Category Archives: Freezer Food Friday

Gluten Free-zer Friday – Crunchy Chickpeas

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)

Gluten Free-zer Friday – Spiced Chicken

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)

Gluten Free-zer Friday – Lazy Cabbage Roll Casserole

Hi!  I have moved.  You can find this post at angelaskitchen.com.

Gluten Free-zer Friday – Tangy Tomato Beef

Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer 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.

Tangy Tomato Beef

serves 6-8

Continue reading

Gluten Free-zer Friday – Roasted Tomatoes

Head over to MJ’s for Freezer Food Friday.  Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer 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.

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My dad brought me 7 pints of tiny grape tomatoes.  Yes, it is May in Minnesota and as such, not such a seasonal thing (we just got our tomato plants in the ground here!), BUT I can’t let anything go to waste!  This is a great “recipe” for when you are overrun with tomatoes later on in the season.  The slow roasting process (which partly dries and caramelizes the sugars in the tomatoes) really intensifies the flavors of the tomatoes and can turn even supermarket ‘maters into little balls of heaven.

As I have yet to come across a home canning safe recipe for roasted tomatoes such as these (or has a processing time for less than and 90 minutes?!?  Sheesh!), so I freeze them.  If the tomatoes I am roasting are cherry tomatoes (over 1″ around) or very small romas, I cut them in half, placing them cut side up on the pan after tossing with olive oil and pepper.

These are amazing with eggs, on pizza, on toasted gluten free French bread, chopped on baked potatoes, with broiled fish or chicken, tossed with gluten free pasta, etc., etc.  Roasting tomatoes is hardly a new thing, but this is how I do it…

Slow Roasted Caramelized Tomatoes

Grape, cherry or very small roma tomatoes, washed and stems removed

Bulbs of garlic (1/2 bulb per pan of tomatoes)

olive oil (1-2 Tablespoon per pan)

fresh cracked pepper

Fresh herbs to toss with the tomatoes at the end of cooking time

Preheat oven to 425.  Line rimmed baking pan with parchment paper.  I needed 2 half-sheet pans for 7 pints of grape tomatoes.  Set aside.

If tomatoes are cherry or small romas larger that 1″ around, slice in half lengthwise.  Put tomatoes in a bowl and drizzle with 1 to 2 Tablespoons olive oil.  Toss tomatoes in the oil until coated and shiny.  You just need enough oil to give them a nice sheen.  Place tomatoes on your parchment lined baking sheet(s).  Break your garlic bulb apart, leaving the cloves unpeeled.  Place cloves from 1/2 of a garlic bulb on each baking sheet, mixing in with the tomatoes.  Be sure tomatoes are in a single layer.  If your tomatoes are cut in half, set them so the cut side is up.  Season with pepper.

Put in 425 degree oven.  Roast for 15 minutes.  Lower oven heat to 225 degrees.  Rotate the baking pan.  Allow to slow roast at lower temperature for 2 1/2 to 3 hours until dry and shriveled up, but still retaining some chewy-softness.  (Like sun dried tomatoes.)  After garlic is cool enough to handle, squeeze out the roasted garlic and mix with the tomatoes.  You can now add fresh minced herbs, if you wish.

Use right away or allow to cool on the pan.

To Freeze: After tomatoes cool and garlic has been squeezed from peels, place baking sheet into freezer.  Allow tomatoes to freeze.  Pack tomatoes and garlic into small freezer bags or containers, removing as much air as possible, labeling and freeze.  Freezing this way allows a “loose pack” of the tomatoes, so that you can remove as many as needed without thawing the entire container of tomatoes.

Gluten Free-zer Friday – Rhubarb Ice “Cream”

Welcome to Gluten Free-zer Friday.  It’s been a while, but let’s just jump in, shall we?  First, head over to MJ’s for Freezer Food Friday. This week she has a Tex-Mex Chicken Starter that is naturally gluten and dairy free.   Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer 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.

Rhubarb Ice Cream

3 cups 1/2″ pieces rhubarb

3/4 cup sugar (I like the slight molasses taste of organic sugar in this)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (14 oz) can organic coconut milk (NOT light – mmmmm…)

2/3 cup almond milk or milk substitute of choice

1 teaspoon gluten free vanilla extract

In a bowl combine rhubarb and sugar.  Allow to sit for 1 to 2 hours until sugar is mostly dissolved and rhubarb has released some of its juices.  (You can skip this step if in a rush.  However, you will need to stir, stir, stir and watch it when the rhubarb and sugar are first heating so the mixture does not scorch.)  Put rhubarb mixture, cinnamon and nutmeg into a saucepan.  Place pan over medium-high heat, stirring often, bringing mixture to a low boil.  Cook until rhubarb is soft, about 8-10 minutes.  Remove from heat.

