Tag Archives: gluten free

Cranberry Cornbread

I had the luxury of a day off this week and a long weekend, so I spent some time in the kitchen preparing not only dinner and lunch, but also a fun baked good.  I have never made cornbread gluten free, so I took a chance at that, and added some sweet dried cranberries for a twist.  Delicious!  A great complement to a weekend breakfast or a sweet afternoon snack.

Cranberry Cornbread

Pieces:

  1. 1 cup gluten free flour
  2. 1 cup cornmeal
  3. one quarter cup sugar
  4. 1/2 tsp. xantham gum, if not included in the flour
  5. 3 tsp. baking powder
  6. 1 egg
  7. one quarter cup oil (I used a canola/vegetable combo)
  8. one cup coconut milk
  9. pinch of salt
  10. 1 cup dried cranberries

 

Process:

  1. Combine all ingredients (up until the cranberries) in a large bowl.  Mix well.
  2. Add the cranberries and stir a few times to combine.
  3. Pour mixture into a greased bread pan (I used 8×8).
  4. Bake at 400 degrees for 25-30 minutes, just until top starts to brown.
  5. Serve plain, or with a smear of vegan butter and a sprinkle of cinnamon sugar.

cran cornbread

Happy Allergy Free Eating!

 

 

 

 

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Dijon Chicken with Caramelized Leeks

I have never caramelized leeks before and wanted to give it a try.  So, I came up with this chicken recipe where the leeks could really shine.  It was a very easy dish to make on a weeknight and I will definitely be making it again!

Dijon Chicken with Caramelized Leeks

Pieces:

  1. 2 leeks, washed and sliced into thin rounds (excluding the green parts)
  2. one quarter cup gluten free chicken broth
  3. pinch of salt
  4. one halt tbsp. sugar
  5. 3 chicken breast fillets
  6. 1 cup gluten free breadcrumbs
  7. 3 tbsp. Dijon mustard
  8. 3 tbsp. honey mustard
  9. 4 tbsp. diced fresh tarragon
  10. salt and pepper to taste

 

Process:

  1. After washing and slicing the leeks into rounds, put them into a large sauté pan.
  2. Over high heat, sauté the leeks for about 3 minutes, just until they start to wilt.
  3. Add the chicken broth, sugar, and pinch of salt.
  4. Cover and reduce heat to low.  Cook for about 25-30 minutes.
  5. While the leeks are cooking, prepare the chicken.  Evenly distribute the Dijon and honey mustard over both sides of the chicken breasts.  (I spread it with a spoon.)
  6. In a large bowl, combine the gluten free breadcrumbs and fresh tarragon.  Press each side of the chicken breasts into the breadcrumb mixture and then place each breaded chicken breast in a large oven safe sauté pan.
  7. On medium heat, crisp the outside of the chicken, about 3-4 minutes each side.
  8. Then put the entire sauté pan with the chicken in the oven at 375 degrees for about 25-30 minutes, until chicken is cooked through.
  9. Serve chicken hot with caramelized leeks on top.

chicken leeks

 

Happy Allergy Free Eating!

 

 

 

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Roasted Pear Salad

When my mom makes dinner, she almost always makes a salad to go with the meal.  A salad adds veggie servings and bulks up the meal to make you feel fuller.  She is always so creative with her salads, and this one was one of my favorites when I went visiting a couple weeks ago.  Hope you enjoy it as much as I do!

Roasted Pear Salad

Pieces:

  1. 4 Anjou pears
  2. 1 tablespoon vegan butter, melted
  3. 2 tablespoons sugar
  4. 2 tablespoons cider vinegar
  5. 1 shallot, minced
  6. 3 tablespoons extra virgin olive oil
  7. salt & pepper
  8. 1 small bunch trimmed watercress, rinsed & dried
  9. 1 small package mixed salad greens, rinsed & dried
  10. 1 cup crumbled blue cheese (optional)
  11. ½ cup toasted pecan halves

Process:

  1. Preheat oven to 500 degrees.
  2. Peel pears, remove cores and slice pears into fourths.
  3. Place slices in a large bowl and toss with the melted butter and sugar.
  4. Spread the slices on a baking sheet in a single layer.  Roast about @10 minutes.  Flip each slice over and roast @5 minutes longer.   Watch so pears don’t burn.
  5. Remove from oven and let cool.
  6. Whisk vinegar, shallot, oil, and salt&pepper to taste.
  7. Combine watercress and salad greens in a large serving bowl.  Gently toss with vinaigrette.
  8. To toast pecans:  Place pecan halves in dry small skillet over medium heat.  Shaking pan occasionally, toast for @1 or 2 minutes, until fragrant, careful not to burn pecans.
  9. Plate onto salad plates and top with pears, pecans and blue cheese.

pear salad

 

Happy Allergy Free Eating!

 

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British Beer Company Shout Out

Anyone who has food allergies knows that eating out can be a challenge.  I often look up restaurant menus online to see if they have gluten free options, and quite frankly, my likelihood of going there increases with even the slightest mention of gluten free offerings.  Recently, I went to the British Beer Company and was pleasantly surprised with how great their gluten free menu was.  Definitely one of the best I have seen.

