Butternut Squash Soup

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Sinful Espresso Chocolate Mousse

Super Easy and absolutely delish Mousse.

Ingredients

• 8 ounces semisweet chocolate (use the bars you buy in store for shaving and melts more evenly
• 3 egg yolks
• 2 teaspoons instant espresso powder
• 6 tablespoons granulated sugar
• 2 cups heavy whipping cream

Directions

1. Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly.
2. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, 2 to 3 minutes (do not boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, about 30 minutes.
3. Using an electric mixer, beat the remaining 1 ¼ cups cream and 2 tablespoons sugar until stiff peaks form.
4. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.

Southern Sweet Potato Casserole.

Great alternative to candied yams!


Ingredients:
Filling

• 3 cups cooked and mashed sweet potatoes (about 3 large potatoes, roughly 3 lbs. total weight)
• 1/3 cup melted butter (I also make this with Earth Balance for a dairy-free version)
• 1/3 cup sugar - white or light brown
• 1 Tbsp vanilla
• 2 extra large or 3 large eggs
• ½ cup milk (1% is okay; I’ve also made this with lactose-free milk and almond milk) 

Topping

• 1 cup packed light brown sugar
• 1/3 cup Oonagh’s Gluten-Free Flour Mix
• 1 cup chopped pecan or walnut pieces
• ¼ cup (2 oz.) melted butter or Earth Balance

Directions:
1. Combine the filling ingredients and mix well. Spread in a greased 9” x 13” pan, two 9” pie plates or one deep 10” pie plate. You can also pour into eight ½-3/4 cup custard cups or ramekins.
2. Mix the topping ingredients and sprinkle over the sweet potato mixture.
3. Bake in a 350 degree oven for 30-40 minutes, depending on dish used for cooking. The casserole rises like a cake and then will deflate on cooling. A wide, shallow dish should be ready in 30 minutes; the deep 10” dish will take 40 minutes.

Tips & Alternatives:
Note that if you refrigerate it overnight for baking fresh on Thanksgiving, it will take longer because you are starting with colder ingredients.
For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.
For smaller quantities, I use a 2 cup oven proof casserole and only 1 sweet potato and divide ingredients by 3. The casserole is full and should be baked on a baking sheet since the topping may overflow as the sweet potato mix rises.

Gluten Free Dinner Rolls.

Ingredients:

• 10 oz. club soda, ginger ale or gluten-free beer
• 3 large eggs brought to room temperature
• 3 Tlbsp. extra virgin olive oil
• 2 Tblsp.. agave nectar or honey (omit when using ginger ale)
• 2 ¾ cups Jules Gluten-Free All Purpose Flour
• ¼ cup flaxseed meal or buckwheat, sorghum or brown rice flour
• 1 t. salt
• 1 Tblsp. granulated cane sugar
• 2 ¼ t. rapid rise or bread machine yeast (1 packet)

Directions:
Prepare 1 loaf pan or 12 popover pans or 20-24 muffin tines by oiling lightly with olive oil or canola oil spray.
In a large mixing bowl, whisk together the eggs, oil and agave, then slowly pour in the club soda, ginger ale or beer to mix.
In another large bowl, whisk all dry ingredients (flour, salt and sugar) except yeast. With mixer on low speed, slowly pour the wet ingredients into the dry mix to combine. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into loaf pan or, using an ice cream scoop, measure batter and scoop equal portions into the prepared popover or muffin pans.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 degrees, then turned off, with a bowl of water in the oven to add moisture, is a good option).
When the bread has risen, bake at 375 degrees (static) or 350 degree (convection) for approximately 35 minutes for the loaf, 15 minutes for the dinner rolls or 12 minutes for the smaller rolls. The internal temperature of the loaf should be approximately 205-210 degrees. The bread or rolls should have risen high above the tops of the pans and will be golden brown with a nice crust. Always insert a skewer or cake tester to the center of the loaf or rolls to be doubly sure they are cooked all the way though before removing to cool in the pans for 5 minutes. Then gently remove from the pans and serve warm.


Note for Bread Machines: You may easily use this recipe in your bread machine by adding all the liquids to the pan first, then sifting together the dry ingredients and pour in the yeast to the well.
Set the machine in the gluten-free setting or the setting on your machine with only one rise cycle and no punch-down. Use a rubber spatula to go around the inside of the pan while the machine is mixing the dough to ensure all the dry ingredients are incorporated. Remove the pan from the machine when finished baking, then allow to cool for approximately 10 minutes before removing the loaf from the pan to cool further.

