Gluten Free Brownies

 

2/3 cup Brown Rice Flour Mix

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp xanthan gum

2 oz. unsweetened chocolate

4 oz. semisweet chocolate

1/2 cup unsalted butter

1 1/4 cups granulated sugar

2 tsp. pure vanilla extract

3 large eggs, room temperature

1/4 cup chopped toasted walnuts (optional)

 

 

1. Preheat oven to 325 degrees. Line bottom and sides of 8-inch square baking pan with foil and grease with cooking spray.

 

2. Combine flour, salt, baking powder, and xanthan gum in a small bowl. Set aside.

 

3. Melt butter and chocolate in a heavy, medium-size saucepan over low heat. Remove from heat and whisk in sugar and vanilla. Whisk in eggs, one at a time, and continue to whisk until mixture is completely smooth and glossy. Add flour mixture and whisk until just incorporated. Stir in nuts if using.

 

4. Pour batter into prepared pan and place in center of oven. Bake about 45 - 55 minutes or until a tester inserted into the center comes out with wet crumbs. Pour 1/2 cup of semisweet chocolate chips over top of brownie and let sit for 5 - 10 minutes. When all of chocolate has melted, use a knife to spread it all over the top. Remove brownies from pan by lifting out foil, and cool completely on rack. Cut into squares or triangles.

 

 

Note: I cut the brownies when they were still warm and they tasted just like a regular brownie. I ate my piece with an ice cold glass of milk, and hubby ate his with ice cream. Store the brownies in an airtight container and transfer to fridge if not eaten after 3 days. Brownies can be frozen but I have not tried it.

 

 

Gluten Free Brown Rice Flour mix:

 

2 cups Brown Rice Flour

2/3 cups Potato Starch

1/3 cups Tapioca Flour

 

1. Mix all together and store in an airtight container.

 



Pesto Chicken Kebabs

 

 

3 boneless chicken breasts, cut into 1 1/2-inch cubes

24 cherry tomatoes

1 cup basil, chopped

1 garlic clove, diced

3 Tbsp. olive oil

1/4 cup shredded parmesan cheese

Salt & pepper

 

 

1. In a mini food processer, pulse basil, garlic, olive oil and parmesan cheese until well combined. Set pesto aside.

 

2. In acontainer with a top, place chicken cubes. Salt & pepper the chicken and mix with pesto. Put top on and place in fridge for 2- 4 hours.

 

3. Soak eight wooden skewers in water for at least 30 minutes.

 

4. Place three chicken cubes and three cherry tomatoes on a skewer ... alternating chicken and cherry tomato.

 

5. Grill 8 minutes on each side or until thoroughly cooked. Seve with salad and pasta salad.

 

 



Blueberry Buttermilk Bundt Cake

 

 

2 sticks unsalted butter, at room temperature

3 cups all-purpose flour

2 1/2 tsp baking powder

1 1/4 tsp salt

1 3/4 cups granulated suger

1/4 cup vegetable oil

4 large eggs, at room temperature

1 tsp vanilla extract

3/4 cup buttermilk

2 cups blueberries

 

 

1. Preheat to 350 degrees. Generously butter a nonstick 12-cup Bundt pan.

 

2. Whisk the flour, baking powder and salt in a medium bowl. Set aside.

 

3. Beat butter, sugar and vegetable oil in a bowl with a mixer on medium high speed until fluffy, scraping down the sides of the bowl. Add eggs, one at a time, then add vanilla.

 

4. Add one-third of flour mixture and fold in with a rubber spatula or wooden spoon. Add half of the buttermilk and mix well. Continue until all the flour and buttermilk are used up.

 

5. Toss the blueberries with 2 tablespoons of flour in a small bowl.

 

6. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries and then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter, and smooth the top.

 

7. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about an hour. Transfer to a rack and let cool 30 minutes in the pan. Loosen cake from pan, then invert onto a rack to cool completely.

 

8. When cake is cold, mix 1 cup confectionary sugar, 2 tablespoon milk and flavoring of your choice. I used Penzy's lemon powder. Let stand for a little while until of thick enough consistency to drizzle on cake.

 

 

Makes a beautiful tall cake.

 

The crumb is tender and cake is delicious with coffee or tea.



Lemon-herb Roast Chicken

Ah, roast chicken ... it holds a special place in my memories and taste buds! It was a dish we requested for birthdays and special occasions. We grew up by the sea and dinner was more likely to be something bought fresh off the boats. Having chicken was special and there was always much anticipation.

It took me a long time to try roasting chicken but I did take the plunge, and found out that I can make roast chicken as good as my mom's ... you just have to make it with love and time it right. I have a few simple recipes that I use but the lemon-herb recipe below is one of my favorites. It smells wonderful roasting in the oven and it tastes just as great. And every time I roast a chicken ... my mother is right there with me.

