Gluten-Free Recipes for Holiday



Coconut Pumpkin Pie

November 11, 2013

Coconut Pumpkin Pie

Thai Kitchen


Courtesy of Thai Kitchen

Pumpkin Pie

Makes 8 servings.
Prep Time:
15 minutes
Cook Time: 1 hour and 20 minutes

Ingredients:

  • 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 can (15 oz.) pumpkin
  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk

Directions:

  1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
  2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

  1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
  2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
  3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
  4. Form dough into a ball. Press onto bottom and up sides of pie plate.


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Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions

November 19, 2012

Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions


Courtesy of Kathleen Reale of Be Free for Me

Thanksgiving Gluten-Free Stuffing with Sausage, Golden Raisins and Carmelized Onions

Makes 6-8 servings

Ingredients:

  • About 16-ounces of gluten-free bread (the crustier the bread – the better) cut into ½” cubes.
  • 2 Tbsp. fennel seeds
  • About 1 1/2 lbs. ground sausage
  • ¼ stick butter, plus extra to butter a baking dish / foil cover
  • 1 large fresh fennel bulb, trimmed, diced
  • 3 chopped leeks (light green and white parts only)
  • 3 cups chopped onions (about 2 medium)
  • 1 cup of peeled and diced carrots
  • 5 garlic cloves, minced
  • 1 cup golden raisins
  • 3 Tbsp. of Bell’s Seasoning (or make your own seasoning by combining a blend of oregano, sage, marjoram and rosemary)
  • Salt and pepper, to taste
  • 2 1/2 cups gluten-free chicken broth (with extra on reserve if needed)
  • ½ dozen eggs, beaten lightly

Directions:

Prior to starting the recipe:

  1. Dice up the gluten-free bread. Place them on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.

When ready to prepare:

  1. Preheat oven to 350 degrees.
  2. In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.
  3. Next increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking, break up the sausage with a wooden spoon to make it crumbly. Drain the sausage and to a large bowl.
  4. Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Next add the chopped fennel bulb, leeks, onions, and carrots sauté until leeks and onions are brown and soft – or for about 20 minutes.
  5. Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins, and the spices.
  6. Next add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
  7. Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil, large enough to cover the baking dish, and butter. Cover the dish (buttered side down) with the tin foil, and cook in the preheated oven for about 40 minutes, or until the stuffing is heated through.
  8. Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, slowlydrizzle a bit of additional chicken broth into the stuffing and fluff with a fork).


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Rosemary & Cranberry Stuffing

October 22, 2012

Rosemary & Cranberry Stuffing

French Meadow Bakery Logo


Courtesy of French Meadow Bakery

Gluten-Free Rosemary and Cranberry Stuffing

Makes 8 servings

Ingredients:

  • 1 loaf French Meadow Gluten-Free Multigrain Bread
  • 1/4 cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 Tbsp minced rosemary
  • 1 cup dried cranberries
  • 2 cups gluten-free chicken broth

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Cut bread in cubes.
  3. Bake cubes for about 10-15 minutes.
  4. Melt butter in large pan over medium heat.
  5. Add onion, celery and rosemary to pan. Season with salt and pepper.
  6. Cook for about 10 minutes, stirring occasionally.
  7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
  8. Place mixture in greased 8×8 inch pan.
  9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.


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Mary’s Apricot Stuffing

September 10, 2012

Mary’s Apricot Stuffing

Mary's Gone Crackers


Courtesy of Mary’s Gone Crackers

Mary's Apricot Stuffing

Ingredients:

  • 1 jar Mary’s Gone Crackers Original or Savory Crumbs (or crumble Mary’s Gone Crackers Sticks & Twigs or crackers)
  • 1 cup onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1/3 cup parsley (chopped)
  • 1/2 to 3/4 lb. Shiitake or other mushrooms (sliced and chopped)
  • 6-8 dried apricot halves, finely chopped
  • 4 Tbsps. olive oil or other cooking oil
  • 1/2 cup white wine (optional)
  • 1-2 cup gluten-free stock (turkey, chicken, or vegetable)
  • 1 tsp. dried or fresh rosemary (crumbled)
  • 1 tsp. dried or fresh sage (crumbled)

Directions:

  1. In a large skillet, add several tablespoons of olive oil, sauté onion on medium heat, stirring often, then cover to keep in the moisture, until soft.
  2. Add celery and continue to cook several more minutes.
  3. Add mushrooms and 1/2 cup wine (or a little broth). Continue to cook, stirring frequently, until the vegetables are nicely cooked.
  4. Add parsley, herbs and chopped apricots and cook a few more minutes to blend in the flavors.
  5. Turn off heat and keep covered.
  6. In a large bowl, pour in Mary’s Gone Crackers Original or Savory Crumbs. Add vegetable/apricot mixture to the bowl and mix well.
  7. Pour in broth and mix thoroughly. Add more liquid if needed (if stuffing a turkey, let it be drier, as the juices from the turkey will moisten it sufficiently; if baking in a casserole, adjust liquid so it doesn’t dry out).
  8. Season with salt and pepper to taste, if desired.
  9. Bake in covered casserole dish for 30 minutes at 350 degrees or until heated through and browned. Add more broth if stuffing looks too dry. Mary’s Gone Crackers Original or Savory Crumbs should absorb the liquid and soften somewhat.


