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Tag Archive: Gluten-Free

Sautéed Kale with Pecans

Written on November 5, 2012 by Wannabe Chef in Side Dish

Kale is one of those foods that it takes effort for me to enjoy. I never jumped on the kale chip bandwagon and steamed kale just tastes too bland. Add some butter, maple syrup, and pecans though and now we’re talking.

I like this because it’s a simple, fast and delicious side dish. The less you wilt the kale the more vibrant the flavor and texture of it will be.

I like pecans to add a nice crunch factor but you could really swap in any nuts or even croutons.

Sautéed Kale with Pecans

Prep time: 5 minutes

Cook time: 7 minutes

Ingredients(Makes 2 servings):

1 1/2 Tablespoons butter
2 1/2 cups loose leaf cut kale
1 Tablespoon maple syrup
1/4 teaspoon salt
pinch of nutmeg
3 Tablespoons chopped pecans

Method:

Heat the butter in a sauté pan over medium heat.
Add in the kale and toss it in the melted butter. Cook for 1-2 minutes until the kale turns a deeper green and begins to wilt.
Add in the salt, nutmeg, maple syrup, and pecans and toss together until mixed.
Return to the stove for 20-30 seconds to heat. Serve hot.

Suddenly eating your vegetables isn’t so hard.

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Maple Roasted Brussels Sprouts

Written on October 31, 2012 by Wannabe Chef in Side Dish

I’m not the best speller. In the past week I’ve learned three different words I’ve been spelling wrong all along. The first was “forcable” instead of forcible. That one could have gone either way, right? Another was “judgement” for judgment. I’m still left wondering what happened to that missing e. And then there’s “brussel sprouts”; to be fair, I don’t know anyone who’s ever taken time to pronounce that extra s.

It’s a good thing I’m better at preparing brussels sprouts than spelling them. They can seem intimidating and bland at first but with the right seasoning you’ll have no problem finishing a plateful.

Maple Roasted Brussels Sprouts

Prep time: 5 minutes

Cook time: 35 minutes

Ingredients(Makes about 4 servings):

1lb fresh brussels sprouts, stems removed and halved
3 Tablespoons maple syrup
3 Tablespoons olive oil
1/2 teaspoon salt

Method:

Preheat your oven to 375 degrees
In a large bowl, toss together all of the ingredients until the brussels sprouts are evenly coated.
Lay the brussels sprouts out in an even layer on a non-stick surface.
Roast for 30-40 minutes until the sprouts begin to brown on the outside and are tender.
Serve immediately.

If you don’t have maple syrup, use something like honey to add the sweetness.

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Homemade Pumpkin Granola

Written on October 19, 2012 by Wannabe Chef in Breakfast

It was really only a matter of time before I combined pumpkin and granola, wasn’t it?

If you like granola and yogurt with a cup of tea on crisp Fall morning, this is definitely a recipe for you. Most of the flavor comes from the pumpkin spice rather than the actual pumpkin. Still it tastes(and smells!) delicious.

If you don’t have pumpkin pie spice on hand, just use a mix of cinnamon, allspice, ginger, cloves, and nutmeg to get the same flavor. You can also add in an extra 1/2 cup of raisins or dried apple slices if you want to add a touch of sweetness.

Homemade Pumpkin Granola

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes about 3 cups):

2 1/2 cups rolled oats
1/4 cup maple syrup
2 Tablespoons pumpkin puree
2 Tablespoons cooking oil
1 Tablespoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup crushed walnuts

Method:

Preheat your oven to 350 degrees.
In a large bowl, mix together the oats, maple syrup, pumpkin, oil, spice and salt thoroughly.
Lay the wet oats out on a non-stick baking surface in a thin layer.
Bake for 25 minutes, breaking up the oats around 10-15 minutes before taking them out of the oven.
Let the oats cool completely once they’re done.
Mix in the walnuts and store the granola in a sealed container at room temperature for up to 2 weeks.

You can also feel free to add white chocolate chips and candy corn. I can say from experience that that’s a winning combination.

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Raw Walnut Brownies

Written on October 12, 2012 by Wannabe Chef in Snack

Sometimes the simplest recipes are the best. I don’t think that’s true always, but certainly in this case it is. It’s amazing what you can make with just dates, walnuts, and cocoa powder.

This is something I’ve been making for years now. I think I learned the originally recipe from a food blog that no longer exists; it’s simple enough that you don’t have to write it down or bookmark a page to remember it. The trick to making these well is recognizing what consistency the dough should be; thankfully these are very forgiving and it’s easy to figure out after making a few batches(and you’ll want to make a few batches).

You can use any nut for this but I think walnuts are the best both for flavor and texture. They also pack a lot of omega-3s which are great for anyone’s diet. I’d suggest adding crushed walnuts into the batter dough after processing to give these a crunch.

Raw Walnut Brownies

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 8 squares):

2 cups pitted dates
1 cup walnuts
3 Tablespoons cocoa powder
1-2 Tablespoons water

Method:

Blend the dates in a food processor until they are pulverized and start to stick together.
Add the walnuts and continue blending until the dough starts to stick to itself. Add water as necessary if your ingredients are too dry to clump.
Lastly add the cocoa powder and continue blending until it’s mixed in.
Dump the processed ingredients onto a piece of parchment paper. With your hands, clump them together into a square or rectangle.
Freeze the dough for 5-10 minutes until it’s firm and cut it into even sized squares. Store in the refrigerator for freshness.

You can add chocolate chips or other dried fruit to make this a little more exciting, but I think this is a perfect snack or pick-me-up for after a meal all on its own.

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White Chocolate Candy Corn Bark

Written on October 10, 2012 by Wannabe Chef in Dessert

Candy corn seems to be one of those foods that divides families. People either love it or they hate it. Personally, I’m addicted to it. Sometimes it tastes good; other times it tastes like nail polish remover. But I will always eat it.

Still, candy corn on its own can be a bit much; I find it’s better with other things like Chex mix or Halloween crack corn that cut through the sweetness. White chocolate isn’t going to do much for that but peanuts and a little bit of dark chocolate definitely do. This bark is all around fun if you like candy corn and sweet treats.

White Chocolate Candy Corn Bark

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes about 16 pieces):

8oz(1 cup) white chocolate chips
1/4 cup candy corn
1/4 cup roasted peanuts
1/4 cup chocolate chip

Method:

Melt the white chocolate chips in a microwave or over a double boiler.
Pour the melted chocolate onto a non-stick surface and spread it into a layer about 3/8-inch thick.
Evenly drop the candy corn, peanuts, and chocolate chips onto the bark and press them in gently.
Move the chocolate to the refrigerator or freezer to harden for 15-20 minutes.
Cut the bark with a sharp knife into asymmetrical pieces. Store in the refrigerator when not eating.

If you serve this at a Halloween party you can make up fun stories like how the white chocolate is ectoplasm and the chocolate chips are ghost droppings. I don’t know what the candy corn and peanuts would be; any ideas?

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Gluten-Free Pumpkin Chocolate Chip Cookies

Written on October 5, 2012 by Wannabe Chef in Dessert

Pumpkin manages to find its way into everything this time of year. I haven’t quite figured out why it belongs in a latte; cookies make a lot more sense to me.

You really can’t go wrong with a chocolate chip cookie recipe. Pumpkin and pumpkin pie spice add a little bit of fun flavor and color and let you cut back on the butter while still making something delicious.

These are definitely cakey cookies. I find that most pumpkin cookie recipes turn out that way. If you don’t want to make them gluten-free, use cake or all-purpose flour so that they’ll still come out light and airy.

