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Food. Eaten. Made. Discussed. All gluten-free.

Love with Food Gluten-Free Box

Thinking inside the box: A giveaway from Love with Food (Sponsored Post)

! I was provided a box for free for both myself and as a giveaway. KC from G-Free Foodie / Love With Food also happens to be a dear friend – however, I would not post and share about it if I did not fully support her and think these boxes are awesome. There are also referral links in this post – all those are marked with an asterisk!

I love surprises. I have a subscription box addiction. And I love delicious food. So naturally, I would love a box with gourmet treats finding its way to me every month.

Subscription boxes have really started to take off – I get makeup, workout gear*, razors and even shoes* delivered monthly. And I have wanted a food box in the worst way. My friends get these snazzy boxes of gourmet treats from a variety of sources. Packages of snack food, global treats and gourmet ingredients. For way too long, I had no (or few) options for a truly safe gourmet box.

June Box from Love with Food

Sure, you can get TasteGuru or Send Me Gluten Free if you need safe options. Those are great services that I wish existed when I went gluten-free nearly 10 years ago. These days, those boxes don’t fit what I’m looking for. Those are full of snacks and cooking mixes that would have saved me money on thrown away food. Introduced me to snacks I might never have bought. But the food in them is always safe.  They are a great way to sample all those foods. But that’s what they are. I found them to be filled with foods I knew about or had tried and nothing that embraced my love of cooking.

That’s where the Gluten-Free Box from Love With Food comes in. KC Pomering of G-Free Foodie started a subscription box to fill this need – gluten-free boxes filled with artisanal / gourmet treats. It was a thoroughly awesome box when it started, but now that the box comes from Love With Food, it is even better. I get the same awesome box curated by KC and a meal gets donated. I’d say that’s a win.

Cecelia the Cat is jealous of my Love with Food box!

What comes in the boxes?

I’ve received everything from spice blends and fancy pants tomato paste to spice rubs, pasta and gourmet push pops. I’ve started keeping the tomato and umami paste in my kitchen all the time and using an alcohol free vanilla in my smoothies.

Oh, and you can win a box!

Just leave a comment below and I will pick a winner on June 30,2015 at 11am central time. (You do have to live in the US to win).

gluten-free chicken chorizo "paella"

Chicken & Chorizo “Paella”

Somehow, adulting* is taking all of my time these days. There seems to be something to do every night. Ballet. Yoga sculpt. Barre. Dance Cardio. Tap. French conversation group. Coffee dates with best friends. Museum dates with mom. Doctors appointments. Lots of doctor’s appointments. Being responsible and doing things like paying bills and negotiating better rates. Fitting in a day job.

*adulting: the tasks and duties of being a grown-up.

These days, there’s not always a whole lot of time to cook special dinners every night. Pasta and jarred sauce or boxed mac & cheese aren’t meals that I should keep as fixtures on my dinner rotation and lunches out add up pretty quickly. So what’s a girl on a budget with high food standards and a crazy schedule to do?

Hint, the answer isn’t decide chocolate is a food group and eat it for dinner. (I keep trying to make it happen, but I fear that its fate is the same as “fetch”…never going to happen).

stop trying to make fetch happen | mean girls

Answer: Maximize cooking productivity

It takes almost the same amount of time to cook a 2 serving batch of a dish like this as it does to cook a 6 serving batch. (It can also be a help for budget cooking – you aren’t wasting half used bunches of herbs). I’m not saying go all once a month cooking crazy (there’s not enough room in a shared apartment freezer for that to be possible), just make a couple extra servings.

Big batch cooking takes the pressure off of busy week nights and even frees you up for impromptu plans because you have backup meals in the freezer. (As a single lady, a big batch of meals to me is a normal-sized batch for a family).

The worst part of big batch cooking is if you eat the same dish for lunch and dinner 3 days in a row. If you can pay attention to your meal inventory, you can make sure that you never run out of options in the freezer and could have 2 or 3 different dishes tucked away at any one time.

“Paella” with chicken & chorizo and not a single creature from the sea. #singleladysupper #foodallergies

A photo posted by Mary Fran Wiley (@frannycakes) on Feb 4, 2015 at 8:40pm PST

One of the meals I keep coming back to (I probably make a big batch every 6 weeks) is a chicken & chorizo paella that I have adapted from Save with Jamie. Now, all that’s “paella” about it is the method and possibly the pan, but it is still darn delicious. The chorizo and paprika give a spicy depth to the dish while the peppers and carrots round out the flavors with a little inherent sweetness. Parsley and a squeeze of lemon brighten the dish.

ingredients in gluten-free chicken & chorizo paella

The dish is pretty fluid and adaptable. Don’t have carrots? Add more peppers. Only 2 chicken thighs? I hear shrimp is good (it isn’t in my version of this dish due to my shellfish allergy).Want more veggies? Double the peas or serve it on a bed of a spicy green like arugula. No arborio rice? Short grain brown rice can be used as well. No parsley? Use chives or scallions in place of the stalks and skip the leaves.

gluten-free chicken chorizo "paella"

I could even see experimenting with different flavor profiles within the framework of this dish. You could easily swap out the chorizo for a different kind of fresh/uncooked sausage (the new Whole Foods in my neighborhood has a variety of fresh sausages) and changing the seasoning and veggies to match.

Chicken & Chorizo “Paella”
Recipe Type: Entree
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6 servings
This dish is great for making a big ol’ batch and portioning it in the freezer for easy grab & go meals or an excellent (and affordable) dish to be the centerpiece of a laid back potluck with friends. Adapted from one of my favorite chefs, Jamie Oliver.
Ingredients
  • 2 cloves of garlic
  • 1 onion
  • 1 large carrot or a handful of baby carrots
  • 15 g f(4-5 stalks worth) fresh flat-leaf parsley
  • 70 g (2.5 ounces) raw chorizo (or 1/4 of a package of Mexican chorizo
  • 4 skinless, boneless chicken thighs (about a pound or 450 grams)
  • olive oil
  • 1 teaspoon sweet smoked paprika
  • 3 1/4 cups (750 ml) water
  • 1 large red bell pepper or sweet red pepper. You can also use 6-8 mini sweet peppers
  • 1 tablespoon tomato paste*
  • 1 cube chicken stock
  • 300 g (1 1/2 cups) arborio rice
  • 100 g frozen peas (optional)
  • 1 lemon
Instructions
  1. Prepare a mise en place (Gather up and measure out each ingredient, set up your cutting board, knives and pans).
  2. Peel and mince the garlic. Next, peel and roughly chop the onion and carrot.
  3. Remove the leaves from the parsley and set aside. Finely chop the parsley stalks.
  4. Roughly chop the chorizo (you still need to break up the chorizo a little bit if it is the raw mexican kind so that it disperses evenly into the dish) and chicken thighs.
  5. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat. Now, add in the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika. Cook all this for around 5 minutes, stirring regularly.
  6. In a tea kettle or pot over high heat, boil your water.
  7. While it is cooking, deseed and chop the pepper, then add to the pan and cook for an additional 5 minutes.
  8. Stir in the tomato paste and crumble in the stock cube over everything.
  9. Then add the rice and stir for a couple of minutes -this will help all those flavors permeate the rice.
  10. Pour in your boiling water and add a pinch of salt and pepper.
  11. Pop the lid on and cook until it starts to boil, then reduce the heat so your liquid is at a simmer for 15 minutes, stirring regularly. (If it looks like it is about to dry up before the rice is cooked, you can add a splash more water.
  12. If you like peas (or happen to have some hanging out in the freezer from the last time you made mushy peas and need a reason to use them), stir them through (from frozen is fine). Cook for about 5 minutes more – you just want ever
  13. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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a recipe for gluten-free buttermilk cupcakes

Gluten-free Lemon Buttermilk Cupcakes

Have you missed me? I’ve missed you.

I’ve been busy galavanting around, hiding from my roommate, writing magazine articles and taking ballet. You know, important life stuffs.

(Seriously, go grab a copy of the Spring 2015 issue of Allergic Living, I’ll wait.)

But even more than missing you, I’ve been missing baking. The sweet magic that happens when I spend some time with “Old Faithful” in the kitchen.

I might have a little bit of a love of cupcakes. Delicious, little, personal treats. (I even made a tshirt about it, which you should order).

Frannycakes <3's cupcakes

(Or, sometimes giant ones).

But these cupcakes.

