Polenta Budino

Naturally Gluten-Free Desserts

Polenta Budino W/Plum Marmellata

Serves 8 people

INGREDIENTS

Polenta

½ Cup Coarse-Grind Polenta

1/3 Cup Sugar

¼ Cup Dark Brown Sugar, packed

¼ Teaspoon Salt

1 Tbls Butter

1 Large Egg Yolk

¼ Cup Heavy Cream

Plum Marmellata

¾ Cup Sugar

1 Tbls Lemon Juice

¼ Tsp Salt

4 Ripe Plums, cut into 1/2-inch pieces

1 Pint Vanilla Ice Cream

DIRECTIONS

Make the Polenta

In a medium saucepan bring 2 cups water to a boil. Gradually add polenta; whisking constantly until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Add the sugar, brown sugar, and salt and continue to cook, whisking often, until mixture thickens again and polenta is tender, about 20–25 minutes. Remove from heat and whisk in butter until melted and well combined. 

Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer polenta to a large bowl, cover and allow cooling.

Make the Marmellata

In a medium saucepan add sugar, lemon juice, salt, and half of plums and bring to a simmer over medium heat.  Cook the marmellata, stirring occasionally, until the mixture is thickened and some of the fruit is starting to fall apart, approximately 10–15 minutes. Mix in half of the remaining plums and continue to  cook, stirring occasionally, until softened but still holding their shape, 5 minutes. Remove from heat and mix in remaining plums. Cover marmellata and let cool.

Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice cream.

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

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

Tzatziki Sauce - Dairy-Free

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt

OR

2 Cups Cashew Cream (recipe below)

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

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

Crockpot Cranberry Chicken

Naturally Gluten-Free Meals

CROCKPOT CRANBERRY CHICKEN

W/Cabbage Steaks

Serves 6-7 people

INGREDIENTS

4 Lbs Whole Chicken

15 Oz Whole Cranberry Sauce, canned

1/4 Cup Brown Sugar

1/4 Cup White Vinegar

1/2 Cup Ketchup

1 Tbs Garlic Powder

1 Tbs Onion Powder

INSTRUCTIONS

Discard giblets, if there are any. Rinse chicken and pat dry. Spray slow cooker with cooking spray, and place chicken inside. In a medium bowl, whisk cranberry sauce, brown sugar, vinegar, ketchup, garlic, onion powder & 1 cup water. Pour mixture over chicken and cook on low for 6-7 hours.

Cabbage Steaks

1 cabbage

1 tbs vegetable oil

Preheat oven to 400 degrees. Cut cabbage into 1/2 inch thick steaks (this works best if you slice across the cabbage, rather than in the direction of the core). Brush cabbage steaks with oil on both sides and place onto cookie sheet. Season generously with salt & pepper. Roast for 17 to 20 mins or until caramelized.

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 Arroz Doce Sweet Rice

Naturally Gluten-Free Desserts

Portuguese Arroz Doce

Sweet Rice Pudding

Serves 4 to 6

INGREDIENTS

2 Cans Coconut Milk

1 Cup Short Grain Rice

1/2 Teaspoon Table Salt

2 Cups Water

Zest of 1 Small Orange

1 Cup Sugar

Ground Cinnamon, for dusting

DIRECTIONS

In a saucepan over medium-high heat warm the coconut milk until little bubbles form around the edges and the milk starts to steam.

In a larger saucepan with a cover, add rice, salt and water and give it a quick stir. Place the pan over medium-high heat, cover, and bring to a boil. Reduce the heat to medium-low and begin stirring constantly, cooking the rice until the water evaporates.

Now slowly add the hot coconut milk, ½ cup at a time, to the rice mixture. Keep stirring after each addition; allow the liquid to absorb before adding the next batch of milk. Stir frequently and keep the heat low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.

When the rice is tender, add the zest and stir in the sugar. Continue to simmer for 5 more minutes until the sugar is dissolved. The pudding should be somewhat thick, like oatmeal. Pour onto flat serving platters or individual dishes and garnish with cinnamon in the Portuguese style.  It will continue to thicken as it cools. Can be served warm, room temperature, or chilled, store any remaining in the fridge.

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

Batter for Fried Foods

Naturally Gluten-Free

BATTER FOR FRIED FOODS

 

INGREDIENTS

 

½ Cup GF Cup4Cup Flour, any brand

½ Cup Liquid, water/milk/GF beer

3 Tbls Corn Starch

¼ Tsp Salt

½ Tsp Baking Soda

1 Tbls Oil

Garlic Powder to taste, optional

 

DIRECTIONS

 

Mix all ingredients together and allow batter to sit for 15 minutes. Dip whatever you want in it, seafood, chicken, vegetables, then fry in hot oil, just enough so that they float. Turn the pieces over so that they cook evenly brown on all side.

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

Chipotle Strawberry Chicken Wings

Naturally Gluten-Free Appetizers

CHIPOTLE STRAWBERRY CHICKEN WINGS

With Ranch Dressing

INGREDIENTS

2–3 Lbs Chicken Wings

1/2 Cup Onions, finely chopped

2 Tbsp Chipotle Peppers in Adobo Sauce

1/2 Tsp Chipotle Powder

1/8 Tsp Cayenne Powder

3/4 Cup Strawberries, hulled

1 Tsp Maple Syrup

1 Tbsp Lime Juice

2 Tbsp Butter

Salt & Pepper to taste

DIRECTIONS

Preheat oven to 350F.

Season chicken wings with salt, pepper, and chipotle powder. Melt 1 1/2 tbsp of butter in frying pan over medium-high heat. Brown chicken wings on each side, then place on a cookie sheet and bake for 30 minutes.

