Nutella Cookies

It is Christmas Eve morning and I am doing all my baking. Came across this super easy recipe on Pinterest that I know will satisfy my chocolate lovers in the family. Only 4 ingredients! Nutella is gluten free and I substituted 1 to 1 gluten free flour blend.  

Nutella Cookies

(makes about 20 cookies)

1 cup Nutella

1 egg

1/2 cup + 2 tblsps gluten free flour blend (I used Bob's Red Mill  1 to 1 gluten free flour blend)

1/2 cup chopped nuts of your choice, I used pecans (you can also use chocolate chips)

Preheat oven to 350 degrees. Grease cookie sheet. Combine Nutella, egg and flour until well blended. Stir in nuts. Drop by rounded tablespoons onto cookie sheet. Bake for 10 minutes. They will be soft, let them sit a few minutes to firm up before moving them to a cooling rack. 

Merry Christmas!

Gluten Free Lemon Brownies

I am not a chocolate lover. When I have a sweet tooth I usually am craving something vanilla or lemon. I came across this recipe on  Pinterest looking for something lemony to make. These are super simple, only 7 ingredients, and can be made in one bowl without taking out the mixer! Moist and lemony topped with a lemon glaze, these will satisfy your lemon craving!

Lemon Brownies
1 stick butter (1/2 cup), softened at room temp
3/4 cup sugar
2 eggs, beaten
1/4 tsp salt
Zest of 1 lemon
Juice from 1 lemon
3/4 cup gluten free flour ( I used Bob's Red Mill gluten free 1 for 1 baking flour)

Lemon Glaze
1/2/cup powdered sugar
About 1 tbsp lemon juice
Stir until smooth.Add more lemon juice if it is too thick.

Combine softened butter and sugar until blended. Add eggs, salt, lemon juice and zest. Mix well. Add flour and mix until blended. Spread evenly into 8 x 8 greased baking pan. Bake at 350 degrees for 25 minutes. Cool completely and top with Lemon Glaze.

Gluten Free Veggie Burger

My daughter-in-law is vegetarian, and on a recent visit, I was planning a burger and hot dog barbecue. I was looking far a veggie burger for her. I realized that the selection in the supermarket was pretty limited and not so tasty. And, none were gluten free. So, I started searching for a veggie burger recipe I could make and freeze for her next visit, and one that I could make gluten free so I could taste it too. This one from Peas and Crayons really appealed to me and it was easy to prepare, no need for a food processor. I made a few changes, real eggs instead of flax eggs, and I eliminated the red onion, jalapeno and crushed red pepper flakes. I like a little spice but I thought this would be too spicy for my taste, but if you prefer spicier, include it. I also broiled them instead of frying. I topped them with Swiss cheese and they were delicious. I tested them on my daughter, who frequently eats store bought veggie burgers, and my husband,who is a meat lover, and of course myself. We all loved them, they held together, had a texture similar to a meat burger, and had just the right amount of spices. They were even better heated the next day. I'm going to make a batch for the freezer for my daughter-in-law's next visit!

Sweet Potato Chickpea Burgers

1 large sweet potato, cooked -about 1 1/2 cups
1 15 oz can chickpeas, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 cup diced red bell pepper
1 cup finely diced onion
3 cloves minced fresh garlic
3 eggs 

1 cup gluten free rolled oats
1 tsp Italian seasoning
1 tsp cumin (optional)
1/2 tsp cayenne pepper (optional)
Salt/pepper to taste
Olive oil

Saute onion, garlic and bell pepper in olive oil, cool.

Bake or microwave sweet potato, peel and place in bowl.
Add drained and rinsed beans.
Mash with potato masher or fork, leaving some beans chunky for the texture.
Grind the oats in a blender to a bread crumb consistency.
Add the sauteed vegetables, oats, eggs and spices to the mashed bean potato mixture and mix thoroughly. If the mixture is too wet add a little more oats. It should hold together to form patties.
Shape into 8 patties, cover and refrigerate for at least 1 hour.
Broil until lightly browned, about 10 minutes on each side. Top with a slice cheese of your choice and let it melt before serving. Top with your favorite burger toppings.
To freeze: Cook the burgers, don't add the cheese. Cool and partially freeze on a plate, then store in a container or baggie.

Green Bean, Potato & Tomato Salad

When I was growing up, we always had a garden in the summer. Tomatoes, string beans, zucchini, lettuce, scallions, eggplant, basil, parsley! An abundance of fresh produce all summer. My father tended to the garden all summer, it was his pride and joy. And my mother didn't let anything go to waste, our meals centered around the bounty from the garden.

Now, I can't wait for summer for the local farmers's market. I just love the fresh tomatoes and corn and all the other fresh produce and fruit!

One of my favorite summer salads is Green Bean, Potato and Tomato Salad. So simple, so fresh, a side that compliments beef, chicken or fish. It can be served warm or cold, and can be made ahead of time, it only gets better.

Green Bean, Potato & Tomato Salad
1 lb. green beans
1 lb. small yellow potatoes or fingerlings
1 large or 2 small ripe tomatoes
1 small onion, chopped
Olive Oil
Balsamic Vinegar
Oregano
Salt
Pepper

Cut potatoes into bite size pieces, leave skins on. Cook until tender (boil or microwave). Trim beans and steam until tender. Chop onion. Cut tomato into bite size pieces. Combine onion, beans, potato and tomato in a bowl. Dress with good quality olive oil, balsamic vinegar, salt, pepper and oregano. Toss to mix. Can be served warm, room temp, or cold. Printable Recipe

Gluten Free Taco Salad

I'm always looking for new recipes using ground beef. While I was shopping in Trader Joe's, I spotted a box of gluten free taco shells and gluten free taco seasoning mix. So, I picked up all the ingredients for tacos. When I opened the shells they were really small, not much room for filling. Then I remembered this recipe for taco salad. Easy, a salad with all the taco toppings on top. Break up the taco shells and add for crunch! Quick and easy dinner.

Taco Salad (Printable Recipe)

1 1/2 lbs ground beef (or turkey)
1/2 packet Taco Seasoning (check ingredients to be sure it is gluten free) about 2 tbsp
1 small onion, chopped
1-14oz can tomato sauce
1 tbsp olive oil

Romaine lettuce, shredded
Tomatoes
Black beans
Avocado
Salsa
Shredded cheddar cheese
Sour Cream
Catalina Dressing (Kraft is GF)
Taco Shells,broken into bite size pieces

Heat oil in pan, saute the onion, add ground beef and cook until browned. Drain the grease. Add seasoning mix and tomato sauce. Simmer for 5 minutes. Cool slightly.

Assemble your salad with shredded lettuce, tomatoes, taco meat, shredded cheese, salsa and crumbled taco shell. Toss with dressing. Top with avocado and sour cream.

Gluten Free Manicotti

Pre-Celiac, I used to make homemade manicotti frequently when I entertained. It is one of those dishes that looks like it is complicated to make but yet it really is very easy. I don't know why it has taken me this long to make a gluten free version. Basically, the manicotti shells are crepes. I substituted gluten free flour for regular flour in my recipe and the crepes were perfect! The other great thing about these is that you can prepare the shells the day before and fill them right before you're ready to bake them. Try these and I guarantee you will impress your guests! And, no one will guess they are gluten free.

Don't be intimidated by the technique to make the crepes. It really is very easy. You need to use a non- stick 8" pan, they will stick in a regular pan. Spray it or use a small amount of oil to grease the pan. You don't have to grease it again after the first crepe. Heat the greased pan, pour in about 3 tablespoons of batter and lift and swirl the pan until you have a thin, even layer of batter covering the bottom of the pan. The crepe will cook quickly, about 30 seconds, then flip it over with a spatula (it will release easily) and cook another 30 seconds. They are not going to brown, but you can see that the batter is dry. Cool before you fill them. Cover and refrigerate until you are ready to fill them.

For the crepes (Makes about 12 shells)

6 eggs
1 1/2 cups water
1 1/2 cups gluten free flour (I used Bob's Red Mill one-for-one)
1/8 tsp salt
Whisk together the eggs and water. Add the flour and salt, mix until smooth. Refrigerate 30 minutes.
(See instructions above to cook the crepes)

Filling:
2 pounds ricotta cheese
2 eggs
2 cups shredded mozzarella
1 cup grated Parmesan cheese
1 tbsp minced fresh parsley
Salt/pepper to taste
Optional: 2 cups baby spinach, steamed-be sure to squeeze out as much water as you can or the filling will be runny
Mix together until smooth.

40 oz  jar Marinara Sauce or your own homemade sauce
Additional grated cheese and mozzarella for topping.

To assemble:
Preheat oven to 375 degrees. Lightly grease 2-9x13 baking dishes with oil. Spoon a thin layer of marinara sauce to cover bottom of baking dishes. Spread about 4 tbsps of filling down the center of each crepe, roll it and place it seam side down in the dish. You only want 1 layer of crepes in each dish. Spread remaining Marinara sauce to cover crepes. Sprinkle with grated cheese and shredded mozzarella.
Bake 30 minutes until sauce is bubbling and cheese is melted. (Printable Recipe)

Rotelli w/Roasted Vegetables

I came across this recipe from Giada DeLaurentis for Pasta Primavera. What I liked about it was that she roasted the vegetables and there was no cream added which is usually in Pasta Primavera-this was a lighter, less caloric version, chock full of vegetables! I added mushrooms and asparagus to the vegetable medley and used Trader Joe's gluten free quinoa rotelli pasta. You can use any mixture of vegetables you like, just be sure to cut them all about the same size so they cook evenly.
Great recipe-easy, healthy and tasty!

Rotelli w/Roasted Vegetables

3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
1 orange pepper, cut into thin strips
1 pound mushrooms
1 pound asparagus, woody ends removed
1 tbsp dried Italian seasoning
1/4 cup Olive Oil
Salt /Pepper
1 pound Gluten free Rotelli Pasta
10 cherry or grape tomatoes, cut in halves
1/2 cup grated Parmesan Cheese
1 cup reserved cooking water

Preheat oven to 450 degrees F.
Spread all of the vegetables on 2 large cookie sheets. Add the salt, pepper, Italian seasoning and toss with olive oil. (I used a mister bottle for the olive oil-you use less and it is evenly distributed). Bake for 10 minutes, stir and then for an additional 10 minutes until carrots are tender.
Cook pasta until al dente. Drain, reserving 1 cup of the cooking water. Toss pasta, vegetables, parmesan cheese and reserved water. Printable Recipe

Quick Gluten Free Turkey Stroganoff

I work a full time job, so when I get home in the evening, I’m looking for quick meals to prepare.  This is one of my favorites and is ready in under an hour.  I use ground turkey but you can also use ground beef.

Turkey Stroganoff

Olive oil

1 small onion, diced

2 cloves garlic, minced

10 oz mushrooms, sliced

2 lbs ground turkey (you can also use ground beef)

Small sprig of fresh thyme (optional)

1 tbsp Worcestershire sauce

3 cups chicken broth (be sure it is labeled gluten free. I fyou are using ground beef, use beef broth)

2 heaping tbsps cornstarch

Salt & pepper to taste

8 oz. sour cream

Grated parmesan cheese

1 lb gluten free noodles ( Pre- gluten free days, I always used egg noodles for stroganoff, the closest I’ve found is Schar’s Tagliatelli) . You can also serve over brown rice.

Saute onions and garlic in olive oil until softened.  Add mushrooms and thyme, sauté until mushrooms are soft.  Add ground turkey and cook until browned. Pour off liquid.  Reserve one cup of chicken broth and dissolve the cornstarch in it. Pour over turkey mixture and stir. Add remaining chicken broth, simmer for 20-30 minutes. Season with salt and pepper to taste.  Remove from heat and stir in sour cream.

Cook noodles according to package directions (they cook really fast). Add to turkey mixture and stir.  Top with grated parmesan cheese. Print Recipe