Gluten Free Raspberry Cheesecake - Need I say more?

On a recent trip to see my family, my sister-in-law and I made this cheesecake recipe, using Kinnikinnick gluten-free graham crackers for the crust. I had never really seen GF graham crackers before so I was really excited to try this. 

They actually tasted great and really held up as a crust!!  I'd definitely recommend using this for other pie crusts.

After making the two layers listed below, top with your favorite fruit pie filling.  If you are not sure pie filling is gluten free, you can cook some fruit with a little sugar and water on the stove top till you have a nice sauce.  I used fresh raspberries and added some sugar in a pot on the stove, with a little water to mix it together. 

Enjoy!

Ingredients:

Crust:
2 cups GF crushed graham crackers (you may need to buy 2 boxes)
1/2 cup butter (melted)
1/4 cup sugar

Mix together all crust ingredients in a bowl.  Pour into a 10x5 pan and press down with a fork till you have an even base.

Preheat oven to 350 degrees.

1st Layer:
3 8oz packages of cream cheese (softened)- full fat is best, but low fat will work-don't use no fat
4 eggs
1 cup sugar
2 teaspoons vanilla

Beat together all ingredients with electric mixer till mostly smooth, the pour over crust.  Bake for 25-35 minutes (till firm).  Let completely cool.

2nd Layer:
1 16oz package of sour cream
1 tablespoon sugar
1 teaspoon vanilla

Beat together all ingredients and smooth over cooled 1st layer and crust.  Return to oven for 5-10 minutes.

Chill for at leat 6 hours.

A Taste of Greece - Gluten-free Stuffed Peppers and Tomatoes

My honeymoon in Greece was so amazing and the food was just spectacular!  Best part...most of the food was Gluten-Free!! 

A recently bought a Greece cookbook to learn how to make these amazing dishes at home.  My first attempt...stuffed peppers and tomatoes.  The recipe below serves 6, so feel free to adjust for less people.

I found dry roasting the pine nuts was utterly amazing and I plan to do this for most of my other dishes too, including salads.  Very fragrant and earthy.

Ingredients

6 very ripe tomatoes 6 large green bell peppers 1 cup pine nuts 3/4 cup chopped almonds 1 onion, chopped 1 cup extra virgin olive oil 1/2 cup brown rice 1 cup golden raisins 2 cloves garlic, chopped 3 1/2 ounces scallions 1 tsp cinnamon 1 cup tomato juice 3/4 ounce fresh mint 1 tbsp sugar 1 ounce flat-leaf parsley

1. Wash the tomatoes and peppers. Cut a small slice off the base so they can sit flat in the pot and cut off small "lids" on top. Use a melon baller or small spoon to scoop out the tomatoes and reserve the flesh in a separate bowl. Then remove the seeds and membranes from the peppers.

2. Dry-fry the pine nuts in a skillet on the stove over medium heat. Remove, then do the same to the chopped almonds. In another skillet, add 3 1/2 tbsp. oil and add the chopped onion. Fry for 3 minutes until softened and then add the rice. The amount of rice will depend on how big your peppers/tomatoes are. Stir the rice in rapidly, then add the raisins, chopped garlic, chopped scallions, cinnamon, pine nuts and almonds.

3. Add the reserved tomato flesh and stir. Pour in just enough water and diluted tomato juice to cover the mixture. You can also substitute water for chicken broth if desired. Leave to cook for 10-12 minutes, stirring regularly to prevent sticking.

4. Chop the mint and add to the rice when it is tender and the juices have been absorbed. Season to taste and give the mixture a final stir.

5. Arrange the tomatoes and peppers in an ovenproof dish. Smear the insides with a little sugar, then fill them with the rice stuffing.

6. Put the "lids" back on the stuffed peppers and tomatoes. Pour a generous amount of olive oil over each one. Place in a 375 degrees pre-heated oven for 50-60 minutes, basting regularly with the oil and cooking juices. Serve hot or cold scattered with chopped parsley.

