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Displaying Matches 17 thru 31 of 520 Found. BACK NEXT

(Member Recipe) How to Make Sausage Bits for Pizza

April 16, 2012

Before I went gluten-free, Greg and I occasionally picked up a frozen pizza on busy nights. Unlike some folks who turn their nose up at prepackaged foods, I'm grateful for them. Sometimes life gets busy and it's nice that we have the option of letting someone else do the cooking from time-to-time. Even if that "person" is the Red Baron* or Amy!

The pizza Greg and I got--without fail--was a supreme pizza. Now I don't think we ever ordered "supreme" pizza when we went out to eat. Somehow we got into the habit of frozen pizza=supreme pizza.

We'd pop the pizza into the oven, change into comfy clothes and then unwind. We all need nights like that, right?

After going gluten-free, I missed the supreme pizza ritual. So I started making it myself. Was it the same? No! But it was close.

For a long time when I made my gluten-free version of a supreme pizza, I just put thinly sliced sausage links on the pizza. But this always felt wrong. On the pizza I was trying to imitate, the sausage wasn't sliced. Nope. It was little bits of sausage-y goodness.

When it finally occurred to me that I could make those little sausage nuggets instead of just slicing up sausage for my pizza, I was so excited you'd think I found out that pizza was calorie-free! (Can you tell I am a texture person? While the pizza flavor was right. The texture, thanks to the sausage slices, was wrong to me.)

So if you are like me and miss those little sausage pieces on your pizza, here's how you can make them!

(Click for a Member Step-by-step.) . . . keep reading

Maple Almond Cornbread Cake

April 10, 2012

Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread.

The recipe, inspired by a reader's request for a gluten-free version of her favorite cornbread, falls on the sweet, rich end of the spectrum. It's more cake than cornbread and tt's definitely not something youd' serve with chili. In fact, it reminds me of the Italian cornmeal cake my grandmother made during the summer and served with a warm berry compote for dessert.

To make the cornbread . . . keep reading

Gluten-Free Poutine

April 9, 2012

Most of the time poutine is annoyingly gluten-filled. You wouldn't think so, since it's just fries, gravy and cheese curds. Yet I've been unable to find a restaurant that serves gluten-free poutine. There are usually one or two gluten culprits at play, either the gravy contains wheat flour or the fries are made in fryers that are shared with gluten-containing foods; sometimes it's both. So when I recently got the taste for poutine, I headed into the kitchen instead of into a restaurant.

. . . keep reading

Brown Butter Gluten-Free Chocolate Chip Cookies

March 13, 2012 The other day I tried to create chewy gluten-free chocolate chip cookies, and while this version missed the chewy mark, they was so flavorful that I didn't mind. The flavor comes from golden syrup and browned butter, two ingredients you don't usually find in chocolate chip cookies. They lend a nutty, caramel-like flavor to the already buttery cookies.

While these aren't super-chewy cookies, they are softer than traditional gluten-free chocolate chip cookies because of the golden syrup, egg yolks, and a low baking temperature. If you prefer soft and chewy cookies, under-bake the cookies slightly. To do this, reduce baking time until the cookies are just set and faintly brown on the edges. . . . keep reading

Snickerdoodles

February 27, 2012

Did you grow up eating snickerdoodles? I did! My husband? Not so much. The first time I made a batch, he eyed them and said something like, "What? No chocolate? I thought there were Snickers in snickerdoodles."

Ah, nope! In the cookie world, snickerdoodles are a quiet charmer. Unlike fancy cutouts or "everything but the kitchen sink" cookies they don't scream for attention. But snickerdoodles aren't boring! Thanks to a generous amount of butter, cinnamon, and vanilla, snickerdoodles are packed with flavor. And isn't that why we love them?

Their classic flavor isn't the only thing that makes a snickerdoodle a snickerdoodle. They also have a unique texture. And this is where snickerdoodle lovers divide.

I like mine puffy with crisp edges and a soft, almost cake-like center. Others prefer snickerdoodles flat and crisp. What's a baker to do? Simple--v . . . keep reading

Elizabeth's Fluffy Gluten-Free Pancakes

February 21, 2012

Today's Pancake Tuesday! And since I love (love, love, love) pancakes, I had to share my recipe for the easiest, fluffiest, gluten-free pancakes you've ever had.

Did I mention these are fluffy? Because, my goodness, are they! The fluff comes from a full tablespoon of baking powder. (As always, be sure to use fresh baking powder.)

If you're dairy-free, replace . . . keep reading

Gluten-Free Croque-Monsieur

January 3, 2012

Recently it occurred to me that some of my favorite sandwiches are seasonal sandwiches. I eagerly await the first BLT of the summer and come winter I can't wait for a croque-monsieur. Of course, unlike the BLT, there's nothing really seasonal about this sandwich. Bread, ham, cheese and white sauce are available all year round. Yet tucking into this hearty sandwich during a warm season just doesn't appeal to me. (Probably because I am too busy eating BLTs.) Come the cold nights of January, however? I'm ready for a dressed-up ham and cheese sandwich.

