Mrs. Gabby's Kitchen

SAUCY CHOCOLATE CAKES

Gluten Free

Preheat oven to 400F

 

I served these cakes 10 mins after they came out of the oven.  The saucy effect was no more!  Next time I shall be timelier with my cooking times.

 

4oz semi-sweet chocolate (favorite eating chocolate works best)

½ stick butter (4T)

2 eggs

2 T brown sugar

1 T vanilla

1 ½ t cocoa

1/8 t salt

1 t vanilla or orange essence

8 cup cake liners

 

Melt chocolate and butter.   I find the microwave on auto defrost cycle for about 2 mins works great. (there are chocolaty lumps left which melts as soon as you stir the mixture).

 

Whisk the rest of the ingredients in a bowl.

 

Prepare a muffin tin by placing the paper liners in 8 of the spots and spray with cook spray.

 

Pour the melted chocolate mixture into the egg mixture and whisk well together.  The batter will thicken as you whisk.  Fill the liners 3/4 full, place in the preheated oven and bake for 5 to 8 mins.

 

You can mix the batter before you sit down to dinner, start the oven preheating and bake the cakes while you clear the table for desert.  Or make the batter ahead of time and leave in the refrigerator.  But this will mean you will have to bake the cakes for 3 to 5 mins more.  If you decide to go this route, pour the batter into the cup cake liners first.

 

Check them after 5 minutes or so, as you will want the center to be runny and saucy.

 

Serve as is, with raspberries, a raspberry caulis or ice cream.  Use your favorite berries and ice cream.  Just make sure it will go with chocolate cake!

 

FROSTING AND FILLING FOR THE PERFECT CHOCOLATE CAKE

 

12 servings

 

I discovered that using 4 c or so confectionary sugar actually makes the frosting and filling taste less sweet!  Go figure…

 

I use all butter ¾ c butter and ¼ c shortening.  I prefer this mix if I plan on decorating the cake rather than just slathering on the filling and the frosting on the cake and call it done!  This is not my forte.  Last time I frosted a cake was probably when our youngest child was about 10.

 

1 pkg semi sweet chocolate chips

½ c milk

1 c butter

2 ½ + c sifted confectionary sugar

2 t vanilla or orange essence

 

barely melt the ships, milk, butter and margarine or shortening if using.  On a low fire stirring constantly to make sure it does not burn or boil.  You want a melt.

 

Beat in the confectionary sugar, up to 4 cups. 

 

This is for filling as well as frosting.  We like very little frosting so it is always a thin layer.  If you like a lot of frosting, double the recipe.  Or use your personal favorite.

 

If you are a chocolate lover, you can’t help but enjoy this cake!  So enjoy… goes great with a very cold glass of milk, a cup of tea or coffee.

 

 

 

 

 

BOILED EGG AND SMOKED SALMON ON TOAST

Gluten free or not

 

1 boiled egg, chopped

1 T finely chopped smoked salmon

2 t scallion, finely and diagonally sliced

pinch of ground black pepper

1 slice of toast (gf or not)

 

Place egg in a ½ quart pot, cover with cold water, bring to a boil. Cover, turn off heat, let egg sit for 10 mins.  Peel and chop.

 

Mix with chopped salmon and scallion, sprinkle with a grind of pepper, spread on toast and enjoy.

 

This was my breakfast this morning.  I wanted egg salad, but did not feel like chopping onion and celery and did not want the mayonnaise that would have gone with the egg salad, but wanted some smoked salmon, so this is what I came up with.  I had this with a nice cup of tea with milk and splenda.  It was yummy and filling.  What more can you ask from an egg?

 

I did not use salt.  The saltiness of the salmon was more than enough.  I guess I could have used some butter, but why add the calories and the butter was not needed anyway.

 

BURGER BUNS

Gluten Free

Preheated oven - 400F4 buns

Last night Peter wanted cheeseburgers.  I had meat patties in the freezer; cheese in the deli bin, but alas, no buns.

So I decided to make some buns.  But since it was already dinner time, I didn't have time to make yeast dough (which takes about 60 mins for the dough to rise) for buns and decided to try a baking powder bun.  They came out great.  Only took 15 mins to bake. 

