4 U Gluten Free

Creamed Potato Casserole

Cooler weather calls for “stick-to-your-ribs” comfort food. When I ran across this recipe, I knew I had to try it. With a little tweaking and putting my spin on it, I am sharing my Creamed Potato Casserole (recipe follows).

I am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if this particular step is replaced with instant potatoes or mashed potatoes, the results will be very different and not as—well—creamy.

Back to the point at hand, this particular dish just hit the spot with me. When you add cheese to creamed potatoes, well what can I say other than “Bring them babies on”. Another thing I especially enjoy about this dish is that it can be assembled, but not cooked, one day prior. Just be sure to allow casserole to come to room temperature before baking.

For those of you concerned about the calories or trying to cut back on casein in your diet, you might want to use low-fat milk or vegetable based milk. The taste, however, will not be the same.

Here are my recipes & how I put these together:

Creamed Potatoes:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

Casserole:

2 cups creamed potatoes

1/2 cup sour cream at room temperature

4 ounces cream cheese, cut into 1/2-inch cubes, softened to room temperature

1 teaspoon dried chives

1/4 teaspoon garlic salt, with parsley

1/4 cup gluten free bread crumbs

1 tablespoon butter, melted

1/3 cup four cheese blend, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking spray; set aside.

2. Place creamed potatoes, sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a wooden spoon to combine. Spoon into prepared casserole dish.

3. Combine butter and bread crumbs; sprinkle over creamed potato mixture.

4. Place uncooked casserole on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.

5. Remove from oven. Reposition rack to the top and turn oven temperature to broil. Sprinkle with four cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown lightly. Remove and serve immediately.

Servings: 6

Author’s Note: I keep bread crumbs that I made in my freezer at all times. Just bake a couple of loaves of your favorite bread, place in your food processor and about 30 of seconds later, you will have plenty of bread crumbs on hand for use when you need them. If you are short on time, a loaf of store bought certified gluten free bread will also work—just more expensive.

Oven Temperature: 350°F

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 406 calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g protein.

Author: Dr. Jacquelyn P. Horne

Thursday, October 17, 2013

Spicy Mango Salsa

Want a pretty, elegant topping that is good with just about any fish or meat? I have the solution for you. My Spicy Mango Salsa has just enough kick to tantalize the taste buds without over powering the entrée yet retains its refreshing quality.

This salsa is also good with 100% gluten free corn tortilla chips. And, the caloric count is lower because less is eaten per person than when served as a topping.

Just use your imagination. One more thing—this salsa/topping is free of all recognized allergens plus gluten. Now, I would call this one a winner!

Roasted Vegetable Frittata

Love, love, love . . . this wonderfully easy gluten free side dish. This hummer makes a huge dish. For me, that means I can divide into two halves, freezing one-half for later use or give to someone from my church who is shut in or sick. Pretty cool and yummy stuff, huh?

Don't like zucchini? No problem! Pick a veggie YOU like; slice/chop into a similar size and follow the same procedure. The results should be the same.

There is a finite amount of vegetables to choose from where I live, Finding creative ways to make “ole’ timers” such as asparagus just a little different is one way to WOW your guest ever time.

I especially like to serve roasted asparagus for many reasons. One is the pretty green color really pops on a buffet table, especially if served on a white platter. Two is asparagus cooks quickly, usually in 8 to 15 minutes. Three is the availability and the price.

This is one of my favorites. Since we do not have a problem with anything other than gluten, I add toasted pine nuts to many dishes. A few add, just as in this recipe, provide a nice crunch while the salt simply enhances the flavor. From start to finish, this jewel of a recipe is complete in less than 20 minutes.

You may notice I used toasted sunflower seeds instead of pine nuts, thus eliminating an additional allergen. Otherwise, the process is essentially the same; the results just as fabulous!

Peppermint Jelly

With the end of summer past and my herbs getting leggy, I gave them a good haircut, laying the leaves out to dry. Once dried, I grind and store them in sealed jars for use during the winter months.

