Ingredients:
1 large bunch fresh spinach (approx 4 lbs)
1 onion, diced
4 tablespoons butter
1/2 cup sour cream
1 lb cream cheese, softened
1/2 cup GF bread crumbs
1/2 cup grated Parmesan cheese
Salt, pepper and nutmeg to taste
Preheat oven to 325 degrees.
Trim & wash spinach well. In a pot of salted, boiling water, add spinach. Simmer, stir occasionally, for 10 minutes. Drain; refresh & squeeze dry.
Saute onions in 2 Tbs butter until caramelized.
In a bowl Mix all ingredients well (Onions, spinach, sour cream, cream cheese, grated Parmesan, salt, pepper & nutmeg to taste)
Transfer to buttered baking dish. Mix bread crumbs in 2 tablespoons melted butter until browned. Sprinkle bread crumbs on spinach. Put in oven & bake 20 minutes.
Serves 6-8
Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts
Wednesday, October 1, 2008
Sauteed Green Beans & Mushrooms
Ingredients:
1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO
Snap both ends off the beans and pull off any strings.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.
Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.
Remember this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.
Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.
1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO
Snap both ends off the beans and pull off any strings.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.
Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.
Remember this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.
Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.
Squash Casserole
A recipe from The Huff House…….
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Servings: 8
Ingredients:
4 pounds fresh or frozen yellow squash (I do half zucchini/half yellow squash)
1/2 pound shredded Cheddar cheese (I double this)
6 fresh eggs, beaten
1/2 pound yellow onions, sliced (I leave these out)
1 cup evaporated milk (I use raw cream)
1/4 teaspoon granulated garlic (Sub 2-3 minced fresh cloves)
1/4 teaspoon oregano
1/4 teaspoon sweet basil flakes
1/4 pound unsalted butter, melted
Unseasoned bread crumbs (I use millet)
Salt and pepper to taste
Directions:
•Slice squash and cook with all ingredients except eggs, milk, and cheese in a small amount of water until tender.
•Drain well.
•Blend in eggs, cheese and milk.
•Put mixture into a baking dish and top with onions.
•Bake at 375 degrees for 30 minutes or until thoroughly cooked.
•Mix melted butter into breadcrumbs and spread over top of casserole.
• From Mark Two Dinner Theater, Orlando, Florida (Chef, Cleveland Cotten).
Carrot Coins with Maple-Balsamic Browned Butter
Ingredients:
1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley
Steam carrots until tender, about 15 minutes.
Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.
Add syrup, vinegar, salt and pepper, stirring until combined.
Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.
This Freezes really well.
Zucchini Feta Pancakes
Originally from The Moosewood Cookbook but I changed to fit our families taste and make GF.
Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.
Ingredients:
4 cups shredded zucchini
1 cup feta crumbled (fresh from my farmer)
3 eggs separated
3/4 tsp. basil
1/3 cup caramelized onions (I do these in bulk in my crockpot and freeze for later use)
1/3 cup Pamela's Baking Mix
salt and pepper
butter for cooking
Lightly salt the grated zucchini and let it sit in a colander for 15 minutes.
Beat the egg whites to form soft peaks.
Mix together the egg yolks, basil, onions, feta, baking mix, salt and pepper.
Rinse the zucchini, squeeze out the excess moisture, and add to the rest of the ingredients.
Fold in the egg whites.
Cook over medium heat in butter until browned on both sides.
Banana Fritters
Ingredients:
3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt
Mix together and fry spoonfuls in coconut oil.
Optional: sprinkle w/powdered sugar or drizzle w/maple syrup
3 ripe bananas, mashed
1/2 cup cornmeal
1 egg, beaten
Pinch salt
Mix together and fry spoonfuls in coconut oil.
Optional: sprinkle w/powdered sugar or drizzle w/maple syrup
Teriyaki Salmon Cakes
14 oz. canned salmon
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.
1/2 cup dry plain GF bread crumbs (or cooked rice, GF waffle crumbs)
1/2 cup shredded carrots (or green onions)
2 garlic cloves, finely chopped
1 Tbsp. orange juice
1 Tbsp. teriyaki sauce (homemade per NT Cookbook)
2 large eggs, beaten
1 Tbsp. coconut oil
In large bowl, combine salmon, bread crumbs, onion, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined. Shape mixture into 6 patties.
Heat oven to 375. In cast iron skillet, heat oil over medium heat. Add patties and cook 2 minutes. Turn patties over and cook 1 minute more.
