Archive for Recipes
Gluten-Free Sweet Potato Casserole Recipe
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This is a fairly simple, traditional recipe that I put together for our Thanksgiving family gathering this year. I always enjoy sweet potato casserole for the holidays. I usually prefer a crunchy pecan and brown sugar topping, but decided to change it up a little this year. I know some people always look forward to the toasted marshmallows on top. So, this year, I did both. This is now my favorite way to eat them. I’d like to think of this as a vegetable side dish, but really it’s sweet enough to call it dessert. This is the picture I took before baking. Sorry, I forgot to take the “after” shot.
Gluten-Free Sweet Potato Casserole Recipe
Ingredients:
Main Ingredients:
4 large Sweet Potatoes or Yams, peeled, cooked and mashed (about 4 lbs or 8 cups)
3 Eggs, lightly beaten
3/4 Cup Brown Sugar
1/2 Cup Butter, softened
1 TBSP Maple Syrup
3/4 Cup Almond Milk (I used vanilla flavored.)
Topping Ingredients:
1 Cup Chopped Pecans
1/2 Cup Brown Sugar
1/4 Cup Brown Rice Flour
1/3 Cup Butter, melted
1 Cup Small Marshmallows
Directions:
- Cook and peel the sweet potatoes, or yams. I like to score the skin on the yams both around the middle and lengthwise. Then I put them into boiling water and simmer until they are fork tender (about 20-30 min.).
- While the yams are cooking, combine the first four topping ingredients with a fork and set aside.
- When the yams are done, remove them from the heat and drain the water. Cover with cold water to cool down. If the skin hasn’t come off already, gently pull the skin off.
- Mash the yams and add the rest of the main ingredients. Combine thoroughly. You may want to beat the ingredients together for a smoother, fluffier texture.
- Spread the yams/sweet potato mixture into a 9 x 13 baking dish. (You can cover with plastic wrap and place in the refrigerator at this point, if you are saving for the next day.)
- Then top the yams with the mini marshmallows and pecan mixture in alternating diagonal stripes.
- Bake at 350° F for 30-40 minutes, or until the yams are bubbly hot and the marshmallows are lightly browned.
Additional Notes:
- To make ahead: I made this the day before Thanksgiving, skipping step 2 and ending at step 5 the first day. On the morning of Thanksgiving, I took the dish out of the refrigerator and let set on the counter while I worked on step 2 of the directions and preheated the oven. I then finished the baking with steps 6 and 7.
- If the marshmallows don’t brown after 40 minutes, put it under the broiler for a few minutes. But watch it carefully so it doesn’t burn.
Notable Links:
- I’ve linked this recipe to this week’s edition Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
- For a savory, rather than sweet, sweet potato recipe, try Amy’s recipe for Crispy Sweet Potatoes at Simply Sugar and Gluten-Free.
Hot Wheels Birthday Cake
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It was such a busy summer that I never got around to sharing this birthday cake idea with you. My son loves Hot Wheels
I started going through his Hot Wheels tracks for ideas. I found a fun little track that I thought would be fun to incorporate with it. But, I couldn’t remove all the track pieces from the base and support structure. As I discussed the idea with my husband, he suggested that we just use the regular flexible Hot Wheels track pieces
I didn’t get pictures of the building process. I was too busy trying to figure out what to do to stop and take a picture. And, I’m really sorry I never got a video of it working. We had to enlarge the tunnel a little, and find the right, low-profile car
More specifics:
I baked two round 9″ cakes. I used Betty Crocker Gluten-Free Cake Mixes
I made Wilton’s recipe for Chocolate Buttercream Icing, and used Hershey’s Special Dark Cocoa
).
For the bottom layer cake, I cut a path for the tunnel 3/4 of the way through the middle. (At this point, it looks almost like the letter U.) Then, I frosted the top and inside the tunnel.
