Gluten Free Stuffing

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Gluten Free Stuffing

With all of the grain-less bread options out there you have many healthy options these days.

1-20 Ounce Gluten Free Bread (in the frozen section)

1 Cup Golden Raisins

2 Cups Low Sodium Chicken Broth (1 Cup at a time)

2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO

½ Onion, chopped

1 Medium Blub Fennel, chopped white part only

1 tsp salt

2-3 TBSP Bells Poultry Seasoning

Oil a 3 quart baking pan with a brush.

Preparation

Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.

Place 1 cup raisins and 1 cup broth in saucepan and bring to a boil. Boil for 5 minutes and remove from heat. You can also microwave for four minutes. Set aside to cool.

In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.

Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.

Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.

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Peachy Olive Oil Cake

Servings: 12
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can

Directions

Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

Quinoa Turkey Mini Balls

I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.

But, as I have been thinking of how different they are, I keep eating them.

Quinoa And Turkey Mini-balls

quinua balls

Servings: about 50 small balls
Categories: Beef, Veal, Pork & Lamb, Vegetable
Source: JudeTheFoodie.com

Ingredients

• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth

• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )

• ½ lb Ground Turkey

• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme

• ½ Grated Cheese
• 1 Egg

• ½ -¾ c Extra Virgin Olive Oil

Directions

Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.

Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.

Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.

Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.

Line a heavy baking pan with foil. Drizzle olive oil on foil.

Add about ¼ cup Extra Virgin Olive Oil to a small bowl.

With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.

Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.

I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.

I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.

 Any suggestions?

Have a yummy day!!!

Balsamic Fig Bruschetta With Goat Cheese

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Servings: 8
Prep time: 0:20
Total time: 0:20
Categories: Appetizer, Bread
Source: JudeTheFoodie.com

Ingredients

• 1 12-18″ French Bread
• 6-11 oz Goat Cheese
• 1-2 Tbsp extra Virgin Olive Oil
• Balsamic Fig Jam

Directions

Slice bread on an angle in about ½ ” pieces.

Place in a single on a large cookie sheet. Broil until light golden brown. Turn over and brown other side. Brush with olive oil on one side.

Have a large serving platter ready. With a spoon, put about a teaspoon full of fig jam onto bread and spread to cover. Place on platter. Repeat with all bread.

Crumble goat cheese and sprinkle a little on each piece. Drizzle a little more olive oil over the platter.

Also drizzle 18 year Traditional Balsamic Vinegar over platter, if desired.

Delicious with crisp white wine.

Have a yummy day!

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Comfort In A Bowl – Jude’s Shredded Chicken Stew

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I love food in a bowl. Macaroni…corn flakes…ice cream…

Each one of those things makes me happy, gives me that warm fuzzy feeling that makes a great bite of something worth the time, expense or both.

When I travel and know I may never return to the area of the world I am I always ask “if I never return, what is the one bite I should remember “insert city name here” by?

In St. Louis the answer was chicken and biscuits. Gosh. That seemed pretty pedestrian but since I asked I took the advice. That bite came so long ago but I still remember the buttery biscuits over a chunky and creamy chicken stew. I was traveling alone for business and remember that evening not just for the meal but because after dinner I went to the lobby bar, busy with folks participating in the Variety Club Telethon. Lou Rawls was the celebrity host and chat with me about the mission of the organization. It was just a few short years after our son died and he was very kind. It was exactly 23 years ago this month because my best memory of that trip, however, was coming home and finding I was expecting our son.

Chicken and biscuits…food in a bowl…warm fuzzy…this is how my mind works.

My friend recently asked me if I had a good recipe for chicken and dumplings. Honestly I had no idea what the difference between chicken and biscuits and chicken and dumplings was. The Internet is a beautiful thing. I did a little research and learned dumplings and biscuits are made from the same biscuit mixture, which varies regionally, but cooked differently.

The chicken is cooked in a liquid (usually water which miraculously turns to chicken broth when simmered with a chicken and other good stuff) and then removed. The biscuit mixture (I saw some recipes where the only biscuit mixture preparation was “pop open the tube”) is dropped in the broth where it turns into moist, dense drops of goodness called dumplings. The broth is then thickened and the chicken and vegetables are added back in and simmered a bit more to cook the chicken and dumplings through.

Chicken and biscuits are a savory chicken stew finished in the oven with biscuits baked on top. If you put the mixture into a bowl, cover it with a pastry dough and bake you’ve just made chicken pot pie.
At our house we like the stew straight in the bowl. I have played around with some ingredients and offer you my twist on this savory chicken recipe which when eaten from a bowl is meant to bring back a memory of home.

Jude’s Shredded Chicken Stew

Servings: 10
Prep time: 1:00
Total time: 11:00
Categories: Chicken & Other Poultry, Soup & Stew
Source: JudeTheFoodie.com

Ingredients

• 4-5 lb Chicken Thighs, bone in, skin removed
• 2 Potatoes
• 3 Parsnips
• 4 Carrots
• 3 Stalks Celery
• 10 oz Pearl Onions**frozen are fine but see below for an easy tutorial on using fresh pearl onions
• 6-7 oz Shitake Mushrooms
• 1 12oz-16 oz bag Frozen Peas

• 2 Tbsp Butter
• ½ c flour

Directions

Peel and cube all vegetables. Clean mushrooms, remove stems, cut in half then chop. Add to slow cooker.

