There are times when being gluten free can be downright frustrating. For instance, let’s say you all of a sudden have an unquenchable craving for apple pie and yet you live in a town that is sadly remiss in having a gluten free bakery. Sure you could make gluten free pie crust dough, wait an hour or two for it to chill, roll the dough, cut the apples, flavor them up, assemble it all up and put your pie in the oven for yet another hour and then you can (finally) quell your craving. While I literally wrote a book on making gluten free desserts, even I don’t want to do that at 6:30PM on a Tuesday night after a long day’s work. So what’s a girl to do? Make gluten free apple pie parfaits, that’s what! Sweet, cinnamony apple chunks layered with maple sweetened non-fat Greek Yogurt (for dairy free you could substitute dairy free sour cream or even dairy free ice cream) and a crunchy, gluten free graham cracker almond crumble. This simple yet spectacular dessert takes about 20 minutes to prepare, perfect when you want an easy and light dessert that feels and tastes anything but – the perfect thing for when the hankering for apple pie strikes but you haven’t the time or energy to make one. What really makes this parfait special is the crumble. Seriously, if you want any left to actually layer in your parfait hide it from the kids (and your spouse) until you finish up – otherwise it will all be nibbled away! I took some S’moreables (gluten free graham style crackers from Kinnikinnick) crushed them up coarsely, tossed the crumbs with some sliced almonds, coated with a bit of honey and a touch of oil and baked it for about 15 minutes. I am already thinking of anything and everything I can to top with this awesome mix!! Gluten Free Apple Pie Parfaits Ingredients 12 S’moreables (gluten free graham style crackers from Kinnikinnick) 1 cup sliced almonds 3 tablespoons honey 1 tablespoon grapeseed (or other neutral flavored) oil 4 large sweet apples (such as Fuji or Honeycrisp) Gluten-free non-stick cooking spray 1/8 teaspoon kosher or fine sea salt 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg Juice of 1 lemon 2 teaspoon pure vanilla extract 1 cup Greek yogurt (non-fat, low fat or full fat) 4 teaspoon maple syrup Directions Preheat oven to 400 degrees. Place your gluten free graham crackers in a plastic bag and crush them until you have some crumbs and larger (about ¼ inch) pieces. Combine in a mixing bowl with the almonds, honey and oil. Toss until the honey and oil coat the crumbs and almonds. Spread in an even layer on an un-greased baking sheet and bake for 10 – 15 minutes or until the mixture is crisp, fragrant and browned – it will crispy up a little more as it cools and should be a little clumpy. Let cool. While the crumble is baking prepare the apples; core and cut into 1 inch chunks. Spray a large skillet with a lid with some gluten-free non-stick cooking spray and heat over medium heat. Add the apples, salt, brown sugar, cinnamon, nutmeg, lemon juice and vanilla and toss well to coat. Cover the skillet and let cook until the apples are softened, about 8 minutes, stirring once or twice. Remove the lid, increase heat to high and cook until the liquid has thicken up to a syrup and coats the apples. Let cool. Mix the yogurt with the maple syrup. For each parfait place a layer of apples into a goblet or dessert dish, top with some of the yogurt and then add a handful of the crumble. Repeat the layers. I think this is best served while the apples are still warm. A gluten free recipe that makes 4 large or 6 smaller parfaits. Ready for more dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. Resource:
http://simplygluten-free.com/blog/2012/02/gluten-free-apple-pie-parfait-recipe.html
Chicken and broccoli gluten free recipe. Broccoli and chicken gluten free recipe. {sigh} Healthy, convenient and inexpensive sure, but also kind of boring! Alas! As I opened my fridge, all I saw was chicken and broccoli. Fortunately I have a well-stocked gluten free pantry and was able to turn boring into, well…. amazing. There is a little Thai restaurant close by to me that I love; the food is great and for the most part gluten free, they keep a bottle of gluten free soy sauce on hand for me in case I order sushi and the atmosphere is friendly and homey. As much as I love it, I don’t always want to go out when I have a hankering for my favorite meal there – Amazing Chicken. With a little espionage (saying things like “this is so delicious, what goes into the recipe?”) and experimenting I came up with my own version of Amazing Chicken that I can get on the table in less time than it takes to get into the car, drive to the Thai place – and for considerably less money! The main ingredient in most Thai Amazing Chicken is peanut butter but I decided to make my recipe nut-free with Sunbutter, a peanut butter alternative made with roasted sunflower seeds. I have grown to really love the depth of flavor it adds to sauces. I used the natural crunch version, but any of their varieties would work just as well. This recipe is not just gluten free, nut free, soy free and dairy free, quick and easy to prepare, and healthy as all get out, it is also (wait for it…) AMAZING! The lesson here? Chicken and broccoli does not have to be boring if you have a well-stocked pantry! Gluten