Gluten-Free Recipes for Side Dishes



My Father’s Real Mayonnaise

June 29, 2018

My Father’s Real Mayonnaise

A simple gluten-free recipe for homemade mayonnaise that can be jazzed up with spices for a variety of dishes!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

My father always made real homemade mayonnaise, in a bowl with a whisk. It was velvety smooth, just as it has been made for centuries. For years I made mayo in food processor using his quantities along with lots of fresh herbs from my garden, then I found this immersion blender version. It’s very very quick and an immersion blender is far cheaper and takes up so much less space than a food processor.

I now also serve this mayo as a dip with veggies or add garlic to make aioli for beef fondue. Spice it up any way you like!

Gluten-Free Mayonnaise from Scratch

Ingredients:

  • 1 large egg, room temperature
  • 1/2 tsp (3 ml) salt
  • 50 ground pepper
  • 1 tsp (5 ml) sugar
  • 1/2 tsp dry English gluten-free mustard or jarred mustard
  • Green of 2 green onions, cut small
  • 1/4 c loose fresh parsley
  • 1/4 tsp garlic powder or fresh chopped garlic
  • 3/4 c + 2 tbsp(210 ml, 7 fl oz) neutral flavored gluten-free oil, I use avocado oil
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 tbsp (15 ml) genuine white wine vinegar or lemon juice
  • Boiling water, if needed
  • 15.5 oz (440 g) empty jar (such as one used for salsa) – you want a jar the head of an immersion blender can fit into

Directions:

  1. Put salt, pepper, sugar, mustard, vinegar and herbs in jar. Add oil. Add egg.
  2. Wait for egg to fall to bottom of jar – room temperature egg, it falls almost immediately.
  3. Insert immersion blender almost to thebottom of jar, you need to leave a space for blender to start pulling up ingredients and blend. It won’t work if you have blender at top of jar. Egg needs to be allowed to form an emulsion with oil and egg is at the bottom of jar.
  4. Turn on immersion blender, run slightly above bottom of jar, for about 20 seconds and then very slowly raise the blender up from the bottom. By the time you reach top of jar everything should be nicely blended, all oil blended in. Run blender a little longer if you need to. If it doesn’t seem to be thickening push blender to bottom of jar again and run a little longer.
  5. Remove blender, taste and adjust seasoning as needed. It can be difficult to remove blender from jar as there’s very little space. If mayo is too thick, add boiling water teaspoon at a time.


Note: herbs will make mayo either completely green or flecked with green. Of course you can make plain mayo and then finely chop herbs and add them on top to keep the white color.


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Chilled Beet Soup

May 30, 2018

Chilled Beet Soup

This chilled gluten-free Lithuanian soup, also known as šaltibarščiai(pronounced shaltee-barsh-chay), is ideal for a summer luncheons and garden parties.

Fgluten free beet soup recipe rom Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I gave Lithuanian cooking classes demos for about 10 years at our local ethnic library and spent July 2005 in a Lithuanian language course at the University of Vilnius, capital of Lithuania. And no, I am not of Lithuanian descent, but I was given so many old and new Lithuanian cookbooks, tried the recipes, made them for class and was told they brought back memories of grandmother making them. This particular recipe is a mix of two cold beet soup recipes. One is taken from the Lithuanian Heritage magazine and the other is from ‘Treasures of Lithuanian Cooking.’ The recipes are almost identical as to ingredients. Now I give talks with vibrant photos of Lithuania with history, culture, and a gluten-free Lithuanian buffet to libraries, clubs etc.

Chilled Beet Soup

Makes about 12 half-cup servings

Ingredients:

  • About 1 lb raw beets, cooked, peeled, and shredded in food processor
  • Half a European cucumber, peeled, quartered lengthwise and finely diced
  • 2 eggs, hard boiled, peeled and finely diced – optional
  • 4 green onions, leaves only finely scissored
  • 2 c buttermilk (I buy Kate’s of Maine that is genuine buttermilk, labeled gluten-free, not from a culture)
  • 1 c cold water or beef broth
  • ¼ tsp sugar or honey or more to taste once chilled
  • salt and pepper
  • ¼ c sour cream (or more)
  • 2 tablespoons finely chopped fresh dill – dill is a strong flavor, so don’t add too much at first

Directions:

1.Mix all the ingredients together and chill for 1-2 hours or overnight. The flavor does improve on chilling as everything melds together.

