Bread Salad

Udi's now makes french bread which would probably go great with this recipe. This is from Mom's again.

1 baguette
3 roma tomatoes, seeded
1/2 cup manchego cheese
Desert Pepper Salsa del Rio
Cilantro
a drizzle of olive oil

Bubble Recipe

Not for eating, of course, but still gluten free! This recipe is from the bubble man at the Maryland Science Center in Baltimore.


1 cup Dawn dishwashing liquid
1/2 cup of glycerin (available at a pharmacy)
1 gallon of water

Stuffed Cabbage Rolls

1 lb. ground beef
1 onion, chopped
2 celery stalks, chopped
1 15 oz. can chicken or beef broth (or homemade)
1 cup each of julienned potatoes and carrots  
Cabbage leaves, scalded
salt and pepper to taste


Saute onions and celery. Add ground beef and season to taste. Wash cabbage leaves and shave off thick vein in the middle of the leaf. Scald each leaf in hot water for about 1 to 2 minutes. Drain in colander lined with paper towels.


To assemble, take each cabbage leaf and add 1/4 cup of ground beef mixture and wrap, securing each leaf with a toothpick. In a large saute pan, arrange julienned potatoes, carrots, and cabbage rolls in layers. Pour broth over layers to cover and simmer over low heat until potatoes and carrots are soft, about 15 to 20 minutes.

Three Sisters Stew

From the Oneida Indian Nation


1 tbsp. olive or canola oil
1 large onion, sliced
1 clove garlic, crushed
1 jalapeno chili, finely chopped
4 cups yellow summer squash, sliced (about 1 lb.)
4 cups zucchini, cut into 1 inch pieces (about 2 medium)
4 cups butternut squash, peeled and cubed (about 1 large)
3 cups green beans, cut into 1-inch pieces (about 1 lb.)
1 cup whole frozen kernel corn
1 tsp. dried thyme leaves
2 16-ounce cans kidney beans, undrained


Heat oil Dutch oven medium heat. Cook onion, garlic, and chili in oil about 2 minutes, Stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10 to 15 minutes stirring frequently until squash is tender. Serve hot with Buttery Corn Bread. Yield 6 servings.

Spicy Black Bean Filling for Nachos, Tacos, and Burritos

1 tbsp. olive oil
1 onion, diced
2 cloves garlic
1 green bell pepper, chopped
2 14.5 oz cans black beans, rinsed, drained, and mashed
2 tbsp. yellow cornmeal
1 1/2 tbsp. cumin
1 tsp. each of paprika, cayenne pepper, and chili powder
1 cup salsa


Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper and cook until tender.
Stir in mashed beans. Add the cornmeal. Mix in spices and salsa. Cover and cook for five minutes. Serve in toasted taco shells or burritos or on nachos with all the fixings you love and enjoy!

Thai Stir Fry with Bok Choy

Another hit from MOMs Organic Market


One box Annie Chun's Brown Rice Pad Thai noodles, prepared according to instructions on box (for stir fry)
3 tbsp. vegetable oil
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 medium carrot, julienned
2 to 3 cups bok choy (if big, julienned, baby slice in quarters)


For sauce:
1/4 cup water
1 tbsp. fish sauce
2 tbsp. soy sauce
2 tsp. sugar
Juice of one lime


Stir together ingredients for sauce in small bowl and set aside. Heat 3 tbsp. vegetable oil in wok or large skillet over medium high heat. Stir fry garlic and jalapeno until fragrant (about 30 seconds). Add carrots and bok choy and stir fry for about 5 minutes. Add sauce and noodles to skillet and stir fry for another 3 to 4 minutes. Finish by tossing in fresh mint, cilantro, and peanuts. Serve immediately and enjoy.

Cablanca Goat Gouda Quesadilla

Corn tortillas
2 tbsp. olive oil
2 crisp apples such as granny smith, honey crisp, or pink lady, cored and sliced thinly
2 cups shredded Cablanca Goat Gouda cheese
2 tbsp. good Dijon mustard
Green onions, thinly sliced as garnish (optional)


Preheat skillet or grill on high. To assemble, brush oil onto one side of tortilla and place on a plate, oil side down. Spread a very thin layer of mustard on the top side as well as 1/4 of apple slices and 1/4 of the shredded cheese. Place a second tortilla on top and brush the top with olive oil. Repeat with the remaining ingredients. Place one quesadilla at a time onto heated skillet or grill and cook for about 3 minutes on each side or until slightly brown and cheese has melted. Remove from grill, cut into quarters, and serve warm. Garnish with green onions, if desired.

Ambrosia Apple Slaw

Also from MOMs Organic Market


2 Ambrosia apples, coarsely grated
3 cups green cabbage (1/2 small head), chopped
3 cups red cabbage (1/2 small head), chopped
1 cup carrots, grated
1/2 cup fresh parsley, chopped


Dressing
1/2 cup mayonnaise or Greek yogurt
2 tsp. honey
1/4 cup apple juice
1 tsp. rice vinegar
1 tsp. poppy seeds


In a large salad bowl, toss all of the above ingredients together. Coat with dressing. Serve cold as a side dish or on a bed of watercress.

