Category Archives: Gluten-Free
I wanted to try something different for an appetizer for tonight’s dinner. Stuffed mushrooms sounded like it would fit the bill. I searched around for recipes, but I had an idea that I wanted to use wild rice, so I just went from there. Who needs a recipe? I used large button mushrooms because they were appetizers, but I think it would work with portobello mushrooms for a main course or nice side.
Pop Quiz: Is wild rice actually rice? Answer: Nope, it’s a grass.
The best way to cook wild rice, is to bring a saucepan filled with water to a boil add salt and (well washed) wild rice, reduce heat to simmer and cook for 60 minutes, or until the rice is cooked. You’ll want it chewy, try not to overcook it, because then it just gets mushy. Drain as you would pasta, don’t rinse.
Wild Rice Stuffed Mushrooms
- 12 large white mushrooms
- 2 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup or more of cooked wild rice
- Salt and fresh ground pepper to taste
- 1/4 cup freshly grated parmesan cheese
- fresh rosemary
Preheat oven to .
Butter a shallow baking dish.
Snap stems off mushrooms and chop. Place the mushroom tops, bottom up, in the baking dish.
Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes. Add rice and mix well. Salt and pepper to taste. Remove from heat and add Parmesan cheese. Spoon wild rice mixture into the mushroom caps. Top each with two or three leaves of rosemary.
Bake in in a 400°F oven for 10-15 minutes or until hot. Serve warm.
You can put the mushrooms together ahead of time (I did it the night before), cover and refrigerate and bake just before company arrives.
Once again I am hosting Christmas Eve dinner. I try and keep the menu simple because I have a small kitchen and I like to spend time with my guests. I’m actually doing much of what I did last year, because it worked so well. The menu will serve as tonight’s recipe exchange. Thanks to JeffreyW for making lasagna this week so that I had an awesome photo to use tonight.
Christmas Eve Menu:
Appetizers – Herbed Tomato Crostini (recipe here), vegetable tray
Main Event – Spinach Lasagna (recipe here), Salad, Cheesy Garlic Bread
Dessert - Truffles (featured recipe below), Peanut Butter Cookies (recipe here) and everyone’s favorite, a Sundae Bar
With the exception of the garlic bread, because I’m using gluten free noodles, the entire evening is gluten free and vegetarian. Everyone should be happy.
Dinner is at 6 pm, bring the wine.
That takes care of Christmas Eve, but what about Christmas day? How does this sound:
German Pancakes with Walnut Syrup (both recipes here) for breakfast and a Roast, Garlic Mashed Potatoes and Glazed Carrots for dinner (all those recipes are here and tips for perfect mashed potatoes are here).
How are your holiday plans coming along? Do you have a crowd coming? Share your favorite holiday recipes in the comments, I’d love to see what you prepare.
Now about those truffles. This was the first time I’d made them, though I’d thought about it for a while. How hard could it be? It’s basically ganache, right? That was very simple to make. The pain was making the actual truffles, a bit of work and very messy. But I think it was worth it and I’m sure the guests will enjoy them.
Here’s the basic recipe, I then added pieces of walnut to the center of some, hazelnut to others and rolled them in either crushed walnut or hazelnut. The rest are rolled in either dark cocoa and powdered sugar. The powdered sugar kind of melted into them, so I’ll probably dust them quickly right before I serve them.
- 1/2 pound good bittersweet chocolate (I use 60% Cacao Bittersweet Chocolate)
- 1/2 pound good semisweet chocolate
- 1 cup heavy cream
- 2 tbsp Grand Marnier, (optional)
- 1 tbsp prepared coffee
- 1/2 tsp good vanilla extract
- Powdered sugar
- Cocoa powder (I used dark)
- Nuts, whole and finely chopped (optional)
baking sheet, parchment paper
Heat the cream in a double boiler until it’s hot, not boiling, and then add chocolate chips. Whisk together until fully melted, then remove from heat. Whisk in the optional Grand Marnier, coffee, and vanilla. Set aside at room temperature for 1 hour.
Spoon a dollop of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in powdered’ sugar, cocoa powder, or both.
Makes about 48.
These will keep refrigerated for weeks, but serve at room temperature.