2. Taste after chilling and add more salt, pepper or herbs to taste.

Traditionally this soup is served with a dollop of sour cream (100% of course – Friendship brand is most authentic) in the middle of each bowl and an individual plate of slices of hot, plain boiled potato. You take a spoonful of hot potato from the plate and dip the spoon into the cold soup so you get the contrast of hot and cold in each mouthful. It tastes really good this way.


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Spinach and Sundried Tomato Quiche or Frittata

March 19, 2018

Spinach and Sundried Tomato Quiche or Frittata

Great for vegetarians and anyone who enjoys a savory breakfast treat!

Spinach Quiche


Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For this gluten-free quiche recipe, the spinach mix can be poured into a partially cooked gluten-free pie crust or cooked on its own in a pie plate without a pie crust to be served as a frittata, or even a vegetable side dish. I tend to bake it without a crust in an 8 x 8” Pyrex dish. Also, you can cook the mix in regular muffin pans for a portable breakfast or lunch, or in mini muffin pans for parties. I’ve mixed up the recipe with cooked broccoli and feta cheese.

Make sure to point out the tomatoes aren’t bacon. Some people won’t believe you!

Ingredients:

  • 1 recipe of partially baked, gluten-free pie crust.-optional
  • 1 large onion, peeled and finely chopped
  • 2-4 cloves garlic, peeled and finely chopped
  • 2 Tbsp. (30ml) olive oil (or butter if you want)
  • 10 oz. (300g) container/block of frozen chopped spinach (not leaf spinach), thawed and squeezed dry. Or roughly half of 16 oz. bag of frozen chopped loose spinach
  • 1/3 cup (2 oz, 56 g) sundried tomatoes in oil, cut into small pieces
  • 3 extra large eggs or 4 large eggs. Or 2 eggs and 1/2 cup gluten-free liquid egg substitute
  • 1 cup (8 fl oz, 250 ml) half and half or cream (I really notice the difference between half and half and cream in the finished quiche. But, I found that if you mix in 1 Tbsp. (15 ml) gluten-free cornstarch/corn flour to cooked vegetables and add just half and half or even fat-free half and half, it cooked to the creamy texture of heavy cream but with significantly less calories.)
  • Salt and pepper
  • ½ cup (2 oz, 50 g) shredded Swiss cheese
  • ½ cup (2 oz, 50 g) shredded smoked Gouda or use 1 cup total of Swiss cheese or strong cheddar (Please use a strong cheese, mild cheddar doesn’t add any flavor.)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¼ cup fresh basil (optional)

Directions:

  1. Put onion in an 8 cup non-stick pan and add olive oil or 2 Tbsp. oil from the sundried tomato container. Cook onions for about 10 minutes until they are very soft and starting to turn gold but not burning.
  2. Add garlic, spinach and sundried tomatoes and cook gently, covered, for about 10 minutes. I found it was important to have plenty of onion and to cook spinach for enough time before putting in quiche, otherwise the quiche had a raw flavor.
  3. Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
  4. Pour into partially baked pie crust, place on metal baking sheet and bake in preheated 350* oven for 30-45 minutes until the custard is set and the quiche is browning around the edges. There is no need to cook the quiche until it rises like a cake and is brown all over. Think of it as a custard that just needs sufficient cooking to set the eggs and remain creamy. Cooked at a higher temperature it will have consistency of overcooked scrambled eggs. Cooked until it rises like a cake produces a dry quiche.
  5. Remove from oven, allow to cool for about 10 minutes (it will deflate) and serve warm or at room temperature, not cold from fridge.

Options: You can leave out sundried tomatoes. I didn’t find adding roasted red pepper added significantly to the flavor. Cooked spinach works just as much on your body as spinach salad.


