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As Promised, A Few Recipes


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#106 kabowman

 
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Posted 28 June 2006 - 12:06 PM

OK, I am looking for a pasta sauce that I can serve over spiral pasta - we add ground meat over the top of that, then the sauce.

One that is fairly chunky - I don't usually cook from recipes too much either, once I get the feel for what I am doing - like my homemade breakfast sausage, BBQ sauce, etc. is never the same twice but they are always good so I know about adding things on the fly.

I really want to try one and once I get a basic idea down (I will add a lot of garlic because that is what I do and have finally converted my husband), I will experiement from there with veggies and various extras - just no cheese, hubby can add his stuff on the table, doesn't even like real parmesan, only uses stuff from the can/bottle, ick.

I guess what I really need is, how long to cook the tomatoes (can I just heat them lightly or do they need to cook for a little while), how small to chop, should the be peeled first, should I add tomato paste? Etc...really basic stuff - I can go from there. I have all fresh herbs this time of the year and dry my own in the late summer for winter time.

BTW, I love all your recipes and appreciate the help. I have been afraid to try dairy free lasagna but plan on that this weekend - half with meat, half with veggies.
  • 0
-Kate
gluten-free since July 2004

Other Intolerances:
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Lactose/Casein (1999)

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#107 tarnalberry

 
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Posted 28 June 2006 - 07:32 PM

OK, I am looking for a pasta sauce that I can serve over spiral pasta - we add ground meat over the top of that, then the sauce.
...
I really want to try one and once I get a basic idea down (I will add a lot of garlic because that is what I do and have finally converted my husband), I will experiement from there with veggies and various extras -
...
I guess what I really need is, how long to cook the tomatoes (can I just heat them lightly or do they need to cook for a little while), how small to chop, should the be peeled first, should I add tomato paste? Etc...really basic stuff - I can go from there. I have all fresh herbs this time of the year and dry my own in the late summer for winter time.


I'll bet you knew I was going to say this, but there is no right answer.

Well, there is one definitive answer in all of that:
**always peel the tomatoes before using in a sauce, unless you're not cooking them at all**

Other than that, tomatoes work a lot like apples when making apple sauce - they'll cook down on their own if you let them, but you don't have to cook them down. So, if you want a fresh, summery, light taste, don't cook long, and leave them big and solid, but if you want a heartier, richer sauce, cut however, and cook for a long time (like, three to four hours) and they'll mash down n their own.

Tomato paste can be useful for some shorter cooking time recipes when you want the longer cooking time taste, but it's necessary. It's also useful as a thickener if you're having trouble cooking down the liquid in what you're making.

So, here's three options, a lighter one (that I would ordinarily _not_ serve with meat nor would I add vegetables, but if I did, it would only be a small amount of ground turkey or chicken - beef or pork or buffalo would be too heavy), one with buffalo meat that uses canned tomatoes ('cause sometimes, you're in a hurry), and one general one that's good for adding other meats and vegetables (I particularly like zucchini (and other summer squash), mushrooms, carrots (sliced thin, not cubed), and bell peppers). (As always YMMV with spices, so taste as you go... you know the drill. :-) )



Fresh Pomodoro Sauce

Ingredients
-----------
20 roma tomatoes
5-8 cloves garlic, crushed
2-3 tablespoons chopped fresh basil
1 tbsp olive oil
1/2 tsp salt

Directions
----------
0. While the water in the next step is boiling, prepare a large bowl in the sink filled with ice and water.
1. Boil a very large pot of water, and blanch the tomatoes in the boiling water for 30 seconds at a time, just until you see the skin split. Then take the tomatoes out and transfer them to the ice bath to cool.
2. Peel and seed the tomatoes.
3. Chop the tomatoes coarsely, into approximately 1/2" cubes, reserving in a strainer.
4. Heat a large skillet, on high, and add the oil, then the garlic, sauteeing only briefly.
5. Add the tomatoes and salt, and cook, stirring constantly, until just heated through.
6. Stir in basil, turn off heat, and serve over pasta (or bread, or vegetables, or chicken, or whatever) immediately.


