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Tomorrow, April 5, 2012 I will be co-hosting a Live Chat over at Udi’s Gluten-Free Living Community at 8 PM CDT/9 PM EDT. We’ll be talking about gluten-free spring foods, gardening, and other adventures. Please join us – it’s totally free! Just click on this link here at 8 PM CDT/9PM EDT and you’ll be there!

Also, while I don’t have a brand-spankin’-new recipe for you for the coming holiday weekend, I do have a collection of some yummy gluten and dairy-free recipes from Tasty Eats At Home and some fellow bloggers! Whether you celebrate Easter or Passover (or just want some yummy springtime recipes!), enjoy! I hope you have a joyous weekend.

Breakfast/Brunch

Peach Butter Coffee Cake

Blueberry Buckwheat Donuts with Lemon Glaze

Mini Florentine Frittatas

Broccoli “Cheese” Souffle

Lavender-Almond Tea Biscuits

Pineapple-Coconut Muffins

Appetizers/Small Bites/Soups

Gluten-Free Matzoh with Onion, Garlic and Dill

Basil Chicken Salad Puffs

Masala Ginger Carrot Soup (not dairy-free, but easily modified)

Mom’s Deviled Eggs

Matzoh Ball Soup

Salads

Raw Kale Grapefruit Salad

Kohlrabi and Apple Slaw

Asparagus Basil Salad

Sides and Vegetables

Quinoa Salad with Spinach, Raisins and Walnuts (not dairy-free, but easily modified)

Collard Greens with Crimini Mushrooms and Sundried Tomatoes

Green Beans with Smoky Pecans

Vegan Scalloped Potatoes

Steamed Asparagus with Lemon

Entrees

Perfect Lamb Chops

Braised Lamb Shank with Swiss Chard

Vegan Carrot-Pecan Nut Roast

Slow Cooker Mint-Glazed Lamb

Vegan Mock Chopped Liver

Desserts

Lemon Earl Grey Cookies

Spaghetti Squash Apple “Noodle” Kugel

Vegan and Gluten-Free Cheesecake with Blueberry Compote

Vegan Coconut Macaroons

Chocolate Covered Cheesecake Easter Eggs

Coconut Crispy Treat “Nests” with Jelly Bean “Eggs”

Jelly Bean Macaroon “Nests”

Nutty Chocolate Candy

Chocolate and Peanut Butter Easter Bunnies

Carrot Cake

…and if you’re dying Easter eggs, how about using some homemade natural dyes?

posted on Wednesday, April 4th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free 5 Comments

Whether you’re looking for another SuperBowl recipe (I’ve already shared some healthy sweet-and-spicy dip) or just a delicious treat to feed your family, these unassuming meatballs might just be the thing. Sure, I’ve shared meatballs before. We’ve had Swedish Meatballs. Spanish Almond Meatballs. Good ol’ Spaghetti and Meatballs (these aren’t dairy-free, FYI). Needless to say, meatballs are a beloved dish in our house. They are one of the few things everyone in the house will eat without complaint, even the child who refuses to eat hamburgers will still gladly eat meatballs. (And even meatball sandwiches, which makes no sense to me – both are ground meat and bread..? I am not a picky eater, however, so some of the picky eating habits baffle me.)

These particular meatballs are a light and lean variation with clean, Mediterranean spices (I used cinnamon, cumin, garlic, mint, and parsley), but a delightfully American slant, as I used ground bison in place of beef or pork. When I can find ground bison, commonly referred to as buffalo, I love to get it. It’s leaner than beef, but boasts a great amount of protein, iron and vitamin B12. If you can find grass-fed buffalo meat, even better. The meat is flavorful in spite of the leanness, which means your meatball can be “meaty” without being fatty. Not that I’m one to shy away from fat – you won’t find me cutting off the fat on a delicious, grass-fed beef rib-eye anytime soon – but once in a while, lighter is better. That, and I’m an equal opportunity eater – bison deserves a chance at my table just as much as any other protein! That being said, if you prefer to use beef in this recipe, feel free to substitute.

