Monthly Archives: June 2016

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Gluten Free Lemon Steak Foil Packs

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Before cooking

I don’t know if you do much foil pack cooking, but, in my opinion, it’s a lot of work.  I think next time I do it I would do one or two large packets instead of several individual packs.  I was inspired by a recipe from this site to try this out.

Ingredients are for one packet, so multiply accordingly

1 thin cut steak (I used venison tenderloin)
3-4 lemon slices
1 sprig fresh rosemary
dried thyme
salt & pepper
1 Tablespoon butter
Extra Virgin Olive Oil
Asparagus or other Vegetable

Take a 12 X 12 inch sheet of heavy duty foil, dot with 1/2 the butter and drizzle with EVOO. Place 2-3 lemon slices on foil, season steak, lay on lemon slices top with sprig of rosemary, lay veggies next to steak, season, dot with remaining butter. Top with another sheet of foil fold over edges to seal.

Cook on hot grill 8-10 minutes.

Beware of steam when you open.

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Gluten Free Oopsie Bread

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Have you ever heard of these?  I saw this on Pinterest.  Anytime I see “bread” with no flour I’m interested.  I don’t know if I messed up when I did it, but I didn’t think it meant that they’d run all over.  I will try this again, probably.  Maybe my egg whites should’ve been stiffer.  I don’t know. If you’ve tried it let me know how it worked for you.

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3 eggs, separated
1/2 cup cream cheese (I used onion and chive whipped cream cheese)
pinch of salt
1/2 teaspoon baking powder

 

Preheat oven to 300 degrees F.
Prepare a cookie sheet with parchment paper, spray with cooking spray lightly.

 

Whip the egg whites into stiff peaks.

In a separate bowl beat together the eggs, cream cheese, salt and baking powder until smooth.

Fold the stiff egg whites into batter, try to keep the air in as much as possible.

I used an ice cream scoop to put on the cookie sheet.

Bake 25 minutes until golden brown.

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Before baking.
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Gluten Free Menu Plan Monday week of June 13, 2016

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Gluten Free Always Weekly Menu PlanHere’s my menu for the week.  Which involves mostly grill or crockpot.  Summer has definitley set in here in Georgia.

 

Monday:  probably just scrounge around – the kids are at grandma’s

Tuesday: Chili Pie – cornbread cooks up beautifully on the grill

Wednesday: Chicken enchilada Bake

Thursday: Rosemary Lemon Roasted Potatoes and Chicken

Friday: Pasta Carbonara wtih Roasted Broccoli

Saturday: Pizza on the grill  with salad

Sunday: Beef Stew

 

Share your favorite grill and/or crockpot recipe.  Or even just your favorite Summertime recipe to beat the hot weather.

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Gluten Free Skillet Cookie

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This was so good.  I cooked this on the grill but it can be done in the oven too.

Preheat oven to 350 degrees F or fire up the grill to high.

6 Tablespoons softened butter
1/2 cup sugar
1/2 cup brown sugar, packed

1 large egg
1 1/2 teaspoons vanilla extract

1 cup Mock Better Batter
1
/2 teaspoon baking soda
1/2 teaspoon salt

1 cup chocolate chips (I used semi sweet, but whatever you have on hand)

With a hand mixer cream together the butter and sugars, until creamy.

Add egg and vanilla.  Mix well.

Add flour baking soda and salt.  Mix again until well blended.

Stir in chocolate chips.

Spread into 10 inch cast iron skillet.

Bake 10-15 minutes.

On the grill: lower heat just a bit and bake 10-15 minutes.

 

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Gluten Free Pizza Dogs

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imageThis recipe uses the pizza dough recipe I shared in the Stromboli post. I should probably make the pizza dough a separate post so it’s easy to find and come back to.

I baked this in the oven, but would totally make them on the grill during the summer.

I tried a couple of different techniques when rolling the dogs in the dough.  You’ll have to find what works best for you.  I tried using a long piece of dough and winding it around like a rope.  That didn’t work that great for me, personally.  So, I ended up just encasing the dog with a rectangular piece of dough.  As you can see from the picture, I added cheese too.

I did eight hot dogs.  But, I also had doubled the recipe and made mini/personal pizza crusts.

I baked them at 400 degrees F for 8-10 minutes and then checked them.

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Gluten Free Chocolate Dipped Stuffed Pretzels

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sunbutter stuffed pretzels in chocolate

 

This is a no-recipe recipe.  I haven’t been able to eat peanut butter in years.  I’ve never really been a big fan of sun butter and I can’t eat tree nuts…..Well, I found these honey roasted sunflower kernels at my local Kroger.  One of the best things about these, besides being so tasty, is that their Allergen Statement is: This product is made in a nut free facility. No cross contamination with peanuts, soy nuts or tree nuts has occurred.  I decided that I would make them into seed butter.  With a food processor and a little oil these turn into a fabulous butter.

So for the ingredients:

Seed or nut butter of your choice
GF  pretzel twists (I get mine at Aldi)
Melted Chocolate (I used dark chocolate chips)

Cookie sheet with wax paper

Smear butter on one pretzel, press another atop it, dip in melted chocolate and place on prepared pan.  Chill in fridge if you’re in a hurry and I know I was.

That’s it!  So good.

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Gluten Free Neapolitan Cake

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imageOn one of our trips to the library I saw this book, “Layered“,  on the display and grabbed it.  Even if we never made anything out of it I knew it’d be fun to look at with my daughter.  But, of course we saw several recipes we’d like to try.  This is one of them.  Of course, I converted it to GF and made it my own a bit, but we got the idea from this cookbook.  My youngest chose this as his birthday cake.

2 – layers of White Cake

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2 – layers of Chocolate Cake

I used Mock Better Batter for this cake and didn't love it. The chocolate chunks just sat on top. This is not usual in my original recipe
I used Mock Better Batter for this cake and didn’t love it. The chocolate chunks just sat on top. This is not usual in my original recipe…flour blends matter

Strawberry Preserves
Buttercream Frosting
Chocolate Ganache
Strawberries dipped in chocolate – melt chocolate chips – I used about a cup and then dipped the strawberries in and let them set up on wax paper.

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You can find the recipe for chocolate cake and ganache in this post.  The white cake in this post.

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Gluten Free White Cake

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I usually just make yellow cake, because I’d never converted a white cake recipe to gluten free.  But, since my youngest picked a Neapolitan Cake for his birthday, I decided to convert an old favorite and see how it will turn out.  I was very excited about the batter.  It was smooth and creamy and cooked up beautifully.

The lighting isn't the best in this picture, but the batter looked so good
The lighting isn’t the best in this picture, but the batter looked so good

Preheat oven to 350 degrees F
Prepare pan (2 – 9 inch rounds or 1-13 X 9 inch) spray with cooking spray and parchment OR grease and flour the pans

2 cups GF White Flour
1/2 teaspoon xanthan
1 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup shortening

2 teaspoon vanilla
4 egg whites

In a large mixer bowl (I use my Kitchen Aid with paddle) combine flour, xanthan, sugar, baking powder, salt, milk and shortening.  Start mixing, it will be clumpy and not look great, but keep mixing and it will start coming together and get smoother.  Once it’s creamy add in vanilla and egg whites.  Mix until it is velvety and creamy.

Divide into pans.

Bake 20-30 minutes.

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