Transfer to baking sheet, and place in oven. Bake 10 minutes.
Serve with bowl of teriyaki sauce for dipping.
Breakfast Casserole
"Eggs, sausage, potatoes, cheese - it's a hearty breakfast prepared in a single dish!"
INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes
INGREDIENTS:
1 bag hashbrowns
1 pound ground pork sausage
3 tablespoons butter
1 onion, sliced
2 teaspoons garlic powder
1 1/2 cup shredded Cheddar cheese
12 eggs, lightly beaten
salt and pepper to taste
DIRECTIONS:
1. Preheat oven at 350 degrees.
2. Cook sausage in cast iron until browned, then drain, break apart and set aside
3. Melt butter in cast iron fry pan, caramelize onion. Add hashbrowns and cook together until browned. Sprinkle with salt and garlic powder.
4. Add potato onion mixture to bottom of casserole dish. Sprinkle with 1/2 cup cheddar cheese.
5. Add cooked sausage on top. Sprinkle with 1/2 cup cheddar cheese.
6. Top with beaten eggs and season with salt & pepper.
6. Bake until eggs are fully cooked, about 30 minutes
7. Sprinkle with another 1/2 cup cheddar cheese. Bake again until all melted, about 5-6 minutes
Saturday, September 20, 2008
Raw Date Nut Snacks
This are a great snack. I do make these in bulk and TRY to freeze them but we tend to eat them all when they are in the house.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
Pitted Deglet Dates
Crispy Almond Butter (or raw almond butter)
Crispy Almonds
Coconut Flakes or crushed crispy nuts
Cut open one side of the date, spread inside with raw almond butter, insert the crispy almond and fold back over.
Roll the whole creation in coconut flakes or crushed crispy nuts. My family likes it with the coconut flakes the best.
My FAV Cheesecake recipe - Pear Caramel Cheesecake
Pear Tarte Tatin Cheesecake
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Recipe courtesy Emeril Lagasse, 2003
4 tablespoons unsalted butter
1 3/4 cup granulated sugar (Sucanat)
2 tablespoons water
2 tablespoons plus 4 teaspoons Poire William liqueur, or kirsch, or brandy (I don't use this...just never have it on hand)
2 pounds firm, ripe pears (about 8 to 10 large), peeled and cored, quartered, and tossed in 1 tablespoon lemon juice
1 1/2 pounds cream cheese, softened
2 tablespoons flour (use GF blend or Pamela's Baking mix)
2 teaspoons grated lemon peel
4 large eggs
1/4 cup sour cream
Shortbread cookies, accompaniment (don't use)
Lightly grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of liqueur. Add the eggs and sour cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter over the pears in the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 1 hour to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and remove the outer ring. Place a cake platter on top of the cake and quickly invert so that the fruit is on top. Carefully peel away the parchment paper. To serve, cut the cheesecake with a thin, sharp knife dipped in hot water. Arrange the slices on dessert plates with 3 shortbread cookies each and serve.
Episode#: EM1G49
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.
Coconut Milk Soups
NT COCONUT CHICKEN SOUP
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Serves 4
1 quart chicken stock (page 124) - of course you can sub veggie stock
1 1/2 cups whole coconut milk
or 7 ounces creamed coconut (page 160)
1/4 teaspoon dried chile flakes
1 teaspoon freshly grated ginger
juice of 1 lemon
sea salt or fish sauce (page 157)
several green onions, very finely chopped (optional)
1 tablespoon finely chopped cilantro (optional)
This simple but flavorful soup is a good way to begin a rich meal
like Thanksgiving dinner; served in a mug, it is a powerful and
comforting remedy for colds and sore throat.
Bring the stock to a boil, skim any foam that rises to the top and
add coconut milk or creamed coconut, lemon juice, chile flakes and
ginger. Simmer for about 15 minutes. Season to taste with salt or fish
sauce. Ladle into soup bowls or mugs and garnish with onions and
cilantro.
Variation: Coconut Turkey or Duck Soup
Use turkey or duck stock (page 125) instead of chicken stock
Tomato, Coconut, Corn Soup
1 can whole coconut milk (I like it thicker....so I use 2 cans)
4 cups chicken stock
28oz can fire-roasted chopped tomatoes
10oz bag frozen corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea Salt & Black pepper to taste
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes. This freezes GREAT.
