You may think it is strange for me to be posting a tomato recipe in the dead of winter but before you purists who only eat tomatoes at their peak of ripeness and perfection (late summer) get all up in arms, let me explain.
I guess I need to start with a confession, so here goes. “Hi, my name is Carol and I am a tomato addict. And that’s not all; I have passed my addiction along to everyone in my family.” Seriously, we could be out of milk, eggs and gluten free bread and I am still not hopping in the car to run to the store, but just let us run out of tomatoes and I am off to the market before you can blink. A good portion of my grocery budget goes to tomatoes every week! We have even tried to support our habit by growing our own tomatoes – no luck yet but we are still trying.

So as you can see, I am not going to let a little thing like “out of season” get in my way of eating tomatoes. While tomatoes may be available all year round, they do tend to be pretty flavorless when not in season. The solution? Roasting them!

Roasting is a great way to bring out the natural sweetness of any vegetable and it works great with tomatoes. But for this recipe I took it one step further – in essence I scalloped them. With a bit of balsamic vinegar, garlic and rosemary, the tomatoes become a fabulous winter side dish or vegan main course. In the summer, fresh basil would be a great substitution of the rosemary. All the lovely, flavorful, aromatic juices exuded by roasting the tomatoes are soaked up with Kinnikinnick’s Gluten Free Panko Style Bread Crumbs which also provides a nice crunchy topping.

If you have any leftover scalloped tomatoes, serving with them with a poached egg on top is pure bliss. In fact, next time I make this recipe I am not counting on leftovers – I am making it specifically for topping with an egg because, yep, it really is that good!


Do you have a food addiction?


Gluten Free Scalloped Tomatoes

Ingredients

2 pound plum tomatoes
1 tablespoon fresh rosemary, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
5 garlic cloves, minced or grated
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
1 ½ cups Kinnikinnick gluten free panko style bread crumbs – use divided

Directions

Preheat oven to 350 degrees.

Cut the tomatoes into roughly 1 inch pieces. Place in a 8 inch by 8 inch (or similar sized) baking dish. Add the rosemary, balsamic vinegar, olive oil, minced garlic cloves, salt, pepper and 1 cup of the bread crumbs, toss well. Sprinkle the remaining bread crumbs on top and bake for 25 minutes. Top with the remaining ½ cup of bread crumbs and cook for 10 more minutes or until the top is nicely browned.

Pho is a Vietnamese noodle soup with restorative properties – it helps get you through the sniffles, warms your bones and is a pretty good hangover food as well. In other words, it is good pho you. (Yes, I went there, sorry!)




While pho should be a naturally Gluten Free Recipes, often it is not, especially when you grab a bowl at one of those little corner pho joints. Often the broth is made with a soup base which contains gluten. You can of course make your own soup broth from scratch but all that work is sort of counter intuitive when you are in need of a soup with restorative powers.




Due to the dietary restrictions and choices in my family I wanted a broth that would be gluten free and work for both vegetarians and meat eaters alike. I decided to use CelifibR Vegetarian Chicken Bouillon soup cubes from Maplegrove Gluten Free Foods. This way I could use meat – in this case chicken, as an optional garnish.




Speaking of garnishes, that is what, in my opinion, pho is all about! I mean otherwise it is just a bowl of noodles with broth, fine but not magically restorative. The thing with garnishes is that each person customizes their own bowl, no two soups are the same and each is an individual masterpiece designed by the diner. Serve the pho with dishes filled with lime wedges, cilantro and basil leaves, sliced green onions, slices of fresh chili peppers, bean sprouts and in this case, chicken shredded from a rotisserie bird from the store – making this really fast pho!




Of course there is no pho without noodles. Look for rice noodles, also called Bahn Pho Noodles, in Asian markets or in the ethnic section of the grocery store. They come in different sizes; I think the medium (about ¼ inch thick) are perfect. And, according to the lady who runs my local Asian market, disregard the instruction on the package that tells you to boil the noodles. Instead, soak the noodles until soft in warm water (about 10 minutes) then place them in a strainer set in a mixing bowl. Just before serving, fill the bowl with boiling water, let the noodles sit for 5 seconds then place in the bowls and ladle on hot broth. This method results in perfectly cooked noodles that are not mushy.




So, in case you caught the sniffles this holiday season or indulged just a wee bit too much, think about making fast pho. It may just magically restore you back to good health!




Gluten Free Fast Pho




Ingredients




½ pound rice noodles (Banh Pho)

4 CelifibR gluten free vegetarian chicken bouillon cubes

5 cups boiling water

1 bunch green onions, thinly sliced

Kosher salt and freshly ground pepper

1 handful cilantro leaves

1 handful basil leaves

2 Thai or jalapeno peppers, thinly sliced

2 fresh limes, cut into wedges

2 cups shredded cooked chicken (omit for vegan or vegetarian)




Directions




Soak the noodles in very warm water until softened, about 10 minutes.




Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.




Once the noodles are softened, drained them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls. Divide the hot broth among the 4 bowls of noodles. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.




Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by

Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com




Article Source: http://simplygluten-free.com/blog/2011/12/gluten-free-fast-pho-recipe.html

Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance for a long night or maybe even just a little extra assurance that Santa will know we have been nice this year, not naughty.




Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.




For maraschino cherries without red dye or corn syrup, try these.




If you put out cookies for Santa, what kind do you leave?




Gluten Free Santa’s Thumbprint Cookies




Ingredients




4 cups pastry quality gluten-free flour

1 tablespoon baking powder

¾ teaspoon salt

1 cup unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup corn syrup or light agave nectar

1 large egg

2 teaspoons pure vanilla extract

½ cup sanding sugar (or just more granulated sugar)

One 11 ounce bag semisweet chocolate chips

24 maraschino cherries, cut in half and dried well




Directions




Whisk together the flour, baking powder and salt and set aside.




Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrap the sides and bottom of the bowl to make sure everything is mixed well.




Roll the dough into 1 inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.




Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.




Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10 – 12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.




Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com




Article Source: http://simplygluten-free.com/blog/2011/12/gluten-free-santas-thumbprint-cookies-recipe.html