I read a cooking tip in my local newspaper, If you have leftover cream perilously close to its expiration date, just freeze it. Well, I haven’t been to impressed with freezing dairy, but I always seem to have leftover cream sitting in my fridge that will ultimately be thrown out. If it could actually freeze that would be such a time and money saver.

The tip also went on to say that you could whip the cream and freeze the dollops for several weeks; and the best part they only take about 10 minutes to thaw at room temperature. Now this was one tip I couldn’t overlook. How many times would having pre-whipped cream have been so nice? Too many to count at my house. Not only would this be great for the holiday, but anytime you have company over. It would be such an easy thing to prepare ahead of time.

I was skeptical that this would actually work. First, my cream carton said clearly on the side DO NOT FREEZE. So I had to put these freezer cream tips to the test.

To freeze liquid cream, you have to leave 1/2 inch at the top of the container, giving the cream plenty of room for expansion. I used containers designed for freezer products, but I think any freezer-safe jar or container with a lid would do; you could even reuse a cottage cheese or yogurt container. It will thaw overnight if placed in the refrigerator. It will most likely separate, so shake it before using. This really does work!

For the whipped cream, I placed small dollops on a parchment lined baking sheet and placed in my freezer until frozen. Then I placed them in an airtight container and returned them to the freezer. When I checked a couple weeks later, they still looked good. I pulled a few out, let them defrost on the counter. They still held their shape and tasted just like fresh whipped cream!

Freezing cream is one kitchen tip I am glad I discovered. I hope it saves you time and money in your kitchen as well.

Kitchen Extras, Kitchen Tips, Make ahead freezing cream, freezing kitchen tips, Gluten Free

Emeril 20-40-60: Fresh Food Fast claims to give you recipes for quick, fresh dishes.  I think it lives up to its claim. With almost 160 simple, practical recipes, there is more than enough ideas for what to make for dinner, or lunch or dessert for that matter. The book itself is over 250 pages, with the beautiful photography we’ve come to expect in cookbooks. The book is divided in three section, recipes that take 20 minutes or less, recipes that take 40 minutes or less, and a  small chapter for recipes requiring more time or special ingredients. Each chapter begins with a table of contents, divided into the typical categories: soups, starters, salads, etc. The recipes are fairly diverse, having quite a few fish and poultry recipes, which is good for those of us trying to cut back red meat.

And while this cookbook is definitely not gluten free, there are plenty of gluten free recipes and simple modifications that could be made (using corn tortillas, gf pastas, etc). Most of the recipes have simple ingredients that can be found in a well-stocked pantry, but as always with Emeril, you’ll need quite a variety of herbs and spices, including plenty of Creole or Cajun seasoning.

For years it has seemed like cookbook authors and professional chefs have been out of touch with the amount of time at-home-cooks have to spend on meals, especially the weeknight dinner. Sure there have always been quick cooking recipes available, but they typically call for packaged and unhealthy ingredients. I am grateful that a superstar chef like Emeril Lagasse has come to our rescue. The majority of Emeril’s other cookbooks are very complicated and just too time consuming for the average home cook, however, I think Emeril 20-40-60 is a refreshing change. Whether a serious Emeril fan or a novice cook,  I think 20-40-60 would be a great addition to any busy cook’s cookbook collection.

HITS:

• Fish Tacos With Black Bean Salsa
• Peanut-Butter Chocolate Chip Cookies (flourless)
• all the great photos
• expected prep time and cooking time given for each recipe
• easy to understand instructions

MISSES:

• Kicked-Up Snickerdoodles (In all fairness, I didn’t try these, but cayenne in a snickerdoodle, no thanks)

*I have no affiliation with this author or publisher, I just enjoy the cookbook.

Cookbook Reviews Emeri Cookbook review, Emeril 20-40-60 cookbook review, Gluten Free

I had a cheap rice cooker once and I was never quite satisfied with it. It ended up in the garbage and for years I made rice on the stove top.

Well, we went gluten free and I had to rethink this. First of all, we eat a LOT more rice now. We also eat almost exclusively brown rice, which takes a long time to cook, so someone has to be in the kitchen for way longer than reasonable, watching the rice. And perhaps the most important reason, I want really good tasting rice, rice with nice texture, cooked to perfection, and if the rest of the meal isn’t quite ready, it needs to stay warm.

