A Day of Beautiful Scents

Posted: May 7, 2024 | Author: | Filed under: Gluten Free | Tags: , , , , | 8 Comments

Flowers with the sweetest scent are in bloom at this time of year. It is a pleasure to walk around the yard being greeted by beautiful fragrances.

The old Gardenia is doing surprisingly well after many of its old trunks gave out and had to be pruned. I was so pleased to see it come back.

Even the Purple Passionflower is having an early bloom with its lemony aroma.

It is the time for the Magnolia to shine with big scented flowers. This is a Little Gem which is a great size for a suburban yard.

Mini Quiches

Posted: January 8, 2024 | Author: | Filed under: Gluten Free, Recipe | Tags: , | 18 Comments

These Mini Quiches are fast and easy to make. They are naturally gluten-free.  An egg substitute makes them practically “free” food with low calories and fat.  I had enough to serve them for two days and on the first day I made roasted potatoes and grape tomatoes.

I had the quiches with grapes and Brazi Bites on the second day. I am wild about Brazi Bites, made from manioc also known as cassava, and are naturally gluten-free. They are frozen and baked in the oven.

Mini Quiches

*Preheat oven to 350

Ingredients

Cooking Spray

16 oz egg substitute such as Egg Beaters or 7 beaten eggs

1 cup of finely chopped fully cooked ham (I can buy a package already chopped at the store)

3/4 cup of shredded Swiss cheese or shredded cheddar or any meltable cheese

1/4 cup of sliced green onions

___________

Spray a 12-cup muffin pan

Fill 1/3 full with eggs

Combine all the other ingredients and spoon over eggs

Bake 18-20 minutes until set. Cool for 2 minutes then run a knife around the edges to release

You can easily substitute other ingredients such as cooked bacon for the ham or other cooked vegetables.

A Wild Flower Find

Posted: April 24, 2023 | Author: | Filed under: Gluten Free | Tags: , , | 15 Comments

I found a Jack-in-the-Pulpit (Arisaema triphyllum) growing on the greenbelt behind my house.

I did not realize they grew in the wild here. The flower is green and not colorful like the ones I see up North. They require the right kind of conditions to grow. This year it made only one flower, but there are several smaller plants around it from previous years.

Just a few yards away a Green Dragon (Arisaema dracontium ) has been growing for several years. They are related to the Jack-in-the-Pulpit. This plant can make flowers, but after checking it several times I haven’t seen any flowers yet. The plants are not abundant in this area, especially growing next to the greenbelts that are mowed and blown. It was exciting to find both plants near each other and I’ll be watching to see how they do next year.

Quick King Ranch Chicken Casserole

Posted: August 22, 2022 | Author: | Filed under: Gluten Free, Recipe | Tags: , | 12 Comments

Quite frankly, there is nothing quick about this recipe and I never made the one that was not quick, so I have no comparison. But, it is totally Gluten Free and oh so good.

* As always, if you have to eat Gluten Free, check all your ingredients.

The recipe does not account for cooking the chicken breasts. I like to pound boneless breasts to a consistent size and bake at 425 for 30-40 minutes. While the chicken is cooking, I prepare the vegetables.

Quick King Ranch Chicken Casserole

Serves 4

1 Tablespoon extra virgin olive oil

1 chopped medium yellow onion

1 chopped red bell pepper

1 chopped poblano pepper

½ to 1 tablespoon of a finely chopped jalapeno

2 minced garlic cloves

½ teaspoon ground cumin

2 tablespoons flour or GF flour

1 cup of unsalted or salted chicken broth

2 ounces cream cheese at room temperature

2 big cooked boneless chicken breasts cut to bite-size

1 10-ounce can of drained diced tomatoes with green chiles

3  6-inch corn tortillas, torn into bite-size pieces

½ cup or more shredded Mexican-blend cheese

2 tablespoons of chopped fresh cilantro –optional

  1. Preheat broiler to high
  2. Heat oil in a medium-sized ovenproof skillet and add onion, bell pepper, poblano, and jalapeno.  Cook 7-9 minutes stirring occasionally until softened.
  3. Add garlic and cumin stirring for 1 minute
  4. Sprinkle flour over the vegetables stirring for 1 minute
  5. Add broth and bring to boil, stirring for 1 minute until slightly thickened
  6. Stir in cream cheese until melted
  7. Stir in chicken, tomatoes, and tortilla pieces
  8. Sprinkle with the cheese
  9. Place the skillet under the broiler and boil until the cheese is melted and lightly browned for 1 to 2 minutes.

10. Sprinkle with cilantro

PS King Ranch is the largest ranch in Texas. Google it to learn more.

Gluten Free Christmas Treats

Posted: December 13, 2021 | Author: | Filed under: Gluten Free, Recipe | Tags: , , , | 11 Comments

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.

Amaretti Cookies

Flourless Peanut Butter Cookies

Chocolate Meringue Cookies

Dark Chocolate Truffles

Peppermint Bark

Flourless Chocolate Cake

Snickerdoodles

Cold Chicken Rice Salad – Naturally Gluten Free

Posted: July 31, 2021 | Author: | Filed under: Gluten Free, Recipe | Tags: , , , | 9 Comments

*I just made this for company that was driving in for a visit. It would have been difficult to time a cooked dinner, so this was perfect and ready to eat. I served it with garden fresh cucumbers and onions salad. I thought it was worth posting it again.  It is a recipe that just happens to be Gluten Free.

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 **save liquid

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

Dressing

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.

Gluten Free Christmas Treats

Posted: December 13, 2020 | Author: | Filed under: Gluten Free, Recipe | Tags: , , , | 10 Comments

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.

Amaretti Cookies

Flourless Peanut Butter Cookies

Chocolate Meringue Cookies

Dark Chocolate Truffles

Peppermint Bark

Flourless Chocolate Cake

Snickerdoodles

Pumpkin Flan

Posted: October 29, 2020 | Author: | Filed under: Gluten Free, Recipe | Tags: , , | 15 Comments

Pumpkin Flan

DSC_0739

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

Pumpkin Custard, Naturally GF

Posted: October 28, 2020 | Author: | Filed under: Gardening, Gluten Free | Tags: , , , | 9 Comments

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.

Ingredients

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.

Halloween Treat – Pumpkin Pie Martini

Posted: October 27, 2020 | Author: | Filed under: Gluten Free, Recipe | Tags: , , , | 7 Comments

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.

Ingredients

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.

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