Gluten-Free Recipes for Holiday
Tex-Mex Turkey Meatloaf (First Place Winner!)
October 15, 2008Tex-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, 2008Cauliflower 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, 2008From 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 water
- 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:
- 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.
- 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.
- 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.)
- Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.
- 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.
- 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.
Note: Always check the label to ensure ingredients are gluten-free.
TAGS: APPETIZERS/SNACKS, HOLIDAY
