any other meal. The main difference between this cornstarch based recipe and the typical flour based recipe, is you'll skip the roux making process.

Gluten Free Chicken Gravy

I think this Gluten Free Gravy is a easier to make and just as delicious as wheat-based gravy.

Gluten Free Gravy

3 T	Corn Starch (~1T per cup of Gravy)
3 Cups	Vegetable Stock
Pinch	Salt and Pepper

Directions

1. Roast something! It can be a chicken, beef, or pork the recipe is the same. The drippings in the bottom of the pan give the gravy the wonderful flavor.

2. Once the Roast has been removed from the pan. Deglaze the pan using the Vegetable Stock by bringing it to a boil on the stove top.

Tip: I am usually cooking vegetables at the same time as the roast, so I use the reserve water from the vegetables as the stock.

3. Create a cornstarch slurry by mixing 1 part corn starch with 1 part water. You must mix it before adding it to the pan to prevent lumps.

4. Pour the Cornstarch mixture into the pan while stirring.

5. Let the cornstarch cook till the gravy thickens (~5 minutes). You can adjust the consistency of the gravy by adding cornstarch or stack to thicken or thin the gravy.

6. Season with Salt and Pepper to taste. In addition I often use some of the same spices used on the roast in the gravy.

7. Remove excess fat by spooning it off the surface.

II always make a large batch and freeze it in individual servings for fries and gravy later :)

Brand Recommendations:

This recipe is naturally gluten free. I do not have any brand recommendations this week.

Please post your experience with this recipe in the comments... and is it worth the calories?

Asian Stir Fry Noodles with Jalapenos and Peanuts

2014-03-15T00:08:00.000-03:00

Level of Difficulty: Easy
Serves: 4

I originally saw a similar recipe years ago made with Soba Noodles. I have adapted the recipe to be gluten free using rice noodles and adjusting the ingredients to my tastes.

Asian Stir Fry Noodles with Jalapenos and Peanuts

This is also a good recipe to switch the protein options. You can use shrimp, tofu, etc instead of the chicken.

Makes ~4 servings where each one has approximately:

444 Calories, 57 g Carbs, 6 g Fat, 34 g Protein

Asian Stir Fry Noodles with Jalapenos and Peanuts

8 oz.	Rice Noodle Stick
1 t	Sesame Oil
1 t	Peanut Oil
3	Scallions
2 cloves	Garlic
1 inch	Ginger
1/2	Jalapeno (seeded)
1 pound	Boneless Chicken Breasts and/or Thighs
1 cup	Carrots
4 oz	Shiitake Mushrooms
2 cups	Napa Cabbage
2 T	GF Soy Sauce
4 t	Rice Wine Vinegar
1/4	Chopped Peanuts

Directions

This recipe cooks quicker than I can chop. Therefore I prepare all of the ingredients before I start cooking.

1. Chop the cabbage into a chiffonade and set aside.

2. Chop the scallions on the bias keeping the green and white parts separate.

Tip: The white an green parts of the scallion cook differently. Therefore they are added to the recipe at different stages.

3. Peel and finely chop the Garlic and Ginger.

4. Cut the Jalapeno in half and remove the seeds, then cut 1/2 the Jalapeno into a brunoise.

Tip: The Jalapeno seeds contain contain a lot of the peppers heat, therefore if you enjoy spicy food you may add some of the seeds with the Jalapeno .

5. Stem and slice the Shiitake Mushrooms

Prepped Vegetables

6. Slice the Chicken Breast into thin slices.

7. Bring a pot of salted water to a boil. Add the rice stick and turn off the heat. Leave them for ~5 minutes. Drain and rinse the noodles with cold water, then toss with sesame oil and set aside.

Tip: The noodles should tender but not fully cooked (3 minutes less than full cooking time). The oil is needed to prevent the noodles from sticking as well as adding flavor.

8. Heat a large pan or wok over medium heat. Add the Peanut Oil, Garlic, Ginger, Jalapenos, and white section of the Scallions. Cook until tender (2-3 minutes).

9. Add the chicken, cook until browned (5 minutes).

10. Add the carrots and cook till softened (2 minutes).

11. Add the mushrooms and cook for another 2 minutes.

12. Add the cabbage and cook for 1 minute.

13. Add the Green Scallions, Soy Sauce, and Rice Wine Vinegar.

14. Toss in the noodles and stir to combine. Cook until the noodles are cooked.

15. Serve and sprinkle with Peanuts.

Sesame and Peanut oils have very distinctive flavor. Other oils should not be substituted in their place in this recipe.

Brand Recommendations:

These are the Gluten Free Brands I use to make this recipe:

Kikkoman Gluten Free Soy Sauce (It must say Gluten Free on the bottle)

Please post your experience with this recipe in the comments... and is it worth the calories?

Ribs with Homemade BBQ Sauce

2014-02-27T17:26:00.000-04:00

Level of Difficulty: Medium
Serves: 6

Ribs and BBQ sauce are a great comfort food for a cold day. Turing on the oven warms the house and they fill the house with a great smell. Beware of wearing a white shirt while eating these ribs. The sauce may have a magnetic attraction to the shirt! Many of mine have fallen victim.

BBQ Ribs

BBQ Sauce can often have hidden sources of Gluten. This is a recipe for a sauce made from scratch.

Makes approximately 6 servings where each one has approximately:

530 Calories, 25g Carbs, 79g Fat, 31g Protein

Recipe Title

2 pounds	Pork Ribs
1/2 cup	Onion
1/2 cup	Celery
1 t	Oil
1 T	Brown Sugar
1/2 t	Salt
1 T	Vinegar
1 T	Worcestershire Sauce
1/2 cup	Water
1 cup	Chile Sauce

Directions

1. Pre-heat oven to 350F.

2. Put the ribs into a large roaster and brown in oven for 1 hour. Drain the fat from the pan after 1 hour.

Tip: This will render the fat from the ribs and provide some caramelization, adding to the flavor of the ribs.

Before

After

2. While the ribs are in the oven, prepare the sauce.

3. Dice the Onion and Celery.

4.Heat the oil in a medium sauce pan over medium heat and sweat the Onion and Celery, till they become translucent (2-3 minutes).

5. Add the remaining ingredients (Brown Sugar, Salt, Vinegar, Worcestershire Sauce, Water, and Chile Sauce) to the pan and heat (2 minutes)

6. Pour the sauce over the ribs and bake for an additional hour, basting periodically.

These may be frozen and reheated. This is also a very flexible and forgiving recipe, so the ingredients do not need to be exact. They may also be baked longer, as they bake the meat tenderizes. Just ad water if they start to dry out.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Please post your experience with this recipe in the comments... and is it worth the calories?

Bacon Wrapped Cherries

2014-01-22T16:44:00.001-04:00

Level of Difficulty: Easy
Serves: ~18

The Superbowl and Chinese New Year are almost here. I thought it is time for a awesome gluten free appetizer recipe.

Bacon Wrapped Cherries

Bacon Wrapped Cherries, have been a breakfast tradition for Christmas since I was born and they are a great savory addition to party. The savory bacon complements the sweet cherries.

