Thursday, September 15, 2011

Nutella Chocolate Cookies ~ Gluten Free


This is a recipe that was inspired by the simplicity of the no flour peanut butter cookie recipe. It worked out really well. I am eating one as I type this!




Ingredients:

1/2 cup chocolate spread (Like Nutella)
1 small egg
1/2 cup brown sugar
6 tablespooons cocoa powder
6 tablespoons cornstarch
1/2 teaspoon baking soda.

Method:  Mix chocolate spread, egg and sugar together really well. (I used a hand mixer). Stir in the sifted cocoa powder, cornstarch and baking soda.

Spray with Pam or line baking sheet with parchment paper. Drop cookie dough by tablespoons (for large cookies) or teaspoon full for medium sized cookies. These do spread out.

Bake in preheated 350 degree oven for 5 - 10 minutes. They should start to look dryer when done. They puff up and then when cooling flatten out. Remove from cookie sheet while warm for easy removal.

Makes 12 large. Enjoy!



Turkey Tetrazzini ~ Easy

With school volleyball season just starting up and two kids involved on separate teams there is a lot of driving involved around the supper hour.  It's casserole and slowcooker cooking for the next few months!  Just after lunch I threw together this casserole and made it gluten free.  (Recipe will have both instructions).  It's a good way to use up pasta that is lying around.  I put in a mixture of spagettii and macaroni as I only had small amounts of both.  The recipe calls for canned cream of mushroom soup.  If you need a gluten free brand the SuperStore in western Canada carries it as their yellow noname brand - make sure  you always read the ingredients.  If you cannot locate gluten free cream of mushroom soup, either make homemade or make a cream sauce and add some sauted diced mushrooms to it.
Turkey Tetrazzini
Ingredients:
2 cups spaghetti, broken into 2" pieces (use rice noodles if you need gluten free)
2 chicken bouillon cubes (for gluten free I omit this and instead of boiling water I use chicken stock from a carton - as usual read the label)
3/4 cup boiling water
1/4 teaspoon celery salt (if you don't have substitute diced celery, or dried celery leaves)
1/4 teaspoon pepper
1 1/2 cups diced cooked turkey (or chicken)
1 cup frozen or canned peas, or peas and carrot mixture - optional
1 cup diced onion
1 1/2 cups shredded cheddar cheese, divided.
Method:
Cook spaghetti according to package directions; drain.
Melt bouillon in boing water, in large bowl. (omit if using chicken stock)
Wisk in soup, celery salt and pepper.
Stir in drained spaghetti, turkey, onion and 1/2 cup shredded cheese and peas (if using)
Put in greased 8 x 8" baking dish
Top with remaining shredded cheddar cheese
Bake at 350 F for 40 - 60 minutes.
Comments:  We ate this for supper tonight and the kids said it was a keeper.