As the winter seems to be drawing near people will soon be resorting to the typical “winter food”. Winter diets seem to consist of comfort food, especially warm foods such as soup and hot chocolate! However, some of these typical winter recipes may not be available for gluten-free people! But have no fear! There are alternate recipes for people who do not eat gluten! Below you will find several gluten-free winter recipes that will be sure to keep you warm and full this winter!
Smoked Mozzarella Caprese Salad Recipe
- Remove largest basil leaves at the base of the stem.
- Rinse basil leaves and gently pat dry with a paper towel.
- Arrange ingredients on a serving platter in the following order: 1 slice smoked mozzarella, 1-2 basil leaves and 1-2 slice tomato (depending on size).
- Repeat until all ingredients are used.
- Drizzle generously with extra-virgin olive oil.
- Sprinkle with smoked sea salt and serve at room temperature with crusty Italian bread.
- Preheat oven to 375ºF.
- Heat oil in a large sauté pan over medium-high heat, then add the onion, carrot and ground beef. Cook until beef is browned, 8 to 10 minutes.
- Drain the fat and add the broth, tomato paste and thyme. Simmer for about 10 minutes until the juice thickens, then add the peas. Cook for 2 more minutes.
- Pour the mixture into a 11 x 9 baking dish and set aside.
- Meanwhile, bring the potatoes to a boil in salted water. Cook about 20 minutes, or until tender, and drain.
- Mash the potatoes with the butter, milk and salt until smooth.
- Spread mashed potatoes in an even layer over the meat mixture making sure to reach edges completely.
- Bake for 30 to 35 minutes, or until top is golden. Let sit for 10-15 minutes before serving.
Chocolate Basmati Rice Soufflé
- Place the chocolate in a dry, microwave-safe container. Melt the chocolate in the microwave and heat for 1 minute at half (50%) power. Remove from microwave and stir with a spatula. If the chocolate is not completely melted, put the chocolate in for another 30 seconds at half power. Stir and set aside to cool.
- Preheat oven to 400ºF. Coat the bottom and sides of six 6-ounce ramekins with 2 tablespoons of the butter. Sprinkle the bottoms and sides evenly with the sugar. Tap out excess sugar.
- In a medium saucepan, melt the remaining 4 tablespoons of butter. Stir in basmati rice flour and cook, stirring occasionally, until the mixture begins to bubble, 3-4 minutes. Add the milk, melted chocolate, and salt. Cook over medium-low heat until the mixture thickens, stirring occasionally, about 5 minutes.
- Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
- In a large bowl, beat egg whites with an electric mixer until foamy. Gradually add the reserved sugar, beating until stiff. Fold whites into chocolate mixture.
- Gently spoon the mixture into prepared soufflé dishes. If you prefer, sprinkle a little extra sugar on top of the soufflés to make them crustier.
- Place the ramekins on a baking sheet and bake for 12-16 minutes or until puffed and browned. Serve immediately.
Wild Rice And Cornbread Stuffing Recipe
For the stuffing
For the cornbread:
- Preheat oven to 400F.
- Combine dry ingredients in a large bowl.
- Grease your baking pan using 1 tablespoon of the butter and place in preheated oven.
- Whisk 3 tablespoons butter, eggs and milk together in a large bowl, then add wet ingredients to dry ingredients and whisk until fully combined.
- Remove heated baking dish from oven and pour batter in evenly.
- Return dish to oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool completely, then cut into 1-inch cubes and leave out on a baking pan overnight to harden.
For the stuffing:
- Preheat oven to 375F.
- Combine cooked wild rice with cornbread cubes in a large bowl.
- Add 1 cup stock, stir to moisten and set aside.
- Heat olive oil in a large pan, and saute onions, garlic and celery until translucent, about 5 minutes.
- Transfer vegetables to cornbread mixture and return pan to medium-high heat.
- Brown the sausage, then toss with the sage and add to cornbread mixture. Toss all together to combine.
- Transfer mixture to a large baking dish, drizzle with remaining 1/2 cup of stock and bake until golden brown on top, about 30 minutes.