Kitchen

I am gluten free and therefore my kitchen and recipes are. But no worries. There is something for everyone! I relax and have fun in the kitchen and hope you do too!

June 19, 2013

Gluten Free Raspberry Peach Cobbler

Summer Peach and berry season is here! So enjoy with a cobbler and ice cream:). The true southern way.

Cobbler Topping Ingredients:
1 cup white rice flour

1/2 cup gluten free oats

1/2 cup oat flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 stick butter (room temp)

1/8 cup water

1/2 cup turbinado sugar

pinch salt

Cobbler Filing Ingredients:

12 ounces raspberries

3 peaches pealed and sliced

1/2 cup sugar (this can vary depending on sweetness of the fruit)

Preheat oven to 350*F

You can cream butter and sugar but it is not necessary. You can throw all the topping ingredients in a large bowl and incorporate until well blended.

It will clump together and have little crumbles. Sort of how bread dough is before you kneed it.

Look how glorious these raspberries look!

And the yummy peaches:)

Place all the fruit in the bottom of your oven safe dish and then sprinkle the sugar on top.

Take the dough and kinda crumble on top.

Bake 45 minutes until golden and bubbly.

June 19, 2013

Gluten Free Carob Brownies with Peanut Butter Chips and Honey

If you follow my MaeBird Lane Kitchen board on pinterest you have probably seen my recipe for gluten free carob brownies. This is just a little twist on that but that flavor does change quite a bit. My husband prefers these but for me it just depends what I am in the mood for. The basic has sugar and the carob comes through a little more but this recipe has no sugar and only honey. The honey is a front and center and goes wonderfully with the melted peanut butter pockets.

Recipe

Preheat oven to 350*F bake time is 25 minutes

Ingredients:

1 cup carob powder

1/2 cup amaranth flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup honey

1 cup peanut butter chips

2 eggs

The eggs, honey, and butter should all be at room temperature.

Combine the honey and butter until smooth.

Add eggs.

Once the wet ingredients are well incorporated add the dry.

Then toss in the chips.

(TIP: Butter a 9x9 pan. Take the wrap from the butter and rub the pan with it.)

Bake 25 minutes.

Best when still warm:)

June 18, 2013

Sweet Potato Turkey Curry Patties - Gluten Free

Like most of you I have random odds and ends when its getting close to grocery shopping time. So I had 1/2 pound ground turkey and one sweet potato and was craving something sweet and something curry. Soo I made sweet potato turkey curry. Since it was my first time with this recipe I experimented with a hash and patties. I ended up preferring the hash but whatever suits your fancy.

You need:

1/2 pound ground turkey

1 small sweet potato

1 small onion

1 teaspoon curry

1/2 teaspoon paprika

1/2 teaspoon cumin

salt and pepper

Mash cooked sweet potato and chopped onions.

Add ground turkey and spices.

Heat non-stick skillet with a few teaspoons of olive oil over medium to medium high heat. Form mix into patties. Each side will be 4-5 minutes. Basically golden brown and cooked through.

And enjoy:)

I also did the hash version.

June 12, 2013

Gluten Free - Crockpot Orange Honey Chicken

I have seen soo many recipes for orange chicken in a crockpot. Some gluten free some not but none were that appealing to me; mostly because so many were with orange juice concentrate and orange jelly loaded with sugar.

So heres my healthier version with orange and honey and yes some orange marmalade.

This was great for me while I was doing laundry, unpacking, bathing the dogs, etc. I threw stuff in the crockpot and waited for the deliciousness.

So heres what you need:

1/2 pound cubes chicken (I did breast and thighs)

1 small orange chopped

1/2 orange bell pepper

1/2 yellow bell pepper

2 cups rice (I used sushi rice)

4 cups water

5 ounces orange marmalade (low sugar and organic)

1/2 cup gluten free soy sauce

2 Tablespoons honey

2 teaspoons sriracha

Throw in the marmalade, honey, gf soy sauce, sriracha, and chicken to a crockpot for 30 minutes. This will start to cook the chicken.

After the chicken has started to cook add peppers and orange.

You can add the peppers and orange at the beginning with the chicken if you would like. I forgot to add them at the beginning lol. So after 30 more minutes or an hour total add the rice and water.

It does look odd at first. Stir really well. After two hours you have....

Enjoy!



June 3, 2013

Greek Chicken Strips with Gluten Free Cranberry Feta CousCous

So easy and full of flavor. This entrée pleased many palates.

You need:

3/4 pound chicken strips

6 oz feta

2 bell peppers (one red, one orange)

Dried cranberries

2 lemons

3 green onions

1 Package gluten free couscous

Oregano

Thyme

Nutmeg

Salt and pepper

Olive oil

butter

Chicken and Peppers:

Start with marinating the chicken with tsp salt, tsp pepper, about 1/4 cup olive oil, I used a spice mix from Whole Foods that has nutmeg, lemon, oregano, thyme, salt and pepper. I used a tablespoon of it. (If you don't have a mix use about 1/2 tablespoon of oregano and 1/4 tablespoon of thyme and a pinch of nutmeg.) Zest one lemon and juice of half one lemon. Let sit for at least 20 minutes.

Heat skillet to medium to medium high and coat with olive oil and small slice butter. Add chicken.

Turn when one side is golden brown. Takes about 5 minutes or less depending of thickness of strips.

Let other side brown.

Same pan cook sliced bell peppers until semi-translucent but still has a bite.

Couscous:

I found this at my local organic market. I followed package instructions. So easy!

I then added a handful of dried cranberries, chopped 3 green onions (just the green), salt and pepper, 4 ounces crumbled feta.

Pile up that couscous add chicken and peppers and sprinkle each plate with remaining feta.



May 6, 2013

Strawberry Balsamic Crumble Pie



I love crumbles. The sweet fruit with the buttery topping is so good, but I always miss a bottom. I don't know what it is but if its baking and fruit filling it has to have a top and bottom for me. So I made a "crumble pie".

So here's what you need.

Preheat oven to 350*F

Filling:

2 cups strawberries

3 Tablespoons Demerara sugar

1 Tablespoon Balsamic Vinegar

pinch cinnamon

Crumble:

1 Stick room temperature butter

3/4 Cup Gluten Free Flour (I used King Arthur's Multi-purpose Gluten Free)

1 Cup Gluten Free Oats (I used Bob's Red Mill -not quick cooking)

2 Teaspoons Cinnamon

Right before I started dinner I put the filling ingredients in a bowl to macerate. That way they got happy while I was cooking.

While my dinner was in the oven I made the crumble. For the crumble I put all the ingredients in the bowl and used a spatula to start working the butter into the dry ingredients. When almost fully incorporated switch to your hands.

Add your favorite non-stick like butter or coconut oil to a 9x9 baking dish.

Drop in half of the crumble and spread on bottom. Bake for fifteen minutes.

Then add the filling and top with the rest of the crumble. Bake for 40-50 minutes.

I must warn you my husband and I almost finished the whole thing in one day. It is one of my new favorite desserts.