Popovers do exist in GF form!

A great way to have a warm breakfast treat. This is a basic recipe that is easy to play with. I have added shredded cheese to the mix, yogurts or berrys. Even when made plain you spread butter and a nice jam to make a special treat.


Ingredients
1 cup of Gluten Free General Purpose Flour.
2 eggs
1 cup of Milk or equivalent (soy, almond etc)
salt to taste

Mix ingredients and pour into buttered or greased muffin pan.
Bake until golden (450 degrees the whole time without preheating or if preheated reduce heat to 350 after 15 mins)
Serve warm.

Tarragon Beef Stew -GF

This stew was an experiment but turned out so well that I have to add it to my list. I like cooking in the creuset pot since it holds the heat more evenly throughout. Ingredient amounts are to taste or as you desire but generally I use a tea spoon or so of spice and pinches of salt.  

Stew meat and carrots in full heat.

Ingredients
A good quality beef chuck steak - if pieces have a lot of tendon trim it off
Onion
Garlic
Mushrooms - sliced
Carrots - cut into small rounds about 1/4 to 1/2 inch long
1 or 2 cups of Red Wine
Beef Stock
Petite Peas
Black Pepper
Salt
3 tsp Tarragon
Thyme
Celery Seed
Mustard Powder
Turmeric
Paprika
Olive Oil (I used Zeta brand lemon flavored)
Bay Leave

Sear the meat in a pot with the olive oil, and crushed garlic adding the onions a few minutes later.
Begin adding a teaspoon of the spices (add the bay leaf later when you have the broth in the pot) being a bit more generous with the tarragon.

The meat will give off juices and stop searing by itself but keep the heat up and add some wine in increments letting it sigh as you add it.This is the braising phase. Scrap any burnings off the bottom as they will add flavor. Now add the carrots as they will need to cook for a while to soften.

As the mix starts to dry out and the meat starts to sear again, slowly add in the beef stock. You could braise some more but I just poured in the entire quart of beef stock and let it simmer, cooking for 2 hours. Next add in the mushrooms and peas cooking for another hour.

Serve with GF pappardelle type noodles. Nans has some that look good but have not tried them yet. http://nansgourmetfoods.com/glutenfreeplainpappardelle.aspx

buon appetito

Curried Cream Cheese Dip

Always a favorite and so easy to make!

Ingredients
1 Package of cream cheese
1 small dollop of sour cream (to soften the cheese)
Major Grey's mango chutney (I prefer Crosse & Blackwell brand)
3 TBL Sweet curry
Sliced almonds
Butter

Mix
In a large bowl.
Cream cheese, sour cream and curry. Keep stirring with a large fork until well mixed. You will need to taste the curry or add more but beware that the flavor gets stronger as it sits for a while.

Saute
Sliced almonds in butter until just turning golden or brown

Spread the cheese on a platter in a large circle that is about 1/2 inch high. Pour the chutney on top and spread until the entire top of the cheese is coated. Then sprinkle the almonds over the top of the chutney.

Serve with GF crackers or GF crustinis.

Gluten Free Grilled Shrimp Salad

Ingredients
5 -6 large shrimp per person
Butter Lettuce (I prefer the whole lettuce as you can get variety of the textures from the head)
GF Tamari
Lemon Olive Oil (I like Zeta brand from Whole Foods)
Myer Lemon
Turmeric
Mustard Powder
Fresh Grated Ginger
Salt Pepper
Spanish salted Marcona nuts (Whole Foods)
Tangerines (no corn syrup - I used Whole Foods 365 brand)
Goat Cheese

Peel and Marinade Shrimp

Marinade
In a bowl:
Lemon flavored olive oil
Fresh grated ginger
Sprinkle of turmeric
Squeeze of myer lemon juice
Sprinkle of tamari sauce
Sprinkle of mustard powder
Light salt
Pepper

Grill shrimp and half the mandarin slices on a flat iron. The mandarins will partially disintegrate into sauce.
Break up the lettuce, tearing into small parts of various sizes. Include some of the core that is lighter green and has a crunchy texture.

Put shrimp on the lettuce and sprinkle nuts and small slices of goat cheese and some uncooked mandarin slices on the lettuce

Dressing to sprinkle on salad:
Mix lemon flavored olive oil and equal part of myer lemon juice with some kosher salt
whip with a fork until cloudy and then sprinkle over salad.