By Kitchen Maven/Judi Berman-Yamada Recently, I shared, with you, easy delicious gluten free recipes for Lynn’s Banana Fritters, White Bean & Spinach Antipasto and Lunchbox Cookies. Preparing your own homemade gluten free treats, snacks and meals can not only be more nutritious than prepared gluten free foods, homemade will […]
Recently, I shared, with you, easy delicious gluten free recipes for Lynn’s Banana Fritters, White Bean & Spinach Antipasto and Lunchbox Cookies. Preparing your own homemade gluten free treats, snacks and meals can not only be more nutritious than prepared gluten free foods, homemade will probably taste better and be a lot less expensive. For a list of gluten free flours, starches, and grains, please refer back to part 1 of this article*, published in the Tillamook County Pioneer. Remember, when purchasing flours, starches and grains be sure it specifies “gluten free” on the label.
Golden Cheddar Grits
This is another example of pure gluten free comfort food. Preparation is straightforward, and the grits may be simmered ahead of time and baked when the cook is ready. If available choose the more nutritious, stone-ground grits. If desired, prepare the grits on their own and serve with roasted veggies or bacon and eggs. Or try them with Spicy Shrimp or Chicken in my cookbook.
4 cups water
1 cup gluten free stone ground grits/polenta, if available OR 1 cup enriched grits (not instant)
1 teaspoon salt
½ teaspoon garlic powder
1 Tablespoon butter
1 cup shredded sharp Cheddar, packed OR ½ cup EACH Cheddar and Parmesan
Grease a 9-inch square or 7” x 11” baking pan OR 2-quart casserole dish. If baking at once*, preheat oven to 350 F.
Bring water, grits and salt to a boil. Once boiling, reduce heat to low or medium low and maintain a simmer, stirring every few minutes, for about 20 minutes. The grits are done when they are fully thickened and can somewhat stand on their own. Stir in the garlic powder and butter. Slowly mix in the cheese. Remove from heat. Pour the grits into the prepared pan. Bake uncovered for 35-45 minutes OR* set grits in baking dish aside until ready to bake. May be covered and refrigerated for several hours, if desired. Remove from refrigerator 30 minutes before baking in 350 F. preheated oven. Serves 6
Original: Kitchen Maven
Chocolate Love Pudding
This is reminiscent of those boxed pudding mixes some of us (or our mom or dad) prepared. But this recipe allows us to choose simple natural ingredients to suit our tastes – no additives and no artificial anything. This is pure creamy comfort in a bowl.
½ cup granulated sugar
1/3 cup unsweetened baking cocoa powder
3 Tablespoons cornstarch
¼ teaspoon salt
2 ½ cups whole milk OR low-fat milk OR evaporated milk OR *coconut milk
1½ teaspoons real vanilla extract
Lightly sweetened whipped cream or toasted coconut, optional
Combine the first 4 ingredients in a 2-quart saucepan. Whisk together well. Slowly whisk in milk of choice.
With a silicone spatula or spoon, scrape any residual dry ingredients out of bottom edges of pan and whisk into mixture.
Turn heat to medium-low. Whisk or stir the mixture continually, while cooking, until it begins to shine and thicken and reaches a gentle boil (after about 5 – 8 minutes). When it reaches a boil, stir or whisk constantly for about 1 minute. Remove from heat.
Stir in vanilla extract.
Immediately dish into 4–6 small serving dishes or pour the pudding into a 1-½ quart bowl or casserole dish. Allow the pudding to sit out until it is just warm or refrigerate for later. Cover surface of pudding with plastic wrap to prevent a “skin” from forming, if desired.
Serve topped with lightly sweetened whipped cream, *golden toasted coconut or fresh berries, if desired
*When making this pudding with coconut milk and topping with toasted coconut, it becomes a vegan dessert. Serves 4-6
Original: Kitchen Maven
Nutty Brown Sugar Stuffed Pears
Try this fresh and delicious seasonal dessert when pears are plentiful – and you won’t be sorry. The Anjou variety (juicy and firm) is the most common in the USA, and easiest to find. This recipe is low in fat, high in food value and flavor. These taste both decadent and soothing.
Preheat oven to 350 F. Lightly grease an 8” (or 9”) square oven safe glass-baking pan.
3-4 Tablespoons gluten free oat flour
3 Tablespoons packed brown sugar.
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground (or freshly grated) nutmeg
¼ teaspoon salt
2 –3 Tablespoons butter OR margarine, melted
½ cup finely chopped toasted nuts* (walnuts, filberts, almonds)
2 large pears Anjou / Bartlett or Bosc (just ripe but firm enough to manage easily)
1-tablespoon fresh squeezed lemon juice
3 Tablespoons amber rum OR unsweetened fruit juice
Combine oat flour, brown sugar, spices and ¼ teaspoon salt, whisk in melted butter. Stir in the toasted, finely chopped walnuts. Set it aside.
Wash the pears in cool water. Peel the pears, leaving stripes of peel overall. Carefully cut the pears in half evenly through bud to stem, leaving the bud and stem on the pear halves.
Gently, core the pears using a melon baller or small spoon. Lay the pear halves in the prepared pan, cored side up. Brush or squeeze the lemon juice over the cut side of all 4-pear halves. Using your hands or a small scoop, evenly fill pear half cavities with the nut crumble, pressing it over the top in a small mound. It’s not a problem if a small amount spills into the pan.
Combine rum, honey, water, and a pinch of salt. Stir or whisk, to combine. Pour the rum mixture into the bottom of the pan without wetting the pears. If using cinnamon sticks, place a half atop each pear or scatter them in the pan. Cover the pan tightly with foil lightly sprayed with pan spray or oiled, to avoid sticking.
Bake in preheated oven for 20 -25 minutes. Uncover and bake for 5 additional minutes. Plate pears, drizzle with sauce, and serve warm with vanilla ice cream, frozen yogurt, or plain Greek yogurt. 4 servings
*Toasting nuts: Preheat oven to 350 F. Place the nuts in one layer on a cookie sheet. Bake 5 –8 minutes in the preheated oven. Cool them, then finely chop.
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