CAT | Recipes
Anybody who has followed this blog for any length of time is familiar with my affinity for all things breakfast. What I am about to describe is a gluten-free wonder of old school baking: a magical combination of fluffy dough with crispy edges and apples drenched in a cinnamon and sugar glaze.
The apple pancake was something I wasn’t introduced to until I was in my teens, so I never really craved this beast of bakery magic until I could no longer have it. This isn’t an every week thing in my house, but it really hits the spot in late summer and fall when the apples are ripe and you find yourself lucky enough to have a weekend morning free.
- 5 tablespoons butter
- 2 Granny Smith apples – peeled, cored, and sliced thin
- 1 tablespoon cinnamon
- 1 cup gluten-free all-purpose flour (Authentic Foods or King Arthur brand work well for me)
- 1 cup milk – low fat or 1% is fine
- 4 eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon Authentic Foods vanilla powder
- In a bowl, add flour, milk, vanilla and eggs. Mix well.
- In another bowl, mix brown sugar, granulated sugar and cinnamon.
- Add butter in a 10″ pyrex-type deep dish pie container and put in oven.
- Turn oven to 400°.
- When butter is completely melted, remove from oven.
- Pour batter into buttered dish and put in oven for 20-25 minutes.
- In a separate pan, warm apples, butter (to taste) and cinnamon. Cook for 13-15 minutes.
- Remove batter from oven and add apple mixture.
- Cover entire dish with brown sugar/sugar/cinnamon mixture.
- Return dish to oven for 20-25 minutes.
- Remove from oven, let cool, cut into portions and enjoy!
Depending on your oven and your altitude, cook times may vary, so do pay close attention to this dish while cooking. It took a couple of tries to really get this recipe right, but it is totally worth it when you get it down.
Let me know how yours turns out or share any tips and tricks in the comments. Cheers!
If you keep up with my blog at all, you know that I’m a huge brinner (breakfast for dinner) fan. Breakfast being the most important meal of the day, I try to eat it as often as possible at all times of the day. This particular recipe is a traditional breakfast skillet with potatoes, meat, cheese and eggs and it serves 2 people. This is also another recipe that is easier and more fun with 2 people. Let’s get started.
4 strips of bacon
6 oz shredded cheese or 2 slices of Kraft American cheese
The first step is to cut up the potato into 1/4″ chunks. You can cut them smaller if you like, but 1/4″ is a nice bite-size serving. Grease a small skillet pan with butter or your preferred gluten free cooking spray and toss the potato chunks in. Cook them covered over medium heat for 10 minutes or until they soften up a bit. Add in a dash of salt and pepper to taste at this point if you like. If you really like butter, feel free to add a pat of butter to the potatoes as well. This can help them to soften up a bit. Don’t forget to move the potato chunks around from time to time during cooking to ensure that every chunk gets a proper amount of attention from the heat.
While your potatoes are cooking, begin cooking your bacon. It’s up to you if you decide to cook your bacon on the stove or bake it in the oven. Regardless, just be sure you have a gluten free bacon and that it is well cooked. If you cook it on the stove, be sure to place it on a bed of paper towels and dab it with paper towels to remove a bit of the excess grease when finished cooking.
Around the time that your bacon and potatoes are wrapping up, you should begin cooking your eggs. I prefer my eggs over-easy, but you can cook them to your own liking.
While your eggs are cooking, break apart your bacon into small pieces and mix it in with the potatoes. Once you have them mixed well, you can add shredded cheese to the mix. If you want to use American slices, you may prefer to wait until the mix is plated.
Finally, it’s time to plate your masterpiece. I prefer to serve my skillets in a bowl. Place the cheese, potato and bacon mix in the bowl first. If you are using sliced cheese, place that over the mixture now. Finally, take 2 eggs and place them on top of the mixture. Salt and pepper to taste, if you like, and you are all finished.
This is a very basic skillet recipe, but you can add whatever you like to make it your own. Try Bob Evans crumbled sausage or spicy turkey sausage for a kick. Pile in sauteed vegetables or some hot sauce for more flavor. There are no limitations. Just be sure, as always, that your ingredients are gluten free. Let us know how you make this recipe your own in the comments.
