Tag: gluten free

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Christmas Strawberries

Christmas Strawberries

When I was a child, we received this recipe for Christmas strawberries, as a gift from the bank. The bank gave a collection of recipes printed on index cards as a gift at Christmas time. This was one of the recipes from that collection. I do not know who created the recipe.  I have been making these for many many years.

Christmas Strawberries ( a no-bake, gluten-free recipe) 

Christmas Strawberries
Christmas Strawberries

2 – 6 oz. packages of strawberry jello

2 cups chopped nuts (walnuts or pecans) and 2 cups of coconut

1 can condensed milk

1 teaspoon vanilla flavoring

**Red and green sugar are needed to roll the berries in

Empty dry jello into a bowl; add nuts, coconut, sweetened condensed milk, and vanilla. Blend. I blend in my mixer. Keep the mixture covered until you are ready to shape because this mixture will dry fast. With your hands shape two teaspoonfuls into a strawberry shape and roll the pointed end in red sugar. Then dip the large end in green sugar. You may let them dry on waxed paper or place them in paper cups. These can be stored in the fridge for a week if they last that long. You may freeze strawberries for up to 6 months. This recipe makes about 80 strawberries. They look beautiful on trays! I grew up with this recipe and always receive a lot of great comments about the taste and appearance of these little strawberries.

Add color to trays.

Christmas Strawberries
Christmas Strawberries
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Easy Gluten-Free Cornbread

Gluten-Free Cornbread
Gluten-Free Cornbread

I bake gluten-free cornbread for my husband. According to the last three doctors and numerous tests, they have run my husband cannot tolerate gluten. He does, however, eat corn and loves to have a nice hot skillet of cornbread to accompany a bowl of beans. The two happen to go together right?

Can you imagine I have run out of the regular cornmeal? So instead I used masa flour. He really likes it. It has a softer texture than the regular stone-ground cornmeal I have used in the past. Here is the latest recipe I have come up with based on available ingredients at home.

Easy Gluten-Free Cornbread

1 cup of instant corn masa flour

1 cup almond flour

4 tsp. baking powder

1/2 tsp. salt

1 cup milk

2 eggs

1/4 cup oil.

Preheat oven 425°. Bake in a small oiled iron skillet or pie plate for 20 minutes or until done. The top and sides should be golden brown and it should pull slightly away from the sides.

Let me know if you try this recipe?

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Asian Turkey Bowl

Asian Turkey Bowl

In 1981 my husband and I went on a mission trip to Singapore and Malaysia, with a group of students and faculty from Freed-Hardeman College. It was an amazing trip! I developed a great love for the Asian and the many Indian people we met as well as their food. I have cooked a lot through the years but I haven’t cooked a lot of Asian dishes. Lately, I have really been trying to develop my skills with Asian-influenced recipes. With the exception of stir fry and sweet and sour I have only enjoyed this type of food on date night with my husband! I do not have a wok either (YET) so I used my iron skillet for this one and it worked pretty well.

Ingredients:

1-2 teaspoons of dehydrated ginger (or fresh to taste)

1-2 Tablespoons of sesame oil

1 cup chopped green onions

1 ¼ lbs. ground turkey

4 Tablespoons chili sauce with garlic

4 Tablespoons hoisin sauce

1 Tablespoons soy sauce

1 Tablespoons rice vinegar

1 steam in bag frozen broccoli or fresh

1 cup of grains ( I used Organic Sprouted Blend of brown rice, quinoa, millet by Nature’s Earthly Choice) cooked as directed

Instructions:

Put the broccoli in the microwave to steam. Add the sesame oil to your skillet. Saute your onions 1 minute and add your turkey and cook until it is no longer pink. Add your ginger, hoisin sauce, chili sauce with garlic and cook a bit until the sauce thickens and then stir in the soy sauce, vinegar, broccoli and grains and serve. You may serve the turkey mixture on top of the grains if you prefer. I like mine mixed. Serve in bowls with more soy sauce! This is a quick and easy meal.

CREDIT: This recipe is my tweaked version of Publix recipe, Asian Turkey and Green Bean Saute.

