20014 Recipes
Pomegranate Stew with Chicken
Ingredients:
2 tablespoons olive oil 1 1/2 pounds chicken legs, cut up
1 white onion, thinly sliced 1 teaspoon salt
4 cups pomegranate juice
1/2 pound walnuts, toasted and finely ground in a food processor
1/2 teaspoon cardamom (optional) 2 tablespoons sugar (optional)
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more
Coconut Rice
2 cans (14 oz.each) coconut milk (or fresh)
2 ½ C. water 2 tsp. sugar 1 tsp. salt
3 C. uncooked jasmine rice ( I used a mixture of Jasmine, Aborio, and Uncle Ben’s)
In large saucepan, combine coconut milk, water, sugar and salt. Stir in rice and bring to a boil over medium heat. Reduce heat and cover. Simmer until rice is cooked, 10-15 min. Fluff
with a fork and serve. Recipe says it serves 6, but that’s WAY off….will serve at least 18.( I only brought about ½ of what this recipe made to our meeting)!
Cantonese Casserole (Pork Tenderloin over Rice)
1 lb. pork tenderloin cut crosswise in ¼” strips 1 T. vinegar
½ C. thin sliced green peppers (I omit since Gilbert can’t eat peppers) 1 t. sugar
1/4 C. chopped onions 1/8 t. pepper
2 T. olive oil 2 t. GF Worcestershire sauce
1 lb. canned bean spouts, drained ½ t. celery salt
10 ½ oz. can GF Cream of Mushroom soup ( I used Progresso GF brand which is about 18 oz., which worked well since I doubled everything else in the recipe except for this soup)
8 oz. can tomato sauce
Brown pork, pepper & onion in shortening in large skillet; drain. Stir in remaining ingredients except for bean sprouts. Simmer covered 25-30 min. until meat is tender. Stir in bean sprouts (don’t add until about done simmering so they don’t become mushy.) Serve over rice or GF couscous.
EASY BEAN DIP
1 can of refried beans (I use fat free when I can get them)
1 container of dairy free, gluten free cream cheese (Follow your heart or Tutti Frutti) or regular cream cheese
Optical Hot sauce to taste or/and salsa in a jar ( I did not use)
Mix all ingredients in a food processor until smooth and all mixed. Cool
.Serve with chips
Beans and franks
1 can Gluten free Pork in beans or baked bean
1 package Gluten Free hot dogs
Edamame Dip
serves: 8
Ingredients
1 cup frozen shelled edamame 2/3 cup packed fresh basil leaves
1/4 cup olive oil 3 tablespoons lemon juice
1/4 teaspoon salt
Directions
1.If whole run warm water over the shells enough to take off shells edamame will still be frozen. In a small pot of boiling water, cook the edamame until tender, about 4 minutes. Drain.
2. Transfer to a food processor along with the basil, oil, lemon zest, lemon juice, and salt, and puree until smooth.
2 (15 oz.) cans of pineapple tidbits 2 (15 oz.) cans mandarin oranges
1 banana sliced 1 (6 oz. Yoplait Yogurt
¼ cup coconut
Combine in a bowl and serve.
Servers: 8
Ingredients
2 15-ounce cans of rinsed and drained low-sodium chickpeas
2 tablespoons olive oil 1 1/2 tablespoons sugar
1 teaspoon smoked paprika 1/2 teaspoon salt
1/4 teaspoon each cayenne pepper and freshly ground black pepper
Directions
1. Mix two 15-ounce cans of rinsed and drained low-sodium chickpeas, 2 tablespoons olive oil, 1 1/2 tablespoons sugar, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon each cayenne pepper and freshly ground black pepper. Bake in a single layer at 425F for 22 to 24 minutes. Let set over night for flavors to set.