Sauteed Butternut Squash with Goat Cheese Dip

Ingredients:

• 1 (11 oz.) log herbed goat cheese, room temperature (plain goat cheese also okay you can soften and add herbs yourself)
• 2 tbsp olive oil
• 1 tbsp butter or vegetable oil spread
• 1/2  butternut squash, peeled, seeded and chopped into pieces
• 6 cloves garlic, minced
• 1 large shallot, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp sage
• Pinch of sea salt
• Pinch of black pepper
• 1/4 cup dried apricots, chopped fine
• 1/4 cup walnuts, chopped fine

Directions:
1. Place the goat cheese in a mixing bowl and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add squash, garlic, shallot, lemon juice, sage and pinches of salt and pepper. Saute until squash is tender, about 10-15 minutes, stirring often. Transfer to a bowl and let cool for 10 minutes.
3. Mix the cooked squash with the goat cheese. Add more salt and pepper if needed.
4. Place in a dip bowl, top with apricots and walnuts. Serve with the Crunchmaster gluten-free crackers of your choice. (I prefer Original with this recipe.)  Enjoy!

Note: Always check the labels to ensure all ingredients in mixes are gluten free!!

Gluten Free Butter and Chive Mashed Potatoes

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl.
• Add the cream cheese, chives, oil, milk, salt and pepper; beat until fluffy. Yield: 8 servings.

Ingredients

• 8 large potatoes (about 5 pounds), peeled and quartered
• 1/2 c chopped chive
• 1 package (8 ounces) soy cream cheese, cubed
• 1 cup soy milk
• 1-1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 tblsp butter oil

Karinas Breadcrumbs

How to Make Toasty Crunchy Gluten-Free Breadcrumbs

  You'll need to make the waffles first!

 

 

The flour blend used for these crispy waffles includes a bit of cornmeal for flavor and texture. If you cannot use cornmeal, substitute your preferred grainy flour choice. (Changing flours may effect texture, so experiment with your favorite combos or mixes.)

You'll need:

1 cup sorghum flour1/4 cup rice or millet flour1/4 cup Bob's Red Mill gluten-free corn meal1/2 cup potato starch1/4 cup tapioca flour/starch
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xanthan gum1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1 teaspoon minced onion
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4 cup light olive oil
Enough fresh water to thin the batter- about 1 1/2 cups

Prepare your waffle iron. I used a Forman Grilleration grill; it has two large rectangle waffle iron inserts.

Mix the rice flour, cornmeal, potato starch, tapioca flour, sea salt, baking soda, baking powder and xanthan gum. Add the herbs, garlic and onion; stir together.

Mix up the egg replacer; add it to the dry ingredients, along with the oil; stir a bit and start adding water a little at a time to create a pancake/waffle style batter. The batter needs to be pourable, but not too thin.

Spoon the batter onto the waffle iron and spread it a bit; close and cook according to your waffle iron manufacturer's instruction, until the waffles are golden and crispy.

Cool on a wire rack- they will get even crispier as they cool.

Makes about 8 large waffles.

Use the waffles for fabulous gluten-free bread crumbs, or make panini-style grilled sandwiches

These easy to make gluten-free crumbs are a delicious topping for baked casseroles, simple pastas, and tender crisp vegetables tossed in olive oil and garlic.

What I do::

I toast 2 or 3 gluten-free plain waffles and break them apart; then I process them in my Cuisinart food processor, pulsing on and off until they resemble classic breadcrumbs (not too fine).

I add in several dashes of dried Italian herb mix, or a simple combo of dried basil, parsley and marjoram.

I drizzle in some high quality extra virgin olive oil as I pulse - just until they are moist and begin to stick together a bit.

To make a classic pan-fried crumb topping, I pour a tablespoon or so of good olive oil in a medium- not too hot- skillet and toss in the processed waffle crumbs. I add dried Italian herbs to taste and stir, shake the pan and brown them for a minute, then add the crumbs to the recipe.

