Simply Gluten Free

Gluten Free Sugar Free Almost Instant Cherry Frozen Yogurt Recipe

Carol Kicinski — Fri, 03 Feb 2012 20:52:13 +0000

It is hard to say what I love most about this naturally gluten free dessert. It could be the fact that it contains just four ingredients or that it is ready in under a minute. Or maybe it is the fact that it is refined sugar free and practically fat free. Then again, it could be that even now, in the dead of winter, it has the bright, juiciness of sweet cherries bursting all though, harkening the warm, lazy days of summer.

I love the fact that with ingredients I almost always have on hand, I can make a company-worthy dessert and I can do without even breaking a sweat. In fact I can do it barely moving. Seriously folks, this is one simple dessert.

Some may say that winter is not the ideal time for frozen desserts but I beg to differ. We tend to eat hearty, warming meals during the winter and I think something cool and refreshing after a substantial meal is just exactly the right thing! And since most people tend to eat heavier and move less during the winter, an essentially fat free dessert is certainly a plus.

This recipe is so simple it takes more time to write it down than to make it. You can prepare it before dinner and pop in the freezer or have someone else clear the table and whip this up before they are done. If you make it more than an hour or so ahead it may freeze too hard but not to worry. If that happens just microwave it on defrost for 4 – 5 minutes, break it into smallish chunks and pop it all back into the food processor for a few seconds.

Don’t let the simplicity of the dessert fool you. Seriously simple, seriously sensational!

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Gluten Free Almost Instant Cherry Frozen Yogurt

Ingredients

1 cup fat free Greek yogurt
4 cups frozen sweet cherries (do not thaw)
2 tablespoons honey
1 teaspoon pure vanilla extract

Directions

Put all ingredients in a food processor fitted with a steel blade and process until mostly smooth with some larger chunks of cherries – about 30 seconds. Serve immediately or store in the freezer until ready to serve.

A gluten free recipe that serves 6 people.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Split Pea Soup Recipe | Dairy Free

Carol Kicinski — Wed, 01 Feb 2012 13:20:30 +0000

I happen to just love my homemade split pea soup. And it is no wonder. First I melt some bacon fat, sauté onions and carrots in it, then I cook the split peas with ham hocks and then to top it all off, I stir in lots of heavy cream and crispy bacon. Delicious but also loaded with lots of unhealthy fat!

A recent yearly check up at the doctor’s revealed that my cholesterol levels were just a touch on the high side. Fortunately my “good cholesterol” is high as well as the bad so it is not such a dire situation, my doctor told me just to cut back a bit on animal fat.

If I have to cut back a bit on animal fat that means I have to be very, very judicious. I can skip whipped cream on my gluten free brownies but must keep my heavy cream in my morning cup of coffee. I will happily dip my gluten free French bread in a touch of olive oil mixed with balsamic instead of slathering it with butter. But give up pork fat altogether? Yikes, that’s a hard one. The solution is to make it count!

I made a few changes to my split pea soup recipe – I sautéed the veggies in just a touch of olive oil, left out the ham hocks using instead Hurst Family Harvest’s Split Pea Soup Mix with its gluten free flavor packet that has all the natural smoky flavor I want without all the fat, ditched the cream all together and I used my bacon very, very judiciously!

To be judicious with bacon, first you have to use a whole lot less and secondly, if you are using less, you want to get all the bang for your fat/calorie/cholesterol buck possible. The trick is to make sure the bacon isn’t hidden in the mix. Put it right on top of the soup, like a crouton, so you can really taste it! And to get every speck of fat out of the bacon that you can, dice it into small pieces before frying, it cooks out much more of the fat and each and every piece is a crispy little savory delight.

Healthier eating is all about making small changes. And you want to know the truth? I actually prefer the flavor of this new, lighter version! I can really taste every component; it is not just one big bowl of pork fat flavor – it’s much fresher and cleaner tasting. Everything may be better with bacon but it doesn’t mean you have to use a whole lot of bacon for it to be better! This is one time that less really is more!

Now if bacon is not your thing or you want to keep this recipe vegan, leave it off! If you do that, this soup is practically fat free. But it is still wonderful and warms you, body and soul.

