Rachel’s Recipe Box

Make this for thanksgiving. In our house, it is not thanksgiving without it.

As a warning, though, I broke my crock pot with this soup (OK, it slid off the hood of my car), and my mom needed stitches from this soup. So be careful!

Ingredients

• 2 large butternut squash, peeled, seeded and chopped in 2 inch chunks*
• 2 large Granny Smith apples, peeled, seeded and coarsely chopped
• 2 Cups apple cider
• 2 Cups broth (chicken or vegetable)
• 2 Cups Chopped onion
• Olive oil
• 4 slices fresh ginger
• 1 garlic clove-sized piece of ginger, grated
• kosher salt & pepper to taste

Method
Heat oil. Saute, then sweat the onions and ginger over medium heat for 20 minutes or until the onions are quite soft. (The fresh ginger is the secret here - ground ginger doesn’t have the same punch.)

While the onion is cooking, peel and chop the squash - [*an Oxo peeler works best for the peeling, and take care with the chopping, since folks have been known to hurt themselves with this very resistant squash. You might consider buying pre-peeled squash.]

Add squash, chopped apple and broth and bring to a boil. Reduce heat and simmer, covered, 25-30 minutes or until squash is tender. Allow to cool slightly.

Remove the solids from the broth with a slotted spoon and puree in a food processor or in a blender in batches, adding broth as needed. It’s easier if you can use an infusion blenders right in the pot - less mess potential! The soup should be a velvety orange puree.

Add cider to soup, stirring well. Correct seasoning by adding ground ginger, grated fresh ginger, and/or salt and pepper to taste. Serve in small soup bowls as a hearty first course, or with a salad as a light lunch or supper.

Ingredients
For the marinade:

• 3-5 lbs chicken pieces (wings, legs, thighs all work well)

• 3 cloves garlic, minced
• 1 garlic-sized piece of ginger, minced
• 1/4 cup pineapple juice
• 1/4 cup gf soy sauce
• 1/4 cup brown sugar
• 1 TBS apple cider vinegar or rice wine vinegar

Mix everything but the chicken in a microwave bowl, heat 1 minute and stir until brown sugar is dissolved. Combine with chicken in a resealable plastic bag or container. Shake. Let Marinate for 2-24 hours, depending on how much time you have.

The Baking Ingredients

• pre-marinated chicken

• 1/3 cup GF soy sauce
• 1/3 cup pineapple juice
• 2/3 cup brown sugar
• splash olive oil
• 3 cloves garlic, minced very finely or pressed
• garlic-sized piece of ginger, grated
• 1 TBS apple cider vinegar or rice wine vinegar

Method
preheat oven to 375. Grease baking/roasting pan or line with something like Reynolds Release, Silpat, or other nonstick substance.

In a small saucepan, splash the olive oil. Add garlic & ginger and cook over medium heat for a minute. Add brown sugar, and whisk together. Add liquids, increase heat, and whisk as it boils. Continue boiling for a few minutes until the mixture thickens.

Drain chicken from marinade. Arrange chicken pieces into a single layer in baking sheet. Pour thickened sauce over chicken.

Optional - sprinkle with sesame seeds

Bake at 375 for 1 hour. You can turn them after 30 minutes.

Serve with basmati rice and steamed broccoli, or some other carb & veg mixture. Or serve as an appetizer or side dish along with other great finger foods.

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, (optionally) egg free, tree nut free, peanut free, shellfish free, corn free, and South Beach phase 1 safe recipe.

Ingredients

• 2 large cans wild salmon

• 1/2 cup bean flour (approximately)
• 1 egg (optional)
• kosher salt
• Old Bay seasoning
• Parsley

Method
season fish to taste. mix in bean flour.

heat pan with canola oil in it (just enough to cover).

form into patties, and cook until crispy on the bottom, then flip.

Serve over a bed of lettuce with a little salad dressing or mayo or lemon juice.

I think we’ve perfected this! The original recipe for Crab Cakes and Salmon Cakes were egg-free and more delicate. This Crabbie Pattie is sturdier, and has eggs. It would still be suitable for a low-carb diet, though.

Ingredients

• 4 6 oz cans crab (the cheap kind works fine) You could also use 2 cans salmon
• 2/3 cup bean or pea flour (or another type of flour or starch you have on hand)
• 1/2 tsp Old Bay Seasoning
• 1 pinch kosher salt
• 1 egg
• cooking oil

Method
Drain the cans of crab in a strainer. Squish it to get as much liquid out as possible.

While the crab is draining, preheat oven to about 400 degrees (or whatever temperature another food is cooking at), and heat about 1/4 inch of oil in a largish nonstick skillet over medium heat.

Dump the drained crab into a medium bowl. Add the salt, seasoning, and egg. Stir. Add flour, and mix well.

Use a spoon to form Crabbie Patties. place in oil - 4-6 per batch. Fry for 2 minutes, then flip. Fry for 2 more minutes, then place on a cookie sheet in the preheated oven. Repeat until all the patties are cooked. Bake for about 10 more minutes.

OR Bake on a non-stick cookie sheet/Silpat for 30 minutes (with no pre-frying), flipping after 15 minutes. Be very careful when flipping, as the Crabbie Patties are still a bit fragile.

These are great served with a whole finger food meal, or as a lunch with a salad and french fries, or as an appetizer. Some may like them plain, some with tartar sauce, and some with cocktail sauce.

My kids love buffalo wings, but they can’t have them in most restaurants because they are coated in flour, and the sauce is made with butter. However, I’ve discovered that they are remarkably easy to make. The fun part is telling the kids that the Buffalo they see in paintings have no wings because people ate 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, and top 8 allergen free, recipe.

Ingredients

• 3+ lbs wing sections
• 2 TBS hot sauce (we like Frank’s Red Hot)
• 2 TBS cider vinegar
• 1/3 cup margarine (we use Fleishmann’s unsalted)
• 1/4-1/3 cup hot sauce (depending on how hot you like them)
• 1/3 cup gf flour or starch of choice

Method
A few hours before you want to serve these, marinate the wing sections in a large zip-top bag with the 2 TBS each of hot sauce and vinegar. Ask a child to shake it well so they are all covered. Refrigerate.

When you are ready to bake them, preheat oven to 425 degrees. In a small bowl, whisk together the hot sauce and flour. Melt the margarine in the microwave, then whisk that into the hot sauce and flour mixture.

Lightly oil or line a 9×13 baking pan. Dip each wing section into the flour/hot sauce/margarine mixture, and place in the baking pan. Repeat over and over again, until all wing sections are finished.

Bake at 425 for 45 minutes. Serve as an appetizer, snack, side dish, or as one of several entrée choices in a finger food dinner.

Don’t forget to save the bones for stock!