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

Nut Butter Cookie Sandwiches

Naturally Gluten-Free Cookies

CHOCOLATE NUT BUTTER COOKIE SANDWICHES

Makes 12 cookie sandwiches

INGREDIENTS

Cookies

1 1/4 Cups Nut Butter

1/4 Cup Honey

1/4 Cup Sugar

2 Large Eggs

2 Tsp Vanilla

1/3 Cup Dark Cocoa Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Semi-Sweet Chocolate Chips, melted

Nut Butter Filling

3 Tbls Butter

1 Cup Nut Butter

1/2 Cup Confectioners' Sugar

DIRECTIONS

Preheat the oven to 350°

Line a baking tray with parchment paper

Give the nut butter a good stirring with a spoon or a knife. This is to help redistribute the oil. In a large bowl, mix all the cookie ingredients together except for the melted chocolate. Once it's thoroughly combined, mix in the chocolate. At this point, the dough will be very wet and seem a little oily. That's totally normal but refrigeration will take care of that. Cover the bowl and refrigerate the dough for 1 hour or until it's no longer sticky and it's easy to handle.

Meanwhile, prepare the filling. In a medium bowl, mix together all the filling ingredients until well combined. Allow to chill in the refrigerator.

Use a medium cookie scoop or tablespoon and place the balls about 1 1/2" apart on the prepared baking tray. Bake for 6-8 minutes or just until the top of the cookies appear baked. If they appear puffy don’t worry, they should deflate while cooling.  Remove the cookies from the oven and let them cool completely on the baking tray. Once the cookies have completely cooled, assemble the cookie sandwiches by placing some of the filling between two cookies. There should be enough filling to make 12 finished sandwiches.  Store the cookies in an airtight container in the refrigerator for up to 1 week.

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 & Sweet Onion Jam

Naturally Gluten-Free Meals

Bacon & Sweet Onion Jam

INGREDIENTS

1 Pkg Bacon, chopped

3 Large Sweet Onions, chopped

½ Cup Balsamic Vinegar

¼ Cup Brown Sugar

Salt and Pepper

INSTRUCTIONS

In a large, flat bottom, skillet or pan over medium-high heat, cook the bacon stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in the skillet. Add the chopped onions and sauté until tender. Be patient, stir occasionally, and wait for the onions to get caramelized. When the onions are browned, and the edges begin to get a bit crispy, remove the pan from the heat.

Using a stick blender, give the mixture a few quick pulses, just enough to smooth out about 50% leaving the remaining onion pieces whole. Return the pan to the heat, add the cooked bacon, vinegar, sugar and salt & pepper to taste. Once everything begins to bubble again, turn off the heat and leave the pan on the burner, stirring occasionally until it reaches room temperature. The jam can be enjoyed warm on burgers & hot-dogs, or mix with sour cream, cream cheese, or soft goat cheese to create a tasty dip. Store the mixture in a glass container in the refrigerator to enjoy when 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

Hummus Stuffed Roasted Potato Cups

Naturally Gluten-Free Appetizers

HUMMUS STUFFED ROASTED POTATO CUPS

24 Servings

INGREDIENTS
12 small White Potatoes, halved
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Chili Powder
1/4 teaspoon freshly ground Black Pepper
10 ounces (1 container) Sabra Hummus
Alfalfa Sprouts and/or thinly sliced Green Onions for garnish

INSTRUCTIONS

Preheat oven to 400 degrees.

Scoop out the middle of each potato half using a melon baller or spoon leaving a bit of flesh around the perimeter. Discard or save for another recipe (great in a breakfast hash!)

Combine all the spices in a small bowl. 

Toss the potato halves with the olive oil and most of the spice mixture, reserving a small amount for later. Spread out on a baking sheet. Roast potatoes for about 25 minutes, flipping half way through until edges start to get crispy. 

Spoon hummus into a zip lock bag. Snip the corner of the bag with scissors and pipe the hummus into the middle of each potato half, about 1 tablespoon per potato. Garnish with sprouts or green onion and sprinkle the leftover spice mixture on top of each potato 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

Orange Cake w/Mascarpone Cream

Naturally Gluten-Free Desserts

Orange Cake w/Mascarpone Cream

Makes 12 servings

INGREDIENTS

Cake

3 Medium Oranges

¾ Cup Sugar

¼ Cup Honey

5 Eggs

2 Cups Almond Flour

1 Teaspoon Baking Powder

1/8 Tsp Salt

1 Tablespoon Unsalted Butter

Syrup

½ Cup Sugar

1 Orange, zest & juice

Mascarpone Cream

1 Cup Whipping Cream, chilled

6 Tbls Mascarpone Cheese

2 Tbls Sugar

¼ Tsp Vanilla Extract

DIRECTIONS

Gently wash the oranges with clean water and put them into a pot and cover with water. Place a plate over the oranges to keep them submerged. Bring to a rolling boil, then turn down to a good simmer and cook for 2 hours. Remove from the heat, drain the cooking liquid into a bowl and set both the oranges and the liquid aside to cool.

