Category Archives: Dips and Sauces

Menu Plan Monday – June 7, 2010

Last Wednesday was our first CSA box pick up.  I was so excited to see what we got from Featherstone Farm!  The first week included salad greens, red butter lettuce, spinach, asparagus, radishes, and cilantro.  Yum!  To use up our bounty we ate a ton of salad (of course).  The asparagus I roasted on Friday with a bit of olive oil, salt and pepper and served (with more salad) with peanut chicken satay.  With the cilantro I made marinaded beef fajitas and a cilantro dressing (recipe below).  With half of the radishes I made half a recipe of bread-and-butter-radishes (a refrigerator pickle).  I have been using the spinach for salads, and a bit torn up here and there to add greens to cooked meals.  The radish tops were a bit nibbled on by some little critter, but after cleaning them and slicing thinly, they were stir fried up with roasted garlic to add to some morning eggs.  Tomorrow night we will finish off the spinach at dinner with some poppy seed dressing.


We are big veggie eaters and I am very glad we got the big box.  Our next pick up is Wednesday, which can’t come soon enough for me! This week it looks like we are getting red oakleaf lettuce, asparagus, spinach, green garlic, salad greens, dill, rhubarb, green beans, and garlic scapes.  Woo!


To bake this week: Rhubarb Strussel Muffins (double batch – freeze most for later), Blueberry Muffins (double batch – freeze most for later) and Angel Food Cake.  Work some more on my gluten and dairy free croissant recipe…

To freeze this week: make and extra chicken and veggie enchilada to freeze.

To can this week: Another batch of Cinnamon Rhubarb Jam and a batch of Sweet Onion Relish.


Monday: Daddy’s Birthday!/Boy Scout Canoe night

General Tso Chicken with Bok Choy and Cashews over Rice


Tuesday: Mommy’s Birthday! (I am 40 this year)/mom volunteer at elementary school library/older girl’s soccer game

Chicken (yep, free range chicken is on sale big time this week) and Veggie Enchiladas (make one/freeze one) and Spinach Salad (all salad is from our CSA box and our garden this week)


Wednesday: Last day of school for little girl!!/Woo-hoo!/pick up CSA box

Chicken Veggie Skillet Dinner (using some spinach and the top of a green garlic from the box along with various veggies from the fridge) and a jumbo salad with blueberries (the berries are buy one get one free this week), Angel Food Cake with Strawberries


Thursday: Half day for the big kids/dress rehersal for dance (we need a portable dinner)

Brown Sugar and Mustard Glazed Ham, Roasted Asparagus (from the box), Cantaloupe and Salad (for the girlie’s and my portable dinners the ham and cantaloupe are cubed and the asparagus is cut into easy to manage pieces so that we can eat it all with little picks)


Friday: Last day of school for the big kids!!  Woo-hoo!!?/dance recital for the girls/my big guy leaves for Boy Scout sailing trip

Broiled Fish, Two Potato Salad with Dill (the dill is from the box) and Salad


Cilantro Dressing

1 cups fresh cilantro  leaves and soft stems, washed patted dry

6 Tablespoons lime juice

6 Tablespoons olive oil

salt and pepper, to taste

Blend all ingredients in a blender until smooth.  Season with salt and pepper to taste.

Cinnamon Rhubarb Jam

You all know how I love rhubarb.  My husband?  Not so much.  He pretty much thinks rhubarb is evidence of Satan.  I REALLY want to know what rhubarb dish he was fed as a kid to make him hate it so.  Being the great wife that I am, I still cook up plenty of rhubarb (more for me, baby!) to enjoy.  I am awesome like that…  (Love you, honey.  I have some gluten free brownies for you.  xoxoxo)


There is sunlight today, so I will try to get a picture of the jam in the jars posted later on.  Wish me luck!

Cinnamon Rhubarb Jam

2 pounds rhubarb stalks, chopped into about 1/3″-1/2″ peices

1 clementine, zested and juiced (mine was a bit tart)

2 cinnamon sticks

2 cups granulated sugar

1 Tablespoon lime juice

Place rhubarb, clementine zest and juice, and the cinnamon sticks in a bowl. Add the sugar, mixing well. Cover bowl; set aside at room temperature for two hours, stirring occasionally.  The sugar will dissolve as the fruit releases its juices.  After two hours, refrigerate covered overnight.

When ready to make the jam:  Stir rhubarb/sugar mixture one more time.  Drain the rhubarb and pour the juice into a large saucepan. Scrape any extra undissolved sugar into the pan, if needed. Add cinnamon sticks to liquid.  Place pan over medium heat and stir, completely dissolving the sugar, if needed. Bring liquid to a boil.  Add the rhubarb to the pan.  Bring mixture back to a boil, then reduce heat to cook at a low boil about 20 minutes, stirring often so jam does not scorch.  Stir in the lime juice.

Test if jam is finished by putting a teaspoon of jam on a cold plate. If it does not set up within 2 minutes (or has some juice pooling around the center mound of jam), cook a few minutes longer.

Remove the cinnamon sticks. Ladle the jam into clean, hot canning jars, adjust lids and seal in a boiling water bath 10 minutes. Cool on a rack.

Makes about 4  1/2-pints.  Mmmmm….. jammy goodness!

To see a great tutorial on hot water bath canning go to CanningUSA.  CanningUSA also has video podcasts about the canning process you may find helpful.

Gluten Free-zer Friday – OAM Mom’s October 2009 Dinners & Desserts

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!




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!


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.


Dairy Free Pumpkin Cheese Ball

Servings: 16-20

Author/Source:  Angela at                        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

*****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

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                        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                        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                                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                        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 @ found via           altered by Angela of                        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 @                                    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


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                                    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

June 2009 Daring Kitchen Challenge- Chinese dumplings/potstickers

The Kitchen at 200 x 170 (largest)

This month’s challenge is a family recipe from Jen of Use Real Butter.  It is one of the things I used to LOVE back in the ol’gluten filled days – potstickers!  I made a dough last year for mu shu wraps that at the time I thought I would try as a potsticker wrap, but, you know how it goes, I got busy and never quite got to it.  So, here we are, a year later, and it took the amazing Daring Cooks to get me to remember and try it.  Thanks guys!  I am so glad I did.  The fillings used were very tasty.  Jen is one lucky girl having grown up on these every weekend!

This does take a bit of time to put together (think roll, fill, fold and pinch – over and over and over and over…), but I think the results are worth it.  I have missed these.  I am putting these up in the freezer for Mommy treats (okay, I’ll share…) and for guests and just to have on hand.  I will put the freezing instructions and some other filling options on the blog Friday for Gluten Free-zer Friday, so stay tuned!

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)

Challenge by Jen of Use Real Butter (family recipe) adapted to gluten free by me

Jen says:  “It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you’ve made them before – great! Now try something different!”

Gluten Free Potsticker Wrappers (same as the Mu Shu Wraps) by Angela Litzinger

Made a few more than 2 dozen…  You will need to double this to have enough dough for the filling.

1 cup finely ground rice flour

1/4 cup sweet rice flour

1 1/4 cups water

1/2 – 1 cup tapioca flour/starch

Place rice and sweet rice flour in a pan.  While mixing, add water.  Cook over medium heat, stirring constantly until flour is cooked and very, very sticky.  Remove from heat.  Place sticky dough into a mixing bowl.  Add 1/2 cup tapioca flour to bowl and mix with paddle attachment of your mixer.  Allow dough to cool.  When cool, remix.  If dough is too sticky to handle, sprinkle dough with 2 – 3  tablespoons of tapioca flour at a time and mix (this will depend on the humidity in your area).  When you have a dough you can pull off pieces and not have stick to your hands (think play dough consistency – Yum), it is ready.

