Greek Ribs? What's that?

Here is my lovely husband chowing down on some tasty Greek ribs!!  He absolutely loved this dinner!!
I've been going through our gluten-free recipes and I was feeling like ribs tonight to go with our potato salad that I made a few days ago.  So, the Greek ribs recipe won today! Here it is . . .

 

Ingredients:
3 lbs.spareribs or short ribs
1 onion (chopped)
8 garlic clove, crushed
salt and pepper
2 tbsp oregano
Gluten Free Greek Seasoning (basil, thyme, cinnamon, nutmeg)
1 fresh lemon

Directions:
Preheat oven to 300°F.
Line a cookie sheet with foil. Combine ribs with onions, garlic, pepper, salt and the oregano. Spread out on the cookie sheet and sprinkle Greek seasoning on the ribs. Bake for 2 hours until tender.
Finish baking by broiling for approx. 10 mins on each side. Squeeze fresh lemon juice on when ready to serve.

It turned out wonderful!! The spices and seasonings and the lemon juice made this ribs my favorite so far!!!

Here's the creamy potato salad recipe, too! These two recipes went very well together.  My husband called our meal very Mediterranean. 

 

 Ingredients:
3 lbs baby red potatoes, quartered
1/4 cup Italian dressing (any GF flavor you like)
8 oz. creamy/cream cheese chip dip (any GF flavor you like-although stick with the same type as the dressing you choose)
1/4 cup Parmesan cheese, shredded
1 1/2 cups cherry or grape tomatoes, halved
2 stalks celery, sliced
2 Tbsp fresh basil, finely chopped

Directions:
Boil potatoes until soft, then drain and put in a bowl with dressing. Refrigerate for an hour to allow the potatoes to soak up the flavor of the dressing.
Once potatoes are cool, gently toss all remaining ingredients together and serve.

Enjoy!

 

 

 

Yummy Surprise for Moydie

My husband, Moydie, is gluten-free and he loves baked goods.  Hmm . . . see the problem?

It has become my life mission to find him great gluten-free recipes for his favorite desserts.  I've baked him gluten-free Dutch apple pie, pumpkin pie, doughnuts, and cinnamon rolls!  And they have all turned out great!! I guess you can't go wrong with a recipe with sugar in it lol. 

Today is our 1 year 10 month anniversary and I've been wanting to make him these cinnamon rolls again so today was the most perfect day to do it! And it only took 40 min!! (I remembered these being really hard to make so I was surprised and happy that this time it went smoothly). I had dinner already made and before Moydie walked through the door, I had the rolls ready to go in the oven!! I actually had him turn around to let me put them in the oven so he couldn't see what it was!  When they started cooking however, he knew what was in the oven. 

He was so excited!! And . . . they tasted delicious!!   

Here's the recipe . . .

Ingredients:
¾ cup rice flour
¾ cup potato starch
2 tsp baking powder
½ tsp xantham gum
½ tsp salt
1 Tbsp sugar
2 eggs
1/3 cup vegetable oil
½ cup milk mixed with 3 tablespoons melted margarine or butter
2 tsp cinnamon
½ cup sugar
¾ cup raisins
TOPPING
1 cup icing sugar
¼ tsp vanilla extract
1 Tbsp milk

Directions:
Preheat oven to 400°F.
Sift together the rice flour, potato starch, baking powder, xantham gum, salt and sugar.
Whisk together the eggs, vegetable oil and milk in a separate bowl, then pour into the dry sifted mixture and blend well.
Grease paper (waxed) with a little a spray or oil, place the dough mixture on the paper, flatten then lightly butter the dough.
Blend the sugar, cinnamon and raisins in another bowl  then sprinkle the mixture on top of the dough.
Lightly grease your cupcake or muffin pan. Start with one edge and roll the dough to form a long tube shape.  Slice the roll every 2 inches and place each roll with swirl facing up in a greased muffin pan.  Bake for 15-20 minutes.
While your dough is cooking, mix together your icing mixture of milk, icing sugar and vanilla to make the topping for the dough. Remove the rolls from the oven when cooked and spread icing onto hot rolls and enjoy!

I got this recipe from Angie from the online Gluten-Free Club.  Feel free to use it!!

 

This was one of the perfect cinnamon rolls, close-up.  Yep, they tasted just as good as they look.  I love using my Mom's old pans by the way.  They definitely bring back memories from baking with Mom. 

P.S.  Right as I was writing this blog, our power went out for 2 hours!!! It was kind of creepy.  

 

Gluten-Free Bavarian Apple Spice Cake!

Before school started, I had been wanting to make this cake . . . Yeah, it's October and I finally found the time to make it.  Funny enough is that it didn't even take that much of my time.  

Here is the picture gallery of this marvelous Apple Spice Cake-Gluten-Free!!
 

 Before the oven . . .

 Another angle before the oven . . .

 After baking, with the icing drizzled on top! Yum!!

 Another angle . . .very fall, huh?

 This was what Moydie saw when he got home . . . actually the first thing he saw was me, then he smelled the cake and looked over here.  

This cake is a fall treat! It didn't take long and it requires simple ingredients! (If you're a gluten-free baker like I am, I totally think sorghum flour, tapioca flour, and xantham gum are simple basic ingredients!)

Go ahead and try it!! Even if you're not gluten-free, it's a beautiful dessert for a lovely fall evening!

Here's the recipe . . . (courtesy of Angie at the Online Gluten-Free Club)

Ingredients:
DRY INGREDIENTS
1 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 cup light brown sugar, packed

WET INGREDIENTS
1 egg or tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/2 cup  olive oil
1/2 cup applesauce
1/2 cup milk or  rice milk with 1/4 teaspoon light tasting vinegar added
2 Tbsp agave (or honey, if not vegan)
2 tsp vanilla

ADD-INS
1cup chopped apples
1/2 cup sliced toasted almonds
1tsp cinnamon
1 Tbsp sugar

TOPPING
1/2 cup icing sugar
1 Tbsp. milk
1/4 tsp almond extract
Directions:
Preheat oven to 350°F.

Line a 9-inch round cake pan with greased parchment paper.  In a large mixing bowl, use a whisk to combine your dry ingredients together and set aside.

In a smaller bowl combine the wet ingredients and mix well.  Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon of milk at a time to achieve a smooth- but not too thin- cake batter.  Add  the apples and toasted slivered almonds(keep some for the top).  Scoop the batter into the prepared cake pan and smooth evenly. Combine the cinnamon and sugar and sprinkle on top.

Bake in the center of the preheated oven for 35 to 45 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. Timing might also be influenced by the size of your chopped apples or variations in your oven temperature.Cool on a wire rack. 

Mix together the topping ingredients and drizzle over top and serve.

This cake freezes well and reheats beautifully in the microwave.

Enjoy!!