From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I know this recipe has been around for years, mainly cooked with Bisquick, I believe. I’ve only used Bisquick on a few occasions, so decided to try other add ins. FYI, most recipes quote 3 cups Bisquick (wheat, gluten-free Bisquick version had very small amount of sausage), 1 lb sausage meat and 1 lb of cheese.

I used my favorite Jones Dairy Farm sausage meat, always labeled gluten-free. Remember that meat comes under USDA and DOES NOT have to follow FDA gluten-free labeling guidelines, but quality sausage meat should be naturally gluten-free. The quality of the sausage meat is really important. (Years ago I bought an unknown brand of maple sausage thinking it would be tasty and it was mainly melted fat, a total waste of money.) Some people have used hot sausage, plus pepper jack.

I like to make a recipe to as small a quantity as possible first time, so less chance of waste. I tried this with a larger quantity of corn chex and felt the flavor of the corn chex was too strong. I then tried soft gluten-free breadcrumbs, but that was mushy and horrible to me… We liked this version best, it keeps well in the fridge and is moist, not dry.

Gluten-Free Sausage Cheese Balls

makes about 36 balls

Ingredients

• 1 x 12 oz (375 g) Jones Dairy Farm raw sausage meat, thawed, labeled gluten-free. Remove from fridge about half an hour before mixing. Cut open plastic wrapping and peel bag away from sausage meat like a banana.
• 2 oz (56g) soft cream cheese, I buy lite.
• 1/4 c (60ml) hot pepper jelly, gives a nice slightly sweet bite.
• 1/4 c (60ml) my tomato relish
• 1 c (240 ml) corn chex crushed to 1/2 c (120 ml). Rice chex if you can’t have corn chex, but corn does add a bit of flavor.
• 1 c (4 oz, 112g) Shredded Swiss Cheese or Strong Cheddar. MiId cheddar has very little flavor.
• 2 tsp (10 ml) gluten-free baking powder
• pinch of garlic powder
• No added salt or pepper, it really doesn’t need it, and think twice about recipes that add teaspoons of salt to a recipe already containing a lot of salt

Instructions

1. Preheat oven to 350*F/175C.
2. I find it easiest to put all ingredients except for sausage meat in bowl of mixer, mix together until well blended. Or mix with scrupulously clean hands – I use the disposable latex gloves.
3. Mix in sausage meat.
4. I use a #60, one tablespoon (15 ml) scoop (number is engraved inside bowl of scoop), available at Kitchen stores, Home Goods, on line etc. Scoop meat against side of bowl, squish meat around outside of scoop back onto the bottom. I’ve never been one that likes to spend forever forming meat into really tidy balls, but I do try to make sure there isn’t an excess of meat on outside of scoop. Plop ball onto a lined jelly roll pan, broiler pan, pam sprayed cooling rack sitting on lined pan with edges, skillet with ridges. It does help fat to drain away if balls are raised above surface of cooking pan. A flat cookie sheet means fat dripping on floor of stove and smoking.
5. Bake for 20-30 minutes, until softly firm, cut one open to check it’s fully cooked. Some recipes talk about them being crispy, perhaps if you broil them or cook for longer.
6. Serve warm with your sauce of choice!

Tips and Alternatives

• I’ve used Maries Italian, Chipotle Ranch dip/dressing, Rothschilds Pineapple Coconut Tequila sauce, Sweet Chili Sauce. Try Stonewall Kitchen Curried Mango grill sauce in sausage and to serve. Others say bbq sauce.
• Instead of my tomato relish, perhaps salsa for moistness, or pesto.
• For even more heat, add cilantro and chili peppers.
• Try adding sage and maple syrup.
• Crush some cornbread instead of chex.
• I’ve tried them with chopped water chestnuts for crunch, chopped bread and butter pickles.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This spinach and artichoke square recipe is based off of a Pampered Chef recipe from their gluten-free cookbook. I knew when I read their recipe for crescent roll dough, that their weight quantities were off. I made my own gluten-free flaky pastry recipe that I use for pot pies, English sausage rolls, then did my thing with the topping.

Gluten-Free Spinach and Artichoke Squares

Makes roughly 24 x 2×2″ squares

Ingredients:

Pastry

I make this quantity of pastry (makes 1+1/2 lbs of dough) and then freeze half of it to use later.

