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As Promised, A Few Recipes


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140 replies to this topic

#61 Bette

 
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Posted 01 November 2005 - 03:11 PM

:P Tiffany,

Thanks for all the recipes, not only gluten free, but healthy!!! It is so easy to still be gluten free and eating a totally unhealthy diet. I am trying to push more of the raw and just whole food ingredients. But, I also have a massive sweet tooth. I loooovvved your raw brownie recipe, it is delicious!!! I ignored your part about using a food processor and of course burnt out my blender, but it was a good excuse to finally get a real food processor. :D


Thanks,

Bette
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#62 tarnalberry

 
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Posted 04 November 2005 - 07:51 PM

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

...

I'm not making my pies for thanksgiving now and I'll be able to use Anna's crust for Christmas.  ;)

<{POST_SNAPBACK}>


For the pumpkin bread, you can really get away with a lot because the pumpkin itself has a fairly strong flavor, there's a fair amount of sugar, and there's plenty of spices. I like using some soy flour in mine (no more than 1/5 of the flour), and also like using nut flours and bean flours for those sorts of heartier breads. Make sure at least half of the flour is a lighter flour, like brown rice or amaranth or quinoa. Quinoa has a unique taste, however, that may or may not be liked by those eating the bread. Millet flour is more neutral in taste than that.

As for the pie - if you're willing to go crumb crust for a pumpkin (or apple) pie, you can take your pumpkin bread, fully cooked, slice it thinly, toast it in the oven until it's stale/dry, then process bits in a food processor to produce crumbs. Mix with enough liquid (I like apple sauce, but a bit of oil/butter and a milk/milk substitute would work too) to get it to press into the bottom of the pie pan, and put the pie filling 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

#63 tarnalberry

 
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Posted 04 November 2005 - 07:57 PM

Spicy Shrimp Noodle Soup
Serves 6-8

Ingredients
-----------
1 lb frozen, cooked shrimp
2 medium carrots
2 heads baby bok choy
2 red bell pepper
1 8 oz package of rice stick noodles
3 boullion cubes
12 cups water
4 tbsp soy sauce
1 tbsp chili sauce
1 tsp chili oil

Directions
----------
0. Combine the water and boullion in a large pot and bring to a boil.
1. Start the shrimp thawing in cold, running water.
2. Thinly slice the carrots, bok choy, and bell pepper into matchstick sized pieces. (If you have a mandolin, use that.)
3. When the liquid has come to a boil, reduce heat to keep it simmering.
4. Add the carrots and let simmer for 3 minutes.
5. Add the bok choy, bell pepper, and shrimp, and let simmer for 2 minutes.
6. Add the noodles, soy sauce, chili sauce, and chili oil.
7. Simmer and stir, breaking up the noodles, for 4-5 minutes.
8. Serve hot!
  • 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

#64 tarnalberry

 
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Posted 04 November 2005 - 08:00 PM

Curry Butternut Soup

Ingredients
-----------
2 lbs cubed butternut squash (Trader Joe's sells precut bags of this)
1 box vegetable broth
1 cup milk/milk substitute (optional)
1 tsp salt
1 tsp curry powder
pinch sage
pinch cumin

Directions
----------
1. Simmer the butternut squash in the broth for 30 minutes.
2. Take off heat, combine all ingredients, and blend with a stick blender or in a jar blender.
3. Serve.
  • 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

#65 floridanative

 
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Posted 05 November 2005 - 08:57 AM


For the pumpkin bread, you can really get away with a lot because the pumpkin itself has a fairly strong flavor, there's a fair amount of sugar, and there's plenty of spices.  I like using some soy flour in mine (no more than 1/5 of the flour), and also like using nut flours and bean flours for those sorts of heartier breads.  Make sure at least half of the flour is a lighter flour, like brown rice or amaranth or quinoa.  Quinoa has a unique taste, however, that may or may not be liked by those eating the bread.  Millet flour is more neutral in taste than that.

As for the pie - if you're willing to go crumb crust for a pumpkin (or apple) pie, you can take your pumpkin bread, fully cooked, slice it thinly, toast it in the oven until it's stale/dry, then process bits in a food processor to produce crumbs.  Mix with enough liquid (I like apple sauce, but a bit of oil/butter and a milk/milk substitute would work too) to get it to press into the bottom of the pie pan, and put the pie filling on top!

