The Spectrum of Apple Flavors

Found this great infograph on Pinterest and I had to share! Wondering which apples are best for cooking and baking? This is perfect for you!

Keep Calm and Bake Pies

Whether apple,coconut, or savory Jamaican beef patty, I hope everyone had an AMAZING Pi(e) day!

Jamaican Beef Patties

Not ALL pies are dessert pies. They can be savory as well. Jamaican Beef Patties are by far my FAVORITE kind of beef pie. It is spicy and comforting and just oh so delicious. I may not be able to have a Golden Krust spicy Jamaican beef patty, but I can make my own!

Jamaican Beef Patties 

Ingredients

For the Pastry:

• 2 cups all-purpose gluten free flour
• 1 1/2 teaspoons curry powder
• 1 dash salt
• 1/4 cup vegan butter (Earth Balance)
• 1/4 cup vegan shortening (Earth Balance)
• 1/3 cup cold water

For the Filling:

• 2 tablespoons vegan butter
• 1 pound ground beef
• 1 small onion, finely diced
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 cup beef broth
• 1/2 cup dry gluten free bread crumbs
• 1 egg, beaten

1. Preheat oven to 400ºF. Line a baking pan or a cookie sheet with tin foil. Set aside.
2. In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
3. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
4. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
5. Bake in preheated oven for 30 minutes, or until golden brown.
6. Transfer to a wire rack to cool completely.

I LOVE these! Flaky crust, meaty inside. Delicious! They are perfect for lunch or even dinner on the go! ENJOY!

Shamrock Pancakes

Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!

Shamrock Pancakes

Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!

• 1 cup Bisquick Gluten Free mix
• 1 cup rice milk
• 2 tablespoons vegetable or canola oil
• 1 egg
• 1 tablespoon pure vanilla extract
• pinch of cinnamon
• pinch of nutmeg
• green gel food coloring until you get the desired green color

1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
2. In large bowl, stir all ingredients until well blended.
3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.

SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Chicken Satay with a Peanut Dipping Sauce

Have a told you guys about the yummy wonder that is Thai food. While at Quinnipiac, my mentor took me to a Thai restaurant because I had never been to one. Since those first bites, I have been hooked. Thai is great and a lot of it is gluten free! Pad Thai rice noodles…MMMM! One of the first Thai things I tried was chicken satay. Marinated chicken with a peanut dipping sauce. Nice, simple and delicious. Now you can great your own chicken satay for a different dinner option or dazzle guests at any party.

Chicken Satay with Peanut Dipping Sauce 

Ingredients

For the Chicken:

• 1/2 cup coconut milk
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips

For the Peanut Sauce

• 1 cup coconut milk
• 1 tablespoon curry powder
• 1/2 cup creamy peanut butter
• 3/4 cup chicken stock
• 1/4 cup brown sugar
• 2 tablespoons lime or lemon juice
• 1 teaspoon gluten free soy sauce
• Salt to taste
• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Seriously there are days I crave chicken satay. It’s so simple but so yummy! The flavors will keep you coming back for more!

ENJOY!

Benihana Style Chicken Fried Rice

Benihanas is one of my favorite places to eat. I can request my meal not be made with soy sauce and all is right with the world!! We’ll now I can recreate that DELICIOUS fried rice at my house!!

Benihana Style Chicken Fried Rice

You can be just like the chef’s at Benihana with this quick and delicious fried rice recipe. Grab some gluten free soy sauce and get cooking!

Ingredients

• 2 ounces cooked chicken
• 8 ounces steamed rice
• 2 eggs
• 2 tablespoons onion, chopped
• 2 tablespoons carrot, chopped
• 2 tablespoons green onion, chopped
• 2 tablespoons green peas
• 1 teaspoon sesame seed
• 3 tablespoons vegan butter
• 1 teaspoon olive oil or canola oil
• 2 teaspoons gluten free soy sauce (or more to taste)
• 6 pinches pepper
• 2 cloves minced garlic
• 1 tsp fresh grated ginger
• Sesame seeds
• Salt to taste

1. Heat a wok with a little bit of oil until very hot. Crack the eggs into the wok.
2. Scramble eggs very well. (They should be a little bit brown)
3. Saute chopped onion, green onion, seasoning and carrots in the oil until done and mix with chopped scrambled egg and chicken.
4. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
5. Add sesame seed, minced garlic, ginger, salt and pepper, stirring well.
6. Add vegan butter and gluten free soy sauce into the mixture, stirring well until done.

Hmmm…this maybe what I’m having for dinner tomorrow! But with a fork (I still haven’t mastered chopstick…one day…ONE DAY!)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Tacos al Pastor

Tacos Al Pastor

Tacos Al Pastor are a great way to lighten up traditional Mexican tacos because the flavor comes from a juicy pineapple marinade instead of loads of fatty toppings. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. Pork tenderloin cubes are tenderized by sweet pineapple juice and packed with bold flavors like earthy cumin, spicy cilantro and hot chili powder. 

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch cubes
• 1 (8-oz.) can pineapple tidbits in juice, drained
• 1 medium onion, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon Mexican-style chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon chopped garlic
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 6 (8-inch) soft taco-size gluten free corn tortillas, warmed
• Toppings
  • chopped radishes
  • fresh cilantro leaves
  • crumbled queso fresco
  • chopped onions
  • chopped jalapeño

1. Combine pork and all other ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours. The longer the better!
2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done.
3. Serve mixture with warm tortillas and desired toppings.