1/2 recipe for 10″ pie crust base or a thick top crust.

• 1 c ( 4oz, 112 g) my gluten-free flour blend. If you sub a different blend, you need to weigh flour and remember that every gluten-free blend cooks up differently.

• 1 c (4oz, 112g) almond meal. This is almonds with skin that have freckly appearance on baking. Almond flour is almonds ground without skin but usually more than $10/lb.

• 2/3 c (3 oz, 84g) gluten-free cornstarch, I buy Argo labeled gluten-free.

• 1 tsp (5 ml) baking powder, I buy Rumford’s labeled gluten-free, non-GMO and aluminum-free.

• 1/2 tsp ( 3ml) xanthan gum

• 1/3 c (80 ml) ice water, ice cube in small cup with ¼ cup water

• 1/3 c (80 ml) liquid egg substitute or a large egg plus 1 tbsp egg sub, broken up with a fork.

• Salt

• 2 sticks (8 oz, 224g) butter, cut into thin slices, put in freezer for about half an hour until really hard and cold.

Topping

Note, that I rarely use just mayo in a recipe but prefer to mix it 50/50 with Greek Yogurt.

• 1 x 10 oz (280g) block of frozen, chopped spinach, thawed and squeezed dry.

• 1 x ~ 14 oz (400g) can of artichokes, drained and chopped.

• 2 roasted red bell peppers, rinsed if from jar, patted dry and cut into fingernail size pieces. I normally used freshly roasted red peppers, but with all these flavors, jarred peppers are fine.

• 1 x ~ 6 oz (180g) can of sliced water chestnuts, chopped small. I like the crunch, neutral flavor. I have tried this with cornichons that taste like bread and butter pickles.

• 1 c (4 oz, 112g) shredded Swiss cheese. Original recipe used Feta cheese, I preferred flavor of Swiss.

• 2 cloves of garlic, peeled and finely crushed.

• 3/4 c ( 6 fl oz, 180 ml) of mayo and Greek yogurt mixed.

• 4 green onions (spring onions) trimmed and scissored small.

• 1/4 c (60ml) Parmesan cheese to top.

• I didn’t add extra salt. Add some freshly ground pepper.

Optional: add some chopped olives, either black or green with pimiento stuffing.

Use pepper jack cheese for heat. Smoked Gouda. Mozzarella doesn’t add much flavor. Thin slices of baby corn can be added for crunch.

Directions:

Pastry

1. Put gf flour, almond meal, cornstarch, baking powder, xanthan gum and salt in bowl of food processor or in mixing bowl. Pulse or stir to combine.

2. In food processor or in bowl, pulse or cut in 4 oz butter until it is in large breadcrumb size- think panko breadcrumbs.

3. I then change to coarse large shredding/grating blade for food processor and shred remaining 4 oz butter into mix.

4. Empty into 8 cup (2 ltr) bowl. Stir to separate butter clumps. Sprinkle on iced water and egg and stir until mix starts coming together. If you still have dry mix at bottom of bowl, scoop it with your fingers without squeezing butter or warming up mix in your hands. Only if mix stays really dry, add about 1-2 tsp more of iced water. This makes a moist dough, not wet. If dough is dry then it crumbles and cracks on rolling out.

5. Divide dough in half, wrap and freeze one half for later use. Refrigerate dough for half an hour.

6. Preheat oven to 375F/190C. Put dough on parchment (greaseproof) paper and top with plastic wrap. Dust parchment paper and top of dough with gf flour, dough easily sticks. Roll out to roughly 10 x12″, lifting dough to stop it sticking. Try and roll to a rectangle with few cracks or tears. A bit of water on fingers patches cracks, take pieces from uneven edges to patch larger cracks. Don’t worry if it doesn’t look perfect, it still will taste good and will be hidden by topping. I then lift parchment paper with rolled out dough and place it on 10×15 sheet. This is far easier than trying to lift dough from parchment paper. Don’t forget to remove plastic wrap.

7. Bake in preheated oven for about 30 minutes, it should be golden brown allover, edges will be a bit crispier than middle, as edges tend to be thinner. I find if you don’t cook it enough now, it will taste under cooked for serving.