Carrot Muffins
Ingredients:
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples
Preheat oven to 425.
Lightly oil stoneware muffin pan with VCO or use paper liners.
Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.
Do not overmix. Fill muffins and bake 20 minutes.
Cool. Eat as is...or Frost with Cream Cheese Frosting
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples
Preheat oven to 425.
Lightly oil stoneware muffin pan with VCO or use paper liners.
Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.
Do not overmix. Fill muffins and bake 20 minutes.
Cool. Eat as is...or Frost with Cream Cheese Frosting
Puffed Apple Pancake
This recipe came originally from a great online friend Paxye.
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
I changed it to use Pamela's Baking mix so it if GF now.
Ingredients:
1 cup Pamela's Baking mix
1 cup Milk (I have used raw cow milk & vanilla almond)
2 Eggs
Mix together and pour in buttered pie pan.
2 Apples, chopped
1/2 cup raisins, soaked and drained
1/2 stick butter melted
2 tablespoons ground Cinnamon
1 teaspoon ground Nutmeg
2 tbs sucanat (any sweetener works)
Toss together the above ingredients. Pour apple combination together on top of dough. Bake 25 min at 400'
Options: We love this with all different types of fruits....pears/cranberries, plums/peaches. They are all yummy
Sizzling Coconut Shrimp Cakes
Here is another yummy that my friend Kerry Ann recommends. My family LOVES these.
--------------------------------------------------------------------------------
Originally this recipe comes from The Pampered Chef
Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
--------------------------------------------------------------------------------
Originally this recipe comes from The Pampered Chef
Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted
Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.
Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.
Crock-pot Cabbage Rolls
Originally from "Saving Dinner" by Leanne Ely
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Favorite GF Muffin Recipe!
Here is our new favorite muffin recipe.
Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins
We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.
I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)
We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy
Sour Cream Blueberry (or Cherry Vanilla Yogurt) Muffins
We love this one too. Pumpkin Berry Muffins (blueberry/cranberry is my fav combo)We use Pamela's baking mix in this one too.
I go back and forth using sour cream or vanilla yogurt and Blueberries/cherries/cranberries..sometimes a mixture of them all :)
We also loved the Pear Polenta Muffins for a change. They are different from typical breakfast muffins..but so yummy
Veggie Loaded Quiche
I use this recipe but use whatever I have on hand. This week I have a half-bag a kale and a half used jar of roasted red pepper & artichoke hearts. I will add in feta too. I make mine crustless because we are GF.
Ingredients:
Crust (Gluten FREE...if you do this without the crust)
1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.
We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.
This recipe originally came from a Crunchy AP friend online.
Ingredients:
Crust (Gluten FREE...if you do this without the crust)
1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.
We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.
This recipe originally came from a Crunchy AP friend online.
Friday, December 28, 2007
Ellie and Allergies
We have been fighting with an allergy problem for a while. She has some horrible red diaper rashes, stuffy noses and deep allergy shiners. I tried to eliminate just dairy . I am already gluten free so that isn't as much of an issues....but I am not 100% about it.
That didn't seem to work and she seemed to get worse. Some nights it was horrible...she would cry the wash was so read and so swollen. I had to do something drastic to resolve the problem. I went on a full TED. Total Elimination Diet....down to Turkey, sweet potatoes, pears, pear juice, reg potatoes, millet bread. It was so hard. I only last a little over a week. I added back in raw dairy and didn't see a reaction at first. I looked over our old food journal and began to think it might be acidic type foods.....tomatoes, citrus, kiwi....as well as dairy.
So.....after the 2nd week....I made a radical change. My food aversions (left from my HG pregnancies) really inhibit being able to eat a good variety of foods.
When I added the raw dairy back in with the TED...after 4 days it got really bad. The diaper rash had gotten better, as well as the mucus...but now she had small spots of excema on each cheek and the allergy shiners were the WORST I had seen.
SO.....now I am doing a modified Top 8 free diet. I trialed Eggs right away because I was taking away so many of my other main proteins....dairy & poultry (aversion).
So.....as of now I am ......
Free of....Dairy, Gluten, Vinegar,Citrus/Tomato, Soy (except Tamari), Nuts, Fish/Shellfish, Poultry, and trying to be medium to low on Salicylate.