If you bake gluten free, you know that most bread dough is more like a batter.  I used a ¼ cup measure, well sprayed with cook spray to form the buns.  When baked the buns came out 3 ½" wide and about 1 ¾" high.  I just upended the batter, which was stiff enough to stay formed in the shape of the measuring cup, onto a cook sprayed cookie sheet which was place in the middle rack of the oven.

1/3 to ½ c brown rice flour ¼ c potato starch¼ c tapioca starch2 t baking powder1 t sugar1 t xanthan gum (or guar gum)¼ t salt1/3 c egg beaters (or 1 l. egg)3 T vegetable oil¼ c milkSesame seeds, poppy seeds, finely chopped onion or garlic (optional)

Measure out the 1/3 c rice, potato and tapioca into a bowl, add baking powder, sugar, xanthan gum (I used guar gum) and salt and whisk to make sure all ingredients are mixed well.

 
Whisk egg, oil and milk together in a separate bowl, add to the flour mix and whisk gently only till just combined.  Do not over mix. If the batter is too loose add two more T of rice flour.  Let the batter sit for 10 mins or so while the oven is ready.

Upend batter from a ¼ cup measure, sprayed with cook spray, onto a prepared baking sheet leaving 2" between mounds of batter.  I had enough batter for the measuring cup to be very slightly rounded.
Sprinkle with seeds or chopped onion or garlic, if you wish, and bake for 15 mins in the preheated oven.  The buns should be lightly browned.  Let them cool before slicing.

These very tasty buns were springy on the inside and just crusty on the outside and held up well when a cheese burger with ketchup was placed inside.  It has now been decided in our house that from now on I should make burger buns and not use store bought ever again!

CHOW MEIN

Gluten free or not

I purchase celery at our local store.  It is store that sells in large quantities.  But really, celery is always fresh, only the hearts, even though you have to get four at a time, so that is the best time to make this dish.  Now I only have 3 celery hearts to deal with. 

Also this a very healthy meal, quick to make as usual and yummy of course.

4 servings

2 to 3 T vegetable oil 

½ chicken breast,(around ½ lb sliced very thin strips

3 cups celery sliced very thin, diagonally

1 ½ c onion, sliced very thin, vertically

1 T minced fresh ginger

 1 T minced garlic1

T soy sauce (gf or regular)

1 T water1 t corn starch

Sauté onions on med heat in 1 T oil until translucent, yet crispy.  Remove to a bowl and set aside.

Add a little more oil to the pan, when hot, add the ginger and garlic, sauté for 1 min, add the chicken and stir fry till opaque on high heat.  Place in bowl with the onions and set aside.

Add a little more oil, if necessary to the skillet, add the celery and stir fry till the celery is bright green, time will depend on the size of skillet used, add soy sauce and water mixed with the corn starch, stir fry for 1 min, add the chicken and onions and stir to coat everything evenly and cook till heated through about 1 min.

Serve over rice.  Brown or white is your choice.

MACARONI AND CHEESES

Gluten Free or not

 Preheat oven to 350F

 When it is cold outside and you want something hot and yummy which will cook while curl up with a nice book, here is a good thing to make.  This is also good for a snack for hungry kids in from a snowy day outside.

 

Always and still a family favorite.  After all what can go wrong with cheese and macaroni?

 

6 servings

 2 c small elbow macaroni (gf or not)

3 T salted butter

3 T all purpose flour (I used brown rice flour for gf)

¼ rounded t dry mustard

1/8 level t cayenne pepper

2 t Worcestershire sauce

2 cups milk, warmed

4 oz Dubliner cheese, grated

4 oz parmesan cheese, grated

1T melted butter

½ c fresh bread crumbs

1 c frozen peas

salt to taste

red pepper flakes (optional)

 

Cook and drain macaroni.  But reduce the cook time by a 1/3.

 

Prepare baking dish 2 ½ quart by coating with non stick cook spray and set aside.  I like to use dish that is no more than 3” deep.   Gives a more crusty top!

 

Melt butter in a large saucepan set over low heat, remove 1 T and mix with the bread crumbs set aside.  Mix flour, dry mustard, salt, cayenne pepper and add to the melted, stirring well with a whisk or a wooden spoon, gradually add the warm milk and the Worcestershire sauce and cook till you have a nice smooth sauce.

