Gluten Free Friday Funfetti Cake

 My favorite cake is funfetti-white cake with sprinkles. My family even jokes about it being the inside of my wedding cake when I get married someday :) It's great for birthdays and 4th of July, the only problem is, the mix is never gluten-free. Problem solved!!! Thanks to Avery, my brother's awesome girlfriend! Though this is not the exact same, it's prettttty close. Top with your favorite icing. Serves 10 or 8 very hungry people

Ingredients

1 3/4 cups granulated sugar

1 3/4 cups white rice flour

1/2 cup sweet rice flour (or tapioca flour)

1/2 cup potato starch

1 tbsp baking powder

1 tsp salt

1/2 tsp xanthan gum

4 ounces solid shortening

1 cup water

1/3 cup vegetable oil

4 large eggs

2 tsp vanilla extract

1 tsp almond extract

1/3 cup sprinkles plus more for sprinkling on top of the cake

Preheat oven to 350F

In two 9inch cake pans, grease lightly with non-stick cooking spray.

In bowl of stand mixer fitted with paddle attachment, combine granulated sugar, white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum

Stir to combine

Add shortening

Turn mixer on to medium-low speed

Mix until no large piece of shortening remain and turn off mixer

Add water, vegetable oil, eggs, vanilla extract, and almond extract

Turn mixer on to medium-high. Mix for two minutes. (Timing is important with this batter.)

Batter should be light and fluffy

Add sprinkles

Turn mixer on to low and stir until sprinkles are just combined

Fill both pans evenly

Bake until a cake tester inserted into the center of a cake comes out clean (about 20 minutes).

Top with icing after allowing it to cool for about 10 minutes 

EASY Pea and Parm Risotto

I get tired just hearing the word Risotto. This dish usually takes about an hour of constant stirring and tasting and I never get the right consistency. Risotto is the one dish I usually don't mind spending money on when eating out because I refuse to make it at home. Not anymore!!! This recipe, tweeked from Barefoot Contessa's new book (which I got as a Christmas present) is the easiest way to look like you put in a lot of effort, when in fact, I had a dance party with my nephew while it cooked :) 

Feel free to replace peas with asparagus, butternut squash or ....lobster?

Serves 6

Ingredients

1.5 cups Arborio rice

5 cups gluten-free vegetable broth (divided-4 cups & 1 cup)

1 cup grated Parmesan cheese

1/2 cup dry white wine

2 tbsp unsalted butter

1.25 cups frozen peas

salt and pepper to taste*

*remember that broth tends to have a lot of salt!

Preheat oven to 350 F

Place rice and 4 cups of vegetable broth in a Dutch oven
(I used my new Le Creuset!!!!)

Cover and bake for 45 minutes

Remove from the oven and add broth, cheese, wine, butter, salt and pepper

Stir for 3 minutes with a wooden spoon

Add peas and stir

Roasted Haricot Verts, Fennel and Shallots

This great side was prepared at a holiday dinner with a recipe tweeked from a 2004 Bon Appetit. I could not stop eating the leftovers! I had never cooked with fennel before, but after having this side, I will definitely use it in other recipes! 

Serves 6 as a side

Ingredients

2 large fennel bulbs, trimmed

3 medium size shallots, peeled and halved

5 tbsp extra virgin olive oil

1 pound Haricot Verts (slender green beans), cooked 
*I usually do the microwavable beans to save time, but feel free to boil!

Preheat oven to 450F

Spray a baking dish (that is rimmed) with nonstick spray

Cut fennel bulbs into even-sized pieces (about 8 pieces per bulb)

In a bowl, combine 3 tbsp oil, fennel and shallots

Lay in pan flat, sprinkle with salt and pepper

Bake for 30 minutes, stirring every ten minutes, until tender and roasted

Place beans in pan with fennel and shallots 

Roast for three minutes

Serve and Enjoy!

