French Onion Dip

French Onion Dip {Gluten-Free} | Wheat-Free Meat-Free

I came across this recipe while looking at the Summer 2010 issue of American Dietetic Association Times. It’s a great alternative to a traditional french onion dip that you might buy in the store or make from a very high sodium soup packet. It’s very quick and easy, but it needs to be made in advance because it tastes best when served chilled and has had time to let all the flavors soak together.

French Onion Dip

  • 1/2 tbsp olive oil
  • 2 medium onions, chopped
  • 1 tsp brown sugar
  • 1/2 tsp paprika (I used spicy, but regular also tastes fine)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups fat-free Greek yogurt

Heat oil in a small sauce pan over medium-low heat. Add onions and brown sugar and cook until onions are very soft and medium brown in color–around 15 minutes. Remove from heat and stir in paprika, salt, and pepper. Add the yogurt and stir until thoroughly mixed. Chill covered for at least 2 hours before serving. Stir well before serving to guests.

This recipe is great with fresh veggies but can also be served with chips, pretzels or other dipping accessories.

Serves 6

This recipe was submitted to Slighty Indulgent Tuesday.

Apple Cobbler

Apple Cobbler ala Mode {Gluten-Free} | Wheat-Free Meat-Free

Apple Cobbler

  • 5 – 6 cups sliced and peeled tart apples (I opted for granny smith)
  • 1/4 cup white sugar
  • 1/2 cup light brown sugar
  • 2 tbsp Pamela’s Ultimate Baking Mix
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup warm water
  • 1 tbsp melted butter

Cobbler Topping

I absentmindedly purchased way too many green apples over a week ago and haven’t been around to eat them. Lucky for me, a “blizzard” has shut down the city, and I’ve been indoors for the last two days–thereby giving me time to throw together this apple cobbler.

First things first: Grease a 9×9 inch casserole pan. Preheat oven to 375 degrees Fahrenheit. Peel, core, and thinly slice all apples. Mix all ingredients except the apples together in a large bowl until thoroughly combined. Place in the casserole dish.

In a separate bowl, beat the egg until slightly bubbly. Next add all the dry ingredients. Melt the butter and add into the mixture. If you want to add a bit of crunch to the cobbler, you can add 1/4 – 1/2 cup of chopped walnuts to the mixture. Gently drizzle the mixture over the apples with a spoon or spatula. Bake for about 40 minutes or until the crust is golden brown.

Serve with ice cream or fresh whipped cream.

Serves 8-10

Cinnamon Rolls

Baked Cinnamon Rolls {Gluten-Free} | Wheat-Free Meat-Free

For the dough

  • 2 1/2 cups Pamela’s Ultimate Baking Mix, plus extra for the counter
  • 2 tablespoons white granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 6 tablespoons unsalted butter

Cinnamon Filling

  • 3/4 cup packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 3 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter

Frosting Ingredients

  • 2 cups powdered sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 3 tablespoons milk or cream

Preheat oven to 425 degrees Fahrenheit and coat a 9-inch round baking pan with butter or vegetable spray. Make the cinnamon filling first. Melt the butter, then mix with the remaining the ingredients. Stir until thoroughly combined. Set aside.

Next make the dough. Mix all dry ingredients in one bowl. Melt 2 tablespoons of butter, then mix with the buttermilk in a separate bowl. Add the wet ingredients to the dry mixture and combine with a spatula or spoon. Use a lot of flour to coat either a large cutting board or the counter top. Turn the dough out onto the counter top and begin to flatten into a rectangle.  The dough will be very sticky so continue to sprinkle more flour while flattening the dough. I used my hands but you could use a rolling pin. Make the rectangle around 12 inches long and about 8 or 9 inches wide. Melt 2 tablespoons of butter and brush over the top of the dough, then spread the cinnamon mixture over the top. Gently pat into the dough.

Start rolling the long end of the dough into a giant cylinder. Now you will find out whether you put enough flour on the counter earlier. I did not. My cinnamon rolls stuck to the cutting board. After all the dough is rolled, take a knife and cut the roll into 8 sections. Cut one at a time because they can be messy and fall apart. If that happens just scrunch the dough into a ball and throw it in the baking pan. ;)

After all the rolls are in the pan, melt the remaining 2 tablespoons butter and brush it over the top of the rolls. Bake for about 20-25 minutes or until golden brown.

Prepare the frosting while the cinnamon rolls are baking. Melt the butter. Mix the milk, vanilla, and powdered sugar in with the melted butter. Stir until creamy and combined.