One of the things I trimmed was my peppermint. Ummm! The aromatic fragrance of freshly cut mint is just beautiful. But, instead of drying, I decided to make Mint Jelly (recipe follows), which only has five ingredients.

One question that was brought to me attention was “What are you going to do with so much jelly—peppermint jelly, to be specific?” Good question! Ah! I have the perfect answer. Gifts! With a little fabric topper in a pretty fall print tied with packing twine and a little gift card attached, you have a perfect hostess gift.

Remember that mint jelly is great with lamb or over cream cheese spread over ginger snaps. Enjoy!

Open Faced Mini Muffulettas

Finger foods are a natural for any party, get together, tailgating and the list goes on and on. One that we liked a lot with heavier wines from our the days of our wine tasting parties at The Brass Brassiere was our "Open Faced Mini Muffulettas". The flavors are heavy enough for more robust wine. Here's to you!

Easy Cheese Risotto

You know I love anything with cheese. My Easy Cheesy Risotto (recipe follows) is naturally gluten free, no tweaking necessary. The water chestnuts give this dish a little much needed crunch. To jazz things up a bit, just add a dash or two of ground cumin.

What I like most about this recipe—other than the cheese—is the Arborio rice, elevating this dish a couple of notches. This simple change turns a simple risotto into a gourmet delight.

I paired this my Chicken Fresca (Click link for recipe) for a complete, beautiful meal.

Refrigerator Chocolate Peanut Butter Balls

These little nuggets of goodness are so sweet and yummy, they truly make you feel pampered and naughty. These are absolutely divine with a cup of coffee or as a little side treat to a bowl of ice cream. But, they are so rich, they will take your breath away if you try to scarf them down. If someone cannot eat peanuts, feel free to substitute sun butter or almond butter. To cut the sweetness, you might like to substitute 1/2 or the granulated sugar with brown sugar. No matter how you cut it, these are to die for: I promise.

Semi-Homemade Marinara Sauce

Let’s face it, sometimes you simply do not have enough time to make everything from scratch. Marinara is one such dish for me. By beginning with a big old can of diced tomatoes (I use Hunt’s Diced with Basil and Oregano), you are way ahead of the power curve. The key to this particular dish is the use of fresh herbs, right off my deck and out of my backyard. If you do not have access to fresh herbs, you can substitute dry. When using dried instead of fresh herbs, use only 1/3 to 1/2 as much as dried herbs are so much more potent than fresh.

I use this marinara sauce over spaghetti or pasta and entrees of all sorts. For an example go to my Italian and Parmesan Stuffed Breasts (click on this link for recipe)that are served over corn pasta.

Zucchini Parmesan Crisps

With summer winding down, I have a super recipe for you that is easy, yummy and takes advantage of seasonal fare. This particular recipe is naturally gluten free right out of the shoot—not tweaking needed. However, there is one teeny warning: this recipe is the definition of the words “serve immediately”.

Here is my recipe:

1 medium zucchini, unpeeled, and cut in 1/4" slices

1/2 tablespoon extra-virgin olive oil

1/4 cup freshly ground grated Parmesan cheese

1/4 cup bread crumbs, gluten free, toasted,

1 pinch salt

Here is how I made this recipe:

1. Preheat oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper; coat with gluten free non-stick cooking spray.

2. Slice zucchini into 1/4-inch slices. Place olive oil in medium-sized mixing bowl. Add zucchini and toss.

3. Place in a small mixing bowl, combine Parmesan cheese, toasted bread crumbs and salt. Use a wooden spoon to thoroughly mix.

4. Dip each slice of zucchini into the Parmesan mixture, turning to coat evenly on both sides. Gently press coating to stick. Place zucchini slices in a single layer on prepared baking sheet.

