Gluten Free Recipes

Sekiban 2 cs. adsuki beans 1 lb. japanese sweet rice 1 tsp. black sesame seeds 1 tsp. salt 1/4 tsp. GFCF soy sauce A day before you plan to serve, place the beans in a colander or sieve & wash them under cold running water. Then transfer them to a 2 qt pan, cover with 4 cups of cold water & bring to a boil over high heat. Reduce the heat to its lowest point & simmer the beans uncovered for 45 minutes, until they are tender but still intact. Drain the beans through a large sieve or colander set over a large mixing bowl. Reserve the liquid & cover the beans with cold water in another bowl. Cool to room temperature. Stirring with a large spoon, wash the rice in a large colander under cold running water until the draining water runs clear. Drain thoroughly & add the rice to the reserved bean liquid. Soak for 8 hours or overnight, covered, in the refrigerator. Drain the rice, discard the soaking liquid & combine the rice and 1 c beans in a bowl. Steam the rice & beans in an Oriental steamer, or put them in a colander & set the colander in a large pot filled with 1 1/2" water. Bring the water to a boil over high heat, cover the pan tightly, & steam for 40 minutes, replenishing the water in the pot if it boils away. Meanwhile, heat a small skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds &, shaking the pan gently, cook 2 to 3 minutes, until the seeds are lightly toasted. Transfer the seeds to a small bowl and toss with 1 tsp salt & 1/4 tsp soy sauce. Transfer the steamed rice & beans to a large serving bowl or individual bowls. Serve hot or at room temperature. Sprinkle with the sesame seeds before serving. Hot and Spicy Noodles with Vegetables 1/4 cup rice wine OR chicken broth 2 tablespoons ginger root -- grated 2 cloves garlic -- minced 1 cup carrot -- thinly sliced 1 cup broccoli stalks -- thinly sliced 1 cup cabbage -- thinly sliced 2 scallion -- cut in 1" pieces 1/4 cup water 1/2 teaspoon sesame oil 1/2 teaspoon cayenne 1 tablespoon honey 4 cup rice noodles -- cooked GFCF soy sauce -- to taste In wok over medium-high heat, heat rice wine or broth until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about 5 minutes. Add cabbage and green onions; cover and cook 3 minutes. Remove vegetables to a platter with a slotted spoon. Add water, sesame oil, cayenne, honey to pan and heat until bubbling. Add noodles and stir-fry until heated through. Return vegetables to pan and reheat. Add soy sauce to taste. No-Bake Fruit Crisp Squares 1/2 cup brown sugar OR maple sugar-- lightly packed 1/4 cup corn syrup OR rice syrup OR cane syrup 2 cup crispy rice cereal 3/4 cup mixed dried fruit -- chopped 1/2 cup poha or quinioa flakes oil In small saucepan, heat brown sugar and syrup on low, stirring to dissolve sugar. In large bowl, combine remaining ingredients. Add syrup mixture. Mix well, until all ingredients are moistened. Press firmly in 8" (20 cm) square pan oiled. Cool. Do not chill. Coconut Macaroons 2 egg whites 1/2 teaspoon vanilla 1 dash salt 2/3 cup sugar 1 1/3 cups coconut -- flaked Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold in coconut. Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 325 for about 20 minutes. Immediately remove cookies to rack. Makes 24 servings Shake N' Bake You can add any seasoning you like. There are several seasoning recipes in the archives. 1 cup GFCF corn flake crumbs or other plain cereal, crumbled 1 teaspoon sea salt OR a GFCF seasoned salt 1/2 teaspoon paprika 1/2 teaspoon sage 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon thyme 1/4 teaspoon black pepper Mix it all together and toss into a baggie - shake your meat, fish, or poultry around in the bag with the seasonings a bit, take it out and bake it until it's done. What could be easier! Make up ahead of time and store in freezer till needed. Candied Butternut Squash- dessert 3 medium butternut squash -- * see note 1/3 cup packed brown sugar OR 1/2 t stevia 2 tablespoons molasses 2 tablespoons GFCF margarine softened OR oil 1 teaspoon orange peel -- shredded 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves brown sugar -- optional ground cloves -- optional orange peel curls -- optional *Note: Any winter squash can be used with this recipe. Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine sugar, molasses, margarine, orange peel, cinnamon and cloves. Spoon mixture into squash halves. Bake, covered, in a 350 oven for 40 minutes. Stir sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and ground cloves, and garnish with orange peel curls, if desired. Marinated Zucchini Sala 1-1/2 cups unpeeled, thinly sliced zucchini 1/2 cup thinly sliced celery 1/4 cup thinly sliced onions 1/4 cup thinly sliced green pepper 1/4 cup vinegar (rice, wine, or cider) 3 tablespoons oil 2 tablespoons water 2 tablespoons sugar OR pinch of stevia 1/2 teaspoon dried basil OR 1 T fresh basil 1/4 teaspoon salt 1/8 teaspoon pepper Layer vegetables in a shallow bowl. Combine remaining ingredients; pour over vegetables. Refrigerate several hours or overnight; stir several times to distribute flavors. For a different taste use fresh cilantro instead of basil. Baked Beans in a pot My pot is a crock pot. But the recipe is originally for an oven kettle or pot. 1 pound dried navy beans, soaked overnight 6 cups water 3/4 cup molasses 1/2 cup black coffee 1 cup dark brown sugar, firmly packed 1 tablespoon cider vinegar 2 teaspoons dry mustard 1 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 onion, cut in half and stuck with 4 whole cloves 4 slices Canadian bacon, chopped Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through. Pinto Bean Tacos 4 taco shells 1 can pinto beans -- (15 oz) rinsed and drained 1/2 cup tomato sauce 1/2 cup red and green bell peppers, chopped 1/2 cup onion, chopped 1 teaspoon chili powder 1/4 teaspoon mexican oregano 1/4 teaspoon cumin GFCF shredded cheese- Tofutti (optional) Salsa Heat taco shells according to package directions. Meanwhile, in a saucepan combine pinto beans, tomato sauce, peppers, onions, chili powder, oregano, and cumin. Bring to a boil. Reduce heat; simmer occasionally. Mash beans slightly. Spoon mixture into taco shells. Top with cheese and or salsa.. Oven Fries 2 pounds potatoes 1 tablespoon olive oil 1 tablespoon paprika 1 teaspoon ground cumin salt -- to taste Preheat the oven to 425 F. Wash the potatoes well and peel, if you wish. In a large bowl, stir together the olive oil, paprika, and cumin and set aside. Cut the potatoes lengthwise into slices no thicker than 1/2 inch. Then cut through the stacked slices to make 1/2-inch-wide strips. Toss the potatoes in the oil and spices until well coated. Arrange the potatoes in a singles layer on a baking sheet lightly oiled. Bake 45 to 60 minutes, stirring occasionally, until the fries are golden and crisp. Sprinkle with salt to taste and serve. Variations: For Sweet Potato Oven "Fries," replace the white potatoes with 2 pounds of sweet potatoes (about 2 large sweet potatoes) and bake 25 to 40 minutes. Very Berry Cooler 1 pkg. 10 ozs. unsweetened frozen berries (raspberries or strawberries or 2 cs. fresh berries) 2 fresh peaches or pears or plums, cored, coarsely chopped 12 ice cubes, cracked or crushed Combine frozen berries, peaches and ice in blender or food processor. Whirl until smooth. Angela