Five months into this whole mommy thing, I’m still loving the extra time I have to cook proper, delicious meals for my little family. Granted, this week included two nights back-to-back where I got precisely nothing on the table due to completely packed apartment days, but under average circumstances, I have the time and the energy to put yummy food in front of my hubby each night and I love it! Here are a few favorite new recipes from recent weeks. Please pardon the language in one of these blog URLs. It’s an unfortunate blog title but the food is scrumptious! My new favorite cooking blog for sure.
As always, I made numerous changes to these fine recipes…including altering them to be gluten free. Sorry for the poor photo of the Bang Bang Chicken! I always forget to get my Nikon out after I’m done cooking. =)
Trader Joe’s Spaghetti Squash Carbonara – I personally loved this more than the Cheesecake Factory version. To die for!
Cheesy Enchilada Rice Skillet – Nothing earth-shattering flavor-wise, but SO easy.
Bang Bang Chicken – I’ve made this twice already! DELICIOUS! Worth the fuss!
Cauliflower Chowder – I’m honestly not a big fan of cauliflower, but I absolutely loved this soup. And it was sooooo simple.
Chicken Bacon Ranch Panini – These satisfy that occasional and obsessive craving for something toasted with cheese.
I have to share this absolutely fabulous recipe. I got it from my friend, Meg, about a year ago and I’ve made it multiple times since for company or to take to friends’ houses. It’s by far the most easy and delicious gluten free treat I’ve made. Plus, it’s really fun to concoct. I love the separating of the eggs, the beating of the whites, and the folding in at the end. I feel like I’m on Master Chef, and yet it’s so simple! The cake comes out fudgy, airy, and chocolatey–but not too rich, as most flourless cakes I’ve eaten. Since I make no changes to the original, I direct you to Martha Stewart for this fabulous recipe. The photo in this post is from the middle of enjoying the cake with friends last night. Enjoy!
I don’t know about you, but I’m having fun planning my Christmas Eve and Christmas Day menus! Cooking gluten free, and avoiding dairy when possible, makes the prep time a little more involved so I try to get a jump start on it. If you’re interested in seeing some of the ideas I’ve collected, here’s my Christmas Dinner & Breakfast 2013 Pinterest board.
My favorite special holiday recipe that I started making a few years ago is Corn Souffle. I originally got it from a church friend (Mary S) and improvised it a little. Here’s my gluten free version. I stole the picture above from Cinder Says because I keep forgetting to take a picture of mine, but it usually comes out looking about like that, although I like to brown the top a little more.
This is a delicious side with turkey, ham, or roast beef dinner. It’s like a very moist, creamy cornbread. I don’t love cornbread but I love corn souffle! Grated cheese can be added, and the milk and sour cream amounts can be changed depending on your taste. It’s a pretty fail-safe dish, but bake-time can vary so allow for some extra time. Enjoy!
Gluten Free Corn Souffle
1 1/3 cup and 4 teaspoons Gluten-Free Cornbread Mix
1 can cream style corn
1 can regular corn, drained
1/2 c. sour cream
1 stick butter, melted
Mix all ingredients until blended. Pour into a CorningWare baking dish or similar. Bake in 350 degree oven uncovered for 1 hour, or until top is golden brown and knife comes out with crumbs instead of batter. Best served hot, but it reheats well.
It is still in the 80’s and 90’s here in northern Los Angeles. But that doesn’t keep fall from happening in our apartment. All I have to do is light a candle and start mixing pumpkin bread, and it almost feels like back home…minus the fact that I’m wearing shorts and a tank top. This recipe was delicious and moist! I adapted it from here, but changed a number of things so here’s my version. Happy fall!
Did you know you can get a variety of gluten free flour blends here?
Gluten Free Pumpkin Bread with Chocolate Chips
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour (I used Bob’s Red Mill blend)
1 teaspoon xanthum gum
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well. Add vanilla and pumpkin and mix until well-blended.
3. Add remaining dry ingredients (except chocolate chips) and mix well until combined.
4. Add chocolate chips and mix until combined.
5. Pour into prepared bread pan and bake for an hour and fifteen minutes to hour-and-a-half, or until knife comes out clean.
I was in the mood for scones tonight and found this recipe on KingArtherFlour.com. I’ve slightly adapted it below based on what I had on hand. These scones were a perfect consistency and tasted heavenly fresh out of the oven with a little butter. Enjoy!
1 3/4 cups gluten-free multi-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) cold butter (unsalted)
1/2 cup chocolate chips
2 large eggs
1/3 cup cold sour milk
1 teaspoon vanilla extract
1) Preheat the oven to 400°F. Grease a baking sheet.
2) Whisk together the flour, sugar, baking powder, xanthan gum, and salt.
3) Work in the cold butter till the mixture is crumbly.
4) Whisk together the eggs, milk, and vanilla ’til frothy.
5) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
6) Stir in the chocolate chips.
7) Drop dough by the 1/3-cupful onto the baking sheet. Let the scones rest for 15 minutes.
8) Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let rest for 5 minutes or so before serving.
My grandma had a wonderful recipe for rich biscuits that we baked countless times throughout my childhood. So naturally, I postponed experimenting with gluten free biscuit recipes because I felt I could never match my favorite one. I couldn’t have been more excited when this recipe, adapted from Simply Gluten Free, far exceeded my high biscuit expectations. They were rich and flaky and didn’t taste like they were missing anything. Honestly, these were on par with the timeless variety I grew up enjoying. Andrew agreed and said he hoped I’d keep making them. I own’t argue with that!
Note that I used part Earth Balance and part butter. I was trying to keep it a little healthier and cheaper without losing the butter taste, which it didn’t. But you could use entirely one or the other.
1½ cups of a GF flour blend
¾ cup potato starch
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons Earth Balance, cut into small pieces
4 tablespoons butter, cut into small pieces
¾ cup milk
Preheat oven to 400 degrees. Whisk together the flour, starch, baking powder, and salt. Cut the fat and butter into the flour. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on a baking sheet and bake for 20 minutes or until lightly browned.