Sunday, January 20, 2008

Shrimp and Artichoke Linguine

INGREDIENTS

1 package GF pasta noodles
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley


DIRECTIONS
Cook pasta according to specific package directions.

While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Shrimp and Sugar Snap Peas

30 minutes

INGREDIENTS
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Black beans and rice

Black Beans and Rice


INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained


DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.


Variations
diced tomatos and extra garlic.
After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper.

Home fries

8 ounces red Yukon Gold potatoes
spray oil
1 small onion
1/4 tsp salt
fresh ground black pepper

Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.

While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.

When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.


Sunday, January 13, 2008

Chocolate Cake


Decadent Chocolate Cake

1 1/2 cups gluten-free flour mix
1 tsp xanthan gum
1 tsp unflavored or orange flavored gelatin
2 TBs (heaped) cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup sugar
2 TBs molasses
2 eggs
5/8 cup vegetable oil
5/8 cup soy milk or milk

1. Preheat oven to 325 degrees. Grease two 8-inch, round cake pans and line with circles of waxed or parchment paper.
2. Sift dry ingredients together in a large mixing bowl. Add the wet ingredients and stir for 2 minutes until thoroughly blended.
3. Pour the cake batter into the two pans, divide evenly and gently spread throughout the pan.
4. Bake for 35-45 minutes. Watch carefully. Bake until it's pulled away from the edge and firm on the top.
5. Cool for 10 minutes and then turn out onto a wire rack. Frost with gluten-free icing.

Gluten-Free Flour Mix
MAKES 9 CUPS

2 cups garfava bean flour (2/3 part)
1 cup sorghum flour (1/3 part)
3 cups corn starch (1 part)
3 cups tapioca flour (1 part)

Mix thoroughly and store in a container for future use.

Manicotti


Manicotti
Makes approximately 8 manicotti

Shells
3 eggs
1 cup water
1 cup rice flour
1/4 cup water
1/2 teaspoon xanthan gum
Pinch salt
Vegetable oil

Filling
15 ounces gluten-free ricotta cheese
8 ounces gluten-free mozzarella cheese, grated or finely minced
3/8 cup gluten-free parmesan or Romano cheese, grated
1/8 cup parsley flakes
1/8 teaspoon salt
2 eggs
26 1/2 ounces of your favorite tomato sauce
Browned ground beef (optional)

1. Heat your favorite tomato sauce, adding ground beef and any other additions you like. Simmer slowly while you prepare the rest of the recipe. Preheat oven to 350 degrees.

2. To make the shells, place eggs and water in a bowl and combine with a hand mixer. Slowly add rice flour, xanthan gum and salt. Mix until it reaches consistency of smooth but thin pancake batter. Heat 8-inch cast iron skillet on high, thinly coating the bottom with oil. (Skillet is ready when a bead of water dances on pan¹s surface.) Slowly pour in enough batter to thinly cover the complete bottom of the skillet. Reduce heat slightly. Shell is ready when edges curl up. Do not turn shell over. Slide it out of the skillet onto a large plate. Continue the process, re-oiling the skillet between shells. Stack shells on top of one another. Set aside.

3. To fill the shells, mix the three cheeses in a large bowl, reserving a small amount of mozzarella for later. Add parsley flakes, salt, and eggs. Mix together well. Set aside.

4. To assemble, cover bottom of a rectangular glass pan with some tomato sauce. Fill each shell across the center with approximately 2 full tablespoons of cheese filling. Fold over each side of the shell to cover filling, using a small amount of filling to hold the two sides together. Place filled shell at one end of the pan. Continue with the remaining shells in the same manner. (You may need more than one pan.) Spoon some tomato sauce across center of manicottis so that ends still show. Garnish sauce with a sprinkle of grated cheese, grated mozzarella and parsley flakes.
5. Bake for approximately 20 minutes or until cheeses are bubbly. Serve hot.