For the top layer cake, I cut out another path for the tunnel. Then, I placed the cake on top of the bottom layer. I had to make some adjustments for the tunnel, by cutting a little more here and there so that the cake becomes like a ramp down the middle. After testing it with the track, I frosted the top, sides and inside the tunnel.
For the side of the cake, I tried to keep the decoration simple. I used a plastic chop stick to make indentions along the side of the frosted cake to resemble tire tread.
For the flames: I used simple icing made with powdered sugar and water. (I start with 1 cup powdered sugar and 1 Tbsp water and adjust as necessary.) Then I separated it into three small bowls and used food dye to create red, orange and yellow frosting. I used Wilton’s small round #3 decorating tip
For the support of the track, my husband used a yard stick and a dowel rod secured with a nail. The track and clamp
More Great Birthday Cake Ideas:
- Heidi made a show-stopping Monster Truck birthday cake at Adventures of a Gluten-Free Mom.
- Heidi also made a fabulous Star Wars Clone Trooper Helmet cake you should check out.
- And, don’t miss Andrea Meyer’s Lego Star Wars Stormtropper Cake at Andrea’s Recipes.
- If you’re looking for a Cars cake, Andrea also built a great Lightning McQueen cake.
I’m also linking this post to Gluten-Free Wednesdays at The Gluten-Free Homemaker, where you’ll find lots of wonderful gluten-free recipes, reviews and ideas.
Blue POM Cosmo
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The good folks at POM Wonderful sent me a case of Blueberry Pomegranate juice in the mail last month. It’s very good, and very strong on the blueberry flavor. I can’t drink too much of it straight, but that’s OK because even a small bottle of it is full of antioxidants. That makes this a healthy drink, right? 
When I first received the juice, I thought of lots of different ways to use it: sorbets, dressings, sauces, etc. And for some reason (fast and easy, perhaps?), the only way I’ve used it so far is in drinks. I’ve added it to lemonade, other juices, iced tea, even champagne. It added a nice flavor to all of them.
Then, I got this crazy idea to use it in a Cosmopolitan drink. I don’t even drink Cosmos. Anyway, I gave my husband some ideas on the ingredients, and he tried mixing a couple versions. I think we came up with a very yummy recipe. It’s really very good, and very blueberry, despite the red color. So, if you’re looking for a fruity, fun drink for happy hour or girl’s night out, give it a try.
Blue POM Cosmo Recipe
Ingredients:
2 oz. vodka, chilled
1 oz. Triple Sec
Juice of 1/2 lime
1 oz. POM Blueberry juice
Blueberries for garnish (optional)
Directions:
- Pour the ingredients into a cocktail shaker.
- Add a few ice cubes, cover and shake the cocktail.
- Pour the cocktail, straining out the ice, into a martini glass.
- If desired, garnish with a few blueberries.
Additional Notes:
- As you can see, I used blueberries for garnish. To keep the swizzle stick from falling out of the glass, put some blueberries on the end of the stick in the glass, too. Or, just lay it across the rim of the glass.
Notable Links:
- There are lots of good-looking recipes at POM Wonderful.
- The origins of the Cosmopolitan Cocktail, according to Wikipedia.
- Pomegranate-Blueberry Albacore Skewers recipe is posted at The Gluten-Free Hippie.
- Reindeer Antlers, an pomegranate alcoholic punch is posted at Gluten Free Easily.
- Recipes for Pomegranate Popsicles and Pomegranate Sorbet are at Gluten Free Gidget.
- POM Glazed Chicken Salad can be found at Gluten Free Expedition.
- Pork Chops with Pomegranate-Mushroom Sauce is posted at Gluten Free Works.
- Pomegranate Marinade for lamb and salmon can be found at Gluten Free Portland Oregon.
Wild Rice Salad
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My mom made this salad this summer while I was visiting. It was so unique and delicious I knew I had to share it with you. When I got home, I made a few changes to the recipe, and made it myself. My husband liked it, but the kids weren’t too crazy about it. Actually, they wouldn’t even try it. But let’s face it, this wasn’t meant to be a kid-friendly recipe. Too many strong and wonderful flavors.
