Delicious Root Vegetable Side

This isn't as colorful a dish as I normally prefer, but the taste is fabulous.  It would be a lovely addition to a Thanksgiving style meal.  It's filled with wholesome fall vegetables: celeriac root, parsnips, onion, garlic & potatoes.   Once the vegetables are cooked, you can throw in a bit of milk, chicken and peas to quick turn it into a hearty all-in-one meal (instructions below).   The vegetables are wonderful served alongside fresh multi-grain bread & butter.   I used fresh vegetables from our organic vegetable CSA (community supported agriculture, Heartbeet Organics).  If you're out of parsnips, you can just leave it out and make the dish with only potatoes and celery root.  The blend of flavors is really what makes this dish pop.

Delicious Root Vegetable Side

Serves 4-6

Grate coarsely (a large grater on a mandolin works well or you can chop into thin strips) the following:
4 small/med. potatoes (thin-skinned)
1 celeriac root (also called celery root) (peeled)
2 parsnips

Prepare the following:
1 onion, thinly sliced
3 cloves garlic, minced or crushed

In a large low-sided frying pan, warm over medium heat:
2-3 Tbsp butter
2-3 Tbsp olive oil

Once butter & olive oil are hot, add all vegetables (onions/garlic & potato/celeriac/parsnips) and the following seasonings.  Saute all veggies until nicely softened, stirring regularly.
pinch ground allspice
pinch dried rosemary, crushed
1/2 tsp ground coriander
1/2 tsp garlic powder
1/4 - 1/2 tsp dried oregano
salt & pepper, to taste

Serve as a delicious, rich side dish. Would be a wonderful addition to a Thanksgiving-type meal.

OR

To make into a quick & hearty meal, you can add the following:
1-2 cups cooked chicken
1 cup frozen peas
1 cup milk (lactose-free options work well)

Cook a few minutes, until mixture thickens. The potatoes contain starch that will help naturally thicken this mixture.  Salt & pepper, to taste.
Enjoy!

Rich Beef Stew

A perfect dish for the time of year when things are cooling down, and fall vegetables are plentiful and fresh.  I chopped everything coarsely in my stew, but you could make things smaller if you want to speed up the cooking time a bit.  However, the meat does need over an hour to simmer to allow it to soften and gain a lovely flavor and texture, so make this when you have a couple hours on a chilly afternoon or evening.  All the kids enjoyed this stew, happily digging into over-sized chunks of vegetables, too!  Delicious with homemade sourdough rolls, biscuits, wholesome bread, or crackers. Enjoy!

Delicious Vegetable-filled Beef Stew

Colorful organic vegetables fill this beef stew. 

Rich Beef Stew
Serves 6

Heat over medium-high heat:
2 Tbsp olive oil

Add and cook until meat is browned on all sides:
1-2 lbs stew beef (large pieces) (I tend to use closer to 1 lb, because I like less meat/more veggies)

Add, then simmer, covered, 1 1/2 hours: you'll need to bring the pot to a boil over medium-high heat, then lower heat to a simmer)
2 cups water
1 onion, diced
1 - 2 cloves garlic, diced
1 Tbsp Worchestershire sauce
1/2 tsp pepper
1/2 tsp paprika
1 tsp salt

Add and simmer, covered, ~35-45 minutes, until vegetables have softened:  (you'll need to bring the pot to a boil over medium-high heat, then lower heat to a simmer)
2 cups hot water
1 tsp salt
1 tsp beef bouillon paste (make sure it's GF)
2 large tomatoes, chopped
4-5 small potatoes (thin peeled), chopped
2 carrots, sliced
1 parsnip, diced
1-2 stalks celery, sliced
1/8 - 1/4 cup fresh parsley, chopped

Beautiful veggies - potatoes, carrots, parsnips, celery

Colorful tomatoes & parsley

Once vegetables are softened, if you want a thicker stew, mix together in a small bowl:
1-2 Tbsp cornstarch
1/4 cup water

Mix into simmering stew, and allow to cook 1-2 minutes, until thickened, stirring regularly.  You can adjust at this point if it's still not as thick as you'd like it.  Serve & Enjoy!  

Easy Green Tomato Salad Dressing

The blend of green tomato (or any color), dill and feta make this a wonderfully tasty salad dressing.  And, it's so easy to whip together.  You could easily play around with other herbs at your disposal, too! Enjoy!

Lovely fresh greens, kale, and purple carrots topped with fresh green tomato, dill and feta salad dressing.

Easy Green Tomato Salad Dressing
makes ~ 1/2 - 3/4 cup dressing

Blend together with a stick blender or other blender:
2 Tbsp cranberry-pear vinegar (white wine vinegar, or similar pale-colored vinegar will work)
2 tsp maple syrup
1 small/medium green tomato, de-seeded
3 - 4 Tbsp olive oil
3 - 4 Tbsp crumbled feta cheese
1 - 2 Tbsp fresh dill
salt & pepper, to taste

Serve over any salad for a lovely flavor, filled with fresh herbs, tomatoes and cheese!

Tasty GF Green Tomato Salad Dressing on fresh greens, kale & purple carrots.

Pumpkin Cheesecake Chocolate Swirl Brownies!!!

The perfect grown-up Halloween pumpkin treat!  These are even fabulous if you forget... err... leave out the flour, too!  They're even more rich and dense.  It's a wonderful blend of pumpkin cheesecake and chocolate brownie.  And, it requires that perfectly small amount of pumpkin puree, so when you've only got a little left from your cooked or canned pumpkin, you'll have something tasty to make with it!  Enjoy!

Delicious Gluten-Free Pumpkin Cheesecake Chocolate Swirl Brownies - gorgeous AND tasty! 

Pumpkin Cheesecake Chocolate Swirl Brownies
Makes 8" x 8" pan

Line an 8x8 pan (or similar sized pan) with parchment paper.

Mix until smooth: (in a mixer works best)
1 egg
1/2 cup (4 oz/112.5 g) cream cheese
1/2 cup 100% pumpkin puree (use canned or make your own!)
1/4 cup white sugar
1 tsp vanilla bean paste
1 1/2 tsp pumpkin pie spice

In a large microwave-safe bowl, melt:
4 oz (~ 3/4 cup) dark chocolate (over 70% is best)
1/2 cup butter

Mix in:
3/4 cup brown sugar

Add in:
2 eggs

Fold in:  (flour can be left out for more dense/rich brownies!)
1/2 cup Kristin's Gluten-Free Flour Mix  OR 1/2 cup flour/flour mix of your choice

Spread 2/3 of the chocolate brownie batter in prepared pan.  Spread the pumpkin batter on top.  Top with dollops of brownie batter.  Swirl with a knife.

Swirled brownie, ready to bake!

Bake at 325F 30-35 minutes (depending on the size of your pan), until the brownies are just set in the centre. I just shake the pan a little bit to see if it still jiggles a lot. Once it doesn't really jiggle anymore, they're done!  These should have just a tiny bit of browning starting to happen around the edges when they're finished.

Let cool completely in pan OR let cool in pan a bit, then you can remove the brownies (using the parchment paper to pick it all up) and put it on a cooling rack if you want to help them cool faster.  Cut into squares of whatever size you desire and enjoy!

Brownies will be a little puffy when done, but will sink down a little once cooled. 

Gluten Free Apple Fritters!!!

Apple + Donuts = Apple Fritters!!!  I used fresh-picked MacIntosh apples we picked at local Olde Towne Orchard.  (It's gorgeous and located in the midst of fall-coloured leaves at the moment).  You'll want to make sure you use apples that are the quick-cooking kind, or you'll end up with bites of crunchy apple throughout your fritters.  The MacIntosh were perfect for fritters, because they soften very quickly during cooking.  These are so easy to whip together and fry.  You can roll them in cinnamon-sugar when done or drizzle in a butterscotch (this purchased buttermilk syrup mix is delicious, though not appropriate for those who are more sensitive to gluten) OR homemade caramel sauce, which is equally delicious.  Enjoy!

Fresh Gluten-Free Apple Fritters rolled in Cinnamon-Sugar

Gluten Free Apple Fritters!!!
makes ~36 small fritters

I chop the apples first so they're ready to be mixed in.

Whisk together in a large bowl:
2 cups Kristin's Gluten-Free Flour Mix
1/2 cup sugar
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium to medium-high heat.  I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts.  I'll use this again for Navajo tacos, hand-held fruit fry pies, and samosas!  *I aim for 350F - 375F*

In a small bowl mix together:
1 cup milk (lactose-free works great!)
1 egg
1 tsp vanilla bean paste (or extract)

Add to dry ingredients:
2 cups diced & peeled Macintosh apples (or other type of apple that cooks quickly) 
Milk mixture

Mix with a spoon until thoroughly combined.  Let rest 5-10 minutes.

Prepare a small bowl of cinnamon sugar (1/2 cup sugar/1-2 Tbsp cinnamon) to roll donuts (optional).

Line 1 cookie sheet with foil to place donuts after cooling a bit and/or rolling in cinnamon-sugar.  Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.

Use a small (1 Tbsp) sized cookie scoop to scoop batter into the hot oil.  I tend to make more messy scoops for fritters compared to donut holes.

In either case, let the apple fritters cook until browned on one side before flipping to the other side.  I usually give them about two minutes per side.   A lighter brown will give you a softer fritter and a darker brown will give you a more crispy fritter.

GF Apple Fritters browning in Avocado Oil 

Remove donuts to paper towel-lined pan to drain/cool.   Repeat with remaining batter.

GF Apple Fritters after frying

When fritters have cooled enough for you to touch but are still hot, roll fritters in cinnamon-sugar and place on foil-lined pan OR transfer directly to foil-lined pan to eat later when drizzled in caramel sauce.

