Mmmmm (mouth watering). I'm sorry world, for not posting this earlier.
No-Bake Cookies
Ingredients:
2 cups sugar
1/2 cup rice milk (or milk product of choice)
1/2 cup shortening or butter
4 Tbs cocoa powder
1 Tbs vanilla
1/2 cup sunbutter (or peanut butter replacer of choice)
3 cups certified gluten-free oats
Combine first group if ingredients in a medium saucepan. Heat to boiling, stir 3 minutes.
Stir in vanilla and sunbutter, adding oatmeal last. If mix is too wet add a tablespoon more oats. Use two spoons to drop onto wax paper, working quickly as mix hardens to crumbling fast! Do not double batch.
If some of the mix dries before you can make a cookie of it, save it for ice cream topping!
Monday, January 17, 2011
Tuna-Noodle Casserole
Hooray, comfort food! Winter is not complete without thee :)
This recipe contains goat cheese, because although my son and I are allergic to dairy, we both can tolerate goat dairy products on occasion. If that doesn't work for you, insert non-dairy cheese sub of choice. I even made this recipe with vegan cheese sauce once, and the result was pretty good.
My non- allergy-food-eating husband, who, incidentally, does not like fish, told me about 5 times last night how good this meal was- going so far as to say "If you opened a restaurant someday, you should serve this". That man is wonderful :)
Tuna-Noodle Casserole
Ingredients:
3 cups medium rice noodles (I used a mix of shells and spirals)
1/2 cup gluten free bread crumbs (may be omitted if necessary)
1 Tbs shortening, melted mixed with a pinch of salt
1 1/2 cups mixed veggies (I used chopped broccoli and sweet peas)
1/4 cup shortening
1/4 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp black pepper
dash cayenne pepper- more if you like a zing!
2 cups rice milk (or plain non-dairy beverage of choice)
2 cans of tuna, drained (Costco brand is soy free!!)
1 cup goat chedder cheese cubes (or cheese sub of choice)
1/4 cup pimentos or chopped roasted red pepper
Cook noodles according to package directions. Drain and set aside. Meanwhile combine bread crumbs, melted shortening, and a dash of salt; set aside.
For sauce, in a medium saucepan cook broccoli in 1/4 cup shortening until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Stir in sweet peas and cook until heated through. Combine cooked noodles, sauce, tuna, cheese cubes, and pimentos. Transfer to a 2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, in a 375 degree oven for 20-25 minutes or until bubbly and top is golden.
This recipe contains goat cheese, because although my son and I are allergic to dairy, we both can tolerate goat dairy products on occasion. If that doesn't work for you, insert non-dairy cheese sub of choice. I even made this recipe with vegan cheese sauce once, and the result was pretty good.
My non- allergy-food-eating husband, who, incidentally, does not like fish, told me about 5 times last night how good this meal was- going so far as to say "If you opened a restaurant someday, you should serve this". That man is wonderful :)
Tuna-Noodle Casserole
Ingredients:
3 cups medium rice noodles (I used a mix of shells and spirals)
1/2 cup gluten free bread crumbs (may be omitted if necessary)
1 Tbs shortening, melted mixed with a pinch of salt
1 1/2 cups mixed veggies (I used chopped broccoli and sweet peas)
1/4 cup shortening
1/4 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp black pepper
dash cayenne pepper- more if you like a zing!
2 cups rice milk (or plain non-dairy beverage of choice)
2 cans of tuna, drained (Costco brand is soy free!!)
1 cup goat chedder cheese cubes (or cheese sub of choice)
1/4 cup pimentos or chopped roasted red pepper
Cook noodles according to package directions. Drain and set aside. Meanwhile combine bread crumbs, melted shortening, and a dash of salt; set aside.
For sauce, in a medium saucepan cook broccoli in 1/4 cup shortening until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Stir in sweet peas and cook until heated through. Combine cooked noodles, sauce, tuna, cheese cubes, and pimentos. Transfer to a 2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, in a 375 degree oven for 20-25 minutes or until bubbly and top is golden.
Risotto
Risotto is so simply delicious. It ranks among our "guest quality" allergy-friendly dishes. It is also fairly quick to make, although it does involve some time dedicated to stirring. If you can tolerate them, feel free to add 1 clove garlic and 1/4 cup fine chopped onion in with the bell pepper.
Risotto
Ingredients
1 yellow bell pepper, sliced thin
3 Tbs olive oil
1 cup uncooked arborio rice
28 ounces chicken stock or reduced sodium broth (I use Wolfgang Puck stock- no onions or garlic)
1 Tbs nutritional yeast flakes or 1/2 cup parmesan, shredded fine
1/8 tsp black pepper
8 ounces chopped cooked chicken, warm
In a small saucepan heat stock to boiling, then reduce heat to simmer for remainder of cooking time (it is important to keep broth hot!).
In a large saucepan cook yellow pepper in oil until tender-crisp. Add rice, cook and stir over medium heat until rice begins to brown, and edges become transparent, 2-3 minutes.
