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Tag Archives: gluten-free

New England Clam Chowder…’tis the season for soup!

Fall leaves are changing colors… red, orange, yellow… crisp cool nights, dry sunny days…aaahhh, ’tis the season for soups! This is my favorite time of year – Fall in New England. Of course, I’ve never lived anywhere else so I don’t really know the seasons that happen all over the world. But, here in New England, this is a beautiful time of year. My drive to work makes me smile – mountain sides and lake shores dotted with colorful trees. Plus, the Fall nights are cool and crisp, so I can snuggle into my comforter for a good night’s sleep.

Because the weather has turned cooler, it’s okay to cook warm foods again. Letting a pot of soup, stew or chowder simmer on the stove is perfect at this time of year. The aroma fills the kitchen and gives me a cozy feeling. This recipe for New England Clam Chowder is somewhat non-traditional because I add carrots, corn and chicken stock. Most traditional recipes add bacon to the chowder to add a subtle smoky flavor and use clam juice as the stock. The nice thing about soups and chowders is they can be so easily adapted to whatever you have in the refrigerator. I have occasionally added sweet potatoes instead of white potatoes which adds a slightly different flavor. Be creative – use ingredients you like and enjoy!

 

New England Clam Chowder (Gluten-free)

5 small new red potatoes, unpeeled
3 celery stalks + celery leaves
2 medium carrots
½ small onion, chopped
¼ cup frozen corn
2½ cups chicken stock
½ teaspoon dried dill
¼ teaspoon ground black pepper
2 (6.5 oz) cans chopped clams or small baby clams, drained
1 pint heavy cream
Sprinkle of dried parsley flakes

Rinse the potatoes, celery and carrots, dice them into bite-sized pieces and put them in a large pot. Add the onion and corn. Pour in the liquid stock, add the spices and bring to a boil. Reduce heat and let simmer until potatoes and vegetables become soft. Add the clams and continue to simmer another 10 minutes. About 5 minutes before serving, add the heavy cream and heat gently. Serve with gluten-free crackers (ex. Glutino) or gluten-free warm bread. Makes about 4 servings.

 

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Posted by on September 29, 2012 in Soups

 

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Easy Buttermilk Biscuits…fluffy, tender and lightly sweet!

Wow, it’s been a while since I’ve posted anything. I’ve been swamped with homework for my online course, plus the humidity doesn’t make me feel like heating up the oven and standing in a hot kitchen. Compared to the rest of the country, Maine’s weather has been very nice this summer, so I really shouldn’t comment on the humidity. Truly, though, I could be a polar bear!!! If I didn’t have the cool waters of a pond or lake nearby, summer would be my least favorite season.

Yesterday was a fairly nice day, so I decided to use up some buttermilk I had in the refrigerator and make some biscuits. They came out very nice – light, fluffy, a little bit sweet and “oh so good” warm… They went great with a big salad and a fresh ear of corn for dinner. Today, I spread a little mango butter on one and had it with my eggs for breakfast.

They were very easy to make, too – which is always a good thing in my kitchen. If a recipe has too many ingredients or steps, I usually skip it. I open my regular cookbooks and see which recipe will convert to gluten-free the easiest. This one did just that!

P.S. Even though Pamela’s mix has baking powder in it, I added extra to give the biscuits some lift – I do think it helped.

I hope you enjoy these biscuits as much as we did!

Gluten-free Buttermilk Biscuits

2 cups + 2 tablespoons Pamela’s Gluten-free Baking and Pancake Mix
3 tablespoons sugar
1 tablespoon baking powder
5 tablespoons butter, room temperature
¾ cup buttermilk

Preheat oven to 400 degrees F. Grease a large baking sheet with butter. In a large bowl, combine Pamela’s mix, sugar and baking powder. Cut in butter and blend until mixture is crumbly. Add buttermilk and stir. The dough will be sticky. Using an ice cream scoop, scoop the dough and drop onto the baking sheet. Bake for 15 to 17 minutes until golden brown. Makes about 9 biscuits.