Sweet potato fries

2-3 sweet potato , peeled and halved
2-3 tbsp butter
3 tbsp brown sugar
1 cooking spray


Preheat oven to 425. Place peeled/halved sweet potatoes in boiling water for 8-10 minutes. Remove from and immediately rinse with cold water to stop cooking. Once cool to touch, slice into wedges or fries. Place sliced potatoes in zip-top bag. In separate, microwave-safe bowl, melt butter and add brown suger. Pour brown sugar/butter mixture into bag with sweet potatoes. Toss until fries/wedges are coated with mixture. Place fries in single layer on cooking sheet that has been sprayed lightly with cooking spray. Bake for 10-15 minutes or until cooked through and slightly crispy.

30 minutes total

Almond butter

2 cups of almonds
1 teaspoon of salt
vegetable oil
honey )

Throw the almonds into food processor. Pulse a few times until they have all become crumbly and dense.

Add the salt and keep it all whirring. The almonds should start to stick together here.

While the food processor is running, slowly drizzle in the vegetable oil, until the entire mixture binds together to form butter.

splash in a little honey with the oil.

I am about to make this

Friday, January 11, 2008

Pasta with Broccoli and Garlic Cream Sauce



30 minutes
Ingredients

1/2 Box (8 oz) Notta Pasta
2 ripe medium tomatoes, about 12 oz
3 Tbsp olive oil
2 Tbsp garlic, minced
1/8 tsp crushed red pepper
1/2 cup heavy cream
Salt and pepper to taste
4 cups broccoli flowerets, separated into 1 inch pieces (about 1 lb broccoli crowns)
1/2 cup fresh grated Parmesan

Directions:

1 Put a large pot of salted* water on to boil.
2 Cut tomatoes in half and seed into a fine sieve over a small bowl (pressing seeds firmly so not a drop of liquid is missed). Discard seeds and set tomato juice aside. Dice tomatoes and reserve.
3 In a large skillet heat oil over a medium heat until hot. Add garlic and cook until golden brown; adding red pepper when garlic is almost golden.
4 Pour cream and tomato liquid into cooked browned garlic. Stirring, bring to a boil until combined. Turn sauce down to a low simmer. Salt and pepper to taste.
5 Stirring, add pasta to the boiling water and cook according to directions. One minute before pasta is done, add broccoli and stir. Watch time carefully. Drain when broccoli is tender crisp, and pasta is al dente.
6 Add pasta and broccoli to sauce along with reserved tomatoes and Parmesan. Toss to combine and adjust salt and pepper. Serve.
*Chef's tip: Be generous with the salt, 2 Tbsp per 4 quarts of water. It will keep the broccoli green and the pasta flavorful.

Thursday, January 10, 2008

Chocolate Souffle

Ingredients:

3 ounces unsalted butter, cut into pieces
Sugar
6 ounces semi or bittersweet chocolate, finely chopped
1/4 teaspoon salt
3 large eggs, separated, at room temperature
3/4 cup powdered sugar
Directions:

Lightly butter 6 ramekins and dust with granulated sugar. Tap ramekins upside down to discard excess sugar; set aside.

Melt chocolate and butter in top of a double boiler over a pan of simmering water. Remove from heat. Stir in salt and whisk in egg yolks one at a time. Add 1/3 of the powdered sugar and whisk until mixture is smooth.

In a separate bowl, beat egg whites with an electric mixer on medium-high speed until they are beginning to hold soft peaks. Increase speed to high and add remaining powdered sugar. Beat until glossy and stiff peaks form. Add about 1/4 of the egg whites to chocolate mixture, whisking until blended. Add remaining egg whites, folding just until blended. Pour mixture into ramekins. The batter should almost come to tops of ramekins.

Place ramekins in refrigerator for 30 minutes. Remove ramekins and cover each with plastic wrap. Place back in refrigerator for up to 24 hours. If you want to keep them for longer than 24 hours, freeze them.

To bake: Preheat oven to
400 degrees F. Remove plastic wrap and place ramekins on a baking sheet. Bake for 18 minutes. The souffles with rise and may sink slightly in the middle. Remove from oven and top with fresh berries or whipping cream. The souffles may be a little moist in the center, this is not under-done.

