Gluten Free Tomato, Broccoli, and Red Bell Pepper Sauce

Sometimes while I’m cooking I’ll make it up as I go, but I’ll write down what I’m doing in case the end product is something I want to duplicate.  This sauce fell into that category.  Originally I prepared it on top of gluten free fettuccine, and finished the dish with pan seared garlic scallops.

Ingredients:

  • 1 14.5oz can or Italian Style Diced Tomatoes
  • 1 c. White Wine
  • 1/2 c. Chicken Broth (make sure you use a gluten free broth!)
  • 1 tsp. Garlic (minced)
  • 1 tsp. Fresh Basil (chopped)
  • 1 tsp. Fresh Oregano (chopped)
  • 1 c. Broccoli (chopped into small florets)
  • 1/2 c. Red Bell Pepper (chopped)
  • 1 tsp. Sugar
  • salt to taste

 

Directions:

  1. In medium sized frying pan over low-to-medium heat add the wine, broth, tomatoes and garlic.  Mix everything together, and raise heat to high.
  2. Stir mixture occasionally to make sure the ingredients are spread out in the pan, and bring the sauce to a boil.
  3. Add the basil and oregano.
  4. Allow sauce to continue to  boil until the liquid has decreased by about half.
  5. Add the sugar, and stir to make sure everything has mixed fully.
  6. Next, add the broccoli and red peppers.
  7. Allow sauce to continue to boil for another 5-7 minutes, or until most of the excess liquid as evaporated.
  8. Serve and enjoy!

Gluten Free Broccoli Cheddar Quinoa Bites

When looking for something to bring to a holiday dinner on Pinterest, I found a recipe similar to this that I modified to fit what I needed.  This hors d’oeuvre wound up being perfect, and was enjoyed by all (even those who aren’t gluten free!)

Ingredients:

  • 3/4 c. Quinoa
  • 2 c. Vegetable Broth (make sure you use a gluten free broth!)
  • 2 Eggs
  • 2 1/2 c. Broccoli (chopped)
  • 1/2 c. Onion (diced)
  • 1 tsp. Garlic (minced)
  • 2 c. Sharp Cheddar Cheese (shredded)
  • Nonstick cooking spray
  • salt and pepper to taste

 

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add quinoa and vegetable broth to a small saucepan and bring to a boil.  Once boiling, cover the pan, and turn to a low heat.  Allow the quinoa to simmer for 15-20 minutes until the liquid is fully absorbed and the quinoa is tender.
  3. In a large mixing bowl, combine the chopped broccoli, diced onion, minced garlic, cooked quinoa, and sharp cheddar.
  4. Beat the eggs, and add into the broccoli mixture.  Stir so that the everything is mixed well.
  5. Spray an unlined mini-muffin tin with nonstick cooking spray.
  6. Scoop a heaping tablespoon of the mixture into each muffin cup, and press down lightly with the back of the spoon.
  7. Bake for 15-20 minutes, until golden brown.
  8. Let cool, serve, and enjoy!

Gluten Free Bruschetta

This easy recipe makes a great hors d’oeuvre, side to a meal, or even a midday snack!

Ingredients:

  • 2 Small Gluten Free Baguettes (I used Against the Grain Gourmet’s gluten free baguette and they were perfect!)
  • 5  Medium-sized Roma Tomatoes
  • 1/4 c. Olive Oil
  • 3 tbsp. Balsamic Vinegar (make sure your Balsamic is gluten free!)
  • 1 tsp. Garlic (minced)
  • 1/4 c. Fresh Basil (chopped)
  • salt and pepper to taste

 

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the baguette into 1/2 inch slices.
  3. Spread the sliced baguette onto a cookie sheet, and place in the oven.  Toast the bread until it gets a little crunchy, and begins to turn a light golden brown.
  4. Prep the ingredients:
    1. Chop the tomatoes and basil
    2. Mince the garlic
  5. In a large bowl, combine the tomatoes, olive oil, balsamic vinegar, garlic, and basil.  Stir so that everything is mixed, and salt and pepper to taste.
  6. Scoop a heaping tablespoon of the bruschetta mixture onto each piece of baguette, serve, and enjoy!

Gluten Free Gougere (Cheese Puffs)

***This recipe was originally published in The Silver Palate Cookbook by Julee Rosso & Sheila Lukins with Michael McLaughlin.  

I modified  the original version so that it is gluten free by replacing the flour with gluten free flour***

This is one of my favorite recipes from childhood.  My mom would make Gougere, or Cheese Puffs as we would affectionately call them, as an appetizer for all holiday meals. Now, Gougere is still featured at almost all family holiday celebrations, however we make a gluten free version so that I can still enjoy one of my favorite hors d’oeuvres.

Ingredients:

  • 1 c. Milk
  • 8 tbsp. (1 stick) Butter
  • 1 tsp. Salt
  • 1 c. Gluten Free Flour (I used Bob Redmill’s Gluten Free 1 to 1 Baking Flour)
  • 5 Eggs
  • 1 1/2 c. Parmesan Cheese

 

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine milk, butter and salt in a small saucepan and bring to a boil.
  3. Remove pan from heat and add the gluten free flour all at once.  Whisk vigorously and return the pan to a medium heat.  Continue stir constantly until the batter has thickened and is pulling away from the sides and bottom of the pan.
  4. Remove the pan from the heat and stir in 4 of the 5 eggs
    1. Add the eggs one at a time.
    2. After adding one egg, stir until it is completely incorporated before adding the next egg to the batter.
  5. Add Parmesan Cheese.
  6. Line a baking sheet with parchment paper.
  7. Drop the batter by tablespoon onto the baking sheet, spacing the puffs about 1 inch apart.
    1. Sometimes I will roll the puffs in my hand, and form them into a ball to create a more round uniformed shape (pictured above)
  8. **Optional Step*** Beat the reaming egg in a small bowl, and brush the egg over the tops of the puffs.  Sprinkle with additional parmesan cheese.
  9. Set the baking sheet on the center rack of the oven, and reduce heat to 350 degrees Fahrenheit.
  10. Bake for 15-20 minutes (until the puffs are slightly browned).
  11. Serve and enjoy!

Gluten Free Popcorn Marshmallow Bars

Ingredients:

  • 1/2 cup popcorn kernels
    • (Makes about 8 cups of popped popcorn)
  • 3tbsp. Vegetable Oil
  • 5tbsp. Butter
  • 10 oz. Bag of Marshmallows (mini marshmallows melt faster, but any size will do)
  • 1/2 c. Chocolate Chips
  • 1/2 c. White Chocolate Chips
  • 2 tbsp. Water

 

Directions:

  1. Pop Popcorn
    1. In large pot, add popcorn and vegetable oil, and place over medium heat.
    2. Cover the pot, leaving an opening to allow for the steam to release.
    3. Once popping begins (you’ll hear the “pop” sound), shake the pan over the flame so that all the kernels pop.
    4. Once popping stops, remove the popcorn from the flame, and pour into a bowl to cool.
  2. In large saucepan, melt the butter and marshmallows, stirring so they don’t burn.
  3. Once mixture is fully melted, add the popcorn, folding so that all the popcorn is coated.
  4. Line a medium pyrex dish with parchment paper, and pour the popcorn mixture into the pan.
  5. Use a spatula to spread the mixture throughout the pan, and create a flat surface.
  6. In microwave safe bowl, add the chocolate chips and 1tbsp. water.
    1. Microwave for 30 seconds, remove and stir.
    2. Repeat this until you have a smooth mixture.
  7. Drizzle the chocolate over the popcorn in the desired pattern.
  8. In microwave safe bowl, add the white chocolate chips and 1tbsp. water.
    1. Microwave for 30 seconds, remove and stir.
    2. Repeat this until you have a smooth mixture.
  9.   Let cool, cut into squares, serve, and enjoy!