Makes approximately 18 where each one has approximately:

54 Calories, 2g Carbs, 3g Fat, 3g Protein

Bacon Wrapped Cherries

1/2 pound	Bacon
8oz	Marachino Cherries (drained)
	Toothpicks

Directions

1. Drain the Cherries and set them in a bowl lined with paper towel to continue to drain. Set aside.

2. Pre-heat the oven to 400F.

3. Line a cookie sheet with foil.

4. Cut the strips of Bacon in half and wrap half a strip around a cherry. Secure the bacon with a tooth pick. Place them on the foil lined cookies sheet.

5. Bake at 400F for 10 minutes and drain the fat from the pan. Then bake for additional 10 minutes till the bacon is crispy.

6. Serve

These can be wrapped in advance and baked when ready. They do not keep or re-heat.

Brand Recommendations:

This recipe is naturally Gluten Free, so I do ot have brand recommendations this week.

Please post your experience with this recipe in the comments... and is it worth the calories?

Cherry Surprise

2013-12-20T00:25:00.002-04:00

Level of Difficulty: Medium
Serves: 42

Merry Christmas and Happy New Year!!!This recipe is early, but I am completing my holiday baking and I would like to share it with you before the holidays.

This recipe completes my Christmas baking for this year!! The following are my Favorites for the Holiday Season:

Makes 42 where each one has approximately:

92 Calories, 9g Carbs, 7g Fat, 1g Protein

Cherry Surprise

1 1/2 cups	Fine Coconut
1 1/2 cups	Icing Sugar (Gluten Free)
1/2 cup	Butter
1 t	Cream
1 t	Almond Flavoring
16 oz jar	Maraschino Cherries (drained)

Gluten Free Corn Flake Crumbs (to coat balls)

Directions

1. Drain the Cherries and set them in a bowl lined with paper towel to continue to drain. Set aside.

2. Cream the Butter with an electric mixer in a large bowl.

3. Add Coconut, Icing Sugar, Cream and Almond Flavoring

4. Take approximately 1 teaspoon of the mixture and wrap it around the cherry.

5. Then roll in Corn Flake Crumbs.

6. Some of the cherries may be cut into small pieces to decorate the top of the balls.

7. Refrigerate until firm.

These can be stored in the refrigerator or freezer. This is a great dessert to make in advance and freeze. Freezing does not effect the taste.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Nature's Path Honey'd Corn Flakes or Corn Chex - I put these in the blender to make Corn Flake Crumbs
I don't have a brand recommendation, but make sure the Icing Sugar your using is gluten free.

Please post your experience with this recipe in the comments... and is it worth the calories?

Ginger Snap Cookies

2013-12-14T14:14:00.001-04:00

Level of Difficulty: Medium
Serves: 48

Ginger Snap Cookies are one of my Mother's Holiday Classics. Inspired by her recipe I used to Cup4Cup Gluten Free Flour (feel free to use a different GF Flour, but be warned your mileage may vary) to create a Gluten Free Ginger Snap Cookie. This is a great recipe to make with kids, and they make the house smell delicious!

Ginger Snap Cookies

I brought these cookies into a class recently and they disappeared in seconds!

Makes approximately 48 cookies where each one has approximately:

69 Calories, 10g Carbs, 3g Fat, 0g Protein

Ginger Snap Cookies

1 cup	Gluten Free Flour
1 T	Ginger
1 t	Cinnamon
2 t	Baking Soda
1/2 t	Salt
3/4 cup	Margarine
1 cup	Sugar
1	Egg
1/4 cup	Molasses

Directions

1. Pre-heat the oven to 325F

2. Measure the Flour, Ginger, Cinnamon, Baking Soda, and Salt into a medium bowl.

3. Cream the Margarine and Sugar together using an electric mixer in a large bowl.

4. Beat in the Egg and Molasses with the mixer.

5. Add the dry ingredients to the Molasses mixture.

Tip: The mixture will be quite stiff. If it is too dry, add molasses to thin the mixture.

6. Form balls with spoonfuls of dough.

Tip: The cookies in the photo were decorated by dipping the ball of dough into a mixture of white sugar and red and green decorating sugar. They can be dipped into any combination of sugar or decorated with icing after they have been baked and cooled.

7. Place on cookie sheet approximately 2 inches apart, cookies will flatten as they bake.

8. Bake in oven for 8-10 minutes until brown on edges. Cookies will appear soft but will harden as they cool.

The cookies may be decorated with sugar before baking or icing after they are baked and cooled. Your Imagination is the limit.

The batter for this recipe may be frozen and baked later. The cookies freeze beautifully as well. If you decorate with icing it is better to decorate them after they have been thawed to prevent the icing form running.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Cup4Cup Gluten Free All Purpose Flour

Please post your experience with this recipe in the comments... and is it worth the calories?

Chicken Salad with Cranberries and Pepitas

2013-11-27T14:09:00.002-04:00

Level of Difficulty: Easy
Serves: 4

Happy Thanksgiving to all of my American Readers!! The following recipe is for Chicken Salad, but it is also a great recipe for your Thanksgiving Turkey leftovers. If you are looking for Thanksgiving Dessert Ideas checkout my recipes for Pumpkin Custard with Maple Whipped Cream and Nanaimo Bars

Chicken Salad with Cranberries and Pepitas

Makes ~4 servings where each serving has approximately:

141 Calories, 7g Carbs, 4g Fat, 17g Protein

Chicken Salad with Cranberries and Pepitas

1 1/2 cups	Roasted Skinless Chicken
1 oz	Dried Cranberries
1 T	Roasted Pepitas
1 T	Miracle Whip

Salt and Pepper to taste

Directions

1. Dice the chicken and place in a medium mixing bowl.

2. Mix in the Cranberries, Pepitas, and Miracle Whip.

3. Add Salt and Pepper to taste and serve.

The Pepitas will soften, therefore to keep them crunchy they should be added just before serving.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Kraft Miracle Whip
Insert Link Here
Insert Link Here

Please post your experience with this recipe in the comments... and is it worth the calories?

Cream Puffs

2013-10-27T22:43:00.000-03:00

Level of Difficulty: Medium
Serves: 8

This is one of my favorite recipes for entertaining, Gluten Free Cream Puffs!! People cannot tell the difference between these and the Gluten filled version.

Sorry for this week's delay in posting a recipe, I was celebrating my birthday and I had the privileged of going to the Opening Night of John Grisham's "A Time to Kill" on Broadway. I was watching the stars at the event and it took till this weekend to recover. It was fantastic. They did an amazing job of adapting the Book/Movie to the stage. This is high praise coming from me, since I tend to get bored watching live theater. I highly recommend getting tickets if you are in the New York area this holiday season.

Now back to the recipe... The timing of this recipe is important. Otherwise, this is an easy recipe. If you follow the directions, you will get great results every time.

Cream Puff

This recipe makes ~8 Cream Puffs that take 3 bites to eat as shown the pics above. I also like to make smaller bite sized Cream Puffs. The recipe makes about 15 bite sized Puffs. They are easier to eat and there is no evidence left behind when it can be eaten in one bite :)

Makes approximately 8 Cream Puffs where each shell has approximately:

100 Calories, 7g Carbs, 13g Fat, 2g Protein

Add an additional 200 Calories for filling and icing.

