Typos Happen -- please contact us with any errors you find -- thank you!

Friday

Holiday Cookies

I baked these as part of Dr. Schar's Better Without video series.

BENEVOLENT KITCHEN GLUTEN-FREE HOLIDAY COOKIES

makes 24 small or 12 large or 6 extra large

Ingredients
1 stick of butter, soften
8 ounces cream cheese
1 teaspoon of baking powder
1 Tablespoon of oil
¾ cup sorghum flour
¾ cup tapioca flour
½ cup potato starch or flour
1 teaspoon vanilla
1/3 cup sugar

Directions
Cream butter and cream cheese, and oil then vanilla then sugar.
Sift in the baking powder, sorghum, tapioca, and potato.
For sliced cookies, roll into a log.
For cookie cutter cookies: Roll dough into out between plastic wrap, wax paper, or parchment paper to ½” (about as thick as the tip of most flat handled spatulas)
Chill dough for at least 30 minutes.
Preheat oven to 325 degrees.
Bake for 9-11 minutes, until lightly browned.

Saturday

Take back your kitchens!

I know, I don't often post this type of more traditional blog posts. Today I was watching the Cooking Channel's Spice Goddess and although I was not surprised that all the recipes were already gluten free, (or with the switch of one ingredient they would be), I was reminded that so many people freak before they think when it comes to gluten free cooking and baking. Cooking and baking in general really.

Take a stroll down American cooking history and you will find way back before the chemical revolution cooking and baking was a lot more fearless.

Family recipes were a golden foundation. Pinches, handfuls, and directions based on visual inspection were common place. Recipes and instruction from a sweat curled family member in the kitchen were more valued than any white apron wearing restaurant rat, (nod to Remy intended).

Why did we fall for the hype? Why do we still believe that a restaurant chef knows more than generations of family cooking? Why do we think a box mix will produce a more reliable result in less time and for less money than if we make it ourselves? Why do we continue to believe that cooking and baking is only for some elite group?

Take back your kitchens!

You know food. It's in the energy that makes up each cell of your body. You are food.

Food is not about the latest nutritional pyramid. Food is not about the latest fad diet. Food is not about weight or even health. Food is life. We cannot exist without it.

Go! Be fearless! Believe in your cells. You can cook. You can bake.

Too much to be let off the leash in a big open field? Ok, call your grandma, your aunt, your favorite cousin and find the family recipe for your favorite family food. No one has it? Google it! Pick the first one, it may not be the best, yet, you'll make it the best.

Why are you still reading this? You should be emailing, texting, calling, and/or Googling your recipes!

Shoo!

Monday

Cobble Up a Cobbler --> Gluten Free & Vegan (w/ sugar free options)

FILLING
FRUIT* see list below
  • ~4 cups of fruit, sliced (peeled is optional) +1/4 cup juice (any light colored, no sugar added juice)
  • rhubarb (peel and dice stalks)
  • cherries
  • pineapples
  • apricots
  • berries
  • even melon!
  • 2 cans of most any fruit in juice (drain but keep juice)
2 teaspoons fresh lemon or lime juice (not necessary if using pineapple)
1/4 cup brown sugar
1/4 cup white sugar
(sugar free options: 1 tablespoon of pure stevia, 1/2 cup raw agave, 1/2 cup honey (granulated is best), 1/4 cup malitol)
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg, fresh ground
1 teaspoon pure vanilla extract
1 tablespoon tapioca starch/flour


Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
Combine juice, add sugars, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.


CRUST
½ cup sweet white rice flour
½ cup brown rice flour
½ cup tapioca starch/flour
½ cup coconut flour
½ teaspoon salt
2 tablespoons sugar
(sugar free options: 1/2t of pure stevia, 2T raw agave, 2T honey (granulated is best), 1T malitol)
2 teaspoons baking powder
4-6 tablespoons shortening of choice, diced (or coconut oil, chilled and diced)
¾ cup canned coconut milk (one without gums or other binders)
1 teaspoon vanilla extract
2 teaspoons cinnamon sugar, for sprinkling


Lightly grease an 8"x8" baking dish OR 8 oven safe individual servings, (glass bowls, mason jars, ramekins, ceramic mugs, etc.).
Preheat oven to 425 degrees F.
Mix together the flours, salt, sugar, and baking powder.
Cut shortening into dry ingredients.
Sprinkle 1/4 cup dry mixture into prepared pan.
Make a well in the remainder and pour in coconut milk and vanilla.
Stir until just combined.
Pour hot peach mixture over dry mixture.
Drop tablespoons of wet dough mixture on top of peaches, pressing down lightly.
Sprinkle top with cinnamon-sugar.
Bake on middle rack 20-25 minutes or until golden brown.

Wednesday

Royal Wedding Cakes (gluten free versions)

(image from the official royal wedding website)

Ah, weddings, and this one is a royal one. Here are gluten free versions of the cakes to be served at William and Kate's wedding.

