Tag: Gluten-free

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Peppers stuffed with goat cheese and olives

From https://www.theperfectpantry.com/2009/05/black-olives-recipe-goat-cheese-and-olive-stuffed-peppers.html. I made half a recipe. The leftover cheese makes a nice spread on other vegetables or crackers.

Ingredients

  • 12-16 canned piquillo peppers or 36 peppadews (I bought peppadews from the Whole Foods olive bar)
  • 1/3 cup pitted black olives, finely chopped
  • 7-8 oz log of fresh soft goat cheese, softened*
  • 1 garlic clove, minced
  • 1 Tbsp capers, roughly chopped
  • 1-2 Tbsp flat-leaf parsley leaves, roughly chopped
  • Kosher salt and fresh black pepper, to taste
  • 1 Tbs. olive oil
  • Fresh parsley sprigs, to garnish

Directions

*Remove the cheese from the refrigerator and let soften at room temperature for 1-2 hours.

Halve the peppers lengthwise and blot the outside of the peppers with a paper towel to remove excess oil. Combine next seven ingredients. Mix well and adjust seasonings if necessary. Fill the peppers and refrigerate for 2 hours. Garnish with parsley sprigs, and serve.

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Coconut-Curried Shrimp with Zucchini Noodles

Adapted by LKD from http://www.gdaysouffle.com/coconut-curried-shrimp-with-zucchini-noodles/.

Ingredients

  • 2 medium zucchinis, spiralized into thin noodles and then cut into manageable lengths
  • Salt
  • 1-2 shallots, diced
  • 2 garlic cloves, diced
  • 2 tbsp vegetable or olive oil
  • 1 tsp grated fresh ginger
  • 1 can (14 ounces) coconut milk, shaken well
  • 1 – 2 tbsp red curry paste (depending on taste)
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • Juice from 1 lime
  • 1 lb. large shrimp or prawns, peeled and deveined
  • Several fresh basil leaves to garnish

Instructions

  1. In a colander over a large bowl, toss noodles with about 1 tsp. salt. let sit while you prepare the rest of the recipe.
  2. Add oil to large frying pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
  3. Add the grated ginger and curry paste, stirring for a minute or two. Add coconut milk, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
  4. Add shrimp to the sauce and cook for several minutes until they are mostly pink in color.
  5. Add the zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
  6. Garnish each serving with a few fresh basil leaves.
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Buckwheat Waffles (Gluten-Free)

From https://cookieandkate.com/2015/gluten-free-buckwheat-waffles/

  • 1 cup buckwheat flour
  • 1 tablespoon sugar (I used coconut sugar)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 ¼ cups buttermilk, shaken (put 1 TBS. plus 3/4 tsp. white vinegar in a measuring cup, then add milk to make 1 1/4 cups)
  • ¼ cup (4 tablespoons) melted butter or coconut oil
  • 1 large egg

In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.

In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn’t fully incorporated. Let the batter rest for 5 to 10 minutes (longer is OK).

Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter. Serve with maple syrup, almond butter and/or sliced banana on top.

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Easy Brazilian Cheese Bread (Pao de Queijo)

From https://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/. The batter keeps well for several days, tightly covered and refrigerated. I found that a recipe makes about 36 mini muffins.

INGREDIENTS

  • 1 egg, at room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt)
  • 1 teaspoon of salt (or more to taste)

Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

METHOD

  1. Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.
  2. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
  3. Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
  4. Bake in the oven for 15-20 minutes, until all puffy and lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

 

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Broccoli Rabe (Rapini) and Sausage with Zucchini Noodles

Grain-free version of Orecchiette with Broccoli Rabe and Sausage.

Note to LD: To serve for two meals, refrigerate half of the zoodles before salting. Refrigerate half of the prepared sausage-bean-rapini mixture (after Step 4 is completed). 

Ingredients

  • 6-8 c. zucchini noodles (zoodles), very roughly chopped (about 2 lbs whole zucchini before spiralizing) Note to LD: To serve for two meals, refrigerate half of the zoodles before salting.
  • 3/4 lbs. hot Italian sausage (or mild, if you prefer)
  • 3 Tbs. olive oil, divided
  • 6 large cloves garlic, minced
  • 1 tsp. fennel seeds
  • 1/2-1 tsp. red pepper flakes (optional)
  • 1 bunch of broccoli rabe (about 1 1/2 lbs), coarsley chopped (~ 2″ pieces), washed and drained
  • 1 can white cannellini beans, rinsed and drained
  • Salt and pepper
  • 1/2 c. Peccorino Romano cheese, grated – or to taste

Instructions

  1. Place zucchini noodles in a colander, sprinkle with salt, and toss with your hands. Let drain while you prepare the rest of the recipe.
  2. Over medium-high heat, brown 12″ skillet, crumble and brown sausage in 2 Tbs. olive oil, adding garlic, fennel seeds, and red pepper flakes (if using) after a few minutes.
  3. Meanwhile, bring large amount of salted water to boil in pasta pot with strainer. Blanch broccoli rabe for 2-3 minutes in boiling water. Drain immediately and put broccoli rabe on kitchen towel to dry.
  4. Add drained broccoli rabe to sausage and mix gently until heated through, then stir in cannellini beans. Note to LD: If serving for two meals, refrigerate half of the prepared sausage-bean-rapini mixture
  5. Squeeze zucchini in a kitchen towel to remove as much liquid as possible. Add zucchini noodles, stirring gently until heated through or until the zoodles are your preferred doneness. The mixture will exude some juices, which you can pour off if you want. Don’t cook too long. Season to taste. Serve with a generous sprinkle of cheese.
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Blood orange, almond, and ricotta cake

Adapted from Smitten Kitchen, who adapted it from The River Cafe Classic Italian Cookbook (Rose Gray). http://smittenkitchen.com/blog/2016/01/blood-orange-almond-and-ricotta-cake/. Please be sure to click on the link to see what a pretty cake this is. LD’s notes in italics. Update 1/31/16: I’ve made this twice in the past three weeks. I don’t think you can overcook this cake. Second time I made it, cooked for 50 minutes in a 10″ glass pie plate (same temp as in recipe). Could have used another 5-10 minutes.

