Gluten-Free | The Wannabe Chef

Tag Archive: Gluten-Free

Spinach Mushroom Frittata

Written on February 26, 2014 by Wannabe Chef in Breakfast, Entree

If you read this blog often, you might not think I eat anything other than dessert. Hopefully this shows otherwise.

Of course I eat savory food every day, several meals a day. But I hardly ever blog about it because I’m someone who’s content with having the same meal for lunch every day of the week, every week of the month. The same with dinner, too. It’s an anomaly when I make something new.

I don’t always make frittatas but I enjoy them every time I do. How can you go wrong with eggs, cheese, and vegetables? It’s good for a group or to have and heat up the leftovers the next day and an easy way to switch up the meal rut.

Spinach Mushroom Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4 servings):

12 eggs
1 cup mushrooms, washed
2 Tablespoons oil
1/3 cup milk
2 cups spinach
2/3 cup shredded cheese(I recommend gouda if you can find it)
3/4 teaspoon salt
1/2 teaspoon onion powder

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl and make sure there’s no shells in it.
Heat the oil in a large frying pan and sauté the mushrooms until they’re golden.
Beat the milk, salt, and onion powder into the eggs.
Grease a 9-inch baking pan well on the bottom and sides.
Pour the egg batter into the pan.
Dump the mushrooms into the egg and spread evenly. Add half of the cheese on top.
Add the spinach on top of the batter and press down with a fork or utensil. Sprinkle the remaining cheese on top.
Bake for 50 minutes or until the center has set.
Remove from the oven and let cool before cutting.

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Gluten-Free Nutella Cookies

Written on February 13, 2014 by Wannabe Chef in Dessert

Caught the day before Valentine’s Day with out a dessert? Don’t worry, I’ve got you covered.

These are some of the easiest cookies I’ve ever made. At first I was sure they wouldn’t work and would come out flat as a pancake but I’m glad they didn’t. And they tasted great, too!

These cookies are chewy and crunchy. The texture reminds me of a Little Debbie oatmeal raisin cookies. They’d be perfect for making sandwich cookies with raspberry jam or ice cream sandwiches. I only made half a batch because 9 seemed like more than enough, but these would be just as good for a party as they are for a valentine.

To make sure these are 100% gluten-free make sure you’re using gluten-free oats. These cookies would probably work gluten-full with regular all-purpose flour but I haven’t tried that myself.

Gluten-Free Nutella Cookies

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 18 cookies):

1 cup Nutella
2 cups oat flour*
1/2 teaspoon baking soda
2 eggs

*I always make my own by blending oats in a high-power food processor.

Method:

Preheat your oven to 350 degrees.
In a large bowl, beat all of the ingredients together until well mixed. If your Nutella is hard to mix you might want to soften it a bit first.
Roll the dough into balls and place them on a non-stick baking surface. Do not flatten them out at all.
Bake for 12-15 minutes until the cookies are firm.
Remove from the oven and let them cool before moving.

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Cowboy Caviar

Written on February 10, 2014 by Wannabe Chef in Miscellaneous

My favorite recipes all have two things in common: They’re easy and they’re delicious. This one’s both.

This dip’s about as easy as it comes. There’s no cooking or processing. Just mix all the ingredients and voila! (Or whatever the Mexican equivalent of voila is.)

Make sure to soak the onions before adding them to the dip. Soaking them takes away the sharp bite that raw onions have so they don’t overpower the rest of the ingredients. You can add some diced avocado in as well for an added touch.

Cowboy Caviar

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Serves about 6 people):

1/2 large red or white onion
1 cup black beans
1/2 cup salsa
3/4 cup corn kernels
1 cup shredded Mexican cheese blend
1/2 teaspoon salt

Method:

Dice the onion with a sharp knife.
Soak the diced onion in cold water for 5 minutes to remove the raw onion bite.
While the onion’s soaking, mix the rest of the ingredients together in a large bowl.
Strain the water from the onion and add it to the mixture.
Mix well. Serve at room temperature.

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Bailey’s Frosted Brownies

Written on January 14, 2014 by Wannabe Chef in Dessert

Some weekends I don’t want to cook a thing.

I want to go out to eat for every meal, forget I have a blog, and never pick my camera up.

Maybe it’s guilt, or maybe it’s sensibility. Maybe it’s something in between. I’ll inevitably find something to make, for myself or a friend, and at the end I’ll be happy I have something delicious that’s homemade, that I can call my own, and that cost a quarter as much as if I got it somewhere else.

I baked these brownies reluctantly, took photos of them frantically, and shared them happily. Sometimes the best push to cook something comes not from doing it for yourself, but from doing it for others. Do yourself a favor and bake some brownies for someone else.

Oat flour is more crumbly than regular flour and even other gluten-free flours. When baking with it, make sure to grease your pans liberally and add a dusting of powdered sugar on top before frosting to keep the top intact.

