Crust
10 Gluten Free Graham Crackers
1/3c. Salted Dry Roasted Peanuts
2 Tbsp. Melted Butter
Filling
1 1/2c. Heavy Whipping Cream
3/4c. Powdered Sugar
1tsp. Vanilla
3/4c. Peanut Butter
20-30 Chocolate Hershey's Kisses (unwrapped)
Preheat oven to 325*. Make sure oven rack is in center of oven. In food-proccessor, place graham crackers and peanuts. Process until they are finely ground. Add melted butter and pulse until incorporated. In 9" pie pan, use fingers to press mixture over bottom and sides. Bake for 15 minutes and allow crust and pan to completely cool (you may place in freezer to expedite this process).
Place whipping cream, sugar and vanilla in mixer. Beat on med-high until firm peaks form. In separate medium sized bowl, gently stir half of the whipped mixture and the peanut butter. Place mixture back in mixing bowl with remaining whipped cream. Beat on med-high until completely incorporated. Do not over mix.
Place Mixture in crust and place kisses on outer border of pie. Refrigerate overnight (minimum 4 hours).
Sunday, September 14, 2008
Coming soon...
I am working on perfecting two recipies I discovered while on vacation: Polenta Lasange and Blackberry Cobbler!
Pork Green Chili
1 Pork Roast (3-4lbs)
3 cans stewed tomotillos
1 can diced green chillies
2Tbsp Oil
Cut fat off of roast. and cunt into 1 inch chunks. Heat oil in pan on med-high. You want the oil to sizzle when meat is placed in the pan. Brown meat until outside is crispy 3-5 min. Meanwhile place tomotillos and green chillies in blender and puree. Place pureed mixture in same pan with mean and cook on low heat for 2 hours until meat is cooked and tender.
Serve with Mexian Rice, Beans and Corn Tortillas.
3 cans stewed tomotillos
1 can diced green chillies
2Tbsp Oil
Cut fat off of roast. and cunt into 1 inch chunks. Heat oil in pan on med-high. You want the oil to sizzle when meat is placed in the pan. Brown meat until outside is crispy 3-5 min. Meanwhile place tomotillos and green chillies in blender and puree. Place pureed mixture in same pan with mean and cook on low heat for 2 hours until meat is cooked and tender.
Serve with Mexian Rice, Beans and Corn Tortillas.
Sunday, July 27, 2008
Greek Lamb and Chickpea Salad
Lamb Chops
2 tablespoons minced garlic
2 tablespoons freshly chopped Oregano
2 tablespoons freshly chopped Thyme
1 lemon (juiced and zest set to the side)
1 tsp salt
1/2 tsp freshly group pepper
Approx 1 1/2 lbs Lamb (cut is your choice)
Mix spices, garlic and zest together in small bowl. Using a sharp knife make small cuts in the meat. Rub the meat with spice mixture. The small cuts will allow the meat to be infused with the flavors of the spices. Set in glass dish and sprinkle with lemon juice. Cover with plastic wrap and allow to marinate for 4 -12 hours.
Set on broiler pan and set oven to broil. Turn once when first side is browned. Cook until medium rare. Lamb is best when med-rare. Cook approx 8-12 minutes.
Chickpea Salad
1 can chickpeas (drained and rinsed)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1/2 Green Pepper chopped
1/2 Red pepper chopped
2 Tablespoons red onion chopped
1 Tablespoon ea. freshly chopped oregano and thyme to taste
1/4 tsp salt
freshly group pepper
Toss all ingredient in bowl and allow to set for 4-12 hours. Serve chilled.
2 tablespoons minced garlic
2 tablespoons freshly chopped Oregano
2 tablespoons freshly chopped Thyme
1 lemon (juiced and zest set to the side)
1 tsp salt
1/2 tsp freshly group pepper
Approx 1 1/2 lbs Lamb (cut is your choice)
Mix spices, garlic and zest together in small bowl. Using a sharp knife make small cuts in the meat. Rub the meat with spice mixture. The small cuts will allow the meat to be infused with the flavors of the spices. Set in glass dish and sprinkle with lemon juice. Cover with plastic wrap and allow to marinate for 4 -12 hours.
