Thursday, September 27, 2012

Simple Cranberry-Orange Scones

So simple, moist and  full of flavor! A wonderful holiday meal accompaniment.

2 cups GF flour blend
1/3 cup  coconut (or regular) sugar
1 T. grated orange (or lemon) peel (zest)
1 1/2 t. baking powder
1/2 t. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into chunks

1 cup buttermilk
1/2 cup dried or fresh cranberries
1/2 cup almond slivers, optional

Preheat oven to 425˚F.

In a medium bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt.  Cut in the butter with a pastry blender, until the mixture looks like fine crumbs.

Stir in the buttermilk just until the dough pulls away from the sides of the bowl. Fold in the cranberries and almonds, if using.

Drop dough by 1/3 cups onto a greased cookie sheet.

Bake for 12-15 minutes or until light brown. Immediately remove scones from the cookie sheet.

Serve warm.

Makes: Ten scones. 

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free".

 To view a slide show "tour" of The Farmer's Daughter Cooks Gluten Free,
click this link...


Saturday, September 8, 2012

Autumn Pumpkin Dip

Dip apples and crunchy GF ginger snaps in this creamy dip for a memorable Fall treat! Great served with my ginger cookie recipe in this blog.

8 ounce package LF cream cheese, room temperature
1 cup GF powdered sugar (or substitute stevia to taste)
15 ounce can pumpkin (or less)
1 T. ground cinnamon
1 T. pumpkin pie spice
1/2 t. ground ginger
1 T. Grand Marnier, optional
1 cup plain non-fat Greek yogurt
Ground cinnamon for dusting

In food processor, blend cream cheese and powdered sugar until smooth. Blend in the pumpkin, spices, and liquor. Fold in the yogurt.

Chill until ready to serve. Dust top of dip with cinnamon. 

Serve on a platter with apples and gluten free ginger snaps*; Enjoy!

Makes: About four cups of dip. 

Notes: *Mi-del Ginger Snaps are also great if you don't have time to bake a cookie. 

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:


Friday, September 7, 2012

Pork Carnitas Tacos with Tomatillo Salsa

What do you do with tomatillos, or those ugly little green tomato-looking things with husks on them? You make a wonderful tart and savory green salsa that is great with pork carnitas.

This is classic Mexican food at its best. And also my favorite go-to taco recipe. Enjoy!

2 1/2 pound organic pork shoulder, cut into chunks
3 t. dried oregano
2 t. fresh ground pepper
1 t. sea salt
1 t. ground cumin
1 onion, cut into chunks
3 whole garlic cloves
Juice of three limes
12-16 GF, organic corn tortillas
2 ripe avocados, sliced
Fresh cilantro
Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom of a slow cooker.  Toss the onion and garlic on top of the pork. Squeeze the lime juice over the top.

Slow cook about 8 hours until meat is falling apart.  Drain the meat and shred the pork with a fork.
Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro and cabbage.

Tomatillo Salsa
1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)
1/2 cup onion
1 large clove garlic, optional
1 cup cilantro leaves, loosely packed
1 T. fresh lime juice
1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link: