Tag Archives: gluten-free

No-bake Chocolate, Pretzel, and Peanut Butter Squares

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FullSizeRenderIt takes longer to type the name of these salty-sweet treats than it does to make them. My friend Sherie made these for the book club babes last time she hosted, and since she’d used Trader Joe’s gluten-free pretzels, all her GF friends were delighted to have sweets they could eat! Then when I was dying for a wheat-free cookie or a bar last week (that didn’t taste like sawdust), I asked her for her recipe. She’d found it on foodnetwork.com, recipe courtesy of country star Trisha Yearwood. My only adjustment was to use Nestlé’s semi-sweet chocolate chips instead of milk chocolate, as that’s what I keep on hand.

All you need for tools is a big bowl for stirring, and a 9″x13″ pan to chill them in. No oven! All you need for ingredients is butter (of course!), pretzels, confectioner’s sugar, peanut butter, and chocolate chips. I found an 8-ounce bag of Snyder’s gluten-free pretzels at Kowalski’s, but I’m sure there’s a good brand at just about any grocery store. The original recipe didn’t call for GF pretzels, so use whatever kind of pretzels your little heart desires, my Valentine. 

These were so easy! (In fact, your kid’s pet hamster could probably make them, unsupervised.) I thought I was making these treats just for me, but my husband loved them, too. In fact he liked them so much he ate half a pan, all by his lone self in two days time. BOOM! He told me someone broke into the house and ate them. They didn’t touch the TV and computers, but ate my bars. Imagine that! Smart thieves.

Ease rating: Judy easy (anyone can make them!)

Makes 20 bars

1½ sticks (¾ cup) butter, melted
2 cups (8-ounce bag) pretzel rods or sticks, crushed into crumbs*
1½ cups confectioner’s sugar
1¼ cups smooth peanut butter, divided
1½ cups semi-sweet chocolate chips

In large bowl, stir together melted butter, pretzel crumbs, confectioner’s sugar, and 1 cup of the peanut butter. (Recipe calls for smooth, but I only buy chunky, so there are visible peanut bits in my chocolate “frosting.”) Press mixture into the bottom of an ungreased 9″x13″ pan. Combine the chocolate chips and the remaining ¼ cup peanut butter in a microwave-safe bowl or 2-cup measuring cup and microwave on high for 30 seconds. Stir, and microwave for additional 30 seconds. Stir again, until peanut butter and chocolate are smooth and creamy. If needed, heat for another 15 or 30 seconds, until all chocolate chips are melted. Spread over peanut-pretzel layer. Cover and refrigerate for at least one hour before cutting into squares. Do not need to keep refrigerated once chocolate has cooled. Keep covered, and store at room temperature.

*NOTE: Gluten-free pretzels have a unique texture, and do not crumble quite as easily as regular pretzels. You can try crushing them by putting them in a Ziplock bag and using a rolling pin to pulverize, but I found I needed a food processor to crush them into crumbs.

Thai Chicken Stir-Fry with Peanut Sauce and Orange Scented Rice Bowl

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FullSizeRender-1The light peanut flavor seems like a strange pairing with the citrus rice in this stir fry, but it’s an odd couple arrangement that works. My son Justin got this recipe from his Senior Foods class, and we often joke that it was the only good thing to come out of his high school experience. (At least there was one thing…) It’s become his signature dish, and when he lived at home, I often asked him to make this to give me the night off from cooking. As there is a lot of chopping involved, it’s good to have a couple people in the kitchen doing prep for this one. And that’s where a younger brother comes in handy—especially when that brother is a whiz at keeping the knives sharp for all that chopping… The fresh grated ginger and bit of heat from the red pepper flakes enhance the sauteed vegetables, and have made this another family favorite.

