Tag Archives: gluten-free

Spooky Spider Cupcakes

spider cupcake

Happy Halloween!

I made these Halloween spider treats to send in my kids’ school lunch today, using Udi’s gluten-free brownie bites, Betty Crocker decorating icing, Clif Kid ZFruit ropes (cut up for the spider legs), with a couple of chocolate chips and white sprinkles. All gluten-free and easy as can be.

So spooky!

Leave a comment

Filed under desserts

Pomegranate-Glazed Chicken

pomegranate chicken

Chicken glazed with a pomegranate sauce, spiced with ginger and cinnamon

Well, hello, blog. I haven’t posted in quite a while. As I get busier editing for the indispensable Gluten Free & More magazine (formerly titled Living Without) and with life in general, I have had less time for this blog.

As always, it helps to have a kick in the pants, which comes as part of the Kosher Connection challenge to post a pomegranate recipe.

I have an awesome Dark and White Chocolate Pomegranate Bark recipe that I posted as the first recipe on this blog in 2010. That’s still one of my favorites, an easy, elegant gluten-free dessert. But onto new recipes, for the new year.

I associate pomegranates with Rosh Hashanah, the Jewish New Year. First of all, pomegranates pop into the stores in fall, around the same time as Rosh Hashanah (although of course the Jewel didn’t have any pomegranates this weekend, so I couldn’t garnish the chicken with fresh pomegranate seeds). Also, pomegranates are said to contain 613 seeds, which is the same number of commandments in the Torah. On Rosh Hashanah, we want to be as full of good deeds in the coming year as the pomegranate has seeds.

Also on Rosh Hashanah, it is customary to eat sweet foods for a sweet new year. This pomegranate-glazed chicken delivers in that category, with a fruity but not overpowering sauce spiced with ginger, cinnamon and cumin. When the chicken is cooked, the pomegranate sauce loses its magenta hue. So, prior to pouring the glaze on the chicken, set some sauce aside and drizzle it on the cooked chicken to brighten the dish. Pomegranate-glazed chicken makes a great, naturally gluten-free entree for Rosh Hashanah or Shabbat.

For tips on getting the seeds out of a pomegranate without staining everything in your entire kitchen, read my Dark and White Chocolate Pomegranate Bark post.

Find more pomegranate recipes (not necessarily gluten-free) from other Kosher Connection bloggers by clicking the frog icon below.

Pomegranate-Glazed Chicken

(gluten-free, dairy-free, Rosh Hashanah, Shabbat)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons olive oil
  • 3 pounds cut-up, bone-in chicken
  • Salt and pepper
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • Fresh pomegranate seeds, for garnish
  • Thinly sliced orange pieces, for garnish

Method:

  1. To prepare glaze, combine pomegranate juice and sugar in a small nonstick saucepan. Bring to a boil. Continue to boil, stirring frequently, until juice is thick, syrupy and reduced to 1/2 cup, about 15 to 20 minutes.
  2. Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken, making sure skillet isn’t too crowded, about 3 to 5 minutes on each side.
  3. Place browned chicken pieces in  9×13-inch roasting pan. Stir ginger, cinnamon, cumin and nutmeg into glaze. Pour most of glaze over chicken, reserving a few spoonfuls to use as a garnish. Bake for 30-40 minutes or until chicken is cooked through.
  4. To serve, arrange chicken pieces on a serving platter. Drizzle with reserved glaze, and garnish with orange slices and fresh pomegranate seeds.

Yield: 6 servings

5 Comments

Filed under entrees, Jewish holidays, Recipes

Mini Gluten-Free Cheesecakes

mini gluten-free cheesecakes

With gluten-free ginger snap cookies as their base, these mini cheesecakes are easy and delicious.

 
A classic cheesecake is creamy, smooth and slightly dense without cloying sweetness. The simple ingredients have integrity: cream cheese, sugar, eggs and vanilla. An honest cheesecake wouldn’t disgrace itself by being smothered in a sickeningly sweet strawberry sauce.

Preparation of these mini gluten-free cheesecakes — adapted from Bette Hagman’s Gluten-Free Gourmet cookbook — is as simple as the ingredients. Gluten-free ginger snap cookies serve as the base. (I usually use Mi-Del gluten-free ginger snaps or Trader Joe’s gluten-free ginger snaps.) A light creamy topping conveniently hides any cracks in the top of the cheesecakes.

These cute-as-a-cupcake treats are a perfect dairy dessert for Shavuot. On Shavuot, when we celebrate the giving of the Torah, dairy foods traditionally are eaten.

For other dairy Shavuot recipes, check out the Kosher Connection bloggers by clicking on the icon below. Please note that not all of the recipes are gluten-free.

