Gluten Free Christmas Cookies

When I was younger, I was a baker. The weeks before Christmas our house was filled with the aroma of fresh baked cookies. We filled tins of cookies so we could give them to our friends as gifts. My mother and my aunt made their tried and true favorites and I always was looking for "new" recipes to try. My Mother's signature cookie recipe and the only cookie she made, was "Russian Rocks". These were little crispy nuggets of walnuts, raisins and a brown sugar dough.  My Aunt had a bigger repertoire of recipes, I loved her fig filled cookies the best.

After I was diagnosed with Celiac, I stopped baking, especially cookies. I was busy trying to figure out what foods I could eat without getting sick, trying to figure out baking was not a priority. Last year was the first year I made cookies for Christmas, my gluten free version of Italian Ricotta Cookies. They were as good as the originals I used to make. This year, I decided to try making a few more favorite recipes from my past gluten free, Biscotti and Magic Bars.

Although I still find it very difficut to not get sick eating out at a restaurant, the "gluten free food fad" has made it much easier to grocery shop. There are so many more gluten free products available, and almost everything is marked gluten free if it is.  And there are many more gluten free flour mixtures available, including ones that can be substituted 1 for 1 in your recipe. And that's what I'm looking for, I don't have the time or know how to create new recipes.

The original Magic Cookie recipe from Eagle Brand calls for a graham cracker base, every other ingredient is gluten free. So searching around the gluten free community, I found that gluten free rolled oats are a good substitute. The only other thing I changed was to use butterscotch chips in addition to the chocolate chips. I was pleasantly surprised to find that Hershey's now makes their butterscotch chips gluten free! But be careful, because other brands are not.





Gluten Free Magic Cookie Bars
Printable Recipe

1 1/2 cups Gluten Free Rolled Oats( I use Bob's Red Mill brand)
1/2 cup melted butter
1 14 oz can sweetened condensed milk
1 cup chocolate chips
1 cup Hersheys's butterscotch chips
1 1/3 cups sweetened flaked coconut
1 cup chopped nuts (I used pecans, use what you like)

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
Mix together melted butter and oats. Press into the bottom of the pan.
Pour the condensed milk over the oats.
Next, sprinkle the chocolate and butterscotch chips.
Next, the coconut.
Next, the nuts.
Press down with a spatula.
Bake 25 minutes  until browned.
Cool completely before cutting into squares. Makes 20- 2x2 squares.

Next Biscotti, my all time favorite cookie!!!

I found my old recipe and I decided to try the 1 for 1 substitution with the flour. I used Bob's Red Mill 1 to 1 Baking Flour. This blend already has the xanthum gum included.  It worked beautifully! The cookies were crisp and delicious!

Gluten Free Biscotti
Printable Recipe

1 1/2 cups Bob's Red Mill 1 to 1 Baking Flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
3/4 cup slivered almonds
3 eggs
3 tsps vanilla

Preheat oven to 350 degrees. Grease a cookie sheet.

Combine flour, baking powder, sugar, salt and almond. Add the eggs and vanilla and mix to combine, Best to use your hands here. Shape the dough into a loaf (should be about 1 inch thick, 3 inches wide). Bake about 25 minutes until firm.
Lower your oven temp to 300. Cool cookies until they are just warm and slice on a slant into 1/4 inch pieces. Place flat on the cookie sheet and put back into the oven for about 10 minutes on each side until the are browned.


I doubled the recipe and made 2 logs, which made 16 large cookies. I had a jar of homemade chocolate ganache that was giving to me as a gift-it was perfect to dip the biscotti!


And, of course I made my Gluten Free Italian Ricotta Cookies, I used the 1 to 1 flour so I didn't add the xantham gum, and they were perfect!





My cookie experiment was a success and they were delicious enough to bring to Christmas Eve dinner with the family!

Buon Natale!

Gluten Free Thanksgiving Menu

Where has this year gone! I have been AWOL since the beginning of the year because we downsized from the home we lived in for 28 years to a 2 bedroom Condo perfect for the 2 of us and the Shih Tzus! Thankful for my new home and am settled in, so I’m back!

