Monday, October 31, 2011

French Onion Stuffed Mushrooms

French Onion Stuffed Mushrooms
Well here it is November and it is still 80 degrees and sunny in my backyard. Getting into the Holiday cooking spirit can be a little bit hard to do with all this nice weather. My Lemon, Lime and Orange trees are in full bloom. Quite a change from where I grew up in Oregon. I am definitely a California girl. For those of you that don't know, I am adopted. I was born in California and my parents who adopted me, lived in Oregon. So right when I was born, I was moved to a new climate. You would think I would not have known the difference. Because I was a baby and didn't really live here. But I think God made me to live in California. In Oregon I was sick all the time, I had severe allergies, migraines and I struggled with seasonal depression. Since I have moved here, I am hardly sick, I only get a migraine when a rain storm comes ... and that is only a couple times a year. I am just better fit to be in California and I am so blessed to be here! Does not mean I don't notice the lifestyle difference. Everything from the way we eat is different. Different things are in season. It is just a completely different way to experience Fall and Winter. I really enjoy going to Oregon in the Fall and Winter for a visit. You definitely "feel" the seasons there. I have come to appreciate the cold and rain when I visit, because it is how I have perceived Fall and Winter to be my entire life. I remember many nights sipping red wine with friends in our sweaters by the fire. Singing Karaoke and playing card games because it was too cold and wet to be outside.
Here in Cali, it is warm, but tonight is game night too! A bit different here because we hang out back by the pool and enjoy when the evening breeze comes through. Totally different experience, but one that I also love. Card games with some of our favorite people. We are all bringing finger foods. Instead of going the boring cheese and cracker route...tonight I am bringing French Onion Stuffed Mushrooms adapted from The Pioneer Woman

2 Tablespoons Butter
1 whole Large Sweet Onion, Halved And Sliced Thin
1/4 cup Chicken Broth (you can use beef)
3 dashes Worcestershire Sauce
Splash Of White Wine
Kosher Salt
24 whole baby bella Mushrooms, Washed And Stems Removed (save them for another recipe)

Prep your ingredients by slicing onions thin and washing and taking stems off mushrooms.
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions
 and saute for 15 to 20 minutes, stirring occasionally, until very soft and lightly browned.

Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat.
Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps top side down in a baking dish. Heap cavity with sauteed onions,
Bake at 10 minutes on 325 degrees. Serve!

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Quick Simple Gluten Free Strawberry Shortcake

This weeks gluten free on the go pick goes to Amy's Kitchen New Cookies. Available in 3 flavors: Classic Shortbread, Almond, Chocolate Chip

While these cookies are great just by themselves. You can grab and go with them. I also love that you can use them in dessert making. Instead of having to make my own shortcake today I used Amy's Gluten Free Classic Shortbread Cookies

I made my homemade whipped cream that takes hardly any time at all to make.
Whipped Cream recipe:

1 cup heavy whipping cream
1 tsp vanilla
1/4 cup sugar
Add all together and whisk until thick (usually about 3 minutes full speed on the kitchenaid)

Place your shortbread on a platter and pipe whipped cream on top.

 Top with sliced fresh strawberries.
There you go, a quick yummy dessert in 5 minutes.

Gluten Free Dinner Rolls

Maninis. As I have said before I am so addicted to their product. Talk about making someone feel normal again. Their bread flours are amazing.  One of my friends here is gluten intolerant as well, and she wanted to come over to make some bread. We started this a couple weeks ago and the days have really turned into a lot of fun. We make a bunch of things, but the one staple we always make is bread. This mix changes everything and I cannot recommend it enough.
Here is the easy process:

7/8 cup warm water
2 TBSP active dry yeast
3 TBSP olive oil
1 TBSP apple cider vinegar
1 large egg + 1 egg white
2 cups Maninis Miracolo Pane Bread Mix.
Sesame Seeds for topping

Stir Yeast into 7/8 cup warm water. Let stand until creamy.
Add oil, vinegar and eggs.

Place the 2 cups Miracolo pane in a mixing bowl. Using a paddle attachment on low speed, mix all ingredients together until blended. About 3 minutes.

We placed ours in cupcake pans and sprinkled them with sesame seeds.
Cover and let rise for 60 minutes.

Bake for 30 minutes and you have yourself the perfect dinner rolls.

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Leek and Potato Galette (gluten free)

I love potatoes. I could eat them for every meal. That is why I am always looking for new ways to make them. I found this recipe on Snippets of Thyme. It is a nice light way to enjoy a potato. Course I loved dipping mine in my garlic aioli which made it not so healthy. But it sure was yummy!
1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons  gluten free all-purpose flour
1 pinch nutmeg
Coarse salt and freshly ground pepper
Extra-virgin olive oil
1 cup watercress, trimmed
1/2 teaspoon fresh lemon juice

Place potato in a bowl of cold water, and let soak for 10 minutes. In a seperate bowl soak the leeks in cold water. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water.
Do the same with the Leeks.

 Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes.
Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.

Turn out galette. Toss watercress with lemon juice and 1 1/2
teaspoons oil, and place on top of galette. Slice into 8 wedges
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Sunday, October 30, 2011

Asian BBQ Steak Kabobs

My life has kinda been turned around a bit because Taylor now has to be at work at 4pm every night. I am a big dinner person. I don't eat during the day much. Maybe and apple here or there. Or lunch with a girlfriend or husband. To most it may not seem like a big deal. But to me it means I have to change all my cooking around. Time for some more quick meal ideas, because a lot of my serving is now going to be lunch instead of dinner for Tay. Today I am very thankful for the gluten free asian bbq sauce from San-J. This is a very quick easy meal to make for your meatlovers.
All you need:

San-J gluten free asian bbq sauce
1/2 one sweet onion
kebab sticks

Cut the steak into cubes and pour enough of the asian bbq sauce over it so that every piece is generously covered.  Let marinade for 30 minutes. You can do this overnight too if you wish.
Soak the bamboo kebab sticks in water for 30 minutes.
Bring the meat to room temperature.
Slice the sweet onion into big chunks.
Assemble the kebabs onto the soaked bamboo sticks. Steak, onion, repeat. You can also use bell peppers, but I was out so just onion today.
Put on a rack on top of a baking dish. You do not want the meat touching the baking dish. Put in the oven on BROIL. Cook for 4 minutes on one side.

Remove from oven and turn over.

Brush again with the sauce and then put back in the oven for 4 more minutes.

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