Category Archives: Dinner

Buttermilk Biscuits

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Who doesn’t love buttermilk biscuits? Breakfast…Lunch…dinner…I’ll take one anytime.

When I came across this recipe from Gluten Free on a Shoestrings  Nicole Hunn, I knew this would be a recipe I couldn’t live without. If you haven’t become a fan of hers, what are you waiting for. Her recipes are out of this world amazing and her pictures make your mouth salivate just looking at them. Just wish I could click my heels together and say, “there is not place like on my plate…NOW.”

So here we go:

What you will need:

  • 2½ cups (350g) high-quality all-purpose gluten-free flour
  • 1¼ teaspoons xanthan gum (omit if your blend already contains it)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ tablespoons sugar
  • 6 tablespoons (84g) unsalted butter, diced and chilled
  • 4 ounces cream cheese (or mascarpone cheese), chilled (or Cream cheese)
  • ¾ cup buttermilk, chilled, plus more for brushing tops
  • Coarse salt for sprinkling

 Directions:

  1. Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the butter, separate the pieces and toss in the dry ingredients. With clean and dry, well-floured fingers, flatten the flour-covered pieces of butter. Add the cream cheese, break it into pieces, and toss it in the dry ingredients.
  3. Create a well in the center of the bowl, and add the chilled buttermilk (see photo). Stir gently to combine until the dough begins to come together (see photo). Turn the dough out onto a lightly floured piece of parchment paper, and pat it into a rectangle about ¼ inch thick. Dust the dough lightly with flour, and fold it in thirds by the short sides, like a business letter. Turn the dough one quarter of the way around in one direction, cover with another sheet of parchment paper, and roll out into a rectangle about ¼ inch thick.
  4. Flour a round biscuit cutter, and cut out rounds of dough. Place the rounds on the prepared baking sheet. Gather and reroll the scraps, sprinkle lightly with flour if the dough is sticky, and cut more rounds of dough. Place the rounds on the baking sheet. Brush the tops of the biscuits with a bit of milk or buttermilk, and sprinkle with coarse salt.
  5. Place the baking sheet in the freezer for 10 minutes, or until firm.
  6. Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown, rotating once during baking.

Enjoy,

Jamie

PS. These can be made ahead and frozen. Take them out when you want a nice hot biscuit with your meal!

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Hand Rolled Pasta

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Never in a million years would I have ever dreamed of making my own pasta. I would have never dreamed it to be as easy as it actually is. As you know finding  the shape pasta noodle for the dish you are wanting to prepare is not always easy in the gluten-free world. Rarely can I find a lasagna noodle in the store and when I do it is usually just a rice noodle, which unfortunately I am not a huge fan of. I wanted to make lasagna for my family, using a recipe that I had acquired from a trip to Italy many years back. Knowing what I know about over boiling noodles let a lone gluten-free ones, I assumed that I would have to do an experiment if I didn’t want this amazing dish to turn out like something you would feed barn animals. Soggy noodles was not on my list…at least not for today.

I decided I would go completely homemade and try my luck with rolling my own pasta for this lasagna recipe. The pasta was AMAZING. Cheers rang out at the dinner table and a request for seconds. Not only was this recipe easy, but really added the authentic flavors to an authentic italian recipe!

If you have some extra time in your schedule, I would highly recommend trying to make fresh pasta. You won’t be disappointed 🙂

What you will need:

  • 1 1/2 Cups all-purpose gf flour (I use better batter)
  • 1/2 cup Millet
  • 4 lg eggs (room temp)
  • 1-2 tbsp olive oil

Directions:

  1. Mix flours together and make a well in the center
  2. Add eggs and oil to the center
  3. Break yokes and gently mix to incorporate, you may need to use your hands to knead the dough into a nice and smooth ball.
  4. wrap in plastic wrap and allow to sit for at least 20 minutes
  5. on a lightly floured surface, cut dough into halves (wrap other half until ready to use) begin to roll the dough to 1/4-1/8 in thickness. (you can also use a pasta roller, but you will need to flour your dough to prevent sticking)
  6. once the sheet is rolled out, cut into desired shapes and place on cooling rack or pasta drying rack to dry. Or use immediately in your favorite dish.
  7. If using the pasta in a recipe immediately, please note that your cook time will be significantly lower!