Makes 4-6 servings

For rice:
3 cups water
1 orange, zested
1½ cups white rice (short or medium grain is best)

For stir-fry:
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts, cubed
1 clove garlic, minced
1 small onion, chopped
½ green (or red) bell pepper, seeded and sliced
2 carrots, peeled and julienned
2 scallions, cut on an angle in 1-inch pieces
½ cup snow pea pods, ends trimmed

For Thai peanut sauce:
3 tablespoons peanut butter
4 tablespoons soy sauce
3 tablespoons honey
1-inch ginger root, peeled and grated (about 1 teaspoon)
1 clove garlic, minced
½-1 teaspoon red pepper flakes (Justin likes 1 heaping tsp. – too much heat for me!)
1 orange, juiced

Topping:
Chopped dry roasted peanuts, optional

Rice: Bring water and orange zest to a boil in medium saucepan. Add rice, return to boiling. Stir once then cover pot and reduce heat to low. Cook until rice is tender, 15 minutes. Fluff with fork.

Stir-Fry: Pour oil in large non-stick skillet with heat on medium-high. Add chicken, garlic, and onion – stir-fry 5 minutes. Add carrot and green pepper, stir-fry 5 minutes; add remaining vegetables and stir-fry 5 minutes more or until chicken is done. Be careful not to allow vegetables to cook until soggy.

Thai Peanut Sauce: In a small saucepan over low heat, mix all sauce ingredients. Simmer until combined. Add sauce to stir-fry and toss. Serve mixture over rice in a bowl.

Hot Mexican-style Spinach Dip

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FullSizeRenderWith the Big Game coming up, thought I’d share this recipe for a creamy, hot spinach appetizer that’s a step above the Knorr’s soup and mayo dip we’ve all feasted on. (Remember when it was all the rage to serve that dip in a hollowed out round loaf of bread? That was looooong before Pinterest, so only the hostesses with the mostest were aware of that little trick.) I got this recipe from a friend many moons ago, and dug up the recipe to serve at a recent book club. The ladies loved it, and I promised I’d post it.

Chopped spinach used to only be sold in a solid 10-ounce brick, which takes forever and a day to thaw out. Now you can buy a bag of loose chopped spinach, and that’s usually about 16 ounces. It thaws much quicker, so I made this with the 16-ounce bag for my friends. It was extra spinachy, but no one turned into Popeye. So use whichever package you prefer. (I’ve always thought the spinach squished into a block was kind of strange. What’s the point? Storage issues? So you can teach kids geometry while you cook? Not sure on that one…)

Sometimes I divide this into smaller ramekins, and give each guest their own dish of this delicious dip. Avoids that whole double-dipping faux pas, and no one gets an elbow in the face from an over-eager dipper. It only needs about 20 minutes in the oven if you’re doing smaller individual-size portions.

Serves 6-8

2 tablespoons vegetable oil
1 medium onion, chopped
2-4 fresh tomatoes (about 1½ cups), chopped, and excess liquid drained
2 tablespoons canned chopped jalapeño, or 1 fresh jalapeño, seeds and membranes removed, minced
1 (10-ounce or 16-ounce) package frozen spinach, thawed, and excess moisture squeezed out
2 cup grated Monterey Jack cheese
8-ounce cream cheese, cut into ½-inch pieces, room temperature
1 cup Half and Half cream
2 (2.2 ounce) cans sliced black olives*
1 tablespoon red wine or apple cider vinegar
Salt and pepper to taste

Preheat oven to 400°. Heat oil in medium skillet; saute onions until translucent. Add tomatoes and jalapeño, and cook 2 minutes more. Transfer mixture to a large mixing bowl, and stir in spinach, Monty Jack cheese, cream cheese, Half and Half, olives, and vinegar. Season with salt and pepper to taste.

Spoon mixture into shallow 9″x9″ baking dish and bake uncovered for 30-35 minutes, or until bubbly and browned on top. Serve with tortilla chips.

NOTE: This dip can be prepared ahead, covered, and refrigerated for up to 2 days prior to baking. You will want to let it sit at room temp for an hour or so before baking.

