140 replies to this topic

[tarnalberry]

Cranberry-Pomegranate Relish

1 bag cranberries
2 cups pomegranate juice
1/2-1 cup sugar

Combine all ingredients (starting with a half cup of sugar) in a stainless steel pan
Simmer on the stove until the cranberries pop and the sauce is nearly the desired thickness, about 90 minutes.
Add sugar to taste at the end.

[tarnalberry]

Mashed Sweet Potatoes with Pumpkin

3 sweet potatoes
1 can pureed pumpkin

Cut sweet potatoes into small cubes and steam until tender.
Mash thoroughly, adding the can of pumpkin. Serve hot.

[tarnalberry]

Salmon with Cayanne Pepper

2 lb red trout or salmon (don't substitute any other fish)
garlic salt
cayenne pepper
crushed red pepper flakes
chili powder
1 lemon

Pam a broiling pan if broiling, or preheat grill if grilling.
Lightly sprinkle with garlic salt, cayenne pepper, crushed red pepper flakes, and chili powder, using approximately 1/4 tsp a piece.
Broil or grill approximately 10 minutes per inch of thickness, checking for doneness before removing from heat.
Squeeze lemon very generously over individual servings of fish before serving.

[celiac3270]

Wow, that's a lot of work! Thank you for the effort

[Carriefaith]

Thanks so much! I will definately give some of those a try.

wow I was reading through some of the recipes and they look sooooooooooooo good! Are these all yours?

[burdee]

Thanks so much. I have an anorexic, celiac friend with my same food intolerances (gluten/dairy/soy) whom I will send some of these easy recipes. She never learned to cook and needs to learn to prepare lots of nutritious foods in order to gain weight and recover. So I really appreciate your posting these recipes.
BURDEE
PS What can we substitute for soy flour in the Hearty Pumpkin Bread recipe??

[tarnalberry]

burdee - on the substitution, pretty much anything. I'd go with something denser - certainly not rice or potato - but I don't know if more nut flour would be too dense... I'd probably start with nut flour, then bean, then just use more sorgum or quinoa.

[burdee]

Thanks, Tiffany. I'll try increasing the almond flour and maybe more of one of the others you mentioned in the recipe.
BURDEE

[Matilda]

..

[Carriefaith]

I tried the Marinated Grilled Vegetables recipe! I used broccoli instead of mushrooms though. It was very good!
I'm definately going to trying a few more

[Japsnoet]

Thank you for the recipes I will be cooking up a storm this weekend. Looking forward to trying them all out.

[cdford]

I swiped several for my folder of gluten-free recipes. If you keep this up, we will all be buying your cookbook soon!

Donna

[tarnalberry]

Sun Dried Tomato Crackers

Ingredients
-----------
1/2 cup millet flour
1/2 cup quinoa flour
1/2 cup buckwheat flour
1 cup amaranth flour
1/4 cup oil-packed sun-dried tomatoes
1 tbsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
water, as needed
garlic salt

*note - the important flours here are the buckwheat and the amaranth. if you don't have the others, you can sub other gluten-free flours, but don't go with ones that are too heavy. brown rice would be a good option.

Directions
----------
0. preheat oven to 300F.
1. dice the sun-dried tomatoes finely.
2. in a large bowl, combine flours and spices, and mix to combine.
3. add the tomatoes and about a quarter cup of water, stir to incorporate all the water.
4. continue mixing and adding water, a teaspoon at a time, until you have a ball of dough - it should be slightly sticky to the touch, but otherwise very solid and not stick to your hands
5. in batches, roll the dough into a thin sheet (1/8th inch or less), and cut into small pieces and place on a non-stick cookie sheet.
6. sprinkle garlic salt on crackers, then put in the oven for 15 minutes.
7. turn crackers over, sprinkle on more garlic salt (patting down to make it stick), and put back in the oven for 10 minutes.
8. eat one while hot, allow the rest to cool and store in a plastic bag.

[tarnalberry]

Fast Shrimp Soup (takes about 1 minute prep time, 20 minutes to cook unattended, and 3 minutes on the end - I make this when I get home late from yoga and want something healthy, high in protein, and easy to make - and that provides leftovers for lunch that can be eaten cold if I want)

Ingredients
-----------
1 box Imagine brand Chicken Broth
1 1lb bag of frozen, precooked shrimp, whatever size you like (you could use raw too, if shelled)
1 bag frozen butternut squash or yams (~12 oz)
a sprinkle of cayanne pepper, chili powder, onion powder, garlic powder, and cumin
3 tbsp sweet rice flour

Directions
----------
1. Dump everything except the sweet rice flour into a pot and put the pot on medium low so it eventually comes to a simmer. Leave for 20 minutes.
2. In a glass, combine the sweet rice flour and a bit of water (around 1/3 cup), stir to combine and then mix into the pot.
3. Stir well, and let simmer for another 3 minutes.
4. Eat!