 
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Posted by on August 15, 2012 in Quick Breads

 

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Chocolate Cake with Chocolate Whipped-cream Frosting… “Happy Birthday” cake!!!

We just celebrated two birthdays in the last 3 weeks in my family – my husband and my son. I made the same gluten-free cake for both of them. It’s a tradition in my family – chocolate cake with chocolate, whipped-cream frosting! We have it at every birthday celebration…sooo good! I would have included a picture of the cake, but it was eaten too fast – that’s how good it is.

I must admit, though, it’s the frosting that really makes this cake so delicious and I have to give credit to my mother for that one. She made chocolate, whipped-cream frosting since before I was born (and I’m not telling how long ago that is!!). In my family growing up, we could request whatever kind of cake we wanted for our birthday. Only my father and oldest sister (#1) would request something different for their birthday – my father loved Boston Creme Pie and my sister liked Apricot Pie. The rest of us (#2 sister, #3 brother, #4 brother, mom and myself, #5) would have cake covered in Chocolate, Whipped-Cream Frosting – any cake. It could be sponge cake, Angel food cake or chocolate cake. In the end, chocolate cake was the best choice – every year!

This recipe makes a LOT of cake. What I’ve done is make 2 – 9 inch round cakes and use the extra batter for cupcakes. If the cupcakes survive long enough, they are frozen for a quick treat some other day! They taste great warmed in the microwave, then add a scoop of vanilla ice cream on top – no frosting required.

I’d love to hear some of your family birthday traditions – please share!! Enjoy!

Gluten-Free Chocolate Cake

(**This recipe makes 3 – 9 inch round cakes or 30 cupcakes or 2 – 9 inch cakes and 12 cupcakes.)

1-1/3 cup strong, brewed hot coffee

1¼ cup cocoa powder

2 sticks butter

2¼ cups sugar

4 large eggs

2 teaspoons vanilla extract

3¼ cups Pamela’s Gluten-free Baking and Pancake Mix + 1 teaspoon baking soda

Preheat oven to 350 degrees F. Grease cake pans and dust with gluten-free flour or use paper liners for cupcakes. In a medium bowl, whisk together hot coffee and cocoa powder until very smooth. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla extract and mix until well blended. Add half of Pamela’s mix to the butter mixture and blend well. Add half of the coffee/cocoa mixture and beat until well combined. Add the remaining Pamela’s mix and coffee/cocoa mixture and blend completely until smooth. Spoon batter into prepared pans and fill to half full. Bake cake pans for 40 minutes or cupcakes for 20 minutes. It is done when a toothpick inserted in the middle comes out clean. Cool cake pans for 20 minutes then turn cake onto wire racks to cool completely before frosting.

Chocolate Whipped-Cream Frosting

1 pint heavy or whipping cream, chilled

Hershey’s syrup

Chill a large mixing bowl in the freezer for 15 minutes. Remove bowl from the freezer and add the cream. Beat cream on high speed until stiff peaks form. Add ¼ cup Hershey’s syrup and continue to mix until well blended. Add more Hershey’s syrup until desired chocolate flavor has been reached. Frosting will not get darker, just have more chocolate flavor. This recipe makes enough for a two layer cake with frosting in the middle and covering the outer surfaces completely. Refrigerate cake after frosting.

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Posted by on July 22, 2012 in Desserts

 

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Lemon Cheesecake…simple, light and creamy!

My family has always liked cheesecake, but it usually only gets made for special occasions. Years ago, my husband would make it and he would experiment with different flavors for Thanksgiving and Christmas – pumpkin, chocolate, almond, citrus, marble,… It was a time-consuming process making the crust, cooking it, letting it cool, blending all the cheeses together, greasing the spring-form pan,… Even though it was so delicious, it was very dense, rich and full of calories.

