Monday, October 31, 2011

Anand's Magically Moist Pumpkin Muffins

My inspiring gluten-free friend, Anand, is a wonderful baker and is leader of our local gluten-free support group. I wanted to sing her praises and share my favorite recipe from her recipe webpage: Anand's Gluten Free Recipe Box.

It's a perfect Halloween treat! BOO!!

Magically Moist Pumpkin Muffins
Preheat Oven to 350
In a large bowl combine:
4 eggs
2 cups sugar
1 can (15-16oz) pumpkin
½ cup canola oil
1 cup apple sauce
Mix wet ingredients.
Then add:
3 cups Bob's Gluten-free Flour Blend

1-1/2 t. of xanthan gum2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
Mix all ingredients.
Then fold in 1.5 cups chocolate chips.


Divide batter evenly into 3 bread pans. Bake for 35 minutes at 350 degrees.

Or, if you prefer cupcakes, this recipe makes about 3-1/2 dozen, baked for 22 minutes at 350 degrees.

The loaves and cupcakes freeze well for treats later on.

Monday, October 24, 2011

Egg Strata

I savored this egg strata every Christmas morning as a kid.
It's a perfect breakfast or brunch dish to make for a big group of company, since it's assembled the night before. You can relax and enjoy a cup of coffee with guests as the aroma of this homey dish fills your kitchen.

Egg Strata
1 lb. cooked sausage or ham
6 slices gluten-free bread
1/4 c. onion, minced and sautéed
1 1/2 c. shredded cheddar cheese (or Daiya Dairy Free Cheddar Shreds)
5 eggs
2c. milk or half-and-half (or 1-1/2 c. almond or coconut milk)
1/2 t. salt
1 t. dry mustard

Oil a 9x13 dish. Layer bread (either laid flat or cubed), then sausage, then onion, then cheese. Combine remaining ingredients and pour over.
Cover and chill 8 hours, overnight.

Bake at 350 degrees for 45 minutes or until set.
Enjoy!

Monday, October 17, 2011

School Night Pumpkin Pie

It's not quite Thanksgiving, but the rustling of golden aspen and red maple leaves in our yard made me crave a slice of pumpkin pie. My son thought it was a fabulous idea, too.

Who says you can't make a pumpkin pie on a school night?
This pumpkin pie comes together so quickly, especially if you have a gluten-free Tender Vinegar Pastry crust in your freezer, ready to roll out. This was a fabulous night time snack before bed.
Enjoy!


School Night Pumpkin Pie
1 15-oz can of pumpkin puree
     (or 2 cups cooked, purred squash)
1 cup almond milk
     (if you have time to simmer 2 cups of almond milk
     down to 1 cup of condensed milk, this works best)
1/4 c. brown Sugar
1/2 c. white sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/8 t. cloves
3 slightly beaten eggs

Mix until well blended.
Pour into a prepared pie shell. Brush pie shell with egg white if desired.
Bake at 350 degrees for 70 minutes, or until knife or wooden pick inserted into center comes out clean. Cool for at least an hour and enjoy!


P.S. If you've got kids, employ them to make decorations out of leftover crust for the pie edges. They bake a beautiful, artful golden brown treat.

Monday, October 10, 2011

Simple Shrimp Scampi

Did I say that my beef stew was my husband's favorite recipe?
Actually, I think this is his favorite.
This is a simple, elegant, perfectly balanced dish.
Enjoy!


Simple Shrimp Scampi
1/4 c. extra virgin olive oil
3 garlic cloves, minced
1 pound large shrimp
1/4 c. minced fresh parsley leaves
2 T. juice from 1 lemon
1/2 c. white wine
salt
cayenne pepper

Sauté garlic over medium-low heat about 2 minutes.
Add shrimp and cook while stirring occasionally, about 7 minutes (shrimp will be tough if overcooked). Off heat, stir in parsley, lemon juice, wine, salt and cayenne.
Serve immediately over pasta, rice or julienned zucchini.

You'll want to double this recipe.
It's divine as a cold salad the next day.

Monday, October 3, 2011

Scott's Favorite Beef Stew

Fall is in the air. . .the apples are as crisp as the cool mornings, and it has me dreaming of a piping-hot pot of beef stew. I created this stew for my hubby several years ago, and it's still a favorite.

Enjoy this rich, hearty stew. Be sure to have plenty of good [gluten free] bread for dipping.


Scott's Favorite Beef Stew
1 lb. beef stew meat
1 onion, chopped
2 cloves garlic, minced
1 1/2 T. tomato paste
4 cups beef broth
1 cup red wine
1 oz. dried shitake mushrooms
1 sprig fresh rosemary
3 sprigs fresh thyme
Salt and pepper to taste.

Rinse mushrooms. Soak mushrooms in ~1c very hot water for about 20 minutes. Submerge with weighted bowl to keep under water level. Keep soaking water and slice very thinly.

Brown stew meat in small batches over high heat.

Sauté onions until brown and caramelized, Sauté garlic for 1 minute.

Add meat, onions, wine, herbs, mushrooms and their soaking water to broth. Simmer 2 hours, or until very tender.