Gluten Free Brownies

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Since I’m doing this whole Gluten-Free thing, I really had no idea how much stuff has Gluten in it. Almost everything! And by almost everything, I mean it! Boxed and processed foods are the sneakiest. What I’d really been craving was some brownies, so here is an amazing recipe for Gluten Free Brownies that is quite easy and very yummie!

Gluten Free Brownies
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Recipe type: Desert
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 24
Ingredients
  • 1 Stick Butter
  • 1 Cup Semi-Sweet Chocolate Chips
  • 3/4 Cup Sugar
  • 3/4-1 Cup Bob’s Red Mill Wheat Free, Gluten Free, All Purpose Baking Flour
  • 3/4 Cup Roughly chopped Pecans
  • 2 Eggs
  • 1 Tsp Vanilla Extract
Instructions
  1. Preheat oven to 350. Line a brownie baking dish with aluminum foil and spray with cooking spray.
  2. In a microwave safe bowl put stick of butter and chocolate chips. Cook for 1 minute and stir. If not melted and easily stirable, cook in microwave on 30 second intervals until it is all melted. Let cool for 5 minutes. After 5 minutes add the sugar and stir so that it dissolves.
  3. Next add the eggs, vanilla and flour and sir. Chop up pecans and add to mixture. Put in lined baking dish and bake for 30 minutes.

 Ingredients

 What they look like right out of the oven

 So delish!

DIY Baby Labor-Delivery Hospital Survival Kit Gift

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One of my girlfriends I met at bookclub originally is giving birth to her first baby! So there is the gift made up of various goodies that made up her Baby Delivery-Labor Hospital Survival Kit gift!

1. Mesh Laundry Bag

2. Granola Bars

3. Face Whipes

4. Box to store everything

5. Tiara (one of my friends pointed out she NEEDED a tiara so it made it in there :) )

6. Amazon Gift card for her to buy some books with (because we met at book club of course)

7. Hair ties

8. Compact Mirror

9. Lotion

10. Hair Brush

11. Lip Balm (Saving the best for last -Boswellia lip balm from True Botanica, best stuff ever!)

And here is the Word doc with the label template (you can change the color to pink or blue) Baby Delivery Hospital Survival Kit Label

 

 

 

Gluten-Free Taco Tuesdays!

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I have always loved Taco Tuesdays, so this Tuesday I tried a Gluten Free Brand of Taco Shells called Bearitos and I was pleasantly surprised by how good they were. Also, I tried a Gourmet Seasoning packet from Chef Rick Bayless to cook with the ground turkey I used…it was SO GOOD, my fiance ate 7 Taco’s-you read that right :)

Gluten-Free Tacos with Turkey
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Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 5
Ingredients
  • 1 lb Ground Turkey
  • 1 Packet Gourmet Seasoning-Red Chile and Cumin Mix from Chef Rick Bayless
  • 1/2 red onion chopped
  • 1 tbs olive oil
  • 1 Cup chopped red/orange/yellow bell peppers
  • 1/2 cup shredded cheddar cheese
  • 4 Tbs sour cream
  • 1 avocado sliced and slightly salted
Instructions
  1. In a pan heat olive oil and add onion, next add the ground beef and cook until no longer pink, add gourmet seasoning mix and let cook for another 10 minutes.
  2. In a small pan add the peppers and let cook until browned.
  3. Chop up the avocado and place in a bowl
  4. Heat tacos according to directions for 3-5 minutes.
  5. To assemble have bowls lined up of all desired ingredients and stuff tacos as desired (ours had sour cream, avocados, cheddar cheese, roasted peppers and ground turkey.)

 Ingredients (I ended up not using the can of black beans

 Up close of the seasoning sauce

 Ground beef cooking with the simmer sauce

 All the ingredients set up to assemble tacos

 All ready to eat!

Going Gluten-Free!

