Ronzoni Gluten Free Pasta

My mom sent this pasta to me recently. I was a little hesitant to try it, because in my experience, gluten free pasta is either really good or really bad. I was afraid of it being really bad.

As you know, I love Trader Joe's pasta, and there about two other brands of gluten free pasta that I love and will eat. (I am a picky eater.)

So the other day, I decided to break this pasta out and try it.

The verdict?

It's great! You should try it and see what I'm talking about. I love the fact that I can now add another pasta to my list of "good ones" I can buy. I think this brand is even at my local grocery store, unlike the other brands I love.

If you want to try it out, or have any questions about the ingredients, or if you're looking for recipes, you can check out their website here.

Fried Rice

Fried Rice can be made with different meats like salmon (yum), ham, chicken, or shrimp.
This picture of fried rice just so happens to be made with ham, but pretty much all of these meats are prepared the same way.

Ingredients: 
2 cups rice (dry)
3 eggs
1 cup peas
2 green onions
oil
1 tbsp. gluten-free soy sauce 
your choice of meat

Directions: 
In a rice cooker (or on the stove), cook the rice with the necessary amount of water. (A rice cooker will typically need less water than when made on the stove).
When the rice is finished, put a generous amount of oil in the wok and heat the wok to medium/low heat.
Scramble the 3 eggs together in a bowl and then add to the oil, using a whisk to stir them. Take the eggs out while they are still a little wet, because they will finish cooking when you put them in again later. Set the eggs aside.
Add some oil to the wok. Heat the meat and the peas. Then add the rice in the wok, add the eggs, the cut up the green onion, and the soy sauce. Mix together well.

(This does not need a lot of soy sauce, so don't overdo it!)

Enjoy!

Fluffy Chocolate Buttercream Frosting

Ingredients:
1 cup butter, softened
1 cup powdered sugar
4 tablespoons gluten-free flour (I used Jules)
1 cup milk
1 tsp. vanilla extract
cocoa powder (as much or as little as you want)

Directions:
In a small saucepan cook flour and milk until it becomes doughy, stirring constantly. Cool to room temperature.
Beat butter and sugar together until fluffy.
Beat both mixtures together on high speed until smooth. Add cocoa powder, and mix. Add vanilla and beat until combined.
Refrigerate about 1/2 hour until it is of spreading consistency.

Chocolate Chip Cookies

Ingredients: 

1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 1/2 cups (or a titch more) gluten free flour (I use Jules)
1 tsp. salt
1 tsp. baking soda
12 oz. package of semi-sweet chocolate chips

**if you are using a gluten-free flour mix that does not have xanthan gum in it, you will need to add 1 tsp. xanthan gum

Directions: 

Preheat the oven to 325 degrees F. In a bowl, mix together the butter, brown sugar, granulated sugar, eggs, and vanilla. In another bowl, mix together the flour, (the xanthan gum if needed), the salt, the baking soda. Pour the dry ingredients into the first bowl and mix. Add the chocolate chips.
Make balls of dough small enough so that 9-12 cookies can fit onto an ungreased cookie sheet. Bake for 10-12 minutes or until brown around the edges.

May need to cool on the cookie sheet for a minute or so before removing them. 

Facebook Group

Hello there, blog followers!

I just wanted to let you know that I have a group on Facebook where I share even more than I do on the blog! If you want to follow me on there, go ahead and "like" the page, and you'll get my updates. Here's the link to the page:

https://www.facebook.com/TastyGlutenFreeFoods?ref=hl

Zucchini Bread

Do you have a lot of zucchini you need to use from your garden? Well, this is a very tasty recipe that I have no doubt you will enjoy. (As you can tell by the picture, I couldn't wait to take it out of the oven.)

Ingredients:
3 cups Jules all-purpose gluten free flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cup granulated sugar
3 tsp. vanilla extract
2 cups grated zucchini

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

makes 2 loaves

Udi's Gluten Free Pizza Crust

These pizza crusts by Udi's are a go-to option for me when I want pizza, but I don't want to spend a fortune to order it from a restaurant. These are thin crust pizzas, and they have a great taste to them, and they hold together well. They seem like what a gluten-filled thin crust pizza would be.
These crusts are also dairy, soy, and nut free.

