My cousin was just asking me for some brand names of the food we enjoy. I figured I should post that as well!
Enjoy Life - completely allergy free foods. They are the only ones that make chocolate chips! We enjoy the Coco Loco Bars, caramel Apple Bars, Very Berry bars, and all of their cookies
Tinyaka Pasta - they make the best rice pasta around! We have tried all brands and found this one to be most pasta-like
Rice Dream - the only rice milk and ice cream that is completely allergy free
Ener-G - they make great pretzels, tapioka bread, chocolate wafers, donuts,
Glutino - the round ritz looking crackers are amazing!
Gluten Free Pantry - their mixes are amazing, the french bread makes a great loaf of bread and a fantastic pizza crust, I just bought the angel food cake mix (haven't tried it yet)
Nameste - all of the mixes I've tried are fantastic, the pizza was delicious but like flat bread. I prefer the above brand. But the muffins, cake mixes, brownies, blondies - we serve them at parties and no one knows the difference!
Tuesday, July 22, 2008
Maple-Pumpkin Custards with Crystallized Ginger
I found this on the Eating Well Website and made my modifications. I haven't made them yet, but they sound heavenly!
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours (including cooling and chilling)
EASE OF PREPARATION: Moderate
1 1/2 cups rice milk
4 large eggs
3/4 cup maple syrup (see Ingredient note)
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a sprinkling of crystallized ginger.
TIP: Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
MAKE AHEAD TIP: Prepare through Step 4. cover and refrigerate for up to 2 days.
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours (including cooling and chilling)
EASE OF PREPARATION: Moderate
1 1/2 cups rice milk
4 large eggs
3/4 cup maple syrup (see Ingredient note)
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a sprinkling of crystallized ginger.
TIP: Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
MAKE AHEAD TIP: Prepare through Step 4. cover and refrigerate for up to 2 days.
SPINACH STUFFED SHELLS
TOMATO SAUCE:
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste
SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)
For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste
SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)
For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.
Perfect Lemonade Recipe
True to its name, it is perfect!
INGREDIENTS
• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)
METHOD
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Serves 6.
INGREDIENTS
• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)
METHOD
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Serves 6.
Chicken Pot Pie Filling
Source: GFCF Recipes, http://health.groups.yahoo.com/group/GFCFrecipes
1 cup diced carrots
1 cup frozen peas
4 cups acceptable chicken broth (I make my own by boiling leftover chicken bones and then freezing the broth in cup increments)
2 - 3 breast white meat chicken, cooked and cubed
1 cup rice milk
6 tbs. corn starch or potato starch
CRUST
1 1/4 cup rice or GFCF flour mix
1/2 tsp. xanthan gum
1/4 cup Spectrum 100% Palm Shortening
2 T sugar or 2 drops stevia
4 tbs. cold water topping
3 medium potatoes
1 egg white
Pre-heat oven to 450 degrees. Peel, cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie.
If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.
Prepare peas according to package directions.
Bring chicken broth to boil in large pot.
Mix milk and starch thoroughly and add to boiling broth. Stir until slightly thickened.
Add chicken, cooked carrots and peas (after draining!) to mixture.
Reduce heat and simmer, stirring occasionally, while preparing crust.
CRUST:
Mix shortening and sugar in small bowl.
Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender.
Add cold water and mix to dough consistency.
Roll out between two pieces of plastic wrap to diameter to line baking dish.
Remove top layer of plastic wrap and turn into 2 quart oiled glass baking dish. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork.
Pour filling mixture into crust.
Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.
Bake 15 to 20 minutes (until topping browns slightly). Serves 6.
1 cup diced carrots
1 cup frozen peas
4 cups acceptable chicken broth (I make my own by boiling leftover chicken bones and then freezing the broth in cup increments)
2 - 3 breast white meat chicken, cooked and cubed
1 cup rice milk
6 tbs. corn starch or potato starch
CRUST
1 1/4 cup rice or GFCF flour mix
1/2 tsp. xanthan gum
1/4 cup Spectrum 100% Palm Shortening
2 T sugar or 2 drops stevia
4 tbs. cold water topping
3 medium potatoes
1 egg white
Pre-heat oven to 450 degrees. Peel, cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie.
If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.
Prepare peas according to package directions.
Bring chicken broth to boil in large pot.
Mix milk and starch thoroughly and add to boiling broth. Stir until slightly thickened.
Add chicken, cooked carrots and peas (after draining!) to mixture.
Reduce heat and simmer, stirring occasionally, while preparing crust.
CRUST:
Mix shortening and sugar in small bowl.
Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender.
Add cold water and mix to dough consistency.
Roll out between two pieces of plastic wrap to diameter to line baking dish.
Remove top layer of plastic wrap and turn into 2 quart oiled glass baking dish. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork.
Pour filling mixture into crust.
Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.
Bake 15 to 20 minutes (until topping browns slightly). Serves 6.
Dairy Free Cream Soup / White Sauce Recipe
This recipe has been a great help with any other recipe that calls for cream of mushroom soup!
1 cup rice milk
2 tablespoons cornstarch
2 tablespoons Spectrum 100% Palm Shortening
1 teaspoon chicken bouillon granules (Better than Bouillon is the only brand I found to be allergy free)
1/2 teaspoon salt
1/4 teaspoon pepper
1. Whisk together milk and cornstarch in a small saucepan.
2. Stir in shortening, bouillon, salt & pepper.
3. Stir constantly, heat to boiling, and simmer until thick (a minute or two).
4. Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.
1 cup rice milk
2 tablespoons cornstarch
2 tablespoons Spectrum 100% Palm Shortening
1 teaspoon chicken bouillon granules (Better than Bouillon is the only brand I found to be allergy free)
1/2 teaspoon salt
1/4 teaspoon pepper
1. Whisk together milk and cornstarch in a small saucepan.
2. Stir in shortening, bouillon, salt & pepper.
3. Stir constantly, heat to boiling, and simmer until thick (a minute or two).
4. Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.
IRISH STEW
Again, this is from another unknown source.
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut
into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
Serves 6.
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut
into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
Serves 6.
LAMB CHOPS WITH HERBED SWEET ONION COMPOTE
I wish I had marked where I got this recipe to credit it. It is a wonderful recipe!.
This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
Makes 4 servings.
This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
Makes 4 servings.
Xanthan Gum portions
Because I am forever losing this information:
For every cup of wheat-free/gluten-free flour use:
½ tsp. Xanthan/guar gum for cakes
1 tsp. Xanthan/guar gum for breads or pizza
½ tsp. to no xanthan/guar gum for most cookies.
For every cup of wheat-free/gluten-free flour use:
½ tsp. Xanthan/guar gum for cakes
1 tsp. Xanthan/guar gum for breads or pizza
½ tsp. to no xanthan/guar gum for most cookies.
Cornstarch Pudding
This came from the Argo Cornstarch website, I modified it with rice milk. It came out ok, but it was the best I can find for pudding!
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Chill Time: 30 minutes minutes
Yield: 3 cups
• 1 cup sugar
• 3 tablespoons Argo® or Kingsford’s® Corn Starch
• 1/4 teaspoon salt
• 2 cups rice milk
• 2 egg yolks, slightly beaten
• 1-1/2 teaspoon vanilla
1. combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth. Add egg yolks.
2. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in vanilla.
3. Pour in a serving bowl OR pour equal amounts into 4 individual serving bowls. Cover and chill a minimum of 30 minutes before serving.
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Chill Time: 30 minutes minutes
Yield: 3 cups
• 1 cup sugar
• 3 tablespoons Argo® or Kingsford’s® Corn Starch
• 1/4 teaspoon salt
• 2 cups rice milk
• 2 egg yolks, slightly beaten
• 1-1/2 teaspoon vanilla
1. combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth. Add egg yolks.
2. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in vanilla.
3. Pour in a serving bowl OR pour equal amounts into 4 individual serving bowls. Cover and chill a minimum of 30 minutes before serving.
Thursday, July 10, 2008
Perfect Pizzelles
I found a recipe online for GF Pizzelles and put my own spin on to it! I originally wanted the recipe to make ice cream cones - I bought the thing to roll around...not much luck! They didn't come out good! But if you're better at rolling than I am, all the best luck to you! LOL! but they make perfect pizzelles that taste like the real thing! My eldest daughter commented on how buttery they taste (without butter)!
1/2 cup Spectrum 100% palm shortening
2/3 cup sugar
3 eggs plus 1 egg white (if you're using smaller eggs, make it 4 eggs)
2 cups Bob's Red Mill GF All Purpose Flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon vanilla
pinch salt
Melt shortening and cool a bit. Beat eggs in large bowl, add vanilla and beat. Add sugar to egg mixture and beat well. Add shortening and beat. Sift in flour, xanthan, baking powder, and salt into wet mixture. Beat all together until consistency of a loose dough. Bake in pizzelle maker. Makes about 2 dozen pizzelles
If dough is too thick, add another egg white and beat it in. If you want a different flavor (e.g. anise), add about 1/2 teaspoon of flavoring.
1/2 cup Spectrum 100% palm shortening
2/3 cup sugar
3 eggs plus 1 egg white (if you're using smaller eggs, make it 4 eggs)
2 cups Bob's Red Mill GF All Purpose Flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon vanilla
pinch salt
Melt shortening and cool a bit. Beat eggs in large bowl, add vanilla and beat. Add sugar to egg mixture and beat well. Add shortening and beat. Sift in flour, xanthan, baking powder, and salt into wet mixture. Beat all together until consistency of a loose dough. Bake in pizzelle maker. Makes about 2 dozen pizzelles
If dough is too thick, add another egg white and beat it in. If you want a different flavor (e.g. anise), add about 1/2 teaspoon of flavoring.
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