Bruschetta

Bruschetta

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This recipe works great as an appetizer or as a side to pasta dinners.

Ingredients

6 slices, Joel's Bread Loaf

Olive oil to brush on bread

1 tsp garlic, minced

2 plum tomatoes, diced

Sea salt and Freshly ground pepper

1 tbsp lemon juice

1/2 tsp Italian seasoning, gluten free

1+1/2 tsp olive oil

Parsley or cilantro to garnish

Method

Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

In a bowl, add the diced tomatoes, lemon juice, 1 +1/2 tsp olive oil, garlic and Italian seasoning. Toss together lightly and season with salt and pepper to taste.

Lightly paint one side of each slice of Joel's dinner loaf (or other gluten free bread) with olive oil using a pastry brush. Place the bread oil side down on the parchment. Bake for about 10 minutes or until slightly toasty. Remove from the oven and turn the oiled side up.

When ready to serve (it's best served warm), spread some of the tomato mixture over each slice of toast and cut each slice of toast into 4 pieces. A pizza wheel (cutter) works well for this. Do not spread the tomato mixture too soon or the bread will become soggy.

Garnish with some fresh cilantro or parsley.

Enjoy!

Chicken Tetrazzini

Chicken Tetrazzini
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This recipe works equally well with turkey. Pine nuts are used to make the sauce more flavourful, but can be omitted.

Ingredients
2 cups chicken (or turkey), cooked and chopped
1 tbsp olive oil
1/2 cup vegetables (I used a yellow zucchini)
1/2 large onion
2 cloves garlic, finely chopped
1/2 tbsp fresh thyme, finely chopped
1/4 cup apple juice

Pasta

8 oz rice linguine

1 tsp olive oil

3/4 cup peas, fresh or frozen

2 tbsp fresh parsley, chopped

Sea Salt and freshly ground pepper to taste

Sauce
1/4 cup tapioca flour (for thickening)
2+1/2 cups rice milk

1 tsp vanilla
1/2 cup chicken (or vegetable) broth
pinch ground nutmeg

2 tsps Italian seasoning

1/4 cup pine nuts, crushed into a paste

Sea Salt and freshly ground pepper to taste

Garnish

1/4 cup whole pine nuts

Method
Preheat oven to 450 degrees F. Oil a medium sized baking dish (large enough to hold all the pasta and chicken).

In a medium-sized frying pan over medium heat, add 1 tablespoon of olive oil. When hot, add the onion, garlic and fresh thyme and saute until the onions are tender and almost translucent. Add the apple juice and simmer until it is evaporated. Add the zucchini and continue cooking for 1 minute (do not overcook). Set aside in a large bowl, add the cooked chicken, and toss it all together lightly.

Pasta

Bring a large pot of water with 1 tsp olive oil to a boil. Add the rice pasta and cook until it is tender but firm (do not overcook!). Drain, rince the pasta under warm water, and add to the chicken mixture.

Sauce

In the same frying pan over medium heat (or a bit lower), add 1 tablespoon of olive oil and the tapioca flour. Whisk until thoroughly combined. Whisk in the rice milk, broth, vanilla, Italian seasoning and nutmeg stirring constantly. Increase heat to medium high and bring to a boil. Continue to stir until the sauce thickens (about 5 minutes). Gently stir in the pine nut paste and season with sea salt and pepper to taste. Cool slightly and add to the chicken mixture.

Toss all the ingredients together and add the peas and parsley. Adjust the seasonings if needed. Toss again and pour into the prepared baking dish. Sprinkle the remaining 1/4 cup of whole pine nuts over the top and bake for about 25 minutes.

Pancakes

Pancakes
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Nothing says the weekend like a big stack of fresh-off-the-griddle pancakes. These are delightfully light, and can soak up maple syrup like a sponge. Kids and adults will ask for seconds!

Ingredients
Dry
1/2 cup sweet rice flour (plain rice flour will also work)
1/2 cup almond flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 cup brown sugar
4 tsp baking powder
1/2 tsp sea salt
1/2 tsp xanthan gum

Wet
2 eggs
4 tbsp sunflower oil
1+1/2 cups rice milk

Extra sunflower oil to season the griddle

Method
In a medium-sized bowl, whisk together the dry ingredients, mixing well.
In a small bowl or large measuring cup, combine the wet ingredients.

Slowly add the wet ingredients to the dry ingredients stirring with a fork or whisk until the batter is consistent, but slightly lumpy. Let the batter sit while you preheat the griddle to about 300 degrees F, then whisk again just before cooking.

Season the griddle with a light coating of sunflower oil. Pour 1/4 cup of batter or less onto the griddle for each pancake. Flip the pancakes over when you see bubbles throughout the pancake and the bottom is lightly browned. Lightly Brown the other side and serve hot!

Ginger Snaps

Ginger Snaps
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

These cookies are full of rich flavour and kids like them too. Makes 4 dozen cookies

Ingredients
Wet
1/2 cup sunflower oil
1 cup sugar
1 egg, lightly beaten
3 tbsp black strap molasses
1 tsp vanilla

Dry
1/2 cup sweet rice flour
1 cup tapioca flour
1/2 cup potato flour
1 tsp ginger, ground
1 tsp cinnamon, ground
2 tsp baking soda
1/8 tsp clove, ground
1/4 tsp xanthan gum
1/4 tsp salt

Method
Preheat oven to 350 degrees F. Line baking sheets with baking parchment.

In a small bowl, mix together the sunflower oil and sugar. Add the molasses, egg and vanilla and mix until well combined.

In a medium-sized bowl, sift together all the dry ingredients. Using a whisk, mix again to evenly distribute the salt and xanthan gum.

Fold the wet ingredients into the dry ingredients and stir until well combined. Continue stirring until a large dough ball is formed. Cover the dough with a towel and refrigerate at least one hour.
Using a teaspoon, scoop the dough out, make small balls, place them on the baking sheets and then flatten them with the bottom of a glass dipped in tapioca flour or sugar (to keep the dough from sticking). Cookies should be about 1/4 inch thick and 2 inches in diameter.

Bake 9-10 minutes and allow them to cool slightly before moving them.

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This dessert smells heavenly when it is cooking, and wanting a second helping is almost guaranteed. I used Joel's Bread Loaf that was 2 days old for the bread cubes.

