Quesillo (Flan)

September 14, 2022

recipe from Maria Luci, Beyond Celiac Director of Research Engagement

This recipe is from my Cuban mother, Ana, who doesn’t always love to cook but when she does she always puts a lot of love into it. She shared this and other family recipes with me when I got married. I treasure the recipe book she made me.

Gluten-Free Cuban Quesillo

Ingredients:

  • 2 cans of condensed milk
  • 2 cans of evaporated milk
  • 8 Tbs sugar
  • 8 eggs
  • 1 Tbs gluten-free vanilla extract

Directions:

  1. In a small cookie can* make caramel by mixing the 8 Tbs of sugar with 3 Tbs of water. Mix continuously over medium heat until it turns light brown.
  2. Remove from heat.
  3. In a separate bowl, mix the condensed milk, evaporated milk, eggs and vanilla. Once it’s thoroughly combined, put it in the cookie can on top of the caramel and cook in the oven at 375 degrees until you can get a toothpick to come out clean from the middle (about an hour or so).
  4. When the can is cool, place it in the refrigerator.
  5. When serving, hold it carefully so the bottom is in a pot of boiling water so the caramel melts. Turn it upside down over a large dish.

* Editor’s note: this is my mother’s wording, but I’ve seen her use spring form pans or flan molds like this one from Amazon (affiliate link).

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TAGS: DESSERT, FOR KIDS, HOLIDAY

Butternut, Apple and Chicken Sausage Hash

September 9, 2022

Jones Dairy Farm logoYou’ll love this sweet and savory butternut squash hash with chicken sausage and apples. Made with certified gluten-free sausage links from Jones Dairy Farm, this recipe is ideal for an autumn weekend brunch or breakfast for dinner! Recipe is courtesy of Michele from Paleo Running Momma.

The butternut hash in a cast iron skillet. An apple is visible in the top left corner.

Ingredients

  • 4 cups butternut squash, cubed about 1 inch
  • 2 tablespoon ghee or preferred cooking fat, melted
  • 1 package Jones Dairy Farm chicken sausage links, cut into bite size pieces
  • 1 large apple, chopped; honeycrisp or pink lady work best
  • 1 medium onion, chopped
  • 1/2 teaspoon cinnamon
  • 1 tablespoon minced fresh poultry herbs, plus more for garnish
  • 4 eggs
  • Sea salt
  • Salt and pepper to taste

Directions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. In large bowl, toss butternut squash cubes with 1 tablespoon of ghee. Evenly coat with sea salt and spread into single layer on baking sheet.
  3. Roast in oven 25–30 minutes, or until golden brown and soft.
  4. Meanwhile, heat large cast iron skillet (or heavy nonstick skillet) over medium high heat. Once hot, add remaining tablespoon of ghee.
  5. Add chicken sausage and cook, stirring 2 minutes or until brown.
  6. Add onions and reduce heat to medium. Cook and stir until onions are translucent and sausage is toasty.
  7. Add apples, cinnamon, herbs, salt and pepper. Stir until apples are soft, about 2–4 minutes.
  8. Turn off heat and once the butternut squash is roasted, gently fold into mix (drain excess grease first, if desired).
  9. Create four indents in hash and carefully crack one egg into each groove.
  10. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
  11. Cook until eggs are cooked to preference, 5–10 minutes.
  12. Serve right away and enjoy!
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TAGS: BREAKFAST, DAIRY-FREE, DINNER, LUNCH, RECIPES OF THE WEEK

Quick and Easy Egg Bites

August 9, 2022

Jones Dairy Farm logoThese quick and easy egg bites are perfect fresh out of the oven or meal prepped for breakfasts on-the-go! Make them with any of Jones Dairy Farm’s certified gluten-free, all-natural sausages, including pork, chicken, turkey or maple.

This recipe is provided courtesy of Jones Dairy Farm.

A plate of egg bites.

Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. Spray muffin tin with cooking spray or line with silicone liners.
  3. Beat eggs and salt in a medium bowl.
  4. Add in sausage, tomatoes and feta.
  5. Divide mixture evenly into each muffin tin.
  6. Bake for 18-20 minutes or until set.
  7. Let cool until just warm to touch. Enjoy!
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TAGS: BREAKFAST, RECIPES OF THE WEEK

BLT Ranch Baked Potatoes

July 6, 2022

Jones Dairy Farm logoClassic baked potatoes are transformed with crispy Jones Dairy Farm Dry Aged Bacon, roasted cherry tomatoes and shredded lettuce.

Recipe provided courtesy of Jonathan at The Candid Appetite and Jones Dairy Farm. This recipe is made with certified gluten-free Jones Dairy Farm Dry Aged Bacon.

Two BLT ranch baked potatoes ready to eat.

Ingredients

  • 4 large baking potatoes, rinsed and dried
  • 1 cup cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 slices Jones Dairy Farm Dry Aged Bacon
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 cup shredded iceberg or romaine lettuce
  • 1/4 cup buttermilk ranch dressing

Directions

  1. Preheat oven to 375°F.
  2. Place potatoes directly on middle oven rack and bake for 20 to 25 minutes or until fork tender.
  3. Place sliced cherry tomatoes on baking sheet and toss with olive oil, salt and pepper. Roast in oven for 10 to 15 minutes until charred, then remove from oven and allow to cool.
  4. Heat large skillet over medium-high heat. Drop in sliced bacon and cook for 3 to 5 minutes, until browned and crispy. Using slotted spoon, transfer to plate lined with paper towels.
  5. Once potatoes are fully cooked, make slit down middle and open by pushing in on sides.
  6. Top each potato with tablespoon of butter and dollop of sour cream. Fluff with fork to incorporate butter and sour cream with potato.
  7. Top with cheese, crispy bacon, roasted tomatoes, shredded lettuce and drizzle with ranch.
  8. Serve immediately and enjoy!
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TAGS: LUNCH, SIDE DISHES, RECIPES OF THE WEEK, DESSERT

Pride Krispies

June 1, 2022

Have you been wondering what to take to the June Pride celebration potluck? We’ve got you covered! These Pride Krispy treats are gluten-free, lactose-free, vegan and delicious.
A plate of pride krispies

Ingredients:

  • 4 ½ cups Fruity Pebbles cereal (always gluten-free and clearly labeled)
  • 10 oz bag full-sized Dandies vegan marshmallows
  • ¼ cup coconut oil

Directions:

  1. Grease an 8×8 or 7×11 baking pan with coconut oil or nonstick cooking spray.
  2. Cut the marshmallows into quarters with scissors.
  3. Combine the marshmallows in a pan with the coconut oil and heat on the stove on medium heat, stirring continuously. I found it easier to use a large pan to give the marshmallows more heated surface area and also to have enough room for the cereal when you add it. Note that the marshmallows will not melt to a liquid state, but will instead get soft, sticky and pliable.
  4. Once the marshmallows are soft, add the cereal a cup at a time. Expose a sticky surface of marshmallow, stick the cereal onto it, fold the cereal in and repeat. You may want to use your hands for the mixing process once most of the cereal is in the pan, but warning! It will be hot! If you have heat resistant silicone cooking gloves, this would be a great time to use them!
  5. Once the cereal is mixed in, transfer the mixture to your baking pan and push it into place, all the way to the edges.
  6. Refrigerate for several hours or overnight and then cut into squares.
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TAGS: DAIRY-FREE, DESSERT, HOLIDAY, VEGAN

Garlic Shrimp and Sausage Skillet

May 19, 2022

Jones Dairy Farm logoRecipe courtesy of Jones Dairy Farm and Rena from Healthy Fitness Meals

Start the summer season right with this shrimp and sausage skillet featuring summer squash!

This recipe is made with all-natural, certified gluten-free Jones Dairy Farm Turkey Sausage Links.

A photo of a skillet filled with shrimp, sausage, zucchini and peppers.