Set on broiler pan and set oven to broil. Turn once when first side is browned. Cook until medium rare. Lamb is best when med-rare. Cook approx 8-12 minutes.
Chickpea Salad
1 can chickpeas (drained and rinsed)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1/2 Green Pepper chopped
1/2 Red pepper chopped
2 Tablespoons red onion chopped
1 Tablespoon ea. freshly chopped oregano and thyme to taste
1/4 tsp salt
freshly group pepper
Toss all ingredient in bowl and allow to set for 4-12 hours. Serve chilled.
Monday, July 14, 2008
Gluten Free - Stuffed Peaches
This is the gluten free twist on a recipe I found in La Cucina Italiana Magazine this month. If you haven't checked out this magazine it's great. I know most people think that if you are Celiac you have to abandon authentic Italian cuisine. This month's edition has a bunch of non-pasta oriented dishes such as stewed octopus, summer minestrone, lamb skewers, gelato, trout with grape sauce and more. This recipe is AMAZING. If you live near a farmers market, I advise buying fresh peaches from one of those. To find a ripe peach it should be tender to the touch - but not mushy. It should be golden, but still have much of the reddish-magenta color to it. If you smell a fresh peach, the aroma of peach should be subtle but evident!
You will need:
2c. water
1 c. sugar (or substitute)
3 medium peaches (halved and pitted)
3 ounces bittersweet chocolate, chopped
7 gluten free sugar cookies (crushed)
1 box Gluten Free Pantry Pie Crust (prepare according to instructions)
Confectioners sugar for dusting
Heat Oven to 375*. Line baking sheet with parchment paper. In large sauce pan combine water and sugar; bring to a boil. Add the peaches and cook for 1-2 minutes. You are blanching the peaches to loosen the skin and making them easier to peel. Remove peaches from pan using a slotted spoon. Reserve sugar-water. When peaches are completely cooled, peel and halve - removing the pit.
Place chocolate, cookies, and 3 tbsp of reserved sugar water in a medium stainless steel bowl over pot of simmering water (double boiler). Stir continuously until chocolate is melted and ingredients are combined.
Roll out pie crust and cut six 4 1/2 inch rounds. Place remaining crust in plastic bag and freeze for later use. Transfer pie crust rounds to parchment lined baking sheet. Spread 1tsp choc. mixture onto round to 1/4" of the edge. Fill the peach halves with chocolate mixture and place filling side down onto rounds. Fold excess crust up around peach, crimping to secure.
When finished, lightly brush pastry with egg wash. Bake until pastry is golden and puffed (15-20 min). Lightly dust with confectioners sugar.
Serve warm with ice cream/whipped cream.
You will need:
2c. water
1 c. sugar (or substitute)
3 medium peaches (halved and pitted)
3 ounces bittersweet chocolate, chopped
7 gluten free sugar cookies (crushed)
1 box Gluten Free Pantry Pie Crust (prepare according to instructions)
Confectioners sugar for dusting
Heat Oven to 375*. Line baking sheet with parchment paper. In large sauce pan combine water and sugar; bring to a boil. Add the peaches and cook for 1-2 minutes. You are blanching the peaches to loosen the skin and making them easier to peel. Remove peaches from pan using a slotted spoon. Reserve sugar-water. When peaches are completely cooled, peel and halve - removing the pit.
Place chocolate, cookies, and 3 tbsp of reserved sugar water in a medium stainless steel bowl over pot of simmering water (double boiler). Stir continuously until chocolate is melted and ingredients are combined.
Roll out pie crust and cut six 4 1/2 inch rounds. Place remaining crust in plastic bag and freeze for later use. Transfer pie crust rounds to parchment lined baking sheet. Spread 1tsp choc. mixture onto round to 1/4" of the edge. Fill the peach halves with chocolate mixture and place filling side down onto rounds. Fold excess crust up around peach, crimping to secure.
