Tag Archives: Gluten free

Flourless Chocolate Cake

Posted by Stephanie in Baker's Delight, Gluten-Free Goodness and tagged with , , , ,

For all you chocolate lovers, I have the perfect dark chocolate cake for your Valentine’s Day celebration! I dusted mine with some powdered sugar, but this would be lovely with a chocolate glaze, a thin layer of icing, whipped cream, or a puree of berries. It’s delicious, simple to make, and naturally gluten-free! Plus, Jeremy gave it two thumbs up. So, whether you’re dining out or in, make sure you end your night with something sweet.

As a conversational aside, for my wedding 3 1/2 years ago someone gave me a His and Hers heart shaped baking pan. I decided this was the perfect opportunity to try it out. The batter was a little too much for these, but I still thought the heart shape was fun for the occasion. (I definitely would not buy a pan with such infrequent uses, but I guess it’s fun to use every once in awhile, since I already own it! :) )

FLOURLESS CHOCOLATE CAKE
(ever so slightly adapted from epicurious.com)
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4 oz quality, bittersweet chocolate (I used a 72% cacao)
1 stick unsalted butter
3/4 c. sugar
3 large eggs
1/2 c. unsweetened cocoa powder
1/2 tsp vanilla extract

Preheat oven to 375°F. Butter an 8-inch round baking pan. Line bottom with wax paper and butter paper.

Chop chocolate into small pieces. Cut butter into 8 pieces. In the top of a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove the bowl from heat and whisk sugar into chocolate mixture. Add eggs and vanilla and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake for 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate. Garnish as desired.

(When completely cooled, cake will keep in an airtight container up to 1 week.)

Grandma’s “Forget Me” Cookies

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

These cookies spend at least 8 hours in the oven, thus they are “forget me” cookies. And I actually did forget about mine for a few hours. :)

I had some trouble with my egg whites beating to stiff peaks. At first I thought possibly my bowl wasn’t completely grease-free. But then, after making a second batch in a different bowl, I decided it was because the recipe didn’t use any cream of tartar. So, I’m adding that to the recipe below and you should be set.

These are delicious–light with plenty of chocolate chips and pecans studding each cookie (Grandma was fond of that combination!). They aren’t terribly pretty, but they certainly taste great!

GRANDMA’S “FORGET ME” COOKIES
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2 egg whites, set out for 30 minutes before whipping
dash of salt
1/4 tsp cream of tartar
3/4 c. sugar
1 tsp vanilla
6 oz semi-sweet chocolate chips
1 c. chopped pecans

Preheat oven to 350°F.

In a grease-free bowl beat egg whites until foamy. Add the salt and cream of tartar and beat until soft peaks form. Gradually add sugar, one teaspoon at a time, beating on high until stiff peaks form. Fold in the vanilla, chocolate chips, and pecans.

Drop by tablespoonfuls onto cookie sheets lined with parchment paper (or aluminum foil with the dull side facing up). Place in the oven and immediately turn off the heat. Do Not open the oven door for at least 8 hours.

Makes 3 dozen.

Grandma’s Vanilla Pudding

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

Vanilla pudding. So simple, yet so versatile. I felt an acute desire to talk to Grandma as I worked on this recipe. I actually made two batches because my first attempt was lumpy. You see, I was having to make up the cooking directions because this recipe came with ingredients only and Grandma’s not here to ask how she made this. I still don’t think I have it down pat. But, I’ll clue you in to how I made this, and if you want to try your own way, go for it!

To dress up my dish of pudding, I sautéed chopped apples and pecans in butter with a few sprinkles of cinnamon and a drizzle of honey. But you could choose to drizzle a puree of frozen berries over top. Or a dollop of fruit jam. Or just eat it plain-jane vanilla. The possibilities are endless. Simple, yet versatile. Not too sweet, leaving room for tastes to shine through. So much about this recipe reminds me of Grandma.

GRANDMA’S VANILLA PUDDING
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2 c. milk
3 Tbsp honey or 1/4 c. brown sugar
2 eggs, well beaten
3 Tbsp cornstarch or 6 T. flour
1 tsp vanilla
Garnish with fruit, coconut etc.
Heat milk in a saucepan over medium-low heat, whisking frequently to prevent scalding. Beat eggs and honey or brown sugar together. When milk is steaming, slowly whisk in egg mixture.
In a small bowl add cornstarch, dip a few spoonfuls of the hot milk/egg mixture into the bowl and using a fork or whisk, mix until smooth. While whisking, slowly pour in the cornstarch mixture and continue to whisk until pudding thickens.
Turn off heat and stir in the vanilla. Pour into several small bowls, or one larger bowl and press a piece of plastic wrap onto the surface. Refrigerate until cool.
To serve, top with desired fruits or nuts.

Grandma’s Easy Chicken Salad

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

For many summers, we would drive up to Grandpa and Grandma’s and spend a long morning blueberry picking at a nearby blueberry farm. Grandma always packed a picnic lunch and after picking 70+ pounds of blueberries, we’d head to a local park for lunch. Something I’ve always appreciated about Grandma was her care and preparation of balanced meals, the picnic would include fruit, raw veggies, homemade cookies, sometimes chips, and sandwich makings–bread, peanut butter and jelly, condiments, lunchmeat or this chicken salad.

Grandma gave me this recipe at one of my bridal showers. Although the recipe is typed up (her exact recipe is below), in her neat handwriting she signed the bottom corner with Grandma C.

This comes together quickly and is just right for seasonings and flavors. I usually make a fruited chicken salad, so I found this sweet pickle version a lovely change. We enjoyed it with crackers, but it would make a perfect sandwich as well.

GRANDMA’S EASY CHICKEN SALAD
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1/3 c. finely chopped celery
1/4 c. chopped sweet pickle
2 tsp finely chopped onion
1/2 c. mayonnaise
1 Tbsp lemon juice
1/2 tsp salt
dash of pepper
1 1/2 c. chopped cooked chicken

Combine celery, pickle, and onion. Combine next four ingredients; fold into celery mixture along with chopped cooked chicken. Cover and chill.

Black Beans and Rice with Fresh Apple Salsa

Posted by Stephanie in Healthy Living, Simple Suppers, Vegetarian and tagged with , , , ,

I love black beans and was excited to find this recipe in the most recent Bon Appetit magazine, which takes the humble bean and ups the ante with a fresh apple salsa. The original recipe called for topping the dish with shredded chicken, but I wanted a vegetarian dish. This was full of flavor and I didn’t miss the meat. Plus this is a cinch to throw together, so you can enjoy this healthful, seasonal, naturally gluten-free, vegetarian meal on a busy weeknight.

BLACK BEANS AND RICE WITH FRESH APPLE SALSA
(slightly adapted from Bon Appetit, January 2012)
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1 c. chopped apple (I used Fuji because that’s what I had on hand, though Granny Smith was the original suggestion)
1/2 c. chopped fresh cilantro, divided
1/3 c. finely chopped red onion, divided
1 1/2 tsp lime juice
1/2 c. finely chopped bell pepper
2 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
dash of red pepper flakes
3 c. chicken broth or water
2 15 oz. cans black beans, rinsed and drained
4 c. cooked brown rice

For the salsa: combine apple, 1/4 cup cilantro, 2 Tbsp onion, and lime juice in a small bowl. Toss to coat. Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet over medium heat. Cook, stirring often, until completely softened, 6-7 minutes. Add garlic, chili powder, cumin, oregano, and red pepper flakes; stir constantly for 2 minutes. Stir in broth or water and beans; bring to a boil. Reduce heat to medium and simmer briskly, mashing about half the beans with a potato masher or the back of a spoon, until sauce is thickened, 8-1o minutes. Season with salt and pepper.

On plates layer rice, beans, and apple salsa. Top each with cilantro and serve with lime wedges.

Cream of Mushroom Soup

Posted by Stephanie in Healthy Living, Soup Pot and tagged with , ,

I love fresh mushrooms, particularly when they are cooked. I don’t like canned mushrooms very well. My love for mushrooms is a learned skill. In college I decided I really wanted to like mushrooms. So I taught myself, how, I’m not entirely sure. But it worked, and they are a staple in my cooking. (Olives are next on my list to teach my palate to like. So far the class isn’t going too well.) :)

However, when I think of cream of mushroom soup, I usually think of the condensed variety served up from a can, and used in quick casserole cooking. Not terribly appetizing to me. But, when I found this recipe, I knew I had to try it. My husband and I both loved it. It’s already been repeated and there are plans to make another pot this week.