Roll slightly smaller than walnut sized pieces of dough, flatten into a disk, place on lightly “floured” (use tapioca flour/starch) plastic wrap, roll out dough with a rolling pin, rotating dough/flipping dough over so that wrap is evenly rolled out, using plastic wrap if needed to help pick up dough.  I made 3 1/2 – 4” rounds.

About this size for the dough…

Look how thin this rolls out even though it is a gluten free!  Woo!

Check Jen’s post on how to fill and shape the dumplings.  I wet the edge of the round with a bit of water to get the edges to stick if the pleating wasn’t sticking, but the dough mostly stuck to itself.  Remember that gluten free dough is a bit fragile, so you be gentle to your dough.  Any rips and tears I had were pretty easy to put back together, however.  I did have to place the dumpling dough with the filling on a tray, then pleat, instead of pleating in my hands as the dough couldn’t take too much rough handling…


Dumplings ready for cooking.


To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.


photoMy tasty potstickers.

(Sorry about the photo quality.  Iphones are great, but maybe not for food photos…)

Jen’s Family Potsticker Fillings:

pork filling:
1 lb (450g) ground pork (I used ground turkey – do NOT use low fat ground turkey- because that is what I had, but will use pork next time)
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce (use a gluten free one!)
2 tbsp (28g) sesame oil (I used toasted sesame oil)
2 tbsp (16g) corn starch

I also added 2 cloves minced garlic, because I’m crazy like that…


shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

dipping sauce:

2 parts soy sauce (use a gluten free one)
1 part vinegar (red wine or black)
a few drops of sesame oil (again, I like the toasted sesame oil)
chili garlic paste (optional) (use a gluten free one)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Thank you,  Jen, for this challenge.  It has inspired me and brought back an old friend to my dinning table!  I will be making, and freezing these with various fillings to enjoy whenever the mood strikes…  Knowing myself, that mood should be very often!

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Gluten Free-zer Friday – Peanut Butter Marinade

This is great on pork or chicken.


Peanut Butter Marinade


3/4 cup pineapple juice

3 tablespoons gluten free soy sauce

3 tablespoons peanut butter (no sugar, smooth or crunchy)

1 /2 tablespoon finely minced fresh garlic

1/2 tablespoon finely grated fresh ginger

1/2 teaspoon red pepper flakes

2 pounds boneless pork chops, pork tenderloin or boneless skinless chicken 


Mix all ingredients except meat into a gallon sized freezer bag.  Add meat, seal bag and mix marinade around meat.  Open bag slightly and remove as much air as possible, then seal bag.  Label bag and freeze.


When ready to cook:  Thaw meat and marinade overnight in the refrigerator.  You can slice meat thinly and thread onto skewers, cut into cubes and use for kabobs, grill or stir fry with veggies.


I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Gluten Free-zer Friday – Choose your own Teriyaki

Visit MJ for Freezer Food Friday and see what is everyone else’s freezers.  Today she has a Chicken Basil Meatloaf to share.  Sounds good!  My kids are always up for meatloaf!  To make gluten free, just use gluten free dried bread crumbs instead of gluten ones.  I wonder how this would be as meatballs, too?  I think I need to try it both ways.  Yummy!  Thanks, MJ!


If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

Participating in 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. 


Teriyaki Sauce:

makes about 4 to 4 1/2 cups of sauce


2 cups gluten free soy sauce (I use San-J’s gluten free reduced sodium)

1 1/2 cups sugar or cane juice crystals

1 cup Mirin (rice cooking wine – I use the one from Eden)

1 tablespoon fresh grated ginger

1 tablespoon minced garlic


Combine all ingredients in a saucepan and simmer until the sugar dissolves.  Allow to simmer for about 3 minutes more.  Allow sauce to cool, then store in a canning jar with a lid in the refrigerator.  This will keep for several months in the refrigerator, but it never lasts that long in our house!  You can use this on shrimp, chicken, steak, tofu, pork, etc. and as a dipping sauce.  Mmmm….