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Lithuanian Garlicky Farmer’s Cheese with Walnuts

February 26, 2018

Lithuanian Garlicky Farmer’s Cheese with Walnuts

A cheesy, gluten-free Lithuanian delight!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For many years I gave Lithuanian cooking demos at our local ethnic library after attending summer school at the University of Vilnius in Lithuania. I still give talks on Lithuania featuring many photos and a gluten-free buffet with Lithuanian dishes. March 11th is the anniversary of the 1990 Restoration of Independent State of Lithuania, after years of Russian occupation, so it’s a good time to try this special snack!

To make this Lithuanian dish, I always use fresh garlic chopped in a food processor and frozen. I never use jars of garlic, garlic powder or garlic salt for this recipe. Also, I recommend using fresh herbs, chopped and not dried.

Gluten-Free Lithuanian Garlicky Farmer’s Cheese with Walnuts

Ingredients:

  • 1 lb Friendship brand Farmer’s cheese ($3.99/lb in my market’s specialty cheese section). This Farmer’s cheese is like a dry ricotta, but still soft. Andrulis brand is a sliceable brick.
  • ½ c sour cream (or Greek yogurt)
  • ¼ c light or heavy cream (the mix was too heavy to puree without added liquid)
  • 1 tbsp honey – the cheese is quite tangy so I like little bit of honey
  • 1/2 c finely chopped toasted walnuts – divided in 2
  • 1 clove of garlic peeled and finely crushed
  • 1/4 c parsley
  • 2 tbsp dill. Chop leftover dill and freeze flat in ziploc bag.
  • Green of half a bunch of green onions
  • Pepper, no salt for me as I cook naturally low sodium

Directions:

1. Process farmer’s cheese, sour cream/yogurt, cream, garlic in a food processor until smooth.

2. Add honey and half the walnuts, pulse, add fresh herbs and pulse until slightly chopped. If you run food processor for too long you end up with green colored cheese.

3. Line a round bowl with plastic wrap and fill with cheese mix. Cover and refrigerate for 4 hours to allow flavors to mellow and blend.

4. Line a small serving plate with lettuce leaves and unmold cheese ball onto lettuce leaves.

5. Press extra coarsely chopped walnuts into the ball until they almost cover it. Serve with gluten-free crackers.

Sometimes walnuts (even when fresh) taste too strong for me, so I leave them out. Make it without nuts and see what you think.

If desired, the cheese mix can be mixed by hand so that the nuts remain whatever size you choose to chop them and you chop herbs with scissors or knife. Or place cheese mix in pretty serving bowl with small knife.

You can also sprinkle walnuts on a flat piece of plastic wrap, form cheese mix into a log, place on top of nuts and fold saran wrap around cheese to form a nut encrusted log. Refrigerate.


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Easy Sweet and Spicy Sausage Cheese Balls

January 2, 2018

Easy Sweet and Spicy Sausage Cheese Balls

Perfect for your next party!

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

Directions:

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. I’ve used Maries Italian, Chipotle Ranch dip/dressing, Rothschilds Pineapple Coconut Tequila sauce, Sweet Chili Sauce. Others say bbq sauce.

Alternatives:

Instead of my tomato relish, perhaps salsa for moistness and even more heat, some pesto, cilantro and chili peppers, sage and maple syrup, Stonewall Kitchen Curried Mango grill sauce in sausage and to serve. Crush some cornbread instead of chex. Get creative. I’ve tried them with chopped water chestnuts for crunch, chopped bread and butter pickles.


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Tasty Spinach and Artichoke Squares

Tasty Spinach and Artichoke Squares

So delicious!

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.


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Mini Bacon Cheddar Cheesecakes

November 20, 2017

Mini Bacon Cheddar Cheesecakes




Courtesy of Crunchmaster

Ingredients:

  • 1/2 cup crushed Crunchmaster® Multi-Seed Crackers
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp butter, melted
  • 1 pkg (8 oz) plain brick-style cream cheese, softened
  • 3 tbsp sour cream
  • 1/3 cup shredded Cheddar cheese
  • 1 tbsp finely chopped fresh chives, divided
  • 2 strips bacon, cooked crispy and finely chopped
  • 1/4 tsp each salt, pepper and granulated sugar
  • 1 egg

Directions:

