Be Free For Me Blog

When I think of springtime, certain foods come to mind. But the sweetest thought of all is that of sweet, moist and fresh Carrot Cake – right out of the oven, and prepared gluten-free style.

I have  the best gluten-free Carrot Cake recipe around. Over the years I’ve tweaked the recipe so it’s perfect – moist, full of carrots, and with just enough sweetness. It’s an all-time favorite for the gluten-free and the non-gluten-free alike, and it’s perfect for a brunch or dessert. Make sure you bring along the copy of the recipe to pass along to others!

Gluten-Free Carrot Cake
If you are a Carrot Cake fan you will love this recipe! Moist and rich, it is perfect for breakfast, brunch or for dessert. Buy pre-shredded carrots to make your job easier. Omit walnuts to make nut-free. Enjoy!

Carrot Cake Ingredients:

3 cups carrots, well grated
1 cup walnuts, coarsely chopped
1 cup corn oil
4 eggs
2 cups sugar – brown or white
2 cups gluten-free all purpose flour (Check label for allergens!)
2 teaspoon cinnamon
1 teaspoon salt
Dash nutmeg
1½ teaspoon baking soda
¾ cup raisins

Enough butter & gluten-free flour to grease a 10” tube pan or 9”x14” pan

Mix together the grated carrots and chopped walnuts. Set aside.

Cream the oil, eggs and sugar.  Add carrots and nuts.

In another bowl sift together the flour, cinnamon, salt, nutmeg and soda.  Slowly add to carrot mixture.  Add the raisins.

Grease and flour (make sure you use gluten-free flour!) a 10” tube pan or 9”x14” pan.  Bake at 325 degrees for about an hour.  Cool before frosting.

Carrot Cake Frosting Ingredients:

¼ cup butter- softened
1 8-ounce package cream cheese – softened (Check label for allergens!)
1 teaspoon vanilla
About 12-ounces confectioner’s sugar

Cream together butter, cream cheese & vanilla. Add sugar, beat until smooth.

Even though spring is right around the corner, there is still a bit of a chill in the air that a steamy bowl of gluten-free tomato soup can chase right off.

I set out this past weekend to make the perfect bowl of tomato soup –  with just enough tanginess, combined with a touch of sweetness. Creamy, but not too thick, and exactly spiced.

The quest for this perfect bowl of homemade gluten-free Tomato Soup was easier to come by than originally anticipated, hence the namesake, Quick & Easy Tomato Soup. I like that the ingredients are all basic kitchen staples, and the cost to make it is under $10. For a dairy-free version, or for a less- creamy version, eliminate the sour cream (or yogurt), as well as the grated Parmesan cheese garnish.

A perfect lunch? A cup of this soup, paired with a perfectly toasted, ooey and gooey grilled cheese sandwich.

Quick & Easy Tomato Soup

3 tablespoons olive oil
5 garlic cloves, chopped fine
½ to 1 teaspoon red pepper flakes
28-ounce can of 100% pureed tomato
2  5.5-ounce cans of V-8 juice (I used the spicy variety, but you can use regular too)
2 tablespoons sugar
1 tablespoon chopped basil leaves (dried or fresh)
¾ cup of sour cream or plain yogurt (omit for dairy free)
Salt and pepper, to taste
Grated Parmesan cheese, as garnish (omit for dairy free)

In a large saucepan, heat the oil over medium-high heat. Add the chopped garlic and the red pepper flakes. Cook, while stirring constantly, until the garlic starts to lightly brown.

Add the pureed tomatoes, V-8 juice, sugar and the chopped basil.  Season with the salt and pepper. Reduce heat to medium and cook for about 15 minutes, stirring occasionally. Next add the sour cream or yogurt (if using), stir until blended. Cook for another 5 minutes.

Ladle into individual bowls and top with a sprinkle of grated Parmesan Cheese (omit for dairy free).

Serves 4-6.

With any New Year, resolutions are made and promises are etched in stone. A New Year is a reason to turn over new stones, and is often the best time to try something new… to expand your horizons.