I wish I had a better name for this recipe, but strawberry pretzel cream cheese dessert is all I’ve ever known it as. It is really easy to make and satisfies the sweetest tooth. If you haven’t enjoyed pretzels and strawberries together, then I just feel sorry for you and it’s time for your taste buds to have their minds blown. I’m thrilled any time I get to enjoy Glutino gluten free pretzels. Even my friends who still eat gluten agree that they are the best pretzels ever. This recipe features pretzels as the main ingredient in the crust, so let’s start there.
3/4 cup crushed pretzels
1/4 cup sugar
1/4 cup melted butter
Begin by preheating your oven to 350 degrees. I crush my pretzels by placing them in a clear baggie and running a rolling pin over them until the largest pieces are about 1/4″. Use a spoon or your hands to mix the ingredients together in a bowl.
Lightly grease an 8 x 8 pan and flatten out the pretzel mix in it until the entire bottom of the pan is covered. I prefer a Pyrex glass dish, but any pan will do. Cook this mixture for 7 minutes. After 7 minutes, remove the pan from the oven and allow the mixture to cool for at least an hour.
4 oz. Philadelphia Cream Cheese
1/2 cup sugar
approximately 7 oz. Cool Whip
Once your crust has had ample time to cool, begin the middle layer by whipping your cream cheese. While whipping, gradually add the sugar.
Once you have whipped the cream cheese and sugar, fold in the cool whip. 7 oz. is difficult to measure out. Adding a bit more or less will not hurt this recipe. I prefer a fluffier middle layer, so I tend to err on the side of adding too much.
Once your mixture has been sufficiently folded, pour it over the crust and smooth it with a spatula. Allow this layer to sit and firm up for 10-15 minutes.
1 small package strawberry Jell-O
1 cup hot water
1 large package frozen strawberries (be sure your strawberries contain only strawberries, some additives contain wheat)
This is the trickiest layer of the recipe. Mix Jell-O and hot water until dissolved. While still frozen, add in the strawberries. It is important to allow the frozen strawberries to cool down the Jell-O mixture to prevent the topping from soaking into the lower layers and making the pretzels a soggy mess. Once at a sufficiently cool temperature (but before it begins to congeal), pour over the top of the fluffy middle layer and smooth out accordingly.
At this point, place the entire concoction in the refrigerator and wait for about 2 hours. When you are ready, cut into slices and serve. It takes a bit of time, but all of the techniques are simple and the ingredients are all generally readily available on the shelf at your local grocery store. If your local grocer doesn’t carry Glutino pretzels, ask them politely to consider it. They make a great snack even when not being used for a wonderful crust in a tasty dessert. Try out this recipe and be sure to share your experience in the comments.
Anybody who knows me, knows that I love Mexican food. For many of us, Mexican food is a mainstay of the gluten intolerant diet. I will admit to not knowing anything about cooking authentic Mexican food. But one thing I do know, is nachos. This little recipe is fun, fast and completely gluten free. Sharing the cooking duties with your significant other is part of the fun. So start an assembly line and get to work. You’ll be reaping the delicious rewards in no time.
1 Large Chicken Breast (1/4 pound ground turkey or beef will work as well)
1 Bag Corn Tortilla Chips (Mission brand round style work great)
1 16 oz can La Preferida Fat Free Refried Beans (if you can find a smaller can, 8 oz is all you really need)
1 4.25 oz can Black Pearls Chopped Ripe Olives (fresh olives are fine, sliced or chopped)
1 7 oz package Wholly Guacamole Classic (or homemade guacamole)
1 16 oz tub Daisy Light Sour Cream
The most important thing to remember, is that you can modify this recipe in any way, as long as you keep it gluten free. We’ll discuss some of the ingredient choices throughout the instructions, so let’s get started. First, chop a large breast of chicken into 1/4″ cubes. The smaller you can chop them the better, but I’m not chef and I’m certainly not any good with knives, so I stick to 1/4″. I have used ground turkey before and it works just fine, but sometimes I just get a taste for chicken.
