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Tuesday, September 7, 2010
Thursday, July 15, 2010
Faux Bourbon Balls
8oz. pitted dates
1/2 unsweetened coconut + 1/4 c. unsweetened coconut
Toss ingredients into food processor and process until thoroughly mixed. Shape them into 1/2" to 1" balls, then roll in 1/4 c. coconut.
These should be prepared a day ahead for flavors to mingle. Keep them covered up and use within 1-2 weeks.
Sweet & Sour Stir Fry
1 T. olive oil
2 T. Tamari Soy Sauce
1 tsp. ground ginger
1/4 tsp garlic powder
1 T. pineapple juice
1 handful shredded carrot
1 16oz pkg frozen peppers and onions
1 8 ox can pineapple chunks w/ natural juice
2 T brown sugar
2 T. apple cider vinegar
1/8 tsp white pepper
1 T. white flour
1 T. water
4 c. hot cooked brown rice
Saute peppers and onions for 3 minutes in oil. To skillet, add pineapple chunks , pineapple juice plus water to equal 2/3 c. liquid, sugar, vinegar, ginger, soy sauce and pepper. Remove vegetables and pineapple leaving behind juices. Mix water and white flour together to create a paste, stir slowly into skillet continuing to stir until mixture thickens. Return veggies and fruit back to skillet and gently warm. Serve over hot rice.
2 T. Tamari Soy Sauce
1 tsp. ground ginger
1/4 tsp garlic powder
1 T. pineapple juice
1 handful shredded carrot
1 16oz pkg frozen peppers and onions
1 8 ox can pineapple chunks w/ natural juice
2 T brown sugar
2 T. apple cider vinegar
1/8 tsp white pepper
1 T. white flour
1 T. water
4 c. hot cooked brown rice
Saute peppers and onions for 3 minutes in oil. To skillet, add pineapple chunks , pineapple juice plus water to equal 2/3 c. liquid, sugar, vinegar, ginger, soy sauce and pepper. Remove vegetables and pineapple leaving behind juices. Mix water and white flour together to create a paste, stir slowly into skillet continuing to stir until mixture thickens. Return veggies and fruit back to skillet and gently warm. Serve over hot rice.
Biscuits & Gravy
* Biscuits **
1/2 c. potato starch
3/4 c. cornstarch
1 3/4 tsp. xantham gum
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 T. sugar
1/3 c butter (or 1/4 c. canola oil)
3/4 c. buttermilk (or 2 T less rice milk and 1 T. fresh lemon juice)
Preheat oven to 375 degrees. Add dry ingredients to bowl, excluding xantham gum. If you add this now it will make the biscuits more gummy textured. Whisk to mix dry ingredients. Add fat (butter or oil) as well as milk, whisk together thoroughly. Finally, mix in the xantham until it combines. Don't overmix. Scoop dough into sprayed muffin cups or non-stick pan. Makes about 4-6 depending on size of muffin pan. Bake for 20-25 minutes until biscuits are golden. Use a spoon to lift out the muffins and cool on wire rack. These are very gooey in the center while hot, but you can toss them in either a cinnamon sugar mixture or powdered sugar to get something similar to a beignet or donut. If you let these cool completely you will have biscuits just like the ones containing wheat.
** Breakfast Sausage with Gravy **
SAUSAGE
1 lb ground pork, chicken, turkey or beef
1 tsp ground sage
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp cumin
1/2 tsp dried savory
1/2 tsp black pepper
1/2 tsp fennel seeds
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp cayenne pepper
GRAVY
1 1/4 c. gluten free broth
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground sage
1/4 tsp dried thyme
1/4 tsp poultry seasonings
Thickener of your choice:
2 T. cornstarch, 4 T. rice flour or 6 T tapioca starch
1/2 c. rice milk or gluten free broth
Blend all ingredients together in large mixing bowl using your hands or spatula. Preheat skillet, add olive or canola oil if using low fat meats. Cook until it crumbles and is no longer pink. If there is a good amount of grease, soak up with paper towel. Add 1 1/4 c broth, seasonings and turn head to med-high. In a small bowl, mix rice milk (or broth) with your choice of thickener making a thin paste. Pour thickener into meat/broth mixture and whisk gently until mixture comes to a boil. Adjust consistency by adding more thickener or broth. Serve warm over biscuits.
1/2 c. potato starch
3/4 c. cornstarch
1 3/4 tsp. xantham gum
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 T. sugar
1/3 c butter (or 1/4 c. canola oil)
3/4 c. buttermilk (or 2 T less rice milk and 1 T. fresh lemon juice)
Preheat oven to 375 degrees. Add dry ingredients to bowl, excluding xantham gum. If you add this now it will make the biscuits more gummy textured. Whisk to mix dry ingredients. Add fat (butter or oil) as well as milk, whisk together thoroughly. Finally, mix in the xantham until it combines. Don't overmix. Scoop dough into sprayed muffin cups or non-stick pan. Makes about 4-6 depending on size of muffin pan. Bake for 20-25 minutes until biscuits are golden. Use a spoon to lift out the muffins and cool on wire rack. These are very gooey in the center while hot, but you can toss them in either a cinnamon sugar mixture or powdered sugar to get something similar to a beignet or donut. If you let these cool completely you will have biscuits just like the ones containing wheat.
** Breakfast Sausage with Gravy **
SAUSAGE
1 lb ground pork, chicken, turkey or beef
1 tsp ground sage
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp cumin
1/2 tsp dried savory
1/2 tsp black pepper
1/2 tsp fennel seeds
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp cayenne pepper
GRAVY
1 1/4 c. gluten free broth
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground sage
1/4 tsp dried thyme
1/4 tsp poultry seasonings
Thickener of your choice:
2 T. cornstarch, 4 T. rice flour or 6 T tapioca starch
1/2 c. rice milk or gluten free broth
Blend all ingredients together in large mixing bowl using your hands or spatula. Preheat skillet, add olive or canola oil if using low fat meats. Cook until it crumbles and is no longer pink. If there is a good amount of grease, soak up with paper towel. Add 1 1/4 c broth, seasonings and turn head to med-high. In a small bowl, mix rice milk (or broth) with your choice of thickener making a thin paste. Pour thickener into meat/broth mixture and whisk gently until mixture comes to a boil. Adjust consistency by adding more thickener or broth. Serve warm over biscuits.
Gluten Free Corn Dogs
1 lb hot dogs
1/2 c. rice flour
2/3 c. corn meal
1/4 c. tapioca starch
1/4 c. potato starch
2 T. sugar
1 1/2 tsp baking powder
1/2 tsp ground mustard
3/4 c. rice milk
2 T. oil
Extra rice flour
Oil for frying
Whisk dry ingredients together, add remaining wet ingredients. Cut hot dogs in half and lightly roll in extra rice flour. If cornmeal mixture is too thick, add small amounts of rice milk until you reach a good consistency. Heat oil, roll hotdogs in cornmeal batter and then slide into hot oil, fry 2-3 minutes on each side until a nice brown coating is on both sides. Strain on paper towels, sprinkle with salt, allow to cool and enjoy!
1/2 c. rice flour
2/3 c. corn meal
1/4 c. tapioca starch
1/4 c. potato starch
2 T. sugar
1 1/2 tsp baking powder
1/2 tsp ground mustard
3/4 c. rice milk
2 T. oil
Extra rice flour
Oil for frying
Whisk dry ingredients together, add remaining wet ingredients. Cut hot dogs in half and lightly roll in extra rice flour. If cornmeal mixture is too thick, add small amounts of rice milk until you reach a good consistency. Heat oil, roll hotdogs in cornmeal batter and then slide into hot oil, fry 2-3 minutes on each side until a nice brown coating is on both sides. Strain on paper towels, sprinkle with salt, allow to cool and enjoy!
Faux White Sauce
Dairy-Free!
I turned this into a mock alfredo sauce simply by adding garlic and Italian seasoning and tossed it with some corn pasta, it was de-lish!
2 T. flour (I used white rice flour)
2 T. oil (I usually use coconut or olive)
2 2/3 c. rice milk
Pour rice milk into a saucepan and begin warming it. In a small bowl make a paste with the oil and flour, add to milk and whisk while mixture thickens. Remove from heat and season.
2 T. flour (I used white rice flour)
2 T. oil (I usually use coconut or olive)
2 2/3 c. rice milk
Pour rice milk into a saucepan and begin warming it. In a small bowl make a paste with the oil and flour, add to milk and whisk while mixture thickens. Remove from heat and season.
Dairy-Free beef Stroganoff
Dairy-Free WF/GF Beef Stroganoff
This doesn't have the tang that original beef stroganoff has but it is still tummy filling and makes for a very fast meal. Add steamed broccoli with gluten free lemon pepper seasoning for a side veggie.
1 lb Ground Beef (lean should be good)
1 T. minced, dry onion
Imagine No-Chicken Broth (enough to cover browned meat)
1/2 c. Pacific Foods Vanilla Rice Milk
4 T. white rice flour
Mrs Leepers Corn Rotelli
Salt & Pepper
Brown ground beef over medium heat, add minced onion and enough broth to cover an inch about the ground meat. Simmer to soften onion. While meat is simmering, mix 1/2 c. rice milk with 4 T of rice flour to form a nice slurry/paste. Increase heat to med-high and slowly whisk in slurry to meat. Remove pan from stove and allow it to continue thickening off heat source. Prepare corn rotelli according to package. Combine meat mixture and neoodles. Season with salt and pepper.
1 lb Ground Beef (lean should be good)
1 T. minced, dry onion
Imagine No-Chicken Broth (enough to cover browned meat)
1/2 c. Pacific Foods Vanilla Rice Milk
4 T. white rice flour
Mrs Leepers Corn Rotelli
Salt & Pepper
Brown ground beef over medium heat, add minced onion and enough broth to cover an inch about the ground meat. Simmer to soften onion. While meat is simmering, mix 1/2 c. rice milk with 4 T of rice flour to form a nice slurry/paste. Increase heat to med-high and slowly whisk in slurry to meat. Remove pan from stove and allow it to continue thickening off heat source. Prepare corn rotelli according to package. Combine meat mixture and neoodles. Season with salt and pepper.
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