This is a cake made by Whole Foods. They have many gluten-free selections that can be baked just for you (call 72 hours in advance). This Gluten-Free Lemon Almond Torte was divine; very moist and flavorful. I would recommend it for a special occasion, as is runs about $16 for the small size, as viewed in below photo.
Thursday, May 31, 2007
Asian Chicken Salad Dressing
3T. rice wine vinegar
1 T. sugar
3T. soy sauce
1/2 t. dry mustard
2 T. sesame oil
1/2 cup peanut oil or vegetable oil
1 T. toasted sesame seeds
Asian Chicken Salad
4 chicken breasts, cooked and cut into strips
1 head of lettuce, cut into thin strips
1 red pepper, cut into thin strips
2 green onions, chopped
1/2 cup toasted, slivered almonds
Wednesday, May 30, 2007
5-6 Golden Delicious apples, cored, sliced, and if you have the time, peeled
3/4 cup sugar
1 1/2 tsp cinnamon
1 Tbsp lemon juice
3/4 cup rice flour
1/4 cup cornstarch
2 Tbsp potato starch
6 Tbsp butter or margarine
1/2 cup brown sugar
In a 9x13 pan, spread apples. Sprinkle with sugar and cinnamon. Drizzle lemon juice over top. In a separate bowl, combine rice flour, cornstarch, potato starch, and brown sugar. Cut in butter with a fork or pastry blender until mixture is crumbly and holds together when pressed down. Sprinkle topping over apples. Bake in a 350 oven for 1 hour. Serve warm with vanilla ice cream.
Sorry about the picture, I wasn't going to post this but...
I made this for my sister, also a celiac, and her husband, a non celiac. I was in a rush and threw it together before we ate dinner. She tried it first and oohed and aahed, and I smiled, thanking her but also knowing she's easy to please. Then he tried it, and seriously couldn't stop telling me how delicious it was. I take his comments to heart, because I know that sometimes I, as a celiac, don't have the same palette as the non celiacs. So this is an easy dessert that you can throw together that will get rave reviews.
Tuesday, May 29, 2007
Melanie posted this recipe here, so I had to try it out with Pamela's Gluten-Free Chocolate Cookies. I love that these cookies are starting to appear at my regular grocery store in the health food/ organic section.
Monday, May 28, 2007
Hot cooked rice
Mix all sauce ingredients with a whisk. Set aside.
Heat 1 Tbsp sesame oil in large skillet over high heat, being careful not to let burn. Add chicken, ginger, and garlic. Saute for a few minutes until the chicken is no longer pink. Add onion, peppers, and carrots, sauteing for another minute or two. When vegetables are crisp-tender, add snow peas and sauce. Let simmer for 1-2 minutes. Serve hot over rice.
My mother-in-law gave me this recipe many years ago. I believe she got it out of a cookbook but I don't have any idea which one. It called for cashews, which I'm sure would be great but I never have on hand. I also sometimes forget to buy fresh ginger and garlic, so I cheat and use ground ginger and garlic salt. The cayenne pepper does make this dish spicy, so omit if you or your children are averse to the heat. Add as many of the vegetables as you like, the more the better. You can always double the sauce if you like your stir fry saucy.
Friday, May 25, 2007
Thursday, May 24, 2007
Wednesday, May 23, 2007
Tuesday, May 22, 2007
Monday, May 21, 2007
Thursday, May 17, 2007
Wednesday, May 16, 2007
1 cup rice flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter or margarine
Lemony curd filling:
2 cups sugar
2 Tbsp rice flour
2 Tbsp cornstarch
1/4 cup lemon juice
1 tsp lemon peel
Cut butter into the dry crust ingredients, until you have a something similar to cookie dough. Pat into bottom of a 9x13 pan. Bake at 350 for 17-19 minutes. Let cool.
Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth. Pour over crust and bake at 325 for 20 minutes or until filling is set. Dust with powdered sugar.
I tried a recipe for lemon bars a few weeks ago and was so disappointed. This is a basic recipe, but a winner. The crust is flaky and the filling lemony. They are very sweet and tangy, so cut into small pieces. The filling is meant to be like lemon curd, so it will need to cool before you can cut it or it will fall apart. I even chilled mine, just because I like it that way. I am going to use this crust for other recipes too, because it is so easy and really, really good.
Soupa de Maize
(Mexican Corn Chowder)
1 small onion, diced
3 (15 oz) cans corn, drained
2 cups chicken broth
2 cups milk
1 (4 oz) can diced green chiles
1 tsp cumin
1/4 tsp garlic salt
2 cups cooked diced chicken
toppings: sour cream, salsa, tortilla chips, avocado
Put onion and 2 cans of corn in food processor, or blender, and pulse for about 10 seconds. Slowly add 1/2 cup chicken broth and pulse until well blended. Pour corn mixture into large saucepan. Add remaining chicken broth, milk, cumin, garlic salt, and corn. Heat over medium until warm. Add chicken and chiles. Heat and stir for 10 minutes over low heat. Remove from heat. Serve topped with sour cream, salsa, tortilla chips and diced avocado.
I recently acquired this recipe from a friend. It is similar in taste to tortilla soup, but less spicy and more hearty. Don't be put off by the food processor, it's really not that hard. Just be careful not to overfill it. I highly recommend the sour cream, as it makes the soup especially creamy.