And over the past few years, I have challenged myself to try new recipes and new cooking techniques every Chinese New Year. This year’s Chinese New Year falls on Monday, January 23. So, as you can imagine the wok is getting primed, rice noodles purchased, and ginger, gluten-free soy sauce and other Asian staples stocked.

2012 is the year of the dragon. In the orient, dragons are symbolic of wisdom, knowledge, and the quest to learn more. So what a perfect time to expand your cooking horizons and taste buds, and introduce a little Asian influence into your families gluten-free dinner line up!

In celebration of Chinese New Year, BeFreeForMe will strive to expand your cooking horizons and assist you in taking in a bit more knowledge when it comes to your culinary visions. BeFreeForMe will be featuring some awesome Asian dishes in our Daily Thought emails (like our Warm Asian Noodle Salad and Toasted Sesame Green Beans and Asparagus) and also be featuring one of my favorite gluten-free cookbooks, Laura B. Russell’s, The Gluten Free Asian Cookbook, as the next two week’s Win-It-Wednesday’s sponsor. So make sure you check back next Wednesday to enter to win (and the following week for a second chance entry)!

Welcome back Dumplings, Crispy Spring Rolls, Mu-Shu Pork, Potstickers, Kung Pao Chicken and more! And hello 2012!

Whoever said that gluten-free crackers are boring and bland, needs to try this sweet decadent dessert using Glutino Gluten-Free Table Crackers.

As of now, gluten free crackers  have been used for only cheese, dips, and spreads – but now they are making a debut into desserts! Welcome deliciousness!

While I was pining and ogling over gluten-FULL cookies recipes found in a magazine, I decided to attempt making one of these recipes with a gluten-free twist.

The result? Our very own Gluten-Free Crackling Chocolate Crackers – a no-bake recipe (perfect when your oven is packed with other baked goods), that is a mix of sweetness and saltiness, and loved by both the gluten-free and non-gluten free folks.  They are simple to make and made with products from two of our Friday Favorite gluten-free brands: Glutino & Kinnikinnick.

For the crispy, nutty topping we sprinkled the tops with Heath Bits o’ Brickle Toffee Bits (we called Hershey’s and they confirmed this item is indeed gluten-free), but you could always sprinkle the tops with crushed Glutino crackers too.

These Gluten-Free Crackling Chocolate Crackers are also great for gifting … we’ve been bundling them up in tins and have been gifting all week!
Enjoy!

Gluten-Free Crackling Chocolate Crackers
The beauty of this recipe is that it is a no-bake dessert, that is great for gifting. If a nut-allergy is a concern, omit the toffee topping and use crushed gluten-free pretzels instead.

One 4.4-ounce package of Glutino Gluten-Free Table Crackers (Check label for allergens)
1 cup of Kinnikinnick Graham Crumbs (Check label for allergens)
1 cup of dark brown sugar, firmly packed
1 stick of butter, plus enough to lightly grease the cookie sheets
1/3 cup of light cream
3 teaspoons vanilla
2 cups dark chocolate chips
1 ½ tablespoon shortening or butter
1 8-ounce package of Hershey’s Heath Bits o’ Brittle Toffee Bits (check label for allergens)

Place the Glutino Gluten-Free Table Crackers in a single layer on a lightly greased cookie sheet. You will need 2-3 sheets. If that crackers are broken, that is o.k.

In a small saucepan over high heat, combine the Kinnikinnick Graham Cracker Crumbs, brown sugar, the stick of butter (cut into pieces), and the light cream. Stir until the brown sugar dissolves, butter melts and the mixture is well blended and starts to boil. Reduce heat to medium, and continue to stir for another 6-7 minutes – being careful not to scorch the mixture. Spoon over the crackers, and using the back of the spoon spread evenly. Place the crackers in the refrigerator until cooled – about ½ to 1 hour.

Next, melt the dark chocolate chips and the shortening in a small saucepan, making sure you keep stirring to prevent scorching. Once melted, remove the crackers from the refrigerator and evenly spoon the melted chocolate over the crackers.