I would highly recommend these pizza crusts to anyone.

If you don't have them in your local grocery store, you can order them here. 

Banana Bread

Ingredients:

1 cup butter
2 cups sugar
2 tsp vanilla
2 tsp lemon juice
4 eggs
2 cups mashed bananas (VERY RIPE)
1 tsp salt
3 1/2 cups Jules gluten free flour mix
2 tsp baking soda
2 tsp baking powder

1 tsp cinnamon
1 cup sour cream

Directions:
Preheat oven to 350. Cream butter and sugar. Add vanilla and lemon juice. Add eggs, one by one, beating well after each one. Add bananas. Sift salt, flour, baking soda, cinnamon, and baking powder together. Add alternately with sour cream to banana mixture. Pour into 2 greased/floured loaf pans. Bake for 50-55 minutes. (Mine actually took an extra 5).

Optional streussel topping:
1/4 cup brown sugar
3 TBSP gluten-free flour
2 TBSP butter
Cut together then sprinkle on top of batter in pan (I always add some spices to this like cinnamon and allspice)

The Pure Pantry Wholegrain Dark Chocolate Cake Mix

 

I know I've posted about cake mixes on here before. This cake mix is a little different from the others. This cake mix is not only gluten-free, it is also free of refined sugar, dairy, soy, nuts, and eggs. 

This cake is very delicious. My only complaint about it is that it is very crumbly. I made cupcakes with it, and I had to eat them over a plate because they fell apart so easily. However, I would still recommend this mix because the flavor is just that great.

If you'd like to see the ingredients in this mix, you can find it here.

Sticky Fingers Bakeries Meyer Lemon Gluten Free Scones

 

Oh. my. gosh. You guys. If any of you have been looking for a scone mix, this is the one to try. As I am writing this, I am also devouring one of these scones. The batter by itself is good... (you only have to add water and oil to the mix; it's so easy to make!) and I probably just had my day's worth of calories already by sneaking the batter. 

The lemon really adds something to the flavor. Mmmmm. So good. 

These are mouth watering. 

These are fluffy and not too sweet. 

If you want to try them out, you can order them here. 

If you've had these before, tell me what you think of them! Leave a comment.

Glazed Donut Muffins

(Picture coming soon!)

Ingredients:
1/4 cup butter (or Earth Balance buttery sticks)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup gluten-free flour mix (I used Jules which already has xanthan gum mixed in.  If your flour mix does not contain xanthan gum, add 1 teaspoon xanthan gum.)
1 cup whipping cream (or milk or almond or rice milk)

Glaze:
3 tablespoons butter (or Earth Balance buttery sticks), melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees.  Line 12 muffin cups with muffin liners or spray with cooking spray.  In a mixing bowl, beat together butter, oil and sugars until smooth.  Beat in eggs, one at a time.  With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Stir flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.  Spoon batter into cups, filling the cups, and smooth tops.  Divide batter equally among prepared muffin cups.  Bake until muffin tops are a pale golden and springy to the touch, approximately 15 to 17 minutes.  Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.  To make glaze, mix together melted butter, powdered sugar, vanilla and water and whisk until smooth.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Once hardened, dip a dsecond time and allow to harden then serve.

Clam Chowder

(picture coming soon)
THIS CLAM CHOWDER IS BETTER THAN IVAR'S CLAM CHOWDER! 

