Tag Archives: gluten free

Gnocchi Re-do

Spending so much time in Italian kitchens making gnocchi has become second nature. With so much leftover mashed potatoes in the fridge I decided to do something fun with it. You will rarely find gluten free potato gnocchi, they normally make cheese gnocchi gluten free but this recipe works great.

Ingredients –

2 Cups Cold Leftover Mashed Potatoes (Check out my recipe for Fluffy Mashed Potatoes)

1/2 Cup Rice Flour with an additional 1/4 Cup for rolling out

1/2 Cup Chest Nut Flour

1 tsp fresh ground nutmeg

1 tsp salt

1 tsp pepper

1 Tbsp Fresh Chopped Parsley

1 Egg

Mix everything together saving the flour for last. Work with about 1/6 of the dough at a time. Take about a handful and place it on a well floured cutting board. Roll dough out into long strips about 1 inch thick and about one foot long. Use a sharp knife and cut the strip into pieces a little less then an inch. Place the pieces in boiling water. Once they start to float give them an addition 3-4 minutes to cook. They will plump up and look very soft but they harden as they cool. Cook all the gnocchi in a few batches. If you have to many in the pot they will bump into each other and not cook correctly. Strain each batch in a calender and allow to cook on a large cookie sheet. I continue roll out and cut the gnocchi as I cook them. Once all the gnocchi are done I place them in a large deep pan over medium heat. Give them a little toss to re-heat and add any sauce you would like. This time I used pesto but red sauce or even some butter, capers and cheese would be great.

Enjoy

 

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Fluffy Mashed Potatoes

Mashed potatoes are one of the easiest most loved classic side dishes. I did an event the night before thanksgiving and was shocked by all the people that had crazy horror stories from holiday dinners when the mashed potatoes came out like glue. The reason is the starch in potatoes will become stiff if it is over worked. Don’t ever use a food processor, blender and hand processor to whip your potatoes. A simple spoon and hand masher will do the trick. If you need all little help a hand mixer (like the one you use to make cake) will help.

Ingredients:

10 Medium potatoes (Washed)

1 head of garlic

3 TBS Salt (Plus a handful for water pot)

2 TBS Heavy Cream

2 Cups Milk

3 TBS Butter (melted)

1 tspn Rosemary

1 tspn Tyme

1 Tspn Tyme

The first step is the most important. Place all the potatoes in a large pot of cold water. Salt the water heavily. Turn the heat on high and bring to boil. Once boiling lower heat to a simmer and cook until potatoes begin to fall apart. This can take over an hour.

While potatoes are cook place the whole head of garlic on tin foil. Coat in oil and a tiny bit of water and sprinkle with herbs. Place in oven at 375 degrees for about an hour. Keep on eye on it. Your looking for the inside to get soft. When its done, squeeze out the inside cloves and get ride of the paper peel.

Once potatoes are done, drain and let cook for a few minutes. Depending on your preference remove the potatoes peals. My family loves the rustic potatoes so I remove about 50 percent of the peals. Believe it or not potatoes skins are filled with nutrition so leaving some on are a healthy option.

Return potatoes to pot, add garlic and mashed with potato masher. Add cream, melted butter, salt, and any remaining herbs. Continue to mash and add milk slowly until you have the leave of creaminess you are looking for.

Serve hot and save leftovers for my gnocchi recipe that is soon to come!

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Instant Pumpkin Pie for Breakfast

I love pumpkin pie but you cant always have your pie and eat it too. YOU CAN NOW!!! Pumpkin pie for breakfast! It is super fast, easy and healthy. A great guilt free spin to a classic.

Ingredients:

1 Cup Pumpkin (From can or your own pured version like the one found in my Pumpkin Break Down Recipe)

1 Egg

1/2 tsp Baking Power

1 tsp Pumpkin Spice

Sweetener Optional*

Place all ingredients in a food processor and beat till will well mixed. Placed in a greased microwaveable round container. Microwave for about 2 minutes. Check to make sure center is firm to the touch and the bottom is no longer wet. Flip out of bowl and serve warm. Enjoy

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Pumpkin Break Down

With all the cooking I do it is important for me to not waste anything. This even includes all the pumpkins that are around my apartment as fall decorations. I don’t see the reason to buy the canned stuff when you make it from any pumpkin the remains after the season. One nice size pumpkin can make about 8 cans worth. I normally break down my pumpkin after Halloween and use it in all my holiday cooking. Pumpkin uses are endless as a great sub to oil in cakes, thickeners in sauces, base for soup, festive smoothies and much much more.

