Head over to Mj’s for Freezer Food Friday. Then head back and join in Gluten Free-zer Friday. We’ld love to have you join in on the fun!
Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
For Gluten Free-zer Friday this week I am putting up the gluten and dairy free adaptions for Once a Month Mom‘s October 2009 menu. I changed a couple of recipes completely to still have something delicious, yet simple enough to pull together for gluten and dairy free cooking. Someday I may have a tutorial post about how to make gluten free ravioli, but I figure it wasn’t a good idea for an already busy cooking day! ;o) The “cheese” ball is also being posted today. Happy cooking!
The original OAM Mom’s October 2009 menu dinners and desserts links:
The instructions and shopping list will be up after I check my math… I realized something went terribly wrong with my addition!
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You will need to pick the “cheese” sauce you could like to use. One is nut free, which is a great option for those with tree nut allergies. Our family likes them both. You will just need to make one batch of a “cheese” sauce.
Both “cheese” sauces can be found here.
Cashew Cheesy Sauce (makes 3 cups)
1 cup raw cashews
2 cups water
2 oz. or 4 oz. jar pimentos, drained (depending on color desired)
1 cup nutritional yeast flakes
2 tablespoons cornstarch
1 tablespoon lemon juice
1 1/2 teaspoons salt, or to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.
Mild “Cheese” Sauce or Spread
After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.
1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)
1/4 cup corn starch
1 tsp. salt
1/2 tsp garlic powder
2 cups water
1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)
1 tsp. prepared GFCF mustard
Mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat. Whip in margarine and mustard. It will thicken as it cools but will thin when heated.
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Dairy Free Pumpkin Cheese Ball
Servings: 16-20
Author/Source: Angela at angelaskitchen.com DOUBLE
1/2 cup pumpkin puree
3 cups raw cashews
1 1/2 teaspoon salt
2 tablespoons nutritional yeast
2-4 tablespoons lemon juice
4 tablespoons fresh chives, minced
3/4 cup chopped pecans, toasted
Put pumpkin puree into a sieve lined with cheese cloth and set over a bowl. Allow to drain while cashews soak.
Soak cashews in room temperature water for an hour. Drain and rinse cashews. Drain cashews really well, blotting if necessary.
Put cashews, pumpkin puree, nutritional yeast and salt into a food processor or high-powered blender (such as a Vita-Mix). Process until smooth.
Slowly add lemon juice a tablespoon at a time, checking the consistency after each addition. You will be shaping it, so do not thin it too much (this will vary GREATLY depending on size of cashews, their freshness, the hardness/softness of your water, etc). Use less juice to keep it dryer. It will firm up more as it chills. Stir in minced chives.
Divide mixture into 2 parts. Shape each part with your hands into a ball. Put the chopped toasted pecans in a shallow plate and carefully roll each ball in the pecans. Completely cover the outside of each ball with pecans.
Wrap each in plastic wrap. Put wrapped “cheese” ball into a quart sized freezer bag, remove as much air as possible, seal, label and freeze.
To serve: Thaw in refrigerator. Place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.
Containers Needed: Plastic Wrap & 2 Quart Freezer Bags
Note from Angela: You will need 4 double crusts and 2 single crusts for this freezer menu (bring on the pies, baby!). You will be making 2 double batches of dough (below) and a single batch of dough (below the double). I DO NOT recommend making anything larger than a double batch at a time for the pie crust recipe as your crusts will not turn out well…. Trust me on this.
Double Batch Gluten Free Pie Crust (makes two generous-sized double crusts)
Source: Angela Litzinger of angelaskitchen.com
*****Make 2 batches *****– you will have better crusts than if you try to make a quad batch. One double batch for 2 Freezer Apple Pies and one double batch for Meat Pies.
2/3 cup brown rice flour
2/3 cup sourgum
1 1/3 cup tapioca flour
1 1/3 cup potato starch
4 tablespoons cornstarch
8 teaspoons sugar
or cane juice crystals
3 teaspoons gluten-free baking powder
2 tablespoons xanthan gum
2 teaspoons salt
2 cups shortening, cut into 1 “ chunks and chilled
(I use organic palm shortening)
2 cold egg
or flax seed equivalent (using golden flax seed – 2 T ground flax + 4 T warm water)
4 teaspoons apple cider vinegar
4 tablespoons ice cold water
1/2 cup more ice cold water, as needed
Whisk together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl. Cut cold shortening into dry ingredient. Blend with a pastry cutter until shortening is incorporated into the dry ingredients. Beat egg with vinegar and 2 tablespoons cold water; Pour over flour mixture and toss together with a fork. If more water is needed for dough to hold together when squeezed, then sprinkle one tablespoon of cold water at a time onto the dough, up to an extra 1/4 cup water. Form dough into four balls with your hands. Place each dough ball onto a sheet of plastic wrap and flatten into a disk about 1 to 1 1/2″ thick. Wrap disks well in plastic and chill for at least one hour.
