Savannah Hot Pot

"A delicious casserole with roots in Georgia, also known by some as Talerine. country of origin USA"

Recipe By  :Ellen M. Ennis Davis
Serving Size  : 8     
  
  1         pound  lean beef
  2         medium  onion -- chopped
  1         can  diced tomato -- 28 oz
  1         tablespoon  chili powder -- gluten free
  1         tablespoon  Worcestershire sauce -- gluten free
  1 1/2   cups  rice noodles -- gluten free
  1         can  sliced black olive -- shredded
  2         cups  sharp cheddar cheese

Preheat the oven to 350°F

Cook noodles leaving slightly under done.

Brown ground beef and onion in a skillet with chili powder; Drain off
excess fat. Add tomatoes and Worcestershire sauce; simmer 10 minutes.

Alternate layers of half the noodles, half the meat mixture, half the ripe
olives and half the cheese into a 2 1/2 quart casserole; repeat layers
ending with shredded cheese.

Bake, covered, at 350°F 30 minutes, or until heated through and cheese is
melted.
 
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving (excluding unknown items): 364 Calories; 19g Fat (48.0%
calories from fat); 19g Protein; 28g Carbohydrate; 2g Dietary Fiber; 64mg
Cholesterol; 368mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

Stir-fried Thai Greens

"A Wonderful way to get your greens, This recipe with exotic Thai
  flavours is made with Chinese broccoli (gai larn) is similar in
  appearance and texture to rapini, but any sturdy vegetables can be used
  such as kale, rapini, cabbage, or green beans."

Recipe By      :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00
Categories     : International                   Stir-Frying Method
Source           :  "Pooka's What's for Dinner: Gluten Free with Attitude"
  12       ounces  Chinese broccoli (gai larn)
  1        medium  onion -- sliced
  3        tablespoons  vegetable oil
  1        tablespoon  sesame oil
  3        cloves  garlic -- sliced
  1/2     tablespoon  fresh ginger root -- sliced thin
  4        whole  green onion -- cut diagonally
  2        tablespoons  cornstarch
  1/4     cup  water
  2        teaspoons  soy sauce, low sodium
  2        pinches  sugar
  2        tablespoons  fresh lime juice
            pepper to taste

Remove any blemished outside stalks from the greens. Cut the Chinese broccoli into strips, wash the greens and drain well.

Put the oil and the ginger, onions and garlic into a very large, hot wok
or other suitable pan and cook for about 30 seconds. Add the onions and
the rest of the ingredients apart from the seasoning. Stir, then add the
spinach and toss so that everything is coated in sauce. The vegetables
will sizzle and stir-fry. The oyster and soy sauce will reduce, just
coating the greens. At this point season to taste. Stir-fry for a further
minute and serve immediately.
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Per Serving : 177 Calories; 14g Fat (68.3% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Thai Chicken Stir Fry

Thai Chicken Stir Fry

A creamy stir fry with the taste of Thailand, spicy and tart, followed by sweetness and the rich flavor of the coconut milk.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine Thai
Source: Pooka's What's for Dinner: Gluten Free with Attitude                  

  4   boneless chicken breasts -- cut into strips or bite-size pieces, OR 5-6 chicken thighs
  5   green onion -- sliced diagonally
  5   cloves  garlic -- minced or finely chopped
  2   thumb-size pieces  OR ginger -- (galangal) thinly sliced
  1/4 teaspoon  red pepper flakes
  6   mushroom -- sliced
  1   handful  fresh basil -- or 1 tablespoon dry basil
  2   tablespoons coconut oil -- or 4 of other vegetable oil

STIR-FRY SAUCE:

  2/3 cup  coconut milk
  2   tablespoons  cornstarch
  2   tablespoons  fish sauce
  3   tablespoons  fresh lime juice
  1   tablespoon  soy sauce
  1/4 teaspoon red pepper flakes
  1   teaspoon  brown sugar

Sauce

Combine all ingredients together in a cup or bowl, stirring well to dissolve the sugar. The cornstarch will gather on the bottom as the sauce sits so make sure to stir before adding to the chicken

Stir Fry

Place chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.

Warm a wok or large deep skillet over medium-high heat. Add oil and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry until fragrant, 1-2 minutes. add mushrooms and cook until lightly brown. Then
add chicken together with the marinade. Stir-fry 5-6 minutes, until the chicken is cooked. Add the remainder of the stir-fry sauce as you cook.

Top with a sprinkling of fresh basil and serve.
                                