You can serve these meatballs with a squeeze of lemon, or even a more substantial sauce, if you feel like experimenting. I imagine a tzatziki or other cool, creamy sauce would be delicious with these babies. They are great both as an appetizer, or as part of a main meal. For me, they were a success for the picky eaters, as each could decide whether to eat them unadorned, mix them in with a gluten-free pasta I’d made, or squeeze some lemon juice over. Personally? I enjoyed mine on top of a heap of these collard greens. Delish!

Minty Bison Meatballs (Gluten-Free, Dairy-Free)

1 large yellow onion, peeled and cut into large chunks

6 cloves garlic, peeled

2 T olive oil

2 1/2 lbs lean ground bison or beef

2 eggs

1 c packed flat-leaf parsley

½ c packed mint leaves

½ – ¾ c gluten-free bread crumbs (can substitute almond flour as well)

3 T ground cumin

½ t ground cinnamon

¼ t cayenne pepper

1 ½ t kosher salt

½ t ground black pepper

Lemon wedges

Preheat oven to 425 degrees, and arrange one rack in the upper third of the oven, and one rack in the lower third. Place the onion and garlic in the bowl of a food processor. Puree until it becomes a paste. Heat olive oil in a skillet over medium heat, and scrape onion paste into skillet. Sauté paste until it softens and no longer has a raw taste, about 4-5 minutes. Remove and allow to cool.

Combine onion paste, ground beef, eggs, parsley, mint, bread crumbs, cumin, cinnamon, cayenne, salt and pepper in a large bowl. Mix well (using your hands is the easiest method). Form into 1 oz meatballs and place on 2 foil-lined baking sheets about 1 inch apart. Bake both sheets of meatballs on two racks in the upper and lower thirds of the oven for 10 minutes. Rotate sheets and bake for an additional 10 minutes. Remove and serve with lemon wedges for garnish.

Makes about 40 meatballs.

posted on Thursday, February 2nd, 2012 by altawrites Posted in Appetizers,Beef,Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Main Dishes 5 Comments

The other day, I was ironing out holiday plans with my sister and parents. It was determined that the only time we could all get together for Christmas was in the morning, so we decided on a brunch. At the time, the only thing I knew I’d be serving would be a nice ham, and some sort of baked egg dish (I’ve since determined we’ll enjoy a variation on this frittata). When I called my mom to discuss plans and mentioned ham, she suggested scalloped potatoes.

It sounded delicious – ham with scalloped potatoes. But I felt a twinge of heartache as I envisioned the creamy, cheesy scalloped potatoes I was accustomed to; after all, I wouldn’t be able to indulge. (Yes, that might be a touch self-centered, but I’m being honest here.) And those dairy-free cheeses (such as Daiya), while I enjoy them, don’t fool the rest of the cheese-eating members of my family. I started to go down the path to decide whether to make it and just not eat (after all, there would be plenty of other safe things for me to eat), or to make something else. Then, I thought, what if I could find another way to make dairy-free scalloped potatoes?

And just like that, I was researching.

I browsed what seemed to be a hearty handful of recipes, no two of which were alike. (Except for, you know, the potato part.) I considered the flavor combinations that were used, and started to formulate a recipe that was unique to my own tastes. I wanted creamy and decadent, but didn’t want it to taste like “fake” dairy. I wanted it to be so flavorful that no one would wonder where the cheese was.

I think I’ve accomplished that goal. These scalloped potatoes are decadent. Creamy. Golden brown on top. Rich and full of flavor. You might even think that they’re better than the traditional version, finding ways to sneak just one more bite. I hope so. I hope these potatoes steal the show at your next meal, as I’m afraid hoping they might just do that for me.

Scalloped Potatoes (Gluten-Free, Vegan)

About 3 lbs gold potatoes (Yukon Gold works well) peeled and sliced thin ( I used a mandoline)

1 c coconut milk

1 c vegetable broth (chicken broth can be used)

2 T vegan butter (I used Earth Balance)

2 T arrowroot starch

2 T sweet white rice flour

2 T nutritional yeast flakes

½ t onion powder

¼ t garlic powder

½ t dry mustard powder

¼ t white pepper

¼ t nutmeg

3 T mayonnaise (vegan mayonnaise to keep it vegan; regular can be substituted)

¼ c white wine

1 T lemon juice

Salt to taste

Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used a dish that was 7X11 inches.)

