Ingredients:

• 4 ½ cup cauliflower
• ¾ cup cashews, soaked in water for 4 hrs. (optional)
• 2 Tbsp. olive oil
• 1 ½ tsp. salt
• 1 Tbsp. lemon juice
• 1 medium garlic clove

Directions:

Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.

Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

• 6 tablespoons olive oil
• 1 cup yellow onion, diced
• 2 cloves fresh garlic, minced
• 1 1/2 cups Arborio rice
• 3 cups vegetable stock
• 1 cup button mushrooms, sliced
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1 cup green peas
• 2 carrots, peeled and cut into thin strips
• 2 cups dry white wine
• 2 cups grated parmesan cheese
• Salt, to taste
• Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.

Stuffed Chicken

By Chef Edgar Steele
NFCA Chef Spokesman

Ingredients

• 3 Chicken Breasts
• 4 slices Prosciutto
• Fresh Mozzarella or Fontina cheese
• Gluten free pesto sauce
• Fresh basil leaves
• Sundried tomatoes, chopped
• 2 cups gluten free bread crumbs
• 1 cup Pecans
• 1 tsp dried thyme
• 1 tsp dried cumin
• 1 cup gluten free all purpose flour
• 1 beaten egg

1. Slice each chicken breast in 2 long pieces then place between two sheets of plastic wrap and pound until thin (about 1/8 thick).
2. Place 1 slice of prosciutto, cheese, pesto sauce, sundried tomatoes and basil leaves (each ingredient can be added in the quantity desired) on top of the chicken breast. Roll up each piece of chicken into a tight log making sure to roll it down the length of the slice, not across the width. Fasten each roll with twine. Season the chicken with salt and pepper.
3. Place the pecans, thyme, cumin and salt in a food processor. Combine the mixture with the bread crumbs. First coat the chicken with flour, then coat it with the beaten egg and bread crumbs until completely covered.
4. Fry the breaded chicken in 350°F vegetable oil until golden and then remove the twine. Place the chicken roll in an oven set at 350°F for 8 to 10 minutes or until the internal temperature is 165°F. If you prefer not to fry the chicken, you may sear it in a hot sauté pan with a littler oil and finish it in the oven as directed above.
5. Remove the cooked chicken from the oven and slice it into pieces. Serve it with any accompaniment you choose.

Rice with chicken (Arroz con pollo)

By Chef Edgar Steele
NFCA Chef Spokesman

Ingredients

• 2 1/2 cups rice, preferably short grain
• 3 cups chicken stock
• 1 whole chicken
• 1 small red pepper, diced
• 1 small onion, diced
• 3 garlic, minced
• 1/2 tsp. dried orégano
• 1/2 cup chorizo, diced
• 1/4 cup ham of your choice, diced
• green olives (optional)
• 1 tbsp. tomato paste
• 1 bay leaf
• Saffron

1. Break the chicken into breasts, thighs, drumsticks and wings or buy each part individually. Season all of the pieces with salt and pepper. Heat enough vegetable oil in a saucepot to coat the bottom of the pan. Sear the chicken parts on all sides (making sure oil is hot before searing it) until golden brown. When finished, take them out and put them on a paper towel to absorb the excess oil.
2. In the same pot where chicken was seared, add the tomato paste and a pinch of saffron, keep stirring it for 5 minutes then add the diced onions and the red peppers. When they’re half way cooked add the chorizo, ham, olives, oregano and garlic.
3. Place the seared chickens back in the pot and add the 3 cups of rice and salt. Stir everything together and add the 3 1/2 cups of chicken stock and the bay leaf. Taste the liquid and adjust the seasoning. Bring the liquid to a boil over high heat until the liquid has evaporated almost completely and lower heat to low. Cover and stir every 10 minutes. After 30 minutes the rice should be finished cooking and the chicken will be cooked.

From Chef Oonagh Williams ofRoyal Temptations Catering

This makes only a small quantity, just right for 2 people.

Ingredients:

• 1 egg yolk at room temperature
• 1+1/2 tsp. lemon juice (Please use a real lemon and not the bottled stuff)
• ¼ tsp. gluten-free Dijon mustard
• 2 Tbsp. heavy cream
• 2 Tbsp. butter

Directions:

1. In a 2 cup glass jug that is wide enough for an immersion blender. Blend egg yolk, mustard, salt and pepper.
2. Heat lemon juice in microwave for just a few seconds. With the immersion blender running, pour lemon juice onto the egg and keep running for a few more seconds.
3. Melt butter in microwave, add cream and heat until just ready to boil over.
4. With immersion blender already running, pour butter and cream mix over egg mix and continue to run as sauce thickens.
5. If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop microwave. Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.