Gluten-Free Pumpkin Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes about 14 cookies):

1 1/2 cup + 2 Tablespoons all-purpose gluten-free flour(I used Bob’s Red Mill)
1/2 cup + 2 Tablespoons sugar
1/2 Tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons butter, melted
6 Tablespoons pumpkin puree
1 egg
1/2 cup chocolate chips

Method:

Preheat your oven to 350 degrees and prepare a lined baking tray.
Sift together the gluten-free flour, sugar, spice, baking soda and salt.
Mix in the butter and pumpkin puree well.
Beat in the egg until the batter is evenly wet.
Add the chocolate chips and fold them in.
Taking the dough between your hands, roll it into 1 1/2-inch balls and place them on the baking tray about 2 inches apart.
Bake for 10-15 minutes until the bottoms begin to brown and the top is firm. Remove from the oven and let them cool completely before moving them.

‘Tis the season for delicious treats. These would also be excellent with walnuts mixed in, too, or made into cookie sandwiches.

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Pumpkin Pie Spice Almonds

Written on October 1, 2012 by Wannabe Chef in Snack

The nice thing about Fall and cooler temperatures is that it gets me to use the oven more. During the Summer I’d much rather make ice cream than cupcakes but recently I’ve been using my oven more and more. The kitchen is quickly becoming my favorite room again.

Roasting nuts is something I make time to do every year. You can come up with the most fun flavors using different spices, and they always are a healthier treat, too. A lot of the time I think I like pumpkin pie spice more than pumpkin itself. These almonds have all the right flavors to make you think of Fall in a portable, no-mess snack.

If you don’t have pumpkin pie spice, there are plenty of recipes online to make your own. If you don’t feel like looking up a recipe, just toss together cinnamon, ginger, allspice, and nutmeg to get a range of flavors.

Pumpkin Pie Spice Almonds

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 1/4 cup raw almonds
1/2 Tablespoon pumpkin pie spice
1/4 tablespoon salt
2 Tablespoons maple syrup

Method:

Preheat your oven to 375 degrees.
In a small bowl, combine all of the ingredients until the almonds are coated well.
Lay out the almonds on a non-stick baking tray.
Bake for 15-20 minutes disturbing the almonds halfway through until they’ve roasted to a darker brown. They should still be slightly sticky when you take them out.
Let the almonds cool, break any that are stuck together apart, and store them at room temperature.

These are a great snack to leave out at a party. Clean out a mini-pumpkin and serve it in that for something festive.

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Tri-Pepper Quinoa

Written on September 24, 2012 by Wannabe Chef in Entree

The easiest place to get inspired for recipes is the grocery store. Just going to the produce section and seeing the huge displays of vibrantly colored fruits and vegetables makes you want to eat that much more. My grocery store had a display of different colored peppers and I knew I wanted to use them for a recipe.

The colors fade from the peppers a little once you sauté them but it brings out a much sweeter flavor, too. They add the perfect touch with some seasoning to quinoa to make it a much more interesting dish.

If you want to dress this up, you can purchase some extra peppers, roast them until they’re cooked, and serve the quinoa inside the cooked peppers.

Tri-Pepper Quinoa

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

1 1/2 cup quinoa
3 Tablespoons olive oil
1/2 green pepper, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 onion, diced
3/4 salt
1/4 tablespoon black pepper
1 Tablespoon honey(optional)
1 15oz can chickpeas

Method:

Combine the quinoa with the appropriate amount of water(about 3 cups unless the brand you’re using says otherwise) in a pot over the stove. Bring to a boil, cover, and turn off the heat. Leave undisturbed for 15 minutes.
While the quinoa is cooking, heat the olive oil in a large pan over a separate burner.
Sauté the onion and the peppers until they start to turn color and char a little.
Add the salt and pepper to the vegetables in the pan and remove from the heat.
Remove the lid from the quinoa and add in the chickpeas, honey, and sautéed vegetable. Mix well with a large spoon and serve hot.

Biting into the peppers and onions reminded me of a meatloaf. If you’re not a vegetarian you can always leave the chickpeas out and serve this with some ground beef and I think it’d be excellent.

