Garlic Mashed Red Potatoes

My favorite way to make mashed potatoes is with red potatoes and fresh garlic.

Garlic Mashed Red Potatoes

Small bag red potatoes (washed and cubed, not peeled)

4 cloves garlic (peeled and pressed)

1 stick butter

1/2 to 1 cup sour cream

2 Tbsp  parsley

milk

salt and pepper to taste

Boil potatoes with garlic until soft. Drain the water. Mash and mix with a hand mixer. Add butter and allow it to melt for a few minutes, then add milk, sour cream, salt, pepper, parsley. Blend with the mixer until smooth.

 

Chocolate Muffins

My friend, Aurie, sent me this today for GF Muffin Day, give this a try!

Chocolate Muffins

1 3/4 cup gluten-free flour
1/2 cup brown sugar
1/4 cup plus 1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup warm water
1/4 cup oil
1 Tbsp red wine vinegar
2 teaspoons vanilla
1 egg + 1 egg yolk
1/2 cup milk chocolate chips (regular or large)
1/2 cup semi-sweet chocolate chips

Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. In a large bowl, whisk together flour, brown sugar, cocoa powder, baking soda and salt. In another bowl, whisk together warm water, oil, vinegar, vanilla, egg and egg yolk. Add wet ingredients to dry ingredients and mix until all incorporated. Gently stir in chocolate chips, reserving about 2 Tbsp each kind. Divide batter evenly between in 12 liners, filling each about 3/4 full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean.

Blueberry Muffins

This is what I have in the oven right now! Gluten-free muffins!

 

Blueberry Muffins

2 1/2 cups gluten-free flour (I used Pamela’s Baking mix, you can use GF Bisquick or another GF flour blend instead)
1/2 cup water
1/2 cup sugar
2 eggs
2 tsp vanilla
1/3 cup vanilla yogurt (optional, but it makes the muffins so nice and moist!)
1 cup blueberries (fresh or frozen)

Preheat oven to 350 degrees. Combine flour, water, sugar, eggs and vanilla in a medium bowl. Fold in blueberries. Pour batter into a large muffin pan in equal amounts. This should make a dozen, good-sized muffins. Bake 15 to 20 minutes until browned and a toothpick inserted in the center comes out clean.

The Classics: Mac and Cheese

Yes, I know you can find Annie’s GF Mac and Cheese boxes, sometimes next to the regular brand stuff, sometimes in the gluten-free section of your grocery store and almost always in your local health food store.  Here is a homemade mac and cheese recipe that I love. I’m a fan of real cheese, not the powder you add milk to! Add diced ham and you have a whole meal.

Macaroni and Cheese

2-3 cups of cooked gluten-free macaroni noodles
2-3 cups grated cheddar cheese
1 cup milk
2 eggs (beaten in milk)
4 Tbsp butter
salt and pepper to taste

Mix cooked pasta and other ingredients in a casserole dish and bake at 350 until 20-30 minutes until set.

GF Crabcakes

Crabcakes…yum. I used real crab meat for this. Super yum. I wasn’t able to find gluten-free artificial krabmeat, but you may be able to at your local store if you prefer that.

Gluten-free Crabcakes

1 lb. flaked crabmeat
1 egg, beaten
1 tsp powdered mustard
1/2 tsp salt
1/4 cayenne pepper
1/4 tsp thyme
2 Tbsp fresh parsley, minced
1/4 cup milk
2 Tbsp Glutino cracker crumbs (original flavor) or GF bread crumbs
3 Tbsp oil

Combine crabmeat, egg, mustard, salt, pepper, thyme and parsley in a bowl. Stir in milk and add cracker crumbs. Blend. Shape into patties. Heat oil in a skillet to a moderate heat. Fry cakes a few at a time about 3 minutes per side. They will be brown and crispy when done. Add more oil if needed.