gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Braised Beef Over Garlic Mashed Potatoes
Braised Beef with Sun Dried Tomatoes
1 – 3.25 lb. Cross Rib Roast, cubed
1 Large Sweet Onion, sliced
About 10 Cremini Mushrooms, sliced
4 Garlic Cloves, minced
1/2 Cup Sun Dried Tomatoes Packed in Oil, chopped
1 Bay leaf
6 0z. Tomato Paste
1 1/2 Cups Good Red Wine
4 Cups Gluten Free Beef Broth
1 Heaping Tablespoon Fresh Rosemary, chopped
1 Heaping Tablespoon Fresh Oregano, chopped
1 Heaping Tablespoon Fresh Thyme, chopped
Freshly Ground Pepper
Kosher Salt
Olive Oil
Heat a dutch oven on medium-high, drizzle generously with olive oil. Brown cubed meat in small portions, removing to a dish or plate when finished. Reserving browned bits in the pan, drizzle a little more olive oil in the dutch oven and add the onions, mushrooms, and minced garlic. Cook until onions begin to caramelize and mushrooms begin to brown. Stir often so the garlic doesn’t cook too quickly or burn. Turn down heat if necessary.
Next, add the tomato paste and stir to combine. Add sun-dried tomatoes,wine, beef broth, bay leaf, and herbs. Stir to combine and bring to a boil. Season generously with kosher salt and pepper.
Cover and simmer for 2 hours or until meat is fork tender. Taste and re-season if necessary. Serve over roasted garlic mashed potatoes.
Apple Cinnamon Pull Apart Bread
Apple Cinnamon Pull Apart Bread
4 Tbsp. of Dairy Free Butter
1/2 Cup Sugar
1 Cup Almond Milk,warmed but not hot to the touch
2 Eggs
1/2 Cup Olive Oil
2 tsp. Pure Vanilla
1 1/2 Tbsp. Yeast, dissolved in the warmed almond milk
1 Cups Sorghum Flour
1/2 Cup Mama’s Almond All Purpose Gluten Free Flour
2 Cups Potato Starch
1/2 Cup Tapioca Flour
4 tsp. Xanthan Gum
4 tsp. Baking Powder
1 tsp. Sea Salt
Filling:
2 Gala Apples, diced (about 2 1/2 cups)
Juice of 1 Lemon
About 1/4 cup to 1/2 cup Dairy Free Butter
1 Cup Packed Dark Brown Sugar
3 Tablespoons Cinnamon
Pinch of Kosher Salt
Frosting:
1 1/2 Cups Powdered Sugar
About 3 Tablespoons Dairy Free Butter
1 1/2 teaspoons Almond Extract
About 2 teaspoons Cinnamon
Almond Milk for Thinning
Preheat oven to 35o degrees. Cream butter and sugar in an electric mixer on high until thoroughly combined and fluffy. Warm the almond milk lightly, not hot and add yeast. Stir and let rest while you’re measuring the flours, etc. The yeast/milk is ready when it is bubbly on top. About 5 minutes or so.
Measure the sorghum flour, almond flour, potato starch, tapioca flour, xanthan gum and salt in a medium bowl and whisk together. Set aside.
To the creamed mixture, add the eggs, oil, and vanilla. Mix thoroughly, scraping down the sides once or twice. Add milk/yeast mixture. Mix on medium speed until combined.
With the mixer on low, slowly add the flour and scrape down bowl. Mix on high until thoroughly combined (about 1-2 minutes). Dough will be sticky.
Next, flour a piece of parchment paper and scoop dough out onto paper. Flour the top of the dough and pat down. Flour a rolling-pin and roll the dough into a 24×15 oblong “ish” form.
For the filling, place the butter in a small dish and stir until softened enough to spread with the back of a spoon. Spread the butter carefully over the entire surface of the dough.