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Cranberry Brie with Crunchmaster Coating

November 21, 2011

Cranberry Brie with Crunchmaster Coating

Crunchmaster logo


Courtesy of Crunchmaster


Ingredients:

Gluten-free cranberry brie with Crunchmaster coating

  • 1 cup fresh or frozen cranberries
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons gluten-free flour
  • 1 large egg, beaten
  • ½ cup finely ground Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil
  • 1 – 7 ounce round of brie
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil

Directions:

1. Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool.

2. Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated.

3. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown.

4. Place the brie on a serving plate and top with the cranberries. Serve with crackers.

For more gluten-free holiday recipes, tips and giveaways:

Visit Gluten-Free Holiday Central


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Sweet Potato Casserole

December 6, 2010

Sweet Potato Casserole


Crunchmaster
Courtesy of Crunchmaster

Ingredients:

For casserole
Gluten-free sweet potato casserole

  • 2.5 lbs sweet potatoes
  • 2 eggs
  • 1 teaspoon dark brown sugar
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch of nutmeg

For topping

  • ½ cup finely ground Crunchmaster Multigrain Crackers
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons butter, melted

Directions:

Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

ham and cheese on gluten-free cracker*Got a recipe that can top this dish? Enter it in NFCA’sHoliday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster’s website.

For complete details and to submit your recipe, visit www.beyondceliac.org/Contest.


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Green Bean & Mushroom Casserole

October 25, 2010

Green Bean & Mushroom Casserole


Courtesy of Full Flavor Foods

Ingredients:

  • 1 cup Shitake MushroomsGluten-Free Green Bean Casserole
  • 7 oz. Crimini Mushrooms
  • 3 Shallots (chopped)
  • 1 clove Garlic (minced)
  • 6 T. Butter
  • 16 oz. (2C) fresh, cut Green Beans
  • 1 cup Parmesan Cheese
  • ½ cup chopped Almonds
  • 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
  • Salt and Pepper

Directions:

  • Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.
  • In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.
  • (Note: The above can be prepared the day before and kept refrigerated).
  • Preheat oven to 350F.
  • Prepare the package of FFF Mushroom Sauce Mix as directed.
  • In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).
  • Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.
  • Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.

 

 

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Christmas Rice Dressing with Butternut Squash & Apples

November 16, 2009

Christmas Rice Dressing with Butternut Squash & Apples


from Lundberg Family Farms

Ingredients:
1-1/2 cups Lundberg Christmas Rice®
3-1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
12 ounces gluten free turkey sausage, casings removed, crumbled
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth
1/2 cup walnut pieces

Combine water and Lundberg Christmas Rice® in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.

Heat oil in a large skillet and sauté turkey sausage and onion over medium-high heat until sausage is no longer pink, and cooked through. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and sausage mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 15 minutes until heated through and squash is tender.

Serves 8-10.

For more information Lundberg Christmas Rice and Lundberg Family Farms, please visit www.lundberg.com.


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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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Whitefish & Yellow Pike Gefilte fish

November 17, 2008

Yields 12–18 portions.

Fish Broth

Ingredients:

  • Fish bones and heads, washed
  • 2 onions, sliced
  • 3 carrots, sliced
  • 1 potato, peeled and sliced
  • 1-3 teaspoons of salt
  • 1-3 teaspoons sugar

Directions:

  1. Place all ingredients in a large pot.
  2. Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
  3. Bring to a boil.

Gefilte Fish

Ingredients:

  • 3–4 pounds whole yellow pike and white fish, ground
  • 1/2 pound carp
  • 2 eggs
  • 1 large onion, chopped
  • 2 carrots, chopped
  • Salt to taste
  • Sugar to taste
  • Fish broth (above)

Directions:

  1. In a blender, whip up onion, eggs and most of the carrot.
  2. Combine mixture with with ground fish and seasonings. Mix well and set aside.
  3. Prepare basic fish sauce and heat to boiling.
  4. Form fish mixture into balls or patties (using wet hands with cold water helps), and drop them carefully into the boiling fish sauce one at a time.
  5. Once all balls or patties are in the pot and the broth has returned to a boil, lower flame, cover and simmer for two to two and a half hours, depending on the size fish you made.
  6. Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on top of each and pour on a bit of the sauce if you want an aspic.
  7. Chill and serve.


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