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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

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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

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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

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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).

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Gluten-Free French Toast

gluten-free french toast

Comfort food: Gluten-free French toast

When some people think of comfort food, they think of meatloaf, mashed potatoes or tuna casserole. You certainly won’t find any of those on my list. Yet, when the Kosher Connection asked food bloggers to create a recipe for comfort food, I had a hard time figuring out my favorite comfort food. Chicken soup is my go-to food when any of us is feeling sick, but I’ve already posted a recipe for gluten-free matzo ball soup. And while I would find comfort in a huge plate of gluten-free brownies, that would be kind of embarrassing to admit (plus, I’ve already posted a recipe for the best gluten-free brownies ever).

But breakfast and brunch foods always make me happy, whether it’s French toast, pancakes, an omelet, egg skillet or homemade hashbrowns. So I decided to post a recipe for comforting gluten-free French toast.

French toast is pretty easy to make, and gluten-free bread soaks up the egg mixture nicely (although not as well as soft challah). Gluten-free bread tends to be small in size, so you can use six slices of bread to two eggs, whereas a typical recipe might use four slices of wheat bread to two eggs.

I amp up the flavor by adding vanilla extract, cinnamon and nutmeg (because almost any food is better with vanilla, cinnamon and nutmeg). The French toast can easily be made dairy-free by using almond milk for soaking and non-dairy buttery spread or coconut oil for frying.

Although French toast seems supersweet and indulgent, this recipe does not contain any added sugar. When topped with fresh fruit, it makes a healthy breakfast. Or drizzle on pure maple syrup for a little indulgence and extra comfort.

To see comfort food recipes from other Kosher Connection bloggers (though not all are gluten-free), click on the frog icon below:

Gluten-Free French Toast

(gluten-free, dairy or dairy-free)
By Gluten-Free Nosh
printable recipe

Ingredients:

  • 2 eggs
  • 1/4 cup milk or dairy-free milk alternative
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 slices gluten-free bread
  • 1 tablespoon butter or margarine

Method:

  1. In a shallow bowl, beat eggs well. Beat in milk, vanilla extract, cinnamon and nutmeg.
  2. Place a slice of bread in the egg mixture and let sit for 30 seconds to soak up the egg. Poke bread with tines of a fork several times to help the egg penetrate the bread. Flip and repeat on the other side.
  3. Melt 1 tablespoon of butter in a frying pan or griddle pan over medium heat. Place several slices of egg-coated bread in the pan and cook until golden brown, about 3 minutes. Flip and cook until the other sides are golden brown.
  4. If you are cooking a second batch, add more butter to the pan before adding the bread.
  5. Serve warm with fresh fruit and pure maple syrup.

Yield: 6 slices

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Custardy Corn Pudding, Gluten-Free and Dairy-Free

corn pudding, gluten-free and dairy-free

This custardy corn pudding is gluten-free and dairy-free, a perfect Thanksgiving side.

I am continually impressed by the wealth of content at the Joy of Kosher site. So when they asked me to develop a corn pudding recipe for Thanksgiving and Hanukkah, I was thrilled. I wanted to make a creamy corn pudding that was dairy-free, as well as gluten-free, so it could be served with a kosher Thanksgiving dinner.

While most corn puddings are rich with butter, cream and milk, and some are thickened with flour, this corn pudding is custardy and creamy without gluten or dairy. The light texture makes it a good complement to a hearty turkey dinner. (I only wish the photo had turned out better. I hate it when the sky is gray by 4pm in winter and there’s no natural light left for photos, leaving a glare from overhead lights.)

The creamy, custardy texture comes from coconut milk (the richer canned coconut milk, not the boxed, more watery coconut milk drink). The coconut flavor is subtle, with the standout taste being the taste of crisp corn. Fresh corn kernels cut off the cob work best, but since you’re not going to find fresh corn in November, frozen corn works too. I have to thank my mother for the idea for this recipe, and for the idea of adding coconut milk. (Thanks, Mom.)