While the wings are cooking, in a frying pan over medium heat, sauté onions in 1/2 tbsp butter.  Cook until the onions begin to brown up a bit, and then remove from heat.  Put the onions into a blender along with the chipotle peppers and adobo sauce, cayenne powder, strawberries, maple syrup, and lime juice, and blend together until smooth.

After removing chicken from oven, move wings to a mixing bowl and toss with strawberry mixture and coat thoroughly with the sauce. Return wings to the cookie sheet and place in oven for another 10 minutes to bake sauce onto chicken.

Serve with Ranch Dressing to dip.

Ranch Dressing

INGREDIENTS

1/2 Cup Mayo

2/3 Cup Coconut Milk

1/2 Tsp Onion Powder

1 Tsp Fresh Dill

1 Tbsp Apple Cider Vinegar

1/2 Tsp Sea Salt

1/2 Tsp Black Pepper

1 Clove Garlic, minced

2 Tbsp Fenugreek Leaves

INSTRUCTIONS

Whisk all ingredients together until blended, cover and refrigerate to thicken before serving.

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

INGREDIENTS

1 Cup Almond Butter

1 1/2 Cup Zucchini, shredded

1/2 cup unsweetened cocoa powder 

1/3 Cup Honey

1 Egg

1 Tsp Vanilla

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Nutmeg

DIRECTIONS

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan, line with parchment paper

It's not necessary to peel the zucchini before shredding it. But peeling it will avoid the occasional green specks in the finished brownies. 

In a large bowl add all ingredients and mix everything together by hand. Mix only until well combined. Tip mixture into the baking pan and bake for 35-45 minutes, or until a toothpick comes out clean. Enjoy warm or room temp.

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

Brigadeiros

Naturally Gluten-Free Desserts

Brigadeiros

Makes 2 dozen

INGREDIENTS

1 ¼ Cups Sweetened Condensed Milk

1/3 Cup Unsweetened Cocoa Powder

2 Tbls Butter, cut into small pieces

¼ Tsp Vanilla Extract

Chocolate Sprinkles, Grated Chocolate, Cocoa Powder, or Shredded Coconut for dusting

DIRECTIONS

8x8-inch baking pan, lightly buttered

In a medium saucepan, over medium heat, combine the sweetened condensed milk, cocoa powder, butter, and salt. Whisk often to encourage the butter to melt and the cocoa powder to dissolve. Once the candy comes to a bubble, reduce the heat to low and cook, whisking often. The candy is finished when it's the consistency of a thick brownie batter and slides in a soft mass from one side of the pan to the other when the pan is tilted—this can take anywhere from 15 to 25 minutes, depending on your stove, but it’s better to keep the heat low and give the candy more time to cook down than to rush it and risk burning it. Stir in the vanilla extract. Pour the candy into the prepared baking pan and chill in the refrigerator until the candy is somewhat firm with a claylike texture, about 1 hour.

When you’re ready to form the candies, pour your desired coatings onto individual plates. Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1-inch balls. Drop each ball into a dish of coating and roll to coat. Set the finished candies on a small baking sheet, or place them into small paper candy cups. Brigadeiros can be stored in the refrigerator in an airtight container.

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

Italian Lentil Stew

Naturally Gluten-Free Meals

ITALIAN LENTIL BROCCOLI STEW

Serves 2-3 people

INGREDIENTS

3 Carrots, chopped

1 Onion, Medium, chopped

3 Garlic Cloves, minced

4 Tbs Olive Oil

3/4 Cup Lentils, dried

30 Oz Red Kidney Beans, drained & rinsed

6 Cups Vegetable Broth

1 1/2 Tsp Oregano, dried

16 Oz Broccoli, chopped

INSTRUCTIONS

Place carrots, onion, garlic and oil in a large saucepan. Cover and cook over med heat for 5 mins, or until vegetables start to soften. Stir in lentils, beans, broth and oregano and season with salt & pepper. Cover and bring to low boil. Reduce heat to low and continue to cook for 20 mins, or until lentils are soft. Stir in broccoli and simmer for 5 mins more until broccoli is just crisp-tender. If desired, add some water to thin the stew to desired consistency.

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

Peri Peri Chicken

 Naturally Gluten-Free Meals

Portuguese Peri Peri Chicken W/Potatoes

Serves 6 people

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, sliced into rounds

Sea Salt to taste

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

1 Tbl Sea Salt

½ Tsp Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Large rimmed baking pan

Rehydrate dried chilies by placing them into small pot of boiling water. Turn off the heat and allow the chilies to set for 10-20 minutes.

Place the chilies, paprika, garlic, coriander, vinegar, olive oil, salt & pepper in a bowl and blend until smooth with a stick blender.  Brush a layer of marinade on the bottom of a large, rimmed, sheet pan. Place the potato rounds on top of the marinade overlapping slightly but not too much, and sprinkle with salt.  Place the chicken, skin side up, on top of the potatoes and brush with the marinade. Turn the chicken over, skin side down, brush with the marinade and place in the hot oven. Set the remaining marinade aside to be used later and set a timer for 15 minutes.

After 15 minutes, turn the chicken over and brush all of the remaining marinade on the skin side. Return to the oven and bake until cooked through another 15-20 minutes, until the chicken reaches an internal temperature of 165 F.  To crisp the skin and get it deeply brown, broil for a few final minutes.

Serve the Peri Peri Chicken with this cooling Cilantro Yogurt Sauce. While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a tall bowl, using the stick blender to mix. 

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