Gluten-Free Cut Out Sugar Cookies

 Many gluten-free cookies recipes require chilling the dough before and after cutting out the cookies. This one does not which makes it much less time consuming to make delicious gluten-free cookies for the holiday or anytime. As with all gluten-free baking, the best end result comes from weighing out the ingredients rather than measuring. This extra step can make all the difference.

This recipe comes from "Gluten-Free on a Shoestring"

Ingredients

2 cups (280 g) all-purpose gluten free flour

3/4 tsp. Baking powder

1/4 tsp. salt

1/2 cup (100 g) granulated sugar

3 Tablespoons (22 g) confectioners' sugar

8 Tablespoons (112 g) unsalted butter at room temperature

1 egg at room temperature (50 g weighed outside of shell)

1 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, salt, granulated sugar and confectioners' sugar.

Whisk to combine. Add butter and mix with electric mixer until mixture looks crumbly and butter is evenly distributed.

Add egg and vanilla. Mix to thoroughly combine. Remove mixture from bowl and knead with clean dry hands to form a ball.

Place the dough on a clean surface sprinkled very lightly with gluten-free flour. Roll to 1/4 - 1/3" thickness.

Cut into shapes with cookie cutters. Place on prepared baking sheets about 1 inch apart.

Bake 6 - 8 minutes. Remove when edges are lightly browned and allow to cool slightly on baking sheet before transferring to wire racks to cool completely.

Frost and decorate after cookies have cooled completely.

Crash Hot Potato "Bruschetta" with Smoked Salmon

 Crispy potato rounds replace the bread in this gluten-free appetizer that will please everyone.

Ingredients:

For the Potatoes:

1 1/2 pounds petite gold potatoes

2 Tablespoons olive oil

1/2 tsp. salt

1/4 tsp. black pepper

For the Topping:

6 ounces whipped cream cheese

5 ounces smoked salmon

1/4 cup finely chopped red onion

2 Tablespoons drained capers

Fresh dill

Instructions:

In medium saucepan, add the potatoes and enough water to cover them by at least an inch.

Bring to a boil and reduce heat to medium. Boil uncovered for about 15 minutes or until you can easily pierce the potatoes with a parking knife. Drain in a colander.

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper

While the potatoes are hot, place them on the baking sheet. Using the bottom of a drinking glass or other flat-bottomed object, smash the potatoes to about 1/2 inch thickness. Be careful not to smash them so much that they fall apart.

Using a pastry brush, paint each potato round with olive oil. Sprinkle generously with salt and pepper.

Use a spatula to carefully flip each round and repeat with olive oil, salt and pepper.

Bake the potatoes for 20 - 25 minutes until they are crisp and golden brown on the edges.

Allow the potatoes to cool on the baking sheet for about 15 minutes.

Top each potato round with a teaspoon of whipped cream cheese. Top the cream cheese with salmon, red onion, a few capers and a sprig of dill.

Transfer to a serving platter and eat right away. These are best served when the potato is still warm.

Recipe Source:  Simply Recipes.

Dijon Roast Potatoes

Ingredients

1/3 cup Dijon mustard
2 Tablespoons olive oil
1 clove garlic
1/2 teaspoon Italian seasoning
2 pounds medium-sized red potatoes, cut into chunks

Instructions

Preheat oven to 425 degrees
Mix Dijon mustard, olive oil, garlic and seasoning in small bowl.
Place potatoes on lightly greased 13x9 inch baking dish.
Toss with mustard mixture.
Bake for 35-40 minutes or until potatoes are tender when pierced with fork.
Stir occasionally while cooking.

Beer Cheese Soup

Ingredients

2 Tablespoons butter
2 carrots, peeled and sliced
3 red potatoes, cut into large pieces
1 onion sliced
1/4 teaspoon salt
Freshly ground pepper
Red pepper flakes
1 bottle (12 ounces) of your favorite beer
2 cans (14.5 ounces) chicken or vegetable broth
2 1/2 cups grated sharp cheddar cheese
1 cup ham, cut into small pieces

Instructions

Heat butter in large heavy saucepan over medium-high heat. Add carrots, potatoes and onion. Cook, stirring, until lightly browned, about 10 minutes.
Add salt and pepper and red pepper flakes to taste.
Add beer. Bring to boil, stirring to scrape up any browned bits on the bottom on the pan. Add chicken broth. Heat to boil. Cover and cook until potatoes and carrots are tender, about 15 minutes.
Cool slightly. Puree with immersion blender. Stir in cheese. Heat, stirring constantly, until cheese melts. Taste and add more salt or red pepper flakes, if needed. Add ham and stir until heated through.

Chicken and White Bean Chili

Ingredients

3 Tablespoons olive oil
1 yellow onion, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
6 cloves garlic, minced
3 boneless chicken breasts, cut into chunks
4 Tablespoons chili powder
2 Tablespoons tomato paste
1 Tablespoon cumin
2 Tablespoons fresh oregano or 1 Tablespoon dried
2 15-ounce cans white beans - do not drain
2 15-ounce cans diced tomatoes
Sour Cream
Salt and Pepper to taste

Instructions

Heat oil in heavy pot over medium high heat. Add onions, bell pepper and garlic. Saute until softened, about 5 minutes,
Add chicken. Sprinkle with salt and pepper. Saute until the chicken is cooked through. Mix in chili powder, tomato paste, cumin and oregano.
Add beans with liquid and tomatoes. Simmer until thickened. About 25 minutes.
Season with salt and pepper.
Top each with a dollop of sour cream.

Favorite Crock Pot Chili

Nothing fancy or creative here, just my favorite go-to chili that cooks all day in the crock pot. Finish it with your favorite toppings.

Ingredients

1 can kidney beans, drained and rinsed
1 can chili beans
2  (16 ounce) fire roasted diced tomatoes
3 pounds ground beef
2 medium onions, coarsely chopped
1 large green pepper, coarsely chopped
2 cloves garlic, minced
2 - 3 Tablespoons chili powder
1 Tablespoon salt
1 teaspoon pepper
1 teaspoon cumin
Topping options: Shredded cheddar cheese, pickled jalapenos, diced onions, sour cream


Instructions

Brown the ground beef in skillet. Drain off any liquid and fat.
Place ground beef in crock pot. Add all remaining ingredients to crock pot. Stir until well combined.
Cover and cook on low for 10-12 hours.
Ladle into bowl and top with your favorite toppings.

Roasted Tomato Soup

Once it is mid-October in Colorado, anything coming from the garden is a blessing and a treat. Our first frost could come any day now, but, so far, this year, we continue to have mild weather and a steady stream of a few remaining vegetables.
On my counter sits a bowl of tomatoes. We have made and frozen a lot of salsa this year, so I was looking to make something different. With cooler evenings, a hearty soup makes a perfect meal. I adapted this recipe from Tyler Florence on The Food Network.  I love that this recipe calls for roasting the tomatoes, onions and garlic. That step brings out the natural sweetness. Enjoy!

Ingredients

2.5 pounds fresh tomatoes
6 garlic cloves, peeled but not chopped
1 medium onion, sliced
1/3 - 1/2 cup olive oil
Salt and Pepper
1 quart chicken stock  (richer in flavor than chicken broth)
2 bay leaves
2 Tablespoon butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
2 teaspoons sugar
Red pepper flakes, optional and to taste

Instructions

Preheat oven to 450 degrees.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, onion slices and garlic cloves in a single layer on a baking tray. Drizzle with olive oil and season with salt and pepper.  Roast for 20 - 30 minutes or until caramelized and tomatoes are slightly browned.

Remove tomatoes, onions, garlic and any accumulated liquid from roasting pan and transfer to a stock pot. Add 3/4 of the chicken stock, bay leaves and butter.  Bring to a boil, reduce heat and simmer for 15-20 minutes, stirring occasionally, until liquid has reduced by about one-third.
Remove bay leaves. Remove from heat.

