20014 Recipes

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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.

 Fruit Salad

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.

 Spiced Chickpea Snack Mix

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.