 

Add the cheese and stir until melted, add the cooked macaroni and the frozen peas mix till well combined, pour in to prepared baking dish,  sprinkle the breadcrumb mix evenly over the top and bake about 30 mins.  Till the top is golden and all is bubbly.

 

If you have any left over roasted or grilled meat chop up about a cup of it and add for an added protein boost.

 

Choose any cheese that you like, sharp cheddar is a favorite of ours.  Any cheese that melts well works as long as it is a cheese you like!

 

Add a big salad, and a glass of your favorite drink and you are ready for a feast. 

 

This meal is very rich and heavy; we find that there are always must-goes.  Does well in the refrigerator for 2 to 3 days or freeze for the next time you have a yen for mac and cheese.

 

I like to sprinkle a bit of red pepper flakes on my serving, adds color and a little bite to the creamy gooeyness of the dish.  A dash of Worcestershire sauce on top also enhances the flavor explosion!

 

What can I say other than enjoy…Yummmm

 

Oh yeah, if you don’t have the time to put this dish in the oven, start with fully cooked macaroni, reduce the milk to half a cup, mix up the macaroni and the cheesy sauce and serve.  The flavors aren’t as rich, but it will be a fast way to feed the hungry masses with something yummy.

 

 

RUBEN SANDWICH Gluten free or not

Ok, Peter wanted a Ruben's or lunch, I was in the middle of typing up some of the recipes and did not want to take the time to take out a skillet, a foil wrapped clay tile to weigh down the sandwich while it toasted and so on.  The sandwich is better that way, but I was busy.  So I took a short cut.

Also I didn't have any French dressing.

2 slices rye bread (gf bread)2 t ketchup1 T mayonnaise4 slices of lean corned beef2 sliced of swiss cheese½ c sauerkrauta grind of black pepper

In a small skillet over med heat, heat up the sauerkraut. While that is heating up…
Lightly toast the bread, spread first the mayo then the ketchup on both slices, place the cheese on one slice, the corned been on the other slice, and put in the microwave for 40 seconds until the cheese begins to melt.

Place the warmed sauerkraut on the corned beef; give a grind of pepper on top. Cover with the cheese covered slice of rye.  Press together, slice in half, and serve with a half sour pickle on the side.

The alternate long version which does have a depth of flavor this quick sandwich lacks is; to spread a very thin layer of mayo on each of the slices of bread, place them mayo side down on a place, spread each side of the bread with French dressing, place the corned beef on one side, swiss cheese on the other side, warmed sauerkraut on the corned beef and close the sandwich.

Place the sandwich on a skillet on medium heat,  place a foil wrapped clay tile on top to weigh down the sandwich and toast he sandwich for about 2 mins till the bottom side begins to brown, carefully, flip the sandwich over and place the foiled wrapped tile on top and let this side begin to brown.  Cut the sandwich in half and serve.

I always to the meat side down first.  That way if the cheese starts to ooze out of the sandwich there is less of a mess by doing the cheese side down last.

Enjoy, which ever way you make the sandwich.

THE PERFECT CHOCOLATE CAKE

 I just found out today that dutch processed cocoa powder can’t be used in recipes using baking soda.  Something to do with acidity or is it alkalinity?   Dutch process cocoa is so beautiful.  It is a rich dark reddish brown and smells divine.  You just know anything made from it must be super tasty!  But my recipe calls for baking soda and I love this recipe so until I find a recipe that doesn’t use baking soda I have to content myself with just looking and smelling the dutch process cocoa powder.

 1 c unsifted, unsweetened (not duch processed) cocoa powder

2 c boiling water

2 ¾ c sifted all purpose flour regular or gf*

1 c (2 sticks) softened butter

2 ½ c white sugar

2 t baking soda

½ t baking powder

4 eggs

1 ½ t vanilla

 Preheat oven to 350F.

 Mix cocoa and water until smooth and let cool completely.

 Sift baking soda, baking powder and flour together on a piece of waxed paper or parchment paper.

 Butter three 9” cake pans.

 Cream butter and sugar.

 Add eggs one at a time and beat till well incorporated.  I found altogether I needed to beat this mixture about 15 mins.  I used a hand held electric mixer.

 Add ¼ flour mix to butter mix and fold gently. 

 Add 1/3 cooled cocoa mix and fold gently.

 Keep adding flour and cocoa alternately until they are both used up and the mixture is totally incorporated.  Don’t over beat.

