Category Archives: Kid-Friendly

Grilled Yellow Summer Squash with Sweet Basil and Feta

grilled yellow squash 2

Last Saturday, in case you missed my flurry of posts about it on Facebook, Twitter, and Instagram, I had the wonderful opportunity to participate in The Home Depot’s Dallas Garden Party.

It was a great event for people new to gardening, grilling, or just wanting to get some additional tips and tricks to make their garden-to-table experience more successful. Mary Katherine Green of the Gardenieres was there, showing gardeners how to pot fresh herbs and answering all your garden questions.

Cassie Freeman of Hi Sugar Plum was hosting, and talked to all sorts of people, helping them through the party, decorating pots, taking photos, and learning. There were representatives from Southern Living that showed amazing decorating tips (I need them to come to my house and show me a few things!), someone from Fiskars showing some cool garden tools, and an expert helping me (and interested grillers) understand all the details of the Weber grill.

collage garden party

After all, I was using it to teach many happy eaters learn how to grill with their garden vegetables and herbs as they nibbled on samples of Chicken Yakatori, Grilled Carrots, and my recipe I developed just for this event – Grilled Yellow Squash with Basil and Feta.

garden collage

It was a fun event filled with activity, and I had the opportunity to interact with some wonderful people. The caterers that executed the dishes, including mine, were talented and made me look amazing. I was most thankful for them.

An added bonus? I found out last week that I was to be taped in an interview with Jocelyn White of Designing DFW for an upcoming episode to air in May! So before the Garden Party, we talked about my recipe and the event. It’s my first TV experience, and I can’t wait to see it air. It was exciting and a bit nerve-wracking all at once!

I loved developing the recipe for this event. I’ve been more than ready to break out my grill all winter, and have already shared a grilled asparagus dish. And the summer isn’t even here yet, folks! The grill will certainly be earning its keep around here this season. It’s just so simple for me to grill many of our meals. There’s fewer dishes, it’s fast, and the flavor created by grilling is pretty awesome.

Here in the coming months, summer squash and zucchini will be everywhere. Gardens will be overrun. People will be making casseroles and breads galore. This is a simple, fresh, easy way to prepare squash that’s a little different than the norm. A few ingredients are whisked together to make a vinaigrette. The squash is tossed in the dressing, grilled, and then topped with basil and feta. The combination of flavors is an awesome mix of freshness from the basil, that lovely grill factor, a bit of tang from the mustard and lemon, and a salty note from the feta. It’s literally something you can cook in about 5 minutes, but can wow your guests. Even if those guests are just a few hungry teenagers or your spouse.

Print Recipe

Grilled Yellow Summer Squash with Sweet Basil and Feta, created for The Home Depot Garden Party (gluten-free)

 

4 small-to-medium sized yellow summer squash

1 teaspoon Dijon mustard

½ teaspoon sugar

2 tablespoons fresh lemon juice

¼ cup extra virgin olive oil

Salt and pepper to taste

2 tablespoons crumbled feta cheese

1-2 tablespoons chopped fresh sweet basil

 

Preheat grill for medium-high heat.

To make the dressing, in a large bowl, whisk together the mustard, sugar, lemon juice, olive oil, salt and pepper.

Slice the squash lengthwise in half, and then lengthwise in half again. Place the slices of squash in the bowl with the dressing and toss to coat.

Remove squash from the dressing and grill over direct heat for a minute or two on each side or until grill marks appear and until the squash is just tender.

Remove and place on a plate. Drizzle remaining dressing over the squash. Season with additional salt and pepper as necessary, and sprinkle with feta and chopped basil.

Serve immediately.

 

Serves 4.

 

 

 

 

 

 

Mint Chocolate Chip Brownie Cupcakes

mint choc chip brownie cupcakes

Last weekend, I decided I would make something green for my coworkers in celebration of St. Patrick’s Day. I’m not normally one to really celebrate the holiday in any grand style (Not Irish, and I’m not the biggest celebrator of holidays anyway, save a few. Just call me a big fuddy-duddy.), but I made an exception this time.

It started with a superb little pint of mint chocolate chip ice cream that I enjoyed a few weeks ago. I went back to the freezer to have another small helping only to find it was gone. (Teenagers in the house means this happens more often than I’d like – c’est la vie!)  But since then, the idea of these cupcakes, made with brownies and topped with frosting reminiscent of mint chocolate chip ice cream, just stuck in my mind until I decided to make them.