Traditional English Fruitcake

Ingredients
2 pounds of dried fruits and nuts (cherries, sultanas, raisins, walnuts, almonds, citron, etc.)
if you do not use citron I'd add 1/2 cup orange and lemon zest (leave out of soaking)
1/2 lb. butter (unsalted)
2 tablespoons buttermilk
1/2 lb. light brown sugar
4 eggs
4 cups flour (gluten free flour blend of choice -- this is not a recipe in which a single sourced flour would be a good option -- using a minimum of three is ideal -- see flour chart)
1 teaspoons mace or nutmeg
1 teaspoon cinnamon
1 teaspoon soda

French Brandy (enough to cover the dried fruit in a bowl)

Directions
Soak all the dried fruit (NOT the nuts, NOT the citron, NOT the zest), in French Brandy overnight-24 hours. Drain brandy before using the fruit in the recipe. The brandy can be used to 'spike' sangria or iced tea. You can even soak the warm cake for a drunken version.

Cream the butter, add sugar gradually, and beat thoroughly.
Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture.
Sift the flour, soda, and spices.
Then add milk, fruit, nuts, and flour mixture.
Put in 2 buttered and floured deep 8" pans. (excess batter can be frozen for later use)
TWO COOKING OPTIONS
Place trays on a pan with water half-way up the sides. Cover with foil and steam for three hours, and bake one and one half hours in a 300 degree oven.
OR
Bake four hours in a 300 degree oven.

Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.

Brandy-infused fruit cakes are often matured for 2–4 weeks.

Chocolate Biscuit Cake

Ingredients
9 ounces of cookies broken in half -- sugar, shortbread, any plain cookie will do (William & Kate's cake will contain McVitie's® chocolate digestives tea biscuits but they are not gluten free)
8 ounces dark chocolate AND 4 ounces more for topping
2/3 cup whipping cream AND 1/3 cup more for topping
2 tablespoons butter AND 1 T more for topping

Directions
Line the inside of an 8" cake pan with parchment or foil -- spray with non-stick spray.
Heat 2/3 cup cream and 2 T butter over medium heat, stirring until butter is melted and just about to boil.
Pour cream mixture over 8 ounces of dark chocolate and stir smooth.
Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated.
Spoon into the prepared cake pan.
Gently press mixture into pan.
Refrigerate cake for 3 hours or until firm.
Remove cake from cake pan and turn upside down onto a serving plate.
Remove parchment or foil.
As before, heat cream and butter and then pour over chocolate.
Pour the melted chocolate over the cake.



Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Matzo, Matza, Matzoh, Matzo, Matsah, Matsa, and Matze (gluten free & vegan)


Ingredients
1 cup all-purpose gluten free flour (or 1/2 cup sweet rice and 1/2 cup brown rice + 1 T Potato starch)
1/2 cup buckwheat flour
1/2 cup oat flour
1/2 cup sorghum flour
About 1 1/4 cups water


Directions

Preheat the oven to 450°F
Line 2 baking sheets with parchment paper.
Mix flours in a food processor.
Pour in 1 cup plus 2 tablespoons of the water and process until a soft, evenly moistened dough forms. If necessary, add the remaining water, 1 tablespoon at a time.
Divide the dough into ~12 balls, cover with plastic wrap and let stand for 2 minutes.


Using plastic wrap under and on top of your dough, roll out 1 ball of dough at a time, as thinly as possible and prick the dough all over with a fork.
Transfer to a baking sheet.
Do not over fill the baking sheet -- bake in batches of no more than two sheets in an average oven at one time.
Bake the matzo on the upper racks of your oven for about 6 minutes.
Shift the sheets from top to bottom and turn the baking sheets so the bread in the back is now in the front.
Continue baking for 6 more minutes or until lightly browned and crispy.
Transfer the matzo to a rack.


Make Ahead
The baked matzo can be kept crisp in an airtight container for up to 1 week.


Note
Most homes are not set to make Kosher for Passover foods. Therefore, your homemade matzo is most likely not kosher for Passover, so observant Jews may want to save the recipe to bake at other times of the year.

Thursday

Healing Soup Recipe

Healing Soup Recipe -- specifically combines to be high in the vitamins and minerals needed to help heal while sick:


water or broth (4 cups)
pieces of white meat Chicken (skip this if you are vegetarian) (4 ounces)
shitake mushrooms (2 ounces)
spinach and or kale (1 bunch)
canned and drained white beans (1 can)
fresh garlic (3 cloves)
fresh ginger (1 tsp)
sweet potatoes (1/2 a potato)
either boiling in or drinking with the soup -- gingko and ginseng tea (2 tea bags)
either in or served with brown rice (1/2 cup)


the ingredients are in order from most potent to least, base the amounts on the size of your pot, suggestions are listed in parenthesis.


Boil all ingredients in the soup then simmer between 140 and 165 degrees until ready to serve. (puree for even easier digestion)

Tuesday

Turkey ala Moussaka

1 pound ground turkey
1 small yellow onion, chopped (want to skip the chopping? use frozen onions)
4 sprigs basil, chopped
4 bay leaves, fresh
Garlic Mashed Potatoes - (make 'em from fresh potatoes, make 'em from flakes, make them however you like, but you’ll need enough to cover 1″ thick in your casserole dish)
1 pkg spinach, fresh, or frozen (thaw and drain first)
4 c ricotta cheese, (drained through a cheesecloth is best)
Olive Oil or garlic butter (1 garlic clove crushed and mixed with a half stick of butter)
Salt
Pepper
OPTIONAL: pour a creamy bechamel sauce over top in lieu of oil (trade cornstarch for flour in almost every bechamel recipe you'll find online)


In a large skillet, brown the turkey with the chopped onions and some chopped garlic. Once browned, add the basil and bay leaves, and cook for 2 minutes more. Drain off any water remaining after cooking, and remove from heat.


Toss the spinach in a pan with salt, oil and sliced garlic until warm throughout.


Oil the bottom and sides of a large casserole dish, and add the cooked turkey mixture. Spread the ricotta cheese over this layer. Spread the garlic-spinach as the third layer. Top with 1″ of garlic mashed potato.


Bake the casserole for 20-30 minutes in a 350 oven, spreading oil or garlic butter over the top every 5-10 minutes. It’s ready when the potato layer turns a beautiful golden-brown, and the casserole is bubbling at the edges.


Serve immediately.

Saturday

Gluten Free Zeppole!


This first recipe is perfect for Festival of San Giuseppe March 19th! Cut in half, fill with crema pasticcera, sprinkle with powdered sugar and, walah! traditional feast day dessert.


It is also easy to turn a zeppole into a jelly filled beignet for Mardis Gras -- fill a zip top bag with jelly then snip a small end off and press into the zeppole & squeeze gently and fill.


ZEPPOLE/DONUT/DOUGHNUT?BEIGNET


1 T sugar
1 cup of H2O
1/2 cup butter
(change to vegetable shortening or try with margarine to be dairy free)
1/2 t kosher salt
1/2 cup potato starch
1/2 cup sorghum flour
4 eggs
vegetable oil for frying
powdered sugar for dusting
or coating in my case :)


Boil water, butter, salt, and sugar in sauce pan -- whisking frequently. Whisk potato starch and sorghum flour in a separate bowl. Remove from heat and add flour mix all at once mixing with a wooden spoon. Transfer to a larger bowl and with an electric mixer beat until it crumbles to the size of peas. Add eggs one at a time until the dough is smooth. Place plastic wrap on the dough in the bowl and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 7-15 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then drop into a bag with powdered sugar, shake, and serve, (or*)


ZEPPOLE TWO


This recipe is sweeter and can stand on its own or with cinnamon sugar (or go even sweeter and add the powdered sugar too!)


1 cup plus 4 teaspoons of sorghum flour
3/4 cup potato starch
1 T + 1 t baking powder
1/4 t kosher salt
2 T sugar
2 eggs
2 cups ricotta (whole milk)
1 cup milk (any kind)
1 t lemon zest (this is actually necessary for the chemical process in the recipe, its not for flavor)
vegetable oil for frying

In a small bowl whisk the potato starch, sorghum flour, baking powder, and salt. In a larger bowl whisk the eggs and sugar. Add the ricotta cheese and whisk until incorporated well. Add the milk and lemon zest. Whisk in the flour. Cover tightly with plastic wrap and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 5-10 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then top and serve.

Friday

Pee-can, Pah-can eh, it's got Chocolate Pie

1 Everything Pie Crust in a 9" pie pan PAR BAKED
1 1/2 cups pecan, chopped or halved
4 T butter
6 ounces chocolate, (bittersweet or milk chocolate, all depends on how sweet you want your pie)
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup (store bought or homemade)
1 teaspoon pure vanilla extract
salt


Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate.
Melt the butter with the chocolate, (double boiler on the stove-top or in the microwave).
Stir until blended and smooth.
Scrape the chocolate mixture into a medium bowl and add the brown sugar.
Stir in the eggs, corn syrup, vanilla and salt, then stir in the pecans.
Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center.
Let the pie cool completely-- ideally refrigerate overnight.

Homemade Corn Syrup

2 cups sugar


3/4 cup water


pinch of cream of tartar and salt (if you don't have cream of tartar you can skip these ingredients if you are using it the same day)


*use a larger pot than you might think you need, this helps t avoid scalding your skin with pops of hot sugar






Combine all ingredients in a large saucepan.


Bring to a boil, stirring constantly.


Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.


Uncover and simmer, stirring often, until it reaches the soft ball stage (235° F–240° F, sugar concentration: 85%, At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.)


Cool and store in a covered container at room temperature.


Your syrup should keep for about 2 months.


Makes about 2 cups.