When finished, lightly brush pastry with egg wash. Bake until pastry is golden and puffed (15-20 min). Lightly dust with confectioners sugar.
Serve warm with ice cream/whipped cream.
Italian Tamales
Pacchettini di mais - Italian Tamales
1 Package of Corn Husks (Found in the Mexican Food Section of most grocers)
1 lb ground chicken
1 tsp dried sage
1 tsp dried oregano
1 tsp dried marjoram
1 lb Yukon Gold Potatoes
1/4 lb pancetta (bacon will work fine if you are cutting cost)
2 ounces Parmigiano-Reggiano
1 12 oz jar roasted red peppers
2 tbsp capers
Kitchen Twine
Pre-Heat Oven to 350* F
Boil corn husks for 1-2 minutes. Run under cool water and wipe dry with paper towel.
In large frying pan, cook ground chicken combined with dried spices. You may need to add a small amount of oil - depending on how lean your chicken is. Set aside.
Meanwhile, peel and thinly slice potatoes. Boil in plenty of water for approximately 2-3 minutes. You want them tender - but not mushy. Use a slotted spoon to remove from the water.
Prepare pancetta or bacon until lightly browned - drain grease and pat dry with paper towel.
Place Corn leaves in L-shape. Where leaves cross, layer potato, pancetta, chicken, cheese, capers, red-peppers. Fold Corn husks into pouch shape and secure with kitchen twine. Repeat until ingredients are exhausted.
Set packets in ceramic baking dish. Drizzle with olive oil. Bake until husks are golden-brown and the contents of the packets are completely warms.
Serve with steamed zucchini and summer squash.
1 Package of Corn Husks (Found in the Mexican Food Section of most grocers)
1 lb ground chicken
1 tsp dried sage
1 tsp dried oregano
1 tsp dried marjoram
1 lb Yukon Gold Potatoes
1/4 lb pancetta (bacon will work fine if you are cutting cost)
2 ounces Parmigiano-Reggiano
1 12 oz jar roasted red peppers
2 tbsp capers
Kitchen Twine
Pre-Heat Oven to 350* F
Boil corn husks for 1-2 minutes. Run under cool water and wipe dry with paper towel.
In large frying pan, cook ground chicken combined with dried spices. You may need to add a small amount of oil - depending on how lean your chicken is. Set aside.
Meanwhile, peel and thinly slice potatoes. Boil in plenty of water for approximately 2-3 minutes. You want them tender - but not mushy. Use a slotted spoon to remove from the water.
Prepare pancetta or bacon until lightly browned - drain grease and pat dry with paper towel.
Place Corn leaves in L-shape. Where leaves cross, layer potato, pancetta, chicken, cheese, capers, red-peppers. Fold Corn husks into pouch shape and secure with kitchen twine. Repeat until ingredients are exhausted.
Set packets in ceramic baking dish. Drizzle with olive oil. Bake until husks are golden-brown and the contents of the packets are completely warms.
Serve with steamed zucchini and summer squash.
Monday, July 7, 2008
Gluten Free Baked Ziti
2 Bags Gluten Free Ziti Noodles
1 lb Sage Pork Sausage
1 lb Ground Beef
1 jar Newman's Own Marinara
1 lb Mozzarella
12 oz Ricotta
2 Portobello Mushrooms
1 Tbsp Olive Oil
1/4 c. red wine
Pre-cook meat separately. Prepare Noodles according to package. Thinly slice mushrooms. In a frying pan, saute until tender in olive oil. Deglase the pan with 1/4 c. of red wine. Mix together, mushrooms, marinara, and meats.
In a deep casserole dish, layer meat, noodles, ricotta, mozzarella. Depending on the width of the pan, you will have two or three layers. Last layer, should be cheese. Bake, uncovered, at 375 for 30 minutes. Cheese will be completely melted. To add a crisp brown layer, switch oven to broil for 5-7 minutes.
