Archive for December, 2007

postheadericon Gingerbread Cookies

Adapted from my friend Sue’s tried-and-true recipe, but adapted to be gf/df/sf/and rolling-out-free. These are divine.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, potentially egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and potentially vegan recipe. This recipe also makes a beautiful and delicious gingerbread house!

Munch, munch, munch

Ingredients:

  • 1 cup Spectrum Shortening or margarine

  • 1 1/2 cups white sugar
  • 1/3 cup molasses
  • 1 egg, or egg-replacer
  • 2 1/4 cups bean or pea flour
  • 1 cup mixed tapioca and arrowroot starch (or you could sub potato starch for one of them)
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • about 1/4 tsp nutmeg, freshly grated
  • 2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt

  • powdered sugar for rolling

Method:

Preheat oven to 350.

Line cookie sheets with exopat, silpat, or parchment paper.

Mix cookie ingredients together in the order listed, until it forms a great big lovely soft ball of dough.

Using a cookie scoop (or a spoon, I suppose), scoop out balls of dough. Roll in powdered sugar, and squish onto cookie sheet. leave about an inch around, as they spread.

Bake for about 6 – 9 minutes. When they’re done, they’ll be a little crinkly on top, but won’t change color much since the dough is already brown. Let cool on sheet about 5 min, then cool the rest of the way on a cooling rack.

Yum!

postheadericon Roasted Brussels Sprouts

These are surprisingly delicious – sweet and mouthwatering. You won’t believe how fast brussels sprouts disappear if you roast them!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach safe recipe.

Great dinner plate

Ingredients
1-2 lbs brussels sprouts
kosher salt
olive oil

Method:
Preheat oven to 400

Rinse brussels sprouts, and cut the ends off, and then make an X in the bottoms.

Lightly oil a baking sheet, then toss the brussels sprouts with the olive oil and add a little kosher salt.

Roast for 10 min, then shake. Cook another 10 minutes, and eat. Make sure you sneak a few of the crispy leaves before someone else snags them!

Once you’ve wowed your family with these, don’t forget other roasted vegetables!

postheadericon Super Easy Salsa Fish

Ingredients:

  • Enough whitefish (we used haddock) to serve your family

  • prepackaged salsa

Preheat oven to 350. Oil a glass baking dish. Put the fish in (1 layer). Spoon salsa on top of the fish.

Bake for 10 min, check for doneness. Bake until fish flakes off.

We served with a steamed or roasted vegetable and salad.

postheadericon Crock Pot Roasted Chicken

I’m almost embarrassed I have this on my site, but it’s a great way to cook a chicken without having to think about it! More and more store-bought rotisserie chickens contain gluten and dairy, so this is a good recipe to reference.

Put a little liquid (1-2 TBS or so) in the bottom of the crock pot (olive oil, soy sauce, OJ, wine, whatever)
Place roaster chicken in crock pot
Add onions, garlic, seasonings, etc to match liquid.

Cook on low for about 8 hours.

If you can, drain the liquid out about halfway through, or the bottom will get soupy. It’s still good, but it won’t stay connected to the bird.

Save the bones for broth!

postheadericon Asian Chicken Packets

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and South Beach phase 1 safe recipe.

Ingredients

  • 1/2 cup wine-on-hand

  • 1/4 c GF low-sodium soy sauce/tamari
  • 3 tsp toasted sesame oil
  • 1 bunch chopped scallions
  • 1 1/2 tsp grated fresh ginger
  • 3+ cloves minced/pressed garlic
  • 5-6 boneless/skinless chicken breast halves, cut into strips
  • snow peas (about 10 oz), with ends chopped off
  • 2 heads broccoli, cut into florets
  • 1 small can water chestnuts, sliced

Preheat oven to 450. Mix wine, soy sauce, oil, scallions, ginger, and garlic in a small bowl. Mix chicken and veggies in a large bowl, and toss with sauce until coated.

Make 5-6 packets out of sheets of heavy duty aluminum foil, and put on baking sheet(s). Divide chicken and veggies into equal portions and put in packets. crimp the sides, and pour any sauce into each packet, then double-fold the tops.

Bake for 15-20 minutes. Open packets at the table, and pour the sauce into ramekins for dipping.

Serve with veggies and for those not on South Beach, brown rice.

postheadericon Moist Cornbread

This is a delicious gluten-free cornbread recipe that is just right – nice and moist. If you prefer dry cornbread, this isn’t the recipe for you. But if you’re looking for a nice, moist cornbread, it’s wonderful. This is also one of the bread products that I have had work very well for me without eggs. If you’d like to try this as a biscuit, try our cornbread biscuit recipe

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.

Mmmmm... Cornbread!

Ingredients:

  • 1 1/4 cups fine cornmeal
  • 1/2 cup millet, brown rice, or other pale flour (if not gluten-free, just use 1 cup flour and omit the xanthan gum)
  • 1/2 cup arrowroot or tapioca starch (or a mix with cornstarch or potato or whatever)
  • 1 1/2 tsp xanthan gum
  • 1/3 cup sugar
  • 1 TBS baking powder (2 tsp if using eggs)
  • 1 tsp salt
  • 1/3 cup applesauce (or 2 eggs)
  • 1/2 cup vegetable oil
  • 1 can creamed corn (14-15 oz)

grease an 8? round or square pan. Preheat oven to 350

Whisk together ingredients from cornmeal to salt in a medium bowl

Add wet ingredients and mix until just blended. It will look something like cake batter.

Bake 25-30 minutes or until the top is firm and lightly brown. Serve warm with some butter substitute.

