gluten-free

Bready or Not Original: Pancetta Risotto

Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | 0 comments

This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

Bready or Not Original: Pancetta Risotto

I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

Bready or Not Original: Pancetta Risotto

This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

Bready or Not Original: Pancetta Risotto

As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

Bready or Not Original: Pancetta Risotto

Bready or Not Original: Pancetta Risotto

Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
Course: Main Course, pork
Cuisine: Italian
Keyword: alcohol, cheese, pork, rice
Author: Beth Cato

Equipment

  • large stock pot
  • medium saucepan

Ingredients

  • 8 oz pancetta diced
  • 1 Tablespoon dried shallots or fresh shallot, finely minced
  • 3 cloves garlic minced
  • 1 1/4 cups Arborio rice
  • 1 cup dry white wine Sauvignon Blanc works well
  • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
  • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
  • salt and pepper to taste

Instructions

  • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
  • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
  • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
  • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

OM NOM NOM!

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    Bready or Not Original: English Toffee

    Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: English Toffee

    English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

    Bready or Not Original: English Toffee

    Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

    Bready or Not Original: English Toffee

    There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

    Bready or Not Original: English Toffee

    And homemade is always better, right?

    Bready or Not Original: English Toffee

    Bready or Not Original: English Toffee

    This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
    Course: Dessert
    Cuisine: British
    Keyword: almond, candy, chocolate, no bake
    Author: Beth Cato

    Equipment

    • 10x15x1-inch jelly roll pan
    • candy thermometer
    • uneven spatula

    Ingredients

    • nonstick spray
    • 1 cup unsalted butter 2 sticks
    • 1 1/4 cup white sugar
    • 2 Tablespoons water
    • 1/8 teaspoon salt
    • 3/4 cups almonds slivered or sliced, divided
    • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
    • Maldon sea salt or other fancy salt for top, optional

    Instructions

    • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
    • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
    • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
    • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
    • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
    • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

    *OM NOM NOM!*

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      Bready or Not Original: Scottish Oatcakes

      Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | Comments Off on Bready or Not Original: Scottish Oatcakes

      These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

      Bready or Not Original: Scottish Oatcakes

      When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

      Bready or Not Original: Scottish Oatcakes

      I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

      Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

      Bready or Not Original: Scottish Oatcakes

      These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

      Bready or Not Original: Scottish Oatcakes

      Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

      Bready or Not Original: Scottish Oatcakes

      Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

      Bready or Not Original: Scottish Oatcakes

      These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
      Course: Appetizer, Main Course
      Cuisine: Scottish
      Keyword: cheese, cracker
      Author: Beth Cato

      Equipment

      • food processor
      • large cookie sheet
      • cookie cutter

      Ingredients

      • 2 1/2 cups old fashioned oats
      • 2 Tablespoons unsalted butter
      • 1 teaspoon sea salt
      • 1/2 cup hot water

      Instructions

      • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
      • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
      • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
      • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
      • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
      • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

      OM NOM NOM!

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        Bready or Not Original: Cardamom Cashew-Walnut Butter

        Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | Comments Off on Bready or Not Original: Cardamom Cashew-Walnut Butter

        This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

        Bready or Not Original: Cardamom Cashew-Walnut Butter

        For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

        So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

        Bready or Not Original: Cardamom Cashew-Walnut Butter

        After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

        Bready or Not Original: Cardamom Cashew-Walnut Butter

        This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

        Bready or Not Original: Cardamom Cashew-Walnut Butter

        You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

        Bready or Not Original: Cardamom Cashew-Walnut Butter

        Also check out my Maple Nut Butter recipe!

        Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

        If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
        Cuisine: American
        Keyword: cashews, nut butter, walnuts
        Author: Beth Cato

        Equipment

        • 8-cup food processor

        Ingredients

        • 1 1/2 cups cashews
        • 1 cup walnuts
        • 1/2 teaspoon sea salt
        • 1 Tablespoon honey
        • 1/2 teaspoon ground cardamom
        • 1/2 teaspoon vanilla extract

        Instructions

        • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
        • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
        • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
        • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

        OM NOM NOM!

          Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

          If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
          Keyword: cashews, nut butter, walnuts
          Author: Beth Cato

          Equipment

          • 16-cup food processor

          Ingredients

          • 3 cups cashews
          • 2 cup walnuts
          • 1 teaspoon sea salt
          • 2 Tablespoon honey
          • 1 teaspoon ground cardamom
          • 1 teaspoon vanilla extract

          Instructions

          • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
          • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
          • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
          • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
          • OM NOM NOM!

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          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | Comments Off on Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

          This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
          Course: Breakfast, Snack
          Keyword: bars, chocolate, gluten free, macadamia nuts
          Author: Beth Cato

          Ingredients

          • 2 cups quick oats
          • 1 cup almond flour or oat flour
          • 1/4 cup macadamia nuts chopped
          • 1 cup cashew butter or almond butter
          • 1/2 cup honey
          • 1/2 teaspoon salt
          • 1 teaspoon vanilla extract
          • 1/4 cup white chocolate chips

          Instructions

          • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
          • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
          • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
          • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
          • Set pan in fridge to chill for at least 30 minutes.
          • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

          OM NOM NOM!

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            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            Posted by on Dec 18, 2019 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: Quick Peanut Butter Chocolate Fudge

             Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!

            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.

            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).

            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            My husband had co-workers describe this fudge as “crack.” Consider yourself warned.

            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!

            Cookies and Milk Quick Fudge

            Five-Minute Spicy Mexican Fudge

            Quick Maple Cookie Fudge

            Quick Cake Batter White Chocolate Fudge

            Gingerbread Cookie Dough Fudge

            Oreo Fudge

            No-Bake Peanut Butter Pretzel Fudge

            Lemon Cake Batter Fudge

            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            Bready or Not Original: Quick Peanut Butter Chocolate Fudge

            This fudge come together in about 5 minutes thanks to the microwave, and results in a smooth fudge reminiscent of peanut butter cups. Cut the pieces small--they are decadent and addictive!
            Course: Dessert, Snack
            Keyword: chocolate, no bake, peanut butter, quick fudge
            Author: Beth Cato

            Equipment

            • 8x8 or 9x9 pan

            Ingredients

            • 1/4 cup unsalted butter
            • 10- ounce bag peanut butter chips 1 bag
            • 8- ounces semi-sweet chocolate chips about 3/4 bag
            • 14-ounce can sweetened condensed milk
            • 1 cup walnuts or other nuts, chopped

            Instructions

            • Line a small square pan with foil and apply nonstick spray or butter.
            • In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
            • Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
            • Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.

            OM NOM NOM!

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