 Divide evenly into pans, tap gently on the counter to get rid of air holes and level top.

 Bake 30 – 35 mins.  To do the toothpick test to see the cakes are cooked.

 Let cool in pans for 10 mins on cooling racks, remove from pans, let cool completely and freeze for at least 1 hour before frosting.

 Today is the first time I baked this cake using a gluten free mix.  The 9” round pans, in the middle of my oven took 85 minutes to cook so that the tooth pick came out clean!  I am not sure if this is the gf flour mix or my oven.  I need to test this more.  If you make the cake, I suggest starting with 30 mins and keep checking every 10 mins!

This is a gluten free flour mix recipe by WENDY WARK

 1 c brown rice flour

1 ¼ c white rice flour

¼ c potato starch (not potato flour)

2/3 c tapioca flour

¾ c sweet rice flour

1/3 c cornstarch

2 teaspoons xanthan or gua gum

 Measure and mix very , very well, all the flours in a large bowl.  Sift.

 When you are ready to use the flour for the recipe, sift the flour again with the baking soda, baking powder and salt.  I sifted twice and got some of grit from the rice flours out both times.

 I stopped purchasing rice flour when I ran out of flour one day and realized that I could make my own!  I have a Vitamix, I am sure your standard blender would work too.  Perhaps take longer.  I put the rice into the Vitamix, and whirred it for a couple of mins.  Then I sifted it, and whirred the sifted flour again and continued to whirr and sift several times. 

I found I got a much smoother product, and for pennies, than I was getting from the store, by this method.  First time I did this, I used a flour sifter with the handle that you squeeze.  I thought my hand was going to fall off!  Since then, I use a sieve, or rather several sieves.  First a larger hole and finally a fine hole sieve.  when sieving, tap the side of the sieve with your hand at first, then shake the sieve.  if you stir the flour in the sieve, with a spoon, larger piece of rice gets into the end product.  I am looking into a very fine drum sieve.  I think it will be easier to use.  I must remember to tell you this is sort of messy.  But, it does not take as long as it does to leave your house, go to the store, find the flour, pay for it and come back home. 

Unless you live next door to the store where you buy your flour!

 

 

 

 

 

 

 

 

 

 

LASAGNA

 

Gluten Free or not

Preheat oven to 350F 

8 servings

Long time ago, perhaps 25 years more, I got tired of cooking lasagna noodles and decided to use uncooked noodles with extra sauce and water and longer cooking period in a covered dish.  If you have gone the cooked lasagna noodles way you know what a mess and what a chore it is to make a pan of lasagna.  By not cooking the lasagna first, not only do you save on cooking time, you save on a big mess and lots of unnecessary steam in and heat in your kitchen. Now of course you can get noodles that do not need cooking.  But they cost more.  So I don’t buy that kind.  I still use the usual kind of lasagna, of course it is now gluten free lasagna, and cook as I always did.

I just had a thought.  Do you think mac and cheese with uncooked macaroni, extra water and longer cook time in the oven will work?  I shall try this out and let you know.

1 box lasagna noodles (gf or not)

3 c meat sauce

1 (28 oz) can crushed tomato

1 ½ c ricotta (part skim works well)

2 c mozzarella shreds

1 c grated parmesan

2 eggs or ½ c egg beaters

1 t Italian seasoning

1 t crushed red pepper

1 t garlic powder (2 t super finely chopped garlic)

1 t onion powder (2 t super finely chopped onion)

¼ c chopped fresh parsley or basil

Cook spray a lasagna pan, 2 x 9 x 13” glass, metal or disposable pan.

Pour ½ 1 cup of tomato sauce on the bottom of large pan and spread it to cover the bottom.

Divide the sheets of lasagna in the box into three piles.  Set aside the nicest looking sheets for the top.  Cover the bottom of the pan with one pile.  Pour the meat sauce on the noodles and spread evenly so all the lasagna is covered.  The dry lasagna will be shorter than the pan, don’t worry, spread the meat sauce all the way to the sides of the pan.  Place the second pile of dry lasagna noodles on top of the meat sauce.

Mix 1 cup mozzarella, ½ c parmesan, all the ricotta, beaten eggs, Italian seasoning, crushed red pepper, garlic and onion powders in a bowl and mix well.   Place spoonfuls of the cheese mixture on the noodles.  Spread to cover all the noodles and all the way to the sides of the pan. 

