Gluten Free Recipes

Subject: Recipes 10/7/99 Date: Fri, 08 Oct 1999 00:06:47 -0500 From: AngelaLowry <artangel@... To: "GFCFKids@onelist.com" <GFCFKids@onelist.com Ranch Dressing 15 GFCF crackers, rice crackers 2 C Dry minced parsley flakes 1/2 C Dry minced onion 2 T Dry dill weed 1/4 C Onion salt 1/4 C Garlic salt 1/4 C Onion powder 1/4 C Garlic powder Salad Dressing: 1 T Mix 1 C GFCF Mayonnaise 3/4 C GFCF milk 1/4 C GFCF sour cream Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight fitting lid. This mixture will keep up to about one year. Store dry mix at room temperature for 1 year. To use Combine mix,and all other ingredients. Store in refrigerator, use within 4 days. Very Ranchy. LAMB PATTIES 1 and 1/2 pounds ground lamb 2 tablespoons minced shallots 2 tablespoons minced garlic 2 tablespoons chopped mint 2 teaspoons herb seasoning mix 2 teaspoons ground cumin 1 teaspoon ground chili powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg 3 tablespoons olive oil In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil. Drain and serve on GFCF buns the way you would hamburgers with your favorite condiments, or wrap in tortillas or flatbread like gyros. Stewed Chicken 4 Chicken boneless breast; halves, 2 ts Italian seasoning; 2 ts Garlic; chopped 16 oz Cn Italian stewed tomatoes; cut in bite sized pieces 4 oz Cn sliced mushrooms; 1 md Onion; sliced in rings Salt to taste Pepper to taste 1/2 Cup GFCF bread crumbs Place chicken in baking dish. Top with tomatoes and their juice, mushrooms, onions and seasonings. Cover tightly with foil and bake at 350 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle with crumbs. Return to oven uncovered and toast crumbs. Butternut Soup Boats 3 small butternut squash about 1 1/2 pounds each 4 large leeks white portion only, sliced 1 teaspoon dried thyme 5 tablespoons GFCF or margarine 3 cups chicken broth 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/2 cup GFCF sour cream Chopped chives or parsley Cut squash in half; remove and discard seeds. Place with cut side down in a oiled 13-in. x 9-in. x 2-in. baking pan. Add 1/4 in. of water to pan. Cover and bake at 375 for 40 minutes or until tender. Scoop out pulp, leaving about a 1/4-in. shell. Set shells and pulp aside. In a large saucepan, sauté leeks and thyme in margarine until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from the heat; cool slightly Puree in a blender; return to pan and heat through. Spoon into squash shells. Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling. Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart. Sprinkle with chives. ACORN SQUASH BAKED with PINEAPPLE 3 acorn squash, halved 2 tablespoons dry sherry 2 tablespoons brown sugar 6 tablespoon GFCF margarine 1/2 cup crushed pineapple, drained well 1/4 teaspoon ground nutmeg 1 teaspoon salt Preheat oven to 425 degrees. Scoop out the squash seeds and fibers and discard please. Place squash on greased baking dish. Put 1 teaspoon each sherry, brown sugar and margarine in each half. Cover and bake for 30 minutes or until tender. Scoop out squash, leaving wall about 1/4 inch thick. Mash squash and combine with remaining 4 tablespoons margarine, pineapple, nutmeg and salt, mixing until well blended. Spoon back into shells and return to oven to bake for 15 minutes longer. Squash and Bean Chili Stew 2 tablespoons oil 1/4 cup chopped onion 1 clove garlic finely chopped 1 large red bell pepper cut into 2 × 1/2 inch strips 2 medium poblano or Anaheim chilis seeded and cut into 2 × 1/2-strips 1 jalapeño chili seeded and chopped 1 cup cubed Hubbard or acorn squash (1/2 pound) 2 14 1/2 ounce cans chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground coriander 1 cup thinly sliced zucchini 1 cup thinly sliced yellow summer squash 1 15 1/4 ounce can whole kernel corn drained 1 15 ounce can pinto beans (15 to 16 ounce can) drained Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender. Chicken and Pasta Chowder 3 boneless skinless chicken breast halves, cut into bite-sized pieces 1 medium onion, chopped 2 garlic cloves, minced 2 (14 1/2-oz.) cans chicken or vegetable broth 1 teaspoon dried basil leaves 1/2 teaspoon salt 2 1/2 oz. (3/4 cup) uncooked GFCF rotini (spiral pasta) 1 (1-lb.) pkg. Green Giant Frozen Broccoli, Carrots and Cauliflower 4 cups GFCF milk 1/2 cup potato flour 1/2 medium red bell pepper, chopped Oil Dutch oven or large saucepan. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4 to 6 minutes or until onion is tender, stirring occasionally. Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium high heat for 4 minutes, stirring occasionally. Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3 to 5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. Pumpkin prep for beginners Pumpkin Puree Snap the stem off the pumpkin. Wash away any dirt or foreign matter from the outside. With a large chef's knife, cut the pumpkin into 6 or 8 wedges, depending on its size. The easiest way to remove the pith, seeds, and pulp is to use a filleting knife along the inside of the wedges. With a little practice, this will leave little or no scraping needed. Cut the wedges into half (through the pumpkin's "equator", so that you get two somewhat triangular pieces) and arrange them in a large roasting pan. Bake, uncovered, for about 1 hour at 325 ,and two more hours at 300. The meat should be tender all throughout, and not watery under the dry skin that forms. Remove from the oven (or turn off oven and leave the door cracked for ventilation) and let the pumpkin cool and continue to dry for a couple more hours. Remove the skin and any exceptionally dry or leathery parts, and puree thoroughly. Note that most of the dry surface of the meat is still sufficiently tender to be used, but probably not the stem corners. Because the pulp is so dry, it will take several minutes with the food processor, and a number of stirs and scrapes, before the pulp liquefies enough to turn over by itself and puree properly. Once it does this, a good minute or more of pureeing will result in a wonderfully smooth, pumpkin-y paste. This dry baking technique is derived from directions by Wolfgang Puck, who specifies 325 for 2 1/2 to 3 hours, and the use of a food mill (after scooping the meat away from the skin) rather than pureeing. I use the very small 'pie' pumpkins and freeze in freezer bags for recipes. Maple Pumpkin Pie 1 9 inch deep-dish or up to 11 inch but shallower GFCF pie crust 1 1/2 cups pumpkin puree 1/2 cup maple syrup 1 1/2 cup GFCF 'cream' 4 eggs 2 tablespoons sweet rice flour 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1 teaspoon cinnamon The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple. Butternut Squash Pie 9 Inch GFCF Pie Crust 1 1/2 Cups Cooked Mashed Butternut Squash 1 Cup GFCF Milk 2/3 Cup Packed Light Brown Sugar 1/2 Cup GFCF "Cream" 2 Tbsp Sugar 1 Tbsp Melted Margarine 1 1/2 Tsp. Ground Cinnamon 1/2 Tsp. Ground Ginger 1/2 Tsp. Ground Nutmeg 1/4 Tsp. Ground Cloves 1/8 Tsp. Salt 3 Large eggs Prepare your favorite GFCF pie crust. Make a foil shield for the crust edges. Preheat oven to 425 degrees. Whisk all ingredients until blended. Pour mixture into the prepared pie shell. Place the foil shield around the crust edges to prevent overbrowning. Bake 40-45 minutes (knife inserted 1 inch from the edge comes out clean). Cool on a wire rack. Tex-Mex Tortilla Soup 6 Corn Tortillas cut into 1/8" strips 4 cups Chicken Broth 12 Tomatillos, husked and chopped 2 Garlic Cloves, chopped 1 small Onion, chopped 1 tsp. Chili Powder 3 fresh Anaheim Chilies, stemmed, seeded and chopped 1 large Tomato, chopped 1/4 cup chopped fresh Parsley 1 cup cooked Chicken Breast, skinned and shredded Salt and Pepper to taste Oil Combine the first 6 ingredients after tortillas, in a large saucepan and simmer until the vegetables are tender, about 20 minutes. Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the chilies, tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste. Place the tortilla strips on an ungreased baking pan and rub lightly with oil. Bake at 350 for 15 minutes, or until lightly browned. Ladle soup into bowls. Top with tortilla strips serve immediately. Winter Squash with Cranberries 4 cups cooked, mashed squash 2 eggs, beaten 1/3 cup melted margarine 1/4 cup granulated sugar 1-1/2 cups raw lingonberries or cranberries (halved if they are large) 1/2 teaspoon salt dash nutmeg Heat oven to 400 degrees. With egg beater whip squash with eggs and 3 tablespoons of the margarine. Stir in sugar, berries,& salt. Spoon into 2 quart casserole, top with remaining margarine, sprinkle with nutmeg. Bake, uncovered, 30 to 40 minutes. LEMON SORBET 1 c. granulated sugar 2 c. water 1 c. fresh lemon juice 2 medium egg whites Combine sugar and water in pan. Bring to a boil and let simmer for 10 minutes. Set aside to cool. Meanwhile, squeeze lemons and strain the juice. Add to cooled syrup. Pour into a sturdy plastic container or freezer tray, and freeze until mixture is mushy (about 3 hours). In a food processor fitted with a steel blade, or in a chilled bowl, beat the mixture until it is smooth. Freeze the mixture 3 hours more, or until it is frozen but not solid. Beat again. Beat the egg whites until they hold firm peaks; gradually add spoonfuls of the lemon ice, beating constantly. The mixture will blow up to a mass of white foam. Freeze in a large container until sorbet has the consistency of firm snow. Variations: Raspberry Sorbet: Follow the recipe for Lemon Sorbet using 3/4 cup sugar, 1/2 cup water, 1 1/2 cups raspberries and juice of 1/2 lemon. Boil the syrup 6 minutes instead of 10. Peach or Nectarine Sorbet: Follow recipe for Lemon Sorbet using 3/4 cup sugar, 1 cup water, 1 1/2 cups peeled and pureed fresh peaches or nectarines and juice of 1/2 lemon. Boil syrup for 6 minutes. ORANGE SORBET 3 oz. granulated sugar 1/2 pt. (275 ml.) water 2 level tsp. powdered gelatin 6 oz. can frozen orange juice concentrate 1 egg white Put the sugar and water into a pan and heat slowly until the sugar has dissolved. Allow this syrup to cool. Dissolve the gelatin into a little water and add with the undiluted orange juice to the sugar-syrup. Blend them together, then pour the liquid into a 1 pint (575 ml.) shallow, plastic lidded container. Put the sorbet in the freezer for half an hour or until barely firm. Turn into a bowl and mash down until there are no large pieces. Then fold in the stiffly whisked egg white. Return to the container; cover and return to the freezer until needed. Thaw the sorbet in the fridge for 30 minutes before eating in separate dishes. GREEN BEAN CAESAR 1 1/2 pounds fresh green beans 2 tablespoons vegetable oil 1 tablespoon lemon juice 1 tablespoon minced onion 1/4 teaspoon salt 1 clove garlic -- crushed 1/8 teaspoon pepper 4 tablespoons GFCF bread crumbs 1 tablespoon GFCF margarine-- melted Paprika Cut green beans into 1 inch pieces. Cook 5 minutes uncovered 10-15 minutes covered. Drain. Toss green beans, oil, juice, onion, salt, garlic and pepper together. Pour into ungreased 1 quart casserole dish. Mix bread crumbs and melted margarine. Sprinkle over beans. Sprinkle with paprika. Cook uncovered in 350 degree oven for 15-20 minutes Turkey Wrap 4 cups romaine lettuce, shredded 4 chopped green onions 2-3 Tbsp favorite GFCF salad dressing 4 8-inch flour tortillas 8 1-oz TURKEY sliced, minced or diced 8 marinated sun-dried tomatoes, drained fresh grated pepper to taste In medium bowl, combine lettuce, cheese, green onion and salad dressing. Arrange 1 cup mixture over each of the 4 tortillas. Top each with 2 T turkey, 2 sun-dried tomatoes and pepper to taste. Fold in bottom and top portions. Roll up from side to completely enclose filling. Colcannon Soup 2 T Margarine 2 Leeks, trimmed and chopped 4 c Diced cabbage 3 Baking potatoes, peeled and Diced 4 c Chicken stock 1 c GFCF Milk Salt and Pepper to taste 6 Green onions, sliced Heat margarine in a dutch oven. Add leeks; cook gently until just wilted. Add cabbage and combine well. Cook a few minutes. Add potatoes and stock. Bring to the boil. Simmer for 20 minutes,or until potatoes are very tender. With potato masher, gently mash some of the potatoes, so that the soup thickens. Stir in milk. Season with salt and pepper. Add green onions and cook 1 minute further. Simple Irish Colcannon 1 c Water 1 tb GFCF margarine 1/4 ts Salt 3 c Chopped cabbage 1/3 c GFCF milk 1 c Barbara's Instant mashed potato flakes 1 Green onion, finely chopped In a medium saucepan, combine water, margarine, and salt. Bring to boil. Stir in cabbage; return to a boil. Reduce heat, cover and simmer 4-6 minutes, or until cabbage is tender. Remove from heat; stir in milk and potato flakes with fork. Stir in onion. Cover and let stand 3 minutes. Tostados with Pork Ingredients: 1 pound lean ground pork 1 cup chopped onion 1 jar (8 ounces) salsa 1 teaspoon salt 1/2 teaspoon chili powder 1/4 cup ripe olives, sliced oil 4 corn or GFCF flour tortillas, 7-inch diameter 2-4 cups shredded lettuce 1 medium-size tomato, cut in thin wedges 1/2 cup GFCF sour cream - Additional salsa optional In skillet, lightly brown ground pork and onion. Add salsa, salt and chili powder; cover and cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives. For each tostado place a heated tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Garnish with tomato wedges and dollop of sour cream. Serve with additional salsa, if desired. Angela