Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Gluten-Free Dinner- Rice August 9, 2010

House Number 0065855F1 I often like to make rice as my starch for dinner. Since regular (gluteness) bread is out of the question, rice serves as a good replacement. It’s inexpensive, filling, and a good side choice to pretty much any meat dish.

But I’ll admit it, rice is kind of boring. That’s why I was super excited to find this super tasty rice dish that turns an ordinary side into a full-on fabulous gluten-free main meal. Try it tonight!

Nonna Luna’s Rice

Ingredients

  • 1 stick (4 ounces) unsalted butter, divided, at room temperature
  • 2 cups parboiled long-grain rice
  • 3 1/2 cups chicken stock
  • 2 teaspoons kosher salt
  • 1 clove garlic, minced
  • 2 pounds small shrimp, peeled and deveined
  • 1/2 cup lemon juice (about 2 lemons)
  • 1 tablespoon hot sauce
  • 1 cup whipping cream
  • Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

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Chocolate Gooey Butter Gluten-Free Cookies August 6, 2010

Chocolate Gooey Butter Gluten Free Cookies I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.

But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:

Chocolate Gooey Butter Cookies

Servings: Makes 2 dozen
Ingredients:

  • 1 brick (8 ounces) cream cheese , room temperature
  • 1 stick butter , room temperature
  • 1 egg
  • 1 tsp. gluten-free vanilla extract
  • 1 box (18 ounces) moist gluten-free chocolate cake mix
  • Confectioner’s sugar for dusting

*Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.

 

Directions:
Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired. Then keep cookies in the fridge until ready to serve!

Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!

-Glamour & Green Gluten-Free

Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…