Blog Archives

Recipe by Beth Hillson
Serves 4turkey pumpkin chili

This is an easy chili that everyone will love.  Don’t tell them it’s healthy, too.  You can double or triple this to feed a crowd and up the spices if your guests like the heat. Try replacing pumpkin with butternut squash, too.  However, do not add brown sugar as the squash is much sweeter than pumpkin. Top with sour cream or cheddar cheese.

2 tablespoons olive oil, divided
1 pound ground dark meat turkey
2 teaspoons fajita or taco seasoning
2 teaspoons chili powder
¼ to ½ teaspoon chipotle powder
1 large onion, chopped
2 cloves garlic, crushed
1 (28-ounce) can diced tomatoes, with juice
3 cups cubed fresh pumpkin or butternut squash
2 tablespoons brown sugar (omit if using butternut squash)
1 tablespoon cider vinegar
1 (15 ounce) can black beans, rinsed and drained
Cooked brown rice
Sour cream or grated cheddar cheese

Heat 1 tablespoon olive oil in a large saucepan over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.  Add the spices and use a slotted spoon to transfer to a plate.

Heat remaining olive oil in the pan and add onion and garlic.  Sauté over low heat until the onion is translucent.  Add back the turkey.  Stir to combine.  Add tomatoes, pumpkin, sugar and vinegar to the pan.  Cook, covered, on low heat until pumpkin is tender and has started to break apart, about 30 to 40 minutes.  Add the beans and cook an additional 15 minutes.  Check seasonings and add salt and pepper if desired.

Serve with rice and sour cream.

Recipe from Beth Hillson
Makes 4 Go-Stick Treatsbanana go sticks

Here’s a great grab-and-go breakfast or snack that’s healthy and loaded with fiber and potassium, too.  Whether you use unsweetened cocoa, coconut, or ground nuts, you’ll be getting lots of nutritional bennies in each treat.

Make a batch ahead of time so they are ready for school or breakfast on the run.  You’ll swear you are biting into a chocolate bar when you try the bananas coated with unsweetened cocoa; the coconut variety tastes like coconut cream and the nuts will make you think you’ve bitten into a nutty ice cream treat. What could be better?

No need to add fruit preserves if using the nut or coconut coating.  However, the preserves are a nice touch to cut the bitterness of unsweetened chocolate.

2 large organic bananas
¼ cup plain yogurt, preferably organic
2 teaspoons fruit preserves (no sugar added), optional

Toppings: (Choose your preference)
4 teaspoons unsweetened dark cocoa
¼ cup unsweetened coconut
¼ cup chopped unsalted almonds or peanuts

4 skewers or long toothpicks

Line a large plate with wax paper.  Peel the bananas and cut in half through the center.  Place a skewer through each banana half lengthwise.

In a small plate, combine yogurt and fruit preserves, if using.

In another plate, add cocoa, breaking up any clumps.

Spread the coconut over another plate, breaking it up with the back of a fork.  Spread the nuts over another plate, if using.

Coat each banana half in the yogurt mixture then coat it in one of the addition toppings.  Set on the wax paper lined plate and freeze for a minimum of 1 hour and up to 3 days.

When you need a Go-Stick, grab on out of the freezer and away you go!

Recipe from Beth Hillson
Makes 12 pancakesHealthy Banana Pancakes

Most pancakes are, by definition, heavy in carbs and sugar.  Add maple syrup and you increase that load of unfriendly calories.  No wonder you’re sleepy by 10 a.m.  Not these pancakes, however. They are light and filling and don’t use a speck of sugar.  Using bananas as a substitute for fat makes them diet-friendly, too, and the small about of flour comes from nutritionally-dense flours like buckwheat, oat and flax meal.

Best yet, these can be made ahead and stored in the fridge or freezer for a healthy on-the-go breakfast.  If you are home, enjoy them with additional sliced bananas or strawberries and just a smidge of maple syrup, if you must!

The most challenging part of this recipe is keeping two bananas on the counter long enough to turn very ripe. (Someone always swipes them off my counter!) Make sure to select flours that are labeled “gluten free.”