To bake after freezing:
Preheat oven to 400 degrees F. Remove from freezer and let sit for 20 minutes. Follow the same baking instructions as above.

Tips:

This incredible decadent dessert is naturally gluten-free!

These souffles will keep perfectly in the refrigerator for several days before baking, or in the freezer. This is a wonderful recipe to make ahead and freeze for unexpected guests or as a fantastic surprise treat!


This recipe was just sent to my email inbox. I can't wait to try it.
From here

Wednesday, January 9, 2008

Best Flour Mix

2 parts white rice flour
2/3 parts potato starch flour
1/3 part tapioca flour

Make a large batch of this flour mixture to keep in a canister for ready to use when flour is needed in a recipe. In a pinch, quinoa flour works really well on its own. Try white or brown rice flours, garbanzo flour, and many others if you want to experiment and see what works best for you.




recipe from The gluten-free gourmet cooks fast and healthy

Sunday, January 6, 2008

Artichoke dip

Ingredient List:
3 slices bacon , cooked and crumbled
1 red pepper
1-14oz can artichoke hearts
1/2 cup mayonnaise
1 tsp worcestershire sauce
1-2 tsp onion , grated
1 cup parmesan cheese , grated


Instructions:
Mash artichoke hearts with fork and set aside. Combine mayonnaise, worchester sauce, onion, and Parmesean cheese. Stir in artichokes and bacon. Chill. Before servng sprinkle with red pepper.

Broccoli and cheese soup

Recipe Servings:
4 servings

Ingredient List:

to taste: pepper
1 bunch broccoli , chopped
4 cloves garlic , sliced
2 tbsp olive oil
4 cups water
1/2 to 3/4 cup milk
1 to 2 tsp salt


Instructions:
Peel tough skins from stalks of broccoli. Chop in pieces. Slice garlic cloves and put in 4 quart saucepan with 2 tablespoons of olive oil. Saute until golden, do not brown, it will taste bitter! Add broccoli and stir. Sprinkle with salt and pepper. Add water. Cook until tender, but firm.

Place broccoli and some of the liquid into blender. Blend until smooth. Add more water as needed. Add milk. Blend until it reaches desired thickness. Pour back in saucepan and heat on low.

Saturday, January 5, 2008

7-Layer Dip

Ingredients

1 (16 ounce) can refried beans
1 (14 ounce) package guacamole
1 (16 ounce) package sour cream
1 (6 ounce) can sliced olives
1 medium tomato, chopped
4 green onions, sliced
2 cups shredded cheddar cheese

Instructions

In a 8-inch square dish, layer ingredients in order given.
Cover and chill until ready to serve. Serve with tortilla chips.
Double recipe for 9x13 inch dish.

Variations:
Mix taco seasoning in with the sour cream. I also throw some shredded lettuce on the top. You can even heat this up, it's so delicious.

Frosting

Ingredients

1/2 cup butter or margarine
1/2 cup shortening (check ingredients)
4 cups powdered sugar
1 tsp vanilla (pure vanilla)
milk or water

Instructions

Cream butter and shortening.
Add sugar and vanilla.
tips:
Add 2 Tbsp milk for stiff icing (drop flowers), 1/3 cup milk for medium icing (borders, dots and ribbons); OR 1/2 cup milk for thin icing (cake frosting, writing, leaves).
Beat until smooth and creamy.

Variations:
WHITE WEDDING CAKE FROSTING: Add 1 tsp almond flavoring in place of vanilla

MAPLE FROSTING: Add 1 tsp maple flavoring in place of vanilla.

Terryaki Sauce

Ingredients

1/2 cup cold water
1/2 cup soy sauce (please check the ingredients)
1/3 cup brown sugar
1 clove garlic, minced
2 Tbsp cornstarch

Instructions

In a small saucepan, mix water, soy sauce, brown sugar, garlic and cornstarch together with a wire whisk.
Stir constantly over medium-high heat until thick and bubbly.

Make sure the Soy sauce is wheat free.



Super easy Pizza!

