Gluten Free Recipes

Zucchini with Fresh Herbs 1/4 cup broth 1/3 cup red onion -- minced 3 cloves garlic -- minced 2 cups tomatoes -- diced 2 cups zucchini -- sliced 1/2 cup ripe red or yellow bell pepper -- minced 1/2 t oregano -- minced 1 tablespoon basil -- minced In a large skillet, over medium heat, heat the stock until it simmers. Add onion & saute for 3 minutes. Stir frequently. Add garlic, tomatoes, zucchini & pepper. Cover & cook until the zucchini is soft, 5 minutes. Add herbs: cook uncovered for 3 minutes. Serve warm or cold with a good home-made bread for a lunch. Vegetable Pot Stickers 3/4 cup carrots -- finely shredded 1/2 cup bean sprouts -- chopped 1 1/4 cup green cabbage -- shredded 1/2 cup green onions -- chopped 2 teaspoons ginger root -- chopped 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 large red bell pepper -- finely chopped - (3/4 cup) 1 egg white 12-15 homemade rice flour round wonton skins 2 cups vegetable broth 4 teaspoons GFCF soy sauce Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats on edge of one half of circle. Fold circle in half over vegetable mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and vegetable mixture. Oil skillet with cooking oil; heat over medium heat. Cook 12 pot stickers at a time in skillet, 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce. Mex Casserole 10 corn tortillas 1/4 tsp. cumin 2 14.5 oz cans of Mexican stewed tomatoes 1 whole green chili, cut into strips 1 cup frozen corn 1/2 onion, chopped 1 green bell pepper, chopped 1 15 oz can black beans 2 bunches fresh cilantro, chopped 1/4 tsp. chili powder 4 oz. GFCF cheese Spray the bottom of a large casserole dish with oil. Cover with 4 corn tortillas. Cut the remaining tortillas into strips and set aside. Pour everything else on top of the 4 bottom tortillas, top with the strips of tortillas and the grated cheese. Cover casserole with foil and bake for 20 minutes at 400 degrees. Chicken-Vegetable Quesadillas 8 GFCF flour tortillas 1 cup chicken tenders, cooked and diced 1 cup Tofutti cheese, shredded 1 cup canned corn 2 cups Mexican tomatoes & jalapenos, Rotel-drained 1 12-oz jar roasted pepper, drained Preheat oven to 450 degrees. Use nonstick baking sheets and lightly spray with oil. Place tortillas in single layer on baking sheets. Sprinkle each tortilla with 1/4 cup chopped chicken, 1/4 cup cheese, 1/4 cup corn kernels, 1/2 cup tomatoes, and several slices red pepper; top with remaining cheese and remaining tortillas. Bake in preheated oven 8 to 10 minutes, until cheese is melted and tortillas are lightly browned. Blueberry Sauce 3/4 cup water 1/4 cup sugar 2 1/4 teaspoons cornstarch 1 1/2 cups blueberries Combine first 3 ingredients in a small heavy saucepan; stir with a whisk. Bring to a boil; cook I minute or until thick, stirring constantly. Add blueberries; cook 2 minutes or until bubbly. Yield: 1 1/2cups. To make into blueberry syrup for pancakes add 1 cup gylcerine or honey or maple syrup. Salmon Croquettes 1 tbsp olive oil 14 3/4 oz (420g) can pink salmon, drained 1 celery stalk, minced 4 scallions, thinly sliced 1 egg 1 tbsp snipped dill 1/2 cup crushed potato chips 4 cups mixed salad greens 1/2 lemon, cut into wedges In a large non-stick skillet, heat oil. Place salmon in a medium bowl. Pick out skin, then mash with a fork. Mix in celery, scallions, egg and dill. Form mixture into 12 croquettes. Place chip crumbes on a sheet of wax paper and roll croquettes in it. Gently place in skillet. Cook until lightly golden, 3 to 4 minutes on each side. Honey Mustard Dressing 2 tablespoons vinegar 2 tablespoons grated onion 1/2 cup honey (if you don't like it too sweet -cut it back to 1/3 or 1/4 and save some calories) 6 tablespoons medium coarse Dijon brown mustard 3/4 cup GFCF mayonnaise 2/3 cup GFCF milk + 2 T lemon juice In a medium glass or ceramic mixing bowl whisk together all ingredients, cover and chill at least one-half hour. Makes 2 1/2 cups. Choc Frosting 1/2 cup GFCF margarine or shortning 3/4 cup Dutch-processed unsweetened cocoa powder 2 tablespoons GFCF milk 1 1/2 teaspoons vanilla extract 3 1/2 cups powdered sugar, sifted To the small bowl of an electric mixer add the margarine and cocoa powder. At medium speed, combine well (it will appear dry and crumbly). Turn the mixer off. Add the milk and vanilla to the bowl. Set the speed to medium-low and mix until combined it will appear thick, like clay). Mix in the sugar in three parts. (The first cup of sugar will make this thinner and appear runny. Do not worry, the frosting will thicken and become spreadable as you continue adding sugar.) Mix until smooth and creamy. Angela