posted Sep 4, 2010 3:51 PM by Robyn Kutka
Rich and sweet, these cookies make the ultimate treat!
2c peanut butter (or nut butter of choice)
2c sugar
2 eggs, beaten
2 tsp gf vanilla
Preheat oven to 350o F. In mixing bowl, combine all ingredients. Once thoroughly combined, drop by the spoonful onto ungreased cookie sheet. Using tynes of a fork, gently press the top of cookies down in criss-cross pattern. Bake 14-20 minutes or until golden brown around the edges. Cool on cookie sheet 5 minutes before transferring to cooling rack. Enjoy! |
posted Apr 7, 2010 10:24 AM by Robyn Kutka
A twist on stuffed cabbage, this is a fantastic way to eat your greens!
Ingredients:
1 bunch collard greens - large leaves
Stuffing:
1 lb lean ground beef, ground chicken or ground turkey
1 cup brown rice
2 cups water
2 medium carrots, chopped
1 medium zucchini, chopped
1 medium yellow onion, chopped
1/2 tsp black pepper
1 clove garlic
1T olive oil
Sauce:
8oz tomato sauce
12oz salsa* - homemade or jarred (try mango habanero salsa for a kick!)
*believe it or not, some store-bought salsa does have gluten. Should you use store-bought, be sure to double check the ingredient listing!
Directions:
In a medium saucepan, bring water to a boil. Add rice. Cover and remove from heat. Let stand 20 minutes or until water is absorbed and rice is cooked.
While rice is standing, heat olive oil in a large saucepan over medium heat. Add carrot, zucchini, onion and garlic. Sautee until onions are opaque. Add ground meat and pepper and cook until meat is browned and cooked through. Drain meat mixture. Add rice to meat mixture and set aside.
Fill a large pot 2/3 full with water and bring to a boil. While water is coming to a boil, wash collard greens. Cut stem and larges portion of vein from each leaf of collard green - this cut will look like an inverted "V". Once all leaves have been cut, dip leaves individually into boiling water until slightly wilted - approximately 15 seconds.
Scoop meat and rice mixture into center of collard green leaf. Bring top and bottom of leaf up over mixtre followed by sides of leaf, forming a "roll". Place rolls in 9x13 pan.
Preheat oven to 350 F. Mix salsa and tomato sauce. Pour over completed rolls. Bake at 350 F for 20 minutes. Yum! |
posted Mar 21, 2010 12:45 PM by Robyn Kutka
The first day of spring is upon us and with the season we tend to trade our comfort foods for lighter fare. Following is gluten free sauce that's a favorite with greens, chicken & more!
1/4 c olive oil
1/4 c gluten free dijon mustard
2 Tbl grated parmesan cheese (optional)
1/2 tsp black pepper
3 cloves garlic, minced
Combine all ingredients in a blender or food processor and mix thoroughly. Use to top your favorite salad, greens, or meats. Store unused portion in the refrigerator.
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posted Feb 24, 2010 7:23 PM by Robyn Kutka
This dish is quick to prepare and can be made early in the week to provide a few days worth of breakfast for those of you on the go!
1c cooked brown rice
5 eggs, beaten
1/2c rice, soy or nut milk
1c chopped vegetables (green leafy veggies, mushrooms, leeks, your choice!)
8oz chopped or crumbled gluten free breakfast sausage (uncooked) **optional**
1 T Butter or olive oil.
Preheat oven to 350o
Using butter or olive oil, grease bottom and sides of a 9-inch, round, glass, pie pan. Press rice into bottom and sides of pie pan, forming a "crust." Crumble breakfast sausage evenly over rice. Sprinkle vegetables evenly over rice and sausage. Beat milk into eggs. Pour over ingredients in pie pan. Cover. Bake 35-45 minutes or until sausage is cooked thoroughly and no liquid remains in the pan.
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posted Feb 17, 2010 2:35 AM by Misty White
I have tried a few of the Gluten Free Pie Crust mixes out there and was very disappointed with the results. So imagine my surprise when I'm visiting family for the holidays and my sister-in-law produced an amazing scratch crust that was beautiful and delicious! (Thanks, Tammy!!)
Here goes:
2 1/3 cups white rice flour
1/4 cup cornmeal
2 T sugar
3/4 t salt
3/4 cup cold organic butter, cut into 1/2 inch pieces
1/4 cup chilled vegetable shortening (must be non-hydrogenated. i recommend Spectrum organic all-vegetable shortening.) cut into 1/2 inch pieces
8-10 T chilled apple cider
1 egg (optional)
in a large bowl, mix together dry ingredients. Cut the butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound the mixture on one side of the bowl.
Drizzle one Tablespoon of the apple cider along the edge of the mixture. Using a fork, gently toss a small amount of the flour mixture into cider, just until moistened. Move the mixture to the other side of bowl. Repeat with remaining cider. Gently gather dough into 2 flat discs. Wrap and chill for 1-24 hours.
Place 1 disc on a lightly (rice) floured piece of wax paper. Sprinkle dough lightly with flour and top with another sheet of wax paper. Roll to about 1/8 inch thickness, 11 inches diameter.
Place on bottom of pie plate and brush with beaten egg.