** Best served warm and fresh from the oven.

Ingredients
4 cups bread cubes (free from gluten, dairy & yeast) Joel's Bread Loaf works well
1/4 cup pecan pieces
1 cup apple, finely chopped (leave skin on)
1/4 tsp nutmeg
3/4 tsp cinnamon
1/4 tsp sea salt
2 cups almond milk
1/3 cup maple syrup (plus extra for drizzling)
Sunflower oil to grease the pan

Method
Preheat the oven to 350 degrees F. Lightly oil a quiche pan or large pie pan.

In a medium-sized bowl, toss together the bread cubes, walnuts, apple pieces, nutmeg, cinnamon and sea salt.

In a measuring cup or small bowl, mix the almond milk and maple syrup together. Add the almond milk mixture to the bread mixture and gently mix. Let stand for 10 minutes.

Pour the mixture into the prepared pan and bake for 35-40 minutes.

When serving, pour a little extra maple syrup over each portion.

Turkey Loaf

Turkey Loaf
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This turkey loaf has all the taste, aroma, and comfort of homemade meatloaf, except it is made from yummy turkey! It's a favourite with kids due to its slightly sweet flavour.

Ingredients
Olive oil for pan
1/8 cup brown sugar

Loaf
1+1/2 lbs ground turkey
1/2 cup onion, chopped finely
1/2 cup celery, chopped finely
2 cloves garlic, chopped finely
1/2 cup homemade ketchup**
3 large eggs, slightly beaten (or 4 egg whites)
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 cup crispy rice cereal, crushed (gluten-free)

Method
Preheat the oven to 350 degrees F. Grease a 9X5 loaf pan with olive oil. Sprinkle the brown sugar into the bottom of the pan in a thin layer.

In a large bowl, combine ground turkey, onion, celery, and garlic. Once mixed, add the ketchup, beaten eggs, sea salt and pepper and mix again. Finally add the crushed rice cereal and mix a final time.

Press the loaf mixture into the loaf pan, removing any air, and smooth the top.

Bake for one hour, or until cooked through. Let the loaf sit for 10 minutes before serving.

**Use the homemade ketchup recipe from the Allergy Free Kitchen

Jody's Summer Salad

Jody's Summer Salad
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

The fresh mint, garden vegetables and light dressing make this a great summer salad, perfect for BBQs. It's OK to change the combination of vegetables, as long as there is variety and colour. No need to tell anyone it is actually healthy too!

Ingredients
Salad
1 28 oz can chickpeas, drained and rinsed
1/3 cup red sweet pepper, diced
1/3 cup orange sweet pepper, diced
1/3 cup celery, diced
1/2 cup cucumber (or zucchini), diced
2 tbsp pumpkin seeds, shelled (pepitas)
1/4 cup fresh peas (if not in season, you can use frozen but thaw first )
1/4 cup spinach, very finely chopped
3 tbsp fresh mint leaves, finely chopped

Dressing
2 tbsp sunflower oil
1 tbsp dry mustard
1 tbsp honey (or to taste)
1 tbsp lime juice (or to taste)

Garnish (optional)
Romain lettuce leaves
Fresh avocado
cherry tomatoes
sliced boiled eggs

Method
In a medium sized bowl, combine all the ingredients for the salad.

In a covered jar, mix all the ingredients for the salad dressing and shake to emulsify.

Moisten the salad ingredients well with the dressing, but don't soak it. Cover the salad and cool in the refrigerator for 2 or more hours before serving. Stir the salad a few times while it is cooling to redistribute the dressing.

To serve, line the bottom of a platter with romaine lettuce leaves. Transfer the salad to the platter and garnish with fresh avocado slices, cherry tomatoes and boiled egg slices.

Joel's Bread Loaf

Joel's Bread Loaf

Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

To make a good tasting gluten and dairy-free bread made without yeast was a tricky thing to figure out. It turns out that Joel's Dinner Rolls, with a few modifications, works quite well. The most important thing to do is to get the right sized pan - a ONE pound loaf pan - which is very small. Larger pans simply will not allow the bread to rise.

Ingredients

Dry Ingredients

1/2 cup potato starch (not flour)

1/4 cup arrowroot flour

1/4 cup brown rice flour

1 cup tapioca flour

1/2 cup sweet rice flour (or white rice if you cannot find sweet rice)

1/2 cup almond flour/almond meal (really just finely ground almonds that look like a course flour)

3 tsp baking powder (gluten free)

2 tsp xanthan gum

1 tsp sea salt

Wet Ingredients

2 eggs

1/2 cup sunflower oil

1 cup + 1 tbsp rice milk

Method
Preheat oven to 350 degrees F.

In one bowl, whisk all the dry ingredients together thoroughly. Make a well (a hole in the middle).

In a separate bowl, mix the wet ingredients blending in the oil well.

Pour the the wet ingredients into the well of the dry ingredients and mix with a fork taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky.

Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined. The flour will have puffed up and the texture will change slightly.

Pour the batter into an ungreased, one pound loaf pan (no larger or it will not rise properly). Bake for about 35-40 minutes or until the sides and top are browning and a toothpick inserted in the center comes out clean.

Let the loaf cool for 10 minutes, then turn it out onto a rack to cool.

Lamb Cabbage-Less, Cabbage Rolls

Lamb Cabbage-Less, Cabbage Rolls
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Everyone loves the inside of a cabbage roll, but not nearly as many enjoy the cabbage. So, why put the cook through the trouble of rolling the cabbage rolls? This recipe uses the flavour of cabbage, without the trouble.

These cabbage-less cabbage rolls are delicious, and have big bold flavour. Enjoy!

Ingredients

Filling

1/3 cup pine nuts

1 pound ground lamb

1 cup white rice, cooked

2/3 cup cilantro, finely chopped

1/2 tsp cumin, ground

1/2 tsp sea salt

1/4 cup apple juice

Freshly ground pepper

Cabbage Head (will only use a portion of it)

Sauce

2 tbsp shallots, finely chopped

2 tbsp olive oil

1 cup apple juice

1 28oz can of crushed tomatoes (gluten free)

Method

Toast the pine nuts in a dry frying pan over medium heat (about 5 minutes) until they are slightly brown and fragrant.

Put a large pot of water on to boil. This will be used to soften the cabbage leaves later.

