All posts tagged: gluten free recipes

Cranberry Sauce Syrup

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Just in time for Christmas brunch! I’ve said it before and I’ll say it again—I’m a super fan of the tartness cranberries boast, and I certainly was not going to pass up the opportunity to pair them with one of my favorite foods ever: pancakes. ‘Tis the season. Along with the cranberry syrup, I added a couple of layers of cashew cream to the pancakes pictured for an extra dose of holiday joy and deliciousness. And, might I also suggest putting a bowl of Blueberry Syrup on your holiday breakfast table? I think a spoonful of each would be twice as nice. (Oh, and here’s my recipe for Gluten-Free Grain-Free Pancakes.) Happy holidays everyone! M Cranberry Syrup Ready in: 25 min Yeilds: about 3 cups Ingredients: 2 cup cranberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in 1/4 cup of water, lemon juice, and brown sugar. Stir until sugar is melted, about one minute. Add cranberries, stirring …

Acorn Squash Quiches

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I’m always trying to think of  creative ways to make crustless (i.e. gluten-free) quiches, and to that end, made a pretty delicious potato-crusted version a few months ago—I mean, who wouldn’t want a quiche wrapped in crispy potatoes?!   Then, while working on some squash recipes this fall, I noticed that, when cut open and seeds removed, the hollow part of an acorn squash seemed to be exactly the right size to fit an egg. Oohhh, I thought, that’s fun! I had to experiment with the baking method a bit—pre-baking the squash before adding eggs seemed like the way to go, but the egg actually needs just as much time to bake as the squash. And turns out you can actually get one and a half eggs in there. All the more hearty! This recipe is the perfect one-dish breakfast for two that requires very little effort, other than the muscle you need to put into slicing the squash. (I recommend asking someone who works in the produce section of the grocery store to cut it for you …

Marshmallow Tips

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  I’ve been experimenting with marshmallows for a little while now, and here are a few things I’ve figured out along the way—hopefully it’s helpful to you! Ingredients-wise you can use 1-1/2 cups of sugar and 1 cup of corn syrup, but if corn syrup weirds you out, you can just use 2 cups of sugar instead. I’ve done both and really the only differences I’ve noticed are that the all-sugar ones tend to dry out a little bit faster, and don’t take to food coloring as well. Personally, I didn’t notice a difference in the taste or texture. So, up to you! I was always intimidated at the idea of making marshmallows from scratch, but I nailed it on the first time. They are surprisingly simple, so don’t let the candy thermometer scare you (like it did me)—you don’t have to get it to 240 degrees on the nose. A few degrees here or there are not going to make or break the final result. The only time I’ve ever screwed marshmallows up is …

Rosemary Smashed Potatoes

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I am such a sucker for really crispy potatoes seasoned with rosemary. And rosemary in general, for that matter. So when I was trying to think of a low-maintenance side for my Friendsgiving dinner party, I remembered that I’d always wanted to try making smashed potatoes. And of course, rosemary would need to be incorporated. These are really easy to make, and are great for breakfast as well as dinner. I suppose, I’d eat ’em for lunch, too. 😉 Enjoy! M Rosemary Smashed Potatoes Ready in: 1 hour Ingredients: 10 to 12 small multi-colored potatoes 2 tablespoons fresh rosemary 1/4 cup olive oil Directions: Preheat oven to 425 degrees F. Place potatoes in a large pot and fill with enough water to cover. Bring water to a boil over high heat and cook until potatoes can be pierced easily with a fork, 10 to 15 minutes. Drain and let sit until cool to the touch. Line a jelly roll pan or cookie sheet with half of the olive oil, then place potatoes on top. Use the …