Category Archives: Gluten-Free

Sparkling Peach Lemonade

peach lemonade blog

THE PEACHES ARE HERE! THE PEACHES ARE HERE!

Peach season is my absolute favorite. A ripe, fresh peach, perfectly ripe, is the definition of heaven. From the gentle fuzz to the intoxicating aroma to the insanely juicy first bite that drips down your face, peaches are hands-down the best part of summer. So when I visited the farmer’s market this past Saturday and found the first locally grown early peaches, I was ecstatic. I bought a reasonable amount this weekend, but mark my words: I will buy an insane amount of peaches before the season is over.

Most will end up straight in my belly. (I’ve even been known to dig into one in the car on the way home from the market – whether that means I have no shame, or just that I shouldn’t wait for something so delicious, I’m not sure, but I’m going with the latter.) But some will hopefully end up in new, delicious summer recipes, like this one.

I was hoping for something refreshing. It’s warming up this week, and it’s humid, so a lemonade seems just perfect. The addition of peaches means that this lemonade is sweeter, but it’s certainly not sticky. The balance of fresh flavors and the sweet peaches means this is a welcome beverage to accompany an evening sitting on the porch, or out by the pool. It’s kid-friendly, but if you want to make it more of an adult beverage, I have no doubt a few ounces of white rum would be right at home here.

As soon as you find some summer peaches near you, though, I highly recommend you snatch them up. The season comes and goes all too quickly, and this lemonade needs to be on your short list of peach-related treats. Hope you enjoy!

Print Recipe

Sparkling Peach Lemonade (gluten-free, vegan)

1 c water

1/2 c sugar

1 T grated lemon zest

2 large peaches, roughly chopped

1/3 c fresh lemon juice

1 1/2 c cold sparkling water or club soda

Peach slices, lemon slices, and mint sprigs for garnish

In a medium saucepan, combine the water, sugar, lemon zest, and peaches. Bring to a boil over high heat and stir until sugar is completely dissolved. Remove from heat and allow to cool. Stir in the lemon juice.

Puree mixture in a blender, and strain in a fine-meshed strainer placed over a bowl, making sure to press the solids to squeeze all that delicious flavor into the juice. Chill the juice thoroughly for several hours.

Pour the juice and sparkling water into a pitcher and add the peach slices, lemon slices, and mint. Serve well-chilled over ice.

Makes about 4 servings.

Udi’s “What The Hack” Contest and Giveaway!

choc chip smores udis blog

Maple Pecan Chocolate Chip Cookie S’mores

Update: This contest is now closed. The winner is Melissa, who would make pizza hoagies using Udi’s French baguettes as the bread. Sounds like a grand idea! Congrats, Melissa!

Wanna know how to make these super-simple gluten-free s’mores? How about other simple gluten-free treats and dishes that are excellent when you’re short on time, but long on hunger?

Truth is, most of these are SO simple, you can put your own thinking cap on and come up with a ton of different simple gluten-free solutions to breakfast, a handy appetizer for a party, or that all-too-familiar 4 p.m. “Mom, I’m hungry!” call for snacks.

Udi’s has recently launched a campaign called “What the Hack”, where the goal is to break away from recipe limitations, and transform an ordinary recipe into a quick and clever hack.  Food hacks are helpful tricks, like the S’mores made with Udi’s Gluten-Free Maple Pecan Chocolate Chip Cookies.

In order to get us all motivated to come up with some food hacks, I’m working with Udi’s to bring you this fun (and rewarding!) contest.

Rewarding? How? Well, Udi’s will share with the winner a lovely care package filled with Udi’s product and some other items, worth about $100. I’ve received these packages – let me tell you, they’re pretty awesome. (If you have kids, though, you may want to be sure to intercept so you have half a chance to enjoy some of the goodies too, as they often include delicious cookies or brownie bites!)

What do you need to do to enter? Simply create a food hack using any one of Udi’s gluten-free products. It ought to be a fairly simple recipe (you can use my S’mores recipe below as inspiration), as the point of a “hack” is that it’s not a complicated practice. Once you’ve created a food hack, either post your recipe (and a quick photo – doesn’t have to be fancy!) on your Facebook page or on your blog (if you have one), and share the link in the comments below. You can also email me a photo and the recipe to enter as well.

