The Family Chef blog has moved

For many of you who have followed me over the years, thank you. As my business has grown, I have decided it makes sense to have one single point of contact, rather than 4 different places to find information about The Family Chef.


This blog started everything for me and has been a great outlet. Don't worry, though; I'm still going to blog, just from a different site.


So, if you have arrived at The Family Chef's blog and are looking for my recipes, tips, stories, and more, just hop on over to my blog here. I simply merged everything there.

7 minute chicken

On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It's one of my favorite recipes from my book, The Warm Kitchen.

What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it...7 minutes!

The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well.

This recipe is naturally gluten-free. If you use a butter substitute or coconut oil instead of butter,
it is dairy-free as well.

In case you haven't seen it yet, I have been featured in the Spring issue of Cafe' Tecumseh (see below). In the interview portion, this recipe is mentioned. You can get my recipe for Chicken Tenders with Orange Mustard sauce which is in the magazine here. To view the full digital copy, click here.

I encourage you to try this recipe for your family. It's easy and tasty!

This recipe was featured on pg 25 in this magazine!

7 Minute Chicken

Serves 3-4                                                                     

1 pound boneless skinless chicken breast, trimmed of fat and/or connective tissue, flattened with a meat mallet or made into cutlets but cutting across the middle

1-2 teaspoons herbs and spices (see below)

2 teaspoons olive oil

Juice of ½ lemon or ¼ cup chicken broth

1 tablespoon unsalted butter, butter substitute or non-virgin coconut oil, i.e. plain, without a coconut smell

Optional: 1 cup chicken broth

1 tablespoon of cornstarch mixed with 1 tablespoon water

FLAVOR PROFILE BLENDS

Italian blend: Mix ½ teaspoon each oregano, thyme, ground black pepper, garlic powder and salt or about 2 teaspoons of an Italian seasoning blend

Mexican blend: Mix ½ teaspoon each cumin, coriander, oregano, garlic, salt, and pepper

Indian blend: Mix ½ teaspoon each cumin, salt, and pepper and ¼ teaspoon each coriander, curry powder or turmeric, and ground ginger.

 1. Mix herbs and spices in a small bowl. Sprinkle half over chicken. You can save any extra   seasoning as long as it has not touched the raw chicken.

2. Heat medium sauté pan to medium or medium high. Once the pan is hot, add the oil and quickly place the chicken in the pan, seasoning side down, being careful not to crowd the pan.

Cook in batches if necessary. If using a non-stick pan, add oil and then heat pan. As soon as oil is hot, add chicken.

3. Do not move chicken in the pan. Sprinkle remaining seasoning on other side of chicken. Adjust heat if necessary so that you can hear the chicken cooking but so that it’s not burning.

4. Once chicken is fragrant and beginning to turn white on the edges, turn over and cook the other side. The cooked side should be brown. Again, do not move around in the pan and try not to overcook.

5. Cooked chicken will be firm when you press it. If it’s not done, it will feel soft. Try to resist the temptation to cut into it; you’ll lose a lot of the natural juices.

6. Once the chicken is cooked, you can deglaze the pan by adding fresh lemon juice or ¼ cup chicken broth. Let that cook for 1 minute, remove from heat, then add 1-2 tablespoons unsalted butter. It should only take 7 minutes from the start of the cooking process to this step.

7. Optionally, to make more sauce and/or to help finish cooking the chicken, place the pan back on the burner over medium heat. Add 1 cup of chicken broth to the pan and bring to a simmer, lowering the heat if necessary. When the broth comes to a simmer, stir the cornstarch and water mixture and add it to the pan. Stir the sauce in the pan until combined. Cook 2-3 minutes or until the sauce is thick and the chicken is fully cooked. Taste sauce and adjust seasonings. If the sauce is gritty, continue simmering another 1-2 minutes.

The best gluten-free chicken tenders

Without a doubt, these are better than anything I or my children have ever had in a restaurant! Well, in my humble opinion, that is. When I make these, I make a double batch. We use half for the meal and I either freeze the rest or use it for lunches or leftovers.

You can use this recipe for fish or almost any other protein, even tofu! For our family, I use a dairy substitute like almond milk to make it dairy-free. Although a few years back some people thought eggs were in the dairy category, they actually are not. Dairy refers to anything that comes from a cow. I'm also providing an egg-free substitute as well as this can be another allergen many children and even adults can't tolerate.

Want something a little more sophisticated? Try serving them with an apricot Dijon sauce (yes, that's in my cookbook, The Warm Kitchen) or a sriracha or sesame oil mayo. Getting ready for the game? Toss these with your favorite buffalo wing sauce. So many possibilities! Does your child like ranch dressing but can't have dairy? Try Follow Your Heart's vegan ranch dressing.

Give it a try and don't be afraid to fry these. I fill a big pan with about 1/4"-1/2"of oil since I don't fry too often. It's so worth it. Let me know how you like them.

For more gluten-free recipes like this, check out my cookbook, The Warm Kitchen!

Gluten-Free Chicken Tenders 

Makes about 12-16, depending upon the size of the tender

1 pound boneless, skinless chicken breast or tenders

2 tablespoons white rice flour

2 tablespoons potato starch

1/2 tsp sea salt

1/4 tsp each black pepper

1 large egg or egg substitute (see below)

1 tablespoon milk or milk substitute, plain and unsweetened

2 cups gluten-free corn flakes, crushed or ground in a processor (measure first, then crush)

1-2 tablespoons olive or vegetable oil

Egg Substitute: to make 1 egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons warm water in a bowl. Set aside for 5 minutes.

1. Slice chicken breasts into strips; if using tenders, proceed to the next step. Pat dry if wet.
2. Mix flour, starch, salt, and pepper in a shallow bowl. Place egg or egg substitute and milk in another shallow bowl and beat lightly. Place corn flake crumbs in another shallow bowl.
3. Bread the chicken. Take 3-4 pieces of chicken and first dip in flour mixture. Shake excess. Dip in egg and then corn flake crumbs. Place breaded chicken on plate or tray until all chicken is coated.
4. Place 1 tablespoon of oil in a large sauté pan. Heat to medium heat. Add one piece of chicken to the oil. If chicken does not make a sizzle sound, let the pan heat up more. Add chicken pieces but don’t crowd pan. Don’t move chicken; allow to brown. Turn once and cook until heated through. Place on a piece of paper towel on a plate and place chicken on this plate to absorb some of the oil. Use more oil if needed.
5. To keep tenders warm or to crisp up, place tenders on a baking sheet and place in a 350°F oven for 5-10 minutes.
6. Serve with So Simple Tomato Sauce, Spicy Orange Sauce, or Barbecue Sauce (see cookbook). 

Massel stock makes chicken-less stew taste like chicken

I was first introduced to Massel's bouillon and stock products earlier this year when they asked me to do a few blog posts after reviewing their products. At home, I like to use products that are gluten-free and dairy-free for my family and without a lot of added "stuff". What I didn't know at the time was that all of their products are also vegan. Wow! What a concept. See my first review of Massel's products  here along with their story.

When I was trying to think of what to make, I remembered a recipe from my cookbook that might be the perfect test; a chicken-less stew that tastes like pot pie. In the past, I had made it with milk to make it vegetarian but hadn't tried vegan.

This is a sponsored post and products were provided by Massel. All opinions are my own.

I love this recipe for a few reasons. It was easy. I started cooking at 6:00 pm and had dinner on the table by 6:40 pm. The active cooking time, when I had to be at the stove, was about 15 minutes. I shaved off some time by using Trader Joe's pre-cut mirepoix (onion, carrot, celery). If you had to do that yourself, add maybe 5 more minutes. Another reason I liked it was the whole family asked for seconds. That's always a good sign. I cooked some Mrs. Glee's crazy noodles (my review is here) right in the stew so it became almost like a chicken and dumpling styled dish. These noodles, also vegan, are made from beans. So the third thing I liked about the dish was the high protein, low carb content. Oh wait, there's a fourth. It was so easy, my husband did it with very little direction.

I liked the Massel stock because it was quick to make and very flavorful. I've tried both the bouillon and the stock and liked both of them. So, wait no longer. Get ready. Here's the much anticipated recipe! I posted additional (useful) photos after the recipe. Enjoy. Please leave a comment as well. It's nice to know someone is reading the blog and hopefully getting useful information.

Like the products but want to try them first? Stay tuned for a Massel product give away. Remember to sign up for blog posts via email (don't worry, I don't post very often!) and keep in touch with me on Facebook.

Hearty Chicken-less Bean Stew

Makes 4-6 servings

2 teaspoons olive oil

½ medium to large onion, chopped

2-3 carrots, chopped

2 celery ribs, chopped

1/2-1 teaspoon dried poultry seasoning

1/2 teaspoon black pepper

1/2 teaspoon kosher or sea salt

1-15 ounce can white kidney or cannellini beans, drained and rinsed

2 cups Massel chicken-style broth

2 cups milk substitute, plain and unsweetened

2 tablespoons cornstarch mixed with 2 tablespoons cold water

1 cup frozen peas and/or corn

1. Heat oil in a medium pot over medium heat. Add onions, carrots, celery, poultry seasoning, and pepper. Without stirring too often, allow to cook until the onion is soft and lightly browned. This gives the stew good flavor. Add salt. Cook for 1 minute.
2. Add beans and broth. Bring to a boil then lower to a simmer. Cook about 15 minutes.
3. Add milk substitute and stir. Slowly bring to a simmer.
4. Stir the cornstarch and water mixture. Add to the pot and stir. Add peas and/or corn. Simmer about 5 more minutes or until thickened, stirring occasionally.
5. Taste and season with additional salt, pepper, and poultry seasoning.

Saute the veggies and seasonings first.

Drain the beans and prepare the broth.

Finished stew before the noodles.

Gluten-Free Rolled Sugar Cookies

Whether or not you are a kid, a rolled sugar cookie in some fun shape with colored sprinkles always seems fun. Rolled sugar cookies can be made any time during the year. Don't be intimidated when you those fancy looking pre-made cookies in the store; this recipe is easy and delicious (and might even taste better!).

The original recipe came from www.food.com, called “Gluten Free Dutch Sugar Cookies." I’ve made some adjustments to it as well. This is one exception where you need to use the flours listed instead of my mix; it makes it much lighter.

You can find this recipe and more like it in my gluten-free cookbook, The Warm Kitchen.  Here's what one enthusiastic fan wrote about the recipe:

I wanted to report that based on Rebecca's experience, I tried Amy's recipe as well. They were fabulous! The dough was very easy to work with and did not stick to the work surface or crack. The cookies when baked did not crumble or break. My kids like to frost the cookies with a simple icing of powdered sugar, water, and vanilla and the sprinkle with colored sugars. The cookies did not break when the kids did their decorating. But, best of all, the cookies taste wonderful! My husband couldn't even tell that they are GF! Amy, I am a fan!