Combine potatoes, coconut milk and chicken broth in a saucepan. Simmer until potatoes are tender, about 5 minutes. Drain, reserving milk mixture. (Use a sieve and a bowl underneath to catch the milk.)

Clean out saucepan and add vegan butter. Melt over medium heat and add in arrowroot starch and sweet white rice flour, whisking for 30 seconds or so, to cook the flour. Add back the milk mixture, the nutritional yeast flakes, onion powder, garlic powder, mustard powder, pepper, nutmeg, mayonnaise, and white wine. Continue to whisk until smooth. Continue heating
and whisking until thickened. Remove from heat.

Layer about half of the potatoes in the bottom of your prepared baking dish. Pour half of the sauce over this layer. Press down the
potatoes to make sure the sauce covers them all around. Add the remaining potatoes and pour the rest of the sauce over the top. Press again to ensure the sauce covers the potatoes.

Bake for an hour or until potatoes are browned on top and tender throughout. Serves 8.

This post is linked to Gluten-Free Wednesdays at Gluten-Free Homemaker and Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

Looking for other gluten-free holiday dish ideas? Check out this discussion over at the Udi’s Gluten-Free Community!
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posted on Wednesday, December 21st, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Side Dishes,Vegetables,Vegetarian 11 Comments

Welcome back for the final (and possibly the most important) week of A Gluten-Free Holiday! Why is this the most important week? Well, because we’re sharing desserts! After all, children didn’t dream of casseroles and green beans while they were nestled all snug in their beds, did they? Hardly. The holiday season conjures up visions of sugarplums, and candies, cookies, and possibly even chewy apple cider blondies. Yes, chewy apple cider blondies. But we’ll get to those in a minute.

First, I have to share with you the details about this week’s A Gluten-Free Holiday Event. Maggie of She Let Them Eat Cake is hosting. She’s sharing a crave-worthy recipe for gingerbread cupcakes. In addition, she’s giving away some more awesome prizes – two, in fact. Maggie is giving away a copy of Blackbird Bakery Gluten-Free by Karen Morgan, as well as a copy of Simply…Gluten-Free Desserts by Carol Kicinski.

I personally own a copy of Carol’s book and love it – there are all sorts of decadent desserts in there, including a recipe for this delicious mango sticky cake. Blackbird Bakery is on my wish list, so hopefully I’ll own a copy soon! Be sure to head on over to She Let Them Eat Cake to enter for your chance to win!

Back to these chewy apple cider blondies. These blondies are chewy like a good brownie, with caramel and apple notes, dotted with the occasional chocolate chip, just for fun. At first glance, you might think that they’re not nearly as festive as the average holiday treat. They’re unassuming and unadorned. No sprinkles, frosting, or decadent toppings here. But that doesn’t mean that they’re not deserving. Sometimes, it’s the rustic, homestyle treats that I cherish the most. These are an entirely new creation (for me, at least), but they taste like something that would come out of my grandmother’s kitchen. In my mind, anything that stirs up memories of Grandma’s kitchen is automatically worthy of holiday treat status.

Chewy Apple Cider Blondies (Gluten-Free, Dairy-Free, Grain-Free)

1 c almond butter (unsweetened)

1 c turbinado sugar (or other granulated sweetener)

3 eggs

1/3 c apple cider syrup (you can get the recipe to make it at Lexie’s Kitchen. Mine was thick, like molasses. You can substitute about 1/4 cup honey for a different flavor)

scant 1/2 t kosher salt

1/4 t baking soda

1/4 t almond extract

1/4 c coconut flour

1/2 c dairy-free chocolate chips

Preheat the oven to 325 degrees. Lightly grease an 8X8 inch square baking pan and line with parchment paper; grease the paper.

Put all of the ingredients except for the chocolate chips in the bowl of a food processor fitted with the metal blade. Process for 1-2 minutes or until well-blended. The batter should be thicker than cake batter, but thinner than cookie dough. If it’s too thin, add a tablespoon of coconut flour and blend. Too thick, then add a tablespoon of water and blend. (Depending on your almond butter, the thickness of your batter may vary.) Stir in chocolate chips with a spoon.

Spoon the batter into the prepared baking pan and smooth out on top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into squares.

Serves 16.

posted on Thursday, December 15th, 2011 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Eggs,Gluten-Free,Quick and Easy 13 Comments

A Gluten-Free Holiday is being hosted this week over at Diet, Dessert, and Dogs by Ricki Heller, and the theme is Holiday Breakfast and Brunch. Ricki is giving away a copy of her book, Sweet Freedom, and a copy of Gluten-Free and Vegan Holidays by Jennifer Katzinger, so be sure and head over there to check out the party!

Christmas is a time filled with lots of indulgences. Lots of cookies, tons of candy, and ever-so-special baked treats that make the season bright. Breakfasts are no exception, and I would be lying if I said I wasn’t fond of a Christmas stollen, donuts, or a coffee cake. But overindulgence in these treats, I’ve learned, comes at a price – my still-sensitive system still can’t handle a ton of sweets and grains, even gluten-free ones. So I pick and choose when and what I’m going to enjoy, even on the holidays. But that doesn’t mean that there isn’t room for “special” meals – far from it! Special, in my mind, means something that’s a departure from the everyday (in a good way), and that doesn’t always have to equate to extra sugar. In fact, for breakfast, I know I prefer a protein-and-veggie-filled meal to a carb-heavy one.

Hence the reason for this frittata. It comes together relatively quickly. Of course, the most important part? It’s tasty, in a light and fresh sort of way. Yes, there is some bacon involved (which also ups the “special” factor a bit), but it’s definitely nowhere near as heavy as most baked egg dishes, which are full of cream and cheese. The bacon and sun-dried tomatoes are pleasant components here, providing some depth of flavor without being overwhelming. This frittata is a delicious way to start a special day, and is light enough to leave room for a bit of other Christmas breakfast goodies, such as those being shared over at Diet, Dessert and Dogs this week!

Zucchini and Sun-dried Tomato Frittata

2 slices bacon, cut in half to fit skillet

1/4 c thinly sliced onion

1 large zucchini, thinly sliced (I used a mandoline)

3 T sun-dried tomatoes (I used my dehydrated “tomato candy“)

1/4 c roughly chopped flat-leaf parsley

3 eggs, whisked

Salt and pepper to taste

Preheat the oven to 400 degrees. Heat a small 8-inch oven-proof skillet over medium heat and fry bacon until crisp, about 5-8 minutes. Remove bacon, leaving the grease in the pan. Once bacon is cool enough to touch, crumble. Add the onion to the pan and saute for 2 minutes, then add the zucchini. Saute until just tender and brown in a few spots, then add the sun-dried tomatoes, parsley, and crumbled bacon. Toss together a bit, and remove from heat. Add the whisked eggs and season with salt and pepper. Stir the vegetables and bacon together with the eggs a bit to incorporate everything evenly. Place the skillet in the oven and bake for 10 minutes or until eggs are set in the center. Remove from oven, and place a plate upside-down over the skillet. Holding the bottom of the plate with one hand, and the handle of the skillet with the other, flip the pan and plate together so that the plate is now at the bottom and the skillet upside-down on top. The frittata should come free from the skillet and lay on the plate. Cut into wedges and serve.

Makes enough for 2 as part of a breakfast or brunch. Can be doubled – just bake in a larger skillet, perhaps for a few extra minutes.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Thursday, December 8th, 2011 by altawrites Posted in breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Pork,Quick and Easy 11 Comments

Today over at Daily Bites, we are sharing our favorite holiday entrees and side dishes in our continuation of A Gluten-Free Holiday. As always, there is a giveaway involved (Hallie will be giving away a copy of her new book, The Pure Kitchen) so be sure to head over there and check it out!

Our family has their fair share of holiday favorites. I’ve already shared the need for stuffing and gravy (as welcome at Christmas as it is at Thanksgiving, if there’s a turkey involved), broccoli cheese rice casserole, and tamales. But I’ve already blabbed about those favorites with you time and time again. I asked my husband to help me brainstorm on holiday dishes. He suggested gumbo (which has a cult following in our family this time of year), but the traditional recipe is a direct replica of Emeril Lagasse’s, so it wasn’t quite what I had in mind. So then I thought – why not create a new favorite?

