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Showing posts from December, 2017

Gluten Free Cookie Recipe

Traveling on a gluten-free diet can be as difficult as getting your kids to eat spinach. The following gluten-free travel snack (in this case a cookie) is easy. Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener. This is what you will need: 2 8-ounce (225 gram) cans gluten-free almond paste (see tips below) 2 extra-large egg whites 1/2 cup + 1/8 cup (81.33 grams) superfine sugar (see tips) 1/8 teaspoon almond extract 1/8 teaspoon vanilla extract This is what you will do: Preheat oven to 325°F / 163°C Line 2 large baking sheets with parchment paper or a silicone pad. Place almond paste in a food processor and pulse 3 times to break up then add the sugar and pulse until combined. Add egg whites and extract and p

Gluten Free Almond Flour Chocolate Chip Cookies

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy! Makes 14 cookies 1/4 cup/53g brown sugar, light or dark 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons/28g butter, at room temperature 2 teaspoons vanilla extract 1 large egg 2 cups/191g almond flour, blanched or raw 1/2 cup/85g chocolate chips Preheat the oven to 350F/176C/Gas Mark 4 Lightly grease a baking sheet, or line it with parchment. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed. Stir in the chocolate chips. Scoop the dough one level tablespoon

Baked Spanish Frittata Recipe - Gluten Free

Recently there was a last minute booking and they wanted a "tapas style" meal. One of the dishes was a Torta/Fritatta Patata. I added Tomatoes to it at the re quest of the client. This is one of OVER 200 recipes in Stay Fit Eat Allergy Free available on Amazon, Smashwords, Barnes &  Noble.com  to mention just a few. Buy yours today in paperback or ebook. Baked Spanish Frittata There is a tapas restaurant in Santa Fe New Mexico called El Farol. It was here I experienced my first Spanish frittata and fell in love with the simplicity of it. It can be eaten hot, cold or room temperature. Great to take on the road or when hiking, even if you are not in the high desert mountains of New Mexico. Serves 4 1/4 cup/60ml extra-virgin olive oil 1 large baking potato, thinly sliced crosswise 1 onion, thinly sliced 2 garlic cloves, minced (optional) 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml black pepper 5 large eggs 1/2 cup/118ml minced parsley 2 sprigs fresh thyme, leaves removed

Apple-Cinnamon Winter Sangria Recipe

Why not a holiday version of Sangria. Apple-Cinnamon Winter Sangria Recipe Serve apple-cinnamon winter sangria at dinner parties throughout the h oliday season for a simple, tasty cocktail. Ingredients: 1/2 cup dried apples 1/2 cup dried cranberries 1/2 cup raisins 6 dried apricots, cut into slivers 1/4 cup brandy 2 tablespoons honey 1/2 vanilla bean, slit lengthwise 1 2 3/4 inch stick cinnamon 1 750 milliliter bottle Rioja red wine or Merlot 2 cups club soda Directions: 1. In a large saucepan stir together the apples, cranberries, raisins, apricots, brandy, honey, vanilla bean, and cinnamon. Cook and stir until mixture comes to a gentle boil. Remove from heat; cool slightly. Stir in wine. Transfer mixture to a pitcher. Cover and chill for up to 24 hours to blend flavors. Just before serving, stir in club soda. Serve in glasses over ice. If desired, using a slotted spoon, spoon some of the fruit into each glass. personal chefs and event catering Mia

Better Than Fried Shrimp Recipe

Here’s a fabulous alternative to battered and deep-fried shrimp . Coating the shrimp with bread or rice crumbs, spritzing with cooking spray and then baking give this appetizer a wonderful crunch without all the saturated fat and calories of deep-frying. Ingredients 1-1/2 cups/ 100-150g panko (Japanese) bread crumbs or rice crumbs 2 egg whites 1 tablespoon/15mls fat-free milk or milk alternative 3 tablespoons all-purpose flour or all-purpose GF flour 3 teaspoons/15mls seafood seasoning 1/4 teaspoon/1ml salt 1/4 teaspoon/1ml pepper 30 uncooked large shrimp, peeled and deveined Olive oil for spritzing Preheat oven to 400F/200C/Gas 6 1. Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs. 2. Place shrimp on an oiled baking sheet coated; spritz shrimp with olive oil. Bake for 8-12

Struffoli (Italian Honey Balls) Recipe

This is a traditional Neapolitan dish of deep fried balls of dough about the size of marbles. Crunchy on the outside and  light inside, struffoli are coated with honey and sprinkled with nonpareils. 3 large eggs 1 tablespoon/15ml/14g butter, softened 1 teaspoon/5ml granulated sugar 1/2 cup/118ml/96g granulated sugar 2 cups/250g flour 1/2 teaspoon/2ml baking powder 1 cup/250ml honey nonpareils oil for frying Heat the oil in a large pot or deep fryer to 375F/190C. Whisk together eggs, butter, and 1 teaspoon/5ml sugar until eggs get foamy. With a wooden spoon, add the baking powder and flour. Turn the dough out to a lightly floured worktop and knead for 1-2 minutes until it is a soft dough. Divide the dough into four pieces. roll each piece into a rope about the width of your index finger and 12 inches/30.5cm long. Cut each rope into 1 inch/2.5cm pieces. Roll them into balls. Lightly dust the balls in flour. Remove excess and fry a few at a time until they puff and become golden

YaDa Chef’s Sweet Georgia Chicken Recipe

If your peaches are still a bit under ripe when you get hom e, put them in a paper bag with a banana, they will soften up in no time. This dish is best when peaches are at their peak. Substitute with the best frozen peach slices without syrup you can find. Serves 4 4 boneless skinless chicken breasts 1 teaspoon/5ml sea salt 1 teaspoon/5ml black pepper 1/4 cup/59ml all purpose GF flour, corn starch, potato starch or rice flour 1 tablespoon/15ml olive oil 4 peaches, stoned and sliced into eighths (or bite sized pieces) 1 branch fresh rosemary, leaves removed and minced 3 ounces/85g brandy 1/3 cup/89ml chicken stock 2 tablespoons/30ml rice cream cheese Season chicken with salt and pepper on both sides. Place flour in a plate or a large plastic bag. Coat chicken with flour, shaking off excess. Heat large skillet over medium high heat. Add oil letting it heat for 15 - 30 seconds swirling it around the pan to coat. Saute the chicken 4 minutes each side. Remove chicken from the pan.

Fish with Horseradish Sauce Recipe

Traditions: Growing up every Christmas Eve we would head to my Babci and Dziadzi's house and have the traditional meatless dinner complete with "special" wine. Then it was at my Mum's with the addition of some Italian things. I've taken over night before's feast and have added Ryba W Sosie Chrzanowym. Here is the recipe. It was a hit with our Polish PopUps this year in London. Fish with Horseradish Sauce Serves up to 6 2 whole carrots, unpeeled 2 stalks celery, cut in half 1 small bunch of parsley 1 onion cut into quarters 1 bay leaf 6 peppercorns 2 teaspoons/10ml sea salt 1 1/2 quarts/1.5 liters water 2 pounds/900g basa, pike, sole, or tilapia Horseradish Sauce 3 tablespoons/41g margarine 3 tablespoons/15ml flour 3/4 cup/177ml cream style horseradish 1/2 teaspoon/2ml sugar 1/4 teaspoon/1ml salt 2/3 cup/80g sour cream 2 hard boiled eggs, peeled and passed through a sieve or mouli In a large stock pot combine the carrots, celery, parsley, onion, bay

Baked Apple Streusel Pancake Bars Recipe

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s

Batard from Baking with Julia (Chef Danielle Forestier) Recipe

So many people have asked us for an "Authentic" baguette/batard recipe. Here is a GREAT one that was presented on "Baking with Julia". We cut the recipe in ha lf to make 2 loaves. One was slice in the traditional fashion the other we left plain to show how it "explodes" if you do not. Batard from Baking with Julia (Chef Danielle Forestier) Batard are made from the same ingredients as baguettes. The only difference is the length of the finished product. Both the baguette and the batard weigh 250g or 8.8 ounces. It is the law in France you can NOT use any ingredients except flour, water, yeast and salt and that you must wait 20 minutes before selling the bread after baking. Makes 3-4 loaves 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce/17g cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw i

Chocolate Peanut Butter Balls (Truffles) Recipe - Dairy Free and Gluten Free

Here's a quick and easy snack/dessert for the holidays, or anytime of the year. Chocolate Peanut Butter Balls (truffles) I remember a version of these that my m other used to make when I was growing up. She also made the unbelievable rice crispy treats that were layered with chocolate and peanut butter. My mouth is watering. You can use crunchy peanut butter for texture or add in fresh crushed peanuts too. 2 1/2 cups/16 ounces/450g peanut butter 1/4 cup/60ml/50g brown sugar 1/4 cup/2 ounces/57g unsalted butter 1/4 cup/1.2 ounces/32g confectioners sugar 2 tablespoons/30ml bakers cocoa powder Place the sugar and butter in a sauce pan. Cook over medium heat until butter is melted and sugar is completely dissolved. Add the butter mixture to the peanut butter. Beat with a wooden spoon for 2-3 minutes and a smooth paste is achieved. Let mixture cool and roll into walnut sized balls (you may need to put they mix into the fridge) Roll in the sugar chocolate mixture, place on a

Bouillabaisse Recipe

"...if you do not happen to l ive on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child" Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C. Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan. You may think that it is some mystical and complicated culinary creation. The truth, as you will see, is it is a simple dish. Use whatever fish you have access to. Shellfish is nice, but certainly not a necessity. This can be a GREAT new a

Stuffed Spicy Sausage Balls Recipe

Stuffed Spicy Sausage Balls. We've done this with the ground turkey meatballs too. If you make them tiny this is a GREAT cocktail party nibble. Here I've pair ed it with some fresh pasta. Serves 4 1 pound/450g spicy turkey sausage 10 boccacino Bocconcini (mini mozzarella balls) homemade tomato or pesto sauce Preheat oven to 400F/200C/Gas6 Remove the sausage from the casing and divide into 10 equal pieces. Take a piece of the sausage in the palm of your hand and form a flat patty. Place the cheese in the center of the patty then bring the sides up to cover the cheese. Roll between your hands to create a sealed ball. Place on a sheet pan. When 10 balls are made, drizzle with olive oil and place into the pre-heated oven. Bake for 20-25 minutes. Top with sauce and serve. Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

Quinoa Salad Recipe - Gluten Free

Quinoa (pronounced keen-wah) has been grown for thousands of years in the Andes mountains in South America. It is often thought of as a grain, but it is actually the seed of a leafy green plant called Chenopodium (also known as goosefoot), which is related to Swiss chard and spinach.   The first time I encountered quinoa I was living with my cousin in Manhattan on the lower east side.  She was not the most handy person in the kitchen.  When I walked in she yelled from her bedroom that the air-popper may be broken as she tried to “pop” the little seeds like you would pop corn and they got sucked into the air vents .   Serves 4 2 ½ cups/625ml water or vegetable broth 2 cups/450ml quinoa 2 cups/450ml broccoli ¼ cup/59ml red bell pepper ¼ cup/59ml yellow bell pepper ¼ cup/60ml canola oil 2 tablespoons/30ml fresh lime juice ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper Bring water or broth to a boil (if using water add salt). Add quinoa, lower heat, cove