RECIPES
“There is no sincerer love than the love of food.”
~George Bernard Shaw
All Purpose Flour Mix1/2 cup rice flour
1/4 cup tapioca starch
1/2 cup potato starch
~Use this mixture for all your gluten free baking.
High Protein Flour Mix
1 cup brown rice flour
1/2 cup teff flour
1/2 cup millet flour
2/3 cup tapioca starch
1/3 cup potato starch
~Use this mix for breads, pancakes and snack bars.
Self Rising Mix
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch
2 TSP xanthan or guar gum
4 TSP gf baking powder
1/2 TSP salt
~Use this mix for muffins, cakes or scones.
° The key to successful gluten free baking......
~Add 1/2 TSP xanthan or guar gum per 1 cup of flour mix to make muffins, bars, cookies or cakes.
~Add 1 TSP per cup of flour mix to make yeast bread, pizza dough or other recipes that call for yeast.
Many of my recipes are also DAIRY FREE!!
Are eggs considered dairy?
Contrary to a common misconception, eggs are part of the
meat and beans group, not dairy. The misconception that eggs are dairy products is often a result of a confusion between the terms dairy product and animal byproduct. While eggs are, indeed, produced by animals and, therefore, an animal byproduct, they are not a dairy product or a derivative of dairy products.
Although many people who do not consume dairy products also do not consume eggs as a result of allergies, dietary restrictions, ethical beliefs or other reasons. People who have milk allergies
or are lactose intolerant but do not have an allergy to eggs are able to consume eggs as a part of their diet without the negative results associated with dairy intolerances or allergies.
Eggs are part of the meat and beans group, not dairy. Supermarkets often sell them with dairy items because they tend to group foods together by both storage and usage. In this case, both eggs and dairy must be stored under similar conditions, and are most often used with one another in recipes, so it's logical to locate them in the same part of the store for customers to find.
Ladies Night Sangria
1/2 lemon, cut into 1/4-inch slices
1/2 lime, cut into 1/4-inch slices
1/2 orange, cut into 1/4 inch slices
1/2 large apple, cut in half lengthwise, cored, and cut into thin wedges
1 ripe peach, cut into slices
1/4 to 1/2 cup superfine sugar
1 bottle dry red wine (Spanish!)
1/4 cup brandy
Club soda, chilled
Ice cubes
Combine the lemon, orange, apple, and ¼ cup sugar in a large pitcher. Pour in the wine and brandy and
stir with a long-handled spoon until well mixed. (Taste. If you prefer the sangria sweeter, add up to ¼ cup more sugar.) Refrigerate for at least 1 hour or until thoroughly chilled. Just before serving, pour in chilled club soda to taste, adding up to 24 ounces of the soda Stir again, and serve at once in chilled wine glasses.
Pumpkin Spice Pancakes
1 1/2 cups quinoa flour
1 3/4 cups sour milk
1/4 cup packed brown sugar
1 cup pumpkin puree
2 eggs
1 TSP gluten free baking soda
2 TBSP vegetable or grapeseed oil
1 1/2 TSP pumpkin pie spice
Pure maple syrup or whipped cream to top
Combine the flour, sugar, powder, soda, pumpkin pie spice in a large bowl. Whisk together the milk
pumpkin, eggs and oil in a small bowl. Add the liquid mixture to the dry and stir until just blended. Grease a non-stick frying pan and put on medium heat. After the pan has heated up add 1/4 cup of batter into the pan. The pancakes are ready to be flipped when you see bubbles forming. Flip and cook for another 25 seconds or so, until the center springs back when pressed. Grease pan and repeat until batter is done. Top pancakes with syrup or whipped cream. *To make sour milk add 1 TBSP lemon juice to 1 cup milk.
Buckwheat Blueberry Pancakes
1 1/2 cups buckwheat flour
1/2 cup arrowroot flour
1 1/2 TSP gf baking soda
3 TBSP vegetable oil
1 TBSP ground flaxseed stirred into 3 TBSP water
1 3/4 cups water
1 TSP cinnamon
1/2 cup blueberries
Mix all ingredients together in a large bowl. Place 1/4 cup of the batter onto a hot, oiled skillet and cook on medium heat until it bubbles. Flip and cook until golden.
J'adore crepes....oui-oui
2 eggs
3/4 cup rice flour
1/4 cup tapioca starch
1/2 TSP salt
1/4 TSP xanthan gum
1 TBSP sugar (omit if savory)
1/4 cups milk
Whisk together eggs. Combine flour, tapioca, salt, xanthan gum, and sugar (if using). Whisk into eggs
until moistened. Mixture is very thick. Slowly add milk little by little, stirring quickly until the batter is smooth and resembles heavy cream. Chill for at least 1 hour. Lightly oil crepe pan and place over medium heat. Pour 2 tablespoons of batter into pan and swirl around until pan is coated. Cook crepes for about 1 minute until very dry. With knife loosen the edges and flip the crepe. Cook for another 30 seconds and then remove from pan. Repeat until all the batter is used.
Zucchini Bread
1 rounded cup grated zucchini
1 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon juice
1/4 cup liquid egg whites
1/4 cup coconut milk
1/3 cup chopped pecans (optional)
Preheat oven to 350.
Press the grated zucchini with a paper towel to remove as much moisture as you can. Set aside. In a
large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar. Add the oil, lemon juice, egg whites and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth, approximately two minutes. Add in the shredded zucchini and stir by hand to combine. If you are adding nuts, stir themin to distribute. Transfer to a lightly greased 9 inch loaf pan. Bake for 50 to 60 minutes. Test with a toothpick. It should emerge with no crumbs or batter.
“Food is our common ground, a universal experience.”
~James Beard
Michelle's Magnificent Banana Bread
1/2 cup + 2 tbsps quinoa flour
1/3 cup quinoa flakes
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 very ripe bananas
2 large eggs
2 tbsp honey or pure maple syrup
Preheat oven to 400.
Grease a 9x5 inch loaf pan. Place dry ingredients in large bowl and mix together until well combined. In smaller bowl, mash bananas. Mix in the eggs and honey until well combined. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.
Apple Quinoa Cereal
1 cup quinoa
2 1/2 cups water
1/2 cup dried apple slices, chopped
1/4 cup raisins
1 TSP cinnamon
1 TBSP raw agave nectar (optional)
Place the quinoa, water, apples, raisins and cinnamon in a saucepan. Bring to a boil, cover and reduce to a simmer for 15 minutes. Stir in agave if using. Ready to devour. Also tastes delicious topped with some vanilla yogurt!! You could switch the apples and raisins and add dried cranberries and dates.
Pumpkin Spice Protein Muffins
1 1/3 cups Bob's Red Mill All Purpose Flour
3/4 cup oat flour or almond meal (if oats bother you)
2 scoops vanilla or plain protein powder
1 1/2 tsp baking powder
1 tsp xanthan gum
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1 (15 ounce) can plain pumpkin puree
1/2 cup agave nectar
3 tbsp pure maple syrup (if desired)
1/4 cup almond milk
1/4 cup applesauce
2 large eggs, lightly beaten
2 tbsp grapeseed or coconut oil
Preheat oven to 350. Spray a muffin tin with cooking spray. Mix together dry ingredients into a large mixing bowl. Whisk together until thoroughly combined. In a separate medium bowl, whisk together pumpkin puree, agave, maple syrup, applesauce, eggs, and oil. Dump wet ingredients into dry ingredients and mix until combined, but do not overmix. Bake for 15 – 18 minutes or until they test clean with a toothpick.
Autumn Muffins
2/3 cup vegetable oil
1/2 cup evaporated cane sugar
1/4 cup natural brown sugar
1 teaspoon gluten-free vanilla extract
3 eggs
1 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
2 teaspoons xanthan gum
1/2 teaspoon salt
2 cups grated carrots
1/2 cup seedless raisins
1/4 cup toasted coconut flakes
1 tart red apple, unpeeled, cored, and finely chopped
Preheat oven to 350°F. Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside. Put flour, potato starch, tapioca starch, baking soda, pumpkin pie spice, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, raisins, coconut, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.
Banana Muffins
3/4 cup rice flour
3/4 coconut flour
2 TBSP ground flax seed
3 TBSP gluten free baking powder
1/2 cup chocolate chips or nuts
1/2 cup sucanut sugar
1/4 cup brown sugar
Pinch of salt
3 ripe bananas
1/4 cup applesauce
2 eggs
1/4 cup coconut oil
1 TSP vanilla
Preheat oven to 350. Mix dry ingredients in a large bowl and make a well in centre. In a separate bowl mix together mashed bananas, oil, eggs, applesauce and vanilla. Pour wet ingredients into dry ingredients and mix until
combined.Do not over mix. Spoon mixture into greased muffin tins and bake for 25-30 minutes. Makes 12.
The perfect summer appetizer....
Coconut Shrimp
10-12 large fresh or frozen shrimp, thawed
1/4 cup rice flour + 1/4 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
1/4 to 1/2 tsp. cayenne pepper, to taste
1 egg
1/3 cup cold water
1/2 cup dry shredded unsweetened coconut
1 cup coconut oil, OR canola, corn, or other high-temperature oil
for deep-frying
Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside. Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper. Crack the egg into the flour mixture. Add the water stirring to a smooth batter. Spread coconut over a plate and set beside the bowl of batter. Holding the shrimp by the tail, dip into the batter, then into the coconut. Place on a dry plate. Pour oil intoa frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. Test the temperature by dropping a tiny bit of batter into theoil. If it sizzles and cooks, the oil is ready. Drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. You'll want to cook the shrimp quickly, in just 1 or two batches (before any of the Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a paper towel. (serves 4)
* Serve with sweet thai chili sauce.
Cheese Ball
8oz. light cream cheese at room temperature
3 cups grated old cheddar
1/4 cup sour cream
1/4 cup finely diced green onion
Crushed walnuts
Mix all ingredients together except walnuts and make into a ball. Roll into crushed walnuts. Keep refrigerated until serving. Serve with rice crackers.
Mexican Layer Dip
Black bean layer
1 14oz. can black beans, drained, rinsed
1/4 cup light sour cream
1/4 TSP cumin
Guacamole layer
2 ripe avacados, peeled, pitted, chopped
1/3 cup finely diced onion
1 TBSP lemon juice
1/4 cup cilantro
Sour cream layer
1 cup sour cream
1/2 cup light cream cheese
3 TBSP gluten free taco mix
Topping
2 cups grated cheddar cheese
3 small tomatoes, diced
1/2 cup sliced black olives
1 green onion, finely diced
Puree the black beans and add the sour cream and cumin. Spread over the bottom of a serving dish or tray. In a small bowl mix guacamole layer ingredients together and spread over the bean layer. In another bowl mix together sour cream layer ingredients together and spread over guacamole layer. Top with cheese, tomatoes, olives and green onion. Serve with corn tortilla chips.
Saucy Superbowl Wings
1/2 cup gluten free soy sauce like Bragg’s
1/2 cup honey
1/4 cup molasses
2 tablespoons Thai Kitchen gluten free chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped
Preheat oven to 375.
Place chicken in a sprayed shallow, medium sized dish. In a medium bowl, mix soy sauce, honey, molasses, chile sauce,ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 2 hours, turning occasionally. In a large baking dish, arrange chicken in a single layer. Bake for approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.
Mmmm, finger-licking good!!
Southwest Potato Skins
6 baked potatoes, cool to the touch
2 cup cooked shredded chicken
1 cup shredded Monterey cheese
1/2 cup salsa
Preheat oven to 350. Slice each potato in half lengthwise.
Scoop out the inside of each half, leaving 1/2 inch of potato on the edges. Place on baking sheet.In bowl, combine chicken, 1/2 cup cheese and salsa. Scoop a generous amount of chicken mixture into each prepared potato skin. Top with remaining cheese. Bake in oven 20 minutes or until heated through and cheese is melted. Serve with sour cream and salsa on top or on the side to dip.
Cheddar Bacon Skins
6 baked potatoes, cool to the touch
1/2 cup cooked crumbled gluten free bacon (Freybe)
1 cup shredded Cheddar cheese
1 cup sour cream
3 TBSP fresh chives
Slice each potato in half lengthwise. Scoop out the inside of each half, leaving 1/2 inch of potato on the edges. Place on baking sheet. Top with cheese and bacon. Bake in oven 20 minutes or until heated through and cheese is melted. In a serving bowl mix together sourcream and chives and either dollop on top or serve on the side to dip.
Silky Rice Pudding
4 cups vanilla soy milk
1 cup almond milk
1 cup arborio rice
2/3 cup pure maple syrup
1 TSP gf pure vanilla
pinch of sea salt
1/4 cup raisins
1 TSP pumpkin pie spice
Combine the soy milk, almond milk, rice , maple syrup, vanilla and salt in a medium saucepan over medium heat. Bring to a boil stirring constantly. Add the pumpkin pie spice and raisins and reduce heat to low and cook for approximately 1 hour, stirring often. The mixture should thicken and get nice and creamy.
Fruit and Nut Snack Bars
1/3 cup honey
1/4 cup brown sugar
1/3 cup almond butter
1/2 cup chopped raw almonds
2 cup Nature's Path Sunrise Gluten Free cereal, crushed
1/4 cup each of unsweetened coconut, dried bluberries and dried cranberries
Crush the cereal and measure out the dried fruit and coconut and put in a bowl. Set aside. Grease a 8 x 8″ pan with some vegetable oil. Set aside. Heat the honey and brown sugar in a medium-sized saucepan. Let it simmer for about 1 minute (too long can make the bars brittle) and remove from the heat. Add in the almond butter and stir until melted. Add to the dry ingredients and stir until well mixed. Spoon into the pan and use a spatula to evenly pack the bars. Place in freezer for 30 minutes. Remove from freezer and allow to come to room temperature. Cut into desired size bars. Wrap in wax paper and freeze (up to 3 months) until you use them.
Peanut-Free for lunches....substitute the Almond butter for Tahini butter
(sesame) Sunflower seed butter or Soy nut butter
Experiment with what taste you prefer....
Great balls of goodness....this is the perfect little energy boost for that mid-afternoon slump. Carob Protein Balls
1/2 cup carob powder
1/2 cup honey
1/2 cup dark chocolate or regular almond butter
1/2 cup sunflower seeds
1/2 cup flax meal
1 scoop protein powder
1/4 cup shredded unsweetened coconut.
Mix all ingredients together and roll in shredded coconut. I like to toast my coconut. Store balls in the fridge.
Cocoa Lime Protein Balls
(original recipe from oxygen magazine)
2 Cups of Cashews
1 Cup of Pitted Dates
3 Scoops of Chocolate Protein Powder
1 Tbsp GF Vanilla Extract
1/4 cup Unsweetened Coconut
1/4 cup Ground Flax
1/4 cup Cocoa Nibs
Juice of 1 Lime
Zest of 1 Lime
1/4 Cup Water
Add your two cups of cashews to your food processor and blend until it is flour. Add your 3 scoops protein powder and pulse until blended. Add your unsweetened coconut, cocoa nibs and ground flax and pulse until blended. Add the vanilla extract, lime juice, lime zest, dates and water. Blend until dough texture. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls. Roll protein balls in coconut until completely covered (I prefer to toast the coconut) Place balls in an airtight container and store in the freezer.
Chocolate Banana Protein Balls
1 cup dates
1/3 cup almonds
1/3 cup coconut
Dash of cinnamon
1/3 cup ground flax
2 scoops of chocolate protein powder
1 tbsp cocoa powder
1/2 cup mashed banana
Place all ingredients in your food processor and blend until mixture forms a ball. Put into freezer for 10 minutes so balls will form easier.Form into 1 inch balls and roll in ground flax and/or roasted coconut. Store in an airtight container in the freezer.
Trail Mix Protein Bars
1/3 cup chickpea flour
1/4 cup gf protein powder
1/3 cup quinoa flakes
3 tbsp ground flaxseed
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries
1/2 cup dried apricots, diced into small pieces
1/2 cup dates, pitted, diced into small pieces
1/2 apple, diced into small pieces
1/2 cup prunes, chopped
1/4 cup maple syrup or brown rice syrup
Note: The protein powder can also be substituted with extra quinoa flakes.
Preheat oven to 325. Line an 8×8 pan with parchment paper across both sides for easy lifting. Line a baking sheet with parchment. Place chopped walnuts on baking mat and toast in the oven for 8-10 minutes. Remove from oven and set aside. Meanwhile, place apple and prunes in a small saucepan, cover with water and bring¸to a simmer. Allow to cook for 5 minutes. Drain and puree with maple syrup in a food processor or blender until smooth. Set aside. In a large bowl, whisk together chickpea flour, protein powder, quinoa flakes, flaxseed, baking soda, cinnamon, and salt. Stir in the walnuts and dried fruit. Mix together well. Add the fruit puree mixture to the fruit and nut mixture and mix well. Spread into the pan, pressing with your fingers to even it out. Bake for 30-35 minutes until golden. Remove from the pan and allow to cool. Slice into 8 large bars or 16 snack size.
Peachy Keen Protein Ice Cream
4 oz. milk
1/4 cup coconut milk
8 oz. container vanilla yogurt
Handful of frozen peach slices
1 scoop of vanilla protein powder
Mix in a blender to a thick, ice-cream like consistency or use an ice cream/frozen yogurt maker.
Toasted Coconut Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 TBSP Sugar Free Torani Syrup
2 TBSP Toasted Coconut
Mix together milk, protein and SF syrup. Pour into ice cream maker. Follow your machine's instructions
for freezing. Makes 1/2 pint.
I LOVE SUMMER!!!
Almond Toffee Bark
4 cups raw roasted almonds
1 1/2 cups sugar
1/3 cup water
1/2 TSP vanilla
1/2 TSP salt
1 pound bittersweet chocolate
1/2 pound semi sweet chocolate
3 ounces milk chocolate
Spray a large cookie sheet. In a large saucepan bring butter, water, vanilla and salt to a boil over medium heat. Boil mixture without stirring until deep golden, about 10-12 minutes. Remove saucepan from heat and stir in 2 cups of the almonds. Immediately pour onto baking sheet. Spread evenly and place in fridge to cool and set. Chop chocolate. In a double boiler or microwave melt chocolate until smooth. Pour chocolate over cool almond toffee and spread evenly. Sprinkle top with remaining almonds. If desired drizzle top with melted chocolate. Chill at least 1 hour. Break into pieces.
Coconut Macaroons
2 large eggs
1/2 cup white sugar
1/8 TSP salt
1 TSP vanilla
3 cups sweetened shredded coconut
Preheat oven to 350. In a large bowl whisk the eggs until well beaten. Stir in the sugar, vanilla and salt. Finally, add the coconut. Place by tablespoon amounts onto a parchment lined baking sheet spacing a few inches apart. Bake for 15-20 minutes or until golden brown.
Heavenly Chocolate Bites
1/2 cup ground almonds
1/2 cup unsweetened cocoa powder
1 tsp gf baking powder
1/8 tsp salt
1/4 cup unsalted butter
2/3 cup brown sugar
1 egg
1/2 gf vanilla
4 oz dark chocolate, chopped and melted
1/4 cup powdered sugar
Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside. In a small bowl mix almonds, cocoa and baking powder. In a large bowl beat brown sugar and softened butter with an electric mixer until light and fluffy, about 2 minutes. Beat in egg and vanilla. Stir in cooled melted chocolate. Lastly, fold in almond mixture until combined. Place the mixture in the fridge for about 10 minutes to harden. Place the powdered sugar in a bowl. Scoop dough with a
tablespoon and roll into balls. Coat with powdered sugar and place on baking sheet. Bake in oven for 12-14 minutes until cookies crack.
....enjoy with a nice hot cup of peppermint hot chocolate.... HEAVEN!!!
Gooey Dark Chocolate Brownies
5 onces Belgian dark chocolate
1/2 cup butter or Becel Vegan
2 eggs
1 cup packed light brown sugar
1/2 rounded cup almonds, processed into a fine meal
1/4 cup brown rice flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)
Optional:
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top, if desired
Preheat the oven to 350.Line an 8x8-inch square baking pan with foil and lightly oil the bottom. Using the microwave, melt the dark chocolate and butter in a large microwave safe bowl. Stir together to combine. Set aside. In a bowl , beat the eggs on medium high till frothy. Add the brown sugar and beat
until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy. In a bowl, combine the dry ingredients: almond meal, rice flour, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. It looks thin but don’t worry!
Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding. Bake for 33 to 35 minutes, or until the brownies are set. Don't overcook. We want them soft and chewy not hard and crumbly. Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Make sure it’s cooled before cutting.
Pumpkin Cupcakes
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup potato starch
1/2 TSP salt
1/2 TSP gluten free baking soda
2 TSP gluten free baking powder
1/2 cup sugar
1 TBSP egg replacer dissolved in 1/4 cup warm water
1/3 cup organic canned pumpkin
1/2 cup rice milk (or milk of your choice)
1 TSP vanilla extract
Preheat your oven to 350. Line a cupcake tin with paper liners. In a mixing bowl, combine flours, salt, soda, baking powder, and sugar; stir with a whisk until blended. Add prepared egg replacer, pumpkin, milk, and vanilla. Stir until
batter is smooth. Divide batter evenly among sections of paper-lined pan. Bake for 15-17 minutes, or until a toothpick inserted in center of cupcakes comes out clean and dry. Allow to cool completely before frosting. Use your favorite frosting, or try the simple one below. It’s dairy free.
Lemon Frosting
4 TBSP Vegan Becel
Juice from 1/2 large lemon
2 TBSP rice milk
2 to 2 1/2 cups confectioner’s sugar
Combine all ingredients in mixing bowl and stir until a smooth frosting is achieved. Begin with the 2 cups of sugar, and add more sugar as needed to get the consistency you like. You can also alter the amount of milk as needed. If you prefer vanilla frosting, omit the lemon juice, and add 1 TSP of vanilla extract. You may need an extra teaspoon or 2 of milk to compensate for the extra liquid the lemon would provide if you use only vanilla.
Boozy Bananas
1/2 cup butter
1/2 cup brown sugar
1/2 TSP cinnamon
3 bananas, cut in half crosswise, then lengthwise
1/4 cup rum
Vanilla ice cream
Melt butter in fry pan. Add brown sugar and cinnamon. Cook until it caramelizes. Add the bananas and
cook in sauce until a little soft. Add 1/4 cup rum and flame. Flame burns out. Serve over ice cream!!
Nicholle's Yummy Cheesecake
Crust
3/4 cup sugar
2 1/2 cup unsweetened shredded coconut
2 large egg whites
1 tsp pure vanilla extract
pinch of salt
Filling
3 (8 oz.) packages of cream cheese, softened
1 cup white sugar
3 eggs
1 (8 oz) container sour cream
1/4 cup brewed espresso or strong coffee
2 tsp pure vanilla extract
Caramel sauce, whipped cream.
Preheat oven to 350 degrees . Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the crust ingredients until well combined and press into the bottom of the prepared springform pan and 1 inch up the sides. Bake in
preheated oven for 8 minutes, then cool on wire rack. Reduce oven temperature to 325 degrees. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open
the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Caramel Sauce
1 cup water
1 cup white sugar
1/2 cup butter, cut into pieces
1 cup heavy (35 per cent) cream
Splash of pure vanilla extract
Pour water into a saucepan. Gently sprinkle in sugar, taking care to avoid the edges of the pan. Begin heating over a high heat. Don’t stir! Allow the sugar to dissolve into the water to form simple syrup. As the heat increases, the water will gradually evaporate and leave behind a pure melted sugar syrup. Once the syrup starts to turn pale gold, gently swirl the pan to keep the colour even. When it has reached deep golden brown, add butter and whisk in until the sauce is smooth. Add cream and pure vanilla extract and whisk until smooth. Pour into a jar and refrigerate until thickened. The sauce will keep for up to a month in the refrigerator. Thanks Nicholle!!
Thai Coconut Curry Tofu Soup
2 cans lite coconut milk
2 cups water
2 tsp. minced ginger
2 tsp. grated lime zest
2 tsp. minced lemongrass
1 red bell pepper, sliced into matchstick-sized strips
1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
1 package extra firm tofu, cut into small cubes (not silken tofu)
2 tsp. coconut sugar
Salt and pepper to taste
2 green onions, chopped
Fresh lime juice to taste
Handful of cilantro
Cooked rice vermicelli
Combine lime zest, lemongrass, ginger, and coconut milk with water in a large saucepan and bring to a boil. Reduce
heat to medium-low and simmer for 5-10 minutes. Add the curry paste a half-teaspoon at a time, taste as you go for desired hotness. Stir in the tofu, peppers, green onions, sugar, salt and pepper, to taste. Simmer for about 10 more minutes. Add lime juice and serve over rice vermicelli, garnish with cilantro and an extra lime wedge on the side.
Curried Butternut Squash Soup
3 TBSP olive oil
2 large butternut squash
1 large sweet onion, peeled and chunked
1 cup potatoes, peeled and diced
5 cups gluten free vegetable broth
1 TBSP mild curry powder
1/3 cup coconut milk
Salt and pepper to taste
Preheat oven to 350. Cut the squash in half and scoop out the seeds and string. Place squash in roasting pan cut side down. Prick the skins with a sharpe knife. Place onion and potatoes around the squash and drizzle with olive oil. Bake for 45 minutes-1 hour until tender. Remove and let stand. Scrape baked squash into a large pot. Add the roasted onion, vegetable stock, coconut milk and curry powder. Let simmer 15 minutes. Puree the mixture with a hand blender until smooth.
Chicken Tortilla Soup
1 TBSP olive oil
1 medium onion, diced
3 crushed garlic cloves
3 chicken breasts
2 cups low sodium chicken broth
2 cups water
2 14 1/2oz cans diced tomatoes
2 cups frozen corn
1 14 1/2 oz can black beans, drained and rinsed
2 gluten free tortillas, sliced and baked until crunchy. There are also gluten/dairy free tortillas.
