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Carriefaith

Recipes

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Potato Leek Soup

1 large Leek or 3 small leeks white and green parts, minced in a blender or food processor

1 large carrot or 3 small carrots, minced in a blender or food processor

1 onion, diced

3-4 cloves of garlic, minced

4-5 potatoes, cut into bite size pieces

1 Tablespoon Mrs. Dash Original

3-4 cups of plain rice milk, almond milk, or soy milk (Natur-a, Almond Breeze, So Good)

3-4 cups of water or Imagine broth

1-2 tablespoons of olive oil

Optional, 1 Tablespoon, hot chili sauce

Optional or if you use water 1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)

Cook leeks, onions, garlic, and oil in a frying pan until soft. At the same time, place all other ingredients in a large pot and boil over medium heat. Place the leeks, onions, and garlic in the pot. Cook over low heat until the potatoes are done.

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Here is a recipe for Minestrone soup. I make this every week, and this is what I take with me to whereever I work every day for lunch! They call me the Soup Man!

Minestrone Soup

Ingredients

===========

3 tablespoons vegetable base, OR ~6 vegetable boullion cubes

NOTE: I use a product called "Better then Boullion" it is a liquid boullion that I located on the internet, and at some Giant Eagle stores. This is where I got the original recipe for this from, but I have altered it some...

2 28oz cans diced tomatoes

4 cups water

1-15 oz can dark red kidney beans

1-15 oz can great northern beans

4 to 6 Garlic cloves, depending on taste

Spices to taste

Veggies:

1 Cup of Edamame (Shelled Soy Beans)

1 Cup of corn, frozen or fresh

1 cup of spinach leafs

1 cup of broccoli

1 cup of caulfilower

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 green pepper, sliced

1/2 orange pepper, sliced

1 whole onion, diced

1 cup of dry pasta

Directions

==========

bring everything to bowl in large pot.

Boil, covered 30 mins.

Add 1 cup of pasta of chioce, simmer, covered 15 mins.

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Guest Evelyn&Ric

Just wanted to share information about this product we just tried and

enjoyed very much:

Rice Lasagna Pasta 16 oz box

Ener-G Foods Inc.

Ordered from: Bob's Red Mill

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Soft and Chewy Breadsticks

1/4 cup shorting

3 tablespoons honey

2 eggs

1 tablespoon yeast

1 cup unflavored yogurt (So Nice makes a dairy free, gluten free yogurt)

1/2 cup potato starch

1 1/2 cups cornstarch

1/2 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons xanthan gum

3/4 teaspoon salt

3/4 teaspoon vinegar

Topping: Kosher salt and/or other herbs, sesame seeds, ect.

Directions: Preheat oven to 350. Combine all ingredients. Mix well to remove lumps. The dough will be quite wet. Place dough in a pastry bag with a large round tip (or use a plastic lunch bag with a bit of a corner cut off). Pipe dough into long strips (5-6 inches is nice) on greased baking sheet. Sprinkle with toppings. Bake 10-12 minties, until golden brown.

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Tasty Broccoli

1 cup of water

2-3 heads of broccoli

2-3 Tablespoons of Mrs. Dash Garlic and Herb spice

1/2 - 1 cup of VH plum sauce

Place water, broccoli, and spice in a wok or frying pan on high heat until the water is evaporated. Add plum sauce, heat, and then serve.

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Plum and Orange Flavored Chicken (modified from VH)

1 cup VH plum sauce

1 cup orange juice

1 orange, sliced, inside only

3-4 garlic cloves, minced

1 tablespoon oragano

pepper to taste

chicken breasts

Put everything into a large pot or wok and cook until chicken is done.

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Guest BERNESES

Here are some of mine:

I think this one was from epicurious. YUM!

BROILED SALMON WITH SPICY MAPLE BASTING SAUCE

Can be prepared in 45 minutes or less.

6 tablespoons Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)

1/2 cup water

2 tablespoons minced peeled fresh gingerroot

2 garlic cloves, minced

1 teaspoon dried hot red pepper flakes, or to taste

1/4 teaspoon salt

four 1-inch-thick pieces salmon fillet (about 6 ounces each)

In a small heavy saucepan combine maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup.

Cool basting sauce.

Preheat broiler.

Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA ( used mango for the salsa instead)

If you prefer, use honeydew melon for an equally good salsa. Offer buttered new potatoes and sautéed spinach with the fish. Afterward, serve slices of pound cake with rum-soaked raisins and store-bought caramel sauce.

Can be prepared in 45 minutes or less.

3/4 cup coarsely chopped cantaloupe

1/4 cup chopped onion

2 tablespoons chopped fresh cilantro

4 teaspoons olive oil

1 tablespoon fresh lime juice

1 teaspoon minced seeded jalapeño chili

2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)

Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.

Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.

Transfer tuna to plates. Spoon salsa alongside and serve.

Makes 2 Servings.

Bon Appétit

This recipe comes to us from Phyllis Chinn.2 cups picked over crab meat, 2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - it's wonderful + extra 2 eggs, 1/8 teaspoons cayenne ,1/4 teaspoons dry mustard , 2 - 3 Tbsp cream 2 teaspoons lemon juice 1/4 teaspoons Cajun spice salt pepper

Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels.

This following one is MY FAVORITE!!

SEAFOOD RISOTTO CAKES

Ingredients:

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2/3 cup chopped red onion

1 garlic clove, pressed

1 cup Arborio rice

1/3 cup dry white wine

4 cups chicken stock

1/2 cup grated carrot

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Sea salt and black pepper to taste

1 large egg, beaten

1 cup gluten free flour

1/2 teaspoon paprika

2 cups of seafood of your choice

Directions:

1) In a medium saucepan melt two tablespoons butter and add olive oil. Saute the onion and garlic over medium low heat until onion is translucent. Add rice and toss to coat. Stir fry for one minute until fragrant and add white wine. Let it evaporate and then add one cup of chicken stock. Simmer, stirring occasionally until all liquid has been absorbed. Keep on adding stock by 1/4 cupfuls, stirring occasionally. When rice is cooked, approximately 20 minutes add the seafood, grated carrot, one tablespoon butter, Parmesan cheese and parsley and stir vigorously.

2) Take off the heat and spread onto a cookie sheet to speed up the cooling process. Cover with plastic and place in the refrigerator for a few hours.

3) Take rice out of refrigerator. Transfer to a bowl and add beaten egg. Mix well and set aside. Put gluten free flour into a small bowl. Season with salt, black pepper and paprika. Form rice mixture into 2-inch diameter patties, about 1/2 inch thick. Dip in gluten free flour and fry in hot vegetable oil until golden brown on each side. Transfer to a cookie sheet lined with paper towels. Serve immediately.

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Thanks for the recipes!

I have another great recipe! This is amazing.

Chinese Tuna modified from VH

2 cans of tuna

4-5 stalks of small celery

olive oil

optional: garlic or onions

Batter you may need to double this

1/4 - 1/2 cup water

2 eggs

1/2 - 3/4 cup of gluten-free all purpose flour mix (I used Kinnickinick)

1 Tablespoon cornstarch

sugar to taste

salt to taste

Sauce - VH Cherry dipping sauce

Cook oil, vegetables, and tuna in a frying pan. Mix batter in a bowl. Set cooked tuna mixture aside. Place more olive oil in the frying batter and cook on medium heat. With a large serving spoon, scoop some batter and place a handful of tuna mixture into the spoon. Coat the top of the tuna mixture with more batter. Place into the frying pan and cook until done. Repeat.

Serve with VH Cherry dipping sauce and basmatti rice.

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Guest BERNESES

carrie- What is VH? I've been wracking my brain and can't figure it out!

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Why I oughta...

Tell you what...we'll send you black market chinese sauces and dips and you can send us gluten-free Lea & Perrins.

LOL!!! You got it! Why is it shipping $4 sauce is $12? It's $11 in most of the country, but lucky me, I'm in Texas <_<

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Guest BERNESES

we need to get a black market trade going on this. I'm about 5 hours from the border of Quebec. I can meet my "assistant" there once a month and we can exchange black market gluten free goods. :P You Canucks have all the luck!

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LOL!!! You got it! Why is it shipping $4 sauce is $12? It's $11 in most of the country, but lucky me, I'm in Texas <_<

Imagine if you were in Hawaii or Alaska - it'd be $112.