Gluten-free Buttery Corn Bread

From the Powhatan Tribe

1/4 cup gluten-free flour
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 cup milk
4 tsp. vegetable oil, divided
1/4 cup sour cream
1/4 cup honey
1/2 cup fresh or frozen corn

Combine all dry ingredients in a medium bowl. In another bowl, beat the egg, then add milk, 3 teaspoons of oil, sour cream, and honey. Stir liquid ingredients into dry ingredients until just moistened. Stir in the corn.

Heat remaining oil in a heavy 8-inch skillet over low heat. Pour batter into the hot skillet; cover and cook for 4 to 5 minutes. Turn bread over and cook another 4 minutes or until golden brown. Remove from heat and serve.

Smoked Mozzarella Panini

Another MOMs Organic Market recipe.

1/2 cup green olives
2 tsp. lemon zest
2 tbsp. olive oil
3 oz. smoked mozzarella
4 roasted red peppers, chopped

Mix above ingredients in a small bowl. Top 12 slices gluten-free bread a basil lean and then with mixture. Place under broiled until cheese melts, about 3 minutes.

Red Onion Jam

This is from MOMs Organic Market

1 tsp. olive oil
4 cups sliced red onion
4 tsp. sugar
4 tsp. red wine vinegar
3/4 tsp. fresh thyme, chopped

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add onion and saute for 5 minutes. Reduce heat to medium-low and add sugar, vinegar, and thyme. Cover and cook for about 10 minutes more or until onions are tender. Serve with fresh bread or use on sandwiches.

Barbecue chicken wrap

Thanks to Parenting magazine (March 2005) for this recipe.

Cooking spray

1 small onion, chopped

2 cooked chicken-breast halves, shredded

1 cup barbecue sauce

Corn tortillas

2 cups torn spinach or leaf lettuce

1 large tomato, chopped

Preheat over to 435 degrees F. Meanwhile, in a mediun skillet coated with cooking spray, saute onion until soft, about 5 minutes. Remove from heat. 

Add chicken and barbecue sauce to pan, stir to combine; return skillet to low heat and cook for 3 to 5 minutes, stirring occasionally, until heated through.

Top each tortilla with 1/2 c. spinach or lettuce, 1/4 cup tomato and 1/2 cup chicken mixture; wrap and place seam-side down in a shallow baking dish or on a rimmed baking sheet. Bake for 5 minutes until heated through and lightly browned.

1 wrap: 297 calories, 6 g fat (2 g saturated), 792 mg sodium, 37 mg cholesterol.

Fried Qui Kiam

I remember having Qui Kiam as a kid. Although this is a Filipino recipe, I found this on the Guyanese Pride web site . So delicious served with rice, vegetables and sweet and sour sauce.

1 lb. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy sauce
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil

Instructions:

Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.

Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.

Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.

Heat the cooking oil in a large skillet or wok until it just smoking. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on rack over a cookie sheet and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.

For the sweet-sour sauce :

3 tbsp. of vinegar
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water

In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared.

Gluten-free Vanilla Pound Cake

It's my belief that some of the best recipes come from the labels of some products or in this case, the Land O'Lakes web site. I just tried this out today and it is the best-tasting and best-looking pound cake I have ever made.

2 cups sugar

1 cup melted butter

4 tsp. vanilla

3 cups gluten-free flour blend

2 tsp. baking powder

1 tsp. xanthan gum

1 cup milk

Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan or 10-inch angel food cake pan with cooking spray then sprinkle with gluten-free flour. Set aside.

Combine sugar and melted butter in a mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until combined. 

In a separate bowl, stir the dry ingredients together. Add a fourth of the dry ingredients into butter mixture, alternating with a third of the milk, ending with the dry ingredients and beating on low until well incorporated about 1 minute.

Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Then invert onto a cake rack and cool for 30 minutes more. Serve with fresh fruit and whipped cream.

Gluten-free crepes

I had to tweak this recipe a little bit to make it work for me. Also, I did two batches of this doubled recipe (it wouldn't all fit into a blender quadrupled) because the 1x one just wasn't enough to feed my brood. They loved it. For the original recipe, click on this link.

2 1/2 cups milk

4 large eggs

4 tbsp. melted butter

2 cups gluten-free four blend

1/2 tsp. salt

2 tsp. sugar

1 tsp. vanilla

1/4 tsp. baking powder

1/2 tsp. guar gum or xanthan gum

Cooking spray

Pour all ingredients (except cooking spray) into a blender pitcher. Blend until smooth, like a thin pancake batter. Add milk, one teaspoon at a time, if batter is too thick.

Heat skillet or crepe pan over medium heat. Spray cooking spray to coat bottom of skillet. Pour 1/4 cup batter and swirl to coat the bottom of the pan. Cook for about 1 minute (the crepe should be barely moist on top) and, using a thin spatula, loosen the edges of the crepe, slide the spatula under the crepe and gently flip it upside down. Cook for about 1 minute more until golden and transfer to a plate. The first two crepes don't come out perfectly. Don't despair, the rest will be beautiful. Repeat with remaining batter.