Well, apparently what I needed all these years was a fancy, programmable rice cooker; one that had setting for both brown and white rice and had a warming feature. I had no idea rice cookers had come so far.

When I saw a programmable rice cooker Aroma ARC-1000 Professional Rice Cooker/Food Steamer at Costco for around $30 I threw it in my cart and I have been thankful ever since.

I really think any family could use a nice rice cooker, but it truly is essential for a gluten free family.You can cook a large batch of rice with very little effort and keep it warm until needed. You’ll have leftovers for breakfast, lunch or dinner the next day, which is so convenient.

The texture and taste are far superior to anything I ever produced with my cheap rice cooker or on the stove top. Just read the directions, the little measuring cup that comes with it is not equivalent to our 1 cup measuring cup, so be sure to keep it. I also cook quinoa on the white rice setting and it turns out perfect every time.

Having a programmable, reliable rice cooker may not solve all our gluten free cooking woes, but it does make living and cooking gluten free a lot easier. A programmable rice cooker is definitely a gluten free kitchen essential. Does anyone else have a kitchen item they find essential since eating gluten free?

Gluten Free Basics, Kitchen Essentials aroma rice cooker, Gluten Free

Refried beans are such a great thing to have on hand. They can be used in main dishes, dips, as a side, and what kid doesn’t love a bean and cheese quesadilla? And they are so inexpensive and easy to make.

I have tried a couple different recipes to make homemade refried beans, and I have found that this adaptation from a recipe on allrecipes works the best for me. It is simple, you just throw everything in the slow cooker, when the beans are done you strain and mash. It couldn’t be much easier, and they taste a lot better than canned refried beans. If you don’t have chicken broth, or want to make it vegetarian, you could certainly use vegetable broth or water; but you might need to add extra salt.

This recipe makes pretty mild beans, if you want to add a kick, you could use more jalapeno pepper, or add hot sauce, taco seasoning, spices etc. It is a good basic recipe that can be modified to suit your taste.  And like most slow cooker recipes, this makes a lot of food; but don’t worry, the beans freeze really well.

A dish or refried beans.

Homemade refried beans and homemade tortillas, simply the best bean and cheese quesadilla you could eat.

Refried Beans Without the Refry

• 1 onion, peeled and chopped
• 3 cups dry pinto beans, rinsed (black beans or a combo of both beans also works well)
• 1/2 jalapeno, chopped
• 2 Tb garlic, minced
• ground pepper to taste
• 1/2 tsp cumin
• 9 cups chicken broth
• salt, optional
  

1. Place onion, beans, jalapeno, garlic, pepper and cumin in slow cooker. Add broth and stir to combine. Cook on high 8 hours, adding more water or broth if needed.
2. Once beans have cooked, strain and reserve liquid. Mash beans with potato masher, or for a smoother texture use an immersion blender (you can also cool them slightly and use food processor, I find this gives the smoothest texture). Add reserved liquid as needed to get desired consistency. Add salt if needed.
   

Crock Pot, Sides crock pot refried beans, Gluten Free, gluten free refried beans, refried beans without the refry, slow cooker refried beans

I was first introduced to chicken lasagna as a kid. My mom and my older sister made a creamy chicken lasagna in a white sauce; the recipe came from one of those church/community cookbooks. If I remember right the ingredients go something like this, pasta, chicken, cream cheese, mozzarella, 2 cans cream of something soup.

I like the idea of a creamy chicken lasagna, but I am not a fan of the cream of anything soups (I am pretty sure they are full of gluten, so I have yet another reason to avoid them). I know this might make me sound like a food snob, I have heard people call cream of whatever soups an American staple, but I really just find them gross, so I had to come up with my own version of chicken lasagna. I like both the idea of using chicken in lasagna and the richness of the original recipe, but I wanted a more traditional red sauce.

After trying several different things, I came up with a version of chicken lasagna my family loves. I am not going to tout this as healthy lasagna, but unlike the original version, it does actually have vegetables in it. I like to add spinach, but I know many people dislike it, so it is very optional. This isn’t a really firm-set lasagna, if that bothers you, you can add an egg to the cheese mixture and it will help it set.

