Perhaps you’re done baking after a holiday filled with baked goods, treats, sweets and other doughy goodness.
Perhaps you did not get to do much baking due to limited access to ingredients.
Frosted Cutouts
Perhaps you just want to continue baking into the new year because now you are in the ZONE or in order to share with others. Perhaps you just want to keep your kitchen aromas at peak levels!
Sugar Bedecked Spritz
For whatever reason you are still baking the link above will take you to lots of recipes for the new year.
In a large saucepan, place the sausages and cover with water. Over medium heat bring the water to boil then reduce heat and allow to simmer for 30 minutes.
In a Dutch oven combine the sauerkraut with the apple and the brown sugar and heat over low to allow the sugar to dissolve.
When the sausages are done combine them with the sauerkraut and allow to simmer for an additional 30 minutes.
Alternatively, you can combine the sauerkraut ingredients in a bowl, transfer to baking dish and cook in the oven at 350 for 30 minutes. Transfer the sausages to the baking pan. Continue in oven for additional 15 minutes.
Serve hot with spaetzle!
Spaetzle : You will need a spaetzle press
Ingredients
2 c g/f multipurpose flour blend
1 t salt
4 – 6 eggs
2/3 c milk
1 -3 T melted butter
Process:
Bring a large saucepan of salted water to a boil.
In the bowl of a stand mixer combine the flour and the salt.
Add 1/3 c milk and eggs, one at a time
After the 4th egg add additional milk and/or eggs as will create a thick, smooth dough.
The batter will be thicker than pancake batter –
much like a pizzelle cookie dough
Adjust heat so water remains at a gentle boil.
Using a spaetzle maker, fill the holder with 1/3 of the dough.
Hold the spaetzle maker over the pot of boiling water.
Push the dough through the holes in the spaetzle maker into the water.
Boil for 2 minutes or until the spaetzle rise to the top of the water, stir gently, once or twice only and using a slotted spoon, remove the cooked spaetzle into a colander to drain.
Transfer to a small bowl and drizzle with 1 T of melted butter to hold.
The spaetzle as pictured above is tossed with 1/2 c grated gruyere cheese while warm and held in a warm oven until all batter was cooked and ready!
2020 brought lots of us back into our kitchens up close and personal. After 10 months of cooking numerous meals at home I am running out of ideas/inspirations/imagination for both shopping and cooking!
This post is an invite to participate and support each other in our cooking endeavors.
If you have a particular dish you would be interested in sharing here please comment to the post with your ideas. I’ll create a recipe/menu with suggestions and get them posted in the coming months.
If you have a particular recipe you really like you can reach out via my email – nourishme.gf@gmail.com – we can correspond to share recipes and get them posted here at the site.
Check out our post for January 2021 with two recipes
Chris Quinn is the editor of the Plain Dealer and content editor of cleveland.com
Chris writes……“On the health side, I was diagnosed with Celiac disease 20 years ago this year. Back then, no one had heard of it and nothing was marketed as gluten-free.”
Today is National Gluten Free Day, so I thought I should take a moment and share some of the most surprising places gluten may be hiding. Did you know about ALL these places? Some of them are really tricky, and many come from personal or crowd-sourced experience. Learning the hard way that gluten lurks in that food is never fun, which is why sharing facts like these — on Gluten Free Day or otherwise — is the right thing to do to help keep each other safe. Where’s the most surprising place you’ve found gluten? Did you have to learn the hard way, or did some gluten-free angel show you the ropes?
Use this link to share your info, and to learn more about safe shopping and ordering out gluten-free. You’ll also find a larger, printable, sharable, pin-able image of this 10 Surprising Places graphic: https://gfjules.com/safe-gluten-free-shopping-eating/
But Wait, There’s More!Don’t forget about all of the other articles I’ve written–and keep religiously up-to-date–about living this gluten free life we’re in the midst of. There’s a whole drop-down menu called “Popular Articles” on the gfJules.com homepage. Read them, share them–the more info more people have, the better for us all.
