Sunday, December 5, 2010
Gingerbread Cookies
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Dry Ingredients:
1 cup sweet rice flour (or white rice flour)
3/4 cup potato starch (NOT potato flour)
3/4 cup tapioca starch (also called flour)
1+½ tsp baking soda
1 ½ tsp xanthan gum (or guar gum)
1/8 tsp cloves (ground)
1 tsp cinnamon (ground)
1 tsp ginger (ground)
1/4 tsp salt
Wet Ingredients
½ cup brown rice syrup
2 tbsp honey
1 egg white (cold)
½ cup gluten-free, black strap molasses
Other Ingredients:
1/3 cup dairy&soy -free margarine
Method
Using a wire whisk, combine the dry ingredients well. Using a fork or pastry cutter, cut in the margarine until the mixture is crumbly.sIn a small bowl, beat the wet ingredients together well. Add the wet mixture to the dry and combine until it forms heavy dough. Form a flat ball, cover and refrigerate for one hour (or overnight).
Preheat oven to 325 degrees. Line baking sheets with baking parchment.
Sprinkle a little tapioca flour on a sheet of baking parchment and roll out ¼ of the dough to ¼ inch thick. Use extra tapioca flour if the dough is sticky. Cut out the shapes as desired and place on lined baking sheets. Repeat for the remaining dough.
Bake for 7 minutes and cool on a wire rack.
Decorate with allergy-free frosting.
Tuesday, August 10, 2010
Muskoka Rice Pudding
Ingredients
1 cup white rice
Thursday, July 29, 2010
Cottage Biscotti
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
One rainy afternoon at our cottage, Cottage Biscotti was born! This is great on its own, or dip it in an icing glaze or dark chocolate glaze.
Ingredients
Dry
3/4 cup brown rice flour (or potato flour)
1/4 cup almond flour
3 tbsp tapioca starch
2 tbsp arrowroot flour
3/4 tsp guar gum
1/2 tsp gluten free baking powder
1/4 tsp sea salt
Wet
2 whole eggs (or 3 egg whites)
1/2 cup sugar
2 tbsp sunflower oil
2 tbsp rice milk
Nuts and Fruit
1/3 cup prunes, pitted and finely chopped (or use other dried fruit of choice)
1 cup pecans, coarsely chopped (or use other nuts of choice)
Optional Icing Glaze
1 cup icing sugar (corn and gluten-free)
1 tsp almond extract
1 tbsp rice milk
Method
Preheat the oven to 325 degrees F. Oil an 8 X 8 inch baking dish with sunflower oil and set aside. Line a baking sheet with baking parchment and set aside.
Biscotti
In a medium bowl, blend all dry ingredients well using a whisk. Set aside.
In a large bowl, using an electric mixer, beat the wet ingredients until blended. Add the dry ingredients to the wet a little at a time. The batter will be VERY thick. Fold in the nuts and fruit using a spatula and distribute evenly. Press the mixture into the prepared baking dish as evenly as possible and bake for 30 - 35 minutes or until the top just begins to turn brown. Remove from oven and cool for about 5 minutes.
Slice the layer of biscotti into three equal pieces in the pan. Remove each section from the pan and cut it again, on the short side, into four pieces, each 2 inches wide. In all you should have approximately 16 pieces.
Place each piece, wide side down on the lined baking sheet and continue baking for about 15 minutes or until they are crisp (could take a bit longer depending on humidity).
Icing Glaze
In a small mixing bowl, combine corn-free icing sugar, almond extract and rice milk. Stir it until it is smooth (all lumps are absorbed). If the glaze is too thick for dipping, add 1 tsp of rice milk at a time until it is thin enough to coat the biscotti, but not so thin that it drips off.
When the biscotti is cool, dip each one into the glaze coating only 1/2 of it (one end). The uncoated end can be used to handle the cookie. Place each one on a wire rack or a parchment lined cookie sheet to dry. If desired, melted chocolate can be used to dip the biscotti instead of using the icing glaze.
Wednesday, July 21, 2010
Cheese-Like Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Thursday, July 15, 2010
Duck Soup
** Does contain gluten-free soy sauce
Tuesday, July 13, 2010
Duck Patties
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free
I have always been a fan of duck, but have never been terribly adventurous in preparing it. I came across a recipe for duck burgers and simply had to try to adapt it for our life-style. The result was absolutely delicious. If you are cost conscious, purchase a whole duck (not just the expensive boneless breast meat), remove the breast meat for this recipe, and make soup with the remaining parts!
Ingredients
2 duck breasts, boneless
1/3 cup crispy rice cereal (gluten free), crushed
Seasonings
1/4 of a small onion, chopped very finely
1 tsp fresh ginger, grated
1 tsp soy sauce, gluten free
1 tsp garlic, minced
1/4 tsp fennel seed, crushed or finely chopped
1/8 tsp cloves, ground
Sea salt and freshly ground pepper to taste
Method
Cut the duck breasts into quarters, but leave the skin on. Place the duck chunks into a food processor and pulse only until the the meat is chopped up, but not a mushy paste. If there are large chunks of skin or fat that are not processed, take them out and discard them. Put the chopped duck in a medium sized bowl.
Add all the seasonings to the bowl and blend well. Add the sea salt and pepper to taste, last. There is quite a bit of flavour already, so use sparingly.
Finally, fold in the rice crumbs a little at a time to help combine the duck bits and make it easier to handle. Form 6 small patties with the mixture and place them in a medium sized skillet over medium heat.
As the skin and fat were left on during processing, there will be plenty of oil in the pan before long. You may want to drain some of it off during cooking. Brown well on one side, then flip and brown the other. Do not turn more than once as the patties may fall apart. Cook for about 5-7 minutes, or until they are cooked through.
Serve with rice, on a bun (like Joel's burger buns), or make them smaller and serve them as appetizers.
Monday, July 12, 2010
Sydney's Mac and Cheese-Like
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
This was an instant hit with my little girl. She especially liked the rice crumbs on top. The sauce does have a light, cheesy flavour to it, even though it is dairy and soy-free!
Ingredients
450 gms rice pasta (elbows or shells work well)
1 cup frozen peas
Sauce
1 small onion, finely minced
2 tbsp olive oil
3 tbsp tapioca flour
1 tsp dry mustard powder
2+1/4 cups rice milk
3/4 cup non-dairy, rice cheese (no soy) - I used 7 of the sandwich slices.
1/4 tsp nutmeg, ground
1 tsp sea salt
Pepper to taste
Garnish
1 cup crispie rice cereal (gluten free), crushed
Method
Pre-heat oven to 325 degrees F. Oil a medium sized baking dish with olive oil.
Bring a large pot of water to a boil and cook the rice pasta according to the directions. Cook only until tender, but firm. When done, rinse under warm water to remove the starch and pour into a large bowl. Add the frozen peas and set aside.
Sauce
In a medium sized pot over medium heat, add the olive oil. When hot, cook the minced onion until it is tender, then add the mustard. Slowly whisk in the rice milk and nutmeg and heat until warm. Add the rice "cheese" and continue stirring until it melts, and the sauce begins to get hot.
To thicken the sauce, remove 4 tablespoons of the sauce and place it in a small bowl or cup. Add the tapioca flour and stir until the flour is fully absorbed and there are no lumps. Whisk the tapioca mixture back into the "cheese sauce" and stir gently until it gets hot and thickens. Season with 1 tsp sea salt and add pepper to taste.
Pour the sauce all over the pasta mixture and toss lightly until it is well coated. Pour the entire mixture into the prepared baking dish and top with the crushed rice cereal.
Bake for 20 minutes to allow the "cheese" sauce to absorb and the frozen peas to heat up.
Saturday, July 10, 2010
Sydney's Endless Energy Bars
3/4 cup almond butter
Rosemary & Apple Roast Chicken
Place the chicken, breast side up in the roasting pan (on top of the rack) and pour any remaining coating over the chicken. Adjust the seasonings (additional sea salt and freshly ground pepper) if desired. Place the remaining apple slices and onion pieces around the chicken, and sprinkle cinnamon, nutmeg and ground cloves over them. Carefully pour 1 cup of water into the bottom of the pan. Break the sprigs of rosemary into large pieces and place some directly onto the top of the chicken, and some into the bottom of the roasting pan with the water.
Put the roasting pan, uncovered, into the oven and roast for 20 minutes at 475 degrees to seal in the juices, then reduce the temperature to 325 minutes for an additional 1 +1/2 hours, or until the chicken is cooked through and the juices run clear.
Chicken Shish-Kabob
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free**, Peanut-Free
Tired of burgers? Shish-Kabobs are a great alternative. Let each dinner guest prepare their own kabobs, then they get exactly what they want! Even kids like to make their own.
Ingredients
2 boneless chicken breasts, cut into 1 inch chunks (approx.)
8 baby potatoes, skin on
1/2 green pepper, cut into large chunks
1/2 yellow pepper, cut into large chunks
1/2 red pepper, cut into large chunks
8 grape tomatoes
(add or substitute any other veggies or fruit you like that can be barbecued)
3 tbsp olive oil
Sea Salt and Freshly ground pepper
**Optional marinade: 1/4 cup soy sauce, gluten free
1/4 cup water
Method
Before the barbecue, gather 8-10 skewers. If you are using wooden skewers, submerge them in water for at least an hour to prevent them from burning on the barbecue. If you wish to marinate the chicken before barbecuing it, place the chicken in a bowl and add the soy sauce and water. Cover and let stand in the refrigerator for one hour.
Boil the baby potatoes until they are tender (they give when you squeeze them) before the barbecue. This can even be done the day before. Allow them to cool .
In the meantime, prepare all the vegetables (and/or fruit) for skewering. On a small plate or in a tiny bowl, mix the olive oil with some sea salt and freshly ground pepper. Arrange all the items to skewer to make it easy for the dinner guests to reach them.
When the chicken is ready, invite the dinner guests to wash their hands, then grab 2 skewers and pierce and slide onto the skewers the items of their choice. Remind your guests to take note of what they put on their skewers so they will get the right one back after they are cooked! When they are finished their creations, using a basting brush, lightly brush on the oil and seasonings mixture. This is very important to prevent the chicken from sticking to the grill. Cook the kabobs about 12-15 minutes, or until the chicken is cooked through.
Serve with rice or a salad.
Tuesday, June 29, 2010
Bruschetta
Garnish with some fresh cilantro or parsley.
Chicken Tetrazzini
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
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
1/4 cup tapioca flour (for thickening)
2+1/2 cups rice milk
1/2 cup chicken (or vegetable) broth
pinch ground nutmeg
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
Sauce
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.
Monday, June 28, 2010
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!
Saturday, June 26, 2010
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
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.
Tuesday, June 22, 2010
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
Sunday, June 20, 2010
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.
Saturday, June 19, 2010
Joel's Bread Loaf
Wet Ingredients
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).
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.
Lamb Cabbage-Less, Cabbage Rolls
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
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).
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!
Thursday, June 17, 2010
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
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!
Wet Ingredients
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.
Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.
Wednesday, June 16, 2010
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
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.
Monday, June 14, 2010
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.
Sunday, June 13, 2010
Turkey Meatballs in Tangy Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free
2 cloves garlic
Method
Zucchini au Gratin-Less
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
Preheat oven to 400 degrees F.
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
Ketchup (Homemade)
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Soy-Free, Vinegar-Free
Friday, June 11, 2010
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
Thursday, June 10, 2010
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!
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.
Tuesday, June 8, 2010
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.
Monday, June 7, 2010
Almond Cookies
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.
Sunday, June 6, 2010
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.
Saturday, June 5, 2010
Chicken Mango Salad
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free, Vinegar Free
Ingredients
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
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.