Gluten Free Strawberry Shortcake

Gluten Free Strawberry ShortcakeGluten Free Strawberry Shortcake

Now that we are getting some folks following our adventure, we are starting to receive requests for recipes. Tim and I were grocery shopping, and a gal we know stopped us in the parking lot. After exchanging pleasantries, she ask us about Gluten Free recipes. She has a gluten intolerance, so we said we would see what we could do. I have never made anything gluten free in my life………yikes! What did I say we would do????

I decide that dessert would be the best place to start, and strawberries are just making their spring appearance in the grocery store. So Strawberry Shortcake seemed like a good choice.

I know several people who have gluten intolerances and although products have come a long way, I know they have struggled finding replacement for some of their favorite foods. So, in an effort to try and make some thing gluten free and still tasty, and to live up to my word, I searched……… I came across several sites that had a variety of ways to make gluten free products, but to be honest some of them sounded like science experiments.

I was really looking for something easy that would not require a beaker and bunsen burner. As I was looking at all the gluten free items at the grocery store, my eye caught Almond Flour, now we like almonds, so I figured it should be a good replacement for flour. The rest was just basic baking items, butter, eggs, vanilla, and baking soda. I was a little worried after I mixed the dough, as it was really sticky and still wet, but I remembered reading in one recipe I saw that they chilled the dough, so in the frig it went. After about 10-15 minutes it was a nice dough. I scooped mine with an ice cream scoop but I think you could roll them out if you wanted too. I topped mine with Turbinado sugar for an extra little crunch and shine (old trick from my bakery days). I let them cool and could not help myself and tasted one……….I was sooooo surprised, they were really tasty. More dense than a traditional shortcake biscuit, but if I could not tolerate gluten these would be a perfect substitution.

Now about those strawberries, I know what you’re thinking………Balsamic Vinegar has she gone mad!!!! I truthfully thought that the first time I saw a recipe using vinegar with strawberries, but do your self a favor…….TRY IT………I make strawberries this way all the time and it is awesome. The brown sugar and the balsamic makes almost like a syrup for those beautiful red berries. The berries and the syrup they make soaks into that shortcake beautifully and topped with a dollop of whipped cream………..a little piece of heaven…..I don’t think anyone would be able to tell it was gluten free.

So, if you or your family, or a friend has an intolerance to gluten, try this recipe as a replacement for that traditional Strawberry Shortcake that is a summer dessert favorite.

Gluten Free Strawberry Shortcake Collage

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Gluten Free Strawberry Shortcake

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

  • Shortcake Biscuits:
  • 2 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup butter, melted
  • 1 tbsp honey
  • 1/4 tsp pure vanilla extract
  • 2 large eggs
  • 1 tablespoon Turbinado Sugar ( if you do not have Turbinado regular sugar
  • will work also )
  • Strawberry Topping:
  • 3 1/2 cups fresh, ripe organic strawberries, sliced
  • 1/4 cup brown sugar

Instructions

  1. Shortcakes:
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, sift together the almond flour, baking soda and salt.
  4. In a small bowl, whisk together the melted butter and honey until smooth. Add the eggs and vanilla, whisking together until well combined.
  5. Stir the wet mixture into the dry mixture until thoroughly combined.
  6. Chill dough in the refrigerator 10-15 minutes.
  7. Using an ice cream scoop, scoop dough onto a baking sheet lined with parchment paper and gently flatten to about one-inch thick. I got 8 biscuit out of the dough.
  8. Bake approximately 15 minutes, until top is golden brown.
  9. Allow biscuits to cool completely before splitting and filling.
  10. Strawberries:
  11. In a large bowl, combine sliced strawberries, brown sugar and balsamic vinegar. Allow to set for an hour or two.
  12. Do not let set more than an hour or two as the berries will get mushy. They will still fast good but they will not look as pretty.
  13. To Assemble:
  14. Split biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped cream

Keywords: strawberries, gluten free, shortcake, dessert

 

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.

I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.

With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.

For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.

The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!

So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!

Grilled Chicken Veggie Salad Collage

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Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Ingredients

  • 8 ounces chicken breast tenderloins, halved crosswise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil or cooking oil
  • 8 ounces fresh asparagus, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 3 cups mixed salad greens
  • 1/2 each medium yellow and red pepper cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 Recipe Ginger Garlic Dressing

Instructions

  1. Directions
  2. 1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
  3. 2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
  4. 3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.

Keywords: asparagus. grilled chicken, snap peas, mixed greens, sweet peppers, tomatoes, garlic ginger dressing, salad

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Grilled Chicken Veggie Salad

Garlic Ginger Dressing

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 clove garlic, minced
  • 2 teaspoon honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame seeds, toasted
  • 1 teaspoon freshly grated ginger root
  • 1/8 teaspoon salt
  • Dash ground black pepper

Instructions

  1. Measure all dressing into a small screw top jar. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.

 

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

It’s rainy day……..Thank goodness I got all my shopping done before the rain came. I love to grocery shop! I know a lot of people do not, but it is like an adventure to me. I also am frequently inspired while there. For a small town, our local grocery stores have a nice variety, and a nice supply of Organic items, that I have been inspired to buy.

Tim and I love pork tenderloin, so I was thinking about something with noodles……hearty, with a bit of a kick. So, thanks to the folks at Cooking Light I found just the right recipe. I did change it just a bit, but I’ve got to give credit, as I would never have thought to use pork tenderloin for a Hungarian Goulash.

I remember Goulash as a child was, browned hamburger, tomato sauce, and noodles. One secret ingredient that my Mom always added was brown sugar, it made it slightly sweet. My brother and I loved it like that,and to this day, if I make the hamburger kind I always add the brown sugar. I did not add it to this recipe, but………..maybe next time.

So it was a an easy dish to make, without a long simmer time, since pork tenderloin is a very tender cut of meat. The recipe has chiles that add the heat that Tim likes so well, and smoked paprika that gives it an oaky, smokey flavor…………… all in a nice tomato base.

This is one of those dishes that gets better the next day…………so I’m glad there was some left!

Hungarian Goulash Collage

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Hungarian Goulash

Hungarian Goulash

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Hungarian

Ingredients

  • 1 garlic clove, crushed
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon caraway seeds, crushed
  • 1/4 teaspoon black pepper, divided
  • Non Stick Cooking spray
  • 1 (1-pound) pork tenderloin, cut into 1-inch pieces
  • 2 cups coarsely chopped onion
  • 1 bacon slice, finely chopped
  • 1 3/4 cups water, divided
  • 1 14.5 oz. can diced tomatoes with their juice
  • 1 tablespoon smoked paprika
  • 3/4 cup beer
  • 1/8 teaspoon crushed red pepper
  • 3 Hungarian wax chiles, seeded and cut into 1-inch pieces
  • 1 1/2 tablespoons all-purpose flour
  • 8 ounces uncooked egg noodles
  • 1 tablespoon butter
  • 3 tablespoons sour cream
  • Chopped parsley (optional)

Instructions

  1. Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
  2. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss. Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
  3. Reduce heat to medium-high; return pan to heat. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly. Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles; simmer 15 minutes. Add pork to pan; simmer 15 minutes, stirring occasionally. Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture. Bring to a boil; cook 1 minute, stirring constantly.
  4. Cook noodles according to package directions, omitting salt and fat. Combine noodles and butter in a medium bowl, stirring until butter melts. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream. Garnish with parsley, if desired

Notes

Adapted from Cooking Light.

Keywords: pork tenderloin, onion, carrots, bacon, chiles, paprika, beer, main dish, egg noodles