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Gluten Free Low Fat Split Soup

Ingredients

1 tablespoon olive oil
1 medium white or yellow onion, chopped
2 – 3 medium carrots, peeled and diced
3 cloves garlic, minced
1 package Hurst Family Harvest Split Pea Soup Mix
7 cups water
5 – 6 dashes hot sauce (like Tabasco)
Juice of 1 lemon
Salt & pepper if needed
4 strips bacon
4 green onions, sliced thinly

Directions

Heat olive oil in a soup pan or Dutch oven over medium-high heat. Add the onions and carrots and sauté until the onions are translucent, about 5 – 6 minutes. Add the garlic and cook for 30 seconds. Rinse and drain the split peas and add to the pot along with the seasoning packet and 7 cups of water. Bring to a boil, reduce heat, cover pan and simmer for 45 minutes. Add lemon juice, hot sauce and some salt a pepper to taste if needed. Cook for 10 more minutes.

While the soup is cooking, cut the bacon into small, ¼ inch pieces. Put into a cold frying pan; turn on the heat to medium and cook, stirring often until the bacon is very browned and crispy. Remove to a plate lined with paper towels and drain well.

Serve soup garnished with bacon bits and green onion slices.

A gluten free recipe that serves 6.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Chicken Meatballs with Thai Sunbutter Sauce Recipe

Carol Kicinski — Mon, 30 Jan 2012 21:11:32 +0000

It happens every year here in American; the country gets divided into two firm camps, bets are placed, emotions soar and anticipation builds as each camp hopes to be able to experience the thrill of victory instead of the agony of defeat. Yep, it’s almost Super Bowl Sunday.

For the better part of a year men have battled for real estate on fields across the country, smashing, bashing and sacking each other, knocking off opponents systematically until at the end, two teams remain standing. Regardless of the fans disappointment in their own team not making the cut, they still find it in them to rally around one or the other of the final two.

And regardless of how many times the hubby says he will not watch this year as his beloved 49ers are absent, I know that come Super Bowl Sunday there will be football on television at our house and there will be snacks. Lots and lots of snacks.

Super Bowl Sunday is, to me, a seemingly endless day of cursing, cheering and eating. First there is the preamble, hours of announcers giving the build-up, then the game itself and finally, that last minute of the game. Horse racing may be the most thrilling minute of sports but the last minute of football is the longest minute EVER! Seriously, I have heard announcers say “a minute to go in the game”, come back 45 minutes later and the game is still going on! I don’t think even Einstein could figure that out!

So to keep our guests fueled up for all that sitting around cheering and cursing we need lots of food and for my family that means we need lots of allergy friendly food to accommodate all the various food intolerances – no gluten, no dairy and no peanuts.

The tried and true for Super Bowl like chicken wings and chili are fine but I think it is nice to change things up a bit. So this year, we are having some international treats thrown is as well. Such as these gluten free chicken meatballs with an out-of this-world, lick-the-spoon-clean amazing nut-free Thai sauce using Sunbutter.

You can make these ahead of time; just re-heat the meatballs for a few minutes before serving.

Ok, so it has to be asked – who will you be rooting for come Super Bowl Sunday?

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Gluten Free Chicken Meatballs with Thai Peanut Sauce

Chicken Meatballs

Ingredients

1 cup gluten free crackers (such as Crunchmaster)
1 pound ground chicken
One 1 inch piece fresh ginger, grated or finely minced
2 small garlic cloves, grated or finely minced
4 scallions (green onions), finely minced
2 tablespoons gluten free soy sauce
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten

Directions

Preheat oven to 400 degrees. Spray 2 baking sheets with gluten free, non-stick cooking spray and set aside.

Grind the crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 tablespoon of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.

Makes about 30 meatballs.

Thai Sunbutter Sauce

Ingredients

1/3 cup creamy Sunbutter
3 tablespoons honey
1 small garlic clove, grated or finely minced
One 1 inch piece of fresh ginger, grated or finely minced
½ teaspoon sesame oil
Juice of 2 limes
1 tablespoon gluten free soy sauce
¼ teaspoon crushed red pepper flakes

Directions

Combine all the ingredients in small mixing bowl and mix well. If the sauce is lumpy, microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.

