What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

November 17, 2010

Gluten Free Classic Criss-Cross Peanut Butter Cookies

Filed under: cookies — Tags: , , , — admin @ 5:49 pm

 

Somebody pour me a big glass of milk! 

This recipe come from Easy Gluten Free Baking by Elizabeth Barbone.  This cookbook is pretty new to my shelf and is the only GF cookbook I own besides Annalise Roberts’ Gluten Free Baking Classics.   Both of these books have proven to be invaluable to me in satisfying the need for Gluten Free treats for Spawn #1, while still satisfying the tastebuds of every family member.

I had previous cookie success with Peanut Butter Blossoms when using the recipe posted by Kim of  Gluten Free Is Life which she had converted from recipe on the back of the Hershey Kiss Bag.  I’ll be making those cookies again in a couple weeks when it’s time to start the Holiday baking.  But today, when I asked my son which cookies from the book he wanted to try first, this was his choice.  It was a good call.

You’ll need:

3/4 cup White Rice Flour

1/4 cup Brown Rice Flour

1/4 cup Sweet Rice Flour

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/3 cup Butter, softened

1/2 cup Creamy Peanut Butter

3/4 cup packed Brown Sugar

1 large Egg

1 tsp Vanilla

1/2 cup granulated Sugar

What to do:

Preheat oven to 350 degrees.  Line cookie sheet(s) with parchment paper.

In small bowl, whisk together Flours, Baking Soda, and Baking Powder.

In bowl of stand mixer, combine butter, peanut butter and brown sugar until creamy.

Add egg and vanilla and blend until thoroughly combined.

Add dry ingredients and mix until a dough forms.

Wrap dough and chill in refrigerator for 30 minutes.

Roll dough into 1 inch balls, roll each ball in granulated sugar, then place on baking sheet. 

Press the tines of  a fork into each ball, pressing down gently.

Press again the opposite direction to form a criss-cross pattern.

Bake at 350 degrees for 12 minutes until light golden.

Cool on pan for 5 minutes, then remove to wire rack.

Enjoy with a large glass of milk!

September 22, 2010

Spicy Szechwan Peanut Sauce with Grilled Chicken, Brocolli and Peppers over Pasta

Filed under: Appetizers & Dips,Pasta,Recipes — Tags: , , , , , , — admin @ 7:23 am

I developed this recipe a few years back and since then, this has been a favorite in our household and a regular part of our dinner rotation.  I am constantly passing the recipe along to friends who dine at our house and the dish finds itself falling into their regular repetoire as well.  Not only is this an easy and tasty sauce to be served over pasta or rice with stir fried vegetables and chicken, but it also makes a fabulous dipping sauce for raw veggies!  

 

You’ll need:

For Sauce/Marinade:

2/3 Cup Peanut Butter (Smooth or Crunchy)

8 Tbsp Soy Sauce (Bragg’s Liquid Aminos are Gluten Free)

4 Tbsp Rice Vinegar

1-2 tsp Cayenne Pepper (depending on heat desired)

1-2 tsp Jarred Crushed Garlic (You can use fresh but be sure it is minced very fine or put through a garlic press)

Cold Water (up to 1/2 cup as needed)

For the Pasta Dish:

4 Boneless Skinless Chicken Breasts

16 oz. prepared Pasta – Gluten Free or Otherwise (I like Rotini)

1 cup Brocolli Florets

1 Red Bell Pepper, cut into chunks

Snipped Chives (or sliced Green Onions)

What to do:

First, make the marinade/sauce.

Put all sauce ingredients, except water, into a bowl.

Mix with a wire whisk to incorporate.  It’s gonna seem hard to mix at first, but just keep wiggling that whisk and the Peanut Butter will start to break up.

You’ll find that as you continue whisk, the sauce will become thicker. 

Once it is thick and smooth, add water a bit at a time, and continue whisking.  You want it to reach the consistency of very heavy cream.

You can serve this immediately or refrigerate for later use.  The sauce will thicken up when cold, but is easy to thin again by bringing to room temperature or, if you are in a hurry, adding a bit more water.  The cayenne will become stronger as it sits, so be careful not to add too much if you are taste testing.  You can always mix more in before serving if you feel it needs it.

Now, grill your chicken.  You can separate out some of the sauce and spread the marinade over the breasts while cooking, or if you have time you can let the breasts sit with marinade on them in the refrigrator for a few hours.  It’s up to you!    Just don’t contaminate the sauce you will be using later with raw chicken!  That’s yucky and just plain dangerous!

Set the chicken aside, and it’s time to cook your veggies.

Heat about 1 Tbsp of Oil in a Wok or Saute pan. 

Stir Fry Peppers and Brocolli (this dish is also great with sliced carrots) until cooked, but still somewhat crunchy.

Okay, it’s time to eat!

Place a portion of cooked Pasta on each serving plate, and top with vegetables and a sliced grilled chicken breast.  Drizzle with the sauce and sprinkle with snipped chives. 

Toss your plate contents together a bit, then take a bite and get prepared to be hooked! :-)

I frequently make this vegetarian-style, without the chicken.  My kids also love this sauce over plain cooked spaghetti and it’s an easy thing to keep on hand so they can throw a plate together on their own.  My husband has been know to go through a pound of cut carrots in a couple days dipping into this sauce!   Even folks who say they don’t like Peanut Butter ask for this sauce when they come over.  Try it, and please tell me what YOU think!

June 13, 2010

Two Great Tastes That Taste Great Together – GF Peanut Butter Blossoms

 

A big THANK YOU to Kimberly over at www.glutenfreeislife.com for posting this recipe!!  You see, Spawn #2 had been begging for Peanut  Butter Blossoms for a while, and complaining that Spawn #1 “gets whatever he wants”!  I guess I’ve been spoiling my GF kid too much baking up all kinds of stuff to compensate for all that he isn’t allowed to have!  I told him I’d make him the cookies, but secretly I was agonizing about what torture it would be for his brother.   My guilt was assuaged once I baked these darlings up!   Both boys loved the cookies and I was pleasantly surprised to find that the texture was even more tender than the gluten version!

Hershey’s Peanut Butter Blossoms **Modified from a recipe on the Hershey’s Kisses Bag to be Gluten-Free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter (I used Jif Creamy)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix (I used Annalise Robert’s Brown Rice Flour mix*)
1 tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate.

2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen.

Brown Rice Flour Mix

From Annalise Roberts at www.foodphilosopher.com

2 parts Brown Rice Flour (finely ground – I make my own from Organic Brown Rice in my flour mill)

2/3 part Potato Starch (NOT potato flour)

1/3 part Tapioca Starch/Flour

Blend together with wire whisk and store in a tightly sealed container.

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