Saturday, May 21, 2011

Kale Powder

Kale Powder
(Adapted from Gourmande in the Kitchen)
gluten-free/dairy-free



KALE
OLIVE OIL or COOKING SPRAY

1. Preheat the oven to 375F and line a baking sheet with parchment paper.
2. Wash the kale well and pat dry with paper towels. Rip the kale into pieces, being sure to remove the thick vein in the middle. Arrange in a single layer on the baking sheet. Spray lightly with cooking spray or gently rub olive oil into the leaves.
3. Bake the kale for 10 minutes, or until crispy. Let cool. To make the powder, transfer the baked kale to a food processor or use a ziploc bag and smash until fine.
4. Use as is or add salt and seasonings for a different taste. Try it on rice, on popcorn, in soups and salads, on mashed potatoes, etc.

Rhubarb Cordial

Rhubarb Cordial (6-8 servings)
(Adapted from Culinate)
gluten-free/dairy-free

1 1/2 cups RHUBARB, roughly chopped
1 cup SUGAR
1 1/2 cups WATER
CHEESECLOTH
SPARKLING WATER
ICE

1. Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
2. Turn off the heat and allow the syrup to cool. Strain with cheesecloth into a large jar.
3. To make soda with the syrup, measure 1/4 cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass 2/3 full. Stir to mix, then add ice.

Crockpot Beef Chili

Crockpot Beef Chili
gluten-free/dairy-free

4 tablespoons CHILLI POWDER
2 1/2 teaspoons CUMIN
2 1/2 teaspoons CORIANDER
2 1/2 teaspoons GARLIC POWDER
1 teaspoon OREGANO
1/2 teaspoon CAYENNE
1 1/2 lbs GROUND BEEF
1 tablespoon ONION, minced
28 oz. DICED TOMATOES
15 oz. TOMATO SAUCE
50 oz. KIDNEY BEANS

1. Brown the beef and drain the fat.
2. Blend 25 oz. kidney beans in the blender until smooth.
3. Add all ingredients and 6 teaspoons of the seasoning mix in a crock pot.
4. Cook on low 6-8 hours.

Sunday, May 15, 2011

Chewy Chocolate Brownies

Chewy Chocolate Brownies
(Adapted from Form V Artisan)
gluten-free/dairy-free

3 oz BITTERSWEET CHOCOLATE (minimum 70% cocoa solids), coarsely chopped
6 tbsp BUTTER, at room temperature
1 cup SUGAR
¼ tsp SALT
1/2 tsp VANILLA EXTRACT
2 large EGGS, at room temperature
½ cup CORNSTARCH
4 tsp DUTCH-PROCESSED COCOA POWDER
¼ tsp BAKING POWDER

1. Preheat oven to 325F and grease an 8-inch square baking pan.
2. Melt chocolate and butter in the microwave, stirring at regular intervals. While warm, stir in the sugar and salt. Let stand for a few minutes to cool slightly.
3. Once cooled, add the vanilla and eggs to the chocolate mixture. Mix in the cornstarch, cocoa powder, and baking powder until smooth.
4. Pour mixture into prepared pan and bake for about 25 minutes, or until slightly cracked on the surface. Let cool completely in the refrigerator before cutting and devouring!

Gingerbread Muffins with Maple Glaze

This recipe can easily be made dairy-free by substituting any dairy-free products for the milk and butter.


Gingerbread Muffins with Maple Glaze
(Adapted from 1000 Gluten-Free Recipes and Perry's Plate)
gluten-free/dairy-free

Gingerbread Muffins
2 LARGE EGGS, room temperature
2/3 cup MILK
1/4 cup CANOLA OIL
2 tablespoons MOLASSES
1 teaspoon VANILLA EXTRACT
1 cup LIGHT BROWN SUGAR, packed
2/3 cup TEFF FLOUR
2/3 cup POTATO STARCH
1/3 cup TAPIOCA FLOUR
1/4 cup EXPANDEX MODIFIED TAPIOCA STARCH -or- 1/4 cup CAROL'S SORGHUM BLEND*
1 tablespoon BAKING POWDER
1 teaspoon XANTHAN GUM
1 teaspoon SALT
1 teaspoon GROUND GINGER
1 teaspoon GROUND CINNAMON
1/2 teaspoon GROUND NUTMEG
1/2 teaspoon GROUND ALLSPICE
1/8 teaspoon GROUND CLOVES
1 cup RAISINS (optional)

