Thursday, October 25, 2012

0 Gluten Free Basil Tomato Risotto


Hi everyone! Here's a tasty and easy recipe for risotto! For those who don't know, risotto is a rice dish where rice has been cooked slowly over time in a stock. This creates a wonderfully creamy sauce that is served with the cooked rice. Risotto is a great delivery device for other food flavors, so I wanted to infuse basil and sun dried tomatoes into this risotto.

This recipe calls for chicken stock, but you can substitute with vegetable stock if you prefer.

Prep Time: 8 minutes
Cook Time: 40 minutes

Ingredients

2 tbsp butter
1 chopped yellow onion
4 cloves garlic, chopped
3 oz sun dried tomatoes, chopped

12 oz Arborio rice
1/4 cup white wine
4 cups warm chicken stock
2 tbsp basil
1/4 cup parmesan cheese
salt and pepper to taste

Steps
In a large skillet over medium heat, add the butter and sautee the onion and garlic until tender. Add the tomatoes and rice, and cook until the rice is coated in butter and translucent.

Add the wine and cook until evaporated.

Stir in 1 cup of stock, and stir. After the stock has been absorbed, add another cup and repeat until all the stock is gone.

Stir in the basil and cheese, and add the salt and pepper. Serve and enjoy!

Wednesday, October 17, 2012

0 Gluten-free Chicken Milanese

#Gluten-Free Chicken Milanese

I want to share a GLUTEN-FREE family favorite with all of you.  This is a recipe from one of my most favorite restaurants here in Buffalo, NY--800 Maple. This one though has been re-created with a gluten-free twist. I love this dish for many reasons, for one thing it is a total crowd pleaser--adults, kids, they all love it. Make a little for a week night dinner or a ton for a Sunday afternoon football game!  Either way it will please the whole family and then some!  Oh, one more thing, it can be prepared ahead of time for those days that are crazy busy during the dinner hour! 

#Gluten-free Chicken Milanese

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:  Makes 6-7 servings at least
1. 6 boneless/skinless chicken breast- trimmed and butterflied.
2. 2 cups of your favorite GF Italian style breadcrumbs.  I personally make my own from ends & crusts of bread (see recipe below).
3. 3 eggs + 1/2 tsp water for egg-wash.
4. 3/4 cup GF flour blend-this is used for a light dusting on the chicken prior to egg wash.
5. 2 Tablespoons olive oil- used in pan to brown each chicken cutlet.
6. 1 bag of Italian style salad blend
7. 1 tomato- cut up into 1"size pieces.
8. medium red onion
9. 1-2 containers of "Simply Garlic Mashed' potatoes. If you choose you can absolutely make your own garlic mashed potatoes.
10. Balsamic vinaigrette dressing; I like to use Good Seasons Italian mix and use a good balsamic vinegar.

 What's Next??  Now that you have all of your ingredients all set follow these steps-it may seem like a lot but it truly is not and well worth it!
  •  use 3 shallow containers: Put the gluten-free flour blend in the 1st container; in the 2nd container crack the eggs and lightly beat;  the 3rd container is used for the Italian-style breadcrumbs.
  • grab a large pan and drizzle 1 tbs of olive oil and heat on medium heat.
  • while pan is heating take each chicken breast and 1st lightly dust in GF flour blend, next dip in egg-wash and lastly coat with GF Italian breadcrumbs; repeat until all of the chicken is coated.
  • pre-heat oven to 300 degrees.
  • place 3-4 breasts in pan and cook until golden brown on each side (chicken does not need to be cooked all of the way through at this point.) You may need to add a bit more olive oil during this stage- the breadcrumbs soak it up while browning. When each piece is browned on both sides place on baking sheet.  When all of the chicken has been browned on both sides put all of the chicken on the baking sheet and place in pre-heated oven at 300 degrees for 15-20 minutes.
  • Now, while the chicken is in the oven finishing, is the time to make your salad and heat the garlic mashed.  In a large salad bowl place mixed greens, chopped onion and tomato and gently toss.
  • Heat garlic mashed potatoes through thoroughly.
  • Almost there!! Time to plate the food!
  • On each plate place a serving of garlic mashed, next place the chicken breast directly on top of the potatoes and finally place the salad on top of the chicken.
  • drizzle the balsamic dressing on the salad and ENJOY!!!!
Homemade Italian GF breadcrumbs:
It took me several years before the proverbial light bulb went off in my head, "I should make my own breadcrumbs from the crusts of bread, ends and overdone toast!"  Below is what I mix to make my own Italian-style breadcrumbs:
  • take several chunks of GF bread, lightly toast in oven and cool
  • place in food processor and grind to a fine consistency- make enough for 3 cups of fine breadcrumbs.
  • add: 2 tsp each of salt, black pepper, garlic powder, dried basil, dried oregano, dried parsley. Add more seasonings if you desire.
  • mix together well with breadcrumbs
  • place unused breadcrumbs in a Ziploc bag and freeze for future use
We'd love to hear from you! Let us know what you think of this recipe.  Be creative too-- use the chicken cutlet portion of this recipe to make GF chicken Parmesan or cut chicken into chunks for a chicken nugget! 