5. Bake 25 to 30 minutes or until browned and crisp. Remove from baking sheet and serve immediately.

Servings: 4

Oven Temperature: 450°F

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutrition (per serving): 77 calories, 35 calories from fat, 4 g total fat, 5.5 mg cholesterol, 221.6 mg sodium, 149 mg potassium, 6.6 g carbohydrates, 1 g fiber, 1.7 g sugar, 3.9 g protein.

Author: Dr. Jacquelyn P. Horne

Saturday, August 17, 2013

Sausage and Bell Pepper Baked Pasta

With hints of fall already around—yes, a few leaves are beginning to turn just the slightest bit around the edges—I have begun to crave somewhat a little heartier fare. You know the type. My Sausage and Bell Pepper Baked Pasta (recipe follows) tends to have that stick-to-your-bones flavor while still taking advantage of the tail end of summer’s bounty, bell peppers and fresh grown herbs. Be creative, using a variety of pepper colors.

I have found that this one keeps over a couple of days very well, reheating perfectly. I always add a couple of tablespoons of extra cheese prior to reheating. This recipe also lends itself to being baked in individual ramekins, elevating an ordinary dish to the level of exotic.

Here is my recipe:

8 ounces corn pasta, gluten free

2 tablespoons extra-virgin olive oil

1 medium yellow onion, peeled and diced

2 teaspoons garlic clove, minced

1 15-ounce cans diced tomatoes

2 teaspoons fresh oregano, finely chopped

2 teaspoons fresh basil leaves, finely chopped

2 teaspoons fresh thyme, finely chopped

12 ounces Italian sausage (bulk)

1 large sweet bell pepper, finely chopped

1 cup mozzarella cheese finely grated

Here is how I put this recipe together:

1. Preheat oven to 275 degrees Fahrenheit. Coat 9 by 13-inch baking dish with gluten free non-stick cooking spray.

2. Bring large pot of water to boil over medium heat. Add pasta of choice; cook until less than al dente or about half the time. Drain and set aside.

3. While pasta is cooking, place olive oil in large skillet; heat over medium-high heat. Add onion and garlic; sauté for about 3 minutes or until slightly tender. Add tomatoes, Italian seasonings and cook for another 5 minutes. Remove from heat.

4. Place bulk Italian sausage in medium skillet over medium heat. Sauté until almost done or the gray stage .Add bell pepper and continue to cook until pepper is tender.

5. Place cooked pasta in prepared baking dish. Pour tomato sauce mixture over pasta. Top with cheese.

6. Bake until cheese is melted and lightly browned, about 30 minutes.

7. To serve, divide among 8 plates. add a side salad with desired dressing for a complete meal.

Servings: 8

Oven Temperature: 375°F

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 483 calories, 79 calories from fat, 9 g total fat, 10.6 mg cholesterol, 557.6 mg sodium, 408.5 mg potassium, 86.7 g carbohydrates, 5 g fiber, 6.7 g sugar, 14 g protein.

Author: Dr. Jacquelyn P. Horne

Thursday, August 8, 2013

Bacon Topped Cheese Ball

We all have a few try-and-true recipes we break out for every party. Folks come to look forward to enjoying these few nibbles a when invited to one of our gatherings. Bacon Topped Cheese Ball (recipe follows) is one of those dishes. i have never had this one to fail.

I often like to plan two or three smaller get-togethers close together. When I do that, instead of making one large cheese ball or log as you see in the picture above, I divide the mixture into two smaller ones. I never fail to get loads of compliments and requests for the recipe. Just be sure to have a variety of gluten free crackers or gluten free toasted baguettes available and watch this one disappear.

Oh, did I tell you this recipe is naturally gluten free? It is, so there is no trying to figure out substitutions. Just enjoy a carefree evening with your guests.