One of the first things I discovered in my new kitchen is that I now have a convection oven! Love, love, love it!! Amazing how everything roasts and bakes sooo evenly.

Ok, back to Thanksgiving!  So, is it possible to have a gluten free Thanksgiving feast? YES! With just a little tweaking of your menu, you can enjoy all your favorites and no one will miss the gluten!

Gluten Free Thanksgiving Menu

Roasted Turkey

Cornbread Stuffing with Sausage, Cherries & Chestnuts

Candied Sweet Potatoes

Mashed Potatoes

Peas & Mushrooms

Mixed Green Salad w/vinaigrette dressing

Cranberry Sauce

Homemade Gravy

Pumpkin Pie w/Gluten Free Gingersnap Crust

Gluten Free Pumpkin Spice Bars 

Let’s start with the Turkey. Turkeys are naturally gluten free, unfortunately basting solutions injected in turkey during processing may contain gluten, but this will be indicated on the label.  I haven’t had any problem finding a turkey in the supermarket, but be sure to check the label. Also beware of any seasoning or gravy packets that come with otherwise gluten-free turkeys.  If you never cooked a turkey using a turkey bag, try it. Your oven will stay clean, no splatters, and the bird will be tender and juicy!

You can make delicious Gluten Free Stuffing- Don't  be tempted to eat turkey that's been stuffed with gluten. Even if you choose the meat from the outside of the bird, the juices flow throughout the turkey, and carry the gluten throughout. If you do this, you'll get sick. I have always made my stuffing outside of the turkey, and everyone loves stuffing so you can make a whole baking dish full!! My all time favorite is Sausage and Rice Stuffing, but this year, I am trying a new recipe. I did a trial run and it is delicious! I found it in Everyday Day with Rachael Ray Magazine. To make it gluten free, I used a gluten free cornbread mix and made sure my chicken stock was gluten free.  I used Italian pork sausage instead of the turkey sausage, which would be just as good.

Cornbread Stuffing with Sausage, Cherries & Chestnuts
(Gluten free version) Serves 8     Printable Recipe

4 tbsp butter

2 onions, minced

2 cups celery, chopped

3 cups cubed gluten free cornbread (I used Bob’s Red Mill Gluten Free Cornbread Mix)

1 lb sweet Italian Sausage, casings removed

1 cup diced dried cherries

1 cup vacuum-packed cooked chestnuts, chopped

1 Granny Smith apple, peeled, cored and chopped

½ c chopped flat leaf parsley

4 tsp. fresh thyme

2 tsp chopped fresh sage

1 cup gluten free chicken stock

Bake your cornbread ahead of time and cool. Break up into small cubes.

Preheat the oven to 350 degrees . In a large pan, melt 3 tbsp. butter.  Add the onions and celery; season with salt and pepper and cook until softened, about 10 minutes. Transfer to a large bowl. In the pan, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread. Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes.

Preparing gluten free Thanksgiving side dishes doesn't have to be complicated-there are so many naturally gluten free recipes you won’t have to change a thing.  And less stress for you as the host. One of my favorite “company” vegetable recipes is Peas and Mushrooms-who doesn’t love peas? -Saute 1 sliced onion in olive oil. Add fresh chopped mushrooms of your choice. Cook until softened. Add frozen or canned peas. Season with salt & pepper. Heat through. Simple, quick.

Old fashioned Mashed Potatoes, potatoes, butter, milk-all naturally gluten free.

Sweet potatoes –Simple, boil them, peel, and slice lengthwise. Place in greased baking dish. Dot with butter and maple syrup. Bake at 350 degrees until bubbly and brown.

Gluten Free Turkey Gravy

Reserved pan juices from turkey roasting pan

2 tablespoons sweet rice flour OR cornstarch

1/2 water 

Salt and pepper to taste

When roasted turkey is done cooking, pour pan juices into a 2-cup measuring cup.  When fat rises to the top of the cup, skim off 1/4 cup of fat and pour in a medium skillet or saucepan. Discard any remaining fat. Mix cornstarch with 1/2 cup water.  Stir until smooth and dissolved. Add remaining pan juices to fat in the skillet. Whisk dissolved cornstarch into the pan and cook over medium heat while continuing to whisk for about 5 minutes, until thickened. Add salt and pepper to taste.

Makes about 2 cups of gravy 

Gluten Free Pumpkin Pie     Printable Recipe

Most pumpkin pie fillings are gluten free, the problem is the crust.  Here is a simple and delicious crust that compliments the pumpkin filling perfectly!

Gingersnap Crust
8 ounces gluten free gingersnaps (love the Trader Joes' brand)
1 cup pecans (about 4 ounces)
1/2 stick (1/4 cup) unsalted butter melted and cooled


Pie Filling
 3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.)  100% Pure Pumpkin
1 can (12 oz) evaporated milk

Preheat  oven to 425°.
Pulse cookies and pecans in food processor until it forms fine crumbs, or, place in a plastic bag and crush with rolling pin, works just as well. Toss cookie crumbs & pecans with melted butter. Press mixture into bottom and up the sides of an ungreased 9-inch pie plate. No need to prebake.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in evaporated milk. Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Happy Thanksgiving!

Mulligatawny Soup

Do you remember the Seinfeld episode with the "Soup Nazi"? Elaine orders Mulligatawny Soup. That was the first time I had ever heard of it. I had no idea what it was and had never tasted it. Years later, I came across this recipe looking for a hearty soup to make, and remembered the Seinfeld episode. Mulligatawny is a traditional curry soup originating from India. It has everything I love in a soup-pieces of chicken, lots of vegetables, a creamy base, plus lots of spice. And, all the ingredients are naturally gluten free, no need to substitute. (just be sure to check your chicken stock is gluten free). You'll find many recipes with different ingredients, but I really like this version by Emeril Lagasse. The hardest part about making this soup is that it requires alot of chopping. If you chop all of the vegetables first, assembling it will go quickly. The spice in this recipe is garam masala, a blend of spices used in Indian cuisine that includes Coriander, Black Pepper, Cumin, Cardamom, and Cinnamon. You can find this in the spice section of your supermarket. Serve it with Basmati Rice, if you've never tried it, it has a nutty flavor and a fragrant scent while cooking. A perfect soup for a cold winter day!

Mulligatawny Soup                                                                                             
(Adapted from Emeril Lagasse's  recipe)
(Printable Recipe)

4 tbsps butter
2 tbsps garam masala
1 1/2 lbs boneless,skinless chicken thighs, diced
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
3 cloves minced garlic
2 tbsps minced ginger
1 Granny Smith apple, peeled, cored and diced
1 Yukon Gold potato, peeled and diced
1 sweet potato, peeled and diced
1 cup red lentils
6 cups gluten free chicken stock
1 zucchini, diced
1 yellow squash, diced
1 cup baby spinach
1 cup diced tomatoes(fresh or canned)
1-14 ounce can unsweetened coconut milk
1 tbsp apple cider vinegar
Salt
Pepper
Cooked rice

Chop all of the vegetables, try to make them the same size.

Season the chicken with the garam masala and 1/4 tsp salt. Melt the butter in a 4 quart pan. Saute the chicken in the butter until browned. Transfer the chicken to a plate. 

In the same pan, add the onions, carrots and celery. Saute for 5 minutes. Add the garlic, ginger and apples. Saute 8 minutes. Add the potato, sweet potato, lentils and chicken stock. Bring to a boil, reduce to a simmer and cook about 10 minutes until the potatoes are tender. Add the reserved chicken, zucchini, squash, spinach, coconut milk and tomatoes. Cook 10 to 15 minutes longer until the vegetables are tender. Remove from heat, add the cider vinegar. Season with salt and pepper to taste. Serve with cooked rice.

Gluten Free Makeover- Chicken Parmigiana

One of my favorite gluten free recipe "makeovers" is Chicken Parmigiana. It has also become one of my family's favorites and also a "go to" for entertaining. It's great for a small dinner party or to feed a crowd. In the past I would never have considered serving gluten free pasta to my guests, but now that the quality and tastes of these pastas has improved greatly, I don't think they will miss the wheat pasta. My 2 favorite gluten free brands right now are Ronzoni and Trader Joe's. Both have good taste and texture (a firm "bite") very close to wheat pasta.

The other ingredient in this recipe that needs a gluten free substitute is the breadcrumbs. The brand I find to be closest to "real" breadcrumbs is Gillian's. They come in Plain and Italian. The end result is a nice crispy crust on the chicken.

Most chicken parm recipes fry the chicken cutlets, I prefer to bake them. By baking you get a nice crispy crust, without the oily mess. Easier to prepare, less calories , no sogginess, and I think, better tasting. You can make the cutlets ahead of time, and then assemble the casserole just  before you're ready to bake it.

After you see how easy this is to prepare and what a crowd pleaser it is, you will surely add this to your list of "go to" favorites!

Gluten Free Chicken Parmigiana                                                                Printable Recipe

8 thin cut, boneless chicken cutlets (you can buy them already cut, or make your own from boneless chicken breast, pounding them until they are thin)
2 eggs, beaten
2 cups Italian flavor gluten free breadcrumbs (if you are using plain, add some Italian seasoning)
1/2 cup grated Parmesan cheese
8 oz. shredded mozzarella
2-25 oz jars Marinara Sauce or your own homemade marinara sauce
1 lb. gluten free penne, ziti or spaghetti

Beat the eggs in a shallow bowl. Combine the breadcrumbs and parmesan cheese on a flat plate. Dip the chicken cutlets first in the eggs and then in the bread crumbs to coat.











Place the breaded cutlets on a baking sheet and bake at 375 degrees for about 10 minutes, then turn them over and bake an additional 10 minutes or until golden brown. (Don't overbake or your cutlets will be dry).










Spread the marinara sauce in the bottom of a 9 x 13 glass baking dish. Place the baked cutlets in a single layer on top of the sauce. Top with the shredded mozzarella and cover with sauce. (Be generous with both, you want moist cutlets) Bake for 1/2 hour in a 350 degree oven until the cheese is melted and the sauce is bubbling. Cook the pasta and coat with the remaining marinara sauce. Serve the chicken parm with the pasta and sauce.

Birthday Dinner, Baby Lamb Chops

Today is my hubby's birthday and he always requests the same dinner, baby lamb chops. It is a simple dinner to prepare and it is an easy, elegant, impressive entree if you want to serve it to guests. I think the hardest part is finding the "baby" lamb chops because you don't always see them in the supermarket or they just have one package, which is not enough. I usually find them at Costco (the meats are very good here) at a reasonable price and quantity. Technically they are "rib chops", these are thinner and have a long bone at the end, or "loin chops" which are a little thicker and look like a little T-bone steak. I prefer the loin chops for dinner because they are meatier and more filling. To accompany, roasted potato wedges and brussel sprouts, or a green salad.

And of course, a birthday calls for a special wine from my wine cellar. Today, my husband chose a 2003 Margaux from Bordeaux that has been aging in my cellar and should be ready to drink. Lamb also pairs well with a Burgundy (Pinot Noir) or a full bodied red, such as a Cabernet or Zinfadel.

The recipes are simple:

Prepare the potatoes first: Cut potatoes into wedges, toss with olive oil, salt, pepper and garlic powder. Bake at 350 degrees for about 1 hour, turning once. Don't rush them, they should be golden brown and crisp.

Make sure your lamb chops are at room temperature before you grill them, so take them out when you start the potatoes.Sprinkle the lamb chops with salt, pepper and oregano (rosemary works too), and grill for about 5 minutes on each side. They should be slightly pink in the center. Squeeze fresh lemon juice on them before serving.

Oh, did I mention the entire meal is naturally gluten free? :) Enjoy!

 Valentine's Day Flowers :)

More Snow..and Avgolemono Soup

It is snowing again in New Jersey, the worst winter I can remember. In anticipation of another snow day, I picked up a chicken yesterday to make chicken soup. Soup is perfect on a cold, winter day and I have the luxury of simmering it for several hours today since we are all home from work. To change it up a bit, I decided to make Avgolemono Soup, a classic Greek soup thickened with eggs and flavored with lemon. It is smooth, creamy and tart. You will find this soup in any Greek restaurant or diner, but be careful, although the soup is gluten free, many recipes include Orzo pasta, and orzo is NOT gluten free. I use rice and it is just as good and gluten free!

The trick to making the perfect Avgolemono soup is to incorporate the egg/lemon mixture into the soup without the eggs scrambling, you don't want egg drop soup, you want a thick, creamy, smooth, lemon colored soup. To do this you need to temper the eggs by first pouring a little hot chicken broth into the egg mixture and whisking the mixture continuously, then adding this mixture to the rest of the soup a little at a time and whisking as you pour it in.  It should be smooth, no little pieces of cooked egg. This is the same technique you would use to make rice pudding or custard. It takes a little practice to pour with one hand and whisk with the other! Also, after you add the egg mixture, don't boil the soup, just simmer it. 

I prefer using homemade chicken broth, but you can make this with store bought chicken broth too. Again, read the label, many store bought chicken stocks are NOT gluten free. To make it more filling, I add shredded chicken to the soup. Traditionally, the rice is cooked right in the chicken broth before adding the eggs and lemon. I prefer to cook the rice separately and add it to each bowl. This prevents the rice from soaking up all the broth.

If you think plain chicken soup is great for a cold, try this next time, the hot lemony soup is perfect for clearing your head cold!

Avgolemono Soup 

8 cups hot chicken broth (My homemade chicken soup recipe)*
3 eggs
Juice of 2 lemons, or to taste ( I like it really lemony, but you may prefer less lemon, start with one lemon and add more to your taste)
2 cups cooked brown or white rice
Shredded chicken (optional)

If you are using homemade chicken soup, strain the soup and use just the broth. Shred the chicken and put aside.
Beat the eggs in a bowl. With a whisk, add the lemon juice to the eggs. Temper the eggs by slowly pouring in a few ladles of the hot soup into the egg lemon mixture a little at a time while you are continuously whisking the mixture. Then, whisk the tempered egg lemon mixture into the rest of the soup. The soup should be creamy and smooth. Add the shredded chicken and rice.

*If you use my chicken soup recipe, omit the tomato sauce and escarole for this recipe.
Printable Recipe

Old Fashioned Meatloaf

It's snowing again in New Jersey. I'm in for the day and all I want is to stay warm and enjoy some comfort food. Meatloaf has always been a comfort food for me, moist and juicy, and paired with mashed potatoes, yummm!

My Mom's recipe for meatloaf was very simple: chopped beef, bread crumbs, eggs, parsley, onion, salt, pepper, milk, and her secret ingredient, tomato sauce. The milk and the tomato sauce keep the meatloaf moist and juicy. I still use this as my "go to" recipe for meatloaf, but have made a few changes. She did not use garlic in her meatloaf or meatballs because my brother didn't want to have garlic breath when he went to work :) She continued to leave it out even after he no longer was at home. I like garlic in mine, and I found that if you saute the onion and garlic before putting it into the meatloaf mix it has a milder flavor. I also like to use a "meatloaf" mix, ground beef, veal and pork. It makes a tastier loaf. And of course, I now use gluten free bread crumbs. I always make enough for 2 loaves, it is great for leftover sandwiches.         

Mom's Meatloaf, My Way

                                                                                                                           

1 tbsp olive oil

1 small sweet onion, minced

3 cloves minced garlic

2 lbs ground beef

1/2 lb ground pork

1/2 lb ground veal

3 eggs

1/4 cup gluten free breadcrumbs

1/2 cup milk

1/2  8oz can tomato sauce(reserve the other half for the top)

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1/3 cup chopped parsley

Salt/pepper

Saute the garlic and onion in olive oil until softened. Cool. Mix together eggs, breadcrumbs, milk, tomato sauce, mustard, Worcestershire, parsley, salt pepper. Add the meat and cooled onions/garlic. Mix together until combined. (Hands are good for this!)

Shape into 2 meatloaves and place in 9x13 baking dish. Spread remaining tomato sauce on top. Bake at 375 degrees for 1 hour. 

For an alternate topping: Mix together 1 cup ketchup, 1/2 cup brown sugar, 1/2 cup apple cider vinegar. Use half for the topping and reserve the other half to spoon on the cooked meatloaf slices. 

Printable Recipe