*Also note that the cheap sliced black olives work best in this dish. I made this again for a gathering after initially posting it, and I used Kalamata olives, thinking that would take it over the top into a new realm of tasty goodness. It did not. They made it taste funky. Morale of the story, don’t waste your Kalamata olives in this dip!

Buffalo Chicken Potato Casserole

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FullSizeRender-4There’s a great divide in our house, and it’s over this casserole. People either love the creamy Buffalo chicken kick, or they hate it. What’s really weird, is that I’m the one who loves it most, and I’m not much for heat in my food! This recipe was featured on Rachel Ray’s most requested recipes of 2013 show, but I’ve made a few adjustments—like halving the amount of hot sauce, and making more of the béchamel (aka: white sauce). The only ingredients you probably need to grab at the grocery store, are Frank’s hot sauce and a rotisserie chicken. Other than that, it’s basics like potatoes, butter, flour, and cheese. I’ve made it with red potatoes, and russets, and it does seem to work better with the russets for some reason. Use a flour substitute in the sauce, and this dish fills the craving for creamy pasta if you’re doing gluten-free diet.

And where do the famous Buffalo wings get their name? Buffalo, New York, of course, not the 1-ton beast. The story goes that more than 50 years ago, Teressa Bellissimo, owner and cook at the Anchor Bar in Buffalo, New York had gotten a whole crate of chicken wings by mistake, and wasn’t sure what to do with the excess, parts that were usually used only in soups. She came up with the idea to serve them deep friend and bathed in her secret hot sauce, with celery sticks and creamy blue cheese dressing on the side. They were such a hit, that the bar became infamous for her happy accident.

6 tablespoons butter
6 tablespoons all-purpose flour or Namaste gluten-free flour blend
1 teaspoon dry mustard
2½-3 cups milk
1/2 cup of Frank’s Red Hot original cayenne pepper sauce
Salt and pepper to taste
Dash of nutmeg
4 large russet potatoes, peeled and sliced thin (1/8″)
3 cups shredded Monty Jack cheese
1 store-bought rotisserie chicken, skin removed, and meat shredded (approx. 4 cups meat)

Preheat oven to 400°. To make béchamel sauce: In medium sauce pan, melt butter over medium heat. Sprinkle in flour and dry mustard, and stir to combine. Gradually whisk in milk to avoid lumps in sauce (start with 2½ cups and add more milk if sauce needs thinning later). Stir in hot sauce and bring to a boil. Reduce heat to simmer. Season with salt, pepper, and nutmeg. Sauce is thick enough when it coats a spoon when stirred.

In a 9″x13″ baking dish, spoon a thin layer of béchamel sauce on bottom, and layer with 1/3 of the sliced potatoes. Cover with 1/3 of the shredded chicken, 1/3 of the cheese, and 1/3 of the béchamel. Repeat layers twice, finishing with the cheese rather than the béchamel. Cover with foil and bake for 1 hour. Remove foil and bake for an additional 30-45 minutes or until bubbly and golden brown. Let sit for 10-15 minutes before serving.

NOTE: This dish is great left over as well. In fact the flavors mellow, and I actually prefer it second-day.

Wild Rice Soup

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Not-so-great shot of a great-tasting soup!

Minnesotans love their rich and creamy wild rice soup, something unique to the Midwest. So whenever we have out-of-state or overseas visitors, we send them home with a bag of wild rice…and this recipe for making a slightly healthier version of the old standby. I got a recipe similar to this years ago from Lund’s and Byerly’s. The high-end grocery store serves this soup in their deli, and they were handing out the secret recipe in response to frequent requests from patrons. But lately I’ve been adding in a chopped red pepper (which is chock full of vitamin C), and some celery and carrots. I also use only a portion of Half and Half, and then milk to finish it up. It’s still not a low-fat meal, mind you, just a little more substantive. (And I defy you to find another food blog that offers great vocab like “substantive” along with delicious food…)

