Tuesday, November 26, 2013

Onion Rosemary Muffins

A unique savory & wholesome muffin. 
The almond meal adds protein and fiber and helps to replace some of the starch that is inherent with GF breads. Perfect with Thanksgiving dinner!

1 large onion, thinly sliced*
2 t. olive oil
1 1/2 cups GF flour blend
1/2 cup almond meal
1 t. baking powder
1 t. salt
1 egg
1 cup milk (I used plain almond milk)
1/4 cup olive oil
1 heaping T. of rosemary, minced

Heat a skillet over medium heat. Sauté the onion in 2 t. olive oil, then reduce heat to medium-low and allow onions to caramelize for 
approximately 45 minutes, or until that are tan to dark brown and giving off no moisture. 

Heat oven to 350˚F. Oil an eight or twelve muffin pan. 

Mix the flour and almond meal, baking powder and salt. Beat the egg, milk, and oil together. Combine both the wet and dry ingredients, now add the
rosemary, and onion. Stir just to combine; do not over mix. 

Spoon into the muffin pan and bake for approximately 25 minutes or until toothpick inserted in center of muffins comes out clean. 

Makes: Twelve small muffins or eight medium-sized muffins.

Notes: *Make the caramelized onions ahead of time.

From "The Farmer's Daughter Cooks Gluten Free" cookbook.
To view a Youtube slide show of the book...

Wednesday, October 30, 2013

Old Fashioned Country Biscuit

For the lightest biscuits, the less you handle the dough, the better. A delicious country classic; like mom used to make!

2 cups GF flour blend, plus 1 T. extra for dusting
1/2 t. salt
4 t. baking powder
1/4 t. baking soda
2 T. butter, chilled and chopped into pieces
2 T. coconut oil, chilled
1 cup buttermilk or sour milk

Preheat oven to 450˚F.

Combine all dry ingredients and whisk together. Add the butter and coconut oil and work into the dry ingredients quickly, using a pastry cutter or fork. Do not allow the fat to melt. Make a well in the center of the dry mixture and pour in the buttermilk. Stir just until the dough forms a soft, moist glob. It should be sticky. But it still needs to have enough body to be able to form a very soft dough that you can cut into loose biscuits. We are not making hockey pucks here!

Plop the ball of dough onto a tea towel that has been dusted with the extra flour. With floured hands, very gently knead the dough 4 or 5 times and gently pat down  into a mound that is about 1 1/2 inches thick. Again, do not overwork the dough!

Cut biscuits with a floured drinking glass or 2.5 to 3 inch biscuit cutter and  arrange them, touching each other, in an unbuttered cake or pie pan.

Bake 15-20 minutes or until lightly golden and flakey (not doughy) when pulled apart. They should read around 205˚F on an instant read thermometer.

Makes: Eight biscuits.

Notes: For a shortcake biscuit to be used with berries and as dessert, add a
little extra sugar to the recipe and sprinkle extra sugar on top of the
biscuits just before baking.

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:

Wednesday, July 17, 2013

Lemon & Buttermilk Meringue Pie

Pie and coffee are the official fare when friends and neighbors in our small community get together to talk business, or just do some catching up. 
The rich, tangy, homemade flavor of this pie wins it a blue ribbon every time, and for thrifty cooks, a pie recipe that uses both yolks and whites of the egg is always a bonus. Enjoy!

2 T. GF flour blend
2 cups buttermilk
4 T. unsalted butter, melted
1/2 cup cane sugar
6 egg yolks, beaten
2 lemons, 1 zested and  both juiced
1 pre-baked 9 inch GF pie crust

6 egg whites
½ t. cream of tartar
¾ cup of cane sugar
1 t. GF vanilla extract

Preheat oven to 325˚F.
Make the filling by sifted the flour into the buttermilk in a medium bowl and stir well until smooth. Bring water to simmer in the bottom of a double boiler and transfer the flour mixture to the top pan. Whisk in butter and sugar. Gradually whisk in the egg yolks. Cook, whisking constantly, until the custard begins to thicken, about ten minutes.