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Low Carb Gluten-free Birthday Cake

This last week my husband Lawrence celebrated a birthday! (If you are curious, scroll to the bottom to see his AMAZING gift!) He is gluten-free and low-carb. This creates a situation when it comes to birthdays. I’ve gotten pretty good at making gluten-free biscuits, scone, and cornbread. Throw in the low carb thing and it really makes it hard! So I searched online for recipes and after looking through several I found this one on www.wholesomeyum.com.  As usual, I took this recipe and adapted it a bit. I did not change much.  Mainly I added coconut on top of the cream cheese frosting between the layers and on top. I also put the pecans on the side instead of on top.

Gluten-free, sugar-free, low carb, keto cake!

Cake:

1 cup erythritol

1 cup granulated erythritol (Swerve)

3/4 cup butter (softened)

8 large eggs

1/2 cup unsweetened almond milk

1 Tablespoon vanilla extract

3 cups almond flour

1/2 cup coconut flour

1 1/2 Tablespoons of gluten-free baking powder

Cream Cheese Frosting:

32 oz. cream cheese (softened)

1/3 cup butter (softened)

2/3 powdered erythritol (Swerve)

1 teaspoon vanilla extract

*approximately 1 cup of pecan pieces

*1 small bag of unsweetened coconut (used about 4 oz.)

To make the cake: Preheat the oven to 350°F. Line the bottom of a 9″ round pan with parchment paper. (She recommended a springform pan) I used my regular cake pans with the parchment)

Beat together the erythritol and butter until fluffy and beat in one egg at a time. Then add the almond milk and vanilla extract. Beat in the almond flour, coconut flour, and powder. Divide the dough into three parts. Bake each layer for 18-22 minutes until it is lightly golden and springy. Repeat until all layers are cooked.

While your cake is baking make your frosting. Beat together the cream cheese, butter, powdered erythritol and vanilla until smooth.

Cool the layers before stacking. Spread the first layer with the frosting and sprinkle with coconut. Stack the second layer and repeat and then the third layer. Now frost the rest of the cake and press the pecans on the side of the cake.

We are going on a hot air balloon ride for his birthday! Thanks to our crazy children.

http://www.tnballoon.com/

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Sour Cherry Nutella Mousse

Sour Cherry Nutella Mousse

This is a quick and easy dessert! Sour Cherry Nutella Mousse can be mixed up and ready to eat in 10 minutes.

Sour Cherry Nutella Mousse

16 ounces whipped topping

1  small jar of Nutella (13 oz. jar)

14-15 ounces of unsweetened red tart cherries, drained

Mix the three ingredients in a large bowl and refrigerate for at least 10 minutes. Remove from the fridge and serve in dessert dishes or teacups if you wish.

Keep refrigerated until ready to serve.

This recipe makes 8-10 very rich servings!

 

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Italian Vegetable Casserole

What’s for dinner?

Tonight I decided to make a recipe I haven’t made in awhile. Italian Vegetable Casserole. Don’t let the ingredients scare you. This unseemly combination really has a surprising flavor much like lasagna without the gluten or noodles.

Italian Vegetable Casserole

Ingredients:

4 cups white beans, already cooked and drained or 2 cans of white beans (drained)

1 – 8 oz. bag of washed fresh spinach (3 cups) or 1 bag 20 oz.  frozen  spinach

1 clove garlic

1/2 onion chopped

3 carrots shredded

2 cups of spaghetti sauce (or 1 cup sauce and 1 cup paste plus 3/4 tsp. oregano, 1/4 tsp. salt, 1/8 tsp. pepper )

3 cups shredded jack cheese or mozzarella cheese

2 cups cottage cheese

Parmesan Cheese (approximately 1/2 cup) and some additional to sprinkle on at the table.

Preheat your oven to 375°. Saute garlic, onion, in  2 tsp. oil. Add carrots, and spinach, and cook 3-4 minutes. Stir in sauce.  Spread 1/2 beans in  9 X 13 casserole. Layer 1/2 cottage cheese, 1 cup cheese, and 1/2 vegetable mixture. Repeat, and end with the last cup of cheese. Sprinkle with Parmesan cheese. To make and freeze for later. Cover with heavy foil and freeze. To eat now bake uncovered at 375° for 1 hour or until done. Let set a few minutes when it comes from the oven to set. Serves 6-8.

I used dry beans I had cooked in my crock pot. I forgot to drain my beans so my casserole was a bit soupy. I did serve it over some leftover rice. The flavor was wonderful.

Hints: I used my Ninja food chopper to chop the onions and carrots.