Free Nut Free Thai Amazing Chicken Ingredients ½ cup Sunbutter 3 tablespoons gluten free Thai fish sauce Juice of 1 fresh lime 4 tablespoons honey (or agave nectar) ¼ teaspoon crushed red pepper flakes (more or less depending on how much kick you want) ½ cup water 2 tablespoons olive oil 2 cloves garlic, minced or grated with a microplane grater 1 inch fresh ginger, peeled and finely grated or mined Kosher or fine sea salt and pepper 2 pounds boneless, skinless chicken breasts (3 or 4 half breasts) – cut into 1 inch pieces 8 cups broccoli florets 1 teaspoon sesame seeds – optional garnish Directions Combine the Sunbutter, fish sauce, lime juice honey (or agave) red pepper flakes and water in a small saucepan and bring to a boil, stirring until smooth. Remove from the heat and set aside. Heat the oil in a large skillet with a lid over medium-high heat. Add the garlic and ginger and toss in the oil for about 15 seconds. Add the chicken pieces and cook, stirring frequently, until browned on all sides, about 8 minutes. Add the broccoli, stir to coat, cover the pan and reduce the heat to medium. Cook until the broccoli is crisp tender and the chicken is cooked through – about 3 more minutes. Add about ¼ of the Sunbutter sauce to the chicken and broccoli, toss to coat, place in a serving dish and sprinkle with sesame seeds if desired. Serve the rest of the sauce on the side. Serve with rice or gluten free rice noodles. A gluten free recipe that serves 6. Ready for dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. Resource : http://simplygluten-free.com/blog/2012/02/gluten-free-thai-amazing-chicken-recipe.html
I just can’t think about February without thinking about chocolate. Hmmm… I wonder why? Is it because Valentine’s Day is sitting right there in the middle of the month threatening to derail all of our good diet intentions with its bounty of fancy truffles, chocolate dipped strawberries and other fabulous, chocolate-laden gluten free (and many not so gluten free) treats? It must be a plot of some sort. After all, we start the year with our resolutions – to lose weight, eat healthier, cut sugar out of our diets, eat less fat, exercise more…the list goes on. So we eagerly get started with great resolve, it is new and we are determined. And most of us, while we face challenges, start to feel better by the end of the January. This keeps us going a little longer. And then right there, smack dab in the middle of February, is a day that basically revolves around chocolate and sugar with some hearts thrown in. If we just ate a nice chocolate or treat on the day, that would be no problem, but we don’t. We eat half a box (at least) of chocolates because, well, it’s a gift after all and we don’t want to be rude do we? And then maybe we celebrate the day with a special, calorie and fat laden meal that ends with, yep!… more chocolate. And if we don’t have someone special in our lives to give us chocolates and take us out to dinner, we may fill the void with pints of ice cream topped with fudge sauce or whatever the sugar-filled, fat laden food of our choice is. If we just stepped off the path of healthier eating for the one day, it wouldn’t be that big of a deal – the problem is that once we meander off the path, sometimes it seems much more interesting to continue in that direction and it can be a very difficult time getting back on it. Am I saying don’t have chocolate on Valentine’s Day. NO! After all that, would be paramount to heresy. What I am saying is eat one of those lovely truffles and hide the rest in your freezer. Have those chocolate dipped strawberries or ice cream with fudge sauce but do it in a more health-minded manner. In other words indulge guilt free. This is a guilt free fudge sauce that feels and tastes indulgent but is actually refined sugar free and practically fat free! It takes under 10 minutes to prepare and lasts about 10 days in the fridge. This sauce gets its rich flavor and luxurious texture thanks to a combo of unsweetened cocoa powder, coconut sugar, a touch of instant espresso powder (not essential but it really deepens the chocolate flavor), pure vanilla extract and dark, almost caramelly organic raw blue agave from Wholesome Sweeteners. Dip strawberries (or any fruit really) into it, spoon it on top of ice cream (for a really guilt free dessert try making a sundae with my almost instant cherry frozen yogurt) or just lick it off a spoon. You will feel all the fudgy chocolate love without bouncing off the walls or derailing all your good dietary progress. Gluten Free Guilt Free Fudge Sauce Ingredients 1 cup water ½ cup coconut sugar ½ cup organic raw blue agave (dark agave) ¾ cup unsweetened cocoa powder 1 tablespoon instant espresso powder (optional) 1 tablespoon pure vanilla extract Directions Combine the water, coconut sugar, agave, cocoa powder and espresso powder (if using) in a heavy sauce pan and bring to a boil over medium heat stirring until smooth. Boil for 5 minutes or until it starts to thicken. Whisk in the vanilla and let cool for about an hour – the sauce will thicken more as it cools. Store in a covered container in the fridge for up to 10 days. Serve warm or cold. The sauce can be re-heated for a hot fudge sauce by microwaving for a minute or so on high power. A gluten free, refined sugar free recipe that makes about 1½ cups of sauce. Ready for more dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. Resource :