The contest is open to all US Residents 18 years of age and older.

The submission deadline for entries is Friday, June 13, 2014 at 11:59PM Central Time.

That’s it! A winner will be chosen once the contest is over and will be announced here as well as via Facebook and Twitter.

This is a sponsored contest written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

And now, the recipe for these S’mores. Udi’s Soft-Baked Maple Pecan Chocolate Chip Cookies are pretty delicious on their own, but for my food hack, I opted to take them up a notch. Adding some Hershey’s chocolate squares and a marshmallow, and voila! - the next generation of gluten-free s’more-dom was born! These are perfect for an afternoon snack or dessert and are definitely a kid-pleaser.

Print Recipe

Maple Pecan Chocolate Chip Cookie S’mores (gluten-free)

1 box Udi’s Gluten-Free Maple Pecan Chocolate Chip Cookies

1 Hershey’s milk chocolate bar

5 large marshmallows

Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 400 degrees. Place half of the cookies upside-down on the baking sheet. Top each cookie with 2 squares of chocolate, and then a marshmallow.

smores set up blog

Place baking sheet in the oven and bake for 5 minutes. Remove and top each marshmallow with the remaining cookies.

That’s it! Serve while they’re warm and gooey.

Makes 5 s’mores.

 

Strawberry-Coconut Butter Cups

strawberry coconut choc cups blog

After you’ve made a batch of strawberry-coconut butter and have spread it on all the things (biscuits, toast, your finger…), maybe it’s time to take that next step with what’s left. If there’s any left, that is.

Which makes me think that maybe, you ought to make these before you get to spreading it and spooning it straight into your mouth, just so you can make sure you have enough. But either way, these are definitely a natural next level of deliciousness. They’re also perfect for gifts. After all, who doesn’t like chocolate?

Making your own candy might seem difficult, but I promise you, these are simple. If you wish, you can skip tempering the chocolate, like I did this time around, and make them refrigerator-only treats. But for gifts, tempering only takes an extra step or two (I describe how to do so here) and turns your chocolates into something professional-looking. But essentially, you melt chocolate, paint the inside of a chocolate mold, fill with the strawberry-coconut butter, and paint more chocolate to seal. It’s kind of like kindergarten, all over again. Easy peasy. And the results are far worth the effort – the mix of dark chocolate and the strawberry-coconut butter is a delicious treat.

So whether you’re tiring of simply eating this strawberry-coconut butter as a spread, or you want an easy-to-make candy that’s definitely worthy of gift-giving, these cups are sure to meet your needs.

Print Recipe

Strawberry-Coconut Butter Cups (gluten-free, vegan-friendly)

8 oz dark chocolate (I used Brix Smooth Dark Chocolate – if you want a vegan chocolate, be sure to choose one without milk or butter fat.)

About 1/2 recipe Strawberry-Coconut Butter - if refrigerated, allow to warm on the counter for about 30 minutes

Candy mold, such as one for peanut butter cups

Small paintbrush (like 1/4″)

Prepare a double boiler. (If you don’t have a double boiler, you can simply set a small saucepan with an inch or two of water to simmer, and place a large stainless bowl over the top. Place the chocolate in the top bowl/pot. Allow to melt and come to about 113-120 degrees F, stirring occasionally. (If you wish to temper the chocolate, bring the chocolate back down to 80 degrees F, and then rewarm to 90 degrees F, making sure not to heat it above that temp. Hold the chocolate at this temp while using.)

Using a small paintbrush, paint chocolate into the candy mold, making sure you cover it completely. Allow to dry. (I had to place the molds into the fridge for 10 minutes or so to set.)

Once the chocolate is set, spoon a small amount of strawberry-coconut butter into each mold. Finally, paint more chocolate over the top to fill the mold and seal the filling inside. Place the molds in the refrigerator or freezer to set for another 10-15 minutes.

Once the chocolates are sufficiently hard, you can pop them out of the molds by turning the mold upside down and pressing on the backs of each candy. They should pop out with relative ease.

Store in refrigerator, unless you’ve tempered the chocolate, and in that case, they can be stored at a cool room temperature.

Makes about 18-20 chocolates.