The eggs give the pudding a light, soufflé-like consistency, studded with nuggets of golden corn. It may seem fussy to bake the pudding in a water bath, but I tried this recipe both with and without a water bath. I found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go. It insulates the soufflé, cooks it evenly and gently, and prevents it from falling and deflating.

On this Thanksgiving, that’s something to be thankful for.

You can find my full corn pudding post on the Joy of Kosher site, along with the accompanying recipe.

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Super-Moist Secret-Ingredient Chocolate Cake

Secret-ingredient Chocolate Cake

You’d never guess the secret ingredient in this moist gluten-free chocolate cake with pink buttercream frosting.

Can you keep a secret? This gluten-free chocolate cake has a top-secret ingredient that keeps it rich and moist. No crumbly, dry cake here.

The only catch is that you can’t reveal the secret ingredient to your guests, at least not until after they’ve devoured a piece of this delectable chocolate cake topped with a delicate pink buttercream frosting.

Ready? Promise you’ll keep reading? The secret ingredient is … borscht. That’s right, pureed beet borscht gives the cake extra moisture and richness, without any noticeable beet taste. (Note: Do not use “Russian style” borscht, which contains garlic. That would be bad.)

Honestly, I’m not a huge fan of beets (too “earthy”), so trust me on this one: You simply cannot taste the beets in this recipe, yet they lend moistness, structure and depth to the cake. Similarly, sometimes I add applesauce to my gluten-free cakes: The applesauce makes the cake tender, and the fruit pectin keeps it from falling apart — especially important for gluten-free baking.

When I was asked to develop two recipes for the Joy of Kosher Gold’s Foods campaign, I decided to make two very different recipes: a chocolate beet cake with Gold’s borscht and wild salmon with dinosaur kale and yogurt-horseradish sauce, using Gold’s white horseradish.

For the Super-Moist Secret-Ingredient Gluten-Free Chocolate Cake, you’ll need to puree the borscht in a blender, to thoroughly incorporate any bits of beet. Borscht — beet soup — is liquidy. Adding 1 1/2 cups of borscht to the batter seems strange, but it makes the cake tender, with a light and airy crumb.

chocolate cake ingredients

The surprising secret ingredient to moist gluten-free chocolate cake is … borscht.

I frosted the cake with a pink buttercream frosting, tinted pink by a few tablespoons of pureed borscht. Again, trust me — there is so much sugar in the icing, you will never taste the beets. Using the beet juice is actually a great way to color the frosting without using artificial food colorings.

For the full recipe for Super-Moist Secret-Ingredient Gluten-Free Chocolate Cake, please click through to the Joy of Kosher site.

For the salmon, I came up with a more traditional recipe of Salmon with Dinosaur Kale and Yogurt-Horseradish Sauce. I like lacinato (dinosaur) kale, because it is more tender and quicker cooking than curly kale. My youngest daughter eats up the kale (leaving the salmon), asking for more of “the green stuff.”

Salmon with kale and yogurt-horseradish sauce

Salmon with dinosaur kale and yogurt-horseradish sauce

kale

Lacinato kale is also called dinosaur kale and Tuscan kale.

horseradish sauce

For a sauce, try this combination of Greek yogurt, white horseradish and fresh dill.

Start by sautéing the chopped kale with diced shallots in a large skillet, adding a cup of vegetable broth. Then place the salmon on top of the kale, cover the skillet and cook over low heat for about 10 minutes. The salmon (feel free to use other types of fish) comes out silky and tender, which is good because I tend to overcook fish. For the yogurt-horseradish sauce, mix together 1/2 cup Greek yogurt, 2 tablespoons white horseradish and 1 tablespoon chopped fresh dill, and serve on the side.

With a powerhouse combination of wild salmon, kale and Greek yogurt, this dish is both delicious and nutritious.

For the full recipe for Salmon with Dinosaur Kale and Yogurt-Horseradish Sauce, please click through to the Joy of Kosher site.

This post is sponsored by Gold’s and Joy of Kosher.

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