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I am going Gluten-Free! Gluten seems to be everywhere though, so i’m sure this will be very challenging, it’s day 4 for me so i’m hoping to continue on this awesome path and stay on it for good. I’ve come across so many awesome lists online, and here are some things that might be helpful to others

GLUTEN CONTAINING GRAINS-AKA, things I cannot have

  • Barley
  • Bran
  • Kamut
  • Montina
  • Rye
  • Wheat, also known as:
  • Bulgur
  • Couscous
  • Durum
  • Farro
  • Graham (flour)
  • Kamut
  • Seitan
  • Semolina
  • Spelt
  • Triticale

GRAINS/GLUTEN WHERE YOU MIGHT LEAST EXPECT THEM

  • Alcohol made from grains (i.e. Vodka, Gin, Sake)
  • Baking powder (contains cornstarch)
  • Beer
  • Glucose (made from wheat)
  • Soy sauce / Tamari (unless it’s gluten free)
  • Rice vinegar
  • Mirin
  • Chicken and beef broth (cans and bouillon cubes)
  • Condiments, salad dressings, and sauces
  • And of course, many, many prepared food items!

GLUTEN FREE GRAINS (BUT STILL GRAINS!)-AKA, things I CAN have

  • Corn
  • Cornflour
  • Cornmeal (Polenta)-I love polenta so this is great news
  • Cornstarch
  • Millet
  • Oats (must be labeled as such-the issue here is the contamination of gluten)
  • Rice
  • Sorghum
  • Teff
  • Wild Rice

NON GRAINS

  • Amaranth
  • Buckwheat (Kasha)
  • Chia seeds
  • Flaxseed
  • Sesame
  • Quinoa
  • Soy
  • Tapioca

NON GRAIN FLOURS / STARCHES
(Of course, all the non grains listed above can also be made into flour)

  • Almond
  • Arrowroot
  • Cassava (aka manioc or tapioca)
  • Chickpea or gram flour
  • Coconut flour
  • Dal flour
  • Fava bean
  • Gram flour (chickpea)
  • Lentils
  • Manioc
  • Mesquite flour
  • Plantain flour (can get at African grocers)
  • Potato Starch/Flour
  • Sago
  • Taro flour
  • Yam (iyan) flour

Get ready for some interesting recipes!

Goat Cheese Quiche with Sweet Potato Crust

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Are you ready for the best Quiche recipe ever? This is it! It is so light and fluffy and delish!! You’ll want to prepare this for dinner (which is how we had it), lunch (we had it for leftovers) and breakfast/bunch (more leftovers, and they ran out which was sad!)

Goat Cheese Quiche with Sweet Potato Crust
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Recipe type: Entree, Dinner, Brunch, Lunch
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Serves: 8
Ingredients
  • 1 Sweet Potato, Peeled and shredded
  • 2 Tbs Olive Oil
  • 1 Tbs salt
  • 1/2 tsp pepper
  • 1/2 tsp sweet basil
  • 7 eggs
  • 2 egg whites
  • 1/2 cup Reduced Fat Sour Cream
  • 5 oz Goat Cheese
  • 1/2 Cup Skim Milk
  • 3 Tbs Shredded Parmesan Cheese
  • 4 Scallions (green onions)
  • Cooking Spray.
Instructions
  1. Preheat oven to 400. In a pan add the olive oil, add the shredded sweet potatoes, salt, pepper, and bail and allow to cook for 10-15 minutes until they are browned. Do this by only flipping them once or twice. In a bowl add eggs and egg whites, milk and sour cream. With a hand mixer mix for about a minute. Next add the goat cheese and again mix for about a minute. Add in the Parmesan Cheese. Stir in the chopped up green onions. Add in a pinch of salt.
  2. Line a springform pan with parchment paper, and then spray liberally with cooking spray. When sweet potatoes are cooked, spoon into the bottom of the pan to form a ‘crust’. Next add the liquid mixture on top of the crust. Place on a cookie sheet, and bake for 50 minutes. When it is done remove from oven and run a butter knife around the edges and remove from outer spring form. Let cool for 5 minutes and serve warm. This dish reheats very well!

 The ingredients

 The cooked, shredded sweet potato lining the springform pan

 Before it entered the oven

 Doesn’t that look good?

 All ready to be enjoyed!

Blueberry Pie with Gingersnap Crust

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My fiance made a comment about Blueberry Pie sounding good, so when he went to his friends’ house I quickly went to the grocery store to buy some blueberries. While I was there they had gingersnaps on sale and I thought those would go perfectly in the crust-thus  I ended up with a Blueberry Pie with Gingersnap Crust. It was the perfect flavor combo!