This goes great with ham, bbq ribs, chili, bbq chicken or anything almost-southern. This is a wonderfully moist and hearty cornbread that tastes equally good with and without eggs.

postheadericon Savory Pocket Pies and fillings

First, make 1 batch (or a double batch) of the Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.

Then, choose your filling(s), and prepare those while the Pie Crust rests and chills. Each filling is designed to fill 6-8 pocket pies.

Pie Fillings

BBQ Pork

  • 3/4 lb boneless pork, diced

  • splash cooking oil
  • pinch kosher salt
  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • a few squirts bbq sauce

Using a small fry pan over medium heat, heat the oil and add the pork and vegetables. Stir frequently and cook until veggies are tender and pork is cooked through. Remove to a bowl and let cool.

Sausage filling

  • 3/4 to 1lb italian sausage, NOT precooked

  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • splash cooking oil

Using a medium skillet, heat the oil on medium and add the vegetables. Squeese the sausage out of its casing. Stir frequently and break up the pieces of sausage. Cook until sausage is cooked through and veggies are tender.

Beef filling

  • 3/4 lb beef, diced (whatever is on sale – thin stir fry strips work well)

  • 3 splashes balsamic vinegar
  • 2 TBS tomato sauce
  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • splash cooking oil

Heat oil over medium heat. Add beef and veggies. Stir while cooking. When food is almost cooked through, add balsamic vinegar & tomato sauce. finish cooking. Move to a bowl to cool before making pocket pies.

Pepperoni Pizza filling

  • 1 pkg presliced pepperoni

  • 1/2 cup tomato sauce (you may not use this much

Place both items near where you will be assembling the pocket pies. When filling a pie, lay 6-8 pieces of pepperoni inside teh pie, then 1 teaspoon of sauce on top of the pepperoni.

Ham Filling

  • 1 pkg presliced ham

  • bottle of bbq sauce (you will only use a little bit per pie)

Place both items near where you will be assembling the pocket pies. When filling a pie, lay 2-3 slices of ham inside the pie and top with a squirt of bbq sauce.

Use whatever else your family likes or has laying around the house or happens to be on sale that week – about 3/4lb meat makes about 8 pocket pies.

postheadericon Sweet Pocket Pies and fillings

First, make 1 batch (or a double batch) of the Perfect Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.

Then, choose your filling(s), and prepare those while the pie crust rests and chills. Each filling is designed to fill 6-8 pocket pies

Pie Fillings

Cherry

  • Purchase 1 can cherry pie filling

Open and set aside. This is the super-easy one

Apple

  • 2-3 apples, peeled, cored, & diced

  • 1 tsp cinnamon
  • 2-3 TBS sugar
  • 1 TBS tapioca
  • 1 TBS lemon juice

Toss all together, add more cinnamon or sugar to taste. Ideally grind a little nutmeg in there too. Set aside.

Chocolate Ganache

  • 1 cup semisweet chocolate chips

  • 1 TBS margarine/shortening
  • 2 TBS coconut milk (or other milk substitute)
  • 1 cup powdered sugar

Microwave the first 3 ingredients together for about 1 minute. Stir until well combined. Add powdered sugar, and stir well. Set aside.

Blueberry

  • some frozen blueberries

  • some sugar

let children mix blueberries and sugar in their own mini-pies.

Any other pie fillings you like – peaches, nectarines, whatever you have on hand.

postheadericon Oven-Fried Chicken

I finally figured out the trick to getting this crispy and brown! Yay me!

Preheat your oven AND your 9×13ish metal pan (or glass pan lined with aluminum foil) to 450F I line my pan with Reynolds Release so the food doesn’t stick to the pan. you could also oil it.

This recipe is gluten, dairy, soy, egg, and corn free, depending on the ingredients you choose.

Oven Fried Chicken
Ingredients

  • 8 chicken thighs, or thighs and drumsticks, enough to fit easily in the pan you chose above

  • about 1 cup breadcrumbs (we use Gillians gluten/dairy free breadcrumbs, but you could use your own or whatever works for you)
  • 1 tsp kosher salt
  • 2 tsp Italian seasoning

Method
In gallon-sized zip-top bag, mix the breadcrumbs and seasonings. Pat dry the chicken.

Place a few chicken pieces in the bag at a time and shake well. Make sure they are not gummy, so shake off excess breading before placing the breaded chicken on a plate. Repeat until all chicken is breaded.

Very carefully pull the pan out of the oven. Very carefully, add the chicken, skin side down.

Set timer for 30 minutes. Walk away from the chicken. After 30 minutes, turn it over, and then bake until done.

Super easy and super yummy. We like this paired with Lemon Risotto to cleanse the palate, and a salad.

postheadericon Fruit Crisp

This is a wonderfully easy and delicious dessert that looks trickier than it is.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Peach Crisp

Ingredients:
3/4 cup GF flour mix (or a nut meal works well here too)
1/2 cup cold margarine, Spectrum Shortening, or lard
3/4 cup sugar (brown, white, maple, whatever)
1 tsp cinnamon
a few grates of nutmeg to taste
4-6+ cups fruit chopped into 1? cubes (approximately) (if using rhubarb, toss 1/3 cup sugar in with the fruit)

Method:

Fruit Crisp

Preheat oven to 350

Put fruit in pie plate (glass works well) or another oven-safe container

mix sugar, flour, fat, spices together with a pastry blender so it is like little pieces of cornmeal pour that on top.

Bake for 45min-1 hour, until crispy on top

Good Flavors

* 8 apples or pears
* Peaches or plums
* 2 lbs Rhubarb
* mixed berries
* whatever your imagination lets you think of

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