Raspberry Thumbprint Cookies

These are a holiday favorite at my house. I love making these for cocktail parties or as treats for friends. There are only a few ingredients needed and they taste sweet and buttery! Feel free to mix in your favorite jam. Raspberry is just a suggestion Makes 2 dozen

Ingredients:

1.5 sticks of butter (12 tbsp) at room temperature

Raspberry jam

1 3/4 cup all purpose flour

1/2 cup granulated sugar

1/2 tsp vanilla extract

A pinch of kosher salt

In a large bowl, combine sugar and butter

Add vanilla and keep mixing

In four batches, add flour and salt

Mix batter until evenly blended

Place on plastic wrap and form a flat disk

Cover and refrigerate for 30 minutes

Preheat oven to 350F

Form dough into 1/4 inch balls and poke center with thumb

Place 1/4 tsp jam in the hole

Bake for 20-25 minutes or until slightly golden on the bottom

Enjoy!

Chocolate Candy Cane Peppermint Patty Surprise

Christmas and Hanukkah are here (oh and finals, so pardon my lack of recipes lately). Thursday is my last day of student teaching at the Birch school. As a going away gift, I wanted to bake cookies for my cooperative teacher who loooves York Peppermint Patties. Note: this was not a fast baking job, but was very easy. Makes about 2 dozen

Ingredients:
1.5 cups all purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar

1 egg

1 bag of small peppermint patties (about 21)

1.5 tbsp butter, slightly melted
1/2 cup cocoa powder (not hot chocolate)
1/4 cup white chocolate, chopped
(not chips, i tried melting these and they burned, woops)
3 candy canes, broken into tiny pieces*
*I placed them in a ziplock bag and pounded them with a meat pounder
1/2 tsp baking soda

In a large bowl, combine flour, sugars, baking soda and cocoa
Use a whisk to stir them together
Slowly add in butter
Then add one egg, stir until mixed well

Spread out a piece of plastic wrap and place dough in a ball on it
Roll it until it is flattened
Seal with another piece of wrap (or put the dough between a cut ziplock as pictured)
Refrigerate for 10 minutes

Preheat oven to 350 F
Remove dough and let sit for 5 minutes
Meanwhile: Line a baking sheet with parchment paper or spray with cooking spray
Over a pot of boiling water, place a bowl with the white chocolate and let it melt

Cover the peppermint patties in the dough, using your fingers to cover all sides
If the dough breaks a little, it may need to thaw a little longer
Cook for 15 minutes, rotating the pan at 7 minutes
The cookies are done when they are puffy but start to get firm

Remove from the oven and allow to cool for a few minutes
Add white chocolate drizzle to the top and sprinkle with candy cane pieces

Gluten Free Friday Brussels

Some people love them and some people hate them (those people have never cooked them the right way). This recipe is adapted and changed from another recipe. I usually roast brussel sprouts in the oven, this was much easier and very tender. serves 4 as a side

Ingredients

1 lb brussels sprouts


1 large shallot, thinly sliced

1 tbsp unsalted butter


1 tbsp extra virgin olive oil


1/2 cup dry white wine


1 cup broth (chicken or vegetable)


salt and pepper to taste

Trim sprouts(pulling dirty leaves off) and halve lengthwise

In a large, heavy 12-inch skillet heat butter and oil over moderate heat

Arrange halved sprouts in skillet, cut sides down, in one layer

Sprinkle with salt and pepper

Cook sprouts, without turning until undersides are golden brown, about 5 minutes

Add the shallots, wine and stock and bring to a simmer

Once simmering, reduce the heat to medium-low (for a gentle simmer)

Cover the pot with a lid (foil works too, if your skillet lacks a lid)

Cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Monday Breakfast

I made an awesome pre-exam breakfast this morning that I had to share! This would be great for a small brunch or for two people. serves 2

To see the food closer up, just click on the picture twice

Ingredients:
For the bagel:
2 everything bagels, cut and toasted
Smoked Salmon, as much as you desire
Green onion cream cheese:
*take regular cream cheese, add two chopped green onions, a tsp of garlic and combine

For the eggs:
8 egg whites
1/2 of an avocado, chopped
2 tbsp pepper jack cheese, grated
1/2 tomato, chopped
pepper to taste
1 tbsp butter
*in a skillet
heat butter on medium
add tomatoes and stir until cooked
add egg whites
continue to cook until bubbling occurs
add cheese and sprinkle avocado
fold over
remove from heat and add pepper to taste

serve with coffee and grapefruit juice!