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Per Serving : 152 Calories; 11g Fat (59.8% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 269mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

GF Cream Soup mix for Cooking

GF Cream Soup mix for Cooking

Gluten Free Condensed Cream Soup Substitute Mix

So many of the favourite casserole recipes we enjoyed as we were growing up used Condensed Cream Soups of one sort or another. Unfortunately, most of them have gluten. Don’t through away these wonderful comfort dishes from your menu, use instead this substitute. Make this mix up ahead and store in an airtight container

Ingredients:

2 cups non fat dry milk powder

3/4 cup cornstarch

1/4 cup gf instant reduced sodium chicken or gf beef bouillon granules

1/2 tsp. dried thyme leaves

1/2 tsp. dried basil leaves

1/4 tsp. white pepper

Combine all ingredients and mix well with wire whisk until blended. Store mix in an airtight container.

To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup dry mix and 1 1/4 cup water or milk in a saucepan. Cook and stir until thickened. Mix a total of nine cans condensed soup substitute.

Note: to customize your soup base to the soup you want to by just adding the ingredient that makes the type of soup the recipe calls for. Chop mushrooms, sauté in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup etc.

The Dominican Natural Seasoning Dominican Sazón

Dominican Sazón, also known as Sofrito is a mixture of herbs and vegetables that is used to dress up all manner of dishes. It can be made from fresh produce and used on rice, bean, fish, chicken or meat dishes.

The Dominican Natural Seasoning Dominican  Sazón

2 garlic heads

4 onions

5 peppers

1 cup chopped cilantro

2 tablespoon gf chicken bullion granules

1/4 cup of oregano

1/2 teaspoon of ground allspice

2 tablespoons of bija (achiote) or 1 tablespoon of Tumeric

2 tablespoons of olives and capers

1 tablespoon salt or to taste

1/4 cider vinegar or sour orange

1 cup of water to use only if needed

1 tablespoon olive oil

Black Pepper to taste

Preparation:

Cut all the ingredients in chucks and put in food processor and wiz until you have a rough paste. If the consistency get too thick, use small amounts of water until it continues to blend properly.  Cover and store in refrigerator for up to 2 weeks or freeze in small batches.

Bahārāt (Turkish or Iranian spice mix)

Bahārāt

Bahārāt is a spice mixture or blend used in Turkish and Iranian cuisine. Bahārāt is the Arabic word for 'spices'

2 tablespoons freshly ground black pepper

1 tablespoon ground coriander

1 tablespoon ground cloves

2 tablespoons ground cumin

1/2 tablespoon ground cardamom

2 tablespoons grated nutmeg

1/4 tablespoon ground cinnamon

1/2 teaspoon dried chilli peppers

1 teaspoon paprika

2 teaspoon citric acid (sour salt)

To Make Bahārāt:

Put all into a jar with a tight-fitting lid and shake.

This makes about 1/2 cup and will keep for about 1 year.

Dried and pulverised kaffir lime leaves or sumac can also be added to taste.

The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.

Per Serving : 208 Calories; 11g Fat (39.2% calories from fat); 6g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 48mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Fat.

Italian Seasoning

Italian Seasoning

Makes: one cup

3 tablespoons dried basil

3 tablespoons dried oregano

1 tablespoons dried rosemary

2 tablespoons dried marjoram

1 tablespoons dried coriander

1/2 tablespoon dried fennel

1/2 tablespoon granulated garlic

2 tablespoons dried thyme

2 tablespoons dried savoury

1 tablespoons red pepper flakes

In a blender, spice mill or mortar and pestle, combine all herbs and spices. Blend for 1 minute, or until desired consistency is achieved.

Chinese Five-Spice Powder Blend Recipe

Chinese Five-Spice Powder Blend

4 teaspoons chili pepper flakes* (Sichuan Pepper if available)

5 teaspoons star anise

1 tablespoon whole cloves

1 (5-inch) cinnamon stick (broken up)

6 teaspoons fennel seeds

Grind the ingredients in the blender on high speed or mortar and pestle until you have a smooth powder. Store in a tightly capped container, keep out of the light.

*adjust amount of chili flakes to your taste

Garam Masala Recipe

Garam Masala

This is a medium hot (to north American palates), aromatic Indian spice blends. Garam Masala is indispensable to Indian cooking. There are as many different recipes for it as there are cooks who make curry. Commercial versions are widely available, this homemade version is more fragrant and, of course, fresher.

Makes about 1/2 cup

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 tablespoons cardamom seeds

1 teaspoon chilli pepper flakes

2 tablespoons black peppercorns

1 (3-inch) stick cinnamon, broken up

1 teaspoon whole cloves

1 teaspoon grated nutmeg

1/2 teaspoon turmeric

Put the cumin, coriander, cardamom, chilli pepper flakes, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 6-8 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or mortar and pestle  and grind to a powder. Stir in the nutmeg and turmeric. Use immediately or store in an airtight container in a cool, dry place.

Keeps for 3 months.