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  1. Gluten-Free Recipes

    February 15, 2011 by Wendy Gregory Kaho

     

    Baked Goodies/Desserts
    Pumpkin Muffin Tops with cheesecake filling
    Gluten Free Pizzelles
    Mead Poached Pears, Pear Trifle
    Rhubarb Custard
    Chocolate Souffle

    Entrees
    Gluten Free Fish Cakes

    Gluten-Free Grain-Free Salmon Cakes

    Turkey Cutlets in Chipotle Mustard Pan Sauce
    Kale, Pesto and Feta Shells
    Roasted Butternut Squash Lasagna
    Greek Turkey Burgers
    Asian Flank Steak Salad
    Asparagus and Prosciutto Quiche
    Individual Spinach and Sausage Quiches
    Mexican Lasagna
    Stuffed Shells
    Tamale Pie
    Savory Crepes
    Shepherd’s Pie
    Fisherman’s Pie

    Sides
    Gluten Free Cakes-Risotto
    Gluten-Free Cakes-Potato, Corn & Basil
    Kale and Potato Cakes
    Spring Rolls

    Soup
    Celery Root Soup
    Kale and Potato Soup
    Broccoli Potato
    Crockpot Black Bean Soup
    Turkey Vegetable Soup
    Chicken Corn Chowder
    Salmon Chowder
    Quick Minestrone with Parmesan Drop Biscuits
    Spicy Fish Chowder

    Salads
    Roasted Beet and Orange Salad
    Quinoa, Chickpea, Zucchini Salad
    Southwest Couscous Salad
    Herb and Rice Salad

    Snacks
    Flatbread and Hummus

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  2. Gluten-Free Kale and Potato Cakes

    January 4, 2011 by Wendy Gregory Kaho

    Gluten-Free Kale and Potato Cakes

    The week between Christmas and New Year’s I had the good fortune of having 2 cups of leftover potatoes from Christmas dinner, 2 and a half roasted potatoes left from a a small dinner party, and about a quarter of a bunch of kale left from my smoothies. These combined with the new issue of Bon Appetit led to another twist on our favorite cakes.

    Ina Garten’s Rosemary Roasted Potatoes

    A morning spent decompressing during the holidays in front of The Barefoot Contessa’s London Holiday Special had me roasting potatoes(and longing to get out the passport) that same night. I served Ina’s roasted potatoes with some Kinnikinnick Gluten-Free Panko Crumbs and Parmesan coated chicken thighs and a green and red cabbage slaw. These simple roasted potatoes were such a hit, we’ve had them twice.

    Kale and Potato Cakes
    2 cups leftover mashed potatoes
    1 1/2 cups roughly mashed leftover roasted potatoes
    2 cups chopped kale
    1/2 cup finely chopped onion
    1 egg
    3 Tbs sweet rice flour or potato starch, plus 1/2 cup for dredging cakes
    Oil for panfrying
    Salt and pepper to taste

    Saute chopped kale and onion in olive oil until kale is wilted
    Combine kale and potatoes, then add egg and flour. Form into small cakes, dredge in flour and pan fry until golden.

    Kale and Potato Cakes

    Here is the original Bon Appetit recipe that I couldn’t find under the post-Christmas rubble, so I made it up as I went along. It is great for starting from scratch with no holiday leftover potatoes and with more seasonings. And here’s another variation from the UK with the added flavors of leeks and mustard.

    My kids love vegetable cakes of any kind and I love that a few leftovers can make something so delicious so easily. For more cakes from the past try here and for fish cakes try these.

    I’m linking this recipe to The Gluten-Free Homemaker’s Gluten-Free Wednesdays where we share the best gluten-free food each week.

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  3. Gluten Free Menu Swap/Menu Plan Monday-Onions

    December 13, 2010 by Wendy Gregory Kaho

    Pike Place Onions

     Peeling and chopping an onion and starting a pan of olive oil seems to be the beginning of so many dishes at our house. The scent of onions and garlic filling the house signals dinner time for my family. Too bad the youngest has onion issues. Just like mushrooms, they cause tummy troubles, even though she likes the flavors. That’s a real dilemma for the rest of us who feel a dish is not complete without onions. But, let’s face it, living with celiac disease is full of these kinds of dilemmas and culinary compromises. Each of us has our own dietary limitations and odd, unexplained, illogical food sensitivities that seem to change or get worse on this gluten-free journey.

    To deal with the onion issues, I make a separate pan of onions and mushrooms for our stir-fries, plan really oniony recipes for nights when the youngest is gone, eat onions and mushrooms every night when she goes on a week-long cruise for winter break, or she seems to tolerate the dried, diced onions from the spice cupboard and I still get some onion flavor in my dishes. Heather from Celiac Family is hosting our menu swap this week with the theme of onions.

    Farmers’ Market Onions

     Shepherd’s Pie (without the chickpeas in the potatoes)
    Chicken Stir-Fry with broccoli, peppers, celery and carrots–onions and mushrooms on the side
    Breakfast for Dinner-Waffles and Chicken sausage–Pamela’s Pancake and Baking Mix recipe
    Fish cakes, roasted sweet potatoes, kale
    Spicy Pumpkin Soup with black beans
    Slow cooker pasta sauce with peppers and Italian turkey sausage over Tinkyada penne
    Butternut Squash Thai Curry Crepes

    Visit Cheryl at Gluten Free Goodness for the headquarters of our menu swap. Laura at Organizing Junkie has a weekly swap with some gluten-free menu planners or great ideas that can be adapted.

    For my menu-planning past visit here.

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  4. Gluten Free Corn & Basil Cakes

    August 15, 2010 by Wendy Gregory Kaho
    It’s feeling pretty tropical in my neck of the woods and the summer heat and humidity has interfered with a lot of my outdoor summer plans. But, oh, it’s doing something to the sweet corn. Every ear from the farmer’s market has been full of sweet, crisp, goodness. The basil and tomatoes are loving the heat and all the rain storms in Central Ohio too, judging by their abundance.

    When I saw this recipe from Eating Well for Corn & Basil cakes, I knew I had to make a gluten free version. Well, if you are a frequent reader of this blog, I have a ‘cake’ obsession. Risotto cakes, quinoa cakes, fish cakes, potato cakes and patties, so why not a corn and basil pancake?
    The crunch of the very sweet corn along with the basil was even better with a smoked shredded cheese combo from Trader Joe’s that had smoked cheddar, gouda, provolone, and mozzarella. 
    Here’s how I adapted the Eating Well recipe:
    1/2 cup Pamela’s Baking Mix (or 1/2 cup of your favorite gf flour mixture with 1/2 tsp baking added)
    1/2 cup milk(or milk substitute)
    2 large eggs
    2 tablespoons grapeseed oil, divided (or your favorite oil)use half in the cakes and half on the griddle
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    1/2 cup Trader Joe’s Smoked Shredded Cheese Blend(or not)
    2 cups fresh corn kernals(mine were blanched after cutting off cob-was going to make more of the corn and green bean salad)
    1/2 cup chopped basil
    Whisk all together and make small pancakes on a griddle or in a nonstick pan that has been brushed lightly with oil.
    The recipe says to serve as a side with grilled chicken or steak. We loved them as the main event for lunch served with tomatoes from the garden and a scattering of basil rescued from the cutting board.

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  5. Gluten Free Herby Corn and Potato Cakes

    July 28, 2010 by Wendy Gregory Kaho

    I am turning into quite the expert at making cakes of a different sort. Fish cakes, quinoa cakes, risotto cakes, and variations on the potato cake. I think I make these and the teens enjoy them so much because we don’t eat out a lot and we don’t eat deep-fried foods. These crispy cakes give us that crunch that we miss with a lot less oil and some healthier ingredients tucked inside.

    This cake starts with cumin seeds from my Indian spice box or masala dabba.

    The cumin seeds and diced onion are sauteed in olive oil and a little butter. The Bon Appetit recipe for this corn has a lot of butter. I changed it to 2 Tbs of olive oil and one Tbs of butter.

    Fresh Ohio sweet corn is cut off the cob and sauteed with the cumin and onion and then a cup of chopped fresh herbs is added. Serve this as a side dish and the next night it goes into the Herby Corn and Potato Cakes.

    Herby Corn and Potato Cakes
    Start with this recipe for Summer Corn Saute with Tons of Herbs
    Change it to:
    Reduce butter to 1 TBS and 2 Tbs olive oil
    Use an onion instead of shallots
    Omit the tarragon and dill because the deer and the rabbits have been into the herb garden and eaten them

    Use 1 1/2 cups of the leftover corn and add them to 3 cups of leftover boiled potatoes that have been warmed and coarsely mashed with a little milk (Could also use leftover mashed potatoes). Leave it a little lumpy if you like potato chunks in your cakes. Add an egg and 3 Tbs of white rice flour or other gluten free flour. Toss in a pinch of ground chipotle pepper and garlic powder, salt and pepper if you like. Form into balls using a soup spoon and roll into Kinnikinnick gluten free Panko Bread Crumbs. Pan fry in oil until golden brown.

    You can really play with the herbs in these and use what you have. I love cilantro, so I used lots of it along with basil and parsley and thyme. The youngest hates cumin and I got a lot of grief about ruining a good dish with that nasty, tastes-like-musty-old-socks-stuff. The rest of us happen to love cumin and the faintly Indian vibe it gives these cakes. They would be great without the cumin and the youngest will get her wish next time and I will leave the musty socks out of the next batch.

    This recipe is part of the Gluten Free Homemaker’s Wednesday roundup of gluten free recipes. Head over to Linda’s to see what other gluten free cooks have come up with this week.

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  6. Gluten Free Fish Cakes Go South of the Border

    June 22, 2010 by Wendy Gregory Kaho

    I’ve been meaning to try Diane of the The WHOLE Gang’s Spicy Slaw recipe and decided the fish cakes needed the spicy treatment too. I made my usual fish cake recipe, but added 1/2 cup of chopped cilantro, a couple tablespoons of finely chopped red onion and jalapeno to the mix. I then used potato starch mixed with a teaspoon of salt and a tablespoon of ground chipotle pepper powder to coat my fish cakes. A little tartar sauce spiced up with lime juice and chopped jalapeno and cilantro took the fish cakes to whole new level of spicy and it was goood. For all of the fish cakes we’ve tried from Asian to Thai and salmon– here is the link to the archives.

    Join Linda, The Gluten-Free Homemaker for Gluten Free Wednesdays with more gf recipes.

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