Thursday

Kiwi & Lime Cream Pie

Ingredients

Crust

1 cup Chex Cinnamon Cereal
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Filling

2 cups kiwis -- peeled and chopped (this keeps the light green color, yellow raspberries would be ok too, try any other berry for flavor if you don't mind a darker color)
1 cup sugar
1 teaspoon lime gelatin
2 tablespoons hot water
14 ounces can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice


Directions

MAKE THE CRUST Preheat the oven to 350°. In a bowl, combine the Chex, sugar and butter. Press the mixture over the bottom and up the side of a 9-inch glass pie plate. Bake the crust for 15 minutes; let cool.


MAKE THE FILLING In a saucepan, simmer the kiwis, stirring to prevent scorching, 8 minutes. Stir in the sugar and cook until the mixture is thick and jammy, 4-5 minutes. Transfer to a bowl and let cool.
In a heatproof bowl, sprinkle the gelatin over the hot water; let stand until softened, 10 minutes. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form.
Spread the cooled raspberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, until firm. Serve.

Coconut Pie

Ingredients
9" Everything Pie Crust, par baked
2 cups coconut milk
3/4 cup sugar
1/3 cup coconut flour
Pinch of salt
4 large eggs, separated
1 1/2 cups sweetened shredded coconut (or one small bag)
1 teaspoon vanilla
Pinch of cream of tartar


Directions

In a saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is thickens (think yogurt).


Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes.
Stir in 1 1/4 cups of the coconut and the vanilla.
Press plastic wrap directly onto the custard and refrigerate until chilled.


Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.


Preheat the oven to 350°.


In a large, stainless-steel, glass, or copper bowl, using an electric mixer, (don't try to do this by hand), beat the egg whites with the cream of tartar at medium speed to mix.
Increase the speed to high and beat until firm peaks form -- lift the beatters and the peaks hold their shape.
Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy.
Spoon the meringue onto the custard, spreading it to the edge.
Sprinkle the remaining 1/4 cup of coconut on top.
Bake until the coconut toasted, 5 minutes.
Let cool and serve.

Tuesday

Peach Pie


Crust

2 2/3 cups white rice flour
2 teaspoons sugar
3/4 teaspoon salt
4 ounces butter (best if cut into small pieces and frozen)
4 ounces coconut oil (or vegetable shortening or even margarine)
1/2 cup ice water

Filling

8 peaches, blanched, peeled, and sliced (or 2 bags of frozen peaches)
3/4 cup sugar
1 lemon, juiced
1/4 cup coconut flour
1 1/2 T butter, chopped
OPTIONAL: Egg wash made with 1 egg yolk mixed with 2 tablespoons water


Directions

PREPARE THE CRUST In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and coconut oil and pulse again.
Transfer the mixture to a large bowl and sprinkle the ice water on top.
Stir with a fork until a crumbly dough forms.
Cut the dough in half and wrap each half in plastic and refrigerate at least 30 minutes.
Between two sheets of plastic, wax, or parchment paper, roll out each disk of dough to a 12-inch round.
Ease one of the rounds into a 9" pie plate and transfer the other round to a baking sheet -- place both back into the fridge.

MAKE THE FILLING Preheat the oven to 400°.
Mix the cooled and peeled peaches and the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
Pour the peaches with the liquid into the chilled pie shell and scatter the butter slices on top.
Finger water (or milk of choice) around the edge of the pie crust OR OPTION: Brush the edges with an egg wash.
Fork down the top crust of the pie shell to the bottom. OPTIONAL: Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place something (a baking sheet, foil, etc to catch drips).
Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edges of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is golden. Transfer the pie to a rack to cool completely.

Monday

Squashberry Pie for Pi Day!


With all those numbers floating around and around in your mind -- you deserve some pie!

Filling
9″ Pie Crust
2 c butternut or acorn squash, cooked & mashed (puree it).
3 eggs
1/2 c OJ
1/2 c sour cream
1/2 c granulated fructose
pinch of salt
1/2 c fresh cranberries, chopped (you can use frozen, just defrost them then chop)

Topping
1/2 c seedless strawberry jam
1 c fresh cranberries
1/2 tsp honey, or light unsulphured molasses

Preheat oven to 350. Fit and prepare pie crust, and pre-bake empty
crust for about 15 minutes. Combine squash, eggs, OJ, sour cream,
sweetener, and salt in a large bowl and blend until smooth. Stir
in chopped cranberries. Pour into cooled pie crust and bake for 60-80
minutes, or until it sets firmly.

For Topping, melt jam in a small saucepan, add fresh cranberries and
cook on very low heat until they start to pop. Sweeten to taste. Cool
completely and spread over the top of the cooled pie. (or write out Pi to as many decimal places as you can fit and/or recall)

All we need now is some whipped cream…

Friday

Individual Cinnamon Bottomed Cheesecakes

Ingredients
2 cups of cinnamon chex
3 tablespoons unsalted butter, melted
8 ounces Crème fraîche (here's a link to a fellow foodbuzz'er's recipe for homemade cream cheese)
1/4 cup sugar
6 ounces Mascarpone cheese
2 large eggs
2 teaspoons pure vanilla extract
OPTIONAL 1/4 cup black cherry preserves, warmed


Directions
Preheat the oven to 350°.
Line a standard 12-cup muffin pan with parchment baking cups.
In a food processor, crush the cinnamon chex and butter; process until fine crumbs form.
Spoon the crumbs into the prepared baking cups and press to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cheeses and sugar until smooth.
Then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. (Bake 20 minutes if not using preserves)
OPTIONAL: Remove from the oven and swirl warmed raspberry preserves on top of each cheesecake. (it will sink) Or make a full layer on top. (it won't sink)


Bake for an additional 7 minutes.
QUICK VERSION:
Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
OVERNIGHT:
Chill the trays on the counter until room temperature then put into the refrigerator overnight.


