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Gluten-Free Frenzy’s Savory Stuffing Cupcakes with Rudi’s Gluten-Free Savory Herb Stuffing!

Ingredients:

Mashed potato “frosting”:

  • 6 medium sized red potatoes, diced into 1 in. cubes
  • 1/2 c. butter
  • 1 c. sour cream
  • Garlic salt to taste

Preparation:

Preheat the oven to 375. Heat the butter on low until melted. Add stuffing then pour water over and mix until well coated. Press into greased muffin cups and bake for 25-30 minutes. Meanwhile in a stock pot, cover the cut potatoes with cold water and heat until boiling. Potatoes should be soft when poked with a fork. Drain water then add 1/2 c. butter and mash with a hand masher or beaters until butter is melted. Add in sour cream and salt and whip. Remove stuffing cups and cool 10 minutes then “frost” with your mashed potatoes. Enjoy!

 

Recipe courtesy of Chandice Probst of www.glutenfreefrenzy.com

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Cupcakes & Kale Chips Makes Apple Bacon & Cheddar Cheese Stuffing with Rudi’s Gluten-Free New Savory Herb Stuffing

Ingredients:

  • 6 cups (1-12oz bag) of Rudi’s GF Stuffing
  • 4 oz. (about 5 slices) of bacon
  • 2 Tbsp unsalted butter
  • 1/2 large sweet onion, chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 medium apples, peeled and chopped into about 1/4 inch cubes
  • 1 Tbsp fresh sage, finely chopped
  • 2 cups chicken or vegetable stock
  • 1 egg, beaten
  • 1 c (about 4 oz.) sharp cheddar cheese, cut into about 1/4 inch cubes
  • 1/2 c (about 2 oz.) sharp cheddar cheese, shredded

1

Preparation:

  1. Preheat the oven to 400° and coat a 2-quart baking dish with oil or cooking spray.
  2. In a large skillet over medium heat, cook the bacon until crispy.  Remove from the pan to cool and drain on a paper towel.  Set aside.
  3. Leave about 2 Tbsp of the bacon grease in the pan, add the butter.
  4. Once the butter has melted, add the onion, salt, and pepper, and cook for 3-4 minutes, or until the onion begins to soften, scraping up any of the bits that may remain from coking the bacon.
  5. Add the apples, and cook for another minute or two.
  6. Sitr in the sage, turn off the heat, and set aside (can be made in advance and stored in the refrigerator).
  7. Empty the bag of Rudi’s Gluten-Free stuffing mix to a large mixing bowl, and add the onion-apple mixture.  Crumble in the reserved bacon.  Stir to incorporate.
  8. Add the chicken or vegetable stock, then stir in the egg.
  9. Gently stir in the cubed cheddar cheese, and transfer the stuffing to the baking dish, pressing it down.
  10. Sprinkle the shredded cheddar cheese over the top of the stuffing.
  11. Cover with a lid or tented aluminum foil and bake for 30-35 minutes.
  12. Uncover and bake for an additional 15-20 minutes, or until heated through, and the stuffing and cheese has browned.

About Cupcakes and Kale Chips: My name is Brianne, and I am a Chemical Engineer-turned-stay-at-home-mom/wannabe-pastry-chef-and-wedding-planner with a meticulous, perfectionist nature and a huge fear of failure.  Somehow this all kinda makes sense to me.  But, alas, I also have a toddler, a mortgage, a wheat allergy, high cholesterol (clearly I am blessed by the genetic gods), and not enough willpower to to spend my days surrounded by flour, sugar, butter and chocolate.  Oh, and David Tutera does not yet have me on speed dial to give him input on floral design and custom table linens.

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Cranberry Pecan Feta Cheese Stuffing with Rudi’s Gluten-Free New Savory Herb Stuffing!

Ingredients

  • 1 Cup Red Onion, Diced
  • 1 cup Celery, Diced
  • 1 egg, beaten
  • 2 Tablespoons Butter
  • 1/3 Cup Pecans, chopped
  • 3/4 Cup Cranberries (chopped if desired), divided
  • 3/4 Cup Feta Cheese, divided
  • 12 oz package Rudi’s Gluten-Free Stuffing 
  • 2 1/4 Cups Chicken Broth/Stock

Preparation

  1. Preheat oven to 400 degrees.
  2. Saute onion and celery in butter for 5 minutes, stirring frequently.
  3. Add pecans and 1/2 cup cranberries and stir. Then pour entire mixture into a large mixing bowl.
  4. Add Rudi’s Gluten-Free Stuffing and 1/2 cup feta cheese. Stir.
  5. Slowly add chicken broth while stirring. Add egg and stir.
  6. Transfer mixture to a 13 x 9 dish, and gently press mixture down. Top with remainder of feta cheese and cranberries.
  7. Cover and place in oven for 25 minutes. Remove cover and cook an additional 15 minutes for a crunchy top.

