Lemon Crescent Cookies

Lemon Crescent Cookies

 
INGREDIENTS
1 Cup Butter (DF)
½ Cup Powdered Sugar
2 Cups Flour (GF)
1 Lemon, zest & ½ tsp juice
½ Tsp Vanilla
Pinch Of Salt
 
1 Cup Powdered Sugar (set aside)
 
INSTRUCTIONS
Preheat oven 350
Two cookie sheets lined with parchment
 

Put butter and powdered sugar in a mixing bowl and mix on medium until light and fluffy. Add flour, salt, lemon zest, and vanilla to the bowl and mix on low until combined. Dough will be thick. Refrigerate for 30 minutes to chill.

 

With a small scoop or teaspoon, roll the dough into football shape balls and shape them into a crescent. Place four rows of three cookies on each baking sheet. Bake at 350 degrees F for about 15 minutes.

 

Pour one cup of powdered sugar in a bowl and set aside. Let the cookies cool on the baking sheets for about 15 minutes, Once the cookies are somewhat cool dip each one in the powdered sugar and roll around to coat. Be gentle with these cookies as they are somewhat fragile.

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

Roasted Rainbow Vegetables

Naturally Gluten-Free Meals

ROASTED RAINBOW ROOT VEGETABLES

INGREDIENTS

4 Beets, any color

2 Sweet Potatoes, any color

1 Small Turnip

3 Carrots

2 Parsnips

4 Cloves Garlic, chopped

3 Tbls Coconut Oil

1 Tsp Sea Salt

1 Tsp Ginger, grated

INSTRUCTIONS

Preheat Oven to 350 F

Rimmed Baking Sheet, lined with Parchment Paper

Clean, peel and chop all vegetables.  Put all vegetables in large mixing bowl, add oil, salt, garlic & ginger and still well to coat.  Pour onto the baking sheet and spread out evenly. Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed, and serve warm.

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 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

Coconut Congee (Rice) Porridge

Naturally Gluten-Free Meals

COCONUT CONGEE (RICE) PORRIDGE

INGREDIENTS

1 Cup Rice (Brown, Wild or White) 

1 Can Coconut Milk 

3 Cups Water

¼ Cup Brown Sugar

1 ½ Tbl Fresh Ginger, minced

½ Tsp Cinnamon

Salt to taste

DIRECTIONS

In a small crock-pot combine the rice, coconut milk, water, sugar ginger & cinnamon and add a touch of salt if desired. Give everything a good stir and turn the crock-pot on high to get things started. Once things begin to bubble, cover the crock-pot and turn the heat down to low and let simmer all day or overnight. Stir on occasion, and before eating.

Garnish

Enjoy warm by itself or with your favorite add-ins

Fresh fruit: bananas, berries, mandarin oranges

Dried fruit: raisins, apricots, dates, figs, craisins

Nuts: almonds, pecans, walnuts

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

Banana Souffles

Naturally Gluten-Free Desserts

BANANA SOUFFLÉS

Serves 4 People

INGREDIENTS

3 Tbls Sugar

2 Ripe Bananas, mashed (1 1/4 Cups)

1 Tbl Lime Juice

2 Large Eggs, separated

Salt

DIRECTIONS

Preheat the oven to 400°

4 Individual Ramekins, buttered & sugared

In a food processor, or tall bowl if using an immersion blender, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth.

In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, gently fold a bit of the banana puree mixture into the egg whites.  Add the remaining puree mixture and continue to gently fold in the egg whites only until incorporated. Do not over mix or deflate the egg whites. Pour the egg mixture into the ramekins and fill to top. Place ramekins on a cookie sheet and bake for about 15 minutes until high and fluffy. Serve immediately. 

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

Bacon Wrapped Dates W/Goat Cheese

Naturally Gluten-Free Appetizers

Bacon Wrapped Dates W/Goat Cheese

Serves 8 people

INGREDIENTS

8 Slices Bacon

16 Dates

4 Ozs Goat Cheese

Toothpicks

INSTRUCTIONS

Preheat the oven to 350ºF

A rimmed baking sheet with an oven-safe rack set inside

Pre-cook the bacon by arranging the slices in a single layer the rack set inside, careful not to stretch the slices too much. Place the pan in the preheated oven and set the timer for 20 minutes. Do not overcook; the slices should still be very soft and pliable. When done, immediately place the bacon on paper towels to drain and cool off.

Slice the dates lengthwise on one side to create an opening and remove the pit. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.

Arrange evenly on the baking rack and bake for 10-15 minutes, depending on how well cooked you prefer your bacon.  When done, immediately place on paper towels to drain and cool off. When cool enough to touch, arrange on serving plate. Can be served warm or at 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

Chicken w/Peanut Sauce

Naturally Gluten Free Meals

GRILLED CHICKEN WITH PEANUT SAUCE

Serves 2-3 people

Ingredients

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 Cayenne Pepper (optional)

1/4 Tsp Fresh Ginger, finely minced

1 lb Boneless Chicken Breast

1/2 Tbs Fresh Cilantro, chopped

Instructions

In small bowl, combine broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, ginger, and cayenne pepper (optional).  Place 3/4 cups of sauce in small saucepan and put the remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour. Heat reserved sauce over medium heat for 5 mins until mixture is slightly thickened and set aside. Remove chicken from dish and discard marinade. Preheat broiler and lightly oil broiler pan (or grill). Broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). To serve pour sauce over chicken and top with cilantro.

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

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