Over medium heat cook first 3 ingredients. Add chicken, broth, water and tomatoes with liquid. Cover and increase heat until liquid boils, then reduce heat and let simmer for about 20 minutes. Remove chicken from pot and shred chicken with 2 forks. Return chicken to pot and add corn and beans and continue simmering for another 10 minutes. Meanwhile,preheat oven to 350. Slice tortillas in strips and place on a baking sheet. Bake in oven for 10 minutes or until crisp. Garnish soup with tortillas and a lime wedge.
Roasted Butternut Sweet Potato Soup
1 butternut squash, peeled, chunked
2 sweet potatoes, peeled, chunked
2 fiji apples, peeled, chunked
1 sweet onion, peeled, chunked
2 TBSP oil
1 TBSP garam masala or curry powder
1 TSP Thai Kitchen red curry paste
6 cups gfree chicken or vegetable stock
1 can lite coconut milk
sea salt and pepper to taste
Preheat oven to 350. In a bowl add the vegetables with 2 TBSP oil and garam masala. Place vegetable on a baking sheet and ake for 25-30 minutes or until vegetables are tender and a little brown. In a large pot add the roasted vegetables with stock, red curry paste and cook for 10 minutes. Add the coconut milk and season with salt and pepper. Warm through and puree.
Potato and Leek Soup
2 cups sliced leeks, white parts only
3 cups gluten free vegetable broth
2 1/2 cups yukon gold potatoes, peeled and diced
2 cups unsweetened rice milk (regular milk if not dairy free)
Salt and pepper to taste
In a large saucepan melt the butter and add the leeks. Saute around 5 minutes until tender. Remove 1/2 cup of the leeks and set aside. Add the potatoes and broth to the saucepan and bring to a boil. Simmer and cook until potatoes are tender, around 15 minutes. Puree the cooked mixture with a hand blender. Stir in the milk and reserved leeks. Heat through on medium heat. Season with salt and pepper. Serve.
Clam Chowder
5 pieces gluten free bacon, diced (Freybe is gluten & lactose free)
1 small onion, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 10oz. cans baby clams (with liquid)
1/2 cup water
2 cups diced raw potatoes
2 cups unsweetened rice milk
Salt and pepper to taste
Saute bacon, onion and celery for 5 minutes. Add bay leaf, liquidfrom clams, water, diced potatoes, salt and pepper. Simmer until potatoes are barely tender. Add clams and milk. Heat, remove bay leaf and serve.
Comfort Chicken Soup
2 boneless, skinless chicken breasts
2 carrots diced
2 celery stalks, diced
1/2 medium sized onion, diced
1 leek, white part only, diced
2 cartons gluten free chicken stock
2 cups water
1/4 cup quinoa or brown rice
1/2 TSP thyme
salt and pepper
Place chicken stock, water and chicken breasts in a large pot and cook on medium heat for approximately 30 minutes. Remove chicken and shred or dice. Put the vegetables, quinoa or rice, thyme, salt and pepper in pot along with the shredded chicken. Simmer for 20 minutes or until the vegetables are tender.
Sweet Potato Curry Soup
1 sweet onion, chopped
1 garlic clove, minced
2 stalks celery, chopped
1 TBSP olive oil
1 lb sweet potatoes, peeled and chopped
1 lb butternut squash, peeled and chopped
6 cups chicken or vegetable stock
2 TSP curry powder
1/2 TSP turmeric
1/2 cup Greek-style yogurt
Handful of chopped cilantro
In a large soup pot over medium-high heat add olive oil and sauté onions, garlic and celery until soft, approximately 5 minutes. Add sweet potatoes, squash, broth, curry and turmeric and bring to a boil. Reduce heat to simmer and cook for 25 minutes until tender. Remove from heat and let cool slightly before adding it to a blender or processor. Puree until smooth. Serve with 2 TBSP yogurt and cilantro if desired.
Cilantro Chicken and Rice Congee
1/8 cup uncooked jasmine rice
1 whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
1/4 cup chopped cilantro
1/8 cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges
Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt;
bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours. Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside. Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Colts Chili
2 TBSP olive oil
3 1/2 pounds ground turkey
Salt and freshly ground pepper
1 large white onion, chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 1/2 TSP ground cumin
1/4 TSP cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle gluten free beer like Bard’s
2 (15-ounce) cans kidney beans, drained and rinsed
Corn tortilla chips, for serving
Shredded cheddar cheese, for serving
Sour cream, for serving
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add turkey, onions, habanero and cook until meat is no longer pink. In a 6-quart Crock-Pot, combine turkey, onion mixture, chile powder, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.
Roasted Greek Potatoes
1/2 cup fresh lemon juice
4 garlic cloves, minced
1 TBSP dried oregano
1/4 cup olive oil
salt and pepper
grated lemon zest and fresh parsley to garnish
Preheat oven to 400. Cut potates into quarters. Place all ingredients into a metal cooking pan and mix to coat. Bake for approximately 1 hour until tender, turning every 20 minutes. After removed from the oven, season with salt and pepper and garnish with parsley and lemon.
Vegetable Pasta Salad
12 oz. gluten free pasta, (I love Mr Leepers corn rotini)
2 3/4 diced roma tomatoes
1 cup diced cucumber
1 cup finely diced green pepper
3/4 cup finely diced red onion
3 1/2 oz. feta cheese
1/3 cup sliced black olives
Dressing
1/4 cup olive oil
1 TBSP dried oregano
3 TBSP lemon juice
2 TBSP water
2 TBSP balsamic or red wine vinegar
2 TSP crushed garlic
salt and pepper to taste
Cook pasta according to package directions. Place the cooked pasta and vegetables in a large bowl. In a small bowl mix together the dressing ingredients and pour over pasta salad. I like to add the dressing while the pasta is still warm, it soaks up the flavour and sticks to the pasta. Refrigerate at least 2 hours.
Potato Bacon Salad
2 lbs small red new potatoes
3 slices gluten free bacon
3 eggs, hard boiled and quartered
3 TBSP fresh, chopped flat leaf parsley
1 TBSP lemon juice
2 TBSP fresh dill
Fill a large pot with water; add potatoes and bring to a boil. Reduce heat and simmer for 10 minutes or until just tender. Meanwhile cook the bacon until crisp and drain on paper towels. Place warm potatoes in a large serving bowl and set aside. In another bowl combine mayonnaise, sour cream, lemon juice, dill and parsley. Add this mixture to potatoes and toss gently along with the eggs. Sprinkle the bacon on top.
...if you don't need dairy free just use gluten free mayonnaise and regular sour cream.
Red Pepper Hummus
3 garlic cloves
1 19oz can chickpeas, reserve liquid in case you need to make it thinner
1/4 cup natural smooth peanut butter
3 TBSP lemon juice
1 TBSP olive oil
4 roasted red peppers (jar)
1 TSP cumin
salt to taste
Place garlic cloves in food processor to mince. Add all other ingredients and blend until smooth. Serve with rice crackers.
Spuds
1 1/2 lbs small red potatoes
1 TBSP olive oil
8 oz fresh green beans
2 TBSP balsamic vinegar
1 TSP dried thyme
salt and pepper to taste
Preheat oven to 400. Spray a medium sized roasting pan with non stick spray. Add potatoes and olive oil. Mix well. Cover with foil and roast for 30 minutes. Add beans, vinegar, thyme salt and pepper. Coat vegetables. Roast for approximately 20 minutes more.
Rice Paper Rolls
60 g thin rice vermicelli noodles
4 carrots, cut into matchsticks
1 small English cucumber, cut into matchsticks
3 green onions, sliced, green part only
1/2 cup cilantro leaves
2 sliced chicken breasts (I also like cooked shrimp)
In a heatproof bowl pour boiling water over the vermicelli noodles. Let stand for approximately 10 minutes. Drain and cut into approximately 6-7 inch pieces. In a deep plate add 1 inch boiling water. Carefully dunk the rice paper sheets into the water until they get soft and gooey. Remove from water and place on plate. (I build them one at a time) Add desired amount of vermicelli noodles, carrots, cucumbers, cooked sliced chicken, green onions and cilantro. Tuck the sides in as you roll, just like a burrito. Serve with dipping sauces below.
Dipping Sauce
1 tsp miso paste
1 tbs water
2 tbs Thai Kitchen sweet chilli sauce
1-2 tbs gluten free soy sauce
Peanut Dipping Sauce
1/4 cup natural peanut butter
1/4 cup water
2 tbsp gluten free soy sauce
2 tbsp lime juice
2 cloves garlic, minced and crushed
2 tbsp rice vinegar
Combine all ingredients in a saucepan over low heat. Stir over low heat until ingredients are combined and mixture is smooth and creamy. Add a bit more water to thin it out if desired.
Warm Grilled Vegetable Salad
1 green pepper, seeded and thickly sliced
1 red pepper, seeded and thickly sliced
2 zucchinis, thinly sliced lengthwise
1 large red onion, cut into wedges
6 baby eggplants, thinly sliced lengthwise
2 large portobello mushrooms, thickly sliced
1 cup pitted black olives
3 TBSP olive oil
2 TBSP balsamic vinegar
1 TBSP fresh, chopped oregano
1 cup pearl sized mini boccocinni
Preheat grill or BBQ until medium hot. Mix vegetables and 1 TBSP oil in a large bowl. Cook vegetables on BBQ grill plate, turning occasionally until tender and browned. Place warm vegetables in a serving bowl. Add olives, boccoccini, vinegar, oregano and remaining 2 TBSP oil. Toss gently.
Herb and Mushroom Quinoa
1 cup brown cremini mushrooms,sliced
1/3 cup diced green onion
pepper to taste
1/2 TSP minced garlic
2 TBSP fresh chopped parsley
3/4cup quinoa
2/3 cup freshly grated parmesan cheese
1 3/4 cups gluten free vegetable stock
1 cup brown button mushrooms, sliced
Heat the margarine in a large saucepan, add the onions and garlic and cook on low heat so garlic doesn't
burn. Add the quinoa and stir. Add the stock and bring to a boil. Reduce heat, simmer, stirring frequently until most
of the liquid is absorbed (approx 20 minutes) Add the mushrooms and cook for another 10 minutes, stirring frequently until ALL the liquid is completely absorbed. Stir in a pinch of pepper, the fresh parsley and grated parmesan.
Vegetable Lasagna
1 large spaghetti squash, halved
1 large eggplant, sliced crosswise
2 red peppers, seeded and quartered
1 zucchini, halved, sliced crosswise
6 mushrooms, sliced
12 oven roasted tomatoes (recipe included)
1 jar gluten free marinara sauce
½ cup skim mozzarella
2 TBSP parmesan
Preheat oven to 375. Place squash on a baking sheet, place eggplant on a separate one, finally, the remainder vegetables (except tomatoes) on another baking sheet. They will have separate cooking times. Brush all the vegetables with olive oil and salt and pepper. Place in oven to roast approximately 12-15 minutes, they will be a light brown color. Remove and set aside.Place 1/3 cup marinara sauce on the bottom of a 9x13 pan and begin layering vegetables
starting with eggplant, then sauce, then zucchini and peppers, then sauce, then mushrooms, squash and roasted tomatoes. Finish with sauce and sprinkle with cheeses. Bake in the oven for about 25 minutes or until cheese is light brown and bubbly.
Slow Roasted Tomatoes
A few bunches of vine-ripened tomatoes
Olive oil
Salt
Preheat oven to 275. Cut the tomatoes in half horizontally. Place on a baking sheet and rub with a small amount of olive oil and sprinkle with salt. Bake with seed side up for 3 hours or until they look almost sun-dried. They will keep for a
week in an airtight container. Mine never last a week!
Marinated Flank Steak
1/2 TSP ground dry mustard
1-1/2 TSP molasses
1/4 cup gluten free soy sauce (Bragg’s)
1/4 cup grapeseed oil
3 cloves garlic, minced
Combine all the ingredients in a small bowl. Put the steak in a zip bag and pour the marinade on top. Massage the marinade into the meat and let it sit in the refrigerator for 4-6 hours or overnight. If the steak is too large for a bag, put it into a large shallow dish and cover tightly with plastic wrap. Flip the steak once while it’s marinating. Remove the steak from the marinade and place on a medium-high to hot grill. (Discard the remaining marinade.) Grill the steak for about 8 minutes on each side to cook the steak to medium or medium-rare. Once you remove the steak from the grill, cover it with foil and let it sit for 5 minutes. Then, slice the steak against the grain, at an angle.
Kellie's Sweet Potato Patties
1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks
1 cup quinoa, rinsed and cooked according to package directions
1 cup wild rice blend, cooked according to package directions
½ cup green onions, sliced
½ cup dried cranberries, finely chopped
1 tablespoon dried sage
½ tablespoon sea salt
½ teaspoon black pepper
Preheat oven to 350.
Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes in a food processor or blender. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper. Form and flatten portions of the “dough” into patties. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside.
Sweet Potato Black Bean Burgers
4 cloves of minced garlic
2 large sweet potatoes, about 2-1/2 cups
1 -1/2 cups quinoa, cooked and cooled
1/2 cup chopped onion
3/4 cup quinoa flakes
2 tbsp ketchup
1 tsp dried chipotle pepper
1/2 tsp salt
1/4 cup chopped cilantro
Mash half of the black beans in a bowl. Microwave the sweet potatoes until cooked. Scoop out the insides and place in the bowl. Saute the onions and garlic just slightly and add into the bowl with the sweet potatoes and beans. Add the other ingredients including remainder of the black beans and mix up well. Form into patties and pan-fry in a small amount of desired oil until browned on both sides. Or even better, fire up the BBQ!!!