Cook the chicken over medium heat on your stove top until fully cooked. I like to add some seasoning here to spice up the dish. I find that a dash of salt, a dash of garlic powder, a dash of red cayenne pepper or some blackening seasoning work well together. Feel free to use whatever spices you like to give this meal a bit of flare. While your chicken is cooking, pre-heat your oven to 350 degrees. Pull out a 9 x 12 non stick pan and lay out 24 round chips on it in neat rows.
Once your chicken is fully cooked, it’s time to fire up the assembly line. Begin by taking a knife or other spreading utensil and wiping a layer of refried beans across each chip. There is a fine line between under-beaning and over-beaning. The general rule of thumb is that if you can stick a piece of chicken in the bean spread and it doesn’t roll away, you’re in good shape.
Next, add your chicken or meat of choice to each nacho. Be sure to ration them out so that each nacho gets an appropriate amount of meat. Feel free to skip this step if you don’t want all that meat on your nachos. There are plenty of ingredients to come, so adapt the recipe to suit your taste.
Next, add the black olives. If you have chopped black olives, you may want to scoop them onto the nachos with a spoon. For sliced black olives, you might decide that using your hands works just fine. And if you don’t like black olives, leave them out.
Our final step before sliding them in the oven is to add cheese. Chihuahua cheese is great. So is cheddar. Tonight I have some shredded Mexican cheese and that will work out very well. Be liberal with the cheese. It always seems like there’s too much before it cooks, but it can be surprisingly deceptive.
Place the nachos in the oven on the middle rack and let them cook for about 8 minutes or until the cheese is sufficiently melted. Depending on the amount or type of cheese, this number could vary widely. Be sure to check on the nachos occasionally during this time to prevent a burnt cheese disaster.
Shut the oven off and pull the nachos out. Be careful during these next couple of steps because you will be working near a very hot metal pan. If you prefer to move the nachos to a plate at this point, be sure to use a good spatula. The next 2 steps are perfect for those of you working in teams. First, begin dropping a dollop of guacamole on each nacho. I prefer Wholly Guacamole. If you can find it, give it a try. There is also a spicy version available and all Wholly Guacamole is gluten free and comes with 2 – 7 oz bags in the package.
A dollop of sour cream on the top of each nacho will cap off these wonderful little treats. If you haven’t already moved your nachos to plates, now would be a good time to do that.
And there you have it. Eat them as a meal or set them out for a party. They pair especially well with a pint of gluten free brown ale (homemade, of course). Make this recipe your own and don’t forget to let us know how it turns out in the comments.
I am done searching for he perfect gluten free pancake. I may change non-essential ingredients from time to time. A dash of cinnamon here, a handful of ripe berries there… but I am finished searching for a quality pancake mix. I recently ordered a whole pile of food from Authentic Foods. I was putting it off because the prices there are usually considerably higher than what I can find at local markets. I should have just bitten the bullet from the beginning. Today, we’ll review Authentic Foods Pancake and Baking Mix. I decide to bake my pancakes the exact way that the package recommends. The only difference is that I’ve been hurt before, so I only make half of a batch.
1/2 cup milk
1 tablespoon Crisco vegetable oil
1 tablespoon Domino brown sugar
1/2 cup Authentic Foods pancake mix
In a bowl, I hand mix my egg, milk, oil and sugar. I preheat my griddle to 375 degrees. I melt a pat of butter on the griddle, coating the entire surface. From this point, I follow the directions as they are written on the package.
I complete my meal by absolutely burning the heck out of some bacon. It wasn’t intentional, but whatever.
These pancakes are awesome. The taste is perfect, although my wife swears she tastes peanut butter in the mix. I have no idea where that sentiment comes from, but she agrees that these are the best gluten free pancakes we’ve ever eaten. The texture is my favorite for pancakes. A little crispy around the very edge (probably from the butter) and completely fluffy in the middle. Do my pancakes look like the ones on the package? No way. But that doesn’t matter. The taste is out of this world. I’m officially hanging up my adventuring spatula. These are my pancakes from here on out.
My first adventure into gluten free pancakes ended in a super-sweet, chewy disaster. I know I’m destined for something delicious this time around. Let’s dive right in.