Blueberry Pie with Gingersnap Crust
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Recipe type: Desert, Pie
Author: Sweetphi
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Serves: 10
Ingredients
  • Gingersnap Pie Crust:
  • 1 3/4 Cup Flour
  • 3/4 Cup Gingersnaps (15-18 thin cookies)
  • 1/2 Cup Smart Balance Buttery Spread
  • 1/2 tsp Salt
  • 4-6 Tbs Ice Water
  • Pie Filling:
  • 4 trays blueberries (~3 full cups)
  • pinch salt
  • 1/2 cup corn starch
  • 1/3-3/4 cup sugar
  • 2 TBS fresh squeezed lemon juice
Instructions
  1. For the Gingersnap Pie Crust: In a food processor grind up the gingersnap cookies, when they are a fine crumbly consistency add the flour, salt, and smart balance. Pulse until it forms a thick ball, then slowly add the ice water. Form dough into two discs, one larger than the other, wrap in plastic wrap and place in the freezer for 15 minutes.
  2. Preheat oven to 425. In a bowl combine the corn starch, sugar and salt. Add the lemon juice and cleaned blueberries.
  3. When pie crust is done in the freezer, place on lightly floured surface and roll out into circle. Spray pie pan with cooking spray and then place the larger of the discs which has been rolled out into the pie pan. Fill with the filling, then place the second rolled out disc on top, pinching the sides together (if the sides aren’t completely pinched together it will leak-like mine did a little). With a knife cut four slits at the middle center. Place on cookie sheet and bake for 20 minutes at 425, then reduce oven heat to 375 and bake for another 40 minutes.

 Ingredients

 Pie Crust Discs before freezer

 MMMM…right out of the oven

 See how delish it looks on the inside

 I served it with a little bit of vanilla bean ice cream and a gingersnap… I had a very happy fiance :)

Citrus Almond Torte with Summer Berries

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Do you ever need a refreshing something or other to bring to summer gatherings? I most certainly did until I came across this gem, I can’t tell you how delicious it is and how many compliments I’ve gotten on it! It is definitely one of my all time favorite recipes that I’ve made for a number of occasions and it has come out perfectly every time!

Citrus Almond Torte with Summer Berries
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Recipe type: desert
Author: Sweetphi
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-10
Ingredients
  • For the Torte: Parchment paper and cooking spray
  • 1 cup granulated sugar, divided
  • 1 cup plus 1 tbs almond flour
  • 2/3 cup corn flour-finely ground up cornmeal
  • 4 Large eggs, yolks and whites divided
  • 2 tbs grated lemon zest
  • 1/4 cup extra virgin olive oil
  • 1 tbs fresh lemon juice
  • 1 tbs fresh orange juice
  • 1/4 tsp salt
  • For the topping:
  • 1/3 cup honey
  • 2 tbs fresh lemon juice
  • 2 tbs vanilla extract
  • 3 cups berries
Instructions
  1. Heat oven to 350. Line a springform pan with parchment paper and coat with cooking spray.
  2. Combine 1/3 cup sugar and flours in a bowl
  3. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice and orange juice
  4. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form.
  5. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg-white mizture. Pour batter into pan and bake for 30 to 35 minutes.
  6. Remove from oven and cool. When cooled release from springform and gently put on serving plate.
  7. For the topping: Combine all ingredients except for the berries and mix. Add the berries and spoon onto the cake.

 The ingredients

 The beautiful torte!

If you’ll notice, this recipe is extremely similar to the recipe I posting making mango smoothie cake, that recipe was modified from this one, the “mother” recipe! I have made several modifications depending on what I have in the house, but this is the best.

 

 

Chicken Beer Brats with Side Salad

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Out of all the places I’ve lived and have eaten brats (college, tail gaits, grad school, etc) I have to say that they really know how to make them here in Wisconsin…they make beer brats! I found Chicken Brats at the local organic grocery store, so I just had to test out the beer brats with them, and boy were they good, so this method works with both regular brats and chicken ones.