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

3/4 cup oat flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup + 2 Tablespoons cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup butter
4oz bittersweet baking chocolate
1/3 cup Irish cream

For the frosting:

6 Tablespoons butter, room temperature
1 1/4 cup powdered sugar
1 1/2 Tablespoons Irish cream

Method:

Preheat your oven to 350 degrees.
Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
In a separate bowl, melt together the chocolate and butter.
While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
Add the chocolate mixture in with the dry ingredients and mix completely.
Pour the batter in a greased 8 x 8 pan.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

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Homemade Buckeyes Recipe

Written on December 10, 2013 by Wannabe Chef in Dessert

As fun as it is to try new recipes and explore new flavors, some recipes you inevitably come back to season after season, year after year.

Last week I made these buckeyes for a holiday party, only to realize I did the same exact thing last year. Desserts like this are just too easy not to choose and always please a crowd. They’re also naturally gluten-free and can be made vegan by using margarine instead of butter.

These didn’t come out nearly as pretty as store-bought candies, but I always like it when you can tell something’s homemade.

A recipe like this may not seem too versatile, but you can use any kind of peanut butter or other nut butter to make it unique. Chocolate peanut butter would be a perfect substitution for any chocolate lover.

Peanut Butter Buckeyes

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes about 20 buckeyes):

1 cup creamy peanut butter, softened
6 Tablespoons butter, melted
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
1 1/4 cups bittersweet chocolate chips OR 10oz bittersweet chocolate, chopped

Method:

In a large bowl mix together the peanut butter, butter, powdered sugar, vanilla extract and salt until it forms a dough that sticks to itself. If for some reason your dough is too thin, slowly add more powdered sugar until it’s workable.
Roll the dough into 1-inch balls and place them on a non-stick surface.
Put the peanut butter balls in the freezer to set.
While the peanut butter balls are hardening, melt the chocolate in a microwave or over a double boiler.
One by one dip the peanut butter balls into the melted chocolate to coat their outside and put them back on the non-stick surface.
Refrigerate the peanut butter balls until the chocolate has set. Keep cold until ready to serve.

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Gluten-Free Brown Sugar & Cinnamon Oatmeal

Written on December 5, 2013 by Wannabe Chef in Breakfast

Breakfast is always my laziest meal of the day. More often than not I won’t spend more than 5 minutes getting it ready and spend another 5 eating it.

When I had to go without a microwave for a couple weeks last month it forced me out of my instant-microwaved oatmeal rut. Even still most mornings I spent 5 minutes cooking plain oatmeal while throwing on shoes and packing lunch. But some mornings I played around and made more delicious bowls using flavors and spices.

If you grew up enjoying Quakers instant oatmeal pouches, then you’ll love this. The taste and feel is the same, but making it yourself adds a special satisfaction and makes the whole bowl more hearty. You can use instant oats instead of thick-cut, just reduce the water accordingly and cook for less time.

Gluten-Free Brown Sugar & Cinnamon Oatmeal

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

1/2 cup thick-cut gluten-free rolled oats
2 heaping Tablespoons dark brown sugar
1/4 teaspoon cinnamon
pinch of salt
2/3 cup water
1/2 Tablespoon butter
Brown sugar for garnish

Method:

Combine the oats, sugar, cinnamon, salt, and water in a pot and stir gently.
Bring the water to a slight boil. Stir constantly so that the bottom doesn’t burn.
Keep stirring until the oats are cooked and stick will stick to your spoon.
Add in the butter and stir until it has completely melted.
Move to a bowl and garnish with extra brown sugar before serving.

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Peanut Butter Swirl Brownies

Written on November 25, 2013 by Wannabe Chef in Dessert

Everyone says it’s better to give than to receive. And I think that’s true; but getting gifts feels pretty awesome, too, right?

I saw a couple coworkers earlier this month enjoying Peanut Butter & Co peanut butter, so I tweeted them since they’re a company I love and have blogged for in the past. Not only did they tweet back but they were nice enough to give the office a bunch of jars to sample.

Since then, my coworkers have all been trying new flavors by the spoonful and finding new favorites that none of us want to share. I took a jar of Mighty Maple from our stash but plan on giving back by bringing these brownies into the office to share with everyone.

I made these with Mighty Maple peanut butter. You can make it using any flavor or brand of peanut butter(though Dark Chocolate Dreams certainly wouldn’t be a bad choice).

Peanut Butter Swirl Brownies

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients(Makes about 16 servings):

For the brownies:

4oz unsweetened baking chocolate
1/4 cup butter
1/2 cup peanut butter
1/2 cup whole milk
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup all-purpose flour OR all-purpose gluten-free flour
2 eggs

For the swirl:

1/3 cup peanut butter
2 Tablespoons milk or cream

Method:

Preheat your oven to 350 degrees. In the microwave or over the stove, melt the chocolate, butter, peanut butter, and milk together into a smooth sauce.
Gently add in the sugar, flour, and cocoa powder and begin beating.
While beating, add in the eggs and beat well until the batter is smooth and silky.
Pour the batter into a 9-inch cake pan or similarly sized baking pan.
In a small bowl, melt the peanut butter and butter.
Beat the butter and peanut butter until smooth.
Pour the peanut butter sauce across the top of the brownies and swirl in using a fork or knife.
Bake for 20-25 minutes until the batter has set.
Remove from the oven and let cool before cutting.