But what? When I think of holiday food, many times, I can’t get desserts out of my head. (We’ll share desserts as part of A Gluten-Free Holiday too, on December 15, at She Let Them Eat Cake, but that’s another time, another day, another recipe.) I had to brainstorm. Savory. Side Dish. Holiday. Think! Think! What are foods eaten in fall and winter? Umm…root vegetables? Sweet Potatoes? I love sweet potatoes, but they’re not very special. How can I make sweet potatoes special? Hmm, I have some leftover pie crust dough in the fridge… And suddenly, the waters parted. I knew just what I would make, and this simple-but-special, savory, delicious pie was born.

What I love about this dish is that unlike so many other holiday foods, it’s not overly heavy or rich. In fact, paired with a nice side salad, it could easily be a welcome brunch for guests that stay at your home during the holiday season. (Or even just a good pre-holiday-shopping meal!) Truthfully, it’s not all that fussy. No more so than making a typical pumpkin pie for Thanksgiving, truthfully, and if you wanted to go crustless, you could simply bake the filling in a greased pie dish (or heck, even individually-sized ramekins) and serve it that way. But if you have a bit of time to make a pie crust, go for it. In my mind, it elevates this pie to holiday status. It also provides a bit of contrasting texture. And the flavors? With a creamy, slightly sweet custard, touched with rosemary and smoked paprika, how could you go wrong?

Savory Sweet Potato Pie

1 recipe gluten-free pie crust (or your favorite gluten-free pie crust recipe -  I haven’t tried this with a nut-based crust, but I bet it would work well.)

5 egg yolks

2 c cooked sweet potato puree (if using fresh sweet potatoes, simply prick with a fork, microwave until soft, scoop out flesh, and puree in food processor)

1 c coconut milk

1 t fresh rosemary, chopped

1 t kosher salt

1/2 t fresh ground black pepper

1/4 t smoked paprika

1/8 t nutmeg

1 T maple syrup

1 T sweet white rice flour (or your favorite gluten-free flour)

1 egg whisked with 1 T water for egg wash

Preheat oven to 350 degrees. Roll out pie crust in between two sheets of parchment paper; transfer to 9-inch pie plate. Place egg yolks in the bowl of a food processor; process for about 30 seconds. Add sweet potatoes, coconut milk, rosemary, salt, pepper, paprika, nutmeg, maple syrup, and rice flour and puree until smooth. Pour into pie crust. Bake for 45 minutes to an hour, or until a toothpick inserted into the center of the pie comes out clean. (Note: you may want to use a pie shield or cover the edges of the crust with foil during the baking process to prevent excess browning.) Cool for 15-20 minutes. Serve.

Do you have a favorite holiday entree or side dish to share? Link it up over at Daily Bites!

Interested in some gluten-free edible gift ideas for the holidays? Check out my post and all of the links shared there! Want even more ideas or to chat a bit more about this topic? Over at the Udi’s Gluten-Free Community, we’ve shared some edible gift ideas!

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posted on Thursday, December 1st, 2011 by altawrites Posted in Appetizers,Baked goods,Budget-Friendly,Dairy-Free,Gluten-Free,Main Dishes,Vegetarian 6 Comments

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

I procrastinated, so of course, I was making my Sans Rival last night. I opted to keep the dessert-making to a minimum (seeing as how I already had 3 kinds of leftover pie in my fridge from Thanksgiving) and only made the Sans Rival. I loved that the recipe was already gluten-free (provided the cake pans were dusted with a gluten-free flour, of course) and I could easily adopt it to be dairy-free by substituting a vegan “butter” for the butter called for in the French buttercream. Which, by the way, if you’ve never had French buttercream, find an excuse to try it out. It’s incredibly rich, but also incredibly delicious. Definitely a treat to enjoy only once a year or so.

The same is with this Sans Rival. I opted to take Catherine’s suggested recipe, and make my Sans Rival a chocolate one. It wasn’t overly loaded with chocolate, and it wasn’t too sweet, but I promise you, this is still a rich dessert. That being said, it’s a lovely gluten-free option that would be perfect at a holiday table.

I’ll definitely be keeping this dessert in mind for future events, as I love a good meringue. However, it will definitely have to be an event where I don’t end up with leftovers – I certainly don’t need any more sweets lying around!

Ingredients
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews (chop half finely, and half coarsely)

Directions:
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.

2. Line cake pan bottoms with parchment paper and butter and flour the sides really well. (I used gluten-free cassava flour and olive oil instead of flour and butter here.)

3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form.  (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:

Ingredients
5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz)  white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature (I used Earth Balance buttery sticks)
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like (I used unsweetened chocolate and vanilla extract)

Directions:

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
Assembly:
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of  buttercream, meringue, thin layer of  buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.

posted on Sunday, November 27th, 2011 by altawrites Posted in Dairy-Free,Desserts,Eggs,Gluten-Free 5 Comments

This giveaway has ended. The winner of the copy of Artisanal Gluten-Free Cupcakes by Kelli & Peter Bronski, chosen by random.org, is #22 – Janis! Congratulations, Janis.

It’s Week 3 of A Gluten-Free Holiday, and we’re sharing Edible Gifts. This is a topic near and dear to my heart (well, Thanksgiving Favorites, the topic for Week 2, is a very close second), as I love to make and give away various edible treats – not just around the holidays, but throughout the year. During the holidays, however, I go into treat-making overdrive. I read about holiday treats, spend days and nights dreaming and thinking up treats, bookmarking my favorites, and I make plans to turn as many of these recipes into delicious gluten-free, dairy-free goodies. And I bestow the results of my efforts upon family, friends, and coworkers.

Because after all, those on a restricted diet need a holiday treat, right? At least, that’s what I think!

Of course, my goal with each of these treats is to make them tasty enough to be enjoyed by anyone – not just those on a gluten-free and/or dairy-free diet. This means that my ultimate taste testers are, many times, my co-workers, as none of them are on such a diet. If the speed in which they devoured these chipotle-maple mixed nuts is any indication, these are definitely tasty treats.

In fact, I had to hide a jar from myself so I can ensure there will be some to snack on for Thanksgiving. I can’t make any promises that the jar will be full come next week, however. Might have to make some more.

Chipotle-Maple Mixed Nuts (gluten-free, casein-free)

1 egg white

3 T freshly squeezed orange juice

½ t orange zest

1 – 1 ½ t chipotle chile powder

½ t cinnamon

1 ½ t kosher salt

1 ½ T minced fresh rosemary needles

3 T ghee (clarified butter), butter, or coconut oil

1/3 c coconut palm sugar or brown sugar

1/3 c maple syrup

2 c raw pecan halves

2 c raw almonds

2 c raw cashews

2 c raw walnuts

Preheat oven to 300 degrees. Grease a large baking sheet and set aside. In a small bowl, whisk the egg white until it starts to froth. Add orange juice, zest, chipotle chile powder, cinnamon, salt, and rosemary needles and whisk until combined. Set aside.

In a large, heavy skillet (I used my cast iron skillet), heat ghee over medium-low heat. Add coconut palm sugar and maple syrup and stir. Add nuts and toss until well-coated, stirring frequently. Add in bowl of egg white/spice mixture and toss again until evenly coated. Stir for another 3-4 minutes.

Transfer to prepared baking sheet and spread out. Bake for 20 minutes and stir well. Bake for another 20 minutes. Stir again, and bake for 10-20 more minutes or until nuts are no longer sticky. Allow to cool to room temperature. Break apart as needed before storing in jars.

More holiday edible gift ideas:

Roasted Almond Caramels

Chocolate Peppermint Covered Marshmallows

An Assortment of Vegan Treats

Cranberry Walnut Granola

Peanut Butter Cups

“Mounds” chocolate-coconut candies and peanut butter fudge

Cookie mix in a jar

Flourless chocolate chip peanut butter cookies

Anise biscotti

Dairy-free fudge

Vanilla cake mix

Chocolate chip cranberry multi-grain cookies

Twisted chocolate bark

Chocolate-dipped dates with spiced nuts

Chocolate curry bites

I know you have many more gluten-free edible gift ideas! You’ve just been waiting for me to give you the go-ahead to share them, haven’t you?

