For one cup of buttermilk:
1 cup GFCF milk (soy, rice, almond)
1 tablespoon vinegar
Mix well and let stand for 10 minutes.
{When I first discovered that, YES, one can make GFCF buttermilk, I sang "Hallelujah!" It is a very important ingredient in the South.}
Saturday, October 24, 2009
How I Use Ghee With Margarine
Both of my grandmothers lived on farms. One churned fresh milk and made delicious butter. I was so disappointed in GFCF margarine because it lacked the buttery taste I have loved and cooked with all of my life.
When I first purchased Ghee as an alternative to GFCF margarine I was delighted to find that it did have a very buttery flavor, but I was put off by the overly concentrated butter flavor it brought to my recipes. My solution? I use both GFCF margarine and Ghee in recipes that call for butter or margarine. For example: If a recipe calls for 2 teaspoons of butter or margarine, I use 1 teaspoon GFCF margarine and 1/2 teaspoon Ghee. If a recipe calls for one stick of butter or margarine, I use 1/2 stick GFCF margarine and 4 tablespoons (1/4 cup) Ghee. And so on. And now our GFCF life is light and buttery again. :)
(If you missed our previous discussion about Ghee vs. GFCF margarine, you can find it Here.
When I first purchased Ghee as an alternative to GFCF margarine I was delighted to find that it did have a very buttery flavor, but I was put off by the overly concentrated butter flavor it brought to my recipes. My solution? I use both GFCF margarine and Ghee in recipes that call for butter or margarine. For example: If a recipe calls for 2 teaspoons of butter or margarine, I use 1 teaspoon GFCF margarine and 1/2 teaspoon Ghee. If a recipe calls for one stick of butter or margarine, I use 1/2 stick GFCF margarine and 4 tablespoons (1/4 cup) Ghee. And so on. And now our GFCF life is light and buttery again. :)
(If you missed our previous discussion about Ghee vs. GFCF margarine, you can find it Here.
Scrumptious Steak (and optional baked potato)
1 one-inch thick boneless ribeye * **
2 tablespoons GFCF margarine *
Lawry's (No MSG!) seasoned salt
GFCF Lemon Pepper
1 baked potato (optional) *
Put 1 tablespoon GFCF margarine into a small (just big enough to fully accomodate the steak) non-stick skillet. Heat to med./med.high. Swirl margarine so that it is completely covering the entire bottom of the skillet. Sprinkle seasoning salt and lemon pepper very generously over one side of the steak. Press down with the back side of the fork (do not prick) to make sure the lemon pepper does not fall off when you transfer the steak to the pan. Place steak seasoned side down into skillet. (Season the other side of the steak with seasoning salt and lemon pepper.) Cook for 4 minutes, 45 seconds (this is the amount of time to cook each side for steak that is pink in the middle, med. rare/med., but not draining pink. If you want med. rare that drains pink, cook for only 4 minutes each side), rotating the steak in the skillet 90 degrees after 2 minutes. During the last minute of cooking, turn the heat down to medium. Turn the steak over, making sure that margarine is completely covering the bottom of the pan first, and cook for 2 minutes. Rotate the steak 90 degrees and continue cooking 2 minutes, 45 seconds. Turn the heat down one number setting during the last 2 minutes, and to low during the last minute. Flip the steak over one more time to drain and cook the juices that have appeared, for about 15 seconds. Remove steak and place on a plate. Do not cut into the steak for at least 5 minutes.
Optional Baked Potato:
Into the cooked steak drippings in the non-stick skillet, add 1 tablespoon GFCF margarine and stir until melted. Gently place the baked potato into the skillet and mash with a plastic or wooden spatula, incorporating all the steak drippings, seasoning, and margarine into the potato. Salt and pepper to taste.
* For two steaks (and two baked potatoes), use a larger non-stick skillet (big enough to accomodate both, with space in between the steaks for even browning and cooking) and increase the margarine to 2 tablespoons each time it is called-for.
** For steaks that are thinner than one inch, I cook for 3 minutes, 45 seconds to 4 minutes each side.
{This is just a different take on grilled steak with baked potato. The steak is as delicious as grilled, perhaps even better because you don't have to deal with the outdoor grill at all. The idea for the baked potato came from the times I've had a steak and a baked potato on my plate and the steak drippings meandered into the potato. Of course, you can always stick with traditional GFCF margarined baked potato, if you like.}
2 tablespoons GFCF margarine *
Lawry's (No MSG!) seasoned salt
GFCF Lemon Pepper
1 baked potato (optional) *
Put 1 tablespoon GFCF margarine into a small (just big enough to fully accomodate the steak) non-stick skillet. Heat to med./med.high. Swirl margarine so that it is completely covering the entire bottom of the skillet. Sprinkle seasoning salt and lemon pepper very generously over one side of the steak. Press down with the back side of the fork (do not prick) to make sure the lemon pepper does not fall off when you transfer the steak to the pan. Place steak seasoned side down into skillet. (Season the other side of the steak with seasoning salt and lemon pepper.) Cook for 4 minutes, 45 seconds (this is the amount of time to cook each side for steak that is pink in the middle, med. rare/med., but not draining pink. If you want med. rare that drains pink, cook for only 4 minutes each side), rotating the steak in the skillet 90 degrees after 2 minutes. During the last minute of cooking, turn the heat down to medium. Turn the steak over, making sure that margarine is completely covering the bottom of the pan first, and cook for 2 minutes. Rotate the steak 90 degrees and continue cooking 2 minutes, 45 seconds. Turn the heat down one number setting during the last 2 minutes, and to low during the last minute. Flip the steak over one more time to drain and cook the juices that have appeared, for about 15 seconds. Remove steak and place on a plate. Do not cut into the steak for at least 5 minutes.
Optional Baked Potato:
Into the cooked steak drippings in the non-stick skillet, add 1 tablespoon GFCF margarine and stir until melted. Gently place the baked potato into the skillet and mash with a plastic or wooden spatula, incorporating all the steak drippings, seasoning, and margarine into the potato. Salt and pepper to taste.
* For two steaks (and two baked potatoes), use a larger non-stick skillet (big enough to accomodate both, with space in between the steaks for even browning and cooking) and increase the margarine to 2 tablespoons each time it is called-for.
** For steaks that are thinner than one inch, I cook for 3 minutes, 45 seconds to 4 minutes each side.
{This is just a different take on grilled steak with baked potato. The steak is as delicious as grilled, perhaps even better because you don't have to deal with the outdoor grill at all. The idea for the baked potato came from the times I've had a steak and a baked potato on my plate and the steak drippings meandered into the potato. Of course, you can always stick with traditional GFCF margarined baked potato, if you like.}
Monday, October 19, 2009
Savory Squash and Tomatoes
1 zucchini squash, sliced
4 small yellow squash, sliced
1 small onion, chopped
1/4 cup extra virgin olive oil
1 14.5 ounce can diced tomatoes
GFCF soy sauce
salt
pepper
Preheat oven to 400 degrees.
Place squash and onions in an even layer in an oven-safe square or round dish. (I used a pie plate.) Sprinkle liberally with salt and pepper. Pour olive oil over vegetables and toss gently to coat each piece. Spoon one can of chopped tomatoes evenly over vegetable mixture. Do not stir. Drizzle a few drops of soy sauce over the tomatoes. Bake uncovered for 40 minutes. Remove from heat, stir, cover and bake for 15 more minutes. If desired, add more salt and pepper to taste. Serves 4-6.
{I had never seen a recipe for this combination of ingredients, but for some reason, today I thought the flavors might blend nicely. It was delicious!}
4 small yellow squash, sliced
1 small onion, chopped
1/4 cup extra virgin olive oil
1 14.5 ounce can diced tomatoes
GFCF soy sauce
salt
pepper
Preheat oven to 400 degrees.
Place squash and onions in an even layer in an oven-safe square or round dish. (I used a pie plate.) Sprinkle liberally with salt and pepper. Pour olive oil over vegetables and toss gently to coat each piece. Spoon one can of chopped tomatoes evenly over vegetable mixture. Do not stir. Drizzle a few drops of soy sauce over the tomatoes. Bake uncovered for 40 minutes. Remove from heat, stir, cover and bake for 15 more minutes. If desired, add more salt and pepper to taste. Serves 4-6.
{I had never seen a recipe for this combination of ingredients, but for some reason, today I thought the flavors might blend nicely. It was delicious!}
Sunday, September 27, 2009
Homemade Flour Mixes ~ Totally Worth It
Since our family went gluten-free on August 1, I have been using pre-packaged GFCF flour mixes: Bob's Red Mill Baking Mix and Bob's Red Mill Biscuit mix instead of homemade GFCF flour mixes. It wasn't until I tried Pamela's Gourmet GF cookies that I realized the unique (metallic ?) taste in BRM Mixes is so unnecessary. I can only surmise that this unique taste comes from the ground beans they use. I looked at the ingredients list on Pamela's GF cookies and noticed there are no bean flours, but rather combinations that include rice flours instead.
I did more research at TACA and was surprised to see that one of the contributors for the flour mix recipes page thinks rice flours (used in Bette Hagman's Feather Light recipe and Pamela's GF cookies) are gritty.
To me, regular flour seems very "light" so I decided to make a combination of Bette Hagman's Feather Light and the recipe the Taca author preferred - GF Flour Mix II. I omit the almond flour simply because it is so expensive.
Today I made my first from scratch recipe using my combo flour mix and it is just leaps and bounds better than Bob's Red Mill mixes, in my opinion. There is no weird taste or aftertaste and I detected no grittiness at all. I remain grateful to Bob's Red Mill mixes for helping me get started on this GFCF journey, and for also giving me that nudge I needed to actually make a flour mix. For, once I tasted Pamela's cookies, there was just no going back.
I must stress the importance of adding xantham gum to your recipes that call for GFCF flour, unless you want a cake that does not rise. I also noticed that cake recipes, instead of calling for 1 teaspoon of baking powder (for example), call for 1/2 teaspoon of baking powder AND 1/2 tsp. of baking soda.
I will edit the recipes I have posted thusfar to include flour mixes.
*** Update: November 20, 2009 ***
I am now using Carol Fenster's Sorghum Blend Flour Mix recipe exclusively for all recipes that call for flour: Carol's Gluten-Free Flour Blends
I use Sorghum Flour Blend (#3) and I omit the 4th ingredient. This blend, minus the 4th ingredient, is featured in the Carol Fenster's 1,000 Gluten-Free Recipes cookbook that I purchased in September.
I did more research at TACA and was surprised to see that one of the contributors for the flour mix recipes page thinks rice flours (used in Bette Hagman's Feather Light recipe and Pamela's GF cookies) are gritty.
To me, regular flour seems very "light" so I decided to make a combination of Bette Hagman's Feather Light and the recipe the Taca author preferred - GF Flour Mix II. I omit the almond flour simply because it is so expensive.
Today I made my first from scratch recipe using my combo flour mix and it is just leaps and bounds better than Bob's Red Mill mixes, in my opinion. There is no weird taste or aftertaste and I detected no grittiness at all. I remain grateful to Bob's Red Mill mixes for helping me get started on this GFCF journey, and for also giving me that nudge I needed to actually make a flour mix. For, once I tasted Pamela's cookies, there was just no going back.
I must stress the importance of adding xantham gum to your recipes that call for GFCF flour, unless you want a cake that does not rise. I also noticed that cake recipes, instead of calling for 1 teaspoon of baking powder (for example), call for 1/2 teaspoon of baking powder AND 1/2 tsp. of baking soda.
I will edit the recipes I have posted thusfar to include flour mixes.
*** Update: November 20, 2009 ***
I am now using Carol Fenster's Sorghum Blend Flour Mix recipe exclusively for all recipes that call for flour: Carol's Gluten-Free Flour Blends
I use Sorghum Flour Blend (#3) and I omit the 4th ingredient. This blend, minus the 4th ingredient, is featured in the Carol Fenster's 1,000 Gluten-Free Recipes cookbook that I purchased in September.
Grandma's Pound Cake
2 1/2 cups pure cane sugar
1 cup Crisco shortening (not melted)
6 eggs
1/2 cup Mimic Creme (a GFCF cream substitute) *
3 cups sifted GFCF flour **
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. xantham gum
Preheat oven to 300 degrees.
Cream sugar and shortening. Add eggs, one at a time. Add Mimic Creme and beat for 3 minutes. Add remaining dry ingredients in small amounts and mix well, until smooth. Pour into greased and GFCF floured tube or Bundt pan and bake @ 300 degrees for 1 1/2 hours. Cool for 20 minutes before removing from pan.
* Mimic Creme does not whip, but the manufacturers will be releasing a new Product, "HEALTY TOP"™ in the next few months. According to their website, "Healthy Top (tm) will be a whip-able, non-dairy cream based on almonds and cashews, (just like our regular MimicCreme)."
When this product is released, I will test it and modify this recipe accordingly. But basically, the GFCF "whippped cream" will be folded into the batter just prior to pouring the batter into the pan. The amount required will increase to 1 cup (prior to whipping).
** GFCF flour: I use a combination of Bette Hagman's Featherlight and Taca's GF Flour Mix II. I omit the almond flour.
{This is the GFCF version of my Grandma's Pound Cake. I have never seen the original version of this recipe anywhere else. The aroma and flaky crust take me back to her dining room, every time.}
1 cup Crisco shortening (not melted)
6 eggs
1/2 cup Mimic Creme (a GFCF cream substitute) *
3 cups sifted GFCF flour **
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. xantham gum
Preheat oven to 300 degrees.
Cream sugar and shortening. Add eggs, one at a time. Add Mimic Creme and beat for 3 minutes. Add remaining dry ingredients in small amounts and mix well, until smooth. Pour into greased and GFCF floured tube or Bundt pan and bake @ 300 degrees for 1 1/2 hours. Cool for 20 minutes before removing from pan.
* Mimic Creme does not whip, but the manufacturers will be releasing a new Product, "HEALTY TOP"™ in the next few months. According to their website, "Healthy Top (tm) will be a whip-able, non-dairy cream based on almonds and cashews, (just like our regular MimicCreme)."
When this product is released, I will test it and modify this recipe accordingly. But basically, the GFCF "whippped cream" will be folded into the batter just prior to pouring the batter into the pan. The amount required will increase to 1 cup (prior to whipping).
** GFCF flour: I use a combination of Bette Hagman's Featherlight and Taca's GF Flour Mix II. I omit the almond flour.
{This is the GFCF version of my Grandma's Pound Cake. I have never seen the original version of this recipe anywhere else. The aroma and flaky crust take me back to her dining room, every time.}
Friday, September 4, 2009
Fabulous Find ~ Tickle Bellies
These are so cute! And there is so much more at Tickle Bellies
"Tickle Bellies is a fast growing stationery company that is becoming a top choice among stationery lovers from all across the United States and beyond. Their whimsical stationery is fun, colorful, affordable and full of happiness."
"Tickle Bellies is a fast growing stationery company that is becoming a top choice among stationery lovers from all across the United States and beyond. Their whimsical stationery is fun, colorful, affordable and full of happiness."
Thursday, September 3, 2009
Snap (green) Beans & New (red) Potatoes
1 28 oz. can cut green beans
1 small smoked ham hock (or large piece of smoked turkey)
3 medium red potatoes, diced but not peeled
2 cups water
Salt
Pepper
Place ham hock (or smoked turkey) in the middle of a large sauce pot. Pour green beans into pot. Add water and a liberal amount of salt and pepper. Bring to boil. Reduce heat to almost low (#1 - not "low" on my stove), cover, and cook for 45 minutes. Add diced potatoes and heat to boiling. Reduce heat to almost low, cover and cook 15 minutes longer. Remove lid, and cool for at least 15 minutes. Serves 4-6.
* Save and refrigerate the liquid from this recipe to use in the Southern and GFCF Vegetable Beef Soup recipe. You'll be so glad you did!
{This is THE delicious recipe for those delicious green beans you've seen that have the small red potatoes in them. You can use 5-6 small whole red potatoes if you like, but be sure to add 10 minutes to the final cooking time. The green beans will be even better with the additional cooking time.}
1 small smoked ham hock (or large piece of smoked turkey)
3 medium red potatoes, diced but not peeled
2 cups water
Salt
Pepper
Place ham hock (or smoked turkey) in the middle of a large sauce pot. Pour green beans into pot. Add water and a liberal amount of salt and pepper. Bring to boil. Reduce heat to almost low (#1 - not "low" on my stove), cover, and cook for 45 minutes. Add diced potatoes and heat to boiling. Reduce heat to almost low, cover and cook 15 minutes longer. Remove lid, and cool for at least 15 minutes. Serves 4-6.
* Save and refrigerate the liquid from this recipe to use in the Southern and GFCF Vegetable Beef Soup recipe. You'll be so glad you did!
{This is THE delicious recipe for those delicious green beans you've seen that have the small red potatoes in them. You can use 5-6 small whole red potatoes if you like, but be sure to add 10 minutes to the final cooking time. The green beans will be even better with the additional cooking time.}
GFCF Pastas
Today I would like to take a minute and share my thoughts about GFCF pastas. I would love it if you would share your thoughts about it, too. I am not sure I have this GFCF "thing" down when it comes to pasta (or bread), to be honest.
First let me say (probably again) that I love, love, love pasta. There is hardly anything better to me than pasta simply cooked in chicken broth, or just cooked pasta tossed with butter and garlic salt. It's like bread - just add butter --> HAPPY.
The first GFCF spaghetti style pasta I tried was made from corn and I used it in a spaghetti carbonara recipe. It did not taste good and it seemed to dissolve in my mouth. Other than the dissolving thing, perhaps this pasta would be better in something like a chili-mac recipe? Corn + Chili = Yummy.
The second pasta I tried was organic brown rice pasta, in elbow macaroni style, with chicken and chicken broth. At first there was a distinct very slight bitter taste but it was gone the next day when we ate more as leftovers.
I tried the organic brown rice in spaghetti style in traditional spaghetti and it was just simply gross. I did forget to toss the spaghetti in (gfcf) margarine and garlic salt before I added it to the sauce. Maybe that is where I went wrong? A nice Italian lady told me organic brown rice pasta is the pasta her family prefers.
Lastly, I tried the rice-potato-soy pasta, spaghetti style, again in traditional spaghetti. I did toss it with gfcf margarine and garlic salt before I added it to the sauce and it was pretty darn good. Not exactly like non-gfcf pasta, but much better than corn or brown rice pasta. I found this pasta at Kroger - the brand is Bionaturae: http://www.bionaturae.com
I would love to know what you guys think about all the different gfcf pastas and combinations with different foods for different recipes that you have tried.
First let me say (probably again) that I love, love, love pasta. There is hardly anything better to me than pasta simply cooked in chicken broth, or just cooked pasta tossed with butter and garlic salt. It's like bread - just add butter --> HAPPY.
The first GFCF spaghetti style pasta I tried was made from corn and I used it in a spaghetti carbonara recipe. It did not taste good and it seemed to dissolve in my mouth. Other than the dissolving thing, perhaps this pasta would be better in something like a chili-mac recipe? Corn + Chili = Yummy.
The second pasta I tried was organic brown rice pasta, in elbow macaroni style, with chicken and chicken broth. At first there was a distinct very slight bitter taste but it was gone the next day when we ate more as leftovers.
I tried the organic brown rice in spaghetti style in traditional spaghetti and it was just simply gross. I did forget to toss the spaghetti in (gfcf) margarine and garlic salt before I added it to the sauce. Maybe that is where I went wrong? A nice Italian lady told me organic brown rice pasta is the pasta her family prefers.
Lastly, I tried the rice-potato-soy pasta, spaghetti style, again in traditional spaghetti. I did toss it with gfcf margarine and garlic salt before I added it to the sauce and it was pretty darn good. Not exactly like non-gfcf pasta, but much better than corn or brown rice pasta. I found this pasta at Kroger - the brand is Bionaturae: http://www.bionaturae.com
I would love to know what you guys think about all the different gfcf pastas and combinations with different foods for different recipes that you have tried.
Saturday, August 22, 2009
Ghee - A GFCF Alternative to Butter & Margarine?
I purchased a jar of this last week but I haven't tried it yet. I asked about Ghee at one of my favorite Yahoo groups - GFCFKids. Some moms have posted that their children had casein reactions to it. Some moms have posted that their children did not react to it. After reading several posts, I think I will try it 50/50 with GFCF margarine and see if there are any changes, as was suggested by one of the GFCFKids' moms. I really miss the buttery flavor of butter. The GFCF unsalted Fleischman's margarine just doesn't have it, even when I add salt...
(For an update on this subject, click Here.)
Friday, August 21, 2009
Favorite Thing ~ Grandma's Dishes
These are two pieces from my beloved Grandmother's dishes. They are not fancy. Her "fancy" dishes were stored in cupboards in the dining room and I never saw her use them. She had no china, no crystal, and no silver that I ever saw. She used these plates every day, and lovingly washed them by hand every day with her Ivory Liquid dish detergent. I never saw her use the sugar bowl, but I think maybe she and Grandaddy did before he passed away, during their very early morning moments with their coffee. I have no idea who manufactured these. There are no marks on them anywhere. To me they are so beautiful. They remind me of my Grandmother and her kitchen and all the profoundly delicious food she made for us. If I concentrate really hard, I can still smell the way her dining room smelled on Sunday afternoons... And, when not in use, no matter the time of day ~ the aroma in her dining room was that of her pound cake. When I get the GFCF version of that recipe perfected, I'll post it.
Fabulous Find ~ Single-Serving Bakeware
I came across these pretty little dishes while searching for covered casserole dishes to use in the oven, instead of aluminum foil packets, and in the microwave, instead of plastic. I just love that they have an "old-fashioned" look and they are small enough for single servings. The dishes and lids are oven, microwave, and dishwasher-safe. From Anchor Hocking:
You can view the entire Bake "N" Store collection here on page 5.
You can view the entire Bake "N" Store collection here on page 5.
Potato Salad
2 eggs, boiled and chopped
4 med. potatoes, diced and cooked
2 tablespoons GFCF mayonaise
2 teaspoons yellow mustard
2-3 tablespoons dill pickle cubes/relish
Salt
Spoon mixture of mayonaise, mustard, and dill relish into cooled potatoes and eggs to gently coat. Salt to taste. Serves 4-6.
{This is my absolute favorite potato salad recipe.}
4 med. potatoes, diced and cooked
2 tablespoons GFCF mayonaise
2 teaspoons yellow mustard
2-3 tablespoons dill pickle cubes/relish
Salt
Spoon mixture of mayonaise, mustard, and dill relish into cooled potatoes and eggs to gently coat. Salt to taste. Serves 4-6.
{This is my absolute favorite potato salad recipe.}
Pecan Pie
3 eggs, well beaten
3/4 cup sugar
1/2 cup white corn syrup
3/4 stick GFCF margarine, melted
1 cup pecan halves or coarsely chopped pecans
1 prepared recipe GFCF pie crust, unbaked
Preheat oven to 300 degrees. Blend first 4 ingredients well with a mixer. Fold in pecans. Pour into pie plate lined with prepared GFCF pie shell. Bake for 50 minutes.
{Nothing says "holidays" quite like a delicious pecan pie.}
3/4 cup sugar
1/2 cup white corn syrup
3/4 stick GFCF margarine, melted
1 cup pecan halves or coarsely chopped pecans
1 prepared recipe GFCF pie crust, unbaked
Preheat oven to 300 degrees. Blend first 4 ingredients well with a mixer. Fold in pecans. Pour into pie plate lined with prepared GFCF pie shell. Bake for 50 minutes.
{Nothing says "holidays" quite like a delicious pecan pie.}
Chilled Broccoli 'n' Cauliflower Salad
1/2 purple onion, chopped
1/2 cup shredded GFCF cheddar cheese
1/2 cup GFCF mayonaise
1/4 cup cider vinegar
1/4 cup sugar
1/4 pound GFCF bacon, cooked and crumbled
1/4 cup sunflower kernals
1 head broccoli, separated and cut into small pieces
1 head cauliflower, separated and cut into small pieces
Carefully place cauliflower and broccoli pieces in unsalted boiling water. Boil for 1 minute. Drain. Rinse with cold water until completely cooled.
Combine first 7 ingredients in large bowl. Mix well. Toss in broccoli and cauliflower and coat well. Cover bowl and chill for a few minutes before serving. Serves 8-10, depending on the size of the broccoli and cauliflower.
{I don't care for raw onions but this recipe is the exception ~ from our dear friend, Melinda F. in Ohio.}
1/2 cup shredded GFCF cheddar cheese
1/2 cup GFCF mayonaise
1/4 cup cider vinegar
1/4 cup sugar
1/4 pound GFCF bacon, cooked and crumbled
1/4 cup sunflower kernals
1 head broccoli, separated and cut into small pieces
1 head cauliflower, separated and cut into small pieces
Carefully place cauliflower and broccoli pieces in unsalted boiling water. Boil for 1 minute. Drain. Rinse with cold water until completely cooled.
Combine first 7 ingredients in large bowl. Mix well. Toss in broccoli and cauliflower and coat well. Cover bowl and chill for a few minutes before serving. Serves 8-10, depending on the size of the broccoli and cauliflower.
{I don't care for raw onions but this recipe is the exception ~ from our dear friend, Melinda F. in Ohio.}
Brunswick Stew
1 large onion, chopped
2 tablespoons GFCF margarine
2 cans GFCF chicken broth
1 1/2 cups water
2 med./lg. potatoes, diced
2 teaspoons salt
2 cups cooked or canned corn, drained
2 cups cooked or canned english peas, drained
1 14.5 ounce can petite diced tomatoes
20 oz. GFCF ketchup
4 oz. GFCF spaghetti, broken into small pieces, cooked
In a large soup pot, saute onions in margarine. Add broth, water, potatoes, and salt. Bring to boil and cook for 15 minutes over medium heat. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for one hour, stirring occasionally. Serves 8-10.
{This is the best Brunswick stew recipe I have ever seen written down. I worked on it for 3 years until I got it right ~ just like Granny Grace's.}
2 tablespoons GFCF margarine
2 cans GFCF chicken broth
1 1/2 cups water
2 med./lg. potatoes, diced
2 teaspoons salt
2 cups cooked or canned corn, drained
2 cups cooked or canned english peas, drained
1 14.5 ounce can petite diced tomatoes
20 oz. GFCF ketchup
4 oz. GFCF spaghetti, broken into small pieces, cooked
In a large soup pot, saute onions in margarine. Add broth, water, potatoes, and salt. Bring to boil and cook for 15 minutes over medium heat. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for one hour, stirring occasionally. Serves 8-10.
{This is the best Brunswick stew recipe I have ever seen written down. I worked on it for 3 years until I got it right ~ just like Granny Grace's.}
Grilled Chicken (minus the grill)
4 small boneless skinless chicken breasts, cut into strips
1 cup GFCF Italian dressing
2 teaspoons fresh lime juice
3 teaspoons honey
Place all ingredients in a large ziploc bag. Zip the bag, mix well and marinate in the refrigerator for at least an hour.
Pour entire contents into a large non-stick skillet and cook over medium to medium-low heat until marinade becomes thick and caramelized - about 45 minutes, turning chicken strips every 10 minutes for the first 20 minutes, then every 5 minutes thereafter. Serves 4-6.
{I have seen this recipe referred to as a "Cracker Barrel" recipe.}
1 cup GFCF Italian dressing
2 teaspoons fresh lime juice
3 teaspoons honey
Place all ingredients in a large ziploc bag. Zip the bag, mix well and marinate in the refrigerator for at least an hour.
Pour entire contents into a large non-stick skillet and cook over medium to medium-low heat until marinade becomes thick and caramelized - about 45 minutes, turning chicken strips every 10 minutes for the first 20 minutes, then every 5 minutes thereafter. Serves 4-6.
{I have seen this recipe referred to as a "Cracker Barrel" recipe.}
Vegetable Beef Soup
1/2 pound ground chuck
1 med. onion, chopped
1 small smoked ham hock (or a large piece of smoked turkey)
2 packets GFCF beef bouillion
2 tablespoons GFCF ketchup
1 14.5 ounce can diced tomatoes (use 2 cans for more soup)
1/2 cup frozen English peas
1/2 cup frozen tiny lima beans
1/2 cup frozen field peas with snaps
1/2 cup frozen corn
1 small potato, diced
3 cups chicken broth (use 6 cups for more soup) *
Salt
Pepper
In a large soup pot (or dutch oven), brown ground beef. Add onions during last few minutes of browning. Drain. Place ham (or turkey) in the center of pot with beef and onions. Add remaining ingredients and stir. Cover and bring to a boil. Reduce heat and simmer over low heat for one hour, stirring occasionally. Salt and pepper to taste. Serves 8-10.
* Use the broth from the Southern and GFCF Snap Beans & New Potatoes Recipe in addition to chicken broth for a more delicious soup.
Delicious with Bob's Red Mill Gluten Free Cornbread. (I find this cornbread is slightly sweet, so I add 1 teaspoon salt prior to baking.)
{This is just our standard go-to vegetable beef soup. Stew beef is just as delicious in it, though the initial cooking time would be longer than for the ground chuck, and I would use more than 1/2 pound. I usually cook stew meat in a pressure cooker for about 15 minutes before I put it in the soup pot. You can use any combination of vegetables that you would ordinarily like for your soup - just make sure that you have enough broth in the pot to cook them in. You will want more than just enough to cover the ingredients. You can also add 3/4 cup uncooked GFCF pasta or 1/2 cup uncooked rice during the last 30 minutes of cooking. If you don't have these frozen and fresh vegetables on hand, just use 2 large cans of GFCF mixed vegetables.}
1 med. onion, chopped
1 small smoked ham hock (or a large piece of smoked turkey)
2 packets GFCF beef bouillion
2 tablespoons GFCF ketchup
1 14.5 ounce can diced tomatoes (use 2 cans for more soup)
1/2 cup frozen English peas
1/2 cup frozen tiny lima beans
1/2 cup frozen field peas with snaps
1/2 cup frozen corn
1 small potato, diced
3 cups chicken broth (use 6 cups for more soup) *
Salt
Pepper
In a large soup pot (or dutch oven), brown ground beef. Add onions during last few minutes of browning. Drain. Place ham (or turkey) in the center of pot with beef and onions. Add remaining ingredients and stir. Cover and bring to a boil. Reduce heat and simmer over low heat for one hour, stirring occasionally. Salt and pepper to taste. Serves 8-10.
* Use the broth from the Southern and GFCF Snap Beans & New Potatoes Recipe in addition to chicken broth for a more delicious soup.
Delicious with Bob's Red Mill Gluten Free Cornbread. (I find this cornbread is slightly sweet, so I add 1 teaspoon salt prior to baking.)
{This is just our standard go-to vegetable beef soup. Stew beef is just as delicious in it, though the initial cooking time would be longer than for the ground chuck, and I would use more than 1/2 pound. I usually cook stew meat in a pressure cooker for about 15 minutes before I put it in the soup pot. You can use any combination of vegetables that you would ordinarily like for your soup - just make sure that you have enough broth in the pot to cook them in. You will want more than just enough to cover the ingredients. You can also add 3/4 cup uncooked GFCF pasta or 1/2 cup uncooked rice during the last 30 minutes of cooking. If you don't have these frozen and fresh vegetables on hand, just use 2 large cans of GFCF mixed vegetables.}
Thursday, August 20, 2009
Caramel Bars
3/4 cup GFCF margarine, melted
16 oz. light brown sugar
2 eggs
2 cups GFCF flour mix *
1 teaspoon xantham gum
1/2 teaspoon salt
1 cup chopped pecans
1 tsp. GFCF vanilla flavoring
* About GFCF Flour Mixes
Preheat oven to 350 degrees. Cream margarine, brown sugar, and eggs. Add flour mix, xantham gum, salt, nuts, and flavoring. Mix well. Pour into 9 x 13 inch baking dish. Bake for 30 minutes. Cool thoroughly and cut into squares. Serves 8-10.
{These are so good! There isn't a word to describe how good they are. Maybe "scrumptious" comes close ~ from our precious friend, Mary H. in North Georgia.}
16 oz. light brown sugar
2 eggs
2 cups GFCF flour mix *
1 teaspoon xantham gum
1/2 teaspoon salt
1 cup chopped pecans
1 tsp. GFCF vanilla flavoring
* About GFCF Flour Mixes
Preheat oven to 350 degrees. Cream margarine, brown sugar, and eggs. Add flour mix, xantham gum, salt, nuts, and flavoring. Mix well. Pour into 9 x 13 inch baking dish. Bake for 30 minutes. Cool thoroughly and cut into squares. Serves 8-10.
{These are so good! There isn't a word to describe how good they are. Maybe "scrumptious" comes close ~ from our precious friend, Mary H. in North Georgia.}
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