And so I did.

I opted for brownie base rather than just a regular chocolate cupcake because, let’s face it: brownies are better than regular cake. It’s just a fact. At least it is in my mind. Besides, I’ve always found that making brownies gluten-free is so simple, as the flour is not as much of a star ingredient in a brownie as it is in cake – instead, sugar and eggs play a chief role. And of course, the cocoa powder. Because chocolate is the chief-est of all chief roles in brownies! (Yes, I totally just made up the word “chief-est”. Let’s just go with it and move on.)

Once the brownie-cupcakes were baked, I made the frosting. It was super-simple, and because of the chocolate chips stirred in, I opted to simply smear on the frosting rather than try to carefully pipe something out. Definitely a time-saver, and it saved me from my otherwise perfection-driven tendency to spend far too long trying to execute perfectly piped frosting.

The end result was delightful. A sweet, chocolate-y treat with the pleasing, but not overpowering flavor of mint. The brownies were rich and full of fudgy chocolate. And that frosting? It was truly like my ice cream I was craving.

So even though St. Patrick’s Day has come and gone, I felt this treat just had to be shared with you. Because mint (and green food) isn’t just for March 17th. I think this would be a great treat for any time of year. I hope you agree.

Print Recipe

Mint Chocolate Chip Brownie Cupcakes (gluten-free, dairy-free options)

For the cupcakes:

1/2 c unsalted butter (can use vegan buttery sticks for dairy-free)

1 c granulated sugar

2 eggs, beaten

2 t vanilla extract

1/4 t peppermint extract

2/3 c unsweetened cocoa powder

2 T sweet white rice flour

3 T tapioca starch

3 T superfine brown rice flour

1/2 t unflavored gelatin

1/4 t kosher salt

 

For the frosting:

1/2 c butter, softened (can substitute vegan buttery sticks for dairy-free)

About 4 c powdered sugar

2-4 T milk (use almond or coconut milk for dairy-free)

1 t vanilla extract

1/4 t peppermint extract

5-8 drops each yellow and blue natural food coloring (or until desired color is reached)

1 c mini chocolate chips (Enjoy Life is gluten and dairy-free)

Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.

In a medium saucepan, melt the butter and sugar together over medium heat, stirring until completely melted. Remove from heat and whisk in the eggs, vanilla and peppermint extracts, and cocoa powder. In a separate bowl, whisk together the flours, gelatin and salt, and whisk those into the butter mixture until completely blended.

Portion out the batter equally into the lined muffin tin (about 1/4 cup of batter each). Bake for 16-18 minutes or until a toothpick inserted in the center still brings out some chocolate, but the centers are set and no longer jiggly. (You don’t want to wait until the toothpick comes out clean or the cupcakes will be dry.) Allow to cool completely.

Meanwhile, make the frosting. Beat the butter until smooth and start adding in the powdered sugar, about 1/2 cup at a time. Add the milk and beat until the texture is stiff enough to hold but still creamy, adding more powdered sugar or more milk until desired texture is reached. Add the extracts and food coloring and beat well. Stir in half of the chocolate chips.

Frost the cupcakes with the frosting once they have cooled. With the remaining chocolate chips, microwave in a small bowl 30 seconds at a time, and stir until melted. Drizzle the chocolate over the frosted cupcakes.

Store in the refrigerator, and serve at room temperature. Makes 9 cupcakes.

 

 

 

Oven-Baked Chicken Taquitos

baked chicken flautas

I’ve mentioned before that one of our go-to meals is a simple roasted chicken (spatchcocked) with a few simple vegetables on the side. Of course, it’s just the two of us most nights, and we generally have leftover chicken after this meal. Often I’ll throw it on top of a green salad for lunch or dinner the following day. Sometimes, however, a little creativity ekes out, and I come up with something different to make with my leftovers.

This time around, it was chicken taquitos.

Traditionally, taquitos are rolled corn tortillas filled with meat and/or cheese and deep-fried. While I do deep-fry on the rare occasion, it’s a bit of a mess and not something I’d like to tackle on a weeknight. These, however, are totally do-able, don’t make a huge mess, and are lighter to boot. You simply mix together shredded, cooked chicken, spices, and cheese (dairy-free if you prefer), and roll it up in tortillas. Place them on a baking sheet, spritz a little olive oil over, and bake. Whip up a big bowl of guacamole while they’re baking, and you’re set. (Guacamole totally counts as a vegetable, by the way, so it’s a well-balanced meal. Personally, I think I eat enough of it to count as two vegetable servings. Go me!)