Let the cinnamon rolls cool for around 5-10 minutes, then apply frosting to the top the rolls. You may need a spatula to help loosen the rolls from the pan while serving. As a side note, you do not have to use all of the frosting or cinnamon mixture. If you feel it is too much cut the amounts down to the size you enjoy.

Serves 6-8

Chocolate Lava Cake with Coulis aux Framboises

Chocolate Lava Cake {Gluten-Free} | Wheat-Free Meat-Free

Just in case you haven’t heard, today, January 27, 2011 is National Chocolate Cake Day! I happen to be a huge chocolate cake fan. And I thought it would be fun to celebrate National Chocolate Cake Day with a new recipe. I have wanted to try baking a Lava Cake for a while but always assumed it was very difficult. Turns out, that was a huge misconception. This recipe is simple and guaranteed to impress dinner guests or chocolate cake aficionados.

Chocolate Lava Cake

  • 6 oz. of 70% Cacao or Higher Chocolate (Semi-Sweet Baking Chocolate will also work)
  • 12 tbsp butter, chopped and at room temperature, plus a little extra to grease ramekins
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup Pamela’s Ultimate Baking Mix
  • 4 – 6 small to medium sized ramekins

Coulis aux Framboises

  • 1 small package of raspberries
  • 1/4 – 1/2 cup sugar (depending on how sweet you want it)
  • 3/4 tbsp vanilla extract
  • 1 tbsp Chambord
  • 1 tbsp lemon juice

Preheat oven to 350 degrees Fahrenheit. Break chocolate into chunks, then place in a bain-marie or double boiler over moderate heat and stir until completely melted. Reduce heat to low, add butter, stir until melted, and remove from heat. In a separate bowl combine sugar and eggs. Beat until they start to whiten. (Alternatively, you could do this in a mixer while melting the chocolate and butter.) Slowly add the melted butter and chocolate combination to the egg mixture. Add the Pamela’s Ultimate Baking Mix and stir until everything is combined. Butter ramekins and divide mixture between the separate dishes.You will need 4-6 depending on the size of the ramekin.

Bake for 15-20 minutes or longer if you do not want your cakes runny. If you are using very small ramekins 10 minutes will work. We took some out at 15 minutes and others at 20 to see the difference in texture. Both times produced a nice cake, but 15 minutes was much more runny.

The Coulis aux Framboises adds great flavor and decoration to the lava cake, although you can certainly serve the lava cake solo if you’re not a raspberry fan. Add the raspberries, vanilla and sugar into a small sauce pan over medium-high heat. Stir and mash the raspberries and bring to a boil. Add the remaining ingredients and stir until the mixture has reduced 1/3 in volume. Remove from heat and strain the seeds by pushing the pulp through a strainer. Decorate the plate and cake with the Coulis aux Framboises. I left it off the cake for the picture, but it was great served over the hot lava cake.

Serve the lava cakes immediately after baking (well, you can wait 10-20 minutes for the ramekins to cool). If you want to prepare the cake batter ahead of time and bake later in the day it will still turn out OK. However, you might have to adjust the baking time since the batter will be cool instead of warm.

Serves 4-6

This recipe is a submission in Go Ahead Honey, It’s Gluten-Free.

Southwestern Vegetarian Chili

Vegetarian Chili | Wheat-Free Meat-Free

A couple years ago I was searching for the perfect recipe for a chili cook-off. This was one of two vegetarian chilies entered in the predominantly meat-filled cook-off. I ended up a couple votes shy of first place and took second but I was convinced it was the best chili and have been using this recipe since. Although, if you ask our father he’ll swear it is not chili, because chili has to have meat. This recipe is a slightly altered version of Emeril Lagasse’s Vegetarian Chili.

Southwestern Vegetarian Chili

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped yellow onions
  • 1 red bell pepper, chopped
  • 2 tablespoons minced garlic
  • 3 serrano peppers, stemmed, seeded, and minced
  • 1 medium zucchini, chopped
  • 2 cups corn (frozen is fine)
  • 1 1/2 pounds portobello mushrooms, remove stems and cube (baby bellos work well)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1 (28-ounce) can of diced tomatoes or if in season 4 large tomatoes peeled, seeded and chopped
  • 3  (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable stock
  • Cooked brown rice
  • Light Sour Cream to garnish
  • Diced avocado to garnish
  • Chopped green onions to garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.

Add the chili powder, cumin, salt and cayenne, and cook, stirring, for about 30-60 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Serves 6-8

This recipe is a submission in Slightly Indulgent Tuesday.

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