Roll the crepes as they come out or fold into fourths. Serve with your favorite sauce and enjoy.

Old Fashioned Fried Chicken

Just tried out this recipe from Living Without. Just tweaked a few things on my second batch and it came out crispy and delicious! The kids loved it.

Whole chicken cut into pieces

1 1/2 cups gluten-free flour blend

1 tsp. dried tarragon (crush leaves between fingers)

1/2 tsp. salt

1/4 tsp. pepper

1 quart vegetable oil, expeller-pressed coconut oil, or palm oil

1. Rinse chicken and pat dry.

2. Mix GF flour blend and spices together in a gallon-size plastic bag.

3. Pour oil into skillet until it is about 1 to 1 1/2 inches deep. Heat oil over high heat in a large heavy-bottomed skillet.

4. While oil is heating, dredge chicken pieces in the flour mixture, coating well. Tap off excess flour.

5. Make sure that oil is about 350 degrees Fahrenheit. Using tongs, carefully place chicken pieces, skin side down, in hot oil. Do not crowd. After 10 minutes, turn pieces over making sure that they are nicely browned (if not they might need another five minutes). Cook for another 10 minutes or until nicely browned on second side.

6. Remove chicken pieces and place on a rack over a cookie sheet to drain excess oil. If cooking a second batch, make sure to heat oil back to at least 350 degrees.

Green Olive and Egg Salad

From MOMs Organic Market

6 hard boiled eggs, peeled and diced

1 to 2 tbsp. mayonnaise or Greek yogurt 

1/8 cup minced green olives (stuffed or seasoned)

1 tsp. dried tarragon or 1 tbsp. fresh tarragon, finely chopped

Salt and pepper to taste

In a medium bowl, combine all ingredients gently. Add salt and pepper to taste.

Strawberry Grape Smoothie

From MOMs Organic Market

3 cups strawberries
3 cups white grapes
1 tbsp. grated ginger
3 tbsp. lime juice
2 tbsp. agave nectar


Combine all ingredients in blender and process until smooth.

Summer Picnic Layer Cake from Living Without Magazine

Just tried this recipe today and it is amazing. Click here to link to the actual recipe. I haven't tried to Chai frosting, but I made this with a chocolate icing recipe from Better Homes and Gardens Cookbook.

Ingredients

8 tablespoons (1 stick) unsalted butter or margarine, room temperature

1 cup sugar

4 eggs

1½ teaspoons vanilla extract

2 cups gluten-free all-purpose flour blend

¼ teaspoon xanthan gum

¼ teaspoon salt

4 teaspoons baking powder

½ cup lukewarm milk of choice

1. Preheat oven to 350 degrees. Grease and lightly flour two 8-inch cake pans.

2. Cream butter and sugar until white and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla.

3. Slowly mix in dry ingredients, alternating with milk. Scrape sides and bottom of bowl and continue mixing until batter is smooth.

4. Divide batter evenly between prepared cake pans. Smooth the top and place in preheated oven on middle rack. Bake 25 to 30 minutes or until done.

5. Cool in pans for 10 minutes. Remove from pans and cool completely on rack. Assemble and frost.

Classic Chocolate Frosting

¾ cup unsalted butter or margarine, softened

6 cups confectioner’s sugar

⅓ cup cream or non-dairy creamer of choice

1 teaspoon vanilla extract

3 squares melted unsweetened baking chocolate, cooled

2 tablespoons light gluten-free rice syrup or corn syrup

1. Cream butter until light and fluffy. Gradually add confectioner’s sugar, alternating with cream and vanilla. Add cooled chocolate, scraping bowl often, until well mixed and of spreading consistency.

Chai Frosting

12 tablespoons (1½ sticks) unsalted butter or margarine, softened

3 cups confectioner’s sugar

¾ teaspoon vanilla

½- ⅔ cup cream or non-dairy creamer of choice

½ -1 tablespoon Chai Spice Blend

1. Beat butter until light and fluffy. Add sugar and beat until fluffy. Add vanilla, spice blend and enough cream until frosting is smooth and of spreading consistency.

Chai Spice Blend

2 teaspoons ground cardamom

2 teaspoons cinnamon

2 teaspoons ground cloves

2 teaspoons ground fennel*

1 teaspoon ground white pepper

Mix the spices together until well blended. Store in refrigerator until used.

*TIP To make your own ground fennel, lightly toast fennel seeds in a dry skillet until you smell the licorice aroma. Then grind seeds in a coffee grinder. Store in refrigerator until used.

High Protein Flour Blend from Living Without

This is a flour blend that you can use to make bread. It's from Living Without Magazine with a few flour changes.

1 cup sorghum flour

1/4 cup garfava flour

1 cup cornstarch

1 cup tapioca starch/flour

1 cup white or brown rice flour

Each cup contains 588 calories, 3g total fat, 0g

saturated fat, 0g trans fat, 0mg cholesterol, 128g

carbohydrate, 24mg sodium, 6g fiber, 11g protein