Some Quick GF Veggie Tips:: Make extra:: I like to make extra whenever I make batches of brown rice, and Tinkyada pasta. I use the leftover rice the next day for fried rice, "bread crumbs", etc. And leftover noodles get baked into kugels and pasta fritattas. (Soften the cold noodles first by running them under water in a colander.)
If you run out of GF pasta, long grained brown rice is a yummy substitute. I've made classic Italian dishes using brown rice in place of pasta - from Alfredo to classic marinara. I season the rice with Italian Herbs and add a dash of olive oil to the cooking water. Sometimes I cook the brown rice in vegetable broth for an added flavor boost. If the dish is Italian, I might toss the hot rice with grated Parmesan and pignoli nuts.
An easy recipe for coconut rice: replace the equivalent of one can (14-oz., usually) of water with stirred coconut milk.
I highly recommend getting a rice cooker. It cooks small to large batches of rice, turning out perfect rice every time, no worries. Most cookers have an automatic warming mode that kicks in when the rice is done - no more babysitting rice!
Roast vegetables:: I roast huge pans of vegetables every week - so simple. Wash and cut up all your favorite veggies and toss them in olive oil with a splash of GF vinegar - either balsamic or apple cider, or red wine, and sprinkle liberally with dried herbs. Season with sea salt. Roast in a moderate to hot oven until tender. Roasting brings out the natural sweetness in vegetables.
Serve roasted veggies on brown rice, in risottos, on all kinds of GF pasta, or with salad and hummus, or in corn tortillas and enchiladas. Use leftover veggies in quiches and fritattas, lasagnas, quesadillas, and pizzas, and don't miss my savory kugel recipe below, a family favorite. Leftover roasted veggies and brown rice make an easy fried rice supper. Add beans, nuts or cheese for more protein. Add spices, 1/2 cup coconut milk and a squeeze of lime for a Carribean stir-fry.
Sweet Potatoes with Coconut Milk A delicious dairy-free side dish. We also whip butternut squash with coconut milk. 4 medium sweet potatoes, skinned, cubed sea salt and pepper, to taste 2 pats of butter,
pinch of McCormick's Pumpkin Pie Spice coconut milk, as needed Place the sweet potatoes in a pot and cover with fresh water. Bring to a boil and simmer until they are fork tender, about 15 to 20 minutes. Drain the sweet potatoes and season with sea salt, pepper, and butter. Add in curry powder, and mix with a wire whisk to soften the potatoes. Begin adding the coconut milk slowly, a little at a time, whisking as you go. Whip until the sweet potatoes are smooth and creamy. Taste for seasoning adjustments. Serves 4 to 6.
Sweet Potato(Mrs. Cadle)
3-4 medium Sweet potatoes water to cover the potatoes
1/2 stick butter 1/2 cup sugar
3 Tablespoons self-rising flour
In a sauce pan cook potatoes in water until fully cooked. Drain the potatoes, but reserve 1 1/2 cups of the cooking water to make a rue. (gravy) Mix flour and 1/2 cup of cold tap water to make a smooth paste for thickening. Put the paste aside. Place 1 1/2 cups of the reserved water in a small saucepan. Add sugar and butter. Cook the liquid until the sugar and butter melt. Pour in flour mixture. Stir constantly to avoid lumps. When the rue is smooth, pour over the potatoes and heat thoroughly. Sprinkle with cinnamon or lemon juice.
Santa Fe Spaghetti Squash Casserole 1 medium spaghetti squash 2 Tbls olive oil 1/2 cup red onion, diced 1-2 cloves garlic, minced 1/2 cup red bell pepper, chopped 1 small (4 oz.) can green chilies 1 teaspoon chili powder, to taste 1/4 cup fresh cilantro, minced 2 Tbs fresh lime juice 1 tsp sea salt
1 (14-oz.) can black beans, rinsed and drained 2/3 cup sweet corn kernals or baby spinach leaves, packed 4 -6 oz. pkg. feta or goat cheese, broken into pieces
1/2 cup GF bread crumbs tossed with 2-3 teaspoons olive oil or melted butter
pine nuts or pecans, if desired
Preheat oven to 375 degrees F. Halve and roast the squash in a 375 degree oven for 50 minutes until tender. Cool. Scoop out the squash halves with a fork and place the squash in a bowl. Lower oven to 350 degrees F. Heat 2 tablespoons of olive oil in a large skillet and sauté the onion, chili and red pepper for 5 minutes. Add the drained beans, green chilies, corn, and chili powder; sauté 1 minute longer. Remove from heat and add the cooked squash, cilantro, lime juice, and salt. Spoon the squash mixture into an oiled casserole or baking dish. Lightly stir in the feta cheese. Top with buttered GF crumbs and pine nuts. Bake for 20- 30 minutes or until the casserole is heated through and bubbling around the edges.
