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As Promised, A Few Recipes


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140 replies to this topic

#46 misskris

 
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Posted 11 August 2005 - 12:28 PM

yummy yummy yummy! Thanks!

Can you bottle the dressings to keep like regular dressings? How long do they last?
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Kris

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#47 tarnalberry

 
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Posted 11 August 2005 - 12:53 PM

yummy yummy yummy! Thanks!

Can you bottle the dressings to keep like regular dressings? How long do they last?

<{POST_SNAPBACK}>


Kept in the fridge, and covered, they'd probably last two or three weeks at the least, and a few months at the most. (Most of my dressings are rather heavy on the vinegar, which keeps things from growing. ;-) )
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#48 tarnalberry

 
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Posted 30 August 2005 - 06:16 PM

Creamy Butternut Soup

Ingredients
-----------
1 lb orange flesh sweet potatoes
1 lb butternut squash
1 lb carrots
4 cups water
2 cups "milk"
2 tbsp olive oil
2 tsp salt
1/4 tsp cinnamon
dash nutmeg

Directions
---------
(Hint: the first three ingredients are available in bags, peeled and ready to go, at Trader Joe's)
1. In a large pan, simmer the yams, squash, and carrots in the water for 45 minutes. (No attention on the pot needed.)
2. Add the other ingredients.
3. Using a stick blender, or jar blender in two batches, blend what's in the pot.
4. Serve hot or cold.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#49 tarnalberry

 
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Posted 04 September 2005 - 09:42 PM

Green Salad with Non-Dairy Ranch Dressing
Serves 2

Ingredients
-----------
For the dressing:
1 1/2 cup raw cashews
1 cup water
1/8 cup lemon juice
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp dried dill
1 tsp italian seasonings

For the salad:
1 small head romain lettuce
12 red cherry tomatoes
12 yellow cherry tomatoes
1 small cucumber
1/3 red onion

Directions
----------
For the dressing:
1. Combine all ingredients except dill and italian herbs in a CuisinArt or blender and blend until creamy. (Will take several minutes.)
2. Add dill and italian herbs and blend briefly.
3. Move to a glass dish. Refrigerate, covered, for up to two weeks.
For the salad:
1. Wash the romain and cut it into small pieces.
2. Cut the tomatoes into quarters.
3. Cut the cucumber into thin strips 1/4" across or so.
4. Cut the red onion into thin strips.
5. Combine all ingredients, and drizzle on as much "ranch" dressing as desired.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#50 tarnalberry

 
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Posted 04 September 2005 - 09:42 PM

Parsley Hummus

Ingredients
-----------
1 can garbanzo beans, drained
4 cloves garlic
1/4 cup lemon juice
1/4 cup tahini
1/4 cup olive oil
1 tsp salt
1/2 cup parsley

Directions
----------
1. Combine all ingredients except parsley in a CuisinArt or blender and blend until well mixed and approaching smooth.
2. Add parsley and blend until parlsley is chopped into small bits.
3. Serve. Or refrigerate, covered, for up to a week.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#51 tarnalberry

 
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Posted 04 September 2005 - 09:43 PM

Raw Chocococonut Pie
Serves 8-10

Ingredients
-----------
For the crust:
1/3 cup sunflower seeds
1/3 cup cashews
1/3 cup almonds
1 cup cocoa powder
1/2 cup agave
For the chocolate mousse filling:
20 dates
1 cup cocoa powder
water as needed
For the coconut top:
1 young coconut
1 tsp vanilla

Directions
----------
For the crust:
1. In a CuisinArt, pulse seeds and nuts until a powder.
2. Add cocoa powder and pulse to combine.
3. Add agave and pulse until well mixed and it forms a slightly crumbly paste.
4. Spread this mixture in a thin layer on a pie pan.
For the chocolate mousse filling:
1. Blend the dates with about 1/2 cup of water in the CuisinArt until it forms a mousse. Add water only as needed to form a thick consistency (like mousse or a very thick pudding), but thinner than a paste.
2. Add cocoa powder, and blend until well combined, adding just enough water so it will barely pour.
3. Pour into pie tin on top of crust.
4. Place, covered, into the freezer for at least an hour.
For the coconut top:
1. Crack open the coconut and reserve the water.
2. Peel out the flesh from the coconut and blend with 1/4 cup of reserved coconut water and vanilla until a smooth paste.
3. Spread this mixture in an even layer on top of the pie, then cover and return to the freezer. Wait at least an hour before serving.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#52 tarnalberry

 
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Posted 08 September 2005 - 09:17 PM

Tangy Tropical Smoothie

Ingredients
-----------
2 bananas
3 oranges
2 cups frozen pineapple
2 cups "milk"
1/2 cup coconut milk
1 tbsp grated ginger or ginger juice
ice as needed

Directions
----------
1. Combine in blender until smooth and ice cold, but not terribly thick.
2. Enjoy!
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#53 tarnalberry

 
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Posted 10 September 2005 - 04:18 PM

Ginger Beet Salad

Ingredients
-----------
4 firm, sweet apples (e.g. Gala or Cameo)
2 carrots
1 large beet
fresh ginger
1 tbsp lemon juice

Directions
----------
1. Grate the first apples and carrots. Combine in a large bowl.
2. Peel the beet, then grate it. Combine with apples and carrots.
3. Add lemon juice.
4. Peel and grate roughly 3 tablespoons worth of ginger. Mix with other ingredients and add more to taste.
5. Serve chilled
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#54 tarnalberry

 
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Posted 10 September 2005 - 06:36 PM

