Monthly Archives: March 2013

Go Ahead Honey, It’s Gluten Free! April 2013

A few swift moves with a potato ricer on the most recent recipe I posted for Simmered Cardamom Apples and it would fit in perfectly with the next installment of…

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which will be hosted by….Bakeshop 360!!!

And the theme for the month of April is…(drum roll, please)…:

MASH, PUREE and COULIS!!

I was happy to hear this is a new theme for the gluten-free showcase so I am hoping that many of you will be inspired to contribute, including those of you without blogs! I imagine a wide variety of recipes since some of us are most likely already experiencing spring while those of us further north are very anxiously awaiting milder temps.

In case you missed the last episode, we had some wonderful submissions like Chicken Pot Pie, Scalloped Sweet Potatoes and Apples, Slow-Cooker Beans and Bacon, Turnip “No Potato” Salad with Grainy Mustard and Pickled Red Onions, Chilly Day Chili, and Coffee and Walnut Cupcakes. Check them out here!

But on to the next challenge…MASH, PUREE and COULIS!!

Here’s how it works:

– Post a new recipe on your blog that is comfort food to you, and indicate in the post that it is your submission for the April 2013 Go Ahead Honey, It’s Gluten-Free! showcase. You are welcome to use the GAHIGF logo at the top of the page, but it isn’t required. You must link back to this post to be included in the roundup. Please also make sure the recipe is gluten-free.

Email the link to your blog post and a photo of your recipe included as an attachment to michelledoll@bakeshop360.com with “GAHIGF” in the subject line .

– If you’re not a blogger, just include the recipe and a photo as an attachment or typed in the email body.

– The deadline to submit your recipe for MASH, PUREE AND COULIS!! is Tuesday, April 30th.

…now get back into the kitchen and get to work! 🙂

Simmered Cardamom Apples – Naturally Sweet!!

Some days don’t you just wake up and think…”ughh…not another gray day?!?”

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or putting up a positive appearance…”Spring???…I know you’re out there somewhere….”

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OK, my son was actually just watching the airplanes fly overhead. But winter did arrive late here in Chicago – we’re still awaiting the warm temps we know are just around the corner.

And so we yearn for the fresh veg that spring offers. In the meantime I continue to make some of the recipes I’ve come to love this winter: one, in particular, is Simmered Cardamom Apples. You see, my body doesn’t tolerate cinnamon very well, usually the go-to spice for applesauce. So I scrounged through my cupboards to find a spice that would compliment apples…and cardamom fit the bill!

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We’ll use the ground version. Make a lot of it and enjoy it throughout the week – if you live alone, that is. It disappears quickly in my house. Then again, we don’t just eat it as a snack. It’s a light dessert and goes on my oatmeal in the morning too.

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By the way, because I don’t want to add any sweeteners I stay away from tart green apples. Other than that, I really don’t get picky about the type of apple to use. Usually it’s whatever is on sale that week. 🙂

Just remember: The final flavor depends on how old your spice is – you may want to add a little extra if it has been sitting in your cupboard for quite a while.

Of course, no surprises here…there are plenty of ways to do this. So, I’m curious…what is your favorite way to cook apples?

Oh yeah, I almost forgot….here’s the recipe:

SIMMERED CARDAMOM APPLES

3½ lbs apples (I used Red Delicious)

1 teaspoon ground cardamom

1) Wash the apples. Then peel and cut them into small chunks.

2) Place the cut apples in a large pot. Sprinkle the ground cardamom on top and stir briefly to combine.

3) Place the pot over a medium flame and cover. Reduce the heat when you hear the apples begin to cook. There is usually no need to add water as the apples themselves will give off enough water for cooking.

4) Simmer over low heat for approximately one hour. The apples are ready when soft.

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