Immediately sprinkle the toffee pieces over the crackers. Refrigerate for several hours to overnight.

Break into bite sized pieces. Store in the refrigerator. Enjoy!

Yields: 2-3 dozen pieces.

Recipe adapted from: Better Homes & Gardens, 100 Best Cookies

Want to buy the Glutino Table Crackers and the Kinnikinnick Graham Cracker Crumbs? Check out these links:
Glutino Gluten Free Table Crackers, 4.4 oz
Kinnikinnick Crumbs – Graham Style Gluten Free, 10.5000-Ounce (Pack of 3)

The love affair with these dates started on a beautiful seasonably warm day while overlooking the Inner Harbor in Baltimore.

On a whim, I decided to check out a tappas bar, La Tasca. Their menu was extensive, the staff knowledgeable on some of their gluten-free options, and the views perfect… so it was a clear-cut choice of where to dine. (Oh, did I forget to mention that the sangria selection is to die for too? Loved their Sangria Blanca, a crisp white wine served with sliced peaches, whole cinnamon sticks and peach schnapps… delicious!)

But the best part of this tappas visit was the date. No not the date I was with, but the Datiles con Tocino, a skewered and grilled bacon-wrapped date that is stuffed with blue cheese. A date to die for.

Eating each bite, I was planning to recreate this dish in my own kitchen.

And just this week, I created this dish perfectly. I nailed it. Right down to the slightly caramelized fig, applewood smoked bacon and the tart blue cheese – that quietly takes on a mild entrance after being melted and mated with the sugary figs and salty bacon.

The best part about this quick and easy appetizer recipe is that it only consists of three ingredients and is super simple to make. Look for the figs in the produce department of your supermarkets. Also, the Point Reyes Blue Cheese is gluten-free; along with the Jones Cherrywood Smoked Bacon (which I could write a whole blog post alone just on this bacon because I LOVE it so much).

Following is the recipe, and I hope you enjoy it as much as I and all of my family and friends do too.

Enjoy!

Blue Cheese Stuffed Dates Wrapped in Cherrywood Smoked Bacon
Ingredients:

12-16 fresh dates (I used Madjool dates, but any type of large sweet date will work well)
3-6 ounces blue cheese (I use Point Reyes brand)
6-8 slices of Jone’s Cherrywood Smoked Bacon

Directions:

Slice each dates in half lengthwise and remove the pit. Wing open each date, and stuff with a good sized piece of the blue cheese. After stuffing “close” each date.

Cut the bacon slices in half. Wrap a  ½ slice of  bacon around each of the stuffed dates. Secure with a toothpick.

On a gas grill over medium heat, or under a broiler, cook the wrapped and stuffed dates until the bacon is crispy, but not overdone, and the blue cheese is starting to melt.

Serve immediately.

The holidays are here and pie season has begun. But as many gluten-free folks know the pie crust can be one of the toughest feats to master.

But doughy flour-based crusts are not a pie must-have. Being on a gluten-free diet has made me resourceful and creative while in the kitchen. My mind is always reeling with inventive uses and ways to incorporate common ingredients and mainstream products into my recipes.

That is why I decided to roll up my sleeves and include Amy’s (melt-in-your-mouth!) Gluten-Free Shortbread Cookies into a pie crust that will have all guest (gluten-free or not) begging for seconds.

Check out the recipe for yourself and discover how these gluten-free cookies crumble into a decadent and delicious dessert.

Want to buy these cookies to make this recipe? Find them on Amazon.com: Amy’s Classic Shortbread Cookies Gluten Free, 5.4-Ounce (Pack of 3)

Chocolate Torte with a Gluten-Free Shortbread Pecan Crust

The crust, made with Amy’s Gluten-Free Shortbread Cookies is easy to prepare. This torte is extra rich & decadent… Enjoy!

Crust:

1 box (5.4 ounces) of Amy’s Gluten-Free Classic Shortbread Cookies

1 ¼ cup of pecans (or walnuts)

2 tablespoons of sugar

¾ stick of butter, melted (plus more if needed)

Filling:

16-ounces of semisweet chocolate chips

1 cup of heavy whipping cream

6 large eggs

1/3 cup of all-purpose gluten-free flour

¾ cup of sugar

Preheat oven to 325 degrees.

To make the crust:

Put the cookies into a large ziplock bag. With a rolling pin, slightly roll over the cookies until they are crumbs, place in a medium bowl. Next place the pecans in the same bag, and roll with the pin to coarsely chop. Place in the same bowl.

Next, add the sugar and the melted butter into the bowl. Mix with a spoon until the crust mixture sticks together. Use more melted butter if needed.  Press the crust mixture into the bottom and slightly up the sides of a 9” springform pan. Set aside.

To make the filling:

In a medium saucepan place the chocolate chips and the heavy cream. Over low heat, stir continuously until the chocolate is melted. Remove from heat and set aside.

In a large bowl beat the eggs with a hand blender. Next add the gluten-free flour and the sugar. Continue to blend for about 8-9 minutes or until the mixture thickens.

Fold ¼ of the egg mixture into the chocolate and mix. Then fold the chocolate mixture into the remaining egg mixture until blended completely.

Pour the mixture into the prepared crust. Bake for about 60-65 minutes, or until a fork comes out clean when inserted into the center. Cool on a wire rack.

Serve as is, or with a scoop of (gluten-free) Butter Pecan Ice Cream.

Enjoy!

Serves 12.

Question:

Now that autumn is here do you have any ideas and gluten-free recipes to help me incorporate more vegetables into my diet?

Answer:

Although summer is over and many of the plentiful vegetables of the season have dwindled in availability from your local farmer’s market and produce stands, fall is an opportunity to discover a whole new array of vegetables.

Three of the most popular vegetable categories of the autumn season include winter squashes, root vegetables and cruciferous vegetables. All three are excellent choices for making soups, stews, side dishes or even as the feature in vegetarian main dishes. Here is a quick primer on autumn vegetables and some gluten-free recipes. Enjoy!

Squash It! Winter squashes are the thick-skinned and bright colored cousins of the thin-skinned and lighter colored goose-necked squashes of summer past. Winter squashes are packed with nutrition, especially Vitamin A, potassium and dietary fiber. Besides the nutritional value of these squashes, winter squashes are a real “keeper” – meaning that they store well due to their thick, hearty skins and can keep fresh in a cool and dark storage location for several weeks.

Some popular varieties include butternut, pumpkin, acorn, and spaghetti squash.  Check out this link for more information about squash.

All these varieties are best prepared steamed or roasted, but they are also perfect additions to soups, stews and purees. A favorite of the holiday season, winter squash dishes are also fragrant while cooking since they pair well with nutmeg and cinnamon.  Some recipes using these squashes include:

Apple Cinnamon Stuffed Squash
Italian Herbed Sauce and Spaghetti Squash
Pureed Butternut Squash Soup

Take Root: Varieties of fall root vegetables include parsnips, beets, carrots, sweet potatoes turnips and rutabagas. These autumn root vegetables are often favored in soups and hearty stews.

Technically, root vegetables are the actual “root” of the vegetable plant that is enjoyed as the edible portion of the plant. Not all vegetables grown underground are root vegetables – many are tubers (potatoes or yams) or bulbs (garlic, onions and fennel).

Root vegetables are also sources of dietary fiber and other nutrients such as Vitamin A. Some recipes including root vegetables include these:

Sweet Buttered Parsnips
Sweet Balsamic Roasted Beets
Orange Sweet Potatoes

Cruciferous! Although the name sounds daunting, examples of some cruciferous vegetables include broccoli, Brussels sprouts, cabbage, cauliflower, bok choy and kale.  These nutritious vegetables contain disease-fighting phytochemicals (naturally occurring plant chemicals), dietary fiber, vitamins (especially vitamin C) and minerals. For more information about the nutritional composition check out this link.

Studies show consumption of cruciferous vegetables may lower your risk of various cancers.  So make sure to incorporate these healthy vegetables in soups, stews, salads or serve as a side dish. Check out these recipe ideas:

Brussels Sprouts Almondine
Roasted Cauliflower
Cream of Broccoli Soup
Ask Shelley Case is a feature of BeFreeForMe.com. It is published the second Tuesday of each month. Shelley Case, RD is a Consulting Dietitian, Speaker and Author of Gluten-Free Diet: A Comprehensive Resource Guide. Visit Shelley and get more gluten-free tips & info at: GlutenFreeDiet.ca

Isn’t it great when you make a dish that everyone raves about? The type of dish that you wish you made double of so you could have leftovers the following day?

Well, New England Autumn Chicken Cordon Bleu is one of those dishes.

This dish started out as a blank stare into my refrigerator. With “nothing to eat in the house” with the exception of defrosted chicken breasts and a bunch of baby arugula, my mind was telling me to make a simple tossed salad topped with grilled chicken breast… but my stomach was rumbling telling me no.

After all, grilled chicken on a bed of greens is sooo last season.

That’s when I decided that what I really craved was warm, homey, comfort food. A dish that bakes in the oven and fills the kitchen with warm spices; a dish that leaves everyone with their belly full… and a smile on their faces. A dish that is fitting for this season.

So, with a little rummaging through my cabinets and refrigerator I came up with one of my best recipes yet – New England Autumn Chicken Cordon Bleu served with a side of Maple Spiced Butternut. Both recipes follow:

New England Autumn Chicken Cordon Bleu

Delicious served with Maple Spiced Butternut as a seasonal and complimentary side.

4 thin sliced chicken breasts

3-4 ounces of spreadable goat cheese (or 3-4 cheese slices – such as Asiago)

4 Canadian bacon rounds (I use Jones brand)

About 2 cups of Arugula or baby spinach

3 thick cut slices of red onion

½ cup of Craisins

1 tablespoon fresh rosemary, coarsely chopped

4-5 tablespoons olive oil

Salt and pepper, to taste

2 teaspoons of cinnamon

¼ cup of maple syrup

Preheat oven to 350 degrees F.

Place the chicken breasts on a cutting board. Make sure that they are thin sliced. If more thinness is needed, pound with a kitchen mallet.

Place one slice of Asiago cheese on each breast. Top with a slice of Canadian bacon and about ½ cup of the arugula or baby spinach. Roll and secure with a toothpick. Season with the salt and pepper.

In a large skillet, coat the bottom with olive oil, and cook the chicken roll-ups for about 4 minutes each side until browned.

Remove from the skillet and place in a baking dish that has been lightly oiled. Cover the chicken roll-ups with the red onion slices, rosemary and the Craisins. Sprinkle with a bit more salt, pepper and the cinnamon. Drizzle with the maple syrup.

Cover with tin foil and cook for about 1 hour until the chicken is cooked through and the juices run clear when cut into the thickest part of the chicken roll-ups.

Serves 4.

Maple Spiced Butternut

1 large butternut squash

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons brown sugar

3 tablespoons butter (or substitute for dairy-free)

¼ cup of maple syrup

Preheat oven to 350 degrees F.

Wash and pat dry the butternut squash. Peel the squash and cut into 1-2” cubes. Place in a shallow baking dish and cover the squash with about 1/2” of water. Cover and cook the squash for about 45 minutes to 1 hour, or until it is soft.

Remove the squash from the baking pan and drain very well. Place in a large bowl and add the butter (or alternative), spices and the maple syrup. Toss with a spoon.

Using a potato masher, mash until the squash is soft. Serve hot.

Serves 6.

With October finally here the trees are taking on a slow but steady tinted grin in anticipation of an explosive vibrant smile of autumn colors. It’s this time of year that my mind gets wandering to one of my favorite places in the world… Quechee, Vermont.

Nestled in the mountains of Vermont, Quechee is the quintessential New England town. The old Yankee feel, quaint country inns and the covered bridges that are speckled across the country side – infamously making their way into memories of my time spent in the Green Mountain State.

One of my favorite places to visit while in Quechee is Simon Pearce Restaurant and retail store, located on the banks of the Ottauqhuchee River in a renovated former linen mill. The restaurant staff is amazing when it comes to finding gluten-free options on their vast menu offerings – most made with local Vermont products and all served on their own hand-blown glass or pottery. And after dining, visiting the glassblowing and handmade pottery workshops below the restaurant and retail shop is amazing.

And oh, how my heart broke this summer when I watched videos of the raging Ottauqhechee taking over this former mill, as well as the covered bridge leading up to the it – all due to the aftermath of Tropical Storm Irene.

But a little over a month later the Simon Pearce Restaurant & retail store is open now.

And although that covered bridge has not yet been replaced – it’s o.k.  New Englanders are use to detours… those unforeseen alternative routes that build spirit and perseverance. The bumpy back road paths that allow history to be woven and make the ultimate destination all the more appreciated.

I am looking forward to taking in the beauty of Vermont this season with a new-found respect. My ultimate destination? The Simon Pearce Restaurant so I can enjoy my all-time favorite meal… Mediterranean Lamb Burger with Rosemary Aioli*. And like the trees covering the majestic Vermont countryside I too will be donning a vibrant smile as I happily ride on those back road paths… one expected bump at a time.

P.S. Want to help the American Red Cross of Vermont and the New Hampshire Valley? Purchase a Commemorative Barre Tealight made by Simon Pearce and $20 will be donated to the organization. As the Simon Pearce website says… “The Barre Tealight: Graceful, unpretentious, and warm…without being the least bit fragile. Just like the spirit of the people of Vermont.”

* Can’t make it to Vermont this year? Make my all-time Simon Pearce favorite at home.

Mediterranean Lamb Burgers with Rosemary Aioli

Mediterranean Lamb Burgers Ingredients:

2 pounds ground lamb

¼ cup sun-dried tomato (chopped)

¼ cup black olives (chopped)

¼ cup chopped basil

¼ cup (or less) olive oil

Salt and Pepper, to taste

Rosemary Aioi Ingredients:

2 cups mayonnaise (Check label for allergens)

¼ cup fresh rosemany (finely chopped)

¼ cup fresh garlic minced

Salt and pepper, to taste

In a mixing bowl, combine all ingredients. Use immediately or place in covered storage and refrigerate.

Mix lamb with tomato, olive, basil, olive oil. Season with salt and pepper. Grill to desired doneness.

Place burger on a roll (I use gluten-free) and spread on top a teaspoon or more of the Rosemary Aioli.

Sometimes you gotta shake things up a bit. Go a little crazy in the kitchen, and create a gluten-free dish that gets you saying “Wow!” in replacement of “Why?” This Sweet & Spicy Strawberry Salsa will show you that crossing the culinary-line set in some kitchens is indeed worth the risk.

This recipe is packed with summer fruits and veggies. I dug in and polished off the bowl scooping it up with gluten-free Sea Salt riceworks, the perfect chip for this salsa,   but it is also delicious as a topping for fresh grilled seafood or chicken.

Take all the baby-steps you need – but take the risk to cross the culinary line in your kitchen, and welcome in the Wonderful World of WOW. Enjoy!

Sweet & Spicy Strawberry Salsa

INGREDIENTS:
About one (1) pint of fresh strawberries (hulled and sliced)
1 medium sized mild Italian pepper (or use a hotter variety – such as a jalapeno, poblano, etc. to kick-up the heat a notch)
3 heaping tablespoons chopped cilantro
3 tablespoons red onions, chopped fine
3 scallions, chopped fine
3 garlic cloves, minced
Juice of one lime
2 teaspoons olive oil
Salt and pepper, to taste (I used sea salt and fresh cracked pepper)

PREPARATION:
Prepare all the ingredients and combine in a large bowl. Cover tightly and refrigerate to chill.

Serve scooped with your favorite gluten-free chips or as a topping over grilled seafood/chicken/tofu.

Serves 6-8