Sprinkle the apples as evenly as possible over the butter. Crumble the brown sugar over the apples evenly and sprinkle with cinnamon.
Carefully slice the dough into 4 rows lengthwise and 6 across. Spray a non-stick bread pan lightly with oil.
Stack the first row (lengthwise) on top of the second row. Stack the third row on top of the fourth row. Taking two slices at a time, hold the pan on end and begin stacking dough two pieces at a time until all of the dough is in the pan.
Spray a piece of plastic wrap with oil and cover the dough loosely. Allow to rest in a warm place for 30 minutes. Then remove plastic and bake in a preheated oven for 40 minutes. (I use convection.)
While the bread is resting, prepare the frosting.
Melt butter in a small bowl, add sugar, almond extract, and cinnamon. Whisk with a tiny whisk or fork until combined. Add almond milk a teaspoon at a time until it reaches drizzling consistency. But not too thin!
Remove bread from oven (you can even do a happy dance like I did, because I was so thrilled it turned out), allow to rest for 5 minutes. Slide a knife around the edges and carefully remove from pan onto a plate or board.
Drizzle with frosting and serve. Can be served warm (unbelievable) or at room temperature (still unbelievable).
Cheesy Muffins with Roasted Red Peppers
Key Lime & Coconut Tart
Key Lime & Coconut Tart
I made the Key Lime Tart and a Lemon Tart. You can find the recipe for the Lemon Tart Here.
• For The Tart Shell:
1 Cup Mama’s All Purpose Almond Flour
1/4 Cup Rice Flour
1/3 Cup plus 1 Tablespoon Granulated Sugar
1/2 teaspoon Xanthan Gum
1/2 teaspoon salt (I used table not sea because I worried that the sea salt was too large)
3 teaspoons Coconut Extract
1 Teaspoon Lime Zest
1/2 Cup Dairy Free Butter, cold
In a small bowl add both flours, xanthan gum, and salt. Whisk to combine and set aside. In a mixer, add the butter and sugar, beat for 30 seconds and scrape down the bowl. Add the coconut extract and zest, beat until thoroughly combined and mixture is fluffy. Add the flour mixture and beat on medium for 30 seconds, scrape down bowl. Then beat for about 1 minute or until the mixture begins to almost pull all the way away from the sides of the bowl.
Scoop mixture out into a tart pan with removable bottom.
Press tart crust dough into the tart pan quickly, you don’t want the butter melting too much because it makes the dough too soft. Trim edges on an angle with a very sharp knife, prick with a fork all over including sides. Cover with plastic wrap and refrigerate for two hours.
Preheat oven to 325°. Line the tart crust with parchment paper and baking beans and bake in a pre-heated oven for 30 minutes. After 30 minutes remove beans and parchment paper and allow to cool while you get the remaining ingredients ready.
You can go here for detailed pictures of the tart shell.
•For The Filling:
7 ounces Almond Milk (I like to cook with Almond Breeze because it’s thick)
2 teaspoons Dairy Free Butter
3 Eggs plus 2 Egg Whites
1/2 Cup plus 2 Tablespoons Powdered Sugar
Zest of 18 Key Limes Lemons (tedious but worth it)
Juice of 18 Key Limes
Powdered Sugar
Toasted Coconut
Zest and juice the Key Limes.
Heat the almond milk and dairy free butter on low in a small saucepan. Once it was hot I kept mine on warm until I finished the remaining ingredients. Next, in a medium bowl, add the eggs and powdered sugar. Whisk until there are no lumps remaining.
Add the lime zest and lime juice and whisk until thoroughly incorporated. Slowly, drizzle the warm milk and butter mixture into the egg mixture whisking quickly the entire time.
Pour the liquid into a measuring cup and place the tart pan in a preheated oven. Do not pull out the shelf, because when you pour the liquid into the tart and then have to push the shelf back in, it will slosh all over the place and your beautiful tart will be in the bottom of your oven. Unless you have a shelf that automatically comes out when you open the door like I do…then, just close your door very slowly. Pour the liquid slowly into the tart pan.
Bake for 20-25 minutes and no more. You want it to have a soft jiggle in the middle about the size of the palm of your hand when you remove it from the oven, similar to jello, but not too much movement. You’ll know if you’ve overcooked it because it will crack and start to pull away from the sides of the tart shell.
Allow to cool on the counter and then dust with powdered sugar if you want to eat it at room temperature, or allow it to cool on the counter and then refrigerate it for a couple of hours if you want to eat it cold. If you’re serving it cold, wait until you remove it from the fridge to dust with powdered sugar. I prefer it chilled.
To toast the coconut: Place a couple of handfuls of coconut in a medium skillet and heat on medium to medium high. Flipping the coconut every couple of minutes (like an omelette) as it browns. I like mine lightly browned so there are chunky bits and soft chewy bits. Remove from pan and allow to cool on a plate.
Once the tart has chilled for at least two hours, sprinkle generously with powdered sugar (the key lime tart is…tart) and top with the toasted coconut.
Grilled Flank Steak Sandwich with a Persian Cucumber Salad
Grilled Flank Steak Sandwich
2 Slices Gluten Free Bread
Dairy Free Butter
Country Dijon Mustard
Trader Joe’s Parlick Fell Sheep’s Milk Cheese from England
Organic Spinach
Leftover Grilled Flank Steak
Butter one side of each slice of bread. Place one slice of bread butter side down in a small skillet. Layer cheese across the bread, top with very thinly sliced grilled flank steak, top with a generous amount of spinach leaves. Spread a generous layer of the mustard on the non-buttered side of the second piece of bread and place it mustard side down on top of the spinach.
Toast on medium-low until bread is golden brown on both sides. I cover mine with a lid for the first side so the cheese will soften and the sandwich will warm all the way through. I remove the lid for cooking the second side of the sandwich as to not build up too much moisture. Soggy sandwich = yuck.
Persian Cucumber Salad
1 Organic Persian Cucumber, sliced
About 1/4 cup Sugar Plum Tomatoes
2 Basil Leaves, torn
About 1 1/2 Tablespoons Rice Wine Vinegar
Freshly Ground Pepper
Place all ingredients in a small bowl and toss.
Pancake Perfection
Perfect Sunday Pancakes
1/4 Cup Tapioca Flour/Starch
1/4 Cup Teff Flour
1/4 Cup Oat Flour (make sure it’s GF)
1 3/4 Cups Brown Rice Flour
1 1/2 teaspoons Baking Powder
1 scant teaspoon Kosher Salt
1 teaspoon Xanthan Gum
2 Cups “Buttermilk” (Almond milk with 1/2 squeezed lemon, sit 5 minutes) + more almond milk for thinning if necessary
2 Tablespoons Coconut Oil (melted, not hot)
2 Eggs, beaten with a fork
1 1/2 Tablespoons Raw Agave Nectar
1 1/2 teaspoons Pure Vanilla Extract
Add all of the dry ingredients in a medium bowl and whisk until combined. In a small bowl, add the buttermilk, coconut oil, beaten eggs, agave, and vanilla. Stir. Add to dry ingredients and mix with wooden spoon until combined. Allow the mixture to be somewhat lumpy and set aside.
Heat a large skillet on medium. Coat pan in dairy-free butter. Cook pancakes until they are golden brown on each side, do not over cook.
Serve with dairy-free butter and pure maple syrup.
