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Gluten-free, Wheat-free living

Winter Solstice 2009

Sample our seasonal favorites, below, or stroll through our archives. All of our recipes are A Fork in the Road originals unless otherwise noted.

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A Fork in the Road’s Gluten-Free Waffle Mix

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Gluten-Free Pasta with Clam Sauce

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Easy Stacked Gluten-Free Chicken Enchiladas with Green Sauce

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Gluten-Free Tom Kah Gai

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Gluten-Free Chocolate Ganache Chile Torte with Cinnamon Ice Cream


A Fork in the Road’s Gluten-Free Waffle Mix

This is my mother, Lila Mohr’s, recipe. I grew up loving these waffles. We’ve converted them to gluten-free.

2 cups your favorite GF flour blend (See our favorite gluten-free flour blend.)

2 teaspoons baking powder (We use Calumet.)

1 teaspoon xanthan gum

1/2 teaspoon salt

3 egg yolks beaten

1 1/4 cups milk (Soy also works fine, so does sparkling water.)

5 tablespoons melted butter or canola oil

3 egg whites beaten stiffly


To a medium bowl, add flour, baking powder, xanthan gum, and salt. Stir well and set aside. (If making waffle mix ahead, make waffles to this point and place flour mixture in a sturdy, zip-top plastic bag or sealable jar.)

Combine egg yolks and milk and add melted butter (or oil). Whisk well. Gradually add to flour mixture, mixing only until smooth. If mixture is too thick, add water. Batter should be thick but not stiff or doughy. Gently fold in egg whites. Bake in your waffle iron according to manufacturer’s directions. Makes 4 thick, 4-section waffles.

Gluten-Free Pasta with Clam Sauce

We return to this recipe night after night. It’s simple, quick, and satisfying. If you have no leeks, substitute a medium onion.

1 tablespoon olive oil

3 cloves fresh garlic, minced

1-2 medium leeks, white/light green parts, cleaned and thinly sliced

1 10-ounce can boiled baby clams (We use the Crown Prince brand from Whole Foods.)

1 tablespoon Dijon mustard (Plain Grey Poupon is gluten-free.) or more to taste

1 teaspoon Chile Caribe (chile flakes, look for on Mexican food aisle) or to taste

2 tablespoons half-and-half (or more to taste)

2 tablespoons freshly grated Parmigiano-Reggiano cheese plus a bit more for garnish

Salt and pepper to taste

8 ounces your favorite gluten-free dry spaghetti or fettuccine (We use Tinkyada gluten-free rice pasta.)


Prepare pasta according to package directions. (While pasta water comes to a boil, prepare the clam sauce.) In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté about 20 seconds, then add leeks. Cook, stirring frequently, until leeks are soft. Open canned clams and pour clams and juice into hot skillet. Bring to a gentle boil, then reduce to a simmer. Add mustard, continue simmering about 5 minutes. Add chile caribe, half-and-half and cheese. Stir and taste to check spices/salt. Correct, if necessary. Pour sauce over cooked pasta and toss lightly. Serve with a sprinkle of Parmigiano-Reggiano cheese. Makes 2 generous portions with plenty leftover for lunch the next day!

This recipe is simple and tasty enough for company. Because they’re stacked, not rolled, these enchiladas assemble quickly. The beans between the layers make this a perfect one-pan meal.

Enchiladas

1 pound boneless, skinless chicken (breasts or thighs), cooked and shredded.

6 corn tortillas

3 cups your favorite pinto beans or refried beans

3/4 cup cheddar cheese, grated

1/2 cup pepper jack or regular jack cheese, grated

Green Sauce

2 tablespoons olive oil

1/2 15-ounce bottle La Victoria Green Taco Sauce or other gluten-free green taco sauce

1 small onion, diced

3 cloves garlic, minced

1-2 Jalapeno chiles, minced

2 medium tomatoes, cored and chopped

2 to 3 tablespoons (or to taste) half-and-half or evaporated milk, optional

In a large skillet, heat olive oil over medium-high heat. Add onion and sauté about 2 minutes. Add garlic and Jalapenos (we mince these together in a mini chopper), and cook 1 more minute. Add tomatoes and reduce heat to a simmer. Cook until tomatoes are soft – about 10 minutes. Add green taco sauce and half and half. Stir well.

To assemble enchiladas:

Preheat oven to 350 degrees. Place a ladle full of sauce on the bottom on an 8” X 8” ovenproof casserole dish. Place 2 tortillas on bottom to cover casserole. Layer 1 cup of beans, 1/3 of the cooked chicken, and ¼ cup of cheddar cheese. Repeat twice more, ending with cheddar cheese. Generously ladle Green Sauce over casserole and top with jack cheese. Bake 20 minutes or until heated through. Serves 4.

Gluten-Free Tom Kah Gai

This is my “take” on an ultra-easy Thai coconut soup with endless possibilities. Don’t let the length of this recipe frighten you. There are ample Cook’s Notes to explain the unusual ingredients. Try substituting shrimp or tofu for the chicken. Consider adding zucchini or carrots, even nuts! Whatever your heart desires!