And if you’re also a peanut butter fanatic, There’s still time to vote on the National Peanut Board’s app and be entered to win a peanut butter prize pack.

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8 Healthier Thanksgiving Side Dishes

Written on November 14, 2013 by Wannabe Chef in Recipe Round-Up

It’s already November and Thanksgiving is quickly creeping up. Not quite as quickly as I thought evidently with my bus tickets booked for the wrong weekend, but quickly nevertheless.

I’m not someone who thinks eating healthy during the holidays has to be tough, especially if you’re the chef. It’s all about finding and making recipes that are satisfyingly delicious but also good for you and your family. Here are a few recipes to try that break out of the mold of white bread and buttery foods that will still fit in at the Thanksgiving table.

And I’ll apologize in advanced for some of the terrible photos these recipes have, especially the ones from 2 years ago. They’re in desperate need of a holiday makeover.

Instead Of Buttery Vegetables Try…

Maple Roasted Brussels Sprouts are a perfect sweet side dish with a lot of nutrients and fiber included.

Balsamic Brussels Sprouts with Red Wine have a tangier taste that adults will love. They’re especially good paired with the wine they’re cooked with.

Instead Of Traditional Stuffing Try…

Quinoa Stuffing(gluten-free/vegan) tastes just like traditional stuffing with all of the fixins but without the bread and empty carbs. It’s a great healthier option on the Thanksgiving table but even better heated up the next week for leftovers.

Roasted Broccoli Quinoa would be the health-nuts version of stuffing. It’s full of good carbs and a nutty flavor to satisfy.

Instead Of Mashed Potatoes Try…

Low-Fat Butternut Squash Casserole uses squash instead of potatoes but still has a creamy mouth-feel and savory taste to it.

Low-Fat Garlic & Herb Mashed Potatoes are a great substitution for regular mashed potatoes. The garlic and herbs add enough flavor that you’ll never know they’re made with Stonyfield yogurt.

Try Making Yourself…

Cranberry Sauce is a favorite of mine whether it’s homemade and intricately flavored or just from a can. This recipe’s for any cranberry connoisseur out there.

Vegetarian Buffalo “Chicken” Dip is something I recommend for any get together, holiday or not. It will always get eaten up.

Got a favorite holiday recipe with a healthy twist? Share it in the comments below to help inspire other readers.

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Savory Cinnamon Rice and Chickpeas

Written on November 11, 2013 by Wannabe Chef in Side Dish

I love cinnamon in just about any dessert this time of year, or sprinkled on top of coffee or into yogurt. But it’s not used as much in savory dishes as it should be.

Just a little bit of cinnamon and nutmeg make simple rice into a perfect seasonally spiced rice pilaf. You’ll be surprised how much this rice smells like a snickerdoodle cookie but tastes earthy and subtle.

If you want to take this recipe to the next level, roast the chickpeas while the rice is cooking to add a chewier texture and garnish the dish with salted pumpkin or sunflower seeds on top of extra sour cream.

Savory Cinnamon Rice and Chickpeas

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

2 cups uncooked brown rice
3 1/2 cups vegetable stock
1 teaspoon dried tarragon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1 Tablespoon honey
1 Tablespoon sour cream or butter
2 15oz cans chickpeas, drained and rinsed

Method:

In a rice cooker or over the stove, combine the brown rice and vegetable stock and boil until the rice has cooked.
add the rest of the ingredients in with the cooked rice and mix well.
Season with extra salt and pepper to taste and serve hot.

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Seasoned Baked Tortilla Chips

Written on November 5, 2013 by Wannabe Chef in Snack

Do you know where you can find the best deal in New York City? It’s not in Manhattan—it’s sure as hell not in Times Square—, it’s at the C-Town grocery chain where you can get 36 corn tortillas for 99 cents. Less than 3 cents a tortilla—how can you go wrong?

I couldn’t make enough tacos and quesadillas to use these up so I decide to make nachos instead. I’ve made hint of lime chips before and these were just as easy. They have a nice subtle flavor to have on their own, but pack a real spicy punch dipped in salsa or guacamole.

The trick to getting these irresistibly crispy is leaving plenty of room for them to bake on the trays. Overcrowding a tray will make some of them chewy and others burnt, so break it up into two baking sessions if you have to.

Baking these means they’re free of the unhealthy frying fats, which makes them perfect for smothering in healthy fats like avocado and shredded cheese(just kidding(sort of)).

Seasoned Baked Tortilla Chips

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes about 6 servings):

10-12 corn tortillas
3 Tablespoons oil
1 teaspoon salt
3/4 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder

Method:

Preheat your oven to 350 degrees.
Line two baking trays with non-stick foil or paper.
Cut a stack of the tortillas with a long, sharp knife across and then perpendicular, then two times on the diagonals to make 8 stacks of equally-sized chips.
In a large bowl, toss the soft chips with the rest of the ingredients until they’re evenly covered.
Spread the chips out in a single layer on the baking trays.
Bake the chips for 10-15 minutes until slightly browned and crisp.
Remove the chips from the oven. Let them cool slightly before serving.
Serve with salsa, guacamole, sour cream, or dip.

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