Remove from heat, whisk in the lemon zest and juice, and set aside to cool to room temperature. When the filling has cooled, pour it into the pre-baked pie shell and bake the pie until the custard is just set, for about fifteen to twenty five minutes. Remove from oven, turning the oven up to 350˚F. Transfer to a rack to cool.

While the pie cools, make the meringue* by beating the egg whites with the cream of tartar in a bowl until stiff peaks form. Gradually beat in the sugar until the meringue appears glossy. Beat in the vanilla. Generously spread the meringue in a swirl pattern over the top of the pie.

Bake the pie for ten minutes more or until the pie is cooked through and the meringue is slightly browned. Transfer the pie to a rack to cool for ten minutes, then move to refrigerator to cool further. Slice when pie is completely firm.

Makes: One nine inch pie.

Notes: *This is a lot of meringue. Ideally, you will only need about 3 egg whites for this (nine inch) pie topping. I would recommend whipping all six of the egg whites as directed and make meringue cookies (yes, you have a bonus cookie recipe included with the pie!)with what is leftover after topping the pie. Place the meringue cookie dollops on parchment that is placed on a cookie sheet, top with some sliced almonds and bake for 1½ hours at 200˚F. Cookies should be crunchy on the outside and chewy on the inside.

This recipe is taken from my second cookbook:

"The Farmer's Daughter Cooks Gluten Free: gluten free recipes that celebrate back to basics, wholesome and comfort foods."

Sunday, April 28, 2013

Spring Has Sprung...Healthy Spinach Bisque

Leeks and spinach give this silky soup its vibrant green color... and also an abundance of antioxidants. Potatoes lend an appealing velvety texture. Perk up your health with this bright Spring time soup!

¼ cup olive oil
1 medium onion, chopped
2 large leeks, white and pale green parts only, diced and cleaned
1 T. fresh thyme or 1 t. dried thyme
Salt to taste
Freshly-ground pepper, to taste
4-6 cups GF vegetable or chicken broth
3 cups organic potatoes*, diced
16 ounces spinach leaves, chopped
1/2 cup milk or milk substitute, optional

Garnishes: yogurt, sprigs of fresh herbs, chive blossoms

Sauté onion and leeks, in olive oil over medium-low heat for 15 minutes until wilted. Add thyme, salt and pepper and stir well. Add broth and potatoes, cover, and simmer until potatoes are tender, about 15 minutes. Add spinach and simmer 3 more minutes.

Remove soup from heat and puree using a hand held immersion blender, or puree in batches in a blender or food processor. Return soup to stove and place over low heat.

Add milk, if using, and heat through. Add additional water or broth if a thinner consistency is preferred. Garnish, if desired, and serve warm.

Makes: Six to eight servings.

Notes: *I always use organic potatoes. Produce that grows in the ground such as potatoes, are frequently more contaminated by agricultural chemicals.

This recipe is available in my newest gluten free cookbook: The Farmer's Daughter Cooks Gluten Free, which is available at www.celiacdiseaseinfo.org

Monday, April 8, 2013

"Healthy" Chocolate Candy "Bark"!

 My recipe for healthy chocolate candy can easily be made gluten free and sugar free. Try different nuts, dried cherries, even cinnamon and chipotle spice! 

Consuming a little chocolate and a little coconut oil daily has been shown to have many health benefits!

1 1/2 cup coconut oil

1/2 to 1/3 cup good quality cocoa powder
stevia or coconut sugar to sweeten
3/4 cup salted peanuts or other nuts of choice
 a few teaspoons of caramel,

Place chilled (this helps the chocolate to set up more quickly) nuts in the bottom of an 8 x 8 inch baking pan. 

Melt oil over low heat in a small saucepan on the stove. Whisk in sweetener of choice until the sweetener is thoroughly dissolved. Pour the chocolate mixture over the nuts, making a thin layer in the bottom of the pan. Place pan in freezer to set up until firm, for approximately 30 minutes.

