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This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity. Celiac.com 09/18/2014 - Right now, it is considered the “in” thing to be on a low carbohydrate diet. Dr. Atkins has become a household word. Try this great low carb recipe for your gluten-free and low carb diet. Dairy-free: Omit the cheese. Vegetarian: Substitute crumbled gluten-free veggie burgers for the lamb. Vegan: Substitute crumbled gluten-free veggie burgers for the lamb. Omit the cheese. Ingredients: 3 green onions, sliced 2 cloves garlic, minced 1 Tablespoon olive oil ¾ lb. ground lamb 2 teaspoons oregano ½ teaspoon cumin ½ teaspoon dill ½ teaspoon mint ¼ teaspoon pepper 2 Tablespoons parsley, chopped 1 tomato, minced 3 Tablespoons low-salt feta cheese, crumbled 2 teaspoons lemon juice Directions: In a small pan, sauté onions and garlic in oil over medium heat until tender but not browned; transfer to a medium bowl. Add remaining ingredients to bowl and mix well. Form into 4 patties. Grill or broil patties about 4 minutes per side or until cooked through. Serves 4. Calories: 305; Total fat: 25g; Saturated fat: 10.1g; Cholesterol: 68.1mg; Sodium: 135.6mg; Carbohydrates: 4.4g; Fiber: 0.7g; Sugar: 1.1g; Protein: 15.7
Plantains are commonly used for cooking in most tropical regions. Under ripe plantains or green plantains have a starchy texture, whereas overripe plantains have a sweeter taste; both are delicious. This recipe works best with green plantains, and it is dairy, egg, corn and gluten-free. Crispy Plantain Patties (gluten-free) Serving Size: Makes about 4 large patties Patty Ingredients 3 cups mashed small green bananas (approximately 4 plantains) ½ Cup Gluten-free all purpose flour 1 teaspoon gluten-free baking powder cooking oil Topping Ingredients ¾ cup grated carrot ¼ cup cilantro, chopped 1 avocado sliced 3 green onions chopped into ¼ inch pieces Nutty Filling Ingredients 2 cups soaked cashews 5 cloves garlic 3 Tablespoons fresh squeezed lemon juice 6 Tablespoons olive oil ⅓ cup gluten-free soy sauce To Make plantain patties: Do not peel the plantains yet. Cut off plantain ends and make cuts along the side by scoring the plantain. Boil in large pot for approximately 20 minutes with peels (until you can poke a fork through them). Drain and let cool. Remove peels and mash plantains. Add flour and baking powder to plantains to create a dough. Roll into four balls and then into 5” patties on a floured counter or cutting board. Combine cashews, lemon, soy sauce, garlic, and olive oil in a food processor or blender and blend until smooth. Heat a small amount of cooking oil in a skillet over medium and fry cakes until golden brown. Add nutty filling and veggie toppings to each patty and serve hot. Serving suggestion: Serve with a side of beans and rice for a traditional Puerto Rican meal.
This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum. Ingredients: 1 can of Amys Lentil-Vegetable Soup 1 pound (or more) ground meat - half hamburger, half lamb Salt Dried basil One cup chopped carrots (about 3-4 carrots) One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes) Directions - Patties: Mix together ground lamb and ground beef (50/50) Into this mixture add some salt and dried basil (approx 1/8 tsp or to taste) Shape into small patties (I like to make my flat ovals, about 2 long) Fry patties until done. Drain on papertowels. Directions - Vegetables: Cook the carrots a saucepan with water. Drain. Cook the potatoes in another saucepan with water. Drain Directions - After the meat and vegetables are cooked: Pour the Amys lentil vegetable soup in a 10-12 frying pan. Stir in the carrots. Place the cooked meat patties in a ring around the outer edge of the pan, settling them into the soup. Make a well in the center of the mixture and place the cooked potatoes together in the center, stir slightly to coat the potatoes with the broth. Heat covered on low until all is hot. Serve in the pan. Serves 3-4. Increase meat and potatoes if you need more servings.