Oh, these cupcakes.

gluten free lemon buttermilk cupcakes

Tender buttermilk cakes. Tangy lemon buttercream clouds. A burst of intense lemon curd at the center. Dainty little bites of sunshine.

That’s a tall order for any cupcake…much less a gluten-free one, but I assure you that these are amazing. So amazing your gluten-eating friends won’t notice that you left it out and your gluten-free comrades will be singing your praises for the best cupcake they have had in ages.

a recipe for gluten-free buttermilk cupcakes

Gluten-free Lemon Buttermilk Cupcakes
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 24
The cake part of this recipe is adapted from Homemade Decadence by Joy Wilson of Joy the Baker.
Ingredients
  • For the cake
  • 560 grams (4 cups) gluten-free flour*
  • 1/2 teaspoon xantham gum*
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 sticks butter, softened
  • 400 grams sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 2 cups buttermilk
  • For the Lemon Swiss Merengue Buttercream
  • 8 large egg whites (30g each–total 225g, or 1 cup)**
  • 400 grams (2 cups) granulated sugar
  • The peel of 1 lemon
  • 560 grams (5 sticks) of unsalted butter, softened but cool, cut into cubes
  • 1½ teaspoons pure vanilla extract
  • 2 tablespoons lemon curd
  • ¼ tsp salt
  • Optional
  • Lemon curd to use as filling
  • Sprinkles or lemon zest to decorate
Instructions
Make the cakes
  1. Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with papers. (This recipe makes 24 cupcakes)
  2. In a medium bowl, whisk together your gluten-free flour, xantham gum (if using), baking powder, baking soda and salt.
  3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy (it will take 3-4 mins with softened butter)
  4. Add your eggs one at a time, beating on medium until combined and scraping the bowl after each addition.
  5. Next add half of your flour mixture and mix at medium speed until just combined.
  6. With the mixer on low, add the buttermilk in a slow, steady stream. Raise your speed to medium once all your buttermilk is in and beat for 30 seconds. Scrape down the sides of your bowl.
  7. Add your remaining flour mixture and mix on medium until just combined. You don’t want to overbeat your eggs (it will toughen your cakes).
  8. Fill cupcake pan wells 2/3 full and bake for 16-20 minutes. Cakes are done when the top springs back after a gentle tap.
Make the buttercream
  1. Combine the egg whites, sugar and lemon peel in a small pot until they reach 140 degrees fahrenheit.
  2. Transfer this mixture to the bowl of a stand mixer.
  3. Using the whisk attachment, beat until light and fluffy (soft peaks) and the temperature is neutral – the bowl should not be warm to the touch.
  4. Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
  5. It might look like it is starting to curdle, don’t panic! It should all smooth out by the time you add the last bit of butter. If it is getting too loose, you can pop it in the fridge for 5 minutes to help it set up.
Assemble
  1. You can use a cupcake corer or a paring knife to cut out a small amount of the center of the cakes, preserving the top of what you take out.
  2. Fill the wells with lemon curd (if using), and replace the tops on the filled holes.
  3. Use a large decorating tip for simple, beautiful swirls. Top with your favorite gluten-free sprinkles or even a bit of lemon zest.
Notes
*I like working with Cup4Cup Gluten-Free All Purpose flour but you can use your favorite blend, as long as it is an all-purpose blend (not bean-based and not a baking or pancake mix). If your blend contains xantham gum, you should omit it.[br]**You can use cartons of egg whites (I do it all the time) but your merengue might not be quite as fluffy because these are pasteurized.
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I don’t accept advertising on FrannyCakes and rarely accept product from brands, so if you enjoy my recipes, please consider supporting FrannyCakes by purchasing a “Cupcakes are my therapy” tshirt.

5 gluten-free/food magazines I’m loving right now

I have a problem. Well, maybe it isn’t so much a problem as it is a deep love. You see, to me, words on a printed page are special. They’re not fleeting like the words on a screen – words that are quickly replaced by newer, shinier versions of themselves. Magazines are for perusing, without the heft of a book and with the promise of even more content on the way. (Oh yeah, and each new issue feels like a little surprise.

Right now, I am falling in love with the artisan/luxe feeling food magazines where the designs of the page are as important as the words and images.