Halibut with Lemon Arugula Sauce

Simple, fresh and tasty. I don't tend to make a lot of fish, but halibut has a mild taste and takes on the flavors of sauces poured over it. This fish dish is a light and healthy way to get protein into your diet.
Serves 2

Ingredients:
2 quarter pound halibut fillets, bones removed
1 cup arugula
2 tbsp extra virgin olive oil
Juice from 1/2 of a lemon
1/4 cup non-fat Greek-style yogurt
salt and pepper to taste

Preheat oven to Broil
Blend together arugula, 1 tbsp oil, garlic, lemon juice, salt and pepper
On a baking sheet drizzle 1 tsp of oil and place fish fillets on top, skin side down
Drizzle 2 tsp oil on the fish and rub it in
Coat with a small amount of arugula
Sprinkle with salt and pepper
Bake for 7-10 minutes
Meanwhile, combine the rest of the arugula mixture with yogurt
When fish is done cooking, top with arugula mixture and serve

Pumpkin Granola

The last day in November calls for a last pumpkin-related recipe! Inspired by my overpriced pumpkin spice granola and an abundance of pumpkin puree left over from Thanksgiving, this granola is just as yummy and yields much more for a cheaper cost! (also, you can choose the specific nuts and berries that you want). Serves 8

Ingredients:
1 2/3 cups rolled oats (or instant oatmeal)
1 1/4 cups puffed wheat cereal
1 tsp nutmeg
1 tsp cinnamon
1/2 cup brown sugar
1/4 cup pumpkin puree
1/8 cup apple sauce
1/4 cup maple syrup (Vermont maple is best!)
1/2 tsp vanilla extract
 1/2 cup nuts and berries
(I used almonds, raisins and sunflower seeds)

Preheat oven to 325F
In a large bowl combine oats, wheat cereal and nuts
In another large bowl combine pumpkin, apple sauce, sugar, maple syrup, spices, and vanilla
Whisk both bowls then combine the two
Fold over and over with a spatula
*If the mix appears too dry, add a little apple sauce or syrup
Spread mix on a pan lined with parchment paper
Bake for 40 minutes or until desired crispy-ness
Enjoy plain or with milk!

Torte

A warm and cozy dish for the holidays...Voila.....a Potato, Zucchini and Yellow Squash Torte! This recipe has been passed around for years, and is adapted from a recipe from a 1991 edition of Bon Appetite. 
The aroma itself is so delightful that you will find it hard to have self control in letting it cool before taking a bite! Serves 6

Ingredients:

1 lb yukon gold potatoes, peeled and sliced into 1/8 inch rounds

2 small green zucchini, sliced thinly into rounds
1 large summer yellow squash, sliced thinly into rounds
4 green onions, white and light green parts chopped
3 tbsp extra virgin olive oil
1 tbsp all-purpose flour
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tsp Herbs de Provence (a mixture of marjoram, thyme, Savory, basil, rosemary, sage and fennel)
A little butter, for pan greasing

Preheat oven to 375F
Butter a 9inch pie dish or cake pan 
In a bowl, mix spices, flour, green onions (leaving a few to sprinkle on top), and parmesan(minus about 1 tbsp to sprinkle on top)
Layer 1/3 of the potatoes along the bottom of the dish or pan
Next layer squash and zucchini (I put one squash round then one zucchini round in a pattern)
Drizzle with oil and sprinkle with 1/2 of the cheese mixture
Layer another 1/3 of the potatoes, then the rest of the zucchini and squash
Drizzle with oil and 1/2 of the cheese mixture
Top with remaining potatoes 
Sprinkle with cheese and green onions

