Stir-Crazy Cake, Vintage Recipe

Naturally Gluten-Free

CHUCK WAGON STIR-CRAZY CAKE (DF, EF)

VINTAGE RECIPE

 
INGREDIENTS

2½ Cups GF Cup4Cup Flour, any brand
1½ Cups Sugar
½ Cup Cocoa
2 Tsp Soda
½ Tsp Salt
2/3 Cup Oil
2 Tbls Vinegar
1 Tbls Vanilla
2 Cup Cold Coffee
¼ Cup Sugar
½ Tsp Cinnamon

DIRECTIONS
Preheat oven to 350F
Ungreased 9x13 metal baking pan

Put flour, sugar, cocoa, soda and salt into an ungreased 9x13 metal baking pan. Stir with a fork to mix. Form 3 wells in flour mixture. Pour oil into one, vinegar in another and vanilla in third well.

Pour cold coffee over all ingredients and stir with fork until well mixed, do not beat. Allow batter to sit for 15 minutes before baking. Combine remaining sugar and cinnamon, sprinkle over batter and bake at 350 for 35-40 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Breakfast Meatballs

Naturally Gluten-Free Meals

BREAKFAST MEATBALLS

Makes about 20

INGREDIENTS

½ Lb Ground Beef

½ Lb Ground Pork

1 Sweet Potato, chopped fine

2 Tbls Maple Syrup or Honey

1 Onion, chopped fine

6 Slices Bacon, crisp, chopped

Sea Salt & Pepper to taste

INSTRUCTIONS

Preheat Oven 350F

Baking Sheet lined with parchment paper

Arrange the bacon slices in a single layer on the pan. Place the pan in the preheated oven and set the timer for 20 minutes. Once the timer goes off, flip the pieces of bacon in the pan and return to the oven to watch for your perfect doneness.  Continue to bake for another 5-10 minutes depending. Once done, quickly transfer the bacon to several layers of paper towel to drain and cool. You can toss the bacon grease and parchment paper and reline the pan or leave it as is for baking the meatballs.

In a Cuisinart, give the beef & pork a quick spin, and transfer the meat to a large bowl for mixing.  Peel & wash the sweet potato and the onion, cut into small pieces and chop fine in the Cuisinart, then add to mixing bowl.  Break up the bacon and give it a quick spin in the Cuisinart. Add the bacon pieces and remaining ingredients to the bowl and mix well. Using a small cookie scoop or teaspoon scoop the meatball mixture and shape into meatballs and arrange on the baking sheet then bake for 30-40 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Portuguese Codfish Cakes

Naturally Gluten-Free Appetizers

Portuguese Codfish Cakes 

(Pasteis de Bacalhau)

INGREDIENTS 

10 Ozs Salted Cod, deboned and soaked overnight

14 Ozs Russet Potatoes, unpeeled

1 Small Onion, very finely chopped

2 Tbls Parsley, finely chopped 

3 Large Eggs

Olive Oil, for frying

Soak the Cod

Salt Cod needs to be soaked overnight, at least 20-24 hours. Rinse the salt cod well under running water to remove any surface salt. Then place the cod in a large, covered, bowl or pot. Add enough cold water to cover with an extra inch or two. Cover tightly and set aside, changing the water every few hours. Let soak overnight, changing the water again in the morning every few hours. Take a nibble to test the salt level. If the cod seems too salty, change the water again and let it sit for a few more hours. You can always add more salt to the recipe later, but you can’t take any more salt away once the cod has been incorporated into your recipe. 

Prepare the Potatoes 

Boil the potatoes, preferably in their skins so the potatoes don't absorb water. When done, drain the water off and allow the potatoes to cool. When cool enough to handle, peel the potatoes, break them up and place them in a large mixing bow to mash by hand or with an electric mixer. A stand mixer actually works best for this.

Prepare the Cod

Meantime, simmer the previous soaked cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod and allow to cool. When cool enough to handle discard the skin and with your fingers remove any bones and separate the fish into fine flakes. Be careful to remove all of the bones.

Making the Cakes

Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley. Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a spoon to stand up in it. If you find it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.

With two tablespoons, shape the fishcakes like large eggs and place them in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture. These wonderful treats can be enjoyed warm, chilled, or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Quinoa Cake

Naturally Gluten-Free Dessert

CHOCOLATE QUINOA CAKE

12 -16 servings

INGREDIENTS

Cake

2 cups Cooked Quinoa, loosely packed

1/3 cup Milk

4 Eggs

1 tsp Vanilla

3/4 cup soft Butter

1 1/2 cups White Sugar

1 cup Unsweetened Cocoa Powder

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp fine Sea Salt

Frosting

2 cups Heavy Whipping Cream

1 cup Semi-Sweet or Dark Chocolate Chips

DIRECTIONS

Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)

Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.)

Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined. Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.

Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. Use a mixer to whip the chocolate cream into soft peaks. Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like. Chill 2-3 hours before serving to allow the frosting to set.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Zucchini Brownies

Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

Makes 16 brownies

INGREDIENTS

1 Cup Almond Butter

2 Medium Zucchini, unpeeled, shredded

1/3 Cup Honey

1 Large Egg

1 Tsp Vanilla

1 Tsp Baking Soda

½ Tsp Cinnamon

1 Cup Semisweet Chocolate Chips, melted

DIRECTIONS

Preheat oven to 350 F

Grease a 9 x 9-inch baking pan

In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Boston Baked Beans

Naturally Gluten-Free Meals 

BOSTON BAKED BEANS 

INSTRUCTIONS 

2 Lbs Navy Beans, soaked overnight 

1 Lb Salt Pork or Thick Slab Bacon, cut into chunks 

1 Large Onion, cut up 

½ Cup Catsup 

¾ Cup Molasses, (not blackstrap) 

½ Cup Brown Sugar 

1 Tbls Salt 

1 Tsp Dry Mustard 

¼ Tsp Garlic Powder 

DIRECTIONS 

Preheat oven 350 F 

Bean Pot or Dutch Oven 

Soak beans overnight in club soda. In the morning rinse and drain the beans and remove any stones. Place the beans in a large pot, over high heat, and cover with water. Add a generous pinch of salt. Bring to a boil; reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. 

In a large oven safe Bean Pot or Dutch Oven, place onion on bottom and add the tender beans. Reserve the cooking water, do not discard. 

In separate bowl mix remaining ingredients and pour over beans. Add enough reserved bean-cooking water to just barely cover beans, stir gently, leveling out beans so that none are sticking up above the liquid level. Cover and place in preheated oven for 5-6 hours. 

Check beans once or twice per hour during baking, and stir beans gently. Add a bit of cooking water if needed to submerge the top ones, leveling them out each time. As the beans cook and get soft some will begin to split and the sauce will thicken. Remove the cover for the last hour and stop adding liquid unless the level becomes too low. Taste the beans for doneness and flavor. If necessary cook another hour or so. 

When done, remove beans from oven and stir them very well. The sauce should form a thickened, starchy glaze. Serve while still warm from the oven. Leftovers can be stored in a covered container in the refrigerator and enjoyed warmed up or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chinese Honey Chicken

Naturally Gluten-Free
Chinese Honey Chicken

Serves 4 people

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and serve.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chuckwagon BBQ Sauce Vintage Recipe

Naturally Gluten-Free Condiments

Chuckwagon BBQ SAUCE

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

¼ Cup Oil

1 Medium Onion, minced

2 Tbls Cider Vinegar

3 Tbls Lemon Juice

1 Cup Tomato Sauce

1 Cup Water

2 Tsp Angostura Bitters

1 Tsp Salt

1 Tsp Celery Salt

1 Tbls Mustard

2 Tbls Brown Sugar

1/8 Tsp Cayenne Pepper

 

DIRECTIONS

In a medium sauce pot cook onion in oil until lightly brown and caramelized.  Add remaining ingredients and simmer for 20 minutes or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Grilled Chicken W/Peanut Sauce

Naturally Gluten-Free Meals

GRILLED CHICKEN BREAST WITH PEANUT SAUCE

W/ Quinoa, Avocado & Lemon

INGREDIENTS

1 Lb Chicken Breast, boneless

3/4 Cup Chicken Broth

1/4 Cup Peanut Butter

2 1/2 Tbs Coconut Aminos

2 Tbs Fresh Lime Juice

1 Tbs Brown Sugar

2 Garlic Cloves, minced

1/4 Tsp Fresh Ginger, finely minced

1/2 Tbs Fresh Cilantro, Chopped (Optional)

1/4 Tsp Cayenne Pepper (Optional)

INSTRUCTIONS

In small bowl, whisk together broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, cayenne pepper if using & ginger. Set aside 3/4 cups of sauce in small saucepan and place remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour, if time allows.  Preheat broiler and lightly oil broiler pan (or grill). Remove chicken from the marinade and broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). While chicken is cooking heat sauce over med heat for 5 mins until mixture bubbles and begins to thicken. Serve sauce over chicken and top with cilantro, if using.

Quinoa with Avocado & Lemon

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Irish Colcannon

Naturally Gluten-Free Foods
COLCANNON
Serves 6 people

INGREDIENTS

2 lbs Potato, peeled and cut

½ cup Butter

Several pieces Bacon or Sausage, finely chopped

½ small Cabbage, finely shredded

¾ cup Heavy Cream

Salt & Pepper to taste

DIRECTIONS

Tip the potatoes into a large saucepan of water and bring to a boil. Simmer for 15-20 mins, or until the flesh is tender when pierced. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon or sausage and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and mash potato until smooth. Add cream with remaining butter and beat into the potato. Add bacon and cabbage to potato and mix. Then season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida