Gluten-Free Recipes for Appetizers/Snacks



Sugar Roasted Pecans

March 1, 2009

Sugar Roasted Pecans

A delicious treat or tasty snack, good for anytime.

Sugar Roasted Pecans

By Christina Gentile,
NFCA Volunteer Staff Writer

Ingredients

  • 4 cups pecan halves
  • 2/3 cups sugar
  • 2 Tbsp pumpkin spice
  • 2 egg whites
  • 1 Tbsp ginger
  • 1 Tbsp vanilla
  • 2 tsp. salt
  • 1 Tbsp water
  1. Preheat oven to 250 degrees F.
  2. Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
  3. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
  4. Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
  5. Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
  6. Remove from oven.
  7. Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.


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Spiced Nuts

December 10, 2008

Spiced Nuts

Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.

By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!

I’ll show you the recipe with some pictures of our process below:


Spiced Nuts

Ingredients:

  • 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
  • 1 egg white
  • 1/3 cup honey
  • 2 t. cinnamon
  • 1 t. cardamom
  • 1/2 t. sea salt

Directions:

1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!


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Corn Fritters

November 17, 2008

Corn Fritters

Corn Fritters

From “A Primitive Diet” by Beverly Southam

Ingredients

  • 1/2 cup brown rice flour
  • 1 tablespoon potato flour
  • 1 tablespoon arrowroot or corn flour
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1/3 cup filtered water
  • 2 cobs of fresh sweet corn
  • 2 shallots and green tops sliced
  • 2 tablespoons fresh coriander or parsley chopped
  • 1/4 teaspoon salt
  • Grind of fresh pepper (optional)
  • 2 tablespoons oil
  1. First take a sharp knife and trim the corn from the cob and put aside.
  2. Sift together the flours and baking powder three times to distribute the baking powder evenly.
  3. Place egg, water, salt and pepper into a bowl and whisk lightly.
  4. Sift in dry ingredients and stir to form a thick batter.
  5. Add corn, shallots and coriander and gently combine.
  6. Heat pan on medium heat with the oil and place in generous tablespoons of mixture.
  7. Cook on one side til lightly brown then with a spatula turn to cook the other side.
  8. Serve hot with a sauce, such as tomato sauce, on a bed of greens or serve with salsa.


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Caponata

Caponata

Caponata

From “A Primitive Diet” by Beverly Southam

Ingredients

  • 1 large eggplant cut into thin slices
  • 4 large ripe tomatoes chopped
  • 1 red pepper chopped
  • 1/2 teaspoon baking powder
  • 1 onion sliced
  • 2 sticks celery sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons capers rinsed under water to remove white vinegar
  • 1/2 cup pitted green olives
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic crushed
  • Dash of salt
  • Grind of pepper
  • Lettuce leaves and fresh sprouts for serving
  1. Lightly sprinkle both sides of eggplant with salt and leave to sit for about 30 minutes.
  2. Shake together the olive oil, lemon juice, crushed garlic, salt and pepper and set aside for flavors to develop.
  3. Rinse salt from eggplant and let the slices dry.
  4. Fry quickly in a little olive oil in a frying pan til both sides are golden brown, the remove and cut into large cubes.
  5. Place in a bowl and lightly mix the dressing through and leave to marinate for at least an hour.
  6. Gently toss with all remaining ingredients except lettuce and sprouts.
  7. Serve in salad bowls on a bed of lettuce and the mixed sprouts.


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White & Pike Gefilte Fish

White & Pike Gefilte Fish

White & Pike Gefilte Fish

Ingredients

  • 3-4 pounds whole yellow pike and white fish fish, ground
  • 1/2 pound carp
  • 2 eggs
  • 1 large onion
  • 2 carrots
  • salt to taste
  • sugar (optional)
  • Basic Fish Sauce
  1. In a blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside.
  2. Prepare basic fish sauce and heat to boiling. Form fish mixture into balls or patties (wet hands with cold water), and drop carefully into 8-quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2-2 1/2 hours, depends on size fish you made.
  3. Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on each and pour on a bit of the sauce if you want an aspic. Chill.
  4. Yields 12-18 portions.


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Chili Pecan Crusted Goat Cheese with Peach Salsa

November 14, 2008

Chili Pecan Crusted Goat Cheese with Peach Salsa

Chili Pecan Crusted Goat Cheese with Peach Salsa

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

Step 1: Peach Salsa

  • 2 Semi-Ripe Yellow Peaches
  • 1 Red Onion, diced
  • 2 Tomatoes, diced
  • 1 bunch Cilantro, finely chopped
  • 1 Serrano Chili, finely diced and seeds removed
  • 2 tablespoons Lime Juice
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Garlic Powder

In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.

