Pao de Queijo or Brazilian Cheese Bread

Anyone ever eaten at Rodizio's or Braza Grill? Or any authentic Brazilian joint for that matter? Reason I ask is because those nommy grilled meat places introduced me to another wonderful and might I add...NATURALLY gluten free item. Pao de queijo. They are the most tasty and nibble worthy little bites. The texture is slightly crunchy on the outside, then warm, chewy, and nummy on the inside. Another thing...they are really easy to make. You don't have to worry about flour blending either. Just use some good ol' tapioca flour. 

Another great thing is you can freeze your little dough balls and bake up however many you want. I'm tellin ya, your going to love these. Your pocket book will also love the fact that they are SO much cheaper than popping the $$ for gluten free rolls or bread. 

Are you ready to try them out? 

Well, here is how to create these munchworthy little bites.

Start out by getting yourself some granulated cojitas cheese. I found this nice big bag at Winco, but you can get them at any south American market or most large grocery stores.  Now...you CAN use Kraft Parmesan cheese. It will work just as good as the Cojita cheese (just lacks the authentic flavor)

Preheat oven to 350 and grease two baking sheets. Then in a saucepan bring the following ingredients to a boil on medium heat stirring once in a while:

1/2 cup whole milk

1/2 cup water

1/4 heaping teaspoon salt (you want just a bit more than 1/4 teaspoon)

1/4 cup canola oil

Once the liquid ingredients are brought to a boil, move pan off heat and measure out 2 1/2 - 2 3/4 cups tapioca flour. You are going to eyeball the consistency and add enough flour until the dough becomes pliable and can be kneaded with your fingers. Now be patient...at first your dough will be a bit sticky. The more you stir it, the more it will thicken up. It will then begin to become a nice ball of dough.

Now, whisk up 1 1/2 eggs. I know...1 1/2...but really, that's all you need. Then, stir the eggs into your dough mixture.Now stir in 4 ounces of the Cojita cheese and set aside. 

Now add about 1-2 ounces additional cheese in a bowl and place by your greased baking sheets. Take a bit of dough and roll it into a 1" ball then dip it into the cheese. Place it on your baking sheet and repeat. This recipe will fill up both baking sheets. 

How awesome are these little babies?

Now you don't HAVE to top them with the cojita cheese, BUT it adds the toasted spots that make them look even more scrumptious. 

Pao de Queijo

1/2 cup whole milk

1/2 cup water

1/4 cup canola oil

1/4 heaping teaspoon salt

2 1/2-3/4 cups tapioca flour

1 1/2 large eggs beaten

4 ounces granulated Cojita cheese plus additional to top dough balls (or granulated Parmesan cheese)

1-2 ounces extra Cojita cheese to dip dough balls in

Preheat oven to 350 degrees and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove pan from heat and set aside. Add the flour in increments stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour needed until dough reaches desired consistency. Stir in the beaten eggs then the 4 ounces of Cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1" balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown. 

Can be served warm or cool. Dough balls can also be frozen and baked at a later time. 

ENJOY!

This recipe is featured on the Gluten Free Homeaker's Gluten Free Wednesdays

Cucumber Tomato Salad

Hi there and happy Memorial Day to my cyber friends. I sure hope everyone had a great weekend full of fun, family, and of course...food. We hosted a little shin dig at our place for my husband's sweet family and introduced them into the wonderful world of gluten free eats. The fun thing about this salad is it's easy, simple ingredients, and naturally gluten free. With just a few simple items, you can have a tasty and fresh salad that goes wonderfully with your summer time BBQ's.

To create this salad, mix together 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1/2 teaspoon oregano, and 1/4 heaping teaspoon of salt. Then peel and chop 3 large cucumbers. Dice up 3-4 roma tomatoes, then half 1 cups worth of olives, and measure about 1 cup feta cheese. Toss ingredients together in a large salad bowl then TADA! Your done :) That's it. Told you it was easy peasy :) Now if you wanted, you CAN throw in 1 1/2 cup cooked noodles. Me myself, I think this salad is tasty just the way it is without adding the expensive GF noodles.

Anyway, enjoy and happy Monday to y'all!

Cucumber Tomato Summer Salad

3 large cucumbers peeled and diced

3-4 diced roma tomatoes

1 cup black olives cut in half

1 cup feta cheese

For the dressing

1/4 cup olive oil

3 tablespoons red wine vinegar

1/2 teaspoon oregano

1/4 heaping teaspoon salt

Mix dressing ingredients together and set aside. Toss together salad ingredients then pour dressing over and mix well.

Slacker Jill finally gets on the ball.....

Ya, I know, I've been slacking lately. Now to my defense...my dear sweet husband decided to crash and burn on his dirt bike. That being said, I have now become the full time employee for our Realtor Sign installing business. SOooooOooo...that means I've been driving from one end of UT to the other putting in signs from sun up to sun down. Not a lot of time left for creating and sharing scrumptious gluten free bites.

