Category: Gluten Free

Family · Family Favorites · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Salt and Vinegar Popcorn…better than I ever expected

cathysmaha3 Comments

My youngest daughter LOVES vinegar potato chips and I spotted this recipe some time ago on a blog that I follow, Lucy’s Friendly Foods. I am a popcorn hound and had to try it. If my daughter, Sarah, liked it, it was a winner.

I’m happy to report we both liked it! The reduction of the balsamic vinegar had a delightfully sweet, and salty, taste. A nice, lighter, change from the traditional (and always yummy) buttered popcorn.

SALT AND VINEGAR POPCORN

12 cups popped corn
4 tablespoons dairy-free spread
6 tablespoons balsamic vinegar
3/4 teaspoon salt

  • Pop the popcorn.
  • Melt the dairy-free spread in a saucepan.  Stir in the balsamic vinegar.
  • Simmer for 3-4 minutes to slightly reduce the vinegar.
  • Pour over the hot spread/balsamic mix.
  • Stir well and serve immediately.

Adapted slightly from:  lucysfriendlyfoods.com

Garden · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Spring Garden Vegetable Soup

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Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack.  I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.

This soup is light and, oh, so healthy.  Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it!  I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.

SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH


6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
  • In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.
  • Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.
  • Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
  • Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).
  • Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
  • Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.

Recipe adapted from ALANNA’s TIPS

Czech Heritage and Dishes · Gluten Free · New Traditions · Vegan · Vegetarian

Roasted Cabbage Slices

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Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it.  Short story, short…I forgot.  This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.

The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down!  The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!

Great recipe to pair with pork, Bratwurst or for a vegan dish.

ROASTED CABBAGE SLICES

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds

  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
  • Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet.  Brush the cabbage slices with 2 tablespoons oil.
  • Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40-45 minutes.

Recipe slightly adapted from Martha Stewart Living

Family Favorites · Gluten Free · Health · New Traditions

Sweet Potato Chili (aka Paleo Chili)

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When the temperatures drop and the snow flies, my mind races to a great bowl of chili. My oldest daughter, Megan, has been raving about the Paleo Chili, that I will refer to as Sweet Potato Chili. She is on a Whole-30 and Paleo diet, and she referred to this chili in her post on Life Love and Garlic.

I modestly adapted the originally recipe and the result was amazing. I’m not on a Paleo diet, but I LOVE this recipe. I could see this recipe easily adapted to Vegan by browning mushrooms (with a dash of olive oil) instead of beef and substituting vegetable broth for beef broth.

SWEET POTATO CHILI (AKA PALEO CHILI)

1 pound ground beef
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced small
1 – 28 oz can crushed tomatoes
1 tablespoon tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1-2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 tablespoon hot sauce (optional)
2 tablespoons lime juice (optional)

  • Chop onions and bell pepper and place in a large pot or Dutch oven over medium heat with ground beef. Using a spatula or wooden spoon to break up the meat, as it browns, into small pieces.
  • Once the meat is browned and the onions are soft, drain fat if needed.
  • Add crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well.
  • Add peeled and diced sweet potatoes. Bring to a boil and then reduce to simmer. Simmer for 30 minutes or until sweet potatoes are fork tender.

Optional:  Add hot sauce and lime juice. Taste. Adjust seasonings as needed.

Recipe adapted from Sweet Potato Chili from The Lucky Penny Blog

Gluten Free · Health · Vegan · Vegetarian

Spinach Tomato Lentil Soup

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In the New Year, many of us have vowed to lost weight (5% for me) and eat healthier. This recipe from Aggie’s Kitchen grabbed my attention with the healthy vegetables and protein of the lentils. It’s an easy soup to make and full of nutrients. It makes a large batch and I found I added more and more water since the soup gets quite thick. I’ve shared some with a vegan friend and frozen some for a later treat.