Ingredients

1/2 cup brown sugar
1 tablespoon water
3 large eggs, separated
2/3 cup (135 grams) granulated sugar
2 blood oranges, or another orange of your choice
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon fine sea salt
2/3 cup (165 grams, approx 6 oz.) ricotta
1/3 cup (45 grams) cornmeal
1 cup (135 grams) firm-packed almond flour or meal
1/4 cup apple, quince or apricot jam (optional, for glossy finish)

Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper. Note to LD: The 10″ glass pie plate at same temperature works well. Don’t even try the 9″ deep-dish pie plate – shallower is better.

Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.

Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.

Place sugar in a large mixing bowl. Finely zest both oranges over it. Cut both oranges in half. Cut two of the halves into paper-thin slices and then cut the slices in half again. (Original recipe called for just half an orange cut into slices, but I prefer more slices arranged closer together.) Arrange slices over brown sugar base in cake pan. Juice other orange and add lemon juice to make 1/3 cup juice; set juice aside.

Add butter to sugar mixture and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth (mixture will look slightly curdled). Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.

Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 35 to 40 (mine took at least 50) minutes, until a toothpick inserted into the center comes out clean and then (my preference) for 5 more minutes. The final cake is so moist, almost damp, I found the extra baking time beneficial. (Yes, definitely.)

Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If desired, heat jam until loose and brush over cake top for a glossier finish. (I didn’t have any jam, so I brushed the top with Myer’s rum.) Let cool and cut into slices. This would be delicious served with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream. The cake keeps at room temperature, but we prefer it from the fridge.

 

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Chicken Piccata

Gina De Laurentiis’s recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Very tasty and quick. To make gluten-free, I dredged the chicken with a mix of GF flour and almond meal. Served with Ancient Grains Quinoa pasta for gluten free.

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half (I buy chicken cutlets, about 1.5 lbs)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging (use Bob’s Red Mill AP GF flour for gluten-free)
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Flourless Egg and Cottage Cheese Savory Breakfast Muffins

This is our go-to weekday breakfast. They freeze well. Makes 12 muffins; recipe created by Kalyn of KalynsKitchen.com. http://www.kalynskitchen.com/2012/10/flourless-nutrient-dense-savory-breakfast-muffin.html

Dry Ingredients:

  • 1/2 cup almond meal (buy at TJ’s)
  • 1/2 cup raw hemp seed (TJ’s has shelled hemp seeds at a very reasonable price)
  • 1/2 cup finely-grated Parmesan cheese
  • 1/4 cup flax seed meal (Buy whole seeds at Whole Foods and grind just what you need for the recipe)
  • 1/4 cup nutritional yeast flakes
  • 1/2 tsp. baking powder
  • 1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
  • 1/4 tsp. salt

Wet Ingredients:

  • 6 eggs, beaten
  • 1/2 cup (113g of Daisy brand 4%) cottage cheese (I freeze the unused portion and then thaw and refreeze as needed – doesn’t seem to affect anything)
  • 1/3 cup thinly sliced green onion

Instructions: Preheat oven to 375F/190C. Spray baking cups or muffin pan with non-stick spray or olive oil.

In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt.

In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions. Mix the wet ingredients into the dry ingredients. Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups. Bake for 25-30 minutes (29 minutes in my oven), or until the muffins are firm and nicely browned. These muffins will keep in the fridge for at least a week or can be frozen. Reheat in the microwave (30 seconds, or 45 if frozen) or in a toaster oven.

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Chocolate Peppermint Bark

Makes about 24 irregularly shaped cookies. Recipe from Rose’s Wheatfree Bakery in Chicago.

Cookie base ingredients

  • 1 1/2 cup gluten-free all-purpose flour mix
  • 3/4 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup unsweetened Dutch-processed cocoa powde
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 Tbs water
  • 2 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp peppermint extract (optional)

Topping ingredients

  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup (about 5 ounces) crushed peppermint candy (crush in a plastic bag with a rolling pin)

Directions

  1. Preheat the oven to 350 degrees. Prepare the cookie base. In a medium bowl, stir the flour, baking soda and salt together. Sift the cocoa powder into the flour mixture and set aside.
  2. In a large bowl using an electric mixer on low speed, mix the melted butter, granulated, sugar, brown sugar, water and vanilla until smooth about 30 seconds. Stop the mixer and scrape the bowl as needed during mixing. Add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips.
  3. Using a cookie sheet lined with parchment paper, spread half of the dough on to a cookie sheet leaving a 3 inch border on all sides. Use the palms of your hands to help pat it into an even layer. It should be about a 1/4 inch thick and about 11 by 8 inches rectangular shape. Repeat with the remaining cookie dough on the second baking sheet.
  4. Bake one baking sheet at a time until the top looks dull, not shiny and feels evenly firm at the edges and center, about 14 minutes. As soon as each baking sheet comes out of the oven, sprinkle 3/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips sit for 5 minutes to soften and melt. Then use a small metal spatula to spread the chocolate over the cookie, covering most of the cookie. While the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
  5. Let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours. The cookie will become crisp as it cools Break each cookie slab into about twelve 5 to 6 inch irregular pieces. The cookies can be stored between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.