Mini Gluten-Free Cheesecakes

(gluten-free, dairy)
By Gluten-Free Nosh
Printable Recipe

Ingredients:

Mini cheesecakes:

  • 12 gluten-free ginger snap cookies (or other small, round gluten-free cookies)
  • 2 (8-ounce) packages reduced-fat cream cheese
  • 2/3 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest

Topping:

  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • Fresh raspberries, blackberries, strawberries or other garnish

Method:

  1. Preheat oven to 325 degrees. Line 12 standard muffin cups with paper liners. Place a ginger snap cookie, flat side down, into the bottom of each cup.
  2. In the bowl of a stand mixer, beat cream cheese and sugar until well-combined, occasionally scraping down the sides of the bowl. Mix in eggs one at a time, beating just until each egg is incorporated and there are no lumps (you don’t want the batter to be too airy). Stir in the vanilla extract and lemon zest.
  3. Pour batter into lined muffin cups, filling each 3/4 full. Bake for 25 to 30 minutes until the centers are mostly firm; remove from the oven.
  4. Prepare the topping. In a medium bowl, stir together the Greek yogurt, sugar and vanilla extract until smooth. Spoon 1 tablespoon of yogurt mixture onto the top of each mini cheesecake. Return pan to the oven and bake for an additional 5 to 8 minutes until topping is set.
  5. Immediately garnish the mini cheesecakes with fresh raspberries, sliced strawberries or any other topping that hits your fancy. Refrigerate mini cheesecakes for at least 1 hour before serving. Store in the refrigerator.

Yield: 12 mini cheesecakes

4 Comments

Filed under Jewish holidays, Recipes

Gluten-Free Passover Foods 2014

passover 2014

Gluten-free Passover foods

Passover is a prime time for gluten-free food, since foods that are kosher for Passover do not contain wheat, rye, barley, spelt or oats — although the big exception is that wheat is used in regular matzah and in products using matzah meal or cake meal.

While many Passover products have always been gluten-free, in the past they have used the Yiddish term “non-gebrokts,” which indicates that no matzah (i.e. wheat) was used in the product. But now many Passover brands are recognizing the gluten-free appeal and specifically labeling their products as gluten-free.

Kedem Food Products began introducing products specifically labeled as certified gluten free five years ago, when it introduced Yehuda Gluten Free Matzo-Style Squares (a great gluten-free matzah). Now, many of Yehuda’s products are certified gluten-free, bearing the GIG’s “Certified GF” logo, meaning they’ve been tested to contain less than 10 ppm of gluten. I’m always more confident in buying a food when I see the certified GF logo.

“It started with Yehuda Gluten Free Matzo Style Squares, and grew from there,” notes Harold Weiss, Kedem vice president of sales, in a press release. “Fast forward five years, and we have a complete offering of gluten free items under various brands including cereals, candies, cake mixes and ingredients all certified GF and many now available year round.”

This year, Kedem introduced a number of new certified gluten free items including Yehuda Gluten Free Chocolate Covered Crackers, Yehuda Gluten Free Soup Crackers, Crispy-Os Gluten Free Cereal, Kedem Tilapia Gefilte Fish (exclusively available at Whole Foods) and Shefa Sweet Goodies.

Kedem Gourmet Passover gefilte fish and Kedem Israeli Style gefilte fish, as well as Rokeach Gourmet Sweet and Heimeshe Sweet gefilte fish, do not contain matzah meal and are gluten-free. (Most other brands contain matza meal and therefore gluten.)

All Manischewitz macaroons are certified gluten-free, too. (I’d take a pass on their new pistachio orange flavor, though.)

Some of my favorite returning gluten-free Passover products are Yehuda Gluten-Free Matzo-Style Squares, Lieber’s Knaidel Mix (ie matzo ball mix), Frankel’s frozen Matzo-Free Balls, Jeff Nathan’s Seasoned Panko Flakes, Spring Valley chicken nuggets and blintzes and Gefen tapioca starch in a reclosable canister.

Do yourself a favor and pass over (get it: Passover, ha-ha) any of the gluten-free Passover boxed cake mixes or Passover noodles. They are rarely good.

Find some of my old Passover posts here:
Gluten-free Passover foods 2013
Gluten-free oat matzo 2013
Gluten-free matzo for Passover 2013
Gluten-free Passover foods 2012
Gluten-free Passover foods 2010

4 Comments

Filed under Jewish holidays, Passover

Gluten-Free Passover Meringues

meringues

I’ve posted a couple of variants on meringues, but these were our prettiest yet, deserving of their own post. Plus, these meringue cookies make for a quick and easy gluten-free, dairy-free Passover dessert, requiring no special equipment or ingredients — pretty much just eggs, sugar and a mixer.

When I first started this blog in 2010, I posted a recipe for chocolate-chip and double chocolate meringues, with a really ugly photo, before I learned that you never, ever want to use a flash for food photography. And I also previously posted a recipe for cute ghost meringues for Halloween.

Piping these meringues seemed like a pain, so my daughter and I originally started by scooping spoonfuls of meringue and flinging the sticky meringue onto a baking sheet. But we found out that piping actually was so much easier and prettier. All you need are disposable pastry bags and a large star tip — OK, and some practice piping, because it does take a while to perfect the skill. (I highly recommend taking a cake decorating class if you foresee making a lot of gluten-free birthday cakes or desserts in your future.)

Meringues are true sugar cookies because the main ingredient is, well, sugar. My youngest daughter is crazy for them.

