Gluten-Free Christmas Dinner Menu

October 1, 2019

Appetizers

Bacon and Brie Holiday Melts

White Cheddar Stuffed Mushrooms

Sweet and Spicy Crab and Pepper Dip


Main Dishes

Boneless Stuffed Turkey Breast

Raspberry Wine Glazed Ham

Spinach Mushroom Lasagne


Sides

Cauliflower Mashed Potatoes

Green Bean Casserole

Whipped Gingerbread Spice Butternut Squash

Massaged Kale Salad with Pomegranate


Sauces

Wine and Mushroom Sauce

Hard Apple Cider Gravy (bottom of page)


Desserts

Pumpkin Pie

Honey Cinnamon Graham Crackers

Cannoli Dip

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TAGS: HOLIDAY

Kang Kao – Pineapple Curry

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A slightly sweet Thai soup to warm you through before trick or treating.

Ingredients:

  • 1 tablespoon of Maesri red curry paste
  • 2 x ~14 oz cans of coconut milk, I buy Chaokoh brand or Arroy-d, not Piña Colada coconut milk. Thick layer of coconut cream on top, thinner coconut milk below.
  • 1 red bell pepper, deseeded and cut into 1/2” squares. 
  • 1 x 8 oz can crushed pineapple in pineapple juice 
  • 1  x 8 oz can sliced pineapple in pineapple juice, each ring cut smaller, drain and retain pineapple juice. 
  • 1 tbsp fish sauce 
  • 1+1/2 tbsp light brown sugar or Palm sugar if you have it for more authentic taste, but don’t buy it just for this.
  • zest and juice of lime (or 2 tbsp Tamarind paste – see note. Yes, substitution would mean using 2 limes, try with one and then add more if you want. Everyone’s taste is different and they have a lower sugar taste than here)
  • salt and pepper
  • 1 gluten-free rotisserie chicken, skinned and boned, flesh removed and cut into very small pieces.  

Directions

  1. 1. In large pan (about 8 cup, 2 ltr)  fry the curry paste in half a can of coconut milk.  Pim said ‘One thing though, I learned this trick from my home Ed teacher (who was a retired Royal chef) in grade school. When making Thai curry, always start with – mixing about 1/2 cup of coconut milk (use only the thick part) with curry paste in a pan on medium heat. Let it cook for a few minutes until you notice the red/orange oil bubbly and good fragrance. This is the key of making tasty Thai curry. Then, add the meat and other ingredients.’ This is also how I do a regular curry base.
  2. 2. Add rest of coconut milk, bell pepper, crushed pineapple, pineapple pieces, fish sauce, brown sugar, lime zest and juice, some salt and pepper.  Bring to a boil, cover and turn down to a simmer.
  3. 3. While sauce is simmering, I then take the rotisserie chicken apart and cut into very small pieces.  This gives time for the sauce to simmer and develop. Then I add the cooked chicken, cover and simmer for about 15 more minutes. I added water from coconut milk cans since depending on lid of pan, a lot of liquid can evaporate which will make sauce thicker and spicier. 
  4. 4. Serve over plain rice. Even better the next day.
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CRÊPES

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A recipe for soft, delicious gluten-free crepes, which can be layered with any sauce or flavoring.

Ingredients:  

  • 3 large eggs
  • ½ c half and half 
  • ½ c fat-free milk  I used ¾ c fat-free milk and ¼ c heavy cream – use coffee creamer instead of cream for sweet crêpes or 1 c whole milk
  • 1 tsp gluten-free vanilla extract 
  • ¾ c  cornstarch, I use Argo labeled gluten-free, Non-GMO and aluminum-free. You can add a little more cornstarch for a stronger crêpe.
  • Salt
  • 1 tbsp sugar for sweetness

Directions

  1. Put milk and eggs in a bowl, then add rest of ingredients and whisk with an electric hand mixer, immersion blender or put in a blender and run until smooth. If you put cornstarch in bowl first, it tends to be more difficult to blend. 
  2. I use a Caphalon crêpe pan that is 8” across the base. Most skillets etc are sold quoting measurement across the top edge not the cooking base, which can make quite a difference to size and quantity of crêpes based on that measurement. Heat pan on medium high heat until you can drip a few drops of water on pan and they ‘dance’ across the surface. Smear with a tiny bit of butter on paper towel. Pour in 2 tbsp batter into the center of the pan and tilt and swirl the batter to cover the base. Try not to get batter up the sides because it makes for less attractive crêpe, plus if you have bolts on the inside of the pan, batter will cook around bolts. Also batter around sides, cooks into a very crisp edge. But once stacked all the crêpes go soft. It does take practice to make visually perfect crêpe, first one is known as cooks perk in England, but they all taste good.
  3. Cook until the top is drying and the edges are turning a golden brown.  About 20 seconds. I use a very thin plastic spatula to lift side of crêpe to see color and if cooked, the spatula loosens all the edges, making it easier to flip crêpe.  I flip it with my fingers, you can also use the spatula. Cook for a further 10 seconds. First side of crêpe should look an even golden brown, second side will look ‘freckly’.  If you overcook, it becomes very dry and crisp and difficult to roll or fold.
  4. Invert crêpe onto a large plate and repeat with rest of batter. Depending on filling you will use, you can fill crêpes as they are made. Sometimes it is easier to fill them all at one time so you divide filling evenly amongst crêpes. Stir batter with each crêpe as cornstarch will sink to bottom.

For the Fall, after you’ve gone apple picking with the kids, cook some cored and chopped Gala, Fuji, Braeburn or similar apples in butter, add some maple syrup or sugar, apple cider and serve as a sauce over the crêpes.

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TAGS: BREAKFAST, DESSERT

Candy Corn Mini Muffins

September 30, 2019

Candy Corn Mini Muffins

Courtesy of Enjoy Life

An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins

Ingredients:
For the muffins:

  • 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
  • 1 C. + 2 t. cold water
  • 1/4 C. olive oil or grapeseed oil
  • 2 t. vanilla extract
  • 3/4 t. ground cinnamon

For the frosting:

  • 1/2 C. dairy-free buttery spread
  • 2 C. confectioners’ sugar
  • 1 t. vanilla extract
  • 1 T. dairy-free milk, plus more as needed
  • 1/3 C. Enjoy Life Foods Mini Chips

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
  3. Divide the mixture into the prepared pan, filling each one about half full.
  4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
  6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
  7. Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
  8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
  9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
  10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
  11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

 

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TAGS: DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY, VEGETARIAN

Cooked Cauliflower Rice and Cauliflower Rice Salad

August 29, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Cauliflower Fried Rice

Directions:

  1. Break cauliflower in florettes and cut off most of stalk. Stalk just doesn’t shred nicely.
  2. Rinse cauliflower, drain and pat dry.
  3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
  4. Melt some butter and olive oil together in 9 inch skillet.
  5. Add finely chopped onion, half a red bell pepper deseeded and cut into small dice, 1-2 cloves garlic crushed. Cook over medium heat for about 3-5 minutes until softening.
  6. Add cauliflower rice, cook for about another 5 minutes until cauliflower is as cooked as you like it.
  7. Add a knob of butter if you want, it really adds to taste, a handful of fresh herbs and serve as a side dish or top with some nuts, cheese for meatless Monday.

Add hot peppers, pepper flakes.

Cauliflower Raw Rice Salad

1.Break cauliflower in florets and cut off most of stalk.  Stalk just doesn’t shred nicely.
2.Rinse cauliflower, drain and pat dry.
3.Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for pieces of stalk.
4.Add some maple herb vinaigrette (below) to lightly moisten cauliflower rice.
5.Add chopped, fresh tomatoes, including any juice, small diced cucumber, shredded carrot – really whatever you would normally add to a rice salad. Stir and serve.

Salad is crisp when freshly mixed, but cauli does soften if refrigerated overnight. But then you could stir fry it for fried rice. Lovely light crunch without the softness of rice. Stand over bowl eating before serving good.

Maple Herb Vinaigrette

Ingredients:

1 tbsp gluten-free white wine or red wine vinegar, apple cider vinegar or fresh lemon juice
good pinch of salt to taste
freshly ground pepper
1 tsp gluten-free Dijon Mustard. You can also use honey Dijon, spicy for variation.
2 tbsp maple syrup – I use stronger tasting maple syrup – Grade A medium amber.(think of using honey if you don’t have maple syrup)
2 tbsp olive oil
6 Tbsp avocado oil or sunflower oil
1/2 cup fresh parsley measured before chopping
green of 4 green onion/spring onion, scallion stalks
few celery leaves if you have them

Directions
1.Put vinegar, mustard, salt, pepper and maple syrup in jug or 2 cup Tupperware style container or clean jam jar. Stir to dissolve salt etc.
2.Add oils and fresh herbs. Run immersion blender to finely chop herbs. If you don’t have immersion blender then chop herbs finely with scissors and add to dressing. If you do use immersion blender, dressing will thicken and go almost white/green in color.  On refrigeration, olive oil will solidify and then revert to liquid at room temperature.