In a large mixing bowl, add the toasted pine nuts, lamb, rice cilantro, cumin, salt, egg, apple juice and freshly ground pepper. Mix together, but do not over mix (the rolls will get heavy).

Tear off enough good cabbage leaves to line the bottom of a large covered casserole dish, and a second layer as well. Dip the cabbage leaves in the boiling water for 30 seconds to 1 minute, just long enough to soften the leaves. Place the first layer of cabbage leaves in bottom of the casserole dish.

Pre-heat the oven to 350 degrees F.

To make the sauce, in a large, deep frying pan, add the olive oil and cook over medium heat. When it's hot, add the shallots and cook until tender (about three minutes). Add 1 cup of apple juice and the crushed tomatoes, and cook until heated through.

Using your hands, form small logs of the meat mixture about 1 inch by 3 inches (about the size of the insides of a regular cabbage roll). Place these side by side on top of the layer of cabbage. Continue until all the meat is used up. Place a second layer of cabbage on top of the meat logs. Pour most of the sauce all over the top of the cabbage layer and down into the sides.

Cover the pan with the lid and cook for about one hour, or until the meat is cooked through. Let the rolls sit for 10-15 minutes after they come out of the oven. Discard the top layer of cabbage (unless someone wants it!) and serve right in the oven proof dish. Spoon some of the sauce over the cabbage-less rolls when serving them, and if you had any left over, heat it through and serve it too!

Penne with Pine Nut Pesto

Penne with Pine Nut Pesto
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

You just can't beat fresh pesto sauce on pasta for taste. With very little effort, you can make a wonderful sauce that not only smells and tastes great, but looks fabulous too. Have a look at the photo of the two sauces. Which would you rather eat; the fresh pesto on the left or the pre-package pesto on the right?

Ingredients
1 one lb package (455 grams) of rice penne

Sauce
2 cups of fresh basil leaves (1 large bunch), washed, stems removed and finely chopped
1/4 cup almond meal
1/4 cup pine nuts, finely ground
1/8 cup pine nuts, whole (for garnish)
2 cloves garlic, finely chopped
2 tbsp lemon juice
1/2+ cup olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1-2 tbsp water to thin the paste

Method
Bring a large pot of water to a boil. Add 1/4 tsp olive oil (to help prevent the pasta from sticking) and the entire package of pasta. Cook only till al dente (firm, not mushy!) following the package directions.

Meanwhile, to make the pesto sauce, add to a blender or food processor the basil, almond meal, ground pine nuts and garlic and blend until creamy. Add the lemon juice and continue to blend. Finally, drizzle in the olive oil (or several small additions) while blending just until the mixture is creamy (you may not need all the oil). Add the sea salt and freshly ground pepper and blend a final time. Adjust the seasonings and thin with cold water if the mixture is still too thick.

When the rice pasta is cooked, drain it into a colander and rinse it with warm water to remove any starch. Return it to the pot and toss it with approximately 1 tbsp of olive oil while reheating it. Add 1/2 of the finished pesto sauce to the pot and toss again. Finally, portion the pasta into individual plates (about 4 dinner servings) top with a little more pesto sauce and some whole pine nuts.

Joel's Burger Buns

Joel's Burger Buns
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

These burger buns work great with Kim's Turkey/Chicken burgers. The are just the right size and don't get soggy! The secret is baking the batter in English Muffin rings!

Ingredients

Dry Ingredients

¼ cup potato starch (Not the beige, fine flour)

1/8 cup arrowroot flour

1/8 cup brown rice flour

½ cup tapioca flour

¼ cup sweet rice flour (or white rice if you cannot find sweet rice)

¼ cup almond flour/almond meal (really just finely ground almonds that look like a course flour)2 tsp baking powder (gluten free)

1 ¼ tsp xanthan gum

½ tsp sea salt

Wet Ingredients

2 eggs

1/3 cup sunflower oil

Little less than ½ cup rice milk

Method
Preheat oven to 400 degrees F and line a baking sheet with baking parchment. Place 5 or 6 English muffin rings on the baking parchment. You can lightly oil the rings with sunflower oil, or use a knife to remove them when they cool.

In one bowl, mix all the dry ingredients well.

In a separate bowl, mix the wet ingredients well, blending in the oil.

Combine the wet and dry ingredients together taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky. If needed, you can use a little more tapioca flour to make it manageable.

Let the mixture sit for 10 minutes while the flours absorb the moisture and rise (this is important), then stir a couple of times to ensure it is all still combined.

Fill each English muffin ring about 1/2 full (using up all the batter).

Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.

After removing them from the oven, let them sit for 5-10 minutes, then carefully press them out of the rings. They do freeze nicely, but they only stay fresh for 2-3 days.

Rosemary Pecan Spice Cake

Rosemary Pecan Spice Cake
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This is an unusual cake with amazing flavour. One sniff, and you will not be able to help yourself from trying it. Flour made from sunflower seeds, fresh rosemary and pecans give this cake it's distinctive flavour. Perfect with tea or coffee.

Ingredients
Dry Ingredients
3/4 cup sunflower seed flour
1 cup brown rice flour
1/3 cup potato starch (not flour)
3 tbsp tapioca starch
3/4 tsp xanthan gum (or guar gum)
3/4 cup sugar
1 + 1/2 tsp baking powder
3/4 tsp sea salt

Wet Ingredients
3 eggs
1 cup olive oil
3/4 cup rice milk
1 + 1/2 tbsp fresh rosemary, chopped very finely
1/2 cup pecan pieces
extra olive oil for the baking dish

Method
Pre-heat the oven to 350 degrees F. Oil a shallow, 9 inch baking dish (quiche pan, pie pan or fluted tart pan) with olive oil.

In a large bowl, sift all the dry ingredients together. Use a wire whisk to mix it more if it is not well combined. Make a well (hole in the center) and set aside.

In a separate bowl, whisk the eggs thoroughly, then add the milk, rosemary and olive oil (stirring after each addition).

Add the wet ingredients into the well of the dry ingredients, and gently combine them. Do not over stir the batter. Finally, fold in the pecan pieces until evenly distributed.

Pour the batter into the oiled pan, and smooth out the top. Bake 30-40 minutes, or until a toothpick inserted into the cake comes out clean.