Once completely cooled. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Lenten Meals - beyond faith

getting the quasi-legal stuff out of the way first: I did some Google searching and found some websites to quote, I nor the Benevolent Kitchen, take an responsibility for those sites and honestly know nothing about them or their intentions. The quotes are used out of context and just for entertainment value.

Now for food.
The Meatless Meals or Weird and Wonderful Greens sections are a good place to start for, well, meatless meals.

Historically Lent is a sacred time for Christians. The churchyear.net website provides a simple summary of Catholic thoughts:



The minimum the Catholic Church expects is fasting on Ash Wednesday and Good Friday,
and abstinence on the Fridays of Lent. Fasting means eating only one full meatless meal on
that day. However, one may still eat a breakfast and even a lunch in addition to a full meal if
the two
additional small meals do not add up to a second full meal. Snacking is not allowed.
Drinking coffee, tea, juices, etc, between meals is permitted on fast days.
Abstinence
requires abstaining from meat, and soups and gravies made from meat, for the
entire day. Meat is defined as the "flesh meat of warm-blooded animals." This is the reason
why Catholics often eat fish on Fridays, but anything meatless works.

Wikipedia also offers details on why this is done:
The purpose of fasting is spiritual focus, self discipline, imitation of Christ, and performing
penance; it in no way stems from a concept that the material world is in some sense evil.

The Benevolent Kitchen has recipes on this blog which are appropriate for Lent, here are a smattering of Gluten Free Lent appropriate options:
Mac and Cheese
Creamy
Salmon
Gnocchi
Tofu Cutlets
Stuffed Bell Peppers
Black Bean Avocado Burgers great with Tzatziki
some easy no oven needed recipes too
take the ingredients on this page and mix up a great dish!

The Hugh le Despenser website offers this insight into what might be on your 14th century menu:
Of course, for those who observed the no-meat rule, fish, fish and nothing but fish could get pretty boring. Cooks
became quite creative with spices to try and zest things up a bit, and, to be fair, there was quite a variety of fish on
offer: herring; mackerel; conger eel; plaice; salmon; shellfish; cod; lamprey; mullet; dory; turbot; barbel; dace; pike;
fresh water eel; whiting; haddock and ling could all have been on the menu in the 14th century.


Sunday

GF Irish Soda Bread, etc.


GF White Soda Bread

Adjusted from from a recipe from the Society for the Preservation of Soda Bread
(no, I'm not kidding: http://www.sodabread.info/)


Ingredients

4 cups (16 oz) of all purpose flour (I'd use 2 1/2 cups oat flour - oats pulverized into flour in a food processor - and 1 1/2 cups potato flour -- can't have oats? use 2 cups sorghum and 1/2 cup amaranth, millet, or quinoa)
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk


Directions

Preheat the oven to 425 F. degrees. Lightly grease a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the /bastible pot/). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.


CORNED BEEF and POTATOES

5 pounds corned brisket of beef
palm full of peppercorns
1 medium-sized green cabbage, quartered or cut in wedges
6 potatoes, peeled and quartered
fresh parsley
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or after checking the ingredients use the one which may come with the corned beef)
Cover the pot, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
(Or crock pot it!)
About an hour before meet is ready, start potatoes to boil
During the last 15 minutes, add the cabbage
Transfer meat
When serving toss fresh parsley and butter atop the potatoes

Saturday

Oscar Conversions

Here is nice Epicurious.com article with great Oscar night menu ideas -- ok, so there are a lot of non-gluten free recipes listed -- how to fix that? Follow to my conversions!

If the recipe is not listed, the ingredients are already gluten free!

Black and White Soup -- switch the flour for the gluten free all purpose flour already in your cupboard.
Black and White Cookies -- I have have my own recipe but this one is good too. Switching the flour for your all purpose gluten free should do well. If you are using a BK blend the lighter, cake flour blend is best.

Irish Soda Bread -- you can follow this recipe with your AP GF flour and switch the amounts for the soda and baking powder or you can make the BK version of Irish Soda Bread.

Obviously Budweiser and Guinness are not acceptable GF beverages; for the Chocolate Guinness Goodness try Redbridge in lieu of Budweiser (keep it in the family) and Greens Endeavour for the Guinness.
Brandied Onion Soup with Croque-Monsieur Croutons -- needs some GF croutons wouldn't you say? Ok, you can make your own Baguette, buy some from Schar, Everybody Eats, or your favorite GF bread folks. Or, just buy plain croutons and skip the cutting and start with the flavoring.