Ingredients:

3 cups new potatoes, diced
4 slices bacon, diced
6 tbsp. butter
3 ribs celery, diced
2 tsp. fresh basil, chopped
1 tsp. dried majoram
1 tsp. dried italian seasoning
1/2 tsp. dried thyme
2 bay leaves
1 pinch of fresh garlic, chopped
white pepper to taste
black pepper to taste
cayenne pepper to taste
1/3 cup brown rice flour
4 cups half and half
1/2 cup whipping cream
2 1/2 cups clam nectar/or clam broth
1 1/2 cups fresh, frozen or canned clams, chopped
1/4 tsp. dill
2 tbsp. fresh parsley, chopped

Directions:
Steam or boil potatoes until just tender. Drain and set aside. In a stock pot or dutch oven, cook bacon until transparent. (Drain about 1/2 the grease.) Add butter, celery, onion, basil, majoram, italian seasoning, thyme, bay leaves, garlic, and peppers. Cook until the vegetables are tender (about 10-15 minutes). Stir in the flour and cook over low heat for 3 to 4 minutes.
Stir in the half and half, cream, clam nectar/broth. Heat to just under the boiling point. Add the potatoes and chopped clams. Bring to a boil slowly and cook for 2 to 3 minutes. Discard the bay leaves. Stir in the dill and parsley. Serve. Serves 8.

Sazón Líquido

For those of you who are like me, you do not like the way we Americans make beans. Not green beans, but pinto beans, red beans, kidney beans, black beans, etc. To me, those beans have always been lacking in a delicious flavor. I never really cared for their texture, either. Well, I got married to a Dominican, and Dominicans eat a LOT of beans. I mean, a LOT. When I first visited my husband's family, I was scared I wouldn't like any of the food because I knew that they ate beans with everything, and I didn't want to be rude and not eat the food they made. My husband told me that they made beans very differently than us, and that I should try them.

I'm so glad I did.
I'm a little obsessed now. Okay, a lot obsessed.

Dominicans put this sauce (which my mother-in-law calls Sazón Líquido) in with their beans, and depending on what type of beans they are, they put other things in with them as well. They also use this sauce with their meat (they'll add some tomato sauce with this when they put it with meat) and it tastes simply divine.

The recipe I'm going to share with you is the recipe my mother-in-law uses. She didn't get it from a book; this recipe is one she keeps in her head, and it's a recipe that's been passed down to me. I'm not an expert at it yet, but the one I made today sure tasted good when I put it with my gandules! (green pigeon peas)

(In later blog posts, I'll tell you specifically incorporate this into other recipes for different beans).
This makes quite a bit of sauce, however, it lasts a long time because there's a lot of garlic in it, and garlic is a natural preservative.

Sazón Líquido

Ingredients:

3 garlic heads (yes, HEADS, not cloves)

3 small red onions (each about the size of a radish)

1 green bell pepper

1 red bell pepper

½ the container of alcaparrado (seedless)

¼ of the bunch of cilantro

2 stalks of celery

About ½ cup of water (but no more!)

Directions:

In a food processor, chop finely all the ingredients together until it becomes a liquidy paste.Wait to add the water. If needed, add (at the maximum) 1/2 cup of water to make it blend better. 

Shirley Mugging! Chocolate Brownie Cake

You know those microwaveable desserts that you can buy at the store? Well, Shirley offers gluten-free microwaveable desserts now. I recently tried the Chocolate Brownie Cake mix.

This tastes more like a cake than it does a brownie.
I would recommend this product, but I would alter the directions it gives you.

The instructions say to add 1/4 cup chocolate chips to the mix, and then to add some to the top after it comes out of the microwave. IGNORE THIS. This makes it overpoweringly chocolate chipy, and you can't taste the cake at all when you get about halfway through because there are way too many chocolate chips.
I would add about 10 chocolate chips inside it, and then put some real frosting on the top. The chocolate chips alone weren't cutting it for me.

As long as you make the changes that I suggest, I think this could be a very delightful little treat.

Brownies

Ingredients:

4 (one ounce) squares of unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup Jules Gluten-Free Flour
(*If you don't have a mix that has xanthan gum in it, you will need to add 1/2 tsp. xanthan gum)

Directions:
Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Melt chocolate and butter together in a microwave safe bowl, stirring frequently until chocolate and butter melt. Stir in sugar, vanilla, and eggs. Mix well. Add flour (and xanthan gum) and mix until incorporated. Spread brownie batter into prepared pan. Bake for 25-30 minutes. Do not over-bake. 