I recently found this recipe online at Easy Eats Blog, so I’m re-blogging it here. It was fabulous! My son endorsed this as his ALL-TIME favorite cheesecake – light, creamy, not too sweet, smooth texture, and gluten-free! My husband loved it too and didn’t miss the crust at all. I know I’ll be making it again and more often than just at the holidays. I really like that it has agave nectar instead of sugar and not too much ricotta cheese. Sometimes a cheesecake can have a grainy texture with too much ricotta in the recipe.

I used a large, round, deep stoneware dish to bake it in and after chilling, it cut very easily and was set perfectly. Next time, I may try adding lemon or orange zest for a deeper citrus flavor. I also want to try adding cocoa powder or almond liquor. Mmmm, the possibilities…!!! Enjoy!

Gluten-free Lemon Cheesecake

8 oz. cream cheese
1 cup ricotta cheese
¾ cup light agave nectar
2 large eggs
5 teaspoons brown rice flour
5 teaspoons corn starch
1 ½ teaspoons vanilla extract
2 teaspoons lemon extract
1 stick butter, melted and cooled
1 cup plain Greek yogurt (whole fat)

Preheat oven to 325 degrees F. Grease a round, deep baking dish or pie plate. Combine cream cheese and ricotta in a large bowl and mix well to combine. Add agave syrup and blend well until creamy and smooth. Add eggs one at a time and blend well after each. Add rice flour, corn starch and extracts and mix very well. Add melted, cooled butter and yogurt and beat until completely blended together. Pour batter into prepared pan and bake for 45 minutes. After 45 minutes, turn the oven off and leave the pan in the oven for 1 ½ hours to cool gradually. Remove from the oven and chill for 4 or more hours. Top with fresh fruit or whipped cream. Makes 6 to 8 servings.


 
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Posted by on July 6, 2012 in Desserts

 

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Chocolate Chip Blondie Bars…an old-fashioned favorite!

Time for a little sweetness in this blog! My college son is in the kitchen making some kind of cookie, so I’m inspired to add this recipe to my blog tonight. I remember eating these blondies when I was young – only then, my mother made them from a boxed mix. The boxed mix disappeared from grocery stores at some point, but I still love the flavor of these. They are a combination of butterscotch brownie and chocolate chip cookie – how can you go wrong with that?! Even though there is no butterscotch in the bar, I use dark amber agave syrup – it gives a similar taste. Otherwise, brown sugar is the preferred sweetener.

Easy recipe, simple ingredients and of course, my favorite gluten-free mix – Pamela’s Baking & Pancake Mix. Bake a little sweetness tonight! Enjoy!!

P.S. My son just brought me two warm cookies and a glass of cold milk! If I can get him to remember how he made the cookies (they are gluten-free!), I’ll write about them at some point! Yummy!!!

 

Chocolate Chip Blondie Bars

1 stick butter, softened
½ cup amber agave syrup
1 tablespoon vanilla extract
1 large egg
2 cups Pamela’s Gluten Free Pancake and Baking Mix
½ cups chocolate chips

Preheat oven to 350 degrees. Lightly grease an 8 X 8 inch baking pan. Combine butter and agave syrup in a medium bowl, mix until blended. Add vanilla extract and egg, mix until well blended. Add Pamela’s Mix and mix until smooth and creamy texture. Pour the batter into prepared pan and spread with a spatula. Sprinkle chocolate chips on top. (** Optional: add chocolate chips to the batter and mix in.) Bake in the oven for 25-30 minutes until golden brown. Let cool and cut into bars. Makes 12 bars.

 
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Posted by on June 2, 2012 in Desserts

 

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Lemon Poppy Scones… a nice mid-morning snack with tea!!

Today was my day off and one of my good friends came over for a visit. We try to see each other every month or two, but this time it was longer. Even though we only live 25 minutes away from each other, our schedules get busy and our visits get further apart. We have similar interests and enjoy our leisurely conversations over tea and sweets. Sometimes we have lunch together, too. This morning I decided to whip up a batch of Lemon Poppy Scones for our morning together. She doesn’t have any particular dietary restrictions, but I always cook with my Pamela’s Gluten-Free Baking and Pancake mix so my husband can eat any leftovers.