This dressing mellows on standing so that no one ingredient overpowers the others.  Try it this way first and then experiment with different vinegars, other fresh herbs but try less total quantity of herbs, add different mustards etc. Remember your taste for salt or sugar can be different to mine.

With the scandal over olive oils, I find that most evo’s are far too bitter and overpowering in a vinaigrette/salad dressing.  This is my go-to dressing, easily made, loved by everyone.  Please don’t substitute fake sugar or agave nectar.  Maple syrup or honey add to taste, they’re not just a sweetener.

 

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TAGS: DINNER, LUNCH, SIDE DISHES

Coconut-Rum Chocolate Pie

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Coconut-Rum Chocolate Pie

Ingredients:

Crust:

  • 1 cup regular sweetened, flaked coconut
  • 2 c corn chex or honey nut chex (perhaps try chocolate chex) crushed to make one cup of crumbs. (Crush just in a Ziploc bag with rolling pin, but not to a powder)
  • ½ c sliced almonds
  • 6 Tbsp butter, earth balance or coconut oil

Filling:

  • ½ c cream or Asian style coconut milk or coconut coffee creamer. Check coconut milk ingredients.  Piña Colada style coconut milk is high in sugar, ‘lite’ coconut milks are thickened with ‘gums’ and other ingredients to make thick and creamy.  Dairy coffee creamer or coconut coffee creamer that you use for coffee is easier for a small quantity
  • 11-12 oz (~ 2 cups packet) gluten-free semi sweet chocolate chips
  • 1-2 tbsp rum or other liquor you can tolerate.  Remember that ordinary rum and brandy should be gluten free, it is normally the flavorings added that can contain gluten.  You don’t have to add alcohol but it does raise the flavor nicely.
  • Sliced bananas, fresh pineapple, mango,
  • Bought or home made caramel sauce.
  • Trader Joe’s make a jar of caramel sauce that is labeled gluten free, but not dairy free. Optional
  • Whipped real cream or coconut cream whipped. Optional
  • Some toasted coconut or sliced almonds to garnish. Optional.

Directions:

  1. Preheat oven to 350*. Melt butter, earth balance or coconut oil. Mix together coconut, crushed chex and almonds and add melted butter or coconut oil to bind dry ingredients.
  2. Press into base and sides of 9” pie place and bake in preheated 350* oven for 10-20 minutes until looking more golden brown. Remove from oven and allow to cool.
  3. Heat cream in 4 cup microwave-safe bowl in the microwave for about 40 seconds. Stir in chocolate and let sit for 1-2 minutes. Stir well, microwave a bit more, stir well, microwave until chocolate forms a smooth, thick, shiny mass. I tend to use my immersion blender to get mix smooth. Stir in alcohol.  Depending on cream and chocolate used and whether you added any alcohol, taste the chocolate mix and decide if it needs some sugar.  Remember you might be drizzling it with caramel sauce and adding fresh fruit, all adding to sweetness.
  4. Pour chocolate sauce into cool shell and refrigerate for several hours or overnight.
  5. Remove from fridge. You can arrange fruit on top and drizzle with caramel sauce, or cut into portions and add fruit and sauce to individual plates depending on what people can eat or tolerate.
  6. Whip cream with some sugar and rum, pile on top of chocolate or pipe. Scatter toasted coconut or almonds on top of cream.

Note: I read a recipe where the writer whipped cream with powdered hot chocolate mix.  It gives a light, sweet chocolatey taste.

 

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TAGS: DESSERT

Mardi Gras Dirty Rice

August 28, 2019

Recipe courtesy of ZATARAIN’S® 

Dirty Rice is a one-pot meal that starts with flavorful and easy-to-prepare Zatarain’s Dirty Rice, which can be customized to each guest’s unique tastes.

Gluten-Free Mardi Gras Dirty Rice
Prep 5 minutes/Cook Time: 35 minutes. Serves 7

Ingredients:

Directions:

  1. Heat oil in large skillet on medium-high heat. Add bell peppers; cook and stir 3 to 5 minutes or until tender-crisp. Remove from skillet. Add sausage to skillet; cook and stir 5 minutes or until no longer pink.
  2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Return bell peppers to skillet. Cover and cook 5 minutes longer or until rice is tender.
  3. Remove from heat. Let stand 5 minutes.