Cream Puff Shell

1/2 cup	Water
1/4 cup	Butter or Margarine
1 t	Vanilla
1/8 t	Salt
7 T	Rice Flour
2	Eggs

Chocolate Icing

1 T	Butter or Margarine
1 square	Unsweetened Chocolate (1oz)
pinch	Salt
2 T	Milk
1/2 t	Vanilla
1 - 2 cups	Icing Sugar (till desired consistency)

Whipped Cream

1 cup	Heavy Cream
2 T	Sugar
1/2 t	Vanilla

Directions for Cream Puff Shell

1. Pre-heat oven to 400F.

2. In a small saucepan bring Water, Butter, Vanilla, and Salt to a boil over medium heat.

3. Stir in the flour all at once. Stir the mixture until it forms a ball.

4. Remove from heat and let cool for 5 minutes.

5. Transfer to a small mixing bowl and mix in eggs one at a time using an electric mixer. Beat until the mixture is smooth.

6. Drop by spoonfuls onto a non-stick baking sheet.

Tip: Batter can also be placed into a piping bag with an open tip and piped onto the cooking sheet. This will give the cream puff a smoother look than ones that have been spooned.

7. Bake at 400F for 30 to 35 minutes till golden brown and crisp.

8. Cool.

9. Once the shells are cool, cut the top off of the shells with a serrated knife. Remove the excess dough from the inside.

Directions for Chocolate Icing

1. Melt the chocolate and butter in the microwave on medium heat for 15 second intervals till melted.

2. Add the Salt, Vanilla, and Milk.

3. Add Icing Sugar till desired consistency.

Directions for Whipped Cream

1. Beat the Cream, Sugar, and Vanilla with an electric mixer till peaks form (~3 minutes). Be careful not to over whip or it will become butter-like.

Tip: Whipped cream whips better when it is chilled. If it is warm it will remain liquid.

Fill the shells with Whipped Cream when you are ready to serve.

There is an endless number of variations on this recipe. They may be dusted with icing sugar instead of chocolate icing. They may also be filled with pudding, custard. Fruit or other flavorings may be added to the whipped cream. Your imagination is the limit.

It is best to fill just before serving to prevent the shell from getting soft. Shells can last in the refrigerator for up to a week.

Brand Recommendations:

I don't have a specific recommendation for the Rice Flour, but I like to purchase it at my local Chinese market. It a lot cheaper than my local grocery store.

Please post your experience with this recipe in the comments... and is it worth the calories?

Nanaimo Bars

2013-10-07T19:34:00.001-03:00

Level of Difficulty: Medium
Serves: 28

The best way to describe this is Chocolatey, Buttery, Goodness. This is a gluten free recipe for Nanaimo Bars. These are a Canadian Favorite. Since Canadian Thanksgiving is just over a week away, I would like to share a Thanksgiving and Christmas tradition in my house. If you are looking for more Thanksgiving recipes checkout my recipe for Pumpkin Custard with Maple Whipped Cream.

Nanaimo Bars

This recipe will take several hours to make, since each layer needs to set before the next layer is added.

These taste so good it hurts to print the calorie content, but here it is .... Makes 28 bars where each one has approximately:

226 Calories, 22g Carbs, 15g Fat, 2g Protein

Nanaimo Bars

Base:

1/2 cup + 2 T	Butter or Margarine
1/4 cup	Sugar
1/4 cup	Cocoa
2	Eggs
1 2/3 cups	Gluten Free Corn Flake Crumbs
1 cup	Fine Unsweetened Coconut
1/2 cup	Chopped Pecans

Icing:

1/4 cup	Butter or Margarine
3 T	Milk
3 T	Custard Powder
2 cups	Icing Sugar
1 t	Vanilla

Topping:

1 cup	Chocolate Chips
2 T	Butter

Directions

1. Combine the dry ingredients (Corn Flake Crumbs, Coconut, Pecans) for the base in a medium bowl and set aside.

2. Beat the Eggs with a fork and set aside.

3. Melt the Butter and Sugar is a small sauce pan over medium heat.

4. Remove from heat and stir in the Cocoa

5. Quickly stir in the eggs. It should resemble a thin custard mixture.

Tip: The eggs will cook when they are added to the warm mixture so it is important to add them slowly and stir constantly so you do not have scrambled eggs in the mixture.

6. Pour the mixture over the dry ingredients and mix thoroughly.

7. Press into an 8x8 pan and place in the refrigerator to cool (30 minutes or more).

8. Combine the Custard Powder and Milk. It is important to make sure to mix completely and remove any lumps.

9. Put Butter, Custard mixture, and Vanilla in a medium mixing bowl. Mix with an electric mixer gradually adding the Icing sugar.

10. Top the base with the icing when it is cool.

11. Place in the refrigerator to cool (30 minutes or more). Icing needs to be cool before the warm chocolate topping is added.

12. Melt the chocolate chips and butter in the microwave on medium heat for 15 second intervals till melted.

13. Pour over the top and refrigerate till just firm (approximately 5 minutes).

14. Score the chocolate and refrigerate.

15. Cut squares when firm and store in the refrigerator.

These can be stored in the refrigerator frozen.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Nature's Path Honey'd Corn Flakes - I put these in the blender to make Corn Flake Crumbs.
Bird's Custard Powder

Please post your experience with this recipe in the comments... and is it worth the calories?

Orange Spice Pancakes

2013-09-21T15:24:00.000-03:00

Level of Difficulty: Medium
Serves: 6

This is a great recipe for a lazy Saturday morning. This recipe for Orange spice pancakes is yummy and in addition to being Gluten Free, it is also Dairy Free.

Orange Spice Pancakes

Makes ~12 pancakes where each one has approximately:

138 Calories, 26g Carbs, 3g Fat, 3g Protein

Orange Spice Pancakes

2 cups	Rice Flour
1/4 cup	White Sugar
1 t	Baking Soda
1/4 t	Salt
1/4 t	Cinnamon
1/4 t	Nutmeg
2	Eggs
1 cup	Orange Juice
1 T	Oil
1/2 t	Vanilla

Directions

1. Combine all of the dry ingredients (Rice Flour, White Sugar, Baking Soda, Salt, Cinnamon, and Nutmeg) in a medium bowl.

2. Make a well in the dry ingredients.

3. Beat eggs with a fork, then add Orange Juice, Oil, and Vanilla.

4. Pour egg mixture in to the well in the well and mix into dry ingredients using a whisk. Mix until the mixture is smooth.

5. Rub a pan with oil and heat over medium heat.

Tip: I like to moisten a paper towel with oil and rub the pan with the towel. This provide a good coating of oil, without having too much in the pa. For best results a cast iron pan.

6. Pour ~1/4 cup of the batter into the pan and cook till the surface of the pancake has bubbles and some start to set around the edges of the pancake (Approximately 1-2 minutes). Then flip and cook the other side till golden brown (Approximately 30 seconds - 1 minute).

