We took another veggie adventure this weekend and although my son and husband were not very impressed with this dish my daughter and I enjoyed it. I have never roasted beets before so I found a recipe online for a roasted salad, but I modified it slightly by tossing in some olive oil and chopped beet greens. If you are up for a veggie adventure give it a whirl. Word of warning – make sure to cover your cutting board with plastic wrap before cutting into your beets to keep your board from getting stained.
3-4 fresh beets, trim off ends and slice in half lengthwise
2T olive oil, divided
salt and pepper to taste
2 dill pickles chopped
1/4 flat leaf parsley chopped
1T worchestershire sauce
1 tsp Frank’s Red Hot original sauce
beet greens thoroughly rinsed and chopped (optional)
Preheat oven to 425F. Toss beets with 1T of olive oil and salt and pepper in a baking dish. Bake for 35-40 minutes and let cool. Peel beets and then slice them. Add capers, pickles, parsley, chopped greens, worchestershire, Frank’s Red Hot and remaining olive oil and toss to combine. Season with additional salt and pepper and serve.
This is an easy coffee flavored, creamy pie that will really hit the spot on a warm summer day. Make sure to thaw the pie for 30-40 minutes before serving or else you will have a difficult time cutting into this mudslide pie dream.
1 package Pamela’s simple bites gluten-free extreme chocolate mini cookies
6 T unsalted butter
6 oz semi-sweet chocolate morsels plus 2 additional tablespoons, divided
1 tsp freeze dried coffee
1 tsp hot water
3/4 c sour cream
1/2 c granulated sugar
1 tsp vanilla extract
1 1/2 c heavy whipping cream
1 c confectioners sugar
1/4 c Hershey’s cocoa
Melt butter and set aside. Pulse cookies in food processor until crumbs and then add butter and pulse to combine. Press crumbs in the bottome of a 9-inch pie plate. Melt 1 c morsels in small saucepan over lowest possible heat. When morsels begin to melt, remove from heat and stir. Return to heat for a few seconds at a time stirring until smooth. Remove from heat and cool 10 minutes. Combine coffee and water in medium bowl. Add sour cream, granulated sugar and vanilla. Sir until dissolved. Stir in melted chocolate until smooth and then spread into crust. Chill in refrigerator. Beat cream, powdered sugar and cocoa in small bowl until stiff peaks form. Spread over chocolate layer and sprinkle with remaining morsels. Freeze at least 6 hours.
I was flipping through the May issue of my EveryDay with Rachel Ray Magazine which happened to feature 10 different styles of fried chicken. Immediately after reading this issue I was craving….you guessed it….fried chicken. Once of the styles featured was gluten-free so I decided to try my hand at it this weekend and it was soooo good. Crispy and flavorful, this fried chicken was mouthwatering.
8 pieces of chicken with skin on
1/2 c water
1/2 c gluten-free soy sauce
1/4 c rice wine vinegar
1T grated ginger
1T grated garlic
Combine all above ingredients in a large ziploc or brining bag and let marinate for at least 30 minutes or up to 12 hours. Remove chicken pieces from marinade, but don’t toss out marinade.
2 c cornstarch
2 tsp coarse salt
1/2 tsp freshly ground pepper
3 c vegetable oil or shortening
3 scallions sliced on the bias
Coat chicken pieces in seasoned cornstarch and let set on parchment lined baking sheet for 15 minutes then coat again. Meanwhile heat oil or shortening in cast iron skillet to 350F. Carefully fry chicken in batches and cook for 25-30 minutes total turning over halfway through cooking. In a small saucepan boil remaining marinade for 3 minutes and then strain. Add 1/4 c honey and 1T rice wine vinegar to the sauce. Once chicken is fried brush on sauce and garnish with sesame seeds and sliced scallions.
I’m always looking to try new things with veggies since I am finding it virtually impossible to get my eight-year old son to eat many vegetables. This weekend I tried my hand at some pureed roasted cauliflower with parmesan cheese. My son did eat some of it, but he wasn’t too happy about it. The rest of us at the table thought it was pretty yummy.
1 head of cauliflower, cored and cut into florets
2 T olive oil
salt and pepper to taste
1/4 c heavy cream
1/4 c skim milk
2 T unsalted butter
1/2 shredded parmesan cheese
Preheat oven to 400F. Toss cauliflower florets with olive oil and salt and pepper and roast on a baking sheet for 20 minutes turning over halfway through cooking. When fork tender place florets along with cream, milk, butter and half the parmesan cheese in a food processor and puree. Pour into a baking dish and top with remaining cheese. Place under a broiler to turn cheese golden brown and then serve.
Last night my husband and I dined at Cinco. This restaurant has 4 locations around the Atlanta area. We dined at the Akers Mill Road location. The atmosphere of this restaurant inside was really nice. I really liked the decor and there is dining available on the rooftop too. I did some research ahead of time and found out the that chips, salsa, salads and tacos requested using corn tortillas were gluten-free. While I was there I asked if the braised beef enchiladas were made with corn tortillas and I was told they were so I order that and a Cinco Margarita. They make the margaritas pretty strong, but I enjoyed it. The salsa served with the chips was smoky and had just enough kick that you could feel it, but not too potent. We ordered guacamole to start and that arrived late…..about 2 minutes before our entrees. The service at this location is just plain slow. We were scheduled to see a show after dinner so I had to be forceful in asking where our guacamole was and in requesting the check.
The guacamole was okay. It could have used some salt. As a matter of fact, many items could have used some salt in my opinion and there are no salt and pepper shakers on the table. The enchiladas were pretty good. I enjoyed the meat, but I would’ve liked to have seen a little more sauce on the plate. They were served with black beans and jalepeno corn. I can attest to the fact that the corn was fresh since I found a few corn silks on my plate. The beans could have used more seasoning.
All in all I think this restaurant was an experience that just lacked a little more flavor.
I hope everyone had a great Easter. I spent it with a great church service and having some wonderful quality time with my family.
I ran across this site recently and wanted to pass it along. Do you want to be alerted to gluten-free product deals that can instantly save you 37-80%? Well, then you need to sign up for Gluten-Free Saver here. This site is similiar to Groupon or Living Social, but it is for gluten-free products exclusively. Some of their recent deals have included baking mixes, magazine subsciptions and pizza dough mix. You can also refer friends to their site using an email invite and earn $5 if they purchase one of the deals.
Tell your friends who are gluten intolerant or gluten sensitive and start saving!
I was in a total German mood this weekend so I surprised my family with an authentic German meal. They dined on Jagerschnitzel, gluten-free spaetzle and German red cabbage. These were foods that brought back great Bavarian memories for me having spent three years living in Germany. I still remember the cuckoo clocks, the brochen and the chocolate. Did I mention the chocolate? I decided I had to finish this meal off with a Black Forest Cake and let me tell you this cake was so yummy. Your guests will be saying “Dein Kuchen schmeckt gut” translation “Your cake is delicious.”
2 1/8 c gluten-free flour mixture (I used Bob’s Red Mill All Purpose)
2 c granulated sugar
3/4 c unsweetened cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 tsp xanthan gum
3 large eggs
1 c milk
1/2 c canola oil
1 T gluten-free vanilla
2 cans gluten-free cherry pie filling
3 1/2 c heavy whipping cream
1/2 c confectioners sugar
Preheat oven to 325F. Grease and flour two 9″ cake pans. Mix flour, baking powder, baking soda, salt and xanthan gum in a medium bowl and set aside. Measure out milk and add vanilla to measuring cup. Cream eggs, sugar, oil, mayo and cocoa powder over low speed. Once mixed beat on medium until well blended. Add dry ingredients to the wet mixture 1/3 at a time alternating with milk and vanilla. Whip for 5 minutes. Pour batter into prepared pans and bake for 20-25 minutes or until toothpick comes out clean. Cool in pan for 10 minutes and then remove from pans and cool completely. Split each cake horizontally in half and tear one split layer into crumbs and set aside. Combine whipping cream and confectioners sugar in a chilled mixing bowl. Beat on high speed until stiff peaks form. Place one cake layer on cake plate and spread on whipped cream frosting. Top with cherry topping then second cake layer. Repeat with whipped cream and cherries. Top with third cake layer and frost sides of cake. Pat reserved cake crumbs or pieces on sides of cake. Spoon remaining frosting in pastry bag fitted with star tip. Pipe decorations on top of cake and spoon some cherry topping in middle of cake top. Refrigerate until ready to serve. Check out my Jagerschnitzel recipe here on Glutenvygirl.