Step 2: Spinach Salad

  • 1 tablespoon Garlic, minced
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lime Juice
  • 2 tablespoons Orange Juice
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Sugar
  • Pinch Salt
  • Pinch Pepper
  • 1 package fresh Spinach

In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.

Step 3: Goat Cheese

  • 1/2 cup Oil for frying
  • 1 cup Pecans, crushed into a powder
  • 1 tablespoon Chili Powder
  • 1 Egg
  • 1 package Goat Cheese

Heat oil in a large frying pan.

Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.

Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.

Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.

Plating & Serving:
On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!

To learn how to make this recipe on a budget, visit the new Gluten-Free on a Budget blog.


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Gluten-Free Granola Bars

October 19, 2008

Gluten-Free Granola Bars

I’m bringing you this recipe courtesy of Cream Hill Estates.

Ingredients:

  • 2 cups shredded coconut, unsweetened
  • 1 1/2 cup certified gluten-free oats
  • 1 1/2 cup raisins
  • 2 cups sunflower seeds
  • 1/3 cup sesame seeds
  • 3/4 cup peanuts or soy nuts
  • 1/2 cup dried fruit, apples, cranberries, apricots
  • 1/2 tsp. salt
  • 1 cup honey
  • 1 tsp. vanilla extract
  • 1/2 cup peanut butter

Directions:

1. Mix all ingredients together. Thoroughly blend the honey, vanilla and peanut butter. (You may need to mix with greased hands to ensure everything is mixed together.)

2. Line jelly roll pan (rimmed cookie sheet) with greased parchment paper. Pat mixture firmly into pan with greased hands or a heated spoon. If you want thinner bars, use two jelly roll pans.

3. Bake at 275 degrees until golden brown, 50 to 60 minutes. Remove from oven and once again pat firmly to ensure the bars hold together.

4. Cut into bars or squares, depending on what size you want.

Enjoy!


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Summer Fruit Platter

October 17, 2008

Summer Fruit Platter

Ingredients:

  • Fresh cherries
  • Strawberry slices or whole
  • Apple slices
  • Kiwi, cut in half or star shaped halves
  • Honeydew, sliced into spears or cubes
  • Green grapes
  • Dark seedless grapes
  • Small plums, sliced

Directions:

1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.

2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.

3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.

4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.

Stay cool and enjoy your summer!


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Shrimp and Crab Bisque

May 5, 2008

From Chef Oonagh Williams of Royal Temptations Catering

About 6 dinner party portions

Ingredients:

  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Directions:

  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.
  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.
  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)
  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.
  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.
  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup.
Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ – 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

Note: Always check the label to ensure ingredients are gluten-free.

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Beet and Orange Salad

Beet and Orange Salad


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 4 small beets cooked and peeled, or use roughly half of a 15 oz. can of small whole beets
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. orange juice
  • 1 tsp. Dijon mustard (make sure it’s gluten-free)
  • 2 tsp. maple syrup or honey
  • ½ cup olive oil
  • Salt and pepper
  • Greens of 2 green onions, sliced thinly
  • 2 Tbsp. fresh parsley
  • Zest of half an orange
  • Fresh orange, clementines etc., segmented, or small can of mandarin oranges
  • Romaine or butter lettuce, shredded
  • 4 oz. goat cheese
  • ½ cup chopped nuts

Directions:

1. Put balsamic vinegar, orange juice, Dijon mustard, maple syrup, salt and pepper in a container large enough to take vinaigrette and beets. Mix together.

2. Add olive oil, parsley and green onions. Mix it all together using an immersion blender until herbs are chopped and vinaigrette begins to thicken. Taste and adjust seasonings, sweetness, etc.

3. Cut beets into ½ inch cubes using a fluted cutter for a prettier presentation. Add beets to half of the vinaigrette. Preferably leave beets in the dressing for a few hours for flavors to develop.

4. Divide shredded lettuce between two plates. Top with beets in vinaigrette and a few slices of goat cheese (or whichever cheese you prefer). Add some slices of orange

5. Finish with chopped nuts or crushed nut brittle and a drizzle of orange vinaigrette.

Tips and Alternatives:Cook the beets in boiling water, or you can microwave them in a microwave safe bowl with a cover, 2 tablespoons of water and 2 small beets for about 8-10 minutes.

Choose whatever cheese or nuts you would like to top the salad. Omit them for dairy-free or nut-free.


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