  1. Preheat oven to 350°F. Line 24-cup mini-muffin pan with paper liners. Stir crackers with Parmesan cheese until combined; toss with melted butter. Divide evenly into bottom of cups, pressing down, to form crusts. Bake for 10 to 12 minutes or until lightly golden and set. Let cool completely.
  2. Using electric mixer, beat cream cheese, salt, pepper and sugar until smooth and fluffy. Beat in egg until blended; beat in sour cream. Fold in Cheddar cheese, bacon, and 2 tsp chives. Spoon over crust.
  3. Reduce oven temperature to 325°F; bake for about 15 minutes or until just set. Let cool to room temperature in pan on rack; cover and refrigerate for at least 1 hour or until thoroughly chilled. Sprinkle with remaining chives for serving.

Tips:Garnish with additional bacon, pepper jelly, caramelized onions or chives if desired. Use an aged or sharp Cheddar for full flavor.


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Whipped Gingerbread Spice Butternut Squash

November 13, 2017

Whipped Gingerbread Spice Butternut Squash

Courtesy of Enjoy Life

Serves 4 as a side

Ingredients:

  • 2-pound butternut squash
  • 2 T. melted vegan margarine
  • 2 T. favorite dairy-free milk
  • 1 T. maple syrup
  • ½ t. salt
  • olive oil, for coating squash

Gingerbread Spice Crumble

Directions:

  1. Preheat oven to 350˚F and line a small tray with parchment paper.
  2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
  3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
  4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
  5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
  6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
  7. Using your hands crumble up the Gingerbread Spice Cookies.
  8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
  9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.


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Bread Pudding with Butternut Squash, Bacon and Onion

October 24, 2017

The perfect gluten-free Thanksgiving side dish.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Make this as a side dish for Thanksgiving or use leftover roasted butternut squash or mashed butternut squash and serve with leftover turkey for breakfast or dinner. Bagel, egg and milk mix can be prepared in fridge before Thanksgiving and the rest of ingredients added. This is mild comfort food.

I normally use an Udi’s gluten-free plain bagel, it doesn’t disintegrate and doesn’t have any funny taste. I do also like Canyon Bakehouse gluten-free plain bagels, which has even more of a roll’s softer texture to me. Aldi has gluten-free hamburger rolls that I do like for hamburgers, but haven’t tried them for bread pudding. We love Against the Grain tapioca cheese bread, but it was wrong texture to us for bread pudding.

Gluten-Free Butternut Squash Bread Pudding

Ingredients:

  • 2 plain gluten-free bagels. Cut into tiny cubes about ½ inch square
  • 4 eggs or 1 c (250 ml) gluten-free egg substitute. I normally use 50/50 whole egg and egg substitute
  • 6-8 slices of Jones Dairy Farm Bacon or Oscar Mayer center cut, both are labeled gluten-free. Or leftover ham. Cut small
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 Tbsp oil (15 ml)
  • 2c (500 ml)  milk, fat free is fine, but cream and whole eggs are wonderful
  • 12 oz (375g) peeled butternut squash, cut into small cubes, no more than 1″ square. Or use leftover roasted squash or mashed squash
  • 2 tbsp (30 ml) finely scissored green of green onion
  • 2 tbsp (30ml) finely chopped fresh parsley
  • 1 c (4oz, 125 g) shredded Swiss cheese or Sharp Cheddar cheese
  • Salt and pepper to taste. If you used leftover roasted squash or mashed squash be aware of existing salt or fat content
  • 2 Tbsp (30 ml) maple syrup added to bread pudding and more to serve. Optional, maple syrup is in most NE fridges
  • 8×8 baking dish

Directions:

1. If you are using raw bacon, then put oil and bacon in saucepan or microwave safe dish and cook bacon until it starts releasing its juices. Add onion, garlic and raw butternut squash, stir, cover and cook for about 5 minutes until onion is soft and squash is just cooked. If using leftover cooked squash, just cook bacon, onion and garlic then stir in leftover cut up butternut squash or mashed squash.

