Since I can't eat gluten, my husband created this casserole for me for Thanksgiving instead.
Green Bean Casserole
1 bag french style green beans, thawed
1 can corn
1 can sliced mushrooms*
2 tbsp canola oil
1/2 cup onion, diced
1 clove garlic, minced
2 tbsp flour
1/2 cup heavy cream
1/2 cup milk
2 tsp sesame seeds
In medium pan sautee onion and garlic in oil until translucent. Stir in flour. Add milk and cream and whisk until smooth and slightly thickened. Stir in corn, green beans and mushrooms. Top with sesame seeds to serve.
*You can substitute fresh chopped mushrooms - just sautee with the onion and garlic.
Monday, January 3, 2011
Tuesday, October 19, 2010
Gluten Free Hamburger Buns
I used a loose adaptation of a focaccia bread recipe and these turned out super yummy!
Gluten Free Hamburger Buns
1 cup warm water
3 eggs
1/4 cup olive oil
1 tsp vinegar
2 tsp honey
1 cup rice flour
1 cup tapioca starch
1 cup corn starch
1 tbsp quick rise yeast
1 tbsp xanthan gum
1/2 tsp onion powder
In bowl of mixer, mix water, eggs, oil, vinegar, and honey. In separate bowl, combine remaining ingredients. Slowly add dry mixture to wet mixture and beat for 2 minutes.
Spoon into muffin rings on greased cookie sheet - or form your own rings from 10" sheets of aluminum foil folded in half then half again. With dampened spoon or finger, press dough into rings to fill any gaps. Allow to rise in warm are for 30 minutes.
Bake at 400 for 15 minutes.
Makes 6 buns.
*If you want to make focaccia bread instead, form into one large round on a greased cookie sheet, brush top with more live oil and sprinkle with Italian seasoning before baking.
Gluten Free Hamburger Buns
1 cup warm water
3 eggs
1/4 cup olive oil
1 tsp vinegar
2 tsp honey
1 cup rice flour
1 cup tapioca starch
1 cup corn starch
1 tbsp quick rise yeast
1 tbsp xanthan gum
1/2 tsp onion powder
In bowl of mixer, mix water, eggs, oil, vinegar, and honey. In separate bowl, combine remaining ingredients. Slowly add dry mixture to wet mixture and beat for 2 minutes.
Spoon into muffin rings on greased cookie sheet - or form your own rings from 10" sheets of aluminum foil folded in half then half again. With dampened spoon or finger, press dough into rings to fill any gaps. Allow to rise in warm are for 30 minutes.
Bake at 400 for 15 minutes.
Makes 6 buns.
*If you want to make focaccia bread instead, form into one large round on a greased cookie sheet, brush top with more live oil and sprinkle with Italian seasoning before baking.
Friday, September 3, 2010
Banana Bread
Banana Bread
2 cups flour (or 3/4 cup potato starch, 1 1/4 cups rice flour, 1 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
2 cups mashed banana (2 large)
1/2 cup sugar
1/3 cup canola oil
cinnamon and brown sugar for dusting
Mix dry ingredients in large bowl. Add bananas, eggs, and oil. Mix until just moist. Spoon into large loaf pan. Dust with brown sugar and cinnamon. Bake at 350 for one hour.
2 cups flour (or 3/4 cup potato starch, 1 1/4 cups rice flour, 1 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
2 cups mashed banana (2 large)
1/2 cup sugar
1/3 cup canola oil
cinnamon and brown sugar for dusting
Mix dry ingredients in large bowl. Add bananas, eggs, and oil. Mix until just moist. Spoon into large loaf pan. Dust with brown sugar and cinnamon. Bake at 350 for one hour.
Wednesday, August 18, 2010
Creamy Tomato Soup
I love a good tomato soup and grilled cheese sandwich supper. Here's a healthy, home made version of this comfort soup.
Creamy Tomato Soup
8 roma tomatoes
1 clove garlic
olive oil
salt
pepper
1 pat butter
1 stalk celery
1 carrot
1 small onion
1 tbsp flour (or rice flour)
2 cups vegetable broth
1 6-oz can tomato paste*
1 bay leaf
1 tsp garlic salt
1.5 cups whole milk (or cream)
Preheat oven to 450 degrees. Cut tomatoes in half and place skin-side down on baking dish. Slice garlic clove and place on tomatoes. Drizzle all with olive oil, then sprinkle with salt and pepper. Roast for 15 minutes. Meanwhile heat butter over medium low heat in large saucepan. Peel and chop carrots, chop celery and onion. Sauté in butter until tender. Stir in flour. Smash roasted tomatoes and add to saucepan. Add broth, tomato paste, garlic salt and bay leaf. Cover and simmer 10-15 minutes. Add milk and stir. Working in batches, puree soup in blender (or use an immersion blender) until smooth. Return to pan and heat through.
*If you are gluten free, be cautious when purchasing tomato paste. Some tomato pastes including those marked "Italian Style" may contain wheat.
Creamy Tomato Soup
8 roma tomatoes
1 clove garlic
olive oil
salt
pepper
1 pat butter
1 stalk celery
1 carrot
1 small onion
1 tbsp flour (or rice flour)
2 cups vegetable broth
1 6-oz can tomato paste*
1 bay leaf
1 tsp garlic salt
1.5 cups whole milk (or cream)
Preheat oven to 450 degrees. Cut tomatoes in half and place skin-side down on baking dish. Slice garlic clove and place on tomatoes. Drizzle all with olive oil, then sprinkle with salt and pepper. Roast for 15 minutes. Meanwhile heat butter over medium low heat in large saucepan. Peel and chop carrots, chop celery and onion. Sauté in butter until tender. Stir in flour. Smash roasted tomatoes and add to saucepan. Add broth, tomato paste, garlic salt and bay leaf. Cover and simmer 10-15 minutes. Add milk and stir. Working in batches, puree soup in blender (or use an immersion blender) until smooth. Return to pan and heat through.
*If you are gluten free, be cautious when purchasing tomato paste. Some tomato pastes including those marked "Italian Style" may contain wheat.
Friday, August 6, 2010
Bedtime Juice
Feeling bad about your fruit and veggie intake for the day? Have a glass of this before bed :) (And if you're like my kids, chase it with a nice banana).
Bedtime Juice
1 stalk celery
1 large carrot
2 roma tomatoes
3 sweet apples (such as Jazz or Jonagold)
Wash all and run through juicer. Makes 2 large glasses full of juice.
Bedtime Juice
1 stalk celery
1 large carrot
2 roma tomatoes
3 sweet apples (such as Jazz or Jonagold)
Wash all and run through juicer. Makes 2 large glasses full of juice.
Wednesday, August 4, 2010
Chocolate Cake with Chocolate Sour Cream Frosting
My new favorite cake!
Chocolate Cake with Chocolate Sour Cream Frosting
Cake:
3/4 cup butter, softened
3 eggs
2 cups flour (or 1.5 cups rice flour, .5 cup potato starch, 1 tsp xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1.5 cups sugar
2 teaspoons vanilla
1.5 cups milk
Combine flour, cocoa, baking powder and baking soda ingredients in bowl. S et aside. In mixer, beat butter until smooth. Add sugar until well mixed. Add eggs, beating after each addition. Alternately beat in dry mixture and milk until smooth. Prepare one 13 x 9 x 2 pan or 2 9-inch round pans. Pour batter into prepared pan(s) and spread evenly. Bake at 350 for 40 minutes for rectangular pan or 35 minutes for round pans.
Frosting:
(halve for sheet cake)
1 12-oz package of semisweet chocolate chips
1/2 cup butter
1 8-oz carton sour cream
4 cups powdered sugar
In saucepan over low heat melt butter and chocolate. Remove from heat and allow to cool slightly. Stir in sour cream until smooth. Gradually add powdered sugar, mixing well, until desired consistency is reached.
Chocolate Cake with Chocolate Sour Cream Frosting
Cake:
3/4 cup butter, softened
3 eggs
2 cups flour (or 1.5 cups rice flour, .5 cup potato starch, 1 tsp xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1.5 cups sugar
2 teaspoons vanilla
1.5 cups milk
Combine flour, cocoa, baking powder and baking soda ingredients in bowl. S et aside. In mixer, beat butter until smooth. Add sugar until well mixed. Add eggs, beating after each addition. Alternately beat in dry mixture and milk until smooth. Prepare one 13 x 9 x 2 pan or 2 9-inch round pans. Pour batter into prepared pan(s) and spread evenly. Bake at 350 for 40 minutes for rectangular pan or 35 minutes for round pans.
Frosting:
(halve for sheet cake)
1 12-oz package of semisweet chocolate chips
1/2 cup butter
1 8-oz carton sour cream
4 cups powdered sugar
In saucepan over low heat melt butter and chocolate. Remove from heat and allow to cool slightly. Stir in sour cream until smooth. Gradually add powdered sugar, mixing well, until desired consistency is reached.
Gluten Free Cheddar Biscuits
Great served warm with soup or salad. Very light and fluffy. Would also work with a regular biscuit recipe.
Gluten Free Cheddar Biscuits
1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded
Combine all ingredients and mix well to remove lumps. Spoon onto well greased cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned. Makes about 1 dozen biscuits.
Gluten Free Cheddar Biscuits
1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded
Combine all ingredients and mix well to remove lumps. Spoon onto well greased cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned. Makes about 1 dozen biscuits.
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