Swordfish Skewers with Spicy Kumquat Mango Salsa
Swordfish Skewers with Spicy Kumquat & Mango Salsa for Two
For the Swordfish Skewers:
A little over 1 Pound of Swordfish Steak, cubed (about 10 pieces)
2 Pablano Peppers, cleaned and cubed
1 Small Red Onion, cubed
Olive Oil
1 1/2 teaspoons Chili Powder
1/2 – 1 teaspoon Cayenne Pepper
1 1/2 teaspoons garlic, minced
1 1/2 Tablespoons Cilantro, chopped
Pinch of Kosher Salt
1/2 Lime, juiced
Pat the fish dry and place in a small zipper plastic back. Drizzle with about 1 Tablespoon olive oil. Add chili powder, cayenne pepper, minced garlic, and a pinch of kosher salt. Seal the bag, gently massage for a few seconds and refrigerate.
Next, place the pablano and onion cubes in a large zipper bag. Add 2 Tablespoons of olive oil, 2 teaspoons of minced garlic, about 1 1/2 Tablespoons chopped cilantro, the juice of 1/2 a lime, a good pinch of kosher salt, and several grinds of pepper. Seal the bag, gently massage for a few seconds and refrigerate.
After the Swordfish and vegetables have marinated (mine marinated for 7 hours), layer the ingredients on skewers.
Set aside and allow them to come to room temperature. Heat gas grill to 425 degrees. Grill skewers for about 4 -5 minutes on each side until the Swordfish is almost cooked through and vegetables are grilled and crispy on the edges. It will go very quickly.
Top with the Spicy Kumquat & Mango Salsa.
Spicy Kumquat & Mango Salsa:
6 Kumquats, each sliced into 8 sections, seeds removed
1 Mango, peeled and cubed
2 Tablespoons Red Onion, diced
1/2 Red Bell Pepper, diced
1 Jalapeno Pepper, seeds and membrane intact
1 1/2 Tablespoons Cilantro, chopped
1 1/2 teaspoons Raw Agave Syrup
1 1/2 Limes, juiced
Place all ingredients in a bowl, stir, cover, and refrigerate. I allowed the fish, vegetables, and salsa to marinate for 7 hours.
Simple Tostadas
4 Corn Tortillas (You really only need 2)
Canola Oil (or whatever frying oil you like)
Kosher Salt
About 1 Cup Shredded Lettuce (I used iceberg because it was left over from the asian chicken wraps)
1 Tomato, diced
1/4 Cup Red Onion, diced
Dairy Free Cheese (I used Daiya Cheddar Style)
Refried Black Beans (I used canned low-fat Rosarita brand)
Pour about 2 cups of the oil in a small saucepan. (Make sure pets and kids are out of the kitchen…I’m sure I don’t have to give you lessons on how dangerous frying in oil can be.) Heat on medium-high. Fry tortillas one at a time until they are crisp and lightly browned on both sides. It only takes about 1 minute per side. Remove to a plate covered with a couple of paper towels. Blot lightly and sprinkle with kosher salt.
**I fried these right before I was ready to serve dinner. If you’re cooking for a larger crowd you can also buy them already crisp (make sure they’re gluten-free) or, you could fry them ahead of time, allow them to cool completely, and then place them in a zipper bag until dinner.
Plate the tostadas and spread a thick layer of beans over the top. Next, add the cheese, lettuce, tomato, and onion. Serve with Tabasco and lime wedges.
Asian Lettuce Wraps
Asian Lettuce Wraps
14 Boneless, Skinless, Chicken Thighs (sounds like a lot but they are small – you can also use ground turkey or pork)
1 Green Bell Pepper, finely diced (I had green, you can also use red, yellow, or orange)
4 Garlic Cloves, minced
2 Tablespoons Freshly Grated Ginger
1 Jalapeno, seeds removed and diced
4 Green Onions, thinly sliced
1 8oz Can Water Chestnuts, drained and chopped
8 Tablespoons Sweet Chili Sauce
3 Tablespoons Fish Sauce (make sure it’s gluten-free)
3 Tablespoons Sesame Oil
7 Tablespoons Soy Sauce (I use gluten-free Tamari sauce)
3 Tablespoons Sriracha Sauce
4 Tablespoons Fresh Cilantro, chopped
Olive Oil
Iceberg Lettuce (or any type of lettuce you like, I like the iceberg because it’s firm and crisp)
In two batches, place the chicken thighs in a food processor and pulse until “ground”. I thought I had ground turkey in the freezer but I did not, so this is what I settled with and I am so happy I did! It’s incredibly easy to “grind” and less expensive than buying organic ground meat. I will never buy ground chicken, turkey, or pork again.
