Simply Gluten Free

Ginebra Gimlet Recipe

Carol Kicinski — Fri, 17 May 2013 22:05:18 +0000

Apparently back in the day British naval officers were ordered to drink lime juice on voyages to prevent scurvy. Unfortunately lime juice does not keep well on long voyages so a Royal Navy Admiral named Gimlette figured out to preserve the lime juice in gin and the concoction was prescribed daily to the lucky sailors. Now, I am not exactly sure what scurvy is but I am fairly certain that it is not something I want and if I have to drink gin and lime juice to keep from getting it, well so be it.

Anyway, a while later a guy named Rose came along and figured out how to preserve lime juice in a sugary solution instead of alcohol and he ruined all the fun those Navy Sailors were have out there at sea. But those sailors had aquired a taste for gin with their lime juice so the Gimlet was born. Technically, a Gimlet is nothing more than gin and Rose’s Lime Juice.

Well, my gimlet is anything but technically correct but it is quite an amazing little cocktail. The inspiration for this drink is Spain (thus the name – “gin” in Spanish is “ginebra”). The Spanish are really into their gin drinks – in fact the gin and tonic has become a bit of a national obsession. Barcelona and Madrid are flooded with bars that do nothing but serve gin drinks, many of which are infused with all sorts of things such as peppercorns, ginger, and herbs.

I decided to make a gimlet with just good gin (I like Hendricks), lime juice (from a lime not a bottle), and some organic Wholesome Sweeteners blue agave instead of high fructose corn syrup, concentrated lime juice, sodium metabisulfite, and Blue Dye No. 1 (which is what is in Rose’s Lime Juice). To give it a little kick and a nod to those gin-loving Spaniards, I also threw in some smoked paprika.

Oh my! What a good idea that paprika was. It gave the drink this subtle smokiness with just a tiny hint of heat in the background that balanced ever so nicely with the citrus and agave. For more heat you could certainly add a touch of cayenne pepper.

This cocktail goes really nicely with tapas in case you are looking for something a bit different to serve at you next cocktail party!

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

Ginebra Gimlet Recipe

Ingredients

2 ounces gin
½ ounce fresh lime juice
½ ounce Wholesome Sweeteners Organic Blue Agave
½ teaspoon smoked paprika
1 cup ice
Piece if lime zest for garnish

Directions

Combine all ingredients in a cocktail shaker. Shake for 30 seconds or until really cold, strain to a martini glass straight up or into a rocks glass over ice if you prefer your cocktails over ice. Serve with lime zest for garnish.

Servings:

A fabulous gluten free cocktail that serves 1.

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Gluten Free Nut Free Szechuan Chicken Noodle Salad Recipe

Carol Kicinski — Wed, 15 May 2013 01:46:45 +0000

I just love it when I can make a really tasty meal from scrounging around in my pantry, don’t you? I love it even more when the meal I make seems like a lot of effort went into it and yet, in reality was so simple!

Such is the case with this gluten free, nut free Szechuan Chicken Noodle Salad. It is a tad exotic, amazingly addictive and yet in all honesty was literally thrown together with what I had in my pantry, spice cabinet, fridge, and garden.

I don’t have a large pantry but it is stocked judiciously and well. I like food that is full of flavor and anything but boring. I also like to eat globally, embracing the flavors of food from all over the world. I have a variety of seasonings in my spice cupboard and while I only keep four oils on hand (olive, coconut, grapeseed, and sesame) I go a little wild when it comes to vinegars. I justify the space allocation because I don’t keep bottled salad dressing on hand.

The list of ingredients in this recipe may look long at first but I am willing to bet you have most of them lurking around your pantry. If not, every single ingredient in the recipe is something I use over and over again, so if you don’t already have it on hand, go get it. You won’t be sorry.

The base of this spicy Szechuan sauce is Sunbutter, making it nut free and adding a roasted depth of flavor to the sauce. The Sunbutter and rest of the sauce ingredients get dumped into a blender or food processor, given a whirl and it’s done – could not be easier. Tossed with gluten free spaghetti, some sliced red and yellow peppers, green onions, a handful of cilantro and left over chicken – this turned out to be a flavorful, filling meal that can be served warm, at room temperature or cold, perfect for making ahead and pot lucks!

I like a lot of sauce on my noodles and my hubby likes less (I guess you could say I am the saucy one in the family) so I toss the salad with about ¾ of the sauce and serve the rest on the side.

To make this recipe vegan, omit the chicken and use agave instead of honey.

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

Gluten Free Nut Free Szechuan Chicken Noodle Salad Recipe

Ingredients

1 pound gluten free spaghetti
6 garlic cloves, peeled and smashed
1 (1½ by 3 inch) piece fresh ginger, peeled and chopped
½ cup grapeseed or vegetable oil plus more for the pasta water
½ cup tahini (sesame paste)
½ cup creamy Sunbutter
½ cup gluten free soy sauce
¼ cup rice vinegar
¼ cup mirin (sweet rice wine)
⅓ cup honey
2 tablespoons dark sesame oil
¾ – 1 teaspoon crushed red pepper flakes
2 cups shredded cooked chicken
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
1 cup cilantro, coarsely chopped
Black or white sesame seeds for garnish

Directions

Bring a large pot of heavily salted water to a boil. Add a splash of oil to the water then cook the spaghetti according to the pasta directions. Drain.

Put the garlic and ginger in a blender or food processor and pulse several times to mince. Add the ½ cup oil, Sunbutter, soy sauce, vinegar, mirin, honey, sesame oil, and red pepper flakes and blend until smooth. Pour about three quarters of the sauce onto the hot spaghetti, add the chicken and toss to coat. Let sit for a few minutes so the noodles and chicken absorb flavor from the sauce. Add the peppers, scallions, cilantro and more sauce, toss well, sprinkle with sesame seeds and serve with any remaining sauce on the side.

Servings:

A gluten free recipe that serves 6 – 8.

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Gluten Free Black Forest Pavlova Recipe

Carol Kicinski — Sat, 11 May 2013 11:34:24 +0000

With Mother’s Day tomorrow, it got me thinking about my own mother and how she shaped my life and inspired me.

From my mother I learned that the details matter; the details are what take something from good to great. Taking time for the details shows you care.

My mother grew up in the rarefied world of British Colonial India with a house full of servants to wait on her hand and foot. And yet when she married an American Air Force Pilot she embraced the entirely new world of cleaning house and cooking dinner with what I can only call professionalism. Our house was clean and orderly, our closets ruthlessly organized, and we sat down for dinner every night to a multicourse meal at a fully set table complete with individual salt and pepper cellars and silver napkin rings. She may not have been born to be a housewife but she turned herself into one and a good one at that.

It was from Mom I inherited a sense of wanderlust, adventure, and a willingness to try almost anything – especially when it came to food. We traveled a lot when I was growing up and while my mom appreciated the fancy white linen restaurants, she also fully appreciated the local dives. Mom had a talent for finding where the locals ate and we often found ourselves the only English speaking people in a tiny place that served exquisite food.

At home Mom had no problem mixing the foods of different cultures – she was fusion before fusion was a thing. We would have dishes that were part Asian, part Indian, and part American or British. Since Mom was a self-taught cook she didn’t know she was breaking rules.

My Mom is no longer with us; she was here for too short of a time but in that time she left an indelible mark – at least on me. And that mark continues on through me to my children, the grandchildren she never had a chance to meet but who know her well.

This fusion dessert is part Australian (or New Zealand – I am not getting in the middle of that controversy!) with the Pavlova and part German from the Black Forest flavor profiles. I made a chocolate meringue base, filled it with whipped cream and a simple sauce made from natural Bordeaux Maraschino Cherries and their juice, and topped the whole thing with some grated dark chocolate. The dessert is divine, decadent, and the perfect tribute from a grateful daughter to her mother.

How did your Mom inspire you?

Happy Mother’s Day to all you Moms out there!