GF Apple Fritters are delicious rolled in cinnamon-sugar

You can use a store-bought butterscotch or caramel sauce OR make your own homemade caramel sauce to serve alongside apple fritters, if desired.
Enjoy!!!

We drizzled these with a delicious butterscotch sauce, but you can use any kind you like! 

Chicken & Rice Soup

I came up with this yummy soup quite by accident.  We had family visiting and I needed something that could be eaten late at night when they arrived.  It turned out so flavorful and delicious, everyone loved it!  My kids both wanted seconds!  This is a great recipe if you have leftover roast chicken (or even turkey).  The only thing I realized is that it's next to impossible to take a nice picture of soup - but it's packed full of chicken, veggies and rice, and a nice, quick meal.  And, the only one I remembered to get a picture of is when I was being lazy and threw in a bag of grated carrots I had purchased on a whim instead of dicing the carrots.  They look a little funky, but the taste was still great.  Enjoy!

A picture at last!  Only it looks a little odd made with grated carrots. Sometimes it's just good to use what is available in the refrigerator. :) 

Chicken & Rice Soup

Serves 8-10

Put in a large pot:

3 ½ - 4 quarts chicken broth (or water + GF bouillon. Use ~ 1 tsp/cup water *see note below)

½ - 1 tsp ground turmeric

2 Tbsp chopped fresh parsley (OR 1 Tbsp freeze dried or dried)

1 Tbsp chopped fresh dill (OR 1/2 - 3/4 Tbsp freeze dried or dried)

Salt & pepper (use sparingly now - season more towards end)

2-3 cups mix medley of diced veggies (carrot, onion, celery, potato, turnip, celery root, fennel bulb & greens)
2-3 Tbsp olive oil 

Bring to boil over high heat. Once boiling, reduce heat to medium-low and cook 10 minutes, uncovered.  (* If you would like, you can saute the vegetables in olive oil for 5 minutes before adding chicken broth and spices, then bring to a boil and simmer an additional 5 minutes.  Either method of cooking will work well!!! *)

Add:

1 – 1 ½ cups basmati rice (rinse the rice & make sure it’s the cook in 15-20 minutes kind)

Simmer (uncovered) ~ 20 minutes, until rice is tender. 

Add:

2 cups cooked chicken, chopped or shredded

Season with additional salt/pepper, to taste.

Serve with chopped fresh parsley (optional).

Enjoy!

*Note: There is an Asian mushroom seasoning that is gluten-free, MSG-free, and absolutely delicious to use as a substitute for chicken bouillon. It’s my absolute favorite.  I find it adds a depth of flavor, but doesn’t add a ‘mushroom’ flavor.  It was recommended by our Vietnamese friend (and absolutely fabulous cook), Nam. I love it!

Another lovely picture of my strange looking soup made with grated carrots.  For a more normal looking soup, just slice or dice them. ;) 

Chicken and Rice Soup by Successfully Gluten Free!

Apple Galette/Pie

Fall is here on PEI!  For me that meant a fun Saturday activity apple-picking with my youngest.  She didn't quite grasp the whole 'pick the apples, put them in the bag' idea, so she spent most of the time with an apple in each hand, eating away.  Macintosh and Cortland were the ones ready this past weekend, so of course we got a small bag of each.  MacIntosh cook up really quickly, making them perfect for apple fritters (I'll post the recipe soon, no worries!).  Cortland are more sturdy when cooked, and are a wonderful pie apple.   They're perfect in an open-faced apple galette, like the one here.  It would be a beautiful addition to anyone's Canadian Thanksgiving.  Enjoy!

A gorgeous apple galette, fresh from the oven and ready to eat! 

Apple Galette
Serves 6-8

Prepare pastry crust.  Make a batch of  buttermilk pie pastry crust recipe.   You will use a 1/2 recipe for this galette. You can use the extra half for crust for quiche or another dessert-type pie.

Line a cookie sheet with parchment paper.
Roll out the crust between two pieces of plastic wrap.   Remove the top layer of plastic wrap.  Trim the edges of the dough so you have a neat, even circle.  Flip the dough onto parchment paper-lined pan.  Top with the following apple mixture:

Mix together in a large bowl:
2/3 cup brown sugar
1/3 cup Kristin's Gluten-Free Flour Mix
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

Mix in, tossing gently until apples are thoroughly coated:
4 medium apples, peeled & thinly sliced (I used Cortland since they hold up well during cooking)

Arrange apples in the center of the crust.   Use the parchment paper to fold up the edges of the crust.  I tend to start at one location and then make my way around the galette.
Sprinkle 1 Tbsp butter over apples.
Sprinkle a bit of extra sugar on edges of galette crust.

Cook at 425F for 30 minutes, until crust is a golden brown.

Place pan on wire rack to let cool.  Great hot, warm or cooled.  Delicious with whipped cream, ice cream, homemade vanilla pudding or just plain! Enjoy!

These open-faced pies are beautifully rustic-looking.  I love making them.