Ingredients

Corn tortillas
Regu Pizza Sauce
Shredded mozzarella cheese
Pepperoni slices

Instructions

Fry corn tortilla in oil until slightly crisp.
Spread each tortilla with 1 Tbsp. Pizza Sauce. Sprinkle with1 Tbsp. shredded mozzarella cheese. Top with 5 slices of pepperoni

Place in microwave 15 to 20 seconds or until cheese is melted
Cut with pizza cutter into wedges.


Breakfast Casserole

Ingredients

1-1/2 lbs sausage
6 slices GF bread, cubed with crust
2 cups shredded cheese
6 eggs, beaten
2 cups milk
3/4 tsp dry mustard

SAUCE:
1-1/2 cups milk
2 Tbsp cornstarch
2 Tbsp butter or margarine
1-1/2 tsp chicken base or bouillon
1/8 tsp onion powder
Dash of pepper
2 Tbsp mayonnaise
1 (4-oz) can sliced mushrooms, drained


Instructions

In skillet brown sausage; set aside.
In 13x9-inch baking pan or 3-quart casserole dish layer 1/2 of bread cubes, 1/2 of cheese, and 1/2 of sausage. Repeat layer.
Beat eggs; add milk, and dry mustard. Pour over layers in pan or casserole dish.

Make sauce: In saucepan whisk milk and cornstarch until blended. Add butter, chicken base, onion powder and pepper. Cook and stir until thickened and bubbly. Add mayonnaise and stir until well blended. Add salt to taste. Stir in drained mushrooms.
Pour over layers in pan or casserole. Spread evenly over top of casserole. Place in refrigerator over night.

In the morning bake at 300 degrees for 1-1/2 hours or 350 degrees for 45 minutes.

Excellent Brownies

Ingredients

1 cup margarine
1 cup white beans
4 cups granulated sugar
8 eggs
4 tsp vanilla
3 cups gluten-free rice flour mix*
2 tsp salt
1 1/2 cups cocoa
2 tsp xanthan gum

Instructions

Measure sugar into large bowl and pour the melted margarine or butter over it. Mix it in well so that each granual of sugar is coated.
Blend 15 1/2 ounce can or pint jar of home-canned white beans in food processor and blend until fine and fluffy. The texture should resemble wallpaper paste.
Divide in half. Use half of what you end up with for one batch.
Place beaten pureed beans in a large bowl. Beat the eggs in food processor and blend well. Place all ingredients in large bowl and combine.
Spread in a large commercial size 1/2 sheet bun pan/cookie sheet or in the bottom of 2 9x13 pans.

Bake at 350 for 35 minutes. Cut into portions and wrap tightly for the freezer.

*GF flour Blend:
6 cups rice flour, 2 cups tapioca starch, 1 cup potato starch

Grandmas Chicken Salad

Ingredients

chicken breast tenders
2 stalks of celery
2 small green onions
1 sweet apple cored
mayo to your taste
1/2 c. walnuts or any type nut you may like

Instructions

Boil chicken takes about 20-25 minutes.
Cut up celery;onions;apples and put into large tupperware bowl
after tenders are done you can put into blender to chop finely.
Add mayo to taste and chopped veggies and fruit and nuts if you like.

You will have a lot and will keep in frig for about a week. Enjoy!!!


Chicken Alfredo

Ingredients

1 cup cooked, shredded chicken
1/2 cup cooked broccoli
2 tbsp. butter
2 tbsp. cornstarch
1 cup milk
3/4 cup shredded cheddar cheese
Garlic powder, salt & pepper to taste
Cooked rice pasta


Instructions

In a medium saucepan, melt butter.
Whisk in cornstarch, milk, garlic powder, salt & pepper. Bring to a boil and cook until thickened.
Stir in cheese and stir until cheese is melted.
Serve over cooked pasta.


Super easy Peanut butter cookies

Thanks Judy. These were so good.

GF Peanut Butter Cookies

Adjust accordinglly
1 cup of peanut butter
1 cup of sugar
1 egg
Mix together well, drop onto oiled baking pan. Press with a fork and bake on 350 for about 10 - 12 min.
Let cool completly. This is a no flour recipe. We made it just last week and they were delicious, Enjoy!