2 cups Namaste Foods Gluten Free Waffle & Pancake Mix
1 & 1/4 cups milk
2 tablespoons Crisco Vegetable Oil
1 tablespoon sugar
1 dash cinnamon
I begin by combining my eggs, vegetable oil, sugar, cinnamon and milk in a mixing bowl. The recipe on the bag calls for only 1/2 cup of water or rice milk, but I opt for more because the mix seems way too thick for fluffy pancakes. Once I have that combined, I add it to my pancake mix and blend as thoroughly as possible.
I spray my tabletop electric griddle with Original Pam (Use Original because Pam Baking spray contains wheat) and preheat it to around 350 degrees. Once heated, I pour several 3 to 4 inch pancakes onto the griddle and start cooking. The trick I learned about pancakes is that you only want to have to flip them once, so patience is key. It doesn’t take long this time. Clearly, I have used way too much milk and my pancakes are only about 1/8″ thick. I would count this as a disaster, if it wasn’t for the taste.
They actually taste very good. The cinnamon is a slam dunk. I never thought to add cinnamon to pancakes before and it really adds some good flavor while cutting through the sweetness. And even though they are extremely thin, they are still quite chewy. I’m glad that I cooked some crispy bacon to offset the chewy pancakes. If I had made them thicker, I don’t believe they would have been fluffier. Perhaps next time I’ll only use 1 cup of milk in order to try out the theory that fluffier pancakes can be had, but I don’t hold out much hope.
Recently, I ordered some pancake mix from Authentic Foods that I hear wonderful things about. I’ll give that mix a go and hopefully see some fluffier pancakes. For now, I feel beaten by the batter. I assure you that I won’t give up on my pancake pursuit and I’ll get a great recipe up here yet.
Chili is a food that I never gave much thought to. I always enjoyed it, but I never craved it. When I removed gluten from my diet, chili wasn’t one of the foods I got upset about. My wife recently found this recipe online for Halftime Chili. We decided that this recipe should be converted for the gluten free community. I am thrilled that we gave it a shot, because this is the best chili I’ve ever eaten. I’ll go into brand specifics to ensure that you can make this fantastic recipe gluten free, just like we did.
3 Tablespoons Crisco Vegetable Oil
1 1/2 cups onion, chopped
8 large garlic gloves, chopped
2 pounds lean ground turkey breast
1 envelope McCormick taco seasoning (don’t use McCormick Chicken Taco seasoning, it contains gluten)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1- 15oz can Contadina tomato sauce
1- 6oz can Contadina tomato paste (Don’t use Contadina tomato paste with Italian Herbs, it contains gluten)
3 cups of Swanson Natural Goodness chicken broth
1- 16oz can of Organics brand organic kidney beans (Joan of Arc kidney beans are gluten free, but they seem to have an awful lot of ingredients in them which always makes me nervous)
Begin by setting out all of your ingredients ahead of time.
Heat the oil in a heavy saucepan over medium-high heat. Add onions and garlic. Saute the vegetables for about 8 minutes or until the onions become translucent.
Add the meat or meat substitute of your choice and cook until no longer pink. Be sure to break up the meat with a spatula or spoon as it cooks. I prefer lean turkey breast because of the wonderful texture it provides in contrast to the kidney beans. It always cooks nicely and is really great for you.
Add the taco seasoning, basil, oregano and thyme. Stir this for about 2 minutes.
Mix in the tomato sauce, chicken broth and tomato paste.
Simmer this mixture until it thickens to your desired consistency. You should stir the mixture occasionally to prevent anything from sticking to the edge of the saucepan and burning. Depending on your location and stove top, this should last for around 1.5 hours.
If you are someone who likes beans in their chili, this is where you would add your kidney beans to the mix. Simmer the mixture for 5 more minutes, season to taste with salt and pepper and get ready to enjoy your masterpiece.
If you are making your chili ahead of time for the big game, be sure to refrigerate it at this point. When you are ready, reheat the chili over low heat until it is nice and warm for your guests. They’ll never know it’s gluten free (unless you tell them).
