Flourless Chocolate Cake

This is a really good cake recipe, and while the original I found did use butter, I substituted soy margarine and it worked just as well.


6 eggs separated into yolks and whites, half a cup and 2 tablespoons of sugar, 2 cups chocolate chips, half a cup of soy margarine

Melt the chocolate and the margarine together over a double boiler, being careful not to burn it. Lightly whisk together the yolks and the half cup of sugar, and then fold into the melted chocolate. By hand or with a mixing machine, whisk the egg whites and the 2 tablespoons of sugar together until it becomes a marshmallow-y white color and stays in peaks when the whisk is drawn out of it. Fold this mixture into the chocolate mixture. In an 8 inch round pan, cut a piece of parchment paper the size of the bottom. Grease the paper and the sides and bottom of the pan, then place the paper into the bottom of the pan and pour the cake mixture into it. Bake at 350 degrees for between 20-30 minutes, or until a knife inserted comes out with wet crumbs.

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Pan Seared Lamb Chops w/ Port and Cherry Sauce, Mushroom Risotto and Asparagus

This is a more complex dinner recipe than usual, and takes me about 2 solid hours to cook. But the flavours are good, and compliment well.

Ingredients for chops:

8 lamb chops, 3/4ths cup soy sauce, 1/4 cup sherry, 2 T sesame oil, half a stick of butter substitute,  salt and pepper

To cook, marinate the chops in all the liquid but 1 Tablespoon of the sesame oil, for at least 30 minutes. Heat a pan with the butter and leftover oil in it until very hot, about 300 degrees Fahrenheit, or just high. Pepper both sides of the chops, and then place them into the pan and immediately turn down the temperature to medium high. Sear the meat until carmelization is visible from the side, then flip and cook on the other side. About 5 minutes on each side for a 1 inch thick chop.Set on plate to rest until serving. Dump excess fat from pan and reserve.

Ingredients for Sauce:

1 cup port, 1 cup frozen pitted dark sweet cherries, 1/4 cup sugar, 1/4 white onion small diced, T butter

To cook, cook onions in butter until translucent, and then add in the cherries and cook until liquid is reduced by half. Add the port and sugar, and stir. Cook down to half again, thicken with potato or corn starch if wanted.

Ingredients for Risotto:

Cooking method and ingredients are same as this: http://mtu.net/~asmile4u/?p=69 , with the addition of 1/2 cup small diced crimini and 1/2 cup small diced shiitake mushrooms. The mushrooms should be added after the second cup of liquid.

Ingredients for Asparagus:

A cup of asparagus w/ bottoms trimmed, salt and pepper

Bring a pot of water to a boil, drop the asparagus in and cook for about 3 minutes. Dump out of the water and put into an ice bath, basically a bowl filled with water and ice, and leave until cold. Remove and place into the pan reserved from cooking the lamb chops, with a teaspoon of oil and salt and pepper to taste. Right before serving, bring the heat up in the pan, and the toss the asparagus within the pan until warmed through.

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Chicken and Rice soup

Chicken and rice soup is pretty easy to make, and can be delicious. I recommend combining the rice and the soup at the last minute, so that the rice is nice and firm, and doesn’t get soggy.


3 chicken breasts, 3 cups of rice, a tablespoon potato flour, a tablespoon of butter substitute suitable for cooking, 1-2 tablespoons of white wine, a cup of frozen peas and carrots, a white onion, 32 ounces chicken stock (or broth, which will make it taste creamier), salt and pepper to taste

The chicken should be poached in the stock/broth about 14 minutes, or until cooked, and then diced to about 1/2 of an inch in size. Filter and reserve stock.

The rice should be cooked, either in a rice cooker or a pot, following the usual method.

Small dice the onion, and then sweat in a pan with whatever butter substitute you have. Add some salt and pepper for flavour. Once the onion is translucent, add the diced chicken to add some color. Deglaze the pan with wine, and then cook it until it is dry again. Add the peas and carrots, still frozen or thawed, and stir until liquid is out of pan. Dust with potato flour, and mix it in, then pour filtered stock over, and cook about 5 minutes on medium.  Serve by putting however much rice you want into a bowl, and then ladling the soup over.