Tags: bittersweet chocolate, chocolate chips, christmas eve, cream, food, garlic mashed potatoes, german pancakes, glazed carrots, hazelnuts, lasagna, menu, peanut butter cookies, Recipes, spinach, truffles, walnut syrup, walnuts
UPDATED: I changed up a few ingredients when I made the second batch. Changes are in blue. The second batch I also threw some whole peanuts in and omitted the chocolate chips.
Peanut Butter Cookies
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 1 cup peanut butter
- 1 egg
Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down dough. Bake at 300 degree F for 10-13 minutes. Remove from the oven and let cool ON the baking sheet.
I added chocolate chips to a few after I flattened them on the baking sheet. They were good, but it did make the cookie more fragile and they broke apart as I transferred them to the plate.
I ordered a DSLR camera today, on a whim. Probably mostly because I was stressed, coffee and sleep deprived. I’ve been looking for one, this was a great price and had good ratings, so I suppose it wasn’t a totally bad decision.
Harley is home and getting better…he’s just not himself yet, so I’m still guarded on his prognosis.
There was no time to put together a recipe exchange today, between work issues and worrying about the cat, but I did have the cake recipe in the back of my head and figured I should post it.
I was staring at a can of pumpkin, thinking I should make another batch of pumpkin bars, when instead it seemed time to try a recipe that had been bouncing around in my head for a while. Taking the basics for the gluten free torte that I’ve made with different flavors (chocolate, fruit, clementine, chocolate-raspberry) I wondered if pumpkin would work or if the moisture content would be too high to create a good cake.
In the end, it is more like the Clementine cake than the chocolate cakes, moister and denser. But the flavor was excellent and while it won’t replace pumpkin bars for me, if you need gluten free, it’s a nice alternative.
- 15 oz can of pumpkin (not pumpkin pie filling)
- 1/4 cup butter, melted and cooled
- 3/4 cup sugar
- 6 eggs
- 1/2 tsp salt
- 3 tsp of pumpkin spice
- 1/2 tsp allspice
- 1-1/2 tsp baking powder
Preheat the oven at 375 degrees. Butter a 10-inch springform baking.
In a blender or with a mixer, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add pumpkin and melted, cooled butter, blending slowly until combined. Add spices, mixing well and then add the baking powder, mix until just combined. Pour into springform pan, tap pan on the counter to release air bubbles.
Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. I always bake on a baking sheet to avoid any spillage. Cool on rack until completely cooled. Serves 12 small portions
At least I still have a mountain view
A week or so ago, I went out on my bike, determined to carve out somewhere to ride. I managed to find about 11 miles to ride. There’s a lot of looping around several times and turning around where the trails end abruptly due to flood damage. It’s an okay ride, not great, but it doesn’t suck.
It has led me to some new areas of town I had not taken the time to explore before. Most notably the old, abandoned Sugar Mill. Colorado has a long history of sugar beet refining and this mill was probably key to the growth and development of Longmont.
Long abandoned, the Sugar Mill is as prominent on the horizon to the east as Long’s Peak is to the west.
It sits on an old road called, obviously, Sugar Mill Road – I mean the horror movie writes itself, doesn’t it? It does makes a nice loop that I ride through twice. It’s a little spooky, as it sits at the bottom of a steep hill and the buildings on each side give it a canyon-like feel. And the condemned buildings are so close to the road you can
feel the eyes looking at you see completely through the broken windows and crumbling walls to more dilapidated buildings.
I don’t think I’ll be doing any sunset rides along this route. While mountain lions gave me pause riding at sunset along the river, here I’m pretty sure that Jason rooms next to Freddie Krueger in a building managed by Satan. Sunset seems unwise.
But YMMV. At least it gives me reason to ride extra fast.
Coming up this week – the weekly menu, which I haven’t decided on yet and a gluten-free pumpkin cake. Until then….
This is going to be a quick one. I didn’t want to leave you hanging a second week, especially since I’m going to be travelling next week and there probably won’t be any recipes.
I asked earlier in the summer for gluten free recipe ideas. There was lots of input, as always you guys rock. One thing I noticed about recipes for bread substitutes the ingredient list is daunting. I thought mixes might be a better route for these items. I wanted to test out some mixes for pizza crust, rolls and bread, but I just haven’t found the time.
If you’ve had success with mixes and would like to recommend some, let us know in the comments. I could use some direction and I’m probably not the only one. Share any other gluten free recipes I may have missed in the first go round. And of course talk about any other recipes you’d like to share.
First up, the links that came from various commenters:
Chewy Gluten Free Chocolate Chip Cookies from Alton Brown, here.
Almond Butter Blondies, from Eat Well, here.
Too easy to believe, Chocolate-Walnut Cookies, recipe here.
Then there is my favorite gluten free cake recipe. I love this cake because not only is it gluten free, but you can change up the ingredients to a variety of fruits including cranberry, clementine oranges, and of course chocolate and mocha
And if I had to pick a blog, I like Gluten Free Girl, because she emphasizes foods that are naturally gluten free as a place to start, click here to see her journey and great recipes.
I am not gluten sensitive, but years ago realized that wheat flour, among other things, exacerbated my joint pain, so I cut way back. When my friend LFern went gluten free, she recommended a brown rice pasta that I love. It has great flavor and excellent texture, I’ve used it for all kinds of things, including tonight’s featured recipe, I rarely recommend specific products, but this is my exception, it’s Tinkyada Rice Pasta, link here to products, pricey, but worth it.
So that’s a start. I’m sure you have many more I haven’t even thought of and I look forward to hearing about them.
Tonight’s featured recipe I’ve posted before, but not with the gluten free alternative. I wanted to use it tonight because I wanted to show gluten free doesn’t mean it can’t be yummy.
Gluten Free Spinach Lasagna
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 2 tsp basil, crushed
- 2 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
- 1 pkg Tinkyada or other gluten free lasagna noodles (16 oz)* – boiled and cooled.
- 16 oz ricotta cheese
- 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
*I’ve boiled these and also baked them dry. I prefer the dry method, you’ll need to increase baking time by 30 minutes or until the noodles are cooked through.
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and Parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
Okay, this was all done on the fly, so if I missed something or messed something up, let me know, I’ll fix. – TaMara
Stuffed burgers, yum. It’s grilling season. And as much as I love a good grilled burger, I’m always looking for a way to elevate them to something beyond ordinary. I’ll probably have several posts over the summer with different ways to dress up ordinary ground beef for the grill. Today though, I’m going to start with my new favorite, stuffed burgers with sharp cheddar and jalapenos.
Before I get to that, let’s start with my basic burger recipe, one I’ve been making since I was a kid, that makes sure even the leanest ground beef comes out moist and flavorful. That recipe is here.
Your turn. What’s your favorite way to prepare your burgers? Are you a turkey or veggie burger person? If so, what’s your favorite way to fix them? What is your “must have” on a burger? Ketchup? Mustard? A thick tomato slice? My must have is ketchup. Lots of it.
For tonight’s feature recipe, I’m going to take you step by step through a single burger prep. It should be easy to multiply the ingredients for as many as you’ll want to make. I’m using sharp cheddar and pickled jalapenos, but you can use blue cheese, mild cheddar, jack, swiss, or any favorite cheese. An ounce of cheese per quarter pound of ground beef is about the right ratio to keep everything from falling apart and still have a nice melted center. Add grilled onions, mushrooms or peppers to change things up. The ideas are endless.
Jalapeno-Cheddar Stuffed Hamburgers:
Ingredients for each burger:
- 4 oz ground beef
- salt, pepper
- 1/4 to 1/2 tsp crushed garlic (opt)
- 1 oz sharp cheddar, sliced thin
- 2 or more slices of pickled jalapenos
Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.
Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.
The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.
If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.
Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.
That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.
Until next week…..
UPDATE: JeffreyW took my original photo and played with it to tone down the gold and bring up the reds and it looks much better. I ran it through Snapseed again to give it some flair and I think it’s better. You can compare it with the original below:
If you click on any photo and then click on its title, you’ll get full size.
This was our Christmas eve main course. There was also garlic-cheese bread, a beautiful tossed salad and for dessert, a sundae bar with all kinds of toppings.
There were three of us playing with the camera, but no matter what, the pictures wanted to be golden. Even with a white sheet for balance. So I finally went with it before the lasagna got cold.