2. Then I like to mix the casserole ingredients in a glass bowl/jug, cover and refrigerate overnight.

3. In the morning preheat oven to 350*, make sure to spray the 8×8 baking dish as this makes it far easier to clean dish. Stir the bread mix well to make sure bacon/squash is evenly distributed, and then pour into sprayed baking dish.  Place on baking sheet and bake in preheated oven for about 40-50 minutes.  It will rise, brown and there should be no liquid ‘sloshing’ around in the middle when it is cooked.  Do not cook above 350*. Photo shows half quantity cooked in 9″ pie plate.

Serve with maple syrup, or my hard apple cider gravy (recipe below).

Gluten-Free Hard Apple Cider Gravy

makes about 3 cups (750 ml)

I grew up on what is known as just ‘cider’ in England; English and Irish brands are now being sold in US and in New England we have quite a few cider makers. Every cider tastes different depending on apple variety used, some are sweet, some dry, some even effervesce (bubble) so every gravy will taste different. I can buy a six pack of Woodchuck Amber Cider for $9.99 in my local store, so quite a reasonable price. With hard apple cider you do need to check that it says gluten-free on bottle or on website. For some unknown reason some cider makers ferment the cider with barley so it’s no longer naturally gluten-free. Hard apple cider is definitely alcoholic and goes down very easily so you don’t notice the effect of the alcohol when you drink it. I’ve always drunk hard apple cider in preference to beer and cook with it.

Use this as a different, gluten-free gravy at Thanksgiving, serve with ham, pork, sausages, even fish and with the butternut squash, bacon, onion bread pudding/strata I make. You can make this a few days in advance of Thanksgiving without thickening with cornstarch, refrigerate, then reheat and thicken when you want it. Sauces thickened with corn starch can be quite lumpy when reheated from the fridge.

Ingredients:

  • 2 x 12 oz (2 x 375ml) bottles or cans of gluten-free hard apple cider
  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15ml) neutral oil
  • 3/4 c (180 ml) cream
  • 1 tbsp (15 ml) gluten-free cornstarch (UK cornflour) mixed with 2 tbsp (30ml) water.
  • 1/2 tsp (3 ml) gluten-free chicken stock concentrate, I often use this as a way of adding seasoning not just salt to sauces.
  • fresh pepper
  • 2 tbsp (30ml) chopped fresh parsley plus stalks
  • 4 sage leaves, fresh or dried
  • 1-2 tbsp (15-30 ml) maple syrup, optional if needed

Directions:

1. Gently cook onion and garlic with butter and oil in 1 quart (1 litre) saucepan until very soft and only slightly golden.

2. Add cider, some stalks of parsley and sage leaves and let mix simmer for 10-20 minutes until reduced to about 2 cups (500 ml).  The higher the heat the quicker it reduces so watch that it doesn’t boil away to nothing.  This is known as a reduction (really a concentration). Note that if you reduce a salt containing mix the final sauce can be quite salty, if you reduce a cream containing sauce then the fat content per serving will be higher.

3. Add cream and stock concentrate, very light grinding of pepper and simmer for a few minutes.

4. Taste sauce. If too tangy for you or family add maple syrup.  Remove parsley stalks and sage leaves.

5. Add cornstarch slurry, bring to the boil, simmer for 2-3 minutes until sauce thickens and raw cornstarch flavor is cooked out.

6. Taste and adjust seasonings, add chopped fresh parsley for color.

 

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Savory Stuffed Mushrooms

September 25, 2017

Savory Stuffed Mushrooms

Courtesy of Crunchmaster



A gluten-free appetizer that’s sure to delight!

Makes 12-14 mushrooms

Ingredients:

  • 1/2 Cup finely cruched Crunchmaster® Multi-Seed Original Crackers
  • 1 x 14 oz. Container fresh stuffing mushrooms
  • 1/4 Cup green onion
  • 3/4 Cup shredded swiss cheese, divided
  • 1/4 Cup sour cream
  • 1/2 tsp. Onion Salt

Directions:

  1. Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and place ½ cup into the mixing bowl. Reserve ¼ cup of the cheese for topping.
  2. Add the crushed Crunchmaster® Multi-Seed Original Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
  3. Place mushroom caps top down on to a 9 X 12 –inch baking sheet. Fill each cap with the mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining swiss cheese.
  4. Bake at 350°F for 30 minutes.


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TAGS: APPETIZERS/SNACKS, SIDE DISHES