-Alison P

Yield 3-4 dozen, depending upon the size of the cookie cutter


1 cup white rice flour

1/2 cup tapioca flour

1 cup cornstarch

1 teaspoon baking powder

2 ½ teaspoons xanthan gum

1 teaspoon kosher salt


1 cup white sugar

1/2 cup vegetable shortening

1/2 cup unsalted butter (use all shortening for dairy-free)

1 large egg

2 teaspoons vanilla extract


1/4 cup potato starch, for kneading

Sprinkles for decorating


1. Preheat oven to 350°F. Prepare 2-3 baking sheets by lining with parchment paper or silicone baking mats.

2. In a small bowl, mix together dry ingredients (first 6 ingredients).

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter and shortening. Add the egg and vanilla and mix briefly. Add the dry ingredients, and mix to combine.

4. Take the bowl out of the mixer. Add 1/4 cup of the potato starch and mix with your hands until it is well combined and not too sticky. Add more if necessary and use the rest for rolling. If the dough seems very sticky, place in the fridge for 10 minutes.

5. Divide the dough in half. Place some potato starch on the counter and put dough on top. Place more potato starch on top and roll out to about 1/8 inch thickness. Use more starch so the dough does not stick to the rolling pin or counter. Make sure the dough thickness is consistent so the cookies bake evenly.

6. Using cookie cutters, cut into shapes and place on pan. Optionally, decorate with sprinkles before baking.

7. Re-use the scraps and roll out again, but try not to handle too much.

8. Bake for about 8-10 minutes, rotating once. Cool for at least 3 minutes before removing from the pan.  Cool on wire racks.

The Warm Kitchen: A Book is Born!

The Warm Kitchen: A Book is Born!: I have the pleasure to announce the birth of...my cookbook, The Warm Kitchen ! I have two children and I remember how I felt during pre...

Gluten-free Dairy-free Blueberry Muffin recipe

Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!

I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:

Gluten-free Muffin Tips

• Tip #1: Mix the dry ingredients in a large bowl first. Mix the wet ingredients in a small bowl. Add wet to dry. This is generally always the process with baking.
• Tip #2: If you use a pre-made flour blend, make sure to look at the ingredients. For example, if the flour mix already has xanthan gum, you don’t need to add that to the recipe.
• Tip #3: You can vary the sugar based on how sweet you want the muffin to be. I usually use just over ½ cup which seems to be perfect. Over ¾ cup is too sweet for me.
• Tip #4: For easy and consistent portioning when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.
• Tip #5: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. Instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.

Gluten-Free Dairy Free Blueberry Muffins 
2 cups Amy’s Gluten-Free Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea or kosher salt
1/2 teaspoon xanthan gum (omit if using a mix which includes this)

2/3 cup milk substitute
2 teaspoons white vinegar or lemon juice
2 large eggs
1/3 cup melted coconut oil or vegetable oil
1/2 - 3/4 cup organic sugar or other natural sweetener
1 cup fresh or frozen blueberries (keep frozen until ready to use)

Optional: 2 tablespoons gluten-free instant oats

Tip: if using fresh blueberries, make sure they are dry; otherwise they might sink to the bottom.

1. Preheat oven to 375F and prepare pans by greasing well or lining with paper cups.
2. In a large bowl, mix the dry ingredients (first 5 ingredients).
3. Place the milk substitute and vinegar and lemon juice in a glass measuring cup. Set aside for a few minutes.
4. In a smaller bowl, beat the eggs briefly. Add the oil, sugar, and milk substitute.
5. Add the wet ingredients to the dry ingredients and mix until combined. Mix the batter briskly for 5 seconds to help the gum to gel.
6. Fold in blueberries. Portion out muffins or loaf, filling about 2/3 full. Optionally sprinkle muffins with oats (see photo).
7. Bake mini muffins for 12-15 minutes or regular muffins for 18-22. Remove from oven and cool slightly. Remove from pan and cool. Leftovers can be stored at room temperature for 1 day. After 1 day, store in the refrigerator. Muffins can be frozen in an air-tight container for about 3 months.

Amy's Gluten-free flour blend

When I started my adventure in gluten-free baking, one thing that stressed me out was the amount of flours in a recipe. It was so off-putting, sometimes I did not want to bake. I was soon rescued by a friend, Amy Andrews of Amy's Food Room, who gave me her recipe for a flour blend that she had created. Over the years, I changed it to what you see below. I am very grateful to her for getting me started on the road to successful gluten-free baking.

One of the differentiators of my recipes from others you may see is the concept of using one blend for almost everything. This flour blend can be your new best friend. I mix between 6 and 9 cups at a time (1 to 1.5 times the recipe below). I use it for bread, waffles, pancakes, cupcakes, cookies, etc. with few exceptions. I almost always use it in other people's recipes.

One thing that I noticed with many recipes and pre-mixed flour blends was that these have a lot of “white” flour, for example white rice, potato and tapioca starch. My blend still has more nutritional value with the brown rice and millet; it's 2/3 whole grain. The upside is that it is light enough to create a baked good with excellent texture.

Another distinction from other flour blends is that I do not add xanthan gum to my mix for three reasons. I find that for most cakes, you only need 1/2 teaspoon xanthan gum for every 2 cups of flour but for cookies, you need more like 1 teaspoon for every 2 cups of flour. So it's better to mix according to the recipe. Another reason is that the xanthan gum, which lasts over a year, should be refrigerated. I don't refrigerate my flour mix for reasons of space and finding it is not necessary. Lastly, if I'm only mixing a small amount of xanthan gum with a large amount of flour, I would worry it would not get properly distributed. These are my views. If you are worried about the cost and not using it in a year, find a friend to split the bag. So, this is the secret to my success. I hope it helps.

Mix together and keep in an air tight container:
3 cups brown rice flour
1 cup tapioca flour or starch
1 cup potato starch (not flour)
1 cup millet flour

Here's to happy baking. Let me know if you like it.

Tip: When you measure the flour into the large container, it's ok to put in a little more or less of a flour. I have found it's ok to estimate. However, when you measure flour for a recipe, fill the cup with about half of the flour then scoop flour on top, enough so that it is heaping. Use a flat edged knife to level the cup to measure exactly.

Gluten-free Chocolate Crackle Cookies

I made these for many years with regular flour. When I began eating gluten-free, I thought it would be too hard to convert the recipe. Actually, it wasn't hard at all. The result is a delicious, chocolately, crisp on the outside-gooey on the inside cookie! It's easy to make these dairy-free as well. Just make sure to dip them in soy, coconut or almond milk!

I hope you will give it a try.


Gluten-Free Chocolate Crackle Cookies
Makes 25-30 cookies

1/4 cup unsalted butter or shortening (for dairy-free), softened (1/2 stick)
3 squares (3 ounces) unsweetened chocolate

1 cup Amy's Gluten-Free flour blend
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon xanthan gum

1 cup + 3 Tablespoons organic white sugar
2 large eggs
1 teaspoon vanilla

1. Melt butter and chocolate either in the microwave or in a bowl over a pot of simmering water. If you melt it in the microwave, heat on high for 30 seconds at a time, stirring in between until melted. Do not overheat. Transfer to a large bowl and cool.
2. In a medium bowl, combine flour blend, baking powder, salt and xanthan gum. 
3. In the bowl with the chocolate, add 1 cup of sugar, eggs, and vanilla and mix well. Stir in flour mix until blended. Cover and chill at least 1 1/2 hours or until dough is firm enough to shape.
4. Preheat oven to 300F. Prepare 2-3 cookies sheets with parchment paper or silicone baking mats.
5. Portion pieces of the dough which are slightly larger than a tablespoon. Roll into a ball and then roll in the remaining sugar. The dough gets sticky. 
6. Place 2” apart on the sheets. Bake 18-20 minutes, rotating pans in the oven halfway through. Bake until crackled on top and firm to touch.
7. Place cookie sheet on wire rack and cool at least 10 minutes before removing. Using a spatula, transfer cookies to the rack. Cool cookies completely.

Pumpkin Pie Muffins (gluten-free and regular)

There's not much to say about these delicious muffins! This recipe will be in my cookbook. One of the testers said "My daughter said they tasted like pumpkin pie. And my little guy couldn’t help himself from stealing fistfuls of the ones we were trying to save for his daddy."

You can easily call them a cupcake if you add buttercream or cream cheese frosting (as seen above). Since many of my recipes started out "regular" and then I converted them to gluten-free, I thought it would be easiest to provide options for either.

Here are a few more tips:

• Gather your ingredients on the counter first. Eggs are best if used at room temperature.
• Use one bowl for dry ingredients and one bowl for wet. Measure the dry ingredients first.
• Invest in a good 12-cup muffin tin that won't burn the bottom of your muffins. It will be worth it.
• For easy and consistent portioning, when making muffins, use a hinged-type ice cream scoop (also known as a scooper). These can be found at restaurant supply stores in different sizes.

Enjoy!


Pumpkin Pie Muffins (regular and gluten-free)

Dry Ingredients
2 cups Amy’s Gluten-Free Flour Blend or regular all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (omit if not making gluten-free)
1 rounded tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Wet Ingredients
2 large eggs
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter or vegetable oil
1/2 cup milk or milk substitute
1/2 -3/4 cup organic sugar or other natural sweetener
1 tsp vanilla
Optional: 1/2 to 3/4 cup chopped pecans and/or raisins

1. Preheat oven to 350º F. Line muffin pans with paper cups or grease tins generously.
2. In a large bowl, mix the dry ingredients.
3. In another medium bowl, mix the eggs. Add the pumpkin, butter or oil, milk, sugar, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix gently. Add nuts if using.
5. Portion out regular or mini muffins into the cups, filling 2/3 full. Bake regular muffins for 20-25 minutes or mini muffins for 12-16 minutes.

Tip: Always test muffins 1-2 minutes before the recommended time in case your oven is hotter than normal. For regular muffins, insert a toothpick into the center of a muffin. When it comes out dry with some crumbs, it is done.
For gluten-free muffins, instead of using a toothpick to test for doneness, press your finger into the muffin. When it springs back, it’s done. If it leaves an indentation, continue to bake and test in 1-2 minute intervals.

6. Once done, allow muffins to cool for about 2-3 minutes and then remove from the pan.

Gluten free and dairy free Caesar salad dressing recipe

Think outside the sandwich with Caesar salad!

Running out of gluten-free and dairy-free lunch ideas for your kids’ lunchboxes? This can be a particular challenge when most traditional options revolve around bread and cheese. Of course you can always use gluten-free bread to make the traditional turkey or peanut butter and jelly, but why not think outside the standard lunch box fare and prepare a fresh salad? Children are often big fans of Caesar salad for the creamy dressing, pleasantly non-bitter romaine lettuce and the crunchy croutons. I love to use Easy Lunchboxes since it’s easy to keep everything separated; the croutons would be a bit mushy if I put them on in the morning!

I usually make this dressing with Parmesan cheese but have had a few people request a dairy-free version. I adapted this recipe, which is a fan favorite, by eliminating the cheese and adding the Dijon mustard. In my opinion, it’s almost identical. My family gave it the double thumbs up! If you want really traditional, you can top it with anchovies (a bit too fishy/salty for our tastes, though).

The recipes below give you an option of that beloved crunch and the creaminess you get from a restaurant Caesar salad without the use of wheat or dairy. I make the dressing with regular mayonnaise, which is made from egg and naturally dairy free, and the croutons I prepare from gluten-free sliced bread or baguette. With a few key ingredients on hand you’ll be surprised how easy it is to prepare!

Dairy-Free Caesar Salad Dressing (or dip)
1-2 garlic cloves, cut into 4-6 pieces
1/2 cup regular mayonnaise
3 tablespoons olive oil
1 1/2 teaspoons kosher salt or 1 teaspoon table salt
2-3 tablespoons fresh lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon Dijon mustard

Place all ingredients in a small food processor and blend for 1-2 minutes. Keep refrigerated until ready to use. Toss with crisp, romaine lettuce pieces, cucumber slices and shredded carrots. Optionally add 2-3 ounces of grilled chicken per person.

Gluten-Free Croutons
½ loaf gluten-free baguette bread, cubed, or about 6 slices gluten-free bread cut into cubes
2-3 tablespoons olive oil
1/2 teaspoon kosher or sea salt
1/4 teaspoon each ground black pepper, oregano, and thyme

Toss bread with olive oil and seasonings. Place on a baking sheet. Bake in a 400F oven until brown and crisp. Store covered at room temperature.

Gluten-free Fruit and Berry Crisp Recipe

 

This recipe is so good, you will also want seconds!

What I love about this recipe is that you can make it all year round. In the summer, there is a bounty of fruit like peaches, apricots, nectarines, and all types of berries. In the winter, you can use apples, pears, and frozen fruit. The recipe is very forgiving as well. You can measure the fruit or just put enough to fill your pan. Use what's on hand and check the freezer.

I love using berries in my crisp recipe because they are so healthy. We are lucky to have Driscoll's Berries available in stores where I shop. I like that they are just down the road in Watsonville, produce tasty berries and offer a wide variety of organic products. For the crisp above, I used raspberries, blueberries, frozen peaches and fresh apple slices.

Remember, berries freeze very well so get them when they are fresh from the market, lay them flat on a cookie sheet, freeze, then transfer to a freezer-safe bag or container. The bag is a little better because you can remove the air which can cause freezer burn. If you wash your berries, make sure they are dry before freezing. I give mine a quick rinse and gently pat them with a paper towel to avoid breaking them.

I have been making this fruit crisp for a long time. When I went gluten-free, I adapted it so the whole family could enjoy it. It continues to be a favorite of my family, friends and students in my classes. It can be served as is, with ice cream or heavy cream, yogurt or, for a dairy-free ice cream, try some vanilla coconut "ice cream".

If you are concerned about the oats (some people can't even tolerate the gluten-free variety), add more gluten-free flour mix and chopped nuts. To save time, measure the crisp ingredients (except the butter) beforehand and keep it in a bowl until you are ready to bake. Instead of a store-bought dessert, why not give this one a try? I'll bet everyone will appreciate it!

Watch the how-to video here on The Family Chef You Tube channel.

Gluten-Free Fruit and Berry Crisp 

Crisp Topping:
1/2 cup Amy's gluten-free flour mix
1/3 cup gluten-free quick oats (if you can’t tolerate oats, substitute with more gluten-free flour mix and/or more chopped nuts)
1/3 cup organic white or cane sugar
1/2 teaspoon Kosher salt  (use 1/4 teaspoon of table salt)

1 teaspoon ground cinnamon
Optional: 1/2 cup chopped nuts (chop first, then measure)
6-8 Tablespoons melted unsalted butter or vegetable oil (use less if you are watching calories; more if you want a crisper topping)

Filling:
4 cups sliced, peeled and cored fruit like apples, pears, peaches, nectarines and/or blueberries, blackberries or olallieberries (use all of one or a combination)
1/3 – 1/2 cup sugar or agave nectar (use more sugar or agave if the fruit is tart or if you use more than 4 cups)
2 Tablespoons cornstarch or any other starch like tapioca or arrowroot

1.    Preheat the oven to 375F. Grease a 2 to 2-1/2 quart baking dish or deep pie dish.
2.    Make the Crisp Topping and set aside.
3.    Mix the fruit, sugar and cornstarch and toss gently. Transfer the fruit mixture to the baking dish and cover with the crisp topping, spreading evenly.
4.    Place in the oven and bake until the top is well browned and the fruit is tender when pierced with a knife, about 30-35 minutes.
5.    Serve with whipped cream or ice cream.

Butternut Squash Risotto

Butternut Squash Risotto

This is a hearty dish perfect for late fall or winter. It’s also wonderful with any root vegetable like turnip, carrot, parsnip, rutabaga, and sweet potato. If you don't want to bother cutting the squash many stores offer it pre-cut.

For more nutrition, use the same amount of barley as rice, except soak it in cold water for 5 minutes, then drain. It takes longer to cook but is very tasty. This dish can be made gluten-free, just make sure the broth is labeled gluten-free and skip the barley.

Butternut Squash Risotto

Makes 4-6 servings

Olive oil
2-3 shallots, minced (can substitute 1 onion, chopped)
Pepper
1-2 garlic cloves
1 tsp salt
Butternut squash (about ½ of a large), peeled, seeded, chopped
1 cup of arborio rice
1/4 cup dry white wine or sherry
4 cups of vegetable or chicken broth, heated
2 Tbl unsalted butter
Chopped fresh sage or thyme

1. Heat oil and butter in large pot. Sauté the shallots with pepper until soft and golden. Add garlic and salt and stir for 1 minute.
2. Add squash and cook until squash begins to soften, stirring. Add the rice and stir, then add the wine or sherry. Cook until wine/sherry is absorbed.
3. Stir in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding next and until rice is tender and creamy-looking but still firm, about 18 minutes.
4. Add butter at the end to add extra creaminess, and chopped sage or thyme for flavor. If you don’t have fresh herbs, add ½ tsp of one or the other in step 1 when you add the shallots.

Gluten-free beef stew recipe

When the weather turns cool, I think comfort foods. With a busy day ahead, I knew my crock pot would come in handy. Once again, it delivered, even with a power outage toward the end of its cycle!

Here's a delicious recipe for beef stew which I have converted to gluten-free. To make it "with gluten", use regular flour instead of the white rice and potato starch. The process and seasonings are the same.

We are very lucky to have quality beef right down the road, from Markegard Family Grass-Fed. The test is in the taste which truly delivered. It wasn't too greasy, either, and was very tender.

The only real technique with this recipe is with the flouring of the beef and searing. The directions are very straight forward. Gather your ingredients and, in about 5 hours, dinner is served. Enjoy!

Gluten-Free Beef Stew

2 Tablespoons white rice flour
2 Tablespoons potato starch
1/2-1 teaspoon sea or Kosher salt (add more salt or seasonings based on your taste; you can always add at the end)
1/2 teaspoon ground pepper
1/2-1 teaspoon herbs de Provence or a combination of dried thyme and oregano
1 lb of stew meat, patted dry
1 Tablespoon olive or vegetable oil
Optional: 2 Tablespoons of sherry, brandy or wine

2 cups beef broth
1 14-15 ounce can of diced tomatoes with juice
1/2 onion, chopped
3 carrots, cut into 1/4" circles

1 pound Yukon gold or red potatoes, about 3 or 4, cubed
1 cup each fresh or frozen corn and peas, thawed slightly

1.    Mix flour, starch, salt, pepper and herbs in a bowl with a lid or sealable plastic bag. Place beef inside, close lid or seal, and shake to coat.
2.    Heat oil in pan to medium high heat. Place beef in pan, reserving the flour mixture. Cook meat 2-3 minutes on each side or until just browned. Optionally add sherry or wine and cook for 1 more minute.
3.    Place broth, tomatoes, onions and carrots in a crock pot. Add 1 Tablespoon of reserved flour mixture (discard the remainder) and stir. Add beef. Cover and cook 2 hours on high or 5 hours on low.
4.    Add potatoes and cook 30 additional minutes or until tender. Add corn and peas and cook 10 minutes or until heated.
5.    Taste and adjust seasonings; it might need more salt at the end.

Gluten-free gravy

If you think making homemade gravy is harder than the SAT's, think again. Instead of using a gluten-based roux (butter and flour), start using slurries. A slurry is a combination of a starch and cold water (equal parts) which are mixed into a hot liquid like chicken or turkey broth. The ratio that I use which seems to work well is:

1 Tablespoon Cornstarch to 1 Tablespoon Cold Water to 1 cup of liquid

If you can't tolerate corn, try arrowroot, tapioca or potato starch. Make sure the gravy is seasoned well with herbs, spices and...salt (again, assuming you can tolerate). To give it the creaminess and texture you might miss with a regular gravy, add 1 Tablespoon of unsalted butter at the end. You can also try cream or a plain unsweetened milk, like coconut (it has a thicker texture than rice).

Happy Turkey Day!


Gluten-free Gravy for Turkey
Serves 8

1 1/2 cups chicken broth
1/2 cup (or more) drippings from the turkey (I sometimes add hot water to the bottom of the pan to make my own "broth")
Note: If you don't have any drippings, use 2 cups total of chicken broth

Slurry: 2 Tablespoons cornstarch + 2 Tablespoons cold water

1/2-1 teaspoon sea or Kosher salt
1/4 teaspoon ground pepper
1 teaspoon fresh, chopped or 1/2 teaspoon dried sage

Optional: 1 Tablesoon unsalted butter

1. Heat broth in a small to medium sized pot.
2. Meanwhile, make the slurry in a small bowl. Mix until smooth and the slurry looks like whole milk (see photo above). Make sure to mix the slurry right before adding it to the broth.
3. Once broth is simmering, whisk in slurry and season with salt and pepper.
4. Cook 4-6 minutes or until thickened. If the sauce is not thick enough, add more slurry if necessary.
5. Make sure the sauce does not have a starchy texture. The way to tell is to taste it. If there is a gritty texture, the sauce needs to cook more.

6. Add sage at the end. Optionally add 1 tablespoon of butter to make the sauce more creamy and similar to a roux-thickened sauce. Taste and adjust seasonings. If it tastes "flat", add more salt, 1/8 teaspoon at a time.

Variations
For variations, add the following ingredients to the sauce when the broth is added. You may need to add more slurry to achieve the proper thickness.

• Lemon and Garlic: Add 1 teaspoon lemon juice and 1 minced garlic clove to a chicken or vegetable based broth.
• Wine and Herb: Add 2 tablespoons of dry white wine and 1 teaspoon of dried herbs to the broth.
• Mustard: Whisk in 1-2 teaspoons dijon or grainy mustard into the sauce as it thickens.
• Creamy: Add 1 Tablespoon cream to any of the above sauces.