Give this light version a try. It’s perfect for a first course. Though I’m certain it would make a lovely lunch served up with a fresh green salad. (Please don’t let the dullness of the photo dissuade you from trying this recipe. It’s truly a wonderful soup!)

CREAM OF MUSHROOM SOUP
(slightly adapted from Comfort Food Fix by Ellie Krieger)
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1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
10 oz button mushrooms, thinly sliced
10 oz cremini mushrooms, thinly sliced
3-4 c. beef broth (depending on how thick you want the soup)
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried thyme
1/4 c. dry white wine
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp heavy cream

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, about 4 minutes. Add the garlic and cook, about 1 minute. Add the mushrooms and cook until they release most of their liquid, 7 to 8 minutes.

Add the broth and thyme and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the wine, salt, and pepper and cook for 3 minutes. Turn off the heat and cool slightly. Using an immersion blender, puree the soup until it is mostly smooth. (Alternatively, in 1 c. amounts you can blend the soup in a blender.) Stir in the cream and warm through.

Serves 4.

Flour-less Peanut Butter Chocolate Chip Cookies

Posted by Stephanie in Baker's Delight, Gluten-Free Goodness and tagged with , , , ,

I know the flurry of holiday baking is behind us and we’re looking to tighten our belts and say “no” to sweets. But sometimes you just need a sweet fix. Or perhaps you need a  little something to share with company or to bring to a gathering. How about five-ingredient flour-less cookies?! Not only are these quick to mix up, but they are awfully tasty as well. We are fans of peanut butter and chocolate around here, so one night when we “needed” an after dinner sweet treat, I made these. This recipe is definitely a keeper.

I found this recipe in the October issue of Every Day With Rachael Ray magazine. In keeping with how I approach dessert recipes, I cut back on the sugar by 1/3 of a cup. I thought the cookies were perfectly sweet that way, allowing the peanut butter and chocolate flavors to shine through. But, feel free to up the sugar if you like your sweets super sweet. Additionally, I’ve made these egg-free by making a flax gel to replace the egg (1 Tbsp ground flax seed + 3 Tbsp hot water whisked together and set aside for a few minutes to gel). The texture was slightly different with the flax gel in place of the egg, but the flavor was just as good.

FLOUR-LESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
(from Every Day With Rachael Ray, Oct. 2011)
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1 cup peanut butter
2/3 cup brown sugar
1 egg
1 teaspoon baking soda
1/2 cup chocolate chips

Beat first 4 ingredients with a mixer. Stir in chocolate chips. Drop rounded Tablesoons of dough 2 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 10 minutes. Let cool on pan.

Makes 16 cookies.

Broccoli Cheddar Soup

Posted by Stephanie in Gluten-Free Goodness, Healthy Living, Soup Pot and tagged with , , ,

It’s officially winter now. Snow is clinging to the trees. The short walk to my car is a bit treacherous with icy patches. Wind whistles around the house and pushes its way through the cracks in my old, leaky windows. And when I approach the kitchen each evening, soup is often my first thought. Alas, my husband is not as much a lover of soups as I am. However, over the three and a half years we’ve been married, I’ve been slowly bringing him around by concocting soups that cause the memories of canned soups to fade away. While I won’t serve soup every single night, I make sure it gets a good rotation in our dinners.

If you’re at all like me and love a good soup or stew on these blustery, winter evenings, then stay tuned throughout the month of January as we hope to bring you several new recipes. (One minor aside, I don’t think soup generally photographs well at all.)

Health and added veggies and fruits are often top priority at the start of the new year. We all want to make changes and somehow the turning of the calendar year creates a perfect clean slate opportunity. Broccoli Cheddar Soup might not come to mind as a thoroughly healthful soup, but when Food Network’s Ellie Krieger is the brains behind the recipe, it’s bound to be a lightened up version. This soup takes just a bit longer as you make a simple cheese sauce to add to the soup, but it’s definitely worth the effort. For a quicker prep, I used frozen broccoli florets.