Toppings

1. Mix all topping ingredients together except for parmesan.

2. Spread topping on cooked pastry base right up to the edge, it won’t flow over sides or rise.

3. Sprinkle with parmesan and bake in oven for about 20 more minutes. It won’t rise, or really brown. Cooking is to marry the flavors, melt the cheese and cook the garlic and spinach. Parmesan doesn’t brown.

4. Remove from oven, allow to cool slightly then cut into squares with pizza cutter. Base should be sturdy to pick up in fingers, good cold, base goes soft if microwaved.

Ingredients:

Directions:

1. Steam asparagus over medium heat for 5-6 minutes or until cooked and bright green. Remove from heat; set aside to cool.
2. Arrange lettuce leaves on a large serving dish. Top with chives, bean sprouts, cherry tomatoes, grapefruit zest, avocado, red onion, sunflower seeds, asparagus, Crunchmaster® Crackers, chicken, mango, sea salt and pepper.
3. In a small bowl, combine peanut butter, warm water, soy sauce and grapefruit juice; mix well to combine.
4. Serve lettuce wraps with peanut butter dipping sauce.

This gluten-free salad celebrates the joy of the sweet and salty contrast of the dates and Boar’s Head’s SmokeMaster Beechwood Smoked Black Forest Ham, as well as the healthy and textural use of chickpeas and kale. This is a great salad for someone who doesn’t think he or she likes kale!

Ingredients:

• 2 bunches Kale Lacinato or similar variety
• ½ lb SmokeMaster Beechwood Smoked Black Forest Ham diced
• 1 can (15 ounces) Chickpeas
• ½ cup Dates
• ¼ cup Red wine vinegar
• 2 tbsp Delicatessen Style Mustard
• 1 clove Garlic minced
• 1 tbsp Honey
• 2 tbsp Fresh cilantro chopped
• 2 tbsp Lemon juice fresh
• ½ cup Olive oil
• ½ tsp Kosher salt
• ¼ tsp Black pepper freshly ground
• ½ cup Bold Chipotle Gouda Cheese shaved
• ½ cup Mandarin orange
• 2 tbsp Pomegranate seed

Directions:

1. Thoroughly wash kale, spin dry and strip stem from leaves. Chop into bite-size pieces.
2. Dice ham into small pieces, reserve.
3. Strain liquid from the can of chickpeas.
4. Remove pit from dates, and cut the dates into rings.
5. In a mixing bowl, add red wine vinegar, Dijon mustard, garlic, honey, cilantro and lemon juice. Slowly incorporate olive oil until it emulsifies with the rest of the ingredients. Season with salt and pepper.
6. Toss kale, ham, chickpeas and dates with dressing. Place in clean bowl and shave Boar’s Head Chipotle Gouda cheese on top. Garnish with oranges and pomegranate seeds.

Ingredients:

Eggless Nog:

• 1 ¾ cup dairy-free milk
• 3 tbsp maple syrup
• 2 tbsp tapioca starch
• 1 tsp vanilla
• ½ tsp nutmeg
• 1/8 tsp cinnamon

Pancakes:

• 1 ½ cup Enjoy Life Foods Pancake & Waffle Mix
• 2 tbsp neutral-flavored oil

Directions:

1. Bring 1¼ cup milk and maple syrup to a simmer on the stove.
2. In a small bowl, whisk together the remaining ½ cup milk with the tapioca starch, vanilla, nutmeg and cinnamon.
3. Add to the warmed milk and whisk to combine. Simmer 3–4 minutes until thickened. Remove from heat.
4. When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
5. Heat a nonstick griddle and lightly grease. Use a ¼ cup measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
6. ENJOY!

Makes 2 – 6 oz. cups

Ingredients:

• 1/4 C. Enjoy Life Foods Mini Chips
• 3 T. sugar
• 1 1/2 T. cocoa powder
• 1/8 t. vanilla
• 12 oz. rice milk (or milk alternative of your choice)

Directions:

Microwave Directions:

1. Mix all ingredients.
2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

1. Mix all ingredients.
2. Stir constantly, heat over medium/low heat until boiling.
3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!