Gluten-Free and Flavor-Full! A Quick Guide to Eating Gluten-Free from Zatarain’s

For those with celiac disease, or just choosing to follow a gluten-free diet, cooking and shopping for gluten-free meal ideas can be daunting. Zatarain’s, the brand serving up authentic New Orleans-Style foods for more than 120 years, offers a wide variety of flavorful gluten-free rice mix options to jazz up mealtime. With Zatarain’s, there’s no need to sacrifice flavor to suit dietary needs.

Zatarain’s offers 19 rice mixes – with more in development – that feature a gluten-free designation on the front of the product packaging, confirming that each rice mix has been formulated as gluten-free and the production systems and processes have been validated to ensure the finished rice mixes are free of gluten. These rice mixes – including favorites like jambalaya, dirty rice and yellow rice – are the same flavorful products people already know and love, but with a gluten-free seal now displayed on the package.

For a complete list of Zatarain’s gluten-free rice mixes, visit www.zatarains.com/glutenfree.

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TAGS: DINNER, SIDE DISHES

Master Almond Cake

July 29, 2019

From Chef Oonagh Williams of Gluten Free Cooking with Oonagh

This is a variation of my English Bakewell Tart with shortbread pastry crust, raspberry preserves layer, almond cake and sliced almonds. One of my son’s most favorite desserts so the first one I made completely gluten-free. If you can only eat other nuts, then weigh (roughly eyeball from packet) nut you can eat, add sugar and process together in food processor until nuts are very finely ground. Sugar helps stop nuts from turning into a paste. 

This is what I make for those times we’re asked to bring something to a meeting. Throw it all in a bowl and beat. I get into trouble with friends at conferences if I don’t bring it with me. Including flying from Boston to Atlanta to speak at a GIG conference. I was on a four page cover wrap for Blue Diamond Almonds for National Food and Wine magazine.

Gluten-Free Almond Cake

makes 1 x 8×8 or 1 x8″ cake pan. About 1 “ deep.

Naturally gluten-free, easily dairy-free, paleo, can be made egg-free.

Ingredients:

  • 1/2 stick (2oz) very soft butter 
  • ½ c (4 oz) ordinary sugar
  • 2 large eggs
  • Pinch of salt
  • 1+1/4 cup (4 oz, 115g) of almond meal/flour slightly rounded 
  • 1/2 tsp gluten-free baking powder – I use Rumford’s, labeled gluten-free
  • 2 tsp gluten-free almond extract – I use Penzey’s that they say is gluten-free. Optional but adds to flavor.
  • Topping: powdered sugar, ¼ – ½ c sliced almonds

Note: Different brands of almond flour or almond meal will often give a different weight to volume measure. For best results weigh.

Directions:

  1. Preheat oven to 350*F/ 170*C.
  2. Place all ingredients in 4 c (1 ltr) mixing bowl and beat until well blended and fluffy- 2 minutes.  Mix will go lighter in color as you beat it.
  3. Spread mix in greased and gf floured 8×8, or one 8” cake pan. Sprinkle with sliced almonds.
  4. Bake in 350* oven for about 25-30 minutes until well risen, golden brown and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
  5. Remove from oven, serve warm or cold,  sprinkled with powdered sugar.

Variations:

  • Cut into wedges and serve with raspberry sauce.  
  • Cook in 8×8 pan and cut into tiny squares for a buffet table. 
  • Cook in 8×8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles.
  • Divide mixture between 2 holes of Wilton Giant Whoopie pie pan or 2 x 8 inch cake pans to make thin layer cake.
  • Divide mixture in 12 holes of Wilton mini whoopie pie pan,  watch for temperature as dark lined pan browns rapidly underneath. Use as base for individual Baked Alaska, different strawberry shortcake, ice cream sandwiches.
  • Top with chocolate ganache, raspberry, mango couli, fresh berries.
  • Spread cooled cooked cake with Nutella and top with more almonds, make a chocolate ganache with either equal quantities of heavy cream and semi sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gf, cf chocolate.  Serve in puddle of raspberry sauce or with a mix of fresh berries slightly sweetened, add some Amaretto. 
  • Whip 1 cup cream until nearly stiff, whip in 1/2 c Nutella and chill to stiffen. Use as filling or topping.
  • If you don’t use almond extract, you really do need to add the zest of 1-2 lemons or 1-2 oranges if you eat the cake plain. You can also add 1-2 tbsp poppy seeds and make a melted lemon juice/sugar glaze to drizzle on top of baked cake.
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TAGS: DAIRY-FREE, DESSERT

Sweet & Spicy Cucumber Salad

From Chef Oonagh Williams of Gluten Free Cooking with Oonagh

I typically make a basic cucumber salad with oil, vinegar, sugar and raw garlic. Then I saw a post with a new recipe, and as usual tried it and did my own thing. You can alter the heat factor of this recipe to your family’s taste. You do need to use salt. Salt crisps up the cucumbers, draws juice from the cucumbers into the vinaigrette and also shrinks the cucumber. 

When you first make this cucumber salad, you look at a huge amount of cucumber and think that’s not enough vinaigrette/dressing. Yes, it is. I like both thinly sliced cucumber and small cubes. Don’t keep it more than a couple of days in the fridge. 

Gluten-Free Sweet & Spicy Cucumber Salad

Ingredients:

  • 1 English/European cucumber, rinsed (aka seedless cucumber even though it does have seeds, just less than regular American cucumber). Remove from plastic wrap when you buy it as it can go moldy rapidly if left in plastic. Or equivalent of small Persian cucumbers, they look really cute sliced or cubed, but are more expensive. 
  • 2 Tbsp HOT pepper jelly. Sweet pepper jelly doesn’t add heat. I buy Trappist hot pepper jelly at my local grocery store. I’ve also made this with Maesri Spring roll dipping sauce from an Asian market. Do not buy Maesri sweet chili sauce, far far spicier hot – nearly killed my husband. 
  • Zest of a lime 
  • Juice of a lime 
  • 1/4 c (60 ml, 2 fl oz) mild oil. I use avocado oil
  • Green of 2 green onions 
  • 1/2 – 1 tsp salt (3-5 ml) – make it with half teaspoon and add more after refrigeration if you like more salt. 
  • Freshly ground pepper
  • Cilantro to taste. Start with only 2 tablespoons of chopped fresh cilantro. You can also use Thai basil. Or even lime basil, so good. 

Directions:

  1. Melt pepper jelly in a 4 cup microwave safe bowl in microwave, add lime, oil, salt, herbs.
  2. Cut ends off cucumber then I thinly slice the cucumber on a mandolin or cut into small cubes, like a sugar cube.
  3. Stir cucumber into vinaigrette, cover and refrigerate for at least one hour.  Stir, taste and serve. Some recipes like to add sesame oil, but sesame oil is a very strong oil and easily overpowers. 

 

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TAGS: APPETIZERS/SNACKS, SIDE DISHES

Tomato-Free Corn Salsa

July 10, 2019

From Chef Oonagh Williams of Gluten Free Cooking with Oonagh 

A girlfriend, without celiac disease, recommended Trader Joe’s corn chili salsa.  The ingredients listed are gluten free. I posted the corn chili salsa online and followers at my Gluten Free Cooking with Oonagh on FB say they’ve eaten it with no problems. 

My girlfriend mixes it with sour cream to her taste, another follower does the same.  Another layers it with crumbled goat cheese and avocado.  The corn in the jar looked a bit shrunken so I made my own version and it was eaten and approved by wheat-eaters at a neighborhood BBQ recently. I prefer to use a hot pepper jelly in lots of recipes.  I don’t like biting a piece of raw jalapeño, it’s cooked in a pepper jelly, and the sugar mellows the heat.

Ingredients:

~5 medium corn cobs, cooked and kernels cut off. Grilled, simmered – your choice, but don’t overcook, I like the crunch of corn. Approximately 1 lb cooked kernels, 3 cups.

1/2c hot pepper jelly melted in microwave.  Sweet pepper doesn’t normally have any heat. I use Trappist brand made by monks in Massachussetts.

about 1 small red bell pepper, deseeded and very finely chopped

zest and juice of 2 limes for nicely tangy, reduce to 1 lime if you’re not sure.

green of a bunch of green onions scissored into small slices and finely sliced white of 2 green onions.  I am not a lover of raw onion.

1/2 c fresh parsley chopped

1/4 -1/2 c fresh cilantro chopped – or to your taste – my husband is not a cilantro lover.

Some salt and pepper

Original recipe included mustard seeds and coriander (cilantro) seed, some vinegar and some guar gum, which like xanthan gum will thicken juices.  These gums are used and have been used for years in recipes for thickening, not just for gluten free products.

Directions:

  1. Microwave pepper jelly in 6-8 cup microwave safe container.
  2. Stir in lime zest, lime juice, chopped red bell pepper, chopped herbs.
  3. Add salt and pepper to your taste.
  4. Stir in cooked corn kernels, cover and refrigerate. Flavors develop and mellow. Taste before serving. We eat this with tortilla chips as a salsa and with grilled meat as a side salad. It lasts several days, covered in the fridge.

Try mixing it with some sour cream and layering it with crumbles of goat cheese and diced avocado.

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