Gluten Free Recipes

Blackened Catfish 2 1/2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon garlic 1 teaspoon thyme 1/2 teaspoon salt 1 1/2 teaspoons lemon zest olive oil 3 catfish fillets 3 tablespoons lemon juice Combine all spices on dish. Coat fillets. In large frying pan(s), heat oil over med-high. Add fish and cook for 4-5 mins. Pour lemon juice over fish and turn. Cook for 4-5 more mins until fish separates when pressed with fork. Cajun Style Shrimp Risotto 29 ounces chicken broth -- 2 cans 1 pound medium shrimp -- shelled & deveined 1 1/2 teaspoons Cajun seasoning -- divided 2 tablespoons olive oil -- divided 10 ounces tomatoes with green chilis -- canned (Rotel) 2 cups arborio rice Bring broth and 2 3/4 cups water to a simmer in large saucepan. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned. Add tomato, green chilies and juice, and 1/2 teaspoon Cajun seasoning; boil 1 to 2 minutes; transfer shrimp mixture to bowl. Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and remaining 1 teaspoon Cajun seasoning and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25minutes more. Stir in shrimp mixture. Serve immediately. Southern Fried Catfish in the Oven 1 pound fresh catfish fillets 1 egg -- beaten - OR 1/4 cup GFCF milk 1 tablespoon vegetable oil 1 tablespoon lemon juice 4 tablespoons cornmeal Seasoned salt and pepper to taste Spray a shallow nonstick baking pan with cooking spray. Cut fillets into 4 serving pieces. Fork-blend egg, oil and lemon juice together in a shallow dish. Sprinkle cornmeal and seasonings together on another plate. Dip fish fillets first in egg mixture, then in crumbs. Arrange fish fillets in a single layer in prepared pan. Bake uncovered in preheated 450-degree oven 8 minutes. Gently turn each fillet with a spatula and bake additional 6 minutes. Crockpot Chicken & Rice 1 cup chopped celery 1/2 c. onions, chopped 2 lbs. chicken, raw 1 tsp. poultry seasoning 1/4 tsp. salt 2 cups .broth 3/4 cup brown rice, uncooked Remove skin from chicken. Spray 12" skillet with oil. Brown celery, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done. For a spicier recipe, add garlic and a few slices of jalapeno, or Italian spices instead of poultry seasoning. Cream of Tomato Soup 16 ounces tomatoes, canned 1/2 cup chopped onion 2 tablespoons tomato paste 1 1/2 cups chicken broth 1 bay leaf 1/2 teaspoon salt 1/8 teaspoon pepper dash of poultry seasoning 3/4 cup GFCF 'cream' Cut tomatoes in bite-sized pieces and place with tomato liquid in a saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove bay leaf. Cool about 15 minutes, then turn into blender or food processor fitted with steel blade. Cover; blend at low speed until well-mixed. Meanwhile, heat cream don't allow it to boil or burn. Combine tomato mixture and hot cream. Simmer, stirring constantly, until hot enough to serve. GFCF CREAM Add twice as much dry GFCF milk powder as called for to make the same amount of milk, to make a thicker richer product. For soup I use Dari-free or plain potato starch and water. For a sweet recipe I use a sweet milk like almond. You can make it even thicker by adding arrowroot or gelatine to the milk and heating till thickened. More of a white sauce / roux than a cream really. Angela