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Tuesday, 17 January 2017

Easy Oven-Baked Dill & Lemon Salmon

For a delicious show-stopper with minimal effort, I present give you one of my favorites - an easy to prepare and bake salmon.  Fresh dill and lemon flavor and moisten the salmon as it bakes.  The best is that you can increase or decrease the size of your salmon slab depending on how many you aim to feed.  I usually account for about a 2" slab per person.

Delicious dill and lemon salmon, fresh from the oven! 

Easy Oven-Baked Dill & Lemon Salmon

Preheat oven to 425 F.

The piece of salmon pictured was about 10-12" long.

Place your salmon on a foil-lined tray.  Make diagonal slices along with the grain about every 2" of your salmon.

Stuff slices with:
fresh dill
lemon, thinly sliced (and those slices cut in half - so you have semi-circles to put into the salmon)

Drizzle the salmon with:
olive oil

Sprinkle the top of the salmon with:
salt
pepper
paprika
dried parsley

Bake the salmon at 425 F for ~20 minutes.  Check the center of the salmon with a fork to make sure it's cooked thoroughly. It may need an additional 2-4 minutes, depending on the size and thickness of your salmon.

Absolutely delicious served with homemade latkes.  Great with other delicious potato sides, too, like pan-fried potatoes.  Enjoy! 

Sunday, 8 January 2017

Lemon Magdalena Cakes

These are a lovely, rich muffin that still has a light fluffy texture.  They are meant to be eaten as a breakfast or snack-type dish with something like rich hot chocolate.  My little brother requested this recipe and we have been happily eating them.  Enjoy!

GF Magdalena Cakes
Tasty gluten-free Magdalena cakes, fresh from the oven! 

Lemon Magdalena Cakes

Preheat oven to 375 F.  Line muffin tin with 12 paper liners.

In a small bowl, mix together dry ingredients (It's important to do this in gluten-free cooking to avoid clumping): 
1/2 cup Kristin's Gluten-Free Flour Mix
1/3 cup coconut flour
1 1/2 tsp baking powder
pinch salt (leave out if your butter if salted)

In a mixer beat until fluffy (1 minute):
2 eggs
1/4 cup + 2 Tbsp sugar

Add and mix in:
zest from 1 lemon
1 tsp vanilla extract
1 Tbsp lemon juice
1/3 cup milk
2 oz melted butter

Scoop evenly into 12 muffin tins.  They should be filled halfway.  Smooth tops, if desired.

Sprinkle 1 tsp sugar over the top of each muffin.
GF Magdalena Cakes
Magdalena cakes, ready for the oven after having a bit of sugar sprinkled on top. 

Bake at 375 F for 15-16 minutes.

Cool on a wire rack and enjoy with homemade hot chocolate!
GF Magdalena Cakes
Fresh from the oven - you can see how much they puff up - doubling in size.


Wednesday, 21 December 2016

Garlic (& Poppyseed) Bagels & Bagel Sticks - Gluten-Free and Easy!

Gluten Free Garlic and Poppyseed Bagel Sticks and Bagels are a hit around here!  I have little kids, and little kids can sometimes be picky.  They will suddenly refuse to eat things they ordinarily love.  This pickiness is how I ended up piping what were going to be mini bagels into bagel sticks.  Identical in taste, the new shape transformed them into something fabulously new.  The bagel sticks were raved over!  I've been making them regularly ever since.  They even work well for little lunchtime sandwiches when we're not in the mood for some delicious smoked salmon and cream cheese (we are usually in the mood for smoked salmon and cream cheese, but it's not always in the refrigerator).   These bagels/bagel sticks are SO easy to whip together in your mixer and pipe out on a pan.  Enjoy!

A fresh toasted mini garlic poppyseed bagel with cream cheese. Yum! 
This recipe can make a lot - I often lose count because it depends on how you pipe them out, but I love making a mix of mini bagels and bagel sticks.  My little girls and my mom LOVE the bagel sticks. 


Garlic (& Poppyseed) Bagels and Bagel Sticks! 
Makes ~30 bagel sticks

Preheat oven to 350 F.  Line 2-3 cookie sheets with parchment paper or silicon mats.

In a small bowl, combine and let rest 5 minutes, until nice and puffy:
1 cup warm water
6 Tbsp honey
3 tsp rapid-rise yeast

Add to yeast mixture:
3 eggs
6 Tbsp oil

In a mixer, combine:
2 cups tapioca starch
1 1/2 cups brown rice flour (or sprouted brown rice flour)
6 Tbsp potato starch
3 3/4 tsp xanthan gum
1 1/2 tsp salt
1 1/2 - 2 Tbsp dried garlic flakes
1 Tbsp poppyseeds (optional) 

Beat dough for 2-3 minutes, until nice and smooth.   Put in a large freezer ziploc and cut off about 1/2" from a corner.  Pipe sticks or mini bagels onto parchment paper lined pans.  I usually make the bagel sticks about 4-5" long and bagels of a similar size. I find two pans works for making all bagel sticks, and you'll need 3 pans if you make both bagels & bagel sticks.

