Thursday, February 25, 2010

Smoked Turkey Stew and Root Vegetables

This recipe is a fantastic way to use up leftover celery, potatoes, squash…whatever you have floating around your ‘frig…and it is SO hearty and satisfying for a winter meal. Serve with GF toast on the side.    
1 T. olive oil
1 onion, chopped,
3 ribs celery, chopped
2 cloves garlic, minced
3 carrots, chopped into ½ inch slices
1 sweet potato, chopped
1 russet potato, chopped
½ butternut squash, roughly peeled and chopped into 1 inch cubes (use all of it, if you like!)
1-14 ounce can low sodium, no sugar added, canned tomatoes
6-8 cups of water or GF chicken broth
1 T. fresh thyme (or 1 t. dried)
Salt and pepper to taste
1 smoked turkey leg, with most of meat removed and chopped into cubes
1 smoked turkey breast or thigh, with most of meat removed, chopped
¼ cup grated Parmesan, optional garnish
2 T. parsley, minced, optional 
Saute chopped veggies (first seven ingredients) in the olive oil for 5-10 minutes. Pour in the can of tomatoes, the water or broth, seasonings, then turkey meat and bones. Bring to boil, then reduce heat and allow to simmer for two hours, or longer by placing soup in a crockpot
Remove turkey bones. Ladle into soup bowls and serve with garnish, if desired.
Makes: 8 servings.

Wednesday, February 24, 2010

Apple Coffee Cake---gluten free and fat free!

A simple coffee cake to whip up for a breakfast treat!  
1¼ cup GF flour blend
 ½ cup packed brown sugar
1 t. baking soda
1 t. cinnamon
½ cup apple juice or brandy
¼ cup sour cream or yogurt
1 egg, lightly beaten
2½ cups apples (about 2 medium) thinly sliced & peeled
¼ cup walnuts, chopped
¼ cup raisins, optional
1 cup powdered sugar
3 T. agave syrup
Preheat oven to 350°F.  
Place the flour, sugar, baking soda, and cinnamon in a medium sized bowl, and stir to mix well. Stir in the apple juice or brandy, sour cream or yogurt, and egg and mix until just combined. Fold in the sliced apples and walnuts and/or raisins.
Coat a 9 inch round pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean and the top springs back when lightly touched.
Glaze: To make the glaze, mix the powdered sugar and agave syrup in a small bowl. While the cake is still warm and in the pan, pour the glaze over the top and spread. Allow the cake to cool for at least 30 minutes before cutting. 
Serve warm or at room temperature.
Makes: 8 servings.  
This recipe is from my cookbook:
"Delicious! The Very Best of Gluten Free and Wheat Free Cooking; A Home Style Recipe Collection for Celiacs and Wheat Sensitive Folks

Friday, February 19, 2010

Chewy Chocolate Chip Cookie---and gluten free!

Truly Gluten Free Foodie Heaven!

This is really good!

~Recipe is roughly based on Alton Brown’s from Food Network TV~
8 ounces unsalted butter
2¼ cups GF flour blend
2 tablespoons tapioca flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup

10 ounces light brown sugar; approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
½ cup macadamia nuts, walnuts or pecans

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into a mixing bowl or the bowl of a stand mixer.

In a medium bowl, sift together the flours, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and nuts and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.

Makes: Two dozen medium-sized cookies.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

Sunday, February 14, 2010

Tuscan Potato-Sausage Soup...Gluten free, of course!

While I was thrilled to hear that Olive Garden offered a gluten free menu, at the same time I was disappointed to find that not one of their soups was offered gluten free!

So, taking matters into my own hands, I set out to correct this little problem! Here is my recipe for “Zuppa Toscana”, roughly based on Olive Garden’s  potato-sausage-kale soup; only now rendered gluten free. Enjoy!

1/2 to 1 pound ground Italian sausage*
4-6 strips center cut bacon, chopped
½ t. crushed red pepper flakes (more or less depending on how spicy your Italian sausage is)
1 onion, diced
2 t. garlic, minced
3 T. GF flour blend
6-8 cups broth 
1 to 2 pounds russet or Yukon gold potatoes, washed and sliced
½ bunch of kale, finely chopped
1 cup cream or fat free half ‘n half, heated
Salt and pepper
Saute' bacon and sausage together with red pepper flakes in a large pot. Drain excess fat and set the meats aside or place in the refrigerator. (Chop up the bacon when cool.)

Saute onions and garlic for 3-5 minutes, until onions are soft. Add flour and stir to blend. Add all of broth and bring to boil until mixture is slightly thickened.

Add the sliced potatoes and cook mixture until potatoes are soft; approximately 15-20 minutes. Now stir in the meats and heat the mixture until simmering. Remove from heat and stir in the heated cream or half ‘n half and chopped kale. Add salt and pepper as desired.

Notes: *I used sweet Italian turkey sausage.

Makes: Two quarts of soup

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: