Recipes

[tammy]

Hello,

I wanted to start an informal recipe exchange.

I thought we would meet once a week, perhaps a Tuesday, and exchange recipes. Most of us are quite busy and anything that decreases our workload and increases our choices for tasty, healthy, and gluten-free meals is always appreciated.

RATING SYSTEM

Tasty!= T

Preparation Time= Quick, Medium, Forget it

Gluten-Free= gluten-free

Casein-Free= CF

Low-Carb= LC

Healthy to boot!= H

Low Sugar/Sweetener= LS

Here is a new recipe: T!, Q/M, gluten-free, CF, H

1 can of beans

3/4 cup of Jasmine or Basmati Rice

1/2 cup of chopped onions

1/2 cup of chopped green peppers

1/2 cup of chopped celery (can be omitted)

2 TBSP. of olive oil

1 1/2 cups of chicken broth

oregano to taste

thyme to taste

salt/pepper

cayenne pepper to taste

Saute onions, celery and peppers for 5-7 minutes. Pour in remaining ingredients. Stir. Bring to a boil. Cover. Simmer for 18-20 minutes. Enjoy!

[FreyaUSA]

I like this idea! Maybe every Tuesday whoever starts it can put something like: Recipe Exchange for the week beginning 12/6/04 and put in your rating system? Oh, and make certain to put in the name of the recipe.

I'll post something a little later! (I'm a compulsive recipe collector/trier. )

[FreyaUSA]

Here is a teriyaki sauce that is absolutely the best! Better than any of the bottled kinds by far. This came originally from a website called Lowcarbfriends.com (I swear, the low carb craze has been a boon to going gluten-free for me. Recipes without flour, restaurant menus without breading... ) Anyway, I hope you enjoy this. I've used it on grilled (or Foreman'ed) chicken (satey and whole pieces,) salmon and in stirfries.

Teriyaki Sauce

2 Tbsp gluten-free soy sauce (San J makes a lower sodium kind, the best!)

2 Tbsp vegetable or olive oil

2 Tbsp maple syrup, honey, sugar, etc. (or Splenda or Splenda sweetened syrup)

dash of ginger powder

dash of garlic powder

1/4 tsp xanthan gum

2 Tbsp of Sesame seeds (Optional)

Whisk all ingredients together, adding xanthan gum last. Adjust slightly to taste. Enjoy!

Marinade: add 1 T vinegar and omit xanthan gum (unless you want the thickening)

I usually double this (2 Tbsps doubled = 1/4 cup) and leave whatever I don't use in the fridge for whenever.

[cdevane]

Okay, I know it's not Tuesday, but here is a good side dish recipe. Note, there are two versions. Also note that I am a newbie and to the best of my knowledge, everything listed is gluten-free.

Broasted Red Potatoes

2 lbs. Aize "A' Red Potatoes-washes, dried, and halved

2 Tbs. Olive Oil

1 tsp. Dried Thyme or Herbs de Provence

Kosher Salt to taste (I use about 2-3 tsp.)

Mix together in a bowl.

Place cut side down on a cookie sheet.

Place in a COLD oven on bottom rack.

Cook 20-25 mins at 450.

When done, immediately remove from cookie sheet to prevent the potatoes from turning soggy. They have a great golden brown crunch!

In the summer, I take the finished product and make it in to a salad by adding:

1 1/2 Tbs. Rice Wine Vinegar

1 Tbs. Mayonnaise

1 Clove Garlic (minced)

Pepper to taste

---Mix These Ingredients---

3 Tbs. Olive Oil

---Whisk In Oil---

Add:

1/2 C. Kalamata Olives (chopped)

2 Tbs. Fresh Parsley (chopped)

1/2 Small Red Onion (slivered)

Serve at room temp. for best flavor. Once you refrigerate it, it tends to get mushy.

If anyone else has some good side dishes...I am totally burnt out on my recipes!

[Rikki Tikki]

I would really appreciate some help. I want to try making my apple pie recipe for Christmas. I am not sure what to use in place of the flour, and if I use gluten-free flour is there anything I need to add or subsitute?

Also, if anyone has any good ideas for deserts, I would really appreciate it.

Thanks

[FreyaUSA]

For pie crust, you can find some awesome gluten-free crust recipes. Or, you can just get the Gluten Free Pantry's Piecrust mix, it's great.

For Christmas I'm fixing two desserts (besides all the cookies). One is a Hungarian Flourless Hazalnut Cake. Open Original Shared Link The only thing I've had problems with is that it has you mix the nuts into the egg yolks and it makes a dense lump. Next time I'll fold them into the whites then fold the whites into the yolks. It will be much better!

The other recipe I'm making is for an Apple Pie with a Cheddar Crust: Open Original Shared Link I really like the idea of this recipe because it doesn't call for any refined sugar. The entire site seems very interesting.

I haven't made either of these yet, but have high hopes! My cake is all cooled but I'll put it together tomorrow (it's delicious!)