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Category Archives: Gluten-Free Recipes

Pumpkin Sherbet

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Do you say “sherBIT” or “sherBERT”?

“Naked” or “NECK-ed”?

“Cement” or “See-ment”?

Sorry, tangent.

I made Pumpkin SherBIT yesterday from skinnytaste.com.

 

 

 

 

 
(photo from skinnytaste.com)

Very, very yummy and a great Fall dessert. I loved this recipe because it didn’t have the heavy cream or any eggs to mess with and it’s naturally gluten-free! I had everything in my pantry or fridge and it came together very quickly and is an inexpensive homemade ice cream, er, sherBIT.

I highly recommend giving it a try!

Pot Roast

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Don’t you just love a good pot roast? The stick to your ribs, comforting, flavorful pot roast. When it’s done right, it’s so satisfying and delicious. It’s a great choice, also, because it’s naturally gluten-free! (Stay clear of pot roast seasoning packets unless you are 100% sure they do not contain gluten)

For the past few years, whenever we’ve wanted pot roast, I’ve done it the easy and convenient way – tossing everything into the crock pot to cook all day and calling it dinner. It’s not bad to do it that way, but can I suggest that making a pot roast the “old fashioned” way, in the oven, is sure to knock your socks off? It really wasn’t more time consuming to do it this way. Yes, I had to have the oven on for a few hours, and I had to be home to get it going, but once I stuck it in to cook, it just did it’s thing until the meat was fall apart tender and the veggies were cooked.

We had pot roast for dinner last night and we all “mmmm-d” and “yummm-d” our way through the meal. It just tasted of Fall and let’s not forget how delicious the entire house smelled. I used The Pioneer Woman’s Prefect Pot Roast recipe as a guide for putting mine together and again, she didn’t disappoint. I didn’t have the fresh herbs on hand, so we opted for the more simple, “country” flavors of letting the meat and veggies shine with kosher salt, freshly cracked black pepper and gravy made from all the juices and drippings (and cornstarch – gluten-free!). I didn’t snap any photos of the process, so I highly suggest you use the link above to check out PW’s photos and explanation of the process. She is entertaining as always!

Don’t skip the step of browning the onions and carrots before searing the roast on all sides. FLAVOR! I couldn’t believe the difference in the flavor of the carrots from doing this step. They were fantastic. PW didn’t, but I tossed my potatoes in with everything else. The veggies are so delicious when they all get “happy” in the pot together. My roast did take a bit longer than she said (although I am not totally sure how much mine weighed) and I did turn the heat up to 325 a couple of hours in because it just didn’t seem hot enough and the meat was still really tough. Ok, so I was getting impatient because I wanted to eat right away so we could get on to the apple pie I had on the counter. I may or may not have had said pie for breakfast today.

Here is the recipe with instructions directly from The Pioneer Woman’s site. *I used broth, not red wine. Added 5-6 medium white potatoes peeled and quartered to the pot (on top of everything)

ENJOY!

Ingredients

  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cups To 3 Cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

 

Help Me, Help You

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Has it started to look and feel like Fall where you live? I’m enjoying the cooler temps and it’s amazing to see the trees changing. It seems as if one day a tree is still fully green and the next it’s full of oranges and yellows. Since it seems to happen overnight, I’m reminded to take it all in (and to snap some pictures) because before I know it, all the leaves will have fallen and it will be snowing! I really do love Fall and all the deliciousness that comes with it. We enjoyed our first apple pie of the season for dessert tonight to celebrate my hubby’s one year anniversary at his job. Something pumpkin will have to follow soon! What are your favorite Fall treats?

Have I said lately that I am thankful for you stopping by and reading my site? I am thankful and I really hope that what you find here is helpful and interesting to read.

In an attempt to be more helpful and interesting, I need your feedback! There are all sorts of fancy features I can put on this blog and one of them caught my eye the other day – a cool poll feature!I know it’s hard to speak up and leave a comment sometimes, so what better way for you to give me your feedback, but anonymously and with just a click of your mouse! This can be a win-win for all involved. I get to learn what you want to read about and then I’ll do my best to write what you want to read!

My first poll is regarding recipes. What are you looking for? Are you sick of muffins (I know, we went on a streak there for a bit, eh?) and want some Fall main dish ideas? Want naturally gluten-free meals? Now’s your chance! Tell me what you’re looking for. Help me be intentional!

I think the poll will only let you choose one answer, so if you want to give me more feedback, please feel free to leave me a comment. I would LOVE to hear from you.

Ok, here it is – have fun!

Mmmm Doughnuts

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I’m headed to our favorite apple orchard this morning with my daughter’s 1st grade class. Wonderful way to celebrate the first day of Fall, don’t you think? The orchard has a huge selection of apples, mums, a really great pumpkin patch, fresh apple cider and….doughnuts. It occurred to be yesterday that this year, no doughnuts for me. Awe shucks.

There’s no way around it – I am going to have to give homemade gluten-free doughnuts a try sometime this Fall. Who’s with me? Here’s a bit of a recipe round-up from the web of gluten-free doughnut recipes. My stomach growls just looking at them!