It was good. The original recipe is here. I made the sauce on Friday. So on Monday all I had to do was put the lasagna together. I used Tinkyada rice noodles to keep it gluten free. I didn’t boil them first, so I cooked the lasagna at full temp for 45 minutes, then turned the oven down to 200 degrees and let it coast until the guests arrived (about 90 minutes). The noodles were perfect. Pulled it out and let it set while I toasted the garlic bread. Total prep time was about 30 minutes, including salad, bread and putting the lasagna together.
That’s what I call a stress-free dinner party.
First off, I am still in denial that Thanksgiving is next week. I’ve done a test turkey and JeffreyW has done a test duck. I may use his orange glaze recipe for my next turkey, which I’ll stuff with sliced oranges and spices. And that reminds me, there will be no recipe exchange next Thursday. I did make some excellent turkey soup from my test turkey leftovers, I’ll try and post that recipe sometime next week so you’ll have it if you’re looking for something to do with your leftovers.
For tonight, we’re going to chocolate heaven. I’ve had these on my list to try for months and finally decided it was time. They did not disappoint and were very easy and quite addictive. The original recipe (here: François Payard’s Flourless Chocolate-Walnut Cookies) was suggested to me by fellow blogger Glutenvygirl ages ago. I looked over the original recipe and a couple of similar recipes and then tweaked this one just enough to suit my own tastes.
Fair warning, this recipe is a little messy. Or maybe it’s just me. Cocoa powder and powdered sugar are preternaturally attracted to me. By the time I was done cooking, my Laura Petrie inspired black-kick-around-the-house-outfit looked like there’d been an assassination attempt on it by a snowman and his cooler ninja brother. Although, I should have known better after that disastrous visit to Café De Monde in New Orleans while wearing a black t-shirt and dark blue jeans. C’est la vie.
Next time I try this recipe there will be an apron.
Now I have a challenge for you. Because of various recipes, I have egg yolks and about 14 oz of pumpkin puree leftover in my refrigerator that I need to use up before they go bad. Anyone have any good ideas that aren’t pumpkin pie? Heck, I’d even take a pumpkin pie recipe if it is out of the ordinary.
What’s for Thanksgiving Dinner this year? Staying home or going to grandma’s house (or equivalent)? Anyone trying something new and daring?
Okay, tonight’s featured recipe, which by the way is gluten-free:
Notes: To separate eggs, the easiest way I’ve found is the Nigella Lawson method of using your hand. It is quick and easy. The original recipe called for regular cocoa and 3 cups of powdered sugar, that sounded much too sweet, so I reduced that first thing and since I love dark chocolate I used 1/2 dark and 1/2 regular cocoa. Next time I think I would go full dark chocolate. It was still very sweet, but I’d be afraid of reducing the sugar more because I think you need the volume. That doesn’t mean I won’t give it try sometime. You need to let them cool completely otherwise they stick to the parchment. They were still warm when I pulled the first one off, and it left crumbs and wasn’t as structurally sound as the completely cooled ones ended up being. You’ll need parchment paper for this recipe or a silpat.
Flourless Dark Chocolate Walnut Cookies
- 2 cups walnut halves or pieces
- 2 cups confectioners’ sugar
- 4 tbsp unsweetened cocoa powder
- 4 tbsp unsweetened Dark cocoa powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 large egg whites, at room temperature
Bowl, baking sheet, parchment, wire cooking rack
Toast walnuts for about 10 minutes at 350 degrees, cool and rough chop. Reduce oven temperature to 320 degrees.
While walnuts are cooling, whisk together the sugar, cocoa powder and salt until well mixed. Add walnuts and mix well. Add vanilla and then egg whites one at a time. Whisk to combine, but do not over mix. You want the batter to be about brownie mixture consistency. A bit moister than regular cookie dough, but not too moist, like cake batter (is that helpful?). Three egg whites might be the perfect, or may need to add one more. Drop mixture by the spoonful on parchment paper and bake at 320 degrees for 14 minutes. Move PARCHMENT paper AND cookies to a wire rack to cool. Do not remove until cooled completely. Makes 2 doz.
The Chocolate Torte revisited: