Baked Coconut Shrimp

Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from allrecipes.com and it was Baked Coconut Shrimp!

Quick, easy and YUMMY!

Baked Coconut Shrimp

via allrecipes.com

Ingredients

  • 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!

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Almost Famous Mongolian Beef

I have talked about my love of P.F. Chang’s. I could eat there everyday if I could. They have a great gluten free menu! But unfortunately I can’t eat there everyday. But I CAN make my own version of their delicious Mongolian Beef! (which is a part of their gluten free menu!)

Almost Famous Mongolian Beef 

Adapted from Food.com

Ingredients

  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup gluten free soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions, chopped

For the Sauce:

  1. Heat 2 teaspoon of vegetable oil in a medium saucepan over medium/low heat.  Don’t get the oil too hot.
  2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

For the Beef:

  1. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.
  3. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking.
  4. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
  5. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm.
  6. Serve over white rice or with delicious fried rice!

Even though I can make this at home, I’ll still be heading to P.F. Chang’s often!

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.

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!

Mint Chocolate Chip Cookies

Chocolate chips cookies with a little twist and of course some GREEN GREEN GREEN!

Mint Chocolate Chip Cookies 

Ingredients

  • 2 1/4 cup gluten free flour (Better Batter or Bob’s Red Mill)
  • 1 teaspoon xanthan gum (only if using Bob’s Red Mill gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan butter, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 10 oz. pkg. Nestle mint chocolate chips
  • 6 oz. pkg chocolate chips
  • 1/2 teaspoon mint extract
  • green gel food coloring
  1. Preheat your oven to 375ºF.
  2. Combine flour, baking soda and salt; set aside.
  3. Combine butter, sugars, vanilla extract, mint extract and green gel food coloring; beat until creamy. Beat in eggs.
  4. Slowly add flour, mixing together. Stir in chocolate chips and mint chocolate chips.
  5. Drop by tablespoon onto ungreased cookie sheet.
  6. Bake for 9-11 minutes.
  7. Cool on a wire rack completely.

Who doesn’t love chocolate chip cookies! With a little mint extract and mint chocolate chips, these are sure to be a HIT! ENJOY!

Dairy Free Mashed Potatoes

Being dairy free does not mean you have to eat food that is taste free. I have started to realize that you can get that same rich and creamy taste that butter and milk offers in dishes without using milk and butter. The trick is to find what suits your tastes. Here is my favorite way to make mashed potatoes sans milk and butter.

Ingredients

  • 4 medium size baking potatoes or 2 large baking potatoes – peeled and sliced         
  • 2 quarts of water
  • a pinch of salt
  • 1/2 Canola or Olive Oil
  • 1/4 Toasted Sesame Oil
  • Black pepper to taste
  1. Pour water into medium pot and bring to a boil. Add a pinch of salt to water.
  2. Peel and cut up potatoes and add them to boiling water.
  3. Bring water back to a boil and stir then bring to a simmer.
  4. Simmer and cook potatoes until potatoes are soft.
  5. Drain water and pour into medium mixing bowl.
  6. In the medium mixing bowl, add canola oil, toasted sesame oil and salt to taste and mix until potatoes are smooth.
  7. Mix in pepper to taste until potatoes are smooth and creamy

Serve with your favorite entree and vegetables and refrigerate leftovers.

ENJOY! 😀

Boston Crème Pie Cake

I love to bake. Cookies, cakes, pies you name it, I wanna bake and eat it! However, becoming gluten-free halted my baking for a while because I was not sure which flours were the best gluten-free flours, if I could find proper and tasty substitutes for ingredients found in normal cakes or if the new gluten-free desserts would taste just as good if not better than the ones that do contain wheat. My boyfriend purchased me an AMAZING cookbook by Carol Fenster titled 1,000 Gluten-Free Recipes that has been a fantastic guide for all my baking needs. There are more than just pies, cookies and cakes in the recipe book. From breakfast creations, to appetizers, snacks, seafood and meats, 1,000 Gluten-Free Recipes has it all.

Here is just one of 1,000 recipes (with a little tweaking by myself to also make it dairy free).

Try it and ENJOY! 🙂

Boston Crème Pie

(Gluten-Free and Dairy Free)

Pudding

  • 2 tablespoons sugar
  • 1 ½ tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup rice milk, such as Rice Dream
  • 1 teaspoon pure vanilla extract ( I add more vanilla extract for a richer vanilla taste…add to your desire)

Cake Layers

  • 1/3 cup canola oil
  • ¾ cup sugar
  • 2 large eggs
  • 1 ½ cups gluten free baking flour, such a Bob’s Red Mill GF All Purpose Flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ cup rice milk or soy milk or almond milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (give the cake a very distinct flavor. Very fragrant and adds a different taste and flavor to the cake
**FOR THICKER CAKE LAYERS, DOUBLE THE INGREDIENTS FOR THE CAKE LAYERS ONLY**

Ganache

  • ¼ cup rice milk
  • 9 ounces semi-sweet chocolate, finely chopped (I used Baker’s chocolate baking squares where 1 square = 1 oz)
  1. Make the pudding: In a medium saucepan, stir together the sugar, cornstarch, and salt until thoroughly blended. Add the rice milk and cook over medium heat, stirring constantly, until mixture thickens. Remove from the heat and stir in the vanilla. Lay a piece of plastic wrap directly on the pudding and refrigerate for at least 3 hours.
  2. Place a rack in the middle of the oven. Preheat the oven to 325 F. Generously grease two 8 inch round nonstick (gray, not black) cake pans and line the bottoms with parchment paper or wax paper. Generously grease the pans again; set aside.
  3. Make the layers: in a large mixing bowl, beat the canola oil with the sugar until smooth. Add the eggs, one at a time, beating well after each addition.
  4. In another bowl, sift together the gluten-free baking flour, xanthan gum, salt, baking powder, and baking soda. In a measuring cup, whisk together the rice (or soy or almond) milk, vanilla extract, and almost extract.
  5. Beat the flour mixture into the egg mixture until smooth. Spread the batter evenly in the pans.
  6. Bake 20 to 25 minutes or until the tops of the cakes are golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cakes in the pans 10 minutes on a wire rack. Remove cakes from the pans with a thin metal spatula, discard the paper, and cool completely on the wire rack.
  7. Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the milk to boiling the pour over the chocolate. Let stand about 3 minutes the stir until smooth. Immediately proceed to assembling the cake before the chocolate hardens.
  8. To assemble the cake, place one cake layer, topside down, on a serving plate. Spread the vanilla pudding on top. Place the second layer on top, topside up. Drizzle the chocolate ganache over the top of the cake and spread it to the edges, letting a little run over the sides, if desired. Serve immediately before the chocolate hardens. Refrigerate leftovers.

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Great Guide

When I was first told I had a wheat intolerance/wheat sensitivity I needed to do some research. I knew the information given to me by my allergist and by my mother who has Multiply Chemical Sensitivity (MCS) and has been living gluten-free,wheat-free,dairy-free,sugar-free and much more for many years – but I needed to find out information on my own. So of course I went to Google and I typed in “gluten-free lifestyle” and one of the top sites that popped up was Gluten Freely.

Gluten Freely is a great guide. There are tools, recipes, medical insight and a community of others who have Celiac or are living gluten-free and are discussing so many topics. They also have coupons to many gluten-free/wheat-free products which is great!

I definitely recommend this website. It’s bookmarked on my top sites on Safari and whenever I’m looking for featured products or recipe videos, Gluten Freely is my first stop.