Monthly Archives: December 2014

Favorite Thanksgiving Menu

acorn squash and wild riceOf course, the Thanksgiving Dinner can be one of the most important food holidays and what do you do if you can not have gluten? There is many new GF products that have developed just for the holidays. We made use of some of them in the recipes that follow.  We sampled the first two recipes during the last Celiac Support Meeting on November 22.

 

Gluten-Free Turkey Stuffing Casserole

All you need:

1- 1.5# turkey tenderloin (about 2 cups)

¼ cup water

6 Tablespoons butter

½ onion, diced

2 ribs celery, diced (about 1 cup)

1 large carrot, diced

1 bag (12 oz.) Aleia’s Gluten Free Stuffing or Glutino Stuffing (new to our store this year)

2 – 3 cups Kitchen Basics Chicken broth, No salt added.

All you do:

  1. In a large pot with tight fitting lid, add turkey and water. Add to preheated oven at 325 degrees. Bake for 40 minutes to 1 hour until internal temperature is 165 degrees.
  2. Meanwhile, in a large skillet, on medium heat, melt butter add onions, celery and carrots. Sauté until vegetables are tender. Add broth and bring to a boil. Add stuffing to mixture. Cut turkey roast into large cubes and add to mixture.
  3. Toss lightly until mixed. Pour mixture in greased casserole dish. Cover with foil and bake for 20minutes or until hot. For a crispy top, remove foil and bake uncovered for additional 10 minutes. Serve with Imagine Roasted Turkey Gravy. Serves 8

The following recipe is one my daugher Michelle found, it has become one of our favorite squash recipe that goes well with turkey, ham, salmon  or smoked chicken.   You can substitute walnuts for the Sahale mix, if you know they are Gluten-free.  Hy-Vee took off their brand of walnut and pecans from the GF Product listing.

Also new this year, the Funjuns used in the Green Bean Casserole were not GF anymore, so we found alternatives. See recipe below.

Gluten-Free Acorn Squash stuffed with Wild Rice

Serves 6-8

All you need:

1 3/4 cups water

1 cups Lundberg wild blend rice® (HealthMarket)

1 small acorn squash, cut in half and seeded

2 tablespoons canola oil

1 finely chopped onion

2 teaspoons crumbled sage leaves or ¾ teaspoon ground sage

1 tablespoons lemon juice

1 cup Sahale crunchers® cranberries, sesame, honey mix

(HealthMarket)

½ cup Newman’s own dried cranberries

All you do:

  1. Prepare rice according to package directions. Transfer to large bowl.
  2. Preheat oven to 375 degrees. Oil large baking sheet. Place squash, cut side down, on sheet. Bake until tender about 40 minutes. Cool. Using spoon, scoop out pulp, leaving ¼ inch shell. Reserve shells for serving. You can also microwave squash for 8 minutes.
  3. Preheat oven to 350 degrees.
  4. In large skillet, add oil, when warm, saute onion until tender about 15 minutes. Add sage and stir. Add rice, squash and lemon juice until mixed well. Mix in Sahale crunchers with almonds, cranberries and sesame seeds and dried cranberries.

5.Place stuffing in squash shells or on baking sheet. Bake for about 25 minutes

Gluten-Free Green Bean Casserole                                

All you need:

1 can (18 ounces) Progresso Vegetable GF classic creamy mushroom soup

1 teaspoon gluten-free soy sauce (San-J)

Dash ground black pepper

4 cups Hy-Vee cut green beans, divided (or 2 [14 oz] cans)*

1 1/3 cups crushed Kettle brand Sweet Onion potato chips or

Pop chips –sour cream onion or Piknik shoe string potatoes or TGI Friday’s onion

Rings.

All you do:

  1. Stir the soup, soy sauce, black pepper, beans and 2/3 cup potato/onion rings in a 1-1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining potato/onion rings.
  3. Bake for 5 minutes or until the onions are golden brown. Makes 12 servings.

Recipe Tips

  • *Tip: Use 1 bag (16- to 20-ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans (drained) or about 1 1/2 pounds fresh green beans for this recipe.
  • For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
  • For cheese lovers, stir in 1/2 cup shredded cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup shredded cheddar cheese when adding the remaining potato chips or onion rings. To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
  • Nutritional Facts: 1 serving contains, 60 calories, 3 g. fat, .5g.saturated fat, 480 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 1 g. protein.

GF Spice Pumpkin Cake            

Serves 24

All You Need:

1 pkg Full Circle GF Spice Cake Mix

3 large omega-enriched eggs

3 Tablespoon Hodgson Mills Milled Flax seed

½ cup Hy-Vee canola oil

1 cup Libby’s 100% Pure Pumpkin or Farmer’s Market organic pumpkin (15 oz. can)

1 tub Betty Crocker Rich & Creamy Cream Cheese Frosting or Whipped Cream Cheese Frosting

 

All You Do:

Preheat oven to 350˚F. Grease and flour 9×13 inch pan. Combine cake mix, eggs, oil, flax seed and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Frost cake with Betty Crocker cream cheese frosting.

Recipes developed by Becky Guittar, RD, LMNT           bguittar@hy-vee.com       (402) 467-5505

 

Other favorite recipes from support group members were also shared.

 

Cornbread or Corn Muffins

By: Dianne Heidtbrink               dihbrink@gmail.com

Makes 9 muffins or one 8-inch round bread

All you need:

  • 1 cup cornmeal
  • 1 cup Brown Rice Flour (can use any Gluten-free flour)
  • ½ teaspoon xanthum gum
  • ¼ cup granulated sugar
  • 3 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • 1 cup milk minus 1 tablespoon
  • 1 large egg, well beaten
  • ¼ teaspoon pure vanilla extract

All you do:

  1. Preheat oven to 400˚F. Position rack in center of oven. Spray muffin pan or 8-inch round cake pan with cooking spray.
  2. Mix dry ingredients in medium mixing bowl. Combine oil, milk, egg, and vanilla in another small bowl. Add wet ingredients to dry and gently stir to combine. Do not over mix. Pour batter into muffin pan or 8-inch round cake pan.
  3. Bake about 20 minutes for muffins or about 25 minutes for bread. Remove from pan and serve immediately.

Dressing

By: Diane Heidtbrink               dihbrink@gmail.com

All you need:

  • 4 quarts (16 cups) bread crumbs or cornbread
  • ½ cup fat
  • ½ cup onion
  • 1 ¾ cups celery
  • 1 ¾ tsp salt
  • ¾ tsp pepper
  • 1 ¾ tsp sage
  • ¾ tsp poultry seasoning
  • 1 ½ — 2 cups stock

All you do:

  1. Preheat oven to 350°F.
  2. Sauté onion and celery in fat; add seasonings.
  3. Add stock and bread crumbs. May need to add more stock to be moist.
  4. Cover and bake for 30-40 minutes

Green Bean Casserole

By: Marj Newcomer             m.newcome@icloud.com

 

All you need:

  • Pik-Nik Shoestring Potatoes (stated as Gluten-Free on label) ORG.I. Fridays Onion Rings
  • 2 tablespoons butter or margarine
  • 2 tablespoons corn starch
  • 1 ½ cups sour cream
  • 1 teaspoon salt
  • ¼ teaspoon sugar
  • ½ lb Swiss cheese, grated
  • 3 16 oz cans green beans, drained

 

All you do:

  1. Preheat oven to 400 degrees and grease a casserole dish.
  2. Heat the butter or margarine, and add corn starch to make a roux. Once the corn starch is incorporated and thickened, turn to a low heat and add the sour cream. Then add the salt and sugar to complete the white sauce.
  3. Layer the green beans and Swiss cheese in the casserole dish. Pour the white sauce over the top. Bake for 15-20 minutes or until bubbly. Remove from oven.
  4. Sprinkle on either the shoestring potatoes, Potatoes or T.G.I.F’s onion rings over the top.
  5. Bake another 5 minutes and serve.

 

 

Posted in Meetings

Previous Meeting Recipes

Here are the recipes from our last Holiday Cookie Exchange on Saturday, December 3, 2016. Thank you to Courtney Neneman for adding to our website.

Orange Slice Cookies

From Jeanette Keller   Cooking time: 10-12 minutes

Preheat oven to 350 degrees.

Ingredients:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup shortening (I used ½ margarine and ½ butter)
  • 2 eggs
  • 1 t vanilla
  • 2 cups flour (Domata)
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 2 cups oats
  • 2 cups coconuts
  • 2 cups orange slice candy – in small pieces (Walgreens)

Instructions:

  • Cream sugars, shortening.
  • Add eggs, vanilla, and beat to combine.
  • Stir in flour, baking powder, baking soda, and salt.
  • Stir in oats, coconut, and orange slice pieces.
  • Roll into 1” balls.
  • Bake on greased cookie sheet 10-12 minutes at 350 degrees.

