Tag Archive: Gluten-free diet


Molly's Gluten Free Iced Italian Cookies

Cookies:
1 c. butter, softened
2 large eggs, beaten
1 c. sugar
4 c. flour (she used a gluten free baking blend)
2 Tbsp. baking powder
2 Tbsp. vanilla

Icing:
1 3/4 c. powder sugar
2 Tbsp. milk
1 Tbsp. vanilla

Cookies:
Cream butter and sugar. Add eggs and vanilla. Beat until blended. Combine dry ingredients and mix a little at a time into the butter mixture.

Break off small walnut sized pieces of dough and roll into balls.

Bake 375 until lightly browned (15 to 20 minutes)

Cool.

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Icing:
Blend sugar and vanilla.

Slowly add milk.

Ice cookies when cool.

Molly actually made mini batches of icing, and added other extracts she had on hand. Orange, strawberry, lemon and almond to be exact.

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Molly (the ever self-critical) thought these cookies were ‘boring’ but I everyone loved how pretty the looked and how they melted in your mouth!!

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Sam Mills Pasta d'oro Gluten Free Corn Pasta

Ok, as much as I hate to admit it, I’ve been in a funk and actually using some convenience foods and repeating meals! UGH! So, rather than not post something, I thought it a good time to review one of our favorite gluten free finds!

As with all gluten free noodles, though, be sure to cook a little longer than you think you should. My only complaint about this product is that it hardens up when you put the leftovers away in the fridge. I try to use up leftovers in a soup or something to soften them up again.

I’ll be back to recipes tomorrow, promise!!!

Gluten Free Egg Custard Pie

1 Pillsbury gluten free pie crust
1 egg white, lightly beaten
3 whole eggs plus 1 egg yolk, beaten
3/4 c. sugar
1 tsp. vanilla extract
2 1/2 c. milk
1/4 ground nutmeg

Press crust into pie plate sprayed with baking spray.

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(Molly tried rolling the crust for her pie and said the dough was too sticky, so I put a plastic bag over my hand and pressed it into the pie pan.

Prick with fork all around. Brush with beaten egg white.

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Set aside.

Preheat oven to 400 F.

Beat eggs, sugar, salt and vanilla together. Whisk in the milk.

Pour into pie crust.

Grate some nutmeg over the top.

Bake 35-40 minutes or until knife in the center comes out clean.

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The crust was much better with the custard type pie than the double crust fruit pie Molly made. I wouldn’t use it for a double crust pie.

Teriyaki Chili

15 leftover teriyaki chicken meatballs
1 package frozen edamame
1 can black beans
1 can chick peas
12 grape tomatoes, sliced
1/2 onion, minced
2 cloves garlic, minced

Chop up meatballs. Combine with veggies in the crockpot. Cook on low 4-6 hours.

I had leftover meatballs from the other night when we had them over rice. We ate this chili over frozen Archer Farms Barley & Red Rice Quinoa Blend (which is not totally gluten free, but close) and is really delicious.

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and had some gluten free Dippin’ Chips with it.  Loved the chips too!

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Not too pretty, but very tasty!

Banana Pear Bread Pudding

Enough cubed gluten free bread to cover bottom of 8×8 casserole

1 pear, cut in small pieces
1 banana, cut in small pieces
2/3 c. sugar

Wet ingredients:
4 eggs
2 2/3 c. milk
2 Tbsp. sherry

Grease casserole with butter.

Mix wet ingredients until blended. Stir in sugar. Fold cubed bread into mixture.

Place in casserole, turning bread pieces crust side down.

Evenly place pear

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and banana pieces all across top. Push down in so not exposed.

Bake 425 F for 15 minutes.

Reduce heat to 350 F and cook for 30-40 minutes more until knife inserted comes out clean.

Serve topped with vanilla yogurt.

I made this for Aunt Fran and Uncle Bob while in Manhattan.  Totally forgot to get a picture before somebody dug in!!

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Molly's Gluten Free Death by Chocolate Cake Balls

Leftover unfrosted gluten free cake (Molly used dark chocolate cupcakes that she didn’t think were of proper height)
Leftover frosting (Molly used peanut butter buttercream)
Melted semi sweet chocolate for dipping
Melted milk chocolate for piping design

Molly considered some cupcakes she baked a total loss because she thought they didn’t rise enough.  She blamed the gluten free flour she was experimenting with.

After a taste, I begged her to do something with them.

