Sunday, September 24, 2017

Chicken Gumbo - A Gluten Free Version

Chicken Gumbo  (my gluten free version)
Adapted from “Southern Sideboards” © 1978

Chop 2 large onions, 4 stalks celery, 1 green or red pepper, set aside.

Make a roux in a heavy soup pot:  ¼ cup oil and 1 heaping Tablespoon brown rice flour.  Stir constantly over medium high heat until a rich dark color is achieved (compare to an old copper penny for color depth).

Add the chopped vegetables to stop the roux process.  Stir over heat until the vegetables are soft.  While the vegetables are cooking, add 3 finely minced or crushed garlic cloves. 

Add these next ingredients, then simmer 30 minutes:
2 cups chicken broth
1 can tomatoes – stewed or diced
4 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
4 bay leaves
2 Tablespoons parsley

Add chicken pieces, leftover cooked chicken, Cajun sausage, etc. as desired  (I add about 1.5 lb meat – may be precooked or uncooked – then deboned and shredded after cooking)

Add 1 bag frozen okra ( 12 oz. is what I am able to find in Montana)

Cook gumbo over medium heat for 2 – 3 hours, stirring occasionally.  Serve in bowls over a mound of rice with pepper sauce on the side.

Recipe can be doubled and freezes well.

To make a soup version – increase broth and add cooked rice so dish is all inclusive.

Sunday, March 27, 2016

Chocolate Mousse Layer Cake - Dairy free, gluten free, soy free

Elizabeth's Chocolate Mousse Birthday Cake
free of dairy, wheat, soy, chicken eggs

1 pkg Pamela's Chocolate Cake Mix prepared with 1/2 cup safflower oil, 1 1/4 cup water and 2 duck eggs.
Bake in 9" springform pan (next time maybe bake in 2 layers - might be easier to assemble)  350 degree oven until toothpick comes out clean.  Cool.  Slice cake horizontally to create 2 layers (or just use 2 layer pans)

2  good quality dark chocolate bars (about 7 oz total).  I used 90% but maybe next time will try something more like 75%.  Melt the chocolate in a bowl over boiling water.  Set aside to cool to room temperature.  Set aside about 1/3 of the melted chocolate to drizzle over the top of the cake.
2 eggs, separated  (I used duck eggs since Elizabeth is allergic to chicken eggs)
Whip the whites until stiff peaks form, set aside.
2 cans full fat coconut milk, refrigerated and the heavy fat strained off.  Save the liquid for future baking. Beat the coconut milk fat until it has a whipped cream consistency.  Add 1 teaspoon vanilla extract and 1/8 cup each honey and agave nectar.  Mix well.  Remove 1/3 of whipped coconut cream mixture from bowl and put aside in refrigerator for topping.
Mix the egg yolks into the melted chocolate, then mix in 2/3 whipped coconut cream.  Blend thoroughly.  Fold in egg whites. 
This is the mousse filling that goes between the two layers of cake.  Spread it evenly over the bottom layer, then add the second layer of cake.

The topping layer is the reserved 1/3 whipped coconut cream, spread evenly over the top of the cake. 

Pour the reserved melted chocolate into a sandwich bag.  Cut a tiny tip off one corner and use this to drizzle the chocolate over the top of the cake in a decorative manner.

Chill until ready to serve.  This cake keeps well in the refrigerator and also freezes well for a few days (but no longer because the cake will begin to dry out)


Saturday, February 14, 2015

Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe

Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)
1 cup sugar
2 eggs
2 cups flour (brown rice flour works best)
1 teaspoon soda
4 large ripe bananas
1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Saturday, February 7, 2015

Carrot Bundt Cake - Gluten Free, Dairy Free, Soy Free

I adapted this cake recipe from a couple of other cake recipes that work well for me.  This one was exceptionally moist and flavorful.  I baked it for daughter Michelle's birthday in December.

Michelle's Carrot Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour * (1 cup brown rice, 1 cup sweet rice, 1/2 cup millet, 1/2 cup tapioca starch)
1 1/2  tsp xanthan gum
1 1/2  tsp sea salt
1 1/2 tsp baking powder
1 1/2 tsp. cinnamon
1/2 tsp Garam Masala
1/2 nutmeg nut, freshly grated
1/2  cup safflower oil
1/2 cup coconut oil
2  cups sugar
4 large eggs
3 cups grated carrots
1 cup chopped pecans
3/4 cup coconut milk (I use “So-Delicious” Unsweetened)
Preheat oven to 350 degrees
Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.
Blend oil and sugar, add eggs one at a time, beating after each.  Add carrots and pecans.   Add coconut milk.
Gradually add dry ingredients into wet ingredients, mixing well.
Pour into a greased 9” bundt cake pan. 
Bake 60 minutes or until cake tests done.

Caramel Glaze
1/2 cup coconut sugar
2 tablespoons water
1 tablespoon butter or margarine
Mix ingredients in a saucepan and bring to a boil, stirring occasionally until sugar is dissolved.  Cook about 3 minutes or until mixture has a syrup consistency.
Cool, then beat in sifted powdered sugar until mixture thickens slightly to make a nice glaze consistency.  (I probably added 1 1/2 to 2 cups powdered sugar - did not measure)
Add 1/2 teaspoon of vanilla extract.
Pour over cake and let it drizzle down the sides.  *Michelle's birthday cake 2014

Saturday, January 31, 2015

Curried Yam Soup - Wheat, Gluten, Dairy Free Recipe

Curried Yam Soup

1 large onion, caramelized in 2 tablespoons olive oil
Add 2 large peeled and cubed yams
1 stalk celery, coarsely chopped
1 rounded tablespoon curry powder
1 bay leaf
salt and pepper as desired (I add about 1 teaspoon each, since my homemade chicken broth is not salted)
Cover with chicken or vegetable broth (about 1 - 2 quarts depending on the size of your yams and onions.)  Simmer until yams are thoroughly cooked.

When yams are very tender, remove from heat and remove bay leaf.

Add 2 cups unsweetened coconut milk and stir to distribute.

Transfer to a blender in batches and puree until smooth. 

Makes a creamy thick and flavorful soup.  Sprinkle the top with chives or sliced green onion.

Saturday, January 24, 2015

Cream of Broccoli Soup Recipe - Nondairy, Gluten Free

Cream of Broccoli Soup

1 large bunch of broccoli chopped (reserve choice florets for garnish)
2 large carrots, diced
1 onion, chopped
2 large stalks of celery, chopped

Saute vegetables in 2 tablespoons  olive oil (or other oil of choice).

Cover with 1 quart rich chicken broth and simmer until all vegetables are very tender. (may use vegetable stock for a vegan soup).

Mash the well cooked vegetables with a potato masher to break the vegetables down a bit.

Add the reserved florets for the final 5 minutes of cooking.

Make a roux by mixing 2 T brown rice flour and 2 T tapioca starch with 1/2 c water.  When the roux is smooth, add 2 cups unsweetened non-dairy milk of your choice (I use So Delicious Unsweetened Coconut milk, which is thick and does not add a coconut taste to the soup).

When the broccoli garnish is cooked, add the roux and stir to distribute, simmer until thickened and serve.

May add fresh grated nutmeg, parsley, or GF croutons.

This soup keeps well in the refrigerator and freezes well.