Quick Meaty Pasta Sauce

Ingredients
-----------
1/2 lb buffalo meat (thawed, if frozen)
1/2 tbsp olive oil
1 28oz can stewed tomatoes
1/4 can tomato paste
1/2 onion, chopped
1/2 tsp garlic salt
1/4 tsp ground sage
1/2 tsp dried rosemary (crush first)
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cumin
1 tbsp fresh basil (optional, but tasty)

Directions
----------
1. Brown the meat in the oil.
2. Add all other ingredients except basil and tomato paste.
3. Simmer for a few minutes, until onions are cooked through.
4. Stir in tomato paste until it's the desired consistency.
5. Remove from heat, stir in the basil, and serve over warm pasta or rice immediately.


General Marinara Sauce

Ingredients
-----------
~5-6lbs fresh tomatoes (roma preferred) (or 48oz canned stewed/whole tomatoes)
2 tbsp olive oil
6-10 cloves garlic, crushed
1 small white onion, chopped
1 1/2 tbsp fresh basil or 1/2 tbsp dried basil
1 1/2 tbsp fresh oregano or 1/2 tbsp dried oregano
1 1/2 tbsp fresh thyme 1/2 tbsp dried thyme
1 tbsp fresh rosemary or 1 tsp dried rosemary, crushed
1 tbsp fresh sage or 1 tsp dried sage, crushed
1/2 tbsp fresh majoram or 1/4 tsp ground majoram
1/2 tsp salt

Directions
----------
0. Blanch, peel, seed, and chop tomatoes.
1. Sweat onion and garlic in olive oil until very fragrant.
2. Add tomotoes..
3. Bring to a simmer and maintain a bare simmer until reduced. (Add dried herbs no later than two hours in, add fresh herbs no sooner than half an hour before it's done.)
4. When as thick as desired (~3-4 hours), serve over pasta, millet, rice, whatever.
  • 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

#108 Green12

 
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Posted 29 June 2006 - 08:50 AM

Beef Jerky (The Original Recipe)

1 London Broil
1/4 cup soy sauce
1/4 cup worchester sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon liquid smoke
1 teaspoon seasoned salt
optional - 1 teaspon crushed chili flakes or 1/2 tsp cayanne pepper

1. Slice meat approx 1/4" thick across grain.
2. Combine all maranade ingrediants, place in a dish, and cover
3. Place in refrigerator for 24 to 48 hours
4. Stir whenever you think about it
5. Place meat on oven rack
6. Set the oven to ~125-150F (warm setting on electric oven), keeping the door slightly open (you can use a folded up paper towl to prop the door open)
7. Leave in the oven for 3-6 hours or until meat is dry (check occasionally - time varies significantly depending on humidity and your oven).



These are great recipes, i don't know why I didn't notice this thread before! Thanks for posting :)

Where did you find a gluten free worcestershire sauce? I haven't seen any in my area.
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#109 penguin

 
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Posted 29 June 2006 - 08:53 AM

These are great recipes, i don't know why I didn't notice this thread before! Thanks for posting :)

Where did you find a gluten free worcestershire sauce? I haven't seen any in my area.




Lea & Perrins (in the US) is gluten-free. It has gluten in Canada.
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#110 kabowman

 
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Posted 29 June 2006 - 09:17 AM

Your jerky recipe is very similar to my hubbys but I think he adds a little brown sugar to his, if he ever thought to right it down - he also is a throw things together kind of cook. He has the meat shop slice the meat for him now, before, he would freeze it about half way to make the slicing easier. He would make up about 10lbs of fresh into jerky and bag and gift give for holidays. He still has people beg for it...so every holiday, we make up a really big batch and before a hiking trip, he makes more.