Makes about ½ cup sauce.

A gluten free recipe that makes about 30 appetizers.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Chocolate Covered Cherries Brownies Recipe

Carol Kicinski — Sat, 28 Jan 2012 12:18:41 +0000

Tomorrow is my father’s 88th birthday. He has a special fondness for chocolate covered cherries and all things that combine the flavors of chocolate and cherries. I am always trying to come up with tasty gluten free treats for him that features his favs.

When my Dad came to live with us about a year and a half ago we were uncertain as to whether he would see his next birthday much less the next one. But I am happy to say, Dad is doing just fine these days!

For anyone that has elderly parents in not the best of health living with them, you know there are challenges. Often my father’s appetite is less than hearty; he would rather eat sweets than protein and has a bit of the “can’t teach an old dog new tricks” attitude.

I get torn between trying to get him to eat healthy stuff and the idea “hey, he is 88 years old – let him eat what he wants”. In truth, being a caretaker for an elderly parent in somewhat similar to raising kids.

So I just do what I did with my kids, I trick him! I make treats that are of course gluten free, but often dairy free and I often cut way back on the refined sugar and sneak in the healthy stuff without saying a word. It is an arrangement that makes him happy and me feel better.

These brownies are gluten and dairy free, replace bad butter fat with good coconut fat, use coconut sugar instead of refined sugar and they also happen to taste amazing – rich chocolate brownies studded with sweet maraschino cherries and topped with a decadent dairy free chocolate ganache. These brownies aren’t health food, but they are certainly a healthier alternative to a big box of chocolate covered cherries or “regular” brownies!

Serve with an ice cold glass of (dairy free) milk!

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Gluten Free Chocolate Covered Cherry Brownies

Ingredients

Gluten free non-stick cooking spray
24 maraschino cherries without stems – use divided
12 ounces dairy free dark chocolate chips – use divided
1 cup coconut oil (solidified)
4 large eggs
1 cup coconut sugar
3 tablespoons tapioca or corn starch
1 tablespoon espresso powder (optional)
4 teaspoons pure vanilla extract – use divided
½ cup coconut milk

Directions

Preheat oven to 350 degrees. Spray an 8 inch by 8 inch baking pan with gluten-free non-stick cooking spray. Place a piece of foil or parchment paper into the pan letting it hang over two of the edges by a couple of inches. Lightly spray the foil or paper with more non-stick cooking spray.

Dry the cherries well with paper towels. Keep 16 of them whole and coarsely chop the remainder. Set aside.

Combine 8 ounces of chocolate chips with the coconut oil in a food processor. Pulse a few times to break up the chips a bit. Add the eggs, coconut sugar, tapioca or corn starch, espresso powder (if using), 2 teaspoons of vanilla and process for about 45 seconds. The mixture will not be completely smooth, that’s fine.

Spread half of the batter into the prepared pan. Place the whole cherries on top of the batter in four rows of four each. Top with the remaining batter, smooth the top and bake for 35 minutes or until the brownies are firm to the touch and appear baked through. Let cool for 10 minutes.

While the brownies are cooling, pour the remaining 4 ounces of chips into a bowl, heat the coconut milk with the remaining 2 teaspoons of vanilla until it just begins to boil and pour the coconut milk over the chocolate chips. Let sit for 5 minutes and then stir vigorously until the mixture is smooth and glossy. Pour the chocolate mixture over the brownies and sprinkle the reserved chopped cherries over the top. Refrigerate for at least an hour or until the brownies are fully cooled and the ganache has firmed up. Pull the brownies from the pan with the foil or parchment, put on a cutting board and cut into 2 inch pieces.

The brownies are easier to cut when cold but taste best when the chill has come off them so it is preferable to let them sit out of the fridge for about 10 minutes before serving.

A gluten free recipe that makes 16 – 2 inch brownies.

Ready for more dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Scalloped Tomatoes Recipe

Carol Kicinski — Thu, 26 Jan 2012 15:00:12 +0000

You may think it is strange for me to be posting a tomato recipe in the dead of winter but before you purists who only eat tomatoes at their peak of ripeness and perfection (late summer) get all up in arms, let me explain.

