A Wonderful Simple Seafood Stew!

Oh YUM! After making this simple stew and eating some, I thought I'd died and gone to heaven! This really is a simple stew to make, quick and very filling.

The only fresh ingredient I didn't use was the clams, I needed the juice for the recipe. Snow's is a good brand.

 Fresh Salmon and Swai, cubed into 1 to 2 inch cubes

Fresh shrimp, peeled and deveined......

And here goes....

Seafood Stew

1/4 cup olive oil
4 cloves of garlic crushed
1 medium shallot, minced
1 can of fire roasted diced tomatoes with the juice
1 1/2 cup clam juice or fish stock (save the juice from your can of clams and add a bit of water to make the cup and a half)
1/2 cup dry white wine
1 lb of skinned fish, You can use one type or several, I used salmon and Swai, cubed into 1-2 inch cubes
1 can of minced clams, drained and juice reserved
1/2 lb large peeled and deveined shrimp
1/2 lb sea scallops (optional)
1 Tbl minced parsley
1 Tbl basil

Heat the oil in a stockpot over medium high heat. Saute the garlic and shallot till fragrant and tender, approximately 2 minutes. Add the parsley and basil and cook one more minute.

Add in the tomatoes, clam juice and wine. Bring to a boil, lower heat to medium low, cover and simmer 10 to 15 minutes. Add the seafood, cover and simmer 10 to 15 more minutes until fish is done and tender.

It's good served with crusty gluten free french bread or garlic bread. A very filling and satisfying meal! Oh yummy and so happy I have some leftovers! I imagine you could also add in crab or oysters, what ever tickles your fancy at the time of making or what's available.

A Few of My Favorite things

Ah yes, tis that time of year. The time of year when we do a LOT of baking. I don't know why we tend to do more of our baking to share and enjoy ourselves at this time of year, but we do.

It's a good time of year to share a little bit of goodness with family and friends. I don't know about you, but my friends and coworkers look forward to me bringing in goodies for them to enjoy, even when they themselves are not gluten-free. All they know is that they taste good and disappear fast!

So, I thought I'd share some of my favorite holiday cookie pics and recipes..... These are the easy ones to make and they're good and do tend to disappear quickly. It always makes me feel good to know folks enjoy my efforts.

This one is a traditional favorite in my family, the recipe was handed down from my grandmother and I've always loved them. I've adapted it Gluten-free, and I think I personally prefer Pistachios for the nuts in them, but they're usually made with chopped pecans.

Nuggets (also known as Russian Tea Cakes)

1/2 cup + 1 Tbl of butter
1 cup (140g) flour mix of your choice
2 Tbl of sugar
1/8 tsp of salt
1 tsp pure vanilla extract
1 cup chopped pecans (or nuts of your choice)
1/2 cup confectioner's sugar (for rolling)

Heat the oven to 350 degrees F.

Mix together butter, sugar, salt and vanilla till combined, add flour and mix well. Add nuts. Let it sit for a few minutes. Using a Tablespoon, roll dough into 1 inch balls and place on parchment lined baking sheet, 1/2 to 1 inch apart.
Bake for 20 minutes or until golden. While cookies are hot roll them in the confectioner's sugar and place on a wire rack to cool.

Oh yeah, by the way, they positively melt in your mouth!

Butter Cookies/Thumbprint Cookies

These could be made using coconut oil in lieu of butter, but you would use about 1/4 to 1/3 less the amount called for. And you could use a dairy free greek style yogurt in lieu of the cream cheese or a dairy free cream cheese. If you use the yogurt, you may probably need to adjust the flour quantity a little.

1/2 cup + 1Tbl butter
4oz. (1/2 cup) cream cheese
1 1/4 cup confectioner's sugar
1 egg
1 1/2 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp baking powder
1 cups minute 3 tbl (approx. 415g) flour mix
Jam or jelly of your choice.

Heat the oven to 350 degrees F. Sift the dry ingredients together except sugar, and set aside. Line 2 baking sheets with parchment paper and set aside.
Cream the butter and cream cheese together. Add the sugar slowly and beat well. Add the egg and vanilla and mix until smooth. Slowly add the dry ingredients, scraping the sides of the bowl as necessary, mix until well incorporated.