My oldest daughter is trying a low-FODMAP diet to help with her non-celiac stomach issues, so these meringues are a good low-FODMAP dessert. (FODMAPs are types of carbohydrates that are sometimes poorly digested by the small intestine, causing irritable bowel symptoms like pain, bloating and gas when they pass into the large intestine. … Sorry if I just killed your meringue sugar buzz, but it’s good to know about FODMAPs because they will be increasingly in the health news.)

Gluten-Free Passover Meringues

(gluten-free, dairy-free, pareve, Passover)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Method:

  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Gradually add sugar and continue beating. Beat in vanilla extract.
  3. Put a large star tip on a disposable pastry bag. Fill the bag with the meringue mixture and twist the top to close. Pipe the meringues onto the lined baking sheet.
  4. Bake for one hour. Allow meringues to cool and store in an airtight container.

Yield: About 24 meringue cookies

4 Comments

Filed under desserts, Jewish holidays, Passover, Recipes

Chicken Baked with Babaganoush

chicken baked with babaganoush

Chicken baked with babaganoush, gluten-free

 

“Chicken, again?!” is a refrain I hear a lot in my house, especially from my oldest daughter … not that I’m pointing fingers or anything.

Let’s face it — unless you are a vegetarian — chicken makes for a good dinner: It’s easy, high in protein, filling and most people like it, so it’s good for guests. But sometimes, it can be rather run of the mill.

Here’s a quick and easy recipe that will elevate your weeknight chicken dish with a burst of flavor: chicken breasts baked with babganoush. The Mediterranean eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.

The awesome folks at Joy of Kosher asked me to develop a recipe using one of Sabra’s Mediterranean salads, for their #ShareSabra campaign. I was happy to, since all of Sabra’s products are gluten-free. Sabra’s babaganoush does not contain sesame, which is a bit untraditional but good with our family, since my father is severely allergic to sesame and I tend to stay away from it out of habit.

 

chicken and babaganoush

To make the chicken, spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle the tops with paprika and some fresh parsley, and bake at 400 degrees for about 30 minutes. (You can try this same technique using hummus instead of babaganoush.)

With babaganoush that is labeled kosher for Passover, this dish becomes a quick way to brighten up the Passover table with a burst of flavor. You can’t beat that for ease and convenience.

Please see my full recipe for Chicken Baked with Babaganoush on the Joy of Kosher site.

This post is sponsored by Sabra, but all opinions are my own. With Joy of Kosher’s #ShareSabra contest, you could win $200 just by sharing photos of your food, your family and your friends (and it does not need to be with a Sabra product).

1 Comment

Filed under entrees, Passover, Recipes

Random Acts of Udi’s

udi's gluten-free

A box of Udi’s gluten-free products, some new and some old favorites.

Recently, the folks at Udi’s sent me a box of gluten-free goodies as part of their “Random Acts of Udi’s” promotion. They sent bloggers different sampler boxes of Udi’s gluten-free treats to use or to give to friends and then to describe their experiences.

Although we were initially tempted to keep the goods to ourselves, it was a lot of fun to share them with our gluten-free friends. I always feel an instant bond with anyone who has celiac, so we were thrilled to be able to share the love.

Because I divvied up the products — giving friends baggies of different items, instead of giving them a whole box to take home — it was hard for them to keep track of what was what. If I had to do it again, I would have given them the whole box and not divided it into “bits and bobs,” as my British friend would say. That’s our fault for being greedy and wanting to try a little bit of everything.

In the box were some new Udi’s products, like boxed cookies with a gourmet flair, like Salted Caramel Cashew Cookies (one of my younger daughter’s favorites), Maple Pecan Chocolate Chip Cookies and Coconut Peanut Butter Cookies (the coconut taste really comes through). The cookies say “soft baked” but they were a regular crisp cookie texture, which was fine with us. In the plastic tubs of cookies (usually found in the freezer section of the grocery store), we enjoyed the Snickerdoodles, Chocolate Chip Cookies (another favorite among friends) and the Dark Chocolate Brownie Bites. My daughter liked the surprise of finding mini chocolate chips in the moist brownie bites — another of her faves. The tubs of cookies say “soft and chewy,” and they were.

Our kids and our friends also liked the new Udi’s chips, with ancient grains like millet, amaranth and quinoa and fun flavors that pop in your mouth. The Jalapeno Cheddar chips were quite spicy and flavorful, and we also liked the Aged Cheddar ones. The new “Active” granolas were good, too, with a few added nutrients (missing from some gluten-free diets) like zinc. I have to say, though, that the Mighty Bagel with millet, flax, dried cranberries and pumpkin seeds didn’t appeal to most people. I am a traditionalist when it comes to bagels — even gluten-free bagels.

Overall, it was fun to share the items, and our friends had fun testing them out. As my father-in-law noted (thanks, Pop), the exciting part is how much more tasty and complex gluten-free foods are getting. Udi’s has added some fun flavors, ancient grains and nutrients to spice up gluten-free products, giving them more pizzazz, for which we are thankful.

4 Comments

Filed under Products