gluten free cooking

Chocolate Cloud Pie…Oh My!

 

I have a fantastic cookbook, all pies, nothing else. By Farm Journal, published in 1981 but it has the vibe of the 1950’s. Lots of interesting combo fruit pies and chiffon pies like you never heard of. I found this recipe for a chocolate rum pie. The pre-made cookie crust could sub in for a traditional pie crust which the recipe called for. I had all the ingredients except the crust ….but I thought it sounded tasty and worth a trip to the grocery store for the crust cookies, gluten free of course!

chocolate pudding

It was not hard to make either. I threw it together in three easy steps. It was one of those recipes where the sum of the ingredients is far tastier than the components would lead one to believe. Everyone devoured their slice. People took slices home. My mom was eager to keep a second slice….for tomorrow. This enthusiastic audience caused me to mention it on facebook. I got all these likes and a few hungry comments. The buzz of happy responses led me to decide to share my version of chocolate rum pie. I have renamed it Chocolate Almond Cloud Pie. That was four years ago….

The name came from the fact that it is as light as a fluffy cloud and from my love for my older sister who died five years ago. Margie’s love of pie was renown in our family and I am absolutely sure she would have adored this pie. Whip some up this week and woo your family with chocolaty goodness that should please everyone. choco cloud pie slice (2)

Notes: I used french brandy instead of rum as I was out of dark rum. I think cognac would be nice too. .I used 3/4 cup almonds as that’s all I had; worked great; I put 2 Tbsp. aside for topping and rest went on top of the baked cookie crust. You can just buy a crust.

I posted this back in the spring of 2014 and hadn’t made it since; a matter of just forgetting how amazing it tastes.  Like eating a chocolate cloud….with puffs of cream and the crunch of toasted almonds. I used a hybrid crust when I made it yesterday; I was tired of my gf oreos; so I scraped out and discarded the filling and crunched up the cookies, I thought I was a bit short on cookies so I added 7-8 gingersnaps I still had from my last cookie crust. Crunched up and mixed with butter, baked into what became a flavor delight of a cookie crust! One of the best pies I have ever made. And I make a lot of pies….

 

Chocolate Almond Cloud Pie

Ingredients
1 pre-made chocolate cookie crumb crust, GF
1 pkg chocolate pudding, the kind you have to cook
2 cups whole milk
1 tbsp cornstarch
1 tbsp cocoa

1 tbsp dark rum
1 cup slivered almonds, divided
1 1/3 cup heavy cream, divided

4 Tbsp. powdered sugar

Pour the almonds into a frying pan, no oil and toast them, stirring constantly. Alternately you could do this in the oven at a low temperature but I prefer the frying pan. Stop when they are medium brown, try not to let too many get black on the sides.

Cook the filling; put 2 cups whole milk into a medium sized and heavy sauce pan, Then add the dry pudding mix, the corn starch and the cocoa. Stir with a whisk as it heats. Once the mixture is bubbling all over the surface turn off the heat and add the rum. Pour into a bowl, cover with plastic wrap and chill until cooled. Take ½ cup heavy cream and whip. Add this to the pudding and whisk until blended. Take 3 tbsp of almonds and set aside for garnishing the pie later. Sprinkle the rest of the toasted almonds over the chocolate pie crust Gently spoon the filling into the pie shell on top of the toasted almonds. Chill at least 2 hours until set and cold. Whip the rest of the heavy cream in a chilled bowl, adding the sugar near the end of the whipping. Gently put dollops of it all over the pie top. Sprinkle the reserved almonds on top. Enjoy!

choc cloud pie

Originally posted March 2014. No changes to recipe.

Shrimp Risotto Made Easy

I love this recipe: fast, easy and delish. We all want easy recipes that taste great, don’t use too many pots/pans and are budget friendly.  I needed something quick that would use my instant pot electric pressure cooker (IP) as my  sisters were down for Easter and we were hoping to make supper in our mom’s assisted living room.

I had some shrimp in the freezer and all the usual ingredients for risotto.  I had read lots of comments on how good IP risotto was but had resisted until I tried this recipe…. being a lover of the traditional endless stirring method.  It still took as long as hand stirred risotto to make but was much easier for a meal made outside my kitchen and it was fresh and ready to enjoy.

Note: I made this again recently using Asiago cheese and was not a real big fan of that flavor; a good quality chunk of Parmesan is what you need for the best result. Other than that it came out with a perfect texture; for that version I put the peas right in the risotto after releasing it; stirred for a minute and it was ready to serve!

shrimp-risotto

IP Shrimp Risotto, serves 4

1 lb large to extra large shrimp; thawed and shelled

4 tbsp. butter divided

1 small yellow or red onion finely chopped

1 ½ cups Arborio rice

2 tbsp. vermouth or dry white wine

4 ½ cups low sodium great quality chicken broth

1 tsp. sea salt

¼-1/2 tsp. fresh ground black pepper

2 minced garlic cloves

Finely grated rind of one small lemon

¼ cup finely chopped fresh herbs like parsley, rosemary, tarragon, thyme or

2 tsp dried herbs (same ones)

1/3 cup freshly grated good quality parmesan cheese

Directions: Heat IP and add 2 tbsp. butter, melt and add onion, cook 4 minutes, add rice and cook 1 minute, add vermouth and cook 30 seconds, add 3 cups room temp chicken broth, salt and pepper and put lid on. Seal it and set for 9 minutes on manual pressure, do a quick release, add the minced garlic and then the shrimp the rest of the broth. Stir well and cook 5 minutes on Sauté.  Stir frequently. Turn it off and then add the zested lemon and the herbs, stir.  Add the cheese, stir and serve.

Notes: I think you might be able to cut ¼ cup broth; mine seemed just a tad too loose/wet. It was not quite as creamy as hand stirred but the process was a lot easier and a quick clean up.  We had a side serving of a salad.  The result was a gourmet meal that could be made anywhere; perfect for our situation. Enjoy!

 

Revised from original post from Spring 2017. No recipe changes.

Zingy Coconut Chicken Soup

Cold weather, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

Angie’s Zingy Chicken Soup

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods, cut off ends

½ to 2/3 cup broken wide rice noodles

Pinch crushed red pepper flakes (I use a bit less then 1/8 tsp unless you like it spicier; just add more)

1-2 cups cubed or torn in small pieces cooked chicken (I use leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and  cook on low heat for 5 minutes; add pea pods and cook 4 to 5 minutes until noodles are cooked through. Add the cubed or torn chicken meat in the last minute to warm it.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. The critical ingredient for the flavor is the fresh ginger; without it you have very bland soup. I have used frozen snow peas when I couldn’t find fresh in the store.  My favorite coconut milk for this soup is organic light coconut: thin and wasn’t too strongly coconuty. Perfect for this stew although regular coconut soup does work. I used baby bok choy but a couple stalks of regular bok choy will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I also buy inexpensive gf chicken broth at Aldi’s.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

chicken soup in bowl

Spicy Bolognese Sauce and Pappardelle Pasta

Been wanting to make an Italian bolognese sauce for a while, the real deal, slow cooked with whole milk and red wine.  Those sort of recipes take time and love.  Saturday I had the time and I was making it for a date with my guy so I went for it.  Instead of beef my protein was a mixture of ground venison and pork. Otherwise I followed the recipe I found in a cookbook by Giada for a spicy version which looked interesting.  It was supposed to be made with lamb but I had that meat in the freezer and I thought venison might be good in a spicy tomato sauce. I have a different recipe that is mild which I use with ground beef.  But goin’ spicy this time!

A bit more than two hours later the bolognese sauce was done.  While it simmered I made some homemade pappardelle pasta (shaped like wide flat ribbons) to serve it with; been a long time since I made my own gf pasta. Well over a year ago…maybe as much as two years. My pasta was tender but had a chewiness that went well with the sauce. It was a perfect match. I let the noodles cook in the sauce for a few minutes; makes for the best flavor. The bolognese sauce was somewhat spicy, slightly creamy and very flavorful.  This recipe is a keeper!

We had some delish pan roasted Brussels sprouts with a nifty horseradish sauce. I know…that sounds weird but it was really yummy. My guy took home leftovers of the sprouts and sauce…he loved it!

This makes a big pot of sauce and you can freeze some of it, share it with a friend or eat it later on in the week.  I used some fairly basic red wine we bought up in the Finger Lakes Region of NY, no Chianti in the house.  It worked just fine. Improvising is the heart of Italian cooking, at least at my house it is!

 

spicy bolognase sauce

See my cheese rind floating on top; just put it in. Now That’s Italian!

Spicy Venison Bolognese serves 4

Ingredients:

2 Tbs. butter

4 Tbsp. olive oil

1 large onion, finely chopped

1 large carrot finely chopped

1 celery stalk, finely chopped

1 tsp. kosher salt

1 ½ lb ground meat; venison, lamb or beef

1 garlic clove minced

1/2 tsp. red pepper flakes

¼-½ tsp. Chipotle chili pepper

2-4 Tbsp. tomato paste; Use less if you use double strength

2 cups whole milk

1 cup dry red wine; Chianti is good

1 28 oz can chunky crushed tomatoes

1 bay leaf

1 3 inch pieces of Parmesan cheese rind

8 oz fresh pappardelle pasta

2/3-1 cup fresh grated parmesan cheese for topping

 

Instructions: Heat a heavy bottomed large sauce pan on medium heat add the butter and oil, heat until butter melts. Add onion, carrot, celery and ½ tsp. salt.  Cook for 6 minutes, stirring often, until onion softens but isn’t browning. Add the meat; brown it for about 5 minutes; use your wooden spoon to break up the meat and turn it.  Cook until no longer pink.  Add garlic chili powder, red pepper flakes and tomato paste.  Cook for 2 minutes. Stir in the milk, bring to simmer, cook 20 minutes. Stir occasionally, milk should be mostly evaporated. Add the wine, tomatoes, bay leaf, cheese rind and rest of salt. Bring to simmer, and cook slowly for two hours, stirring occasionally. The cheese rind will disappear.  Remove the bay leaf.

Set aside half the sauce for another day.  Cook the pasta until it is about 2 minutes from done. Add to the sauce, cook gently for 2-4 minutes until al dente. Add pasta water to thin it if necessary.  I used the pasta recipe from my favorite cookbook; by Annalise Roberts; Gluten Free Baking Classics.  I know, pasta is not baking, it is in the back section of miscellaneous stuff.  I rolled it in my machine and then folded the strips loosely before cutting into wide ribbons with a sharp knife. I cooked it about 3 minutes in boiling salted water.

Serve the pasta with the grated cheese. Or not; it is pretty good even without the topping. If you want to guild the lily, drizzle some high end ECOL on top of each serving before the cheese. Enjoy! spicy bolognase with pasta 1

 

 

Nor’easter Lentil Stew

 

Here’s a yummy stick to your ribs kinda soup recipe for this cold stormy spring day.  Last time I posted it…was for a blizzard; today a Nor’easter.  Make a big pot so  you have leftovers for tomorrow…starting mine as soon as I finish posting this. Lentils are good for you and hearty in stew for chilly days. I took a basic Italian lentil soup and kicked it up a bit with some changes and additions.  My daughter and I love the Italian sausage in it and I especially enjoy adding shredded kale to the mix.  Kale is still very trendy these days but I have been using it for years; this is one of my favorite recipes to make with kale.  It increases the nutritional value and the flavor of a soup.  I also like how easily it goes together.  If you hate kale leave it out; spinach is really tasty too in it.  I prefer fresh kale, don’t forget to cut off the tough stems.  In this batch I used a mixture of sweet Italian sausage and hot spicy sausage.  Lots of extra flavor that way!

This stew could be made vegetarian; use vegetable broth and leave out the sausage.  I don’t always have the parm cheese on it but it is very tasty with it.

 

 

 

Lentil, Kale and Sausage Soup

Ingredients

¼ cup EVOL

1 cup diced yellow onion

2 large carrots, diced

1 garlic clove if desired; minced

1 can diced tomatoes

2 tbsp. tomato paste dissolved in ½ cup water

2 cups dried brown lentils, washed after measuring

2 russet potatoes, peeled and cut into 3/4 inch cubes

1-2 quarts chicken broth,  If you don’t have that much broth just use water for part of it.

1 lb Italian sausage (sometimes I use a mix package of mild and spicy links)

1 lb fresh or frozen kale.  Fresh is best; chop it up but frozen will do

½ cup fresh grated Parmesan cheese, optional (for topping)

2 tbsp chopped parsley; can leave out if adding kale.

Directions:

Sauté the onion and carrots in the olive oil in a big heavy bottomed soup pot.  I use a heavy bottom as your soup will be less likely to burn.  Cook 4-5 minutes, stirring occasionally.  Add the sausage; push the onions to the pan’s walls so they don’t burn.  Cook for 3-4 minutes on each side. Add garlic and tomatoes and stir up well, add the tomato paste in water and cook 10 minutes.  Add broth and season with salt and pepper; remove sausage to a plate to cool. Bring the soup back to a boil and then add lentils.  Cook about 25 minutes, add the potatoes and cook 20 to 30 minutes until lentils are done to your taste, add the potatoes 20 minutes into the cooking time.  Stir pot occasionally so it doesn’t stick.  Add the kale and cook 5-7 minutes.  While the lentils are cooking you should cut up the sausage into rounds and add back to the lentil stew when they are done.    Let the soup stand at least 15-20 minutes once it is done.  Serve in a wide soup bowl with a good sprinkling of grated Parmesan cheese on top.  Perfect on a cold winter night to warm you up from  your tummy to your toes!

sausage lentil stew

Originally posted February 2016.