Recipe Box

So I’m gluten-free and not by choice. Well, I had a choice. Continue to live in pain after every meal or go gluten-free. But I digress. I’m gluten-free, so I thought I’d put some of my favorite gluten-free recipes on my website for folks who are looking for something sweet without that pesky wheat.

Macadamia Nut-Encrusted Mahi Mahi

Ingredients:
Mahi Mahi Filet   1.5lbs
Macadamia nuts  1 cup
Salt (sea) –          1 tsp
Ground Ginger -1 tsp
Ground Garlic 1 tsp
Preheat oven to 350F

Combine all ingredients except the Fish in a food processor. Pulse until combined and finely chopped. Lay a baking rack on a cooking sheet. Lightly Grease (cooking spray). Lay filet on rack. Sprinkle nut mixture on fish, carefully spreading it across the filet. Bake for 10-20 min depending on filet thickness. Fish should be flaky when cooked.

If you’re not a fish person, don’t worry! Mahi Mahi is a mild fish that easily absorbs the flavor of the spices served with it.

Gluten-Free Pineapple Rice Pilaf

 Uncooked long grain (slow cook) Rice   1.5 cup
Chicken Broth 3 cup
Red Bell Pepper 1/2cup chopped
Sweet Onion  1/2 cup chopped
Celery    1/2 cup chopped
Carrot   1/2 cup chopped
Garlic  2 cloves
1 tspn Vegetable oil
cruched pineapple – 1 can
Chop vegetables into fine (0.25 inch or smaller) pieces – julienne.
Heat oil in large saute pan over medium/high heat – We used “Wok Oil”
Saute Vegetables and garlic for 2-3 minutes, stirring frequently.  Onion and Celery should be becoming translucent. (smells good too).
Stir in uncooked rice,  sauteing for 2-3 minutes more, stirring frequently
Transfer rice and vegetables to a large chaffing dished
Add 3 cups of chicken broth
Place in oven for 20-30 minutes, covered as directed on package- (I had to uncover at 20 minutes to complete cooking)
When rice is finished cooking (soft and liquid absorbed) Remove from oven and stir in pineapple.

Gluten-Free Pizza

Gluten-Free Spinach & Feta Pizza

1 Gluten-Free Crust

1/4 can Chopped Spinach (drained)

Mushrooms

1/2 c mozzarella

1/4 c Mild Cheddar

1/2 c Feta cheese crumbles

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Italian Parmesan & Garlic Seasoning

Preheat oven to 375 degrees. Remove crust from package and place on pizza baking stone. (You can just put it on a cookie sheet, but the baking stone will make the bottom crisp.)

In a dipping dish, mix together Italian seasoning and olive oil. Brush the top of the crust with the oil mixture. It doesn’t need to be a heavy coat; however, ensure the entire top has been brushed.

Using a fork, spread the drained spinach across the crust. Leave a 1/4 inch edge on each side. Top with mushrooms. Evenly spread the mozzarella cheese over entire pizza, then do the same with the cheddar. Sprinkle on feta crumbles.

Place pizza on center rack of oven for about 20 minutes. It’s ready when the edges are brown and the cheese is melted. (FYI: The lower heat requires a longer baking time but ensures the square pizza is heated all the way through.) 😉

Dish onto a a plate. Slice and eat.

**Want awesome frozen GF Pizza Crust? Try Kinnikinnick’s!

Gluten-Free Summer Salad

Ultimate Summer Salad

Freshly washed spinach salad

Baby Corn

Dried Cranberries

Fresh Grapes

Mandarin Oranges

Shredded Colby Jack and Mozzarella Cheeses

Pistachios

Walnuts

Cherry Tomatoes

Notice I didn’t list any salad dressing? That’s because I didn’t need any. Between the fruit and nuts, there was enough zing to the salad, to make it completely edible without adding dressing. Cool, huh?

Gluten-Free Chicken Pot Pie

INGREDIENTS

4 boneless, skinless chicken breasts

10 oz of Gluten-Free Cream of Mushroom* Soup

1 1/2 C of frozen mixed vegetables, thawed

1 Gluten-Free frozen pie crust

1 C Gluten-Free Bisquick

1/2 C Milk

1 Large egg

Preheat oven to 325 degrees Farenheit then bake frozen empty pie crust for 20 minutes.

While the crust is baking, saute chicken pieces in a skillet. I prefer to use a little butter and a lot of Monterey Chicken Spice to give the chicken a little kick in the pie. 🙂 Once chicken is cooked, mix it with the soup and the thawed vegetables in a large bowl.

Next mix the cup of Gluten-Free Bisquick, 1/2 cup of milk and the egg in a medium bowl.

Remove pie shell from oven, fill with chicken and vegetable mix. Spread Bisquick mix over the top.

Bake pie at 450 degrees for 25 minutes or until the top is a nice golden brown.

Serves four to six people.

Gluten-Free Brownies

Pre-heat oven to 350 degrees
INGREDIENTS
½ C Butter
1/3 C Unsweetened Cocoa
1 C Sugar
2 Eggs
1 tsp Vanilla
½ C Chick Pea Flour
½ tsp Baking Powder
¼ tsp Xanthan Gum
½ C chopped walnuts (optional)
1 C chocolate chips

Melt butter. Add cocoa and stir until smooth. Add sugar and mix. Add eggs one at a time, beat well after each one. Stir in vanilla until well mixed. Stir in flour, xanthan gum and baking
powder. Mix well. Stir in nuts and chocolate chips. Pour into a greased 8” cake pan (or double recipe and pour into 13x9x2 inch pan).

Bake 30-40 minutes. Test after 30 minutes. While still warm, sprinkle with more chocolate chips and nuts. Allow to cool and serve.

You can substitute peanut butter chips of chocolate ones if you’d like. Be creative and have fun.

Gluten-Free Angel Food Cake

Gluten-Free Angel Food Cake

1 ½ C Confectioner’s Sugar (divided in half)

¼ C All Purpose Gluten-Free Flour

¾ C Garbanzo Bean Flour

½ tsp Xanthan Gum

½ tsp Sea Salt

1 ¾ C Egg Whites

1/3 C Warm Water

1 ½ tsp Cream of Tartar

¼ tsp Almond Extract

½ tsp Vanilla Extract

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl, sift together flours, salt, xanthan gum, and 3/4 cup of confectioner’s sugar. Sift flour/confectioner’s sugar mixture three more times. (Sifting is your friend in this recipe. It helps to aerate the flour to make the cake light and fluffy.) Set bowl aside.

In a large bowl, mix vanilla extract, almond extract, water, cream of tartar, and egg whites. Using a hand mixer, beat on medium speed until blended (took me 4 minutes) then beat on high-speed until the egg white mixture forms stiff peaks and the mixture itself appears smooth. Turn of hand mixer and set it aside. 🙂

Sift the flour mixture into the egg whites a 1/4 at a time. Using a baking spatula, fold the egg whites gently until the flour is thoroughly blended in.

Pour batter into a tube pan. Carefully run the spatula through the batter to release any air bubbles then use the spatula to smooth down the top. The pan will be about 3/4 full.

Place pan in the center of the oven. Bake for 30-40 minutes. Cake is ready when top is lightly golden brown, springs back after finger touch and a toothpick inserted into the cake near the center comes out clean.

Remove pan from oven. Wait five minutes then run a knife along the inner and outer edges of the cake. Carefully invert the pan onto a cooling rack. Allow cake to cool for one hour.

Serve with your favorite fruits and whipped topping!

Gluten-Free Robin’s Nests Cookies

Plan to be in the kitchen for several hours! Even though it takes some time, these cookies are so worth it!
Preheat oven to 350 degrees

INGREDIENTS

COOKIES:

  • 2 C Garbanzo Bean Flour
  • ¼ C All-Purpose Gluten-Free Flour
  • 1 C Butter
  • ½ C Brown Sugar
  • 4 Eggs (separated)
  • 2 tsp Vanilla
  • 2 C chopped walnuts

FONDANT:

  • 2 tsp Butter (softened)
  • 3 Tbsp Corn Syrup
  • ½ tsp Almond Extract
  • 3-7 drops of Blue Food Coloring
  • 2 C Confectioner’s Sugar
  1. Using a food processor or a hand chopper, finely chop the walnuts. Put in a medium bowl and set aside.
  2. Sift flours together in a small bowl and set aside.
  3. In a large bowl, cream butter with sugar until fluffy then beat in egg yolks and vanilla until well-blended. Sift half the flour into the bowl, mixing well. Sift rest of flour into the bowl, blending well. The dough will be stiff.
  4. In a medium bowl, beat egg whites until thick and foamy.
  5. Roll tsp amount of dough into a ball.
  6. Roll the ball through the egg whites then through the walnuts.
  7. Press a thumb into the middle of the ball, forming a nest.
  8. Place on cookie sheet.
  9. Repeat steps 1-4 until the cookie sheet is filled. (Cookies will spread during baking, place them 2-3 inches apart.) Bake cookies for 10-12 minutes. Or until lightly golden. Let cool on cookie sheet for 5 minutes, then move to cooling rack and let cool completely.
  10. While cookies are cooling, make the Fondant.
  11. Cream butter, food coloring, corn syrup and almond extract until well-blended. Stir in confectioner’s sugar. Will be thick and sticky. Roll fondant ½ tsp at a time into balls, then shape into eggs. Place 2-3 eggs on each cooled cookie.

*These recipes and other can also be found Chicklets in the Kitchen where I’m a part-time contributor.*

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