Posts Tagged ‘GF recipe’

squash nut – part deux

“master of trickery” should be added to my list of qualifications :0)

i felt like a food ninja the other night by hiding the spaghetti squash from the veggie-hating hubster… i was quasi successful

JC: what’s for dinner?
M: pork chops and potato pancakes
JC: ooh, sounds good

…about an hour later…

JC: umm, these don’t look like regular potato pancakes
M: did i say potato? i meant squash (insert devilish grin here)
JC: what a shocker

he DID eat them, some of them, not quite like the good ol’ fashioned potato pancakes, but a fun twist on the traditional dish! these had a nice little zing to them from the jalapeno and ginger. i changed up this recipe to make it allergy free

SPICED SQUASH PANCAKES

Ingredients:
1 T. olive oil
3 shallots, minced
2 small jalapenos, seeded and minced
3 T. minced peeled fresh ginger
3/4 t. ground cumin
3/4 t. ground coriander
salt and pepper
3 c. roasted spaghetti squash, patted dry
2 eggs worth of egg replacer
1/4 c. GF flour

Directions:
1) Preheat oven to 275* degrees. In a large nonstick skillet heat the oil over medium-high heat. Add shallots, jalapenos, and ginger, then cook until softened. Stir in the cumin and coriander to cook for a minute, then season with salt and pepper and let it cool slightly.

2) Transfer to a large bowl and stir in the squash, eggs and flour. Heat skillet to medium heat and cook batter in 1/4 cupfuls until golden brown. Transfer these to the oven to keep warm while you cook the rest of the batter.

~*ENJOY*~

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sweet sweet punkin treats

i asked and she delivered – my SIL has shared her tasty pumpkin cookie recipe with us!! it’s been modified from its original recipe so it’s allergy free, but feel free to add all of the ‘real’ stuff back into it if you’d like.

like i mentioned yesterday, these would be perfect after a heavy thanksgiving meal. they come out of the oven warm and fluffy with a hint of snap and the perfect amount of pumpkin flavor.

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PUMPKIN GINGERSNAP COOKIES
yields 3 dozen

Ingredients:
1/2 c. soy free Earth Balance butter at room temp
1 c. granulated sugar, plus more for rolling the cookies
1/2 c. pure pumpkin
1/4 c. molasses
1 egg (replacer)
1 t. vanilla extract
2 1/3 c. GF flour blend
2 t. baking soda
2 t. cinnamon
1 1/2 t. ground ginger
1 1/2 t. ground nutmeg
1/2 t. allspice
1/2 t. salt

Directions:
1. Beat the butter and sugar in a bowl with a mixer until creamy. Add the pumpkin, molasses, egg substitute, and vanilla extract, mix until well combined.

2. In another bowl, whisk together flour, baking soda, spices and salt. Add dry ingredients to wet ingredients and mix until well combined. Refrigerate the cookie dough for at least an hour.

3. Preheat oven to 350*. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar until well coated and place on prepared baking sheet about 2 inches apart. Bake 10-12 minutes until the edges look cracked. Let cookies cool on baking sheet for 2-3 minutes after removing from the oven then transfer to a cooling rack to finish cooling.

~*ENJOY*~

check out the RECIPES page for more desserts!

~Mel