Using your hands or pastry brush, gently brush/wipe tops of bagels/bagel sticks with warm water.  Let rise in a warm location ~30 minutes, until puffed up, but not quite doubled in size.

Bake at 350 F for ~20 minutes, until nicely browned.   Remove to a cooling rack.  Once cooled, you can slice and freeze any you won't eat right away.  They reheat perfectly in a toaster oven.  Enjoy!!!

A delicious garlic bagel stick with cream cheese.  

Monday, 12 December 2016

Crepes - w/ a delicious maple apple pie filling

Crepes with a delicious maple-apple compote filling are a perfect wintry breakfast to make using those late fall apples.  (Any apples good for pie or apple sauce are good to use in this recipe).   Crepes are wonderfully versatile, and you can fill them with sweet or savory fillings.  My kids love to have a small vegetable omelet inside a crepe followed by a sweet-filled crepe for breakfast.  We even make them for dinner on special occasions! Enjoy!
GF Crepes with Maple Apple Filling
Maple-Apple filling warming while the crepes are cooking

Crepes - with a maple-apple pie filling
Makes 24, 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch (if you don't have arrowroot starch, you can use extra cornstarch)
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

Serve with your choice of apple pie-type filling in the crepes.  A delicious option - which can be refined-sugar free, too, is my maple-apple compote, retyped here for convenience.  It's great with small scoops of ice cream, too! Enjoy!
GF Crepes with Maple Apple Filling over Ice Cream
A delicious crepe topped with ice cream and maple-apple compote for dessert! 

Maple-Apple Compote

Saute over medium heat about 8 minutes:
1-2 Tbsp butter
3 cups sliced or diced apples (peeled & cored)

Add an cook briefly:
1/4 cup maple syrup OR 1/4 cup brown sugar OR 1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)

Serve your maple-apple compote over crepes, pancakes, puffy oven pancakes, oatmeal, etc.!

Thursday, 1 December 2016

Rich & Creamy Homemade Chocolate Pudding!!!

I've always preferred homemade pudding to any other type.  Chocolate pudding, while delicious, can be a bit temperamental compared to making vanilla pudding.  This method, where you add hot, but not yet boiling, milk to the eggs before adding them to the pot works perfectly to any lumpiness.  The result is a delicious, creamy pudding.  If you are a fan of pots de chocolats, you may enjoy making this with a light cream instead of milk.  I find the taste of your cocoa powder will completely change the taste of your final pudding.  I vary what I use depending on my mood, sometimes a dark, rich cocoa powder, other times a light, mild one.  If you use one that is a bit more on the bitter side, this recipe will need an extra 1/4 cup of sugar.  Enjoy!
Homemade GF Chocolate Pudding
Homemade GF Rich and Creamy Chocolate Pudding. Yum! 

Rich & Creamy Homemade Chocolate Pudding!!!
Makes ~ 6 servings

In a separate small bowl, whisk together until smooth.  Set aside to add in later:
4 egg yolks
1/4 cup milk
1/4 cup cornstarch

Whisk together in a medium-size saucepan:
1/2 cup sugar
1/4 cup cocoa powder (some cocoa powders are naturally sweeter, some are more bitter - you can use a little extra sugar if necessary)
1/2 tsp salt
pinch cinnamon (optional)

Add and whisk the following into the sugar/cocoa mixture:
2 3/4 cup milk (higher percentage of fat is best - you can even use a combination of 10% cream and milk for a really rich pudding)

Stir milk/cocoa mixture regularly while heating over medium heat until mixture almost comes to a boil **you don't want it to be at a boil, just very hot because you'll add a bit to the eggs and if it is boiling, you'll curdle the eggs a bit** 

Using your mixture of "almost" boiling hot chocolate milk, whisk 1/4 cup milk into your egg yolk mixture.  Add an additional 1/4 cup milk, whisking in.  Add a final 1/4 cup milk, whisking in.  This allows your eggs to heat up a bit slower, so you don't end up with lumps in your pudding.

Add egg mixture back into the pot.  Stirring constantly, mix until mixture comes to a boil and begins to bubble and thicken.  Keep on heat no more than 1 minute after mixture has begin boiling.

Remove from heat and add:
1/2 - 1 tsp vanilla extract or bean paste (optional)
Homemade chocolate pudding - just off the heat. 
Put immediately into desired cups or bowls.  Cover with plastic wrap (make sure plastic wrap is on the surface of the pudding to avoid any 'skin' being formed on top of your pudding).  Let cool.  Great hot, warm or chilled.  Enjoy! 