Ginger Chili Chicken Stir Fry
Serves 4-6

Ingredients
-----------
3 chicken breasts (half breasts, really)
1 lb baby broccoli (or regular broccoli)
2 carrots
1/3 red onion
4 tbsp water
3 tbsp chili oil
2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp grated ginger or ginger juice
1 tbsp honey (or agave)
1 tbsp sweet rice flour (or cornstarch)
1 tbsp chili flakes

Directions
----------
1. Chop the baby broccoli into one inch segments, and separately reserve the stalks and the florettes.
2. Slice the carrots into one to two inch long matchsticks and reserve.
3. Slice the onion into very thin, one inch long slices and reserve.
4. Cut the chicken breasts into half-inch cubes and reserve.
5. In a small bowl or glass, combine the water, lemon juice, ginger juice, and sweet rice flour, mixing well.
6. Heat a large skillet on high heat, then add the chili oil and chili flakes.
7. Add the chicken and stir-fryuntil cooked through. Remove from the pan and reserve in a clean bowl, keeping whatever liquid you can behind in the pan.
8. Add the baby broccoli stalks to the pan and stir-fry for one minute.
9. Add the carrots, and cook for another minute.
10. Add the baby broccoli florettes, and stir well.
11. Add the lemon and ginger mixture and mix well for one minute.
12. Add the chicken back to the pan and mix to combine.
13. Remove from heat and add the onions and combine.
14. Serve hot with rice.
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#55 tarnalberry

 
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Posted 10 September 2005 - 10:56 PM

Coconut Mango Rice Pudding
Serves 6

Ingredients
-----------
3 cups coconut milk
3 mangos
1 cup sweet rice (white or brown)
3 tbsp sugar
1 vanilla bean
1/2 tsp salt

Directions
----------
1. In a medium sauce pan, combine the coconut milk, salt, and the rice. Bring to a simmer, stirring often.
2. Peel all three mangos.
3. Dice two of the mangos into small pieces, reserving half a cup of diced mango separately.
4. In a blender or food processor, puree the third mango.
5. Add all mang except the reserved portion to the pot.
6. Slice the vanilla bean down the center and scrape the seeds out with a knife, adding to the pot.
7. Keep stirring often, and simmer until the moisture is absorbed, the rice is cooked through, and the mixture is thick.
8. Spoon into six bowls, chill, and serve with some of the reserved mango on top.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#56 tarnalberry

 
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Posted 29 October 2005 - 02:12 PM

Ginger Pumpkin Cookies

2 cups sweet rice flour
1/2 cup montina flour
1/2 cup tapioca flour
1 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
2 tsp ginger
2 tsp cinnamon
1/3 cup canola oil
1 small can pureed pumpkin
1 cup agave

Combine wet ingredients together.
Combine dry ingredients together.
Mix wet and dry ingredients until just combines.
Drop onto four cookie sheets (and pat down a bit).
Cook in a 350 oven for 20-30 minutes. (Check for doneness.)

I just made these for a halloween party tonight, and they're tasty! I modified them off of a ginger spice cookie recipe, and change the flours called for as I'm trying to find more flours that my husband will eat. (He's not so fond of the gluten-free flours.) They don't look cooked through, but there's no egg, and they really do get cooked through, they just end up chewy in the center with a bit of crunchiness on the outside. Tasty! And sweet!
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#57 burdee

 
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Posted 29 October 2005 - 02:49 PM

Thanks for the new recipe. Sounds yummy, but I need to ask what is 'agave'? :blink:
BURDEE
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.


#58 cornbread

 
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Posted 29 October 2005 - 09:52 PM

It's agave nectar - an all natural sweet syrup from a Mexican plant. It's low glycermic and really sweet, so you need less than you would sugar. I use it in all my sweet baking, and also to sweeten hot chocolate. It avoids the sugar rush/crash, but tastes great. I can't stand the bitterness of fake sugar substitutes.

Fermented agave has another name - tequila. :)
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#59 tarnalberry

 
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Posted 30 October 2005 - 03:04 PM

It's agave nectar - an all natural sweet syrup from a Mexican plant.  It's low glycermic and really sweet, so you need less than you would sugar.    I use it in all my sweet baking, and also to sweeten hot chocolate.  It avoids the sugar rush/crash, but tastes great.  I can't stand the bitterness of fake sugar substitutes.

Fermented agave has another name - tequila.  :)

<{POST_SNAPBACK}>


Yep. So if you don't have any, or don't want to deal with the cost (ouch! not cheap!) you can either use honey (a strong honey would be ok in this recipe), or sugar, but use a bit more sugar than a cup, maybe 1 1/3 cups or so, unless you don't mind pumpkin straight up! ;-)
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#60 floridanative

 
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Posted 31 October 2005 - 07:56 AM

tarnalberry - thanks for the great recipes!

Anyone - I make pumpkin bread during the holidays. It is homemade and of course uses regular flour. It is a sweet bread so I'm wondering which gluten-free flour would be best to try. There seem to be several and since they are expensive I dont' want to get four of them to experiment if others know which might work best. I don't really bake except during the holidays so I would only need the flour for the bread and also to make a pie crust for pecan pie. What gluten-free flour should I try? Thanks for any tips you can offer. :D

ps.s I just heard from Anna of Breads from Anna (think that's right) and she is introducing a new easy gluten-free pie crust soon. She was going to have it for Thanksgiving but some ingredient shipment was held up due to hurricane. Anyway, it should be available for Christmas at the latest. I'm so happy - I'm not making my pies for thanksgiving now and I'll be able to use Anna's crust for Christmas. ;)
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Dx'd with anemia - March 2005
Positive blood tests - Sept. 2005
Positive biopsy - Jan. 2006
Gluten free since 1-23-06




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