1 tablespoon your favorite oil (I often use coconut oil.)

3 cloves garlic, minced

4 cups chicken broth (homemade or your favorite GF brand. Pacific is GF.)

4 Kaffir lime leaves

Cook’s Note: These are bright green/waxy leaves that are incredibly fragrant and flavorful. Whole Foods often has them in their fresh spice section.

1/4 cup thinly sliced fresh lemon grass

Cook’s Note: Lemon grass grows in light green, woody stalks. To look at these, you’d never guess they were edible. To use them, cut a small amount off the widest end, since this tends to dry out quickly. Then slice stalk thinly – in rounds -- from the widest end up. If the stalk is especially woody, you can simmer it in water a few minutes before slicing to soften a bit, or pound the stalk a bit with a meat- tenderizing mallet. Lemon grass imparts a strongly citrus/slightly spicy flavor, but it’s very tough and unpleasant to chew. Like chiles de arboles in Kung Pao Chicken – let the lemon grass flavor your food, but don’t feel compelled to eat it. West Indies lemon grass, on the other hand, looks literally like a grass with wide blades. It’s somewhat easier to chew, but you’ll probably be tempted to spit it out and say: “Phew. I’ve been eating grass!”

Slightly less than 1/4 cup thinly sliced fresh galangal root

Cook’s Note: Galangal is the “Kah” in Tom Kah Gai soup. It’s a ginger-like root, that is a little sweeter than ginger. It’s sometimes available at Whole Foods and at specialty markets. To use it, peel with a vegetable peeler (as you would ginger root) and slice into thin “coins.” If you can’t find fresh galangal, substitute fresh ginger root, but use a full ¼ cup of ginger “coins.” Like lemon grass, it’s probably best to let the galangal or ginger just flavor your food. Personally, I like munching on the ginger.

5 tablespoons fish sauce

Cook’s Note: Several companies make a GF version, including Tiparos and Thai Kitchen, available at nearly every market. It’s a very strongly scented sauce made primarily from anchovies and water. Fish sauce adds distinctive flavor to Thai dishes. Don’t be tempted to leave it out; your dish will not be the same without it.

1 16-ounce can coconut milk (Thai Kitchen brand is GF.)

1/2 teaspoon (or less to taste) medium-heat ground New Mexico chiles or 1/4 teaspoon Cayenne pepper

1/2 fresh Serrano chile or Thai chile, thinly sliced

1/2 pound boneless/skinless chicken breast, cut into small, bite-sized pieces

1/2 pound small mushrooms (button or Cremini work fine), washed, stemmed,

and thinly sliced

1/4 cup freshly squeezed lime juice

1/4 cup fresh cilantro leaves, stemmed, but not chopped

2 tablespoons agave nectar or honey (to taste)

Strategy: This recipes goes together very quickly if you have all your ingredients chopped and ready to go into the pot.


In a 3-quart or larger saucepan, sauté the garlic in the oil over medium-high heat, about 30 seconds. Add the chicken broth and bring to a gentle boil. Add the lime leaves, lemon grass, galangal (or ginger), fish sauce, coconut milk, chile powder (or Cayenne), Serrano chile, chicken, and mushrooms and bring back to a boil. Simmer about 3 minutes, until chicken is cooked. Turn off burner and add lime juice, agave nectar (or honey to taste) and cilantro. Stir and serve. Serves 6. (The longer this soup sits, the stronger the flavor. If you have leftovers and the flavor is too strong for you, you can tame the flavor with additional broth or coconut milk.)

Gluten-Free Chocolate Ganache Chile Torte with Cinnamon Ice Cream

This is a sinfully simple and spicy dessert. Chocolate and chiles were made for each other. This recipe is from “Modern Southwest Cuisine” cookbook (sadly now out of print). The cinnamon ice cream adds a Mexican flare.

10 ounces good-quality, bittersweet eating chocolate (choose your favorite brand. We’ve used 50+% cocoa Chocolove bars or Dagoba chocolate bars

3/4 cup heavy whipping cream

1 to 2 teaspoons mild to hot Chimayo or New Mexico ground chile powder

Cocoa for dusting (We used Droste’s.)


In a heavy-bottomed sauce pan over very low heat, combine chocolate and cream and stir nearly continuously until mixture is smooth, thick, dark, and glossy (this is ganache!). Be careful, chocolate and cream burn easily. Add desired amount of chile powder (not chili powder!!!). Stir well to thoroughly combine. Pour into a 9-inch round cake pan lined with plastic wrap. Smooth with a rubber spatula. Place in the refrigerator and cool about 1 hour or overnight. Then use overlapping plastic wrap to cover completely and continue chilling for another 3 to 4 hours. You can make this a day ahead of serving.

When ready to serve, take out of refrigerator and peel back plastic wrap. Carefully invert onto a flat plate or serving tray. Carefully peel away remaining plastic wrap. Let sit at room temperature at least 1 hour or longer before serving. Chocolate “torte” will be wrinkled, much like natural stone. Use the dusting cocoa with a template to create a unique design on the torte.

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