4 large eggs
2 very ripe bananas, preferably organic
½ teaspoon vanilla extract
5 tablespoons buckwheat flour
2 tablespoons oat flour
1 tablespoon golden flax meal
1 teaspoon baking soda
¼ teaspoon of salt
Olive or coconut oil, optional

In a medium size bowl, thoroughly whisk 4 eggs until frothy.

In a second bowl, mash the bananas and add to the eggs.  With a fork, beat until any lumps are nearly gone.  Add the vanilla and set aside.

Mix together buckwheat flour, oat flour, flax meal, baking soda and salt.  Whisk into the egg and banana mixture.

Lightly oil a no-stick griddle or add a small amount of olive or coconut oil to a frying pan.  Heat to medium or 350 degrees F.

Spoon the pancake batter onto the pan and fry until golden brown on both sides.

Top with additional sliced banana or other fruit.

On the go tip:  Roll each pancake in chopped fruit.

Recipe By Beth Hillson
Serves 3balanced breakfast sandwich

Breakfast can be a balancing act.  Trying to find something that contains protein and nutrients and has a good amount of healthy carbs is not the first thing you want to deal with in the morning.  But, let’s face it.  You stand a better chance at handling all those little daily challenges if you are fortified from the get go.  So, here’s a great twist on breakfast, a Balanced Sandwich, to help jumpstart the day. Besides, it’s a yummy meal that can be wrapped in waxed paper to eat on the way to work or school.  Now go get your breakfast on.  And have a great day!

3 tablespoons light mayonnaise
2 tablespoons Ketchup
1 teaspoon white horseradish (from the jar)
3 Glutino or other Multigrain English Muffins
6 slices cheddar cheese
1 tablespoon olive oil or butter
3 large eggs
¼ pound Boar’s Head or other gluten free Pastrami Turkey, thinly sliced
½ cup coleslaw (optional, but I love cole slaw any time of the day)

Mix together mayonnaise, ketchup and horseradish. Set aside.

Separate English muffins and toast the halves.  When toasted, top each half with a slice of cheese.  Let it melt slightly and set aside.

In large skillet, heat the oil or butter. Crack the eggs into the heated pan and fry just until the whites are set.  Cover the pan and continue cooking for 3 minutes or until yolks are no longer runny.  Remove the skillet from the heat.

Spread 1 to 2 teaspoons of the mayonnaise mixture over half the English muffins.  Top with turkey pastrami, coleslaw, and fried egg. Cover with an English muffin half that does not have mayonnaise on it.  Down it promptly or wrap in waxed paper and eat on the way to school or work.  Don’t forget the napkins!

Recipe By Beth Hillson
Serves 12

You’ll love this winning combination of chocolate and banana.  Not only does it make for a moist cake, but one that can also be Passover-friendly by using potato starch and almond flour in place of the flour blend. (Scroll down for that recipe.)  I’ve served this with a chocolate glaze and sliced strawberries or sliced bananas to dress it up.  But it’s also delicious as it is.

5 large eggs at room temperature, separated  Chocolate Chip Banana Cake
¾ cup sugar
1 cup Gluten Free Pantry all/purpose flour or other g-f all/purpose blend*
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 large ripe bananas, pureed to yield 1 cup
4 ounces (2/3 cup) semisweet or bittersweet chocolate chips

Preheat oven to 350° F.

Beat egg whites to soft peaks and gradually add the sugar and continue beating the egg whites until they are very stiff.

In a mixing bowl, add the flour.  Make a well and add the egg yolks, oil, and the vanilla.  Beat with a portable mixer on high until mixture is very smooth.

Add bananas to the egg mixture and mix gently to incorporate, but do not beat.  Fold in the chocolate chips.

Using a rubber spatula, gently fold in the egg whites into the banana mixture by placing the spatula at the far side of the bowl, following the bowl’s far side to the bottom, scraping along the bottom and up the side of the bowl closest to you. Lift the spatula and rotate the bowl slightly, repeating. Don’t be tempted to mix the ingredients at this point or you will deflate the egg whites. Continue until the mixture is pretty homogenous.