Jamie Magazine ($9.95/issue or $122/year, iPad version available)

jamiemagazine

Jamie Oliver’s magazine has been a favorite of mine since I discovered it on a shelf at a Barnes & Nobel several years ago and was one of the first magazines I ever bought where the pages were a higher quality paper rather than the flimsy glossy pages of most other magazines. And while the content in this magazine isn’t gluten-free specific, the majority of the recipes are usually gluten-free or easily adaptable. As a bonus, this magazine is from the UK, so there are weight measurements for all the recipes which makes conversions and adaptations of baked goods to be gluten-free easy. The best part of this magazine, however are the ideas for simple weeknight meals. Even though I love to cook, during the week life makes spending an hour making dinner feel like an onerous undertaking and the ideas for quick, simple & delicious meals are always appreciated.

GFF Magazine, $15/issue or $50/year (plus shipping, digital versions available)

gffmagazine

This magazine is brand new on the scene with only 2 issues under its belt, but it is quickly becoming a favorite read each month. The aesthetics of the magazine are those of a high-end food publication and all the food just happens to be gluten-free. Fans of magazines like Kinfolk, Sweet Paul and Lucky Peach will find this magazine feels like a member of that high-end food club with content that just happens to be gluten-free. There’s not a single recipe that wouldn’t be a hit with a gluten-full crowd. I love that this magazine is just about the food, in the crowded gluten-free magazine space that makes this magazine stand out. The subscriber version of the latest magazine looks so good on my coffee table, I am seriously considering buying a print of it to go in my kitchen. Plus, it is a small business run by a couple of uber talented women. What’s not to love?

Cherry Bombe, $20/issue or $38/year

cherrybombe

Another high-end magazine I am currently loving- this one is about women in food. Again, the magazine is printed on high-end paper and almost feels like a book. It is published twice a year and the pages are filled with women doing amazing things in food. I don’t remember quite when I discovered this, but it was after the second issue came out. Because it is published twice a year, the magazine is the longest on the list (which more than justifies its premium price tag). This magazine hits all the right notes when talking about women in food and is significantly less blogger-centric than “Where Women Cook”.

Allergic Living, 19.99/year

allergicliving

Ok, before I go any farther, I have a vested interest in this magazine succeeding because they are the first publication to publish my writing since high school. My article on food allergies & dating is going to be in their spring 2015 issue, so go on and subscribe. Now that that is out of the way, we can get on to the goods. This magazine covers a whole spectrum of food allergy concerns, which I appreciate as a food allergy sufferer. There are articles on treatments, issues and advocacy as well as recipes. There is a little more family-oriented content here, but I learn something new from each issue I read.

Gluten-Free & More (formerly Living Without), $8/issue or $23/year

glutenfreeandmore

This was the first magazine I read when I went gluten-free and has been a staple in my house for years. Gluten-free diets and living with Celiac disease are the main focus of the magazine, but there is a lot of food allergy content as well. The content does feel a bit more geared towards families, but that doesn’t mean it isn’t an enjoyable and informative read. They rebranded recently from Living Without to Gluten-Free and More, which is a more descriptive title (and also not something that could be thought of as negative).


What is your favorite gluten-free or food-centric magazine? (I want to know if I am missing any must-reads!)

 

a kitchenaid stand mixer is indispensable in my gluten-free kitchen

5 indispensable small appliances in my gluten-free, single lady kitchen

I want to start this out by saying that there are a gazillion wonderful small appliances out there and I certainly have not tried them all (or even come close). But I find myself going back to the same appliances over and over again, while others make rarer appearances on my counter. I am also looking at products through the eyes of someone with a very small household (a total of 1) with limited counter & pantry space.  A giant espresso machine might be mighty useful in helping me complete my daily caffeine intake and an ice cream maker could make endless delights, I have to prioritize. (Now if my pantry were a Tardis or Mary Poppins’ bag this list might be quite a bit different).

a kitchenaid stand mixer is indispensable in my gluten-free kitchenOld Faithful (A KitchenAid Stand Mixer), $249-$650

This baby is built like a tank and got my mom through nearly 30 years of baking before Dad got her a new one and put it under the Christmas tree with her old one, bows on both. She got an upgrade & I got a work horse. I really don’t know what I would do without a mixer – hand mixers are only good for lighter use. Even making cakes from a mix is easier with a stand mixer. I love KitchenAid mixers for their quality and versatility – I can add a grain mill, a pasta maker, an ice cream bowl and countless other doodads to make the mixer a multi-tasking queen.

