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.