Remove dough from the fridge. Working with one disk at a time, unwrap dough. Place on plastic wrap and add another sheet of plastic wrap onto of dough disk. Roll out the dough between to sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie pan.
Peel top sheet of plastic away from dough. Slip hand underneath plastic wrap and crust. Using the plastic wrap to help support the dough, flip crust into pie pan. Remove the sheet of plastic wrap. Trim excess dough and crimp edges to form a decorative border.
Note: You can freeze disks of pie dough. Wrap the disks well. When ready to use, allow to thaw over night in the refrigerator. When thawed, shape and bake.
Single Batch Gluten Free Pie Crust
1/3 cup brown rice flour
1/3 cup sourgum
2/3 cup tapioca flour
2/3 cup potato starch
2 tablespoon cornstarch
4 teaspoon sugar
or cane juice crystals
1 1/2 teaspoon gluten-free baking powder
1 tablespoon xanthan gum
1 teaspoon salt
1 cup shortening, cut into 1 “ chunks and chilled
(I use organic palm shortening)
1 cold egg
or flax seed equivalent (using golden flax seed – 1 T ground flax + 2 T warm water)
2 teaspoons apple cider vinegar
2 tablespoons ice cold water
¼ cup more ice cold water, as needed
Follow instructions for the double batch, but make 2 disks of dough instead of 4.
Freezer Apple Pie (half recipe – makes 2 pies)
Source: Angela at angelaskitchen.com
12 cups apples, peeled and sliced 1/4 inch (use a peeler/slicer)
2 1/2 tablespoons lemon juice
3/4 cups sugar or cane juice crystals
3/4 cups brown sugar
3/4 cup corn starch
2 1/2 teaspoons ground cinnamon
3/4 teaspoons ground nutmeg
3/4 teaspoon salt
2 1/2 cups apple cider
Toss the apple slices with the lemon juice in a large bowl.
In a large stock pan, whisk sugars, cornstarch, cinnamon, nutmeg and salt. While still whisking, slowly add apple cider. Put pot over medium-high heat and bring to a low boil. Boil for two minutes, stirring constantly. The cider mixture will be very thick.
Add apple slices and lemon juice to pan and carefully fold apples into cider mixture. Cook for about 8 minutes, stirring often. Apple will be partially cooked and more tender, NOT mushy. Allow mixture to cool for half an hour uncovered, then place into the refrigerator to cool completely. (Note: After the filling is cool, you can divide into two freezer containers or freezer bags, label and freeze.)
If making pies, divide into pie tins containing chilled pie crusts. Return filled crust to refrigerator while making the pies’ top crusts. Put top crust on pie, flute crust edge, cut steam vents in the crust. You can brush the top of your pie with an egg wash of and egg mixed with 1 tablespoon of water (for egg free use flax seed goop using golden flax), sprinkling with cinnamon sugar to finish the crust. Now, freeze your pie in the coldest section of your freezer. When frozen, wrap your pie with freezer weight plastic wrap or slip into a large freezer bag, removing all the air. Label pie with type of pie, date and baking instructions.
When ready to bake your pie: Remove from freezer. Unwrap pie and place on a cookie sheet. Bake for 350 degrees for 50 min to and hour. Pie is done when apples are tender, crust is golden and filling is bubbly. Allow pie to completely cool before slicing to allow the filling to set.
Containers Needed: plastic wrap, and 2 9-inch pie pans
Pumpkin Pie
Servings: 16
Author/Source: Angela at angelaskitchen.com SINGLE
2 – 15 oz cans pumpkin
1 ½ cups packed brown sugar
2 tablespoons cornstarch
2 teaspoons gluten free vanilla flavoring
1 ½ teaspoons ground cinnamon
1 ½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
6 eggs
3 cups canned coconut milk (not light!)
2 unbaked gluten free pie shells
Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool. Roll out crusts (use plastic wrap – crust tutorial is here.) Line two pie plates with a pie crust, crimp edges of crust, and prick bottom of dough all over with a fork. Freeze the crusts for about 15 minutes while you make the pie filling.
Preheat oven to 375 degrees.