The tomato sauce recipes were perfect!!! Thanks and will be trying those out this next week!
  • 0
-Kate
gluten-free since July 2004

Other Intolerances:
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Lactose/Casein (1999)

#111 tarnalberry

 
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Posted 29 June 2006 - 10:20 AM

Lea & Perrins (in the US) is gluten-free. It has gluten in Canada.


Yep, that's what I use. Someone (Annie's?) makes an organic, gluten-free worchester sauce as well, though I don't think it tastes as good.

Your jerky recipe is very similar to my hubbys but I think he adds a little brown sugar to his, if he ever thought to right it down - he also is a throw things together kind of cook. He has the meat shop slice the meat for him now, before, he would freeze it about half way to make the slicing easier.


Growing up, we had an electric slicer; I should get one of my own. :-)

Yeah, I hope to work on some additional recipes. This is a very classic, standard, and salty recipe, but I've come to appreciate the sweeter, and less salty varieties.
  • 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

#112 Green12

 
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Posted 29 June 2006 - 02:09 PM

I use McCormick's or Spice Hunter, but that's just my preference. The liquid smoke I've always gotten (and is gluten-free - haven't seen one that isn't) doesn't need to be refrigerated, but I haven't made jerky in a while... :-)



This is regarding the liquid smoke, I couldn't tell if you were talking about the liquid smoke or soy sauce that you buy is from McCormicks or Spice Hunter? This is gluten-free also?

I am making my family's traditional brisket recipe that calls for worcestershire sauce and liquid smoke, I assumed these both had gluten so I have been leaving them out. I'm excited if I can use them again, it makes for a great tasting brisket :)
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#113 tarnalberry

 
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Posted 29 June 2006 - 02:21 PM

This is regarding the liquid smoke, I couldn't tell if you were talking about the liquid smoke or soy sauce that you buy is from McCormicks or Spice Hunter? This is gluten-free also?

I am making my family's traditional brisket recipe that calls for worcestershire sauce and liquid smoke, I assumed these both had gluten so I have been leaving them out. I'm excited if I can use them again, it makes for a great tasting brisket :)


The dried spices I use are either McCormick's or Spice Hunter.
I use Lea & Perrin's Worchestershire Sauce (US), and San-J Wheat Free Tamari.
I don't remember the brand of liquid smoke I've used, but it was gluten-free.
  • 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

#114 Green12

 
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Posted 29 June 2006 - 02:32 PM

The dried spices I use are either McCormick's or Spice Hunter.
I use Lea & Perrin's Worchestershire Sauce (US), and San-J Wheat Free Tamari.
I don't remember the brand of liquid smoke I've used, but it was gluten-free.



Thanks for clarifying, I'm on a hunt for gluten-free liquid smoke now :)
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#115 KayJay

 
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Posted 02 July 2006 - 02:05 PM

Thank you so much! Last week I got my menu from your list and it was all a BIG hit in my family. Thanks :D
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gluten-free since 2004!

#116 tarnalberry

 
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Posted 02 July 2006 - 03:28 PM

Thank you so much! Last week I got my menu from your list and it was all a BIG hit in my family. Thanks :D


I'm glad they enjoyed it! :-)
  • 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

#117 barilla

 
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Posted 10 July 2006 - 09:14 AM

This is awesome!! Thanks so much!
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#118 tarnalberry

 
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Posted 17 August 2006 - 07:26 PM

Lowish Sugar Blackberry Cobbler
(gluten, dairy, corn, nut, egg free - NOT dairy and soy free unless you find a dairy & soy free margarine sub)
Serves 6-10

Ingredients
------------
filling:
4 cups blackberries (pick 'em fresh if you can!)
1 tbsp lemon juice
1/2 - 2/3 cup honey
1/4 cup cold water
3 tbsp sweet rice flour

topping:
1/3 cup montina flour (or use all sweet rice flour)
2/3 cup sweet rice flour
1 tbsp baking powder
1 tsp salt
6 tbsp cold butter or dairy-free margarine
1/4 - 1/3 cup sugar
scant 1/4 cup boiling water
optionally: 1-2 tbsp powdered sugar