Tip: Cook a test pancake to determine if the pan is the right temperature and the batter is the right consistency. If the batter is too runny add more Orange Juice or if it is too thick add more flour.

7. Serve immediately or transfer to a baking sheet or plate and cover in a warm oven.

I like to make these and freeze them. If you make the pancakes the size of a slice of bread they can be taken directly from the freezer and warmed in the toaster.

Brand Recommendations:

I don't have a specific recommendation for the Rice Flour, but I like to purchase it at my local Chinese market. It a lot cheaper than my local grocery store.

Please post your experience with this recipe in the comments... and is it worth the calories?

Brown Cookies

2013-09-07T12:04:00.002-03:00

Level of Difficulty: Easy
Serves: 48

These are a fall favorite. Brown cookies are great item to add to a brown bag lunch or holiday celebration. These are inspired by my Mother's recipe. The original recipe used Oats. I have been Gluten Free for years, therefore I grew up not eating oats. In recent years, some researchers believe that Oats may be Gluten Free. I have been living without for most of my life, so I continue to avoid them. Feel free to use Oats instead of the Cereal, if you are comfortable.

Brown Cookies

The mixture of Corn Flakes and Rice Krispies give the cookies a crunchy and Chewy texture.

Makes ~48 cookies where each one has approximately:

74 Calories, 11g Carbs, 3g Fat, 0g Protein

Brown Cookies

2 cups	White Sugar
1/2 cup	Margarine
1/2 cup	Milk
1 1/2 cups	Gluten Free Rice Krispies
1 1/2 cups	Gluten Free Corn Flakes
1 cup	Long Thread Coconut
6 T	Cocoa
1 t	Vanilla

Directions

1. Combine Rice Krispies, Corn Flakes, Coconut, and Cocoa in a large bowl.

2. Bring Sugar, Margarine and Milk to a full roiling boil over over high heat is a medium sauce pan.

3. Remove from heat and add Vanilla.

4. Pour over the cereal mixture and quickly mix the ingredients together.

5. Drop by teaspoons on wax paper or saran. The mixture will harden as it cools so it is important to do this quickly

6. Let the cookies cool and serve.

These will last for a week in the fridge or they may be frozen.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Please post your experience with this recipe in the comments... and is it worth the calories?

Iced Tea aka Sweet Tea

2013-08-17T00:00:00.000-03:00

Level of Difficulty: Easy
Serves: 6

I have recently started to make my own Iced Tea which is also known as Sweet Tea. It is a simple recipe, but I thought summer was a great time to share the recipe. Summer provides excellent fresh fruit and it nice to have a beverage that is not packed with sugar and artificial flavors. Flavoring can also be a a hidden source of gluten. This is a natural, refreshing, low calorie drink on a hot summer day.

Iced Tea

I am a week late posting a recipe, because I returned to Prince Edward Island for an extended holiday. Time and the days of the week no longer have traditional meaning if you go on "Island Time" . I was having a great time relaxing on the beach and making the bench pictured with the tea below. The internet makes me believe I can do anything :) The bench looks good and it and it has not collapsed yet.

Iced Tea and my bench

Makes ~6 cups where each one has approximately:

70 Calories, 18g Carbs, 0g Fat, 0g Protein

Iced Tea aka Sweet Tea

1	Black Tea Bag
1/3 cup	Pureed fruit
1 cup	Simple Syrup (1 part Water, 1 part White Sugar)

Directions

1. Brew 6 cups of Black Tea.

Tip: I like to use English Breakfast Tea. One tea bag usually brews ~4 cups, I leave tea bag in longer to brew 6 cups rather than using 2 tea bags.

2. Puree the fruit of your choice and wrap it in cheesecloth.

Tip: The Cheesecloth allows the fruit to flavor the tea and keep the seeds contained. My favorite fruit for this recipe is Raspberries.

3. Combine the Tea, Simple Syrup, and in a pitcher.

Tip: Instructions for Simple Syrup may be found here

4. Cool and Serve over ice.

The tea will last ~1 week in the refrigerator. I usually remove the bag containing the fruit after approximately 24 hours, it will continue to flavor the tea. You can leave it in longer if desired, but most of the flavor ill be infused in the first few hours.

Brand Recommendations:

This recipe is naturally gluten free, but be careful when selecting the tea. Some artisan brands add grains to the tea bag. Basic tea is the best. I use Ronnefeldt or Twinings

Please post your experience with this recipe in the comments... and is it worth the calories?

Cheddar and Jalapeno Burgers

2013-07-29T23:14:00.002-03:00

Level of Difficulty: Medium
Serves: 6

Summer grilling season is here!! This week is a recipe for a Cheddar and Jalapeno stuffed burger. Cooking the Cheddar and Jalapeno inside the Burger infuses the flavor into the meat and creates a juicy, tender burger.

Cheddar and Jalapeno Stuffed Burgers

Makes ~6 Burgers where each one has approximately:

121 Calories, 0g Carbs, 5g Fat, 18g Protein

Cheddar and Jalapeno Burgers

1 pound	Lean Ground Beef
1	Egg
1 t	Salt
1 t	Fresh Ground Pepper (pre-ground pepper may contain gluten)
1/4 cup	Cheddar cheese
1	Jalapeno

Directions

1. Dice the Cheddar and Jalapeno into~1/4 inch cubes.

Tip: The Jalapenos seeds contain a significant amount of the heat of the pepper, therefore I discard them to reduce the heat in this recipe.

2. Mix the Ground Beef, Egg, Salt and Pepper in a large bowl. (I use my hands to mix the ingredients together)

3. Form 6 thin patties (~1/4 inch thick) using half the Beef mixture.

4. Place Cheddar and Jalapenos in the center of the patties, leaving an inch around the edge.

Tip: The Cheddar and Jalapenos can be adjusted to taste. Be careful not to over stuff the burger, steam will build in the pocket as the burger cooks.

7. Use the remaining beef mixture to create thin patties to place on top of the first patties and seal by squeezing the edges together.

8. Grill the Burger on Medium to High heat.

Burgers may be frozen and cooked later.

Brand Recommendations:

This recipe is naturally gluten free so I do not have any brand recommendations this week.

Please post your experience with this recipe in the comments... and is it worth the calories?

Fish and Chips, On Vacation Time

2013-07-13T02:00:00.000-03:00

I am on vacation in the land of Red Sand... Prince Edward Island, Canada. I have been busy vacationing so I am writing a review of one of my favorite Gluten Free restaurants, instead of posting a recipe.

The Island Stone Pub in Kensington, PEI has several Gluten Free Menu items, including the best Fish and Chips I have ever experienced. It is situated in a Historic Train Station Built in 1905. For cyclist, the rail lines next to the station are part of the on the Confederation Trail. It is cool to be able to see the tracks and what used to be the platform.

A few years ago, several family members wanted to go for Fish and Chips. They told me this pub in Kensington had the best on the Island. I tagged along, figuring there would not be much I could eat, but I did not want to ruin the fun. Everyone at the table ordered Fish and Chips. I had found something on the menu I figured I could adapt. I started to give my spiel explaining gluten free to the server, and was pleasantly surprised that not only did she have a good understanding of Gluten Free.... She told me that the Fish and Chips are Gluten Free!!! ... It got even better ...It is the same Fish and Chips they serve everyone, so I was able to eat the same meal my family members were raving about.