Now that I have that off my chest. I MUST share this recipe with you. I will say, it has an interesting ingredient, but I assure you...if you try it...you will like it ;) Wanna know what that secret ingredient is???

Cantaloupe. Yep. Pureed cantaloupe. That lovely peach fleshed melon that is ever so popular at farmer's markets or in your garden. I came up with this recipe a while back to use up the bounteous crop my father grew. The pureed fruit also adds moistness and cuts out most of the oil. 

Ok, so, here be the Cantaloupe Ginger Muffins. Oh and yes...I HAD to add ginger in there...LOVE that stuff ;)

Start out by preheating your oven to 350 and lining 12 muffin tins with muffin papers. Then begin peeling and cubing your cantaloupe. Place a handful or two in the blender and puree. You will want a total of 1 cup pureed melon. So just keep adding and blending until you have that amount.

Next sift together the following dry ingredients:

1/2 cup brown rice flour

1/2 cup sweet rice flour

1/2 cup tapioca flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon ginger

Set aside.

Now cream together 2 eggs, 1/2 cup melted butter or margarine, 1/2 cup white sugar, 1/2 brown sugar, 1 teaspoon vanilla extract.

The last step is to alternate adding a bit of the dry ingredients and the pureed cantaloupe. Add until all ingredients are incorporated. Don't fret, the batter will be quite liquidy.

For the topping, add together the following ingredients in a bowl:

1 1/2 - 2 tablespoons butter

1 1/2 tablespoons brown rice flour

1 1/2 tablespoons sweet rice flour

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon ginger 

Using a fork, cut the butter into the dry ingredients until you have a nice crumbly texture. Using your fingers sprinkle the topping over the unbaked muffins. Place in the oven and bake for 10-15 minutes or until an inserted toothpick comes out clean :)

That my friends...is how you make cantaloupe ginger muffins gluten free :) Oh and if your wondering why there is no xanthun gum...well, it's because this recipe does not need it. I promise. The muffins hold together nicely all by their little selves :)

Don't they look scrumptious? Well....they are. Don't take my word for it. Get yourself some melon and make em for yourself ;)

Quinoa Corn and Carrots

Yes, I know....there be corn in this here recipe. I figured, my body is a rarity by not liking it and as this dish was made for my grandparents, I figured I would share it. Plus, when I make it for myself, I just opt to not include the cobbed vegetable and add something like peas, red bell peppers, you get the picture.

Anyway, your going to love how easy this side dish is put together and your going to enjoy the way it tastes EVEN better :) Your body will be enjoying all the wonderful nutrients the quinoa and veggies will provide.

Now to start out, shred yourself 1/2 cup's worth of carrots. I'm sure you all have wonderfully updated kitchens that include a food processor that will shred them up in a jiffy. Me...I use my Great Grandma's old food mill. I just can't help thinking about her each time I pull it out. She truly is a woman I would love to be just like. I will have to dedicate a post to her one of these days.

Now take an ear of fresh corn and cut off the kernels.

Now take one big clove of garlic and mash it into smitherines....

Using your rice cooker, pour in 1 cup water and 1 cup chicken or veggie broth and 1 cup rinsed quinoa. Dash of salt, 1 tablespoon butter, and the carrots/corn/garlic.

Now turn your rice cooker on.

That's it :)

The tasty little side dish will be ready in about 20-25 minutes.

Quinoa, Carrots, and Corn

1 cup water
1 cup chicken or vegetable broth
1 cup rinsed quinoa
1 tablespoon butter
1/2 cup shredded carrots
1 ear fresh corn (kernels removed)
1 large garlic clove minced
dash of salt

Place all ingredients in a rice cooker and cook for 20-25 minutes.

Oven Roasted Asparagus

Hello everyone! This post is short, but in NO way lacking in flavor. Plus....it's another quick and easy dish to satisfy your vegetable cravings or to be a tasty side you can throw together in a jiffy. Plus, most kitchens should have all of the ingredients needed.

Your gonna love how this all gets put together. Start out by preheating your oven to 400 then lining a baking sheet with foil. Next chop off the bottoms of 1 pound asparagus. Now set your asparagus on the foil lined baking sheet and drizzle about 3-4 tablespoons olive oil all over and sprinkle with coarse salt and pepper. Next, crush up 2 cloves garlic (or use 1 teaspoon garlic powder) and sprinkle over the tasty green stalks. Finally, take 2-3 tablespoons lemon juice and drizzle all over. The next step will take you back to your elementary school roots. Remember making those clay snakes you used to make by rolling the clay back and forth? Well...get your hands and roll those spears back and forth to cover them all up with those savory ingredients.

Now place the baking sheet in the oven on the top rack and back 15ish minutes or until the asparagus is tender and can be easily pierced by a fork.

Really...that's all there is too it. I am telling you...oven roasted veggies are the BEST way to eat them. Now, I do enjoy them steamed once in a while, but man....the flavors that an oven can bring out just tickles my pickle. Plus, you can get those creative juices flowing and roast just about any veggie. The concept is pretty much the same for them all. A little bit of olive oil or vinegar, salt, pepper, and roast them at 400 until they reach the desired tenderness.