Transfer to an ungreased 10″ tube pan, preferably one with tips (feet) on the top and bake for 50 – 60 minutes or until a cake tester comes out clean and dry.

Remove from oven and invert pan on a wire rack to cool.

When cool, run a sharp kitchen knife along the edges of the tube pan, including the tube, and remove the cake.

Serve with a chocolate glaze and sliced strawberries or bananas if desired.

*Add 1 teaspoon xanthan gum and ¼ teaspoon salt to flour mix if not included in the blend.

Chocolate Chip Banana Cake
Passover Version

Serves 12
5 large eggs, separated
¾ cup sugar
¼ teaspoon salt
3 large ripe bananas, pureed to yield 1 cup
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup potato starch
1/3 cup almond flour
4 ounces (2/3 cup) semisweet or bittersweet chocolate chips

Preheat oven to 350° F.

Beat egg whites to soft peaks and gradually add the sugar and continue beating the egg whites until they are very stiff.  Set aside.

In a mixing bowl, combine the yolks, the salt, the banana puree, oil, and the vanilla.  Add the potato starch and almond flour.  Beat on high until mixture is very smooth.

Fold in the chocolate chips.  Using a rubber spatula, gently fold the egg whites into the banana mixture.

Transfer to an ungreased 10″ tube pan, preferably one with tips (feet) on the top and bake for 50 – 60 minutes or until a cake tester comes out clean and dry.  Remove from oven and invert pan on a wire rack to cool.

When cool, run a sharp kitchen knife along the edges of the tube pan, including the tube, and remove the cake.

TIP:  Bananas not ripe?  Prick the peels and microwave 1 to 2 minutes or until very warm and fragrant.  Cool and puree.

 

A Quick Recipe from Beth 

Merri-Mint Chocolate Brownie Trifle
Serves 6 to 8

People think I am an amazing chef when I serve them gluten free brownies, mind you, straight from the freezer.  When I am in a rush, brownies are my go-to dessert.  Top them with designer ice cream or a layer of chocolate ganache and the crowd goes wild.   But this recipe takes brownies to a whole new level, a simple (but decadent) dessert that I pull out of my bag of gluten-free tricks when company is coming and I’m pressed for time like during the holidays.

Assemble this in one big glass bowl for a buffet or individual glass goblets for a sit down meal.  Either way, this luscious chocolaty mint dessert will make you giggle when you bite into the rich chewy brownies layered with peppermint-laced whipped cream, crushed candy canes, and shaved chocolate.  Could anything be better? This time, I used Glutino Gooey Chocolate Merry Mint Brownie Mix .  They already come with a hint of peppermint and a topping of white chocolate fudge.  But you could add peppermint extract to any brownie mix and top with white chocolate chips. If you are making this for an adult-only gathering, use Crème de Menthe liqueur in place of peppermint extract.  Add nuts, mini marshmallows or hot fudge if you wish.  There are no rules, just the promise of lots of holiday merri-mint.

1 package of gluten free brownie mix   Merri-ment Chocolate Brownie Trifle
¼ teaspoon peppermint extract*
1/3 cup white chocolate chips*
*omit if using Glutino Merry Mint Brownies

Whipped Cream
¾ cup (12 ounces) whipping cream, very cold
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract or 1 tablespoon Crème de Menthe liqueur
1/3 cup crushed candy canes, leave extras whole for decoration
Shaved Semisweet or Bittersweet chocolate for garnish

Prepare the brownie mix according to the directions on the package.  Bake in a foil lined 7×11 inch pan.  I like to under bake these by about 2 minutes so they are very chewy.  Remove and cool completely.

Beat the cream in a chilled bowl until half whipped.  Add sugar and extracts and beat until cream forms stiff peaks.  Refrigerate.

Remove the brownie from the pan using the foil edges and set on a cutting board.  Cut the brownie into ¾ inch squares, trimming the edges if desired.  In individual glass dishes (like large brandy snifters) or one large glass bowl, layer brownie squares  alternating with dollops of whipped cream and crushed candy canes.  Top with more dollops of whipped cream and crushed candy canes and finish with shaved chocolate.  Chill for 2 hours or overnight.  Garnish with whole candy canes.