Lindsay's Quinoa Patties
2 cups cooked quinoa
1 carrot
1 celery stick
1/2 onion
1/2 teaspoon of dried basil
1/8 teaspoon cumin
1/8 teaspoon garlic powder
1/2 cup gluten free breadcrumbs
2 eggs
salt and pepper to taste
olive oil
To cook the quinoa, just place 1 cup of quinoa in 5 cups of boilling salted water, cover and simmer for about 15 minutes, or until the quinoa is soft. But know that quinoa has a harder shell and the shell will not be as soft as the inside, and it is all good! Stir and chill before mixing the quinoa with the other ingredients. In a multiprocessor process the peeled carrots, celery and onion with a little bit of olive oil, just to help processing. In a bowl mix all ingredients together.In a saute pan, get some olive oil hot while shaping with the palms of your hands the little patties. Saute the patties in the hot olive oil until you have a beautiful crunch golden crust, saute both sides and your done.
Spicy Maple Chicken
1/2 TSP cumin
1/4 TSP salt
1 TSP vegetable oil
4 skinless boneless chicken breasts
1/2 cup orange juice
2 TBSP pure maple syrup
1 TSP chipotle chiles in adobo sauce, finely chopped
1 TSP orange zest
2 cups cooked brown rice
Handful of chopped cilantro
In a small bowl mix together cumin and salt and rub this mixture on the chicken breasts. Heat the oil in a large non-stick pan and add chicken. Cook for 4 minutes per side or until centre is no longer pink. Remove and set aside. Add orange juice and maple syrup to the pan and cook for approximately 2-3 minutes until sauce thickens. Add the chiles, then the chicken and orange zest to the pan and heat through for about a minute or two, turning to coat. Serve chicken and sauce over rice and sprinkle with cilantro.
Ginger Shrimp Stir-Fry
1/4 cup gluten free vegetable stock
2 TBSP gluten free soy sauce
1 TSP minced fresh ginger
1 TSP minced garlic
1 1/2 pounds large shrimp
4 TSP vegetable oil
1 medium red pepper, cut into strips
1 carrot, peeled and cut into matchsticks
1/2 cup bamboo shoots
1/2 cup sliced water chesnuts
2 cups cooked rice
In a small bowl combine the stock, soy, ginger and garlic. Add shrimp, cover and marinate for 1 hour.
Heat oil in a large pan or wok. Add shrimp and cook until pink (approx 2 minutes) Remove shrimp and set aside. Add to pan the red pepper, carrot, bamboo shoots, water chesnuts. Stir fry until pepper and carrots are tender-crisp (approx 3 minutes) Add marinade and shrimp. Stir and warm through. Serve over rice.
Father's Day Ribs
3 whole spare rib racks
Spice marinade
Spice Marinade
1 1/2 TBSP salt
1/2 TSP Ground allspice
1/2 TSP finely ground pepper
BBQ sauce
1/2 cup fresh peanut oil
1/2 cup Bragg’s gluten free soy sauce
1/2 cup honey
1 TSP thyme
1 TSP paprika
1 TSP cayenne or chilli powder
2 TBSP distilled vinegar
Trimming the ribs. Remove the membrane from the under side of the ribs. Make cuts between every 3
ribs at the large side to make for easy cutting into portions after cooking. Salt & spice marinade. Mix the spices & salt in a small bowl; rub the mixture into both sides of the ribs. Cover and refrigerate. Leave at least 1/2 hour, but overnight is more effective.For the BBQ sauce. Mix the ingredients for the sauce in a bowl, and paint a coating on both sides of the
ribs. Set the ribs, curved side down, in a roasting pan or pans. Reserve the rest of the sauce. Pre-barbecue roasting - 40 minutes at 375. Baste both sides lightly with another coat of sauce, and roast 20 min. on each side in the preheated oven. Final cooking: On the barbecue. Basting the ribs with the sauce, cook for 15-20 minutes, until a nice crusty brown. Or Broil under the broiler. Instead of finishing on the BBQ, turn the ribs under a moderate broiler for 15 - 20 min. basting frequently with the sauce.
A real family favourite.....
Sweet and Sour Meatballs
2 pounds ground turkey (or lean ground beef)
1 medium onion, finely diced
2 cloves garlic, minced
Salt and pepper to taste
Sweet and Sour Sauce
1 14oz. can pineapple chunks
1/2 cup pineapple juice (from can)
1/3 cup ketchup
1/4 cup gluten free soy sauce
1 TSP cornstarch in 1 TBSP water
In a bowl mix together the ground turkey, onions, garlic, salt and pepper. Roll into balls and brown in a skillet over medium high heat with a bit of oil for about 10 minutes. Add pineapple juice, ketchup, and soy sauce. Add the pineapple chunks and cornstarch mixture and simmer for another 20-25 minutes. Serve over rice.
Mini Turkey Meatloaves
1 pound ground turkey
3/4 cup quinoa flakes
1/3 cup soy milk
2 TBSP ground flaxseed
1 medium onion, finely chopped
1 cup mushrooms, diced
2 TBSP Dijon mustard
2 TSP thyme
salt and pepper to taste
Preheat oven to 400. In a large bowl, combine quinoa flakes and soy milk. Let stand for a few minutes to moisten. Then to the bowl add the turkey, flaxseed, onions, mushrooms, mustard, thyme, salt and pepper. Mix well. Spoon the mixture evenly into lightly greased muffin tin. (I like using the large muffin tins) Bake for 20-25 minutues. Let stand 5 minutes before serving.
Black Bean Burgers
1 cup black beans
1/2 cup cooked basmati rice
1/2 cup quinoa flakes
1/2 TSP cumin
2 TSP grated fresh ginger
2 green onions, finely chopped
1/4 cup chopped cilantro
2 TSP olive oil
Lettuce leaves
Rinse and soak beans, I usually soak overnight. Rince beans before cooking. Fill a saucepan with 4 cups water and
the 1 cup of rinsed beans. Bring to a boil then simmer for 1 1/2 hours until tender. Drain beans and rinse. Place
cooked beans back into the pot and add the rice and 2 cups water. Stir in cumin, ginger, cilantro and green onions. Simmer and cook for approximately 15 minutes or until done. Make sure the mixture is well combined and then add
the quinoa flakes. Let the mixture cool and then form into patties. Heat a frying pan and add the oil. Cook patties
about 3-4 minutes on each side. Serve with lettuce leaves instead of bun.
