Kathy Knechtel brought these delicious cheddar biscuits, reminiscent of the Red Lobster specialty, to a dinner party and the young people were lining up for seconds and thirds without having to eat gluten-free! They are easy to make using the new Betty Crocker Bisquick Gluten-free mix!
- I don’t keep garlic powder because it goes hard before I use it up so I just used one clove of fresh garlic, crushed, in the butter for flavour and brushed a bit of the flavoured, melted butter on the pan where I was dropping a biscuit. It gave it lots of garlic flavour.
- I used a little more grated cheese, maybe 3/4 cup and sprinkled some on top.
- Kathy used buttermilk and I made them with regular milk and buttermilk and liked the buttermilk better but if you don’t have it on hand I would not hesitate to make them with plain milk.
- Kathy add a few Tablespoons of chopped fresh parsley to the dough and in the butter topper and it made them perfect.
I will try them with a scratch biscuit mix and add some pictures to this blog later but I wanted to get the word out on this special treat for people on a gluten-free diet. It sure fits the bill for something to go with a hearty soup meal as the cool weather descends.
Here is a wonderful way to enjoy the sweet, local watermelon at the markets now. Cut a a piece to save for slicing and use the rest in this delicious soup that will keep for several days in the refrigerator. A lovely change from sandwiches for lunch and packed with fresh vitamins and goodness.
Watermelon Gazpacho click here for pdf version
Nick brought this delicious summer soup to Sherborne Lake and it was an instant hit with our family. So refreshing on a hot summer day served as an appetizer as suggested in the LCBO Food and Drink magazine (summer 2013) where it originated or as the main dish at lunch.
8 cups seedless watermelon, cubed (about 5 lb)
1 Tbsp wine or sherry vinegar
2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp hot pepper sauce or 1 tsp Sriracha to taste
1/2 tsp salt or to taste
1 cup cucumber, peeled and diced
1 cup red onion, diced
1 cup sweet pepper, diced, any colour
1/3 cup plain yogurt
1 Tbsp lime juice
1/4 tsp lime rind, finely grated
AND/OR fresh basil or mint or chives, chopped
• Reserve 2 cups of watermelon and dice into 1/2 inch pieces.
• Puree 6 cups of the watermelon in a food processor or blender
• Add vinegar, lime juice, olive oil, hot pepper sauce and salt and pulse several times to mix.
• Transfer to a bowl and stir in reserved watermelon, cucumber, onion and sweet pepper.
• Taste and adjust seasoning then chill.
• You may serve the soup just as it is or with some fresh chopped basil or mint and but it is especially good if you make the garnish and top it with a spoonful before serving.
• Prepare garnish by mixing yogurt, lime jiuce and rind and spoon on top as desired! Finish with a sprinkling of fresh mint, basil or chives or a combination of any.
• Makes 8 servings
Pork tenderloin is on sale and corn on the cob is fresh at the market or farm gate – a perfect pairing for summer! Just add a baked sweet potato or a slice of vine ripened tomato, some applesauce on the side and dinner is complete. Satisfyingly simple and suitable for a single person or a family. Freeze any remaining schnitzel for another quick meal after a hard day.
Ellen La Marre taught me this quick and easy way to prepare my own schnitzel so I am able to use gluten-free crumbs and enjoy this simple meal again.
Cut a pork tenderloin into pieces about 2-3 inches long and flatten to ¼ inch. I use a wooden rolling pin with good results.
Dip pieces into a beaten egg then coat with fine gluten-free cracker or bread crumbs. Lay flat on waxed paper.
Fry in a little olive oil and butter until slightly browned and meat is cooked through. This only takes about 5 minutes on each side. If you have any extra schnitzel freeze them separately on waxed paper.
I always keep a bag of crumbs from the crusts of bread and broken crackers in the bottom of the package. When you have a cup or more just throw them in the food processor or blender so they are uniform. Sometimes you have to heat the crumbs and dry them a little before they will crumble properly.
This nutritious mixture of grains and fruit was inspired by Holy Crap to replace my morning oatmeal or muesli after being diagnosed with Celiac Disease. The Canadian Celiac Association recommends avoiding oatmeal, even the gluten-free products, the first year or so after diagnosis until normal blood indicators are obtained.