To use as a freezer marinade:  Use 1/2 cup of sauce for every pound of meat in a gallon sized freezer bag.  Seal bag the mix the meat around until covered in sauce.  Open seal and remove as much air as possible from the bag.  Seal.  Label bag and freeze.  (The marinade will get thick in the freezer, but due to the mirin, never completely freeze.  However, the meat will.)


When ready to serve:  Thaw meat.  Bake, grill or broil until meat is cooked to desired doneness.  Watch the meat closely as is nears the end of cooking time.  The sugar in the marinade can scorch if not tended to near the end, especially on the grill and when broiling.  If you would like to use the rest of the marinade in the bag as a dipping sauce, put it into a saucepan, bring to a boil and allow to boil for a few minutes before serving.  


I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal

Gluten Free-zer Friday – Raspberry Marinade

Head over to MJ’s for Freezer Food Friday.  Her recipe is for Steak Fajitas which could be made gluten free if you are sure to use a GF hot sauce and salsa and corn or teff tortillas.  To make dairy free, skip the sour cream, use the tofu “sour cream”, or plain coconut yogurt.





Participating in 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. 


This recipe is from my dad.  He came up with it and uses it to coat boneless skinless chicken breasts and pork chops.  I am using it as a “dump” marinade.  Put all the ingredients in a labeled (with the contents!) gallon freezer bag, smooch them around to mix, then dump in the meat of your choice.  Seal the bag, mix the meat around in the sauce, remove as much air as possible from the bag, seal and freeze.  When you are ready to cook this, thaw the bag overnight in your refrigerator.  When it is dinnertime, cook the meat as desired.  If you would like to use the marinade as a glaze, boil in a sauce pan until thickened.


Papa’s Raspberry Surprise Sauce

3/4 Cup Raspberry Jam (I use seedless)
1/3 Cup Apple Juice or White Wine
1/2 Tbsp Wasabi Powder or dry mustard (be sure gluten free)
1/2 Tbsp Cinammon Chipotle Seasoning/Rub (my dad used McCormick’s Grill Mates Cinnamon Chipotle Rub) (McCormick Allergen statement)
1/4 Tbsp Chili Powder

Blend all ingredients until smooth.

Great for grilling, Crock pot simmering or cook down to thicken for dipping sauce.

Can substitute other flavor jam if wanted, such as apricot.  


I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal

Slow Cooking Thursday – Pumpkin Butter

Head over to Sandra’s for Slow Cooking Thursday and see what is in everyone else’s crock!


My contribution this week is Pumpkin Butter.  Yummy!


First you need pumpkin or squash puree.  You really want to start with fresh puree, and not use the canned puree.  It really makes a difference in the taste.  And let me tell you, butternut squash is super tasty as a “butter”…  I like to start with about 5 quarts of puree and other ingredients, so I can use my 6 quart crock and make a big batch.  A pumpkin yield is usually about 2 or 3 cups of puree per 6 inch diameter pie pumpkin.  That cooks down to about half that volume in making pumpkin butter.  You can steam or roast (I think roasting brings more sweetness out in the pumpkin) your pumpkin then puree with a blender or immersion blender until smooth.  


Slow Cooker Pumpkin Butter


Measure out how much pumpkin puree you have.  For each 5 cups cooked pureed pumpkin (from 2  3-4 pound pumpkins)  (I usually start with about 20 cups of puree so I have a nice sized batch.)
2 cups apple cider
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup maple syrup
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon salt
Combine all ingredients in slow cooker and stir together to combine.  Set the crock pot on low heat. 

Put the cover on the slow cooker sideways to vent.  You don’t want to seal the crock tightly because the steam needs to escape so the pumpkin butter can reduce in volume and thicken.

Leave to cook for 6 – 8 hours.   How long depends on the size and power of your crockpot, how much water your pumpkin started with, how thick you like your butter.  Stir the pumpkin butter occasionally. 