Maple Glaze
1/2 tablespoon BUTTER, melted
1/2 cup POWDERED SUGAR
1-2 tablespoons MILK
1 tablespoon MAPLE SYRUP
1/8 teaspoon MAPLE EXTRACT

1. Preheat the oven to 375F and grease a standard 12-cup muffin pan. Line with paper liners if desired (I never do).
2. In a medium bowl, beat the eggs until frothy (~30 seconds). Add the milk, oil, molasses, and vanilla and beat on low until smooth.
3. Add to the liquid the remaining ingredients except the raisins. Stir in slowly to avoid a mess and then beat until well combined. Stir in the raisins.
4. Divide the batter evenly among the muffin cups and bake ~20 minutes (mine were overdone at 20, so check earlier!) or until firm and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing.
5. To make the glaze, mix all ingredients well and drizzle over cooled muffins.

* Carol's Sorghum Blend
1 1/2 cups SORGHUM FLOUR
1 1/2 cups POTATO STARCH/CORNSTARCH
1 cup TAPIOCA FLOUR

Mix well and store in the freezer. Makes 4 cups. Reduce measurements for smaller amounts.

Raspberry Coulis

Serve this sauce any way you like it - over ice cream, pancakes, yogurt, cheesecake, etc.

Raspberry Coulis
(Adapted from Babble)
gluten-free/dairy-free

2 cups RASPBERRIES
1 cup ORANGE JUICE
3 tablespoons SUGAR
2 tablespoons LIME JUICE

1. Mix all ingredients in a saucepan.
2. Heat on medium and cook until slightly thickened.
3. Mash berries with a potato masher or puree for a smoother sauce. Keep in the refrigerator.

Monday, May 9, 2011

Niku-jaga

Niku-jaga
(Adapted from Bento.com)
gluten-free/dairy-free

1 lb POTATOES, diced
1/2 lb BEEF, thinly sliced
2/3 lb ONIONS, sliced
1 tablespoon OIL
1 1/2 cups WATER
3 tablespoons GLUTEN-FREE SOY SAUCE (such as Bragg's)
3 tablespoons BROWN SUGAR
2 tablespoons SAKE

1. Heat a large saucepan and add oil and beef. Saute until beef is nearly cooked.
2. Add the onions and potatoes and cook for ~3 minutes.
3. Add the remaining ingredients and bring to a boil. Simmer on low for 20-30 minutes, or until potatoes are soft. Serve over rice.

Chicken Taquitos

This recipe will only fill 4 regular sized wraps, so multiply as necessary. These are good frozen and reheated in the microwave for 1 minute.

Chicken Taquitos
(Adapted from Our Best Bites)
gluten-free

2 cups CHICKEN, cooked and shredded
1/3 cup CREAM CHEESE, softened
1/4 cup SALSA
1 tablespoon LIME JUICE
1/2 teaspoon CUMIN
1 teaspoon CHILI POWDER
1/2 teaspoon ONION POWDER
1/4 teaspoon GARLIC POWDER
3 tablespoons CILANTRO
1 cup CHEESE, grated
4 REGULAR RICE TORTILLAS
COOKING SPRAY
SALT

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a bowl, mix together cream cheese, salsa, and lime juice until blended. Add in spices, chicken, and cheese.
3. Working quickly, microwave tortillas for ~20 seconds until warm and pliable, fill, and roll up. Place rolled taquitos on the baking sheet, spray with cooking spray, and sprinkle with salt.
4. Bake taquitos for ~10 minutes. When completely cool, wrap in a paper towel and freeze in a large bag. To reheat, microwave inside the paper towel for 1 minute.

Friday, May 6, 2011

Apple Pie Quinoa

Apple Pie Quinoa
(Adapted from Healthful Pursuit)
gluten-free/dairy-free

QUINOA
APPLE JUICE
APPLES
BROWN SUGAR
SPECULAAS SPICE
VANILLA
GRANOLA (optional topping)
RAISINS (optional)

1.
Cook desired amount of quinoa according to instructions, replacing the water with apple juice and adding in the apples, brown sugar, spice, and vanilla.
2. Once cooked, serve quinoa warm and topped with granola for some crunch, if desired.