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Salty-Sweet Halloween Chex Mix

Written on September 19, 2012 by Wannabe Chef in Snack

Fall is really a much better season for foodies than Winter. You have your candy corn, your pumpkin spice, fresh apples—what more can you need? Besides, can you ever remember anyone making a recipe with fruitcake or ribbon candy that you just loved? Didn’t think so.

I’m not typically a big snacker but when I do feel like something to nibble on I have the hardest time deciding. Salty or sweet? Nutty or candy? Healthy or… not? There’s a lot to consider.

Lately I’ve been digging this Chex mix since it hits all the marks. It has candy corn—my all-time favorite candy—, spicy Chex cereal, salty gluten-free pretzels and sweet almonds. It’s a little healthy with whole grains and nuts and a little not. It’s easy enough to make for yourself but also fun enough to bring to a party.

If you don’t feel like making your own almonds, you can buy honey roasted or cinnamon sugar almonds and use those instead.

Salty-Sweet Halloween Chex Mix

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 5 cups)

2 cups cinnamon Chex cereal
1 cup salted-maple almonds(recipe below)
1 1/4 cup pretzel sticks*
3/4 cup candy corn

*I used Snyder’s of Hanover gluten-free pretzel sticks

Method:

Combine all of the ingredients in a large bowl and enjoy.

Salted-Maple Almonds

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients(Makes 1 cup):

1 cup almonds
2 Tablespoons maple syrup
1 teaspoon coarse salt

Method:

Preheat your oven to 375 degrees.
Mix all of the ingredients together in a small bowl.
Pour the almonds on top of a non-stick baking try in a single layer.
Roast for 20 minutes, disturbing the almonds about halfway through. Don’t worry if they still look sticky after 20 minutes; as they cool down they’ll become less wet.
Break the almonds apart while they’re warm. Store in an airtight container for up to 2 weeks at room temperature.

A note about candy corn: Last year I found out through error that most name brand candy corns are not vegetarian because they have gelatin in them. However, CVS store brand is vegetarian so if that’s a concern you can still go ahead and enjoy this.

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White Chocolate Cherry Almond Bark

Written on September 17, 2012 by Wannabe Chef in Dessert

I don’t think bark should be a holiday food. It’s chocolate, nuts, and dried fruit—what’s holiday-like about that?! That sounds like anytime food to me. So feel free to make this whenever you feel like.

This is an actually an old recipe from my archives. Last time I made it I wasn’t happy with the photos so I thought I’d give it another post, not that I need much convincing when chocolate’s involved. I love white chocolate but don’t buy it very often. It’s much better at pairing with other flavors than just on its own.

The tart cherries and unsweet almonds help to curb the sweetness of the white chocolate, and the dark chocolate on the bottom adds a bit of bitterness to the mix. Altogether it’s a winning combination.

You can use sliced, crushed, or slivered almonds—whatever you have. Also feel free to swap in cherry flavored craisins if you get to the store and realize you don’t feel like paying more for dried cherries; you’d be in good company.

White Chocolate Cherry Almond Bark

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:

1/2 pound white chocolate
1/2 pound semi-sweet or bitter-sweet chocolate
1/2 cup sweetened or unsweetened dried cherries
1/2 cup shaved almonds

Method:

Start by melting either the white or dark chocolate—whichever you want to be the base of the bark(I started with the white)—in a microwave or over a double boiler. Melt until completely smooth.
Lay the chocolate out in a thin layer on a non-stick surface like wax paper.
Melt the other chocolate and carefully spread it on top of the first layer, gently swirling the two together with a utensil.
Sprinkle on the cherries and the almonds all over the chocolate and press them in lightly with your hand.
Freeze the chocolate for about 20 minutes until it has completely hardened.
With a sharp knife, cut the chocolate into unequal pieces. Store for up to 2 weeks.

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