When the pumpkin butter has reduced in volume by about half, taste it to check the sweetness.  Add more maple syrup to taste, if needed.  If you left it a bit too long and it is too think for your taste, mix in a bit of apple cider to thin.  


Allow pumpkin butter to cool, divide into pint sized freezer safe containers and freeze, putting one in the refrigerator to enjoy right away.


Why freeze pumpkin butter instead of canning?:  The reason I freeze pumpkin butter instead of canning is that pumpkin and squashes are not a veggie recommended for home canning, even with a pressure canner.  According to the According to The National Center for Home Food Preservation (a land-grant university consortium sponsored by the USDA, and considered to be the leading authorities on food safety science and food preservation research):

“Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash, but we do have directions for canning cubed pumpkin. Pumpkin puree can be frozen or made into a spicy pumpkin leather…

There are not sufficient data available to allow establishing safe processing times for any of these types of products. It is true that previous USDA recommendations had directions for canning mashed winter squash, but USDA withdrew those recommendations…

Some of the factors that are critical to the safety of canned pumpkin products are the viscosity (thickness), the acidity and the water activity. Studies conducted at the University of Minnesota in the 1970’s indicated that there was too much variation in viscosity among different batches of prepared pumpkin purees to permit calculation of a single processing recommendation that would cover the potential variation among products (Zottola et. al, 1978). Pumpkin and winter squash are also low-acid foods (pH > 4.6) capable of supporting the growth of Clostridium botulinum bacteria which can cause the very serious illness, botulism, under the right storage conditions. If the bacteria are present and survive processing, and the product has a high enough water activity, they can thrive and produce toxin in the product.

More recent research with pumpkin butter has been done at the University of Missouri. Pumpkin butter is mashed or pureed pumpkin that has had large quantities of sugar added to it, but not always enough to inhibit pathogens. Sometimes an ingredient such as vinegar or lemon juice is added to the formulation to increase the acidity (decrease the pH). However, pumpkin butters produced by home canners and small commercial processors in Missouri have had pH values as high as 5.4. In fact, the pH values seemed to be extremely variable between batches made by the same formulation (Holt, 1995).

It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash.”

So, then, pumpkin pie filling, pureed pumpkin, and pumpkin butter would NOT be candidates for safe home canning.  Yes, I know you can find old recipes and text books to find processing times, but, dude, just be safe and freeze your butter in containers and store the opened one in the fridge.  Better safe than sorry!!

Gluten and Dairy-free Caramel

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

April Daring Baker’s Challenge – Cheesecake Pops!

Daring Bakers – the name just makes me giggle!  And the logo?  Fab!  I was so excited to join this nifty group of amazing bakers from all walks of life and types of kitchens.  It’s a group of bakers who all participate in a monthly recipe challenge, then post about their success or struggles with the recipe.  Just my sort of thing.  Hey, I bake without gluten and dairy!  I am already daring!  Woo!  So, the day arrived.  I received my invitation, I signed on and checked for my first challenge.  Would it be some sort of fabulous rustic roasted garlic olive loaf?  A yeasted sweet roll?  They had just done a beautiful party cake and lovely baguettes the months before.  Maybe a cream puff, a ‘la “cream puffs in Venice”?  I clicked on the window and saw, um,  Cheesecake Pops.  


Did I mention I am dairy and gluten free?  Cheese.  Cake.  Hmmmm…. Maybe this Daring Baker thing is REALLY going to be more of a challenge than I thought.  But a good cheesecake recipe is never a bad thing to have under your belt, unless it makes it difficult to buckle that belt!  And the photos of the cute little pops (little bites of cheesecake on a stick, dipped in chocolate and covered in sprinkles) were adorable!  You know I can’t resist cute food!  


I’ve made tofu based cheese cake before, back in our vegan days, and it was okay, but I knew it could be improved, maybe with the tofu based mock cream cheese.  Also, what about soy?  It’s high allergen and I wanted to see if a non-soy based cheesecake was possible.  So, I started my challenge deciding to run through it with the cream cheese substitute first, than try to find another substitute without soy.  


