Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts


Five Ingredient Hot Fudge

Do you love hot fudge, but don't love the price of premium jars of fudge sauce in the grocery store? This recipe makes enough to feed the hungry masses without breaking the bank, and also stores for a couple of weeks in the fridge, (if it lasts that long).

I love this recipe because it takes about 10 minutes start to finish, and is perfect on top of ice cream, brownies, fruit, waffles, crepes...the possibilities are endless.  It also makes a perfect home made gift for someone special.

I dare you to find a store bought hot fudge topping you love as much as this!

Five Ingredient Hot Fudge
A Bountiful Kitchen
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8 oz. unsweetened chocolate, broken up
3 tablespoons butter
2 cups granulated sugar
1 3/4 cups whipping cream, heavy cream is best
2 teaspoons vanilla

Place the chocolate and butter in a medium size saucepan over low heat on stove, or if you are worried about heat control, place in a double boiler. Simmer until chocolate and butter are melted and smooth. Add sugar and whipping cream and whisk. Cook on medium heat until the cream barely starts to boil and mixture is smooth. Cook for about 3-4 minutes until mixture is heated through and smooth. Remove from heat. Add vanilla.
Serve immediately. The mixture will start to thicken as it cools. Store any leftovers in refrigerator.
Serves 12-15


ABK's Ultimate Chunky Guac

When we traveled to Mexico a few weeks ago I was in heaven. Guac heaven. Guacamole is one of those items I can eat morning, noon and night. By the end of the week, the boys were saying NO MORE GUAC! But the girls, Grant and I were happy to slather it all over our morning eggs and breakfast quesadillas on our way out of town and back to the good old USA.
I usually just mash the avocado, add some lime juice, salt and garlic. It's one of my favorite lunches. When I have a few more minutes, I love this dressed up version. It includes so many flavors I love- all in one wonderful bite.

This recipe is perfect for watching games, family gatherings and all types of parties.
The ultimate guac?
This is it.

ABK's Ultimate Chunky Guac
A Bountiful Kitchen
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4 ripe avocados
one juicy lime
1 large firm Roma tomato, chopped (if juicy, seed the tomato)
1/2 red pepper, chopped
1/2 of a medium white or sweet onion, chopped
1/2 cup cilantro, chopped coarse
1/2 jalapeño, seeded and minced (more or less, depending on heat level desired)
1 large clove garlic, minced
coarse sea salt
fresh ground pepper

Scoop the avocado out of the skin into a medium size bowl and discard the pit.  Squeeze the juice of the lime over the avocado. Mash the avocado with a fork into large chunks. Place the chopped red pepper, onion, cilantro, jalapeño and garlic into the bowl. Mix gently. Season to taste with sea salt and fresh ground pepper.
Serve immediately, or to keep from browning, spread the mixture evenly in a small bowl using a spatula or the back of a spoon. Press a piece of plastic wrap firmly against the surface of the guac, leaving no room for air to collect. Place in refrigerator until ready to eat. when ready to eat, remove about 15-30 minutes before serving and let sit on counter. Remove plastic wrap , scoop into serving bowl and serve.


Quinoa Salad

Have you tried Quinoa? It's a whole grain (or seed to be more precise). High in protein, also gluten and cholesterol free (check out this link for all you ever wanted to know about quinoa, but were afraid to ask).
I made this salad to go along with some grilled salmon and fruit last week for Brookie's birthday. Brooke and I absolutely loved it. It's fresh and simple. Mint, veggies, quinoa and an olive oil, fresh lemon juice and balsamic dressing. This is a great alternative to the usual potato salad and baked bean side for your summer BBQ.
Jake was a little less enthusiastic about our side dish. He ate one tablespoon of salad I placed on his plate, then made the remainder of his meal salmon and watermelon.
Never judge the success of a vegetarian recipe by the reaction of a 15 year old boy.

Quinoa Salad
adapted from Food Network
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1 1/2 cups quinoa, rinsed
4-5 pickling cucumbers, seeded, ends trimmed, and cut into 1/4-inch cubes*
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced or a pint of grape tomatoes, cut in half
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped (or one package from grocery)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar ( I used Port Balsamic)
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads Belgian endive, trimmed and separated into individual spears
(or one head curly green endive)
1 avocado, a little on the firm side, peeled, seeded and cut into chunks


Cook quinoa, according to package directions. I used a rice cooker and cooked 1 1/2 cups quinoa in 3 cups of water. After cooked, cool completely. I spread the quinoa onto a plate and set in the refrigerator for about an hour. This could also be done several hours before serving, up to a day before.
When the quinoa is cooled, add the cucumbers, onion, tomato, parsley and mint. Toss.
In a separate small bowl, whisk together the olive oil, vinegar, lemon juice salt and pepper.
Wash and dry the endive. If using the curly endive, line a platter with leaves. Lightly toss the avocado with the salad. If using endive spears, spoon the salad onto endive spears, top with avocado, and serve.

-The recipe calls for 12 cups of water to the 1 1/2 cups of quinoa. This had to be a misprint. I followed the advice of several opinions online and used a rice cooker. The quinoa was cooked perfectly in the rice cooker. If you don't have a rice cooker, follow package directions for cooking on the stove top.
-It is essential to completely cool the quinoa after cooking. Fluff it up a bit and place in fridge.
-The recipe calls for rinsing the quinoa after cooking. Thankfully, I listened to that little voice that said - test a small portion. I took about a cup out and rinsed it. It never drained. The portion I rinsed was a water soaked mess. It sat in a strainer for a few hours, and never drained. Glad I didn't try that with the whole batch. Spreading the quinoa on a plate and placing in the fridge worked well for me.
-I prefer grape tomatoes to larger tomatoes for this recipe.
-The original recipe calls for red wine vinegar. I've found when a recipe calls for just red wine vinegar and olive oil, I usually prefer balsamic. I use a Port Balsamic "O" Brand, which can be found at kitchen specialty stores, or often at my favorite, TJ Maxx, in the kitchenware aisle. You can also find "O" here.
-*The recipe calls for pickling cukes. You may also use regular grocery store variety, just make sure to seed them (remove the seeds). Or seeded English cucumbers work well.
-Last note- this was even better for leftovers the day after.