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Posts Tagged ‘cinnamon’

On Friday evening I hosted a Gluten Free Gals get-together. I had suggested a theme of holiday dishes to help inspire everyone for the upcoming holidays and so I chose to make two of my standard Thanksgiving dishes. Wild Rice Stuffing and this Apple Crisp.

Our GF Gals group.

My grandma made this for me for my very first gluten free Thanksgiving sixteen years ago. And we’ve been making it ever since. It is easy, with few ingredients, and tasty. My kind of recipe.

Apple Crisp

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2 Tbsp lemon juice

4 large apples, peeled, cored and sliced *

1/4 cup brown rice flour *

1/2 cup brown sugar, packed firm *

1/2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp melted butter * see notes for vegan option

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9″ square baking dish (with butter, oil, whatever you choose to use). Pour the lemon juice directly into the pan and add the apples as you slice them. Toss the apples periodically in the juice to prevent browning.

In a separate bowl, mix together the flour, sugar and spices. Stir in the melted butter and mix well. Then stir in the pecans. Sprinkle the mixture over the apples. Bake for 35 minutes. Serve warm. It goes well with vanilla ice cream. (It’s also great for breakfast the next day!)

Notes:

* Use any baking apple. This time I used Gala. Slice your apples according to preference. I like my apples a bit thicker so that they still look like apple slices when they are done baking. If you slice them thinner, the apples will cook down and the individual slices will not be apparent, which is okay, just personal preference.

* I used brown rice flour this time. I’ve used white rice flour in the past. Other flours may work as well, perhaps even almond, for a grain-free version? Your standard flour mix will also most likely work. No xanthan gum needed.

* I reduced the sugar by two tablespoons this time around and I think it could be reduced even more. Play with it.

* I used grapeseed oil this time in place of the butter and it worked well. I would imagine that a dairy-free margarine will also work.

Enjoy!

This recipe is cross-posted over at Thanksgiving Favorites from Kim at Cook It Allergy Free. Be sure to check out all the links!

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My first giveaway! How exciting!

So, have you tried anything from Katz Gluten Free yet? I hadn’t but they sent me a sample package a while back and I am loving everything in it! And now they just sent me their two newest products, Vanilla Rugelach and Chocolate Frosted Cupcakes (with sprinkles!).

I am sitting here eating one of each (despite all the Christmas cookies, Buckeyes and fudge sitting on my kitchen counter). I defrosted the chocolate cupcake in the microwave (a little too long) and the smell that filled the kitchen was wonderful and chocolately. I had asked my husband if he wanted half but he didn’t since he had just opened a beer. But just now he came wandering in here, his nose leading him, asking if there as any cupcake left. Uh, no. Gone. Gulp! Mmm. I don’t think he will pass up any future offers of these cupcakes!

These cupcakes would be a great option for school children. The school could keep the package frozen and defrost one for a classroom birthday treat as needed for your child. Or keep them in your freezer for a special treat for you!

And the Vanilla Rugelach are good too. But the vanilla is a little bit overpowering, in my opinion. My favorite rugelach is their Cinnamon Rugelach. Both are great with a cup of tea (as you can see in the picture here).

Of their other products that I have tried, I really like the Challah Bread. As well, the Chocolate Chip Cookies. They have a great flavor and plenty of chips that are a little melty when you bite into one.

So, enough with the review. Be sure you go on over and check out some products – they are currently offering free shipping on orders over $30, how cool is that? The shipping prices of things often cause me to just ‘do without’ instead of ordering something online.

As well, go on over to the Katz website and enter yourself into the “Box of Katz” giveaway. The drawing for this huge prize will be held on January 3rd.

And to enter the giveaway, please leave a comment here, letting me know if you have tried any of their products and if so, which is your favorite? If not, let me know which product you would like to try. With this, you will be entered into a drawing for one of their Scrumptious Sample Packs, shipped direct to your door! (One entry per person, please.) The winner will be chosen on Sunday, January 2nd.

And if you follow Twitter or Facebook, be sure to ‘follow’ or ‘friend’ Katz Gluten Free for more fun!

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Last week’s meal plan got derailed by a trip to the Farmer’s Market as well as time to finally make something we’d been wanting to make for a while now – tamales!!! About a year ago we bought the book, Tamales 101 by Alice Guadalupe Tapp. We have both read through it multiple times and drooled over the recipes. Last Christmas, we thought we might make them but I don’t have a stand mixer and the mixing of the masa by hand was a bit intimidating. But I knew that other people make them without, it was just an excuse for a mixer! But still I refrained from buying one and so we didn’t make them. Finally, when my in-laws were here a couple of weeks back we thought we might make them then since four pairs of hands seemed better than two. But we ran out of time.

So this weekend, my husband was determined. We made two kinds, Green Chile and Cheese (vegetarian) tamales and a dessert tamale, Raspberry Chocolate pecan. They were both wonderful!!! Both recipes were from Tamales 101. It’s a great book. And it isn’t really very hard, once you get the hang of it. My handy-dandy hand mixer also managed the challenge just fine. Here are some photos for your drooling pleasure.

A giant bowl of masa.

The mess of assembly.

Green Chile and Cheese tamales steaming in the pot.

Green Chile and Cheese on the left and the Raspberry Chocolate Pecan on the right.

Between that and  trying to take care of the things in the frig that needed to be eaten or ‘dealt’ with and impulse-buying at the farmer’s market, I really don’t need to buy much at the grocery tomorrow.

Also, this week, the Gluten Free Menu Swap is being hosted by Celiac Family and the theme is tomatoes! Who isn’t eating tomatoes right now? It’s prime time. Last week I made white bean gazpacho with some of my tomatoes. I wish I had more tomatoes coming on than I do but we have been struggling with pests this year and both of my big, beautiful San Marzano paste tomato plants are slowly dying. But our Black Russian and Stupice varieties are beginning to come on. So we’re still hoping for more tomatoes, I just wish it was the San Marzanos.

At the farmer’s market I picked up some more beets, some okra, oyster mushrooms, leeks, tomatillos, three different kinds of fingerling potatoes and some cute little Japanese shishito peppers.

So, for the meal plan:

Mushroom and Leek Pasta with Salad – we made this tonight and it was delicious. I used the oyster mushrooms and leeks I picked up at the farmer’s market. Thanks for a wonderful recipe, Jenn!

Cucumber and Avocado Soup, Sauteed Fingerling Potatoes, Oven Roasted Okra – the soup never got made last week as my avocados were not ripe. But I still have plenty of cucumbers! And thanks to Amy at Simply Sugar and Gluten Free for the idea of roasting the okra.

Our very own tamales with shishito peppers and tomatillo salsa – I will fry the peppers in very hot oil and sprinkle with salt. And we will roast the tomatillos with some garlic and onions and make a salsa out of them. Great for dipping the tamales in!

Sesame Maple Roasted Tofu with roasted beets and stir-fried sugar snap peas

And lots of leftovers!

As for desert this week, we still have homemade vanilla frozen yogurt, David Lebovitz’s cherries in red wine sauce, Shirley’s honey cinnamon ice cream and of course, the raspberry chocolate pecan tamales. So there is probably no need for additional ice cream this week.

If you are looking for any more meal ideas, be sure to check out OrgJunkie and all the ideas over there (most are not gluten free or vegetarian).

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