Ingredients:

  • 1 package (7 oz) Jones Dairy Farm Turkey Sausage Links, chopped
  • 1 pound raw shrimp, peeled and deveined
  • 1 medium green zucchini, sliced
  • 1 medium yellow zucchini, sliced
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped into chunks
  • 2 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon mild paprika
  • 2 tablespoon fresh parsley, chopped (plus more to garnish)
  • Salt and pepper to taste

    Directions:

    1. Place shrimp in small bowl and mix in one tablespoon olive oil, salt, pepper and paprika.
    2. Add shrimp to a large skillet over medium heat. Cook 2-3 minutes on each side. Remove shrimp and set aside.
    3. Using the same skillet, add one tablespoon of oil, turkey sausage, and onions. Toss together for about two minutes.
    4. Add bell pepper, zucchini, parsley, garlic powder, salt, and pepper to taste. Cook for three minutes until zucchini is tender and cooked through.
    5. Add cooked shrimp back in. Toss for another two minutes.
    6. Garnish with fresh parsley and serve. Enjoy!
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    TAGS: DAIRY-FREE, DINNER, LUNCH, RECIPES OF THE WEEK

    Coconut Cake

    April 4, 2022

    This recipe was provided courtesy of Taleen Benson, author of the cookbook Just as Tasty: Gluten-Free and Eggless Baking Through the Seasons and blogger at Just As Tasty.

    View of a coconut cake from above. Two pieces are cut and on a plate next to the cake.

    Ingredients for the Cake

    Makes 12 servings

    • 2 cups (296g) gluten-free flour blend
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 1 cup (226g) unsalted butter, room temperature
    • 1 cup (200g) granulated sugar
    • ¾ cup (171g) plain Greek yogurt, room temperature
    • 2 teaspoons vanilla extract
    • 1 cup (240ml) buttermilk, room temperature
    • ⅔ cup (35g) unsweetened shredded coconut

    Ingredients for the Glaze and Topping

    • 1 cup (120g) powdered sugar, sifted
    • 5 tablespoons heavy whipping cream
    • 1 cup (53g) unsweetened shredded coconut, toasted*

    *To toast the shredded coconut, spread an even layer on a parchment-lined baking sheet. Toast in the oven at 350°F for 5 minutes.

    Directions

    1. Preheat the oven to 350°F. Grease a 9.5” bundt pan and set aside.
    2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
    3. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the Greek yogurt and vanilla extract and beat to combine. Add the dry ingredients in thirds, alternating with the buttermilk. Start and end with the dry mixture and beat briefly after each addition to combine. Fold in the shredded coconut.
    4. Pour the batter into the prepared pan. Bake for 48–50 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before inverting onto a wire cooling rack. Cool completely before topping with the glaze.
    5. To make the glaze: Mix the powdered sugar and heavy cream until the glaze reaches drizzling consistency, then drizzle over the cake and top with shredded coconut.
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    TAGS: DESSERT, HOLIDAY

    Grandma’s Noodle Kugel

    March 29, 2022

    A plate with slices of kugel.Kugel, a sweet, egg noodle casserole, is a common sight at any Jewish party. Try making this for your next holiday event, Jewish or not.

    Ingredients

    • ½ stick butter or margarine
    • ½ pound gluten-free lokshen (egg noodles)
    • 3 eggs
    • 3 cups milk
    • 1 small carton cottage cheese
    • ½ cup sour cream
    • 2 teaspoon sugar
    • 2 teaspoon cinnamon
    • 1/3 cup raisins

    Directions

    1. Preheat oven to 375°F.
    2. Cook noodles and drain.
    3. Separate 3 eggs and beat yolks, reserving egg whites.
    4. In a separate bowl, whip egg whites until stiff.
    5. Melt butter or margarine in baking pan.
    6. Combine noodles with egg whites, cottage cheese, sour cream, sugar, cinnamon and raisins in baking pan.
    7. Stir in milk and fold in egg yolks.
    8. Bake 60 minutes.
    9. Let stand 15 minutes. Can be served warm or cold.
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    TAGS: DINNER, HOLIDAY, DESSERT

    Bittersweet Chocolate Pecan Pie

    March 10, 2022

    No Southern holiday would be complete without a pecan pie! For an extra touch, serve this pie with whipped cream or vanilla ice cream.

    A slice of pecan pie on a plate with a fork.

    Ingredients:

    • Frozen gluten-free pie crust
    • 1 ½ cups pecan halves or pieces
    • 1 ½ cups dark chocolate chips
    • 1 Tbsp. gluten-free all-purpose flour
    • 1/2 cup (1 stick) unsalted butter at room temperature
    • 1/2 cup packed light brown sugar
    • 3 large eggs
    • 1/2 cup dark corn syrup, molasses, maple syrup or honey
    • 2 tsp. pure vanilla extract
    • 1/4 tsp. salt

    Directions:

    1. Preheat oven to 350°F.
    2. Toss together the pecans, chocolate and flour in a medium bowl.
    3. With an electric mixer on medium speed, beat together the butter and sugar in a large bowl until light and fluffy.
    4. Beat in the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
    5. Add vanilla, salt and your choice of syrup, and beat until blended; the mixture may look curdled—this is normal.
    6. Stir in most of the the pecan mixture. Set aside a few to top the pie.
    7. Transfer the filling to the pie shell, then arrange some pecans on the top.
    8. Bake for about 55 minutes, until a wooden pick inserted in the center comes out with just a bit of melted chocolate. The pie should be set around the edges, but still jiggly at the center.
    9. Cool the pie completely in the pan on a wire rack and then enjoy! The pie will keep for two days at room temperature.
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    TAGS: DESSERT, HOLIDAY

    Chicken & Dumpling Soup

    December 6, 2021

    Recipe courtesy of our sponsor Schär

    There’s nothing quite as fragrant as the aroma of homemade chicken and dumpling soup wafting through your home—and this satisfying soup tastes just as good as it smells!

     


    Ingredients

    • 3 packages Schär Gluten-Free Rosemary Table Crackers
    • 3 eggs
    • 3 Tbsp water (dough)
    • 3 Tbsp butter, melted
    • 1/4 cup green onions, finely chopped
    • 1/4 cup Parmesan cheese, grated
    • 1/4 tsp nutmeg
    • 1 pinch of black pepper
    • 4 cups chicken broth
    • 2 cups water (soup)
    • 8 oz chicken breast
    • 3/4 cup celery, finely diced
    • 3/4 cup carrots, finely diced
    • 3/4 cup parsnips, peeled and thinly sliced

    Directions

    1. Put the crackers in a food processor or blender and pulse into fine crumbs*. This makes about 1 cup of crumbs.
    2. Whisk together eggs, water, and butter in a medium bowl. Stir in the cracker crumbs, green onions, cheese, nutmeg and pepper until a stiff mixture forms.
    3. Cover dough and chill for 30 minutes. The mixture will thicken as it chills.
    4. Pour chicken broth and water into a stock pot and bring to a boil over medium-high heat. Lower heat to simmer.
    5. Add chicken breast to the broth and simmer chicken for 20 minutes or until chicken is cooked through.
    6. Remove chicken to a plate to cool.
    7. Add celery, carrots and parsnips to the broth in the pot and simmer for 20 minutes or until vegetables are soft. Meanwhile, cut the cooled chicken breast into small strips about 1 ½ inches long.
    8. Add the chicken back to the broth. Adjust heat to low and bring to a gentle boil.
    9. Form dumpling dough into balls (you can use a teaspoon, mini ice cream scooper, or hands to do this) and then drop the dumplings into the boiling soup.
    10. Reduce heat to simmer, cover the pot, and cook dumplings for 20 minutes.
    11. Ladle soup into bowls and serve.

    *If you don’t have a food processor you can make the crumbs by placing the crackers in a large zipper-style plastic bag, sealing the bag and using a rolling pin to crush the crackers into fine crumbs.

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    TAGS: SOUPS/STEWS, RECIPES OF THE WEEK


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