Gluten-Free Recipes for Holiday
Spiced Nuts
December 10, 2008Spiced Nuts
Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.
Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.
By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!
I’ll show you the recipe with some pictures of our process below:
Spiced Nuts
Ingredients
- 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
- 1 egg white
- 1/3 cup honey
- 2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- Help your child unroll some foil over a baking sheet.
- Look at the nut selections and measure out three cups of your favorite nuts.
- Your child can dump them out onto the baking sheet.
- Show your child how to spread the nuts evenly over the baking sheet.
- Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.
- Slowly pour over the nuts.
- Bake for 15-20 minutes until nuts are crisp but not burned!
When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!
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TAGS: APPETIZERS/SNACKS, VEGETARIAN, HOLIDAY, FOR KIDS
Whitefish & Yellow Pike Gefilte fish
November 17, 2008Yields 12–18 portions.
Fish Broth
Ingredients:
- Fish bones and heads, washed
- 2 onions, sliced
- 3 carrots, sliced
- 1 potato, peeled and sliced
- 1-3 teaspoons of salt
- 1-3 teaspoons sugar
Directions:
- Place all ingredients in a large pot.
- Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
- Bring to a boil.
Gefilte Fish
Ingredients:
- 3–4 pounds whole yellow pike and white fish, ground
- 1/2 pound carp
- 2 eggs
- 1 large onion, chopped
- 2 carrots, chopped
- Salt to taste
- Sugar to taste
- Fish broth (above)
Directions:
- In a blender, whip up onion, eggs and most of the carrot.
- Combine mixture with with ground fish and seasonings. Mix well and set aside.
- Prepare basic fish sauce and heat to boiling.
- Form fish mixture into balls or patties (using wet hands with cold water helps), and drop them carefully into the boiling fish sauce one at a time.
- Once all balls or patties are in the pot and the broth has returned to a boil, lower flame, cover and simmer for two to two and a half hours, depending on the size fish you made.
- Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on top of each and pour on a bit of the sauce if you want an aspic.
- Chill and serve.
TAGS: SIDE DISHES, HOLIDAY, APPETIZERS/SNACKS
Tex-Mex Turkey Meatloaf (First Place Winner!)
October 15, 2008Tex-Mex Turkey Meatloaf (First Place Winner!)
From Elizabeth Mwanga of Queens Village, NY
This recipe earned one of four First Place prizes in the Beyond Celiac 2011 “Holiday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster.
From Elizabeth Mwanga of Queens Village, NY
Ingredients
Meatloaf
- 2 lbs ground turkey
- ½ cup finely ground Crunchmaster Multigrain Crackers
- 1 egg, beaten
- 3 tsp olive oil
- 1 clove garlic, finely minced
- 1/2 onion, finely diced
- 1/2 red pepper, finely diced
- 1/2 green pepper, finely diced
- 1/4 cup frozen corn kernels
- 1/4 tbsp cumin
- 1/4 tbsp chili powder
- 1/4 tbsp cayenne pepper
- 1/4 cup of plain tomato sauce*
- 1 tbsp chile in adobo sauce*
- 1 chile in adobo, finely diced*
- Salt, pepper to taste
Topping
- 1/2 cup salsa (non-chunky works best)*
- 1 tsp chile in adobo sauce*
- 1/2 tbsp honey
- Salt and pepper to taste
Directions
- Preheat oven to 375° F.
- Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.
- In a large mixing bowl, add the ground turkey, egg, ground crackers, tomato sauce, chile, chile sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients.
- In a small bowl, prepare the topping by stirring together all of the ingredients.
- Add the sautéed veggies to the turkey mixture and combine well.
- Transfer the turkey mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly.
- Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil and continue to cook for an additional 15 minutes.
- Remove from oven, slice and serve.
* Note: Always check the label to ensure ingredients are gluten-free.
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TAGS: FOR KIDS, HOLIDAY, DINNER
Cauliflower Mashed Potatoes
October 14, 2008Cauliflower Mashed Potatoes
Ingredients:
- 4 ½ cup cauliflower
- ¾ cup cashews, soaked in water for 4 hrs. (optional)
- 2 Tbsp. olive oil
- 1 ½ tsp. salt
- 1 Tbsp. lemon juice
- 1 medium garlic clove
Directions:
Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.
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TAGS: VEGAN, THANKSGIVING, SIDE DISHES, PALEO, HOLIDAY, FOR KIDS, DAIRY-FREE