Jules Pancakes

I should really be doing homework right now, but I was hungry, so I decided to make pancakes. 
These pancakes are sooooo fluffy, tasty, and they hold together well. You will thank me for this recipe, I know it. 

Ingredients:

• 1 1/2 cups Jules Gluten Free All-Purpose Flour
• 1-2 Tbs. oat flour
• 1 Tbs. granulated cane sugar
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs (or egg substitute)
• 3 Tbs. canola oil
• 1 1/2 (+/-) cups milk (dairy or non-dairy)
• high heat oil for the pan
• berries, chocolate chips, chopped nuts, etc., if desired 

Directions:

In a medium bowl, whisk together the dry ingredients and set aside.  In another larger bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first.  Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain.  Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all.  You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.

Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface.   Heat the skillet or griddle to medium-high.

Spoon batter onto skillet and spread the batter with the back of a large spoon.  Leave space between each pancake so that you can use a spatula to flip each one easily.  If desired, place berries, chocolate chips, etc. onto the uncooked side of the pancakes.

Cook until bubbles begin to form in the batter, then gently flip, continuing to cook until light brown on the bottom with slightly crispy edges.  Serve warm with maple syrup, or layer with pieces of wax paper between the pancakes, and seal in a zip-top bag once cooled; refrigerate or freeze and reheat for later serving.

Serves 4.

 
(original recipe here)

Banana Chocolate Chip Muffins

Ingredients:

1/3 cup vegetable oil (or any other oil you would like to use)
1/2 cup sugar
1 egg
1 cup mashed ripe banana
1 package (10 oz.) of semi sweet or dark chocolate chips
1 cup Jules gluten-free flour mix 
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon 
*if using a gluten free flour mix that does not have xanthan gum in it, you will need to add 1/2 tsp. of xanthan gum

Directions:

In a bowl, whisk together oil, sugar, and egg. Add bananas and some chocolate chips (about half the bag). Mix well. In another bowl, combine flour, baking soda, salt, and cinnamon (and xanthan gum if you need to). Add to liquid ingredients; stir until just blended. Spoon batter into prepared muffin tin, filling 3/4 full. Sprinkle tops evenly with left over chocolate chips. Bake in a preheated 350 degree oven for 15-20 minutes. 
Makes about 9 or 10 muffins.  
 

Au Gratin Potatoes

Do you love cheese, potatoes, butter and cream? If so, this recipe is perfect for you! Au Gratin Potatoes are a great side dish to ham, chicken, and... okay, let's be serious. They are just perfect by themselves. (This picture is of the potatoes 2 days after they were made, and they still taste great!)

Ingredients:
1/2 big onion, chopped (or 1 small onion, chopped)
1/2 cup butter
Several Russet Potatoes
Whipping Cream (about 3/4 of a quart)
Shredded Cheddar Cheese
Salt and Pepper to taste
*Optional: Garlic salt/powder to taste

Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside. Put chopped onion and butter into a bowl and microwave for 2-3 minutes until onion is soft, then set aside. Peel and thinly slice potatoes. 
Layer the potatoes and butter/onion mixture in the pan. Add salt and pepper (and add garlic powder) to each layer. 
Pour whipping cream over the potatoes until the cream almost/barely covers the potatoes. Bake uncovered until potatoes are almost done (approx. 45 minutes) then add the cheese to the top and bake until done. 
Let sit for about 10 minutes (for cream to thicken more) before eating. 

Enjoy! 

Curried Coconut Chicken

I went out on a limb and decided to try to make a curry dish. Oh. My. Gosh. It was so GOOD. I hope you try it out, because it's amazing. 

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoons coconut oil 2 tablespoons curry powder 1/2 onion, thinly sliced

2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 large tomato, diced 1 (8 ounce) can tomato sauce 3 tablespoons sugar

Directions:

1.	Season chicken pieces with salt and pepper.
2.	Heat oil and curry powder in a large skillet over medium heat for five minutes. Stir in onions and garlic, and cook about ten minutes more (until onion is translucent). (Add more oil if necessary.) Then add in the fresh tomato and cook for about 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat a little, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.	Pour coconut milk, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes.