Zucchini Noodles = Zoodles

The zucchini noodles a.k.a. Zoodles are an alternative to pasta, which are gluten-free, low carb and a a great way to increase vegetables into your diet.  For more, click on Ditch the Carbs.com.

Photo by Elana’s Pantry

Recipe by New York Times bestselling author Elana Amsterdam

Ingredients:

• 1 Tbsp. olive oil
• 1 pound zucchini
• 1 tsp. all-purpose Chef’s Shake (onion, black pepper, garlic, carrots, orange peel, tomato, celery seeds, red pepper, parsley, basil, marjoram, bay leaf, lemon juice, oregano, thyme, savory, rosemary, cumin, mustard, coriander)

 

Directions:

1. Heat olive oil in a large sauce pan.
2. Add zucchini noodles and seasoning to pan.
3. Stir for 3 to 5 minutes until noodles are tender
4. Serve and Enjoy!

 

For more information, click here for Elana’s Pantry website.

 

Advertisement

Celebrate Purim with Hamentaschen

Tracey R. Rich Teaches Jewish Culture with her Website

Here is an excerpt from the  Judaism 101 website:

Purim   

Celebrate Purim with Hamantaschen cookies

Significance: Remembers the defeat of a plot to exterminate the Jews
Observances: Public reading of the book of Esther while “blotting out” the villain’s name
Length: 1 day
Customs: Costume parties; drinking; eating fruit-filled triangular cookies

Purim begins at Sunset on March 23, 2016

The story of Purim is told in the Biblical book of Esther. The heroes of the story are Esther, a beautiful young Jewish woman living in Persia, and her cousin Mordecai, who raised her as if she were his daughter. Esther was taken to the house of Ahasuerus, King of Persia, to become part of his harem. King Ahasuerus loved Esther more than his other women and made Esther queen, but the king did not know that Esther was a Jew, because Mordecai told her not to reveal her identity.

The villain of the story is Haman, an arrogant, egotistical advisor to the king. Haman hated Mordecai because Mordecai refused to bow down to Haman, so Haman plotted to destroy the Jewish people. 

Here’s Tracey R. Rich‘s Recipe for Hamentaschen

Hamentaschen (lit. Haman’s pockets):  These triangular fruit-filled cookies are supposed to represent Haman’s three-cornered hat.

Hamentaschen

Yield:  Approx. 20 – 24 cookies

Ingredients: 

• 2/3 cup butter or margarine
• 1/2 cup sugar
• 1 egg
• 1/4 cup orange juice (the smooth kind, not the pulpy)
• 1 cup white flour
• 1 cup wheat flour (DO NOT substitute white flour! The wheat flour is necessary to achieve the right texture!)
• 2 tsp. baking powder
• 1 tsp. cinnamon
• Various preserves, fruit butters and/or pie fillings.

Directions: Blend butter and sugar thoroughly. Add the egg and blend thoroughly. Add orange juice and blend thoroughly. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each. Add the baking powder and cinnamon with the last half cup of flour. Refrigerate batter overnight or at least a few hours. Roll as thin as you can without getting holes in the batter (roll it between two sheets of wax paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles.

Put a dollop of filling in the middle of each circle. Fold up the sides to make a triangle, folding the last corner under the starting point, so that each side has corner that folds over and a corner that folds under (see picture). Folding in this “pinwheel” style will reduce the likelihood that the last side will fall open while cooking, spilling out the filling. It also tends to make a better triangle shape.

Bake at 350 degrees for about 15-20 minutes, until golden brown but before the filling boils over!

Traditional fillings are poppy seed and prune. (Apricot is Tracey R. Rich’s favorite) Apple butter, pineapple preserves, and cherry pie filling all work quite well.

On her website, Judaism101  Rich writes, “I usually use Pathmark grocery store brand fruit preserves, and of course the traditional Simon Fischer brand prune lekvar. I have also made some with Nutella (chocolate-hazelnut spread); I find it a bit dry that way, but some people like it.”

The number of cookies this recipe makes depends on the size of the cutting tool and the thickness. Rich use sa 4-1/4 inch cutting tool and roll to a medium thickness, and gets 20-24 cookies out of this recipe.

Wheat-Free, Gluten-Free Variation

If on a wheat-free diet for wheat allergies or a gluten-free diet for celiac-sprue, substitute 2 cups of buckwheat flour and 1/2 cup of milled flax seed for the white and wheat flour. Reduce the baking powder to 1 tsp. The resulting hamentaschen will have an unusual pumpernickel color, but taste great.