 

 

1/2 cup butter (1 stick), room temperature

2 Tbsp chopped fresh rosemary or 2 tsp. dried

2 Tbsp chopped fresh thyme or 2 tsp dried

3 cloves garlic, minced

1 6 1/2 to 7 lb roasting chicken

1 1/2 tsp grated lemon rind

 

 

1. Combine butter, rosemary, thyme, garlic & lemon rind in a small bowl.

 

2. Preheat oven to 450 degrees. Rinse chicken; pat dry.

 

3. Slide hand under skin of chicken and loosen from meat around the breast area. Set aside 2 tablespoons of butter mixture for use in sauce. Spread half of remaining butter under the skin and spread the rest all over the chicken. Season all over with salt and pepper. Be sure to season inside the chicken cavity as well. Tie legs together to hold shape.

 

4. Place chicken in heavy roasting pan. Roast 20 minutes. Reduce oven temperature to 375. Roast chicken until juices run clear when thickest part of  thigh is pierced with a knife, usually about 1 hour 25 minutes to 1 hr 50 minutes.

 

5. Remove chicken from pan and cover with foil. Pour chicken juices into a saucepan and skim off fat. Add 1/4 cup dry white wine (I have even used champagne!) and the reserved butter to pan juices, and bring to a boil. Make a slurry of 2 teaspoons cornstarch and 2 teaspoons water, and add to pan gradually until sauce is of desired thickness. Season with salt and pepper. Slice roast chicken and serve with sauce.



Popovers (Gluten free)

 

 

1 cup all-purpose gluten-free flour

1/2 tsp. xanthan gum

1/2 tsp. kosher salt

1 Tbsp. unsalted butter, melted and cooled

2 extra-large eggs, lightly beaten, at room temperature

1 cup milk (lowfat but not fatfree), at room temperature

 

 

1. Preheat the oven to 400 degrees. Grease well a 6-cup popover pan or 12 muffin pans.

 

2. In a large bowl, whisk together the flour, xanthan gum and salt. Add the butter, eggs, and milk, whisking well after each addition until the batter is smooth.

 

3. Pour the batter into muffin pans, filling just under halfway. Place the pans in the center of the preheated oven and make for a total of 30 minutes. After the first 20 minutes, with a sharp knife, pierce the top of each popover to let steam escape so the popovers will maintain their puffiness.

 

4. Serve hot with butter and jam.

 

Gluten free flour mixture:

2 cups brown rice flour

2/3 cups potato starch

1/3 cup tapioca starch

 

1. Mix together and store in an airtight container until ready to use.



Strawberry Jam

 

2 lb fresh strawberries, hulled

4 cups sugar

1/4 c lemon juice

 

 

1. In a large bowl, crush strawberries until you have 4 cups of strawberries. I used a potato masher and not the blender because I like pieces of strawberry in my jam.

 

2. In a heavy bottom pot mix strawberries, sugar and lemon juice. Stir over low heat until sugar is dissolved. Increase heat to medium and bring to a rolling boil. Stir constantly until mixture reaches 220 degrees. Remove from heat.

 

3. Pour about two inches of water into a large saucepan, place mason jars upside down in the water, place the lids in there as well, put pot cover on and boil for 12 minutes.

 

4. Using sterile tongs lift jars and lids out and place on paper towel lined platters. Pour strawberry jam into jars. Put lids on securely. Place a rack in a large pot, put the filled jars in, not touching each other, put pot cover on and bring to a boil for about 12 minutes.

 

5. Remove jam jars from pot and let cool on counter until completely cold. Jars will "ping" as they cool and seal.

 

6. Only refrigerate if jar has been opened.

 

 

Note: I made my jam with two cups of mashed strawberries and 1 1/4 cups sugar, and two tablespoons of lemon juice; boiled the mixture for 20 minutes or until temperature reaches 200 degrees. It made enough jam for a jar and a half.



Cheesecake cupcakes



 

12 vanilla wafers

8 oz. 1/3 less fat cream cheese

1/4 c sugar

1 tsp. vanilla

6 oz. fat free vanilla Greek yogurt

2 large egg whites

1 tsp. cornstarch

 

 

1. Preheat oven to 350 degrees.

2. Line 12 muffin pans with cupcake liners. Place a vanilla wafer in each liner.

3. Beat cream cheese and sugar together until light and fluffy. Add vanilla, greek yogurt, egg whites and cornstarch and mix until combined.

4. Spoon equal amounts into cupcake liners. Bake for 20 - 25 minutes. Remove from oven and cool on wire racks. When completely cool, place in refrigerator. Serve cold with fresh sliced strawberries and berries.