Rosemary Focaccia Bread!

I realized that while I've been making my focaccia bread like this for awhile, I hadn't posted an update!  It's a bit thinner than my  thicker focaccia bread recipe, but we LOVE this one so much more!  It works perfectly as a thicker pizza crust, too.  Just make it like this (leave out the rosemary, if desired or replace with basil), bake, then add toppings and bake again! Yum! This was a delicious accompaniment to the salmon salad, oven roasted cod and oven roasted potato wedges/fries served today.  Enjoy!

A bit thinner than traditional focaccia bread, but so delicious and makes two pans! 

Homemade Focaccia Bread. Fresh from the oven and cooling before slicing and eating!

Rosemary Focaccia Bread!

Makes 2 pans of focaccia bread - you can make one pan for a thicker focaccia bread, but we've preferred the thinner version here. 

Preheat oven to 400F.  Line two cookie sheets with parchment paper.

In a mixer, combine the following dry ingredients:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 tsp salt
2 Tbsp quick-rise yeast
2 Tbsp sugar

Add in, mix slowly, then increase speed to medium. Beat 3-4 minutes, scraping once or twice:
2 cups warm water
2 eggs
4 Tbsp olive oil (I recommend using a flavorful, darker olive oil)

Divide dough and spread around parchment paper with the back of a spatula.

Ready to add olive oil and herbs on top!

In a small container, mix together:
3 Tbsp olive oil (flavored, if desired, or a flavorful darker olive oil)
1 - 2 Tbsp fresh rosemary, minced
2 - 3 tsp minced garlic
1/4 - 1/2 tsp pepper
dash salt (you'll sprinkle a little extra over the top later)

Spread the rosemary-olive oil mixture evenly between the two pans of dough. I like to scoop spoonfuls onto the dough and use the back of the spoon to spread around.  Sprinkle with a little extra fresh-ground salt, if desired.   Rise in a warm location at least 20 minutes.

Risen and ready to bake!

Bake at 400 F (375 F convection) for 20-25 minutes, until focaccia bread is nicely browned.  Remove from oven and immediately slide bread off parchment paper onto a cooling rack.  

Great fresh from the oven.  Or, you can cool and slice as strips, squares, or triangles! Enjoy! 

Cooling on wire racks. Yum!

Gluten Free Rosemary Focaccia Bread Recipe by Successfully Gluten Free!

Delicious Salmon Tartare or Salmon Salad

This salmon recipe is a recipe that every single person in the family - young to old - loves.  It surprised me, but the mix of flavors and the freshly cooked salmon are delicious. We tend to eat it too quickly for me to ever actually chill it in the refrigerator, but you can serve it warm or chilled.
I do prefer cooking the salmon, making it a salmon salad, rather than a tartare, but the original recipe is intended to be a proper "tartare" dish.  (Thanks @Dzeldaz for mentioning I should include this clarification).  Either way, tastes great. Enjoy!

Freshly made Salmon Tartare - gone within the hour! 

Salmon Tartare OR Salmon Salad

Tartare recipe was provided by Harmon's grocery chef Freyka as part of their Seafood Festival, I've modified to be a cooked Salmon Salad version, too.

*Only do this first part, if you're wanting to use a cooked salmon.  If preferred, you can make this with a raw, high-quality salmon that is diced, but we prefer to cook it.  Hence, the I've included both names "tartare" and "salad" in the recipe title.  This was not my original recipe, and is intended to be made with raw salmon, but I like cooking the salmon first, and turning it into more of a salmon salad, (like a tunafish salad))*

Preheat oven to 425 F.

Place on a pan:
1 lb. salmon fillet

Top the salmon with:
2 Tbsp lemon or lime-infused olive oil
salt & pepper
1/4 - 1/2 tsp dried dill (or 1-2 tsp fresh, if available)

Bake salmon for ~18-20 minutes at 425 F.  Thin fillets will need the lower amount of time, thicker fillets may need an additional 3-4 minutes.

Mix together in a medium-sized bowl:
1 small shallot, finely diced
2 Tbsp dill pickles, finely diced
3-4 Tbsp capers, drained
2 Tbsp mayonnaise
1 Tbsp Dijon mustard (more, to taste, if desired)
1-2 dashes Worchestershire sauce
3-4 shakes Tabasco sauce, more or less, to taste
1/4 - 1/2 tsp salt, to taste
1/4 - 1/2 tsp freshly ground pepper, to taste

Mix together, and add in cooked salmon (no skin!) and mix gently with a fork to break up the salmon and stir thoroughly.  Taste, and adjust with Dijon mustard, Tabasco and salt & pepper, to taste.

This is wonderful served with gluten-free crackers or  homemade french-style gluten-free bread, sliced and toasted. 

Gluten free Salmon Salad or Tartare Recipe by Successfully Gluten Free!

Mushroom Risotto

When flavorful mushrooms are in season, it's a great time to whip some mushroom risotto.  Mushroom risotto is a perfect comfort food for crisp fall days.  I tend to mix it up in terms of what mushrooms end up in this risotto depending on what is fresh and available.  I like to use a mix of strong and mild flavored mushrooms.  If you like a more mellow dish, you can add a little spinach and ham in your risotto (as described below).  Leave our the ham for a perfectly delicious vegetarian dish.  Happy eating!  Enjoy!

A tasty meal everyone will enjoy!

Mushroom Risotto - gluten free

Serves 4-6

Heat in a large frying pan over medium heat:
2-3 Tbsp olive oil

Add and cook until mushrooms are nicely softened:
1 small onion or 1 large shallot, diced
1 - 1 1/2 cups mushrooms, sliced (mix of baby portabella & button is nice for a mild dish, but use your favorites)
1 tsp garlic, minced (optional)

Push vegetables to the side, then add and let saute 1-2 minutes:
1 cup arborio risotto

Sauteed mushrooms have been pushed to the edge to cook the risotto for a couple minutes before adding broth.

Add 3 cups water plus 4-5 tsp Asian Mushroom Seasoning (OR 3 cups GF chicken broth OR 3 cups water + 3 tsp GF chicken bouillon paste) 1 cup at a time over about 15-20 minutes.  Stir regularly and let most of each cup of liquid absorb before adding the next.  You may need to lower the heat to medium-low, so it cooks nice and slowly.

Along with first cup of water/broth add:
1/4 - 1/2 tsp tumeric
salt & pepper

The risotto rice will slowly absorb the liquid over the 15-20 minutes.  In order to have a less mushy rice, adding the liquid little by little over time works best, I find. 

You can make the risotto creamier or more dry depending on how much liquid you let absorb/cook off during this time.

For a more mellow mushroom risotto - along with the last cup of water add:
3/4 cup finely diced fresh baby spinach (optional)
3 slices ham, finely diced (optional)

When you're almost done cooking, add:
salt and pepper, to taste

Remove from heat and stir in:
1/8 - 1/4 cup fresh grated parmesan cheese (optional, but adds a great flavor and I almost always add a bit of parmesan to my risotto)

Mushroom risotto with a little ham and spinach added. Mmm.. delicious!

Gluten free Mushroom Risotto Recipe by Successfully Gluten Free!

Amazing Chocolate Zucchini Brownies!

These brownies have been loved by everyone.  The trick is to grate the zucchini with a very fine grater.  And, of course, the lovely little layer of chocolate on the top adds a pop of extra sweetness.  Enjoy!

Zucchini Brownies, ready to eat! 

Amazing Chocolate Zucchini Brownies - gluten free!

Makes a 9 x 13 pan of brownies

Preheat oven to 350 F.

Mix together:
1 1/4 cup really finely grated zucchini, packed into measuring cup
1/3 cup light olive oil
1 egg
1 tsp vanilla bean paste (or 1 tsp vanilla extract)

Add, stirring until thoroughly combined:
1 cup Kristin's Gluten-Free Flour Mix
3/4 cup sugar 
1/2 cup cocoa powder (I like to use a rich, dark cocoa powder)
1/4 cup mini chocolate chips
1/2 tsp salt

Spread brownie batter evenly on the bottom of a 9 x 13 pan lined with parchment paper.  Bake at 350 F for 20 minutes.  Set brownies on a wire rack and prepare frosting (so you can pour over a warm, but not hot brownie).

Brownies fresh out of the oven.  Remove from oven and then make the chocolate glaze and pour on top while still warm! 

Chocolate Glaze Frosting (to be spread on the brownies while warm):
(You can halve this if you want a lighter glaze, but I like this amount)

In a large, 4-cup measuring cup in the microwave, melt:
3/4 cup butter

Mix in, then heat 45-60 seconds in the microwave:
1/3 cup cocoa powder (I like to use a lighter cocoa powder, like Hershey's, for frosting)

Add and mix in:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste

Mix in, and stir until smooth:
2 3/4 cup powdered sugar

Spread glaze over warm/hot cake.  Slice cake and serve warm or cooled.  Enjoy !

Another picture of the yummy zucchini brownies. Mmmm...

Gluten free Chocolate Zucchini Brownies Recipe by Successfully Gluten Free!