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. A gluten free recipe that serves 6 people. Ready for dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. Resource : http://simplygluten-free.com/blog/2012/01/gluten-free-scalloped-tomatoes-recipe.html
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 TomatoesIngredients2 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 PhoIngredients½ 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) DirectionsSoak 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
When I have parties during the holiday season I like to keep things as simple as possible. Instead of inviting folks over for a high-stress, fancy-schmancy sit down dinner, I throw cocktail parties. There are lots of advantages to this. They are WAY less stressful, easier to pull off, you can have more people and by putting out platters of tidbits to eat and some beverages, you have more time to mingle and actually stand a chance of enjoying your party! I make a few simple things and then supplement with items I can pick up at the store such as fruit, cheeses, olives, fancy deli meats or salami. I make a signature cocktail, stock up the bar with gluten free beer, wine and water (sparkling and still), turn on some music and that’s it. I have even been known to use good quality, disposable plates and flatware (but I always use real glasses). I don’t spend all day in the kitchen and at the end of the night I am not faced with a ton of dishes to wash. And I find people enjoy themselves more than when they were seated at a formal dinner table as they get to talk to everyone (or not, as the case might be) and the whole evening just has a relaxed, festive mood. If you are looking for a cocktail party appetizer, or simple weeknight meal for that matter, this holiday season, I have a suggestion for you – Turkey Meatballs with Orange Cranberry Gravy. All the flavors of a festive holiday meal in cute, bite sized balls of yumminess – turkey with cranberries in a delicious orange sauce thanks to San-J’s Gluten-Free Orange Sauce. So go ahead, deck your halls, shop ’til you drop, wrap your gifts with love and care but when it comes to parties – make it easy on yourself. You and your friends will enjoy it more – trust me! Gluten Free Turkey Meatballs with Orange Cranberry GravyIngredients½ cup gluten free bread crumbs 1 teaspoon kosher or fine sea salt 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 2 tablespoons dried onion flakes ¼ cup parsley, minced 1 ½ cups gluten free chicken stock – use divided 1 ¼ pounds ground turkey 2 tablespoons olive oil 1 – 12 ounce bag fresh or frozen cranberries (about 2 ½ cups) 1 cup San-J Orange Sauce 3 tablespoons sugar DirectionsPreheat oven to 450 degrees. Combine the breadcrumbs, salt, pepper, garlic powder, onion flakes, parsley and ½ cup chicken stock in a large mixing bowl and let sit for 5 minutes. Add the turkey and mix with hands until thoroughly combined. Shape into 2 inch balls (about 2 tablespoons each). Heat the oil in a large skillet over medium-high heat and sauté the meatballs until browned all over, about 6 minutes. Place browned meatballs on a baking sheet and bake in oven until cooked through, 10 minutes. Add the cranberries to the skillet the meatballs were browned in along with the remaining cup of chicken stock, San-J Orange Sauce and sugar. Cook over medium-high heat until the cranberries pop and the sauce is reduced by half, about 7 minutes. Add the meatballs to the gravy and serve. A gluten free recipe that serves 4 as a main course, 12 as an appetizer. 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-turkey-meatballs-with-orange-cranberry-gravy.html
It is December (how did that happen?) and while that can mean many things to many people, for me it means coming up with lots of gluten free cookie recipes! I like to give out cookies this time of year and I like to have them on hand for people who stop by during the Holidays. And doesn’t it kind of go without saying that, “I like to eat cookies?” For some reason I always associate the flavors of chocolate and cherries with Christmastime. Maybe it is because my Dad would always buy those chocolate covered cherries this time of year. So I came up with this recipe with Dad in mind – chocolate meringues with a sweet cherry inside. They are crisp on the outside, a bit marshmallowy inside and have a secret surprise hidden at the heart – a maraschino cherry. Along with being naturally gluten free they are also dairy free and, if you worry about such things, fat free! The way to get the very best meringues is to use egg whites that are room temperature but it is much easier to separate cold eggs so I suggest you separate your eggs first and let them sit while you get out all the rest of your ingredients, prepare the pans and dry up your cherries. You can serve these cookies two ways – the first (and best in my opinion) is to bake them, then turn off the oven and let them sit in there for a couple hours to really dry out, this will give you the traditional meringue. But as I discovered (due to a very impatient Father who couldn’t wait for his chocolate-cherry fix) you can take the cookies from the