Raspberry Thumbprint Cookies (grain-free, gluten-free, dairy-free)

Prep time: 20 min  Cook time: 8 min  Ready in: 28 min  Yield: 32 cookies

Ingredients:

  • 2 cups blanched almond flour
  • ¼ cup coconut flour, sifted if lumpy
  • ½ cup raw or granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 tablespoons coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/3 cup raspberry jam or jam of choice
  • ½ cup white chocolate for piping, optional (omit if dairy free)

 

Directions:

  • In a medium bowl, stir together almond flour, coconut flour, sugar, baking powder, and salt.
  • In another medium bowl, stir together the coconut oil, egg, and almond extract.
  • Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
  • Preheat the oven to 350 degrees and line a cookie sheet with a piece of parchment paper.
  • Roll the dough into 1” balls and place 2” apart on the prepared cookie sheet. The dough will feel quite greasy but this is okay.
  • Using your thumb, make an indentation about ¾ of the way down into each cookie. You may want to re-form the edges a little to make them prettier.
  • Fill each indentation with ½ teaspoon of jam. Be sure not to overfill them.
  • Bake for 8 minutes or until the cookies have barely started browning on the bottom.
  • Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and the remove to a wire rack to cool completely.
  • Pipe with white chocolate, if desired.
  • Refrigerate in an airtight container for up to 4 days.

Note: If you use unrefined coconut oil, these will likely have a coconut taste to them. With refined coconut oil, there will be no coconut taste.

Gluten Free Sugar Cookies

Ingredients:

  • 1 cup sugar
  • 1 cup butter softened
  • 2 large eggs, yolk only
  • 1 ½ tsp. gluten free vanilla
  • 2 ¼ cups gluten free flour (used glutino)
  • ¼ tsp salt

 Directions:

  • Combine sugar and butter in bowl. Beat at medium speed scraping the bowl often, until creamy.
  • Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed.
  • Add flour and salt. Beat on slow speed until well mixed.
  • Cover and refrigerate for 1 hour or until firm.
  • Heat oven to 350 degrees.
  • Roll out dough on surface sprinkled lightly with gluten free flour, one half at a time. Keep the other half in the refrigerator.
  • Cut with 2 ½ inch shaped cookie cutter.
  • Bake 8-12 minutes.

Here are a couple recipes from the archive shared at previous meetings.

Chocolate Chip Cookies                                              

1 c GF All Purpose Baking Flour                      1 c butter

1 ¼ c Sorghum flour                                         ¾ c sugar

1 tsp baking soda                                             ¾ c brown sugar

1 tsp salt                                                           1 tsp vanilla extract

1 tsp xanthan gum                                             2 large eggs

12 oz pkg Nestle Semi-Sweet Toll House morsels

 

Preheat oven to 375. Combine flours, baking soda, salt & xanthan gum in a small bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time beating well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. Bake 9 min. or until golden.

 

Pecan Raisin Bars

 

1 c sugar                                                          ½ c light or dark corn syrup (Karo)

2/3 c margarine or butter, softened                    ¼ c Brer unsulfured molasses

1 tsp vanilla                                                      1 tsp vanilla

1 egg                                                                1 c broken pecans

2 c GF flour                                                      1 c seedless raisins

3 eggs

2/3 c sugar

 

Heat oven to 350. Mix 1 c sugar, the margarine, 1 tsp vanilla and 1 egg. Stir in flour. Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until edges are light brown, about 15 minutes.

 

Beat 3 eggs, 2/3 c sugar, the corn syrup, molasses & 1 tsp vanilla. Stir in pecans and raisins; pour over crust. Bake until set, 25 to 30 mins. Cool completely; loosen edges from sides of pan. Cut into bars, about 2 x 1 ½ inches. 3 dozen cookies

 

Lands End Cookie                  Vi Harper

 

1 c brown sugar

1 c peanut butter (smooth or chunky)                Mix all and use 1 T. per cookie.

1 egg                                                                Bake 8-10 mins. at 350.

1 c chocolate chips                                           Cookies do not spread.

1 c nuts chopped (walnuts or peanuts)   Makes 2 doz.

Vanilla (optional)

 

 

Gluten Free Snicker Doodles

 

1 c butter

1 ½ c sugar

2 eggs

2 c sorghum flour +1 – 2 T. cornstarch mixed in

¼ c + 2 T. Bette Hagman’s GF Gourmet flour mixture (see below)

2 tsp cream of tartar

2 tsp baking soda

½ tsp salt

1 tsp xanthan gum

 

Mix dry ingredients together and set aside. Cream together butter and sugar until smooth. Add eggs – beat until fluffy. Add dry ingredients, mix well. Chill. Mix 2 T. sugar and cinnamon. Roll dough into small balls and roll balls in cinnamon/sugar mix. Bake at 400 for 10 mins.

 

Bette Hagman’s GF Gourmet flour mix:

2 part white rice flour

2/3 part potato starch flour

1/3 part tapioca rice flour

 

Chocolate Mint Cookies                                     Jeanette Keller

 

¾ c margarine                                                               2 ½ c sorghum flour

1 ½ c packed brown sugar                                           1 ¼ tsp. baking soda

2 ½ T. water                                                                ½ tsp. salt

1 – 12 oz pkg semi-sweet chocolate chips                     ½ tsp. + 1/8 tsp. xanthan gum

2 eggs                                                                          2-3 pkg. Andes Crème de menthe mints

 

In large saucepan, over low heat, cook margarine, sugar & water until margarine is melted. Remove from heat and add chocolate chips. Stir until chips are melted. Pour into large mixing bowl & let stand 10 mins. to cool. At high speed, beat eggs in, one at a time. Reduce speed to low & add dry ingredients, beating until blended. Chill dough at least 2 hours or overnight. Roll dough into balls & place on ungreased cookie sheet 2” apart. Bake 12-13 mins. at 350 (no longer). Immediately place a mint on each cookie. After 1-2 mins. spread softened mints over cookies with a knife. Cool on a wire rack. Makes 80-90 cookies.