Green Chili Chicken Enchiladas: Naturally Gluten-Free

For the holidays this year my husband bought me the best cookbook, America's Test Kitchen Healthy Family Cookbook.  It is so informative and has great ways to cook healthier.  I look for recipes that I would be easy to modify to make it gluten-free.  Lucky for me, this green chili chicken enchilada recipe was naturally gluten-free and seriously delicious!!

I modified it slightly since I couldn't find fresh tomatillos at the grocery stores in Manhattan so I bought Chi-Chi's brand green chili salsa from which had all the same ingredients such as jalapeños, tomatillos, onion and garlic.

Here is what it looked like before I put it in the oven.

I had a lot of leftover chicken filling so it was great to have tacos with it the rest of the week.
And here is the final product...delish!

Ingredients

1	package chicken thighs
2 1/2	cups green enchilada sauce (salsa)
2	tsp. vegetable or corn oil
1/2	cup fresh cilantro leaves
2	cups shredded cheddar or Mexican blend cheese
1-2	hot Jamaican peppers (or any other hot pepper)
2	cans Chi-Chi's green chilis, diced
10	corn tortillas (six inch)
	Salt and pepper
1	lime

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Pat the chicken dry with paper towels and season with salt and pepper to taste.

2. Combine the chicken and the enchilada sauce (green salsa) in a medium saucepan and bring to a simmer oven medium-low heat, 10 to 15 minutes. When the sauce is simmering, flip the chicken over, cover and continue to cook until the chicken registers 160-165 degrees on an instant-read thermometer, 10-15 minutes.

3. Transfer chicken to a plate and shred into bite-sized pieces when cool enough to handle. Combine the chicken, 1/2 cup of the enchilada sauce, cheese, chiles, and cilantro in a bowl. Season with salt and pepper to taste and cover to keep warm while heating the tortillas.

4. Lightly coat both sides of the tortillas with vegetable cooking spray or oil. Place tortillas onto a baking sheet and bake until the tortillas are pliable, 2-4 minutes.

5. Working quickly, while the tortillas are still warm and pliable, spread them out over the clean counter. Place 1/3 cup of the chicken mix evenly down the center of each tortilla. Tightly wrap roll each tortilla around the filling and lay them, seam-side down, into a 13x9 inch baking dish. Increase oven temperature to 450 degrees.

6. Pour 1 cup more of the sauce over the enchiladas and sprinkle with the cheddar cheese. Cover the baking dish with aluminum foil and bake until the cheese is melted, 3-5 minutes longer. Use a large spatula to remove each tortilla and squirt the lime juice over the plate when serving.

No Wrong Way to Make Chili

If you like chili, this is the recipe for you.  The best part?  It's so easy to add/change any of the ingredients to your liking.  Add more spicy peppers or enhance with some fresh corn.  Add beans.  Change up the spices.  This was a creation that I made with my husband this weekend in our 6 quart Dutch oven on the stove top.  You can also use a slow cooker (a.k.a. crock pot) but it will just increase the cooking time by a few hours.

The chorizo added a nice smoky flavor, but we may have added too many hot peppers!  Our fingers were numb for hours after cutting them into small pieces (note to self: use gloves next time!) I usually eat this with GF spaghetti, but you can also serve this with corn chips or GF corn bread.

Ingredients:

2	lbs. ground beef
1	package chorizo (about 12 oz.)
1	yellow onion, chopped fine
4	garlic cloves, diced fine
1	yellow pepper, chopped medium
2	green peppers, chopped medium
3-4	Jamaican hot peppers, diced
2	cans diced tomatoes
1-2	chipotle peppers in adobo sauce
2	cups GF beef broth
1/4	tbsp. chili powder
1/4	tbsp. cumin
1/4	tbsp. cayenne pepper
1/2	jar tomato sauce
2	tbsp. tomato paste
1/2	cup shredded cheddar cheese

1. In a large Dutch oven, brown beef over medium heat by breaking it into small pieces with a wooden spoon.

2. Remove when brown and reserve for later use. Cut chorizo into bite size pieces and add to pot. Brown for about 2-4 minutes.

3. Remove chorizo and drain grease.

4. Add onion until softened, about 3-4 minutes. Add garlic until fragrant, about 2-3 minutes.

5. Add in green and yellow peppers, and cook for a few minutes, then add in the hot peppers, cook for about 2-3 minutes.

6. Add in 1 cup beef broth, spices, and cover cooking until softened about another 4-5 minutes.

7. Add the beef and chorizo back to the pot and stir. Add in the crushed/diced tomatoes, stir and cover. Reduce heat to medium/low.

8. In separate saucepan, add in the tomato sauce and paste, stir until combined.

9. Heat until smooth and add to Dutch oven with other cup of beef broth.

10. Cover and simmer for about 20 minutes.

11. Add in chipotle peppers and 2 teaspoons of adobo sauce.

12. Cover and simmer for 2 hours.

13. When you are ready to eat, prepare the GF spaghetti following the directions on the box. Add into the bowl with chili and add shredded cheddar cheese on top before serving.

Dedicated Gluten-Free Aisle at Food Emporium in NYC!!

It's always a thrill when I find a new GF product at the "regular" supermarket...like Food Emporium or Gristedes in NYC.  But to see an entire SECTION dedicated to GF products...well, it just made my eyes tear up a bit!

Located at 83rd and 3rd Avenue on the Upper East Side, this surely was an exciting trip to the supermarket!!

Thanks Food Emporium for making my evening!!!!

Lick the Plate Good: Gluten-free Pot Roast

I absolutely LOVE my Mario Batali Dutch Oven.  It is so easy to make hearty Gluten-free recipes. I made this pot roast last weekend and it came out so good, I literally licked the plate clean!! 

I used Herb Ox bouillon packets to make the beef broth and Pacific chicken broth.  I also added potatoes to the pot when I put the meat back in, and let it cook for about 4-5 hours in the oven.  The meat was so tender it just fell apart on the plate. Serve with gluten-free biscuits or bread and it's a meal to warm you up this winter!

Ingredients

1	chuck-eye roast (about 3 1/2 pounds), boneless
2	tablespoon vegetable oil
1	medium onion, chopped medium
1	small carrot, chopped medium
1	small rib celery, chopped medium
2	medium cloves garlic, minced
2	teaspoons granulated sugar
1	cup low-sodium GF chicken broth
1	cup low-sodium GF beef broth
1	sprig fresh thyme
1 1/2	cups water
1/4	cup dry red wine

Instructions

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
   
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
   
3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups, about 2 minutes. Season to taste with salt and pepper.
   
4. Using chef’s or carving knife, cut meat against the grain into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately.

Holiday Treat: Tiramisu

This holiday I was happy to make my new husband his FAVORITE dessert, tiramisu, GLUTEN-FREE - thanks to Schar's gluten-free ladyfingers!  I found these at Whole Foods and they tasted light and airy, with a slight tangy lemon-zest.

This is a family recipe from my sister-in-law and it came out great.  I'll definitely be making this dessert for many years to come.  I needed 2 packages of the ladyfingers and used an 8" square cake pan. 

I also wanted to thank Starbucks as they were super helpful and provided me with the espresso beans, ground special for me, and given to me for free! 

Ingredients
6 egg yolks
3 tablespoons sugar
1 lb. mascarpone cheese
1 1/2 cups espresso, cooled
2 teaspoons dark rum
24 ladyfingers (2 packages of Schar's Gluten-Free Ladyfingers)
1/2 cup bittersweet chocolate shavings
1/2 cup cocoa powder

1. Beat egg yolks and sugar until thick and pale - about 5 minutes
2. Add cheese and beat until smooth
3. Add 1 tablespoon of the espresso and mix well
4. In small shallow dish add remaining espresso and rum.  Dip the lady fingers in it the espresso for 5 seconds
and place the soaked ladyfingers in the bottom of an 8" cake pan.
5. Spread 1/2 of the cheee mixture over ladyfingers
6. Add another layer of ladyfingers and top with remaining cheese mixture
7. Cover the top with a layer of cocoa powder

Refrigerate for 2  to 8 hours.  Add chocolate shavings just before serving