Ginger Rice Pudding

The fresh ginger root added to this recipe makes a lighter, more refreshing dessert.  We've enjoyed it several times, and I love it because I can just make 2 cups of rice and use half the rice for this pudding and the rest for whatever dinner we happen to be having that evening.  I based it on a ginger & raisin pudding recipe on the side of a bag of jasmine rice, then modified it to my preferences. Yum! Enjoy!

Fresh Ginger Rice Pudding - yum!

Ginger Rice Pudding

In a medium pot, combine the following: 

1 cup white jasmine rice, well rinsed

1 1/2 cup water

pinch salt

Bring to a boil over high heat.  Stir once.  Immediately put on a lid and lower heat to between low and medium-low.  Simmer rice for 20 minutes.  Turn off heat and let rest 15 minutes. 

In the same pot, or in a new medium-sized pot, combine the following: 

cooked rice, from above (should be about 3 cups cooked)

2 1/4 cups coconut milk (for a richer pudding, you can use a mixture of 1 1/2 cups coconut milk, 1/2 cup milk, 1/4 cup cream OR use canned coconut milk, which is richer)

3 - 4 Tbsp white sugar

2 tsp fresh grated ginger (I have this frozen and it also works perfectly)

pinch salt

Cook over medium heat, stirring regularly, until your pudding bubbles and thickens.  This usually takes about 20 minutes.  

Remove from heat and stir in: 

1/2 tsp vanilla bean paste (OR vanilla extract)

Great served while hot, but this is also nice chilled.  Refrigerate leftovers in a bowl with plastic wrap tightly pressed to the surface. 

Ginger Rice Pudding Recipe by Successfully Gluten Free!

Smoked Salmon Quiche with Potato Pastry

Obviously, you need to like smoked salmon to really be able to enjoy this dish, but it's delicious and really quite easy to whip together.  I based my recipe off one from a Comfort Foods cookbook I purchased years ago while living in England.  Though I've had to occasionally tweak things and now convert things to gluten-free, it still remains one of my favorite book of recipes.  It's a fun alternative to having smoked salmon on a bagel with cream cheese, although that is still one of my favorite ways to eat smoked salmon.  Enjoy!

A yummy slice of warm smoked salmon quiche with potato pastry. Yum!

Smoked Salmon Quiche with Potato Pastry

Potato Pastry:

In cold, salted water, place: 

4-5 oz small, thin-skinned potatoes, coarsely chopped

Bring to a boil, and simmer over medium heat 10-15 minutes, until your potatoes are softened.  (Check with with a fork - depending on how your heat is, these may take a little longer to cook). 

Drain, rinse and let your potatoes fully cool. 

In a large bowl, chop together: 

4 - 5 oz cooked potatoes, from above

1 1/3 cup Kristin's Gluten Free Flour Mix

6 - 8 Tbsp butter

1/2 egg, beaten

Add water, 1-2 tsp at a time, mixing with your hands, until your pastry is just holding together, but still a little crumbly.  

Scoop into a pie dish and quickly press evenly around edges and bottom.  I like to press the edges first and then flatten the bottom briefly.  

Smoked Salmon Filling:

In a large bowl, whisk together: 

6 eggs

1 cup heavy whipping cream

1/2 cup milk

3-4 Tbsp fresh chopped dill

2 Tbsp capers, drained and coarsely diced

1 tsp pepper, fresh ground, if possible

1/4 tsp salt

Add and mix in: 

8-10 oz smoked salmon, chopped into bite-size pieces

Pour the mixture into your potato pastry base.

Ooo... doesn't that look tasty, ready to bake. 

Bake at 425 F for 15 minutes.  Lower the oven temperature to 350 F and cook an additional 20-25 minutes, until your quiche is cooked in the center.  

Hot out of the oven - Could have used a minute or two less baking time, but when you have kids, it's best to be grateful it's not really overdone. 

This is delicious fresh from the oven, but is nice chilled from the refrigerator and reheats well, too.  Delicious served with a light green salad.  

Enjoy!

Smoked Salmon Quiche with Potato Pastry Recipe by Successfully Gluten Free!

I love muffins that aren't too sweet and pack in a variety of good things.  These have become a favorite around here.  You have the carrot, oats, applesauce, and dried fruit to create a delicious, moist carrot muffin.  Update: Add a bit of sweetened coconut for an alternate twist (option below). We've loved it! Enjoy!

Carrot muffins fresh out of the oven.  They are golden browned, although the lighting is hard to see with the orange batter. :) 

Kristin's Gluten Free Carrot Muffins

Makes 12 muffins

Preheat oven to 350 F.  Line 12 muffin tins with paper liners.

Mix together dry ingredients in a separate bowl.  It's important to mix dry ingredients separately in gluten-free baking.
3/4 cup Kristin's Gluten-Free Flour Mix
1/2 cup whole rolled oats (Make sure they're gluten-free if Celiac or sensitive)
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Stir together in a large bowl:
1 1/2 - 2 cups grated carrot (2-3 carrots) 
1/2 cup brown sugar (OR 1/4 cup brown sugar and 1/4 cup coconut sugar OR 1/4 cup brown sugar and 1/4 cup maple sugar flakes)
1/2 cup unsweetened applesauce
1/4 cup oil
2 eggs
1 tsp vanilla
1/4 - 1/3 cup raisins OR dried cranberries OR dried currants (my favorite) (Optional, but recommended)

1/4 cup sweetened shredded coconut (Optional, but is a nice twist)

Add the dry ingredients into the wet ingredients.  Stir until well combined.

Divide between 12 lined muffin tins.

Carrot Muffins, ready to bake.

Bake at 350 F for 20 minutes.

Remove from tin to cooling rack to cool.  Once fully cooled, store in a Tupperware at RT for up to a couple days or freeze to have ready for lunches or snacks!  Enjoy! 

Kristin's Gluten Free Carrot Muffins Recipe by Successfully Gluten Free!