Roasted Tomatoes over Polenta and Mascarpone recipe

When Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer's Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.

Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different.

For this one, a savory mascarpone came to mind. So picture it: firm polenta on the bottom, a thin layer of soft mascarpone seasoned with salt and pepper and then roasted tomatoes with basil chiffonade on top. In theory, I knew it should work. Before serving, we both tried it. Well let's just say I made a lot of people happy that day.

This dish can be served as an appetizer, side or even main course (it almost tastes like lasagna). The combination of flavors and textures is quite lovely and will certainly impress your guests or family. Making polenta is easy; please don't use the tube! Enjoy.

Scrape all of the juices from the pan and put on top of the polenta

Roasted Tomatoes over Polenta and Mascarpone

2 lbs ripe plum tomatoes, cut in half lengthwise
2 Tablespoons olive oil
2 teaspoons Kosher salt
Fresh ground pepper
1/2 teaspoon each thyme and oregano

2 cloves of fresh garlic, minced (reserve for later; don't add with tomatoes yet)

3 cups water
1 teaspoon Kosher salt
1 cup polenta
1/2 cup Italian grated cheese
1 Tablespoon Olive oil
1/4 teaspoon ground pepper
1/4 teaspoon garlic granules
Optional: pinch of crushed red pepper

6 oz mascarpone or goat cheese
1 Tablespoon cream or milk
1/2 teaspoon Kosher salt
Few grinds of freshly ground pepper
2 packed Tablespoons basil, chopped (don’t chop until ready to serve)

1.    Pre-heat oven to 375ºF.
2.    Place tomatoes in a bowl with oil and seasonings and toss. Garlic is added in step 4.
3.    Place in roasting pan and bake about 18-20 minutes or until softened and browned, stirring after 10 minutes. While the tomatoes roast, make the polenta (see below).
4.    Add garlic to the tomatoes and bake 3 more minutes.
5.    Remove and place in a bowl.

Firm Polenta

1.    Bring water to a boil in a medium to large pot. Add salt. While water is boiling, slowly add polenta in a steady stream, whisking constantly.
2.    Add cheese, olive oil, pepper, garlic and optionally crushed red pepper. Lower heat and simmer until thickened, stirring occasionally.  If bubbling, lower the heat. This should take 15-20 minutes.
3.    Continue to cook until thick and pour into a greased 9”x13” baking pan.  Cool slightly.
4.    In a small bowl, add mascarpone, milk, salt and pepper. Mix until combined.
5.    Spread cheese mixture on top of polenta. Top with roasted tomatoes and basil. Cut into squares and serve.

Roasted salmon with cilantro cashew pesto recipe

Dish Assembly: Brown rice, Wilted greens and Salmon topped with Cilantro pesto.

During a cleanse I did this summer, I was craving something yummy. There was a recipe for salmon in the book but I wanted to make a variation. I was amazed at how satisfying and filling this dish was. I hope you will give it a try! The salmon and greens were on a bed of brown rice.

I ate this for two meals and still had plenty to share with my family. The key to healthy eating when you are busy is cooking in bulk. I roasted 1 1/2 pounds of salmon one day and used it for 2 days after. I'm going to break down the dish into parts. 

Roasted Salmon
Try to buy wild salmon as some of the salmon that is farmed can be dangerous.

Pre-heat oven to 400F. Cut salmon into similar sized pieces (or ask your fish monger to do this for you) so it cooks at the same time. Check for bones. If you feel any, pull out.
Place salmon pieces on a baking sheet lined with foil (this makes clean up much easier) or a greased glass roasting pan and sprinkle with salt and pepper. Place in hot oven for approximately 15 minutes or until salmon is mostly firm. Cool slightly before serving. Save remaining salmon for other meals or salads.

Cilantro Cashew Pesto
Place the following in a food processor or blender and process until a paste forms. Add more oil if it's too thick.
1 cup cilantro leaves
1/2 cup raw cashews
Juice of 1/2 lime
2-3 Tablespoons safflower oil (or any plain vegetable oil)
1/2 teaspoon sesame oil
1/4 teaspoon each salt and pepper

Wilted Greens
Slice 1/2 onion while heating a medium saute pan. Add 1 teaspoon of olive oil to the hot pan and then immediately add the onion. Add some black pepper only. Cook for about 5 minutes or until onion is translucent and soft. Add 1/4 teaspoon of sea salt.

Add 2-3 cups of spinach and/or arugula to the pan. Toss with onions and cook 1 minute. Turn off heat and remove from burner. Let rest at least 3 minutes.

Gluten-Free Zucchini Pancakes recipe

I bought some lovely zucchini at the farmer's market last week and somehow managed to...well, forget about them. I opened the veggie drawer today, looking at the 4 pieces with guilt, and decided something had to be done.

I settled on zucchini muffins (I used my gluten-free carrot muffin recipe but substituted zucchini for carrots).  While using the food processor to shred the zucchini, I thought why not try zucchini pancakes. It's one of those dishes I haven't made since being gluten-free. I didn't think it would be that hard; I just wondered if the kids would be up for it.

After looking at three or four recipes, I decided to just make them. One thing to note, I don't like "raw" onion flavor so I cooked the onion first. Most recipes don't call for that. I'll leave it up to you.

The result was a crisp outside, moist inside delicious little pancake. It tasted even better with the ranch dressing from yesterday. And as for the kids? 7 yr old-thumbs up. 5 yr old-blech. Oh well.