Crispy Rice Chicken Fingers

Crispy Rice Chicken Fingers
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free This a great appetizer, but can also be used as a main dish if you are in a hurry. The smaller the chicken fingers, the less time they take to bake.

Ingredients
4 chicken breasts, cut into 1/2 inch, short strips
2 eggs, lightly beaten
1/4 cup rice milk

Breading
2.5 cups gluten-free, crispy rice cereal, crushed
1 tsp garlic powder
3/4 tsp basil
3/4 tsp oregano
3/4 tsp sea salt (optional)
1/4 tsp freshly ground pepper (optional)

**For a more bold flavour, add 1/2 tsp dry mustard

Method
Pre-heat the oven to 350 degrees F. Line two baking sheets (or large glass baking dishes) with baking parchment.

Mix well all the ingredients for the breading. Pour it into a shallow baking dish (like a pie pan). In a separate shallow dish, mix the 2 beaten eggs with the rice milk until well combined.

Dip the chicken strips, a few at a time, into the egg mixture first, then press the strips into the breading covering all sides. Immediately, place the chicken strips onto the baking parchment. Adjust the seasonings now if needed.

Bake for 10 minutes on one side, then test to see if it is done well enough to turn them over. Do not stir the chicken strips, or turn them over often, or the breading will get soggy. Cook another 5-10 minutes on the other side, or until the chicken strips are cooked through. Keep a close eye on the chicken strips as the degree of thickness will determine how quickly they cook.

For the last 2 minutes of cooking, turn the heat up to broil and brown one side. Again, be watchful as the rice breading can burn easily.

These chicken fingers go great with the almond satay sauce or homemade ketchup sauce for dipping.

Cream of Celery Soup

Cream of Celery Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free

This soup has a wonderful, comfort-food flavour. In addition to the fresh celery taste, the sweet potato gives it body.

Ingredients
3 tbsp olive oil
1 cup finely chopped onions
2 tbsp tapioca flour
5 cups gluten and corn-free chicken broth or vegetable broth
4 cups celery, chopped
2 cups sweet potato, peeled and chopped
1 small yellow potato, peeled and chopped

1 cup rice milk
Freshly ground sea salt and pepper to taste

Method
In a large, heavy saucepan, over medium heat, heat the olive olive. Add the onions and garlic and cook until tender (about 4 minutes). Stir in the tapioca flour and continue stirring until it is fully absorbed. Add the broth, a little at a time stirring constantly. Add the chopped celery, sweet potato and yellow potato, and bring the pot just to boiling. Reduce the temperature and simmer until the vegetables are tender (about 25-30 minutes).

When the vegetables are tender, cool the soup enough to be able to use a hand blender to puree it. Alternatively blend the soup in batches using a regular tabletop blender (take care if doing this that the liquid is not too hot). After the soup is pureed, stir in the rice milk and heat until the soup is hot enough to serve. Do not boil the soup.

Season the soup with sea salt and freshly ground pepper (to taste) and serve warm.

Turkey Meatballs in Tangy Sauce

Turkey Meatballs in Tangy Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

This recipe will fast become a family favorite for when company is coming, or when you just want a really tasty treat! Serve as an appetizer (with tiny forks) or over rice. The sauce is great!

Ingredients

Turkey Meatballs

1.5 pounds ground turkey

2/3 tsp sea salt

1/4 tsp freshly ground pepper
2 cloves garlic

1 egg (lightly beaten)

8 tbsp crushed rice cereal (basically crumbs)

Sauce

1.5 cups homemade ketchup (see my recipe)

2 cups gingerale

Method

Put the ground turkey, sea salt, and pepper in a medium-sized bowl ready for mixing. In a cup, combine the egg and garlic. Pour the egg mixture over the turkey and mix it together well. Finally, add the rice cereal crumbs and work them throughout the turkey mixture. The consistency should be sticky, but allow you to roll it into small balls. Scoop heaping tablespoons of the mixture out and roll them into turkey meatballs.

Combine the ingredients for the sauce in a dutch oven, and heat to just boiling. Drop meatballs into the sauce, lower the heat, cover and simmer for 2 hours or until the turkey is cooked through.

**Crockpot alternative** Use the high setting on a crockpot to get the sauce boiling, then turn down the heat to medium and add the turkey meatballs. Cover and simmer for two hours, or until cooked through.

Makes enough to serve 6 as an appetizer, or 4 for dinner

Zucchini au Gratin-Less

Zucchini au Gratin-Less
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Nothing beats fresh zucchini and onions from the garden. What a great way to use them up.

Ingredients

6 tbsp olive oil

1+1/2 lbs zucchini, thinly sliced (I used yellow zucchini, but any will do)

2 onions, thinly sliced

3 garlic cloves, crushed

1 cup cooked rice

1/4 cup almond meal (ground almonds)

3 eggs, beaten

1 tsp dry mustard

3/4 tsp sea salt

1/4 cup almond meal (ground almonds)

freshly ground sea salt and pepper to taste

Method
Preheat oven to 400 degrees F.

In a large deep saucepan, heat the olive oil and cook the zucchini, onions and garlic in it just until soft (do not over cook or it will get mushy!).

In a large bowl, combine the vegetable mixture and rice, and toss it all with 1/4 cup ground almonds.

In a separate small bowl (or measuring cup), lightly beat the 3 eggs, and add mustard and sea salt. Add freshly ground pepper if desired and adjust seasonings to taste.

Add the the egg mixture with the vegetables, toss it together well and pour into an oven proof dish. Top with the second 1/4 cup of ground almonds and bake for 15-20 minutes, or until the almonds begin to brown and the eggs are set. Optional: I typically turn the oven to broil for the last 2 minutes and brown the almond crumbs.

Chicken Satay with Almond Sauce

Chicken Satay with Almond Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

WARNING: Contains Soy

This is a wonderful appetizer with a sauce that is extra yummy. I have always been a fan of chicken satay with peanut sauce, but this almond sauce is just as good!

Chicken Satay Ingredients
2 chicken breasts
8-10 small wooden skewers (soak in cold water for 2 hours prior to barbecuing)
1/4 cup Tamari soy sauce (gluten-free)
1/4 cup water

Sauce Ingredients
4 tsp olive oil
1 small onion, chopped very fine
3 cloves garlic, crushed or finely chopped
1 cup almond butter (smooth or crunchy style)
8 teaspoons Tamari soy sauce (gluten-free)
4 tsp brown sugar
1 cup rice milk
Option: If you can tollerate it, add sweet chilli sauce for an extra kick!

Method
Satay Skewers
Cut the chicken breasts into bite sized pieces (big enough to stay on the skewers to barbecue) and place in a small bowl. Pour the 1/4 cup of Tamari Soy Sauce over the chicken and marinate for 15-20 minutes, turning a few times to coat all sides. Skewer the chicken and barbecue for 10-15 minutes, or until the chicken is cooked through (no pink).

Satay Sauce
In a frying pan (or heavy sauce pan) heat the olive oil. Saute the onion and garlic until tender (5-8 minutes). Add the almond butter, soy sauce, and brown sugar and stir until well combined and fragrant (the smell is wonderful). Slowly add the rice milk and continue to stir until well combined. Reduce the heat and simmer for about 5-10 minutes stirring frequently.

Serving suggestion: Serve the skewers on a bed of lettuce with a cup of the warm almond satay sauce in the middle. This sauce is great for dipping other meats as well.

Potato and Califlower Soup

Potato and Cauliflower Soup

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

Ingredients

Base

1+1/2 cups potato, peeled and diced (I used Yukon gold)

2 celery stalks (small), finely chopped

1/2 onion, finely chopped

1 +1/2 cups water

2 tsp sea salt

1 +1/2 cups cauliflower, chopped and steamed until tender

White Sauce

2 tbsp sunflower oil

2 tbsp arrowroot powder

1 +1/2 cups rice milk

1 tsp fennel seeds, crushed

Optional: Garnish with parsley and freshly ground pepper

Method

In a large cooking pot, add all the ingredients for the soup base. Simmer until tender, then add the cauliflower. Blend it all together with a hand blender right in the pot.

To make the white sauce, in a medium sized sauce pan, mix the oil and arrowroot powder over medium heat. Once the arrowroot powder has been absorbed fully (no lumps), add the rice milk and crushed fennel seeds. Stir continuously until the mixture boils and thickens.

Add the white sauce to the soup base and gently blend.

Serve with parsley and freshly ground pepper.

Ketchup (Homemade)

Ketchup (Homemade) - Vinegar free!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free, Vinegar-Free

So many recipes call for ketchup, yet the ones on the market contain vinegar and spices which are not on our diet. For this reason, I have adapted a homemade ketchup that works very well. This keeps at least 3 weeks in the refrigerator in a tightly sealed container and makes about 3 cups.

Ingredients

1 medium onion, chopped finely

2 tbsp olive oil

28 oz strained tomatoes (no spices)

1 tbsp tomato paste

1/2 cup brown sugar (dark is better)

1/3 cup lemon juice

1/2 tsp sea salt

Method

Put olive oil in the bottom of a 4 quart heavy saucepan over medium heat and add onion when the oil is hot. Stir until the onion is cooked through (about 5 minutes +). Blend in the strained tomatoes, tomato paste, brown sugar, lemon juice and salt. Simmer, uncovered, about one hour stirring occasionally. As the sauce thickens, stir it more often so it does not scorch.

Cool the sauce until it is safe to puree in a blender, or use a hand blender to puree it in the pot. Chill it for two hours before use. This ketchup can be stored in the refrigerator in a tightly covered container for about three weeks.

Sugar Cookies

Sugar Cookies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free


These cookies are crisp and light and perfect with tea or coffee.

Ingredients
Wet
1/4 cup sunflower oil
3/4 cup white sugar
1 egg
1 tsp vanilla

Dry
1 cup brown rice flour
1/3 cup potato starch (not flour)
3 tbsp tapioca starch
1/2 tsp xanthan gum (or guar gum)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar

Method
Preheat oven to 350 degrees F and line 2 baking sheets with baking parchment

Combine the sunflower oil and sugar together in a small bowl. Add the egg and vanilla and mix well.

Whisk together all dry ingredients in a larger bowl, then add the egg and sugar mixture.

Continue to mix until it forms a large ball of dough. Let it sit for 5 minutes to absorb the moisture. Roll the dough into 24 smaller balls and place them 2 inches apart on the baking sheets. Flatten them with the bottom of a smooth glass dipped in sugar.

Bake for 8-12 minutes or until just lightly brown around the edges. The cookies will be soft while they are hot, but they will quickly crisp up as they cool.

Makes approx. 2 dozen medium-sized cookies

Kim's Turkey Chicken Burgers

Kim's Turkey Chicken Burgers
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

When Summer is here, Barbequed hamburgers are a must. These turkey chicken burgers are very tasty and fit a diet free from gluten, dairy, yeast and red meat (yes, even the bun!). They cook well on the BBQ, and Joel's dinner rolls make excellent hamburger or hot dog buns. We make and freeze the burgers to keep them on hand, and frozen they are easier to BBQ. Kids love them too!

Ingredients
3/4 lb ground chicken
3/4 lb ground turkey

1 tsp garlic, finely chopped
1/2 onion, finely chopped
1 tsp dried mustard
Sea salt and freshly ground pepper to taste
1 egg
1/2 cup crushed rice crackers (not too fine)
Olive oil

Method
In a large bowl, combine the ground chicken and turkey blending well. In large measuring cup or small bowl, combine the garlic, onion, mustard, sea salt, pepper, and egg. add this to the turkey and chicken mixture and blend in well.

Add in the crushed rice crackers to the mixture last to keep their crunchiness and work them in well.

Patties will puff up slightly in size, but shrink in diameter, so make palm-sized patties that are fairly thin. If you are freezing them, put waxed paper between the patties and store them in freezer bags.

To cook, lightly brush the patties with olive oil and BBQ over medium heat till the meat is cooked through.

Bubbie's Potato Latkes!

Bubbie's Potato Latkes!

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

Latkes are traditionally made as a holiday food to celebrate Channukah, but for those on a gluten-free diet, potato latkes are wonderful comfort food - ANYTIME. They are simple to make, smell great when they are cooking, and delicious.

Ingredients
9-10 raw, medium-sized, red-skinned** potatoes, peeled and cubed (should completely fill a regular-sized blender)
1 egg
1 tsp sea salt
Freshly ground pepper to taste (optional)
1 tsp olive oil

Garnish: Many people enjoy apple sauce, or fruit with their latkes.

Variation: Some enjoy onion in their latkes. In this case, finely chop 1/2 a medium sized onion and blend it with the potatoes.

Method
Add one egg to the bottom of a blender. Fill the blender with cubed potatoes (and onion, if desired). Pulse the blender until you see some of the potatoes form a liquid at the bottom of the blender, then puree until all the potatoes form a sloppy batter. To this batter add the sea salt and freshly ground pepper and puree again for another 30 seconds to mix it well.

Using a paper towel or kitchen brush, lightly oil a large no-stick griddle, or at least 2 no-stick frying pans. Pre-heat the pans to medium, or medium high (350 degrees F).

Using a large serving spoon, spoon the batter onto the griddle using a sweeping motion to thin out the pancake. They cook much faster if they are not too thick. Once the pancake begins to dry on the top (2 + minutes), test to see if you can easily flip it over. Cook on the other side for another 1 + minutes. One side will brown lightly, and the other not as much.

**Note: use a very firm potato for this recipe. Red-skinned potatoes work well.

Pecan Crusted Chicken

Pecan Crusted Chicken
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

This is a dish with lots of flavour!

Ingredients
2 pounds of fresh chicken breasts or thighs (boneless and skinless), washed and dried

Wet mix
3 tsp olive oil
2 tsps (dry) mustard
1/2 tsp horse radish (medium) vinegar-free

Coating
1 cup pecans (ground)
1 tsp onion powder (gluten-free)
1/2 tsp garlic powder (gluten-free)
Sea salt (to taste)
Freshly ground pepper (to taste)

Method
Preheat the oven to 350 degrees F.

Wet mix
Mix the olive oil, mustard, and horseradish in a small bowl. Brush each chicken piece with the wet mix.

Coating
Stir together well all coating ingredients in a pie pan and press each chicken piece into it to coat all sides.

Place all chicken pieces in a baking dish. Cover and cook for 45 minutes or until chicken is cooked through. Uncover during the last 20 minutes to crisp up the coating.

Almond Cookies

Almond Cookies

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free

These easy cookies require only one type of flour and keep well for several days in a zip lock bag or tightly sealed tin. They have a unique texture that reminds me of coconut - yet no coconut is used!

Ingredients

Dry

2+ 1/2 cups blanched almond flour

1/2 tsp freshly ground sea salt

1/2 tsp gluten-free baking soda

Wet

1/2 cup sunflower oil

1 egg, slightly beaten

1/2 cup white or brown sugar

1 tbsp gluten-free vanilla extract

Options: They are great plain, or for variety add 1/2 cup chocolate chips, or pecans, or dried fruit.

Method

Preheat oven to 350 degrees F. Line 2 large baking sheets (or glass pans) with baking parchment.

In a medium bowl, mix the dry ingredients together. In a small bowl, mix the wet ingredients together. Combine well the wet and dry ingredients in the medium bowl. Add any desired optional ingredients, cover and chill for one hour.

Drop the dough by the tablespoonful onto the baking parchment, and use the bottom of a smooth glass to flatten (dip in a little sugar if the glass sticks to the dough).

Bake for 6-8 minutes or until the edges begin to brown. Let cool for a few minutes. They are great served warm or cold.

Makes about 24 medium sized cookies.

Spicy Almond Chicken

Spicy Almond Chicken
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar-Free
Warning - Does contain Soy

A great meal to put in a slow cooker (crock pot) before going to work, and dinner is ready when you are home! Alternatively, it can be cooked in a wok.

Ingredients
2 lbs boneless and skinless, cubed chicken

Sauce
1 cup of salsa (see a previous blog to make your own)
1/4 cup almond butter
3 tbsp lime juice
1 tbsp gluten-free soy sauce
2 tsps ginger root

Garnish
1/2 cup slivered almonds

Method
Mix all sauce ingredients together in a small bowl. Place the boneless chicken in a large plastic bag, or a medium sized bowl. Pour the sauce ingredients over the chicken and marinade at least 1 hour or overnight (in the refrigerator).

Cook in a slow cooker for 4-5 hours on high, or 6-8 hours on low. If you cook the chicken in a wok, cook for 10-15 minutes or until the chicken pieces are no longer pink in the middle.

Serve over rice or rice noodles with fresh cauliflower or broccoli. Just before serving, sprinkle the slivered almonds on top.

Canadian Baked Beans

Canadian Baked Beans
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

These beans have a fairly strong and sweet flavour.

Ingredients
1 pound dried navy or great northern beans
1+1/2 onions, chopped finely
1 cup water
5-6 strips turkey bacon
1/2 cup brown sugar
1/4 cup strained tomatoes
3 tbsp black strap molasses
4 cloves garlic, crushed
1 tablespoon salt
1 +1/2 teaspoons dry mustard
1/4 teaspoon black pepper

Method
Soak beans overnight in enough water to cover them, plus three inches. Drain the beans and put them in a slow cooker. Add remaining ingredients. Cover and simmer for 8 to 10 hours.

Chicken Mango Salad

Chicken Mango Salad
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free, Vinegar Free

Ingredients

Salad

2 grilled chicken breasts, cut up into bite sized pieces
3-4 celery sticks, chopped
1 medium apple, cored and chopped
1-2 ripe mangoes, peeled and cubed
1/2 a sweet onion, finely chopped (optional)
1/2 cup chopped walnuts (optional)

Dressing

1/4 cup lime juice

2 tbsp olive oil

Apple juice (approx 1/2 cup)

2 tsp sugar

Romain lettuce (about 6-8 leaves) washed and chopped, as a bed for the salad.

Method

Salad

Mix all the salad ingredients (except the romain lettuce) together in a large bowl.

Dressing

In an 8 oz measuring cup, add the lime juice and olive oil. Fill with enough apple juice to make 3/4 cup of dressing. Add 2 tsps of sugar and stir until the sugar is dissolved and all the ingredients are well mixed.

Pour the dressing over the salad and toss well. Chill the salad for about an hour, and serve over a bed of romaine lettuce.

Serves 4

Options: Replace the mango fruit with well drained cans of mandarin oranges

Vanilla Rice with Cauliflower

Vanilla Rice with Cauliflower
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Ingredients
1 +1/4 cups rice milk
1 cup white rice, long grain
1 tsp gluten-free vanilla Extract
1/2 small onion
2 tablespoons olive oil ,
1 clove garlic, finely chopped
1 inch piece candied ginger, finely chopped
2 cups finely chopped cauliflower
1/2 cup crushed rice crackers
sea salt
freshly ground pepper

**Note: Can be made with fresh ginger, finely grated if you want a no-sugar added recipe.

Method
In a saucepan over high heat, bring the rice milk and vanilla to a gentle boil. Stir in the rice. Cover and reduce the heat to low and cook for 40 minutes. Do not remove the lid during cooking. Stir the rice, which will be very wet and soupy. Increase the heat and simmer uncovered, stirring frequently, for 10 minutes, or until the rice is tender and creamy.

In a deep frying pan, heat the olive oil over medium heat and stir in the onion. Reduce the heat to medium-low and cook for about 5 minutes or until slightly softened (stir occasionally). Add the garlic and ginger and cook, stirring frequently, for about 2 minutes. Stirring frequently, add the cauliflower and cook for about 10 minutes, or until just tender and fairly dry. Don't overcook.

Combine the cauliflower mixture with the rice and season to taste with sea salt and freshly ground pepper. Sprinkle the crushed rice crackers over the mixture just before serving to keep them crunchy.

Makes 4-6 servings.

Scalloped Potatoes

Scalloped Potatoes
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Great as a side dish. The potatoes are creamy and have a subtle favour to compliment your main course.

Ingredients
6 medium potatoes, skins on and thinly sliced
4 tbsp sunflower oil
3 tbsp tapioca starch
1 tsp sea salt
1/4 tsp freshly ground pepper
2+ 1/2 cups rice milk
1 small onion, finely chopped
2 tbsp brown rice syrup (optional)

Optional: 1/4 cup crushed rice crackers or crushed crispie rice cereal

Method
Preheat oven to 325 degrees F

In a small saucepan, over medium heat add the sunflower oil, sea salt and freshly ground pepper. Gradually stir in the rice milk, 1/2 cup at a time and add the brown rice syrup. When the rice milk is hot (not boiling), remove 4 tablespoons and put it into a small bowl or measuring cup. Blend in the tapioca starch and stir until completely combined and there are no lumps. Gradually whisk the tapioca mixture back into the sauce pan and cook over low heat, stirring constantly until the mixture is smooth and begins to bubble. Heat just to boiling and continue a gentle boil for about 1 minute, stirring constantly.

In a 2 quart casserole dish, greased with sunflower oil, arrange the potato slices in three layers topping each layer with 1/3 of the finely chopped onion, and 1/3 of the rice milk sauce.

Cover and bake until the potatoes are tender (about 1 hour). Let stand 5-10 minutes before serving.

Optional: Sprinkle the crushed rice crackers or rice cereal on top of the potatoes when you remove the casserole from the oven. This will keep the topping crunchy.

Chicken, Spinach, and Pesto Soup

Chicken, Spinach, and Pesto Soup
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

This soup has a lot of flavour. It works great as a substantial appetizer, or serve as a main with Joel's Dinner Rolls and a salad.
Makes 5 servings of about 1 and 1/2 cups

Ingredients
2 teaspoons olive oil
1/2 cup diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into strips
1 large clove garlic, minced
5 cups gluten and corn-free chicken broth
1 + 1/2 teaspoons dried marjoram
6 ounces baby spinach, washed and coarsely chopped
1 15 oz can chickpeas rinsed
1/3 cup lightly packed fresh basil leaves
2 tbsp prepared gluten-free, dairy-free and soy-free pesto sauce
Freshly ground pepper to taste

Method
In a Dutch oven over medium-high heat, add 2 teaspoons olive oil. Add red bell pepper and chicken. Brown the chicken on each side and stir the pepper frequently (about 3 to 4 minutes). Add garlic and stir for 1 more minute.

Stir in the chicken broth and marjoram and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through (about 5 minutes).

Remove the chicken strips and cut them into bite sized pieces when cool.
In the meanwhile, add the fresh spinach, basil and chick peas to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

Stir the chicken and pesto sauce into the pot. Season with pepper and simmer until hot.

Potato Skins

Potato Skins
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

A great appetizer, but also a terrific side. Potato skins are rich in iron, so go ahead and eat them guilt free!

Ingredients
6 small to medium sized russet baking potatoes
Olive Oil
Freshly ground Sea Salt
6 strips of turkey (or chicken) bacon
2 green onions, very thinly sliced (including the greens of the onions)
2 firm plum tomatoes, chopped
1/2 tsp gluten free Italian seasoning

Method
Preheat oven to 400 degrees F
**Use a roasting pan, broiling pan, or other heavy pan. Cookie sheets will warp!

Scrub the potatoes clean. Rub the whole potatoes with olive oil and bake for about 50 minutes, or until they are cooked through and give a little when squeezed. Allow them to cool until you can handle them easily.

While the potatoes are cooking, fry the turkey bacon in a heavy skillet using a little water or olive oil to keep it from sticking to the pan. Cook until it just starts to brown. Chop the bacon into small bite sized pieces and set aside. Toss the seasoned, chopped tomato, green onion, and bacon together in a small bowl and reserve this as a filling for the potato skins.

Cut the cooled potatoes in half horizontally. Use a spoon to carefully scoop out the insides. (Keep the potato insides to make some great mashed potatoes by adding a little rice milk). Leave about a 1/4 of an inch of potato on the skin, so it will retain its shape.

Brush the insides of the potato skins with olive oil and freshly ground sea salt, and return them to the oven for about 10 minutes (they should just begin to brown). Flip the skins over and cook for another 10 minutes. Remove them from the oven and fill them with the tomato and bacon mixture.

Set the oven to broiling temperature and return them to the oven for the last time. Broil the filled skins for about 2 minutes. Use tongs to transfer them to a serving plate and serve hot.

Smell the wonderful aroma and enjoy!

Rice Pasta Carbonara

Rice Pasta Carbonara
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Wonderful comfort food for chilly nights, or when you have a big appetite.

Ingredients
4 slices turkey or chicken bacon
1/2 onion, finely chopped
1 lb spaghetti rice pasta
3 eggs
2 tbsp rice milk
2 cloves garlic, minced
1 tbsp olive oil
1/8 tsp white pepper (or to taste)
½ tsp freshly ground sea salt (or to taste)

Method
Cook the turkey bacon in a heavy skillet until starting to brown. Use water or a little olive oil to keep the bacon from sticking to the pan. Chop the bacon into small bite sized pieces and set aside. In the same pan, saute the onions in a little olive oil or water until tender. Set the onions aside with the bacon.

Cook the rice pasta as directed on package. Do not overcook the pasta or it may become mushy.
Meanwhile, combine the egg yolks, rice milk, and garlic, sea salt and pepper in a medium bowl and beat until well blended.

When the rice pasta is cooked, rinse under warm water to remove the starch, then return to the pasta pot and toss it with 1 tbsp of olive oil. Heat through. When hot, stir in the egg mixture and toss thoroughly until combined. Add the bacon and onions and toss again to coat. Serve immediately.

Serves 4

Optional: If you can tolerate dairy, sprinkle 1/2 cup of Parmesan cheese or shredded mozzarella over the pasta just before serving.

Thai Chicken and Tomato Stew

Thai Chicken and Tomato Stew - Adapted from Lucy Waverman's recipe
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Serve over rice with fresh steamed veggies, serves 4.

Ingredients
3 tbsp sunflower oil
1 +1/2 cups chopped onions
1 tbsp chopped garlic
1 tbsp fresh ginger, grated
1 cup rice milk
1 tbsp vanilla extract
2 cups tomatoes, fresh or canned, chopped
2 tbsp lime juice
1/2 tsp granulated sugar (may be omitted)
1 + 1/2 lbs skinless, boneless, chicken (thighs cut in half, or breasts cut into strips)
Freshly ground sea salt and pepper
1/3 cup fresh coriander (also called cilantro), washed and chopped

Method
Heat oil in a large, deep skillet over medium heat. Add onions, garlic and ginger; sauté for 10 minutes or until onions are golden. Season with sea salt and cook, stirring, for 5 minutes. Add a little more oil if the ginger and onions begin to stick.

Stir in rice milk, tomatoes, lime juice and sugar, scraping up any bits on base of skillet. Bring to a boil, reduce heat and simmer for 10 minutes.

Season chicken** with freshly ground sea salt and pepper. Stir into mixture and cook, covered over medium low heat for 8-10 minutes or until chicken is just cooked through. Stir in coriander just before serving.

**Tip: If you use chicken breasts instead of thighs, cut in strips, season and sear for 1 minute per side then add to the sauce. Simmer for 4 minutes or until just cooked through.

Lamb Braised in Rice Milk with Anise

Lamb Braised in Rice Milk with Anise

Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

This is excellent served over rice, or mashed potatoes. The rice milk makes it taste slightly sweet, so the kids like it too.

Ingredients

4 tbsp olive oil

2 1/2 pounds of boneless lamb, trimmed of fat and cut into bite size pieces

Freshly ground sea salt and pepper

Sauce

1 anise bulb, diced (also called fennel)

2 garlic cloves, finely chopped

2 tsp fennel seeds, crushed

2 1/2 cups of rice milk

1 sprig of rosemary

2 tbsp brown rice syrup

3 tbsp arrowroot powder

1/3 cup cold water

Freshly ground sea salt and pepper

1/2 cup fresh parsley, finely chopped

Optional: 2 cups of rice or 4 medium potatoes (to serve 4 adults)

Method

In a large dutch oven (5 to 6 quarts), heat 2 tbsp of olive oil on medium to medium-high heat. Pat the lamb pieces dry (so they will not spit when put in oil) and season well with freshly ground sea salt and pepper. Place 1/3 of the lamb pieces in the pan so that each has a surface touching the bottom. Brown each side of the lamb pieces before turning it (don't stir it or it will not brown). Remove the lamb from the pan once all sides are brown and set it aside. Repeat this process for the remaining lamb pieces.

Reduce the heat to medium and add the remaining 2 tbsp of olive oil. Scrape up the brown tasty bits and use this and the oil to cook the anise. Add the diced anise and cook until softened (a few minutes). Add the garlic, and crushed fennel seeds and cook another minute or two.

Add the lamb back to the pot and add the rice milk. Increase heat until the broth simmers then turn it to low. Add the sprig of rosemary, cover the pot and let it cook for 1 and 1/2 to 2 hours, and the meat is tender.

While the lamb is cooking, prepare the rice or mashed potatoes to serve with it.

When the lamb is tender, remove it from the pot and set aside. Remove the rosemary sprig and discard. Add the brown rice syrup and bring the rice-milk based sauce to a boil and reduce it to about 2 cups (about 5 minutes). To thicken the sauce, add three tablespoons of arrowroot powder to 1/3 cup of cold water. When the arrowroot powder is dissolved in the water, add it to the sauce while stirring it the entire time. When the sauce starts to thicken remove from heat. Season the sauce with freshly ground pepper and sea salt to taste. Add back the lamb and heat it through.

Just before serving, stir in the fresh chopped parsley. Serve the lamb and sauce over hot rice or mashed potatoes.

Marla's Potatoes

Marla's Potatoes
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

These are very popular with kids and adults. Count on using one large potato per person, more if they are potato fans. They go great with roasts, BBQs, or just about any meal.

Ingredients
4 extra large potatoes (we like Yukon Gold or Red)
1/4 cup olive oil
Sea Salt
Freshly ground pepper

Optional spices: Gluten-free Italian seasoning, or rosemary, or thyme, or basil

Method
Preheat oven to 350 degrees F.
Line 2 oblong baking dishes or cookie sheets with baking parchment (makes clean up easy and the potatoes don't stick!)

Wash the potatoes well
Leaving the skins on, slice the raw potatoes in 1/4 inch thick slices width-wise. They look like very fat potato chips.

Place all the slices in a large bowl and pour the olive oil all over the top of them. Toss the potatoes in the oil so that it lightly coats both sides. Place the potato slices in a single layer on the baking sheets and season them (sprinkle it sparingly on top) to taste with salt, pepper and any other desired seasonings.

Bake them for 20-30 minutes or until they are soft and tender when you pierce them with a fork. There is no need to turn them. They will be slightly browned on the bottom and white on the top when done. Serve hot from the oven.