Place the last pile of noodles on top.  Mix ½ c water with the crushed tomato in the can and pour and spread on top of the noodles. 

Mix the rest of the mozzarella and parmesan and sprinkle all over the top of the sauce. Cover tightly with a piece of foil, sprayed with cook spray on the side facing the lasagna, and place in the oven and let cook for 40 mins.

Remove the foil and cook an additional 10 mins.   Remove from the oven, let cool 10 mins, cut into 8 to 12 pieces and serve.  Sprinkle with chopped fresh parsley or as a garnish.  Or, a mixture of both.

This is rich and heavy and yummy. 

Serve with a Caesar salad and crusty garlic bread and a nice glass of Chianti or other red wine of choice.  Actually if you add the salad and the garlic bread, this lasagna will feed 12.

A nice lemon or lime sorbet works as a desert.  Or just a bunch of grapes!

MEAT SAUCE

Gluten free

2 quarts

2 to 4 T olive oil

1 c ¼” dice onion

1 lb lean ground beef (92%)

4 T finely chopped garlic

1 T Italian seasoning

1 t crushed red pepper

1 ½ c grated carrot

1 ½ c grated parsnip

1 (28 oz) can crushed tomato

½ c red wine (optional)

salt as needed

(Meat sauce recipe is below so you won’t have to look it up.)

Heat a 12” sauté pot over m/h heat, add 1 T olive oil, and add the meat, brown, breaking up all clumps.  Push to the side of the pan.  Add garlic and cook stirring for 2 mins add Italian seasoning and red pepper cook stirring 1 min.  Remove to a bowl and set aside.

To same pan add 1 T olive oil, then onion and sauté stirring till translucent, add 1 more T olive oil, add the carrot and parsnip and stir well, you might 1 more T olive oil, stir till cooked and limp.  Return meat and onion to pot; stir well to combine meat and veggies.

Turn heat to low, pour crushed tomato to the pot, add the wine to the can and swish to get all the tomato out of the can and pour into the pot and stir well to combine.  If not using wine, use a little water.

Cover raise heat to medium and simmer for 10 mins.

You have a delicious tomato sauce to use on spaghetti or for whatever you want!  I use some for pasta and then use the rest for lasagna.

Be sure to lower the heat to low before you add the tomato sauce other wise you will have a big mess of splattered tomato sauce to clean up.  I’ve done that so many times now I not only lower the heat, I pour in the tomato slowly while stirring to prevent this.

I find that the sauce tastes fine without the addition of salt.  So, salt to your taste.

 

 

 

 

MEAT SAUCE

Gluten free

2 quarts

 

2 to 4 T olive oil

1 c ¼” dice onion

1 lb lean ground beef (92%)

4 T finely chopped garlic

1 T Italian seasoning

1 t crushed red pepper

1 ½ c grated carrot

1 ½ c grated parsnip

1 (28 oz) can crushed tomato

½ c red wine (optional)

salt as needed

 

Heat a 12” sauté pot over m/h heat, add 1 T olive oil, and add the meat, brown, breaking up all clumps.  Push to the side of the pan.  Add garlic and cook stirring for 2 mins add Italian seasoning and red pepper cook stirring 1 min.  Remove to a bowl and set aside.

 

To same pan add 1 T olive oil, then onion and sauté stirring till translucent, add 1 more T olive oil, add the carrot and parsnip and stir well, you might 1 more T olive oil, stir till cooked and limp.  Return meat and onion to pot; stir well to combine meat and veggies.

 

Turn heat to low, pour crushed tomato to the pot, add the wine to the can and swish to get all the tomato out of the can and pour into the pot and stir well to combine.  If not using wine, use a little water.

 

Cover raise heat to medium and simmer for 10 mins.

 

You have a delicious tomato sauce to use on spaghetti or for whatever you want!  I use some for pasta and then use the rest for lasagna.

 

Be sure to lower the heat to low before you add the tomato sauce other wise you will have a big mess of splattered tomato sauce to clean up.  I’ve done that so many times now I not only lower the heat, I pour in the tomato slowly while stirring to prevent this.

 

I find that the sauce tastes fine without the addition of salt.  So, salt to your taste.