Some Family Chef advice: If you have a picky eater, don't give up. Something changed this year for the 7 yr old; he started liking foods he never liked before. He was more willing to try things. He is enthusiastic. The 5 yr old has some catching up to do but she's still in the "good eater" category. Don't let her review of this dish sway you; they were really good!

Gluten-Free Zucchini Pancakes


2-3 zucchinis (see step 1)
Salt
Olive oil for sauteing
1/2 onion, chopped or sliced thinly
1 egg
1/4 tsp ground black pepper
Optional seasonings (1/4 tsp of each): dried dill, thyme and/or oregano
1/4 c gluten-free flour blend (I used about 1/2 of my flour blend and 1/2 potato starch)



1. Shred the zucchini with the skin on with a food processor, mandoline or a metal box grater. You should have about 2 cups in total. Place in a mesh strainer over a bowl. Sprinkle salt over zucchini (at least 1/4 tsp) and mix. Let sit for at least 15 minutes while you prep other ingredients.

2. Saute onion in about 1-2 tsp of olive oil until just softened. The onion is optional but gives the pancakes good flavor. By cooking them first, they are sweeter and less harsh tasting. Once cooked, place in a medium to large bowl to cool.

3. Remove the liquid from the zucchini by pressing it against the strainer or wringing it in a kitchen towel. Place in the bowl with the onion. Add the egg and black pepper and mix with either a spoon or your hands. If you are using any optional seasonings, add them now. Add the flour mixture 1 tablespoon at a time until the mixture is moist but not runny. You should be able to make  pancakes that will keep their shape (see picture above). It is ok if you do not use all of the flour.

4. Heat a non-stick griddle or saute pan. Spray with non-stick spray or use just a little olive oil. If you use a metal pan, you will need to use a little more oil or else it will stick.

5. Place 2" pancakes on pan and flatten out slightly. Cook about 4-5 minutes on each side or until golden brown. Serve plain or with sour cream. I served mine with ranch dressing. Delicious!

Gluten-Free Homemade Ranch Dip or Dressing recipe

I was sitting at the table, reviewing one of my recipes which had not been tested yet for my cookbook. Ranch dressing is one of those items you would assume would be gluten-free until you look at the label. Then you also might see all of the other ingredients that aren't so appealing.

My kids are big fans of ranch dressing so I thought, why not try it right now?  I normally don’t make everything from scratch but I was curious to see if it was worth it to make my own.

Assuming you have the ingredients in your kitchen (which I usually do), this can be whipped up in less than 5 minutes. It’s always better if it sets but if you can’t wait, don’t worry, it’s still great.

When I made it, I called the kids over for a taste test. They grabbed some carrots from the fridge and dug in. My son then announced “That’s the best ranch dressing I ever had”. Ok, there’s my motivation!



Gluten-Free Ranch Dip or Dressing
Makes 1 1/2 cups

1/2 c mayonnaise*
1 c sour cream*
1 Tbl chopped dried parsley (or 2 Tbl fresh)
1/2 tsp dry dill (or 1 tsp fresh, chopped)
1/2 tsp sea or Kosher salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 Tbl white vinegar
*For dairy-free, use 1 1/2 cups of a soy based mayonnaise



Note: make sure the mayonnaise is gluten-free. Some people are sensitive to dried herbs, especially those in bulk.

To make dip, mix all ingredients. Place in the fridge and wait at least 30 minutes before using.

To make dressing, mix all ingredients plus 1-2 Tbl milk to make it more pourable. Follow directions above.

Gluten-free crepe recipe

Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I'm happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it's gluten-free or not, holds true. Technique is very important.

The recipe I used was from Gluten-Free Gobsmacked. I really like her simplicity and explanation of each step. See below for my version and additional instructions. Either way, great product.

I can't wait for my little girl to try them. She made some in camp this week but could only eat a bite as it was made with regular flour. While at camp, she also had a hamburger bun because she thought it was gluten-free; a bit of miscommunication. Poor thing was so itchy last night, it made me sad. Her gluten sensitivity comes out in her skin. I suppose it is this that motivates me to try things.

It's hard as a parent to deny your children something as simple as a crepe. If you have had to stop making crepes in the past, look no further! Enjoy.

Gluten-Free "Very Easy" Crepes

Makes 6 crepes in a 10" crepe pan (I would suggest doubling this recipe so you can make more at once)

2/3 cup milk (I would suggest whole)
1/3 cup (or 50g) cornstarch*
1 large egg
2 teaspoons olive oil or melted butter
pinch of salt
* to make a buckwheat style crepe, I use 1/2 cornstarch and 1/2 buckwheat flour

Directions:

1. Place all ingredients in a blender and mix until combined.
2. Add a drizzle of oil to the pan. Heat crepe pan to just over medium heat. This is a little tricky so don't be surprised if the first crepe isn't perfect.
3. Lift the pan off of the heat and pour 2 tablespoons of batter into the pan while swirling the pan. I used a special crepe ladle which worked well. Swirl the pan off of the heat until the batter begins is covering the bottom. 
4. Cook for 20-40 seconds or until the edges are browned and start to pull away from the side. If the crepe is not brown, you may need to raise the heat. A gas stove works very well for this.
5. Using a spatula, lift one edge of the crepe and then flip it over with your fingers or tongs. Cook an additional 15-20 seconds.
6. Repeat with remaining batter.
7. Enjoy as a breakfast dish with eggs, savory dish with salad or snack/dessert with nutella, fruit or chocolate.