I made this tonight. Not only is it GF, it's also dairy-free (other than the optional sour cream at the end, and it totally doesn't need it). Super creamy and tasty. I made it with a vegetarian meatless chicken stock mix (that's also GF - but it's a local thing), but I'm sure it would be good with a veggie stock if you're vegetarian - or just regular chicken stock.Creamy Carrot Soup
from Good Housekeeping (April 2010)
I found and tried out this recipe yesterday, and it is fantastic! I especially love the fact that it has always been gluten free, and isn't a modification.Natalie's Ukranian Stuffed Cabbage
I did modify it for myself though - I used quinoa instead of buckwheat, and added jalapenos to the onion/garlic saute. However - peeling off cabbage leaves not the easiest part of the recipe, and I ended up with double the amount of stuffing I needed for the amount of leaves I ended up with - so I froze the rest for another day.
Found a totally tasty chicken wing recipe...and gluten free too, if you sub out the Worcestershire sauce for wheat free tamari (or soy sauce). Holy yumminess!http://www.marthastewart.com/recipe/brown-sugar-bbq-chicken-drumettes?backto=true&backtourl=/photogallery/wing-recipes#sli
Splurged and got myself a subscription to Food Network Magazine. I was impressed with their Christmas issue and decided I was worth the investment...plus, their recipes are either gluten-free or easily convertible. This month's issue focussed on eggs, and I thought, ew. Not my favourite thing at the best of times. I am now a believer!
Beat 2 eggs with a dash of salt. Place a small nonstick skillet over medium high heat and melt 1/2 tbsp butter, swirling to help. Add eggs and stir briefly with rubber spatula then let bottom set but not brown. Fill with 1 tbsp jam and fold. Brown lightly and enjoy!
i could not believe that an omelette could taste like this- sweet, pancake-ey, fluffy, almost treat-like, really. And I almost didn't do it because it sounded so strange. Glad I did try it- it totally rocked with Greta-Grandmother Gladys' homemade raspberry jam.
Nom nom nom!
(serves 6 to 8 persons)
1 4-5lb corned beef in package (in brine with spices)
2 1/2 lbs red-skinned small potatoes
1 lb baby carrots
1 med yellow onion
4 cups beef broth or cider (or water)
1 med sized green cabbage
*optional two cloves garlic sliced in half
Wash and cut potatoes in half, place in bottom of crock-pot. Cut open bag of corned beef, place beef, (pouring in liquids from bag) on top of potatoes. Place carrots over top and sides of beef. Slice the onion sideways and cover beef and carrots. Pour over 2 cups of liquid. Cook for 8 hours on low.
When beef is ready, remove to large oven-safe bowl with vegetables, pour liquid from crock pot into large pot on stove. Slice cabbage sideways 1-inch thick and place into pot, bring liquid to boil, cover and simmer, stirring frequently about 20-30 min (until fork-tender)
Remove dinner from oven and cover with cabbage, pour over a cup or two of liquid broth and serve.
Bob's Red Mill gluten-free pancakes, made w/ low-fat coconut milk and an egg.
Topping: reduce low-fat coconut milk and frozen berries (raspberries and blueberries mush well) into a thick goo. No more soggy pancakes!
Toasted brown rice bread with pumpkin seed butter (1 tbsp. has 15% of your daily iron- much higher than peanut butter).
Chickpeas covered in a healthy, sugar-free pasta sauce (you can taste the difference), cooked with dill weed and sundried tomatoes.
Smoothie: frozen berries (cran, blue, rasp), pure fruit juice, soy protein powder, rosewater, cinnamon, and a little goji berry juice, if you have it. Also good is soy/rice milk with a frozen banana and matcha powder.
Everyone has probably tried corn spaghetti and brown rice pasta. Also great are those really thin Asian rice noodles.
I also make onigiri, which are Japanese triangular sushi-rice balls filled with whatever you want (I use canned salmon), wrapped in seaweed. VH brand soy sauce is a great seasoning, and wheat-free! You can take them with you like a sandwich.
Those corn-flax chips in the bulk section at supermarkets only contain corn flour masa, flax seeds, soy oil, and salt. The wild rice sticks are great, too.
Yam fries: coat julienned yams in canola oil, sprinkle with salt, and broil until little brown spots appear.
Soft tacos: warm corn tortillas spread with hot refried beans, and filled with salsa and spinach leaves.
Happy snarfing!! ;D
This blog was begun by a mom who was laid off, and is now doing so well, she's putting out a cookbook. I've tried the chicken fingers recipe and it was wonderful, there are also links for online coupons for popular gf products.http://glutenfreeonashoestring.com/
Great for brunch, or some winter comfort food when you want a change of pace, wonderfully creamy - and gluten free!
1/2 cup yellow onion, finely chopped
2 tbsp butter
1/8 tsp cayenne pepper
1 lb bag frozen cooked small shrimp, (shelled, de-veined, no tails, thawed)
1 cup half and half (or milk)
2 large eggs
4 cups shredded sharp Cheddar cheese (divided)
4 cups cooked brown short-grain rice
1 teaspoon freshly chopped parsley leaves
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Heat oven to 350 degrees, spray glass casserole with cooking spray or butter. Saute onions with 2 tablespoons of butter and cayenne pepper until translucent.
In a large bowl, whisk together half and half and eggs. Add 2 cups cheese, rice, parsley, thyme, and shrimp. Season with salt and pepper.
Pour into prepared casserole dish and top with remaining 2 cups shredded cheese. Bake for 30 minutes. let custard set for at least 5 min before serving.
A nice side is freshly steamed corn.
An EASY recipe to make and very impressive! for those of you who do not know what a trifle is, it is an English dessert where cake, custard, fruit (and often liquor) are layered in a glass bowl, and it's hardly a trifle!
In my house we are gluten-free, so this recipe will work if you purchase a gingerbread mix and bake your own bread. (Gluten Free Pantry Spice and Gingerbread Mix works well)( Read more...Collapse )