She tore up the cake into small pieces and froze in a tupperware and set out to decide what kind of cake balls to make.  Then she remembered that she had some frozen peanut butter buttercream frosting, and viola, a new Molly dessert was born!

Mix the frosting and torn cake pieces, squishing the cake and frosting together until the consistency of play dough.

Roll into balls and placed uncovered in the fridge parchment lined cookie sheets overnight to dry out a little.

I still can’t believe that they didn’t all disappear overnight.  Fear of the wrath of Molly must have kept us all from touching them.

The next day, Molly dipped the cake balls in melted semi sweet chocolate and once they were set, she piped on some milk chocolate on the top in a pretty design.

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They melt in your mouth.

The variations are endless.

There are never enough when they’re this good!!

Gluten Free Alfredo Noodles with Roasted Butternut Squash and Peas

2 lb. boneless chicken breasts, cut into cubes
1 lb. gluten free pasta
1/2 package frozen peas
1 package frozen cubed butternut squash
1 jar alfredo sauce
1/4 c. chicken broth
2 Tbsp. pesto sauce

Cook cubed chicken in a little oil.  Once it is brown, add chicken broth and pesto and cook until most of the liquid is gone.

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Roast butternut squash until golden.

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Meanwhile defrost peas under running water.

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Add alfredo sauce to browned chicken and top with squash.  Cover and simmer till flavors marry.

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Place cooked noodles in a large bowl.  Pour sauce/chicken mixture over noodles and top with peas.

 

Stir to combine.

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Classic Chicken Burger on Udi's Gluten Free, Soy Free, Dairy Free Classic Hamburger Bun

2 lb. ground chicken
2 Tbsp. sweet pickle relish
1 Tbsp. pesto sauce
1/4 c. crushed gluten free crackers
1/4 c. ricotta cheese
1 tsp. garlic salt

Combine burger ingredients.  You can freeze them individually wrapped in foil.  I always spray a little cooking spray so the foil comes off easily when you go to cook them.  I usually try to defrost them before cooking.  It’s nice to be able to grab them from the freezer on a night when cooking doesn’t sound fun!

Pan fry in a little olive oil.  If they are unfrozen, cook the one side until the color changes about half way up the burger, then flip.  It takes about 15 minutes over a medium high heat for them to reach 165 F internal temperature.  If you are cooking them from frozen, add some water into the skillet, and lower the heat and put a lid on to let them steam up and defrost.  That can take up to 30 minutes.  Always check the internal temperature!  No one wants a rare chicken burger 🙂

Top with your favorite cheese.

Daniel tried to write my name in ketchup on the bun for me!

Molly and I (the gluten free ones) ate ours on Udi’s buns, which we toast.

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Yummy.

Gluten free General Tso's Chicken (adapted from culinarycouple.com)

2 lb. boneless chicken cubed
2 Tbsp. sesame oil
2 Tbsp. gluten free soy sauce
2 egg whites
1/2 c. cornstarch

Stir together liquids and marinate chicken in it until room temperature.

Heat peanut oil in skillet. Cook chicken, using lid to keep it from spitting too much, until nice and golden.

Sauce:
1 c. chicken broth
1/4 c. gluten free soy sauce
3 Tbsp. sugar
1 Tbsp. cornstarch
2 cloves garlic, thinly sliced
2 Tbsp. ginger, finely chopped
2 tsp. chili garlic paste (I substituted chinese sweet chili sauce)

Heat oil in separate small skillet. Cook ginger and garlic a minute or two. Add remaining ingredients and cook over low heat until thickened.

Pour sauce over fully browned chicken pieces and simmer over low heat stirring to ensure all pieces are coated.

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We had this over white rice. I wish I had thought of topping it with green onions, but I forgot!

I’ve been known to cheat and either use prepared chicken and/or jarred sauce!  Not as good, but alot quicker on a week night.  The sodium content is high either way, so this is an occasional meal for us!

Gluten Free Mac and Cheese with Chipolte Cheddar Sausage

2 bags gluten free penne pasta
2 jars gluten free alfredo sauce
2 lb. Curly’s Chipolte Cheddar Sausage
2 c. shredded cheese

Cut up sausage and cook in skillet coated with a little olive oil until rendered.

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Cook gluten free pasta according to directions.

Mix cooked pasta and alfredo sauce. (a little ricotta is an optional add in). Fold in sausage and turn into prepared lasagne pan.

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Refrigerate until ready to use. That day or the next day ideally.

Back 350 F 30 minutes and sprinkle cheese on.

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Broil for 10 minutes on low until cheese is all brown and bubbly.

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