Category Archives: Baking

Turkey Pot Pie with Gluten Free Pie Crust

Over the past few months, I have experimented with a number of gluten-free recipes, especially on those nights our daughter will be home for dinner.  I have had some great hits and some real misses trying to find what works and still tastes good.  Cupcakes, stews and sauces, and pancakes all turned out, but pie crust was illusive, either crumbly or gritty.  There was advice about grinding the flour more fine or buying certain mixes, but I wanted a recipe that worked with the six flours I already had.

Yesterday, I hit a home run (in the spirit of the World Series).  This pastry crust was easy to handle, light and delicious, without the grit common in gluten-free pastry.  It got a thumbs-up from everyone, even our youngest who is not thrilled about anything GF, so she is my real tell.

Last year I posted a recipe for Inside Out Turkey Pot Pie with Whole Wheat Biscuits, this recipe shows how to make it gluten-free with a traditional pie crust. This one-pot meal is full of comfort for cold winter days.  Often we save leftovers from rotisserie or baked chicken for this recipe, but with the holidays coming, it is a great way to use up those turkeys.

Turkey Pot Pie [Gluten-Free]

Serves: 6
1/3      cup  butter
3/4     cup  onion — minced
1        cup  carrots — sliced thin
1/2      cup  celery — chopped
1/2      teaspoon  thyme
2        cloves  garlic — minced
3/4      teaspoon  salt
1/2      teaspoon  pepper
1/4      cup  sweet rice flour
1 3/4   cups  chicken or turkey stock
2/3      cup  milk
3        cups  turkey — cooked and cut into small pieces
3/4      cup  frozen peas — defrosted

Preheat oven to 425° and prepare pastry crust.  Roll out 2/3 of the crust for the bottom and press into 9x9x2 pan (minimum 2.2 quart).  Pierce with a fork to prevent bubbles and pre-bake the bottom crust at 425° for 5-8 minutes until set, but not brown. Roll out other part of crust enough to top the dish and refrigerate until ready to use.

Prep vegetables and rinse peas to separate.  Melt butter on medium heat, stir in onion, carrot, celery, and thyme and cook until vegetables are softened. Stir in garlic and cook until fragrant. Stir in salt, pepper, and flour.

Add salt, pepper, and flour, stir until mixture is bubbly, 2-3 minutes.

Add broth and milk, heat to boiling stirring constantly.  Stir in turkey and peas; simmer for 3-5 minutes. Adjust seasoning, to taste.  Pour mixture into prebaked crust. Cover with crust, pierce crust with a fork to allow steam to vent.  Bake at 425° for 30 minutes and bubbly.

Remove dish from oven and let stand for 5 minutes before serving.

Pie Crust [Gluten Free]

Adapted from You, Me & Gluten Free
Yield: 2 crust pie
1       cup  sweet rice flour
2/3    cup  tapioca flour
1/2     cup  cornstarch
1        tablespoon  coconut palm sugar
3/4     teaspoon  sea salt
1        teaspoon  xanthan gum
1        teaspoon  baking powder
3/4     cup  butter — very cold or frozen, cut into small pieces
2        large  eggs — beaten
2        teaspoons  lemon juice or apple cider vinegar

Combine the flours, sugar, salt, xanthan gum, and baking powder in a bowl or food processor until well mixed.

Cut in butter with a pastry knife or in the processor until blended and butter pieces are very small (smaller than peas).

Mix in beaten eggs and lemon juice until a smooth ball forms.  If the room is warm or the dough is too soft, refrigerate for 30 minutes to an hour until firm. Sprinkle a little rice flour on a sheet of parchment paper and on a rolling pin to roll out dough into desired shape. Fold in half and place in the pan.

Unfold and gently press the dough into the pan and bake according to recipe directions.

Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
EKat’s Kitchen Friday Potluck

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Common Cooking Mistakes: Feature Fridays

The Most Common Cooking Mistakes

I like lists it simplifies life.  I don’t like making mistakes in the kitchen it complicates life.  When I Stumbled across this list of common cooking mistakes by Cooking Light, it satisfied both.  Reviewing the list I could relate with two in particular, #3 because I forget baking isn’t like cooking (it requires more precision), and #20 because, well, like a lot of other things I assume I’ll remember (I do the same thing with garlic bread).  It really is a handy list to have around.  Enjoy!

Embroidering a Cake with Sprinkles [via Clockwork Lemon]: Feature Fridays

Embroidered Cake by Clockwork Lemon

In my kitchen, picking thyme leaves is considered tedious, though worthwhile.  Sorting sprinkles? Now, that takes the cake in the realm of tedious cooking tasks (pardon the pun).  I imagine Stephanie at Clockwork Lemon knows like few others the reward of cooking labor when she completes a work of art like this.  Yes, an embroidered cake folks, she has an artistic eye, not to mention patience and perseverance. Enjoy!

