Posts Tagged ‘gluten free’
Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.
Two years ago: Matzo Ball Soup
GLUTEN-FREE OOEY GOOEY CHOCOLATE PEANUT BUTTER CAKE
Makes 24 bars
1 package gluten-free chocolate cake mix (such as Betty Crocker)
8 Tbsp unsalted butter, melted
8 oz. reduced fat cream cheese, softened
1 cup creamy peanut butter
1 tsp vanilla extract
8 Tbsp unsalted butter, melted
1 (16 oz.) box powdered sugar
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared baking pan.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 45 minutes, or until golden on top. Make sure not to over-bake as the center should be a little gooey.
- Allow to cool before cutting into squares.
Source: Adapted slightly from My Baking Addiction.
With one of my best friends being gluten intolerant, I am always very interested in trying out new gluten-free products. Especially since she tells me how far gluten-free products have come over the years (you should see how excited she gets over bagels). Gone are the days when gluten-free meant boring. One proof of this fact lies with Blue Diamond’s Nut-Thins. They are a crunchy cracker loaded with nutritious nuts and baked to perfection. Flavors include: Plain Almond, Almond Hint of Sea Salt, Almond Smokehouse, Almond Cheddar Cheese, Almond Country Ranch, Almond Pepper Jack Cheese and also Hazelnut, and Pecan.
Although these crackers are great for dips and snacking, I decided to make a meal with them. I had made this recipe before with bread crumbs and ground pecans, so I decided to replace all of the breading with ground up Blue Diamond Pecan Nut-Thins. The result? A perfectly crunchy and flavorful exterior. I really want to try the Almond Cheddar Nut-Thins for a cheesy version! Hopefully I’ll like it better than the unhealthier Cheetos Crusted Chicken haha.
Blue Diamond products can be found at any Whole Foods or natural foods section in your local grocery store, and online at www.bluediamond.com.
Wondering what those purple lumps are in the background? You will find out soon!
One year ago: Homemade Pumpkin Puree
PECAN-CRUSTED CHICKEN WITH ROASTED BROCCOLI
2 boneless, skinless chicken breasts, pounded about 1/2-inch thin
1/4 cup ground Blue Diamond Pecan Nut-Thins
1/8 tsp salt
1/8 tsp pepper
1 egg white
2 Tbsp gluten-free all-purpose flour
2 cups chopped broccoli florets
2 tsp olive oil
2 Tbsp chopped yellow onion
1 clove garlic, minced
Salt and pepper
- Heat oven to 375 degrees.
- In a small roasting pan, drizzle olive oil over chopped broccoli florets. Toss with onion, garlic, salt and pepper. Set aside.
- In one small bowl, combine cracker crumbs with salt and pepper. In a second bowl, whisk egg white until just foamy. In a third bowl, place flour.
- Dredge chicken breasts in flour, dip in egg white and then press both sides into breadcrumb mixture to coat. Place on a small baking sheet coated with vegetable oil cooking spray.
- Cook the chicken and broccoli for 20 minutes or until edges are golden brown, turning both the chicken and broccoli once halfway through the cooking time.
Source: Adapted slightly from SELF Magazine.
Disclosure: I received samples of Blue Diamond Nut-Thins from Ocra Communications. I was not compensated for this post. Thoughts and opinions are my own.
It’s Secret Recipe Club time, woohoo! This month I had Nora’s Natural Noshing. In light of the insanity of my last post featuring a roundup of peanut butter and chocolate deliciousness, you would think I would have to share another peanut butter and chocolate recipe today. I did consider making her bite-size peanut butter layer cups, and would’ve even been a healthier option compared to the majority or recipes I shared on Saturday. But I figured I have an entire football season ahead of me to fill with peanut butter and chocolate, so let’s try something else today.
Quinoa is not yet a staple in my diet, but I do use it occasionally. Most recently have enjoyed mixing in candied walnuts and blueberries for breakfast. So when I saw this recipe on Natural Noshing, I had to give it a try.
Although I didn’t think this casserole quite tasted like pizza, it was a great tasting side to accompany the chicken asiago sausage I had as the main dish. If I had added pepperoni, Italian sausage, and green peppers, it probably would have tasted more like pizza and even been able to be a main course by itself. Or maybe add chicken and have it be a chicken Parmesan casserole – there are many options and is definitely something I would make again!
PIZZA QUINOA CASSEROLE
Serves 4 as a side
1 cup uncooked quinoa cooked in 2 cups water or about 3-1/2 cups cooked quinoa
6 oz. tomato paste
3-4 cloves garlic, minced
1/2 small onion, diced
2 Tbsp water
1-1/2 Tbsp extra virgin olive oil
2 Roma tomatoes, diced
2 Tbsp fresh basil, chopped
1 Tbsp dried parsley
1 tsp marjoram
1 tsp oregano
1/2 tsp fennel seed (used caraway seed because I did not have fennel)
1/2 tsp crushed red pepper
1/4 tsp sugar
1/2 cup shredded Mozzarella
- Rinse quinoa well and combine with water in a small pot over high heat. Bring to a boil, cover and turn down to low and simmer for 15 minutes until all the liquid is absorbed, the quinoa is tender and completely cooked. Remove from the heat and leave covered in the pot for 5 minutes while assembling other ingredients.
- Preheat oven to 350 degrees. Grease four 1 cup ramekins, two 2 cup dishes or a larger casserole dish, depending on how you want to bake and serve this.
- In a medium bowl, combine the tomato paste with the garlic and onion, water and olive oil. Mix well. Add tomatoes and all the seasonings. Mix well again before adding the quinoa. Once the mixture is completely mixed, taste for seasonings and add more salt as needed. Then divide evenly among the dishes for baking, sprinkle with cheese and place in the oven.
- Bake 30-35 minutes until the cheese is golden and bubbly or until the quinoa on top is golden and crispy. If desired, sprinkle with more fresh basil or parsley and serve.
Source: Natural Noshing
Even though I do not have dietary restrictions for gluten, I do try gluten-free products and recipes from time to time to accommodate those around me who do need to be aware of their gluten intake. This time around, I was given the chance to try out some gluten-free bread products from Kinnikinnick. Knowing that my best friend has had trials in the past finding good soft gluten-free bread, I took them with me to try out on my most recent visit.
Kinnikinnick bakes their new Soft Buns fresh before being quickly frozen in order to retain softness once thawed. Their new buns contain no gluten, dairy or nuts; are made with no artificial preservatives, colors, or flavors; are fortified with five essential nutrients, and contain at least five grams of fiber per serving and zero cholesterol. These Soft Buns are just becoming available at retailers throughout the U.S. and Canada and are also available online at www.kinnikinnick.com; SRP $4.59.
Now I don’t know much about gluten-free bread, but Christina seemed to think it was very unusual to keep frozen prior to its use. Regardless we listened to the instructions in hopes that this step was the answer while other gluten-free bread products were crumbly. Our first test subjects were the hot dog and hamburger buns. Unfortunately, these buns were not as soft as we had hoped for. The taste was right, but not the texture.
Next up, was the bread. I used the mulitgrain bread to make french toast and it came out great. There was no way of knowing it was gluten-free without reading the package and I really enjoyed the little bits of grain in the bread. Definitely would buy this bread again even for myself!
My overall experience with Kinnikinnick bread products is that their Soft Buns might need some work to be truly called “soft”, but their bread is very good. I will give them the benefit of the doubt however that maybe the shipping process altered the buns a little since they had thawed before they arrived. Maybe the re-freeze was their downfall? However, the bread did not suffer the same consequences even though shipped at the same time.
Disclosure: I received samples of Kinnikinnick bun and bread products to review from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.
One year ago: Topical Ice Pops
Even though I am not gluten-intolerant, and did not bake these for the usual suspects in my life who are, I still enjoy playing around with gluten-free recipes from time to time. Unfortunately I was unable to locate an almond blend of gluten-free all-purpose flour called for in the original recipe, so I subbed 1/4 cup of the gluten-free flour I use regularly (Bob’s Red Mill) for almond meal because I didn’t want to miss out on any of the almond flavor captured in this cupcake.
Once again I was surprised by how I would have not been able to detect that these were gluten-free had I not make them. And an even bigger surprise, they were vegan despite the butter in the frosting (I was so confused at first when there were no eggs listed as an ingredient for the batter). Totally delicious cupcakes! Next, I would love to try Melissa’s feta alfredo recipe.
GLUTEN-FREE CHOCOLATE ALMOND CUPCAKES WITH RASPBERRY ALMOND BUTTER FROSTING
Makes 12 cupcakes
1 cup unflavored almond milk
1/2 cup vegetable oil
1 cup sugar
1 Tbsp apple cider vinegar
1 Tbsp vanilla extract
1/2 tsp almond extract
1-1/4 cups gluten free all-purpose flour
1/4 cup almond meal/flour
3/4 tsp xanthan gum
1/2 cup Dutch-process cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup almond butter
1/4 tsp salt
6 oz. fresh or frozen raspberries, pureed*, plus extra for garnish
3–4 cups confectioner’s sugar, sifted
Sliced almonds, for garnish (optional)
- Preheat oven to 350 degrees. Line a cupcake tray with paper liners.
- In a mixer bowl, stir together almond milk, oil, sugar, cider vinegar, and flavorings.
- Sift the dry ingredients together into a separate bowl. Whisk to combine. Stir the dry ingredients into the wet ingredients. Beat for at least 2 minutes, until all clumps are gone.
- Spoon the batter into prepared cupcake tray, filling each cup about 3/4 full. Drop the cupcake tray onto the counter several times from a height of about 3 inches, to help smooth the tops of the batter and release any latent air bubbles.
- Bake for 22–25 minutes, or until the cupcake slowly springs back when pressed with a finger. Cool completely before frosting.
- To make the frosting, cream butter, almond butter, and salt in a mixer bowl. Scrape the sides of the bowl at least twice.
- Add 1 cup sifted confectioner’s sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining confectioner’s sugar, 1 cup at a time, alternating with additional raspberry puree, if desired. When the frosting is not runny, but still a bit thick, but has reached the desired flavor/sweetness, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then Pipe or spread** frosting on cool cupcakes. Garnish with sliced almonds if desired.