I mix a large container of this whole grain cereal blend and stir a quarter cup into a bowl of yogurt with a cup of whatever fruit is in season or some chopped apple, banana or frozen berries. I have mixed applesauce or leftover cranberry sauce with plain Greek yogurt for a nice change in the winter. I think it is a great way to start the day!
Gluten-free Breakfast Mix
- 1 3/4 cups hemp hearts (227 g)
- 2 cups chia seeds, black or white (330 g)
- 3 cups whole buckwheat or kasha (500 g)
- 1 cup ground flax seed
- 2 cups dried cranberries and /or raisins
- 2 cups chopped pecans, almonds or walnuts (optional)
Stir everything together in a large pot or bowl then store in a sealed container. Mix with yogurt and fruit for a nutritious and delicious breakfast!
If you are looking for a gluten-free cookie to make this March break and you like a little chocolate then these Triple Chocolate Cookies should be a hit. They took very little experimentation to come up with a gluten-free version of the original recipe. I just switched my gluten-free all purpose flour mix for both the wheat flours and added 1 teaspoon of xanthan gum and 1 Tablespoon of sour cream.
I made a double batch so I could share but they were so good they disappeared before they could be delivered to the deserving parties!
Triple Chocolate Cookies Triple Chocolate Cookies GF2014
These are a hit with the chocolate lovers and I have found they disappear quickly from a plate of assorted cookies. You can bring these to a party and not have to apologize for being gluten-free!
1 cup margarine or butter or a mixture
3/4 cup brown sugar, packed
1/2 cup white sugar
2 tsp vanilla extract
1 tsp instant coffee granules (optional)
2 Tbsp sour cream, yogurt or milk
2 cups GF all purpose flour
1 tsp xanthan gum
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate pieces
1 cup semi sweet chocolate pieces
1/2 cup pecans, chopped
• Beat margarine with both sugars until smooth, being careful not to over mix.
• Add egg, vanilla, coffee and sour cream, beating until incorporated.
• Sift flour, xanthan gum, baking soda, salt and cocoa powder into sugar mixture and beat until smooth. .
• Add white and dark chocolate and pecans, stirring until evenly distributed.
• Drop by dessert spoon or 7/8 oz scoop onto an ungreased cookie sheet and flatten slightly with the palm of your hand.
• Bake for 10 -12 minutes at 365°F.
• They are done when the tops begin to crack and centres are somewhat set but still a little soft.
• Hide until needed!
Makes 3 1/2 dozen cookies
Anne’s Favourites, Food for the Heart and Soul
These are probably the most widespread “favourite” on the treat side of my cookbook. And why not with a combination of chocolate and caramel you appeal to twice as many people! I always make a bakery size pan at Christmas so I have some for home and enough to share at Cliff’s Plumbing & Heating during the last work days. How nice for me and other people with Celiac Disease they are easily changed up to leave out the gluten!
Turtle Square Recipe Page 185 Also see Holiday Date Balls posted last year!
These are just about the most delicious, crowd-pleasing squares you can make. Doreen concocted this recipe by combining a Nanaimo bar base and Wellington square filling – twice the enjoyment! I have included the recipe for the larger
1/2 cup melted margarine
1/4 cup cocoa powder
1/4 cup white sugar
1 egg, beaten tsp vanilla extract
2 1/4 cups GF graham crumbs – I sometimes use part GF crisp rice cereal crushed
1 cup desiccated coconut
1 can (300 ml) sweetened condensed milk
3/4 cup brown sugar, packed
2/3 cup melted margarine
2 Tbsp corn syrup
1 cup pecans, coarsely chopped
1 cup semi-sweet chocolate chunks
1/4 cup margarine
- For base mix margarine, cocoa, sugar and egg in microwaveable bowl and cook about
- 1 minute, stopping to stir half way through, until mixture is bubbling. Do not overcook or crumbs may not stick together.
- Stir in vanilla, graham crumbs and coconut until evenly distributed. Crumbs should stick
- together nicely or they will not cut properly later.
- Press into a 9 x 13 inch pan and let cool.
- For filling cook condensed milk, brown sugar, margarine and corn syrup in a heavy pot over medium low heat until mixture comes to a full boil, stirring frequently. If bits of brown start forming on the bottom, turn down the heat a notch and don’t worry since mostly they will mix in as the rest browns.
