Category Archives: GFCF Recipes

Quick Honey BBQ Sauce

grillMake this quick and easy recipe the next time you are in the mood to grill.  It would also be delicous on top of meatloaf.
This is a recipe that I tought at a gluten-free barbeque class last night.  They really liked the flavor.  It reminds me of a combination BBQ Sauce/Chili Sauce, because it is on the sweet side. 

Honey BBQ Sauce

 

Ingredients:
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon vegetable oil
2 cups ketchup
1/2 cup honey
2 T vinegar
2 T minced parsley
1 T gluten-free Worcestershire sauce (Wizard’s Wheat-Free Vegan is a good one)
1/4 teaspoon ground pepper

Sautee onion and garlic in oil until softened.  Add additional ingredients and bring to a boil.  Reduce heat and simmer for five minutes.   Either leave the sauce chunky or blend in a blender or with a hand blender, if you want to have a smoother sauce.   Keep the sauce in the refrigerator in a sealed container for up to two weeks.

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Filed under GFCF Recipes, Grilled Recipe, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes, Vegetarian

Gluten Free Soft Pretzels

pretzelsI don’t frequently feel “left-out” when it comes to food.  I have come to turns with my gluten-free cooking and dining options and actually embrace the lifestyle.  I am convinced my family is healthier now that we are on a gluten-free diet.  But every once in a while, I miss some of my old favorites.  What I would give to walk into a store and buy a hot, fresh, soft pretzel.  Now I can make them at home – and it is actually easy!

One of the greatest product lines available to the gluten-free home cook is Pamela’s Products.  The bread and pancake mixes are so versatile.  You can use either of them in so many recipes and your products will be moist and delicious.  Their website www.pamelasproducts.com has many recipes for you to view and try.

Every year, Pamela’s Products holds a recipe contest.  This soft pretzel recipes is the winner from the winner from the 2008 Pamela’s Greatest Gluten Free Recipe Contest.  Elizabeth I. was the winner last year and here is her recipe.

Ingredients
2-1/4 cups warm water
2 TBSP brown sugar
1 bag Pamela’s Gluten-Free Bread Mix including yeast packet
2 TBSP olive oil
1 tsp baking soda

NOTE: These can be made to be sweet or savory,you’ll need to choose your option to decide your ingredients.

Option 1 – Savory:
olive oil spray
kosher salt to taste

Option 2 – Sweet:
1/4 butter or margarine, melted
1/4 cup granulated sugar
2 tsp powdered cinnamon

Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity. Pour Pamela’s Gluten-Free Bread Mix into a large bowl. Stir in the olive oil and the yeast mixture until completely combined. Cover with a damp towel and allow to rise for one hour.

Line two cookie sheets with parchment paper. Divide dough into twelve pieces. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.

Preheat oven to 450°. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.

Bake twists for 8 to 10 minutes until golden brown.

Savory: For a quick, classic pretzel taste, spray twists with olive oil and sprinkle with kosher salt to taste.

Sweet: For a sweeter option, use a pastry brush to spread melted butter or margarine on twists and the sprinkle with a mixture of sugar and cinnamon.

Try Lemon Thyme or Rosemary. Just toss in a tablespoon of fresh herbs at the very end of the mixing and proceeded as directed. Try your favorite fresh herbs, finely chopped, and you will be delighted with a great textured, low fat snack. For a really nice golden color, don’t forget the water and baking soda wash. For a smooth texture, try a egg yolk and milk (or water) wash.

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Filed under Baked Goods Recipes, Bread Recipe, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Products

Herb Stuffed Rainbow Trout

This is my daughter’s favorite dinner.  I will upload a picture when I can find my camera!  My son seems to have “misplaced it.”  We recently found out that my daughter is not allergic to fish.  She was so excited when the doctor called with the results and energetically asked if I would make her rainbow trout for dinner.  This is an easy and very elegant meal that can be served to company or just hanging out with your family.  We serve it with grilled fennel.

Ingredients
4 rainbow trout (ask the fish monger to remove the heads)
1 bunch fresh parsley
1 lemon, sliced thin
1 lemon, sliced into wedges
2 large cloves garlic, sliced thin
2 teaspoons kosher salt
canola oil for the grill
cooking twine

Preheat grill to 400.

Open up each fish and on the meaty part of the fish sprinkle 1/2 teaspoon kosher salt.  Place the garlic slices on the salt.  Cover the garlic with the lemon slices and top with a big bunch of parsley.  Tie each fish up with cooking twine so the parsley, lemon and garlic does not fall out when grilling.

Oil grill grates with cooking oil so the fish does not stick.  Place each piece on the grill and cook covered for approximately 12 minutes, flipping fish one time (6 minutes per side.)

Remove fish and serve with lemon wedges.

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Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Summer GF Recipes

Berry Peach Bars

Picture from www.enjoylifefoods.com

Photo by Susan Voison blog.fatfreevegan.com

 

 

Here is a delicious and easy recipe from Enjoy Life Foods.  Serve these warm with vanilla icecream on top.

Ingredients:For fruit filling:
1 can (15 ounce) sliced peaches (in juice)
¼ cup raw sugar or packed brown sugar
2 tbsp cornstarch (or tapioca starch)
1 cup blueberries
1 cup blackberries

 

For crust and topping:
1 package Enjoy Life Snickerdoodle cookies
1 tbsp Spectrum organic shortening
1 tsp vanilla extract
1/3 cup packed brown sugar
Directions:
1. Preheat oven to 350°

2. To make the fruit filling: In a large bowl, mix together juice from peaches, sugar and starch. Stir in fruit. Place in a saucepan and cook over low heat until mixture thickens. Set aside.

3. To make the crust and topping: Combine crust ingredients in food processor. Pulse until the mixture resembles flax meal. Press half of the crust mixture into a greased 8-inch square baking pan. Reserve the other half of the crust mixture for the topping. Pour the fruit mixture over the crust. Take the reserved crust mixture and sprinkle over the fruit mixture.

4. Bake for about 20 minutes, or until the topping is golden and the fruit mixture is dark purple and thick. Let cool for 30 minutes before cutting into bars.

Yield: About 2 dozen

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Filed under Baked Goods Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes, Vegetarian

Chocolate Avocado Cupcakes

The cupcake shown is not the one in the recipe.

The cupcake shown is not the one in the recipe.

This is a great recipe for very moist chocolate cupcakes.  Who would have thought of putting avocado in your dessert?  And read on to find out how these cupcakes can increase your energy and libido! 

Avocados are very rich in vitamin E and researchers credit their unique other nutrient combo of folate and vitamin C with killing or stopping the growth of precancerous cells that lead to oral cancer and may have similar effect on other cancers.   They can protect your vision as they are also rich in lutein and zeaxanthin, antioxidants found in the retina that keep eyes healthy. They also may prevent age-related problems like cataracts and macular degeneration.

Historically avocados had a long-standing stigma as a sexual stimulant and are known by the Aztecs as the “fertility fruit.” Due to their high monounsaturated fat content and vitamin B6, both are needed to keep energy and libido up.  (Imagine eating your chocolate/avocado cupcake and increasing your energy and libido!)

Chocolate-Avocado Cupcakes with Peanut Butter Glaze Recipe
Modified from Summer June 2009 Issue of Delicious Living Magazine (found at Whole Foods Market)

Ingredients:
1 1/2 half cups gluten free flour blend
1 1/2 teaspoons xanthan gum 
3/4 cups of organic powdered cocoa
1 tsp of baking powder
1 tsp of baking soda
1 avocado (pitted and skin removed)
1 cup maple syrup
3/4 cup of milk (other options include rice, hemp, almond or coconut milk)
1/3 cup of coconut oil
2 tsp of gluten-free vanilla
1/2 cups gluten-free chocolate chips

Preheat oven to 350.

In a large bowl, combine the first five ingredients.  Set aside.

In a separate bowl, puree the avocado, syrup, milk, oil and vanilla together until smooth.  Stir in the chocolate chips.   

Mix the puree with the dry ingredients and mix until firm. Place into muffin cups, bake 25-minutes or until done.  Top with peanut butter glaze (Recipe below.)

Peanut Butter Glaze:
1/2 cup peanut butter (preferably smooth)
1/2 cup powdered sugar
3/4 cup milk (rice, coconut, soy, etc…)
1 tsp vanilla extract
2 Tbsp cream cheese

Whisk together ingredients until smooth with no lumps.  If necessary, add more milk to thin out glaze.

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes

Grilled Orange-Glazed Teriyaki Chicken

orange chickenI am all about grilling in the summer.  And now that it dawned on me that I can use the San-J products to make my asian cooking easier and better, grilling is even easier!  I really love the San-J teriyaki sauce.  I was very sad two nights ago when I went to make teriyaki chicken and I was out of the sauce.  Luckily, my grocery store carries San-J and we were back in business!  I found this great recipe on the San-J site.  Don’t forget to go to the website of your favorite products.  They often have great recipes.

Ingredients
½ cup San-J Teriyaki Sauce
1 Tablespoon orange zest
1/3 cup orange juice concentrate, thawed
2 Tablespoons fresh cilantro, minced
4 boneless, skinless chicken breasts

To Prepare:
In a medium mixing bowl, combine the San-J Teriyaki Sauce, orange zest, orange juice and fresh cilantro. Reserve ¼ cup of the marinade and set aside.

In a large plastic resealable bag, place the chicken breasts and add the marinade. Seal the bag and marinate in the refrigerator for at least 3 hours or up to 12 hours.

Prepare an outdoor or indoor grill at medium-high heat. Discard the used marinade. Place the chicken breasts on the grill for about 7 minutes. Baste frequently with the reserved marinade. Turn and grill again for 7 minutes, or until the juices run clear and there is no pink remaining.

Makes 4 Servings

To learn more about Gluten-Free Asian Cooking and sample San-J products, come to the Gluten Free Cooking Expo in Chicago on August 15-16, 2009.  San-J products will be used during the Asian cooking demos and you will get to sample the final recipes, including gluten-free egg rolls.  Advanced registration is required.  Go to www.glutenfreeclasses.com to learn more and register.

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Filed under Asian Recipes, GFCF Recipes, Grilled Recipe, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes

Frozen Berry Granola Squares

yogurt squareThis is a modified version of a dessert from Clean Eating Magazine (www.cleaneatingmag.com).  I make it GF and dairy free by replacing the granola, yogurt and vanilla with appropriate ingredients.  My kids really love this and it is VERY easy to make. 

Ingredients:
1 cup GF granola
2 cups fresh berries (strawberries, raspberries, etc…)
3 cups plain yogurt (use plain coconut milk yogurt or soy yogurt if needed)
1/3 cup agave nectar
1 teaspoon GF vanilla extrat

Line an 8″ square baking pan with foil.  Sprinkle granola evenly on bottom of pan and set aside. 

In a blender, mix together berries, yogurt, agave and vanilla until blended.  Pour mixture over granola, smooting mixture to edges of pan.  Cover with foil and freeze until firm, approximately 4 hours.  Keep frozen until serving. 

To make life easier, cut the into squares before the mixture totally freezes or allow to slightly thaw before cutting into squares.

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Filed under Baked Goods Recipes, Breakfast Recipes, Dairy Replacements, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Vegetarian