Gluten-Free Recipes for Holiday



Whitefish & Yellow Pike Gefilte fish

November 17, 2008

Yields 12–18 portions.

Fish Broth

Ingredients:

  • Fish bones and heads, washed
  • 2 onions, sliced
  • 3 carrots, sliced
  • 1 potato, peeled and sliced
  • 1-3 teaspoons of salt
  • 1-3 teaspoons sugar

Directions:

  1. Place all ingredients in a large pot.
  2. Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
  3. Bring to a boil.

Gefilte Fish

Ingredients:

  • 3–4 pounds whole yellow pike and white fish, ground
  • 1/2 pound carp
  • 2 eggs
  • 1 large onion, chopped
  • 2 carrots, chopped
  • Salt to taste
  • Sugar to taste
  • Fish broth (above)

Directions:

  1. In a blender, whip up onion, eggs and most of the carrot.
  2. Combine mixture with with ground fish and seasonings. Mix well and set aside.
  3. Prepare basic fish sauce and heat to boiling.
  4. Form fish mixture into balls or patties (using wet hands with cold water helps), and drop them carefully into the boiling fish sauce one at a time.
  5. Once all balls or patties are in the pot and the broth has returned to a boil, lower flame, cover and simmer for two to two and a half hours, depending on the size fish you made.
  6. Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on top of each and pour on a bit of the sauce if you want an aspic.
  7. Chill and serve.


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TAGS: APPETIZERS/SNACKS, HOLIDAY, SIDE DISHES


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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TAGS: DINNER, FOR KIDS, HOLIDAY


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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TAGS: DAIRY-FREE, FOR KIDS, HOLIDAY, PALEO, SIDE DISHES, THANKSGIVING, VEGAN


Shrimp and Crab Bisque

May 5, 2008

From Chef Oonagh Williams of Royal Temptations Catering

About 6 dinner party portions

Ingredients:

  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Directions:

  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.
  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.
  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)
  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.
  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.
  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup.
Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ – 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

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

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TAGS: APPETIZERS/SNACKS, HOLIDAY