September 21, 2012 by Gina
It’s Friday Food and I’ve got two recipes for you – both modified by me to be gluten-free!
A few weeks ago, the whole family got in on making Honey Cashew Chicken with Rice from Cooking Light magazine (June 2012). This was a great recipe – spicy but also sweet! I used leftover chicken to make this which made the recipe much faster, Finn (our three-year-old) shelled the edamame, Brian tasted the cashews before they went into the recipe and Getty watched us cook! Finn had a great time helping and shelling one cup of edamame kept him occupied for a LONG time. He loved saying “edamame” and kept saying, “we’re all working together as a team!”. He was so proud of himself and ate a lot of this meal. I’ll definitely make this asian-inspired dish again, but will make about twice as much sauce with it. It needed a bit more sauce. To make this gluten-free as we did, make sure you use gluten-free soy sauce San-Jand also a gluten-free hot chili sauce. Everything else is naturally gluten-free.
I also recently modified a dessert recipe from Family Fun magazine (September 2012) called “Bunny Blondies”. This dessert was terrific warm with a scoop of vanilla ice cream on top! Of course, what isn’t delicious with a scoop of ice cream on it?! I’m going to include the recipe here since I couldn’t find it online, including my modifications to make it gluten-free: Ingredients:
8 medium carrots, shredded – about 1 pound
2 1/2 cups flour (I substituted regular flour with GF Mama’s Almond Blend)
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup packed brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract (make sure yours is gluten-free)
1 cup butterscotch chips
1 cup finely chopped walnuts (optional – I left these out since I don’t like nuts in my desserts)
If making this gluten-free you can also add 1/4 or 1/2 teaspoon xantham gum
Preheat oven to 350 degrees and coat a 9×13 pan with cooking spray. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside. In another bowl, using a hand or stand mixer on medium speed, blend the butter and both sugars until pale and fluffy (about 3 minutes). Add the eggs and the vanilla extract and beat until well blended. Reduce the mixing speed to low and add the carrots. Mix in the butterscotch chips and if desired, the walnuts. Use a wooden spoon to mix the flour mixture into the wet ingredients, scraping down the sides as you work. Poor the batter into the prepared dish and spread evenly. Bake at 350 degrees for 30-40 minutes.
Have a great weekend and cook up some of your own Friday Food! Remember, we’re taking the week off next week to reorganize and we’ll be back on October 1st! See you soon!