Cabbage Wedges (Samzmom’s recipe) 1 large head green cabbage 1 stick butter or margarine salt and pepper garlic powder or cajun seasoning if desired Preheat oven to 350*F. Wash cabbage and cut into quarters. Rub each cut side with margarine, season to taste. Wrap in foil, seal so that the steam stays inside. Place foil packets in a baking dish and bake for at least 1 hour. Check cabbage to be sure it is tender...add more time if needed. You may cook these packets over hot coals. If cooking on the grill, start cabbage an hour before you put your meat on.
Penne with Summer Squash 1 lb brown rice penne pasta 1/4 cup extra virgin olive oil 3-4 cloves garlic, minced 1 1/2 tsps finely grated lemon peel 1/2 tsp sea salt 1/2 tsp freshly ground pepper 1 cup hot GF vegetable broth 1/2 cup finely shredded fresh basil 1/3 cup chopped fresh parsley 1/2 cup grated Parmesan cheese 4 zucchini, thinly sliced into half moons 2 yellow squash, thinly sliced into half moons
Bring a large pot of salted water to a boil. Add the GF penne and stir occasionally to prevent sticking. Cook until just tender. Meanwhile, in large skillet, heat the olive oil over medium heat; add the garlic and cook only about 2 minutes. Add the zucchini and yellow squash and cook, stirring occasionally, until tender, about 6 minutes. Drain and rinse the penne. Stir lemon peel, salt, pepper and broth into the squash mixture. Transfer the penne to a large warmed serving bowl and add the squash mixture, basil and parsley. Gently toss to combine. Sprinkle with Parmesan or feta cheese and serve. Servings: 6
Glazed Carrots
2 Tablespoons of chopped onion 1 Tablespoon of brown sugar
1 pound of chopped carrots (2 in. pieces) 1/2 cup of water
salt and pepper to taste
Combine all ingredients in a saucepan. Brown onions in butter and then add the sugar, carrots, and water. Cook covered over low heat about 20 minutes.
In 2 quart saucepan (high heat) bring 1 quart water to a boil for 6 to 8 minutes. Meanwhile cut each zucchini lengthwise in half. Scoop out zucchini flesh, leaving 1/4" shells. Chop zucchini flesh coarsely; set both flesh and shells aside. In 12" skillet over medium heat - heat oil; add onion and garlic; cook about 5 minutes, stirring frequently until onion is softened. While onion cooks add orzo to boiling water; cook 4 minutes. Add chopped zucchini flesh and tomato to onion in skillet; cook 4 - 5 minutes, stirring until zucchini is crisp tender. Remove from heat. Drain orzo; add to skillet along with peas, parmesan, basil, and pepper, stirring well to mix. Spoon into zucchini shells. Place shells in baking dish and cook covered with plastic wrap on high (100% power) 6 to 7 minutes. Serve with soy sauce.
Field Peas with Okra ***(Jackie Sommers)
1 medium onion chopped 2 0r 3 cans field peas (15 oz. size)
1 clove garlic chopped use 3 cans if you like more
1 cup sliced mushrooms, drained 1/2 teaspoon black pepper
1 medium can tomatoes chopped
save with juice
Sauté onion, garlic, green peppers, mushrooms, and okra until soft. Add tomatoes with their juice and canned peas. Add all seasonings and simmer for 30 minutes. You can garnish with chopped bacon.
Potato Latkes 3 large Idaho potatoes, peeled 2 eggs, beaten 1/2 onion, minced or chopped scallions 1/4 tsp salt 1/2 cup almond flour or GF flour mix pepper, to taste fresh grated nutmeg, to taste canola for frying sour cream applesauce - homemade is best
Grate the potatoes by hand or in a food processor. Press the potatoes between clean tea towels to extract moisture (a rolling pin works). Immediately combine the grated potatoes with the onions/scallions and GF flour, then add the eggs, salt, pepper and nutmeg. Stir well. Heat the oil in a heavy deep sided frying pan over high heat. Drop the batter by spoon or fork into the hot oil, and press down slightly with a spatula. I like my latkes lacy and irregular. Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. Drain on paper towels, and serve immediately with sour cream or applesauce. Keep latkes warm on an ovenproof platter in the oven, if you're making them for a crowd. A nice twist is to add one grated sweet potato to the mix. Or...add shredded carrots and zucchini.