Gluten Free Girl and the Chef – Cinnamon Sugar Doughnut holes
A collection of recipes for doughnuts from celiac.com
The Art of Gluten-Free Baking – Doughnuts (cake-style)
Food Philosopher/Annalise Roberts – Apple Cider Doughnuts
Elana’s Pantry – Jelly Doughnut Cupcakes

So, when you go to your favorite apple orchard or pumpkin patch, maybe you can pack yourself one of these tasty gluten-free doughnuts to enjoy with a fresh cup of cider. Ok, pack yourself two. 🙂

Peanut Butter Cookies

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My oldest daughter loves peanut butter cookies. She is sort of particular though – she loves her Grandma’s peanut butter cookies. No pressure. 🙂

The first batch of peanut butter cookies I made that were gluten free was the super simple recipe that doesn’t use flour, but just peanut butter, sugar, egg, vanilla and baking powder. If you’d like to give it a try, I found the recipe here. For my daughter, these did not live up to her Grandma cookie standards.

So, along comes the first day of the first grade for her and I decide it would be a good idea to bake my darling daughter her favorite cookies. But I know better this time, use a different recipe. Of course, the easiest thing would have been to make my Mom’s recipe and secure a home run, but I don’t even have wheat flour in my house anymore and wasn’t about to buy a bag just for these cookies. So, on to option 2.

Option 2 came in the form of a different gluten free peanut butter cookie recipe that I found on keep it simple, keep it fresh. This is a new favorite gluten free blog of mine which you can now find on my sidebar. Lissa’s recipe looked very similar to my Mom’s, but with gluten free flour – and not even a mix of flours, just rice flour. “Easy Peasy” as the 1st grader in question would say. One thing in Lissa’s recipe that tripped me up when I first read through it is that it didn’t have any xanthan gum in the mix. So, I rattled off a question to Lissa asking why she didn’t add xanthan gum. She graciously replied and told me that for recipes that have a lot of wet ingredients, like the peanut butter in the cookies, you don’t need to use xanthan gum. Huh! Learned something new! So, I took her word and skipped the gum. Another note about the recipe is that she uses Thai rice flour. I just used my superfine brown rice flour and felt ok about that because they are both very fine rice flours.

So, after lunch, my preschooler and I set out to make peanut butter cookies. I did find my dough to be on the sticky side, so rolling them into balls got a bit tricky. I think I’ll add just a touch more flour next time (maybe a cup of thai rice flour and a cup of my superfine brown rice flour have different weights per cup?). The cookies smelled and looked like the real deal and they certainly passed the taste-test of my little helper, so I was excited to surprise the peanut butter cookie expert.

We made it home after the pick-up line and we played the guessing game to figure out what first day of school treat was waiting for her at home. She guessed peanut butter cookies pretty quickly and was looking forward to giving them a try when I said they were like Grandmas. And guess what? She loved them! Totally passed the test and I think I even got two thumbs up! Woo-hoo! I was sure to write Lissa again and tell her that the cookies were a hit and I’ll be making them again for sure. I’m thinking a few mini chocolate chips tossed in will have to be in my next batch.

Please visit keep it simple, keep it fresh for Lissa’s recipe.

Gluten Free Cooking Show

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Happy Wednesday, everyone!

Are you connecting with others who are gluten free? Befriending the store managers at your health food store or making friends at a support group? I encourage you to start talking to others! If you’re in your grocery store’s gluten free aisle and browsing at the same time as someone else, strike up a conversation! I truly believe you will learn something new or be able to give a tip or suggestion and possibly make a difference in that person’s life.

I’ve really enjoyed getting to know a few of the ladies at the Kalamazoo Celiac Support Group. It’s always so fun to hear how others tackle their gluten free journey and to get ideas and tips from them. Someone in particular whom I have gotten to know has a really neat relationship with a local chef who has a specialty in gluten free cooking. She has actually partnered with the chef and produced two cooking shows that are going to be aired through Public Media Network on a local cable channel. I bet you haven’t watched a gluten free cooking show before! Neither have I!

For those of you who are local, I want to share the current schedule for each show and maybe you can check it out. Both shows are being aired during the week of September 26 (next week) at different times of the day.

Mr. Thom Cooks GLUTEN-FREE – 2011 to air as follows on Cable Channel 19:

Monday, 9/26/11 at 5 p.m.
Tuesday, 9/27/11 at 7:30 p.m.
Wednesday, 9/28/11 10:30 a.m.
Thursday, 9/29/11 at 10 p.m.

Recipes include Pumpkin Pancakes, Stewed Apples, Pumpkin Black Bean Soup, Deviled Eggs with Ham, Spinach & Strawberry Salad, Spring Chicken Soup, British Burger, Asian Coleslaw, Red & Black Bean Salad, Peanut Butter Cookies. 

GLUTEN-FREE with “Chef” Thom – 2010 to air as follows on cable Channel 19:

Monday, 9/26/11 at 12:00 Noon
Tuesday, 9/27/11 at 11:30 a.m.
Wednesday, 9/28/11 6:00 p.m.
Thursday, 9/29/11 at 7 p.m.