They’re definitely kid-friendly to boot, as they’re a great finger food. You can even customize them to your liking. Have leftover beef or pork instead? Use it. Want more spice? Why not add more chili powder, or even a little cayenne? It’s totally up to you. I imagine even adding beans would be tasty. All I know is, this is a recipe we will use time and again. I hope you will too.

Print Recipe

Oven-Baked Chicken Taquitos (gluten-free, dairy-free option)

3-4 c shredded cooked chicken

1 t ground cumin

1 t ground chili powder

1/2 t kosher salt

1/4 t garlic powder

1/4 t onion powder

1 c shredded cheese (I prefer Monterey Jack or Cheddar) or non-dairy cheese (such as Daiya)

12-16 corn tortillas

Olive oil or cooking spray (I prefer using olive oil in my Misto)

Guacamole and salsa to serve

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. Set aside.

In a large bowl, combine the chicken, spices, and cheese.

Place the corn tortillas on a plate and cover with damp paper towels. Microwave for 30 seconds, and then rearrange the tortillas so that the bottom ones are on top, the top on bottom, the inside ones moved toward the outside of the stack, and so on. Heat again for 30 seconds, covered again with the damp paper towels. Continue this until they are warm but not hot. This will make the tortillas more pliable and less prone to cracking when you roll them.

Place 3-4 tablespoons of the chicken filling in the center of a tortilla and rill up tightly. Place seam-side-down on the baking sheet. Repeat with the remaining tortillas and filling.

Spray the tortillas with olive oil (or lightly brush on) and bake for 20-25 minutes or until crisp.

Serve with guacamole and salsa.

Serves about 4.

 

 

Pickled Carrots and Jalapeños

pickled carrots and jalapenos

A few weeks ago, my parents took me to lunch at this little hole-in-the-wall taco shop. They’ve been visiting there for ages, and have always enjoyed the food. It’s perhaps slightly more than a hole-in-the-wall, truthfully – it’s a combination taco shop plus small Hispanic grocery and carnicería. The building is run-down, but you can tell they keep things clean. Finally, I got to experience these tacos that my Dad has been raving about for what seems like an eternity.

Truth be told, the tacos were good. Not the best I’ve ever had, but definitely worth revisiting. I enjoyed barbacoa and lengua tacos and was a happy camper. But the real prize wasn’t even something you paid additional for. Alongside your order, they would bring you a bowl of these pickled carrots and jalapeños. We asked for extra, and noshed on these slightly sweet, subtly spicy condiments both before and during our meal. They provided the perfect brightness to offset the richness of my barbacoa and were deliciously addictive. My Dad mentioned that he’d made unsuccessful attempts to get the recipe out of the lady that makes these delicious treats. Apparently that recipe was top secret.

So, turning to me, he encouraged me to take the leftover pickles home. Why? He wanted to see if I could reverse engineer the recipe. It was a challenge I was willing to take.

The pickles were simple, but reverse engineering even a few simple spices takes careful consideration. I wasn’t 100% sure on ratios, but I took a stab at it. What resulted was quite close and equally as tasty. I could definitely enjoy having these in my refrigerator, ready to accompany our next taco night (which is practically a weekly event around here).

Of course, this will mean I need to make more. I sent home this jar to my Dad, who was all-too-happy to take it off my hands.

Print Recipe

Pickled Carrots and Jalapeños (gluten-free, dairy-free, grain-free, vegan)

3 fresh jalapeños

5 carrots, peeled and sliced on the diagonal, about 1 inch thick

1 clove garlic, peeled

1/2 small white onion, sliced

2 bay leaves

10 black peppercorns

10 whole coriander seeds

1 1/4 c white vinegar

1/4 c apple cider vinegar

1 1/2 c filtered water

1 1/2 T kosher or pickling salt

1 T granulated sugar

Place the jalapeños, carrots, garlic, onion, bay leaves, peppercorns, and coriander seeds in a quart-sized glass jar or container. Bring the vinegars, water, salt and sugar to a boil. Pour over vegetables until covered. Allow to cool to room temperature and place lid on jar. Refrigerate 1-2 weeks or until desired level of pickling is achieved.