Chicken Beer Brats with Side Salad
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Recipe type: Dinner, Main Meal, Entree
Author: Sweetphi
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 4
Ingredients
  • 5 Chicken Brats
  • 5 Brat Buns
  • 1/2 Onion, cut into pieces
  • 1 Tbs Butter
  • 1 Bottle or can of beer, I used 1 But Light
  • 4 Tbs Olive Oil
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Agave Nectar (or honey)
  • 1 Tbs Dijon Mustard
  • 20-40 Croutons
  • 4 Tbs shredded Parmesan Cheese
  • 4-8 cups spring greens
  • Salt and Pepper
  • Mustard
Instructions
  1. In a deep frying pan that will be able to hold liquid, melt the butter and stir in the onions. Fry until they become translucent, add 1 tbs olive oil and add the brats. Brown on each side, 5 minutes on each side, about 10-12 minutes total. when they have a nice color on each side, add the entire can of beer and let cook on medium high for half an hr to an hour.
  2. For the salad dressing. In a bowl whisk together the 3 tbs olive oil, balsamic vinegar, agave nectar and Dijon mustard. Add a sprinkle of salt and some cracked pepper (I used 5 turns).To assemble the salads lay out 4 small bowls, add in spring greens, add 1 tbs Parmesan cheese to each bowl, 5-8 croutons per bowl and top with 1 tbs of the dressing.
  3. To assemble the brats open bun and insert brat, and add some of the onions from the pot, spread with mustard or desired condiments.

 Ingredients for the lovely meal

 The chicken brats cooking in the beer

 The Salad Dressing

 The completed meal

Chicken Green Chile Nachos

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I looove Nachos! It’s almost a guilty pleasure, but I don’t feel guilty so i’d say it’s just a pleasure! Every month I have book club, and we used to go to this place that had really good nachos, we switched locations so I had to create something in its wake. I think these are better than at the restaurant, and it’s super easy to prepare.

 Just look at that oooey gooey cheese!

Chicken Green Chile Nachos
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Recipe type: Appetizer, main meal
Author: Sweetphi
Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
Serves: 4
Ingredients
  • 2 Chicken Breasts
  • 1 Cup Chicken Broth-100% Fat Free
  • 1 Cup Tomatilla Salsa with Cilantro and Olives
  • 1 Can Diced Green Chile’s (you can get mild or spicy depending on your taste)
  • 3/4 cup Cheddar Cheese, reduced fat
  • 3/4 cup Shredded Parmesan Cheese
  • 8 Cups Thick Tortilla Chips
Instructions
  1. Preheat oven to 375, place chicken, chicken broth, salsa and entire can of chile’s in a deep baking dish and let cook for 2 hrs, or alternatively put in crock pot and turn on high for 2-3 hrs (I used the crock pot and they came out wonderful). After Chicken is cooked through, shred the chicken by puling it apart with two forks.
  2. Mix the shredded cheeses in bowl and set aside.
  3. To assemble take two cups of tortilla chips and place in a bowl, add the chicken with some chiles-I used a slotted spoon so I wouldn’t get any of the liquid onto the chips-then add the cheese. The cheese will melt after a few minutes. Serve and enjoy!

 All the ingredients

 The bowls waiting to be eaten!

 

Easter Ham Sweet Potato Butternut Squash Brussels Sprout Hash

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This post is from last week, when there was left-over easter ham, it would certainly be good with any sort of left-over ham!

What to do with left-over Easter ham….what to do…I know, put it in a hash (not the trash)! I had a bag of frozen butternut squash and leftover roasted brussels sprouts, it turned out beautifully!

Ham Sweet Potato Butternut Squash Brussels Sprout Hash
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Author: Sweetphi
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 4
Ingredients
  • 1 to 2 cups chopped cooked ham
  • 2 tbs olive oil
  • 1/2 onion, chopped
  • 1 sweet potato
  • 10 oz butternut squash
  • 1 cup roasted brussels sprouts
  • 4 eggs
  • 1 tbs butter
  • salt, pepper, chili powder seasoning
Instructions
  1. This is one of the easiest hashes. Peel the sweet potato and cook in microwave for 7 minutes, then chop in rough pieces. Chop the onion and add the onion, sweet potatoes, butternut squash and ham to a frying pan with the olive oil. Season with salt, pepper and chili powder and cook for about 10 minutes. Stir a few times while cooking, browning the veggies.
  2. In another pan melt the butter and fry the egg-to get sunyside up, don’t flip or pop the center.
  3. Put desired amount of hash in a bowl and top with the egg!

 Ingredients

 The hash cooking up

 Ready to serve and enjoy