Monday, November 17, 2008

Da Lucianos

If you are ever in Chicago this a must go to resturant. Order some frozen items to ship to your house and you will not regret it!!

Tuesday, November 11, 2008

Here is a Great Thanksgiving Menu

Butterball Turkey (don't use season packet if it comes with one)
Gluten free stuffing
Tossed Salad
Bush Original Baked Beans
Jello salad with fruit
Mashed potatoes
Cranberry sauce
Green bean casserole
Dinner rolls
Pumpkin Pie

Gluten Free Stuffing
3-4 cups gluten free bread cubes or crumbs
1 8 oz package mushrooms sliced
1 bunch celery chopped
2 medium onions chopped
1 cup raisins
1/2 cup butter cubed
1 can chicken broth (Meijer or Swanson brand is gf)
2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients)
1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients)
1/2 teaspoon pepper

Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture.

Loosely stuff the Turkey just before baking or baked the stuffing in a separate greased baking dish in the oven for 45-50 minutes at 350.
If you are going to stuff the turkey cook it like you would a normal stuffed bird.

2 cups chicken broth (Meijer or Swanson is fine)
1/3 cups cornstarch
1/4 cups turkey drippings
pepper to taste

Stir water and cornstarch until smooth over medium heat. Stir in drippings until smooth cook until it boils and thickened stirring continuously. Cook until desired thickness. (If you need it thicker just add a little more cornstarch). Season with pepper.

Green Bean Casserole
1 large package green beans
1 can Progresso Cream of Mushroom soup
1 bag of Funions ( in the potato chip ales)

Make green bean casserole as usual. Use Funions in place of Frenches dried onions on the top. Bake at 350 for 30 minutes.

Dinner Rolls
4 tablespoon shorting
3 tablespoons honey
2 eggs
1 packet yeast (about 1 tablespoon)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons Xantham gum
3/4 teaspoon salt
3/4 teaspoon vineger

Preheat oven to 350. Combine all ingredients. Mix well to remove all lumps.

the dough will be wet. Wet hands to handle dough. Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. repeat until all dough is used.

Bake 18 - 20 minutes until golden brown and tooth pick inserted in the middle test clean. Makes 9 rolls.

Pumpkin Pie

Make pie crust form Gluten Free Pantry pie crust mix (can find at Apple valley, Harvest Health, and sometimes Meijer)

1 15 to 16 ounce can pumpkin (Libby, Mejier, and Spartan is fine)
1 12 ounce can evaporated milk
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs

Prepare 9 inch pie crust and set aside do not bake

In medium bowl combine all ingredients. Mix well to remove any lumps Pour batter into prepared pie crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 45-50 minutes until knife inserted in middle of the pie tests clean. the filling will appear puffy.
Serves 6

Thursday, November 6, 2008

Mississippi Mud Pie

Living Without Magazine - Gluten Free Recipes

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Gluten-Free, Dairy Free Mississippi Mud Pie
Serves 8

This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature.

¾ cup granulated sugar
1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below)
2 tablespoons plus ¼ cup unsweetened cocoa
2 teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
Pinch salt
½ cup warm milk of choice (plain rice, soy, almond)
¼ cup vegetable oil
¾ cup light brown sugar
1½ cups boiling water

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

Each serving contains: 292 calories, 8g total fat, 2g saturated fat, 0g trans fat, 2mg cholesterol, 58g carbohydrate, 163mg sodium, 2g fiber, 2g protein

Living Without’s High-Protein, Gluten-Free Flour Blend
Makes 4¼ Cups

1¼ cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Blend all ingredients together. Store in the refrigerator until used.

Recipe by Rebecca Reilly.

Red Velvet Cake

Velvet Cake

Serves 6

4 tablespoons butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup Flour Blend Number 1 (recipe follows)
1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows)
4 teaspoons cocoa powder
1/2 plus 2 tablespoons buttermilk
3/4 teaspoon baking soda
3/4 teaspoon vinegar
1 recipe Velvet Cake Frosting (recipe follows)

Preheat the oven to 350 degrees and grease one 6-inch layer cake pan.

Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well.

In separate medium bowl, combine flour blends and cocoa powder.

Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes.

Cool completely before unmolding, cutting in half and frosting.

Red Velvet Cake Frosting

Makes enough for 1 cake

1 cup softened cream cheese
1 stick softened butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder

Cream the cream cheese and butter until light and fluffy.

Sift the sugar into the cream cheese mixture and blend thoroughly. Add vanilla and cocoa powder and mix until combined. Chill until needed, then whip to desired consistency. Spread over cooled cake - one layer in between the two layers of cake and one on top.

Flour Blend Number 1

Makes 5 1/4 cups

1 3/4 cups white rice flour
2 cups potato starch
1 1/2 cups tapioca starch

Combine all ingredients and store in 2-quart container.

Flour Blend Number 3

Makes 5 1/2 cups

3/4 cup white rice flour
4 cups potato starch
5 tablespoons xanthum gum

1/2 cup albumen Combine all ingredients and store in a 2-quart container.

Product Alert

Bob's Red Mill Corn Grits are not Gluten Free anymore!

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