Southwest Shrimp Tacos

Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!

Southwest Shrimp Tacos

Ingredients 

• 10 to 12 (10-inch) wooden skewers
• 2 pounds unpeeled, large raw shrimp (21/25 count)
• Vegetable cooking spray
• 2 tablespoons hot sauce
• 1 tablespoon olive oil
• 1 1/2 teaspoons ancho chile powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
• 3 cups shredded cabbage
• 1 cup grated carrots
• Lime wedges

1. Soak skewers in water 20 minutes.
2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
4. Grill tortillas 1 minute on each side or until warmed.
5. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

We’re Going To Disney World!

I’ve got travel on the brain and I want to head someplace warm. Sure a beach is fine and dandy but I want to go to Disney World and a gluten free guide to ALL the parks would sure come in handy!! Well guess what, I’ve got it! Walt Disney World Food & Beverage has the Walt Disney World All Parks Gluten Free Guide. It takes you through all the parks and gives you a breakdown of each restaurant/eatery with what you can have to eat!

I definitely have to give Disney HUGE HUGE kudos on taking gluten allergies and other allergies seriously. Disney is where dreams come true and they are committed to making sure every guest has a magical time, no matter what allergy they may have. No one should be left out of feeling the pure Disney magic.

In 2011, Walt Disney Parks and Resorts received an award recognizing its leadership and commitment in the area of food-allergy awareness by the Food Allergy and Anaphylaxis Network.

Disney’s journey from a provider of traditional food offerings to a leader in best practices for food allergies began 12 years ago when a Disneyland Resort chef received phone call from a mother concerned about gluten-free options for her child. Since that time, Disney has worked to craft an extensive food program that offers meals to suit the needs of guests with food allergies and other dietary preferences.

According to Disney network chief executive officer, Julia Bradsher, Disney’s Parks and Resorts operation has the most extensive program that she is aware of. She adds that the parks have “been doing this for quite some time, so I think they were ahead of the curve.”

Disneyland Resort recently set up a web page that lists comprehensive information to help guests make informed decisions about where they can find food in the parks meets their needs.

The company has also set up a special hotline number where park guests can call ahead with specific food requests. That number is 714-781-DINE.  If you’re planning a trip to Walt Disney World and would like to call ahead to discuss special dietary needs, guests may call 407-824-5967. Certified executive chef Bill Orton says that “the resort helps thousands of visitors” with their dietary needs, and handles most needs immediately.

Here is Walt Disney World’s Food and Beverage Gluten Free Guide

View this document on Scribd

Make your next trip to Disney the most magical one yet!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Crawfish Beignets with Spicy Rémoulade

I’m still in a Cajun state of mind guys! Cannot get enough of those delicious flavors!

Crawfish Beignets with Spicy Remoulade

This is definitely a recipe that will wow whoever is sitting at your table! Yes, it’s a LOT of ingredients, but A LOT of great flavor! Don’t be intimidated, it will be delicious! For vegetarian Cajun beignets, simply eliminate the crawfish and increase the amount of red peppers and scallions by approximately 1 cup (this measurement includes both vegetables). 

Ingredients

For the Beignets:

• 10 ounces crawfish, coarsely chopped
• 1 cup unbleached all-purpose gluten free flour
• 1 teaspoon baking powder
• 2 tablespoons paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (1/2 teaspoon if you want more heat!)
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon garlic, finely diced
• 3 scallions, finely diced
• 1 red pepper, finely diced
• 2 tablespoons olive oil
• 4 dashes Tobasco
• Vegetable, Canola or Peanut Oil for frying
• Lemon wedges for serving

For the Rémoulade:

• 1 cup mayonnaise
• 2 tablespoons cornichons, finely diced
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons capers, finely diced
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon minced shallots
• 2 teaspoons sherry vinegar
• 1 teaspoon paprika
• 2 dashes Tabasco
• Juice of half a lemon
• Salt and pepper

1. First, make the rémoulade. In a medium bowl, combine the mayonnaise, cornichons, parsley, capers, tarragon, shallots, vinegar, paprika, Tabasco, lemon juice and lemon zest.
2. Stir to combine; season with salt and pepper.
3. Cover and set aside.
4. Next, make the beignets. Heat two tablespoons of olive oil in a skillet over medium heat.
5. Add the diced red pepper and cook until soft, approximately 8-10 minutes.
6. Add the garlic and cook for an additional two minutes.
7. In a large bowl, whisk the gluten free flour, salt, baking powder, paprika, oregano and cayenne pepper.
8. Add the water, scallions, crawfish, red pepper and garlic, stirring well to combine.
9. Cover with a damp towel and set aside for 15 minutes.
10. In an electric skillet or a heavy pot, heat 2-3 inches of oil until it reaches 350ºF. Drop the crawfish batter by small spoonfuls into the oil and fry until golden brown, approximately 5 minutes. With a slotted spoon, transfer beignets to a paper towel-lined plate.
11. Serve the beignets warm with lemon wedges and rémoulade for dipping.

Spicy crawfish. Now that is southern, down home goodness!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.