Here is my recipe:

8 ounces cream cheese, softened to room temperature

1/2 cup sour cream

4 cups shredded cheese blend

3 tablespoons onion flakes

3 tablespoons sweet pickle relish

1 tablespoon horseradish

1/2 teaspoon lemon-herb seasoning

6 slices bacon, fried crisp & finely crumbled

1/4 cup almonds, toasted and finely chopped

1 sprig fresh curly leaf parsley

1 tablespoon slivered almonds, lightly toasted

1/4 cup dried parsley

Here is I put this recipe together:

1. In the mixing bowl of an electric mixer, combine cream cheese and sour cream. Using the dough hook attachment beat cream cheese and sour cream until well blended. Add shredded cheese, onion, relish, horseradish, and garlic salt. Mix thoroughly. When mixture begins to form a ball, remove from mixing bowl and place on piece of plastic wrap. Using the plastic wrap, shape mixture into a ball. Cover and chill.

2. Thoroughly combine bacon, parsley and almonds. Roll cheese ball in bacon mixture. Store in tightly covered container in refrigerator until ready to serve.

3. Garnish with parsley and sliced almonds, if desired. Served with assorted gluten free crackers or baguettes.

Author’s Note: Will keep in refrigerator up to three days or will keep in freezer up to two months.

Servings: 16 Yield: 1 8-inch cheese ball

Preparation Time: 45 minutes

Inactive Time: 1 hour

Total Time: 1 hour and 45 minutes

Nutrition (per serving): 222 calories, 168 calories from fat, 19 g total fat, 44.5 mg cholesterol, 390.6 mg sodium, 125.6 mg potassium, 4.2 g carbohydrates, 1 g fiber, 2.2 g sugar, 9.5 g protein.

Author: Dr. Jacquelyn P. Horne

Tuesday, July 23, 2013

Fresh Buttermilk and Sour Cream Salsa

Nothing says summer more than cold buttermilk and cucumber. This salsa is just a little off the beaten path, but is so light and refreshing--the perfect condiment for my Turkey-Lamb Cocktail Meatballs (click for recipe).

Sweet Zucchini Nut Bread

Having become backyard farmers means lots of summer vegetables. Our zucchini are bearing really well. This is both good news and bad. What in the world do we do with all of this beautiful green squash.

We have always enjoyed a summer squash medley of yellow and zucchini with a small sweet onion sliced into thin rounds, all caramelized in a gluten free Italian Dressing. But, you can only eat so many until you grow really tired of this dish.

Looking for a super easy spread to go with a breakfast bread? Look no further! I have just what you need. I like to make up a cup or so to keep in the frig to go on gluten free bagels, nut and fruit breads.

Vanilla Squared Cupcakes with Extreme Vanilla Frosting

I adapted and perfected this beautiful recipe out of a necessity to have something to use at “dressy” events, such as showers, teas and such. My Vanilla Squared Cupcakes with Extreme Vanilla Frosting (recipe follows) is oh so delicious. It just screams PARTY!

According to Rick, the icing is, in his words, “to die for”. The deep concentration of vanilla in both the cupcakes and the icing make for a bold taste and is the key to the taste in this gorgeous, super yummy dessert. Even though this recipe is written to make full sized cupcakes, it would also work equally as well as mini cupcakes, a sheet cake or a layer cake by simply adjusting the baking times.

My flour blend produces a somewhat darker batter than I would have preferred. But, it works so well I hesitate to fix what is not broken.

Pomango

This is a very adult recipe. Exotic, gorgeous, delicious, summertime at its best and easy to drink—as in way too easy. Down a few of these babies, and you will be on your derrière in short order.

In the middle of the hot summer, this drink is terrific at pool parties or any outside cookout.

11.3 ounces Jumex Mango Nectar (1 can)
12 ounces Orange Juice
1/2 cup sugar
4 ounces peach schnapps
3 ounces light rum
12 ice cubes

1. Place mango nectar, orange juice, sugar, peach schnapps, and rum in blender. Add ice cubes. Blend until well mixed and smooth.

2. Serve in 4 to 6 oz glass

Yield: 12 servings

Cooking Times
Preparation Time: 10 minutes
Total Time: 10 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2013