Sweet Potato Latkes
Use sweet potatoes for the recipe above, and add curry or ginger seasoning, and fresh chopped cilantro. Another option: add a grated Granny Smith apple. Serves about 4...depending upon appetites and other foods offered...
Deep Fried Okra
1 pound of okra 1 cup of plain flour
1 cup of cracker crumbs 1 1/2 teaspoons of salt divided
1/2 teaspoon of pepper 1 egg
1 cup of buttermilk vegetable oil
Wash and drain. Slice crosswise in 1/2 inch pieces. Combine flour, crumbs, 1 teaspoon of salt, and pepper in a shallow dish. Combine egg, buttermilk, and 1/2 teaspoon of salt in a bowl and mix well. Add about 1/3 of okra to the egg mixture. Remove with a slotted spoon and place in the flour mixture. Stir gently to coat the okra. Heat 2 inches of oil to 375 degrees and fry okra until golden brown. Drain on paper towels. Serve while hot. Makes 4 servings.
Kasha Pilaf with Eggplant and Tomatoes If you don't care for eggplant, substitute sliced mushrooms, peppers, or cooked spinach.
1 cup whole kasha (buckwheat groats) 1/4 cup extra virgin olive oil 1- 1/2 cups peeled, diced eggplant 2/3 cup diced sweet or red onion 1 Tbs minced garlic 2 cups chicken, or beef broth 1 cup diced Roma (plum) tomatoes 1/3 cup pitted, sliced olives 1/2 cup torn fresh basil leaves crumbled feta or goat cheese, if desired
Place the kasha in a medium sized skillet and cook over medium-high heat, stirring until fragrant, about 2 minutes. Remove from heat and place kasha into a bowl. Heat the olive oil in the same skillet and add the eggplant, onion and garlic; cook and stir until the onion is tender, about 3 minutes. Add the broth and bring to a boil; stir in the toasted kasha. Cover and reduce heat to medium-low. Cook until all liquid is absorbed, about 9 minutes. Remove from heat and allow the kasha to stand for 3 minutes. Stir in the tomato and olives. Transfer to a warmed serving bowl and sprinkle with fresh basil, and crumbled feta or goat cheese. Servings: 6
GF Batter recipe (for fried veggies or meat) 2/3 cup GF flour blend (I use 1 part brown rice flour, 1 part sorghum flour, and 1 part tapioca flour or arrowroot starch) 1/3 cup tapioca flour or arrowroot starch 3/4 tsp salt 2 tsp vinegar 1/2 tsp baking soda 2/3 cup water
Mix flours and salt together. Mix vinegar and baking soda together in a separate bowl Add vinegar and baking soda mixture to flour mixture and add water. Stir well. This makes a light batter-really nice and almost tempura-like. This is for deep frying so you need either a deep fryer or a pan with deep oil-since it is a very liquidy batter I don't think it would work well for frying otherwise.
Roasted Veggie Baked Potatoes Potato:: 2 Idaho or Russet baking potatoes - or sweet potatoes Topping:: 1 cup or so broccoli florets 1 cup or so cauliflower pieces 1 cup carrots cut into matchsticks 1 cup spinach greens
2 cloves garlic, chopped 3 Tbs olive oil, more as needed 1 Tbs balsamic vinegar or lemon juice 1 tsp Italian Herb seasoning 2-4 dashes GF lemon pepper seasoning For Serving: 2 Tbs olive oil or butter 2 Tbs grated Parmesan, or crumbled goat or feta cheese 2 Tbs pine nuts, or toasted pumpkin seeds (optional)
Preheat oven to 400 degrees F. Wash and wrap the Idaho potatoes in foil; prick with a fork. Place the potatoes in the hot oven, on the top rack, and bake for 15 minutes. In the meantime combine the broccoli, cauliflower, carrots and garlic in a roasting pan and toss well with the olive oil and balsamic vinegar; add seasonings. Add the pan of vegetables to the oven, on a lower rack, and bake for 35-45 minutes, until the potatoes and the vegetables are tender. During the last 5 minutes of baking, toss the spinach or greens in with roasted veggies. To serve, place each potato on a serving plate, split open, and season with a drizzle of olive oil and lemon pepper. Top each potato with half of the roasted veggies, and sprinkle with your choice of cheese. Add toasted pumpkin seeds for some crunch. Serves 2 as dinner, 4 as side dish.