Boil pearl onions for three minutes, rinse in cold water and drain. With one hand remove stem while squeezing onion out with the other. Add to slow cooker.

Season vegetables with about 1 tablespoon coarse salt and fresh ground pepper. Mix with hands.

Remove skin from chicken and place on top of vegetables. Season generously with Old Bay seasoning. Cook on low for 9-10 hours.

Remove chicken from slow cooker into a bowl, saving any drippings.

Using a turkey baster, remove as much liquid as possible, at least two cups.

Add frozen peas.

Cool chicken to the touch and remove from bones. With two large forks, shred chicken and add back to slow cooker.

In medium saucepan, over medium heat melt 2 tablespoons butter. Whisk in ½ cup flour and heat through. Add 2 cups liquid from slow cooker. Whisk gravy until thick. Fold in gently to chicken mixture.

Cover and heat on medium for 15 minutes.

Serve in bowls with bread and butter.

**how to peel pearl onions

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Add to boiling water and cook about 3-4 minutes.

imageRinse.

 

Cut stem.

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Squeeze into bowl.

Easy!!image
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Quick Bite: Sea Scallops in White Wine

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20121130-202008.jpgHere’s the recipe: about a pound of sea scallops. Rinse them and dry them on a towel. Season with salt, pepper, garlic powder, lemon peel on the towel. In a hot skillet (cast iron perfect for this) heat about a tablespoon of olive oil on medium heat.

Put the scallops in and sear on one side for about 3-4 minutes. Turn and sear the other side. After 3-4 minutes add about a cup of wine. Glug glug glug glug. Don’t measure! I beg you!

Keep scallops in pan for a minute more then remove to serving plate. Add about a tablespoon of butter and about a tablespoon of capers. Stir removing any bits stuck in pan. When sauce is thick, pour over scallops.

I served them with Wegman’s mac & cheese (they use nutmeg) and roasted Brussels sprouts.

Have a yummy day!

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Peaches With Mascarpone

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Turn ordinary canned peaches into an extraordinary dessert!

Peaches With Mascarpone

Servings: 4
Prep time: 0:10
Total time: 0:10
Categories: Dessert, Fruit
Source: JudeTheFoodie.com

Ingredients

• 15.5 oz Canned Peaches (sliced or halves)
• 8 oz Mascarpone
• 2 Tbsp D’Avolio Cranberry Pear White Balsamic Vinegar (or any other WHITE balsamic vinegar)
• 2 Tbsp D’Avolio Traditional 18 Year Balsamic Vinegar
• 4 Pinches Vanilla Bean Salt

Directions

Divide the peaches among 4 small bowls.

Mix mascarpone with white balsamic vinegar and divide among bowls.

Drizzle Traditional 18 Year balsamic vinegar onto each bowl and sprinkle a pinch of vanilla salt on each.

The peaches and mascarpone may be made up to 4 hours before serving. Remove from refrigerator before serving then drizzle vinegar and sprinkle pinch of salt.

from http://therecipeboxapp.com
Have a yummy day!

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Lemon Chia Greek Yogurt

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Servings: 3
Prep time: 0:15
Total time: 0:15
Calories: 165
Categories: Breakfast, Dessert, Lunch

Source: JudeTheFoodie.com

Ingredients

• 2 Cups 0% Greek Yogurt
• 6 Teaspoons Chia
Zest of one Lemon
• Juice of ½ Lemon
• 2 Tablespoons Agave Nectar
• 1 Teaspoon Vanilla Extract

• 1 Oz Toasted Almonds OPTIONAL

Directions

In medium bowl combine all ingredients except almonds (optional) until smooth. Divide in three (about ⅔ Cup each) into small containers and chill for at least one hour. The longer you chill it the softer the chia becomes. Enjoy!

Made with The Recipe Box. http://www.therecipeboxapp.com/

Have a yummy day!

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Birthday Cake Frosting

From my grandmother! My mom made this for every birthday – such a treat! Best of all, it’s actually kind of easy!

 

1

1 ½

Double

Triple

 

 

2

3

4

6

Tablespoons Flour

½

¾

1

1 ½

Cup(s) Milk

¼

½

½

¾

Cups Butter

¼

½

½

¾

Cups Shortening

½

¾

1

1 ½

Cups Sugar(granulated)

1

1 ½

2

3

Teaspoons Vanilla

Note: the 1 1/2 frosts a 2 layer round cake; the triple frosts a 2 layer 13” x 9” cake

Traditional method: Over medium low heat, stir flour and milk with a whisk until thick.

With the times method: In a large glass microwavable bowl with a handle, heat flour and milk mixture in microwave until thick, stirring every 45 seconds. Don’t walk away because this could bubble over very quickly.

Cool mixture down completely.

In a mixer cream butter, shortening and sugar. Add flour/milk mixture and beat until fluffy. Add vanilla and beat a minute more.

 

This makes the most spreadable frosting you have ever made. Try adding a quarter cup of cocoa to the flour and milk mixture for a rich chocolate frosting.

 Have a yummy day! JudeTheFoodie.com