Stir in coconut milk and almond milk.  Using an immersion blender, blend mixture until smooth.  Cover and chill until cold.  After chilled, stir in vanilla.  Put rhubarb mixture into your ice cream maker and make according to manufacture’s instructions.  When finished the ice cream will be soft serve texture.  For a firmer texture, put the ice cream into a freezer safe container and freeze for about 2 hours.

To make ice cream without an ice cream machine: When mixture done chilling in refrigerator, put into a freezer safe container with a lid, cover with lid and place in the freezer.  After 30 minutes, remove from the freezer and vigorously whisk or stir mixture breaking up any frozen areas and mixing them in.  Place back into the freezer.  Continue to check and stir vigorously (you are breaking up those ice crystals) every 30 minutes.  You can even use an immersion blender for mixing, if you have one.  The ice cream should be ready after 2-3 hours.

To freeze just the rhubarb base (you can double, triple, etc. the recipe.  Just be sure to package the ice cream base in as many packages as you multiplied the recipe by!):  Make the recipe through cooking the rhubarb.  Remove from heat.  Using an immersion blender, blend rhubarb mixture until smooth.  Cool.  Package rhubarb ice cream base into quart sized zip seal freezer bags, removing as much air as possible before freezing.  Label bags (adding instructions to add 1 cup of coconut milk, 1 cup of almond milk and 1 t vanilla), and freeze.  When ready to use, allow mixture to thaw, mix in “milks” and vanilla and freeze as directed.

Gluten Free-zer Friday – Hot Cross Buns

Today is my dear friend Cari’s birthday.  In honor of Cari, my girl’s have declared it “Pink Day” where they are wearing all pink, and painting their toenails hot pink.  We will also be making some brownies to celebrate Cari’s love of chocolate.  We miss you, Cari.

I’ll bring you a Carmel Macchiato…

Pink Princess Find a Cure Women's V-Neck T-Shirt

I know we hear a lot about breast cancer awareness in October, but here on Cari’s birthday, I would like to encourage you to remember those who are touched by cancer of all kinds and the struggles they and their families face beyond the health issues.  Please consider the Angel Foundation as a place to share your resources to help families faced with cancer.  Since 2001, Angel Foundation has provided financial assistance for adult cancer patients to meet critical non-medical needs, as well as education and support programs to families in the Twin Cities metro area who have a parent with cancer.

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Now onto Free-zer Food Friday…  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer 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.

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Hot Cross Buns
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3 Tablespoons water
1 1/2 teaspoon unflavored geletin (or pectin or agar flakes)
1 cup warm gluten and dairy free unsweetened milk substitute (I use almond or coconut milk)
2 1/4 teaspoons yeast
1 Tablespoon sugar

*3 cups bean flour blend (or 2/3 cup garfava flour, 1/3 cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch)
1/4 cup brown sugar
2 1/4 teaspoons xanthan gum
1 1/4 teaspoon ground cinamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 eggs
1/4 cup softened gluten and dairy free margarine, organic shortening or 3 Tablespoons coconut oil
1 1/2 teaspoons cider vinegar

3/4 cup dried currants or raisins (I use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries)
optional, finely grated zest of a lemon (use an organic lemon)
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Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
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Icing:
3/4 cup gluten free powdered sugar, sifted
1 tablespoon milk substitute (or lemon juice or 2 1/2 teaspoons milk substitute and 1/2 teaspoon gluten free vanilla flavoring)

Put dried fruit into a bowl.  Cover fruit with warm water, just to cover.  Allow to soak until needed in recipe.  Optionally, you can soak the fruit in orange juice for a different flavor.  Sprinkle the gelatin onto the 3 tablespoons water in a small bowl.  Set aside until gelatin has absorbed all the water.  Mix gelatin into the warm milk substitute.  Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
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Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer.  Blend well.  Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar.  Mix on low until blended, then on high for 3 minutes.  Drain fruit and blot dry.  Stir dried fruit and lemon zest into dough.

Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball).  Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper.  Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size.  Gently brush buns with egg wash.  With oiled scissors, snip a cross shape 1/4″ deep into each bun.

**Bake buns in a preheated 375 degree oven for 25 to 30 minutes.  Allow buns to cool on a cooling rack.  Mix icing ingredients together until smooth.  Place in small zip closure bag.  Snip a small corner of the bag to let icing out.  Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
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To freeze after baking: When icing is set, wrap buns well and freeze.
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To freeze before baking: Make recipe up to shaping dough into buns, but before they rise.  Place baking pan into the coldest part of the freezer.  Allow to freeze solid.  Store dough well wrapped until ready to use.  When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight.  Remove pan from refrigerator 1/2 hour before baking.  Brush with egg wash, snip cross shape, bake, etc as directed.
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*I have also used gf millet flour in place of the garfava in this recipe.
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**Note:  When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan.  I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed.  This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.