Gluten free chex mix

I originally posted this on September 26th, 2009. As I made this last night to send to my college daughter for finals week, I made a few adjustments to the original.

(This was the original photo.)

9 cups gf rice chex cereral
2 cups gf pretzels
1 cup peanuts or mixed nuts
1/3 cup olive oil or melted butter or margarine
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 TBS gf Tamari or gf soy sauce
3/4 tsp gf garlic powder
1/2 tsp gf onion powder
1 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)

Updated Ingredients:
4 1/2 cups rice chex cereral, 4 1/2 cups corn chex
2 cups gf pretzels (I used the twisted ones and broke them in halves and thirds)

1 cup peanuts or mixed nuts
3/4 cup broken gf multi grain crackers (I like Crunchmaster Multi-grain)
1/2 cup melted butter 
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 1/2 TBS Gluten Free Soy Sauce
3/4 tsp gf garlic powder
3/4 tsp gf onion powder
1 1/2 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)
Preheat oven to 250°

Place olive oil, worcestershire sauce, tamari and seasonings in a bowl. Stir to blend. On a large baking sheet or roasting pan, mix cereal, pretzels and nuts. Pour sauce over  and gently stir to coat all ingredients.

Place, uncovered in preheated oven at 250 degrees. Bake one hour, stirring every 15 minutes. Let cool and store in airtight container.

(This is the photo from tonight.)

GF Brownies with Peanut Butter Swirls

For the brownies, I started with a delightful, flourless recipe I found on the Whole Food's Website.

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons  sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts (Since I was adding peanut butter, I didn't add nuts)

*1/2 cup honey peanut butter (I used Bee's Knees which is gf, but you can mix 1/2 TBS honey in regular or crunchy peanut butter)

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan.

Soften peanut butter in microwave for 20 seconds.  Drop by spoonfuls onto brownie batter.  Using a knife, swirl peanut butter.

Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

*A special note to those who are trying to make a gluten free treat, but aren't familiar with cooking gluten free. When using a jar of peanut butter, if it has been opened and a knife used to spread on wheat bread (this includes "white" bread also) the peanut butter is contaminated with wheat. It is not suitable for gluten free baking. Open a new jar to bake gluten free. Whomever you're baking for will appreciate it.

GF Peppermint Bark

My nephew started a baking blog.  I shared a couple of his recipes when he was here visiting.  His first blog recipe is Polygonal Peppermint Bark.  After hearing how wonderful it was, I embarked on my own journey to create a gluten free candy/dessert. I love mint, and thought a layer of dark chocolate would be delightful with the white chocolate. I have one daughter who does not like mint, so I tried not to make it too minty. If I was making this for myself, I'd add a bit more mint.

9 oz. Bakers Premium White Chocolate
1 Bag Ghiradelli Dark or Semi Sweet Chocolate
4 tsp. shortening, divided
2 tsp. peppermint extract
1/2-3/4 cup crushed candy canes

Line 9 x 13 inch pan with non stick foil or parchment paper.  Place dark chocolate in glass dish and melt in microwave.  I have a setting to melt chocolate and used that.  Do not overheat.  Stir frequently to avoid burning.  Stir in 2 tsp. peppermint extract.  Spread in pan.  Place in refrigerator for 30 minutes to harden.

Melt white chocolate as you did the dark.  You can add more peppermint if desired, but I left the white layer plain.  Spread over dark chocolate.  Sprinkle crushed candy canes over the top.  Place in refrigerator to harden.  Can be broken or cut into pieces for serving.

Smoked Salmon Tacos w/Chipotle Mayo

I hate when I find unfinished posts such as this. I will look around and see if I wrote the recipe down somewhere. Otherwise, it might be lost forever. Sigh. (Written Oct. 15th, 2011)

My sister-in-law came to visit.  She brought gluten-stuffed cookies for her mom and the most wonderful smoked salmon for the rest of us; complements of her husband and his culinary skills.  I ate salmon plain-it was heavenly, salmon dip, and then decided to make tacos.  I could have eaten these every day....oh wait, I did.

Gluten Free Meatballs

1 lb. ground beef
1egg
1/4 cup quinoa, cooked
1 small onion, chopped
1/4 cup grated parmesan cheese
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. basil
(Can use 1 /2 tsp. Italian seasoning instead of oregano, parsley, basil)
fresh ground pepper


Cook quinoa in 1/2 cup of water.  Mix beef, onion, egg, quinoa, and spices.  Shape into small balls about 1 1/2 inches in diameter.  Brown in pan over medium high heat.  Add 1/4 cup water and cover.  Turn heat to low and simmer 15 minutes or until no longer pink inside.  Add additional water if necessary.  Can skip this step if simmered in sauce instead.


Use in your favorite sauce.  Can be flash frozen, then placed in a ziploc freezer bag. I made gluten free spaghetti & meatballs.

Kale Salad

I have only eaten kale a few times.  I found a bag of Kale with carrots cut in matchsticks and some red cabbage shreds.  The color was a lovely dark green, so I decided I needed to try it.  I even found a recipe on the back for dressing.  I wish I could remember who packaged it.  I tried googling it, but didn't find it.  I tweaked the dressing recipe as per usual.  My sister was here for dinner and had seconds (or thirds.)  I ate it the next day for lunch, and it was better than the first day.