1 lb Sage Pork Sausage
1 lb Ground Beef
1 jar Newman's Own Marinara
1 lb Mozzarella
12 oz Ricotta
2 Portobello Mushrooms
1 Tbsp Olive Oil
1/4 c. red wine
Pre-cook meat separately. Prepare Noodles according to package. Thinly slice mushrooms. In a frying pan, saute until tender in olive oil. Deglase the pan with 1/4 c. of red wine. Mix together, mushrooms, marinara, and meats.
In a deep casserole dish, layer meat, noodles, ricotta, mozzarella. Depending on the width of the pan, you will have two or three layers. Last layer, should be cheese. Bake, uncovered, at 375 for 30 minutes. Cheese will be completely melted. To add a crisp brown layer, switch oven to broil for 5-7 minutes.
Meringue Bird's Nest
This is an outstanding summer dessert. Anyone with Celiac will tell you, one of the most difficult dietary restrictions is the dessert menu. This will make non-restricted diets salivate! :) This recipe has been compared to "food poetry" by some of my friends!!
Ingredients:
1 tsp. corn starch
1 tsp white wine vinegar
1 Tbsp hot water
2 Tbsp sugar/egg white used
Egg whites (6 minimum) - depending on how many nests you want to make
Beat egg whites with half sugar until stiff (approx. 5-7 minutes). This is easiest with a standing mixer (like a kitchen aid). When beaters are lifted the meringue peaks should not fall.
Beat in corn starch, vinegar, and hot water
Fold in the remaining sugar with a spatula. Be careful not to stir or beat - this will "deflate" your meringue.
Using a pastry bag pipe out small nest shaped meringues onto parchment covered baking sheet. If you do not have a pastry bag - simply use a spoon to dollop meringue and create a hole in the center.
Bake at 250 for approx 3-4 hours. I leave them in the oven overnight to complete the drying process. They should be crisp and lightly browned. Store in an airtight dry container for 2-3 weeks.
Fill with fresh whipping cream and fresh berries. Another option is to use frozen berries, and create a warm sauce: 2 cups berries, 1/4 c. sugar over medium heat on the stove until berries are defrosted and sugar is completely dissolved.
Ingredients:
1 tsp. corn starch
1 tsp white wine vinegar
1 Tbsp hot water
2 Tbsp sugar/egg white used
Egg whites (6 minimum) - depending on how many nests you want to make
Beat egg whites with half sugar until stiff (approx. 5-7 minutes). This is easiest with a standing mixer (like a kitchen aid). When beaters are lifted the meringue peaks should not fall.
Beat in corn starch, vinegar, and hot water
Fold in the remaining sugar with a spatula. Be careful not to stir or beat - this will "deflate" your meringue.
Using a pastry bag pipe out small nest shaped meringues onto parchment covered baking sheet. If you do not have a pastry bag - simply use a spoon to dollop meringue and create a hole in the center.
Bake at 250 for approx 3-4 hours. I leave them in the oven overnight to complete the drying process. They should be crisp and lightly browned. Store in an airtight dry container for 2-3 weeks.
Fill with fresh whipping cream and fresh berries. Another option is to use frozen berries, and create a warm sauce: 2 cups berries, 1/4 c. sugar over medium heat on the stove until berries are defrosted and sugar is completely dissolved.
Thursday, June 19, 2008
Email Questions about Gluten Free Products
I received the following email from a friend of a friend. I thought my answer would be interesting to anyone attempting to cook gluten free!
Email:
Hi Stephanie; (My Friend) told me about your blogspot. As you can see she praises your cooking, and I hold her taste buds (and opinions) in the highest regard. I also have an allergy to gluten and while I have invented a few of my own gluten/wheat free recipes, they do tend to get old after a while. And they are rarely convenient. Thank you for making your recipes available, I cant wait to try the lentil soup! Also, my biggest weakness in avoiding gluten is that it is impossible to find gluten/wheat free breads that actually taste good without a mountain of butter or cream cheese. Any suggestions? Thanks again for sharing your recipes! Kellyann
Answer:
Hi Kellyann,
I felt the same way about the gluten free products for years. I have found that bread products that are made mainly from tapioca flour, rather than rice flower have a much better flavor. Kinnikinnick Foods (yes, I spelled that right) :) have some awesome options. You can find them in the freezer section at stores like Whole Foods. See also http://www.kinnikinnick.com/ They have everything ranging from hamburger and hot dog buns to English muffins and even bagels. Their sandwich bread is actually soft and doughy - instead of dry and crumbly.