Breville Smart Convection Oven, $249.95 at Williams-Sonoma

This is the newest addition to my kitchen, and I think it might be one of the best appliances anyone could have. It’s small size means it preheats quickly and convection settings make for incredibly even baking. During the summer in an apartment without central air, baking anything in the oven is just unbearable and this little guy does the trick without making my kitchen even hotter. It’s also great for reheating leftovers which means your microwave won’t turn your gluten-free pizza to mush, or, for those of us without microwaves, it makes it possible to heat it up without turning on the oven. I did have to get a new set of muffin pans so that they would fit, but it is actually quite roomy for a counter-top oven.

vitamixs30

Vitamix S30, $349.95 at Williams-Sonoma

A blender is a must in any kitchen and a blender that means less dishes for me is always a win in my book. I wanted an easy way to make morning smoothies and I had a couple of criteria: it couldn’t just make smoothies (so a magic bullet was out) and it had to be sturdy. And what do you know, Vitamix was being mighty psychic because they launched the S30 right when I started looking. With the power of a Vitamix and the smaller footprint of this model, it was a no-brainer to include in my small kitchen. And the regular pitcher is just big enough for blending sauces, soups and margaritas.

SodaStream, $79.99-199.99 at SodaStream

This is probably the odd ball here. It isn’t electric and it doesn’t fill a basic need like a coffee maker. What it does do is encourage me to drink more water and gives me a way to enjoy some of the different syrups I experiment with in the summer. It is also a heck of a lot cheaper than buying cases of Lacroix every week (and the trouble of shlepping them on the bus).

Slow Cooker

I asked for a CrockPot for my 21st birthday. An ex bought me one for my 27th birthday (because he had adopted mine while I lived with my parents and I asked for it back when I moved away…he liked it so much he just replaced it). It can make so many things while you sleep or while you work. It makes it easy to make a big batch of something that can be divided up into a couple of lunches. They can be bought for as low as $30 and as much as $300 (Mammacakes has a fancy one where the inner pot can be placed on the stove to brown meat in and then put into the slow cooker to finish cooking away).

Honorable Mentions

Rice Cooker

I use mine to make more than just plain rice. It is actually a great way to make all types of gluten-free grains including sorghum and quinoa. Famous film critic Rodger Ebert even wrote a cookbook all about rice cookers and their versatility. Making a batch of grains on Sunday for healthy buddah bowl lunches during the week saves so much time, and it is a set it and go read a book kind of easy. Wait, who am I kidding. It is set it and drink a glass of red wine easy. 🙂

Coffee Maker

Now that I have one, I don’t know how I lived without one…but I did get by on a kettle and a french press for quite a while. I won’t lie, having hot coffee ready when I wake up is certainly easier than making it in a french press when I can barely open my eyes, but it can be done.

gluten-free chicken tikka masala recipe from frannycakes

Homemade take-out: Chicken Tikka Masala

I am regularly told by friends that they are impressed that I cook myself dinner every night. And every time someone brings it up, I am still surprised. If you don’t make yourself dinner, how do you eat?

I mean, there are nights when I make toast and pile it high with whatever I can rustle up, then I call it a tartine and pretend it is extra fancy. Or I roast some veg and put it on top of leftover rice or quinoa and call it a “whole grain bowl”. What I am really saying is that not every night is a big production – it just feels better to say I made something like that then when I cave and pull out a box of gluten-free macaroni and cheese.

gf chicken tikka masala for #singleladysupper

But some days, I do go all out. I make a dish with multiple parts that I want seconds (or even thirds) of. Like Chicken Tikka Masala – the non-Indian Indian dish that everyone loves (my last roommate Helen informed me it was a Scottish invention).

gluten-free chicken tikka masala for #singleladysupper

This creamy, spicy tomato dish is always a hit when I make it – even if it isn’t the most resolution-friendly dinner. (You can always balance it with a big salad or some extra kale in your smoothie). This isn’t an old family recipe or something that tastes like childhood. It is simply a good dish that despite its multiple parts is actually pretty easy to put together – easy enough to make after a full day of work.