Slowly add 1 cup hot broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup broth to rice mixture, stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until broth has been absorbed and rice is tender. If all the broth is used and rice is still a tad crunchy, it is ok to use 1/2 cup water.
Stir in nutritional yeast, or parmesan cheese, pepper, and chicken.
Ingredients
1 yellow bell pepper, sliced thin
3 Tbs olive oil
1 cup uncooked arborio rice
28 ounces chicken stock or reduced sodium broth (I use Wolfgang Puck stock- no onions or garlic)
1 Tbs nutritional yeast flakes or 1/2 cup parmesan, shredded fine
1/8 tsp black pepper
8 ounces chopped cooked chicken, warm
In a small saucepan heat stock to boiling, then reduce heat to simmer for remainder of cooking time (it is important to keep broth hot!).
In a large saucepan cook yellow pepper in oil until tender-crisp. Add rice, cook and stir over medium heat until rice begins to brown, and edges become transparent, 2-3 minutes.
Slowly add 1 cup hot broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup broth to rice mixture, stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until broth has been absorbed and rice is tender. If all the broth is used and rice is still a tad crunchy, it is ok to use 1/2 cup water.
Stir in nutritional yeast, or parmesan cheese, pepper, and chicken.
My son felt the world needed a photo of his dinner too :)
Friday, January 7, 2011
Everything-Free Chex Muddy Buddies
I love Muddy Buddies!! A substitute recipe was a must-have.
Everything-Free Chex Muddy Buddies
Ingredients:
9 cups Corn Chex® or Rice Chex®,
1 cup semisweet enjoy life chocolate chips
1/2 cup sunflower-seed butter
1/4 cup shortening + pinch salt
1 teaspoon vanilla
1 1/2 cups powdered sugar or corn-free powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, sunbutter and shortening uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
GF Sloppy Joes
Simple and delicious, Sloppy Joes are a staple in our home :)
Sloppy Joes
Ingredients:
1 pound lean ground beef1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
GF burger buns from my recipe
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Monday, January 3, 2011
Tip of the Passing Spare Moment- Barley
If you are suffering from a wheat allergy, as opposed to celiac disease, you may be able to tolerate barley. If so, your job just got a whole lot easier. Barley flour can be purchased at your local health food store (ask about ordering in bulk if this works for you) and it can replace wheat flour 1:1 in most recipes. I tend to add just a smidge of xanthan gum to help reduce crumbling, as barley contain's a considerably lower gluten content than wheat flour. It is similar to whole wheat cake or pastry flour and cannot be used to make a loaf of sandwich bread. The flavor is great, I prefer it to wheat in some sweets. When storing goods made with barley just leave out uncovered, as odd as that sounds. It seems to gather moisture more heavily than GF or wheat flour and will become soggy if sealed, but I think the taste and texture actually improve when left out overnight.
Just to clarify, though: Barley can only be used as a wheat substitute by those with an allergy to wheat. Those who are gluten intolerant, have celiac's disease, or are allergic to gluten should not consume barley because it does contain gluten.
Just to clarify, though: Barley can only be used as a wheat substitute by those with an allergy to wheat. Those who are gluten intolerant, have celiac's disease, or are allergic to gluten should not consume barley because it does contain gluten.
Nachos/ Taco Lasagna
This dinner is amazing. Seriously, I kind of amazed myself this time. It also contains goat cheese, which my system tolerates as long as I don't over-do it, but I know it's not for everyone. My suggestion, if you don't already have a favorite cheese-sub and you know you can't handle goat products, would be to try Daiya. It is both soy and dairy-free, and melts really well. The cheddar tastes a bit like American Cheese, or Velveeta. To be honest, I have not tried my lasagna version yet, it's still just a theory- but I'm thinking it will be great when I do, and much lower fat.
Nachos/ Taco Lasagna
Ingredients:
1 1/2 pounds lean ground beef or turkey
1 (14.5 ounce) can diced tomatoes with green chili peppers, drained OR
1 12 ounce jar of fire roasted red peppers
1/2 cup water
1 cup sour cream (I use soy/dairy-free Wayfare brand)
1 (1.25 ounce) package taco seasoning mix or my recipe
1 can black beans, drained
2 avocados, diced
8 ounces shredded Monterey Jack or cheddar cheese (I use goat cheddar)
1 (18 ounce) package corn tortilla chips or 6in corn tortillas
For Nachos:
In a medium skillet over medium heat, brown the ground meat and drain fat. Add the red peppers, water, sour cream, black beans and taco seasoning mix. Let simmer for 5 to 10 minutes.
In the bottom of a 9x13 inch baking dish, place a layer of corn tortillas. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese. You can broil this if you wish, but I prefer it as is.
Garnish with avocados and serve!
For Taco Lasagna:
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground meat and drain fat. Add the red peppers, water, sour cream, black beans and taco seasoning mix. Let simmer for 5 to 10 minutes.
In the bottom of a 9x13 inch baking dish, place a layer of corn tortillas. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
Cover and bake in the preheated oven for 30 minutes, or until the cheese is bubbly.
Garnish with avocado
Garnish with avocado
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