Tarte Tatin -- ok so GF puffed pastry is not really available yet, but a pie crust will make a fine tarte tatin. Buy one pre made or make your own -- here's the BK pie crust recipe.
Lattice-Topped Strawberry Rhubarb Pie -- you can replace the flour with your AP GF flour, use the the BK pie crust recipe, or buy a pre-made GF pie shell.

Radish-Chive Tea Sandwiches with Sesame and Ginger -- Ok, you can make your own Baguette, buy some from Schar, Everybody Eats, or your favorite GF bread folks.

Smoked Turkey and Stilton Sandwiches-- make your own bread or buy some from your favorite GF baker. As for the Stilton, you know where you fall on the blue cheese controversy. If you fall into the 'only micro-cheese makers are likely to use wheat' category head to your local market and pick up some Stilton. If you fall into the 'all blue cheeses are off limits' category then switch Stilton for most any semi-hard cheese (try to avoid the French as King George VI might not appreciate that gesture).

Mini Star-Anise Scones -- switch the flour for AP GF flour or try the BK Welsh Cake recipe or use a BK lighter, cake flour flour blend. Or hazelnut meal. :)

Hazelnut Shortbread Sticks -- switch the flour for AP GF flour or try the BK Shortbread recipe or use a BK lighter, cake flour flour blend. As for the scotch, if you fall into the 'no scotch for me' category, you could try whisky or bourbon.

Rio Grande Beef Burritos with Roasted Peppers
-- soft corn tortillas will be fine -- a trick to soften them is to wrap them in a damp cloth and microwave them for about 20 seconds. Then serve!

Granola and Dried Cranberry Chocolate Chip Cookies
-- switch the flour for AP GF flour, use a BK flour blend, or start with the BK Chocolate Chip Cookie recipe.

Black Cod with Miso
-- no changes, just make sure your miso is not made from barley.

Sauteed Baby Eggplants
-- just use tamari, wheat/gluten free soy sauce.

Apple Martinis -- make sure your sweet-and-sour mix is gluten free -- or make your own, that way you skip the crazy chemicals too.
Spicy Cowboy Beans -- make sure your Worcestershire is gluten free.

Bacon Cheddar Quick Bread with Dried Pears -- switch the flour for AP GF flour or use a BK flour blend -- I'd change the milk to buttermilk too.

Teddie's Apple Cake -- Switching the flour for your all purpose gluten free should do well. If you are using a BK blend the lighter, cake flour blend is best.

Meatball Sliders and Spinach Potato Cakes with Roasted Tomato Sauce -- no panko bread crumbs for you GF folks, but any unseasoned GF breadcrumb will do. Try for one lower in sugar. If they are not fine enough pull out your food processor and give 'em a whirl. No food processor? Stick 'em in a zip top bag and have at 'em with a rolling pin or heavy can. Can't find bread crumbs? Semi-stale bread food processed or bag processed will be alright as well.

Mini Brownie Cupcakes
-- you can follow the BK Deep Abyss Chocolate Brownie recipe or Switching the flour for your all purpose gluten free should do well.

Wild Blueberry Pie with Almond Crumble Topping -- Buy a pre-made pie crust or make your own -- here's the BK pie crust recipe. As for the topping, if you're going to use almonds why not use fine almond meal? Or chestnut flour? I certainly would.

Enjoy the Oscars!

Wednesday

Tzatziki


serve with so many things such as black bean and avocado burgers or pita.

1 pound plain yogurt (whole milk or low fat – not no fat)
1 cucumber, seeded (peel or unpeeled, whatever you prefer)
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
3 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
freshly ground black pepper to taste

NIGHT BEFORE or MORNING OF:

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl.

Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.

Mix in the sour cream, lemon juice, olive oil, garlic, and dill, then salt, and pepper – to taste. If you let it sit the dressing will be more flavorful.

NOTES:

You can use the whey, the liquid leftovers, for other baking – like banana bread instead of the buttermilk, or the muffins in lieu of the milk.

The cucumber liquid can be used in a shake or add to water for a refreshing ‘lift’ to you water – try freezing it for ‘nice cubes’.

A little lime juice for some of the lemon juice is nice too!

Monday

Sweet & Spicy Popcorn!

1/2 cup un-popped organic popcorn
1 teaspoon red pepper sesame oil (can't find it? want less spice? any veggie oil will do)
1/2 teaspoon of salt
1/2 cup butter, softened (or margarine)
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar (white or brown)

OPTIONS: (add one or more of the following with the butter)
1/4 cup nut butter
1/4 cup chocolate chips
1/8 cup cocoa powder


In a cup or small bowl, mix together the un-popped popcorn,oil, and salt.

Pour the coated kernels into a brown paper lunch bag. Fold the top of the bag over twice to seal in the ingredients.

Microwave for 2 1/2 to 3 minutes, or until you hear pauses of about 2-3 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl. Don't over pop, there will be remaining un-popped kernels, that's ok.