Wash and dry basil leaves. Add to pot. Using an immersion blender, puree the soup until it is smooth. Return soup to low heat and add cream and sugar. Adjust the consistency with remaining chicken stock, if needed. Season to taste with salt and pepper.  Add red pepper flakes, if desired.

Serve in individual bowls, garnished with additional basil and Parmesan cheese, if desired.

Roasted Harvest Vegetables

Roasting vegetables gives them a sweeter flavor. This is a wonderful combination of seasonal root vegetables that taste great when roasted.

Ingredients

4 carrots (about 3/4 pound) peeled, halved length-wise and cross-wise
2 sweet potatoes (about 1 pound) peeled and cut into 3 x 1/2 inch wedges
1 butternut squash (about 2 pounds) peeled, seeded, and cut into 3 x 1/2 inch wedges
8 garlic cloves in the shell.
2 Tablespoons olive oil
Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Divide carrots, sweet potatoes, butternut squash and garlic between two rimmed baking sheets. Toss each batch with 1 Tablespoon olive oil. Season with salt and pepper.
Roast until the vegetables are tender and starting to brown, about 25-30 minutes. Rotate baking sheets from top to bottom rack in oven half way through cooking.Peel garlic and return to vegetables.
Serve.

Butternut Squash Soup

This soup says fall!

Ingredients

4 slices bacon
2 pounds (about 2) butternut squash
3 Tablespoons unsalted butter
2 large onions, chopped
2 small carrots, halved lengthwise and sliced thin
2 small celery stalks, thinly sliced
2 garlic cloves, minced
3/4 teaspoon salt
3 3/4 cup chicken broth
1 teaspoon curry powder
1/2 cup coconut milk
1/4 teaspoon black pepper

Instructions

Cook bacon in large heavy pot, stirring until crisp and brown. Using a slotted spoon, remove bacon to a paper towel to drain. When cool, crumble and set aside. Pour off and discard bacon fat from pan. Cut the butternut squash in half lengthwise. Scrape out the seeds. Cut in half again and peel outside layer. Cut the squash into 1 inch cubes. Melt butter in pot. Add onions, celery, carrots, garlic and salt. Cook, stirring,until onions are softened, about 10 minutes. Add the squash and broth and bring to simmer.
Partially cover and simmer until the squash are very tender, about 15 minutes. Add coconut milk and curry powder. Stir thoroughly. Puree the soup until it is smooth with an immersion blender. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon.

Zucchini and Spinach Gratin

Even though the calendar says it is October now, I am not giving up on finding new recipes and new ways to use the zucchini that is still coming out of my garden. This recipe comes from "Simply Recipes" foodblog and it a delicious side dish. The bonus is that it uses a lot of zucchini!

Ingredients

2 pounds zucchini

Kosher salt

1 pound frozen spinach or 6 packed cups fresh spinach, blanched

3 slices of thick cut bacon, cut cross-wise into 1/4-inch pieces

1 onion

1/2 cup fresh parsley (I substituted this for fresh basil)

3 cloves garlic

1/2 cup freshly grated Parmesan cheese

Freshly ground black pepper

3 eggs

Olive oil

Instructions

Grate the zucchini. Toss with about one teaspoon of kosher salt and place in a colander. Place on top of a bowl to catch the water. The salt will allow the zucchini to release extra water which is important for this recipe. Allow to drain for about 30 minutes and then squeeze out remaining liquid with your hands, paper towels or a tea towel.

Thaw the spinach and allow to drain as well. Squeeze out any excess liquid.

In large skillet, cook the bacon pieces until lightly browned, Chop the onion and add to the bacpn.

Cook until the onion is softened, about 10 minutes.

Place the parsley and garlic (or basil) in a food processor and pulse a few times until well chopped.

Place zucchini in a large bowl. Mix in the cooked onions and bacon, the spinach and the parsley-garlic mixture. Add half of the Parmesan cheese.  Add salt and pepper to taste. Add in the eggs and mix well with a wooden spoon.

Coat the bottom and sides of a 2-quart shallow casserole dish with olive oil. Put the zucchini mixture into the casserole and pat it down. Top with remaining Parmesan cheese and drizzle olive oil on top.

