Honey-roasted butternut squash soup, gluten-free
Today, a fall rainfall brought down a cascade of leaves from the maple tree in front of our house. In shades of gold, bronze, ocher and amber, the leaves fell, thickly carpeting the sidewalk. In weather like this, I crave the comfort of a warm bowl of soup. And what better soup than a perennial fall favorite: butternut squash soup, made gluten-free and dairy-free.
For a while, I was turned off by butternut squash soup, with its one-note sweet taste and pablum texture. But that’s certainly not the case with this complex honey-roasted butternut squash soup, laced with the smoky spice of chipotle chile pepper and the slightly exotic taste of cumin.
What’s even better is that this butternut squash soup is gluten-free, dairy-free and vegetarian, making it well-suited for a variety of people (except for my kids; shall I admit that they don’t like this grown-up soup?). For a vegan version, use maple syrup instead of honey.
Honey-Roasted Butternut Squash Soup, Gluten-Free
(gluten-free, dairy-free, pareve, vegetarian)
By Gluten-Free Nosh
- 1 1/2 pounds (about 5 cups) butternut squash, cut into 1-inch cubes
- 1 pound carrots, cut into 1-inch chunks
- 1 medium red onion, diced
- 1/2 cup honey
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon salt
- 6 cups low-sodium vegetable broth
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil, and spray the aluminum foil with cooking oil. Place butternut squash, carrots and red onion on the baking sheet, and toss with honey, olive oil, cumin, chipotle chile pepper and salt until well coated. Bake for 40 minutes or until vegetables are tender when pierced with a fork.
- Place roasted vegetables in a large soup pot and add vegetable broth. Bring broth to a boil, reduce heat to low, cover and simmer for 15 minutes.
- In batches, carefully pour soup into a blender and puree until smooth. Do not fill blender to the top, and hold down the lid with a kitchen towel to prevent spattering. Transfer blended soup back to pot and heat before serving.
Yield: 10 servings
Following is a collection of root vegetable recipes from The Kosher Connection link-up. Please note that not all the recipes in the collection are gluten-free.
Homemade peanut butter cups -- naturally gluten-free!
Recently, I made gluten-free Girl Scouts Tagalong cookies, or peanut butter pattties. We had leftover peanut butter filling, so my daughters and I decided to make homemade peanut butter cups, like miniature Reese’s peanut butter cups — naturally gluten-free and naturally delicious!
My friend Chris had sent me a recipe for homemade chocolate candy cups, with a choice of either a peanut butter or peppermint filling, and I realized we could adapt her recipe using our leftovers. I had previously bought some mini baking cups (like miniature cupcake liners) at the dollar store, so we had all the ingredients on hand for this easy gluten-free chocolate candy.
Homemade Peanut Butter Cups, Gluten-Free
By Gluten-Free Nosh
- 3/4 cup creamy peanut butter (I used processed peanut butter, not natural peanut butter)
- 1/2 cup, plus 2 tablespoons, powdered sugar
- Pinch salt
- 2 cups milk chocolate chips or dairy-free chocolate chips
- mini baking cups or candy cup liners, about 1.25-inches in diameter
- Place mini baking cups in a mini muffin tin. (Note: It is fine if the mini baking cups are smaller than the muffin tin compartments.)
- In a large bowl, mix peanut butter, powdered sugar and a pinch of salt until well combined. Use your hands to roll peanut butter mixture into 1/2-inch balls; roll balls quickly so your hands don’t get sticky. Set balls aside on a plate.
- Place chocolate chips in a large bowl. Heat in the microwave for 1 minute on half-power (such as power level 5). Stir chocolate thoroughly. If not melted, pop bowl in the microwave for subsequent 30-second intervals, stirring until chocolate is melted.
- Place a dollop of melted chocolate in the bottom of the mini baking cups, so the chocolate covers the bottom of the cup. Drop peanut butter balls in the middle of the mini baking cups. Spoon dollops of melted chocolate on top of the peanut butter balls. The melted chocolate should surround the sides and top of the peanut butter balls, evenly covering the peanut butter and leaving a smooth chocolate top.
- Stick the mini muffin tin in the refrigerator for at least 30 minutes, so the chocolate hardens. Enjoy your homemade candy!
Yield: I’m sorry — I forgot to note the yield, but it probably makes around 20 to 24 mini peanut butter cups.
Gluten-free honey cake provides a sweet start to the new year.
For Rosh Hashanah, the Jewish new year, we greet each other with “Shana Tovah Umetukah” – wishes for a happy and sweet new year. To symbolize sweetness, many families serve honey cake, a traditional Rosh Hashanah dessert. Which, as usual, leaves me searching for a great-tasting gluten-free alternative.
Fortunately, this year I made a moist gluten-free, dairy-free honey cake spiced with cinnamon, cloves and nutmeg for my honey-child. (Cue Martha & The Vandellas’ “Honey Chile” and Van Morrison’s “Tupelo Honey.”)
For inspiration, I started with Marcy Goldman’s vaunted “Majestic and Moist New Year’s Honey Cake” from “A Treasury of Jewish Holiday Baking.” I used gluten-free flour, subbed some applesauce and increased the orange juice to keep the cake moist and sweet. Buckwheat flour — a dark, strong gluten-free flour that’s high in protein, fiber and magnesium — works well here, complementing the complex flavors in the cake. Interestingly, buckwheat is not related to wheat but is a member of the rhubarb family.
Have a sweet new year!
Click for Gluten-Free Honey Cake recipe
A traditional Rosh Hashanah dessert: Jewish apple cake.
I love this photo, taken in my living room!
Shanah Tovah! Best wishes for a happy Rosh Hashanah and a sweet new year. We’re getting this new year off to a tasty start, with a gluten-free version of traditional Jewish apple cake.
My mother is famous for her Jewish apple cake, laced with apples that she plucks from the trees in her back yard. I’ve always wondered, though, what makes the apple cake “Jewish.” Really, I didn’t know that cakes could have a religion. The answer seems to be that the cake is made with vegetable oil and orange juice, instead of butter and milk, thus making it pareve (neither dairy nor meat). Apple cake is also a favorite dessert for Rosh Hashanah, when we eat apples dipped in honey to symbolize hopes for a sweet new year.
Mom’s recipe worked surprisingly well in its gluten-free version. I substituted gluten-free flours, added xanthan gum (a binder for GF baking) and left the rest of the recipe intact. The cake is moist and bursts with the flavors of apples and cinnamon.
Click for the recipe for Gluten-Free Jewish Apple Cake
Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble: Even Easier Than Pie
One of the best parts of summer is fruit that bursts with juice, dripping with sunshine. Or a fresh pie, with fruit that becomes even sweeter and more fragrant with baking. But, to tell you the truth, I’ve always been intimidated by pie crust, let alone gluten-free pie crust. So this summer I took a classic strawberry rhubarb pie and turned it into a gluten-free strawberry rhubarb crumble, with no crust and a sweet crisp topping that everyone loves. Plus, if you substitute margarine (I like Earth Balance Vegan Buttery Sticks) instead of butter, it easily becomes a delicious, would-never-believe-it vegan, gluten-free dessert.
The crumble topping uses pure gluten-free oats. For a discussion on gluten-free oats, please see a story I wrote, Feel Your Oats, for Living Without magazine, a great magazine for people who are gluten-free or have food sensitivities.
Click for the recipe for Gluten-Free Strawberry Rhubarb Crumble
Gluten-free, dairy-free hamantaschen
Name a Jewish holiday, and there’s usually a special food associated with it. That’s certainly the case with Purim, which is coming up this weekend. I made gluten-free, dairy-free hamantaschen — triangular, jelly-filled cookies — using the recipe I posted last year.
I found the recipe so easy to work with last year, but a bit more difficult to cut out the circles this year. It helped when I chilled the dough in the freezer then liberally sprinkled rice flour on the wax paper when I was rolling out the dough. Go figure. There is so much that goes into baking — the smallest changes in ingredients, temperature, etc., end up making a big difference.
My kids love shaping the hamantaschen and doing a “magic” trick: taking the circles of dough and turning them into triangular cookies. They also love thinking of crazy fillings to put in the hamantaschen. This year we tried marshmallows, white chocolate chips, Nutella and mint M&Ms, along with apricot and raspberry jam. I actually like the traditional prune and poppy seed fillings, but I did not have the ingredients on hand.
Check out this cute, short video of my older daughter shaping hamantaschen, and turning circles into triangles. Yes, she really does say to “gently, carefully, tenderly” fold up the dough!
The full recipe is posted here.
Kasha varnishkes: a satisfying Eastern European dish
Kasha varnishkes is a traditional Russian-Jewish dish of roasted buckwheat groats (kasha) tossed with bowtie noodles. Apparently, my grandfather hated kasha, as he had too many memories of eating it growing up. But we love it. To me, this earthy, satisfying dish typifies Old Country cooking. Despite its name, buckwheat is not related to wheat. Rather, it’s a nutritious, gluten-free whole grain from the rhubarb and sorrel family.
Until now, I had to make kasha varnishkes with gluten-free fusilli pasta, as there was no gluten-free bowtie or farfalle pasta available. I was thrilled when Le Veneziane, a superb corn pasta from Italy, recently released gluten-free farfalle.
I wish we had gluten-free farfalle pasta a few years ago, since some of my daughter’s preschool and kindergarten projects used bowtie pasta. Don’t get me started, though, on schools’ unnecessary use of food in the classroom.
Kasha varnishkes can be served as a side-dish for brisket or it can stand alone as a vegetarian entree.
Click for Gluten-Free Kasha Varnishkes recipe
Filed under pasta, Recipes
Chinese Corn Egg-Drop Soup
For celiacs, Chinese restaurants are big caution zones, since soy sauce is brewed with wheat. Also, most egg noodles, oyster sauce, hoisin sauce, imitation crab and mock meat substitutes (like mock duck) contain gluten.
Some accommodating Chinese restaurants will prepare entrees without soy sauce, or they may agree to cook with gluten-free soy sauce that you bring in. But cross-contamination is still an issue, so make sure to ask the staff to prepare your food in a clean pan with clean utensils. Dining cards from Triumph Dining, written in Chinese (and other languages) and tailored to specific cuisines, provide an extra measure of safety.
Luckily, some gluten-free soy sauce substitutes are available. San-J wheat-free tamari, certified gluten-free, is the choice in our house. La Choy soy sauce is also gluten-free, though it does contain more processed ingredients.
In our old neighborhood, we were fortunate to find a Chinese restaurant that prepared food without soy sauce for us. We’d routinely order cashew chicken (cooked with a little chicken broth and salt) and corn egg-drop soup.
When we moved, I wanted to make gluten-free corn egg-drop soup that we could enjoy at home. I was surprised at how easy it was. Cream-style corn (which is non-dairy, despite the “cream” in its name) gives the soup body, and whole kernels of corn add to the texture. Silky threads of egg stream through the soup like ribbons. The result: a velvety egg drop soup, enhanced by sweet nuggets of corn, just like in our favorite Chinese restaurant.
Click for Chinese Corn Egg Drop Soup recipe