My family jokes that I am a little pumpkin obsessed but no one ever complains when something new and fun comes out of the over. Stay tuned for many great pumpkin inspired recipes to come.

Pumpkin Break Down Procedure –

1 Large Pumpkin ( I recommend 8-10 Pounds)

Water

4 Quart Size Freezer Containers

Start by cutting the pumpkin in quarters with a large knife but be very careful! Pumpkin are tricky and the knife can slide easily. Remove the stem and seeds (save seeds for later roasting).

Place a small amount of water on a backing sheet to about a 1 inch depth. Place pumpkin pieces skin side up on try and bake at 350 degree’s for about 45 minutes or until it is fork tender.

Remove pumpkin from tray and allow to cool for 35 minutes. Scrap pumpkin away from skin and place into large bowl. Depending on the type of pumpkin the flesh may be stringy and this is fine. Once all the pumpkin is removed from the skin strain the water either by hand or in colander over night.

Place pumpkin in separate freezer ready containers or even in zip lock bags. It is very helpful to measure it out and label the container so that you know home much to De-frost for any recipes. I like to use a kitchen hand food hand blender or food processor to pure the pumpkin before freezing. This will create the same exact product you find in the canned pumpkin from the store.

Enjoy!

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Risotto Rice Stuffing

Being gluten free makes some classic holiday sides hard to enjoy. Stuffing can easily be made with gluten free bread but try my spin with rice and leave everyone asking for seconds.

Ingredients:

2 Cups Dry Brown or Wild Rice

1/3 Cup White Raisin

1/3 Cup Cran Raisins

3 Cups Vegetable Broth

1 Oz Rum or Port

1 Oz Red Table Wine

1/2 Cup chopped fresh parsley

1/2 small white onion chopped fine

1/4 Cups Carrot Cleaned and Chopped

1/4 Cup Celery Cleaned and Chopped

1 Tbs Olive Oil

2 Tbs Cant Believe It’s Not Butter

chopped pistachios and or orange zest optional*

Start by soaking raisins and cran raisins in rum for a few hours. The fruit will soak up all the rum and get nice and plum. In a medium size pot start by browning onion, carrot and celery. Once onion starts to become translucent add raisins and half the parsley. After 2 minutes add dry rice, toss and toast for about a minutes. Pour in vegetable broth, stir and bring to boil. Lower to simmer stirring occasionally and keeping and eye on liquid level. Once liquid has mostly disappeared start adding one cup of water every few minutes. The idea is to hydrate the rice but by leaving the pot uncovered and adding water while it cooks will create a nice creamy and wonderful moist stuffing. Once the cup of water seems to be mostly absorbed add another. Continue doing this at least 4 times or until rice is soft and velvety. This does take time and patient but totally worth it in the end. Once the desired consistency is reached and rice is no longer watery, add remaining parsley, butter, wine and nuts or zest. Stir and serve warm.

Make sure you keep an eye out for my re-use recipes for using any left over rice stuffing you may have.

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2- Step Magic Pulled Pork

I have been making this recipe for years because you can put it together in 5 minutes before work and then come home to a great meal. Goes great with BBQ in the summer and then a great hot comfort meal in the winter.

Ingredients-

1 Pork Tenderloin

2 Cups Diet Root Beer

1 Tbs Balsamic Vinegar

Salt and Pepper

All you need to do is salt and pepper the pork. Then, place it in the slow cooker. Next, Add the soda and balsamic. Put the lid on the slow cook and turn it to low. 8 hours later is will be done. Just shread the meat and place on your favorite gluten free hamburger bun with a little BBQ sauce. You can get my favorite at http://www.onlinebakery.co/. Enjoy

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Carrot Cake

Carrot cake has been my cake of choice since I was a kid. Something about the unique taste and cream cheese frosting that is just perfect. Lucky enough my boyfriend feel exactly the same. I played with a way to make it gluten free and I think it came out great.