<{POST_SNAPBACK}>


Oh my! I'm not really into cooking (yet) so I found a pie crust mix at Whole Foods I'm going to try for my pecan pies. But I will get the soy and millet flours and experiment with my pumpkin bread. So I think that means 1/5 of the flour will be soy and the remianing 4/5 of the flour can be millet. Should be interesting to see how it turns out. Thanks!
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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

#66 tarnalberry

 
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Posted 18 December 2005 - 02:05 PM

Apple Cranberry Sauce

Ingredients
-----------
2 lb cranberries
6 firm apples
1 gallon apple juice
1/2 - 1 cup brown sugar

Directions
----------
1. Peel and core the apples, the chop into smallish chunks, no bigger than the cranberries.
2. Rinse the cranberries, and pour those, along with the apples, into a large pot.
3. Cover with apple juice.
4. Simmer, on medium heat, for 1-2 hours, or until all the berries have popped and it has significantly thicked. Add juice if it becomes too thick.
5. Add sugar, in 1/4 cup increments, to taste.
  • 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

#67 tarnalberry

 
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Posted 18 December 2005 - 02:20 PM

Garlic Rosemary Mashed Potatoes

Ingredients
-----------
4-6 yukon gold potatoes
1/2 tsp rosemary
1/2 tsp Garlic Gold Nuggets (or roasted garlic)
1/2 tsp kosher salt
chicken or vegetable broth

Directions
----------
1. Cube (but do not peel) the potatoes, and steam in a pot until cooked through, about 30 minutes, depending on the size of your cubes.
2. Using a mortar and pestle, crush the herbs together.
3. Drain the potatoes, transfer to a large pot, and the seasonings, and mash.
4. Add 1/3 cup of broth, and continue to mash until the desired texture is reached. (You may need to add more broth if it's too thick.)
  • 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

#68 tarnalberry

 
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Posted 18 December 2005 - 02:37 PM

Brown and Wild Rice Savory Mushroom Stuffing

Ingredients
-----------
1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations I've tried so far, definitely do not do all white rice)
1/3 cup arborio rice (risotto)
3 medium carrots
3 stalks celery
1 medium onion
2/3 pound mushrooms (chanterelles are very good here, as are cremini's (or portabellos), plain white wouldn't be the same)
3 tbsp olive oil
4 cups (or more) chicken or vegetable broth
2 tsp italian spices (or 1/2 tsp each basil, oregano, thyme, rosemary)
1 tsp salt
1/2 tsp ground sage
1/4 tsp majoram
pinch cumin (optional)

Directions
----------
1. Finely dice the carrots, celery, onion, and mushroom.
2. Heat a 6 quart (or so) pot on the stove, then add the olive oil.
3. Add the carrots, celery, onion, and mushroom, and stir to coat.
4. Continue cooking, on medium high heat, stirring often, until the onions turn transluscent.
5. Add the rices, and stir to coat further, for a minute or so.
6. Add enough broth to just cover the ingredients, and turn down to a simmer.
7. Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.
8. After 30 minutes, add the spices.
9. Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!
10. When the rice is cooked through, turn off the heat and serve.
  • 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

#69 tarnalberry

 
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Posted 18 December 2005 - 03:01 PM

Apple Pie Filling

Ingredients
-----------
8 firm apples (I like Gala or Fuji)
1 cup luke warm water
3/4 cup brown sugar
2 tbsp lemon juice
2 tbsp sweet rice flour (or 1 1/2 tbsp cornstarch)
2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp allspice

Directions
----------
0. Preheat the oven to 325F.
1. Peel and slice the apples into 1/4" wedges.
2. Combine all the other ingredients and wisk together to mix thoroughly.
3. Pour the apples into a large, shallow baking dish, and add the water/spices mixture. Toss to coat all the apples.
4. Put the baking dish into the oven. Stir after 15 minutes to redistribute the sauce. Stir again 15 minutes later.
5. Check for done-ness (the apples should be cooked through, to whatever consistency you desire) starting at 40 minutes.
  • 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

#70 tarnalberry

 
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Posted 18 December 2005 - 03:21 PM

Wassail

Ingredients
-----------
1 gallon unfiltered apple juice
1 lemon
1 orange
1 apple
2 cinnamon sticks
1 whole nutmeg
1 tbsp whole cloves