Serve while warm and enjoy! Serves 8.


Recipe Note:

As is, this recipe can be salty for some. To reduce the salt content, you may wish to find a low-sodium chicken broth, use just water, or a combination of the two. You can also use less Feta cheese.

 

About The Reynold’s Mom: “I am a gluten free, semi-crunchy, real food enthusiast that enjoys learning new ways to improve my families’ health and wellness goals. As we’ve learned and grown, I have drifted towards more natural approaches to living, parenting, and eating. I buy organic for most of our food, but almost exclusively organic for produce, meat and dairy. I also use reusable shopping bags when I can, and I never microwave leftovers in plastic. I’m concerned about chemicals and other junk we put in our bodies, and I’m actively seeking ways to decrease our exposure (especially through food and skincare/beauty) every day. I’m also beginning to experiment with homemade cleaning supplies and health remedies. Although we’re not prefect and our goals are not always on track, we’re learning to live smarter and healthier each day.”

TRM profile pic

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Tuscan Style Holiday Stuffing by A Girl DeFloured with Rudi’s New Gluten-Free Savory Herb Stuffing!

In my family stuffing is called “dressing” and it’s not really stuffed into the bird at all, rather baked separately in a covered casserole dish. I almost always add sausage to my dressing as it lends tremendous flavor and moisture. This recipe, inspired by the flavors of Tuscany, makes use of Rudi’s fabulous, new packed gluten-free stuffing mix. But if you want to make the whole thing from scratch, cube a loaf of gluten-free bread and let it dry out over night (I’d recommend trying gluten-free foccacia bread).

Prep time: 30 minutes

Cook time: 45 minutes

Total time: 1 hour, 15 minutes

Ingredients:

  • 1/2 cup hazelnuts
  • 1 pound link spicy Italian sausage
  • 1/4 cup butter
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 1 fennel bulb, green top cut off and reserved, stem end cut off and discarded, and the bulb diced
  • 1/2 cup chopped parsley
  • 1/4 cup chopped fennel frond (the green top part)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon each salt and pepper
  • 1 package Rudi’s Gluten-Free Savory Herbs Stuffing
  • 2 cups turkey stock (or chicken stock)
  • ½ cup grated parmesan cheese

Directions:

Preheat oven to 350 degrees and place hazelnuts on a rimmed baking sheet. Bake until lightly golden brown, about 10-15 minutes. Remove from oven and pour into a clean dish towel. Rub nuts with the towel until the skins peel off. Chop nuts in half and place in a large bowl. Set aside.

Heat a large skillet over a medium flame. Remove sausage from casing and break apart with a spatula. Cook sausage until brown and crumbly and pour into the bowl with the nuts.

Return pan to stove and add butter. When butter has melted add diced onions, celery and fennel and cook, stirring occasionally, until the vegetables are tender and translucent, about 10 minutes. Pour into the bowl with the sausage and nuts.

Add the parsley, chopped fennel frond, rosemary, thyme, salt, pepper and stuffing mix to the bowl and toss to combine. Gently toss stuffing mixture with the cheese and stock and place in a well-greased covered casserole dish (2 quart) and refrigerate until ready to use.

Take stuffing from the refrigerator about 1 hour before you are ready to bake it. Preheat the oven to 400 degrees. Bake stuffing, covered, for 30 minutes. Remove cover from stuffing and bake 15 minutes more, until golden brown on top. Serve immediately.

 

Founder of A Girl De-Floured, Alison is recipe developer, mom to three great kids, and a celiac: “I always love a good challenge, so right after my positive endoscopy I got straight to work in the kitchen, developing gluten free versions of all my old favorite recipes. Out went the wheat flour and in came a parade of strange sounding ingredients, ancient grains, and new, never-been-touched-by-gluten kitchen equipment. I’m excited to share my recipes with you, whether you are on a gluten free diet or not–there will be plenty of variety for everyone! So come on in to my kitchen where the music is playing, the coffee is hot, the wine is flowing (and the kids and dog are underfoot). It’s a little bit crazy, and a lot messy…but I wouldn’t have it any other way.”

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Great Gluten-Free Halloween Recipes from Veggie Food Lover!

Halloween.