Pumpkin Whoopie Pies with Cream Cheese Caramel Filling [via Hoosier Homemade]: Feature Fridays

Pumpkin Whoopie Pies by Hoosier Homemade

Yes, we are still on a pumpkin kick, sure to last until sometime close to Christmas. I must confess I am not a big fan of whoopie pies …
So why feature this post?  Because when I saw this photo on Pintrest by Hoosier Homemade it made me think of my friend, Rebecca, who LOVES whoopie pies (and I love things that remind me of friends). This post is dedicated to her and all the whoopie pie lovers out there—and it’s pumpkin!  Enjoy!

Snickerdoodle Cookies [Whole Wheat]

Snickerdoodle Cookies

Snickerdoodles are a splendid, uncomplicated cookie.  Cinnamon and sugar create a delicate crispness, while the butter keeps them soft and chewy just below the surface. Even when cookies and pastries are made with whole wheat flour, sweets of any kind are rare at our house. When I do make them expectations are high, and the family is quick to let me know when my zeal for making a recipe healthier has compromised their eating pleasure.

By using King Arthur White Whole Wheat flour, these Snickerdoodle cookies stay soft and moist, even in a high-altitude, alpine dessert like Colorado.  Years ago, we switched to using only whole wheat flour or grinding our own grain, which can give delicate baked items a dry or crumbly texture.  Picky palates are no need to compromise using half white flour in cookie or quick bread recipes to achieve a lighter texture when using this flour.

King Arthur White Whole Wheat is mild in flavor and finely ground, so there is no “wheaty” flavor or bulky texture to compete with desirable tenderness or subtle spices.  The dough and the cookies both freeze well, though rarely do they last that long.  Add a decorative sugar crunch on the top like snowflakes for a homemade Snickerdoodle Christmas gift, cookie exchange, or holiday platter.

Snickerdoodles with Decorative Sugar Sprinkles

Snickerdoodle Cookies
[Whole Wheat]

Yields approximately 48 cookies
1          cup  butter
1 1/2   cups  sugar
2          large  eggs
2 3/4   cups  King Arthur White Whole Wheat Flour
2          teaspoons  cream of tartar
1          teaspoon  baking soda
1/4      teaspoon  salt

Topping:
3        tablespoons  sugar
2        teaspoons  cinnamon

Preheat oven to 350°.  Mix butter, sugar, and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, backing soda and salt in a separate bowl.  Blend dry ingredients into butter mixture.

Mix sugar and cinnamon for topping in a small bowl.

Form 1 1/2 inch balls of dough and roll in topping mixture to coat each one.  Place on an ungreased cookie sheet and slightly press down.

Bake for 8-10 minutes. Remove from pan and cool on wire racks.

NOTES : If cookies spread too much when baking, chill dough for an hour before baking or add a little more flour.

For High Altitude, add 1/4 cup more flour.

**I was not paid or compensated in any way for recommending King Arthur flour, I use the product and recommend it simply because I like the results when using it.

Shared on the following Blog Hops:
Hearth & Soul Blog Hop
EKat’s Kitchen Friday Potluck
Run DMT Friday Food Fight

Labor Day Eats: Feature Fridays

Labor Day became a federal holiday 117 years ago, marked by parades and parties recognizing trade and labor organizations.  Today, families enjoy one last vacation before school starts, NFL and college football seasons begin, and backyard parties abound.  If entertaining or creating a dish for a potluck is on the agenda for this three-day weekend, here are a few ideas to get your creative juices flowing.  Instead of featuring just one site this week, there is a whole list—Enjoy!

Menus:

Barbeque Menu – Savoring Today
10 Labor Day Menus – Ezra Pound Cake
Labor Day Gourmet Grilling Party Menu – Recipe Girl


Main Dishes/Meat:

Grilled Thai Ginger-Garlic Pork Chops – Fine Cooking
Grilled Chicken Kebabs with Roasted Red Pepper Dip – Family Fresh Cooking
Sausage Kebabs – Bell’ Alimento
Jamaican Jerk Chicken – Kayotic Kitchen
Pancetta-Gruyere Burger with Grilled Vidalia Onions – Savoring Today
Vegetarian Recipes for Barbecue Season – New York Times

Appetizers & Sides:

Melon & Mint Salad – Shutterbean
Roasted Garlic and Dill White Bean Dip – How Sweet It Is
Roasted Carrots with Goat Cheese – Jungle Frog Cooking
Sauteed Corn with Chile Peppers, Ginger and Garlic – Cinnamon Spice
Grilled Summer Sweet Corn – Simply Sugar & Gluten Free
Romaine Salad with Hatch Chile Dressing – A Communal Table
Goat Cheese Balls with Herbs, Pecans, & Bacon – The Kitchn
Parmesan Rice Crisps with Roasted Tomato Salsa – Gluten-Free Goddess

Desserts:

Brownies for Grown Ups – The 21st Century Housewife’s Kitchen
S’mores Pie – Foodess
Chocolate Caramel Peanut Bites– Sweet Pea’s Kitchen
Limoncello Cheesecake Bites – Bitter Sweet
Rustic Peach & Plum Tart – Eyes Bigger Than My Stomach
Honey Cinnamon Peach Pie – My Kitchen Addiction

Lemon Poppy Seed Cupcakes 2-Ways: Gluten-Free & Lactose-Free

While planning the menu for the bridal shower I was hosting, I used a couple of different recipes to accommodate those gluten-free and lactose intolerant guests. (I am reluctant to describe guests by their food sensitivities, but using their names on-line is even less appealing.)  Lemon Poppy Seed Cupcakes with Cream Cheese Frosting anchored the dessert table at the request of the Bride-to-Be.  I was thrilled to see Meyer lemons already available in stores and picked up the first of the season.