Everybody likes their chili with different toppings. Be sure to have plenty of shredded cheddar cheese and sour cream on hand. And don’t forget the hot sauce for those who like a little heat. Feel free to modify this recipe to your liking and let us know how it goes in the comments. Just be sure to always check your ingredients to make sure they’re gluten free and you won’t be disappointed.
I recently posted a recipe for Super Easy Quesadillas. In that post, I mention that sometimes I take liberties with my ingredients. Tonight happened to be one of those nights and I just had to share. For the basics on making these quesadillas, check out the original article. Here we go with the unique ingredients of this particular recipe.
On my stovetop, I cook several pieces of bacon (one per quesadilla) and one breast of chicken. I cut the chicken before cooking to make the process faster and easier and I place my bacon between sheets of paper towel after cooking to remove some of the grease. For my cheese, I choose plain old shredded cheddar for the way that it melts between the meat and the corn tortilla. For the ranch dip, I use Kraft Buttermilk Ranch dressing. I know it isn’t really a “dip” by definition, but it sure works for this instance. You can always count on Kraft dressings to show their allergen information right below the ingredients list on the package, so use any Kraft dressing you like; just check the label.
Once I have my meat prepped and my assembly line ready, I can really get cooking. I start by cooking my tortilla open-face with an even layer of cheese. Once this melts for about 45 seconds to a minute, I add 4 pieces of my cut chicken across the middle of the tortilla. I break a piece of bacon in half and fit that over one half of the tortilla. After adding a thin layer of cheese over the meat, I let it all sit there for another minute. Then, I fold the tortilla in half and cook it for one minute on each side. I tend to let these cook as long as it takes to make sure the cheese melts all the way through.
As a side to my quesadillas tonight, I baked Ore-Ida Golden Twirls. Ore-Ida is another one of those great companies that tells you directly on the package that what you’re eating is gluten free. You may have to squint to see it, but under the yellow box containing the nutrition facts on the side panel, you can see the words “GLUTEN FREE”. After adding a dash of cayenne pepper seasoning and chili powder to the fries, I let them cook for the entire package recommended 17 minutes.
Finally, my wife and I purchased a pineapple to garnish drinks with for New Year’s Eve, but it never served that original purpose. She cut it up into cubes for a fresh addition to our meal.
I put the fries and two quesadillas on a plate, some ranch dressing into a little dipping bowl and the pineapple into a giant serving bowl and it’s time to eat.
This was a great meal. If anything, I could have stood to season the chicken a bit, but at least I know for next time. So give this meal a shot and spice it up just how you like it. Don’t forget to tell me how you made it your own in the comments area.
This simple recipe that I’m sharing today has been one of the lifesavers of the last year for me. Not only are these quesadillas incredibly easy to make, they cost next to nothing and are delicious. From start to finish, you can make a meal for one in about 5 minutes, but making them with a group is more fun because everybody can throw in their own ingredients. I’ve enjoyed these as weekend lunches, quick dinners with the wife and as late night snacks with friends after returning from a night out. I’ve even made them for breakfast on occasion, albeit with more breakfast-oriented ingredients.
I prepare by setting out all of my ingredients before hand. I find that an assembly line approach is best because the stove top griddle pan will be quite smoky. I recommend turning on a hood fan and opening a window when possible. At any grocery store, you will find corn tortillas. It doesn’t really matter which brand you use as long as they are gluten free. The tortillas I prefer are Mission White Corn Tortillas that I purchase from Dominick’s. Depending on what I’m in the mood for, I’ll pick up meats, cheeses and vegetables to add a little excitement to the quesadillas, but cheese is really the only necessary ingredient. On this particular occasion, I happen to have a supply of beautiful peppers that my friend Scott from Blooming Acres Greenhouses has grown and brought over. They make a beautiful centerpiece, but I’ve been looking forward to digging into that jalapeño and this will give me the perfect opportunity. I also pick up some chicken that I will grill and slice up.
I begin this particular recipe by spicing up my chicken. I add a couple dashes of chili powder and red cayenne pepper spice to each side of the chicken before grilling. Those are my two favorite spices to use in the quesadillas and I add them even when I don’t use any meat at all just to add a little heat. Once my chicken is grilled and sliced, I add it to the ingredients I’ve laid out. I start by spraying my pan to limit the amount of smoke we’ll have and then turning it up nice and hot. I find that preheating the pan and keeping it at about 3/4 heat works very well. Second, I take my first white corn tortilla and add cheese to it. There are lots of cheeses you can use, but I really like using slices of Monterrey jack for my first layer of cheese. If you don’t have slices, any shredded cheese will do. Once I have my slice of cheese on the quesadilla, I place it in the pan and start adding my other ingredients. At this point, you’ll be adding ingredients directly over a very hot pan. You don’t have to add the ingredients this way. That’s just the way I choose to do it. If you’re nervous about working in this way, you can add all the ingredients before moving the quesadilla to the pan. I only add my ingredients to one half of the quesadilla in order to make flipping easier. Remember not to add too many ingredients or the cheese may take an eternity to melt and you may end up with a large mess in your pan. I add some of my fresh, diced jalapeño and a few pieces of my grilled chicken. For good measure I add a small handful of shredded Mexican blend cheese to fill in the cracks. I find that regular shredded cheddar cheese works just as well, but I like the Mexican blend for a little more flavor. Because I really like spicy food, I add a dash more chili powder and another dash of red cayenne pepper.
By this time, my quesadilla has been laying open-faced on the pan for at least a minute. At this point, I take a curved spatula (my quesadilla flipper of choice, but again, any spatula will do) and fold the quesadilla in half. I like to let the quesadilla cook on the hot pan for around another minute. At that point, I carefully flip the quesadilla over to ensure that both sides have been cooked to a light golden tan and that my cheese has melted to gooey perfection. Depending on the heat of your stove and your cooking conditions, you may choose to flip the quesadilla one or two more times before serving with a plop of sour cream for dipping or spreading.
And there you have it. My favorite gluten free snack/dinner/whatever. I’ve made breakfast quesadillas filled with scrambled eggs, bacon and salsa. I’ve made pizzadillas (or quesapizzas, take your pick) with Contadina pizza sauce (happily, gluten free) and mozzarella, parmesan and sliced provolone. One of my favorite variations used grilled Aidell’s gluten free andouille sausage. Whatever you do, just be sure you’re using gluten free ingredients, and this recipe is a can’t miss. As always, feel free to post your gluten free custom quesadilla recipes in the comments.
Brinner (breakfast food for dinner) has always been one of my favorite meals. Brinner used to mean french toast, pancakes and waffles. Although bacon and eggs, omelets and hash browns are still staples of my brinner meals, nothing can really take the place of the fluffy goodness of pancakes.
For my first attempt, I picked up some Namaste Foods Gluten Free Waffle & Pancake Mix at Whole Foods. The package has enough mix for two batches, so I figure I can take a mulligan on the first one if it doesn’t go well. I follow the directions on the back panel except for a few seemingly small details. I don’t have any rice milk, so I use water, which is the suggested substitute. An optional addition to the batter is 1 tablespoon of honey. I figure 2 tablespoons couldn’t hurt, so I add my extra honey. Finally, I add a dash of cinnamon to the batter because I always enjoyed my pancakes with just a little cinnamon in them.
I have some fresh blueberries that I put in the freezer earlier in the year that will be added to the batter once it is poured onto the griddle. So far, so good.
One smoke detector freak out and five huge pancakes later, and I’m ready for my first taste. Mulligan. The mix has worked beautifully and the pancakes look great and the texture seems fantastic, but my honey overload has driven the brinner train right off the tracks. My pancakes are way too sweet and the texture is more gummy all because of the extra honey, but at least we know that for next time.
I feel like the Namaste mix held up very well and I can’t wait for my next attempt.The pancakes kept well in the freezer, just like the package said. If not for the super-sweet honey debacle, I feel that the flavor would be spot on. It’s a good thing that the bag contains enough mix for 2 batches, as I’m going to try this again next week. For now, I’ll just have to dream about brinners of old to inspire me to build a better batter to share with you. Please share your pancake victories (and losses) in the comments area and I’ll post an update after the next try.