Homemade GF Chocolate Pudding
Homemade GF Chocolate Pudding

Friday, 25 November 2016

Curry Chicken Salad

Curried chicken salad has grown on me over the years, although (sorry mom), I still despise ones with grapes in them.  I find this version hits the spot with a nice mix of spicy, sweet, crunchy and smooth.  Funny story: We have all enjoyed this salad so much, I thought I'd whip some up for dinner when we had a couple guests.  After all, it is a favorite.  In my hurry to prepare things, I mistook the metal canister of Old Bay Seasoning for Curry Powder, using half Old Bay with half of another container of curry powder (Do Not make this mistake).  Oops!  It was so ridiculously salty with the added Old Bay.  Thankfully, we all had a good laugh.   If you make it properly, using curry powder (which should have no added salt), you'll be good to go!  Enjoy!
GF Curry Chicken Salad
Delicious curry chicken salad - great on sandwiches, on top of salads, or with easy to make homemade focaccia bread.

Curry Chicken Salad

Mix together:
1/3 - 1/2 cup dill pickles, diced (fermented dill pickles are wonderful, if you can find them)
1/4 - 1/3 cup green onions, sliced
1 apple, diced
2-3 cups cooked chicken, diced
1/4 - 1/3 cup mayonnaise
~4 tsp curry powder (add 1 tsp at a time, to taste)
~3/4 tsp ground pepper, more/less to taste

Serve the tasty curry chicken salad with toast or crackers, homemade breadhomemade focaccia bread and/or a side salad.  Enjoy!

Monday, 21 November 2016

Toffee Covered Donut Holes! (with dairy-free option)

These toffee-covered donut holes are divine.  I have to admit, I sometimes find things made with coconut oil or coconut milk to overpower the flavor I'm going for, but in this case, the dairy-free version works just as well.  It has more of a light toffee glaze taste, where the regular one has more of a caramel type flavor.  Both were delicious.  Both were eaten with gusto.  All were heartily enjoyed by gluten-free and non-gluten-free eaters at a church activity where I brought them to share.  I try to space out how frequently I make up donut holes, but these are such a perfect fall treat, I may have to whip some up again soon!   Happy eating! Enjoy!

Gluten Free Toffee Covered Donut Holes
Fresh toffee covered donut holes, ready to eat! 

Toffee Covered Donut Holes! (with dairy-free option)
Makes ~36 donut holes

Mix together in a large bowl:
2 cups Kristin's Gluten-Free Flour Mix
1/2 cup brown sugar (dark is best)
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup coconut milk (or regular or lactose-free milk)
1 egg
1 tsp vanilla bean paste OR vanilla extract

Let rest 5-10 minutes while your frying oil heats.

In large high-sided frying pan, heat 1" avocado oil (or similar frying oil, but I love the crunch and flavor of avocado oil for donuts) over medium-high heat.   Cook donut holes using a mini cookie scoop, or by small spoonfuls (like you would to make cookies if you had two teaspoons to use).   Cook 2-3 minutes per side.

Remove donut holes to a paper towel-lined pan.  Allow them to fully cool.  Once they are cooled, dip the donut holes one by one in the toffee glaze, below, then place dipped donut holes on wire racks.  I like to use a slotted spoon to dip. The toffee coating hardens as it cools, making for a lovely combination with the donut hole.

Toffee Glaze
This makes a generous amount - you could definitely halve this recipe and still cover all the donut holes.  

Heat over medium heat in a saucepan or frying pan until sugar has fully dissolved:
4 Tbsp butter OR coconut oil
1/2 cup brown sugar

Once sugar has dissolved, add and bring to a boil:
2/3 cup whole milk or light cream (lactose-free works) OR canned coconut milk

Remove from heat and add, mixing well to fully incorporate the sugar:
3 cups powdered sugar

I like to put the toffee glaze back over medium heat briefly, just until bubbles form, stirring constantly.  If you have any clumps of powdered sugar that aren't breaking up, it really helps.

Use delicious toffee glaze while hot/warm to dip your donut holes!    Below, I made two types of toffee glaze, making a half recipe of each.  I used two small frying pans and made one batch of dairy-free (using coconut oil & canned coconut milk) and one batch of lactose-free (using butter + 10% lactose-free cream).


The darker glaze on the left is the dairy-free one, the lighter glaze on the back/right were the regular glazed donut holes. 
On the left are the dairy-free, (toffee glazed made with coconut oil & coconut milk substitutes), on the right are the regular glazed donut holes.  Both were delicious!  And, best of all, no one could tell the difference, they were both inhaled!