Make sure the buckwheat flour you use is wheat-free/gluten-free.  Sometimes buckwheat flour is mixed with white or wheat flour. The Hodgson Mill buckwheat and flax  are gluten-free and have reliable kosher certification.

Find more information about Purim at the Judaism 101 website. © Copyright 5756-5771 (1995-2011), Tracey R Rich

Click here for more Hamentaschen recipes.

Gluten Free Oven Fried Chicken – Mommy Hates Cooking

Gluten free oven fried chicken is made extra delicious with the addition of Ranch flavor! Who could resist?! When I first got married, my aunt sent me a package with several recipe cards in it, of her favorite family recipes – that she made over the years. At the time, I rarely cooked, very rarely! …

Source: Gluten Free Oven Fried Chicken – Mommy Hates Cooking

Dairy Free – Gluten Free Buried Treasure Meringues

This recipe comes from King Arthur Flour company in Vermont, USA.

Buried Treasure Meringues

These light treats are Dairy-Free and Gluten-Free.  What makes them extra special is the drop of some dark chocolate or a candied cherry in the middle…. either placed atop the cookie or bury it like hidden treasure within the meringue before baking.

Hands-on time: 15 mins. to 25 mins.

Arrgh, mateys! These treasures are sure to steal hearts on Feb. 14 or any other day!

Baking time: 1 hrs 30 mins. to 1 hrs 30 mins.

Total time: 3 hrs 55 mins. to 9 hrs 55 mins.
Yield: 20 to 24 meringues

Ingredients:
2 large egg whites
1/4 tsp. cream of tartar
dash of salt
1/2 cup plus 1 TBsp. granulated sugar
Filling:
Candied cherries and/or bittersweet or semisweet chocolate chunks; King Arthur Flour bakers like Peter’s Burgundy chunks.

Directions:

1) Preheat the oven to 200°F. Line a baking sheet with parchment (first choice), or lightly grease it.

2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.

3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.

4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.

5) If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.

6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.

Yield: approximately 20 to 24 meringues.

 

 

Gluten-Free and Dairy-Free Birthday Cake

Photo by Abby Phon, MindBodyGreen 

Yield: 15-20 Servings, Makes 2-layer 8″cake

Featured on the MindBodyGreen blog, adapted from the blog “The Spunky Coconut”

Cake

Ingredients:

• 2 cups organic cannellini beans, drained
• 6 organic, free range eggs
• 3/4 tsp. vanilla liquid stevia
• 1 tsp. vanilla
• 1/3 cup coconut palm sugar
• 1/4 cup coconut oil, melted
• 1/3 cup coconut flour, sifted
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. sea salt

Optional: Freeze-dried strawberries

Directions:

Preheat oven to 325F.

1. Add beans, eggs, stevia, vanilla and honey to Vitamix or blender and blend.
2. Add coconut oil, coconut flour, baking soda, baking powder and salt, and blend.
3. Add freeze dried strawberries if desired and stir.
4. Pour into two greased 8″ cake pans lined with unbleached parchment paper.
5. Bake at 325 degrees for about 25-30 minutes.
6. Cake is done when a toothpick or knife inserted into the center comes out clean.

* Note, if you’re using a larger pan (e.g. 9″ or 10″) double the recipe.

* If you’re making cupcakes, start checking after about 22 minutes.

Filling

Ingredients:

Organic Strawberry Fruit Spread (or other flavor – sweetened with apple juice only)
Organic strawberries (washed, dried & sliced thinly)

See assembly below.

Frosting

Ingredients:

• 1 cup vegan butter replacements
• 3-4 cups organic powdered sugar
• 2 tsp. organic vanilla extract
• 1/4 cup unsweetened almond milk
• Beet juice or other natural red food dye

Directions:

1. Cream vegan butter subistute in a bowl using a hand mixer or electric mixer.
2. Add vanilla.
3. Gradually add sugar, about a cup at a time, until mixed well and has a frosting-like consistency. If it’s too soft, add more sugar. If it’s too thick, add a touch of almond milk to thin it out.
4. Add desired amount of natural food dye and mix well.

To Assemble the cake:

1. Place one layer on your plate and cover it with strawberry fruit preserve.
2. Arrange thinly sliced strawberries on top, all over entire cake.
3. Place second layer on top.
4. Trim outside edge and top of cake, exposing the lighter-colored interior.
5. Apply a thin layer of frosting, to cover the exposed cake.

 

To check out the original recipe and other Gluten-Free, Dairy-Free foods,  go to  The Spunky Coconut blog by Kelly V.  Brozyna.

Photo by Kelly V. Brozyna

See more Gluten-Free recipes by clicking HERE.

Gluten-Free Honey-Balsamic BBQ Meatballs

Yield: 24 meatballs

Photo by Iowa Girl Eats blogger Kristin Porter

Ingredients:

For the meatballs:

• 1/3 cup uncooked quinoa, rinsed well (OR 1/3 cup panko bread crumbs, but meatballs will not be gluten-free)
• 2/3 cup water
• 1lb lean ground beef
• 1 egg, whisked
• 1 large shallot OR 1/2 small onion, grated or minced
• 2 garlic cloves, microplaned or minced
• 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free – Lea & Perrins brand is)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• salt and pepper

For the Honey-Balsamic BBQ Sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup honey
• 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free: – Lea & Perrins brand is)
• 1 Tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• salt and pepper

Directions:

1. Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
2. Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
3. Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
4. In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm”.

For more information, check out the Iowa Girl Eats blog.

Gluten Free Brownies

 

Leigh Anne Wilkes of Your Home-based Mom, finding the Pretty and Delicious, Blog offers this gluten-free treat.

 

Click here to see how to make these Gluten Free Brownies.

Gluten-Free Blackberry Clafouti

Loosely adapted from this recipe 

Ingredients:

Check out the Haute Box site for this recipe and more!

• 1^1/2 cups black berries
• 2 tsp cornstarch
• 2 whole eggs
• 1 egg white
• 1 cup 1% milk
• 2/3 cup garbanzo bean flour
• 1/4 evaporated cane juice sugar
• 1/2 tsp almond extract
• 1/4 tsp sea salt

Directions:

• Preheat oven to 350°F. Lightly butter or use a non-stick spray on a 9-inch pie dish.
• Toss blackberries in the cornstarch and pour into the pie dish.
• Mix the eggs and egg white, milk, garbanzo bean flour, sugar, almond extract and salt until smooth.
• Gently pour the batter over the berries.
• Bake for 50 minutes or until puffed and golden-brown. Serve warm with whipped cream.

Recipe and photo©
a
for
aubergine

Choose between these two recipes:

Homemade Whipped Cream*

Ingredients:

1/2 pt. whipping cream

3 tbsp. sugar
1 tsp. vanilla

Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.

Homemade Whipped Cream

Ingredients: 

1 cup (236 ml) whipping cream

1/3 c. sugar (optional)

pinch of salt

Directions: 

• Pour the heavy cream into a large metal bowl with crushed ice under the bowl
• Add about 1/3 c. of sugar and a pinch of salt. (Note: Adding more sugar will help thicken the mixture.  However, don’t add 3/4c or more; that’s too much.)
• Whip the mixture together for approx. 5 minutes or until soft peaks form.
• Cool in the refrigerator and enjoy!

*Both whipped cream recipes can be found at Cooks.com. 

Gluten-Free Baking Products

Have Your Cake and Eat it Too!

Let them eat cake!

Allergies are more common today than 20 years ago.  In an effort to help those allergic to gluten, King Arthur Flour offers a variety of goodies… including chocolate cake!

Here’s a Gluten-free recipe for you to try

Gluten-Free Banana Bread with Coconut and Flax

Yield: 1 loaf, 16 servings.

Enjoy this tasty treat!

• 1 3/4 cups Gluten-Free Multi-Purpose Flour
• 1/4 cup whole flax meal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon xanthan gum
• 3 tablespoons Cake Enhancer
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups (3 large or 4 small) mashed ripe bananas
• 3/4 cup unsweetened shredded coconut
• 1/2 teaspoon King Arthur Pure vanilla extract
• 1/4 teaspoon banana flavor, optional

Directions: 

1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.

2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.

3) Add the eggs one at a time, beating until well-incorporated.

4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.

5) Stir in the banana, coconut, and flavors, and blend well.

6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.

tips from the King Arthur Flour bakers

• It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.

Want a quick treat that’s gluten-free?  Check this out first —

For a list of Gluten Free Candy:  click here.