Thoroughly mix together pumpkin, brown sugar, cornstarch, vanilla, salt and spices. Add eggs and coconut milk and mix until well blended. Pour filling into 2 chilled 9 inch unbaked pie shells. Bake in a 375 degree oven for 15 minutes. Reduce heat to 325 degrees and continue baking for 50 to 55 minutes or until an inserted knife comes out clean. (If crust browns too quickly put foil around the pie crust edges). Remove from oven and allow to completely cool. Wrap in plastic wrap and foil, place in gallon freezer bag and freeze.
To serve: Thaw slowly in refrigerator. You may reheat until warmed in the oven at 350 degrees if desired.
Containers Needed: 2 9-inch pie pans & 2 gallon freezer bags
Pumpkin Enchiladas Casserole
Servings: 16
Author/Source: Angela at angelaskitchen.com DOUBLE
If you have leftover chicken or turkey, this is a good dish to use it up on. Shed the meat and layer before the beans.
2 Tablespoons oil
2 cups onions, diced
16 cloves garlic, minced
4 (15 oz) cans pumpkin puree
4 cups gluten free chicken stock or broth
8 oz. can of diced mild green jalapeno chiles, drained
2 teaspoons chili powder
½ teaspoon nutmeg
salt and pepper to taste
2 cans back beans, drained and rinsed
2 cans pinto beans, drained and rinsed
2 – 12 oz jars roasted bell peppers, drained and chopped
2 cups “cheese” sauce of choice
37 gluten free corn tortillas (6-inch)
Place a large skillet over medium-high heat with 2 tablespoons oil. Once the oil has heated, add the onion, and seasoning well with salt and pepper. Sauté for 4-5 minutes, until onions soften. Add garlic and continue to cook for another minute. Stir in pumpkin puree, stock, jalapenos, chili powder, nutmeg and check if it needs more salt and pepper. Remove sauce from heat. Pour one cup of sauce in the bottom of each 8×8 pan. Lay dividing one tortilla in half, fit 3 tortillas into the bottom of pan overlapping an covering as well as possible. Sprinkle with half of the black beans, half of the pinto beans, and half of the roasted bell peppers. Pour ½ cup of sauce on layer. Repeat layer starting with tortillas, then both beans, peppers and another ½ cup sauce. Top with the final layer of tortillas. Pour final pumpkin sauce on top (about 1 cup). Warm “cheese” sauce until you can pour it. Drizzle “cheese” sauce over each casserole. Freeze.
To serve: Thaw. Bake at 350 degrees for 45 minutes – 1 hour or until bubbling.
Containers Needed: 4 Deep Dish 8×8 pans
Meat Pie
Servings: 16
Author/Source: adapted from Doiron, Jane. “Meat Pies.” Recipe. Make-Ahead Meals For Busy Moms. Denver, Colorado: Outskirts Press, 2009. 140-141. Adapted by Angela at angelaskitchen.com SINGLE
Double recipe of gluten free pie crust (4 disks), thawed
5 potatoes, peeled & quartered
½ teaspoons salt
1 3/4 pounds ground beef
1 3/4 pounds ground pork/sausage (be sure GF!)
½ cup onion, diced
1 1/4 teaspoons seasoned salt
1 ½ teaspoons poultry seasoning
1 – 20 oz bag of frozen mixed veggies of choice
Set a steamer basket into a large pot. Fill with enough water to come just below the basket. Bring Water to a boil. Place potatoes in basket and reduce water temperature to a simmer. Cover pot and cook until potatoes are tender, about 15 to 20 minutes. While potatoes are cooking, brown the meat and onion in a large skillet over medium heat, stirring occasionally. Drain the meat. Pull the cooked potatoes from steamer basket and mash with a potato masher. Add potatoes, seasoned salt, and poultry seasoning to the meat and mix well. Stir in the frozen veggies. Set aside to cool.
Remove the pie pastry from the refrigerator, and allow to warm up a bit until you can easily roll it out, but it is still cool. Roll out crusts (use plastic wrap – crust tutorial is here). Line two pie plates with a pie crust and fill with the meat stuffing evenly. Cover with top crusts and trim the edges with a sharp knife. Seal the edges together by pressing a fork all the way around the rim. Cut a slice in the center of the crust to vent. Cover well with plastic wrap and foil. Label and freeze. To serve: Thaw at least 24 hours in refrigerator. Bake at 400 degrees for 40-45 minutes or until golden brown.