Keeps about a month, maybe longer, although I can’t imagine you’ll make it last that long.

 

Carrot Cake Cupcakes with Clementine Mascarpone Frosting

carrot cake cupcakes

Sometimes, you just need a treat.

Or at least, that’s what I decided this weekend. So I made carrot cake cupcakes. (And subsequently forced them upon my co-ed soccer team. They didn’t seem to mind.)

Besides, springtime is coming soon, and what’s more springlike than carrot cake? It’s perfect for Easter, of course, but who wants to wait that long? Especially when clementines can still be found in the store right now? Let’s fake spring until it’s time, and make some cupcakes today.

Now, yes, the frosting is not dairy-free. I will share with you links to make an alternative “cream cheese” style base for your frosting. (I promise; it’s delicious. I made it multiple times when I was dairy-free and shared with family and friends, who were none the wiser.) But if you can eat dairy, the mascarpone makes this frosting creamy and decadent. It’s the perfect compliment to carrot cake, and more especially so with the addition of clementine.

These cupcakes are easy to make and remain moist and tender. I opted to add raisins, pecans, and clementine zest to my cake – you can leave any of these out if you wish, but I find the combination of these make the cake memorable and special. After all, if you’re going to go through the trouble of making a treat, what you want is special, right?

Print Recipe

Carrot Cake Cupcakes with Clementine Mascarpone Frosting (gluten-free)

For the cupcakes:

1/3 c sweet white rice flour

1/3 c superfine brown rice flour (I like this brand)

1/3 c tapioca flour

1 t gelatin (I like this brand)

1/2 t baking soda

3/4 t baking powder

1/4 t kosher salt

1 t cinnamon

1/4 t ground nutmeg

1 t freshly grated zest from clementine (or orange)

1/2 c granulated sugar

3 T brown sugar

1 1/2 c grated carrot

1/2 c finely chopped pecans

1/4 c raisins

1/4 c coconut oil, melted

2 eggs at room temperature

1/2 t apple cider vinegar

1/4 c almond milk

Preheat the oven to 350 degrees and line a muffin tin with 12 liners. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, add the flours, gelatin, baking soda, baking powder, salt, cinnamon, nutmeg, orange zest, sugar, and brown sugar. Mix on low speed until all is combined and the brown sugar no longer has lumps.

In a separate medium bowl, combine the carrots, pecans, and raisins. Add about a tablespoon of the flour mixture to this bowl and toss to coat. Set aside.

In a third small bowl, whisk together the coconut oil, eggs, apple cider vinegar, and almond milk until frothy. Add this to the flour mixture and mix on low until combined. Add the carrot mixture and mix until everything is evenly combined.

Spoon batter evenly into prepared muffin tin. Bake at 350 for 16-18 minutes or until a toothpick inserted in the center comes out with few crumbs. Remove and allow to cool completely before frosting.

For the frosting:

6 oz mascarpone cheese (Make your own here. Can substitute cream cheese or a vegan cashew cream cheese – I love this recipe.)

1 T butter or vegan buttery sticks

A pinch of salt

1 1/2 T clementine juice

1/2 t fresh zest from a clementine

2 c powdered sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese, butter and salt until creamy. Add the clementine juice, zest and a cup of the powdered sugar and beat again until smooth. Add the rest of the powdered sugar and mix on low until combined. Turn to medium speed and beat for another minute or until creamy, adding additional powdered sugar as needed to achieve desired thickness. Chill in refrigerator until ready to use. Pipe or spread onto cupcakes.

Serve cupcakes as is or garnished with clementine slices.

Makes one dozen.

Roasted Rosemary Carrots

roasted carrots with rosemary

I’ve got another super-easy vegetable solution for you this week, complete with a super-easy video showing you just now super-easy it is to make.

Doesn’t that sound super-GREAT?

Okay, maybe I’m getting a tad over-excited. After all, we’re talking about carrots here, right? But these carrots, in my opinion, are worth getting excited about. They take only a few minutes to prepare, and after a little time hanging out in the oven, they emerge with caramelized edges and sweet, carrot-y goodness that can please any palate. Who wouldn’t get excited about that?

Check out the video (and feel free to subscribe, so you can be notified as soon as I post new videos to YouTube). You’ll even get to see my dogs and their affinity for carrots. They tend to always be nearby if I am cutting up carrots – it’s by far their favorite vegetable.