Ingredients:

2 Large Carrots Grated

2 Cups White Rice Flour

2 Cups Sugar

1/2 Cups Oil

4 Eggs

1 Tbs Cinnamon

1 tsbn Baking Soda

Whisk eggs and sugar together. Stir in remain ingredients and pour into a well greased spring pan. Bake at 350 degrees for 40 min. Allow to cool well and then remove from pan. Frost with any cream cheese frosting and enjoy.

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Guilt Free Chai Tea

As soon as the trees change colors and the air starts to become crisp I think pumpkin and spice. Nothing better then the powder chai tea latte that they sell at every coffee house and cafe in town. But most of the mix they use are high calorie and surprisingly gluten free. This recipe makes a ton of the powder and in a small jar would make great birthday gifts. At 30 calories a serving and fat free I promise you want tell the difference.

Ingredients:

1 Cups Splenda

1/4 Cup Pumpkin Spice

1 1/2 Cup Instant Tea (Lipton make a great powder version)

1 1/2 Cups Powder Fat Free Milk

1 1/2 Fat Free Sugar Free French Vanilla Coffee Mate

Pint Salt and Pepper

Place it all in the a food processor and mix really well. It takes a bit to mix well but you will end up with a fine powder. Pour into an airlock container.

To serve: Place 3 Tbs ( 1/8 cup) in an 8oz mug of hot water, stir and enjoy.

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Apple Fritter

Its hard to get the best fall treats gluten free. Like the apple pies and donuts. I am trying hard to come up with some great alternatives. This time I made a simple and healthy recipe or Apple Fritters. I have been having them for breakfast and cant get enough.

Ingredients –

1 Large apple sliced into 1/4 inch rounds (remove seeds)

1 Large Egg

1 Banana

1 tsp Baking Powder

1/2 tsp cinnamon

In a food processor beat egg, banana, baking powder and cinnamon till batter is formed. Pour batter into bowl. Dip each slice in the batter to coat well and cook on a hot well greased pan. Flip after 2 minutes. Cook apples on medium flame so that they cook completely with out burning the batter. I like to store the finished ones on a cookie tray in a 200 degree over while l finished cooking all the batches.

Serve hot with syrup or power sugar!!!

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Gluten Free Holiday Tips

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Thanksgiving is about a week away. I want to share some tips I wrote up for the NFCA. Preparing a holiday meal gluten free can be easy with a little planning and creative thinking. Please comment with any questions.

Gluten Free Holiday Tips –

Corn Starch will always do the trick. Most gravy packets have flour, using corn starch does the same thing and no one will notice.

Start saving your bread end pieces. Good gluten free bread crumbs are hard to find. Save the unwanted ends, toast them up and make your own.

Offer to bring a dessert since dessert is the hardest to find something gluten free friendly. Try making a rice pudding with some cinnamon or make a pie using your favorite gf gluten free pizza dough or cookie dough as a crust.

Make your own crust with 1 Cup crushed walnuts, 1 Cup Nut Flour and ½ Cup butter and ½ Cup Sugar.

Buy a slow cooker! You can make any side dish simply amazing from cranberry sauce, mashed potatoes, and sweet potato casserole to fun desserts like pumpkin pudding!

If you’re worried about what a gluten free child might eat don’t be scared to bring a box of gluten free macaroni and cheese. It is simple to do without getting in the way of the cook and some of the new quinoa versions are really great.

Get creative with stuffing made from corn bread or rice.

If you’re going away for a special meal make sure to tell the host ahead of time. They would rather understand that have you not eat. Offer to bring your own bread or anything else on their menu that you may need.

Remember that traditional green bean casserole is made from canned mushroom soup and fried onions that are not gluten free.

Most store bought corn bread mix HAS flour, make your own from scratch with just corn meal, eggs, butter and a little sugar.

Have fun experimenting and creat your favorites with a new spin. Who knows what you might create!

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