These aren’t exactly like real scones, because they’re lighter in texture and more moist. Maybe half scone and half muffin? Also, they are not very sweet which makes them a great low-sugar treat. I know they would be super yummy with a little apricot jam or orange marmalade spread on top!

Another fun thing I did when I cooked these is I used a special baking sheet that my neighbor gave me. It’s called a “muffin top pan” and you can find them at Amazon – here. For those of you who really like the tops or caps of muffins, this baking sheet is for you. The indents keep the batter from spreading out too flat. I love to cook my muffins this way, so I tried it for my scones too – they came out perfect!

Add a mug of herbal tea, a good friend and enjoy!!

Lemon Poppy Scones

3½ cups Pamela’s Gluten-Free Baking & Pancake Mix
2 teaspoons baking powder
12 tablespoons butter, melted
1 cup milk
1 egg
1/3 cup agave syrup
1 tablespoon lemon or orange zest
1 tablespoon lemon juice
1 tablespoon poppy seeds
Brown sugar for sprinkling on top

Preheat oven to 350 degrees F. Grease two baking sheets with butter. In a large bowl, combine Pamela’s mix with baking powder. Add melted butter, milk and egg. Stir until well combined. Add zest, lemon juice and poppy seeds and mix very well. The dough will be sticky. Drop by large spoonfuls onto each pan, making 12 piles of dough. Sprinkle ¼ teaspoon brown sugar on top of each pile of dough. Bake for 20 minutes until lightly browned. Remove and cool on a cooling rack. Makes 12 scones.

 

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Posted by on May 22, 2012 in Breakfast

 

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Vegetable Leek Medley….fun homework assignment!

My apologies for the long delay since my last post. I had a couple family gatherings I had to attend out of town and a rather long written assignment for my nutrition course that was due around the same time. I felt a little overwhelmed and briefly wondered what I had gotten my self into by going back to school. But, I plodded along, keeping my head above water and now here I am, back at the keyboard.

I really do like my nutrition course so far – there’s some really great information and books to read! Plus, for one of my assignments, I got to cook – how cool is that?!! We have to do two practical activities for this first course and they give us eight to choose from. The one I chose was to use an ingredient or recipe that I was unfamiliar with. Even though I’ve made Leek soup before, I wanted to try using leeks another way.

This is a really simple recipe and I think it would be better if you added meat to it, like chicken or shrimp, and served it over rice or gluten-free pasta. Leeks are in the same family as onions and garlic, so I felt it was a little too strong alone as a side dish, but that’s my personal taste – you may enjoy it just fine as a side dish. Any of your favorite vegetables would go nicely with it, too. The leftovers can also be used in a soup or an omelet the next day – very versatile!

Leeks are a good source of vitamins A and K, manganese, vitamin C and folate. Check out the website “The World’s Healthiest Foods” for some great information and recipes. (This is a a required book for my nutrition coursework.) Enjoy!!

Vegetable Leek Medley 

1 large leek

2 medium carrots

1 yellow summer squash

1 large portobello mushroom

3 tablespoons butter

Salt/pepper to taste

Cut the green leaves and the end off of the leek. Slice down the middle and rinse well under cold water to remove dirt. Cut into ¼ inch slices and set aside. Cut the carrots into 2 inch julienne strips. Slice the outer skin portion of the summer squash away from the inner seeds and soft pulp. Cut the skin into 2 inch julienne strips. Save the seeds and pulp for another recipe. Remove excess dirt from the mushroom and slice. Melt the butter in a large saute’ pan and add the leeks and carrots. Cook for about 5 minutes, until the leeks are soft and translucent. Add the summer squash and mushrooms and cook for another 3-4 minutes. Add salt and pepper to taste. Makes 3-4 servings.

 
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Posted by on May 15, 2012 in Side Dishes

 

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