Something Extra Digital

Here is a link to a digital magazine filled with recipes.
Something Extra Digital

There are some great recipes in here, some of which are gluten free as well as other seasonal recipes for those trying to keep healthy and in season with their eating habits.

I love to find new recipes, and see if there are things I might be willing to try.

Page 55 has Gluten Free Irish Soda Bread & Gluten-Free Chewy Cherry Coconut Cookies. Page 56 has Gluten-Free Cereal Bars and Gluten Free Chocolate Waffles. None of these seem to be very low carb but they do look tempting and delicious.

Gluten Free Irish Soda Bread
Ingredients:
1 cup brown rice flour
2/3 cup buttermilk
1/2 cup raisins
1/3 cup each: potato starch and tapioca flour
1/4 cup vegetable oil
1 tbsp. honey or sugar
2 tsp. xanthan gum
2 tsp. whole caraway seeds (optional)
1 tsp each: sea salt and baking powder
1/2 tsp. each: baking soda and unflavored
gelatin
1 egg, lightly beaten
Directions:
Prep: 10 minutes Cook: 50 minutes Serves: 8
1. Preheat oven to 350°F and line a baking sheet with parchment paper.2. Stir together all ingredients in a large bowl; mix well with an electric mixer on low speed.
3. Transfer to a lightly floured board and knead several times; shape into a round loaf and place on baking sheet, flattening slightly. Cut an X in the top with a small sharp knife and bake for 50 minutes or until loaf sounds hollow when tapped.

Nutrition per serving: 220 calories, 3 g protein, 8 g total fat (1 g sat.), 34 g carbohydrate, 2 g fiber, 7 g sugar, 30 mg cholesterol, 480 mg sodium, 5 points

Gluten-Free Chewy Cherry Coconut Cookies
Ingredients:
2 cups sugar
1½ cups melted butter
1 tbsp. grated orange zest
2 tsp. gluten-free vanilla extract
1 egg
3 cups Pamela's Baking & Pancake Mix
1/4 tsp. salt
1½ cups dried cherries (may substitute
dried cranberries)
1½ cups unsweetened coconut flakes (in
our Natural Foods Dept.)
Directions:
Thick coconut flakes add extra texture to these cookies. By far a test kitchen favorite, we couldn’t keep the staffers away from these chewy cookies!
Prep: 15 minutes Chill: 1 hour Cook: 10 to 12 minutes Makes: 3 dozen cookies
1. Stir together sugar, butter, orange zest, vanilla and egg in a medium bowl.
2. Stir in remaining ingredients, adding a little extra baking mix if dough is too soft. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Shape dough into 1-inch balls and place on prepared baking sheets and bake for 10 to 12 minutes.

Nutrition per cookie: 770 calories, 2 g protein, 11 g total fat (7.0 g sat.), 20 g carbohydrate, 2 g fiber, 11 g sugar, 25 mg cholesterol, 170 mg sodium, 16 points

Page 25 has a Chicken and Cheese Stuffed Portabella Mushroom recipe that I am very curious to try next.

Chicken and Cheese Stuffed Portabella MushroomIngredients:
2 large portabella mushrooms, stems
removed
1 cup shredded rotisserie chicken
2/3 cup shredded Italian blend cheese
1/4 cup sliced green onion tops
2 tbsp. California Sun-Dry Sun-Dried
Tomato Spread
1 tsp. Morton and Bassett Italian Seasoning
2 tbsp. each: shredded Parmesan cheese
and panko bread crumbs
Directions:
Prep: 10 minutes Cook: 15 minutes Serves: 2

1. Preheat oven to 450°F and place mushrooms stem side up on a
baking sheet.
2. Stir together chicken, cheese, onions, sun-dried tomato spread
and seasoning and spoon into mushroom caps. Stir together
Parmesan and bread crumbs and sprinkle over mushrooms.
3. Bake for about 15 minutes or until filling
is hot and cheese is melted. Recipe may
be doubled.

Wine Suggestion:
Pair with Kim Crawford Sauvignon Blanc Marlborough, New Zealand Bright, lively and perfect with tomato-based dishes.

Nutrition per serving: 390 calories, 30 g protein, 25 g total fat (10 g sat.), 9 g carbohydrate, 2 g fiber, 2 g sugar, 100 mg cholesterol, 720 mg sodium, 9 points

I also wonder how this would work in smaller mushrooms and served as an appetizer.  I love other stuffed mushrooms, and think this would be a nice appetizer for a party.


The In Season veggies they highlight are:
Beets
Turnips
Parsnips
Winter Squash


Of these I have cooked and love the winter squash, but I have not yet been keen on trying the others noted here. We'll see if later on I get some of these in my Farm Fresh to You Delivery.