1 cup wild rice, rinsed and drained
4 cups water
1 cube chicken bouillon
2 tablespoon butter
1 tablespoon minded dry onion
1 medium onion, chopped
1 large sweet red pepper, chopped
4 carrots, peeled and grated
2-3 stalks celery, chopped
¼ cup all-purpose flour or Namaste gluten-free flour blend
4 cups chicken broth
1 cup Half and Half
2 cups skim milk
2 cups shredded rotisserie chicken or 1 cup diced ham, optional

Combine wild rice, water, and bouillon cube in large sauce pan. Cover and bring to a boil. Reduce heat to simmer and cook for 45 minutes, or until majority of kernels are split. Rinse under cold water to shock rice, and halt the cooking process. Set aside.

In large Dutch oven, melt butter. Add dry minced onion and cook until golden. Add chopped onion and cook until onion is translucent. Add pepper, carrots, and celery and cook 5-10 minutes more. Sprinkle flour over vegetables and stir to coat, and then cook a minute more. Gradually pour in chicken broth and stir until no lumps of flour remain. Stir in cooked rice, Half and Half, and 1 cup milk. Add in chicken or ham, if you’d like. Add additional cup of milk if needed to thin soup. Serve.

NOTE: Cream-based soups do not freeze well. Refrigerate your leftovers of this soup.

Nette’s Cranberry Salsa

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FullSizeRender-2Tomato salsa is so last year! This cranberry salsa has some kick and some sass, just like my neighbor Nette—which is fitting, since I got this recipe from her. You’ll need a food processor or blender to make it, but if you’ve got the tools, it’s a snap to whip up. If you serve it with corn tortilla chips, it’s both gluten-free AND dairy-free—how many appetizers can make that claim? Not many! At least not the appetizers found on most midwestern buffets in the cold winter months. And if you need more incentive to try this recipe, take note that cranberries are higher in antioxidants than the highly-acclaimed blueberry, and offer 24% of your daily allowance of vitamin C. So stick THAT on your chip and eat it. (Smiley face…)

1 Granny Smith apple, peeled, cored, and cut into slices
½ cup granulated sugar
½ cup chopped red onion
Zest of 1 lime
Juice of 1/2 a lime
1 fresh jalapeño pepper, seeded and membranes removed, and coarsely chopped
2 tablespoons chopped pickled jalapeño (like Mrs. Renfro’s brand)
2 tablespoons chopped fresh cilantro
1 (12-ounce) bag fresh or frozen cranberries, rinsed and drained

Combine apple, sugar, onion, lime zest and juice, fresh and pickled jalapeño, and cilantro in a food processor or blender and pulse several times. Add cranberries and pulse until grainy. Refrigerate for 1-2 hours before serving for flavors to blend. Serve with tortilla or pita chips.

Cream of Cauliflower Soup

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IMG_1140As this creamy cauliflower soup prepares in about 30 minutes, you can get a light, healthy lunch on the table fairly fast. I found the basic recipe in Midwest Living magazine (Feb 2013), and it was titled “Cream of Any-Vegetable Soup.” I’ve done cauliflower and also broccoli, but we liked the cauliflower best. One problem—they must have taste-tested this recipe on a family of gnats, cause the first time I made it, it served up 2 small bowls. Not worth the effort for such a small yield! So I doubled it. I also found that their recipe used far too little vegetable, so I significantly increased that—more so than the other ingredients. If you prefer broccoli to the cauliflower, I’ve included the instructions for that at the end of the recipe as well.

Serves 6

4 cups cauliflower florets
¼ cup chopped celery
¼ cup chopped onion
¼ cup (4 tablespoons) butter
¼ cup all-purpose flour or Namaste gluten-free flour blend
1 teaspoon instant chicken bouillon granules or 1 cub chicken bouillon, crushed
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon course ground black pepper
4 cups milk
Dash Worcestershire sauce
½ cup shredded sharp cheddar cheese, optional (but really, since when is cheese in anything “optional”?)