Print Recipe

Roasted Rosemary Carrots (gluten-free, vegan)

5-6 large carrots, peeled if desired

1 T rosemary needles, chopped

1/4 – 1/2 t kosher salt, or to taste

1 1/2 – 2 T coconut oil

Preheat the oven to 425 degrees. Cut the carrots into bite-sized pieces (I cut mine about 3/4 inch thick). Toss carrots with rosemary, salt, and coconut oil until evenly coated. Spread out in a single layer on a parchment-lined baking sheet.

Roast in the oven for about 20 minutes, turning over about halfway through the baking time, until the carrots are browned and tender. Remove from oven and serve.

Serves 2-3.

Fish Tacos with Southwestern Cabbage Slaw

fish tacos

I casually mentioned on Facebook the other day about a “foodie” related resolution I was making for this year – getting more comfortable with cooking seafood. You see, living in landlocked Dallas means seafood is often more expensive, meaning I have historically tended towards land animals for our protein sources. But not all of seafood is prohibitively expensive. There’s some reasonably-priced seafood around, especially the varieties local to the Gulf coast. There are also reasonably priced wild-caught options that are flash frozen. It’s not always optimal, but I can still make some good dishes with frozen seafood.

So therefore, I am making it my mission to learn to cook many more seafood varieties over the next year. I’ll be attempting to make something at least once a week. They might not always show up here, but I’ll definitely share if there are winners! One such winner? These super-easy fish tacos.

I found some flash-frozen wild-caught cod on sale. While this kind of purchase isn’t usually excellent for a dish where the fillet needs to be beautiful, they’re perfect for tacos, where the shape and size of the fish isn’t all that important. And with a bit of seasoning, a quick visit in the cast iron skillet, and topped with a simple cabbage slaw, these tacos make for a healthy, easy dinner. The cod, pan-fried in coconut oil, has pleasing little crispy edges that compliment the crunchy, slightly spicy slaw. Corn tortillas make the perfect delivery vehicle, and are a simple, naturally gluten-free option. From start to finish, these tacos can be ready in 30 minutes or less. Best part? They definitely won the husband “seal of approval”. There were no leftovers.

Also, I’ve made my first “how-to” video, just for you! In an attempt to hopefully give you more insight into the goings-on of my kitchen (and to demonstrate just how easy this recipe truly is), I’m sharing with you some instructions on how to make the slaw for these tacos. I hope you’ll agree that once you see just how little time it takes to whip up, you’ll be sure to add it to your menu. I hope to provide even more simple videos in the future. Stay tuned!

Without further adieu, here’s the video.

And the written recipe!

Print Recipe

Fish Tacos with Southwestern Cabbage Slaw (gluten-free, dairy-free)

1 lb cod fillets

1 t kosher salt

1/2 t each chili powder, garlic powder, and onion powder

2-3 T coconut oil

8 corn tortillas, warmed (I like to toast them in a dry skillet)

Sour cream (dairy-free or regular) and/or avocados, if desired, for topping

Southwestern Cabbage Slaw, recipe below

Pat the cod fillets very dry with paper towels. In a small bowl, mix together the salt and spices. Season the cod fillets with the spice blend.

In a cast iron skillet, heat the coconut oil over medium-high heat. Pan-fry the cod fillets, 2-3 minutes per side, until browned and crispy on the edges and cooked through. Remove and allow to sit on a paper towel-lined plate.

To make tacos, break apart fillets into a few pieces and place pieces in each corn tortilla. Top with sour cream or avocado if desired. Top with cabbage slaw and serve.

Serves 2-3.

simple slaw

Southwestern Cabbage Slaw (gluten-free, vegan)

2 c shredded or thinly sliced cabbage

1 large carrot, peeled and julienned (I like to use my julienne peeler for ease)

5 green onions, sliced thinly

3 T chopped fresh cilantro

1 T finely chopped jalapeno

1 T lemon juice

1 T olive oil

Salt and pepper to taste

In a large bowl, add the cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together the chopped jalapeno, lemon juice, olive oil, and season to taste with salt and pepper. Pour this dressing over the cabbage mixture and toss until well-combined. Taste and adjust seasoning as necessary. Serve or use for fish tacos.

