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Category Archives: Gluten-Free

Creamy Roasted Poblano Soup

Creamy Roasted Poblano Soup

  • 4-5 poblano peppers – roasted, peeled and seeded
  • 3 tbsp butter
  • 1/2 sweet yellow onion, rough chopped
  • 2 garlic cloves, rough chopped
  • 3 cups chicken or vegetable stock or water (I used water)
  • 1 cup milk or cream
  • salt and pepper
  • limejuice
  • cilantro
  • shredded sharp cheddar or Crema Mexicana

This is so easy. I had frozen, roasted poblano chiles, so all I had to do was thaw, skin and seed them. But if you have fresh chiles, heat them under the broiler for 5 minutes (watch carefully and turn as needed) until the skins are blackened on all sides. Cool and then slip off the skins. Slice open and use the knife to remove seeds and ribs (usually just be scraping with the knife). Rough chop.

In a saucepan, heat butter and add chopped onions. Saute until they are translucent, add chopped garlic and heat through before adding the chiles. Stir for a moment until everything is coated in butter. Remove from heat and add to blender, along with water or stock. Blend until smooth and creamy.

Add back to saucepan, along with milk, and bring to a very low boil, stirring constantly, reduce heat to low. Add salt and pepper to taste and let simmer for 8-10 minutes. Just before serving add the juice of 1/2 lime (more to taste). Garnish each bowl with cilantro and cheese.

Serves 4

 

 

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Christmas Cookie Exchange: A Few Holiday Favorites

Sunday is my annual cookie baking day with friends. Most of goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.

Pictured above:

Dark Chocolate Chip Cookies, recipe here

Spritz Cookies, recipes and instructions for using a cookie press here.

Pecan Cookies, recipe below.  Much more below the fold.

But wait, there’s more! Click to read

In This Together

As is her way, Emma has taken it upon herself to take care of Bixby and me. Here she is keeping the big guy company in the afternoon sun. Bixby still spends a lot of time looking out the window and sighing. Loudly. I wish I was kidding.

Today he began to brighten up, wanting to play non-stop with Bad Horse, so we are making progress.

Lots of cooking going on here. Bad Horse has felt like taking on some new recipes. This one was a winner:

It’s a Pear Crisp. Using the Perfect Apple Crisp recipe, found here, and substituting pears for the apples. It also uses gluten free flour quite successfully in the crisp.

We had an abundance of pears because my local grocer is selling “misfit” fruits and veggies – or what I like to call, “ugly fruit and veggies”. They are misshapen, bruised or otherwise not “A” quality. But I will let you in on a little secret, most of them are much  tastier. Especially the lemons – thin skinned and full of juice – which makes them bruise easily. Ugly, but yummy.

That’s it for now…I’ll try to get back to regular blogging soon. Until then…


 


Extra Crispy Oven Fried Chicken

I’ve been playing with the different uses of potato starch. It works as a great alternative to corn starch when stir-frying and makes the silkiest gravies. I decided to give it a try with my Oven Fried Chicken (original recipe here with complete dinner menu) and it turned out amazing. The potato starch seals the chicken, keeping it incredibly moist. Combined with the rice chex cereal, it creates a super crispy crust. It’s become a favorite here that I’ve been making about once a week. And bonus, it’s gluten free!

Extra Crispy Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 eggs, beaten with 2 to 3 tbsp water
  • 2 cups crushed rice chex cereal
  • 1-1/2 cups potato starch
  • 1 tsp each: garlic powder, dried basil, dried oregano, dried rosemary, dried sage, paprika
  • 1/2 tsp each: salt, pepper,
  • 1/4 tsp cayenne (opt)

Crush all spices together (either by hand, in a mill or with a mortar and pestle) and mix well with potato starch and cereal on the plate.

Add egg and water into bowl and beat well.

Bath chicken in egg and then dredge into cereal mixture, pressing the mixture into the chicken, turning and coating both sides evenly. Move directly to a foil or parchment lined baking sheet.

Bake at 400 degree F, turning pan halfway through cooking, until internal temp is 165 degrees, about 45 minutes. Let rest for 10 minutes before serving.

Makes a great dinner with Garlic Mashed potatoes (recipe here) and buttered green beans.



Nutella Brownies

Nutella browniesSerendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.

The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.

I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).

Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.

Nutella Brownies

  • 4 large Eggs
  • 1-1/2 cups Nutella
  • Powdered Sugar for dusting

8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit

Preheat oven to 350 degrees

Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.

Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.

*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.

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Mushrooms Stuffed with Wild Rice

Stuffed Mushroom AppetizersStuffed Mushrooms ready to go into the oven just before company arrives – if I manage to get a photo after baking, before they’re snarfed up, I’ll update.

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.

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Friday Recipe Exchange: Christmas Eve Party

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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.

Truffles

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.

Chocolate Truffles

  • 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.

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Holiday Cookies: Peanut Butter (Bonus – Gluten Free)

Peanutbutter cookie 6

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

(makes 18)

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 cup peanut butter
  • 1 egg

baking sheet

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.

Gluten Free Pumpkin Cake

Pumpkin Cake1

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 (chocolatefruit, clementinechocolate-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.

Pumpkin Torte

  • 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

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Cycling on a Sunday Morning

Mountain View

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.Sugar Mill Ride1

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.

Sugar Mill

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.

Sugar Mill Road

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.

No Vacancy

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….

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