Tuesday, May 15, 2007
The main tips I find important for cooking any kind of GF noodle are to follow the time listed on the package very closely and add a little bit of olive oil to the pot while they boil to avoid them sticking together.
Monday, May 14, 2007
Thursday, May 10, 2007
1 cup rice flour
1 cup tapioca flour
2 tablespoons of baking powder
1/2 cup sugar
pinch of salt
1/2 cup vegetable oil
2 cups of milk
1 teaspoon vanilla
Mix it altogether. Add additional milk and/or flour until you get the consistency that you want for pancakes. Keep in mind they are generally going to be thin.
For waffles add mashed bananas, batter will be thicker.
Wednesday, May 9, 2007
Tuesday, May 8, 2007
1 stick butter (not margarine)
heavy cream or whole milk
chicken drippings or chicken bullion
Melt butter over medium heat
Add salt, pepper, garlic powder to taste
Slowly add GF flour and whisk until a buttery paste forms
Slowly mix in heavy cream or whole milk and whisk
Wait until the gravy begins to bubble before adding more cream/milk
Repeat until you have the desired consistency
Add as much drippings as you'd like. Who am I kidding. This is butter and heavy cream. Add lots of drippings.
Whisk and serve.
It's good to keep the gravy that isn't on the table over a low heat because you will need to refill the gravy boat.
Monday, May 7, 2007
FRESH salmon fillet
Place salmon in a glass baking dish. Drizzle with olive oil, and rub it into the fish. Generously sprinkle salmon with dill and lemon pepper. Sprinkle less generously with seasoned salt. Bake in a 450 oven until flaky, about 10 minutes, depending on how large and thick your fish is. You can also grill it, which we usually do. Make sure your grill is hot and the grate is sprayed with cooking spray. Grill with top closed, skin side down and do not flip. Serve with fresh lemon wedges.
I don't have exact measurements for the seasonings, as it will depend on the size of your fish. I like the lemon pepper and dill the best so I use lots of them. Buy your salmon, and all fish for that matter, fresh (or as fresh as you can get it) to avoid the fishy taste. Amazingly, my kids love this.
Sunday, May 6, 2007
Saturday, May 5, 2007
Mini Chocolate Cheesecakes
4 Pamela's Chocolate Chocolate Chunk cookies, crushed
2 blocks (8 oz each) cream cheese, softened
2/3 cup sugar
1/2 cup cocoa
1 tsp vanilla
Beat softened cream cheese until smooth. Add sugar and cocoa and beat until well mixed. Add eggs, one at a time, beating just until combined. Mix in vanilla. Line 12 muffin tins with liners. Sprinkle cookie crumbs into bottom of liners. Pour filling over top of crumbs, about 1/4 cup in each. Bake at 350 for 18 minutes, or until set. Remove from oven and place tin on a cooling rack for 5 minutes. Very carefully remove cheesecakes from tin (they will be hot and not quite set, so grab the tops of the liners and pull up to remove). Cool for 30 minutes on wire rack and then chill.
For plain cheesecakes, use shortbread crumbs, omit cocoa, and bake about 2 minutes longer. Top with fruit.
This is such an incredibly easy recipe, and it turns out every time! I like to take these to potlucks, and no one ever knows they are gluten free. Don't worry if they crack or collapse in the middle slightly, they will still taste great. The cooling time is important, because the cheesecakes are still cooking, so don't put them directly in the fridge. Don't worry if the liners come away from the cheesecakes when you are removing them from the tins. Just push them back in. One recipe will make 12.
Thursday, May 3, 2007
1 stick butter
1 & 1/3 cup sugar
1 teaspoon GF vanilla
Sift, then add:
1 & 1/2 cup rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Mix together and add:
3 ripe bananas mashed
1 cup plain yogurt or sour cream
1 cup nuts if desired
chocolate chips if desired
Pour into greased loaf pan or muffin pan.
Bake 350 degrees for 45 mintues for loaf, 15 minutes for muffins (10 minutes for mini muffins- those are the ones in the photos).
The trick for me is having sour cream and bananas on hand at the same time- the rest is almost always in my pantry. These come out flat as muffins, but taste nice and moist.
Wednesday, May 2, 2007
- I can find them at my local grocer, in the health food section.
- I only need 1 egg and 1/2 cup of oil to make them.
- If I add 1/2 cup sour cream to the mix, they are especially rich.
- They have chocolate chunks already in the mix.
- I can cut them and freeze them, taking them out and nuking them when I'm in need of a chocolate fix.
- My kids and my friends can't tell that they are gluten free.
I usually bake them for just the 20 minutes, as I like my brownies gooey, with vanilla ice cream on the side. mmmmmmmm. Find Pamela's products here.
By the way, this pan only lasted 1 day. I need to hide them better from my family.
This can take on many forms. Last night it was fried eggs, hash brown potatoes, and sausage links(Jimmy Dean). It took all of 20 minutes to make. Perfect for those busy nights.
Sometimes we make gluten free pancakes or waffles from a mix. Some nights we have omlettes. My kids especially love french toast, and I use store bought gluten free bread for mine (Ener-G is awesome). And of course, when we are really in a rush, cereal. Add some fruit and a glass of milk and you have a healthy, easy meal. And the kids think it's so much fun.
Would I do this every night? Of course not, but on nights when there just isn't time for dinner, make breakfast. Do you ever do this? What do you make? I'd love to hear your ideas.