Cooking With Mommy

Recipe courtesy of Ina Garten Gravlax with Mustard Sauce Total Time: 48 hr 15 min Prep: 15 min Inactive: 48 hr Yield:10 servings Level:Intermediate Ingredients 3 pounds fresh salmon, center cut 1 large bunch of dill, plus 1/4 cup chopped dill for serving 1/2 cup kosher salt 1/2 cup sugar (Raw sugar) 2 tablespoons white peppercorns, crushed 1 tablespoon whole fennel seeds Pumpernickel bread, for serving (GF bread closet this) Mustard Sauce, recipe follows Directions Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and bast...

Ingredients 1/2 pound wide kosher for Passover egg noodles (GF noodles if you need them) 1/2 stick butter, melted (Smart Balance or Earth Balance Sticks) 1 pound cottage cheese (Lifeway Farmers Cheese) 2 cups sour cream (0% Greek yogurt) 1/2 cup sugar (Raw Sugar) 6 eggs 1 teaspoon ground cinnamon 1/2 cup raisins Directions Preheat oven to 375 degrees F. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish. Bake until custard is set and top is golden brown, about 30 to 45 minutes. Recipe courtesy of Dave Lieberman Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html?oc=linkback

Recipe courtesy of Food Network Kitchen Potato-Kasha Knishes Total Time: 2 hr 30 min Prep: 45 min Cook: 1 hr 45 min Yield:6 knishes Level:Intermediate Ingredients For the Dough: 1 1/2 cups all-purpose flour, plus more for dusting (GF flour mix 1 to 1) 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt 1/4 cup plus 2 tablespoons cold seltzer 2 teaspoons apple cider vinegar For the Filling: 1 1/2 pounds russet potatoes, peeled and quartered Kosher salt 4 tablespoons extra-virgin olive oil 1 1/2 pounds Spanish onions, diced 1 clove garlic, smashed 1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans) Freshly ground pepper Spicy mustard, for serving Directions Start with our step-by-step knish how-to. Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again. Dissolve 1 teaspoon salt in the seltzer and vi...

4 ounces cream cheese (that’s half of one package, in its usual form) (Daiya lactose free cream cheese) 4 ounces unsalted butter (that’s 1 stick) (vegan stick of butter like Earth Balance) 2 ounces super-fine brown rice flour (1/3 cup) 2 ounces potato starch (1/4 cup) 3 ounces cornstarch (2/3 cup) 1/2 teaspoon fine sea salt (kosher) 2 teaspoons xanthan gum 1 large egg 1 tablespoon water Set the cream cheese and butter out on the counter about 10 minutes before you start working with them. Cut the cream cheese and the butter into 4 equal pieces. They should be starting to soften when you work with them. Put the brown rice flour, potato starch, cornstarch, salt, and xanthan gum into a food processor. Run the processor until the flours are well mixed. Drop the 4 cream cheese pieces and 4 butter pieces into the food processor. Pulse them 5 to 10 times, then turn on the processor full force. At first, the flours will spin round and round and you’ll think you need some liquid to m...

Gluten Free Homemade Matzoh Ball Soup yield: serves 6   ingredients:  for the matzoh balls: 2 tablespoons vegetable oil (olive oil) 2 large eggs, lightly beaten 2 (1/2 cup)  gluten free matzohs , ground fine (GF Matzo ball mix) 2 tablespoons seltzer water 1 teaspoon Celtic sea salt (kosher salt) 1 tablespoon fresh, chopped parsley (plus more for garnish) for the chicken: 2 large organic, chicken breasts, bone in and skin on 2 tablespoons olive oil salt and pepper (kosher salt) preparing the soup: 2 – 3 quarts homemade  chicken stock   (GF YF) 2 large carrots, cleaned, peeled, and cut into small cubes 1/2 leek, white part only, chopped fine 1 stalk celery, chopped into small cubes 1 cup cooked,  gluten free noodles salt and pepper to taste (kosher salt) instructions:  for the chicken: • preheat oven to 375*. • wash and pat dry your chicken. place on a small, rimmed baking sheet. with your hands, rub olive oil over top of the ...

This recipe was borrowed from  http://glutenfreewithjudee.blogspot.com/2014/09/easy-gluten-free-challah-batter-recipe.html Author: Judee Algazi of Gluten Free A-Z Blog Adapted from  : recipe at The Homemade Mommy Prep Time:  10 minutes Bake Time : 40 minutes Link to purchase   :    CHALLAH SILICONE PAN -SMALL   Ingredients  for one small loaf/mold ; ( small is enough)  double recipe    for the large mold but just fill the mold half way 6 large eggs, beaten 1 Tablespoon of raw honey ( or more if you like it sweeter) 1/2 cup coconut oil ( melted) or olive oil 1/2 cup coconut flour + 2 Tablespoons (GF flour mix) 1/4 tsp of sea salt (kosher salt) 1 tsp baking powder ( aluminum free ) Note : The original recipe called for 3/4 cup of coconut flour. I thought it made the batter too thick, so I cut it back to 1/2 cup + 2 Tablespoons of coconut flour to make it lighter- but you can choose! Directions: Prehea...

Hanukkah Sufganiyot (Jelly Doughnuts)              INGREDIENTS 2 tablespoons active dry yeast ( add in equal parts  baking soda  and lemon juice to equal  the amount of yeast  called for in the recipe.) 1/2 cup warm water (100 degrees to 110 degrees) 1/4 cup plus 1 teaspoon sugar, plus more for rolling (try pulsing raw sugar in a spice grinder to make it more fine) 2 1/2 cups all-purpose flour, plus more for dusting (GF flour mix) 2 large eggs 2 tablespoons unsalted butter, room temperature (Smart balance) 1/2 teaspoon freshly grated nutmeg 2 teaspoons salt (Kosher Salt) 3 cups vegetable oil, plus more for bowl (sunflower oil or olive oil) 1 cup seedless raspberry jam DIRECTIONS In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and...

Roast Chicken with Wild Rice Dressing Total Time: 4 hr 25 min Prep: 45 min Cook: 3 hr 40 min Yield:8 servings Level:Easy Ingredients Roast Chicken: One 5- to 6-pound chicken, giblets removed 2 tablespoons olive oil 1 teaspoon dried marjoram 1/2 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 medium yellow onion, halved 2 tablespoons orange marmalade or apricot preserves 2 teaspoons cider vinegar Wild Rice Dressing: 3/4 cup wild rice 2 tablespoons olive oil, plus more for greasing the baking dish 1 medium yellow onion, chopped 2 stalks celery, finely chopped 2 cloves garlic, finely chopped 1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped 1/2 teaspoon dried marjoram 1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes (try GF bread) 1 2/3 cups low-sodium chicken broth 2 tablespoons chopped fresh parsley Directions For the roast chicken: Preheat the oven to 350 degrees F. Pat the chick...

I love Latkes! But of course, like with all of my other posts make sure you find the healthiest ingredients possible.