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we need to get a black market trade going on this. I'm about 5 hours from the border of Quebec. I can meet my "assistant" there once a month and we can exchange black market gluten free goods. :P You Canucks have all the luck!

Why is it when I read this, all I could think of is the old theme from "Mission Impossible"? B)

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Velvet Brownies

2/3 cup gluten-free flour mix

1/3 cup cocoa powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 egg whites

1 egg

3/4 cup sugar

6 tablepoons baby food pear or pea puree or unsweetened applesauce (I tried the recipe with pear puree).

2 tablespoons vegetable oil

1 1/2 teaspoons vanilla

Optional: 1 tablespoon chopped peacans, walnuts, or macadamia nutes.

Preheat oven to 350. Spray an 8"x8" pan with vegetable oil spray (I just used wax paper and olive oil). In a measuring cup, combine the flour mix, cocoa, cinnamon, and salt. In a mixing bowl, whisk the egg whites and egg slightly. Add the sugar, puree, oil, and vanilla and wisk until blended, but don't overbeat. Pour into the prepared pan and sprinkle on the nuts (if used). Bake until set and a tester comes out clean, about 25 minutes (I'd go a few minutues longer, like 27). Cool before cutting into 2" squares. Makes 16 brownies.

From, "The Gluten-free Gourmet, Cooks Fast and Healthy" by Bette Hagman p.140.

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Some of these recipes look really good!

Here is another one for scalloped potatoes, dairy and soy free.

4 cups thinly sliced raw potatoes, with skins (I used food processor for this)

2 cups water

1/2 cup clean, raw cashews,

1/4 cup chopped onions, or 1 teaspoon onion powder

1 teaspoon salt

1/8 teaspoon paprika

Place potatoes in a sprayed baking dish. Process cashews in about 1 cup of the water in a blender until very smooth. Add remaining water and other ingredients, except paprika, and continue blending until smooth. Pour over potatoes, lifting potato slicces to let sauce coat each slice. Cover and bake at 375F for 1 hour. Remove cover, sprinkle with paprika, then return to oven and continue baking until browned (about 15 minutes).

From Newstart cookbook.

For those dairy and/or soy intolerant.

Nacho "cheese" sauce

1 cup clean, raw cashews,

1 cup hot water

2 ounce jar pimentoes

1 tablespoon fresh lemon juice

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Chili powder to taste (we use 1/2-3/4 teaspoon of cumin)

Process cashews and hot water in blender until very smooth. Add remaining ingredients and continue blending until very smooth. Poul into saucepan and heat over medium-low heat, stirring constantly, until thickenend.

From Newstart cookbook

Pesto Sauce

3 cups fresh basil leaves

1/2 cup chopped green rips olives (not spanish olives) with broth (opt) (Santa Barbara and Lindsay sell regular green olives)

1/4 cup packed fresh parsley (or 1-2 T dried)

1/4 cup toasted pine nuts or clean, raw cashews

1 tablespoon fresh lemon juice

2 cloves garlic

1/4 teaspoon salt

food yeast flakes, to taste (opt)

Process all ingredients in a blender until very smooth. If not using the olives, add about 1/4 cup of water, to aid blending. Serve over salad or pasta or as dip for fresh vegetables. Keep refridgerated in an airtight container.

From Newstart Cookbook

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for the pepper steak stir fry what do i use for the broth? and what brands of broth are gluten-free. Also what pepper??

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for the pepper steak stir fry what do i use for the broth? and what brands of broth are gluten-free. Also what pepper??

The Kroger dietician assured me that Kroger brand broths are Gluten-free, but they would only divulge this info by phone, so nothing in writing. If you want a for-sure brand (& tastier too but much pricier) Pacific Organic Free-Range lists Gluten-free status on the box.

Leah

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for the pepper steak stir fry what do i use for the broth? and what brands of broth are gluten-free. Also what pepper??

Mc Cormick pure spices are gluten-free, and if there is gluten in anything they make it's clearly listed on the label.

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for the pepper steak stir fry what do i use for the broth? and what brands of broth are gluten-free. Also what pepper??
I use Imagine chicken broth or McCormick bouillon cubes. I use red and green peppers in my pepper steak stir fry.

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I know that I've posted some of my recipes before, but I thought that I would start a thread since I am finding great new recipes all the time. Please feel free to add to this list. I love to try new recipes!

All of my recipes are gluten and dairy free.

Sweet Indian Curry

1 tablespoon fresh lime juice

1 ginger root, minced

4 fresh tomatoes, blended until juice (I cut them up into small pieces and use a garlic press)

3 cloves of garlic, minced

5 green onions, diced

1 onion, diced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

2-3 tablespoons of honey (add more or less depending on taste)

2-3 tablespoons of olive oil

Optional: 1-2 cups of vegetables, shrimp, or other meat.

Cook onions, garlic, and ginger root in the oil until done. Add tomato juice, spices, honey, and lime juice. Add vegetables or shrimp and simmer until done. Serve over basmati rice.

Beet Stir fry

7 small beets or 4 large beets

2 onions, sliced in rings

5-7 mushrooms, diced

1 cup chicken broth

1/4 cup white vinegar

1 Tbl Mrs. Dash Original Spice

1/8 teaspoon black pepper

2 Tbl Earth Balance soy butter or olive oil

Cut beets into thin small pieces. Place all ingredients into a wok or a large frying pan. Cook on high heat for about 10-15 minutes. This tastes really good with basmati rice.

Carrot Stir fry

1 bag small baby carrots, or 2 cups carrots

10 mushrooms, sliced

5 green onions

1 yellow or sweet onion

2 Tbl fresh lemon juice

2 Tbl olive oil

Cook all ingredients on high heat for 10 minutes, then simmer until done.

Steamed Salmon

2-3 fresh salmon fillets

2-3 shallots, finely minced

2 cloves garlic, finely minced

2 red chilies, cut into small rounds

2 Tbs. Thai Kitchen Premium Fish Sauce

1 Tbs. Brown sugar

2 Tbs. fresh lime juice

2 Tablespoons basil leaves

Put all ingredients in a steam bowl or dish. Steam for about 20 minutes. Vegetable steamers work well.

Corn Chowder

1.5 liters of regular So Good Soy Milk or Rice milk (Natur-a)

1 large box of Imagine Chicken Broth (about 4 cups of broth)

2 cans Green Giant Cream Corn

1 can of Green Giant Corn or one cup Green Giant Corn frozen corn

8-10 strips of bacon, cut into small pieces

4-5 potatoes, cooked and cut into bite size pieces

1.5 cups celery, diced

2 small onions, diced

5 green onions, diced

1/4 cup fresh parsley, diced

2 tablespoons of olive oil

pepper, to taste

Thickener: corn starch or heat ½ soy butter and ½ gluten-free flour in a small frying pan or sauce pan until thick.

Heat oil, onions, celery, bacon, and parsley until done. Cook potatoes until done. Once everything is done, put all ingredients, except the thickener into a large pot and heat. Add thickener of your choice. Serve.

Pepper Steak Stir Fry

1 pound sirloin tips, cut in serving-size pieces

2 tablespoons oil

1 chopped yellow onion

5 chopped green onions

3 cloves garlic, minced

dash pepper

1 cup broth

2 cans (14.5 ounces) stewed tomatoes

2 large green bell peppers, sliced in rings

1 red pepper, sliced in rings

2 tablespoons cornstarch

1/4 cup cold water

1-2 tablespoons VH lite soy sauce

Cook oil, garlic and meat on high heat for 5 minutes. Add yellow onion. Cook until meat is done. Put all ingredients (expect cornstarch) in a large pot or wok. Cook until peppers are soft. Add cornstarch slowly. Cook until thick.

Chili

2 cans Heinz beans in tomato sauce

2 cans Heinz Chili style Kidney beans

1 can Hunts-Wesson tomato sauce

1 can tomatoes

1 small Imagine Tomato soup (if you can find this, just add extra tomato sauce)

Extra lean hamburger

1 green pepper, diced

1 red pepper, diced

1 onion, diced

1 cup corn

2-4 tbl Chili powder, McCormick or Club house (add as much as you want)

Cook hamburger and vegetables until done. Add everything in a big pot and heat.

Tomato paste or powder, usually contains wheat which is probably in the tomato sauce.

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