While the popcorn pops mix together the butter, cayenne, cinnamon, and sugar. Toss butter mixture with hot popcorn and serve.

Sunday

Cheesehead Cheesey Mac and Cheese

Wisconsin Macaroni And Cheese
12 ounces elbow macaroni (I prefer Tinkyada pasta)
1/4 cup white onion, diced
3T butter (or ghee or margarine)
2T potato starch or cornstarch (OPTIONAL)
2 cups whole milk
1 t salt
1/2 t pepper
1/4 t hot pepper sauce
1 T mustard
3 cups (12 ounces) Sharp Cheddar cheese, (from Wisconsin of course), shredded, divided
3/4 cup bread crumbs (I prefer Aleia's or Schar's)

  • Preheat oven to 375° F. Cook macaroni just a bit under done. Drain, rinse and set aside.
  • Sauté onion in melted butter until transparent. Blend in starch, stirring well to incorporate, and cook for an additional minute, stirring.
  • Gradually whisk milk into butter and flour mixture.
  • Cook, stirring constantly, until mixture comes to a boil and thickens.
  • Over low heat, add salt, pepper, hot sauce and mustard.
  • Stir in 2 1/2 cups cheese.
  • Add drained cooked macaroni to cheese sauce and mix well.
  • Place macaroni mixture in buttered, oven proof, 9” x 9” dish.
  • Top with remaining 1/2 cup Cheddar cheese and bread crumbs.
  • Bake for 25 minutes or until top is golden brown.
Or try these recipes:
Swiss Melt with Bacon and Artichoke Hearts
Grilled Portobello and Provolone Sandwich

ALL Recipes, (unless otherwise noted), are copyright the Benevolent Kitchen and Benevolent Baker and are intended for PERSONAL USE ONLY. Images are for illustration purposes only.

Friday

Super Bowl Menu - Salsa, Dip, Chili, Wings (Gluten Free w/ vegan & dairy free options)

Salsa and Chips
  • 3 vine ripe tomatoes, chopped
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 T lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro or parsley
  • Chips of choice
  1. Mix all ingredients and let them sit for at least 10 minutes -- serve with chips.

Sour Cream Dip
  • 16 ounces of sour cream
  • 5 T spices (mix of choice or 1 each of sumac, thyme, oregano, coriander, black pepper)
  1. Mix and serve.

Chunky Guacamole Salad
  1. Mix and let sit in the fridge, (place plastic wrap directly on top the salad to reduce browning), for at least 30 minutes and serve.

Carolina Chili
  • 2 T olive oil
  • 2 lb lean meat or meat substitute
  • 1 lg yellow (or vidalia) onion, chopped
  • 2 garlic cloves, chopped
  • ~14 ounces chicken or beef or vegetable broth
  • ~14 ounces tomatoes, diced (canned? keep liquid. fresh? about 6 tomatoes.)
  • tomato paste (6 ounces canned or 4 T tubed) (also, tomato sauce will work in a pinch too)
  • 5 T Chili powder (here's one I really like)
  • 1 ts cumin
  • 1 ts coriander
  • 1 ts Paprika
  • 1/8 ts Cayenne pepper
  • 4 cans beans (don't drain 'em for a thicker chili) -- kidney, red, even black beans all work
  • Brown the meat in the olive oil, then drain off any excess fat (save for other recipes).
  • Add the onion and garlic and saute until onion is translucent.
  • Stir in broth, tomatoes, chilies, tomato paste, and spices.
  • Cover and simmer for at least 30 minutes to let flavors meld.
  • Stir in beans and simmer an additional 15 minutes.

Buffalo Chicken Wings
  • 4 - 5 pounds chicken wings (tofu slices would work too)
  • salt & pepper
  • 4 cups vegetable oil
  • 4 T ghee (or butter will be ok)
  • 5 T hot or Tabasco sauce
  • 1 T white wine vinegar
  • OPTIONAL: blue cheese (Boar's Head is gluten free) or sour cream dip or other soft cheese (or cheese substitute of your choosing)
  • OPTIONAL: celery sticks
  1. Chop the wing in half (cutting at the joint) to make 2 pieces.
  2. Salt and Pepper pieces.
  3. Heat the oil over high heat in a deep skillet, (or Dutch oven or deep-fat fryer) until it starts to pop and sizzle when you flick water in -- better yet, use a thermometer -- (~400 degrees F).
  4. Add half the chicken wings and cook until they're golden and crisp.
  5. Remove them to drain on towels and leave in the oven to keep warm while cooking the remaining wings.
  6. In a saucepan melt the ghee over medium heat.
  7. Add the hot sauce and the 1 tablespoon of wine vinegar.
  8. Turn off heat and stir well.
  9. Toss chicken in sauce and serve.
  10. OPTION: in lieu of frying, bake wings in sauce.