Gluten/Nut Free Holiday Mac and Cheese

 

Ingredients:

12 oz. dry penne or macaroni pasta- we used Tinkyada Brown Rice Penne
For the sauce:

2 tablespoons light olive oil or butter
2 tablespoons sweet rice flour (or all-purpose gluten-free flour)
2 1/2 cups soy milk
1 1/2 cups shredded aged sharp or mellow cheddar cheese
3/4 cup small curd soy cottage cheese
1/2 teaspoon sea salt
1/2 teaspoon Dijon or honey mustard
1/4 teaspoon freshly grated allspice
1-2 tablespoons dry sherry or white wine, to taste

For the topping:

1 cup Crunchy Gluten-Free "Bread" Crumbs - for topping


A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and partially cook the penne- just until it is very al dente, tender but still firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste (called a roux) and milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, cottage cheese, sea salt, mustard, allspice and stir to blend. If adding a dash of sherry, add it now. Continue stirring the sauce until the cheese melts, about 3 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees F.

For a 6-cup baking dish, combine the cooked penne and the hot cheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the buttered gluten-free bread crumbs and with dried basil.

 

Bake at 350 degrees F for about 25 minutes, until bubbling and heated through.

Serves 4

Read more: http://glutenfreegoddess.blogspot.com/2006/11/kicked-up-baked-mac-and-cheese.html#ixzz1foNeLqIg

Gluten free Cornbread stuffing

Gluten-free Cornbread
3/4 cup sugar
2/3 cup corn meal
2/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs lightly beaten
2/3 cup milk
2/3 cup buttermilk
1 stick butter, melted
1. Preheat oven to 375 degrees. Butter a 9 inch cake pan. In a medium sized bowl, whisk together sugar, corn meal, flours, baking powder, baking soda, salt, and cinnamon. In a large liquid measuring cup, stir together eggs, milk, and buttermilk. Whisk in melted butter.
2. Pour into prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
3. Allow cornbread to sit for one day to dry out.

Making the Stuffing

2 C Chopped Celery
1 C Chopped Onion
3 1/2 C Low Sodium Chicken Stock
1/2 C Minced Garlic
1 tblsp  Sage
1 tblsp  Rosemary
Crumbled Cornbread

Place all ingredients in a bowl and stir.
Place mixture into baking pan and cook at 370 degrees for 30 minutes covered.

Gluten free Wild Rice with Cranberries Salad

This is a very pretty holiday salad for gluten and nut free guests. Very simple and tasty!


Ingredients1/2 cup Wild Rice
2 3/4 cups water
1/ 2 teaspoon kosher salt
2 cups fresh or frozen and defrosted Cranberries, halved
1 cup, Unsalted Pretzels
8 Green Onions, chopped
the juice and zest of 1 orange
1/2 cup sugar
2 tablespoons apple cider vinegar
1 tablespoon olive oil
3 tablespoons fresh chopped parsley
a pinch of kosher salt
Method
1.  Combine wild rice and water in a medium saucepan. Add 1/2 teaspoon kosher salt. Bring to a boil and reduce to a simmer. Cover with a tightly fitting lid and simmer for 30-40 minutes, or until water is absorbed and rice is tender. When rice is done, remove from heat, and leave covered to rest for 10-15 minutes.
2. In a large mixing bowl, combine halved cranberries, chopped green onions, orange zest and juice, sugar, apple cider vinegar, olive oil, freshly chopped parsley, a pinch of kosher salt and crumbled pretzels. Toss to combine. Add rice and toss well. Let set at least 15 minutes before serving.

Green Bean Casserole

Okay this is pretty much just an updated and tweaked version of Campbells Casserole receipe.

Ingredients:

2 Cans           Campbell Cream of Mushroom Soup
1 C            Milk
2 tsp.         Soy Sauce
1/4 tsp.      Pepper
4 Cans       Green Beans
2 2/3 C      French Onion Fried Onions
1/2 C         Chopped Garlic

Directions:

Stir Soup, milk, soy sauce, pepper, garlic, beans and 1/3 C fried onion into casserole dish. Bake at 350 for 25 min. Stir and sprinkle remaining onions. Bake an additional 5 minutes.

Candied Yams

These are some deep south, super sweet sinful candied yams. A friend of my family gave me this receipe after she had no luck finding a receipe she liked after many months of searching. It's incredibly easy to make and take about 10 minutes to prepare. Everyone who's tried it has said its like eating pumpkin pie.

