Yields 8 Cups, Serves 6 to 8.
Ingredients:
Kosher Salt
1/2 Head Cauliflower (about 1 pound) Cored and cut into 1 1/2 florets.
2 Tbs. Unsalted Butter
1 Medium Yellow Onion, diced small
1 Medium Clove Garlic, minced
2 Tbs. of your Favorite Gluten Free Flour
1/4 tsp. packed, freshly Grated Nutmeg
1/8 tsp. Cayenne
2 Cups lower-salt, Gluten Free, Chicken Broth
1/2 Cup Heavy Cream
3 Sprigs Fresh Thyme
4 Cups Grated Sharp or Extra-Sharp White Cheddar (about 14 oz)
Freshly Ground Black Pepper
Directions:
Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
Melt the butter in a 4 quart saucepan over med-low heat. Add the onion and 1/4 teaspoon salt and cook, stirring frequently, until soft, 10-12 minutes.
Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the GF flour, nutmeg and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream and 2 Cups Water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.
Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, puree the soup in a blender. Return the soup to the pot. Season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving.
*Variation*
To dress up this rustic soup for a special occasion, garnish with a combination of 3 Tbs. toasted chopped walnuts, 1 Tbs. chopped fresh parsley, and 1 1/2 tsp. finely grated lemon zest.
Original recipe from FineCooking.com & Modified to be Gluten Free by Charis Creations.
Friday, April 3, 2009
Friday, March 6, 2009
GF Chili
So Spring has almost sprung, but it's still not too late to enjoy one of our winter favorites-- Gluten Free Chili!
One cold winter night I was searching through my pantry wondering WHAT I was going to make for dinner. I am a bit of an experimenter with fancy meals and outrageous recipes, but that night I just wanted something quick and simple to make that would warm us to the bone and rid us of our winter chills. I called up a girlfriend of mine and asked for some suggestions. When she mentioned CHILI, that was all I needed to hear. I hung up the phone at got to work on what would become one of my family's favorite meals. On top of it's great taste, it's affordable and easy to make too!
What You'll Need:
1 1/2 pounds of 95% Fat Free Ground Beef
2 Cans of Red Kidney Beans
2 Cans of Pinto Beans
1 Can of Stewed Tomatoes
1 Can of Tomato Paste
1 Tablespoon Minced Garlic
2-3 Tablespoons Chili Powder
1 Tablespoon Cayanne Pepper
Salt (if needed)
What To Do:
In a large skillet, lightly brown the ground beef until cooked most of the way through. Drain the beef and return pan to the stove.
Add to beef both cans of kidney beans, pinto beans, stewed tomatoes and tomato paste. (Be sure to drain liquid from the cans of beans before mixing with beef). Stir together. Add in garlic, chili powder and cayanne pepper. Simmer on medium for about 15-20 minutes to allow flavors to seep into mixture. Remove from heat and serve. Add salt if needed.
Enjoy!
One cold winter night I was searching through my pantry wondering WHAT I was going to make for dinner. I am a bit of an experimenter with fancy meals and outrageous recipes, but that night I just wanted something quick and simple to make that would warm us to the bone and rid us of our winter chills. I called up a girlfriend of mine and asked for some suggestions. When she mentioned CHILI, that was all I needed to hear. I hung up the phone at got to work on what would become one of my family's favorite meals. On top of it's great taste, it's affordable and easy to make too!
What You'll Need:
1 1/2 pounds of 95% Fat Free Ground Beef
2 Cans of Red Kidney Beans
2 Cans of Pinto Beans
1 Can of Stewed Tomatoes
1 Can of Tomato Paste
1 Tablespoon Minced Garlic
2-3 Tablespoons Chili Powder
1 Tablespoon Cayanne Pepper
Salt (if needed)
What To Do:
In a large skillet, lightly brown the ground beef until cooked most of the way through. Drain the beef and return pan to the stove.
Add to beef both cans of kidney beans, pinto beans, stewed tomatoes and tomato paste. (Be sure to drain liquid from the cans of beans before mixing with beef). Stir together. Add in garlic, chili powder and cayanne pepper. Simmer on medium for about 15-20 minutes to allow flavors to seep into mixture. Remove from heat and serve. Add salt if needed.
Enjoy!
Sunday, January 25, 2009
Charis Creations' Recipe Conversions
Do you have a favorite recipe that just isn't working out gluten free? Send it to Monique and I via email and we will do our best to convert it for you. Just click on the "Contact Us" tab and send it on over!
Sometimes recipe conversions are a simple adjustment, other times it is a complete overhaul. We will try to turn them around within 30 days. Recipes that are converted may show up in our Gluten Free Cookbook, (All rights reserved).
Also if you have a story on why this recipe is special to you send it along and who knows, we may just feature it on our site!
Thanks! Krista and Monique
Sometimes recipe conversions are a simple adjustment, other times it is a complete overhaul. We will try to turn them around within 30 days. Recipes that are converted may show up in our Gluten Free Cookbook, (All rights reserved).
Also if you have a story on why this recipe is special to you send it along and who knows, we may just feature it on our site!
Thanks! Krista and Monique
Saturday, January 24, 2009
Apple Crisp
Ingredients:
10 cups Granny Smith apples, thinly sliced
1 Cup Granulated Sugar
1 Tbsp Buckwheat Flour
1Tsp Ground Cinnamon
½ Cup Water
2 Cup Gluten Free Oats (make sure the label says "gluten free")
2 Cups Buckwheat Flour
2 Cups Brown Sugar, firmly packed
½ Tsp Baking Powder
½ Tsp Baking Soda
1 Cup Butter, melted
Here is What to Do:
Preheat oven to 350*.
Placed sliced apples in a 9x13 inch pan
(I love Pampered Chef Stoneware for this!!)
Mix the granulated sugar, 1 tablespon buckwheat flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine gluten free oats, 2 cups buckwheat flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake at 350* for about 45 minutes or until apples are soft and tops are browned.
Friday, November 21, 2008
Gluten Free Quick Creamy Vegetable Pasta
Ingredients:
4 large garlic cloves, peeled
1 jar (7oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta (I used Bionaturae Brand)
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel) (You could use tofutti cream cheese for Dairy Free)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
Snipped fresh basil
Directions:
Thinly slice garlic.
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt) stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile, cut broccoli into small florets; place into batter bowl. Cut carrots in half lengthwise; thickly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
Serve immediately. If desired, top with freshly grated Parmesan cheese and snipped fresh basil.
ENJOY!!!
(modified from Season's Best cook book, Pampered Chef)
4 large garlic cloves, peeled
1 jar (7oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta (I used Bionaturae Brand)
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel) (You could use tofutti cream cheese for Dairy Free)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
Snipped fresh basil
Directions:
Thinly slice garlic.
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt) stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile, cut broccoli into small florets; place into batter bowl. Cut carrots in half lengthwise; thickly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
Serve immediately. If desired, top with freshly grated Parmesan cheese and snipped fresh basil.
ENJOY!!!
(modified from Season's Best cook book, Pampered Chef)
Friday, November 7, 2008
Roasted Chicken and Potatoes
Ingredients:One whole chicken (w/out giblets if possible)
Butter
Whole Lemon (Cut in half)
Fresh Garlic
Salt
Pepper
Rosemary
Thyme
Oregano
Parsley
Basil
Fresh Potatoes (white or sweet, peeled)
Directions:
Preheat your oven to 350 degrees F.
Remove your chicken from it's packaging and remove bag from inside the chicken.
(I throw away the neck, etc. but you are welcome to cook them if you like)
Rinse chicken under cold water and place in roasting pan.
Spread a thin layer of butter over the entire chicken.
Here's the fun part--seasoning the chicken!
Sprinkle salt and pepper over the entire chicken (top and bottom). Sprinkle each of your spices (one by one) over the entire chicken. Sprinkle freshly cut garlic over the entire chicken.
Take one half of your lemon and squeeze the juice over the top portion of the chicken. Squeeze a portion of the remaining half of the lemon inside the opening of the chicken and place inside. This will allow the fresh lemon juice flavor to soak in while roasting.
Add your potatoes and whatever other vegetables you prefer to your roasting pan to bake right along with your chicken.
Place your chicken in the center of the oven.
Roast until the chicken reaches an internal temperature of 165 degrees F.
(Read the temperature using a digital thermometer)
Roasting time is usually 20 minutes per pound of chicken.
Serve and Enjoy!
Thursday, October 30, 2008
Lentils~Spiced to Fire Up Your Metabolism!
INGREDIENTS:
8 Cups Water
3 Teaspoons Sea Salt
1 Pound Dried Lentils, rinsed, drained and picked over
1 Cup plus 2 Tablespoons of your Best quality Olive Oil
½ Cup Red Wine Vinegar
3 Tablespoons Ground Cumin, divided
2 Tablespoons plus 2 teaspoons Chili Powder
2 Garlic Cloves, peeled and minced.
DIRECTIONS:
Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20-25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.
In a small bowl, mix 1 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
Serve over brown rice. Delicious!!
(Recipe taken from The Eat-Clean Diet Cookbook by Tosca Reno)
8 Cups Water
3 Teaspoons Sea Salt
1 Pound Dried Lentils, rinsed, drained and picked over
1 Cup plus 2 Tablespoons of your Best quality Olive Oil
½ Cup Red Wine Vinegar
3 Tablespoons Ground Cumin, divided
2 Tablespoons plus 2 teaspoons Chili Powder
2 Garlic Cloves, peeled and minced.
DIRECTIONS:
Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20-25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.
In a small bowl, mix 1 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
Serve over brown rice. Delicious!!
(Recipe taken from The Eat-Clean Diet Cookbook by Tosca Reno)
Thursday, October 16, 2008
Sauteed Banana Pancakes--Gluten Free
Please note: I will update this recipe with exact pancake preparation methods shortly. Most importantly, I wanted to post directions for Sauteeing your Bananas for a viewer who requested this post. Thank you!
Ingredients:
Red Mill Gluten Free Pancake Mix
Milk
Eggs
4 Fresh Bananas, sliced
Your Favorite Brand of Maple Syrup
Butter
Follow the directions on the back of the bag of Red Mill's Gluten Free Pancake Mix to mix batter. Prepare pancakes as directed.
In a seperate frying pan, sautee enough maple syrup to coat the bottom of the pan (and slightly cover the bananas you will soon add) over low to medium heat.
Add 2 Tablespoons of Butter and mix together.
When they syrup begins to warm, add your sliced bananas. Mix together with syrup and butter and caramelize.
Let the mixture simmer on low heat, stirring occasionally for about 5 minutes.
When the bananas look cooked (soft and slightly browned), remove from heat.
Pour over your pancakes and ENJOY!
Ingredients:
Red Mill Gluten Free Pancake Mix
Milk
Eggs
4 Fresh Bananas, sliced
Your Favorite Brand of Maple Syrup
Butter
Follow the directions on the back of the bag of Red Mill's Gluten Free Pancake Mix to mix batter. Prepare pancakes as directed.
In a seperate frying pan, sautee enough maple syrup to coat the bottom of the pan (and slightly cover the bananas you will soon add) over low to medium heat.
Add 2 Tablespoons of Butter and mix together.
When they syrup begins to warm, add your sliced bananas. Mix together with syrup and butter and caramelize.
Let the mixture simmer on low heat, stirring occasionally for about 5 minutes.
When the bananas look cooked (soft and slightly browned), remove from heat.
Pour over your pancakes and ENJOY!
Praise & Glory Muffins--Good & Healthy!!
Ingredients:
1/2 Cup Raisins
1 1/4 Cup of your favorite Gluten Free flour
3/4 Cup Buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 teaspoons cinnamon
1 large tart apple, peeled and grated
1/2 Cup chopped walnuts
1/2 Cup coconut
2 Cups grated carrots
3 eggs
2/3 Cup Applesauce
2 Teaspoons Vanilla Extract (be sure it's GLUTEN FREE)
Prep:
Soak raisins in hot water for about 15 minutes.
Preheat your oven to 350 degrees.
Directions:
In a large bowl, combine flours, baking soda, baking powder, salt, sugar and cinnamon. Mix together.
Stir in drained raisins, apple, walnuts, coconut and carrots.
In a seperate bowl, beat together eggs, applesauce and vanilla. Stir into flour mixture and blend.
Bake 18-20 minutes. Makes 2 dozen muffins.
1/2 Cup Raisins
1 1/4 Cup of your favorite Gluten Free flour
3/4 Cup Buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 teaspoons cinnamon
1 large tart apple, peeled and grated
1/2 Cup chopped walnuts
1/2 Cup coconut
2 Cups grated carrots
3 eggs
2/3 Cup Applesauce
2 Teaspoons Vanilla Extract (be sure it's GLUTEN FREE)
Prep:
Soak raisins in hot water for about 15 minutes.
Preheat your oven to 350 degrees.
Directions:
In a large bowl, combine flours, baking soda, baking powder, salt, sugar and cinnamon. Mix together.
Stir in drained raisins, apple, walnuts, coconut and carrots.
In a seperate bowl, beat together eggs, applesauce and vanilla. Stir into flour mixture and blend.
Bake 18-20 minutes. Makes 2 dozen muffins.
Slow Cooked Apples
Ingredients:
5-6 Cups firm, tart apples (Recommended use of Granny Smith apples) about 2 1/4 pounds or 4 medium apples
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/2 cup apple cider
Directions:
Peel, core & slice apples into medium to thick slices. Place apples, brown sugar, cinnamon, and nutmeg into small to medium crock pot.
Dissolve the corn starch into the apple cider and blend well. Pour over the apples and stir to blend.
Cook and cover at a low heat setting for 5- 6 hours stirring halfway through.
Enjoy!
Recipe taken from Rochester, NY's Democrat & Chronicle, September 23rd, 2008 Edition
5-6 Cups firm, tart apples (Recommended use of Granny Smith apples) about 2 1/4 pounds or 4 medium apples
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/2 cup apple cider
Directions:
Peel, core & slice apples into medium to thick slices. Place apples, brown sugar, cinnamon, and nutmeg into small to medium crock pot.
Dissolve the corn starch into the apple cider and blend well. Pour over the apples and stir to blend.
Cook and cover at a low heat setting for 5- 6 hours stirring halfway through.
Enjoy!
Recipe taken from Rochester, NY's Democrat & Chronicle, September 23rd, 2008 Edition
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