Sunday, October 14, 2012

34 #SundaySupper Comfort Food: Gluten Free Pumpkin Cheesecake

gluten free, cheesecake, pumpkin

Hey everybody, it's Sunday and time for another #SundaySupper! Today's theme is comfort food, and features special guest is Lee Woodruff. She's a mother, author, and CBS This Morning contributor. Check out her latest book Those We Love Most, and join us in our twitter discussion this evening! Join our chat tonight 7pm by searching for the #SundaySupper hashtag on Twitter. My recipe for today is a gluten free pumpkin cheesecake. It's filled with pumpkin and fall spices such as cinnamon, nutmeg, and all spice. This recipe includes a higher ratio of spices than most other recipes, but I enjoy adding extra spice to cheesecake. I feel like it balances well with the cool richness of the cream cheese. Also, be sure to check out all the other #SundaySupper Recipes!



Gluten Free Pumpkin Cheesecake

Prep Time 20 minutes
Bake Time 50 minutes
Inactive Prep Time 4 hours or overnight
Requires: A springform pan, and a 3" deep baking pan the springform can rest in

Ingredients
1 1/2 cup Kinnikinnick Gluten Free Graham Cracker Crumbs
1/4 cup powdered sugar
6 tablespoons melted butter
16 oz cream cheese
2/3 cup light brown sugar
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all spice
1 tsp gluten free vanilla extract
3 eggs
1 cup pumpkin puree

Steps
Preheat the oven to 350F. Line the sides of the springform pan with aluminum foil, and wrap tightly.

In a small bowl, mix the crumbs, sugar and butter together. Pour into the springform pan, and flatten into a crust on the bottom of the pan. Set the pan aside.

In a large bowl, whip the cheese until it is fluffy. Whip in the brown sugar and spices into the cream cheese until well distributed. Add the vanilla, and each egg one at a time, waiting to add the next egg until the previous is well mixed into the batter. Once all the eggs are added, pour the puree into the bowl and stir until the batter is consistently mixed.

Pour the batter into the springform pan, and then place the springform pan into the large baking dish. Fill the baking dish with water until it comes halfway up the side of the springform. This will create a water bath for the cake, and helps it cook evenly. Carefully place the pan in the oven, and bake for 30 minutes at 350F, then turn the oven down to 325F and bake for another 20 minutes, or until the cake slightly jiggles when agitated.

When removing the cake from the oven, be very careful. Not only are you removing a cake from the oven, but you're also removing a large pan filled with 300F water. Take your time and be sure to use proper protection when handling. Once the cake is out of the oven, remove from the water bath and place on a cooling rack. Do not remove it from the springform. Once the cake has cooled to room temperature, place it in the refrigerator, and let it chill for 4 hours or overnight. Remove from the pan and serve!

Saturday, October 6, 2012

14 Figlove: Gluten Free Fig Muffins


Hey everyone, I know it's been a while since I've posted a recipe, but its been quite a long 2 weeks with work. But thankfully, work's calming down and I'm ready to post another recipe!

October is #figlove month!

Please join in on the #figlove fun by linking up any fig recipe from the month of October 2012. Don't forget to link back to this post, so that your readers know to come stop by the #figlove event! The twitter hashtag is #figlove :).



Check out the recipes of my other co-hosts, and all the fig recipes on the blog hop!

Host
Website
Twitter Handle
Pinterest Page
Angela Roberts
@spinachtiger
angelaroberts
Valerie
@Valouth
Valerie Dubard
Deanna Segrave-Daly
 @tspbasil
tspbasil
Food Wanderings
 @foodwanderings
 foodwanderings
Evelyn
 @cethniceatz
 cheapethniceatz
Sheila
 @shlylais
 sheilapippi
EA Stewart
 @thespicyrd
 thespicyrd
Becky

 bakeandcook
Susan Pridmore
 @wimpyvegetarian
 Susan Pridmore









Gluten Free Fig Muffins

Prep time 15 minutes
Bake Time 12 minutes
Servings 6 muffins

Ingredients
1 cup gluten free flour blend
1/4 tsp xantham gum
1/4 cup granulated sugar
1/2 tbsp baking powder

2 tsp cinnamon
1/2 tsp all spice

1/2 cup milk
1/4 tsp vanilla
1 large egg
2 tbsp melted butter
2 oz figs, diced


Steps
Preheat oven to 400F, and grease the inside of a muffin tin.

In a medium bowl, mux the flour, gum, sugar, powder, cinnamon, and all spice. In a separate bowl, stir together the milk, vanilla, and egg. Add the dry to the wet, and stir until combined. Stir in the melted butter, followed by the diced figs. 

Spoon the batter into muffin tins, and bake for 12 minutes. Remove from heat and serve with butter.