I was so impressed with the gluten free menu at the BBC, that I went back for a second meal just a few days later!  In addition to usual gluten free items such as salads, they offer sandwiches, burgers, and even pizza gluten free. I will have to go back to try their pizza soon.

My first meal there was a grilled chicken sandwich in a gluten free wrap:

BBC sandwich

Bread items are always so crumbly when they are gluten free, but this was pretty good.  Minimal breakage.

My second meal was a burger smothered with mushrooms and onions on a gluten free bun.

BBC burger

The gluten free bun was amazing!  I was so happy with this meal and definitely didn’t feel like the bun was gluten free.  I kept saying to my dining partner “I want you to try how good this is, but I don’t want to give up a bite!”

Needless to say, I will certainly be back to the BBC!  Thank you for making a stellar gluten free menu.

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Orange Paprika Drummies

Sunday afternoons are when I clean the house, make lunches for the week, and enjoy some time to gear up for the always busy week.  I do love cooking, but sometimes I also love just throwing some ingredients in the crockpot and letting it simmer while I enjoy my Sunday afternoon.  So this week, I did just that.  The result was a delicious Sunday night dinner with very little effort!

Orange and Paprika Drummies

Pieces:

  1. 10 chicken drumsticks
  2. 1 cup gluten free chicken broth
  3. 2 tsp. chopped garlic
  4. juice of one orange plus 2 tbsp. orange zest
  5. one quarter cup gluten free soy sauce
  6. 2 tbsp. smoked paprika
  7. salt and pepper
  8. white rice, cooked to package directions
  9. one cup frozen peas
  10. one cup frozen corn

Process:

  1. In the crockpot, lay the chicken drumsticks in the chicken broth and smother the drummies with the garlic, orange juice, orange zest, soy sauce, smoked paprika, and salt and pepper.
  2. Cook on high for 3 hours.
  3. When the chicken is almost done, cook white rice according to package directions.
  4. When the rice is just about done cooking (with about 1-2 minutes left), add the frozen peas and corn and cook them in the rice.
  5. Serve the rice, corn, and peas in a bowl and top with the chicken drumsticks.

photo

 

Happy Allergy Free Eating!

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Chocolate Chip and Walnut Gingerbread Bars

I was determined to make a gingerbread recipe for the holidays, and make it gluten and dairy free.  I tried this recipe twice!  But the second time around really was the charm.  I added walnuts and chocolate chips to the gingerbread for something different, so feel free to add your favorite cookie toppings!

Chocolate Chip and Walnut Gingerbread Bars

Pieces:

  1. 6 tbsp. softened vegan butter
  2. two thirds cup brown sugar
  3. three quarters cup white sugar
  4. one third cup molasses
  5. 1 egg
  6. 2 tsp. vanilla
  7.  2 cups gluten free flour (preferably one that has xantham gum in it)
  8. one half tsp. baking soda
  9. pinch of salt
  10. 4 tsp. ground ginger
  11. 2 tsp. ground cinnamon
  12. 1 cup walnuts
  13. one half cup vegan chocolate chips (I used mini ones)
  14. cooking spray

Process:

  1. In a large bowl, combine the softened butter, brown sugar, and white sugar.  Beat on low for one minute until combined.
  2. Add the molasses, egg, and vanilla.  Beat another minute on low until combined.
  3. Add the flour, baking soda, salt, ginger, cinnamon.  Beat again on low for one minute until combined.
  4. Add the walnuts and chocolate chips and stir them in with a spoon to incorporate.
  5. In an 8 by 13 inch greased baking pan, pour the cookie bar mixture.  Spread evenly in the pan.
  6. Bake at 350 degrees for 20-25 minutes, just until edges starts to brown slightly.
  7. Let cool, and cut into bars.

cookie bar

Happy Allergy Free Dessert-ing!

 

 

 

 

 

 

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Herby Chicken Parmy

I recently made my own Herby Chicken Parmy as a switch from the turkey leftovers that I am still picking at.  It is gluten free and you would never know it!  This recipe is also very easy, and the herbs really enhance the flavor.  And, the parmesan cheese topping doesn’t make me sick… a nice bonus!  Someone once told me that hard cheeses are less irritating to people with food allergies… wonder if that is true?  I’ll take it…

Herby Chicken Parmy

Pieces:

  1. 3 thin chicken breasts
  2. whites of 3 eggs, or equivalent
  3. one quarter cup chopped dried basil
  4. one quarter cup chopped fresh oregano
  5. one half cup gluten free bread crumbs
  6. 3 tbsp. olive oil
  7. your favorite gluten free pasta
  8. your favorite marinara sauce
  9. parmesan cheese for garnish

Process:

  1. In three different deep prep bowls, put the egg whites, basil and oregano, and bread crumbs.
  2. In a large saute pan that is oven safe and has a lid, heat the olive oil over medium heat.
  3. While the olive oil is heating, dip each chicken breast into the egg whites, then the herbs, and then the bread crumbs, making sure to cover each side well.
  4. Put the coated chicken breasts into the heated olive oil.  Let simmer and then flip, about 3 minutes each side.
  5. Pour about one half cup of your favorite marinara sauce over the chicken.
  6. Cover the chicken and place in the oven at 350 degrees for about 15-20 minutes, until the chicken is cooked through.
  7. Serve over your favorite gluten free pasta and sauce, topping with parmesan cheese.

Happy Allergy Free Eating!

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Peanut Butter Amazeballs

I have a big sweet tooth, but with living a healthy life style and being gluten and dairy free, I have to balance my sweets.  I was looking to satisfy that sweet tooth and made these peanut butter chocolate truffles.  I had to make a small batch because I knew I would be tempted to eat all of them!  I used dairy free chocolate chips, and I promise you will never know the difference.  This recipe make about 2 dozen balls.

Peanut Butter Amazeballs

Pieces:

  1. 3 tbsp. vegan butter
  2. one half jar smooth peanut butter (about 8 ounces)
  3. 1 cup confectioners sugar
  4. 1 cup gluten free crispy rice cereal
  5. 8 ounces dairy free mini chocolate chips
  6. cinnamon sugar to sprinkle on top

Process:

  1. In a large bowl, mix together butter, peanut butter, and sugar.  Mix well.
  2. Stir in rice cereal just until incorporated.
  3. Chill the dough 1 hour.
  4. Form dough into balls, about 1 tbsp. at a time.  In the center of each ball, fold in a few mini chocolate chips using your fingers.
  5. Freeze the formed balls for about 2 hours.
  6. Heat the rest of the chocolate chips in a shallow bowl about 2 minutes in the microwave, stir to make sure chocolate is melted.
  7. Roll each peanut butter ball into the melted chocolate and place on wax paper.
  8. Sprinkle cinnamon sugar on top and put in the fridge.
  9. Serve when the chocolate has hardened again.

 

Happy Allergy Free Eating!

 

 

 

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Very Inspiring Blogger!

Last week, I saw that I had been nominated for the “Very Inspiring Blogger” award by Cooking with a Twist, who is also a food blogger!  I was so excited when I read about this, and can’t wait to share in the fun.  Thanks!

There are a few rules that apply to this nomination:

The rules of the awards are:

1. Visit and thank the blogger who nominated you.

2. Acknowledge that blogger on your blog and link back.

3. Share 7 random things about yourself.

4. Select 15 blogs for the award.

5. Copy and paste the award on your blog somewhere.

Here goes!

7 Random Facts About Me:

1. I hate mushy fruit.  Applesauce, fruit on the bottom yogurt… even fruit pies.  I’m not fond of the texture and stay away from these foods!

2.  My mother is a phenomenal cook.  I love watching her make such amazing dishes, and she has always been my inspiration to cook.  She doesn’t even blink an eye when I visit and she needs to make allergy friendly meals!

3.  I am an only child.. which always meant I could have my mother all to myself in the kitchen.

4.  I went to Boston College and loved every minute of it… but still can’t follow a football game to save my life.

5.  I love the beach and really should live in a tropical climate.  Summer can’t get here soon enough each year!  I wear my flip flops as long as I can into the New England seasons and can’t wait to break them back out when winter is over.

6.  I have lived in the Boston area my whole life.  I do like visiting other cities, but Boston is my home… even if it has a brutal winter and I need to put the flip flops away!

7.  The farthest I have traveled is to visit a friend in Australia.  Australia is beautiful and worth the plane ride… I have never seen such amazing sights… in one view you could be looking at the beach, the city skyline, and cliffs marking the unending horizon.  I would recommend it to anyone!

Nominations for the Very Inspiring Blogger Award are:

Here are some of my favorites blogs and sites I hope you check out! 

1.  Savory Simple

2.  Gluten Free Goddess

3. Carrots n’ Cake

4.  Unwind Cooking

5.  Little Miss Runshine

6.  Emily Bites

7. The Sensitive Pantry

8.  Gluten Free Girl

9.  Whole Foods Blog

10.  The Gluten Free Diva

11.  Jules Gluten Free

12.  The Spunky Coconut

13.  Ginger Lemon Girl

14.  Baking Love

15.  Living Without

Thanks again, Cooking with a Twist, and I hope you all enjoy these inspiring writers!

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Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread

Pieces:

  1. 2 cups gluten free flour
  2. 1.25 cups sugar
  3. .5 cup brown sugar
  4. a pinch of salt
  5. 1 tsp. baking soda
  6. .75 cups oil
  7. 1 egg
  8. 1.5 cups canned pumpkin puree
  9. 3 tsp. nutmeg
  10. 2 tbsp. cinnamon
  11. 2 tsp. ginger
  12. 1 cup vegan mini chocolate chips

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir until they are well blended.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
  5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!

 

 

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