gluten-free chicken tikka masala recipe from frannycakes

Gluten-Free Chicken Tikka Masala
Recipe Type: Entree
Cuisine: Indian
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4 servings
Chicken Tikka Masala is one of my favorite dishes (even if it isn’t totally authentic). Because I don’t have an old family recipe for this treat, I have adapted one by [url href=”http://www.foodnetwork.com/chefs/aarti-sequeira.html”]Aarti Sequeira from Food Network[/url] For best results, marinate the chicken starting the night before. If you decide at 6pm that this is what you want for dinner, you can get away with only marinating the chicken for half an hour,
Ingredients
  • For the chicken
  • 1 cup plain yogurt
  • 1 tablespoon grated fresh ginger*
  • 3 cloves garlic put through a garlic press or finely minced*
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
  • For the sauce
  • Sauce:
  • 2 teaspoons olive oil
  • 3 tablespoons butter
  • 6 cloves garlic*
  • 2-inch thumb ginger peeled and minced*
  • 2 serrano peppers, minced and seeds removed (if you like your food spicy, you can leave the seeds in)
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons paprika
  • 1 28-ounce can diced tomatoes (or 2 14-ounce cans)
  • 1 1/2 teaspoons kosher salt
  • 1 to 2 cups water
  • Oil, for grilling
  • 1/2 cup heavy cream
  • Minced fresh cilantro, for garnish
  • Cooked basmati rice
Instructions
Marinate the chicken
  1. You are going to whisk together the yogurt, ginger, garlic, salt and pepper into a smooth sauce. Add the chicken to the mix and seal in a large ziploc or plastic container. Leave in the fridge overnight or at least 30 minutes before starting the sauce.
Make the sauce
  1. (If you need to make rice, I start it in a rice cooker before I make the sauce.)
  2. Place a large skillet over medium heat and add the olive oil and butter.
  3. Once the butter has melted, add the garlic, ginger and serrano peppers. Saute until lightly browned around the edges.
  4. Next, add the tomato paste to the skillet. Cook it until it starts to darken in color (about 3 minutes).
  5. Add the garam masala and the paprika and saute to draw out the flavors from the spices.
  6. Once they get aromatic (about a minute), add the tomatoes, salt, and 1 cup of water.
  7. Bring the sauce to a boil and then turn it down to a simmer. Cook until the sauce has thickened a bit, about 20 minutes.
Cook the chicken
  1. While the sauce simmers, heat a grill pan or cast iron griddle. Once it is hot, lightly brush it with oil.
  2. Place your chicken pieces on the grill – but make sure you shake of some of the excess marinade (too much gets a little messy)
  3. Cook the chicken until it starts to char -about 2 minutes on each side. The chicken will be purposefully undercooked because it finishes cooking in the sauce.
Finish the dish
  1. The sauce is currently a bit chunky, and we want a smooth, dreamy sauce. If you are using a deep enough skillet and have an immersion blender, feel free to use it. If not, pour your sauce into a food processor or blender and process until smooth.
  2. Pour your sauce back into the skillet and bring it back to a boil.
  3. Add the chicken, bring the sauce down to a simmer and cook for about 10 minutes.
  4. Stir in the cream.
  5. Serve over rice and garnish with fresh cilantro.
Notes
*I like to keep garlic and ginger pastes in my kitchen for occasions such as the desire to make this dish. You can find them in squeeze tubes in the produce section, and most often, I buy the ones from [url href=”http://www.gourmetgarden.com/en”]Gourmet Garden[/url]
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gingered raspberry pavlova | a gluten-free recipe from frannycakes.com

Gingered Raspberry Pavlova

Sometimes the classics really are the best.

Pride & Prejudice. Chanel No. 5. Breakfast at Tiffany’s.

Roast Chicken. The Beatles. Tootsie Rolls.

White Christmas. Mastering the Art of French Cooking. Macarons.

Ballet flats. Herbes de Provence. Berries and cream.

Classics. Things that never truly go out of style. Flavors that just work.

gingered raspberry pavlova | a gluten-free recipe from frannycakes.com

Friends, meet the Pavlova.

The Pavlova is a dessert that was invented in the 1920’s to honor famous Russian ballerina, Anna Pavlova in New Zealand. The meringue is crispy on the outside and fluffy like a marshmallow on the inside. Traditionally it is topped with cream and fresh fruit – making it a blank canvas ready to be explored.

