Gluten-Free Granola Bars

October 19, 2008

Gluten-Free Granola Bars

I’m bringing you this recipe courtesy of Cream Hill Estates.

Ingredients:

  • 2 cups shredded coconut, unsweetened
  • 1 1/2 cup certified gluten-free oats
  • 1 1/2 cup raisins
  • 2 cups sunflower seeds
  • 1/3 cup sesame seeds
  • 3/4 cup peanuts or soy nuts
  • 1/2 cup dried fruit, apples, cranberries, apricots
  • 1/2 tsp. salt
  • 1 cup honey
  • 1 tsp. vanilla extract
  • 1/2 cup peanut butter

Directions:

1. Mix all ingredients together. Thoroughly blend the honey, vanilla and peanut butter. (You may need to mix with greased hands to ensure everything is mixed together.)

2. Line jelly roll pan (rimmed cookie sheet) with greased parchment paper. Pat mixture firmly into pan with greased hands or a heated spoon. If you want thinner bars, use two jelly roll pans.

3. Bake at 275 degrees until golden brown, 50 to 60 minutes. Remove from oven and once again pat firmly to ensure the bars hold together.

4. Cut into bars or squares, depending on what size you want.

Enjoy!


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Gluten-Free Quinoa Breakfast

October 18, 2008

Gluten-Free Quinoa Breakfast

From Miranda Jade Turbin, Beyond Celiac newsletter columnist

Makes 2 cups.

Ingredients:

  • 2 cups milk (or soy, rice or almond milk)
  • 1 cup quinoa
  • 1 Tbsp. agave or honey
  • 1/8 tsp. cinnamon
  • 1 cup fresh blueberries or nuts

Directions:

1. Bring milk to boil.
2. Add quinoa.
3. Return to boil, then simmer for about 10 minutes. Milk will not be fully absorbed.
4. Stir in agave (or honey) and cinnamon, and simmer approximately 8 more minutes. Remove from heat.
5. Stir in blueberries or nuts, and serve with honey, salt, or butter.


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Chocolate Chip Cookies

Chocolate Chip Cookies

This is the original Toll House recipe, adapted to gluten-free and divided in half. These are really delicious!

Ingredients:

  • A heaping 1 3/4 cup rice flour or gluten-free flour mix
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick butter or non-dairy alternative
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 package gluten-free semi-sweet chocolate chips
  • Nuts, optional

Directions:

1. Preheat oven to 375 degrees. Mix sugars and butter until creamy.

2. Beat in egg, then add the dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls.

4. Flatten slightly.

5. Bake 8-10 minutes.

6. Let cool on cookie sheets.

7. Remove and eat or store in airtight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.


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Summer Fruit Platter

October 17, 2008

Summer Fruit Platter

Ingredients:

  • Fresh cherries
  • Strawberry slices or whole
  • Apple slices
  • Kiwi, cut in half or star shaped halves
  • Honeydew, sliced into spears or cubes
  • Green grapes
  • Dark seedless grapes
  • Small plums, sliced

Directions:

1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.

2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.

3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.

4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.

Stay cool and enjoy your summer!


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Korean Gluten-Free Mung Bean Pancakes

Korean Gluten-Free Mung Bean Pancakes

My friend Rebecca Subbiah RD, LDN, CPT shared this incredible recipe with me. The recipe is adapted from Dr. Ben Kim with slight alterations.

– Miranda Jade

Makes 10-12 pancakes.

Ingredients:

Pancakes

  • 1 cups yellow mung bean
  • ½ cup jasmine rice
  • 1 zucchini (about 12 oz)
  • 1 tsp. unrefined sea salt
  • ½ red bell pepper
  • 3 green onions
  • 1 cup mung bean sprouts
  • ½ onion
  • ½ – 2 cups filtered water
  • ½ tsp. unrefined sea salt
  • Virgin coconut oil (to cook)

To serve

  • ¼ cup gluten-free soy sauce
  • 2 Tbsp. apple cider vinegar or rice vinegar
  • Chili oil, to taste

Directions:

1. Soak the mung beans and the rice in water overnight with 1 Tbsp. of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

2. Cut the zucchini in matchsticks and place in a large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and dice the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.

3. To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.

4. To prepare the pancakes, squeeze out the liquid from the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

5. To cook the pancakes, heat a large stainless steel or cast-iron pan over medium-high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter or even smaller. Lower the heat slightly. Cook until you see bubbles on the top of the surface. With an offset spatula, flip the pancakes and cook for another couple of minutes. Transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.

6. To serve the pancakes, combine the gluten-free soy sauce, vinegar and chili oil. Serve with the pancakes immediately. They are best when hot.

7. Leftover pancakes can be kept in an airtight container and reheated in the oven until hot.

Contributed by Rebecca Subbiah RD, SRD, of ChowandChatter.com.


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Shepherd’s Pie with a Cauliflower Twist

October 16, 2008

Shepherd’s Pie with a Cauliflower Twist

Gluten-Free Shepherd's Pie

This recipe is an old favorite which I made gluten-free and without potatoes. I use mashed “cauliflower” as the topping and no one even knows. Not even my pickiest tester – my daughter.

Ingredients:

Topping

  • 1 head cauliflower
  • 2 tbsp butter or soy butter – not melted
  • 2 tbsp rice milk (or milk of choice)

Filling

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 celery stalks diced
  • 2 carrots diced
  • 2 cloves garlic diced
  • 2 lbs ground beef (chicken or turkey)
  • ¾ tsp chili or chipotle
  • 2½ tbsp of cornstarch
  • 6 oz peas (frozen or fresh sweet peas)

Directions:

Preheat oven 420 degrees.

Topping

1. Steam cauliflower till soft in 2½ cups of water (drain and save water).

2. Place in bowl and mash with a fork.

3. Take a blender or food processor and puree. Add butter and milk if you desire a slightly creamier texture.

4. Salt and pepper to taste.

Filling

1. Heat oil in large skillet.

2. Cook onion about 2 minutes on medium heat.

3. Add celery, carrot and garlic. Cook about 8 – 10 minutes

4. Add beef and cook for about 5 minutes. Stir and break up pieces so they’re small.

5. Add the cornstarch to 2 cups of your saved water from your steamer and whisk it. Add mixture to beef and simmer around 1-2 minutes on low heat.

6. Pour filling into a 2-quart dish.

7. Evenly distribute cauliflower mash over the top, sealing edges.

8. Bake for approximately 30 minutes.


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Tex-Mex Turkey Meatloaf (First Place Winner!)

October 15, 2008

Tex-Mex Turkey Meatloaf (First Place Winner!)

From Elizabeth Mwanga of Queens Village, NY

This recipe earned one of four First Place prizes in the Beyond Celiac 2011 “Holiday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster.


From Elizabeth Mwanga of Queens Village, NY

Ingredients:

  • 2 lbs ground turkey
  • ½ cup finely ground Crunchmaster Multigrain Crackers
  • 1 egg, beaten
  • 3 tsp olive oil
  • 1 clove garlic, finely minced
  • 1/2 onion, finely diced
  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • 1/4 cup frozen corn kernels
  • 1/4 tbsp cumin
  • 1/4 tbsp chili powder
  • 1/4 tbsp cayenne pepper
  • 1/4 cup of plain tomato sauce*
  • 1 tbsp chile in adobo sauce*
  • 1 chile in adobo, finely diced*
  • Salt, pepper to taste

Topping:

1/2 cup salsa (non-chunky works best)*
1 tsp chile in adobo sauce*
1/2 tbsp honey
Salt and pepper to taste

Directions:

1. Preheat oven to 375° F.

2. Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.

3. In a large mixing bowl, add the ground turkey, egg, ground crackers, tomato sauce, chile, chile sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients.

4. In a small bowl, prepare the topping by stirring together all of the ingredients.

5. Add the sautéed veggies to the turkey mixture and combine well.

6. Transfer the turkey mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly.

7. Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil and continue to cook for an additional 15 minutes.

8. Remove from oven, slice and serve.

* Note: Always check the label to ensure ingredients are gluten-free.


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Cauliflower Mashed Potatoes

October 14, 2008

Cauliflower Mashed Potatoes

Gluten-free cauliflower mashed potatoes

Ingredients:

  • 4 ½ cup cauliflower
  • ¾ cup cashews, soaked in water for 4 hrs. (optional)
  • 2 Tbsp. olive oil
  • 1 ½ tsp. salt
  • 1 Tbsp. lemon juice
  • 1 medium garlic clove

Directions:

Blend all ingredients together. If you’re using a Vitamix blender, blend fast and long enough to heat up.


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Garden Vegetable Risotto

October 10, 2008

Garden Vegetable Risotto

Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

  • 6 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable stock
  • 1 cup button mushrooms, sliced
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • 1 cup green peas
  • 2 carrots, peeled and cut into thin strips
  • 2 cups dry white wine
  • 2 cups grated parmesan cheese
  • Salt, to taste
  • Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.


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Stuffed Chicken

August 10, 2008

Stuffed Chicken

Stuffed Chicken

By Chef Edgar Steele
NFCA Chef Spokesman

Ingredients

  • 3 Chicken Breasts
  • 4 slices Prosciutto
  • Fresh Mozzarella or Fontina cheese
  • Gluten free pesto sauce
  • Fresh basil leaves
  • Sundried tomatoes, chopped
  • 2 cups gluten free bread crumbs
  • 1 cup Pecans
  • 1 tsp dried thyme
  • 1 tsp dried cumin
  • 1 cup gluten free all purpose flour
  • 1 beaten egg
  1. Slice each chicken breast in 2 long pieces then place between two sheets of plastic wrap and pound until thin (about 1/8 thick).
  2. Place 1 slice of prosciutto, cheese, pesto sauce, sundried tomatoes and basil leaves (each ingredient can be added in the quantity desired) on top of the chicken breast. Roll up each piece of chicken into a tight log making sure to roll it down the length of the slice, not across the width. Fasten each roll with twine. Season the chicken with salt and pepper.
  3. Place the pecans, thyme, cumin and salt in a food processor. Combine the mixture with the bread crumbs. First coat the chicken with flour, then coat it with the beaten egg and bread crumbs until completely covered.
  4. Fry the breaded chicken in 350°F vegetable oil until golden and then remove the twine. Place the chicken roll in an oven set at 350°F for 8 to 10 minutes or until the internal temperature is 165°F. If you prefer not to fry the chicken, you may sear it in a hot sauté pan with a littler oil and finish it in the oven as directed above.
  5. Remove the cooked chicken from the oven and slice it into pieces. Serve it with any accompaniment you choose.


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