Let the dough sit for about 15 minutes. Using a spoon, make 1 inch balls of the dough and set on the lined baking sheets about 1 inch apart. Using your thumb, make a well in the center of each cookie. Fill the wells with a bit of jam or jelly, (I used my homemade Rhubarb Strawberry Jam this time) About 1/4 tsp or so.

Bake for 30 minutes, until bottom edges are just turning golden. Remove to a wire rack to cool.


This recipe is from King Arthur Flours, it is one of their gluten free recipes, however, I did modify it a little. Still very good!

Orange-Vanilla Shortbread

As I didn't have an orange for this attempt, I used Tangerines, which are still just as good. And I used the juice of one, about 1 Tbl.

1 1/2 cup (24Tbl) softened butter
3/4 cup cane sugar
1-2 Tbl grated orange rind
1 1/2 tsp pure vanilla extract
1 Tbl orange juice
3 large egg yolks
3 cups (420g) flour mix
1/2 tsp gum
1/2 tsp salt

Heat oven to 350 degrees F. Line a 9x12 or 13 baking dish with parchment paper, or grease the pan (you will find it easier to line it in the long run) and set aside.

Cream the butter and sugar together until light and fluffy. Add the zest, juice and vanilla beating until incorporated. Add the yolks one at a time beating well after each.

Sift the flour, gum and salt together and slowly beat into the butter mixture. Mix until combined.

Spoon in the mixture to the lined dish and press and smooth it into the dish. Press down a little to firm it up a touch.

Bake for 30 to 35 minutes until the edges are becoming golden. Set the pan on a wire rack to cool for about 10 to 15 minutes. then using the paper, lift out the shortbread and cut into 1 inch squares. Let them finish cooling fully before serving.

They were very good, and although the original recipe did not call for pressing it into the dish, if you don't they'll crumble and you'll have lots of shortbread crumbs for a crust.


I hope you all have a wonderful holiday season, enjoy your family and friends, hug them while you can, and never forget to tell them you love them and appreciate them.

What are you all making this year for goodies?

Yummy easy Salvadoran Quesadillas

I'm not sure whether or not you'd classify these as muffins, little cakes or what, but all I know is they are divine and easy to make! And they won't last long in your house.

These are adapted from a basic recipe, that used sugar and butter, and that is already gluten free. I've made them two ways, with the sugar and butter in the original recipe, and I have used honey and coconut oil in stead of the sugar and butter. Personally they're much better with the honey and coconut oil. They're moister, and have that wonderful honey in them. Which reminds me of when I used to put butter and honey on my cornbread when I could have it. Coconut oil lends a richness of flavor and a rich feeling to the mouth as you eat them in my humble opinion.

And yes, they really are heavenly!

These don't take long to make, you don't even need the mixer out if you don't want to. And really, I can honestly say that once you and your family taste them, they'll disappear fast, and they'll want you to make them often.

They're good for a nice treat with your meal or at the breakfast table. And because I make them with Honey and coconut oil, they're better for you in some regards. No processed sugar, and you get the good fats.

This is also a wonderful item to take to a party over the holidays. I've done it at work, and many folks have asked for the recipe as they were busily munching on one while they hold a second one in the other hand!

So, here goes.... give them a try and let me know what you think!


Gluten Free Salvadoran Quesadillas

 140 g Rice flour (white or brown) (1 cup)
¼ cup Golden Flax Meal
1 tsp baking powder
pinch of sea salt
1 cup Honey (or you can use sugar, but they won't be as moist!)
1 stick of unsalted butter or ¾ cup coconut oil (I used coconut oil, it makes them richer) melted
3 large eggs
1 cup greek yogurt, plain (or use sour cream)
1/2 cup hard cheese, grated like Romano, Parmesan, Cotija (I prefer Romano or Cotija)
Sesame seeds to sprinkle on tops

 Preheat oven to 350 degrees F. Lightly grease or line 2 muffin tins (I grease with coconut oil) and set aside
 Whisk flour, flax meal, baking powder, and salt together. in a mixing bowl, In a separate bowl cream the honey and butter or coconut oil together. Add eggs one at a time beating until incorporated. Add the yogurt or sour cream and cheese then add the dry to the wet ingredients. Mix/whisk until well incorporated, no need to whip.
Fill muffin tins almost ½ to ¾ full, sprinkle sesame seeds on top and bake for 15 to 20 minutes until golden. Let cool in pan for 5 to 10 minutes then either serve warm or finish cooling on wire racks.


ENJOY! Be sure to let me know what you think of them if you try them!