Dairy-Free Hollandaise Sauce

I know so many of us with celiac disease are either dairy-free as well. My son and cousin are both dairy-free. However, many of us will fight to the bitter end to keep eating our dairy. So, while I am not willing to give up dairy, I certainly have family and friends that need dairy-free but still want foods that taste delicious. Plus, if I can make something dairy-free and delicious while lowering cholesterol or calories, that’s good for everyone. I’ve also made made my English lemon curd with coconut oil, it works and is tasty, but there is a definite coconut taste to me.

I made this over Christmas for my friend Gina Sandora, who has a dedicated gluten-free bakery (Allergeena) in Portland, Maine. Her stomach is happier when she limits the dairy and face it , Hollandaise, is really high in dairy. I add parsley and green onion to give more flavor. The whole meal we enjoyed was gluten-free and dairy-free. Both of our husbands are still wheat eaters. I even whipped in coconut cream instead of cream for the frozen dessert.

Ingredients:

• 1 egg yolk at room temperature
• 1+1/2 tsp. lemon juice (Please use a real lemon not the bottled stuff)
• ¼ tsp. gluten-free Dijon mustard
• 2 Tbsp. coconut cream (I used Aroy-D brand. Pure Asian coconut cream, not sweetened cream of coconut. Do notuse a “lite” coconut milk. The ones I’ve seen in the stores are thickened with a lot of gums, but to me the flavor is disappointing. And you are trying to make sure you have flavor.)
• 2 Tbsp. coconut oil, melted (Coconut oil is solid at room temperature, the same as butter, and you want that, not just a liquid oil. I melted some coconut oil and thenI measured out the 2 Tbsp. You need to be accurate with this small of a quantity.)
• 1 Tbsp. green of green onions
• 1 Tbsp. fresh parsley

Directions:

1. In a 2 cup glass jug that is wide enough for an immersion blender, blend egg yolk, mustard, salt and pepper.
2. Heat lemon juice in microwave for just a few seconds. With immersion blender running, pour lemon juice onto egg and keep running for a few more seconds. Add parsley and green onions and run to chop.
3. onut oil in microwave, measure 2 Tbsp., add coconut cream to the 2 Tbsp. coconut oil (coconut oil will try to harden) and heat until just ready to boil over.
4. With the immersion blender already running, pour coconut oil and coconut cream mix over egg mix and continue to run as sauce thickens.
5. If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop the microwave. Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.

About Chef Oonagh Williams

Like Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she’s tried, where she will be speaking next. Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes. E-mail at [email protected].

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Cake

• 1 batch of Gluten-Free Fudge Cake (just the cake; not the raspberry topping)
• 1 batch of Egg-Free Chocolate Pudding
• 1 pint of heavy or whipping cream whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum
• 3x recipe for Hazelnut Fudge Brownies
• Kahlua or coffee to sprinkle between layers (optional)

Topping

• ½ cup gluten-free semi-sweet chocolate chips and/or your favorite candies
• 1 pint whipping or heavy cream for piping on top whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum

Directions:

I used a 4.5 qt (4.5 liter) bowl.

1. Break up cake between your fingers into small pieces. Put cake pieces into bowl.

2. Sprinkle with ¼ cup Kahlua or plain coffee. The cake and brownie pieces are moist enough on their own, so feel free to skip this step unless you want the extra flavor.

3. Spread half of chocolate custard over cake layer.

4. Spread first pint of heavy cream whipped with sugar, vanilla and xanthan gum on top of custard.

5. Sprinkle lightly or heavily with candy/small chocolate pieces.

6. Repeat steps 1-5 using brownie instead of cake. Reserve some of the whipped cream if you want to pipe around the bowl.

7. Keep dessert in refrigerator and remove about 30 minutes to 1 hour before serving.

Tips and Alternatives:

For a semi-homemade version, use boxed gluten-free cake and brownie mix, instant chocolate pudding mix (make sure it’s gluten-free) and frozen whipped topping.

Get creative with your toppings. A layer of strawberries, raspberries or mango would be great.

From Oonagh Williams of Royal Temptations Catering

Ingredients:

• ¼ cup Oonagh’s Gluten-Free Flour Mix
• ¼ cup + 2 Tbsp. granulated sugar
• Salt
• 2 oz. (½ stick) soft butter
• 1/8 tsp. xanthan gum
• 1 x 1 oz. square of Baker unsweetened chocolate
• 1 tsp. gluten-free vanilla extract
• ¼ cup chopped pecans
• Mini marshmallows – about 1/3 of 10 oz bag
• ¼ cup seedless raspberry jam or preserves
• 1 cup (6 oz.) semi-sweet chocolate chips
• ½ stick (2 oz.) butter

Directions:

1. Preheat oven to 350 *. Spray 8×8 pan with gluten-free non-stick spray.
2. Put square of unsweetened chocolate in microwave safe bowl and microwave for about 1 minute until melted. Stir down chocolate since it retains its shape even when melted. Prepare rest of dough while it cools.
3. Beat soft butter until creamy, add flour, sugar, salt and xanthan gum and beat until well mixed.
4. Beat in egg and vanilla extract and beat until creamy.
5. Beat in chopped nuts.
6. Beat in cooler melted chocolate – should be a lovely creamy mix.
7. Spread into 8×8 pan and bake for 25 minutes. Remove from oven.
8. Spread the mini marshmallows in a single layer over hot dough. Work as quickly as possible. Cover with foil, crimped around edges of pan and leave for 20 minutes outside the oven for marshmallows to soften.
9. After 20 minutes, lift foil and gently spread the marshallows. Melt the raspberry jam and drizzle over marshmallows and gently spread. (It will look messy!) Let stand for about 10 minutes to set up slightly.
10. Melt chocolate chips with butter and spread over marshmallows/raspberry mix.
11. Once the pan is totally cool, refrigerate for about 3 hours. Cut into bars by dipping a sharp knife into a very hot mug of water. Make one cut and then dip the knife again for next cut. Continue to dip and cut to make 4×4 =16 squares.
12. Immediately remove from pan to plate. If you cut but leave the bars to come to room temperature before removing from pan, the chocolate breaks and slides away from raspberry topping as chocolate is warm. They are best eaten at room temperature.

From Chef Oonagh Williams of Royal Temptations Catering.

Ingredients:

• 3 lbs of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
• 12 oz bottle of gluten-free beer (note that gluten-removed beer is not safe for those with celiac disease. Learn more.)
• 2 tablespoon spicy brown mustard
• ¼ cup light brown sugar
• 1 cup water
• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and finely crushed
• 2 bay leaves
• 1 lb carrots, peeled and cut into 1 inch thick slices
• ½ lb peeled pearl onions (I buy them frozen and allow to thaw)
• 1–2 lbs of potatoes, peeled and cut into thick chunks
• Cornstarch mixed with cold water (optional, used to thicken juices at the end)

Directions:

1. Place beef in slow cooker or oven-safe casserole dish.
2. Pour the beer and water around the beef. Mix mustard and brown sugar together and smear over the beef.
3. Add the chopped onion, garlic and bay leaves.
4. Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325°F for about 3 hours.
5. About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.
6. Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.
7. Add cornstarch/water mixture if the juices need some thickening.
8. Serve slices of corned beef with the potatoes, carrots and onions.

Tips/Alternatives:

• Ensure you cook the meat in a dish with a lid. Otherwise the juices evaporate, leaving the meat dry and salty.
• If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.
• I find most pre-seasoned meats to be too salty, so the day before cooking I remove the beef from the packaging, rinse it off and then soak it overnight in water in the fridge. The next day, I remove it from the water and rinse it before placing in the slow cooker or casserole dish.

From Chef Oonagh Williams of Royal Temptations Catering

Makes one 7-inch round loaf

Ingredients:

• 2 cups Oonagh’s Gluten-Free Flour Mix, or gluten-free flour mix
• 3/4 tsp xanthan gum (leave out if your flour blend already has it)
• 1 tbsp gluten-free baking powder
• pinch of salt
• 2 tbsp butter
• 2 tsp sugar
• 1 tsp baking soda
• 2/3 cup buttermilk or mix of sour cream and milk (equal parts, whisked together)
• 1 large egg

Directions:

1. Preheat oven to 400 degrees F.
2. Add egg to buttermilk or sour cream/milk blend. Stir in baking soda.
3. In a separate bowl, combine gluten-free flour, salt, xanthan gum, baking powder and sugar. Stir together.
4. Rub in butter until mixture resembles fine breadcrumbs.
5. Add buttermilk or sour cream/milk mixture to the flour mixture and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough.
6. Place dough on a baking sheet dusted with gluten-free flour or stone and gently pat out to a 7” circle, 3/4” thick, (any thinner and the bread will be tough). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will form into four crusty quarters but still joined together.
7. Bake for about 35-40 minutes until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooked bread will leave a floury, grainy taste in mouth.
8. Remove from oven and serve with fresh butter.

Tips and Alternatives: For special occasions, add raisins or gluten-free chocolate chips. You can also serve the bread with imported Irish smoked salmon for a real St. Patrick’s Day treat.