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Cooking Premade Gluten Free Pasta

Now, I know that some people have problems cooking gluten free pasta correctly, resulting in mush or hard strands. My method depends on what style of noodle it is. If it’s a more Asian noodle, such as rice vermicelli or cellophane noodles, I’ll bring water to a boil, remove it from the heat, and then put the noodles into it for around 20 minutes or longer if necessary. If it’s more of a western noodle, such as rice spaghetti, I’ll bring water to a roiling boil, drop the pasta in, and let it cook for about 7-9 minutes, testing a piece every minute to see if it’s the desired softness. My recommendation is that you pull these off while they’re just a little bit harder than you like, because the heat in them will continue to soften them as you strain and plate it.

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Gluten Free, Dairy Free Peanut Brittle

I went to a party tonight and got so many compliments from everyone, even my gluten and dairy eating friends.

1/2 cup sugar
1 Tbs corn or brown rice syrup
1 stick soy butter
1 tsp vanilla
1 cup peanuts

Butter a jelly roll pan. In a saucepan over medium heat mix sugar, corn or rice syrup, and butter. Stir until melted. Cook until mixture reads soft crack (270 degrees) on a candy thermometer. Take off heat and stir in vanilla and peanuts. Pour onto jelly roll pan and spread thinly. Allow to cool and harden for 1 hour.


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Gluten Free, Dairy Free Fudge

My family loves fudge so I took a basic fudge recipe and was able to convert it for different flavors. I made Mint Chocolate Chip and Cherry Walnut

Basic Fudge Recipe
*1 pkg. (10oz) GF/DF chocolate chips (I like Enjoy Life http://www.enjoylifefoods.com/our_foods/chocolate_chips.html)
*1 cup sweetened condensed milk (see recipe below)
*1 tsp vanilla extract (or mint extract for mint chocolate chip fudge)
*1 cup chopped walnuts and 1/2 cup candied cherries or 1/2 cup additional chocolate chips (optional). (WARNING!  Candied cherries and maraschino cherries have corn syrup in them. An alternative is to buy natural maraschino cherries from the natural candy store and candy them yourself. (See recipe below) http://www.naturalcandystore.com/product/all-natural-maraschino-cherries/natural-dessert-toppings)

Line 8 inch square pan with Glad press and seal (or plastic wrap). Make condensed milk. Add chocolate chips and vanilla (or mint) and stir until melted. Stir in nuts and cherries or chocolate chips (if desired). Spread into the pan. Cool until set and firm. Cut into squares. Makes 1 1/2 pounds fudge.

Sweetened Condensed Milk Recipe
*1 cup instant milk powder (DariFree or Better Than Milk)
*2/3 cup sugar
*2 tbs margarine
*1/2 cup water.

In a small bowl mix instant milk powder and sugar. In a medium saucepan melt the butter into the water. Add the dry ingredients to the water/butter and bring to a boil. Boil for about 7 minutes until sugar is dissolved and mixture is slightly thickened. Makes the equivalent of 1 can of sweetened condensed milk.

Recipe for candied cherries
*10 oz. jar Maraschino Cherries
*1/2 C Sugar
*2 T juice from the cherries

Drain the juice from the maraschino cherries into a container reserving 2 T. of cherry juiceIn top of a double boiler pan, cook cherry juice and sugar over low heat, stirring constantly until sugar dissolves. Add the maraschino cherries. Cover and let simmer for 45 minutes. Stir occasionally. Remove top pan from over the water. Let pan stand at room temperature overnight. Cherries will then have the thick syrup coating you want.


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Gluten Free, Dairy Free Peaunt Butter Fudge

Today I spent the day making gluten free, dairy free, corn free fudge and peanut brittle for Christmas. I took several recipes that I found online and adapted them to be allergy friendly. The results were yummy. One thing you will need is a candy thermometer and glad press and seal. It is with the plastic wraps.

I got the peanut butter fudge recipe from http://allrecipes.com//Recipe/cathys-peanut-butter-fudge/Detail.aspx


* 2 cups packed brown sugar
* 1 tablespoon soy butter
* 1/2 cup soy milk
* 1 teaspoon cornstarch (or tapioca starch)
* 1 tablespoon water
* 1 teaspoon vanilla extract
* 1 cup creamy peanut butter


1. Grease an 8×8 inch square pan. (I lined the pan with Glad press and seal)
2. In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (Because of the modifications I found it works better if you only go to the thread stage 220-230 degrees F, otherwise it become dry and crumbly)
3. Combine the cornstarch (or tapioca starch) and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. (You will need to work quickly, this sets up fast). Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

I put this in the refrigerator for 1 hour and then flipped it over on a plastic cutting board and just peeled the press and seal off. After cutting it into squares I covered the fudge with the same piece of press and seal wrap to keep it from drying out.


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Battered Fish

One thing that I have really been craving lately is battered fish. We used to go to a great Irish restaurant nearby and get fish and chips at least once every couple of months. I found a great recipe on http://www.heythattastesgood.com/2009/04/fish-and-chips.html. Couldn’t find seltzer water so I substituted club soda and it was amazing. I also used my fry daddy rather than cooking it in the pan.  I ended up serving it with a bag of Ore-Ida Fries. Warning: make sure you have a lid handy. I found the the carbonation in the water makes the oil pop the entire time it is cooking, so be sure to cover it with a lid.

Battered Fish

2 c rice flour mix (see below for mix)
1 T baking powder
1/2 t cayenne pepper
12 oz club soda
2 lb fish, such as cod

Heat oil to 350 degrees. Pat the fish dry with paper towels, then cut into serving size pieces. Dredge each piece the batter. Slide into the hot oil, and fry 3 minutes, until nice and golden brown. Stick each piece of finished fish in the oven to keep hot while you fry the rest.

Flour Mix
Makes 9 cups
6 cups (24 oz) Rice Flour
2 cups (8 oz) Potato Starch
1 cup (4 oz) Tapioca Starch

Mix together and store in an airtight container

I have found that going by weight rather than measurement works best because you get more consistent results.  I would highly recommend investing in a nice electronic scale.  The general rule is that 1 cup of dry flour (tapioca, rice or potato) is 4 oz.


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Pumpkin Cheesecake

My daughter made a pumpkin cheesecake and we topped it with Soy Whipped Cream.

Pumpkin Cheesecake
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package Tofutti cream cheese
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Gluten Free Bisquick Mix
1 1/2 teaspoons pumpkin pie spice

Heat oven to 350 degrees. Spray a 9 inch glass pie plate or cheesecake pan with cooking spray. In a food processor, place all ingredients and process on high until smooth. (Or beat in medium bowl with hand beater 2 minutes). Pour into pie plate or cheesecake pan. Bake 45 minutes. Cool Completely, about 1 hour and refrigerate at least 3 hours until chilled. Serve with soy whipped topping. Store covered in refrigerator.

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Gluten Free Dairy Free Stuffing

Sorry it has been so long since I have posted.  I was sick for a while and then had a family emergency I had to take care of.  Things are finally caught up again.  I took this basic recipe from Van’s and turned it up a notch. It is the best GF/DF Stuffing ever.

Traditional Gluten Free/Dairy Free Stuffing
2 boxes (12 waffles) Van’s GF Waffles
1 large onion
3 celery ribs, sliced thinly crosswise
1/2 cup soy margarine (1 stick)
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1/3 cup dried parsley
1 apple, diced
3/4 cup dried cranberries
1 cup coarsely chopped walnuts
1 1/2 cups gluten free chicken broth

Preheat the oven to 350 degrees. Toast the frozen waffles until crispy but not burned. Let cool, then cut into 1/2″ cubes. Set aside. In a heavy skillet over medium heat, cook onions, celery, and herbs in butter until softened, about 10 minutes. In a large bowl toss together bread cubes, dried cranberries, walnuts, apples, vegetables and broth. Transfer the stuffing into a large baking dish. Bake, uncovered for 20 minutes.


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