Gluten-Free Goodies

     Its getting to be my favorite time of year. World Series baseball games, college football and basketball in a college town, holiday gatherings, weeknights watching the newest season of our favorite TV shows and, if we're lucky, a few days with enough snow to make it an excuse to stay home and hibernate. There's pretty much some good reason to have a get-together and put out a few snacks and nibbles every week from now until Super Bowl Sunday! Truthfully, that's what makes me so happy to be reaching the end of autumn. I'm not even much of a sports fan or a television junkie and I get cabin fever after more than a day or two inside, but I do LOVE an excuse to make up a few favorite treats and invite our friends to stop by and enjoy them with us.  I especially like to offer our home and provide the food now that I have had to eliminate gluten from my diet. I can be confident that the good times won't be overshadowed by wondering and worrying what is safe to eat. Even if you don't want to play the role of host, there are plenty of opportunities to take some of these goodies on the road and thus ensure yourself a welcome reception at any friend's home. As an added bonus, you'll also get there knowing for certain that you'll have something "safe" to munch regardless of a food allergy or sensitivity. 

     Each of these recipes is gluten-free, simple to make, easy to entertain with, travels well and is sure to satisfy most anyone's hungry belly. You can even pack a few of them as a small holiday or hostess gift and jazz up that bottle of wine you were planning to take!

     The first, Hot Spinach-Artichoke Dip, is a favorite of just about everyone I know, except the vegans. It is made in a slow-cooker, so as long as you give yourself an hour or two to let the Crock-Pot work its magic, you'll only have to plan for about ten minutes of hands on work and the results are magnificent. Its also nice because you can turn the pot down to warm and have no worries about the dip getting cold and stiffening up.  The other two recipes may appear similar at first, but each has its own distinct character and appeals to a certain part of the palate. Sweet Spiced Nuts offer a warm, savory flavor with just a hint of sweetness, and Chili Pepitas are a terrifically addictive pop-in-your-mouth snack with a bit of a kick. Put a few scoops of these into a cellophane treat bag, tie it up with a pretty ribbon and go forth with your delicious gift...if you can resist eating them in the car before you get to the party!!

  HOT SPINACH-ARTICHOKE DIP

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (16 oz) package frozen spinach, thawed, drained and chopped
• 2 (8 oz) packages cream cheese, cubed
• 1 (8 oz) package shredded monterey jack cheese, about 2 cups*
• 1 (8 oz) package shredded mozzarella cheese, about 2 cups*
• 1/2 (8 oz) package shredded mild white cheddar cheese, about 1 cup*
• 3 tsp minced garlic
• 1/4 tsp freshly ground black pepper
• Tabasco sauce to taste (usually about 3-4 dashes)
• Corn tortilla chips, for serving

     Place cream cheese, jack cheese, mozzarella and cheddar into a 3-5 quart crock-pot. Add the chopped and drained artichoke hearts and spinach. Add the garlic, pepper and Tabasco and turn the slow cooker on to High setting. Allow to heat for 1-2 hours, until melted, stirring occasionally. Reduce temperature to Warm and serve from the crock, stirring periodically to avoid forming a "crust" on top.  Serve with plenty of corn tortilla chips for dipping. Any leftover dip can be frozen and reheats well in the microwave.

     *Be sure to use cheeses that are gluten-free, as some processed products may contain hidden sources of gluten such as coloring agents.

     Serves 12-15. Gluten-free and Vegetarian.

SWEET SPICED NUTS

• 1/2 lb shelled, unsalted nuts (any mix of walnuts, pecans, almonds or hazelnuts)
• 3/4 tsp garam masala*
• 1/2 tsp freshly ground black pepper
• salt to taste
• 1 tsp olive oil
• 1 plus 1/2 tsp brown rice syrup (or honey, if not vegan)

     Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

     Combine nuts, garam masala, pepper and salt in a large bowl, stirring well. Drizzle nut mixture with the olive oil and brown rice syrup (or honey) and toss thoroughly until nuts are evenly coated. Spread on prepared baking sheet in a single layer and bake 7-10 minutes, until lightly toasted. Allow to cool slightly before removing from pan. If storing, allow to cool completely before placing in an airtight container.

     *Garam masala is a traditional Indian spice but is readily available in most well-stocked supermarkets, in the spice aisle.

     Yields about 16 servings. Gluten-free and Vegan.

CHILI  PEPITAS

• 1 c pepitas*
• 2 tsp olive oil
• 1 tsp salt
• 3/4 tsp chili powder

     Preheat oven to 375 degrees.

     In a large Ziploc bag, combine pepitas, salt, chili powder and olive oil. Seal bag and shake vigorously to evenly coat seeds. Spread pepitas in a single layer on a rimmed baking sheet and bake in the preheated oven until you hear them begin to "pop," about 5-7 minutes.

     The recipe can easily be doubled and the toasted seeds can be stored in an airtight container for up to 2 weeks.

     *Pepitas are raw, unsalted pumpkin seeds and are widely available in the bulk department of larger grocery stores, as well as in any natural food store.

     Yields 1 cup. Gluten-free and Vegan.

     
     In addition to these fantastic, easy treats, there are a wide variety of recipes available for gluten-free snack mixes made with Chex cereals. Most of the Chex brand varieties are indeed free of gluten and the boxes are very clearly labeled for easy selection. Recipes are available on the Chocolate, Cinnamon, Honey-Nut, Corn and Rice variety packages, and can also be found at Chex.com!