It’s one of my favorite days of the year.  One of my favorite holidays to celebrate.  Why?  Because it’s just so much fun!  Dressing up.  Going to parties.  Creating ghoulish and fun treats to share at get-togethers.  It’s one time of year where people don’t look at you twice if you are wearing something out of the norm…while feasting on some treat that is fashioned to look like witch’s fingers…or grapes made to look like eyeballs.

That’s the norm.

I love this time of year because I love to get in my kitchen and get a little creative with the food I am making.  I love a theme…and holidays, especially Halloween, lend themselves to creative, themed treats.

This year, I cooked up a couple of fun, festive, gluten-free Halloween treats the entire family will enjoy!  Try them…if you dare…

Blood & Guts Potatoes 

Servings: 4
 Time: Prep 10 minutes; Cook 45-60 minutes

Ingredients:
  • 4 baking potatoes (I used 2 russet and 2 sweet potatoes)
  • 3 balls fresh mozzarella, diced (if you are dairy free, I used some of Daiya Havarti-Style Wedge…which also gave it a little kick…but any Daiya wedge would work…just dice it as you would the mozzarella)
  • 2 tablespoons organic ketchup
Directions:
  1. Preheat the oven to 450° F.
  2. Prick the potatoes all over with a fork and put them into the oven for 45 to 1 hour, depending on their size.  If they are particularly large, you might need to go for 1-1/2 hours.  I used small potatoes for my version.
  3. Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each potato in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
  4. Put the diced mozzarella (or vegan cheese) into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
  5. Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.

~*~*~

I actually made these up for breakfast…because I love potatoes (in any way) for breakfast.  They sort of taste like…french fries…which is quite awesome and delicious at the same time.  And…kids and adults alike will enjoy it.

Vegan Spooky Shepherd’s Pie

Servings: 4-6

Time: Prep 20 minutes; Cook 60 minutes

Ingredients for the vegan mince:
  • 1 cup lentils, rinsed
  • 1 tablespoon butter (I used Earth Balance)
  • 1/4 – 1/2 cup onion, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon organic ketchup of tomato paste
  • 1/8 teaspoon ground cayenne pepper, or a few drops of hot sauce
  • 1 cup corn kernels (frozen or fresh – but this ingredient can be optional)
  • Salt and pepper, to taste

 

Directions:
  1. Pour the lentils into a small saucepan and cover with water until the water level is one inch above the lentils.  Turn the burner to high and bring to a boil.  Reduce heat, cover, and allow the lentils to cook for 20 minutes.
  2. Drain the lentils in a colander.
  3. Warm up a pan on medium heat on the stove and add 1 tablespoon butter (or vegan substitute).  Allow to melt.
  4. Add onion and saute until soft.
  5. Add thyme, cumin, cayenne pepper, cider vinegar, ketchup and ½ teaspoon of salt to the onions and stir to combine.  Add the lentils and the corn (if using).  Stir.  Then add about ½ cup water to the lentil mixture and allow to simmer for about 5 minutes, stirring frequently.
Ingredients for parsnip puree:
  • 1-1/4 pound parsnips, peeled, chopped (If you prefer to use potatoes, you can substitute those instead of using parsnips)
  • 2 tablespoons melted butter (I used Earth Balance)
  • 1/4 teaspoon paprika
  • 1/2 cup low-fat buttermilk (I used unsweetened almond milk)
Directions:
  1. Boil parsnip chunks in a large pot pot of salted water for 30 minutes, or until very soft.  Drain, and reserve the cooking liquid.
  2. Press the boiled parsnips through a potato ricer or mash with a potato masher until smooth.  Stir in ½ cup of the reserved cooking water, buttermilk (or milk alternative), and 2 tablespoons of melted butter (or vegan butter like Earth Balance).  Season with salt and pepper (if desired).
  3. Assemble: Spoon the lentil filling into individual ramekins or bowls.  Then, using a pastry bag fitted with a round tip, pipe the hot parsnip puree over the top into a ghost shape.  Sprinkle with shredded vegan cheese, if desired, around the base of each ghost.  Place lentils (or capers or minced olives) onto the ghosts for eyes.

Serve immediately.

VeganSpookyShepherdsPie

Fun…festive…and gluten-free.  I promise…everyone will get into the Halloween spirit with these fun, simple, and creative dishes.

I dare you to give these recipes a try!