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

Gluten Free Black Forest Pavlova Recipe

Ingredients

3 large egg whites
¾ cup sugar
1 tablespoon tapioca or corn starch
1 teaspoon balsamic or red wine vinegar
3 teaspoons pure vanilla extract, divided use
6 tablespoons unsweetened cocoa powder
1 (13.5 ounce) jar natural Bordeaux maraschino cherries
2 tablespoons cherry liqueur such as Kirschwasser (optional)
1 cup heavy cream
1 ounce dark chocolate, grated

Directions

Preheat oven to 275 degrees. Line a baking sheet with parchment paper.

Beat the egg whites on high speed until foamy. Gradually add the sugar and continue to beat until they form stiff, glossy peaks. Turn off the mixer; add the tapioca (or corn) starch, vinegar, and 2 teaspoons vanilla then beat in to the egg whites, scraping the sides of the bowl if necessary. Sift the cocoa powder into the egg whites and fold in with a rubber spatula until the mixture is no longer streaky. Dump the mixture onto the prepared baking sheet and using the back of a large spoon, push the mixture into a circle about 8 inches in diameter with a well in the center. Bake for 1 hour or until the outside is crispy, turn off the heat and let sit in the oven for another hour. Remove from oven and let cool completely.

While the meringue is cooling, drain the cherries, reserving the juice. Put the juice into a small saucepan with the cherry liqueur if using and bring to a boil. Continue to boil until the mixture is reduced by half. Let cool. Remove the stems from most of the cherries (leave a couple stems on for a nice presentation.)

Whip the cream with the remaining teaspoon of vanilla.

Place the meringue on a serving plate; fill the well in the center with the whipped cream, drizzle on the sauce, top with the cherries and sprinkle the top with grated chocolate. Serve immediately. The components can be made ahead and assembled just before serving.

Servings:

A gluten free recipe that serves 8.

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Gluten Free Raspberry Dacquoise Recipe

Carol Kicinski — Tue, 07 May 2013 18:40:56 +0000

One of the most wonderful ways to tell somehow just how much you love and appreciate them is to cook for them. This year, you can shower Mom with love and wow her at the same time with this exquisite dessert.

This light and lovely Dacquoise (that’s French for fancy schmancy cake) looks, sounds, and tastes super gourmet and yet is super simple to make. There are a few steps but all of them easy.

Dacquoise is one of my very favorite naturally gluten free desserts; it is essentially a cake made with layers of meringues and either whipped cream or buttercream frosting. A handful of simple, everyday ingredients combine to create something truly spectacular.

Dacquoise all starts out with the meringue; I use the whites of organic, pastured eggs (I prefer Nature’s Yoke), whip them with a pinch of salt and cream of tartar, beat in some organic sugar and ground up almonds then I smooth the mixture onto parchment paper and bake. Traditionally the meringue mixture is piped onto the parchment, but I am… well, let’s just say I pastry bag challenged. My way is easier. Way easier and seriously, no one is going to know the difference.

For the filling I took advantage of the beautiful berry bounty of the season and simply stirred some raspberries into whipped cream.

This lovely Mother’s Day dessert was featured in the current (May June 2013) issue of Simply Gluten Free Magazine. If you haven’t seen a copy yet, check it out. A true lifestyle magazine, Simply Gluten Free Magazine is written by people with food sensitivities for people with food sensitivities and is now officially the most popular gluten free magazine out there.

If you have a Mom in your life you wish to impress, make her this recipe! If you are a Mom that wants to be impressed, print off this recipe and tape it to the fridge door. Hopefully someone will take the hint!

Gluten Free Raspberry Dacquoise Recipe

Ingredients

2 cups sliced almonds
6 large organic, pastured egg whites
¼ teaspoon cream of tartar
¼ teaspoon kosher or fine sea salt
1 ½ cups granulated sugar
2 teaspoons pure vanilla extract, divided use
½ teaspoon pure almond extract
12 ounces fresh raspberries
2 ½ cups heavy cream – for dairy free alternative, see end of recipe
3 tablespoons powdered sugar
Mint sprig, for garnish (optional)

Directions

Preheat the oven to 300ºF. Draw three 8-inch rounds on parchment paper. Place them, marked sides down, on 2 baking sheets.