 

Bon Appetite!

Jamie

Soft Whole Grain Sandwich Bread

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Would you believe it if I told you that there is a such thing as soft Gluten-free bread? So soft when holding a thin slice, it could resemble a soggy/greasy piece of thin crust pizza from one those Glutinous pizza chains. (Of course it isn’t greasy or soggy…just that darn soft and delicious. Move over Wonder bread…I got something that will make you wonder about! 

Would you also believe that this bread is also so simple and quick to make, that you will have one fresh loaf of bread from start to finish in about 1 hour and 30 minutes? That is right, prep time, rise time and bake time. You are on your way to some majorly delicious bread!

Grab your pans and bowls or your fancy mixers (I do everything by hand…someday I will have one of those fancy mixers!) and Let’s make you some bread!
This recipe was originally put together by Nicole Hunn of Gluten Free on a Shoestring, but of course I had to change it to my liking! I am pretty pleased. Original recipe can be found here.

What you will need:

2 Cups All-purpose Gluten-free flour (I use better batter)
1/2 Cup Expandex
1/2 cup plus 1 Tbsp of oat flour (I grind my own)
3 tbsp Teff whole grain, millet, sorghum or buckwheat
1/4 tsp cream of tartar
1/4 tsp baking soda
2 tbsp Sugar
3 tsp instant yeast or active dry yeast
2 tsp salt
4 tbsp unsalted butter (room temp)
1 tbsp shortening
1 tsp cider vinegar
1 tbsp Molasses
2 Eggs beaten (room temp)
1 1/2 Cups warm milk (about 110-115°)

 

Directions:

  1. Grease a 9×5 loaf pan
  2. In a mixing bowl or the bowl of your standing mixer, mix to combine all of your dry ingredients
  3. Add all the wet ingredients and mix for 5 minutes to activate the yeast.
  4. Place the dough in the greased loaf pan and wrap in plastic wrap. (the dough should look like the consistency of banana bread batter)
  5. Allow to rise in a draft free spot until the dough has doubled in size. (do not allow for the dough to rise above the rim of the pan. just to the rim)
  6. Preheat your oven to 375°
  7. Once the dough has risen, place in preheated oven and bake for 30 minutes
  8. Remove bread from oven and remove from the loaf pan. Place loaf on a baking sheet and return it to the oven for an additional 10-15 minutes)
  9. Remove the bread from the oven and allow to completely cool before slicing.

Helpful Hint** (works great in colder weather)

What to help your dough rise quickly? Use your microwave or Oval shaped crock pot as a proofer.

Microwave:
soak a tea towel or flour sack towel in warm water and wring out. Heat towel for 1 minute in the microwave, remove towel and place the plastic wrapped dough in the microwave and place the hot wet towel over the top. Close the door and allow to rise for 20 minutes. Repeat the steps. This method will take about 45-60 minutes to fully rise.

Crockpot:
In a 5 qt oval-shaped crockpot, turn to low while you are mixing the dough, flip to warm when you are ready to place your pan inside. Place the pan (no plastic wrap necessary) in side the oval crock pot and close the lid. Watch the top to see when it is done rising. (this method takes about 30 minutes to rise)

 

Enjoy!

Jamie

Creamy Quinoa Primavera

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Quinoa….hmm… the name alone gets people confused. How many times have you heard, “What is that?” or “How do you say that?” or maybe even, “that looks nasty!” I have heard it all, and to be honest I too was one of those people who had a hard time saying it until I truly knew what it was. I also turned my nose up to the thought of even trying it. Then one day, I decided I needed an alternative to rice and potatoes. Quinoa was going to be a great start. So here goes nothing…. I started searching for recipes I could make with this “stuff”. Everything I read about kept saying it adds nuttyness to the dish. What in the world does that mean?

On the web, I came across some recipes through Glutenfreely.com. This recipe was one of them, so I thought…”this is what we will make!” I love cheese and love vegetables, with a little white lie to my kids, I might be able to convince them that this “stuff” was just baby rice? Did it work? You betcha… Now I am not saying lying is right, or even lying to your children when we all know it is wrong and we try our hardest to teach them to tell the truth, but is stretching the truth a little lot when it comes to having them try new foods really that bad? You decide, but please don’t judge me!

What you will need:

  • 1 1/2 cups uncooked quinoa
  • 3 cups Swanson’s chicken broth
  • 2 ounces cream cheese ( I love using the Philadelphia cream cheese garlic mix ins)
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 2 teaspoons butter or margarine
  • 2 garlic cloves, finely chopped
  • 5 cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini ( I use california veggies)
  • 2 tablespoons grated Romano cheese

Directions:

  1. Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil; cover and remove from heat.
  2. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
  3. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.

 

I hope your kids like this “stuff” as mine do. Someday they will be able to ask for it by name!

Enjoy,

Jamie

Cheesy Italian Shepards Pie

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Photo credits: Rachel Ray

This recipe, I can only wish I created. This is one of our family favorites this time of year, but can be enjoyed at anytime. I give a big round of applause for Rachel Ray on a fantastic recipe, full of flavor and extremely filling. Better yet, she even gets my kids to eat more veggies, and who can complain with that?
I came across this recipe while watching her show a few years back and immediately decided, “This is what’s for dinner!” Sure enough I packed the car and headed to the grocery store in search of the items I didn’t have in my cupboard. You can create this meal for a family of 4-6 for less than $15.00, providing you don’t let your cupboards go like old mother Hubbard 🙂

Two years ago, I wasn’t Gluten Free. Today, I have changed that and have adapted Rachel’s recipe to make it gluten-free for everyone’s enjoyment! You can find her original recipe here.

What you will need:

 1/2 pound mini penne or any mini short-cut GF pasta
Salt
3 tablespoons Olive oil
1 pound ground turkey
3 cloves garlic, finely chopped
1 medium onion, diced
3 medium carrots, diced 
 1 medium zucchini, diced
1 1/2 tablespoons tomato paste
1 cup chicken stock, divided
3 tablespoons butter
3 tablespoons all-purpose gf flour
1 cup milk
1 cup shredded provolone (for a nuttier flavor, try 1/2 cup Asiago and 1/2 cup Fontina)

 Directions

Preheat oven to 400°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Heads up – reserve a mug of starchy water before draining the cooked pasta. Drain well and transfer pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat with 3 turns of the pan with olive oil, about 3 tablespoons. Once the oil starts to ripple, add the ground turkey and break it up into small pieces as it cooks using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, 1/2 cup chicken stock, half of the reserved starchy water, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium-size sauce pot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, whisking constantly so the flour doesn’t burn. Whisk in the milk and the rest of the starchy pasta water and chicken stock, bring up to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper to taste.

Cover the bottom of a large, oven-safe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes.

Enjoy this great spin on the classic Shepard’s pie! This would even be great for a new spin on the traditional mac and cheese!

Jamie

Creamy Wild Rice Soup

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Wild Rice Soup….Mmmm…a taste of Minnesota right in a bowl. Ok maybe not, but it sure makes me think of northern Minnesota in the fall. A nice nutty and warm flavor to bring to the table. A sure crowd pleaser!