 

 

Dairy-Free Basics: How to Make Almond Milk

almond milk

When I was struggling with poor digestion, I had trouble not only with gluten and dairy, but often, I struggled with digesting carrageenan and gums, such as guar and xanthan gum. In order to avoid these ingredients, I rarely ate gluten-free baked goods that contained gums, which sometimes was difficult. But even more difficult was finding a non-dairy milk that I could use that was gum and carrageenan-free.

So I decided to make it myself.

If you’re new to dairy-free, struggle with digesting gums, or are just looking for a simple way to enjoy a non-dairy beverage without resorting to store-bought “milks”, making almond milk is an easy alternative, and only takes a few minutes of active time. In my opinion, the flavor is also superior to the store-bought milks, and you can customize the milk to be as thick or thin as you desire.

With just raw almonds, fresh water, a pinch of salt, and an optional sweetener, you can make this at home! Here’s how:

Print Recipe

Almond Milk Recipe (gluten-free, vegan, sugar-free)

1 c raw almonds

3 c filtered water

pinch salt

optional: 1/2 t maple syrup, agave nectar, or honey

Add the almonds to a medium bowl and cover with water. Allow to soak for at least 4 hours and up to 8. Drain.

Place soaked almonds, 3 cups fresh water, salt and optional sweetener into a blender. Blend on medium speed until smooth and frothy (with a high-powered blender, this won’t take but a minute; with a regular blender, you may need to blend for several minutes).

Using a nut milk bag, a clean flour sack towel, or several layers of fine cheesecloth, strain the milk into a bowl or large container. Be sure to squeeze the bag or towel to get all of the milk out, leaving only the pulp behind. Discard the pulp (I find it works well in my compost pile) and refrigerate the milk. Use within 4-5 days, and be sure to shake before use.

Makes about 3 cups milk.

Turkey (or Chicken) and Gluten-Free Parsley Dumplings

It’s been years since I’ve made chicken and dumplings. Early on in our relationship, my husband did more gourmet cooking than I did. Somewhere along the way, the tables turned, but he has always made his famous Turkey Gumbo. Usually, I’d save the excess broth, full of cayenne and turkey goodness, and use it to make spicy chicken and dumplings. Of course, at the time, my dumplings were biscuits from a can. But still, the dish was a once-a-year specialty, and we adored it.

This time around, I opted to make turkey and dumplings. There was no gumbo (that might happen before the year is out if I ask nicely, though), but I had leftover turkey thighs and wings in the freezer that I didn’t use for gravy at Thanksgiving. I opted instead to use them for the meat for this dish, and some chicken broth I’d made a while back. So instead of turkey broth and chicken, this is chicken broth and turkey. You with me?

Honestly, you could just as easily use a while chicken, cut up, in place of the turkey I used. It would be just as delicious, and I’m imagining it’s easier to locate a chicken than turkey thighs and wings. But whatever you use, be sure and make dumplings. Because in my opinion, it’s all about the dumplings.

Good dumplings are fluffy, pillow-y clouds of deliciousness that sop up the broth from the soup. Bad dumplings, on the other hand, are none of these things. I’ve had bad dumplings. Not the canned biscuit ones – to be perfectly honest, those were not half-bad. I’ve had bad ones at restaurants. I’ve had failures in my own kitchen when attempting to make them from scratch as well. Thankfully, these are definitely not of the “bad” variety.

These dumplings are pillow-y. Full of flavor. The parsley mixed into the dough really makes them special. While the turkey (or chicken) soup is delicious on its own, these dumplings take it to the next level. And when it’s cold and icy (like it was this past weekend here in North Texas), they warm your belly like nothing else can. They’re perfect for a day when you and the family have been outside in the cold, or just need a bit of comfort. It’s a bowl full of happy.

Turkey (or Chicken) and Parsley Dumplings (gluten-free, dairy-free)

1 large turkey thigh and 2 turkey wings (or 1 3-lb chicken, cut up)

Salt and pepper

3 T olive oil

1/2 c diced onion

1/2 c diced celery

1/2 c diced carrot

1 garlic clove, minced

1 t minced fresh sage leaves

1 t minced fresh thyme leaves

4 c chicken broth

1/2 c coconut milk

Dumplings:

1/2 c superfine brown rice flour

1/2 c sweet white rice flour

1/2 c tapioca starch

1/2 c cornmeal

1 T unflavored gelatin

1 heaping tablespoon baking powder

1 t kosher salt

1 c coconut milk

1/2 c water

2 T minced fresh parsley

Salt and pepper as needed

Preheat oven to 375 degrees. Season turkey or chicken with salt and pepper. Roast in a single layer on a rimmed baking sheet for 30-45 minutes or until cooked through. Remove and allow to cool to touch.