Place the sliced almonds in a food processor and pulse until finely ground.

With an electric mixer on medium speed, beat the egg whites until foamy. With the mixer running, add the cream of tartar and salt. Increase the speed to high, gradually add the granulated sugar and beat until stiff, glossy peaks form. Beat in 1 teaspoon of vanilla extract and the almond extract. With a spatula, fold in the ground almonds in 2 additions. Evenly spread ⅓ of the mixture onto each of the parchment circles. Bake for 40–45 minutes or until crispy. Place the meringue layers (still on the parchment paper) on a wire rack and cool completely.

Reserve a few raspberries for garnish. Place 1 cup of raspberries in a bowl and mash with a fork or potato masher. Add the rest of the berries and stir. Let sit while preparing the cream.

Beat the cream, remaining 1 teaspoon of vanilla, and the powdered sugar until stiff peaks form. With a slotted spoon, transfer the berries to the whipped cream and fold in (discard any juices accumulated at the bottom of the bowl).

Carefully peel the parchment off the meringue layers. The paper may tend to stick slightly. Just gently peel the paper away a little at a time. Place 1 layer on a serving plate and top with ⅓ of the cream mixture. Repeat with the remaining 2 layers. Garnish with reserved berries and mint sprig if desired. Serve immediately or refrigerate, unwrapped, for up to 6 hours.

To make dairy-free: Substitute the heavy cream with a dairy-free whipped cream substitute for a total of 5 cups whipped.

Servings:

A gluten free recipe that serves 8.

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

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Gluten Free Salads eBook FREE!

Carol Kicinski — Tue, 07 May 2013 18:00:27 +0000

I’m happy to announce another FREE eBook promo just in time for summer! Simply Gluten Free eBooks offers some summer-inspired books with amazing, simple recipes for summer cooking!

Right now you can get Simply Gluten Free Salads for FREE May 8th, 9th and 10th on Amazon Kindle only!

I now have a total of 6 eBooks available on Amazon Kindle and Barnes & Noble Nook for just $1.99 each! Be sure to check them out and also take advantage of this FREEBIE on Kindle today, tomorrow and Friday only.

And since it’s free…why not leave a review on Amazon and let me know how much you love it!

If you don’t have a Kindle or Nook, just download the app for FREE on your Smart Phone, PC, Mac or other mobile device.

To get the Kindle App, click here.

To get the Nook App, click here.

Gluten Free Mexican Lasagna Recipe

Carol Kicinski — Sat, 04 May 2013 00:56:47 +0000

I don’t really need a holiday to make Mexican my go-to meal of the day! But if I need an excuse, Cinco de Mayo is a great one.

Anyone who regularly reads this blog knows that Mexican is my “go-to” food for just about anything. I can honestly say that if I had to pick one regional or international food type to eat for the rest of my life, it would be Mexican. I don’t know what it is about Mexican food that has me so entranced but entranced I am. Maybe it is because most Mexican food is naturally gluten free and thus I could eat it without repercussion. Or maybe it is because of the fact that that there is so many flavors per bite…

In any case I just love this quick gluten free recipe for Mexican Lasagna. So easy, so delish, so perfect for every night…

We have to be careful about buying enchilada sauce as it may contain gluten. I prefer to make my own. I blend some salsa with seasonings, a bit of water, and, for extra protein and flavor, black beans in the blender. My new go-to salsa is Martinez Authentic Salsa. It is made the way the Martinez family has done so for generations, so thick and flavorful, and most importantly, authentic!

If you are looking for a quick recipe to celebrate Cinco de Mayo, why not try this easy gluten free recipe. All you need to add is maybe a green salad and a possibly a good margarita!

Happy Cinco de Mayo!