Place half of cut cauliflower in microwave safe bowl, cover with plastic wrap, and microwave on high for 3 minutes. Repeat with other half of cut cauliflower, and set aside cooked vegetables.

In a heavy saucepan or small Dutch oven, sauté celery and onion in butter until tender. Stir in flour and bouillon granules, curry, salt, and pepper. Allow flour and seasonings to “toast” for about a minute to bring out flavor. Gradually stir in milk, whisking it into flour until combined to avoid lumps. Add Worcestershire sauce. Cook and stir until thick and bubbly, then cook and stir for another minute. Stir in cooked cauliflower. Allow mixture to cook slightly, then place in blender (1/3 at a time), and blend for about 3 seconds. Repeat until all of soup has been processed. Return to saucepan to heat through. Add cheese and stir until melted. Serve.

For Broccoli-cheese Soup: Add 4 cups cooked broccoli florets instead of cauliflower, omit the curry and use ½ teaspoon garlic salt or garlic powder instead, and increase the cheese to 1 cup.

Curried Sweet Potato and Lentil Soup

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FullSizeRenderIf you’re one of the gazillion American’s who has “lose weight” as a #1 resolution in the New Year, here’s a low cal recipe for you. I figure it’s about 108 calories per bowl, if you get 8 bowls from this batch. And with lentils and sweet potatoes as the main ingredients, this is a super healthy, gluten-free soup, that’s surprisingly hearty and filling. The small amount of jalapeño cuts the sweetness of the potatoes, and it really is a necessary ingredient. I’ve tried making it without jalapeño when I didn’t have it on hand, and the soup was bland and tasteless, even with all that wonderful curry that usually holds it’s own in a recipe. Who knew a little pepper had so much power? It cooks up in about 30 minutes, so it’s not one of the more time-intensive soups in my arsenal. I cut this recipe from a Midwest Living magazine several years ago, and since stumbling on it, you’ll find it simmering on my stovetop at least once a month whenever there’s a nip in the air.

Serves 6-8

1 medium onion, chopped
1 tablespoon olive oil
½ or 1 medium fresh jalapeño pepper, seeded and finely chopped, or 1 teaspoons of canned, chopped, jalapeño peppers*
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 cup dry lentils, rinsed and drained (that is ½ of a 1 pound bag of lentils)
2 medium sweet potatoes, peeled and cut into ½-inch pieces
1 can diced tomatoes, undrained
2 (14-ounce) cans vegetable or chicken broth (or 4 cups water and 3 teaspoons vegetable or chicken soup base)
1 cup water
1 tablespoon curry powder
Dash salt

In a Dutch oven, cook onion in hot oil over medium heat until onion is translucent. Add jalapeño, garlic, and ginger, and cook a few minutes more. Add dry lentils, sweet potatoes, tomatoes (with juice), broth, water, curry powder, and salt. Bring mixture to a boil, then reduce heat to low. Cover and simmer 25-30 minutes or until lentils and potatoes are tender.

*If using fresh jalapeño or other peppers, wear gloves when handling peppers. Seeds from peppers can be extremely hot. Wash hands and all utensils thoroughly after handling any fresh peppers.

Cranberry Pecan Curried Rice

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FullSizeRender-4The combo of sweet craisins and savory ingredients like curry and garlic give this recipe a blend of flavors that really please the palate. It has the versatility to be a main dish if you want to stir in some chopped rotisserie chicken, a suggestion from others who’ve tried this recipe found on foodfolksandfun.net. I’ve not had the fresh parsley on hand (the three times I’ve made this dish already!), so I’ve used dried herbs instead, which worked fine. We’ve had this gluten-free treat on weeknights with ham, and with turkey, and it would go perfectly with pork chops or roast beef as well. Even though it goes together quick enough to make it an after-work-wonder, it’s going to make an appearance at some holiday dinners in the weeks to come. (Extended family, consider yourself warned!) I’m sure it’ll be gobbled up at those gatherings with gusto as well.