In regards to pasta, I like Quinoa Pasta best. The brand I use most is Ancient Harvest, based in Keen, WA. You can find them in nearly every store that carries gluten free products. They have macaroni, spiral pasta, linguine and spaghetti among other noodles. I like the way the pasta cooks up and in a dish you can hardly tell the difference. I think the only noticeable difference is in the way it reheats for leftovers.
Lastly, for baking - Gluten Free Pantry is my favorite. I made an apply pie using their pie crust mix for Thanksgiving. The entire family flocked to this pie. It was without a doubt the BEST pie crust I've had - gluten free or other wise. Other mixes I use regularly are the cornbread, chocolate cake, pizza crust/french bread and more.
Nearly all of the waffle and pancake mixes I've used have been superb and easy to prepare.
I am so glad you'll be checking out the site. The ads on my site should all be catering to gluten free clientele - so keep an eye on those for more ideas too.
I am going to post your note and answer on the blog - others would love this info! :) Hope that is okay!!
Best
Steffi
Email:
Hi Stephanie; (My Friend) told me about your blogspot. As you can see she praises your cooking, and I hold her taste buds (and opinions) in the highest regard. I also have an allergy to gluten and while I have invented a few of my own gluten/wheat free recipes, they do tend to get old after a while. And they are rarely convenient. Thank you for making your recipes available, I cant wait to try the lentil soup! Also, my biggest weakness in avoiding gluten is that it is impossible to find gluten/wheat free breads that actually taste good without a mountain of butter or cream cheese. Any suggestions? Thanks again for sharing your recipes! Kellyann
Answer:
Hi Kellyann,
I felt the same way about the gluten free products for years. I have found that bread products that are made mainly from tapioca flour, rather than rice flower have a much better flavor. Kinnikinnick Foods (yes, I spelled that right) :) have some awesome options. You can find them in the freezer section at stores like Whole Foods. See also http://www.kinnikinnick.com/ They have everything ranging from hamburger and hot dog buns to English muffins and even bagels. Their sandwich bread is actually soft and doughy - instead of dry and crumbly.
In regards to pasta, I like Quinoa Pasta best. The brand I use most is Ancient Harvest, based in Keen, WA. You can find them in nearly every store that carries gluten free products. They have macaroni, spiral pasta, linguine and spaghetti among other noodles. I like the way the pasta cooks up and in a dish you can hardly tell the difference. I think the only noticeable difference is in the way it reheats for leftovers.
Lastly, for baking - Gluten Free Pantry is my favorite. I made an apply pie using their pie crust mix for Thanksgiving. The entire family flocked to this pie. It was without a doubt the BEST pie crust I've had - gluten free or other wise. Other mixes I use regularly are the cornbread, chocolate cake, pizza crust/french bread and more.
Nearly all of the waffle and pancake mixes I've used have been superb and easy to prepare.
I am so glad you'll be checking out the site. The ads on my site should all be catering to gluten free clientele - so keep an eye on those for more ideas too.
I am going to post your note and answer on the blog - others would love this info! :) Hope that is okay!!
Best
Steffi
Tuesday, June 17, 2008
Lentil Soup
This is one of my favorites! Don't let the ingredients scare you away from this. It is filling and can be made in bulk, frozen and taken to work for a filling lunch! It is very healthy. If you are unfamiliar with parsnips this is the perfect recipe to help you fall in love with this root vegetable.