A Recipe From Beth

Tate’s Bake Shop GF Ginger Cookie Ice Cream Sandwiches
One Serving

I’m okay taking shortcuts when the results are delicious and impressive.  And during the holiday season, I’m all about doing things the easy way.  This fun dessert is exactly that — bursting with flavor and embarrassingly simple.  I start with two top notch ingredients — yummy tasting Ginger Cookies from Tate’s Bake Shop and exquisitely rich ginger ice cream from Bart’s Homemade Ice Cream.  My guests assemble their own ice cream sandwiches.  I sit back and collect the ooh’s and ah’s.

First, let me tell you a little bit about the amazingly talented baker behind these cookies.  If you visit Southampton, NY with its charming beach community and New York chicness, you’ll come upon a little bake shop called Tate’s.  It’s legendary around the Hamptons.  Creator, Kathleen King, has been baking here forever.  Long before she decided to turn her amazing cookies into gluten free gems,  I was making over recipes from her first cookbook so I could enjoy the gluten free versions.

Now Tate’s Bake Shop makes a gluten free line of cookies (in a dedicated facility) that will knock your socks off.  I was beyond excited to receive a gift basket of their goodies.  The butter, the crunch.  Wow.  My friend, Gail, had just served Tate’s Ginger Cookie Ice Cream Sandwiches with ginger ice cream at a dinner party. The cookies are peppered with bites of crystallized ginger.  I was over the moon.  I had to recreate that “recipe” for you here.

ginger zinger ice cream sandwich

2 Tate’s Ginger Zinger Cookies
1 scoop (about ¼ cup) Bart’s Homemade Ginger Ice Cream (it says GF on the label) or another good quality ginger ice cream
Warm Hot Fudge Sauce, if desired

Soften the ice cream a bit then spread it over the flat side of one cookie.  Top with the second cookie (flat side pressed onto the ice cream.  Dip in warm hot fudge sauce if you wish.  Eat every morsel!  Ask for more!

A Giveaway Giveaway Goodies from Tate's

Tate’s has offered to send a gift basket of gluten free goodies to one lucky person reading my blog.  Just send me an email at beth@glutenfreemakeovers.com to be entered in this giveaway.  Hurry.  You’ll have to reply by December 31, 2014.

 

A Recipe from Beth

Here’s a chance to play with your food and take some of the stress out of the hectic Thanksgiving holiday, too.  Even young children can make these treats.  Use them as favors and set one by each plate or fill a tray with these little birds and pass them out at dessert.  Either way, these turkey favors are sure to become part of your Thanksgiving tradition from now on. turkey favors

I used Glutino Original Crackers to make these and the recipe first appeared on Glutino’s blog.  They are so darn cute, I had to share them with you.

You’ll Need:
1 box Glutino Original Flavor Crackers
1 bag Miniature Reese’s Peanut Butter Cups, 1 per turkey
1 bag Hershey’s Milk Chocolate Kisses, 1 per turkey
1 bag Indian Candy Corn, You’ll need 5 for tail feathers per turkey plus 1 for each beak and feet*

Frosting:
6 tablespoons softened unsalted butter
2 cups confectioners’ sugar
2 ½ tablespoons milk

To Make the Frosting: Beat the butter until fluffy.  Add the sugar and beat until crumbly.  Add the milk and beat until smooth.  Add a little more milk, if necessary, to create a smooth frosting.  However, remember, this is the spackle that holds everything together.  It needs to be thick.

To Assemble:
Follow these steps to make assembly easier and prevent crackers from breaking.

Lay out the crackers on wax paper-lined cookie sheets.

Spread some frosting over the bottom of Reese’s Peanut Butter Cups.  Set them slightly back from the center of a cracker and away from you.  Put a small blob of frosting on the front of the peanut butter cup (facing you).

Spread a thick layer of frosting over the front of a second cracker and on the bottom edge of the cracker. This should be a fairly thick layer so the candy corn and kiss can adhere.

Press the frosted cracker against the blob of frosting on the peanut butter cup at a slight angle and press the bottom edge of frosting onto the first cracker.  Hold it there for a minute to steady the cracker.

Now comes the fun part.  Put a generous dollop of frosting on the bottom of a Hershey’s Kiss and set it in the center of the frosted cracker.  This will be the beak.  Press five candy corn in an arc around the cracker with the points toward the kiss.  Start by placing one at the top of the cracker and two on each side so your turkey’s feathers will be even.

Note:  It’s important to plant the kiss on the cracker first to stabilize it.

For the beak, cut the white and a little of the orange from a candy corn, smear a little frosting on the back, and smoosh it down above the pointy part of the kiss.

Cut two slices from the remaining orange part of this candy corn.  Smear a little frosting on the narrow side of each and set them at the base of the cracker for feet.  Voila.  Your turkey favors are ready.

Put these in the fridge to harden or just leave them at room temperature, especially if your kitchen is cool. Don’t wrap them right away or the feathers may come loose.

Make these ahead if you are planning to use them for favors or set out all the ingredients and let the kids create decorations for the table on Thanksgiving Day.

* Indian Candy Corn is best because it is brown, orange and white (like turkey feathers).  However, you can also use Candy Corn if you have it leftover from Halloween (It’s brighter orange, yellow, and white.)  Brach’s, CVS and others state that their candy corn is free of gluten and the 8 top allergens.  Brach’s does have a disclaimer that their products are made in a facility that also processes wheat.  But CVS seems to go the extra mile to say their candy corn is gluten free.  If you can’t find gluten free candy corn, you can use g-f  pretzel sticks instead.  Still cute and very safe

For my birthday, I couldn’t decide between chocolate and vanilla.  I solved the problem by making a marble cake.  That way I didn’t have to choose!  Orange juice and orange zest added a special brightness to this treat.  Instead of a layer cake with lots of frosting and lots of extra calories, I made a Bundt cake and topped it with thin layer of orange glaze.  The results were yummy.

Now, here’s the best part.  I made this from chocolate and a vanilla gluten-free cake mixes.  Quick, delicious and such a nice gift!

Orange Marble Birthday Cake 
Serves 10 to 12

1 box (15 ounces) Gluten-Free Yellow or White Cake Mix*
1 box (15 ounces) Gluten-Free Chocolate Cake Mix*
2 sticks unsalted butter or dairy-free alternative, softened, divided
4 large eggs, divided
3 teaspoons vanilla extract, divided
2 cups buttermilk, divided (a tad less than 2 cups, really)
Juice and zest of one orange

Preheat oven to 350 degrees.  Lightly oil a 10-cup Bundt cake pan.

Make the Yellow Cake. Cream 1 stick of butter until light and fluffy.  Add yellow cake mix and beat until crumbly.  Add 2 large eggs and beat until smooth.  Beat in 1 ½ teaspoons vanilla and 1 cup buttermilk.  Beat until smooth.  Set aside.

Make the Chocolate Cake. Cream 1 stick of butter until light and fluffy.  Add chocolate cake mix and beat until crumbly.  Add 2 large eggs and beat until smooth.  Pour orange juice into a 1 cup measure.  Add enough buttermilk to measure 1 cup.  Add 1 ½ teaspoons vanilla and 1 cup buttermilk mixture to the cake mix. Fold in zest.  Beat until smooth.   Set aside.

To Assemble.  Start with dollops of yellow cake batter, then chocolate cake batter and keep alternating until both batters are used up. Use a sharp knife, swirl the batter to create a marble effect.  Set on middle rack in preheated oven.  Bake 50-60 minutes or until toothpick comes out clean.  Rest 10 minutes on rack then invert, remove pan, and cool completely.

Orange Glaze
3 tablespoons orange juice
¾ to 1 cup confectioners’ sugar
Grated peel of half an orange

Combine juice and sugar and blend until smooth.  Add grated peel and mix to combine.  Drizzle over the top of the cake before serving.

*Hodgson Mill, Betty Crocker, and Gluten-Free Pantry cake mixes are all good choices as they all weigh 15 ounces.  Many other gluten-free cake mixes will work, too.  Just weigh out 15 ounces of each mix before using.