We use Tinkyada brown rice lasagna noodles, but if you aren’t gluten free, use your favorite lasagna noodles. If you haven’t used the rice lasagna noodles before, they are pretty fragile so handle with care. Every time I cook them I seem to end up with more broken noodles than not, so I just lay the pasta pieces down and proceed with the recipe.

Chicken Lasagna

• 1/2 an onion, chopped
• 1/2 a green pepper, chopped
• 2 cloves garlic, minced
• oil
• 2 cups tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• salt and pepper to taste
• 3 chicken breast halves, cooked and chopped (leftovers work great here)
• 1 cup mozzarella cheese, grated or chopped
• 1 (8oz) package cream cheese, softened
• 1 package frozen spinach, thawed and drained, optional
• 9 rice lasagna noodles, cooked and drained

1. Saute onion, green pepper and garlic in a few teaspoons oil. Add tomato sauce, diced tomatoes and herbs. Simmer until flavors are blended, about 10 minutes.
2. In a separate bowl, combine chicken, cream cheese, mozzarella and spinach if using. Add about 2/3 cup of warm sauce and stir to combine.
3. In an 11×7 pan (you could use 9×13 but it won’t be as full), spoon enough sauce to cover the bottom. Layer three noodles; spread about 1/3 of the cheese & chicken mixture on top. Repeat noodle layer, cheese & chicken mixture two more times. Pour remaining sauce on top of pan.
4. Place pan on top of rimmed baking sheet to catch drips and bake at 350 for about 40 minutes or until hot and bubbly. Let set 5 minutes before cutting.

Gluten Free, Main Dishes chicken lasagna, Gluten Free, gluten free chicken lasagna, gluten free lasagna, gluten free pasta

Fried rice is such a good idea. It is a perfect way to use leftovers that are sitting in the fridge. I have made fried rice a few times, using various recipes, but it wasn’t until I saw a recipe for Impromptu Fried Rice from Mark Bittman that I realized brown rice could also be used. I think it really works well here. Bittman also notes that you can use leftover cooked quinoa as well, which I think is clever. Do make sure the rice or quinoa is leftover though, fresh rice really won’t give you the correct texture.

I am not much of a recipe follower, so this is my adaptation of Impromptu Fried Rice. Just use it as a springboard for your own dish. I kept my version meatless, but if adding meat you could just brown it separately, after the vegetables. Almost any leftover vegetables or meat could be used here, so get creative, let the kids have some say and have an impromptu meal, I think they are the most fun to cook anyway.

Impromptu Fried Rice

• 3 Tb peanut or vegetable oil
• 1 bunch scallions, diced
• 1 bell pepper, chopped
• 1 cup fresh or thawed, frozen beans
• 1 cup fresh or thawed frozen peas
• 1 Tb minced garlic
• 1 Tb peeled and minced fresh ginger
• 3-4 cups cooked leftover brown or white rice
• 2 eggs, lightly beaten
• 2 Tb soy sauce (San J makes a gluten free one)
• 1 Tb sesame oil
• 1/4 cup chopped cilantro

1. Put 1 Tb of the peanut or vegetable oil in a large skillet or wok over high heat. When oil is hot, add the scallions and pepper and cook until browned, about 3 minutes. Lower the heat if they are browning too fast. Transfer vegetables to a bowl.
2. Add the green beans, peas and any other vegetable you are using and cook until nicely browned and hot. Add them to the bowl also.
3. Put the remaining peanut or vegetable oil in pan and add ginger and garlic. Add rice, a little at a time, breaking up the clumps as necessary. When all the rice is added, make a well in the center and add eggs; scramble them with a spatula; once cooked stir to incorporate them into the rice.
4. Return the vegetables to the pan and use the spatula to combine. Add the soy sauce and sesame oil; tasting and adding salt and pepper if needed. Turn off the heat and serve with cilantro and additional soy sauce if desired.