Place the ground meat (both batches) in a bowl and add the bell pepper, garlic, ginger, jalapeno, and green onions.
Stir to combine. Drizzle the olive oil in a large skillet and heat on medium-high. Add the chicken mixture and cook until meat is done. It will turn a pale color, don’t cook it until it is browned, the garlic will burn and the chicken will be tough. Once the chicken is done, add the chili sauce, fish sauce, sesame oil, soy sauce, sriracha, water chestnuts, and cilantro. Stir to combine and simmer for 10 minutes.
Spoon into lettuce cups and top with additional seasonings if you like.
Easter Feast (Kurobuta Ham, Twice Baked Potatoes, & Mud Pie)
Kurobuta Ham (Japanese Black Hog)
This is the second time we’ve purchased a Kurobuta Ham to serve on Easter. They are delicious, they’ve been dubbed the “Kobe beef” of pork.
I like to slather mine with Dijon mustard and then pack it with brown sugar. They are fully cooked so all you need to do is bring it to room temperature, heat the oven to 350 degrees and cook it for about 1 to 1 1/2 hours or until a thermometer is almost at 150 degrees. Allow it to rest for 10 minutes before slicing.
Twice Baked Potatoes
8 Russet Potatoes
Olive Oil
Kosher Salt
Garlic Powder
Fresh Herbs Of Your Choice (I used a mixture of dried herbs for the outside of the potatoes)
Daiya Cheddar Style Cheese, about 3/4 Cup
Sheep’s Milk Cheese, about 1/4 Cup crumbled
Vegan Parmesan, about 1/8 Cup
Fresh Rosemary & Thyme, snipped
Kosher Salt
Freshly Ground Pepper
Almond Milk, about 1/2 cup
Place each potato on a square of foil, drizzle with olive oil, sprinkle with kosher salt, garlic powder, and herbs. Roll up in tin foil and bake at 350 degrees until done. Allow to cool.
Slice each potato in half. I only stuffed 6 and used the innards from the remaining potatoes to add to the filling. I always make 2 extra potatoes to add to the filling.
With a small spoon carefully spoon out the potato filling into a medium bowl. Leave enough potato in the skins so that the potato will stand on its own without collapsing in on itself. Place the skins in a baking dish.
Add the cheeses, rosemary, thyme, salt, and ground pepper to the potatoes. Mash by hand until combined.
Warm the almond milk and add slowly while mashing. Mash them to the texture you like. I prefer mine with a little body.
Fill each shell and bake at about 375 degrees for 25 minutes or until tops are starting to brown.
I also served steamed, organic carrots and sautéed organic green beans with garlic and wine along with the ham and twice baked potatoes. And it wouldn’t be Easter without deviled eggs as a little pre-dinner snack.
Mud Pie (Layered Ice Cream Pie)
3 Pints of Dairy Free Ice Cream
(I prefer Luna & Larry’s Coconut Milk Ice Cream – I used Chocolate Hazelnut Fudge, Dark Chocolate, and Naked Coconut)
2 Boxes of Dairy Free & Gluten Free Dark Chocolate – Chocolate Chunk Cookies (I prefer Pamela’s)
Organic Crunchy Peanut Butter
1 Ounce of Dairy Free Chocolate, chopped
2 Ounces of Dairy Free Chocolate, melted
Sprinkles
Since I wasn’t having to cook for a crowd this year I hemmed and hawed over all of my dessert choices. In the past when we’ve had larger groups, I’ve made several types of cookies, pies, or cakes. I finally settled on this because it was out of the ordinary – well, out of my “ordinary” for Easter, and I knew my husband and son would love it.
This pie is a bit of a project not because it’s hard, but because it takes time. You need to freeze each layer, which means you either need a long morning or a long afternoon to complete it. I made it yesterday morning, so I wasn’t pressed for time today. You should also be forewarned about the cost. If you’re making this gluten-free and dairy free…it’s not cheap. As you may already know, a pint of dairy free ice cream is about $5.99, this takes three. Then it takes two boxes of dairy free and gluten-free cookies, also expensive. Then there’s organic peanut butter, chopped chocolate… I save this recipe for special holidays and birthdays.
Believe me, it’s worth it.
First, line a spring form pan with plastic wrap.
Next, place the cookies in a food processor and pulse until ground.
Turn the food processor on and drizzle the melted butter in until the mixture begins to come together.
Spoon the cookie mixture into the spring form pan and with a piece of plastic wrap, press the cookies into the pan, scooting about an inch up the sides. Make sure it is firmly pressed.
Cover with plastic wrap and place in the freezer to set. Remove one pint of ice cream, remove the lid, and allow it to sit on the counter to soften for 45 minutes.
Scoop the ice cream in a bowl and stir. Spread onto the frozen cookie crust.
Cover and place in the freezer for 45 minutes.
Remove from freezer and spread with 1/2 jar of crunchy peanut butter. Return to the freezer for 30 minutes. Remove another pint of ice cream and repeat the same process as above.
On this layer (the third layer) chop one ounce of chocolate and sprinkle over the top of the second pint of ice cream that you’ve spread over the frozen peanut butter. Cover with plastic and freeze for 45 minutes. Remove the last pint of ice cream and repeat the process.
Place in the freezer for 30 minutes. Meanwhile, melt 2 ounces of chocolate. Drizzle over the top of the last layer and lightly cover with sprinkles.
Cover and freeze for at least 2 hours before serving. Will keep in the freezer for up to 5 days.
Individual Scalloped Potatoes
Individual Scalloped Potatoes
About 1 Tablespoon Dairy Free Butter, melted for the ramekins
1 1/4 Cups Daiya Vegan Cheddar Style Cheese (Or goat or sheep cheese or cow cheese)
1/2 Cup Dairy Free Parmesan Cheese
About 2 Tablespoons Sheep’s Milk Cheese, crumbled
1 Green Onion, finely chopped
1 Large Clove Garlic, finely chopped
1 teaspoon Fresh Thyme, finely chopped
About 1 Tablespoon Crisp Bacon, crumbled (if you have it leftover from breakfast)
1 1/2 lbs. Yukon Gold Potatoes, (4 to 5 mini ones) sliced about 1/8 inch thick
1/2 teaspoon Paprika
A Healthy Pinch of Kosher Salt
Several Grinds of Pepper
1 Cup plus 2 Tablespoons Dairy Free Milk
Preheat oven to 350 degrees. Generously brush ramekins (I used 3 oversized, their recipe calls for 6 – 6-8 ounce ramekins) with the melted butter and set aside. I don’t think it would quite fill an 8×8 baking dish though. If you plan to have it with a holiday meal, I would double the recipe.
Combine the vegan cheddar, vegan parmesan, sheep’s milk cheese, onion, garlic, thyme, paprika, salt, pepper, and potatoes in a medium bowl.
Divide half of this mixture among the ramekins, arranging the potatoes around each ramekin and distributing the cheese mixture as evenly as possible. Top with half of the milk.
Repeat with the remaining potato and cheese mixture and cream. Sprinkle with crumbled bacon.
Cover with tin foil and bake for 40 minutes. Remove tin foil, increase oven temperature to 425, and bake for another 20 minutes.
Allow to stand for 10 minutes before serving.
gluten free zen 