- Reduce heat slightly and boil 5 minutes stirring constantly. It will take a little longer to cook the filling for the larger pan. Caramel is done if spoon is leaving a clean path on the bottom of the pot for a second and mixture is a nice golden brown
- Let cool slightly then spread on base and sprinkle pecans evenly over the surface, pressing in slightly.
- Refrigerate for an hour or more until set.
- For topping microwave chocolate and margarine together on low power, about 1 minute, stopping often to stir and check the chocolate. Chocolate can burn easily. I usually take it out when there are still a few lumps remaining and stir until they melt, returning to microwave only if necessary.
- Spread over cooled caramel layer with a spatula.
- Cool and cut into 35 squares.
- If the caramel is hard when refrigerated you may need to serve the squares at room temperature.
Beef Lentil Soup
Beef Lentil Soup
When I was told my folate level was low I made a visit to the dietitian to see what advice she had and she printed me the list of Food Sources of Folate from the Dietitians of Canada http://www.dietitians.ca/Your-Health/Nutrition-A-Z/B-Vitamins.aspx?categoryID=3n. I looked it over to see where I could bump up my intake. I noticed spinach was a good source and assumed kale had a similar vitamin profile so thought I would keep hiding it anywhere I could (soups and stews and salads). She also mentioned that beans and lentils were a good source. It just happened I had put on a soup bone for some beef soup that morning and I was wondering what might be a good gluten-free substitute for the barley and now I had the perfect solution – lentils. The soup made a delicious vehicle to add some folate rich lentils and greens.
For me this is a two day process – the first day leaving the soup bone on in the slow cooker and the next day putting together the soup but you could finish the soup at night and still have it for dinner. It is definitely hearty enough for an evening meal but it is also a great boost at midday if you freeze it in lunch size containers. Soup is my solution to a gluten-free lunch since I often feel I need more than a salad to get me through the day.
If you can find a source of nice meaty beef bones and you own a slow cooker you will never want to use dry bouillon mix again. The ingredients below are the basics, but feel free to use almost any vegetables or herb you like. Just a little advice that I learned the hard way. Avoid vegetables with really strong tastes like broccoli and cauliflower. At times I like to add cabbage, kale and turnip, but not so much that it overpowers the other flavours.
12 – 14 cups water
2 lb soup bone or pot roast with bone in or stewing beef
1 large onion or several small ones, peeled
1 rib celery with leaves
1 parsnip, cut in chunks
1 carrot, cut in chunks
1 – 2 tomatoes, cut in quarters
1 tsp salt
1 whole hot pepper or 5 whole peppercorns
1 clove garlic
2 bay leaves
a handful of kale ribs (use the leaves for salad) if you have them
Any other vegetable, avoid strongly flavoured ones
- Put everything together in slow cooker and cook on high for 5 hours or let cook on low all day or overnight.
- If simmering on top of stove brown beef before adding water and simmer 2 – 3 hours.
- Strain stock and remove meat from soup bone when it cools enough.
- Add meat back to stock and discard bones and cooked vegetables.
- Refrigerate stock and discard fat from top of container before reheating.
- You may save some of the fat for “sweating” the vegetables in your soups.
Beef Lentil Soup
On a stormy winter day this is a very welcoming smell to come home to. It definitely is a meal in itself but even better with some biscuits or toast..
Beef Stock with meat (recipe above)
1/2 – 1 cup lentils, I use green
1 large onion, chopped
1 tsp olive oil
1 cup celery, chopped
2 cups carrots, chopped
1 clove garlic, crushed
1 potato, peeled and cubed
1 cup rutabaga, cubed
1 can (28 oz) tomatoes or 3 cups tomatoes, peeled and chopped
2 cups corn kernels
1 tsp salt, or to taste
1/4 tsp pepper
1 cup kale leaves and stems, chopped
1 Tbsp parsley
- Prepare beef stock as per recipe adding meat to stock.
- Simmer lentils with beef stock while you prepare the remaining vegetables.
- Cook onion with olive oil in large stock pot until soft, about 5 minutes.
- Add celery, carrots and garlic and continue cooking on low for another 5 to 10 minutes.
- Add potato, rutabaga, stock and meat and cook 20 minutes until lentils are soft.
- Stir in tomatoes, corn, parsley, salt and pepper and bring to a boil.
- Simmer for 30 minutes.
- Taste and adjust seasonings.