Directions
----------
0. Preheat the oven to 400F (375F convection).
1. Combine flours, salt, sugar, and baking powder in a bowl.
2. Cut cold butter or margarine into the flour until it looks like crumbles.
3. Slowly mix in water until the mixture is evenly wet (will probably not take all of the water - you don't want it smooth, but more like very large crumbles)
4. Mix the 3 tbsp sweet rice flour into the cold water
5. Rinse and drain the berries, then put in a glass pie pan (or other suitable baking dish), and pour the sweet rice flour mixture over, then add the lemon juice. Mix gently.
6. Drizzle the honey over the berries somewhat evenly.
7. Drop the topping over the top of the berries in small drops.
8. Bake in the oven for 30-40 minutes, checking to make sure the crust doesn't burn. (You can line a baking sheet with aluminum foil and place the pie tin on the baking dish if the pie tin is in danger of bubbling over while cooking to avoid nasty messes.)
9. Optionally: Sprinkle a tablespoon or two of powdered sugar over the cobbler after taking it out of the oven.
10. Serve warm or cold. With ice cream or on it's own. With a sprig of mint, or just a fork.
  • 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

#119 tarnalberry

 
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Posted 29 March 2007 - 06:46 PM

Banana Muffins with Optional Chocolate Chips
makes 24 muffins
(modified from the Montina flour recipe book - high fiber and protein)

Ingredients
-----------
6 medium very ripe bananas
1/2 cup canola oil (or nut oil)
1/2 cup milk/milk substitute (like almond milk)
1/2 cup honey
2 eggs
2 cups montina flour
2/3 cup flax meal
1/2 cup sweet rice flour
2 tbsp baking powder
2 tsp baking soda
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 cup chocolate chips (like Tropical Source's) (optional)

Directions
----------
0. Preheat the oven to 375F. (350F convection)
1. Mash the bananas up to the desired consistency.
2. Combine all the wet ingredients together.
3. Combine the dry ingredients together, except the chocolate chips, in a separate bowl.
4. Mix the wet ingredients into the dry ingredients until just mixed, taking care to not over mix. the batter will be fairly wet.
5. Spoon into 24 regular sized muffin tin spaces.
6. Sprinkle the chocolate chips on top of the muffins - either all of them, or just a half batch.
7. Put in the oven for 20-25 minutes, letting cool for a few minutes when done before moving to a cooling rack.
  • 1
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

#120 tarnalberry

 
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Posted 29 March 2007 - 07:00 PM

Thai Vegetable Curry
serves 4

Ingredients
------------
1 block tofu, drained, and cut into ~1/2" blocks
1 red pepper, cut into ~1" squares
1 carrot, cut into thin slices
1 zucchini, cut into thin slices
3 stalks bok choy, washed and chopped into 1/2" pieces
1 portabello mushroom, cut into 1/2" by 2" strips
1 piece ginger, peeled and sliced into thin strips
5-6 basil leaves, sliced thin
1 can coconut milk
1-2 tbsp red curry paste from Thai Kitchen
1 tbsp canola oil

Directions
----------
1. Prepare the tofu and vegetables as directed above.
2. Mix the curry, starting with 1 tbsp with a small amount of coconut milk to make it liquid.
3. Heating a large skillet, heat the oil and ginger.
4. Start by adding the carrot.
5. Add the coconut milk, tofu, basil, mushroom, and curry mixture (adding more to taste, if necessary).
6. After a minute, add the bok choy, then the zucchini.
7. After another two minutes, add the red pepper, and turn off the heat.
8. Serve over rice or on itw own. Add other vegetables (celery, bamboo shoots, etc.) if desired in the cooking process.
  • 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




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