Preheat the oven to 350 F

Grease a 9-inch spring-form pan and line with baking parchment

After the oranges have cooled enough to safely handle, cut them into medium-sized pieces (peel and all), remove any seeds. Place the granulated sugar and honey in the bowl of a food processor, add the eggs and blend until the mixture is smooth and fluffy. 

Add the oranges to the processor and continue to blend until smooth. Add the almond flour, salt, and baking powder and blend to combine.

Use a rubber spatula to scrape the cake mixture from the processor into the pan. Bake in the preheated oven for 1 to 1½ hours. Test the cake with a toothpick inserted into the center of the cake. If it comes out clean then the cake is done. Let cake cool in pan before removing the spring-form ring and bottom.

Orange Syrup

Pour the reserved cooking liquid from the oranges into a large pan. Add the sugar, the zest of an orange and its juice. Bring to a boil for 10 minutes or until thick and syrupy. Let cool.

Mascarpone Cream

Use a stand mixer or hand mixer to beat together the whipping cream, Mascarpone, sugar, and vanilla until soft peaks form. To serve, place slices of the cake on individual serving plates. Top with a dollop mascarpone cream. Drizzle a little orange syrup over the top.

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

Lemon Fish Dinner

Naturally Gluten-Free Meals

LEMON FISH DINNER

W/Tomato & Corn Salad

Serves 2-3 people

INGREDIENTS

3/4 Lb Red Potatoes, sliced

1 Tbs Olive Oil, divided

1/2 Bunch Asparagus, trimmed

1 Lb White Fish Fillet

1 Lemon, thinly sliced

Pink Sea Salt & White Pepper to taste

INSTRUCTIONS

Preheat oven to 425.

Toss potatoes with half the oil and season generously with salt & pepper. Spray baking dish with cooking spray and place potatoes in dish and bake for 30 mins. 

While potatoes are cooking, spray a baking sheet with cooking spray. Place asparagus and fish on baking sheet and top with lemon slices. Drizzle with remaining olive oil and season with salt and pepper. Bake with potatoes for final 15 mins or until fish flakes easily with a fork. Serve fish and veggies with baked lemon slices.

Tomato & Corn Salad

1 Tomato, chopped

1 1/2 Tbs Olive Oil

1/2 Tbs Red Wine Vinegar

1 Garlic Clove, minced

2 1/4 Tsp Fresh Lemon Juice

5 Oz Frozen/Fresh Corn

2 Scallions, chopped

Pink Sea Salt & White Pepper to taste

In a small bowl whisk together 1 tbs of the oil, vinegar, & lemon juice and season with salt & pepper, then toss in the tomato and let sit for 10 mins or longer. Heat remaining oil in small skillet, add corn, scallions and garlic and cook for 5 minutes. Mix with tomato & 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

Bean Chilaquiles w/Avocado

Naturally Gluten-Free Meals

Bean Chilaquiles w/Avocado

Serves 2-3 people

INGREDIENTS

1 tbs Olive Oil

6 Corn Tortillas, cut into triangles

1 Cup Salsa, mild or medium

8 Oz Pinto Beans, drained & rinsed

3 eggs

1 avocado, peeled & chopped

INSTRUCTIONS

Heat oil in large skillet over med/high heat. Add tortilla triangles to skillet and toss until browned and crisp. Remove from pan and set aside. In same pan, add salsa and beans and stir. Once mixture comes to a simmer, create 3-small wells with the back of a spoon around the perimeter of the pan and crack eggs into wells. Cover and cook 7-9 mins until eggs are set but still runny. Remove from heat, arrange crisp tortillas around the outside edge, top eggs with avocado, and serve while still warm. Optional toppings can include; cheese, sour cream, cilantro or hot sauce.

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 Biryani

Naturally Gluten-Free Meals

CHICKEN BIRYANI
Serves 2-3 people

INGREDIENTS

1 Tbs Olive/Coconut Oil

1/2 Large Onion, diced

3/4 Lb Boneless Chicken Breast, cubed

1 Tbs Lemon Juice

1 Tsp Garam Masala

1/2 Tsp Chili Powder

1/2 Tsp Salt

1 Garlic Clove, minced

1/2 Tbs Ginger, grated

1 Cup Basmati Rice, dry

1 1/2 Cups Chicken Broth

2 Tbs Fresh Cilantro, chopped

INSTRUCTIONS

Heat oil in large saucepan over medium heat and add onion, sauté until softened. In a medium bowl, toss chicken with lemon juice, garam masala, chili powder and salt. Add seasoned chicken, garlic, and ginger to skillet and cook until fragrant, approximately 2-3 minutes. Add rice and stock to the pan and turn heat to high. Once stock comes to a boil, cover, turn heat to low, and simmer for 20 minutes until rice is tender. Serve topped 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