Cover with foil and bake for 45 minutes
Take foil off and continue to bake until the top has browned (about 20 minutes) 
Can be eaten up to two days after cooking  Who doesn't love potatoes cooked twice? Just bake for about 10 minutes at 350F to reheat

Gluten Free Friday Beef Stew

Beef stew is a favorite in my family, but tends to be gluten un-friendly. For this recipe I swapped out regular flour for all-purpose gluten free baking flour, and regular beef stock for gluten free beef stock. Throw your canned soup away and slurp up this recipe! Serves 8

Ingredients:
2 tbsp extra virgin olive oil
2 lbs beef stew meat, cut into the same size pieces (1 inch)
2 tsp salt
2 tbsp unsalted butter
3 cups gluten-free beef stock
3 tbsp gluten-free flour
1 lb new potatoes, quartered
1 cup baby carrots
1/2 large yellow onion or 1 cup pearl onions(frozen)
1/2 cup frozen peas

3 celery stalks, chopped

1 tbsp Spice Mix

*1/4 tbsp dried oregano

  1/4 tbsp dried thyme

  1/8 tbsp dried basil

  1/8 tbsp cayenne

  1/4 tbsp garlic

In a pan, heat oil

Toss beef with spice mix and put into the pan in two batches

Brown on each side for 2-3 minutes

Place in a large pot with butter, flour and stock

Boil on high for 1 hour, covered

Add potatoes peas, celery, onions and carrots

Cook for 2 more hours covered

Serve! 

Copyright © 2012 Rachel Pollard

Thanksgiving Pears

(Pears a la Bordelaise) This recipe is tweaked from another recipe and it is perfection! These are great along side vanilla ice cream or alone. serves 6

Ingredients:
6 fresh pears: peeled, cored and halved
1 lemon: for lemon juice and a slice of peel
1/2 cup Bordeaux wine
1 cup granulated sugar
1 cinnamon stick
2 tbsp rum

*To make sure pears don't brown while preparing other ingredients, dip them in water

In a large pot, combine wine, liquor, sugar, cinnamon and peel

Bring to a slight boil

Add pear halves

Cook gently until tender

Place on a plate and cool

After all pears are cooked, cook the syrup

Once half the original quantity pour over the pears

Voila!

Gluten Free Friday Dessert

For all of you gluten-free folks out there, I made this dessert because of numerous requests for a dessert without gluten. Also, my roommate and I have an abundance of confection sugar and needed to clear some cabinet space. Voila...Puppy Chow! Serves 8


Ingredients
4.5 cups rice Chex
1/2 cup semi-sweet chocolate chips
1/4 cup peanut butter (I like using chunky)
4 tbsp butter, room temperature
1 tsp vanilla extract
1 tsp cinnamon
2/3 cups confection sugar



In a large microwavable bowl, combine peanut butter, butter and chocolate chips
Heat in the microwave for 45 seconds, uncovered
Stir and cook for 20 seconds more
Meanwhile, pour cereal into a large dish
Once gooey mixture is heated, stir in vanilla and cinnamon
Pour gooey mixture over cereal and mix with a spoon
Add powdered sugar and stir until evenly coated
Enjoy!

Apple Cider Muffins

Apple cider and apple cider donuts are two of my favorite fall treats. These muffins have now been added to the list! I bought a big jug of cider and wanted to make an easy on-the-go breakfast muffin. This recipe was the perfect concoction! I hope you enjoy them as much as I have! Makes 16 mini muffins

Ingredients

3 tbsp egg whites, at room temperature

1/2 +1/3 cup pasteurized apple cider (I used a bit less)

1/3 cup sugar

7 tbsp butter, at room temperature

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp brown sugar for topping

Preheat oven to 350F

Either grease or put cupcake holders into 12 cupcake wells (I used mini cupcake holders but still used big wells)

In a large bowl, mix butter and sugar

Add egg and beat

Mix in a small bowl the flour, powder, cinnamon and salt

Add half of this mixture to the creamed butter

Once mixed, add half of the cider

After beating, add the remaining flour 

Finally add remaining cider

Fill the cups 3/4 of the way full

Bake for 20-25 minutes

Half way through, sprinkle some brown sugar over each muffin

Enjoy!!!