 

Strawberry-Coconut Butter

strawberry coconut butter 2 blog

Want something to spread on your toast or bread that’s a) different from the usual, b) way easier to make than jam or jelly, and c) full of spring deliciousness?

How about some strawberry-coconut butter?

This spread is creamy and pink (who doesn’t love that?) and packs a lovely, not-too-sweet punch of strawberry flavor. It takes just minutes to make and is completely dairy and gluten-free. Just throw the ingredients in the food processor, blitz to your heart’s content, and voila! Strawberry-coconut butter for all your spreading pleasures.

Put it on toast, put it on biscuits, or even just spoon it into your mouth. Throw it in your smoothie. When chilled, it’s smooth and scoops almost like ice cream, and is just as delectable. This little spread is the perfect springtime condiment.

Won’t you make some?

strawberry coconut butter blog

Print Recipe

Strawberry-Coconut Butter (gluten-free, vegan)

3/4 c coconut butter

3/4 c sliced fresh strawberries (you can also use frozen, simply thaw first – you don’t want cold strawberries hardening the coconut butter)

2 1/2 T maple syrup, agave nectar, honey, or golden syrup (whatever liquid sweetener you prefer)

Pinch salt

Place all ingredients in a food processor fitted with a steel blade. Process until smooth, stopping to scrape down sides.

Store in a sealed container in the refrigerator for up to 2 weeks.

Peanut Butter and Chocolate Chip Cookies

choc chip pb cookie for blog

Apparently it’s National Chocolate Chip Cookie Day today. Usually I’m too late on all of these food holidays. I just don’t keep up. But today, it’s a good thing I have these in my pocket, ready to go for you. (Okay, not literally in my pocket – that would create a lot of crumbs!)

These are your traditional chocolate chip cookies, slightly soft, with chewy edges, but with a small twist. I had a partial bag of peanut butter chips in the freezer left over from making some treats for my co-workers, so I opted to use them in place of some of the chocolate chips.

What resulted was my favorite version of chocolate chip cookies, only better. There’s a lovely balance of chocolate and peanut butter in these beauties. My favorite part, though, has to be the texture. I’m very much a soft+chewy fan when it comes to chocolate chip cookies, and that specific texture is sometimes difficult to achieve when baking gluten-free. However, my friends, this seems to be the key.

Feel free to make these as written, or use all chocolate-chips for a traditional version. Unfortunately, peanut butter chips don’t come dairy-free (that I know of), so for a dairy-free version, use all dairy-free chocolate chips. They are, however, gluten-free, so you’re good to go there. Whether you make them with or without dairy, I’m sure you’ll be just as delighted.

Happy National Chocolate Chip Cookie Day.

Print Recipe

Peanut Butter and Chocolate Chip Cookies (gluten-free, dairy-free options)

½ cup unrefined coconut oil, softened (can substitute butter)

1 ½ cups granulated sugar

1 tablespoon blackstrap molasses

1 egg

1 egg yolk

1 ½ teaspoon vanilla extract

2 cups superfine brown rice flour

¼ cup + 3 tablespoons tapioca starch

1 tablespoon gelatin

1 teaspoon kosher salt

1 teaspoon baking soda

3 tablespoons water

6 oz chocolate chips or chunks (double for dairy-free – Enjoy Life chocolate chips are dairy-free)

6 oz peanut butter chips (omit for dairy-free)

Preheat the oven to 375 degrees.

Put the coconut oil/butter, sugar and molasses in a large mixing bowl of a stand mixer. Cream together on medium speed for about a minute. Add the egg, egg yolk and vanilla and mix again.

In a separate medium bowl, whisk together the brown rice flour, tapioca starch, gelatin, salt, and baking soda. Add the flour mixture to the sugar mixture and beat again on low speed until combined. Add water, a tablespoon at a time, until the dough comes together. (you may not need all 3 tablespoons) Stir in the chocolate chips.

Scoop the dough into small balls (about 2 tablespoons each) and place on a parchment-lined (or silicone baking sheet lined) baking sheet, at least 2-3 inches apart. Flatten slightly with the palm of your hand.

Bake for 12 minutes or until the edges just start to brown. Remove from oven and allow to cool a few minutes on the baking sheet, then transfer to a rack to cool completely.

Makes about 2 1/2 dozen.

Bison Albondigas Soup

albondigas blog

Spring in Texas is fun. One day, we have temps in the mid-90s. The next, it’s in the 60s, with lows in the upper 30s. It’s shorts one day, and the next, you’re dragging out a jacket again to keep off the morning chill. I suppose it could be worse – I know many of you received snow yet again this past week.

For those days when I have fresh vegetables in the garden already, and yet get a cold and rainy spell, this soup does the trick. It’s fresh and light, thanks to the herbs and green onion, but it’s also warming and filling. It’s a perfect bowl of spring, nourishing and healthy, and great for giving me much-needed energy to work in my garden. It’s also pretty kid-friendly. I mean, who doesn’t like meatballs?

Today is another day filled with rain, followed by a couple cooler days. While I’m sure it’ll be overly hot all too soon, I’m going to enjoy the cooler temps with a bowl of soup. Wouldn’t you?

Print Recipe

Bison Albondigas Soup (gluten-free, dairy-free)

1 lb ground bison or lean ground beef

1/3 c raw long-grain rice

1 T chopped fresh mint

1 T chopped green onion

1/4 c chopped fresh flat-leaf parsley

1 egg, beaten

1 t kosher salt

1/4 t black pepper

2 T ghee or olive oil

1 large onion, chopped

2 cloves garlic, minced

1 jalapeno, seeded and diced

1 1/2 c pureed tomato (can use fresh or canned)

3 c chicken stock (if you follow a gluten-free diet and purchase store-bought, be sure to read labels)

2 c peeled red potatoes, cut into 1-inch dice

1 c carrots, sliced about 1/2-inch thick

Salt and pepper to taste

1/2 c fresh cilantro, chopped

In a large bowl, add the bison, rice, mint, green onion, parsley, egg, salt and pepper. Mix well with hands and form small meatballs, no larger than 1 inch. Place on a platter and stick in freezer for 10-15 minutes, just to firm up a bit.

Meanwhile, in a large, heavy pot or Dutch oven, heat the ghee or olive oil over medium heat. Add the onion and sauté for 7-8 minutes or until soft. Add the garlic and jalapeno and sauté again for another minute. Add the tomato and chicken stock and bring to a boil. Remove the meatballs from the freezer and add them, the potato, and the carrot and bring again to a boil. Reduce to a simmer and cover. Allow to simmer for 45 minutes, stirring occasionally, until the veggies are tender and the meatballs are cooked through. Season with salt and pepper to taste, and serve with cilantro sprinkled over.

Serves 4.

Gluten-Free Summer Party Recipes

Planning on attending a cook-out for Memorial Day? Hosting a party for Independence Day? How about just inviting some friends over for a summer barbecue, or even dinner on the patio?

Regardless of what your plans are this summer, chances are, you’ll be looking for something delicious (and gluten-free) that will impress a crowd. Today I’m sharing a vast collection of summer recipes, from appetizers and salads to grilled fare and even desserts. All are gluten-free, and many can be easily made to accommodate other food allergies/intolerances.

Salads

Raw Summer Beet Slaw

Kale Waldorf Salad with Grilled Apples

Cucumber Salad with Tahini and Basil

Kale Salad, Fully Loaded

Appetizers

Fresh Zucchini Toss

Provencal Summer Vegetable Feast

Brie Quesadillas with Mango Salsa and Chipotle Sour Cream

Mango and Black Bean Salsa

Main Dishes

Spinach and Carrot Chicken Sliders

Hot Smoked Salmon

Melon Mojito Fish Tacos

Grass-Fed Skirt Steak with Cilantro and Preserved Lemon Gremolata

Fresh From The Garden Turkey Burgers with Buttermilk Dill Dressing

Side Dishes

Grilled Summer Squash with Sweet Basil and Feta

Summer Succotash

Grilled Asparagus with Feta, Almonds, and Basil

Sriracha-Lime Grilled Okra

Desserts

Creamy Peach Popsicles

Raw Milk Cinnamon Ice Cream

Cucumber Sorbet

Grilled Mango Ice Cream

Want to keep track of these recipes and more for the future? You can check out my Gluten-Free Summer Party Pinterest Board, where new recipes will be added all the time! It’ll be a constantly-changing place for all sorts of delicious summertime fun!

Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Broccoli, Carrot and Lamb Stir-Fry

broccoli beef blog

Are you a big fan of the Chinese take-out staple Broccoli Beef? That simple, yet delicious mix of tender beef strips and broccoli, soaking up a subtly sweet-salty-umami sauce, served over steamed rice is a delicious and popular choice. Of course, if you must follow a gluten-free diet, Chinese take-out is no longer an option, as most of the recipes are made with regular soy sauce, which is made with wheat.

Did you know that it’s easy to make at home?

This version, as the title suggests, is made with lamb instead of beef, but beef could easily be substituted. (We had an abundance of lamb steaks in the freezer, and I was looking for unique ways to use them.) If you have venison steaks, I imagine they would be divine in a recipe such as this as well. I’m a fan of substitutions, in case you hadn’t guessed.

Anyway, back to Broccoli Beef. Or lamb. Whatever. Typically, Broccoli Beef has soy sauce, and possibly oyster sauce, both of which have wheat in the ingredient list. But what if you could make a sauce without gluten that’s just as simple, and just as delicious? You can! And the beauty of stir-fry is that it takes no time at all. After a quick chop of veggies, the actual cooking time is less than 5 minutes. How’s that for fast and easy?

My husband and I gobbled this up last night for dinner. And I happily took leftovers for lunch. (Although if I’m being honest, it was hard for either of us to leave any leftovers!) This is definitely going on the “keeper” list, not just because I have more lamb steaks to use, but most especially because it was so simple and delicious. In fact, I think I’ll add the other ingredients to the grocery list right now!

Print Recipe

Broccoli, Carrot and Lamb Stir-Fry (gluten-free, dairy-free)

For the marinade:

1 1/2 t gluten-free soy sauce (I use San-J)

2 t tapioca starch

1/2 t sesame oil

1/2 t ground black pepper

1 lb thinly sliced lean lamb steak (or beef steak, such as skirt steak or sirloin)

Whisk together the soy sauce, tapioca starch, sesame oil, and ground black pepper in a medium bowl. Add the lamb steak and toss to coat well. Allow to marinate for 10 minutes.

 

For the stir-fry sauce:

2 T gluten-free fish sauce (almost all brands are gluten-free, but check the label. I like Thai Kitchen)

2 t rice wine

2 t balsamic vinegar

1 t gluten-free soy sauce

2 t agave nectar, honey, or maple syrup

Whisk together the ingredients in a small bowl and set aside.
For the dish:

12 oz fresh broccoli, cut into florets

1/2 c thinly sliced carrots

1 T olive or coconut oil

1/2 t grated fresh ginger

2 T minced onion

1 T minced fresh garlic

In a large skillet or wok, add about an inch of water and bring to a boil. Add the broccoli and carrots, cover with a lid, and steam until just tender, about 2-3 minutes. Drain and set the vegetables aside.

Dry the skillet and return to the stove. Turn to medium-high heat and add the oil. Once the oil is hot, add the ginger, onion, and garlic and sauté for about 20-30 seconds or until fragrant. Add the marinated lamb and spread out into a single layer and allow to cook, undisturbed, for about 30-45 seconds. Stir and cook another 30-45 seconds to brown well, and then add the stir-fry sauce. Bring the temperature down to low and toss the meat with the sauce, allowing it to simmer and thicken. (This should only take a minute.) Once the sauce is thick, add the carrots and broccoli and stir well to coat and warm the vegetables.

Serves 3.

 

 

Mango and Black Bean Salsa

mango and black bean salsa blog

Need a little something to serve alongside all those margaritas at your Cinco de Mayo celebration? (I mean, you need something to help absorb the tequila, right?) How about something that welcomes the warmth of spring and summer and all things fresh and vibrant?

This fruit salsa is just the thing. It’s perfectly delicious served with tortilla chips, but even better atop grilled chicken or pork. We enjoyed it on top of some broiled tilapia. Truth be told, tilapia isn’t my favorite (I’d forgotten this, but now I am once again reminded), but the salsa is quickly becoming so. I could eat it all by itself, with a spoon. It has all the delicious flavors – sweet mango, spicy jalapeno, fresh cilantro, sour lime, the “meaty” black beans, and enough salt just to make everything really sing. What more could you need?

Oh, that’s right. A margarita. Well, grab a margarita (Hmm, speaking of, maybe I should post some margarita recipes? Let’s see a show of hands – who wants margaritas??) and get to making some of this stuff, and you’re set to celebrate.

Print Recipe

Mango and Black Bean Salsa (gluten-free, vegan)

1 large ripe mango, diced

1 c canned black beans, drained and rinsed

2-3 green onions, sliced thinly

1 red bell pepper, diced

1 jalapeno, seeded and diced

1/4 c chopped fresh cilantro

Juice of 1/2 lime

Salt to taste

Mix all ingredients in a medium-sized bowl and season to taste with salt. Chill until ready to serve. Keeps for a day or two (if you can stay out of it that long!).

Makes about 3 cups.

 

Black-Eyed Peas with Kale

blackeyed peas with kale blog

Every summer, the farmer’s market is full of fresh, local, Southern favorites – black-eyed peas, cream peas, purple hull peas, and fresh pinto beans. Sure, you can buy some of these varieties dried at the grocery any time of year, but getting them fresh is like no other. They cook more quickly, of course (no soaking needed!), but personally, I think their flavor and texture is divine.

Of course, I tend to overbuy (as I do with many things at the farmer’s market) and so often, I’ll freeze shelled peas. They keep perfectly that way, and I can cook them whenever I choose, and they taste as fresh as if they were just shelled. I’m working to empty any remaining fruits and veggies from last year’s harvest from our freezer, and spotted a bag of black-eyed peas. I was delighted, and so set off to making a pot.

Typically, black-eyed peas are simmered with a bit of onion, garlic, and a ham hock, salt pork, or bacon to give it some flavor. I’ve even shared a more traditional version before, once upon a time, on this blog. This time around, in addition to these staples (well, I actually used a couple frozen pork ribs I’d smoked a while back instead of a ham hock), I threw in some celery, fresh jalapeno, pureed tomato, and at the last few minutes, tossed in some chopped kale. Why kale? Well, the kale in my garden has just taken off in the past few weeks – it’s even flowering! We are in full “use all the kale!” mode.

kale

kale flowers

The result was more than just a simple side dish – instead was a flavorful dish that was filling enough to be worthy of being a meal.

I served them alongside some fried chicken livers (yes, I adore chicken livers!) and fried quail for a Southern-style treat, but you could also serve them with barbecue, or even on top of a bed of steamed rice for an almost-meatless main. They were particularly good with a few dashes of Slap Ya Mama or Tabasco sauce. As much as I loved my chicken, these peas really stole the show at dinner that night, and I looked forward to eating leftovers for lunch the following day. I’m looking forward to making them again!

Print Recipe

Black-Eyed Peas with Kale (gluten-free, dairy-free)

3 T olive oil or coconut oil (or butter, if you prefer)

1 medium yellow onion, diced

1 large jalapeno, seeded and diced

2 stalks celery, diced

4 cloves garlic, minced

1 lb shelled black-eyed peas (fresh or frozen – can also substitute cream or purple hull peas)

4-5 c chicken stock

1 c pureed tomato (I pureed some canned whole tomatoes – you could also use diced tomatoes or tomato sauce)

1 ham hock, or a couple of smoked pork ribs

2 c chopped fresh kale

Salt and pepper to taste

Heat oil in a large pot over medium-high heat. Sauté the onion, jalapeno, celery and garlic for 3-4 minutes or until it starts to color a bit. Add the peas, broth, tomato, and ham hock/pork ribs. Add a little salt and pepper and bring to a boil. Reduce to a simmer and cover the pot. Allow to simmer for 45 minutes to an hour, checking once or twice during the process to see if additional liquid needs to be added. If so, add a little more stock. Also, towards the end of the cooking time, test a pea for tenderness. Once they are as soft as you like (black-eyed peas tend to maintain their shape well when cooked through), check again for seasoning and adjust as needed. Add in the kale and stir, and allow to simmer for about 5-10 minutes or until the kale has wilted.

Serve with hot sauce, if desired.

Serves 4-6.