I guess I need to start with a confession, so here goes. “Hi, my name is Carol and I am a tomato addict. And that’s not all; I have passed my addiction along to everyone in my family.” Seriously, we could be out of milk, eggs and gluten free bread and I am still not hopping in the car to run to the store, but just let us run out of tomatoes and I am off to the market before you can blink. A good portion of my grocery budget goes to tomatoes every week! We have even tried to support our habit by growing our own tomatoes – no luck yet but we are still trying.

So as you can see, I am not going to let a little thing like “out of season” get in my way of eating tomatoes. While tomatoes may be available all year round, they do tend to be pretty flavorless when not in season. The solution? Roasting them!

Roasting is a great way to bring out the natural sweetness of any vegetable and it works great with tomatoes. But for this recipe I took it one step further – in essence I scalloped them. With a bit of balsamic vinegar, garlic and rosemary, the tomatoes become a fabulous winter side dish or vegan main course. In the summer, fresh basil would be a great substitution of the rosemary. All the lovely, flavorful, aromatic juices exuded by roasting the tomatoes are soaked up with Kinnikinnick’s Gluten Free Panko Style Bread Crumbs which also provides a nice crunchy topping.

If you have any leftover scalloped tomatoes, serving with them with a poached egg on top is pure bliss. In fact, next time I make this recipe I am not counting on leftovers – I am making it specifically for topping with an egg because, yep, it really is that good!

Do you have a food addiction?

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Gluten Free Scalloped Tomatoes

Ingredients

2 pound plum tomatoes
1 tablespoon fresh rosemary, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
5 garlic cloves, minced or grated
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
1 ½ cups Kinnikinnick gluten free panko style bread crumbs – use divided

Directions

Preheat oven to 350 degrees.

Cut the tomatoes into roughly 1 inch pieces. Place in a 8 inch by 8 inch (or similar sized) baking dish. Add the rosemary, balsamic vinegar, olive oil, minced garlic cloves, salt, pepper and 1 cup of the bread crumbs, toss well. Sprinkle the remaining bread crumbs on top and bake for 25 minutes. Top with the remaining ½ cup of bread crumbs and cook for 10 more minutes or until the top is nicely browned.

A gluten free recipe that serves 6 people.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Carrot Pineapple Muffins Recipe | Dairy Free | Sugar Free

Carol Kicinski — Tue, 24 Jan 2012 19:03:25 +0000

There are times when I can think of nothing better to eat for breakfast than a gluten free cupcake. After all, we eat muffins for breakfast all the time and a muffin is really just an ugly cupcake, right? I am sure if you ask any 8 year old, they will agree with me wholeheartedly!

But there is a down side to having a “normal” cupcake for breakfast. The typical cupcake is filled with sugar, refined flours and starch and often “bad fat”, and despite that feeling of euphoria that comes from consuming all of that, the price will be paid later on when the crash comes. If I do indulge in a cupcake for breakfast I quickly become overtaken with mental fog and am ready for a nap by midmorning. Not a productive start to the day and certainly no way to send the kiddos off to school.

This recipe is really a muffin recipe that can look like a cupcake if you choose. (I may add that serving a kid something healthy that looks like it’s not, increases your chances of getting them to eat it by about 10 fold!) It is packed with fiber, low in fat, dairy free, includes vegetables and is refined sugar free.

The fiber (and whole grain goodness) comes from a combination of brown rice flour and coconut flour. There is a bit of tapioca starch mixed in to lighten them up but less than a teaspoon and a half per muffin. Carrots are packed with vitamins and minerals and are actually a fat burning food!

The sweetness for these muffins comes in some usual sugar replacement ways such as maple syrup and coconut sugar and one unusual way – freeze dried pineapple.

Normal dried pineapple is usually coated with sugar, contains nitrates and is not all that good for you. Freeze dried pineapple from Crunchies contains pineapple – and that’s it! Adding them to my carrot muffins adds a delightful bit of extra sweetness as well as a little tang from the natural sweet/tart characteristic of pineapple.

I made a little dairy free “cream cheese” maple topping that can go ON the muffin (making it look like a cupcake) or used as a spread, like butter – but better. If dairy is not an issue for you or your family, low fat cream cheese is a good, low fat substitute.

I don’t know about you, but waking up and making muffins on a work day is not high on my list of things I like to do, so both the muffins and topping (or spread) can be made on a Sunday and served on a Monday morning. The muffins also make a nice treat to pack into a lunch box.

So have I convinced you that gluten free cupcakes can in deed make a great breakfast?

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Gluten Free Dairy Free Carrot Pineapple Muffins with Maple “Cream Cheese” Topping

Ingredients

Muffins

1 cup brown rice flour (preferably superfine)
1/3 cup coconut flour
1/3 cup tapioca starch
2 teaspoons baking powder
¾ teaspoon kosher or fine sea salt
1 teaspoon ground cinnamon
2 large eggs
1 cup coconut sugar
½ cup grapeseed (or other neutral tasting) oil
½ cup low fat coconut milk (or other dairy free milk)
2 teaspoons pure vanilla extract
2 tablespoons maple syrup
2 ½ cups grated carrots (from approximately ¾ pound)
One 1.5 ounce packet Crunchies Freeze Dried Pineapple

Topping

8 ounces dairy free cream cheese (or low fat cream cheese if dairy is not an issue) – at room temperature
4 tablespoons maple syrup ¼ teaspoon kosher or fine sea salt

Directions

Line a 12 cup muffin tin with paper liners. Preheat oven to 375 degrees.

Sift the brown rice flour and coconut flour into a large mixing bowl; add the tapioca starch, baking powder, ¾ teaspoon salt and cinnamon. Whisk to combine.

In another mixing bowl lightly whisk the eggs, add the coconut sugar, grapeseed oil, coconut milk, vanilla, and 2 tablespoons maple syrup and whisk to combine.

Combine the grated carrots with the pineapple in a bowl, add about ¼ cup of the flour blend and toss to coat.

Add the liquid ingredients to the flour mixture, whisk to combine then add the carrot/pineapple mixture and fold in. Divide the batter among the prepared muffin tins, filling each cup full. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

With a handheld mixer, beat the cream cheese substitute with the 4 tablespoons maple syrup and salt until smooth. Refrigerate until serving.

Either spread the topping on the muffins or serve the topping on the side.

Can be made 1- 2 days ahead, store topping in refrigerator and muffins in an airtight bag at room temperature.

A gluten free recipe that makes 12 muffins.

Ready for more morning treats or dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Chinese Chicken Lettuce Cups Recipe

Carol Kicinski — Sun, 22 Jan 2012 13:25:08 +0000

January 23 is the first day of the Chinese new year. Apparently the Chinese really know how to bring in a new year because they celebrate for 15 days! Yep, not just one measly New Year’s Eve for them but 15 days of partying it up! Here’s a gluten free recipe to help you celebrate in style and fortune – Chinese Chicken Lettuce Cups.

Serving lettuce cups for Chinese New Year makes a lot of sense (or should I say cents?) as the lettuce represents rising fortune. The word “fortune” encompasses luck, wealth, chances, success, and riches. With that in mind, I suggest you have 2 or 3 or these tasty treats – because seriously, I can think of no easier path to good fortune!

This year in the Chinese calendar marks the Year of The Dragon. Dragon years are supposed to be lucky for ANYONE thinking of starting a business or project of any kind because money is easier to come by for everyone in years of The Dragon. So, dream your dreams and get busy – this is your year!

According to the Chinese horoscope babies born in The Year of the Dragon tend to be intelligent, passionate, brave and self-assured – pioneering spirits who rush in where angels dare not tread. They are flamboyant, independent and yes, even a bit stubborn. They are charming and charismatic and tend to fall in love fast and hard. They may rush into love and treat it as a game at times but when they find the right partner, they most certainly can settle down. If you are having a baby this year, I suspect it will be a bit of a handful but OH, what a fabulous handful indeed!

So, here’s to a fortunate new year!

