Monday, October 25, 2010

Gluten Free Fall Treats

Since Fall is upon us and some good food holidays are just around the corner, I thought I would share with you some of my favorite holiday treats. Just click on the picture to take you to the recipe.
This pumpkin cheesecake is soooo smooth and creamy it will be a hit with any pumpkin loving guest. That is, if you decide to share.
Pumpkin pie is a must have at any holiday meal. I use Whole Foods brand GF pie crusts to save time so I can tend to other cooking.
Pumpkin bread pudding is a nice alternative to pie and cheesecake.
I know, Crack Pie is not a standard holiday dessert. At least not yet. I can't give you a list of great treats and not include this one. One bite and you will be addicted.
Green bean casserole may not be a dessert treat, but it is certainly a treat for anyone who has had to give it up because they are gluten free. This green bean casserole is amazing.
If you are looking for something to munch on or something easy to bring to a party, then you should try these sweet and spicy pecans. They have just the right amount of sweet and spice. They will disappear quickly.
Last but not least, Chex mix is another simple snack to bring to a party or set out as the guests begin to arrive.
I hope everyone has a great holiday season this year. Enjoy!!!

Wednesday, October 20, 2010

Gluten Free Coconut Bread with Pineapple Butter

This post is originally from October 2009. I am submiting this over at The Gluten Free Homemaker's Create a Quick Bread Challenge this month.
After documenting all the food that my family eats over the last nine months, I now realize that we consume more butter and sugar than some small developing nations. But hey, I'm on roll, why stop now? In high school gym class they always yelled; "What doesn't kill you, makes you stronger." Shouldn't that apply to food as well? As we head in to the weekend, I've got a nice little breakfast / anytime treat for you.
Gluten Free Coconut Bread with Sweet Pineapple Butter:
inspired by: Tyler Florence's Real Kitchen modified to be GF
1/2 cup butter (1 stick, melted)
2 tsp xanthan gum
1 Tbs baking powder
1 tsp salt
1 tsp cinnamon
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
Zest of 1 lemon (finely grated)
1-1/2 cups unsweetened coconut milk
1-1/2 cups shredded coconut (toasted)
Powdered sugar for dusting
Sweet Pineapple Butter:
1/2 cup butter (1 stick, softened)
4 ounces crushed pineapple (drained)
Bake at 375 degrees F for 50-60 minutes Begin by toasting the coconut in a 350 degree F oven for 5-10 minutes, stirring periodically. Keep an eye on it so it doesn't burn.
While the coconut is toasting, whisk all the dry ingredients, except for the brown sugar, together in a bowl and set aside.
In the bowl of your stand mixer, combine brown sugar, melted butter, vanilla, eggs, and lemon zest. Mix thoroughly. Next, slowly mix in the coconut milk.
Finally, stir the toasted coconut in to the batter. Pour the batter in to a greased 9x5 pan and bake at 375 degrees F for 50-60 minutes.
While the bread is baking, place 1 stick of softened butter along with 4 ounces of well drained crushed pineapple in to a food processor.
Pulse the butter and pineapple together until light and fluffy.
Remove the bread from the oven and allow to cool in the pan for 20 minutes before turning out on to a cooling rack. Slice the bread, toast it, and top with pineapple butter and a dusting of powdered sugar. Enjoy with a cup of fresh coffee!!!

Tuesday, October 5, 2010

Gluten Free Thai Chicken Flatbread

I've made a couple of big mistakes lately. I never should have made gluten free naan bread. Now that my wife has tried gf naan, she wants me to make it everyday. In fact we just had kebabs again the other night. I can't complain though because I enjoy all of it as much as she does. As long as I was making naan for the kebabs, I decided to double the recipe and find another use for it. I came across The Steamy Kitchen cookbook which had a recipe for Thai Chicken Flatbread using naan as the flatbread base. Here is mistake number two. This Thai Chicken Flatbread is beyond words. There are elements of sweetness and spice, warm chicken and bread countered by cool crisp cilantro and mung bean sprouts. To top it all off, the ooey gooey mozzarella brings it all together.
Thai Chicken Flatbread
From The Steamy Kitchen Cookbook
1 batch of gluten free naan
Thai Peanut Sauce
2 tsp canola or vegetable oil
2 cloves garlic (pressed)
1 tsp grated ginger
3 Tbs sweet chili sauce like (Mae Ploy)
2 tsp ketchup
2 tsp gf soy sauce
2 tsp honey
1 tsp garlic chili paste (sambal)
2/3 cup water
3 Tbs peanut butter (chunky or smooth)
Flatbread Topping
1/2 pound (250g) chicken
2 tsp gf soy sauce
1 tsp honey
1/2 tsp cornstarch
2 Tbs olive oil
8 ounces (250g) shredded mozzarella
fresh mung bean sprouts and cilantro sprigs
For the Thai peanut sauce; heat oil in a small sauce pan over medium-low heat, add the garlic and ginger. Cook for about 30 seconds. Add the rest of the sauce ingredients, stir until smooth.
Simmer the sauce until it begins to thicken. Remove the sauce from the heat and cool to room temperature. This sauce will last in the refrigerator for up to a week if you want to make it in advance.
For the topping, cut the chicken into bite size pieces, I used 3 boneless skinless chicken breasts. Put the chicken pieces in a bowl, add 2 tsp of gf soy sauce, 1 tsp of honey, and 1/2 tsp cornstarch. Mix thoroughly and let the chicken sit for about 10 minutes at room temperature. Heat a nonstick pan over high heat and cook the chicken until done, stirring frequently.
Preheat the oven to 375 degrees F. Lightly brush the edges of the naan with olive oil. Next, spread the peanut sauce on the bread, add some cooked chicken and cover with shredded mozzarella. Bake for 5-8 minutes or until the cheese is melted and the edges are golden brown. Remove from the oven and top with fresh mung bean sprouts and cilantro sprigs. Amazingly delicious. Enjoy!!!