Betty's Chinese Chicken

Betty's Chinese Chicken

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free

**Warning, contains soy

This is an easy main and is a favourite with children and adults alike.

Ingredients

1 whole chicken, cut up (or the equivalent in boneless chicken cut into pieces)

Sauce

1/2 cup gluten-free Soy Sauce

1/2 cup water

2 tbsp brown sugar

1 tsp garlic (chopped)

1 tsp honey

2 sun dried tomato pieces, finely chopped

Method

This can be made in a dutch oven on top of the stove, or in a covered dish in the oven.

For the oven method, preheat the oven to 350 degrees.

Mix the soy sauce, water, brown sugar, garlic, sun dried tomato and honey in a bowl. Arrange the chicken pieces in bottom of the dutch oven or casserole dish. Pour the sauce all over the chicken, coating it well. Cover the dutch oven or casserole and place in the oven for 30-45 minutes or until the chicken pieces are cooked through. 1/2 way through cooking, turn the chicken pieces over, baste with more sauce and return to the oven uncovered.

Suggestion: Serve over rice with steamed broccoli on the side. My family LOVES the sauce on the rice as well.

Almond Bread

Almond Bread - adapted from pattycake.ca Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free

This bread holds together surprisingly well for slicing and toasting, and considering it is made almost entirely from almond flour, it is not a heavy bread.

Ingredients
Dry
3 cups whole almond flour (almond meal)
1/4 cup tapioca starch
2 +1/4 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet
3 large eggs
1/2 cup unsweetened apple sauce
2 tbsp olive oil
1 tbsp honey or sugar (optional)

Method
Preheat oven to 325. Grease and dust a loaf pan, I use a glass loaf pan with olive oil and tapioca starch.

Sift the almond flour and remove any large pieces. Sift again, this time with tapioca starch, baking powder, baking soda, and salt. Stir the mixture with a whisk to ensure it is completely combined.

In a separate bowl, mix eggs, apple sauce, olive oil and sugar (or honey)

Mix wet and dry ingredients together until there are no lumps, but don't over-mix. Pour into the prepared loaf pan and smooth the top (with wet hands if necessary). Bake for about 40 -45 minutes, rotating the pan half way through baking. If it is browning too fast after 20 minutes, lower the temperature to around 300 or lower. It will be ready when a toothpick inserted in the center comes out clean.

Bocconne Dolce

Bocconne Dolce (gluten and dairy free)

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

Adapted from Guess Who's Coming to Dinner, Desserts

Ingredients

Meringue

6 egg whites, room temperature

1/4 tsp cream of tartar

1 + 1/2 cups of granulated white sugar

Filling and Topping

1 pint fresh strawberries (or fresh blueberries, or canned peaches)

Dairy-Free Frosting

** Fresh blueberries work just as well, or in the winter try canned peaches (well drained)

Dairy-Free Frosting

1 cup granulated white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon gluten free vanilla extract (may be omitted)

Method:

Meringue

Beat egg whites and cream of tartar until soft peaks form. Beat in sugar gradually (1/8 cup at a time) until stiff and glossy. Line 3 round 8 inch pans with foil (or two 9 X 13 pans if you want to do an oblong cake) and grease with sunflower oil (important or the meringue will stick!) Divide and spread the meringue evenly among the pans. Bake at 250 degrees Fahrenheit for about 45 minutes or until dry and crispy firm. Cool on racks (or leave in a cool oven overnight) and carefully peel off the foil.

**Note: you are drying the meringue, not baking it so it should not brown.

Dairy-Free Frosting

In a saucepan, stir together sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. Cool slightly.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture to the egg/vanilla mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.

Reserve 4-8 of the nicest looking whole strawberries with which to decorate the top. Slice or chop up the remaining strawberries for the filling. No need to add sugar, the meringue and frosting are sweet enough.

Assembly

For the three layer round cake, place the first meringue layer on your serving plate. Spread 1/3 of the frosting on the meringue and top with 1/2 of the chopped up strawberries. Place the second meringue layer on top of the first one. Spread 1/3 of the frosting on the meringue and top with 1/2 of the chopped up strawberries. Place the third meringue layer on top of the second one and spread the remaining 1/3 of the frosting on the top, leaving the layers exposed. Slice the reserve whole strawberries in half lengthwise and use them to decorate the top of your cake.

For the two layer oblong cake, place the first meringue layer on your serving plate. Spread 1/2 of the frosting on the meringue and top with all of the chopped up strawberries. Place the second meringue layer on top of the first one and spread the remaining frosting on top. Slice the reserve whole strawberries in half lengthwise and use them to decorate the top of your cake.

Chill 2-3 hours before serving to allow the meringue to soften - otherwise it is very difficult to slice.

Additional notes: The original recipe also included spreading the first two layers with melted dark chocolate (about a 1/3 cup per layer). If chocolate is used, reserve 2-3 tsps of melted chocolate to drizzle over the top.

Pecan Pie

Dessert - Pecan Pie
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free , Peanut-Free

Ingredients

Pie Crust
Dry Ingredients
1/4 cup sweet rice flour
1/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup almond meal
2 tsps sugar
pinch of salt

Wet Ingredients
1 tbsp rice milk
6 tbsp sunflower oil
1 egg yolk

Pecan Filling
1 cup simple syrup**
3 whole eggs plus 1 yolk, beaten
1/2 cup light brown sugar
1/2 cup white sugar
2 tbsp sunflower oil
1 tsp gluten-free vanilla
1/4 tsp gluten-free almond extract
1 1/2 cups pecans

Method

Pie Crust
Pre-heat the oven to 425 degrees F. In a medium sized bowl, mix together the dry ingredients, then make a well (hole in the middle of them). In a measuring cup, mix together the wet ingredients. Pour the wet ingredients into the well of the dry ingredients. Combine the wet and dry ingredients thoroughly and let it stand for 10 minutes, allowing the flours to absorb the moisture. Press the thick mixture into a 9 inch pie plate (I use a glass one to avoid burning). Press the mixture completely up the sides of the pie pan. Bake for approximately 10+ minutes, or until the crust is fairly dry and starts to brown.

Pecan Filling
In a bowl, combine all of the ingredients except for the pecans. Mix well. Arrange the pecans on the bottom of the baked pie crust and carefully pour the filling over them. The pecans will float to the top. In a preheated 350 degrees F oven bake for 45 to 50 minutes or until the filling has set and reaches a temperature of 200 degrees F. Allow pie to cool on a rack for at least two hours before serving.

**Simple Syrup
2 cups white sugar
1 cup water

In a small sauce pan, bring the water to a boil. Add the sugar and stir to dissolve. Continue to gently boil and stir the mixture for approximately 5 minutes, or when the mixture becomes syrupy. Cool and store excess in an airtight container in the refrigerator.

Frosting Dairy-Free

Frosting (Dairy-Free)

Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
Adapted from Shiny White Frosting: http://www.allergy-freekitchen.com/

Note: Makes enough to frost a double layer cake!

Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon gluten-free vanilla extract (omit if it is not available)

Method:

In a saucepan, stir together sugar, water and cream of tartar.

Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.

In a medium mixing bowl (preferably using a table top mixer), whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture to the egg/vanilla mixture while whipping constantly until stiff peaks form (About 7 to 10 minutes).

Frost your cake!

Fresh Blueberry Pie

Fresh Blueberry Pie (optional - Meringue Topping!)
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Ingredients:
Pie Crust
1 pre-baked pie crust (my allergy-free pie crust works well)

Blueberry Filling
3/4 cup granulated sugar
3 tbsps arrowroot starch
1/8 tsp sea salt
2 cups fresh or frozen blueberries (I used frozen for this part)
1/4 cup water
1 tbsp lemon juice
2 cups fresh blueberries (Fresh is the ONLY way to do this part right)

Meringue Topping
4 egg whites
7 tbsp white sugar
1/4 tsp cream of tartar (gluten free)

Method:

If topping the pie with meringue, preheat the oven to 350 degrees F.

Blueberry Filling: Combine sugar, arrowroot starch and sea salt in a medium sized sauce pan. Add two cups fresh or frozen (thawed) berries and water. Cook over medium heat, stirring constantly, until mixture boils, thickens, and clears. Remove from heat and stir in lemon juice. cool.

Place the 2 cups fresh berries into the pie shell and top with the cooked berry mixture. If you are topping the pie with meringue, do this prior to chilling the pie.

Meringue: In a large glass or metal bowl, whip egg whites and cream of tartar until soft peaks form. Slowly add the 7 tbsp of sugar, one at a time, until stiff peaks form. Spread the meringue over the cooled blueberry filling, sealing the edges at the crust.

Bake in the pre-heated oven for 10 minutes, or until the meringue is golden brown.

Chill the pie, and enjoy!

Gluten-Free Matzah Balls (for soup)

Matzah Balls, Gluten-Free (for soup)
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

Ingredients
4 Eggs
2 teasppons sea salt
1/4 tsp pepper
2 cups almond flour/meal (sifted)

Method
In a medium bowl, beat eggs, 1 tsp salt, and pepper for 2 minutes on medium speed. Stir in the almond flour. When thoroughly combined, refridgerate for 2-4 hours.

When the thick batter is completely chilled, and the moisture is absorbed, remove from the refridgerator and roll it into 1 inch balls.

Drop the balls into a large pot of boiling water (containing 1 tsp salt). Reduce the heat, cover and simmer the balls for 20 minutes. They turn fairly white when they are cooked.

Remove the cooked matzah balls from the boiling water, using a slotted spoon, and add them immediately to chicken soup/stock and serve, or store them in a tightly covered container and refridgerate untill needed.

To re-heat refridgerated matzah balls, simply drop them into hot chicken soup/stock for a few minutes, then serve.

Interesting texture, but pretty good.