The Fish and Chips are absolutely fabulous. The fish is fresh and flaky with a light crisp batter.

When I am on the Island, I visit the Stone Island Pub as often as I can get people to join me. Everyone who has dined with me loved them and would not have guessed they were gluten free.

On a recent visit, I met the owner, Karen. She was very friendly and obviously takes pride in her food and business. She told me she decided to use rice four in the batter because it repels the oil and creates a better culinary experience. The menu also has several other Gluten Free items including Crab Cakes and Wings. If they are anything like the Fish, they will be excellent.

The pub has a great atmosphere, you can eat gluten free and worry free. A visit to the Pub is an all round great Island Experience.... It features great food, friendly service and on my most recent visit, a live local band completed the experience.

Red Thai Coconut Curry

2013-06-29T14:33:00.001-03:00

Level of Difficulty: Medium
Serves: 6

I discovered this recipe when I was invited over to a friends place for dinner and I fell in love with it. It is spicy and full of flavor. I have since made the recipe my own, some of the ingredients in the original are hard to find. It is the perfect recipe for entertaining, because you can do all of the prep work and stick it in the oven till you are ready to serve.

This is also a great meal to reheat for lunch or dinner. It is just as good as the original meal, if not better!!! The flavor seems to blend and improve as it sits.

Red Thai Coconut Curry with Jasmine Rice

It is important to use Fresh Ground Pepper in this recipe. Preground may contain gluten and it does not have the flavor profile. It is also important to check the ingredients of the Coconut Milk. It should be 100% Coconut Milk. If it has added sugar the curry will burn to the bottom of the pot!! I did this once, it was a disaster. I also found Gluten hidden in the ingredients of one brand.

Makes ~6 scrumptious servings where each one (including rice) has approximately:

579 Calories, 75g Carbs, 19g Fat, 26g Protein

Red Thai Coconut Curry

1 pound	Boneless Chicken
1t	Salt
1t	Fresh Ground Pepper (Preground Pepper may contain Gluten)
1.5 pounds	Potatoes
2	Dried Red Chili Peppers
5	Small Shallots
2 T	Oil
2 T	Fish Sauce
13.5 fl oz (400ml) can	Coconut Milk
2 cups	Jasmine Rice

Directions

1. Soak the Chili Peppers in a small bowl of water to soften.

Tip: This may be done several hours in advance or when you start to prepare the recipe. Softening the Chilies makes it easier to break them down into the paste later in the recipe.

2. Open the Coconut Milk separate the cream from the water, by skimming the cream from the top of the can. The can should have a thick layer of cream on the top (approximately 1/2 cup). Keep the water and the cream for later use in this recipe.

2. Place 2 cups of Jasmine Rice in Rice Cooker with 2 cups of water (or according to the instructions of your cooker)

3. Cut Chicken into 1 inch pieces. Sprinkle with Salt and Pepper, then set aside.

4. Cut Potatoes into approximately 1 inch cubes. Leave the skin on.

5. Put Potatoes and 2 cups of Water in a medium pot and bring to a boil. Cook for 10 minutes.

6. Drain the Potatoes, reserving 1.5 cups of the Potato water to be used later. Set the Potatoes aside.

7. Create a paste by placing the shallots, chilies, garlic in blender.

Tip: Depending on the size of the Shallots, I give them a rough chop before putting them in the blender. Reserve water form the chilies may be used to help blend the mixture into a paste.

8. Put the Oil in a wide heavy bottom pan or a wok over high heat. Add the Paste and stir fry briefly till it begins to brown.

9. Add the Chicken to the pot and turn frequently to prevent sticking for several minutes. Add Fish Sauce and cook till brown (10 minutes in all)

Tip: Make sure you hood fan is on, when you add the Fish Sauce. It smells really bad, but it is the magic that makes the dish taste good.

10. Add the reserved Potato Water, thinner Coconut Water, Potatoes, and bring to a vigorous boil. Simmer till the Chicken is tender (approximately 30 minutes)

Tip: This can simmer simmer till you are ready to eat, you may also place it in the oven till ready to serve.

11. Finish with reserved thicker Coconut Water.

12. Serve with Jasmine Rice.

This is a great meal for entertaining and reheating. It does not freeze well, the sauce will break when it is thawed.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Thai Kitchen Fish Sauce

Please post your experience with this recipe in the comments... and is it worth the calories?

Pignoli Cookies

2013-06-16T15:20:00.003-03:00

Level of Difficulty: Medium
Serves: 48

Pignoli Cookies are an Italian favorite and naturally Gluten Free!!! I discovered these delectable goodies at a Bakery in New York City. After experiencing these cookies, the quest was on to find a recipe!!

Pignoli Cookies

This is best recipe I have found and they are almost as good as the ones from the Bakery.

Makes ~48 cookies where where each one has approximately:

74 Calories, 7g Carbs, 5g Fat, 2g Protein

Pignoli Cookies

3 cups	Almond Paste
1 1/2 cups	Icing Sugar
1/2 t	Salt
2	Large Egg Whites
2 T	Honey
1 1/2 cups	Pine Nuts (Toasted)

Directions

1. Pre-heat oven to 350F.

2. If needed, toast the pine nuts. I do this by swirling the nuts in a pre-heated cast iron pan (over high heat), till the nuts start to let out oil and look golden brown.

3. Set nuts aside.

4. Put the the Almond Paste in large bowl and beat with electric mixer till it is broken down into small bits.

5. Add Sugar and Salt the Paste and continue to mix till the mixture is finely ground. (1 minute)

6. Beat the Almond mixture, Egg Whites, and Honey with an electric mixer at medium to high speed till the batter is smooth. (4-5 minutes)

7. Spoon 1 1/2 rounds of batter onto a parchment lined cookie sheet and top with pine nuts. The cookies do not spread. Flatten the cookies when adding the pline nuts.

8. Bake in the oven for 12-15 minutes until they start to brown.

These are soft chewy cookies. If your are hard, reduce the cooking time. These freeze beautifully.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Love 'n Bake Almond Paste

Please post your experience with this recipe in the comments... and is it worth the calories?

Banana Bread

2013-06-01T05:00:00.000-03:00

Level of Difficulty: Easy
Serves: 10

This is my mom's recipe for Gluten Free Banana Bread and it has stood the test of time. It is moist and delicious. On special occasions I top it with Cream Cheese Icing, the recipe may be found here.

Banana Bread

Makes ~10 slices where each one has approximately:

257 Calories, 48g Carbs, 6g Fat, 3g Protein

Nutritional information does not include the optional chocolate chips and/or nuts.

Banana Bread

1 cup	Sugar
4 T	Butter
2	Eggs
3	Bananas
1 1/2 cups	Rice Flour (approximate)
1 t	Baking Soda
1/4 t	Salt
1/8 t	Xanthan Gum (optional)
	Optional: Chocolate Chips and/or Nuts

Directions:

1. Pre-Heat oven to 325F.

2. In a small bowl mix Rice Flour, Baking Soda, Salt, and Xanthan Gum (optional). Set aside.

Tip: Xanthan Gum replaces the elasticity of the gluten. It is not necessary but will give the bread a lighter texture.

