I thought I would add one more pumpkin recipe.
Tired of watching others eat pumpkin pie? Here is a great alternative that is gluten free. I think it is better than pie!
1/2 cup granulated sugar
3/4 cup light-brown
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup canned cooked pumpkin puree
1 1/2 cup half and half
5 large eggs, beaten
1 teaspoon pure vanilla extract check for GF
Preheat oven to 350 degrees
*You will need a 9 inch cake pan and a roasting pan large enough to set the cake pan in.
Put granulated sugar into a 9 inch cake pan and set on the center oven rack. Bake until sugar is melted about 8 to 12 minutes. Take out of the oven. Swirl to cover the bottom of the pan with caramel. Set aside. Be sure to watch carefully while in the oven!
In a large bowl whisk together next 5 ingredients. Stir in pumpkin.
In a medium bowl, whisk together the rest of the ingredients. Then thoroughly mix into the large bowl with the pumpkin mixture.
Set the cake pan with the caramel into a large roasting pan and pour the custard over it. Put it into the oven and fill with hot tap water halfway up the sides.
Bake 1 hour and 10 minutes or until custard is set. (Remove cake pan carefully from the water and let the water cool in the oven.) Cool the flan then chill in the refrigerator. Run a knife around the edge and invert on to a rimmed plate. Enjoy!
This dessert is easy to take along. Keep it in the pan in a cold cooler. Remove it from the pan just before eating.
adapted from Martha Stewart
And here is what to do with the leftover pumpkin puree. This is a quick and easy recipe that is naturally gluten free. As always, check all your ingredients for gluten.
The custard tastes great slightly cooled from the oven and is just as good after being refrigerated. The pumpkin custard could be dressed up with whip cream, a drizzle of the caramel sauce,and graham cracker crumbs sprinkled on top.
3/4 cup of canned pumpkin puree
2 large eggs
1 1/2 cups of evaporated skim milk (one 12-ounce can)
3/4 teaspoon of pure vanilla extract
1/2 cup of packed light brown sugar
2 teaspoons of cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of salt
In a large bowl, whisk together the first 4 wet ingredients
In another bowl stir together the remaining dry ingredients and sift into the pumpkin mixture. Stir well and pour into four 3/4 cup custard cups.
Place the cups in a 9×11 inch baking pan and add enough warm water to come half way up the sides of the cups. Bake for 50 minutes until the custard is lightly browned. Cool on a rack.
I came across this very intriguing drink while watching P. Allen Smith’s show. I tweaked it and made a Gluten Free version. I have to say, it takes a few sips to adjust to the surprising flavor, but it really is a fun novelty drink that could also be served at Thanksgiving.
This recipe is for one drink, but it should be easy to make ahead for a group by using some math to increase the servings. Pumpkin Pie Martinis would be a fun way to greet guests at some future gathering or fun to drink when you are just sitting alone in your COVID bubble, or fun to drink while trying to use this new WordPress.
1 tablespoon of pumpkin puree (I used canned)
1 1/2 ounces of vodka (I perfer less, especially before dinner)
1/4 cup of fresh orange juice (fresh made the drink special)
dash of cinnamon and nutmeg
–MIX all the ingredients in a cocktail shaker with a handful of ice, then shake it up.
Graham Cracker Garnish
caramel sauce (The recipe does not tell how to make this. I bought caramel ice cream topping or caramel candies could be melted)
gluten free graham cracker crumbs (GF graham crackers are finally on the market and I found some at my local grocery store. For everyone else, just use regular graham crackers)
–PUT the sauce and crumbs on two small plates. Dip the rims of the Martini glasses in the caramel sauce, then twist the rim in the graham cracker crumbs. Fill with the Pumpkin Pie Martini.
Now, what to do with all that left over pumpkin? Check out my next post for an answer.
Eating gluten free does not have to be boring and many recipes happen to be naturally gluten free, such Forty Clove Chicken. This recipe does take some time to prepare and it is nice to have an assistant to stir the sauce. The sauce is a thick gravy and no flour is needed. Even though there is a lot of garlic in the recipe, it doesn’t have a garlicky taste (or after taste). I like to serve this dish with rice, mashed potatoes or polenta and a vegetable choice of summer squash or broccoli.
This recipe calls for a wide Dutch oven that can go into the oven.
The original recipe uses 2 four pound chickens cut into 8 pieces. I keep it simpler and buy the chicken pieces that I perfer. You can be very versatile in your choice and as I am usually cooking for two, I use 2 bone-in breast and 4 thighs which is about 5 pounds and assures left-overs.
8 lbs of chicken (see note above)
salt and fresh ground pepper to taste
3 tablespoons of olive oil
40 garlic cloves. peeled
1 tablespoon of fresh minced rosemary
1 tablespoon of fresh minced thyme
dried herbs work just as well
zest of 2 lemons zest is the outside rind of the lemon
1/4 cup of white wine (can use all chicken stock instead of wine)
3/4 cup of chicken stock
3 tablespoons unsalted butter at room temperature cut into pieces
Preheat oven to 400 degrees
Season chicken with salt and pepper to taste
Heat the oil in the Dutch oven with medium high heat
Brown chicken in batches 2 to 3 minutes per side and transfer to a plate
Add garlic to the pan and stir for 1 minute, then remove the pan from the heat
Add chicken, rosemary, thyme and zest stirring to combine
Cover the pan and roast in the oven for 20 minutes then baste
Remove lid and roast 30 minutes or until done at 165 degrees
Put chicken on a platter and cover loosely with foil leaving the garlic in the pan
Put pan on medium heat and mash the garlic
Add wine and cook for 3 minutes
Add chicken stock and cook for 5 minutes stirring occasionally
Whisk in butter a few pieces at a time
Pour into a gravy boat and enjoy!
PS If you know someone who has to eat GF, especially if they are newly diagnosed, please share this blog. Most of my recipes are easy to make with everyday ingredients and I included a variety of dishes including desserts.
I am posting my annual list of treats for those who need to eat gluten free. All are made from easy to find ingredients. I always make plenty of GF treats for myself and to take to Christmas dinners and parties.
These recipes can be enjoyed by everyone, but if you know someone who has to be gluten free, please pass them along.
I do not use gluten free mixes very often, but I found this recipe made with Bisquick Gluten Free mix tucked away in a folder of recipes. I had marked it “very good” and I decided to try it again. I was very pleased with the results. I think with the cinnamon, it will make a good addition for gluten free Christmas cookies.
As always, if you must eat GF for CD, check all ingredients.
1 1/4 cups of sugar – divided
1/4 cup of softened butter
1/4 cup of shortening like Crisco
2 cups of Bisquick Gluten Free mix
2 teaspoons of ground cinnamon
Heat oven to 375 degrees
In a large bowl mix eggs, 1 cup of sugar, butter and shortening
Stir in Bisquick and mix until dough forms
In a small bowl mix 1/4 cup of sugar and cinnamon
Shape dough into 1 1/4 inch balls – should make 2 1/2 dozen
Roll in the sugar mix and place 2 inches apart on cookie sheet
Bake 10 – 12 minutes until set
A Gluten Free Thanksgiving is very easy to have in your own home. But if you are going to be a guest, think about bringing a few slices of your own GF turkey if your host stuffs theirs. I usually bring along a Pumpkin Flan as well. Below is an easy Green Beans recipe as an alternative for green bean casserole. Also included is a wonderful recipe for Popovers. The Popovers are one of the few recipes I make that are not naturally gluten free and require special ingredients. I have served a GF Thanksgiving to guests for over 20 years.
For Pumpkin Flan go to this recipe.
Green Beans with Toasted Hazelnut-Lemon Butter
1 1/2 tablespoons soften butter
3 tablespoons finely chopped hazelnuts, toasted
1 1/2 teaspoons grated lemon rind
2 1/4 teaspoons salt, divided
8 cups of water
1 1/2 pounds of trimmed green beans These can be found bagged (like salad) in the fresh vegetable isle.
Combine butter, hazelnuts, lemon rind and 1/2 teaspoon salt in a small bowl and blend well. Butter can be made up a week in advance and refrigerated.