Although, I had a companion gluten-free cupcake in this same flavor for my daughter (recipe below), it seemed too confusing to try to do both for the event, so the cupcakes shared the dessert table with Cheesecake Strawberries with Chocolate Accents (also a crowd-pleaser).  The Lemon Poppy Seed Cupcakes were lactose-free, the Cheesecake Strawberries were gluten-free, and so there were safe dessert choices for everyone.

You will love these tender, citrus infused cakes with flecks of poppy seeds, topped with velvety cream cheese frosting. They are perfect for showers, parties, or as a treat with afternoon tea.

Lemon Poppy Seed Cupcakes with Vanilla Cream Cheese Frosting [Lactose-Free Options]

Source: Recipe adapted from original recipe by Guilty Kitchen
Yields 12 cupcakes
1/2       cup  butter, coconut oil, -or- Meyenberg goat milk butter
— room temperature
1 1/2    cups  cake flour
1/2       tsp  baking powder
1/4       tsp  baking soda
1/4       tsp  sea salt
1          cup  sugar
2          large  eggs
1           large  Meyer lemon, or 2 small — juiced and zested
1           tsp  vanilla extract
1/2      cup  buttermilk -or- lactose-free milk + 1/2 tablespoon lemon juice
1           tablespoon  poppy seeds

Vanilla Cream Cheese Frosting
1/2      cup  butter, coconut oil, -or- Meyenberg goat milk butter
— room temperature
8          ounces  cream cheese – or – Tofutti® Better Than Cream Cheese
— room temperature
1           tbsp  vanilla extract
1 1/2    cups  powdered sugar

Preheat oven to 350°F. Line cupcake tins with paper liners. Sift flour, baking powder, baking soda and salt into a small bowl.   In bowl of a stand mixer, beat butter and sugar until fluffy, about five minutes. Incorporate eggs one at a time until well blended. Mix in the zest, lemon juice and vanilla.

Add flour and buttermilk to batter in two separate additions, until well mixed. Fold in poppy seeds.  Fill cupcake liners 3/4 full, bake for 25-30 minutes, rotating half way through baking time. Remove from oven and cool completely before frosting.

For Frosting:
Beat butter and cream cheese together until fluffy.  Add-in the vanilla and stir to combine.  Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

Note: Since lactose intolerance was the concern and not a milk allergy, goat milk or butter is often a fine substitution.

Lemon Poppy Seed Cupcakes with Vanilla Cream Cheese Frosting (GF)

Yields 12 muffins
Source: Recipe adapted from Gluten Free Gobsmacked
8         tablespoons  butter
1          cup  sugar
2         eggs
3         tablespoons  lemon zest — 1-2 lemons
4         tablespoons  lemon juice — 1-2 lemons (of those used for zest)
1 1/4   cups  King Arthur Gluten-Free Flour Mix
1/2      cup  almond flour
1          teaspoon  xanthan gum
1          teaspoon  baking powder
1/2     teaspoon  salt
2         teaspoons  poppy seeds
1/2     cup  buttermilk

Vanilla Cream Cheese Frosting
1/2      cup  butter — room temperature
8          ounces  cream cheese — room temperature
1          tbsp  vanilla extract
1 1/2   cups  powdered sugar

Preheat oven to 350°.  Cream together butter and sugar.  Add the egg, lemon zest, lemon juice, and buttermilk, and mix well.

In a separate bowl, whisk together flours, xanthan gum, baking powder, salt, and almond flour until combined.  Add the dry ingredients to creamed mixture and stir just until moistened–do not over mix. Gently fold-in poppy seeds.

Fill muffin cups 3/4 full and bake for 16-20 minutes until lightly golden. A toothpick inserted in the muffin should come out clean. Once removed from the oven, allow to cool in pan for 5 minutes. Remove from pan and cool on wire racks. Cool completely before frosting.

For the Frosting:
Beat butter and cream cheese together until fluffy.  Add-in the vanilla and stir to combine.  Mix-in powdered sugar on low speed until incorporated. Pipe onto cupcakes and serve immediately.

NOTE: If using another flour mix, check to see if it already has the xanthan gum. If so, omit adding it separately.

Shared on the following Blog Hops:
Mom Trends Friday Food
EKat’s Kitchen Friday Potluck
SS & GF Slightly Indulgent Tuesday