3. Peel and Mash the Bananas with a fork.

Tip: Bananas should be ripe to over-ripe. Therefore this recipe is a good way to use left over bananas. If you have a left over banana that is about to go bad, put it in the freezer. Frozen bananas will turn black, this normal and they are perfect to use in baking. They can then be thawed and used in this recipe.

4. Cream the Butter and Sugar together with an electric mixer.

5. Beat in Eggs with the electric mixer till fluffy (1-2 minutes)

6. Beat in Bananas with the electric mixer.

7. Continue to beat the mixture and gradually add the flour mixture. Additional flour may need to be added depending on the brand of Flour used. The beaters should be making marks in the batter as shown below.

8. (Optional) Mix in Chocolate Chips and/or Nuts by hand.

9. Pour batter into a greased Loaf Pan

Tip: Decorating the top of the loaf with nuts or Chocolate Chips is nice way to finish the loaf. It also reminds you what you added to the bread.

10. Bake of 50-60 minutes, till the loaf springs back to touch.

This recipe can also be made into muffins. If so, bake at 375F for 20-30 minutes.

Banana bread is often topped with Cream Cheese Icing, the recipe may be found here.

The bread will last in an air tight container for approximately 1 week. I like to slice the and freeze the loaf so I can grab a single serving.

Please post your experience with this recipe in the comments... and is it worth the calories?

Sweet Potato Fries

2013-05-18T14:55:00.001-03:00

Level of Difficulty: Easy
Serves: 6

I attended a potluck many years ago, where a friend of mine prepared these amazing Sweet Potato Fries. These Sweet Potato Fries are highly addictive and naturally gluten free. They have an excellent combination of Sweet and Savory. I enjoy spicy food, but the level of spice may be controlled by adjusting amount of cumin used in the recipe. They are also great with mayonnaise based dipping sauce.

Sweet Potato Fries - Ready to go in the oven.

Makes ~6 servings where each one has approximately:

157 Calories, 32 g Carbs, 3g Fat, 3g Protein

Sweet Potato Fries

2 pounds	Sweet Potatoes
1 t	Extra Virgin Olive Oil
1 t	Salt
1 t	Sugar
1/4 t	Fresh Ground Pepper
1/4 t	Cumin

Directions:

1. Pre-heat the oven to 425 F.

1. Peel the Sweet Potatoes and cut lengthwise into 1/2' wedges.

2. Put the Sweet Potato into a large bowl bowl and add the Olive Oil, Salt, Sugar, Pepper, and Cumin. Toss to coat the Sweet Potato. The amount of cumin may be adjusted to taste.

3. Spread on a foil lined baking sheet.

4. Bake in the oven at 425F till golden brown, approximately 30 minutes.

These are a great side dish. They are also good served with a mayonnaise based dipping sauce. They do not reheat or keep well after they have been cooked.

Brand Recommendations:

This recipe is naturally Gluten Free so I do not have brand recommendations this week.

Please post your experience with this recipe in the comments... and is it worth the calories?

Chocolate Cupcakes with Cream Cheese Icing

2013-05-04T08:00:00.000-03:00

Level of Difficulty: Easy
Serves: 48

I recently hosted a Baby shower for a friend who was having a baby girl. This is the third and last post on the desserts I made for the baby shower. See my previous posts for the Sugar Cookies, and Panna Cotta recipes.

Chocolate Cupcakes with Cream Cheese Icing

These are easy bite sized Chocolate Cupcakes with Cream Cheese Icing. I decorated the cupcakes with edible chocolate letters. Unlike all of my previous posts, this is not completely homemade. The icing is homemade but the cupcake is a based on a Cake Mix. I used Pamela's Choclate Cake Mi x with an extra 1/4 cup of Cocoa. I find the extra chocolate gives it a better depth of flavor.

I made these for a baby shower, but they are also a great idea for Mother's day!

Makes ~48 mini cupcakes, where each one has approximately:

105 Calories, 17g Carbs, 2g Fat, 1g Protein

Cream Cheese Icing

4 oz	Cream Cheese
3 T	Butter
1/2 t	Vanilla
2 1/2 cups	Icing Sugar

Directions:

1. Cream the Vanilla, Butter, and Cream Cheese together with an Electric Mixture in a small bowl.

2. Add the Icing sugar slowly using the electric mixer.

Chocolate Cup Cake

1 bag	Pamela's Chocolate Cake mix
3	Eggs
1 cup	Sour Cream
1 cup	Water
1/4 cup	Cocoa Powder

* this is the list of ingredients on the bag for the Luscious Chocolate Cake, with added Cocoa

Directions:

1. Add the Cocoa powder to the Cake Mix in a large bowl.

2. Follow the directions on the bag for the Luscious Chocolate Cake (it is the only recipe with sour cream)

3. Line mini cupcake tin with cupcake liners

4. Spoon mixture into a mini-cupcake tins (3/4 full). Bake at 350F for 15-20 minutes

5. Frost with the icing, when cool.

These will keep several days in a sealed container (they will dry-out quickly if they are not sealed) or they may be frozen.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Pamela's Choclate Cake Mix

Please post your experience with this recipe in the comments... and is it worth the calories?

Strawberry and Lime Panna Cotta

2013-04-20T22:19:00.000-03:00

Level of Difficulty: Easy
Serves: 10

I recently hosted a Baby shower for a friend who was having a baby girl. This is the second of 3 posts on the desserts I made for the baby shower. See my previous post for the Sugar Cookie recipe.

This recipe for Strawberry and Lime Marscarpone Panna Cotta is an easy, high impact recipe. It takes very little time and skill to prepare, and tastes fantastic!! I gave it a "wow" factor by purchasing some small decorative dessert dishes from Party City,which made it look like a professionally prepared dessert.

Strawberry and Lime Panna Cotta and Sugar Cookies

Strawberry and lime are refreshing complementary flavors. I wanted a pink dessert for the baby girl. If this was a shower for a boy, blueberries could be used in place of the Strawberry.

Stay tuned the 3rd and final recipe from the shower will be for Chocolate cupcakes with Cream Cheese Icing!!

Makes 10 servings where each one has approximately:

102 Calories, 2g Carbs, 10g Fat, 1g Protein

Strawberry and Lime Panna Cotta

8 oz	Marscarpone Cheese
3 T	Icing Sugar
1/2 t	Vanilla
1 T	Fresh Lime Juice
4	Medium Strawberries

Directions:

1. Mix the Marscarpone and Icing sugar in a small mixing bowl with an electric mixer. You can do it by hand but the mixer will give it a lighter texture.

2. Divide the mixture in half.

3. Fold the Lime Juice into half of the Marscarpone mixture.

4. Cut one strawberry into pieces to be used as a decoration on the top of the dessert.

7. Mash the remaining strawberry with a fork till it is the consistency of a puree.

8. Fold the Strawberry puree into half of the Marscarpone mixture.

9. Layer the Strawberry and lime into serving dishes

10. Decorate with a Strawberry piece on top.

The recipe can be made with the fruit flavoring of your choice. I tend to add the fruit to taste (add some fruit, taste the mixture, then add more if needed). It is best made with fresh fruit.