Main Dishes brown fried rice, fried rice, Gluten Free, impromptu fried rice

The first time I saw a recipe for this I thought it sounded crazy, but then I got Weber’s Real Grilling cookbook and I read the description and saw a picture. It seemed a bit unconventional to me, but it really reduced the cooking time for a whole chicken and it seemed worth a try. The results are amazing.

Whole chickens are usually fairly inexpensive, and go on sale for less than $1 a pound quite frequently, making this one of the most economical main dishes I can think of. The skin gets crispy and the meat stays very juicy and tender. The rub is simple, but adds the right amount of flavor. It is my absolute favorite way to cook a whole chicken. And I don’t actually own bricks, I just use a heavy cast iron skillet and it does the trick. The hardest part is probably cutting the backbone out of the chicken, this is necessary to flatten the chicken; you can use a knife, but kitchen shears will work better. Don’t worry if you don’t do this part perfectly, mine never look pretty, you just want the chicken flat. You might want to watch for flare-ups, as you can see in the picture mine got a little blackened, but it was still very good; you can also see how tender the meat is, it is practically falling right off the bone.

Chicken Under Bricks

Rub:

• 1 tsp kosher salt
• 1 tsp granulated garlic
• 1/2 tsp granulated onion
• 1/4 tsp freshly ground black pepper

1. In small bowl, mix the rub ingredients.

Chicken:

• 1 whole chicken, about 5 pounds, excess fat removed
• vegetable oil
• 1 cup your favorite bbq sauce, optional

1. Place chicken, breast side down, on a cutting board. Using a knife or poultry shears, cut along the backbone and remove it. Open the chicken like a book and flatten as much as possible; cut and discard wing tips.
2. Season the chicken with the rub.
3. Place the chicken, skin side down, on the grill over indirect high heat. Lightly coat the bottom of a baking sheet with oil. Place the baking sheet on top of the chicken and weight it down with foil-wrapped bricks or a cast iron pan (I actually oil the bottom of my cast iron pan and place it directly on the chicken, why wash a baking sheet if you don’t have to?).
4. Grill until golden brown, about 30-35 minutes.
5. Using pot holders, carefully remove baking sheet and bricks/pan. Using a wide spatula, carefully release chicken from grate and move to medium high heat and grill 5-10 minutes  more (I like to flip chicken at this point to get nice skin on both sides, but the original recipe doesn’t do this).
6. Transfer chicken to cutting board and let rest 5-10 minutes before serving. Cut chicken into serving pieces and serve with bbq if desired.
   

BBQ, Main Dishes bbq whole chicken, Gluten Free, Weber's chicken under bricks, Weber's Real Grilling

Only rarely have I ever used the prepackaged rice mixes, and since going gluten free I haven’t even looked at them. They are full or sodium and lots of other ingredients I care not to read about. That is one thing about having food restrictions, you have to read the labels, which means you can’t avoid knowing what goes into the food you consume.  I think this has made me a much more health conscious cook.

I have been making Best Spanish Rice from allrecipes for many years and it so easy to prepare. I like that the recipe calls for jarred salsa, it not only makes the recipe simple, but allows you to change the flavor of the dish by simply choosing a different salsa next time.  And if you rinse your rice, make sure it is completely dry before beginning, or the dish won’t turn out. This recipe can easily be halved.

Best Spanish Rice

• 2 Tb oil
• 2 Tb chopped onion, optional
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth (vegetable broth or water can also be used)
• 1 cup chunky salsa

1. Heat oil in large, heavy skillet over medium heat. Stir in onion and rice, stirring often. When rice begins to brown add broth and salsa.
2. Return to a boil, reduce heat and cover; simmer 20 minutes, until all liquid has been absorbed. Fluff with a fork and serve.

Sides easy spanish rice, Gluten Free

Apple desserts are pure comfort food. The apples, the spices, the smell that fills the house. I have never met a person who dislikes apple pie, not to say that all apple pies are created equal, because they certainly are not, but if done correctly, apple desserts are sublime. Like “happiness in a bowl” my daughter says. My mom has been making her version of apple pie filling for over 40 years. Although I love the recipe, I decided to make a freezer version because I am just not that into canning, and I have more freezer space than cupboard space. So, I decided to adapt my mom’s classic recipe. I find it really convenient to have pie filling frozen, ready to use for impromptu desserts.

I use this apple pie filling for pancakes, waffles, ice cream topping, cobbler, crisps, etc. There are so many uses and they are all good, a pie is just the obvious choice, but don’t let the title fool you, this can be used for so much more than just a pie. If you have never made pie filling before, it isn’t difficult, preparing the apples is the most labor intensive part. If you have a teen or spouse who likes to help in the kitchen, this would be one task that could use some assistance.

The measurements for cornstarch and water work for me with Granny Smith apples, if you are using an apple that is significantly sweeter or has a higher water content you might find these measurements need adjusted slightly. Make sure and use a firm baking apple though, not all apples will make a good pie filling. So next time you see apples on sale buy a bunch and make some apple pie filling, you’ll never want to buy it again.

Freezer Apple Pie Filling

• 4 1/2 cups sugar
• 1 cup cornstarch
• 2 generous tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 6 cups water
• 20 cups peeled, cored and sliced apples (about 20 apples)
• 2 TB lemon juice

1. In large bowl toss apples with lemon juice; set aside.
2. In large pot (stock pot) or dutch oven, combine sugar, cornstarch, cinnamon, nutmeg, salt and water to a boil. Boil until thickened, about 1 minute, stirring constantly.
3. Add apples and return to a boil; cover and lower heat, simmer for 5-7 minutes or until apples are tender. You don’t want the apples to be too soft, or you’ll end up with applesauce.
4. Cool for 30 minutes. This mixture can be used immediately or scoop into freezer containers or freezer bags and sealed; allow to cool to room temperature or so before freezing.

Desserts, Make ahead freezer apple pie filling, Gluten Free, gluten free apple pie filling

We have a new produce store near our house, so I have been stopping in every couple of days to pick up produce. They have been having an apple sale, so I bought a 10 pound bag with the intention of making apple pie filling. Well, my weekend came and went and still I have a 10 pound bag of apples on my counter and even more eating apples in the fridge. Today is filled with extracurricular activities, not leaving nearly enough time to get apple pie filling made; but slow cooker applesauce, that I can do.

My mom has always made her own applesauce, I am sure it stems from the fact she lives in the country and has apple tress, along with all her friends and neighbors, so she has an abundant supply of free apples. I guess I have always been around homemade applesauce, so it doesn’t seem like too big of a chore, however there are a few different ways to make applesauce and I have found the easiest way is to make it in your slow cooker. You simply add the ingredients and forget about it; and the best part, your house will be filled with the amazing aroma of spiced apples. Simply delicious.

You could use any apple you want here, I know the “experts” say that Jonagold, Pink Lady, Macoun, Gala, and Fuji are the best due to their balanced flavor and water content; but I just use what I have and adjust the water and sugar as needed. So if you choose to use a really tart apple, know that you might have to add a little extra sugar; for a sweet apple, use less sugar. Today I used a combination of Honeycrips and Granny Smiths. If you prefer your applesauce unsweetened, just leave out the sugar and spices; my version tastes very similar to an apple pie filling. I think applesauce is pretty forgiving, so if you have never made it, give it a try. It is a great rainy day activity with the kids. I am sure you’ll be pleasantly surprised at how easy and good it is, especially when served warm.

One word of caution though, if you are tempted to start these at night and go to bed, just know that the smell will be quite strong, and quite possibly will prevent you from sleeping. Trust me, I know from experience. My husband has asked me to never again cook food in the slow cooker while we sleep, it just smells too good.

Slow Cooker Applesauce

• about 3 pounds apples, cored, peeled and cut into large chunks
• 1/2 cup water
• 1/2 cup brown sugar (white sugar would also work), optional
• 1/2 tsp pumpkin or apple pie spice, optional

1. Add all ingredients to slow cooker and cook on low 6-8 hours.
2. When apples are very soft, smash with potato masher, fork, immersion blender, etc to get desired consistency. If very smooth consistency is desired, a blender or food processor would work well.
3. Applesauce can be served warm or cold. Leftovers need refrigerated or frozen.

Cooking With Kids, Crock Pot crock pot applesauce, Gluten Free, homemade applesauce, slow cooker applesauce