Fall (in love with this) Apple Pie

It's Fall: leaves are turning, apples are falling, and pies are being eaten! This recipe is "easy as pie." I used to think that making a pie from scratch sounded difficult and not worth the time. Not true! This pie involves no mixers and looks like it took a lot of effort, but takes less than an hour to make! Perfect for Thanksgiving! Serves 8

Ingredients:
Crust:
3/4 cup crisco
2 cups flour
1/2 tsp salt
1/4 c cold water
for a flaky, puffy crust add 1 tbs vinegar

Filling:
7 granny smith apples, peeled and cut into the same dimensions (for even cooking)
1 cup sugar
1 tbsp flour
1 tsp cinnamon


Preheat Oven to 350°F
Crust: mix the ingredients in a big bowl with a fork until it turns to a grainy consistency (Dont over-work the dough)
Add a splash (“one , two”) of ice cold water.
It should come together, smoother, softer.
Add more water if it’s still floury, but not too much as it will turn sticky.
Place it in a plastic bag, press into a ball and allow the dough to rest in the refrigerator for about 20 minutes
Spread a sheet of plastic wrap onto the counterand cut half of the dough ball onto the wrap.
Place a second sheet of plastic and carefully roll it onto the rolling pin, then unroll it over the pan.
Place all the filling in the dough shell and cover another sheet of dough for the top crust.
Pinch the top and bottom sheets together, old-school.
Cut a vent on the top of the pie dough to release steam during baking.
Bake for about an hour but check every 20 minutes!

Pesto Chicken Sausage and Greens Orecchetti

I know, so many pesto oriented dishes, but I have to get rid of it somehow to make room in my tiny NYC refrigerator! This dish is packed with a flavor punch. Orecchetti is an Italian word for little ear which describes their shape. This pasta can be found in most grocery stores, but can be replaced by another if necessary. This recipe can be made vegetarian by using soy sausage. Serves 6

Ingredients:

12 oz. orecchiette pasta

.5 lbs green beans, cut into thirds

1 cup frozen peas

.5 can of diced tomatoes, drained

1 tbsp extra virgin olive oil

3 links fully cooked Italian-style chicken sausage, thinly sliced 

(found at Trader Joe's, can be substituted with soy sausage, or pork sausage)

1/3 cup pesto

1/2 cup grated Parmesan cheese

Boil pasta according to box directions

After draining pasta, boil green beans and peas in the same pot for 3 minutes

Meanwhile, in a skillet heat oil and brown sausage

This should take about 6 minutes per side on medium heat

In a large serving bowl, combine pesto, sausage, drained pasta, drained vegetables and diced tomatoes

Top with Parmesan and serve

Gluten-Free Friday! Lentil Salad

Happy Gluten-Free Friday! This is a light, but protein packed dish that I make at least once a month. If you ever have left over red wine(ha) and broth this is a great way to use them!  Serves 8

Ingredients:
1/2 cup lentils (I sometimes buy a can of organic lentils)
1 1/2 cups gluten-free vegetable broth
3 large carrots, peeled and chopped
5 sticks celery, chopped
1/2 white onion, chopped
1/4 cup red wine
1 tbsp extra virgin olive oil
1 tsp garlic
salt and pepper to taste

In a pot, cook lentils in broth by bringing to a boil for 5 minutes, then simmering for 15.
In a pan, cook onions, carrots, garlic and celery in oil
After 10 minutes (stirring occasionally) add wine, salt and pepper
Pour in lentils with remaining broth
(if using canned lentils, drain them and add only 1/2 cup broth)
Stir on simmer for 5 minutes
Enjoy for up to a week!