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

Gluten Free Mexican Lasagna Recipe

Ingredients

Non-stick, gluten-free cooking spray
1 tablespoon olive oil
1 white or yellow onion, chopped
1 pound lean ground turkey
1 (1 pound) jar Martinez Gourmet Thick mild or medium salsa (depending on your heat preference), divided use
1 teaspoon ground cumin
½ teaspoon kosher or fine sea slat
½ teaspoon freshly ground black pepper
1 (15 ounce) can black bean, rinsed and drained
½ – ¾ cups water
8 gluten free corn tortillas
4 cups grated Mexican cheese blend (a combo of cheddar and monterey jack)
1 (2.25 ounce) can sliced black olives, drained
2 scallions, sliced
1 large tomato, diced
¼ cup cilantro leaves, coarsely chopped
½ cup sour cream, for serving

Directions

Preheat oven to 425 degrees. Spray an 11 by 9 inch (or similar) baking pan with non-stick, gluten-free cooking spray.

In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the turkey and cook until browned, about 5 minutes.

In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. Drain any fat from the turkey and add the black bean sauce. Cook for another 2 – 3 minutes until heated through.

Cut the tortillas into quarters. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa.

Servings:

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Kindle book FREE today!

Carol Kicinski — Thu, 02 May 2013 14:51:06 +0000

We got such huge response last time, so we decided to run the FREE promo ONE MORE TIME!

Click here to get Simply Gluten Free Appetizers for FREE on May 2nd and May 3rd on Amazon Kindle only!

And since it’s free…why not leave a review on Amazon and let me know how much you love it!

If you don’t have a Kindle or Nook, just download the app for FREE on your Smart Phone, PC, Mac or other mobile device.

To get the Kindle App, click here.

To get the Nook App, click here.

Gluten Free Crispy Chicken Wings Recipe

Carol Kicinski — Sun, 28 Apr 2013 15:10:29 +0000

I often get email letters from people asking me for recipes for “kid food”. Personally I never made a distinction in my home between kid food and grown up food – good food should be enjoyed by all.

But I do understand that some kids can be pickier eaters. If this is the case with your child then you need to find ways that make food more appealing to the youngsters.

Here are a few tips I have discovered for getting kids to eat.

Skewers:

It seems that kids like to eat things off a stick! Get some wooden skewers and tread pieces of fruit on them. Cut meat and veggies into bite sized pieces and cook on skewers shish kabob style.

Dipping:

It seems that kids will be more willing to try something if they can dip it into something. Make dips for veggies, meats, and fruits. Let’s face it, it is just fun to dip and eat!

Crunch:

Texture can be a big deal for kids. I have found that most kids like crunchy textures over mushy. Try coating foods in crispy cracker coatings before baking to add crunch.

Size:

Making food size appropriate is always a good tip. A child may not want to eat a whole chicken leg but very few will turn down a mini chicken “leg”. Chicken wing drumettes are fun and the wing has the most flavor of any part of the chicken.

Finger food:

Honestly everyone (not just kids) likes to eat with their fingers now and again. This is especially helpful when your child has not yet mastered the use of silverware. Cut food into bite sized pieces and let them use their hands.

This recipe for gluten free crispy chicken wings uses many of these tips. And in our family they are always devoured by both kids and adults.

I start with the drumettes part of the chicken wing (ask your butcher for them if they are not sold that way, they will be happy to oblige. I marinate the wings in a tasty sauce of gluten free barbecue sauce and honey for added favor and then coat them with a cracker crust before baking.

I like to use Crunchmaster crackers for the coating. First of all, their crackers are delicious and stay crispy and have exceptional crunch thanks to a proprietary baking process. When using Crunchmaster Multi Grain Sea Salt Crackers you also get to sneak in a little extra fiber, always a good thing in any diet. And the hint of sea salt compliments the savory/sweet sauce. Also Crunchmaster crackers are such an easy gluten free product to find; they are available in most regular grocery stores and even at Costco. Many of my friends who are not even gluten free like to use Crunchmaster crackers simply because they taste so darn good!

Choose a gluten free barbecue sauce that is not too spicy for the kids and I think you will find this recipe is a winner for everyone.

If you provide good food that is fun to eat for the whole family, you will find that you don’t have to make separate meals for the kids and adults and will have much better chances of getting the whole family to sit down for dinner!

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

Gluten Free Crispy Chicken Wings Recipe

Ingredients

1 cup gluten free barbeque sauce – use divided
½ cup honey – use divided
4 pounds chicken wing drumettes
Gluten free, non-stick cooking spray
Two 4.5 ounce packages Crunchmaster Multi Grain Sea Salt Crackers

Directions

Pour ¾ cup of the barbeque sauce and ¼ cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.

Preheat oven to 450 degrees. Spray two baking sheets with gluten free, non-stick cooking spray.

Grind the crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25 – 30 minutes or until browned and cooked through (registering 165 degrees on an instant read thermometer inserted into the thickest part of the wing).

Combine the remaining ¼ cup barbeque sauce with the remaining ¼ honey and serve with the wings for dipping.

Servings:

A gluten free recipe that serves 6 (approximately 30 wings.)

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Gluten Free Argentinian Burgers Recipe

Carol Kicinski — Fri, 26 Apr 2013 21:43:25 +0000

OK all you grammatically correct people out there, I have a question for you – is something that is from or reminiscent of Argentina Argentine or Argentinian? For example was Eva Peron an Argentine or Argentinian Diva?

Whatever you want to call these burgers be it Argentine or Argentinian, personally I would just call them a darn good burger!

One of the first (ok, second after Evita) things I think of when I think of Argentina is beef and these burgers start as they should, with the beef. I find that if you want a really tasty burger you should use ground beef that is 80 percent lean – ground chuck. From there all it needs is some minimal seasoning, kosher salt, freshly ground black pepper, and in the case of these burgers some grated garlic, and dried chili powder.

When forming your patties try not to squish the meat together too tightly for a tender burger. With your thumb make a deep indentation in the center of the patty – this gives you an even burger that doesn’t puff up in the center and helps keep your burgers nice and juicy.

The next thing that makes this burger Argentine is the chimichurri sauce, an Argentinian condiment made from parsley, garlic, and olive oil. Chimichurri sauce is a super flavorful sauce typically served with beef, so instead of ketchup, top your burger with this for an amazing South American taste sensation.

Finally, any good burger deserves a good bun. In Argentina, chipas – cheesy breads made from tapioca starch, are sold in street side stands. I made my gluten free Chipa Buns using Chebe Cheese Bread Mix and it was the perfect vehicle for these Argentine burgers.

Burgers may be an all American food but there is no reason why you can’t change things up and give your burgers a decidedly South American flair!

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

Gluten Free Argentinian Burgers Recipe

Ingredients

Gluten Free Chipa Buns

1 (7.5 ounce) package of Chebe Original Cheese Bread Mix
2 tablespoons olive oil
1 cup shredded monterey jack cheese
2 large eggs
¼ cup water

Chimichurri Sauce

5 cloves garlic, peeled
1 bunch flat leave (Italian) parsley
2 tablespoons white balsamic or white wine vinegar
½ teaspoon dried oregano
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
¼ cup (maybe a touch more) olive oil

Argentine Burger Patties

1½ pounds ground chuck (80 percent lean)
2 garlic cloves, grated or minced
1 teaspoon dried chili powder
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
4 large lettuce leaves
4 (½ inch thick) tomato slices
4 red onion slices (sliced very thin)

Directions

Gluten Free Chipa Buns

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

In a large mixing bowl, combine the Chebe bread mix, olive oil, cheese, eggs, and water with a fork. Turn the mixture out onto a clean work surface and knead with your hands until the mixture is smooth and fully combined, about 1 minute. Divide the dough into four equal portions, roll into balls, and flatten into disks about 4 inches in diameter. Place on the prepared baking sheet and bake for 15 minutes. Remove the buns from the oven, slice in half horizontally with a serrated knife and place the halves back on the baking sheet, cut side up. Cook for another 5 minutes. (The buns are best served hot – they can be prepared up to the point of being put back into the oven a little ahead and then baked for the last five minutes just before serving.)

Chimichurri Sauce

Place the garlic cloves in a food processor and chop finely. Add the parsley and pulse several times until the parsley is finely chopped. Add the vinegar, oregano, salt, pepper, and red pepper flakes and process until combined. With the machine running, add the olive oil and process until the mixture is thick and fully combined. If too thick, add a few more drops of olive oil. Taste and add more salt and pepper if needed, the mixture should be very flavorful. Can be made a day ahead, store in a covered jar in the fridge.

Argentine Burger Patties

Combine the ground beef, garlic, chili powder, salt, and pepper in a mixing bowl. Divide into 4 equal sized portions. Shape into patties ¾ inch thick and with your thumb make a deep indentation in the center of each.

Heat a grill, grill pan, or skillet to high heat. Add the burgers and cook 3 – 4 minutes, flip and cook for another 3 – 4 minutes. Refrain from pressing down on the burgers as they cook to keep your burgers juicy.

Serve the burgers on the Chipa Buns with lettuce, tomato, onions slices, and chimichurri sauce.

Servings:

A gluten free recipe that serves 4.

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

Gluten Free Coconut Biscotti Recipe

Carol Kicinski — Wed, 24 Apr 2013 21:08:42 +0000

What do you serve when you have vegans and paleo peeps at the same table? No it’s not the first line of a joke, just a reality of many people’s lives. If I were to list the various food sensitivities and eating preferences in my family alone, I might be here all day.

One reason I like this recipe for gluten free biscotti is that it is a tasty treat for almost everyone – it is gluten free, dairy free, grain free, refined sugar free, egg free, vegetarian, vegan and yes, even paleo. Whew! That’s a lot of responsibility for just one little cookie.

These cookies are super simple to make thanks to the help of a food processor but the dough can be a little fragile so here are a few tips:

Work the dough well into logs with your hands making sure to really compress the dough well lest the cookies crumble.

Use a really sharp knife to slice the cookies.

Let the cookies cook completely after the second bake (biscotti means twice baked) – they firm up as they cool.

So what do you serve when you have vegans and paleo peeps at the same table? Try these.

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

Gluten Free Coconut Biscotti Recipe

Ingredients

1½ cups unsweetened coconut flakes
2½ cups finely ground blanched almond flour
¼ cup arrow root powder, tapioca or corn starch
1 teaspoon baking soda
¾ teaspoon kosher or fine sea salt
½ cup Wholesome Sweeteners coconut palm sugar
1½ teaspoons pure vanilla extract
½ teaspoon pure almond extract
½ cup plus 1 teaspoon coconut oil, liquefied
3 ounces dark chocolate, chopped

Directions

Preheat oven to 350 degrees.

Lay the coconut on a baking sheet in an even layer and bake for 5 minutes, stirring once, or until lightly toasted. Leave oven on.

Combine the almond flour, arrow root powder or starch, baking soda, salt, and coconut sugar in the food processor. Pulse several times until fully combined. Add the extracts and ½ cup oil. Process until the dough starts to form into clumps, about 1 minute. Add the coconut and pulse several times to combine.

Line a baking sheet with parchment paper. Dump the dough onto a clean work surface and work with your hands until the dough holds together. Shape into two logs ¾ inch high, 3 inches wide and about 12 inches long and place on the prepared baking sheet. Bake the logs for 20 minutes or they are just starting to brown. Remove from oven, reduce temperature to 250 degrees and let the logs cool for 15 minutes. Remove the parchment paper from the baking sheet.

With a sharp knife, cut the logs into ½ inch pieces on the diagonal. Place the pieces on the baking sheet and bake for 30 minutes. Let the cookies cool on the pan for 30 more minutes.

Combine the remaining teaspoon of coconut oil with the chopped dark chocolate and microwave until most of the chocolate has melted, about 1 ½ minutes. Stir the chocolate until smooth and glossy. Drizzle the chocolate over the cooled cookies. Let the chocolate harden for about 10 minutes before serving.

Servings:

A gluten free recipe that makes 20 – 24 cookies.

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 than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Simply…Gluten-Free Quick Meals is now available, with over 100 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.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.