oven after they bake, let them cool and eat. They will be a lot less crispy and much more marshmallowy; softer and not very crisp. Which way is better, is in hot debate around here. Gluten Free Chocolate Cherry Cloud CookiesIngredients24 maraschino cherries 3 large egg whites at room temperature 1/8 teaspoon cream of tartar 1/8 teaspoon kosher or fine sea salt ½ teaspoon pure vanilla extract ½ cup sugar 2 tablespoons unsweetened cocoa powder DirectionsPreheat oven to 300 degrees. Line 2 baking sheets with parchment paper or silicon baking mats. If the maraschino cherries have stems, remove them. Dry them well with paper towels and let sit until ready to use. Combine the egg whites with the cream of tartar, salt and vanilla in a mixer fitted with a whisk attachment. Start the mixer on low then increase the speed to high. When the egg whites are very foamy, add the sugar gradually while the machine is running. Continue to beat the egg whites until they form stiff, glossy peaks – about 5 minutes. Sift in the cocoa powder, fold gently to get them mixed in a little then mix on high speed with the mixer for a few more seconds until the cocoa powder is incorporated. You may have to scrape the side of the bowl a time or two. Spoon 12 heaping tablespoons of the egg white mixture onto each prepared pan (a small #60 ice cream scoop works really well for this). Gently press a cherry into each mound of egg whites. Top with about a teaspoon of egg whites and using an offset spatula or your fingers seal the two meringue dollops together. Bake for 30 minutes, turn off the oven and let the cookies sit in there for 2 hours. Peel the cookies off the parchment or silicon mats and serve. The cookies are best served within 24 hours, especially if you live in a humid climate. To store, put in an air proof container and keep at room temperature. Alternately you can remove the cookies after 30 minutes of baking, let cool on a baking sheet and serve. They won’t really be crispy, but are still delicious. 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-chocolate-cherry-cloud-cookie-recipe.html
There are a couple things I do every year on Thanksgiving after the food has been eaten, the table cleared and that last crumb of pie licked off the plates – first is to convince the hubby to do the dishes and secondly, I put a pot of dried beans on to soak. It’s not that I have anything against gluten free turkey noodle soup but after all the traditional, American flavors of Thanksgiving I am ready to spice things up! Chipotle Turkey Bean Soup is the answer. I love this hearty gluten free soup recipe – it is filling and wholesome, packed with fiber and nutrients (as well as flavor) and it is a real budget saver. After all the turkey was already paid for, I use Hurst Family Harvest’s Black Bean Chipotle Lime Black Bean Soup Mix which cost about the same as 2 cans of black beans (but feeds a whole lot more) and has a tasty gluten free flavor packet included and the rest of the ingredients are just some pantry staples. If you don’t happen to have any leftover turkey hanging around you can use some leftover chicken or shred up a rotisserie chicken from the grocery store. Or just leave out the turkey, use dairy free sour cream and you have yourself a fabulous vegan main course soup. I also love the fact that this soup takes very little actual work to prepare! After all, I have been cooking, cleaning and entertaining for days – it is time for a little “easy” in my life! Gluten Free Chipotle Turkey Bean SoupIngredients1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix 1 onion, diced 1 – 1 pound bag frozen corn kernels 1 – 14.5 ounce can diced tomatoes, drained 1 – 4 ounce can diced mild green chilies 1 bunch green onions, sliced ½ teaspoon kosher or fine sea salt ½ teaspoon freshly ground black pepper 1 teaspoon garlic powder 4 cups cooked turkey or chicken, shredded (omit for vegan) Chipotle Lime Sour Cream – recipe follows Handful of cilantro leaves DirectionsRemove the flavor packet from the beans and save. Place the beans in a large soup pot and cover with water. Let sit, covered, overnight or for at least 8 hours. Drain the water from the beans. Place back in the pot and add 8 cups of cold water along with the reserved flavor packet. Bring to a boil, cover and let simmer for 90 minutes to 2 hours or until the beans are tender. Add the corn, tomatoes, chilies, green onions, salt, pepper, garlic powder and turkey and heat through, 5 – 10 minutes. Taste and add more salt and pepper if needed. Serve with Chipotle Lime Sour Cream and cilantro for garnish. Chipotle Lime Sour CreamIngredients1 cup sour cream or dairy free sour cream *1 – 3 teaspoons pureed chipotle in adobo depending on heat level you like juice and zest of 1 lime – zest finely grated DirectionsStir together the ingredients and let sit covered in the refrigerator until time to serve. *I take one can of chipotle in adobo sauce, puree it in the blender and store in a covered jar in the refrigerator, that way I can use as much or as little whenever I want. Or you can take one of the peppers from the can with some of the sauce and mince finely. 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/2011/11/gluten-free-chiptole-turkey-bean-soup-recipe.html
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