Pumpkin Snicker doodles

My two favorite sweets from the dessert world come together beautifully in this recipe just in time for fall. I love pumpkin pie and snicker doodles have to be my favorite cookie in the whole wide world. Just because my diet requires all things to be gluten free, it doesn't mean I have to go without indulging in my favorite foods. Every time I find a traditional recipe or idea, I can't wait to deconstruct the gluten elements not only for myself but for all of you to enjoy. 

3 ¾ cup gluten free all-purpose flour

½ teaspoon xanthan gum

2 teaspoon pumpkin pie spice

2 teaspoon baking powder

2 sticks butter at room temperature

1 cup pumpkin puree

¾ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon allspice

1 teaspoon of nutmeg

2 teaspoons cream of tartar

For the topping:

¼ cup granulated sugar

¼ cup brown sugar

2 teaspoon cinnamon

2 teaspoons cream of tartar

In a medium bowl combine the gluten free all-purpose flour, xanthan gum, baking powder, cream of tartar, and pumpkin pie spice.  Set this dry mixture aside. With a mixer cream the butter until light and fluffy. Add the sugars and mix for another 2 minutes. Add in the egg and mix well. Mix in the pumpkin and vanilla until blended. Slowly add the flour mixture and mix on low until just all the ingredients are thoroughly but take caution no to over mix. Transfer mixture to a smaller bowl, wrap tightly with plastic wrap and refrigerate overnight for at least 8 hours. The next day or 8 hours later, preheat oven to 350 degrees. Prepare cookie sheets with either parchment paper or silicone bake mats. Combine the topping ingredients in a small bowl.  Scoop out rounded but generous tablespoon sized balls off dough then roll into a smooth ball with your hands. Roll the cookie balls in the topping and set about 2” apart on the bake mats. With the bottom of a smooth drinking glass gently press the balls into a flatter disc. Don’t smash or flatten the cookies all the way down, just gently press. If the glass sticks, dip in the sugar mixture and press again. If some of the sugar comes off the cookies you can gently lift and place back in sugar mixture and sprinkle it on top and bottom and place back on cookie sheet. Bake for 9-11 min, do not over bake. Let cool 5 minutes on pan then cool completely on a wire rack.

Cauliflower Mash

I have had to give up some not so healthy food choices and comfort foods on my journey to better living. Mashed potatoes is one of my favorite comfort foods of all time and I really crave them in times of illness and stress. I am happy to tell you that I have found a healthier choice to my starchy love - cauliflower mash. I hope you enjoy this great alternative to the classic version.

1 head cauliflower

2 tablespoon sour cream (light sour cream if you prefer)

2 tablespoons beef broth

1 tablespoon Ghee (clarified butter)

1 tablespoon Parmesan

1 clove garlic, minced

Salt and pepper

Remove florets from cauliflower stem and place in a colander over water then cover and steam for 25-30 minutes on medium high heat. The florets need to be very soft to mash, firm or only slightly soft will result in a lumpy texture. Once fully steamed, place the cooked cauliflower in a large mixing bowl or mixer and add remaining ingredients. When using a mixer start with a slow mix increasing the speed as you go. I like to dress a plate with the mash as a base or platform for my protein of choice.

Gluten free mushroom gravy

Salisbury Steak

I spend a significant amount of time commuting for my job so I don’t always have the luxury of cooking an elaborate meal every night.  Fortunately for me I came home to a prepared meal made by Lisa last night and I have to tell you she really did a great job on an old classic.   Our shared passion for food has been a fun and exciting adventure for us.  As you follow our creations you may notice a trend, Lisa is an expert at sauces of all kinds so anytime you see a sauce in our recipes know Lisa is the mastermind.  Happy cooking!

1 pound of ground hamburger

1 egg

¼ cup gluten free bread crumbs

1 whole onion sliced and lightly caramelized

1 cup sliced mushrooms

3 cloves garlic minced

1 tablespoon fresh minced thyme

1 tablespoon fresh minced oregano

1 teaspoon fresh minced rosemary

2 cups beef broth

Salt and pepper to taste

Cornstarch slurry - 3 tablespoons of water to one table spoon of cornstarch (a gluten free must for thickening)

Sauce:

In a medium sauce pan add 2 tablespoons of olive oil this will help with caramelizing the onions, set your heat to medium low. The carmelization process for onions take about 45 minutes so be patient and stir frequently until they are nice and light golden brown. While the onions are doing their magic, prepare all the other ingredients by slicing and chopping your way to kitchen efficiency and organization! Next add the mushrooms and two cloves of garlic to your caramelized onions then sauté until the mushrooms are soft. Add broth and half the herbs then begin to thicken with the cornstarch slurry.

Meat:

In a large bowl combine the ground meat, remaining herbs, egg, bread crumbs, and salt and pepper. Lightly work these ingredients together but do not over work the mixture. Form into patties then fry in a pan over medium heat using a tablespoon of olive oil. This meal should serve four so estimate 1/4 pound patties. Cook patties for five minutes on each side.

Serve with a side of mashed potatoes or for something different try cauliflower mash (recipe to follow).

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Lettuce Wraps... So Delicious!

Gluten free living can be a challenge but it has become my mission to put the "FUN" in gluten free cooking!   This recipe is great for the gluten free lifestyle.  I would like to credit my partner Lisa for this meal and have to admit that I ask her to make this form me once a week!   I am blessed to not only have the gift of culinary talent but have a wonderful partner who does too.  Lucky me!

Sauce:

1/4 cup water
1/8 cup sugar
1/8 cup brown sugar
2 tablespoons of red wine vinegar
3 tablespoons of Tamari sauce
3 tablespoons of ketchup
1 tablespoon of lemon juice (fresh)
1/4 teaspoon of sesame oil
1 tablespoon of hot mustard
1 tablespoon of sweet chili sauce
1/4 teaspoon Sriracha hot chili sauce
3 cloves of garlic

Combine all ingredients and bring to a boil, *add corn starch to thicken.

Meat:

Meat of choice,we used Turkey 1 pound, browned
1 package of mushroom, rough diced
half of white onion, rough diced
1 can of water chestnuts, rough dice
1 green pepper, rough diced
4 mini bok choy, chopped
2 tablespoons of oil

Brown meat over medium high heat, remove from pan leaving juices. Add oil and peppers and onions, let cook for 5 minutes, add mushrooms and water chestnut, saute for 5 more minutes...then add bok choy, saute for 5 more minutes and add meat....stir for 3 minutes... Separate lettuce leaves and wash....ENJOY!!

*add one table spoon of water with corn starch mix then add to the sauce.

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Taco Quinoa

This was an amazing way to cook a very bland grain....

1 Cup of Quinoa
5 Roma tomatoes
2 Tablespoons of olive oil
1 Teaspoon of salt and pepper
1 Package of taco seasoning (I use the MSG free kind)
5 Kale leaves
1/2 Cup of mozzarella

Preheat oven to 400 degrees F. Cook Quinoa to the packages instructions, remember to rinse it thoroughly. While that is cooking you want to cut your tomatoes in quarters, place them on a cooking sheet and put them in the oven to roast. sprinkle the olive oil on top of the cut tomatoes add the salt and pepper, then toss. Lay them skin side up, place in the oven for 15 minutes, take out let cool then dice them.Add the tomatoes,taco seasoning, and chopped kale to cooked Quinoa. Stir till kale has wilted, add half the cheese let melt. Serve with kale and cheese garnish...Enjoy!!

These were wonderful!! Although I added a bit too much red pepper...


1/2 pound of fresh green beans
2 tablespoons of butter
1 tablespoon of olive oil
3 cloves of garlic, finely diced
1 teaspoon of red pepper
2 tablespoons of vinegar
1 teaspoon of lemon
Salt and pepper to taste

Add olive oil and butter to pan.....add green bean, stir frequently for 4 minutes then add garlic and red pepper.. saute for another 4 minutes...add the rest of the ingredients and cook for another 4 minutes

Gluten Free Chanterelle mushrooms, chicken in butter sauce

Not the most inexpensive dish, but that is why I make my sister buy the expensive ingredients :)



1/2 pound of Chanterelle mushrooms, wiped of with a dry towel and cut, not diced...just a rough chop
1 pound of your favorite gluten free noodles, mine is Manini's of Seattle, link provided at the end of recipe)
2 chicken Breast
5 table spoons of butter
3 gloves of garlic, one smashed, 2 diced
1 tablespoon of olive oil
2 tablespoons of fresh parsley
1 table spoon of lemon juice
Shaved Parmesan for garnish
Salt and pepper to taste

Add the olive oil, and one table soon of butter to a deep skillet, brown chicken on both sides, about 8 minutes each side on medium high heat. tke chicken out and put to the side under foil, while chicken is cooking you should get a pot and start to bring this to a boil, putting salt to season the noodles. Follow the directions on the package, DO not over cook, gluten free noodles are not very forgiving of this mistake. Then in the pan that the chicken was cooked, add one tablespoon of butter and mushroom and saute, you don't want to cook them too long to where they are mush 6-7 minutes then add remaining butter. Cut chicken into cubes, add to pan. Take remaining butter and add to pan, with 1'4 of the pasta water to thicken the sauce. Strain noodles and add to the skillet, turn in the sauce and chicken....salt and pepper to taste, add parsley, and Parmesan...Enjoy!!

Some of the best gluten free noodles, going to try their bread in a few weeks!!
http://maninisglutenfree.wordpress.com/

Will post the recipe tomorrow!!!

Finished Product

Onion Rings~ Gluten free!!

1 cup of gluten free flour
1 cup of cornstarch
1 tablespoon of salt
2 table spoons of garlic
2 tablespoons of seasoning salt (please read the labels)
(I use the organic Costco Poultry Seasoning, but anything will work)
1 tablespoon of smoked paprika
1 cup of club soda
2 medium onions (of your choice)

Frying is a preference... Canola is great, Extra Virgin Olive Oil is just ok, Clarified butter and Coconut is fantastic.. fill pan to about a half full. Fry for 4 minutes each side..


Sauce

2 table spoons of ketchup
4 tablespoons of mayonnaise
2 teaspoons of Lea and Perrins Worcestershire sauce
1 teaspoon of garlic
2 teaspoons of horseradish

Vegetarians nightmare. ..Intentional Chef utopia

For a special supprise...beef ribs!!

Baby backs and spare ribs smoking away!!

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Next summer I am bringing my creative recipes and scrumptious food to a Farmers Market near you!!

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Spaghetti Squash

Most of my ingredients came from my garden or someone I know, this made this meal very gratify and more delicious. Growing your own food and learning how to can or preserve is what Lisa and I have been working on sustainability, we get closer every year... Next year... chickens!!


SAUCE
2 cans of tomato sauce ( I canned my own last weekend )
1 small can of tomato paste
2 tablespoons of thyme, basil, oregano and basil
2 cloves of garlic, minced
1/4 cup of red wine
1 teaspoon of crushed red pepper
1 teaspoon of sugar ( if using canned tomato sauce, omit this)
salt and pepper to taste

Combine ingredients,simmer over low to medium heat for one hour, add paste to thicken if needed

SQUASH

1 spaghetti squash, halved and cleaned of seeds
Bake in a cookie sheet with water filled to half for 20 minutes
Scrap shell with a fork, this will serve as your noodles.

Everything after this is optional... I cook ground beef, mushrooms and add olives to my sauce. I added gluten free noodles for some texture..


Scrap the squash to a drain out excess water, serve on plate add all the ingredients, pour the sauce on top!!