Ingredients:

4 lbs.    Yams (peeled chunked and boiled)
2 C       Orange Juice
3 C       Corn syrup
1 tsp.     Cinnamon
1 tsp.     Nutmeg
1 tsp.     Vanilla Extract
2 tsp.     Lemon Juice
2 C        Brown Sugar
1 Bag     Marshmallows Small

Directions:

Mash yams. Whisk together all ingredients in a large bowl for two minutes. Place in a inch deep pan and sprinkle even layer of marshmallows on top. Place in oven on middle rack and cook for 25 minutes at 350 degrees. Marshmallows should be browned lightly on top.

Honey Glazed Ham

This was the receipe for Honey Glazed Ham that is a combination of my mothers receipe and my own little twist added. It's very yummy and not overly sweet. The cooking process allows the juices to really sink into the meat and make it super flavorful.

Ingredients For Glaze:

1 C      Brown Sugar
1 C         Honey
2 tsp.      Cornstarch
1/4 tsp    Cayenne Pepper
1 tsp       Vanilla Extract

Ingredients For Ham:
Handful of Peppercorn to Varnish
Ham


Directions:

Heat oven to 350 degrees. While it's heating combine all ingredients for glaze into a sauce pan and heat over medium heat until soupy and thin while stirring constantly. Take Ham and using a carving knife make shallow cuts diagonally across ham in both directions creating a series of diamond shaped patterns across the ham's surface. Take the peppercorns and place them in the points of the diamonds. Cook ham for 1 hour in the oven. Next take the ham out of the oven and take the glaze you've created and pour half evenly over the Ham. Make sure it's evenly coated on there. Then continue to bake 15 minutes. Take ham out again and repeat the glazing using the rest of the glaze then bake a final 20 minutes. Once it is completely done baking take ham and cut. The glaze should be baked on there but any additional glaze will run into the meat and cool on the individual slices.

Brined and Herb Roasted Turkey Receipe

This is a super easy and absolutely mouth watering way to cook a Turkey. I made it for Thanksgiving for a party of 15 people and they were all formerly turkey haters. Needless to say they are STILL ranting and raving about how awesome the turkey was. Super simple and you'll get a nice juicy turkey at the end that will leave your guests asking for helpings to take home.

Ingredients for Brine:

2 Cans          Chicken Broth
1 C               Salt
1/2 C            Brown Sugar
1 Tblsp         Black Pepper
1 1/2 Tblsp   Allspice
1 Gal            Ice
1/2               Rough Chopped Onion
1 Tblsp        Sage
1                 Brining Bag


Ingredients for Turkey:

Salt
Pepper
Rosemary
Garlic Granules
1 Granny Smith Apple
1 Onion
1 Green Bell Pepper
1 C Canola Oil
1 Tony's Cajun Butter Injection Kit
1 Roasting pan and Rack
Aluminum Foil

Directions:

Began thawing turkey in fridge according to thawing directions as indicated on the tag/packaging of turkey (usually 2-4 days in advance). 2 days before cooking day place all combine all brining ingredients except the ice into large stock pot and cook over medium heat until boiling then remove and allow to cool. Take this time to clean out your turkey and dress it up (cutting away neck skin and stretching the inner cavity. Once it is cool place the turkey in the brining bag and add in the stock mixture and ice. Seal the brining bag and place in your roasting pan (helps to contain spills in case bag tears) and place in the fridge for a minimum of 16 hours.
 On the day you cook take turkey out of the brine and pat it dry including the inside. Throw away brining bag. Preheat oven to 500 degrees. Stuff bird with quartered granny smith apple, quartered onion and
quartered bell pepper pinch of salt, rosemary, pepper and garlic. Hog tie birds legs together and tuck wings under bird in roasting pan on the roasting rack. Next take a basting brush and throughly coat the bird with canola oil. This allows it to brown beautifully and also helps the herbs to adhere to the bird while cooking. Take your injection needle full of the injection fluid and inject it into the front breast of each side of the bird, the thighs and directly into the side middle of the bird. Empty and access into the roasting pan along with the 2 cans of Chicken Broth. Take your rosemary, pepper, salt and garlic granules and sprinkle evenly over the whole bird. Tent aluminum foil over the bird and place in oven on the lowest rack for 30 minutes. Baste bird and lower temperature to 350 degrees and continue to cook for 3 hours and baste every 30 minutes. The last 30 minutes make sure to remove the foil and bast every 10 minutes. The bird MUST cook until the breast meat reached the temperature of 161 degrees.