That didn't seem to work and she seemed to get worse. Some nights it was horrible...she would cry the wash was so read and so swollen. I had to do something drastic to resolve the problem. I went on a full TED. Total Elimination Diet....down to Turkey, sweet potatoes, pears, pear juice, reg potatoes, millet bread. It was so hard. I only last a little over a week. I added back in raw dairy and didn't see a reaction at first. I looked over our old food journal and began to think it might be acidic type foods.....tomatoes, citrus, kiwi....as well as dairy.
So.....after the 2nd week....I made a radical change. My food aversions (left from my HG pregnancies) really inhibit being able to eat a good variety of foods.
When I added the raw dairy back in with the TED...after 4 days it got really bad. The diaper rash had gotten better, as well as the mucus...but now she had small spots of excema on each cheek and the allergy shiners were the WORST I had seen.
SO.....now I am doing a modified Top 8 free diet. I trialed Eggs right away because I was taking away so many of my other main proteins....dairy & poultry (aversion).
So.....as of now I am ......
Free of....Dairy, Gluten, Vinegar,Citrus/Tomato, Soy (except Tamari), Nuts, Fish/Shellfish, Poultry, and trying to be medium to low on Salicylate.
Sunday, July 22, 2007
Sausage Polenta Bake
Ingredients:
2 1/2 cups yellow cornmeal/polenta
1 tsp Celtic Sea Salt
4 cups boiling water
4 cups warm raw grass-fed milk
1/2 cup Parmesan cheese
1 lb ground sweet/spicy sausage
1 (26oz) jar or homemade spaghetti sauce
1 1/2 cups shredded Mozzarella cheese
Directions:
Preheat oven to 350 degrees F
1. In a large saucepan, combine polenta & salt. Gradually add in boiling water, whisking constantly. Then add warm milk slowly while whisking. Continue to cook and stir over medium heat for another 5-8 minutes or until mixture comes to a boil and expands. Remove from the heat. Whisk in grated parmesan cheese thoroughly.
2. Spread polenta equally between TWO - 13x9 greased baking dishes (I used coconut oil). Bake uncovered in a 350 degree F oven for 20-25 min or until "set". Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and add sauce. Cook until heated through.
3. Spread sausage/sauce mixture over ONE of the polenta baking dishes. Top with shredded mozzarella. Bake BOTH dished another 12-15 minutes or until cheese is melted.
Let stand for 15 minutes before serving.
2 1/2 cups yellow cornmeal/polenta
1 tsp Celtic Sea Salt
4 cups boiling water
4 cups warm raw grass-fed milk
1/2 cup Parmesan cheese
1 lb ground sweet/spicy sausage
1 (26oz) jar or homemade spaghetti sauce
1 1/2 cups shredded Mozzarella cheese
Directions:
Preheat oven to 350 degrees F
1. In a large saucepan, combine polenta & salt. Gradually add in boiling water, whisking constantly. Then add warm milk slowly while whisking. Continue to cook and stir over medium heat for another 5-8 minutes or until mixture comes to a boil and expands. Remove from the heat. Whisk in grated parmesan cheese thoroughly.
2. Spread polenta equally between TWO - 13x9 greased baking dishes (I used coconut oil). Bake uncovered in a 350 degree F oven for 20-25 min or until "set". Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and add sauce. Cook until heated through.
3. Spread sausage/sauce mixture over ONE of the polenta baking dishes. Top with shredded mozzarella. Bake BOTH dished another 12-15 minutes or until cheese is melted.
Let stand for 15 minutes before serving.
Sunday, July 1, 2007
Sausage Balls
This started as the Paula Dean sausage ball recipe but I changed it too suit our family.
YUMMY Sausage Balls
Ingredients:
1# package ground sausage (raw)
2 cups baking mix (I used Pamela's GF baking mix)
4 cups grated Raw Sharp Cheddar
1 large egg
1/8 tablespoon pepper
Dip: 1 cup mayonnaise 1/4 cup ketchup
Preheat the oven to 375 degrees F.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet.
Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
To make the dip, combine the mayonnaise and ketchup. Serve with sausage balls.
YUMMY Sausage Balls
Ingredients:
1# package ground sausage (raw)
2 cups baking mix (I used Pamela's GF baking mix)
4 cups grated Raw Sharp Cheddar
1 large egg
1/8 tablespoon pepper
Dip: 1 cup mayonnaise 1/4 cup ketchup
Preheat the oven to 375 degrees F.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet.
Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
To make the dip, combine the mayonnaise and ketchup. Serve with sausage balls.
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