Remove from freezer and drizzle a small amount of the caramel (if using) over the chocolate with a spoon. Allow the caramel to harden a bit, then break up the now solid chocolate bark with a table knife and store in the refrigerator.

Makes: 2 cups of chocolate candy "bark".

This recipe is taken from my cookbook:

"The Farmer's Daughter Cooks Gluten Free"
which is available at various retail stores and at my website: www.celiacdiseaseinfo.org

Friday, February 8, 2013

Valentines... or anytime chocolate "salamis" as gifts or a special treat!

This is a festive fudge that is created by shaping the chocolate into a salami and dusting it with powdered sugar. The recipe was shared with me by an Italian friend who “skyped” this delightful recipe with a cooking partner in Italy. 

Be creative with different variations, such as adding a little chili powder for a Mexican chocolate version, adding dried fruit, different liquors, and hazelnuts or macadamia nuts.**

8 ounces of good quality bittersweet chocolate
1 stick of unsalted butter, chopped into pieces
1 T. Dutch cocoa
14 ounce can sweetened condensed milk
2 t. GF vanilla extract
½ cup nuts of choice (I prefer pecans or black walnuts)
1 box Pamela’s gluten free shortbread cookies, broken into chunks*
Powdered sugar

Carefully melt the chocolate on medium temperature in the microwave at 30 second intervals or until melted and easy to stir. Add the butter and stir until smooth. Add the cocoa, condensed milk, and vanilla and continue to stir. Gently fold in the chunked cookies and allow to cool to room temperature.

Place cooking parchment on an oblong cookie sheet. Pour one half of the mixture onto the parchment and roll into a tube shape about 8 inches long by 3 inches in diameter, making certain to fold over the ends of the tube so that the mixture doesn’t ooze out the ends of the parchment
casing. Repeat with remaining mixture and twist the ends to secure the salamis.

Tightly encase the salamis in foil and place in the refrigerator for a few hours until firm. (You may choose to re-shape the salami as it chills and sets up, creating a more perfect “tube” shape.) Roll in powdered sugar for a “dusted” salami appearance.** Slice into ½ inch slices when serving.

Makes: Two 8 inch x 3 inch “salamis”.

Notes: *For a variation, use Pamela’s Peanut Butter cookies in place of the shortbread cookies.

**For a gift presentation, wrap the finished, sugar-dusted salami in a little waxed paper or baking parchment. Now wrap in festive paper or fabric, tying the ends with ribbon or raffia and attaching a gift tag. Keep in mind that this is fudge, so it should be kept chilled until ready to slice and serve.

This recipe is available in my second GF cookbook: The Farmer's Daughter Cooks Gluten Free". Go to www.celiacdiseaseinfo.org to purchase.

Wednesday, January 30, 2013

Mini Corn Dog Muffins...and more. Gluten Free Game Day Goodies!

These are just as cute as they can be…and a unique game day treat! Kid-friendly, too.

1 cup GF flour blend
1 cup organic polenta or organic corn meal*
3 t. baking powder
½ t. salt
3 T. agave syrup
2 eggs, beaten
1 cup low fat buttermilk
3 T. olive oil or unsalted butter
7 Hebrew National gluten free, reduced fat all beef franks, cut into 1 inch bites

Preheat oven to 375˚F.

Mix all ingredients together to make the cornbread batter. Do not over blend.

Spray a mini muffin tin with GF non-stick spray, and spoon a scant tablespoon of batter into each mini muffin cup. Do not overfill. You want to make sure that the hot dog will still be peeking out of the muffin center! Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes or until corn bread is golden brown. Empty the tin, then bake second batch to total 48 little muffin corn dogs. 

Store leftovers in the refrigerator, and re-heat before serving.

Makes: Forty-eight mini muffin corn dogs.

*Obtain non-GMO corn products! 

More Ideas:
Munch down some ground turkey slider sandwiches with my moist and yeasty
gluten free mini-buns, Southwest style pinwheel appetizers, spinach-artichoke
, and more.

More game day appetizers...