What you will need:

  • 1 1/2 sticks of butter
  • 2 tbsp minced onion
  • 1 cup gf all-purpose flour ( I use better batter)
  • 3 (12 oz.) cans of Chicken broth (  I use Swanson’s)
  • 4 Cups cooked wild rice (1 Cup uncooked) or for a quick soup you can use 2-3 cans of canoe brand wild rice)
  • 1 Cup finely grated carrots
  • 2 Cups finely cubed chicken breast ( you can use ham if you choose, but it will be more salty in flavor)
  • 2 cans of chopped sliced mushrooms or sliced sautéed fresh mushrooms about 1/2 cup (optional)
  • 3 tbsp chopped, slivered almonds (optional)
  • 2 tsp salt
  • 2 (12 oz.) cans of fat-free evaporated milk
  • 2 tbsp red table wine or dry cooking sherry (optional)

Directions:

  1. Start by cooking the wild rice according to package instructions. If you opted for the quick route, you can omit this step and time by using 2-3 cans of wild rice ( I use canoe brand)
  2. Cube chicken and cook until done; set aside
  3. Melt 1 tbsp of butter in a pan and saute minced onion until tender. Blend in flour; gradually the broth.
  4. Cook, stirring constantly, until mixture comes to a boil
  5. Boil one minute, then stir in rice, carrots, chicken or ham, almonds, mushrooms and 1 tsp salt.
  6. Simmer for about 5 minutes. Blend in evaporated milk and red wine or dry cooking sherry. Heat to serving temperature.

Makes 14 (1 cup) servings

Happy Fall!

Enjoy~

Jamie

Gluten Free Honey Oat bread

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Making bread takes patience and skill to say the least. Gluten free bread making is no different, but patience is an understatement. I have tried and tried to make a loaf of bread that well… looks like bread. Not a dense, wet, unrisen hockey puck. Before using expandex, my yeast bread baking was beginning to look like it was going to be coming to an end. I had wasted so much flour (and we all know how much gf flour is) so much yeast and not to mention TIME, which these days I don’t have much of. I feel this recipe is a winner, both with taste, crumb, rise and shelf life. I owe that all to the wonderful product called Expandex.

If you missed my post on this godsend, you can find it here.  The following recipe was modified and the original can be found here.

Without further adieau…I give you the only GF bread recipe that you will ever need!

What you will need:

  • 1 1/4 cup Expandex
  • 1/2 cup all-purpose gf flour (I use better batter)
  • 1 cup oat flour ( I buy bob’s red mill Gf oats and grind them into flour)
  • 3 Tbsp of Sorghum Flour
  • 1/4 cup sugar
  • 1 tbsp active dry yeast
  •  1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp cream of tartar
  • 6 tbsp egg whites
  • 3 tbsp vegetable oil
  • 1/2 tsp apple Cider Vinegar
  • 1 tbsp honey
  • 1 cup water (110° F: hot from the tap)

Directions:

1. Measure and blend all dry ingredients using a stand mixer with open blades (dough paddle, not dough hook).
2. Add in egg whites, vegetable oil and apple cider vinegar to dry ingredients at low-speed and blend gently
(dough will be crumbly).
3. Slowly add hot water until well blended at low-speed.
4. Increase mixer speed to medium and mix for 5 minutes (dough will be the consistency of a thick cake batter).
5. Preheat oven to 375° F.
6. Spray bread pan with cooking spray (heavier on the bottom and lighter on the sides of pan).
7. Pour dough into pan (dough should fill about 1⁄2 of the pan) and cover with a damp cloth
(make sure cloth is not sticking to the top surface of the batter).
8. Set pan in a warm place (on top of oven) until bread has risen just under the lip of the loaf pan
(sometimes it will take about 30 to 60 minutes).
9. Score the top of the bread with 3 diagonal cuts before placing in oven.
10.Bake for 25–28 minutes or until crust is golden brown.
11.Let bread cool down for about 5 minutes and then remove from pan.
12.Allow the bread to completely cool (about 1 hour) on a cooling rack, before slicing.


Baking Tips: Do not slice bread while it’s still warm. Slicing bread while trying to cool down will cause your bread to lose its desired size, shape,
and crown. Bread can be stored in freezer for longer shelf life if desired, otherwise it can be refrigerated to maintain freshness. If making one
8 inch loaf of bread, excess batter may be used for making a couple of dinner rolls or 2–3 hamburger buns in mini springform pans.

Enjoy~

Jamie

PS: on a side note, if you want plain white bread, omit the sorghum and oat flour and just use all-purpose gf flour in their place.