Keep these refrigerated till ready to serve. I prefer to consume them at room temperature, therefore I remove them from the fridge and allow them to warm to room temperature ~30 minutes before serving.

Brand Recommendations:

This recipe is naturally Gluten Free, so I do not have brand recommendations this week.

Please post your experience with this recipe in the comments... and is it worth the calories?

Sugar Cookies

2013-04-06T17:10:00.001-03:00

Level of Difficulty: Medium - Easy if you have good rolling skills

Serves: 48

I recently hosted a Baby shower for a friend who was having a baby girl. This is the first of 3 posts on the desserts I made for the baby shower. I made Gluten Free Sugar cookies for a group of women who were not on a Gluten free diet. They did not notice they were gluten free. In fact, they all magically disappeared, leaving me without leftovers.

Sugar Cookies

This recipe is Inspired by my Mother’s Sugar Cookie recipe. I substituted Cup4Cup Gluten Free Flour. I have tried many, many recipes for sugar cookies, and they always end up as a big blob on the baking tray in the oven. Using Cup4Cup is the only time I have ever been successful Feel free to use a different flour but be warned your mileage may vary.

These were decorated by sprinkling them with pink decorating sugar before they were baked.

Sugar Cookies and Strawberry and Lime Panna Cotta

My next post will be the recipe for the Panna Cotta pictured with the cookies above.

Makes ~48 small cookies where each one has approximately:

77 Calories, 10g Carbs, 4g Fat, 1g Protein

Sugar Cookies

1 cup	Butter
1 cup	White Sugar
2	Eggs
1 t	Vanilla
2 1/2 cups	Gluten Free Flour
1 t	Baking Soda
2 t	Cream of Tartar
1/2 t	Salt

Directions:

1. Cream together Butter and Sugar with an Electric Mixer.

2. Beat in Eggs and Vanilla with mixer.

3. Mix the Flour, Baking Soda, Cream of Tartar, and Salt in a medium bowl

4. Add the dry ingredients to the first mixture with the mixer on low, then finish mixing by hand.

5. The dough will be soft and sticky. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.

Tip: I shape the dough into discs, to make it easier to roll out after it has been chilled.

6. Dust the counter and rolling pin with flour. Remove dough from the refrigerator. Roll dough to ~1/4" thick and cut into shapes.

Tip: If the dough get too soft, place it back in the refrigerator to firm.

Tip: The cookies in the photo were decorated by sprinkling them with pink sugar before they were baked. Cookies can also be decorated with icing after they have been baked and cooled.

7. Bake at 325-350F for 6-8 minutes till they start to brown around the edges. Cookies should be a light brown on the bottom.

As mentioned above, the cookies can be decorated with decorating sugar before baking or icing after they are baked and cooled.

The dough for this recipe may be kept in the refrigerator for several days before baking. The cookies freeze beautifully if you decorate with icing, it is better to decorate them after they have been thawed to prevent the icing from running.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Cup4Cup Gluten Free All Purpose Flour

Please post your experience with this recipe in the comments... and is it worth the calories?

Creamy Beef Stew

2013-03-23T12:01:00.000-03:00

Level of Difficulty: Easy
Serves: 6

We have had several storms in the area, and this is a meal that warms you inside and out. It can be served over pasta or potatoes or on it's own.

Creamy Beef Stew over Mashed Potatoes

Makes 6 servings where each one has approximately:

359 Calories, 11g Carbs, 21g Fat, 25g Protein

The mashed potatoes adds approximately 90 calories a serving and most Gluten Free pasta adds approximately 200 calories a serving .

Creamy Beef Stew

1 pound	Beef (cut into ~1 inch cubes)
1/4 cup	Corn Starch
1 t	Salt
1/4 t	Pepper
2 T	Oil

1 cup

Dry White Wine

2 T	Oil, additional
1 Medium	Onion
3 Medium	Carrots
2 cups	Mushrooms
1 cup	Chicken Broth
1	Bay Leaf
1/4 t	Thyme
1/4 t	Cayenne Pepper

1/4 cup

Whipping Cream

Directions:

1. Pre-heat the oven to 350F.

2. Cut the Beef into ~1 inch cubes and chop the Onion, Carrot, and Mushrooms.

3. Coat the Beef with Corn Starch, Salt, and Pepper.

4. Heat the oil in the bottom of a heavy pan, sear the Beef on medium heat and set aside.

5. Deglaze the pan with Wine.

Tip: Deglazing the pan makes sure all of the flavorful bits make it into the stew.

6. In a large oven-proof pot, sweat the onions, carrots, and mushrooms in the remaining oil over medium heat for approximately 5 minutes.

7. Add the Chicken Broth, Wine, Beef, Bay Leaf, Thyme, and Cayenne Pepper to the pot and bring to a boil.

Tip: The wine naturally tenderizes the Beef.

8. Cover and place the pot in the oven at 350F for 1 hour and 15 minutes until the meat is tender.

9. Finish with the cream just before serving.

Tip: Adding very cold cream to a hot liquid will cause the cream to curdle. Therefore "Finishing" is to bring the cream to room temperature or cool the soup, then slowly add some of the broth to the cream and slowly add the mixture to the stew.

This is a very forgiving recipe. The amount of Mushroom, Carrots and Onions I put in varies depending on what I have in my fridge and it tastes great every time. It will keep in the fridge for several days, and it freezes wonderfully. If you are going to freeze the stew, take out the portion for the freezer before you add the cream. Add the cream when it has been thawed, this will prevent it from breaking.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Pacific Foods Free Range Chicken Broth

Please post your experience with this recipe in the comments... and is it worth the calories?

Fall Mac and Cheese

2013-03-09T17:54:00.000-04:00

Level of Difficulty: Medium
Serves: 6

I recently took some time off from my day job and I had the opportunity to discovered day time television. I fell in love with ABC's The Chew. I have adapted several of the recipes from the show to be Gluten Free. This recipe was inspired by Micheal Symon's Halloween Mac and Cheese. I have adapted the recipe to be Gluten free and included my own instructions. I found theirs very hard to follow if you do not watch the show.

Fall Mac and Cheese (without optional topping)

This is a great recipe in the fall when you can get fresh squash. It is also highly addictive, it is hard to resist eating the entire pan.

Makes ~6 servings where each one (excluding topping) has approximately:

396 Calories, 41g Carbs, 19g Fat, 14g Protein

Fall Mac and Cheese

1 T	Salt
8oz (227g)	Dry GF Pasta

1/2 pound	Bacon
Small	Onion
1 1/2 cup	Butternut Squash puree
1 cup	Kale or Spinach
1 clove	Garlic
3 T	Half and Half
1 1/2 cups	Milk
1 1/2 T	Butter
1 1/2 T	Cornstarch
1/2 cup	Shredded Gruyere
1/4 cup	Mascarpone Cheese
1/2 t	Nutmeg
To Taste	Salt and Pepper
1/4 t	Chipotle Powder (optional)

1 cup	GF Bread Crumbs (optional)
3 T	Shredded Gruyere (optional)
Garnish	Fresh parsley (optional)

Squash Puree:

If you are not using squash from a can, a fresh squash is prepared in the same manner as mashed potatoes:

1. Peel, discard seeds, and dice the Squash into ~1 inch cubes.

2. Bring a pot of salted water to a boil, and add the Squash.

3. Simmer till tender (~5 minutes).

4. Drain and mash.

Directions:.

1. Cook pasta till tender and drain. (3 minutes less than the regular cooking time).

Tip: I start the pasta water when I start cooking the bacon (step #2) and add the pasta during step #8, so the pasta is ready about the same time it should be added to the rest of the ingredients. If the pasta is cooked too far in advance, many GF pastas will fuse into a solid mass before it can be added to the sauce.

2. Cut Bacon into 1" pieces and cook till crisp in a large saute pan. Drain the fat from the pan.

Tip: I partially cook the bacon in the microwave on paper towels, then finish cooking in it the pan. This reduces the amount of fat in the dish, but adds the flavor from the bacon drippings.

3. Add Butter, and sweat the Onion and Garlic with the Bacon, till the onion is translucent.

4.Reduce to medium heat and and add Milk.

5. Dissolve the Corn Starch in Half and Half and add to the mixture. The cornstarch must be mixed into the half and half before adding it to the mixture to prevent lumps.

6. Add squash puree, cook till the mixture thickens (4-5 minutes).

Tip: If you are using fresh Butternut Squash, you can save time by using left overs, or cooking the squash while you prep the ingredients for this recipe (ie chop the onion, grate the cheese, etc).

7. Add Kale or Spinach cook till wilted.

8. Gradually add Gruyere and stir constantly till melted.

9. Add Nutmeg and Chipotle.

10. Add Mascarpone and stir till melted. Then add salt and pepper.

11. Add Pasta.

Optional Topping:

11. Transfer to a oven safe dish, top with Bread Crumbs, and Gruyere Cheese.

12. Place under broiler till golden brown.

13. Garnish with Parsley before serving.

The topping provides a wonderful wow factor on the table if you are having company. If you use Ancient Grains pasta this recipe can be re-heated, but I do not recommend freezing.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Ancient Grains Penne
Udi's Bread - I crumbled leftover bread slices for the topping

Please post your experience with this recipe in the comments... and is it worth the calories?

Thai Chicken with Cashews

2013-02-21T21:30:00.000-04:00

Level of Difficulty: Easy
Serves: 4

This is an easy quick recipe for a healthy meal when you don't feel like cooking. It is also a good fool proof date night meal. It takes me less than 20 minutes to prepare and you can share the chopping with your date.

Thai Chicken with Cashews

It can be served over rice or noodles. I used Broken Jasmine Rice in the picture above. The broken Jasmine Rice has a consistency closer to sticky rice than regular Jasmine Rice. Jasmine rice enhances the flavor profile of this dish.

When serving over rice noodles, I add the noodles to the pan to soak-up all the flavor from the pan.

Makes ~4 servings where each one has approximately:

205 Calories, 9g Carbs, 5g Fat, 28g Protein

Thai Chicken with Cashews

1 pound	Boneless, Skinless Chicken Breast
1 t	Fresh Ground Black Pepper
3 Cloves	Garlic
1	Thai Bird Chili, or Serrano Chili
1/2 T	Peanut or Canola Oil
1 t	GF Soy Sauce
1 T	Fish Sauce
4 T	Sweet Red Chili Sauce
2 cups	Fresh Basil
2 T	Roasted Cashews

Directions:

1. Slice the Chicken into ~1 inch cubes or stir fry strips and sprinkle with the black pepper.

Tip: Check your local meat department, sometimes the chicken cut into stir fry strips is the same price as chicken breasts.

2. Finely chop the Garlic and Thai Bird Chili. The Chili is very hot, so wash your hands after chopping.

3. Heat the oil in large skillet or wok over medium-high heat.

4. Add the chopped garlic and Chilies to the pan. Cook for ~2 minutes, be careful not to burn the Garlic.

5. Add the Chicken and cook till brown, ~3-4 minutes.

6. Add the Soy, Fish and Sweet Red Chili sauces. Cook till the chicken is cooked all the way through, ~3-4 minutes .

7. Add the basil and cook till wilted.

Tip: If you are serving with rice noodles, you can add them at the same time. The noodles soak-up all the wonderful flavor of the drippings in the pan.

5. Serve over rice or rice noodles and sprinkle the cashews on top.

This will keep for several days in the refrigerator till ready to serve. I usually cook the rice ahead of time and have it in the freezer, or cook it in a rice cooker while I am preparing the dish.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

A Taste of Thai - Sweet Red Chili Sauce
Kikkoman Gluten Free Soy Sauce (It must say Gluten Free on the bottle)

Please post your experience with this recipe in the comments... and is it worth the calories?

Crepes

2013-02-09T18:16:00.000-04:00

Level of Difficulty: Hard (Easy if you have a good flipping technique)
Servings: 30

My favorite Frenchman decided we should try to make Gluten Free Crepes. I did not think it was possible, but with the help of C4C Gluten Free flour we did it!!

My friends Damien and Conrad, preparing to flip the Crepe

They were scrumptious!!! Crepes can be filled with a savory filling for breakfast, lunch, or dinner, like ham, cheese, eggs, or anything you can imagine. They can also be filled with sweet items as a desert. We filled ours with the chocolatey, hazel-nutty goodness of Nutella.

Yummy Nutella

Makes ~30 where each crepe (does not include filling) has approximately:

55 Calories, 8g Carbs, 1g Fat, 2g Protein

Crepes

2 cups	Gluten Free Flour Mix
3	Eggs
4 cups	Milk
1 t	Vanilla
Oil or butter

Directions:

1. Mix the Flour, Eggs, Milk, and Vanilla in a medium bowl.

2. Mix using an electric mixer for 1 minute, until smooth and bubbles form on top. The batter should be very thin.

Crepe Batter

3. Place the batter in the fridge for 1 hour.

Tip: Letting the batter stand allows the bubbles to subside, so they will be less likely to tear during cooking.

4. Heat a small non-stick pan with a light coating of oil or butter over medium heat.

5. Place ~1/8 cup of batter in the center of the pan and swirl to create a thin coating.

6. Cook for ~30 seconds till the surface of the crepe is dull and the underside is brown and flip, Cook the opposite side till brown ~10 seconds.

7. Repeat coating the pan with oil or butter as needed.

Tip: The crepes may be placed in a warm oven to keep them warm till ready to serve.

8. Fill with your favorite filling and roll.

The batter can be made and kept in the fridge for up to 48 hrs. If you would like to serve these for Breakfast, it is really easy to mix the batter the night before, so it is ready in the morning. Extra crepes can be frozen.

Suggested filings:

Nutella
Ham, Egg, and Cheese
Strawberries (or your favorite fruit), whipped cream and a dusting of icing sugar

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

Cup4Cup Gluten Free All Purpose Flour

Please post your experience with this recipe in the comments... and is it worth the calories?