Containers Needed: Plastic wrap & 2 9-inch pie pans
Slow Cooker Cassoulet
Servings: 24
Author/Source: Angela at angelaskitchen.com TRIPLE
24 oz. kielbasa, halved lenghtwise and cut into 1/2-inch pieces (be sure GFCF, nitrate free prefered)
3 – 20 oz pkgs boneless, skinless chicken thighs, cut into 1-inch chunks
4 1/2 cups baby carrots, cut into 1/2-inch chunks
3 green or red pepper, cut into 1/2-inch pieces
3 cups chopped onion
9 garlic cloves, minced
6 (15-oz.) cans Cannellini beans, drained & rinsed
3 cans (14.5 oz) Italian style tomatoes
4 1/2 cups chicken broth
1 1/2 cup dry white wine (you can use more stock if desired)
2 1/4 teaspoon dried thyme
3/4 t allspice
3/4 teaspoon ground black pepper
3/8 teaspoon ground red pepper
6 Tablespoons snipped fresh parsley
2 – 10 oz. containers frozen spinach, thawed, water squeezed out
Dividing each ingredient into 4 parts, put 1/4th of each chicken, carrots, peppers, onion, garlic, beans, tomatoes, broth, wine, thyme, allspice, black pepper and red pepper into a gallon sized freezer bag. Remove as much air as possible and seal. Mix parsley and spinach together. Divide into 4 pint sized freezer bags. Remove as much air as possible and seal. Package large and small bag together (I do this by putting the large and small bag into another larger freezer bag), label and freeze.
To serve: Thaw. Put contents of large bag into slow cooker and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours. Just before serving, stir in fresh parsley and spinach. Serve with some crusty gluten free bread and a green salad.
Containers Needed: 4 gallon sized freezer bags and 4 pint sized freezer bags.
French Baguette Casserole
Servings: 16-20
Author/Source: adapted from Sandie @ inncuisine.com found via themushroomchannel.com altered by Angela of angelaskitchen.com DOUBLE
24 ounces fresh spinach, rinsed well
3 loaves gluten free bread of choice (I use my GF French Bread, but a triple batch of Noah’s Rolls work really well in this)
1 cup red onion, thinly sliced
16 ounces mushrooms, sliced
3 teaspoons ground cumin
1 cup of “”cheese” sauce of choice
12 each eggs
4 cups unsweetened milk substitute of choice
To Taste, salt
To Taste, pepper
In a medium stockpot, bring 3 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.
On an angle, cut gluten free bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray 4 deep dish 8×8 pans with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.
Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Warm “cheese” sauce until pourable. Drizzle the “cheese” sauce over the vegetables evenly. In a large bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in baking dishes. Cover and freeze.
To serve: Thaw slowly in refrigerator (24 hours+) Bake at 375 degrees uncovered for approximately 40-45 minutes. Knife inserted near center should come out moist, but relatively clean. Remove from oven, allow casserole to cool slightly, then cut into portions for serving.
Containers Needed: 4 deep dish 8×8 pans
Crockpot Cranberry Pork Roast
Servings: 16-20
Author/Source: adapted from Stephanie @ crockpot365.blogspot.com QUAD
6 pounds boneless pork loin
4 teaspoons ground ginger
2 teaspoons dried mustard
2 teaspoons salt
1 teaspoons pepper
8 Tablespoons cornstarch
64 ounces canned whole berry cranberry sauce
1 1/3 cups raisins
4 cloves garlic, minced
1 1/3 cups cranberry juice
2 Tablespoons lemon juice
Directions:
In 4 gallon freezer bags, divide dry spices and cornstarch and add meat (1.5 lb portions). Shake to coat. In a large bowl mix cranberry sauce, sugar, raisins, garlic, cranberry juice, and lemon juice. Divide and pour over meat. Freeze.
To serve: Thaw. Cover and cook in slow cooker on low for 8 hours, or high for about 4.
Containers Needed: 4 gallon freezer bags
Islander Pork Roast
Servings: 16-20
Author/Source: adapted from Stacy@recipesformoms.com QUAD
6 pounds boneless pork loin
2 teaspoons ground cloves
15 ounces canned mandarin oranges
2 cups canned crushed pineapple, with juice
8 Tablespoons gluten free soy sauce
2 teaspoons pumpkin pie spice
1 teaspoons ground pepper
If you bought a large pork loin divide it into 4 1.5 lb loins. Rub each pork loin with ground cloves, place in 4 separate gallon freezer bags. Pour equal amounts of in mandarin oranges into each bag. In a small bowl, combine remaining ingredients; pour over pork.
To serve: Thaw. Cook in slow cooker on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees.
Containers Needed: 4 gallon freezer bags