Karen Brady has been vegetarian since early 2010 and went gluten-free for medical reasons in February 2011.  She is an avid runner who ran her first marathon at the 2013 Bank of America Chicago Marathon and qualified for the 2015 Boston Marathon with her finishing time.  Other loves include cooking, traveling and writing, which she combines into her blog at http://veggiefoodlover.wordpress.com.  She resides in Southern Indiana and can be reached at gaelbrady@gmail.com.

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Great Gluten-Free Bread Pudding Recipe with Rudi’s Gluten-Free Bread Courtesy of VegLite!

Start your engines…..er um, I mean your ovens! Are you gluten-free or vegan and still want to enjoy a delicious fall dessert? Look no further!

This time of the year, I prepare many cooked vegan desserts since it is cooler outside. I absolutely LOVE to curl up with a bowl of this gluten-free bread pudding (you can veganize this recipe…I do!) and my favorite vegan ice cream.

Just a little note about a few of the ingredients in the event you wanted to substitute one of them for something else: I love Rudi’s Bread and use it for BLT’s, french toast, wheat balls and anything else that requires bread. In this particular recipe, I used their gluten-free bread. If you are vegan, please consider their vegan option as the gluten-free contains eggs.

As a sweetener, I played with Xylitol, a sugar substitute derived from plant-based foods. You should know, however, that you can always use maple syrup, coconut nectar, agave, date sugar or any other of your favorite sweeteners. You’ll have to get in your kitchen and play around a bit because I don’t have the exact measurements for the different sweeteners.

As I shared, I am vegan. If you are doing the vegan version of this recipe, instead of using eggs, you can incorporate your own chia eggs or flax eggs. Since I used white bread, I decided to incorporate golden flax seed for this recipe. If I were using wheat bread, I would use chia seeds.

As you can see, this recipe is full of vitamins, nutrients, and yes, FIBER! I’ve included a little something adult to spike (ok spice) things up a bit as well, but know that you can omit it. Alright, enough talking already…let’s grab our aprons!

 

Ingredients

Flax eggs

  • 2 tablespoons ground, golden flax seeds
  • 1/3 cup water

 

Filling

  • 2 Granny Smith apples (peeled, cored and chopped)
  • 2 tablespoons Xylitol
  • ¼  teaspoon lemon juice
  • 2 tablespoons light rum
  • 2 tablespoons coconut butter
  • ½ teaspoon cinnamon

 

Custard

  • ¼ cup Xylitol
  • 2 cups coconut milk (for a thicker consistency, I combined one 1 cup canned coconut milk and 1 cup carton coconut milk)
  • ¼ teaspoon vanilla
  • 3 tablespoons melted coconut butter
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt

 

Directions

  1. To make flax egg, whisk together golden flax seeds and water. Set the flax eggs to the side to allow thickening.
  2. To prepare apples, melt two tablespoons of butter in a skillet. Add the apples, lemon juice and 2 tablespoons of Xylitol to the skillet and allow the apples to cook over moderate heat, stirring occasionally, until they have softened. Stir in the cinnamon. Remove the apples from the heat and add the rum. Return the skillet to the heat and cook for an additional minute or so.
  3. To prepare the custard, whisk the flax eggs, coconut milk, Xylitol, vanilla, cinnamon, nutmeg, allspice, and salt. Allow to stand while you chop bread.
  4. Chop bread into 1 inch pieces. Add raisins and apples to the bread in a large bowl. Next, add the custard mixture. Allow to soak while you prepare the baking dish.
  5. Brush a baking dish with 1 tablespoon of butter. Add unbleached, parchment paper to dish. Melted butter will make parchment paper stick. Pour bread pudding into baking dish and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about an hour, until the custard is set and the top is golden brown. Allow the bread pudding to cool and then serve with vegan ice cream.

Bread, Apples, Raisins

Using her experience as a gifted face-to-face and online sociology instructor, Sadiya Wims is a certified holistic health coach and the founder of www.veglight.com. VegLight is a health and wellness practice dedicated to teaching veggie-curious people around the country, intimidated by plant-based (vegan/vegetarian) food preparation, how to get into their kitchens to create simple, yummy, nutritious meals. As a result of working with Sadiya through her eCoaching programs or face-to-face workshops, her clients gush about how their energy levels have increased. Additionally, clients share how they have released weight and how they are living happier and healthier lives that even their friends, co-workers and family members notice. Sadiya completed her health coaching certification at the Institute for Integrative Nutrition. She earned her undergraduate degree from Saint Augustine’s University and a graduate degree from North Carolina Central University. Additionally, she completed College Teaching at George Mason University. If you are ready to start on the road to an energetic, healthier and happier you, visit www.veglight.com.

Sadiya Wims

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