Don't they look scrumptious????

Oven Roasted Asparagus

1 lb fresh asparagus (bottoms removed)

3-4 tablespoons olive oil

2-3 tablespoons lemon juice

2 crushed garlic cloves

salt and pepper

Preheat your oven to 400 and line a baking sheet with foil. Spread asparagus on the sheet then drizzle all liquid ingredients on top. Sprinkle the garlic and salt/pepper. Place on the top rack of your oven and bake for 15 or so minutes or until tender and easily pierced by a fork.

This recipe is featured on The Gluten Free Homeaker's Gluten Free Wednesdays

Ham and Greens Soup

Hello everyone. Happy late Mother's Day to all of you. I had such a wonderful weekend of family and flowers. Speaking of flowers, I thought I would share a couple pics of some of my flowering bulbs. Now, I did use my cell phone, so I apologize if they are not the best quality.

                                                                             

We have had quite the lack of sunshine and warm weather here in Utah (to say the least) and so my flowers are pretty behind. Not that I am complaining. I am enjoying the daffodils and tulips.

Anyway, speaking of Mother's Day, we had a lovely Honey Baked Ham for dinner...but are now left with quite a bit of leftovers. In the past, I had become quite bored with using the leftovers for fried ham and eggs....Soooooo I played around a bit and found a wonderful recipe to use up the ham in quite the tasty spring soup.

You can really use just about any amount of leftover spiral cut ham. Honey Baked is gluten free...just make sure that the type you use is also free of the icky gluten stuff.

 Depending on how much I have left over, the amount I use is anywhere from 1-2 cups diced into pieces. Then take 2 tablespoons olive oil and heat it up in a large skillet. While the oil is warming, dice up 1/2 cup onion. Add the ham, onion, and 1 1/2 teaspoons bottled garlic or 1-2 large minced garlic cloves. Saute over medium high heat for 5 or so minutes until the onion is tender and the ham starts to get a bit browned and crispy.

Now take a big bunch of collard greens.

And roughly chop it up, discarding the stems.

Once the onion, ham, and garlic are done throw in the greens and cook them (stirring constantly) stirring constantly for about 1 minute until the greens are wilted and reduced in size.

Now take a can of black eye peas....

Rinse em and drain em....

Then pour 2-3 cups chicken broth (this will depend on how much ham you have and how brothy you like your soup and add the black eyed peas.

TADA!

Ham and Greens Soup Recipe

2 tablespoons olive oil
1-2 cups chopped left over spiral cut ham cut into bite sized pieces
1/2 cup diced onion
1 1/2 teaspoon bottled garlic or 1-2 large minced garlic cloves
2 cups roughly chopped collard greens
1 can black eyed peas drained and rinsed
2-3 cups chicken broth
salt and pepper to taste

In a large skillet warm up olive oil. Add ham, onion, garlic and saute over medium high heat until ham is browned and starts to get crispy. Lower heat to medium and add the greens stirring constantly. Cook for about 1 minute when the greens start to wilt and are reduced in size. Pour in broth and stir in black eyed peas.

It's time for muffins! Gluten free, full of flavor, and oh so scrumptious.

Oh yes....normal food. Hello textures, solids, flavors. I am most definitely excited for this post. More for the fact that my chipmunk cheeks are diminished and I no longer resemble a butternut squash head. I am donning some nice blue chops, but thankfully I am able to eat more normal foods. Which brings me to this post. I really wanted a muffin. Mostly because of a new fun website donning tried and true bed and breakfast eats. So I thought it would be fun to de-glutify one of the fun recipes that I found. Now....I REALLY wanted to make the pralines and pecan muffin, but alas....I could not find one trace of pecans anywhere in my house. I am sure they were gobbled up in a manic mode of hunger. Ok, so besides the fact that I was lacking in nuts, I did realize I had coconut and ripened bananas. The perfect combo for the banana coconut muffin recipe.

So here is the recipe for gluten free banana coconut muffins.

2/3 cups brown rice flour
2/3 cups sweet rice flour
1/3 cup tapioca flour
1 teaspoon xanthun gum
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 bananas mashed into smitherines
1 cup shredded coconut
1/2 cup milk
3 tablespoons melted margarine

Topping

1/2 cup shredded coconut
2 tablespoons melted margarine
2 tablespoons brown sugar
1/4 teaspoon cinnamon

Preheat oven to 375 and line 12 muffin tin cups with paper liners. Then in a large bowl sift together all dry ingredients. Then stir in coconut and mashed bananas. Blend in the milk then fill the muffin cups 3/4 of the way full with the muffin batter. Mix together topping ingredients then with fingers, sprinkle the topping mixture on each muffin. Bake for 25 minutes.

***Helpful note to my devoted readers. When baking the very tasty batch of muffins...don't jump in the shower and forget they are baking. Otherwise, you will need to pick off most of the delectable coconut topping since it will be nicely BLACKENED in the oven***