Boil water with 1 3/4 teaspoons of salt. Add green beans and cook 3 minutes. Drain and return pan to medium heat. Add butter mixture and beans. Cook about 3 minutes until beans are well coated and tender.
adapted from Cooking Light
These gluten free Popovers are straight from the box of King Arthur Flour Gluten Free multi-purpose flour mix. The Popovers bake up light and hollow in the center. Just a caution when planning your meal, they take 45 minutes to bake and rest.
4 large eggs
3 tablespoons melted butter
1 1/4 cups of lukewarm milk
1 cup of King Arthur multi-purpose flour Grocery stores are carrying this now or can be ordered from their website as well.
1/4 teaspoon xanthan gum Can be found in health food stores.
1/2 teaspoon salt
1. Preheat oven to 400 degrees. Grease 12 cup muffin tin. I like to use cooking spray.
2. Whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour, xanthan gum, and salt. Gradually whisk dry ingredients into the liquid, whisking until the batter is smooth.
3. Pour batter into muffin tin filling each cup 2/3 full.
4. Bake for 25 minutes.
5. Reduce heat to 350 degrees and bake 15 more minutes until Popovers are deep brown.
6. Remove from oven and let them rest for 5 minutes. Remove from tin and serve immediately.
This is a great dish for summer or a picnic as it is very easy to transport. The recipe serves about 4, but could be easily doubled. Best of all, it is made ahead and ready to go at meal time. And of course, it is naturally gluten free. As always, if you have to eat GF, check all ingredients.
CHICKEN RICE SALAD
1 cup of Texmati Royal Blend Rice or wild rice cooked according to directions
2 – 6 oz jars of marinated artichoke quarters
4 cups of cooked chicken breast cut to bite size (I use 1 boneless breast, but more can be added)
1 medium red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 – 2.25 can of sliced ripe olives, drained
1 cup of mayonnaise
1 1/2 teaspoons of curry powder
1/2 cup of artichoke liquid saved from the jars
DRAIN artichokes saving 1/2 cup of the liquid.
STIR together the first 7 ingredients in a casserole size container
MIX in a small bowl the mayonnaise, curry powder and 1/2 cup of artichoke liquid. I prefer to keep the dressing separate and add to taste to each serving. Experiment and see what works for you.
Chill for 8 hours and serve cold.
Of course tomato soup is great with grilled cheese, but to change it up I decided to pair the soup with arepas. I really never thought about making my own tomato soup and decided to give it a try. This recipe is tasty and easy. It is naturally gluten free. Click on Arepas for that recipe.
Homemade Tomato Soup
Makes 4 to 6 servings
1 – 28oz can of whole tomatoes
1 – 12oz jar of roasted red peppers drained
1/4 cup of half and half
1 1/2 teaspoons of Kosher salt
1 teaspoon of sugar
1/2 teaspoon of fresh ground pepper
2 garlic cloves
1/4 cup of water
Put all ingredients into a food processor and process until smooth. Pour into a medium sauce pan and heat on medium, stirring often for about 8 minutes or until hot.
Arepas are often served in South American restaurants and of course, are very popular in South American. They are easy to make at home.
Arepas are made from precooked corn flour and the one that I used is P.A.N. It is marked GF and is found in many grocery stores. Bob’s Red Mill also makes a harina precocida which can be used. As always, check it carefully if you have Celiac.
This recipe makes slightly crispy thin arepas, which I like to use as a substitute for a dinner roll. They can also be topped with cheese, tomatoes or black beans. Arepas can also be made larger and stuffed like a sandwich.
I like to use plastic wrap to shape them and keep my hands clean.
1 cup arepa flour P.A.N. (or any harina precocida)
1/2 teaspoon salt
1 1/2 cups of boiling water
Preheat oven to 350 degrees
Combine flour and salt in a large bowl.
Add boiling water and stir
Cover and let stand for 5 minutes
Put dough on a piece of plastic wrap and form a 2 inch thick disk.
Cut into 6 equal pieces and roll each piece into a ball and flatten into a 3 inch disk – use plastic wrap to keep the dough from sticking on your hands
Heat a large skillet on medium high, coat with cooking spray and add a small amount of oil
Cool 5 minutes or more until arepas turn golden brown and form a crust
Move the arepas to a baking sheet coated with spray
Bake for 20 minutes
I also used this recipe with Pulled Pork Arepas Appetizers.