Mexican Lasagna
1 package ground turkey
1/2 red onion, diced
2 TBSP cumin
2 TBSP chili pepper
1 can fire roasted diced tomatoes
1 can black beans, rinsed
1 cup frozen corn kernels
8 corn or flour tortillas
2 1/2 cups shredded cheese
Preheat oven to 400. Cook ground turkey and onions. Add in cumin, chili powder and tomatoes. Simmer 5 minutes then add beans and corn. Coat a shallow baking dish with a little oil. Cut tortillas to fit in the bottom. Layer with meat mixture then tortillas then cheese. Repeat with meat, tortillas and finish with cheese. Bake for 12-15 minutes until cheese is bubbly and brown. Serve with a SKINNY MARGARITA!! OLE!!!
Oven Baked Salmon
1/2 of a fileted salmon
1 lemon
2 TBSP grainy dijon mustard
Fresh herbs of your choice (I like dill and thyme)
Salt and pepper to taste.
Preheat oven to 350.Place salmon on a sprayed cookie sheet. Sprinkle with salt and pepper and squeeze the lemon over. In a small bowl mix together mayonnaise, mustard, salt, pepper and fresh herbs. Spread this mixture over the salmon and bake for 20-25 minutes depending on the thickness and size of salmon. When done the salmon becomes white and flaky.
"I cook with wine, sometimes I even add it to the food."
~W.C Fields
Baked Halibut and Vegetables
4 Halibut or Cod filets
1 zucchini, cut into 1 inch slices
1/2 pint of cherry tomatoes
1 medium red onion, cut into 1/2 inch slices, left intact
2 TBSP fresh dill, chopped
3 TBSP gluten free vegetable stock
1/4 cup white wine
Salt and pepper to taste
Preheat oven to 350. Place a long slice of tin foil down, spray with oil (going to be making a pouch with it) Place the halibut down first. Salt and pepper and sprinkle with dill. Layer with onion first. Continue with zucchini and place the tomatoes all around. Dollop the Becel overtop. Roll up the sides leaving one end open to add the liquid. Pour in the wine and vegetable stock and close the pouch tightly. Place the pouch onto a cookie sheet. Bake in oven for 25-30 minutes. I like it served over rice with some of the juices!!
A Gluten Free Holiday
Sage Bread Stuffing
4 cups gluten free bread, cubed and toasted
1 cup diced onion
1 cup diced celery
1/3 cup dried cranberries
15 fresh sage leaves
1 pinch thyme
Salt and pepper
3/4-1 cup gluten free chicken or vegetable broth
Place the bread cubes in a mixing bowl. Melt 4 TBSP of the butter in a pan and saute the onions, celery and cranberries until tender. Add those cooked vegetables in with the bread. Using the same pan add the remaining 2 TBSP butter . Next, add the sage leaves and over medium heat brown the butter. The sage will begin to crisp and the butter
will have a nutty smell. Remove the sage leaves and drain on a paper towel. Add the butter mixture to the bread. Chop the sage leaves and add to the bread mixture. Season with the thyme, salt and better. Use just enough broth to moisten the stuffing. If you are placing this mixture in the bird leave it on the dry side.
• I've also made this stuffing with 4 cups cooked wild rice instead of the bread. Delish!!!
It's all about gravy
After you pull the turkey out from the pan.....
4 TBSP turkey drippings
4 TBSP cornstarch
2 cups gf turkey or chicken broth
Salt and pepper to taste
Whisk together hot drippings and cornstarch and add to the turkey pan. Gradually add the broth to the turkey pan. Stir constantly over medium high heat until smooth. Season to taste with salt and pepper.
~ For a quick fix...Maxwell's Kitchen has a delicious turkey gravy mix. Just add water!!
Oh So Sweet Potato Casserole
2 pounds sweet potatoes, cooked and mashed
1/2 cup white sugar
1/2 TSP salt
1/2 cup milk
2 eggs
1 TSP gluten free vanilla
2 TBSP Becel Vegan
Topping
1 cup brown sugar
2 TBSP Becel Vegan
* Optional - You could use 1 cup gluten free marshmallows or chopped pecans or omit it completely.
Preheat oven to 350. Mix sweet potatoes, sugar, salt, eggs, vanilla and melted margarine. Pour into a greased ovenproof
casserole dish. Combine the topping ingredients and sprinkle on top of sweet potatoes and bake for 35 minutes.
A new twist on Scalloped Potatoes.....
Mushroom, Swiss and Caramelized Onion
4 large baking potatoes, sliced
1 large sweet onion, sliced
2 cups sliced cremini mushrooms, sliced
2 TBSP Becel Vegan
1 cup grated swiss cheese
1 TSP thyme
Salt and pepper to taste
2/3 cup gf vegetable stock
1 TSP cornstarch
Preheat oven to 350. In a large skillet over medium high heat add butter and cook onions for 2-3 minutes. Add mushrooms and cook until caramelized (browned but not burnt) Stir in thyme and set aside. In a sprayed baking
dish layer pototo slices alternately with mushroom mixture and swiss cheese. In a smaller bowl whisk together stock and cornstarch. Pour over vegetables. Cover tightly and bake for approximately 30 minutes.
Cranberry Quinoa Pilaf
2 TSP olive oil
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup quinoa
1 1/2 cups gf vegetable stock
1/2 cup cranberries
1 TBSP tarragon
Salt and pepper
1 firm red apple finely diced
1 green onion, green only, chopped
In a large saucepan add oil, onion and celery and cook over medium low heat. Cook vegetables until tender for approximately 6-8 minutes. Add stock, quinoa, cranberries, tarragon and increase heat and bring to a boil. Reduce heat to low, cover and simmer for 18-20 minutes or until liquid is absorbed and quinoa is tender. Season with salt and pepper and stir in apples and green onions.
Easy Peasy Cheesecake Crusts
For crust
1 1/2 cups packed Kinnikinnick Graham Style Crumbs
2 TBSP brown sugar
1/4 cup melted vegan Becel
Combine all ingredients and press into a 9 inch pie plate or springform pan. Refrigerate for 1 hour before adding filling.
Nicholle's Coconut Macaroon crust:
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 tsp pure vanilla extract
a pinch of salt.
Apple Cobbler
2 cups almond flour
1/2 teaspoon sea salt
2 TSP pumpkin pie spice
1/3 cup grapeseed oil
1/4 cup agave nectar
1 tablespoon vanilla extract
6 medium apples, peeled, sliced , then chopped in half width-wise (I love Granny Smiths!)
In a large bowl, combine almond flour, salt and pumpkin pie spice. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Place apples in a 8x8 glass baking dish. Sprinkle Crumble topping over the apples. Cover and bake at 350° for 50 minutes. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp.
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