Fill crust.
Roll out second disc to about 13 inches diameter. Top pie, seal edges, and brush with beaten egg.
Bake according to pie recipe. And don't forget to enjoy!
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posted Feb 8, 2010 11:48 AM by Robyn Kutka
2 boneless skinless chicken breasts, cubed
1 tsp olive oil or coconut oil
1 cup quinoa
2 cups gf chicken stock
whites of 1 leek, chopped
1/2 bunch greens (chard, kale or spinach), washed & finely chopped
8oz mushrooms, sliced
1/4 cup feta (optional)
In medium pan, warm oil over medium heat. Add cubed chicken and cook until all chicken is white. Add greens and cook another 2-3 minutes. Meanwhile, in medium-sized saucepan, add quinoa, chicken stock, mushrooms and leeks. Bring to boil over medium hight heat. Cover. Remove from heat. Let stand until stock has been absorbed and quinoa is translucent. Stir in chicken and greens mix. Add feta if desired.
Both of my kids actually LOVE this! A hint to moms and dads - get your kids involved by allowing them to choose the greens while shopping (colored chard is fun to try!) and helping you add and stir the ingredients. They're much more likely to try new foods they've lent a helping hand in preparing!
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posted Feb 2, 2010 5:27 PM by Robyn Kutka
Pronounced keen-wa, this gluten free grain is nutritious, protein-rich and an excellent substitute for rice in almost any reicpe. Oringinally from South America, quinoa has more protein than any other grain! This makes it an excellent choice in many vegetarian recipes and a great grain to consider in your breakfast baking. Delicious hot or cold, quinoa is easy to cook and has a rice-like consistency and slightly nutty-flavor. Kids love it!
1c quinoa
2c liquid (water, gf vegetable stock, gf chicken stock, etc)
In a medium saucepan, bring liquid to boil over high heat. Add quinoa. Cover. Reduce heat to low, simmering quinoa until all liquid is absorbed (10-15 minutes). When cooked completely, quinoa appears transparent and the grain separates, appearing to "sprout."
Enjoy! |
posted Jan 25, 2010 11:52 AM by Misty White
[
updated Jan 25, 2010 12:06 PM
]
This recipe was one of my first successful modifications from an old favorite. This was adapted from Barbara Waight's infamous Pumpkin Bread, changed here to have no gluten, less sugar and oil. Enjoy!
Dry Ingredients:
3.5 cups Millet Flour
1.5 cups organic sugar
1 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp sea salt
2 3/4 tsp baking soda
1 tsp xantham gum
Wet Ingredients:
1/2 cup canola or safflower oil (preferably organic, in a glass bottle)
4 eggs
1/2 cup organic applesauce
2/3 cup water
2 cups pumpkin pie filling (if you use fresh cooked puree, reduce the water slightly)
Directions:
Preheat oven to 350 F
Combine the dry ingredients and mix to ensure that the baking soda and spices will not create lumps. Make a well in the center and add in the wet ingredients. Grease the baking pans. Apply wax paper over the bottom and grease over again. Lightly flour the pans with GF flour and tap out the excess. This recipe makes 3 small loaves or 4 mini loaves. Bake one hour or until cake tester comes out clean.
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posted Jan 24, 2010 9:02 PM by Misty White
This recipe comes from the Norman Van Aken book New World Kitchen. It's a great resource for Latin and Caribbean Cuisine. The staple grains and starches are often wheat free, relying instead on corn, rice, plaintain and yuca.
Tamales are the ideal homemade heat-in-a-hurry frozen meal. Stash them in the freezer at work for quick quality lunches!
For the dough:
5.5 cups masa harina (in the mexican foods section or baking/flours section of many grocery stores)
2 tsp baking powder
5 tsp sea salt
4 cups stock, hot (could be bone broth or instant bouillon)
12 tablespoons organic unsalted butter, softened
1 cup vegetable shortening (must be non-hydrogenated. i recommend Spectrum organic all-vegetable shortening.)
Combine the dry ingredients in a mixer and blend at low speed to ensure even distribution. Add about half the stock and mix well. Add the butter and shortening and mix. Beat in remaining liquid. Let the dough rest a half hour before assembling the tamales.
Filling:
Could be anything! gather together some complimentary ingredients and get creative! spinach, green chiles, roasted pork shoulder, tomatillos, mushrooms, shredded chicken...
Assembly:
You'll need some dried corn husks for the tamale wrapper. These are found in tiendas and ordinary grocery stores as well. Start your tamale project by soaking the corn husks in tepid water, about 60 minutes, submerging with a heavy plate if necessary. This makes them pliable.
Tear a few husks into strips that will be used to tie and secure the finished product. Chosing the largest husks in the package, lay one out on your work station. Spread a layer of masa dough over 3/4 the surface. Dollop in some filling (2 tablespoons), arrange the masa dough so that the filling is completely enveloped. Fold over the sides and both ends of the husk, securing with ties.
Arrange tamales loosely in a large steamer. Steam for one hour before eating or freezing. To reheat, steam frozen tamale for about 5 minutes until thoroughly warmed. Alternatively, run frozen tamale under water and microwave covered for 3 minutes.
Buen Provecho!
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