*I did not run the puree through a fine mesh sieve a the original recipe called for because seeds don’t bother me. But do so if you desire.
**I used a medium cookie scoop to frost the cupcakes.
Source: Adapted slightly from Smells Like Brownies.
Happy Mardi Gras! The holiday recipe club has gotten together again today to celebrate by posting recipes that contain bananas, bourbon or andouille sausage. I contemplated doing something savory for the blog hop, but was sucked into the idea of something bananas foster with bourbon. Since today I also happen to be meeting with my committee (of which one member is gluten intolerant) I figured I would make them some gluten-free muffins to go along with their coffee (gotta make sure they arn’t grumpy).
While searching for a bananas foster bread/muffin recipe, I was disappointed by the fact that none actually utilized bananas foster itself, but instead incorporated the banana and alcohol separately. That’s banana rum/bourbon bread, not bananas foster bread in my mind. So I decided to take matters into my own hands and here are my results!
These muffins turned out to be very moist, flavorful, and tastes almost exactly what I would expect a bananas fosters muffin to be. And I would’ve never guess that they were made with gluten-free flour! I only wish that it had a stronger banana flavor, so I may add some of the banana liqueur into the glaze next time. But over all, extremely pleased with my results. I hope my committee agrees, and are also pleased with my lab results .
Want to join the Holiday Recipe club? Make contact HERE.
One year ago: Cashew Chicken
GLUTEN-FREE BANANAS FOSTER MUFFINS
Makes 12 muffins
1-1/2 cups chopped pecans
1/3 cup gluten free all-purpose flour
1/4 cup dark brown sugar
1/2 tsp ground cinnamon
4 Tbsp unsalted butter
3 medium bananas, sliced
3 Tbsp unsalted butter
1 cup dark brown sugar, divided
1 Tbsp banana liqueur
1/2 tsp grated nutmeg
1/4 cup bourbon
2 cups gluten free all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp allspice
1/2 cup Chobani plain 2% Greek yogurt (or regular)
1 tsp vanilla extract
3 Tbsp milk
4 Tbsp unsalted butter
2 Tbsp water
1/4 cup light brown sugar
1/4 cup bourbon
- Preheat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.
- Put the bananas in a 10-inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Allow to cool slightly then mash with a fork in the skillet.
- Whisk the flour, baking soda, baking powder, and seasoning in a small bowl to combine. Set aside.
- On medium speed, beat 1/2 cup dark brown sugar and yogurt to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed banana mixture and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
- Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
- While the muffins are baking, make the bourbon glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the bourbon. Set aside and cover to keep warm.
- Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the bourbon glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.
One night while in Columbus, my friends and I decided to stay in one night and cook dinner together. I just so happened to have brought some recipes along with me (surprise surprise!) and we picked something out of a Taste of Home magazine. What sold all of us was the word bacon and the mention of cheese. Doesn’t take much to interest our taste buds!
The most time consuming part was cooking the bacon. Maybe that was our fault for picking thick-cut bacon but it was totally worth it. This pasta dish reminds me of an grown-up version of macaroni and cheese, but would definitely please all ages. I would like the note that the gluten-free bread crumbs did not get as crispy and brown and regular bread crumbs would, even after turning the broiler on for a couple minutes. But this did not take away from the texture or overall enjoyment of the meal. Definitely going to make this again, especially since I wasn’t smart enough to claim leftovers.
This is my last gluten-free recipe for awhile so for all the gluten-free readers out there, enjoy!
Oh and tomorrow is my 1 year blogoversary!!
GLUTEN-FREE BACON-SWISS PENNE
12 0z. uncooked gluten-free penne pasta
13 bacon strips
1-1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
3 Tbsp butter
6 green onions, chopped (forgot to buy at the grocery so I used some onion powder instead)
3 Tbsp gluten-free all-purpose flour
4 cups 2% milk
3 cups (12 oz.) shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1-1/2 cups frozen peas, thawed
3/4 tsp pepper
1/2 tsp dried thyme
3/4 cup dry gluten-free bread crumbs
2 Tbsp butter, melted
- Preheat oven to 350 degrees. Grease a 13 x 9″ baking dish; set aside.
- Cook penne according to the package directions.
- Meanwhile, in a large skillet, cook bacon in batches oven medium heat until crisp. Remove to paper towels; drain, reserving 4 tsp drippings. Crumble bacon and set aside.
- Saute chicken in butter and drippings until no longer pink. Add onion; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil, cook and stir 2 minutes or until thickened. Stir in cheeses, peas, pepper, thyme and bacon.
- Drain penne; add to chicken mixture and toss to coat. Transfer to prepared baking dish. In a small bowl, combine bread crumbs and butter, sprinkle over top. Bake, uncovered, for 30-35 minutes or until golden brown.
Source: Adapted slightly from Taste of Home Magazine September 2011
Disclosure: I received a complimentary copy of the September issue of Taste of Home magazine. I have not been compensated for posting about this recipe and opinions are my own.