A nice spin from the normal green bean casserole Grandma used to make. Swiss Veggies come with a unique and fabulous flavor all of it’s own, right down to the homemade french fried onions!
Give it a whirl, see what you think. You may find yourself coming back for more!
What you will need:
1 can of gluten free cream of mushroom
1/3 cup sour cream
1/4 tsp black pepper
1 16 oz bag of frozen california blend vegetables (cauliflower,carrots, and broccoli) thawed
1 1/3 cup of french fried onions (recipe below)
1/2 Cup shredded swiss cheese
- Stir soup, sour cream, black pepper,vegetables, 2/3 cup onions and 1/4 cheese in a 2qt casserole dish. cover
- Bake at 350° for 40 min or until vegetables are tender. Stir
- Sprinkle remaining onions and cheese and bake for an additional 5 minutes
French Fried Onions
What you will need:
3 large onions, sliced into thin rings
2 cups AP gluten free flour
oil (for frying
Soak the onions in the milk for 5 minutes.
Heat the oil in a large skillet or deep fryer.
Take a handful of onions and run them through the flour with a fork to coat.
Fry in batches in the oil, stirring as needed to brown evenly.
Drain on paper towels and season to taste.
Store in an air-tight container.
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
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- 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.
- 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.
- 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.
- Place the baking sheet in the freezer for 10 minutes, or until firm.
- 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.
PS. These can be made ahead and frozen. Take them out when you want a nice hot biscuit with your meal!
Thanksgiving….Ahhh my favorite meal of the year. It really says it right in the title, a meal that just keeps on giving!! Whether this be your first experience with cooking the turkey or putting on this amazing spread of meat, potatoes, vegetables, stuffing, fresh rolls and of course PIE or your one millionth time entertaining this special meal. I wanted to put together one simple post to some of my favorites for this smorgasbord. Some recipes are mine, most are not and I am not afraid to give credit, where credit is due.
So let the planning begin:
Click on the hyper links to be directed to the following recipes:
Potatoes: A family favorite
Stuffing (my bread recipe can be found here)
Swiss Veggies (adapted from Campbell’s)
Popovers (courtesy of Gluten-free on a shoestring)
Pumpkin Pie (my graham cracker recipe can be found here)
So here are some of my favorites during this time of Thanksgiving, What are yours?
I hope I have enticed you to try something new…if not I hope you have a wonderful Thanksgiving. We have so much to be Thankful for!
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
- 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.
- 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.
- 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!
Happy Halloween to all the Ghost and Goblins out there! What a better recipe to make on this wonderful hallows eve than baking with a little pumpkin. These don’t have to be breakfast muffins, I say desert or maybe snack? Heck…eat them whenever, they are that good! Make it a pumpkin kind of day and cook up some of Pumpkin black bean chili too. That recipe can be found here.
The aroma that will fill your home while these delectible muffins are baking will please even the finicky of eaters. So make a batch or two. Save one for you and the other…well go and “boo” your neighbors. Share the wealth, they will appreciate it as much as you do:)
What you will need:
- 3 cups all-purpose gf flour (I use better batter)
- 1/2 Cup millet flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Cup brown sugar
- 1 cup granulated sugar
- 1/2 tsp salt
- 2 eggs
- 1 can pumpkin
- 1 bag of white chocolate chips
- 1/2 tsp cloves
- 2 tsp cinnamon
- 1 1/2 sticks butter
- Preheat oven to 350°
- Mix all the ingredients together in a large mixing bowl. Prepare your muffin pans with liners or non-stick cooking spray.
- Scoop mixture in to the prepared pans until they are about 3/4 full.
- Bake in a 350° oven for 12-15 min (for mini muffins) or 25-30 minutes for regular sized muffins.
- Remove from oven and allow to completely cool.
Enjoy! Happy Hauntings 🙂
Long, green and growing out of control in my garden. That is what happens to my zucchini. One crop could seriously last me a year in the freezer. A year to make delicious Zucchini bread, muffins or cake. I suppose I could actually use it in a cooking dish as well, but baking so much more fun and the smell of this bread cooking brings my kids running to see what is in the oven. From first bite to the last, this bread remains moist, with just the right sweetness and spice to make you want to eat the whole loaf.
What you will need:
- 3 cups shredded Zucchini (3 medium)
- 1 2/3 Cup sugar
- 1/2 cup vegetable or coconut oil
- 2 tsp vanilla
- 4 large eggs
- 3 cups all-purpose gf flour ( I use better batter)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- heat oven to 350°, grease bottoms of 2 8 1/2 x 41/2 x 21/2 loaf pans
- Mix zucchini, sugar, oil,vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans
- Bake 8-inch loaves 50-60 minutes, until tooth pick inserted in the middle comes out clean.
- Cool 10 minutes, loosen sides of the pan and transfer to a wire rack. cool completely before slicing
- tightly wrap and store in the fridge for up to 10 days. (if it lasts that long!)
- these freeze very well, just make sure they are tightly wrapped in plastic wrap and placed into a freezer bag.
From my home to yours,
ps. This recipe has been adapted GF from the Betty Crocker’s NEW cookbook.
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)
- 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)
- Cube chicken and cook until done; set aside
- Melt 1 tbsp of butter in a pan and saute minced onion until tender. Blend in flour; gradually the broth.
- Cook, stirring constantly, until mixture comes to a boil
- Boil one minute, then stir in rice, carrots, chicken or ham, almonds, mushrooms and 1 tsp salt.
- 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