2c. Lentils
18 oz. reduced sodium organic Chicken Broth
6 c. water
2 Parsnips (peeled and diced)
1 Granny Smith Apple (peeled and diced)
1 small potato (peeled and diced)
2 tsp salt
1/2 tsp pepper
1 tsp turmeric
Place lentils, water and broth in large stock pot. Simmer until lentils are cooked and tender. Add diced vegetables and seasonings. Cook until potatoes are cooked through. Remove from heat and cool to room temperature. Using a large food processor take approximately 2 cups of the soup and puree. Add puree to the main stock pot and reheat to a low simmer. (You can use this method for thickening almost any soup to create a "cream like" consistency without the cream.)
Serve Warm. Enjoy.
2c. Lentils
18 oz. reduced sodium organic Chicken Broth
6 c. water
2 Parsnips (peeled and diced)
1 Granny Smith Apple (peeled and diced)
1 small potato (peeled and diced)
2 tsp salt
1/2 tsp pepper
1 tsp turmeric
Place lentils, water and broth in large stock pot. Simmer until lentils are cooked and tender. Add diced vegetables and seasonings. Cook until potatoes are cooked through. Remove from heat and cool to room temperature. Using a large food processor take approximately 2 cups of the soup and puree. Add puree to the main stock pot and reheat to a low simmer. (You can use this method for thickening almost any soup to create a "cream like" consistency without the cream.)
Serve Warm. Enjoy.
Monday, June 16, 2008
Mango Chicken with Butternut Squash
1 Mango
1c. Rice Wine Vinegar
1tsp salt
1/2 tsp pepper flakes
2 large chicken breasts
1 Butternut Squash
1 c. Wild Rice Melody Prepared according to directions.
Puree Mango, Rice wine and seasonings in food processor. Marinate chicken in puree for two hours or overnight. Cook chicken in large covered skillet with puree on medium heat. The pan should be just warm enough to create a low simmer.
Meanwhile, cut squash in half and de-seed. Place in glass baking dish with enough water to cover half of the squash. Cover with plastic wrap. Cook on high in microwave at five minute intervals, until you can easily stab with a fork. Remove and place small amount of butter over squash. You can remove the thick skin by running a sharp knife between the soft flesh and the skin. If the squash is cooked thoroughly - this will be easy. Cut into 1" squares.
Serve chicken, wild rice and squash with mango puree drizzled over top!
This is a great summer dish, as it is not too heavy and has that sweet spicy taste perfect for summer weather!
1c. Rice Wine Vinegar
1tsp salt
1/2 tsp pepper flakes
2 large chicken breasts
1 Butternut Squash
1 c. Wild Rice Melody Prepared according to directions.
Puree Mango, Rice wine and seasonings in food processor. Marinate chicken in puree for two hours or overnight. Cook chicken in large covered skillet with puree on medium heat. The pan should be just warm enough to create a low simmer.
Meanwhile, cut squash in half and de-seed. Place in glass baking dish with enough water to cover half of the squash. Cover with plastic wrap. Cook on high in microwave at five minute intervals, until you can easily stab with a fork. Remove and place small amount of butter over squash. You can remove the thick skin by running a sharp knife between the soft flesh and the skin. If the squash is cooked thoroughly - this will be easy. Cut into 1" squares.
Serve chicken, wild rice and squash with mango puree drizzled over top!
This is a great summer dish, as it is not too heavy and has that sweet spicy taste perfect for summer weather!
Sunday, June 15, 2008
Mexican Macaroni and Cheese
1 box Quinoa Pasta
2c. shredded Pepper Jack Cheese
1 tbls butter
1/4 c. milk
1 can diced green chillies
Prepare pasta according to instructions. Return to pot and add remaining ingredients. Stir continuously until cheese is melted. Serve hot and enjoy! :)
Variation:
Add diced chicken breast
2c. shredded Pepper Jack Cheese
1 tbls butter
1/4 c. milk
1 can diced green chillies
Prepare pasta according to instructions. Return to pot and add remaining ingredients. Stir continuously until cheese is melted. Serve hot and enjoy! :)
Variation:
Add diced chicken breast
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