For my soy free version I wanted to try to use my coconut yogurt to make a “cream cheese” and for the soy version I simply used Tofutti brand soy cream cheese.  They both turned out very creamy and delicious.  I used a bittersweet chocolate as a counterpoint to the creamy filling and really enjoyed how they turned out.  They were not too difficult to make, mostly just a bit time consuming with the different chilling/freezing times.  They will be something we will make again for a special occasion, as they were delicious and so very cute.  My kids loved them, my mom (the cheesecake queen) thought they were delicious (I have to hide them now!), and my husband (who DOES NOT like cheesecake) decided this wasn’t so bad especially with the chocolate coating it.  My dad is even bringing a couple to work.  He likes to sometimes show people that gluten and dairy free doesn’t mean you have to be deprived of tasty fun.  


I am so glad I joined this group!  If this month’s challenge is any indication, I have a lot of fun to look forward to!  Thanks, everybody!

Angela’s Coconut Yogurt “Cream Cheese”


Scoop one batch of coconut yogurt into a strainer lined with cheese cloth.  The strainer should be over a bowl to catch the liquid “whey” that will drain from the yogurt.  After a couple of hours, I tie the ends of the cheese cake to a wooden spoon and place the wooden spoon on the top of a water pitcher, suspending the yogurt inside the pitcher.  Secure the handle of the spoon to the pitcher’s handle with a rubber band.  Cover with plastic wrap and refrigerate for 8-24 hours depending on the desired consistency. The longer the yogurt sits, the thicker the yogurt cheese. Allow 1 cup of yogurt for every 1/3 cup of yogurt cheese.  

Suspended coconut yogurt cheese…

Coconut yogurt cream cheese, unwrapped!


Cheesecake Pops 

Original recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor – altered to be gluten and dairy free by me.


Makes 30 – 40 Pops


5 8-oz. packages cream cheese at room temperature (use same amount of Tofu cream cheese or coconut yogurt cream cheese)

2 cups sugar

¼ cup all-purpose flour (use 2 tablespoons cornstarch)

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract (be sure gluten free)

¼ cup heavy cream (use the thick portion of coconut milk that has risen to the top part of the coconut milk can)

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.) (I used a gluten and dairy free bittersweet chocolate)

2 tablespoons vegetable shortening (I used organic palm shortening)

(Note: White chocolate is harder to use this way, but not impossible)


Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional (be sure to use gluten and dairy free options)


Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.


In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.


Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.


This is my half batch pan set up in the water bath.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.


When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. (I cut the cheesecake into even portions, then rolled gently into balls.)  Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.  (I did overnight.)


When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.  Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.


Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.


Refrigerate the pops for up to 24 hours, until ready to serve.


April Daring Baker’s Challenge – Cheesecake Pops!

Sunday, April 27, 2008

6 Comments $manage-tooltip$ 

Monday, April 28, 2008 – 11:23 AM
Your pops look great! Always thrilled to see other Alternative Daring Bakers!

Monday, April 28, 2008 – 11:58 AM
I am always so impressed when people have to make such alterations.  Great job – they look wonderful!!

Monday, April 28, 2008 – 03:46 PM
You did a fabulous job on your cheesecake pops.  You so rock…another DBer who made their own dairy or nondairy products this month.  We’re definitely getting to be  a wildly creative bunch.  

Welcome to the Daring Bakers!

The Alternative Daring Bakers have a bake together each month.  Send me an email if you’d be interested in baking along with us.

Natalie @ Gluten a Go Go


Monday, April 28, 2008 – 04:12 PM
Very nice, I’ll have to try the coconut yogurt cream cheese.

Monday, April 28, 2008 – 09:01 PM
Very impressive! Welcome to the group Daring Baker!

Wednesday, April 30, 2008 – 09:05 PM
You NEVER cease to amaze me, my dear!! WOW!! You go, girl…using that talent on loan from God to do some pretty daring baking! 🙂