Recipes include Mashed Cauliflower, Chicken Wrap, Vinaigrette Dressing, Zucchini Noodles, Baked Banana Dessert.

I’m excited to watch and see the Pumpkin Pancakes and Baked Banana Dessert. And, I am really curious about the Pumpkin Black Bean Soup – never heard of that combo before! What are you interested in learning more about? Are you going to plan to watch at some point?

Potato Soup with Smoked Sausage

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It’s that time of year again. Time to pull out all your favorite soup and chowder recipes and fill your family’s stomach’s with warm bowls of comfort food. We love soup at our house and when it’s chilly – or freezing in the winter – I make soup at least once a week.

Yes, my recipes have changed a bit to make them gluten free. Instead of chicken noodle all the time, I opt for chicken and rice and no one seems to mind. My creamier soups, like the potato soup I am sharing today, is no longer thickened with a rue of flour, butter and milk, but with cornstarch and milk and I’ve gotten no complaints. In fact, tonight’s soup was a total hit with everyone. My hubby walked in the door from work, looked at the pot on the stove and said, “YUM!”. At the table, both my girls were “yummy-ing” and “mmmm-ing” the entire time. We also sat and giggled as we watched them slurp the broth from the bowls to be sure to get the last drops. Compliment taken! 🙂

With you in mind, I did my best to measure what I tossed into the pot. The great thing about soups like this is that you can easily tailor it to your family’s needs. Increase/decrease the amount of veggies you add to the feed the size of your family. Don’t like onion? Leave it out and add more carrots and celery (but WHY would you do that? YUM! :)). The goal is to get flavor into the pot, to season it all well, get all the veggies cooked and ta-da – soup! This recipe is a bit more “chowder-y” since I do leave my potato pieces larger and it is thickened, but I don’t think the soup labeling police read this blog, so call it what you’d like.

I had some smoked turkey sausage in the refrigerator that needed to be used, so I thought we’d try it in the soup. The recipe without the sausage is how I always make our potato soup, so if you aren’t a fan of smoked sausage, just skip it and it will still be delish. I used Hillshire Farms Turkey Smoked Sausage which is gluten free. Echrich Smoked Sausage (Beef and Regular) is also gluten free. Be sure to check the label of your favorite brand to be sure that it’s safe!

On to the recipe – even with some pictures this time!

 

 

 

 

 

 
Start by heating up a nice big pot with about 1 tablespoon of butter and a dash of olive oil. Toss in your carrots, celery and onion and let them soften a bit – about 2 minutes.

 

 

 

 

 

 
If you’re going to add the smoked sausage, toss that in now. Let it cook a bit with the veggies. This smelled so good, I could have just started eating it as is. If you don’t want sausage, skip it and go on.

 

 

 

 

 

 
Once the veggies and sausage have cooked about 4 minutes, toss in the potatoes. Now, when I don’t add sausage, I typically sprinkle in a heaping tablespoon of chicken bouillon for flavor. I skipped it because of the sausage. Next, you will want to cover the veggies and sausage with water; I needed 4 cups. If you’re making this sans sausage and you don’t have bouillon, you could add half chicken broth and half water. It took about 20 minutes of cooking to get all the potatoes and veggies nice and tender. I started with the lid on and then took it off near the end.

 

 

 

 

 

 

 

Once everything was tender, I made a thickener with cornstarch and milk. Remember, cornstarch likes to be dissolved in cold liquids, so don’t just sprinkle it into the pot – lump city! I used 2 cups of milk and 2 tablespoons of cornstarch. Let it simmer to thicken. Be sure to taste for seasoning. I would have normally added salt when I added the potatoes, but decided to wait because I wasn’t sure how much salt would come from the sausage. Surprisingly, not much. It for sure needed salt and I added tons of black pepper to my bowl – I love me some freshly ground black pepper!

 

 

 

 

 

 

 

It was a satisfying meal after a long week on a chilly night. I paired it with a spinach salad and it hit the spot! Here’s the recipe – enjoy! Let me know if you make it!

Potato Soup with Smoked Sausage

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 large carrots, diced
3-4 medium stalks celery, diced
4 cups potatoes, large diced (about 5 medium potatoes)
1 package smoked sausage, cut into pieces
4 cups water (or 2 cups water, 2 cups chicken broth if not adding sausage)
1 heaping tablespoon chicken bouillon (if not adding sausage or broth)
2 cups milk
2 tablespoons cornstarch

  1. Heat butter and olive oil in dutch oven or large pot. Add onion, carrots, and celery and cook for 2-3 minutes until they begin to soften.
  2. Add sausage and continue to cook for 2-3 minutes for sausage to slightly brown and to release some flavor.
  3. Stir potatoes into mixture. Cover with water (or water/broth mix) and add bouillon if necessary. Cook for approximately 20 minutes until veggies are tender.
  4. Combine milk and cornstarch and stir until cornstarch is dissolved. Add to pot and allow soup to continue to cook over low-medium heat until it thickens. If you prefer a thicker consistency, continue to dissolve cornstarch into small amounts of milk or water and add to soup.
  5. Season as needed with salt and pepper.