gluten free

Lime Pecan Bars

lime-pecan-bars

Neighbors gave us some key limes from their tree, so I made these Lime Pecan Bars for the Super Bowl party yesterday!  I love the pecan shortbread crust and the filling is a sort of lime curd that is especially good with the key limes, but will work great with regular limes, too (either way, just make sure that you use fresh lime juice).

The party was hosted by a gluten-free household this year, so I made them with Red Mill Gluten-Free 1 to 1 Baking Flour  and they were a big hit.  Accidentally doubled the recipe below (that means I quadrupled the original – long story!), so I also took a batch into work today.  There were zero leftovers, so I think that means everyone liked them as much as I did.

This recipe is from my Moosewood Restaurant Book of Desserts.  The ingredients are doubled from the original, and use a larger pan, because when you’re making it for a potluck,  the regular version just isn’t enough!

Ingredients:

Crust:

1 cup pecans

1/2 cup butter, melted

1 1/2 cup flour

2/3 cup brown sugar, packed

Filling:

6 eggs

2 cups sugar

1 cup fresh lime or key lime juice

2/3 cup flour

Grated lime peel, optional

To make the crust, chop the pecans in a food processor until fine.  Add in the butter, flour, and brown sugar and pulse until it forms a crumbly mixture.  Press the mixture into a buttered 9 x 13 pan and bake at 325 degrees for 25 to 30 minutes or until golden brown along the edges.

Meanwhile, make the filling by whisking together the eggs and sugar.   Using a hand mixer, add in the lime juice and flour and mix until combined.

When the crust comes out of the oven, immediately pour the filling over the crust.  Cook the bars for another 20 minutes until the top is firm to the touch.

Let cool for one hour and cut into bars.  You can also top them with the optional grated lime peel (makes them look prettier).

If you’re going to the potluck that same day, you can leave them out at room temperature.  Otherwise, store in the fridge in an airtight container.  Then, take them out of the fridge an hour or two before potluck time!

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Cream of Celery Soup

cream-of-celery-soup

When your neighbor gives you several bunches of celery, what do you do?  Make Cream of Celery Soup, of course!  The celery, celery seed, and onion make this soup a healthy choice, while the potatoes and milk give it a heartiness that balances it all out.

With the New Year upon us and everyone focusing on health goals, this soup is a good choice for your next potluck, especially during the winter months.  And, it’s gluten-free!

This recipe comes from the Moosewood Cookbook, which is still one of my favorite go-to’s, especially for vegetarian recipes.

Ingredients:

2 medium-sized russet potatoes, peeled and diced

4 cups chopped celery (in 1 inch chunks)

1 cup minced celery

3 cups water

1 1/4 tsp. salt + more to taste later

2 T. butter

1 cup packed finely minced onion

1 cup packed finely minced celery

1 tsp. celery seed

1 cup milk (regular or low fat)

White pepper, to taste

5 T. heavy cream or half and half

Minced chives

Bring the potatoes, 4 cups chopped celery, water, and salt to a boil in a large stock pot.  Turn the heat on low or medium low and simmer, covered, for 15 to 20 minutes until everything is soft.  Take off heat and let cool.

Next, melt the butter in a skillet and sauté the onions, 1 cup minced celery, and celery seed until the vegetables are tender.  Add to the stock pot and puree until smooth, using either a hand blender, regular blender, or food processor.

Reheat the soup on low until warm.  Add in the milk, white pepper, half and half or cream, and salt, to taste.

Serve warm.  Top with minced chives for garnish.

 

Chipotle Bean Chili

Chipotle Bean Chili

You won’t miss the meat in this chili recipe!  The smokey chipotle peppers and spices combined with beans, tomatoes, corn, and cilantro make this a hearty and healthy chili with just the right amount of heat.  This recipe can also easily be made gluten free.*

Ingredients:

28 ozs. diced tomatoes

2 T. vegetable oil

3 medium onions, minced

8 garlic cloves, minced

1/4 cup chili powder

2 T. cumin

1/4 tsp. salt

1 can pinto beans, drained

1 can black beans, drained

2 cans kidney beans, drained

2 chipotle peppers and 3 T. adobo sauce (from can)

4 tsp. sugar

2 cups frozen white corn, thawed

1/2 cup cilantro, minced

Put the tomatoes in a food processor and pulse until slightly chunky.  Set aside.

Heat the oil in a non-stick skillet over medium heat.  Add the onions, garlic, chili powder, cumin, and salt.  Cook until the onions are soft.

Turn off the heat.  Add the tomatoes and stir well.  Add the tomato and onion mixture to the slow cooker.  Stir in the beans, chipotle, and sugar.

Cook on low for 7 to 8 hours.  Add the corn and cilantro and cook for another five minutes.  Turn the slow cooker on the warm setting and you’re ready for potluck time!  It’s extra good served with sour cream and cornbread on the side.

* Note: Most of the ingredients in this recipe are typically gluten-free, but make sure to double check all of your labels, to be safe!

Honey Cookies

Honey Cookies2

As a kid, I loved coming home to these Honey Cookies on a rainy day!  Today, it’s no different.  Both chewy and crispy, they are totally addicting.  I always think to make these for fall and winter potlucks, as they are the ultimate cookie comfort food.  But, really, they are good any time of the year.  And they make a big batch!

I have also made them gluten and dairy free* by substituting the flour for the Red Mill Gluten-Free 1 to 1 Baking Flour and they were just as amazing!

This recipe has been a favorite in my family for years.

Ingredients:

1 1/3 cup canola or vegetable oil

2 cups white sugar, plus extra for rolling

2 eggs

1/2 cup honey

2 tsp. vanilla

4 tsp. baking soda

1 tsp. salt

4 cups flour

Mix together the oil, sugar, eggs, honey, and vanilla in a large bowl.  Add the baking soda, salt, and flour and mix until well combined.

Roll the dough into one inch balls and then roll them in sugar.  Bake at 375 degrees for 10 minutes.

* Note:  Typically, all of the other ingredients in this recipe are gluten-free, but make sure to double check all of your labels, to be safe!

Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies

These Deep Dark Chocolate Cookies are absolutely decadent!  They are soft and chewy on the inside with a crispy outer layer.  You can easily make these with gluten and dairy free ingredients (double check your labels!) and your GF/DF friends (and everyone else) will love you for making these at your next potluck.

For a larger crowd, you should definitely double the batch.  A single batch makes 24 to 30 cookies and no one can eat just one!  This recipe is from Bon Appe’tit Desserts cookbook.

Ingredients:

1 1/2 cups bittersweet chocolate chips (about 9 ozs.), divided

3 large egg whites, room temperature

2 1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 T. cornstarch

1/4 tsp. salt

Preheat oven to 400 degrees.  Line 2 heavy, large, rimmed baking sheets with parchment paper.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes.  Cool slightly.

Using an electric mixer, beat egg whites in large bowl until soft peaks form.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture resembles soft marshmallow creme.  In a separate bowl, whisk 1 cup powdered sugar, cocoa powder, cornstarch, and salt until blended.  On low speed, beat dry ingredients into meringue.  Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips (dough will become very stiff).

Place remaining 1/2 cup powdered sugar in small bowl (I always need more powdered sugar for rolled cookies, so make sure you have some extra on hand).  Roll dough into rounded tablespoons (or use a melon baller for no mess and uniform cookies).  Roll balls in powdered sugar, coating thickly.  Place them on the baking sheets about 2 inches apart.  Bake for about 10 minutes, or until cookies are puffed and the tops crack.  Cool on the baking sheets for 10 minutes.  Then, transfer cookies to a rack and cool completely.  Store in an airtight container until potluck time!

Simple, Fresh, and Sweet Salad

Simple, Fresh, and Sweet Salad

This is Janae’s gluten-free, dairy-free, and vegan potluck salad!  Pomegranate seeds, beets, almonds, and mint are tossed with butter lettuce and balsamic dressing  to create this delicious and truly Simple, Fresh, and Sweet Salad.

Ingredients:

1 bag pre-washed butter lettuce

1 container pomegranate seeds

8 oz. steamed, peeled, and chopped baby beets (you can buy pre-steamed and peeled beets at Trader Joe’s)

1/8 cup sliced raw almonds

4 – 6 sprigs mint leaves, washed and torn with stems removed

Balsamic Vinaigrette –  Check the label on your dressing and make sure your dressing is gluten-free and dairy free!

Empty out the contents of the butter lettuce into a bowl.  Top with the pomegranate seeds, baby beets, almonds, and mint leaves.  Toss with balsamic vinaigrette and serve!