 

 

Coconut Cookies                                      

 

Mix together 1 c of brown sugar, ¾ c white sugar, 1 c soft margarine. Beat until fluffy and then add 1 ½ tsp. vanilla and 2 eggs. Blend and add 1 ½ c of GF flour and 1 ½ c sorghum flour, 1 tsp baking soda, ¼ tsp salt and 1 tsp xanthan gum. Stir in 1 c of coconut and ½ c nuts. Bake at 350 for 10-12 mins. Cool and eat.

 

GF Potato Chip Cookies                 Larry Spreeman

 

1 lb Smart Balance Buttery Spread

1 c granulated sugar

3 ½ c Bob’s Red Mill All Purpose GF Baking Flour

2 tsp GF vanilla

1 c crushed potato chips

 

Cream shortening & sugar. Add flour & mix well. Add vanilla & potato chips. Drop by tsp. onto ungreased cookie sheet. Bake at 350 for 15-17 mins. Remove with flat spatula and allow to cool on wire rack.

 

Peanut Blossom Cookies                 Barbara Nelson

 

Cream together till fluffy:           ½ c Crisco

½ c peanut butter

 

Add to creamed mixture           ½ c white sugar

and beat thoroughly:                  ½ c brown sugar

1 egg

2 T. milk

1 tsp. vanilla

 

Sift together, then add               1 c soy flour

to creamed mixture:                  ½ c potato starch flour

¼ c rice flour

1 tsp. soda

½ tsp. salt

 

Shape into walnut-sized balls. Roll in white sugar, put on ungreased cookie sheet. Bake at 375 about 8 mins. Remove and place chocolate star or chocolate-mint wafer (not cream-filled) on top, press in. Put back in oven for 2-3 mins. or until nicely browned. Makes about 3 ½ doz.

 

Variation – substitute chocolate chips or M & M’s for chocolate stars.

 

Note: These tend to brown very quickly on the bottom. Temperature, rack placement, or time may have to be adjusted.

 

Chocolate Crinkle Cookies

 

2 c sugar                                              2 1/3 c GF baking mix

¾ c veg. oil or canola oil                       2 tsp baking powder (GF)

¾ c Hershey’s cocoa                            ½ tsp salt

4 eggs                                                  Confectioner’s sugar

2 tsp GF vanilla

 

In large mixing bowl combine sugar and oil. Add cocoa; blend well. Beat in eggs & vanilla. Combine flour, baking powder, & salt; add to cocoa mixture, blending well. Cover, chill at least 6 hours. Heat oven to 350. Shape dough into 1 inch balls. Roll in confectioners sugar. Place 2 inches apart on greased cookie sheet. Bake 12 – 14 mins. or until almost no indention remains when touched. Remove from sheet.

 

Chocolate Chip Cookies

 

1 ½ c white rice flour                            2 eggs

½ c sweet rice flour                              ½ c sugar

¼ c potato starch flour              ½ c brown sugar

1 tsp baking soda                                 1 c margarine

½ tsp baking powder                            12 oz chocolate chips

1 tsp xanthan gum                                 1 tsp vanilla

1 tsp salt

 

Preheat oven to 375. Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add flour mixture. Stir in chips. Drop by rounded teaspoon full on an ungreased cookie sheet. Bake 10-12 mins. Hint – put dough in the frig overnight and bake the next day. It works better!

 

Peanut Blossoms

 

1 c peanut butter

1 c sugar or Splenda

1 egg

1 tsp baking soda

1 tsp vanilla

 

Combine all ingredients. Roll into 1 inch balls (I use parchment paper for baking). Bake 350 12-14 mins. Immediately after removing from oven, press a candy kiss into center of cookie. Makes about 24 cookies.

 

 

GF “Chex Mix”

 

6 T butter or margarine

2 T Worcestershire Sauce, Gluten-free

1 ½ tsp seasoned salt

¾ tsp garlic powder

½ tsp onion powder

4 c Health Valley Corn Crunch-Ems cereal

4 c Health Valley Rice Crunch-Ems cereal

2 c GF pretzels

2 c mixed nuts

 

Heat oven to 250. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 mins. Spread on paper towels to cool. Stir in airtight container. Makes 12 cups snack.

Posted in Recipes