Gluten Free Dessert? Easy!

Don't panic! You can come up with a dairy free, gluten free, soy free desert for your allergy sensitive guests this Holiday Season without making a special (expensive!!) trip to the health food store. Rice Crispy Treats are good, frostable, and malleable enough to make into any shape you like, including the traditional squares.

The recipe is simple:

Rice Crispy Treats

1/4 cup oil, margarine, butter, shortening, or lard
40 large marshmallows (4 cups of the minis)
5 cups rice crispies

On low heat over the stove, stirring constantly, melt the fat and the marshmallows. Do not allow mixture to boil. When the marshmallows are completely melted, turn off the heat and stir in the rice crispies. Coat them evenly with the marshmallow mixture. Using a canola or olive oil based cooking spray (read the ingredients first), spray the mold you want to press the treats into (cupcake tins, 9 x 12 bake pan for traditional squares, bundt cake pan, etc.). Let cool. Remove from mold, frost if desired.

Glaze frosting: 2 cups powdered sugar, 1 tsp vanilla, 2 to 3 Tbs iced water. Mix well. Spread onto treats.

If you are trying to keep away from dairy, wheat or soy be careful of the cooking sprays and the fats you use. Cooking sprays can have everything from wheat to dairy, so read carefully, and don't be afraid to call the person in question and read the ingredients list aloud so they can okay it! Some shortenings use soy. Butter has dairy. Margarine can have dairy and soy. If you need to avoid all of the above you can use another oil (olive oil would not register well on the palate while almond oil or sunflower oil would enhance the flavor) or even plain old lard. When in doubt, check with the person who has the sensitivity. They'll let you know.

Some inspiration from around the net...

Cute gluten free variation from here.

This became a ghost or Squidward. See here.

Strawberry Ricotta Pancakes

Our family is fixing to switch gears in a few weeks. My husband's work schedule is changing, so he will be home for breakfast!

I've never cared for cereal personally and I have my doubts about its nutritional value (any food you have to "enrich" is suspect), but I'd fallen into the habit of allowing the kids to eat cereal as I rushed around getting my morning chores done. Now that breakfast is going to include a man who loves family meals, it's time to get excited about breakfast foods.

No more cereal!

I am currently trying out recipes. My plan is to preview enough recipes for about two weeks worth of relatively easy and delicious options that everyone likes. I'm hoping that when it comes time to switch the routine, I will have the recipes already on "automatic," so that I can think less about cooking while dealing with the chaos that ensues with any change in family routine.

What is working out for me right now is to whip up the breakfast in the quiet between the children's bedtimes and mine, then pop it into the fridge, so that all that I need to do in the morning is the actual baking or grilling. So far so good.

I'd appreciate any tips from breakfast aficionados for making this transition smooth for us!

Meanwhile, I simply had to share this recipe. My kids were asked for input on the recipe choices after my husband and I had each picked out 10 to 15 likely options. (If you haven't guessed, food is a serious matter in our family.) My oldest son, John, on hearing a description of the recipe we were going to base our recipe upon suggested adding strawberries into the mix. I don't even like pancakes, but these were awesome! We topped ours with honey, but next time I'm going to try a homemade strawberry syrup.

I made my lemon ricotta while I waited for my coffee to brew (cutting the recipe down to 1 quart of milk and 2 to 4 Tablespoons of lemon juice), but you can purchase ricotta or make it the night before. Prepping as much as possible the night before, including mixing and refrigerating the batter, saves you from adding a hefty cleanup to the morning routine.

John's Strawberry Ricotta Pancakes

3 large eggs

1 cup ricotta cheese

1 handful frozen or fresh strawberries

2 tablespoons oil

2 tablespoons sugar

1/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Place all ingredients into a blender and mix until smooth. Pour the batter onto a lightly greased, preheated griddle in 4 inch circles. Do not walk away! The bottoms will brown quickly, so keep an eye out. Flip when the bottoms are a golden brown.

For a gluten free version, I simply made a batch of Pamela's Products baking mix pancakes according to directions, substituting goat milk for the water and adding the strawberries and 2 Tbs of sugar. Be sure to make your gluten free version of a dish first if you are making both types. This will save you from having to meticulously wash your blender halfway through your prep!

Taco Soup

It feels like forever since I cooked for you! This is a yummy, easy (other than all the spices--really just dash those in recklessly and irresponsibly) and quick recipe that has a lot of flavor and a very mild kick.

Taco Soup

1 pound ground beef (or ground turkey or chicken or sausage)

1 onion diced

2 cans tomato sauce

1 can red beans, undrained

1 can corn, undrained

1 can diced tomatoes, undrained

1 small can diced chilies, undrained

small fistful of uncooked spaghetti noodles broken into 1 inch pieces (for a gluten-free alternative, use a corn-based noodle)

Spices*

Parsley 1 Tbs.

Cilantro 1 Tbs.

Cumin 1 Tbs.

Paprika 1 tsp

Chili powder 1 tsp

Oregano 1 tsp

Onion powder 1 tsp

Dill weed ½ tsp

Garlic ½ tsp

Salt and pepper to taste

Plus 1 Tbs of brown sugar (to cut the tomato bite)

Brown the meat and the onions (drain it if you have to) in the same pot you are going to make the stew in. Add all the other ingredients to the meat. Simmer until the soup thickens (about 20 minutes). Serve with shredded cheddar or pepper jack on top.

Serve as a soup with a side of cornbread and a side salad. Or cook down for about 10 more minutes and serve as a mild, warm dip for tortilla chips.

*Spices Caveat

I cook by nose. I add spices until it “smells right.” These are approximate measurements, trying to recreate what I did. Feel free to add more or less until it “smells right” to you.

**The photo is not of my soup (alas, my memory card is full and I have none other). Mine has little noodles in it. This is just a teaser.

Texas Lasagne

One of the things I can not cook is traditional lasagne. Everyone seems to have a "fool proof" recipe to share, and I prove to be the fool every time. So, here's a recipe I've developed out of self-defence. It's gluten-free, too, so I can salvage my dignity. *sniff*

Texas Lasagne

1 chub of sausage (or 1 pound ground beef)
1 pound (about 2 cups) of ricotta cheese
2 eggs
1 small onion diced (optional)
1/2 bell pepper diced (optional)
1 1-ounce package taco seasoning mix
1 14.5 ounce can diced tomatoes, do not drain
1 15 ounce can tomato sauce
1 4 ounce can chopped green chiles
7 corn tortillas cut into 1 inch strips
4 cups shredded Monterey Jack cheese

In a large skillet, brown the meat. Add the onions and diced bell peppers when about halfway done and continue browning. In a small bowl, beat the eggs and then add the ricotta cheese. Drain the excess fat from the meat, add the taco seasoning, tomatoes, tomato sauce and chilies. Mix well. Simmer, uncovered for 15 minutes.

Preheat oven to 350 degrees. Spray a 13x9x2 inch baking dish with nonstick cooking spray. Layer half of the meat sauce, half of the tortilla strips, half of the ricotta cheese mixture, and half of the shredded cheese. Repeat layers. Cook uncovered at 350 degrees for 40 minutes or until bubbly. Let stand for 10 minutes before serving.

Cook Ahead Hint
Since you are messing up the kitchen anyway, go ahead and get out another 13x9x2 inch baking dish and double the recipe. Bake one and eat it tonight. Freeze the other uncooked. Cover it with heavy duty aluminum foil, write "Texas Lasagna" on the foil in big letters and the date you prepped it, and tah-dah! You've just planned ahead and made some future moment easier on yourself with minimal effort today. Then you get to do a little dance in your smarty pants. Whoot!

I Haz Cheesecake...sort of. Really all I've got is a gluten-free pie crust

I've officially made a cheesecake from cheese to finish. The recipe I've created tastes great, but is a bit too light and frothy in texture. I'm going to have to try again. Oh woe to my family to have to eat up all the experiments...

Here's one good thing: I figured out a Gluten-Free Rice Crispy Crust. I can share that one.

Gluten-Free Rice Crispy Crust

1 1/2 cups crushed rice crispies
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted goat milk butter or (bleah, ick, yuck!) margarine

Combine ingredients. Press 2/3 of the mixture on the bottom of a 9 inch square baking pan or a pie pan. Chill. Reserve 1/3 as a crumbly topping to decorate the filling of your choice.

The Dairy Section of the Kitchen

Because it's not perfect, you'll have to email me for this cheesecake recipe, if you want to play around with it. It's akin to a custard pie and would be good with berries or a meringue on top. I'm actually going to try out that end of this recipe's spectrum later on, but for now a cheesecake is the prey I'm after.

Also, I discovered I've gotten a bit carried away with my 40 Bags in 40 Days exercise. I've given away my pie and cake tins. What was I thinking?!

The cheesecake in a casserole dish. White on white is so appetizing, no?

Oh yeah, teflon coating...

For those of you who were "with me" all throughout the St. Patrick's Day day long cook fest, here's some pictures of the fun. Who's idea was it to cook all day long and only have soup and bread to show for it? At least there was dessert.

Oddly shaped soda bread and Gluten-Free Shortbread
Ninja Throwing Stars--neither the prettiest of breads

or the safest of cookies

"Can't Be!" Gluten Free Salmon Patties

These are my dear husband's creation. They are incredibly good and worth making regardless of your dietary needs. The addition of canned tuna brings the cost of the dish down considerably. Of course, if you are serving guests and cost is not a concern, don't make the substitution and use 4 cans of salmon.

"Can't Be!" Gluten Free Salmon Patties

2 cans tuna drained
2 small cans deboned salmon drained
2 eggs
3/4 cup mayo
1/2 cup instant mashed potatoes
1 cup Old Fashioned Oatmeal
1 small chopped onion
4 celery sticks chopped
2 Tbs butter (or oil)
1 Tbs lemon juice
1 tsp dill
1 tsp Old Bay seasoning
salt and pepper to taste

Sautee the onions and celery in butter (use olive oil if milk allergies are a concern) over medium heat until translucent. Mix all ingredients together in a large bowl until moist and evenly distributed. Make balls about 3 inches in diameter and press flat onto a greased cookie sheet. Bake at 400 degrees for 15 to 20 minutes, turning once halfway through. Serves 8 to 10.

Suggestions: Serve with a slice of pepper jack cheese* melted on top, drizzled with a zingy cocktail sauce--I make mine with a dash of horseradish in ketchup. Rice pilaf is a great side dish. Be sure to double check the ingredients for allergens. A side of wilted greens and dried cranberries topped with a sweet vinagrette would round it out nicely.

Happy fasting!

*Use a goat milk cheese if dairy allergies are present or skip the cheese entirely.