Pumpkin Spice Cupcakes

Piggy made these delicious pumpkin spice cupcakes all by herself tonight.  They are so tasty!  No one could tell they were GF!  And they are not overly pumpkin-y.  Tastes more like a spice cake!


Ingredients
1 stick (1/2 cup) unsalted butter, room temperature
1 cup packed brown sugar
1 Tbsp. molasses
1 Tbsp. honey
2 large eggs
1 tsp. vanilla extract
1 can pumpkin puree
2 cups GF flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. allspice
1/2 cup buttermilk


Frosting Ingredients:
8 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup maple syrup
2 cups confectioners sugar


Directions
Preheat oven to 350.  Using an electric mixer, cream the butter, brown sugar, molasses and honey, until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until well mixed.


In a separate bowl mix the flour, baking soda, baking powder, salt, and spices.  Add the flower mixture and buttermilk alternately to the pumpkin batter.


Line cupcake pan with paper liners and spoon the batter into the cups nearly to the top.  Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean.  Cool completely before frosting.


Frosting:
Using an electric mixer, combine cream cheese and butter until smooth.  Add maple syrup and confectioners sugar to combine.  Once cupcakes have cooled, apply frosting.

Macaroni Salad

This is a quick and delicious recipe we had for dinner tonight.  The recipe calls for 1/3 to 1/2 cups of mayo, but I indulged and added nearly a cup.  This will be a great recipe for summer!

Ingredients
2 cups dry macaroni (Gluten-free rice pasta)
Salt
1 hard boiled egg
1 roasted bell pepper, chopped
1 Tbsp. fresh chopped parsley
1/4 cup chopped green onion
1/2 teaspoon lemon juice or vinegar
1/3 to 1/2 cup of mayonnaise 
1 tsp. paprika
Freshly ground pepper to taste


Directions
Cook macaroni as directed in salted water.  When cooked, remove from heat, drain, and rinse with cool water until room temperature.


While macaroni is cooking, put chopped onions into a small bowl and sprinkle the lemon juice or vinegar over them.  This will take the edge off the onions.


Combine cooked macaroni, onions, and all other ingredients in large serving bowl.  Adjust seasonings to taste.

Salmon with Brown Sugar Glaze

Oooohhhh.... this is my favorite dish since we started this journey!  It reminds me of Pappadeaux's Pontchartrain recipe.  But this one is so simple, quick, and is equally as delicious! Andrea made this for us tonight and did a fantastic job!


Ingredients
3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 tsp. creole seasoning (like Tony's)
8 salmon fillets
brown sugar


Directions
Preheat oven to 350.  Boil wine, butter, and creole seasoning in small saucepan for 3 minutes.  Sprinkle salmon on both sides with salt and pepper.  Place fish in oven safe dish and pour wine mixture over the top.  Bake about 15 minutes, until fish is opaque in center.  Remove from oven.


Preheat broiler.  Cover each salmon fillet with a layer of brown sugar.  Broil until topping is brown and bubbly, about 3 minutes.  Remove from oven.  Pour remaining liquid over each fillet as you serve.

4-Bean Vegetarian Chili Mole

This is a delicious vegetarian chili that has an added twist when then mole seasonings are incorporated, giving it a spicy but sweet taste.  Troy made this one tonight to show us what he learned in last week's cooking class.   He did a fabulous job and it made enough that I have enough leftover for another meal for five.  Note to self:  Must buy freezer bags!  I'll let you know how it freezes!  Enjoy!


Ingredients
1 Tbsp. oil
1 chopped pepper (red, green, or yellow)
2 carrots, diced
2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. oregano
1 tsp. salt
2 cans crushed tomatoes (28 oz. each)
1 can black beans (1 lb.)
1 can black-eyed peas (1 lb.)
1 can kidney beans (1 lb.)
1 can chick peas (1 lb.)
1 large chopped onion
3 cloves garlic, finely chopped
1 small zucchini, halved and sliced
Dash of liquid smoke
1 cup cooked quinoa
1 cup water
mole seasonings
chopped cilantro (optional)


Directions
Heat oil in large pot over medium heat.  Add onion, pepper, and garlic and cook for 4 minutes.  Add carrot and cook for 2 minutes.  Add zucchini and spices (except salt) and mole seasonings and saute 1 minute.  Add water, tomatoes, and salt.  Bring to a boil and simmer partially covered for 15 minutes.  Stir in beans and quinoa.  Cook until thoroughly heated.  Top with chopped cilantro.

Mole Seasonings

For an interesting twist on the most basic dishes, try this mole seasoning!  It's yummy!


1/2 tsp. ground cinnamon
1/2 tsp. chipotle chili powder
1/4 tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. ground cloves
2 Tbsp. unsweetened cocoa powder


Mix together and use as called for.

Cumin-Dusted Pork Chops with Orange-Onion Salsa

This is a MOST delicious recipe that my oldest two cooked in their GF cooking class.  We have had it twice in as many weeks...and my 18 year old cooked it for us both times!

SALSA

2 cans (11 oz. each)mandarin oranges, drained

1/2 cup chopped  red onion

2 Tablespoons fresh chopped cilantro

1 Tablespoon white wine vinegar

1 Tablespoon honey

1 Tablespoon grated orange zest

1 teaspoon olive oil

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

PORK CHOPS

4 pork chops (about 4 oz. each), 1/2 inch thick

1 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1 Tablespoon olive oil

1.  Make the salsa: Gently toss all the salsa ingredients in a small bowl.  Cover and hold at room temperature until serving time.

2.  Prepare the pork chops:  Sprinkle both sides of chops with salt, cumin and pepper  In a heavy skillet, heat the oil over medium heat.  Cook the pork chops to the desired degree of doneness. Or, cook pork shops on barbecue grill to desired degree of doneness.  Serve with salsa.

Broccoli Risotto

Today I decided to play with food.  Since this GF thing is going to be around a while, I certainly need to know how to whip up something simple without my cookbook in hand.  This broccoli risotto turned out very tasty and I must say... I'm quite proud of myself!


Ingredients
2 cups arborio rice*
6 cups vegetable stock 
2 Tbsp. olive oil
1 onion (finely chopped)
2 cups chopped frozen broccoli (I used a handy-dandy mini chopper which worked great!)
sea salt
fresh ground pepper


Heat oil in large skillet and add chopped onion.  Cook 2 minutes.  Add broccoli and cook an additional 2 minutes.  Add rice and cook 2 minutes.  Slowly stir in stock 1 1/2 cups at a time until all liquid is absorbed.  Repeat until all stock is used.  Season with salt and pepper.


*Make sure that your rice is all natural and NOT enriched.  Enriched rice has been sprayed with a vitamin coating, which could contain gluten.