8 oz. bag dino kale
2 TBS toasted sesame seeds

Dressing:

1/4 cup rice wine vinegar (I like the garlic flavored)
 1/4 cup olive oil
1  TBS sesame oil
1/2 TBS sugar
1 tsp. fresh grated ginger
1/2 tsp. salt
1/2 tsp fresh ground pepper


Mix dressing in container with lid.  Shake to combine.  Pour over salad and toss.  Mix in sesame seeds.  Refrigerate for 30 minutes or more before serving.  Can be made a day ahead and kept in refrigerator.

GF Teriyaki Chicken Salad

 I finally came up with a decent gluten free substitute for my family's favorite main dish salad:  Teryiaki Chicken Salad

Chicken Marinade:
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.


For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1TBS butter
oil

Salad:
1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown.  Remove from heat and cool.  Heat oil (or use a deep fryer) and drop half a package of noodles into it.  Cook about one minute until noodles begin to brown and float.  Remove from oil and drain on paper towels.  Sprinkle with a bit of seasoned salt.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved.   Add soy sauce. Cool.   I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.

In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.

Olive Chicken & Pepperoncini

4-6 Boneless Chicken Breasts and/or Chicken Thighs
1 14 oz. Can Crushed Tomatoes
1/2 cup pitted kalamata olives, sliced or quartered
1/2 of a 16 oz. jar of pepperoncini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
1/4-1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika
Feta Cheese (optional)
4 TBS wine
2 TBS lemon juice

This recipe can be cooked in the crockpot or in a skillet, whichever works best for you.
If chicken pieces are large or very thick, slice lenthwise or into 3 smaller pieces.  Sprinkle chicken with salt, pepper, & paprika. 

For pan cooking: Brown chicken in skillet with oil and garlic.  Pour crushed tomatoes over chicken.  Add in wine, lemon juice, and a half cup of water or chicken broth.  Top with pepperoncini's and olives.  Simmer covered 30-45 minutes.  Check occassionally and add a bit of water if sauce becomes too thick.  Serve over rice.





For crockpot:  Place chicken in bottom of pot.  Pour tomatoes, wine, and lemon juice over the chicken.  Top with pepperoncini rings & olives.  Bake on low 6 hours.  Serve over rice.

Quinoa Salad

 1 cup quinoa
1/2 cup spinach, sliced thin
1/4 cup green onions
1/4 cup thinly sliced celery
1/4 cup dried cranberries
1 carrot, peeled, then use potato peeler for very thin slices
2 TBS pumpkin seeds (can use pine nuts, if desired)

Dressing:
1/4 cup olive oil
2 tsp. lemon juice
2 tsp. dijon mustard, can use honey mustard
1 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. pepper

Cook quinoa according to pkg. directions.  Let cool.  Mix dressing.  Chop/slice vegetables and mix into quinoa.  Stir in dressing.  Fold in cranberries, topping with pumpkin seeds.  Chill before serving, unless you are in a hurry.

Monday Menu

Gosh it's been a long while! I've been out of town, so this is my menu coming back to cooking:

Sunday:  Carnitas, Guacamole, Salsa, Chips, Refried Beans, Lettuce & Tomato
Monday:  Grilled Lemon Pepper Chicken, Waffle Fries, Jalapeno Poppers, Spinach Salad
Tuesday:  Mandarin Chicken, Rice, Fresh Fruit (Had a baseball game to attend, was in a hurry)
Wednesday:  BBQ Beef Sandwiches (GF hamburger buns), Potato Salad, Strawberries & Blueberries
Thursday:  London Broil, Baked Sweet Potatoes, Asian Salad, Green Beans
Friday:  Rotisserie Style Chicken, Asparagus & Mushrooms, Wedge Potatoes

Hamburger Buns-Gluten Free!

My family has been craving good ol' fashioned burgers WITH a bun.  Most often, the gluten free, store bought buns end up in the trash.  The burgers eaten in salad form.  I was forever searching for gluten free bun recipes, but none were too appealing.  The nicest lookings ones were made with a special pan.  After deciding against the very expensive, restaurant pans,   I bought a muffin top pan that is the perfect size for making hamburger buns.

Mix together:
3/4 cup warm water (105-110 degrees)
2 TBS sugar
1 packet of yeast

Let yeast proof a few minutes while getting the rest together.  Spray burger bun pan or muffin top pan with non-stick spray/olive oil.  Preheat oven to 200 degrees, then shut the oven off.
In a large bowl or container with a lid, mix dry ingredients together:
2 cups millet flour
1 cup quinoa flour
1 cup tapioca flour
1 cup corn starch
1 cup potato starch
3 TBS powdered milk
1 1/2 TBS. xanthan gum
1 TBS plain gelatin
1 1/2 tsp. salt

Shake or stir to thoroughly mix all ingredients.  Store in an airtight container.

Lightly beat these into the yeast mixture:
2 eggs (room temperature, if you forget, set in warm water for a couple of minutes)
1/4 cup vegetable oil

Pour wet ingredients into the dry and beat with mixer for a couple of minutes, until well mixed.

Mix 2 cups of the flour mixture into the wet ingredients with an electric mixer until smooth-about 3 minutes.

Spoon dough into prepared pans, making 6-10 buns, depending on how thick you want them.  With oiled hands, smooth and flatten the tops of the rolls.  Spray a piece of plastic wrap with non stick spray and cover the buns.  Let rise in warm oven for 30-40 minutes, until about double in size.  Do not let over rise or they will fall.

Preheat oven to 375°.   Bake 15-20 minutes until lightly brown on top.  Cool on wire racks.

Spicy BBQ Chicken with/Baked Vegetables

Korean BBQ Chicken

Roasted Vegetables