Fried Green Tomatoes
1/4 cup of plain flour 1 Tablespoon of sugar
1/2 teaspoon of salt 1/4 teaspoon of pepper
4 medium green tomatoes 2 Tablespoon of butter
Slice the tomatoes in 1/2 inch thick slices. Mix flour, sugar, salt, and pepper on a piece of wax paper. Coat the tomato slices with the flour mixture. Melt 1 Tablespoon of butter in a large skillet over medium heat. Add tomatoes in a single layer. Cook 3 - 4 minutes per side, until light brown and just barely tender. Remove to a serving platter. Repeat with the remaining tomato slices.
Oven Roasted Tomatoes with Feta Cheese 6 Tbs extra virgin oil 1˝lb ripe plum tomatoes 1 tsp fresh thyme leaves 1˝ tsp sea salt flakes black pepper 1lb good quality Greek feta cheese
Preheat the oven to 475F. Oil a shallow roasting tin with 2 tbsp of the oil. 2. Cut the tomatoes in half lengthways and lay them cut-side up in the tin. 3. Sprinkle over the thyme and some salt and pepper and roast for 15 minutes. 4. Reduce the oven temperature to 300F and roast for a further 1˝ hours until they have shrivelled to about half their original size and concentrated in flavour. Leave to cool. 5. Arrange the tomatoes and the feta among four plates and drizzle over the remaining olive oil. 6. Sprinkle with a bit more sea salt and some black pepper to serve.
Spanish Rice 2 cups GF tomato juice*** 1/2 cup water 1 cup long grain brown rice, uncooked 2 tsps olive oil 1 tsp chili powder 1/2 tsp cumin 3 green onions, washed well, chopped fresh chopped cilantro or parsley for garnish
If you are using a rice cooker, simply combine all of the above ingredients in the bowl and follow your manufacturer's instructions. Double the recipe to plan for leftovers. For cooking rice on the stove top, bring the juice and water to a boil in a non-stick saucepan, and stir in the rice, olive oil, spices and onions. Cover and reduce heat to low, simmering until all of the liquid is absorbed, about 25-30 minutes. Stir and fluff with a fork. Serves 4. ***No tomato juice on hand? Dilute your favorite red sauce or salsa with water.
I found this basic recipe somewhere on the web. I think that it was from a Utah group, but we changed it, so I don't think they will have a problem with it being used over here.
Here is the basic Pork Spring Rolls 1 pound ground pork 1/2 head cabbage, thinly sliced 4-6 carrots, grated 1 onion, diced 1-2 garlic cloves, minced salt & pepper 12 ounce package 8" Round Rice Paper Wrappers (about 30 wraps) 1/4 - 2 cups vegetable oil for frying Mix filling ahead and keep in the refrigerator. Gently submerge a wrapper in warm water in a shallow pan or dish, then rest wrapper over the edge of a colander 1 minute until softened. About 2 wrappers can hang over edges of one colander without touching. Spoon 2-3 Tbsp uncooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled. Fry a few at a time in very hot oil (350-375 F) until wrappers are browned. Set cooked spring rolls on end in a bowl to maintain crispness. Serve with rice and gluten-free soy sauce. Refrigerate (up to 5 days) or freeze extra spring rolls. Reheat in 375 F oven for 10-20 min.
Okay, we had a problem with using raw meat in something that might not cook for very long, so I took a 1 pound roll of Turkey sausage and cooked it similar to taco meat size.
I also was trying to hurry, so I bought a package of matchstick sized carrots. I used Bakchoy cabbage and pre-cooked that just until it wilted down some
we used the rice spring roll wrappers and rolled up roll after roll. (we doubled the recipe to make a freezer bag for those nights when we want something without working too hard.) We sprayed the parchment paper with the cooking spray to have the rolls not adhere as they sat and dried a little. We made 21 rolls off of the turkey sausage and we got 19 out of the chicken DD had saved from a baked chicken.
We cooked all of the rolls in the same shift and found that we wanted to only put about 4 to a pan at once. The rolls will make air bubbles that will pop grease on you, so have a sharp knife to pop those bubbles before they pop your fingers.
The rolls tasted bland, but when we added the GF soy sauce to dip them in.....AHHHHHH they were great. Our men loved them, so we had to tell them they were not to all be used in one sitting. LOL __________________