Bake in 350 degree oven for 40 - 45 minutes. Serve immediately.

Turkey Tamale Casserole

Ingredients

1 pound ground turkey
2 cloves garlic
1 can cream-style corn
1 (10.5 oz) can chili without beans
2 teaspoons oregano
1/2 teaspoon cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 (2.25 oz) can sliced black olives
Sour Cream - optional
1 cup shredded cheddar cheese
1 cup chicken broth
Thinly sliced green onions

Instructions

In skillet, cook turkey and garlic over medium heat until turkey is well browned. Drain grease. Stir in corn, chili, oregano, cumin and salt. Bring to a boil; cover and reduce heat to a simmer for five minutes. Remove from heat and set aside.
Stack tortillas and cut into 6 wedges. Place wedges in medium-sized mixing bowl. Add chicken broth. Let stand for one minute. Drain, reserving 1/4 cup of the liquid. Stir the reserved liquid and the black olives into the meat mixture.
In a 2-quart casserole, layer 2 cups of turkey mixture and half of the tortillas. Repeat. Top with remaining turkey mixture, covering all the tortillas. Bake uncovered in 350 degree oven for 25 minutes. Top with cheese and bake 5 minutes more. Let stand 5 minutes before serving. Top with sour cream, if desired.

Soup Mesa Verde

This soup incorporates a lot of zucchini, which makes it a great recipe for early fall when the garden is still producing a lot of zucchini.  It tastes great when served barely warm, which makes it a perfect meal when the evenings are starting to get cooler.

Ingredients

2 pounds zucchini, cut into 1-inch slices
2 (10 3/4 oz) cans chicken broth
1 garlic clove,  minced
1 teaspoon curry powder
1 (8 ounce) container soft cream cheese with chives and onions

Instructions

Bring zucchini, broth and curry powder to a boil in a saucepan. Reduce heat and simmer 10 - 15 minutes or until zucchini are tender.
Remove from heat and cool slightly. Add cream cheese to pan. With immersion blender, process until soup is creamy.
Return to low heat and heat until thoroughly warmed, stirring constantly. Do not boil.  Allow soup to cool slightly and serve.

Buffalo Chili

Ingredients

I Tablespoon canola oil
1 lb. ground buffalo
1 (15 ounce) can whole kernel corn
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can red beans
1 red onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green pepper, seeded and chopped
2 Tablespoon chili powder
1 teaspoon salt
1 Tablespoon cumin
2 teaspoons red pepper flakes (or more or less to taste if you like it spicy or mild)
1/4 teaspoon black pepper
2 garlic cloves, minced
12 ounces tomato juice

Instructions

Drain and rinse beans and corn.
Dice onion. Seed and dice peppers.
Heat oil in skillet. Add buffalo and cooking, stirring, until crumbly and cooked.
In large stock pot, combine cooked buffalo with other ingredients.
Simmer, uncovered for 45 minutes.
Add more tomato juice if the consistency is too thick.

Ladle into soup bowls and top with your favorite chili toppings - sour cream, cheddar cheese, sliced jalapenos, sliced green onion.

Colorado Green Chili

We love to buy roasted peppers in the summer, freeze them and then use them in this green chili.You can buy peppers from mild to hot and the heat of this chili depends on the type of pepper that you use. We usually choose medium because we like a little spicy flavor.


Ingredients

2 pounds cubed pork
1 Tablespoon chopped garlic
1/4 teaspoon salt
3 Tablespoons flour
1 14-ounce can fire-roasted diced tomatoes
1 14-ounce can chicken broth
1 cup water
2 1/2 cups diced roasted green chilies - about 20, peeled and seeded
2 cups chopped onions
Salt and pepper to taste
Sour Cream
Shredded cheddar cheese
Corn tortillas (optional)

Instructions

Brown pork, garlic and onions in large skillet.
Add flour and cook for two  more minutes.
Place all ingredients in a crock pot and cook on low for about 4 hours.

Top with shredded cheddar cheese and/or sour cream. Serve with corn tortillas, if desired.