If you’ve never made one of these classics for yourself, you should add it to your list.

gingered raspberry pavlova | a gluten-free recipe from frannycakes.com

Let’s be real. It’s the gingers that have the most fun.

So it would make sense that a little bit of ginger could spice up this classic. It might seem a little fussy, but it is really pretty simple to make and once you get all the components together, you have an impressive dessert.

Gingered Raspberry Pavlova
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 6 servings
The meringue base and coulis can be made several days in advance and the cream whipped shortly before assembly. The moisture from the whipped cream and the coulis will be absorbed by the merengue and the mix of soft and crunchy textures will be lost.
Ingredients
  • For the meringue base
  • 150 grams egg whites (this is about 5 large whites)
  • 300 grams (1 1/2 cups) sugar, preferably super fine
  • For the coulis
  • 2 6-ounce packages fresh raspberries (about 2 cups)
  • 3/4 cup [url href=”http://frannycakes.com/recipes/baking-basics-simple-syrup” title=”Baking Basics: Simple Syrup”]Simple Syrup[/url]
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon grated fresh ginger
  • 1/2 tablespoon tapioca starch, arrowroot or cornstarch
  • For the whipped cream
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • To finish it off
  • 1 6-ounce package (about 1 cup) fresh raspberries
  • 1/2 cup sliced almonds
Instructions
Make the meringue
  1. Preheat oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper, and if it will help, trace a 9″ circle and then turn it over so the marked side is down – you should still be able to see the line through the paper.
  2. In a very clean bowl of a stand mixer fitted with the whisk attachment (I wipe mine out with a wee bit of vinegar or lemon juice to make sure there is no grease or oil residue), add the egg whites.
  3. Starting on low and slowly raising the speed when bubbles cover the surface, raise the speed to high and beat the egg whites until stiff peaks form.
  4. Add the sugar slowly – about 1 tablespoon at a time, making sure that you get back to stiff peaks after each addition.
  5. Dab a small amount of merengue under each corner of the parchment to hold it in place on the sheet.
  6. Scoop your merengue mixture into the circle and use an offset spatula to create a slight well.
  7. Bake for 1 1/2 to 2 hours. The merengue is done when it lifts away from the parchment easily. Place on a wire rack to cool.
Make the coulis
  1. In a medium sauce pan, combine the raspberries, simple syrup, lemon juice and fresh ginger. Over medium heat, bring the ingredients to a boil and cook until the raspberries soften.
  2. Sprinkle the starch over 1 tablespoon of water and stir to remove any lumps. Add this to the raspberry mixture and cook the sauce until it starts to thicken (about 3-5 minutes).
  3. Strain the coulis through a fine-mesh sieve and allow to cool.
Whip the cream
  1. Either by hand, or in the bowl of a stand mixer, whip the cream and tablespoon of sugar until soft peaks form.
Assemble the pavlova
  1. Immediately before serving, spread the whipped cream over the top of the merengue.
  2. Gently pour the coulis over the top.
  3. Sprinkle with the fresh raspberries and sliced almonds and serve immediately.
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NaBloPoMo November 2014

jellied cranberries | a gluten-free recipe from frannycakes

Jellied Cranberries

This might get me in trouble, but I could do without the turkey on Thanksgiving.

It’s not that I don’t like turkey, quite the opposite actually. But it takes up valuable space on my Thanksgiving plate that can be used for something better. Like apple & sage gluten-free stuffing. Or my mom’s famous white jello (she won’t give me the recipe for that one no matter how many times I ask). Or mashed potatoes. Or cranberry sauce.

jellied cranberry sauce | a gluten-free recipe from frannycakes

Oh sweet cranberries.

Not cranberry chutney. Not cranberry relish. Those are too tart. Sophisticated even. What I want on my plate is cranberry sauce. The one that reminds me of my childhood and cranberries out of a can that you could slice.

A dish that balances sweet and tart. A dish with texture that isn’t crunchy. Something that reminds me of all the Thanksgivings growing up, but doesn’t contain any additives or high-fructose something or other. Cranberries with seasonal spices to perk them up and just enough sugar to temper their tart bite.