Directions
----------
1. Slice the lemon, orange, and apple into thin slices
2. Put the apple juice and fruit into a large pot and set to high heat.
3. Break the cinnamon sticks into thirds and put in the pot along with the cloves.
4. With a sharp, heavy knife, break up the nutmeg into quarters (or so), and place in the pot.
5. Simmer for 30-45 minutes.
6. Strain 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

#71 tarnalberry

 
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Posted 18 December 2005 - 03:47 PM

Garlic and Rosemary Pot Roast

Ingredients
-----------
3 lbs beef roast
1/4 cup olive oil
5 cloves garlic
1 tbsp kosher salt
fresh rosemary
fresh sage

Directions
----------
1. Peel and crush garlic cloves.
2. Finely chop 1 tbsp of rosemary (about 1, four inch, dense twig) and 1 tablespoon of sage (about four large leaves).
3. Combine the olive oil, and spices and salt.
4. Rub the oil/spice mixture all over the roast.
5. Preheat an oven or gas grill to 325F. (Do this after seasoning the roast, such that it has about half an hour of sitting out to "marinate".)
6. Cook the roast for approximately 1 1/2 hours, or until 145F internal temperature. (Always use a probe thermometer!)
7. Let the roast rest for 15-20 minutes, then cut.
  • 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

#72 tarnalberry

 
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Posted 18 December 2005 - 04:02 PM

Field Greens with Beets

Ingredients
-----------
4 cups mixed chard
1 large beet
4 cloves garlic
1/2 cup broth
1/4 cup olive oil
1/2 tbsp salt

Directions
----------
0. Preheat oven to 325F.
1. Peel and dice beet into 1" cubes.
2. Toss beat with half of the olive oil in a baking dish.
3. Cook beet, covered, for approximately 45 minutes.
-- Wait until the beets are cooked through before continuing --
4. Either purchase pre-cut mixed chard, or chop 4 cups of various types of chard.
5. In a large sautee pan on the stove, heat the oil, and add the garlic.
6. Add the chard a little at a time, stirring, and adding the broth as you go. When all the chard has cooked down, add the beets and salt and cook until combined and hot.
  • 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

#73 tarnalberry

 
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Posted 18 December 2005 - 04:14 PM

Roasted Garlic Vegetables

Ingredients
-----------
1 parsnip
1 medium onion
2 small turnips
3 medium carrots
1 lb baby red potatoes
1 medium sweet potato
1/4 cup olive oil
5 cloves garlic
1 tbsp kosher salt
fresh rosemary

Directions
----------
0. Preheat oven to 325F.
1. Cut all of the ingredients into something approximating 1 to 1 1/2 cubes. (Peel the turnips first, but not anything else.)
2. Chop approximately 1 tbsp of the fresh rosemary.
3. Crush the garlic.
4. Combine all ingredients in a shallow roasting pan, and mix thoroughly to combine well.
5. Put in the oven.
6. After 20 minutes, remove from oven and mix again thoroughly.
7. Repeat mixing after another 20 minutes.
8. Check for doneness starting at 40 minutes. (Take care not to let it burn.)
  • 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

#74 tarnalberry

 
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Posted 18 December 2005 - 04:27 PM

Cinnamon Rice Pudding

Ingredients
-----------
1 cup arborio rice (risotto)
5-6 cups Almond Milk
1/2 tbsp cinnamon
1 tsp vanilla
1/4 tsp salt

Directions
----------
1. Put rice in a pot, and add 1 cup of milk. Bring to a simmer, and stir often.
2. Continuing stirring very frequently and vigourously, adding liquid, half a cup at a time, as it gets too thick.
3. After 45 minutes, add the spices, and continue stirring and adding milk.
4. Taste for consistency and seasoning after an hour.
5. 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

#75 eeyor_fan

 
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Posted 19 December 2005 - 03:24 AM

Wow you have been busy! I applaude you. I've added some of your recipes to my collection. Thanks so much! This will be my first gluten-free Christmas and I will really put your recipes to work.
Hugs
Bridget :)
  • 0
I first tested positive for celiac in August 2004. Born/raised in Canada, now lives in NJ. Borderline RA and problems with GI muscle disfunction since Dec 2005...BUT FIGHTING BACK HARDER EVERY DAY!!!

Life has no dress rehersals so live each moment as if it were your last! At the end of the day it is YOU that you have to answer to. Karma and fate is what you choose it to be! Never sacrafice your dreams or beliefs. If someone truely likes you, they like you for who you are, not what they want you to be!
Bridget




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