While the poultry is cooking, in a Dutch oven, heat the olive oil over medium heat. Add the onions, celery and carrot and sauté for 4-5 minutes. Add the garlic, sage and thyme and sauté for another minute. Add the chicken broth and bring to a boil. Reduce to low heat and allow to simmer.

Next, make the dough for the dumplings. Whisk together the flours, cornmeal, gelatin, baking powder, and salt. Pour in the coconut milk and water and mix in. Add the parsley and stir in as well. Set aside.

Once the poultry has cooled, remove the skin and the meat from bones, and shred the meat into bite-sized pieces and place into the simmering broth. Add the coconut milk. Stir in and taste to adjust seasoning, adding salt and pepper as needed.

Drop rounded tablespoons of the dumpling dough into the simmering soup. Cover pot, leaving lid propped a bit open, and simmer for 15 minutes. Remove lid; allow to simmer for 10 minutes more.

Serves 4.

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

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

Candy Cane Marshmallows

candy cane marshmallows

I was enjoying a hot chocolate the other night, and felt it was missing something. Sure, it was delicious and rich, but still, it needed a little more. Seeing as how it’s December and time for all things candy cane, I decided I would whip up some marshmallows. Candy cane marshmallows, that is.

These are easy to make. If you’ve never made or eaten homemade marshmallows, you’re in for a real treat. They’re naturally gluten and dairy-free. But unlike the bags of uniformly cylindrical Stay-Puf variety at the store, these aren’t stale and lacking in flavor. Homemade marshmallows are a real treat. A candy you would genuinely eat by itself without a second thought.

Of course, I enjoy them best on top of cocoa, coffee, or dipped in chocolate fondue (something we often do for New Year’s Eve). Typically I just make vanilla marshmallows, or if I’m feeling fancy, I’ll throw a tiny bit of almond extract in them as well. Nothing too out of the ordinary.

But crushed candy canes take them to a whole extra level of holiday cheer. They’re light, fluffy, and have a delightful peppermint essence that welcomes winter with a smile.

Toss a few in your hot chocolate, or simply munch away. I won’t tell if you just sneak a few. It’s the holidays, after all.

Print Recipe

Candy Cane Marshmallows (gluten-free, dairy-free)

About 1/2 c powdered sugar

2 T unflavored gelatin (I like Great Lakes)

1/2 c cold water, divided

1 c granulated sugar

1/4 c maple syrup

1/8 t kosher salt

1 large egg white

2 t vanilla extract

1/4 t peppermint extract

3 candy canes, crushed (I like Surf Sweets)

Oil the sides and bottom of an 8X8 inch metal baking pan and dust with powdered sugar. Set aside.

In the bowl of a standing mixer pour 1/4 cup of the water and sprinkle the gelatin over.

In a medium saucepan, add the sugar, maple syrup, remaining water, and salt over medium heat and stir until sugar dissolves. Heat over medium-high heat, boiling (don’t stir) until temperature of sugar mixture reaches 240 degrees F. Remove pan from heat and carefully pour hot sugar mixture into the bowl of the standing mixer. Stir until gelatin is dissolved.

Beat mixture on high speed until white and thick and until it’s nearly triple in size, about 5-6 minutes.

Meanwhile, using a hand mixer, beat the egg white in a medium bowl until just stiff. Pour the egg white and extracts into the sugar mixture and beat until combined. Add a third of the crushed candy canes into the mix and stir to combine.

Scrape the mixture out into the prepared baking pan, trying to spread out as evenly as possible. (Don’t worry if you can’t scrape all of it out – marshmallow gets quite sticky!) Sprinkle with remaining crushed candy cane and powdered sugar.

Store in refrigerator for at least 3 hours to set.

Remove and using a thin knife, go around the edges of the pan to release the marshmallows. Invert the pan over a cutting board. Sprinkle with more powdered sugar as needed, and using a pizza cutter, cut into squares.

Store in refrigerator until ready to be served. Keeps for about a week, although I doubt they will last that long.