Well, you can! What’s even better, you can share them, and be entered for a chance to win a copy of Artisanal Gluten-Free Cupcakes by Kelli & Peter Bronski.

Because who doesn’t love a good cupcake?

This book looks amazing. I had the pleasure of meeting Peter Bronski at the GFAF Expo last month. (He and Kelli are also authors of No Gluten, No Problem) Peter is an exceptional individual that definitely is dedicated to celiac awareness – he ran a 50-mile ultramarathon in October to raise money for the National Foundation of Celiac Awareness and the gluten-free community! I might run 5 miles…but 50? That’s beyond impressive.

The same goes with this book, which can be yours! How to enter:

1. Link up your favorite gluten-free edible gift recipe.

2. Leave a comment below.

3. Share this post on Facebook, Twitter, or Pinterest. Leave me a comment for each time you’ve shared.

That’s it! This contest ends at 11:59pm on Wednesday, November 23, 2011. Winner will be contacted via email.

posted on Thursday, November 17th, 2011 by altawrites Posted in Desserts,Gluten-Free,Healthy Meals 74 Comments

It’s Week 2 of A Gluten-Free Holiday! This week our event is hosted by Kim at Cook It Allergy Free. Head on over there to check out her candied apple cranberry upside-down cake, and enter for your chance to win a copy of Gluten-Free Asian Kitchen! This weeks’ theme is Thanksgiving Favorites, so share your favorite recipes for a chance to win.

Thanksgiving is my favorite holiday of the year. Why? It’s one of the few national holidays that hasn’t been overly commercialized, it’s a holiday where the food is spectacular, full of comforting favorites, pie is the dessert of choice (and I’m a big pie fan!), and you can share a great meal and give thanks with family. And did I mention the food?

I love cooking and hosting Thanksgiving.

We’ve held Thanksgiving at our house for the past 5 years. This year will be the 6th. Over these past few years, I’ve started to really learn how to coordinate a Thanksgiving meal successfully, sometimes for as many as 30 people. And no, we don’t have a big house – I don’t even have a proper dining room, much less a double oven. We eat buffet-style, and it works for us. Note I said I can coordinate the meal successfully – it’s not perfect each time (sometimes I forget things, and one year, I was distracted by the doorbell and burned the brulee topping on a sweet potato brulee – it’s true, when you walk away from something that’s sitting under the broiler, it will burn!), but it’s a great time with family, and there is always more than enough (gluten-free) food to eat. That’s what it’s all about, right?

The biggest key to pulling off a successful Thanksgiving celebration (or any celebration, for that matter) is planning. Here’s a bit of insight into what I do to plan for the big day:

Three to four weeks before: Order a turkey from my nearby organic farm, Rehoboth Ranch.

One to two weeks before: Prepare make-ahead gluten-free stuffing and gravy and freeze. Finalize menu, and start making shopping list. Try to figure out how many people will be attending, and assign/request side dishes. Fill in gaps with menu.

The weekend before: Shop for all but the most perishable items. Prepare broccoli cheese rice casserole and freeze.

Monday or Tuesday before: Thaw turkey. Purchase any groceries not already purchased. Make cranberries.

Wednesday: Thaw casserole, stuffing, and gravy in refrigerator. Bake pies. Prep vegetables for side dishes (such as green beans). Peel potatoes for mashed potatoes and place in water and refrigerate. Brine turkey. (I’ve used this recipe for years. I’m still deciding whether to stray from this tried-and-true method, but regardless, I think I’ll be brining – it’s such a great way to ensure a juicy bird.) Make hour-by-hour schedule for following day.

Thanksgiving Day: Follow hour-by-hour schedule, which looks something like this:

8:00am – Iron tablecloths, arrange furniture, make sure clean towels are in bathroom, and other “tidying up” activities. Drink coffee!!

10:00am – Finish any prep work for vegetables or other sides. Get out cutlery, plates, napkins, glasses.

12:00pm – Get turkey in oven, take shower. Feed the kids something so they stop complaining about being hungry.

1:00pm – Cook potatoes and sweet potatoes. Mash potatoes and place in crock pot and turn on warm (this is a great way to keep them warm and ready, freeing up valuable space on the stove for gravy and such.)

3:00pm – People start arriving for the Cowboys game. Take out casseroles and stuffing to come to room temperature while turkey finishes roasting. Prepare gluten-free rolls or biscuits.

3:45pm – Bake rolls/biscuits. Place in basket with towel to keep warm.

4:00pm – Take turkey out of oven to rest. Place stuffing, casserole, sweet potatoes in oven to bake. Warm gravy in a saucepan, whisking to make smooth again. Place red wine in fridge briefly to chill. If other dishes brought by guests need warming or other prep, assist with that. Make sure any dishes containing gluten are segregated to one area to prevent cross-contamination.

4:30pm - Finish any last-minute dishes. Carve turkey. Take dishes out of oven. Tell everyone food is ready. Take out wine and open it. Pour myself a glass. Proceed to stuff myself silly with food and pie.

Of course, the time schedule isn’t always so tightly followed – but this is the general idea. I tend to take the day before Thanksgiving off so I can prepare, but it’s not always possible, so this is why I try to make some side dishes in advance, making it easier to keep sane on the big day. It’s a lot of cooking, and I generally am tired by the end of the day, but it’s all worth it. Especially if there are turkey leftovers for a midnight snack (along with an additional slice of pie).

Like anyone, I have favorites that I simply must have at Thanksgiving. Even though we have a gluten-free Thanksgiving, I must have stuffing and gravy. So I make my own. This year, I’m hoping to successfully modify this recipe – I have several members of the family that can’t eat corn, and one that can’t eat celery, so I’ll have to eliminate the cornbread from the stuffing, and replace the celery – possibly with fennel. I’m still experimenting. I also have family members that insist I make broccoli cheese rice casserole. Since the traditional version involves a can of cream of mushroom soup (which contains gluten and dairy) and cheese, I make a vegan version that everyone can have. But there are other dishes where I take a bit of liberty. I try new desserts. Last year, I made a peach and kumquat crostata that, while non-traditional, was very welcome at the dessert table. I also set out various appetizers and/or small snacks, such as spiced nuts, relish trays, and possibly some candies or cookies. Like I mentioned before, no one goes hungry at our house.

Are you new to gluten-free living, and are looking for help making your favorites gluten-free or allergy-free? Or are you just looking for a new favorite for this year’s holiday? Be sure to visit Cook It Allergy Free and read through her holiday plan. Be sure and review all of the links from other readers as well – we all get better when we learn from each other! Besides, you will be entered to win a copy of The Gluten-Free Asian Kitchen by Laura B. Russell (the same book I’m giving away, in fact) – a splendid book packed full of amazing gluten-free Asian recipes.

Don’t forget to check back here next week, where I will be hosting Week 3 of A Gluten-Free Holiday. The theme will be Gifts of Good Taste!

posted on Thursday, November 10th, 2011 by altawrites Posted in Meal Plans 9 Comments

It’s officially Week 1 of A Gluten-Free Holiday! This week, we’re sharing tips, recipes, and ideas on how to stay healthy through the hectic and sometimes stressful holiday season. Over at Simply Sugar and Gluten-Free, Amy is giving away two copies of her new cookbook, Simply Sugar and Gluten-Free. She also has some amazing tips for healthier eating throughout the holidays.

My main focus this holiday season to stay healthy? I am planning my indulgences. My still-sensitive digestive system (much less my waistline) can’t handle two months of free-for-all indulgences in sweets, starches, and heavy, carbohydrate-laden foods. Will I abstain completely from these things? Of course not – it is the holidays, after all. However, I will pick and choose mindfully when I wish to enjoy a treat (it will still be gluten and dairy-free regardless), and will make a point to sit down and truly enjoy that treat. The rest of the time, I plan to stick with meal planning as much as possible, so I can ensure I keep up my intake of green veggies and nourishing foods.

I have a number of other healthy tips for the holiday season here.

Do you have tips for a healthier holiday season? Do you want to enter for a chance to win Amy’s new book? Visit Simply Sugar and Gluten-Free and share your tips! And don’t forget to check back next week for Thanksgiving Favorites, hosted by Cook It Allergy Free.

posted on Thursday, November 3rd, 2011 by altawrites Posted in Uncategorized 6 Comments