Tuesday

General Tso’s Tofu (gluten free, vegan)

Tofu – firm is best, but any will do

Ginger, fresh -- chopped or grated

Garlic, fresh -- chopped or grated (easy to peel with the back of a spoon)

Scallions, chopped, but not too small

Tamari

Rice vinegar

Sesame oil

Hot chili peppers – whole and chopped is ideal, ‘flakes’ will do

Sugar (or sweet rice flour)

Broccoli, fresh or frozen – chopped into bite sized pieces



For one block of tofu, add ginger and garlic to taste – I would say for a mild flavor use a 1” piece of ginger and 4 cloves of garlic. Use as much scallions as you like, a middle ground would be one small bunch. As for the tamari and rice vinegar, use more or less to taste, but about a ¼ cup each is good. The sesame oil is also done to taste, but a starting point is about 2 Tablespoons. Chili peppers are definitely to your preference, again, for mild, I would use one small or 1 teaspoon of flakes.

Press and drain the tofu, (I put the tofu on a plate, cover in plastic wrap, place a heavy book on top and let it sit, over night is great, 10 minutes at minimum -- then drain the liquid off).

Brown or white rice is also nice with this dish – when the rice is just about done, toss in a dash of sesame oil and a pinch of fresh ginger.

Sauté ginger, garlic, and scallions in tamari, rice vinegar, and sesame oil until garlic is fork tender. Then add hot chili peppers and remove from heat and pour off into serving dish. DO NOT CLEAN THE PAN.

Chop tofu into bite sized pieces and toss with enough sugar to just leave an even film over the tofu – about ¼ cup or so should do it. Sauté the tofu in the same pan until golden and crisp.

As that crisps steam the broccoli to serve on the side, (if fresh, use the whole stem, just peel the stem first so it’s not so ‘tough’).

When the tofu is crisp toss in the serving dish with the sauce and serve with broccoli and rice.

Wednesday

Cold Snow Hot Chocolate

not for the mini marshmallow crowd -- but here's an interesting article to get you in the mood.

Ingredients
  • 2 cups coconut milk
  • 4 1/2 ounces dark chocolate of choice
  • 3/4 teaspoon pure vanilla extract
  • pinch of cayenne pepper


Directions

  • Place the milk in a medium saucepan and bring to a simmer.
  • Remove saucepan from heat and stir in the chocolate, and vanilla.
  • Allow to steep for 3 minutes.
  • Reheat the hot chocolate over low heat until it simmers.
  • (strain if desired) Pour into mugs.
  • Sprinkle with cayenne.

Tuesday

St. Dwynwen's Lovers Blend (Cranberry Ice)

INGREDIENTS
  • 6 cups cranberries washed & sorted
  • 6 cups water
  • 3 cups sugar
  • 3 T Lemon Juice
  • 1 to 1-1/2 cups heavy cream

INSTRUCTIONS
  • Boil Cranberries in water till all are burst & soft, remove from heat.
  • Keep all liquid!
  • Strain and Mash mixture to discard skins/seeds etc.
  • Return stuff in the strainer and the liquid to saucepan.
  • Add sugar.
  • Bring to a full rolling boil. Taste for sweetness and add more sugar. If any more sugar is added after coming to a rolling boil, boil it AGAIN.
  • Remove from heat & cool completely.
  • Add lemon juice.
  • Pour into containers and freeze until an icy slush is reached.
  • Remove from freezer, and beat in cream.
  • Return to freezer.
  • Serve anytime after this point.
Should be served between courses and it’s always good for dessert!

Wednesday

Caramelized Grapefruit w/ options

Serves 4.

Ingredients:

  • 2 large grapefruits, well chilled
  • 1/2 cup firmly packed light brown sugar (or 8T honey or maple syrup)
  • 2 Tbs. unsalted butter, melted (or ghee or coconut oil)
  • 1 tsp. ground cinnamon (or cardamom or nutmeg)

Directions:

Preheat a broiler.

Cut each grapefruit crosswise. (if the grapefruit won't stand up on it's own, slice a thin bit off the bottom.)


Loosen the grapefruit segment -- slide a serrated knife along each triangle edge). Leave all the segments in the shells.


Place the halves upright in a baking dish.

In a small bowl, stir together the sweetener, fat, and spice.


Sprinkle the mixture evenly over the grapefruit halves.
Slip under the broiler about 4 inches from the heat source and broil until the the tops are uniformly bubbly, 2 to 3 minutes.

Transfer each grapefruit half to an individual dish.

Serve immediately.

Thursday

Breads!

I've a few bread recipes and tips:
Irish Soda Bread

Zucchini Bread

Banana Bread

Pita Bread

TIPS Loaf Breads:
  • Make sure the pan is the correct size for the amount of dough, the un-risen dough shouldn't really be more than 1/3 of the pan.
  • Make sure the yeast is proofed before using it in the recipe.
  • Do not knead the dough.
  • Mix the ingredients, place in a parchment lined pan covered with plastic wrap and let rise. Then bake with a pan of water on the lowest rack or floor of the oven.
  • Try using buttermilk, sour cream, or yogurt in place of any dairy called for in the recipe.