Let’s jelly these babies

Gelatin gives the sauce shape and structure, whole cranberries give it texture and some spices and apple cider bring back those childhood memories.

gluten-free cranberry sauce | a gluten-free recipe from frannycakes

Jellied Cranberries
Recipe Type: Side
Cuisine: American
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 6-8 servings
This recipe is adapted from Stephanie Izard’s Canned Cranberry Sauce recipe. It has a similar consistency to the sauce I remember from my childhood, but there is balance between the sweetness and the natural tartness of the fruit – rather than the all-sweet store-bought kind.
Ingredients
  • 680 grams (1 ½ pounds/ 2 12-ounce bags) fresh cranberries
  • 450 grams (2 1/4 cups) sugar
  • 3/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 ½ tsp (1 packet) gelatin powder
  • ½ tsp cardamom
  • 1 tsp cinnamon
  • ½ tsp salt
Instructions
  1. In a small pot add cranberries, sugar, cider vinegar, cardamom, cinnamon and salt.
  2. Over medium heat, cook it until cranberries have burst and mix is fully combined, about 10
  3. minutes. Remove from heat.
  4. While the cooked cranberries cool, sprinkle the gelatin over the apple cider in a small bowl and let sit for 5 minutes.
  5. When the 5 minutes is up, add the cider mixture to the cranberries and stir well.
  6. Pour into an 8×8 dish (I used a clear pyrex) and let sit in the fridge for at least 5 hours before serving.
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In my gluten-free pantry: Munchies

in my gluten-free pantryNo pantry is complete without a few munchies, particularly for us gluten-free & food allergic folks. I like to keep food on hand that can be grab & go so that when I show up to a work lunch with no safe food options, I can save my coworkers from seeing me hangry by having backup in my bag. I also like to fend off the weekend afternoon snack cravings, but when they come, I like to be prepared with something quick and easy or I’ll likely end up with a batch of cupcakes. (And while cupcakes are delicious, they aren’t always the best option…) So here’s a peek at what I like to keep on hand.

Crunchy + Salty

This is my preferred kind of snack. Something quick and satisfying. Something that pairs well with red wine and chick flicks or gluten-free beer and football.

Bars

There is an assortment of bars in just about every bag I own so that I am never without a safe snack, but there are a few bars out there that just taste so much better than the others. These are the ones I buy most often.

Spread it on

No pantry would be complete without some sort of nut (or nut-free) spread. And no list of essential spreads would be complete without Nutella. Nut butters are great multi-taskers. You can add a dollop to a smoothie or dip your apple slices. You can add them to toast or for pairing with plain cookies. The lack of peanut butter on this list is intentional – I don’t particularly like it. I don’t mind it in things like Reese’s cups (actually, I like it in things), but it’s not something I crave putting on a sandwich or on an apple, so I don’t keep it on hand all the time.

Just keeping a few of these options on hand keeps me from showing my hangry side while I make dinner or deter me from ordering takeout because I just want something right now and don’t feel quite like cooking. (It happens, some times you just need a snack).

Baking Basics: Simple Syrup

Simple syrup is one of those things that I keep around the house at all times because of just how handy it can be.

I used to just make it as I needed it – and avoided recipes that called for it. But then I was watching a Rick Bayless cooking demo and he talked about how great it is to have simple syrup on hand for making cocktails was. If it’s already made, you can whip yourself up a cocktail that is just a wee bit fancier than whiskey and Coke or your gin and tonic.

Its usefulness extends outside of just cocktails. You can brush sponge cake layers with it to keep them moist and help seal in crumbs. If you want to sweeten iced tea or iced coffee simple syrup dissolves more easily than sugar.

You can even flavor your syrup by adding ingredients like herbs, ginger or citrus peels to the hot syrup and straining them out once it cools.

simple syrup

Baking Basics: Simple Syrup
Author: Mary Fran Wiley
Cook time: 10 mins
Total time: 10 mins
Serves: 1 cup
Simple syrup can be made plain, or you can add flavors like herbs or ginger by steeping those ingredients in the hot syrup and then straining the liquid once it cools.
Ingredients
  • 100 grams (1/2 cup) granulated sugar
  • 1/2 cup water
Instructions
  1. Combine water and sugar in a heavy bottomed sauce pan over medium high heat. Stir until sugar dissolves and liquid becomes clear.
  2. Bring the mixture to a boil and then remove from heat and let cool.
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