While this French sandwich has been around for at least a hundred years, it's fairly new to my culinary repertoire. For years I avoided it because the thought of a sandwich topped with béchamel sauce sauce didn't sound appealing to me. I imagined the bread would turn unappetizingly soggy. However, I was wrong. Terribly wrong. After one bite, I knew why this sandwich was a classic. It's a comfort food sandwich! How did I miss this before? Warm cheese, salty ham, and tangy mustard. As for the bread, as long as it's well toasted (which is key with gluten-free bread.) the bread doesn't get mushy under the thick sauce.

Since the sandwich takes a little time to prepare, I usually don't make it for lunch. Instead I serve it for dinner along with a peppery green salad and a gluten-free beer.

. . . keep reading

Gluten-Free Thanksgiving: How to Make Gluten-Free Green Bean Casserole

November 21, 2011

A few years ago, when one of my readers asked me to create a gluten-free version of Campbell's green bean casserole, I was excited. Until then, I had never eaten the classic Thanksgiving side. After perfecting the recipe, a funny thing happened: several of my friends revealed themselves to be secret green bean casserole lovers. Now I make this for Thanksgiving every year. Another huge part of the tradition is munching on the freshly fried onion strips.

. . . keep reading

(Free Recipe) How to Make Gluten-Free Shortbread Cookies

September 15, 2011

Remember the "You Donate. I Bake." post? Well, it ended up raising over $700! Over the last few weeks, I sent hundreds of gluten-free shortbread cookies into the world. Thank you to everyone who donated! Your generosity amazed me.

Several folks asked for the recipe for those simple shortbread cookies. I'm more than happy to share it And I'm more than please (tickled really!) that several of the folks who received cookies are NOT gluten-free and still wanted the recipe!

Since starting the project, I've learned lots about these simple cookies! Here's what you need to know before whipping up a batch:

1. Don't overmix. Shortbread cookies are dense affairs. Over-mixing the butter causes their texture to become too light and crumbly. When preparing the dough, don't cream the butter and sugar so much that it becomes light and fluffy.

2. Take your time. Since these cookies contain no eggs, there's no moisture to coax the ingredients quickly into a dough. Once the dry ingredients are added to the butter and sugar paste, it takes a little while for a dough to form. At first the dough seems incredibly sandy--you might even worry that it's not coming together--don't fret like I did the first time I made a batch! The dough does come together after two or three minutes of mixing. Don't rush it and don't give up. The wait's worth it.

3. Re-rolling is welcome. With no gluten to make things tough, you can roll and re-roll this dough until every last piece is used. Since these cookies are so rich, I make about two dozen 2 1/2-inch cookies from one batch, gathering and re-rolling the dough as needed to get this many cookies.

. . . keep reading

(Member Recipe) 30 Minute Pasta e Fagioli

September 13, 2011

Growing up, I was what one might charitably call a bit of an odd kid. My favorite television show wasn't Sesame Street. Oh no! It was a toss up between Bob Ross' The Joy of Painting and PBS' Great Chefs. And my favorite food? My grandmother's pasta e fagioli. At the time, this bean and pasta bean dish wasn't really considered kid food. But I loved it--and that settled that.

Since going gluten-free about three years ago, I haven't eaten pasta e fagioli. Why? I'm finicky about the pasta part of pasta e fagioli. Of course it can be made with any kind of pasta. Of course it can. But when a dish is inextricably linked to childhood, you want it the way you remember. Period. And my grandmother made pasta e fagioli with ditalini--which are these little pasta tubes that are just perfect for pasta e fagioli and other soups. Without ditalini, pasta e fagioli just didn't taste right to me. For a long time, there wasn't a gluten-free version of ditalini. So I didn't make it. Silly, right?

Then the other day magic happened. I saw a box of DeBoles "Kid's Only*" Tubettini. This pasta is as close to gluten-free ditalini as I've seen. Close enough that I quickly grabbed a box off the shelf for one reason: it was time to make pasta e fagioli!

Of course, I wanted to make my grandmother's pasta e fagioli and discovered something of a family secret: my grandmother was a bit of a semi-homemade cook. YES! Long before Sandra Lee, my grandmother used shortcuts to get dinner on the table. And who can blame her? With six kids to feed, making a quick version of pasta e fagioli just made sense. So instead of soaking beans and making a special sauce, she used canned beans and leftover thinned tomato sauce.

While recreating her recipe, I found that . . . keep reading

(Free Recipe) How to Steam Potatoes

August 22, 2011

Steamed potatoes. Don't they sound, I don't know, kind of boring? Truth is, steamed potatoes are not something I'd made--or thought about--until recently.

For my friend's birthday party, her husband made an incredible clam steam. Along with the clams, sausages, and corn, there was, you guessed it, steamed potatoes. At first I thought I'd give the steamed potatoes a pass. I mean, they were just potatoes! Better to save tummy room for those clams, right?

Well, after I'd eaten my share of clams, I still had a wee bit of room--perfect for half a potato. Since these were large white potatoes, I asked my husband to share with me. (Spoiler: This does not end well for Greg.) I cut the potato in half, poured some melted butter on it and gave it a generous sprinkle of salt. Oh my! This potato was so good! It's flesh was creamy while the skin remained almost "snappy" without being tough. When Greg decided to nab his share of the potato, I, um, decided I didn't feel like sharing!

I wondered if I loved the potatoes so much because they steamed above clams and sausages or if perhaps steamed potatoes were just that good. After making several batches this summer, I can affirm: they are just that good.

Here's how to make them. . . . keep reading

(Free Recipe) Gluten-Free Peanut Butter Pie

August 12, 2011

Today, for the first time ever, I made a peanut butter pie. What took me so long?

Mike Perillo, husband of blogger Jennifer Perillo, nudged me into the kitchen. I'll have to send a little word of thanks into the universe for Mike to hear. See, Mike died early this week.

On Monday morning, my first day back from vacation, I caught up on my Twitter feed. I saw several tweets mentioning Jennifer. I quickly realized that her husband had passed away. I paused. I shook my head. I re-read. Perhaps I'd misread? I didn't. My heart sank.

Jennifer isn't someone I know personally. But in my on-line circle, she's someone I know. And you know how that feels right? Think about the people you've met on-line. I'm sure there are some "big names," like blogger Ree Drummond, the Pioneer Woman. But I bet there are other smaller, but no less important, people too. On Facebook alone I've connected, and re-connected, with lots of folks. These folks are no less "real" to me than the person I chat with at my local grocery store. Community is community. That I know for sure. And in 2011, a part of our community might be "virtual" but it's still community.

When I learned that Jennifer lost her husband suddenly, my heart broke open for her and her family. And I wanted to do something. But, for the moment, there wasn't anything practical I could do. Then Jennifer posted a simple request: make a peanut butter pie to remember Mike. Jennifer shared that this was his favorite pie and she kept meaning to make it "tomorrow" for him.

Ah, "tomorrow". It gets us doesn't it?

. . . keep reading

(Premium Recipe) How to Make a Gluten-Free Tomato Zucchini Galette

August 11, 2011

I love tomato tarts! The other day I shared a recipe for a caramelized onion and tomato tart with a Parmesan crust in my "Gluten-Free Tuesday" column on SeriousEats.com. (Do you read my column there? I hope so!) As I said in that piece, I love (love, love, love) tomato tarts. So today I want to share another one of my favorite tomato tart recipes with you.

This time, however, it isn't a exactly a tart. Let me explain.

Galettes, sometimes called "rustic tarts" or "open faced pies" are made by piling a filing (sweet or savory) into the center of a piece of pastry. The type of pasty used is up to you. For sweet galettes (like apple or blueberry), I often use a pie crust-tart hybrid. For savory galettes, I use a sturdy short-dough. Unlike traditional short doughs which contain lots of butter, this dough contains only four tablespoons. Since a galette is baked on a flat baking sheet, and not in a tart or pie pan, the dough needs enough integrity to hold it's shape while baking. And this dough does just that. In fact, thanks to the zucchini and fresh mozzarella (which gives off lots of liquid during baking), my galette "leaked" a little during baking. The crust, however, was fine. It didn't get soggy at all--even with a little cheesy goodness running out of the top.

Here's how to put together a galette . . . keep reading

(Free Recipe) Chocolate Zucchini Whoopie Pies

August 10, 2011

After spending two weeks reviewing the edits on my upcoming cookbook (and what a week that was!), my husband and I headed to Maine for a week.

Do you know what culinary treat is all over Maine? (Beside lobsters and blueberries, of course.) Whoopie Pies! I LOVE whoopee pies and having to pass them up everyday ignited a desire in me that I've rarely experienced since going gluten-free.

While we'd rented a hotel with a kitchen and I cooked every day, I wasn't about to bake while on vacation. I mean, the beach called. Not the oven. But when I got home? Different story! It was time to bake.

Before making a batch of whoopie pies, I glanced at my "to bake" list. On the list? Chocolate zucchini bread! Hmm…Chocolate zucchini bread. Whoopie Pies. Inspiration hit: Chocolate Zucchini Whoopie Pies. I couldn't get into the kitchen fast enough.

To create the recipe, I kept the cinnamon-scented notes from chocolate zucchini bread and the dense, moist texture from whoopie pies. The resulting whoopie pies are some of the best I've ever eaten. And I've eaten a lot of whoopie pies.

. . . keep reading

(Free Recipe) Corn Chowder

August 9, 2011

You know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain.

Often chowder's richness comes from cream. When too much cream is used in the recipes, I find the flavor of the chowder a little blunted. To get around this--and still enjoy a thick consistency--up the amount of flour in the roux to thicken the soup. Instead of a 1:1 ratio of fat to flour, I use a 1:2 ratio and omit the cream altogether. This lends a nicely thick soup without being too rich. If you prefer a thin chowder, add an additional cup of chicken or vegetable broth.

By the way, this chowder has a little spicy kick under the sweetness of the corn. If you'd prefer chowder without the kick, just leave out the hot sauce.

. . . keep reading

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