It makes a large bowl, so it’s great to take to potlucks, parties, or family gatherings. Or, you can do what I did and just keep it in the refrigerator for quick, but filling lunches.
Wild Rice Salad with Parmesan Dressing
Ingredients:
Salad:
1 Cup dry wild rice (plus 3 Cups water and 1 Tbsp instant chicken base, or follow directions on the package)
12 oz. jar of marinated artichoke hearts (Reserve marinade to use in dressing.)
10 oz. bag of frozen peas
1 green pepper, diced
9 green onions, sliced
1 pint cherry or grape tomatoes, halved
1 Cup toasted pine nuts
Parmesan Dressing:
1-1/3 Cup olive oil (Use artichoke marinade to make up the total amount.)
1/2 Cup cider vinegar
1/4 Cup grated Parmesan cheese
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground pepper
1/4 tsp paprika
1 clove garlic, minced
Directions:
- Cook rice according to package directions. Darker and longer grain wild rice requires longer cooking. Here’s what I did with a very dark, long grain rice: Rinse and drain the rice, then place in a medium pot with 3 Cups water and 1 Tbsp instant chicken base. Bring the water to a boil, and then reduce to a simmer. Cover and simmer for 50-60 minutes. Then remove from the heat and let sit for 10 minutes. Drain any excess water.
- While the rice is cooling, prepare the dressing by mixing all the dressing ingredients together. I start with the marinade/oil from the artichokes, which is usually about a cup, and then add an additional 1/3 cup olive oil. Then I whisk in the remaining ingredients.
- Now prepare the other salad ingredients. Chop the artichoke hearts into large chunks, or bite-sized pieces. Slice the green onions, and dice the green pepper.
- In a large bowl, combine the rice, artichoke hearts, peas, green onions, and green pepper. Pour in about 1/2 of the dressing and stir gently.
- Cover the salad and place in the refrigerator to chill for a couple hours, or even overnight.
- When ready to serve, stir in the halved grape tomatoes and toasted pine nuts. At this point, you can add more dressing to the salad, or let each person add some to their own serving.
Additional Notes:
- I didn’t actually measure it out, but I would guess that it makes about 12 servings, depending on serving size.
- For toasting pine nuts: I like to toast the pine nuts in a dry skillet over medium-heat heat. Keep the pine nuts in a single layer and stir frequently. When the nuts start to turn golden brown, stir constantly. Watch carefully, because they can burn quickly. Remove from heat when all are toasted.
- Do pine nuts leave a bitter taste in your mouth? Leave them out, or try toasted almond slivers or sunflower seeds instead.
Notable Links:
- Don’t have any wild rice? Try The Gluten-Free Homemaker’s Brown Rice Salad recipe. You’ll also find it listed along with other gluten-free recipes at this week’s Gluten-Free Wednesdays.
- For more healthy recipes, visit Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free, where Amy is celebrating the one year anniversary of this wonderful weekly event.
Greek Pasta Salad with Chicken
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Here’s another dish I created to use up some leftover chicken. This time it was roasted or rotisserie chicken. No leftovers at your house? You can always cook a couple chicken breasts to add to the salad. Or, make it without the chicken at all.
Greek Pasta Salad Recipe
Ingredients:
Salad:
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste
Dressing:
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano
Instructions:
- Cook the pasta according to package instructions. (Schar Pasta
directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
- Prepare the salad ingredients by cutting into bite-size pieces.
- Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
- Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
- Serve up the pasta salad and season to taste with extra dressing, salt and pepper.
Additional Notes:
- Quartered, marinated artichoke hearts also make a nice addition to the salad.
- For the olives, I usually buy a mix of Greek olives which includes Kalamata.
Notable Links:
- I’ve linked this post to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
- You’ll also find it linked at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