恭禧发财

(Gong Hey Fat Choy)

(Happy New Year)

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Gluten Free Chinese Chicken Lettuce Cups

Ingredients

1 tablespoon cooking oil
2 teaspoons minced garlic (2 – 3 cloves)
1 teaspoon fresh ginger, finely grated
4 scallions finely sliced on the diagonal – use divided
1 pound ground chicken
1 cup grated carrot (2 – 3 carrots)
1 – 8 ounce can whole water chestnuts, cut into ¼ inch dice
6 tablespoons San-J Asian BBQ Sauce plus more for serving
1 large head Boston Bibb lettuce – leaves separated, washed and dried

Optional Garnish

1 skein (2 ounces) mung bean vermicelli
Cooking oil
Kosher or fine sea salt

Directions

Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minutes, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, cook, stirring, until heated through – about 30 second.

To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375 degrees (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.

To serve dip the back of a spoon into a small bowl of San-J Asian BBQ Sauce, spread into a lettuce leave, spoon in some filling and top with the fried mung bean noodles if desired.

A gluten free recipe that serves 4 as a main dish, 6 as an appetizer.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Sausage And Beans Provencal Recipe

Carol Kicinski — Fri, 20 Jan 2012 21:48:47 +0000

You’ve heard these expressions, 40 is the new 30, brown (or pink, gold, white…) is the new black and nerd is the new cool, right? Well, I am here to tell you that slow is the new fast! Sometimes the trick to getting your gluten free dinner on table fast is to cook it slow. After all, when you can spend a few minutes of prep and let something simmer away basically unattended then serve up a meal that is nourishing and satisfying, it just doesn’t get much easier.

The hubby calls this recipe “fancy beans and franks”. I prefer to call it Sausage and Beans Provencal. You can call it anything you like but what I do know is, you will say, it is delicious!

I used a few time savers in this recipe, instead of gathering a lot of dried herbs, I used Herbs de Provence (a dried herb combo that typically contains basil, marjoram, savory, fennel, lavender, rosemary, thyme and sage – found in the spice isle of the supermarket) and I started with a bag of Hurst Family Harvest Tri-Bean Soup mix; their all natural, gluten free flavor packet adds a smokiness without me having to fry up some bacon first. I also browned my sausages at the same time as I started the base of my soup and then just refrigerated them until I was ready to finish them up in the beans for the last half hour.

You need to think ahead when making this meal, the beans need some soaking time, anywhere from 8 – 24 hours (I like to soak my beans 24 hours as we prefer a softer texture in my family) but they just sit there on the counter, no attention required!

Serve with a simple green salad and some ice cream drizzled with Armagnac (French brandy) and you have yourself a fancy schmancy French dinner that is super simple but company-worthy.

Note: There is a print link embedded within this post, please visit this post to print it.

Gluten Free Beans and Sausage Provencal

Ingredients

1 package Hurst Family Harvest Tri-Bean Soup Mix
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
½ cup dry white wine
2 teaspoons Herbs de Provence
One 14.5 ounce can diced tomatoes, un-drained
8 cups water
Salt & pepper
1 lemon – zest finely grated and juice squeezed
6 mild gluten free Italian sausages
½ bunch fresh parsley, chopped

Directions

Rinse beans and soak them in water from 8 – 24 hours reserving the flavor packet.

When beans are done, drain and rinse under running water.

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 6 – 7 minutes or until they are soft and translucent. Add the garlic and cook for 30 seconds. Add the wine and cook for another minute. Add the Herbs de Provence, tomatoes (juice and all), 8 cups water, the beans and the reserved flavor packet. Stir and bring to a boil. Reduce heat, cover and simmer the beans for 1 hour. (This can also be done in the crockpot – cook on low for 8 hours). Stir in the grated lemon zest and lemon juice, taste and add salt and pepper if needed.

Prick the skins of the sausages in several places with a fork (to keep them from exploding) and brown in a skillet on all sides, 2 – 3 minutes per side. Add the sausages to the beans, nestling them down into the beans a bit, cover and cook for another 30 minutes or until the beans are tender. Top with chopped parsley and serve.

A hearty gluten free recipe that serves 6.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Cereal and Milk Donuts Recipe | Sugar Free | Dairy Free

Carol Kicinski — Wed, 18 Jan 2012 17:26:07 +0000

When one is married to a gluten free food blogger and recipe developer I suppose one feels obligated to try everything said food blogger and recipe developer cooks. And when one really likes what they try, they may be inclined to do more than have just a taste. And when one does more (a lot more) than taste, one may just tend to put on a few pounds.

Thus was the case with my hubby. There were lots of treats being created in my kitchen this past holiday season, not just professionally but personally too. (I should also mention that in addition to the “trying” of recipes developed he also has a penitent for stealing cookies and marshmallows intended to be given away as gifts.)

So the hubby came to me asking for help in shedding a few of the unwanted pounds that he has “inexplicitly” put on. I was happy to oblige, I don’t mind being the food police and to him the whole weight loss thing seems daunting and mysterious.

Well the truth of the matter is it’s pretty simple. You want to lose weight you need to cut calories. It’s just math – you need to burn more than you consume. In my experience the best way to do this is to cut back on starches, carbohydrates and fats, to cut out sugar, fried food and dairy (and of course, gluten) and to consume plenty of veggies, lean, protein and some fruit. And to eat less – but when you eat less you need to make every calorie count – more nutrition packed foods to fuel the body. And to cut Krispy Kreme doughnuts!

The problem with being the food police is there is no such thing as the “good cop”. You are always the bad cop, saying “no”, watching the “suspect” like a hawk and smacking their hand if they reach for something they shouldn’t. It is a pretty thankless job, instead of being the hero that you are, you become the enemy – the person standing between them and culinary happiness. You become the brunt of grouchy rants, dirty looks and not-too-flattering nicknames like “food Nazi”, harbinger of EVIL” and others too dirty to write in public.

But I have also learned that the trick to staying on any kind of diet (or eating plan as I like to call it) is to indulge in a few modified treats here and there that help curb the urge for bad things like, oh, Krispy Kreme doughnuts.

With that in mind I made some baked donuts that were not just gluten free but also dairy and sugar free. And I decided to throw in another treat relegated to the “not ‘til you lose the weight” category; cereal and milk. Thus Cereal and Milk donuts were born. A little bit of starch and carbs, a tiny bit of fat but a zillion calories less than regular doughnuts (that’s a rough estimate) and none of the forbidden things like gluten, sugar, dairy and frying.

Are these donuts just like a Krispy Kreme. Nope. Not gonna lie to you. Are they tasty, sweet and satisfying? Yep. You bet! Will they keep the hubby from sneaking off to grab a hot doughnut from the K.K. drive through? Well, they’re donuts, not invisible-24-hour-surveillance-devices with a stun gun, so your guess is as good as mine – but they stand a really, really good chance.

These donuts are plenty sweet thanks to Zero, a calorie free sweetener from Wholesome Sweeteners with a carbohydrate content of 0 and a glycemic index of 0. I was not about to use artificial sweeteners, I don’t care for the taste of stevia (sorry all you stevia lovers and proponents, I just don’t like it), my go-to refined sugar free alternative of Agave has calories and Xylitol not only has some calories and carbs but causes tummy issues for the hubby. Zero comes from sugar and tastes a lot like sugar. I even made powdered sugar from it for my donut topping!

So if you’re trying to shed a few pounds or just trying to eat a cleaner diet, these just may help you stay on track. I know that in my home I have gone from “wicked diet witch of the West” to “the most wonderful woman in the world”. At least for today!

Note: There is a print link embedded within this post, please visit this post to print it.

Gluten Free, Dairy Free, Sugar Free Cereal and Milk Donuts

Ingredients

Gluten free, non-stick cooking spray
2 cups fruit juice sweetened brown rice crisps or toasted rice cereal
1 ½ cups gluten free flour blend
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
2 large eggs
2 cup Zero sweetener – use divided
2 tablespoons agave nectar
¼ cup grapeseed (or other neutral tasting) oil
3 teaspoons pure vanilla extract – use divided
¾ cup rice milk
1 teaspoon corn or tapioca starch

Directions

Preheat oven to 350 degrees. Spray two – 6 count donut pans with cooking spray.

Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.

Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, whisk the eggs, add 1 cup of Zero sweetener, the agave, 2 teaspoons vanilla and ½ cup rice milk. Whisk to combine, add to the flour mixture and mix well. Add 1 cup of the toasted cereal to the batter and stir.

Fill the donut pans about 2/3 full and bake for 13 – 15 minutes or until they are firm to the touch and a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. You may need to run a knife around the edges to help remove (especially if you fill them too full).

Place the remaining cup of Zero into a blender with the corn or tapioca starch. Blend on high speed until it resembles powdered sugar. Pour into a mixing bowl; add the remaining teaspoon of vanilla and remaining ¼ cup of rice milk. Stir until it turns into a thick frosting (you may need to add a drop or two more of rice milk if it is too thick – it should be spreadable).

Frost each donut and then dip the frosted side into the remaining cereal.

These donuts are best eaten the day they are made.

A gluten free recipe that makes 12 donuts that won’t sabotage your diet.

Ready for more breakfast treats and desserts?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.

Gluten Free Baked Salt And Vinegar Cod Recipe

Carol Kicinski — Sun, 15 Jan 2012 13:05:11 +0000

The hubby and I recently went on a road trip. As everyone one knows, one of the essential elements of a road trip is snacks. I packed up lots of healthy, gluten free snacks for the road such as fruit, nuts, toasted gluten free French bread slices and white bean spread, humus and veggies.

But something else everyone knows is that another essential element of a road trip is junk food. And of course it is a proven fact that calories consumed on a road trip do not count! (Ok, that is not so much a fact as it is a bold faced lie but…)

My favorite road trip junk food snack is gluten free kettle cooked salt and vinegar potato chips and M & M’s – eaten together in the same bite. Don’t scoff until you have tried it – sweet, salty, sour, chocolaty, a little bit of junk food dietary heaven (and calorie intake hell) in one little handful.

Typically after a road trip I toss whatever is left of the less-than healthy-snacks and we get back to our normal eating habits.

After this particular road trip (which we took to Texas to spend with the g-kids) I was left with a half bag of salt and vinegar potato chips. As I was about to drop them in the trash, inspiration hit. What about crusting a nice healthy piece of fish with just a few crumbles of the chips and baking and serving with an egg free, cholesterol free sauce made from Vegenaise? Hmmm, seemed like a little stroke of genius and the perfect way to bridge back from the dietary freedom of a road trip to good clean eating.

The crushed chips give the fish a nice crunch and a fried feel to it despite the healthy baking and the salt and vinegar flavor is reminiscent of fish and chips. I used the 40% less fat salt and vinegar chips from Cape Cod which made me feel even better about the whole thing. Yep, genius!

Before I get to the recipe, here are a few photos of our road trip I snapped with my phone (btw if you have an iPhone, let’s connect with Instagram, its slightly addictive but soooo much fun! I’m @simplyglutenfree)

So tell me – what is your favorite road trip snack?

Gluten Free Baked Salt & Vinegar Cod

Note: There is a print link embedded within this post, please visit this post to print it.

Salt and Vinegar Baked Cod

Ingredients

Sauce

¾ cup Vegenaise
2 garlic cloves, grated or finely minced
Juice of ½ a lemon
2 teaspoons agave nectar (or sugar)
½ teaspoon kosher or fine sea salt
¼ teaspoon pepper
6 – 8 chives, minced (about 2 tablespoons)
¼ of a cucumber (about 3 inches) – peeled

Fish

Four 4 ounce cod filets
2 teaspoons Vegenaise (I use soy free)
Kosher salt and freshly ground black pepper
2 ½ cups gluten free kettle cooked salt and vinegar potato chips (a 2 ounce bag), crushed

Directions

Prepared the sauce by combining the ¾ cup Vegenaise, garlic, lemon juice, agave, ½ teaspoon salt, ¼ teaspoon pepper and minced chives in a mixing bowl. Grate the peeled cucumber into a paper towel and squeeze out all the juice. Stir into the sauce mixture, place in a serving dish, cover and refrigerate until serving time. Can be made a day or two ahead.

For the fish, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicon baking mat.

Arrange the fish filets on the prepared baking sheet and sprinkle with a small pinch of salt and a large pinch of pepper then brush each fillet with ½ teaspoon of Vegenaise. Top the fish filets with the crushed potato chips, gently pressing them down. Bake for 10 minutes or until the fish flakes easily with a fork.

Serve with the sauce.

A gluten free recipe that serves 4 people.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.