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Sunday, February 23, 2014

Gluten Free Mint Brownies

Mint brownies are a decadent treat. Perfect for that special occasion. The recipe below proves you can have your gluten free brownies and eat them too!This recipe is dairy free, gluten free, nut free, but sadly not calorie free. These would be awesome as a Shabbat or Yom Tov dessert or for a special simcha. More steps than I usually like, but well worth the effort!

Gluten Free Mint Brownie Recipe (dairy free, nut free)

Brownie Base
Prepare 1 9x13 pan of brownies from a pareve gluten free mix(Better Batter Fudge Brownie Mix, or Betty Crocker Gluten Free Brownie Mix) according to package directions. Set aside to cool.

Mint Topping
4 cups confectioner’s sugar
1 stick pareve margarine
¼ cup soymilk  
1 drop peppermint extract
2 drops green food coloring
1 drop blue food coloring
In a standmixer whip margarine and confectioners sugar. Set it on low until confectioner’s sugar is incorporated otherwise the white powder will fly all over your kitchen. Add peppermint extract and green food coloring very sparingly. A little too much of either and you have a bright green toothpase mixture, yuck! Spread the light green mint topping over the completely cooled brownies (any warmth will melt the mint layer). * Reserve left over mint topping to make a drizzle over the fudge layer.Freeze until chocolate topping is ready. Keeping the mint layer frozen prevents the fudge topping from penetrating the mint layer.

Fudge Topping
1 bag of pareve chocolate chips
1 stick of pareve margarine
Melt margarine and chocolate chips over low heat. Once the fudge mixture has cooled, spread over frozen mint creme

*Optional Drizzle
In a saucepan warm up leftover mint creme. The mixture will melt. Once cool, transfer the thin mixture into a pastry bag (or sandwich bag w a tiny hole cut in the corner). Drizzle this mixture over solidified fudge top. Swirls, marble effects, use your imagination!

Saturday, February 22, 2014

Gluten Free Chicken Tenders

Breaded chicken fingers can be made gluten free! There are a variety of gluten free crumbs out there but I like to use crushed Rice Chex cereal  for the "breading". This recipe is super easy (if you follow my blog you know that I love easy). Additionally, it utilizes readily available supermarket ingredients. All you need is chicken, a bottle of gluten free dressing, Rice (or corn) chex cereal, and herbs. Chicken "fingers" are super versatile and popular with young and old.

Gluten Free Chicken Tenders
4-5 Skinless, Boneless Chicken Cutlets (cut into thick strips)
3 Cups Rice Chex or Corn Chex Cereal
1 1/4 Cups Pareve Gluten Free Salad Dressing (Italian, Garlic, or Honey Mustard)
Seasonings (oregano, basil, garlic powder, dried parsley flakes)
Salt to taste

Preheat oven to 400 (375 is fine too)
Cut Chicken into thick strips and set aside
Place Chex  in a sealed bag and crush until mixture resembles bread crumbs
Add seasonings to bread crumbs
Place dressing in a bowl 
Place Crumbs in a separate dish
Dip each piece of chicken in the dressing and then roll it the Chex crumb mixture.
Place each crumb coated piece of chicken in a baking pan (don't stack pieces).
Sprinkle chicken with dried parsley flakes.
Bake at 400 for about 35 minutes 
*chicken is ready when the inside is white not pink at all
and crumb coating turns golden brown 

Tuesday, February 4, 2014

Easy Broccoli Soup

3 Ingredient Miracle  Recipe


By now you know, I love easy yummy recipes. It doesn't get any easier than the recipe I'll share today.
This soup recipe is gluten free, nut free, egg free, dairy free, well you get the idea.  There are only 3 ingredients in this recipe. Do I have your attention now? Yup, just 3 ingredients!

1. Imagine Creamy Organic Broccoli Soup (2 32oz boxes)
2. Frozen Broccoli (16oz bag)*such as bodek
3. Non-Dairy Milk (such as soy) (about 1/2 cup, just enough to help broccoli process smoothly)

Empty 2 Imagine Soup containers into a pot and set aside.

Heat the broccoli (in microwave) until it's tender. You'll be processing the broccoli so you want it to be nice and soft. Process Broccoli and soymilk  (blender, food processor, or immersion blender) in batches. 1/2 the broccoli and half the soymilk. Then the rest of the broccoli and soymilk. Pulse lightly for a coarser, heartier soup.If you like your soup ultra smooth, keep whirring until it's as smooth as you like.

Add pureed broccoli to The pot with the soup. Simmer on low heat for atleast 15 minutes and voila, a hearty allergy friendly steaming bowl of soup.

*Garnish with shredded non-dairy cheese or a dollop of non-dairy sour cream if desired