BROCCOLI CHEDDAR SOUP
(from Comfort Food Fix by Ellie Krieger)
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2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
1/4-1/2 tsp ground nutmeg (opt.)
1 large head broccoli, florets and tender part of stem chopped (about 6 cups)
3 c. chicken broth
2 c. milk
2 Tbsp flour or cornstarch
1 1/4 c. lightly packed shredded sharp cheddar cheese (5 ounces)
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and cool slightly, about 15 minutes.

Meanwhile, in a small saucepan, whisk together the milk and flour/cornstarch, until dissolved. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Removed from the heat and cover to keep warm.

Use an immersion blender and puree the broccoli mixture, until it is mostly smooth with a few chunks. (Alternatively, if you don’t have an immersion blender, puree one cup at a time in a blender.) Stir in the cheese mixture, season with salt and pepper, and cook over low heat until warmed through. Serve topped with the remaining cheese. Serves 4.

Cranberry-Apple Pancakes

Posted by Stephanie in Gluten-Free Goodness and tagged with , , , , ,

We are big fans of pancakes around here (in fact my gluten-free husband only really starting loving pancakes once he switched to eating gluten-free, so that is a testament to a healing body and a really good recipe). Lazy mornings often find me whipping up a batch for breakfast. I’ve made the recipe so frequently, that I have it memorized. And while we love the simple taste of lightly cinnamon-spiced pancakes with a dollop of plain yogurt and a drizzle of real maple syrup, lately I’ve been experimenting with add-ins to fancy up our pancake fare. One day it was mashed banana and a handful of chocolate chips. Another day frozen blueberries. And most recently, chopped fresh cranberries and apples.

You can of course make this recipe with regular wheat flour, but for those of you that are gluten-free this is a great recipe. Perhaps your Christmas breakfast might include pancakes this year?

CRANBERRY-APPLE PANCAKES
(adapted from The Artisanal Gluten-Free Cooking)
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1 c. gluten-free all-purpose flour (if your favorite does not include xanthan gum, add 1/4 tsp to the dry ingredients)
2 to 4 Tbsp ground flax-seed (opt.)
1 Tbsp sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1 c. milk
1 tsp vanilla extract
2 Tbsp salted butter, melted
1 small apple, peeled, cored, and diced
1/3 c. rough chopped fresh or frozen cranberries

Whisk together all the dry ingredients. Add the egg, milk, and vanilla. Stir to combine. Add in the melted butter and mix. Add in the chopped fruit and stir once more to combine.

Heat a skillet over medium-high. Grease with cooking spray. Spoon batter into rounds in the skillet. Cook until bubbles have formed on the surface of each pancake. Flip and cook until the other sides are golden.

Makes about 12 pancakes.

Sauteed Brussels Sprouts with Cream

Posted by Stephanie in On the Side, Winter Recipes and tagged with , , , ,

If you’re looking for a different, quick, and seasonal side dish to accompany your Christmas feast this year, I’d like to propose these Sauteed Brussels Sprouts with Cream. And that proposition comes from one who is generally not a fan of Brussels sprouts. This is easy enough for a quick weeknight side, but special enough for a holiday table.

The other evening, my husband told me twice how much he enjoyed the Brussels sprouts I fixed for supper. Coming from him, that is a huge compliment! The idea for the recipe goes to The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day. But, as usual, I added my own twist.

These Brussels sprouts will definitely be gracing our dinner table again.

SAUTEED BRUSSELS SPROUTS WITH CREAM
(slightly adapted from The Bonne Femme Cookbook)
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1 pound Brussels sprouts
1 Tbsp unsalted butter
1 Tbsp olive oil
salt and freshly ground pepper to taste
2 to 4 Tbsp heavy cream

Trim the stem ends of the Brussels sprouts and cut length-wise into 1/4-inch-wide slices. Place in a saucepan and add enough water to cover. Bring to a boil and cook for 4 minutes (do not overcook–you want the green color to sparkle). Drain, rinse under cold running water, and drain again.

Wipe the saucepan dry, and melt the butter with the olive oil in the same pan over medium-high heat. Add the Brussels sprouts and sauté briefly, until nicely coated and just a little more tender, about 2 minutes. Season to taste with salt and freshly ground pepper. Drizzle cream over the Brussels sprouts and gently toss to coat. Serve.