SPINACH TOMATO LENTIL SOUP

1 lb. dried lentils
2 tablespoons extra virgin olive oil
3 carrots, diced
2-3 celery stalks, diced
1 large onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
2 large cans diced Italian tomatoes, with liquid
2 tablespoons vegetable bouillon (or replace some of water with vegetable broth
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
12 cups water
1 1/2 teaspoons dried parsley
salt and pepper, to taste
1 bag fresh spinach

  • In a large pot, heat olive oil and add vegetables, garlic, bouillon, spices and pinch of salt and pepper. Sauté vegetables in oil for about 7-10 minutes until soft and fragrant. Add diced tomatoes, water (or broth), and lentils to vegetable mixture.
  • Bring soup to a slow boil for a few minutes, then back down to a simmer. Simmer, uncovered, for about 20-25 minutes, until soup starts to thicken.
  • Taste for seasoning as its cooking, add more water if it gets too thick.
  • In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.

Recipe Adapted from Aggie’s Kitchen

Family · Gluten Free · Holidays · Humor

Almond Flour ‘Cornbread’…Gluten Free Treat

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I love traditional cornbread but for those trying to avoid gluten, it isn’t a fit. Last night I made a big pot of beef stew with cornbread for the family but needed a gluten-free version. The Almond Flour Cornbread is delicious with the slight sweetness of honey. Yummy!

While I was writing this post today my good buddy, Jan, sent me a link to a ‘Today’s Dinner Party‘ that brought a smile to my face, given all of the dietary restrictions we all face.

Enjoy!

ALMOND FLOUR ‘CORNBREAD’

1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
4 eggs, beaten

  • Preheat the oven to 350 degrees.
  • Place the flour, baking soda and salt into a bowl and whisk to combine.
  • Add the honey to the beaten eggs and add to flour mixture. Stir until fully combined and no lumps remain.
  • Pour into a well-greased 8×8″ baking pan and bake for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.
  • Let cool for 5 minutes.

Recipe from Preppy Paleo and Angel’s Homestead

Family Favorites · Gluten Free · New Traditions · Vegan · Vegetarian

Spiced Pecans…favorite of the Holidays

cathysmaha2 Comments

Spiced Pecans are a family and gift tradition started a few years ago. I do not remember where the recipe came from, but it is an all-time favorite. It makes a great gift for friends and family and a nice change from the traditional sweets of the holidays. Spiced Pecans can be made early in December and given throughout the holidays. I typically triple the recipe and make several batches.  Enjoy!

IMG_3676 IMG_3682

SPICED PECANS

2 cups pecans

SPICE MIX:
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

GLAZE:
1 tablespoon water
2 teaspoons vanilla
1 teaspoon brown sugar
1 tablespoon canola oil

  • Preheat oven to 350 degrees. Toast pecans on a baking sheet for 6 minutes.
  • Stir together the spice mix in a small bowl.
  • In a saucepan, combine the glaze ingredients. Bring glaze to boil over medium heat, whisking constantly. Stir in toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone (1-2 minutes).
  • Place glazed nuts in a bowl, sprinkle on the spice mix, and toss well to coat. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes.
  • Remove and cool.

Yield: 2 cups

Garden · Gluten Free · New Favorite · New Traditions · Vegetarian

Almond Flour Zucchini Bread…Gluten Free!

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Almond Flour is a new experience for me and I love it.  I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.

I can’t wait to experiment using almond flour in other recipes!

ALMOND FLOUR ZUCCHINI BREAD

1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the dry ingredients in a small bowl.
  • Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined.  Add the zucchini and beat again just enough to incorporate.
  • Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  • Spoon the batter into 2 mini loaf pans (or use to make muffins).

  • Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Family Favorites · Gluten Free · New Favorite

Easy Peasy Appetizer…Mozzarella and Raspberry Chipotle Jam

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Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.

Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it.  Are you with me?

Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little.  I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.

Here’s to a lazy August day!

Family · Family Favorites · Gluten Free · New Traditions

Peach Blueberry Crumble

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Peaches are in season and I love a peach dessert.  I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe.  I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.

 

The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!

PEACH AND BLUEBERRY CRUMBLE

GF=Gluten-Free

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries

Crumble:

1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

  • Preheat the oven to 350 degrees F.
  • Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.

  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
  • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Recipe Adapted From Food Network, 2006 Barefoot Contessa