Serves 6-8

3½ cups chicken broth
2 cups basmati or jasmine rice
1 tablespoon butter
2 tablespoons olive oil
1 medium yellow onion, diced
2-3 large cloves garlic, minced
¾ cups chopped pecans
2 tablespoons curry powder
2 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon pepper
¾ cup craisins (dried cranberries)
2 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley
¼ cup water

In a large saucepan, bring chicken broth to a boil. Add rice and butter and return to a boil. Then reduce heat to low and simmer for 20 minutes. Fluff with a fork.

While rice is cooking, heat oil in large frying pan. Add onion, and sauté until onions are translucent. Add garlic and pecans, and sauté for 1-2 minutes more. Add curry, ginger, salt, and pepper, and toss to coat all ingredients with spices. Cook another minute or two to toast spices. Add fluffed, cooked rice, craisins, parsley, and water. Stir to combine, until all rice is yellowed from curry. Transfer to serving bowl, and serve immediately, or place in airtight container and refrigerate. Reheat in microwave or in frying pan to serve.

Chocolate Cherry Christmas Mice

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FullSizeRenderThese darling little mice are adorable additions to any Christmas cookie platter, a welcome relief from all the buttery treats. My Mom introduced these into her Christmas baking ritual a couple decades ago, and has made them faithfully every year since. If you decide to make these, just know they are a labor of love—this is a time-intensive food project! But we all feel it’s well worth my mother’s time to make ’em. (Heeheehee) Chocolate cherry mice have become such a fave with certain family members, that Mom made my nephew Gebre his own personal box of critters for Christmas one year. (The kicker is, she doesn’t even like the chocolate-cherry combo!) When my niece Mikaela was really little, she once asked my Mom, “Are you making those rats again for Christmas, Grandma?” Guess this is one case where it’s OK to have rodents in your kitchen.

IMG_1271While this isn’t really a kid-friendly project, you could enlist the help of youngsters to unwrap (and not eat) the Hershey’s kisses you need for the mouse heads. You will need to have all your supplies out and in order to be ready to assemble these. Once done and cooled, they can be frozen, but preferably not stacked. My mother stores her sweet treats in an old (but clean!) film reel canister, the perfect thing for storing these in the freezer. If you didn’t have the advantage my Mom had of working in an AV department and scoring a find like that, look around for other large, flat containers for storage.

Roughly 48 mice

2 bottles (8-ounces) maraschino cherries with stems, rinsed, drained, and dried with paper towels (FOR BODY AND TAIL)
12-ounce bag of Hershey’s kisses, milk chocolate (or dark), unwrapped (FOR HEAD)
7-ounce container of Baker’s dipping milk chocolate (or dark), heated per directions on package*
100 sliced almonds (FOR EARS)
Tube of red gel decorating frosting (FOR EYES)

Have a baking sheet lined with wax paper ready for assembling mice. Holding cherry by stem, dip cherry and part of stem into melted Baker’s chocolate. Hold above container to let excess chocolate drain off cherry for a few seconds. With other hand, hold Hershey’s kiss by point end, flat side up. Lay two almond slice “ears” on top of Hershey’s kiss, and press on to cherry and allow chocolate to pool around “ears” and “head.” Hold Hershey’s kiss “head” onto cherry for a few seconds until it appears it is cooled enough to stay on it’s own. Once all the mice have been assembled, add two beady eyes to each mouse with the gel frosting. Store cooled mice in airtight container. Freeze.

*NOTE: You will need to reheat dipping chocolate occasionally as you work. If it thickens as it cools, do NOT add water to chocolate!!! It will turn into a solid brick. Add a bit of shortening and heat to make it creamy again.