Monday, September 7, 2015

Moo Shoo Pork Wrap

  "A very quick and easy version of Moo Shoo Pork using a tortilla in place of a Chinese pancake"

Recipe By     : Ellen M. Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             tablespoon    vegetable oil
  1             teaspoon       vegetable oil
  1             pound           pork loin
  1             teaspoon       cornstarch
  1                                  garlic clove -- minced
  16           ounces         Broccoli Slaw
  1                                  red bell pepper -- julienne
  10           ounces  sliced mushrooms
  10           ounces  coleslaw
     1/2       cup               oyster sauce
  3                                  green onions -- sliced
  4             large             tortilla GF
  4             tablespoons  hoisin sauce -- - gluten free
     1/4       cup               hoisin sauce -- - gluten free/for dipping

Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to a bowl.

Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.

Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.

To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.


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Per Serving : 802 Calories; 24g Fat (26.0% calories from fat); 34g Protein; 117g Carbohydrate; 11g Dietary Fibre; 42mg Cholesterol; 2412mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 Fat; 1 1/2 Other Carbohydrates.

Chili cottage pie with Cauliflower Mash Topping

"A variation on two traditional recipes – chili con carne and cottage pie - combine the two to give a mince base flavoured with chili and a Mashed Cauliflower Topping."


Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Chili

  1              large  onion -- diced
  1              stalk  celery -- diced
  1              bell pepper -- diced
  2              cloves  garlic -- minced fine
  1              pound  lean ground beef
  1              tablespoon  chili powder
  1              teaspoon  dried oregano
  1              teaspoon  ground cumin
     1/2        teaspoon  salt
     1/2        teaspoon  hot sauce
  1              can  tomatoes, canned -- (16 ounce) undrained
  1              can  kidney beans, canned -- (15 ounce) undrained

Cauliflower Mash

  8             cups  cauliflower flowerets -- one head
  4             cloves  garlic -- crushed and peeled
     1/3       cup  0% Greek Yogurt - Plain
  4             teaspoons  olive oil -- divided
  2             tablespoons  cornstarch
     1/2       teaspoon  salt
     1/8       teaspoon  pepper
  1             teaspoon  paprika

Chili

Cook the beef, onion, celery, pepper and garlic in the saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid, breaking up the tomatoes with a spoon or fork. This distributes the tomatoes evenly throughout the chili and makes serving the chili easier.

Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour, stirring occasionally.

Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Set aside.

Preheat Oven to 350F

Cauliflower Mash

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, add cornstarch then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.

Cottage Pie

Spread the chili in a 2 quart greased casserole

Spread Cauliflower mash over chili

Bake for 1 hr. let rest 15 min. serve

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking

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Per Serving : 512 Calories; 29g Fat (50.6% calories from fat); 30g Protein; 34g Carbohydrate; 10g Dietary Fibre; 87mg Cholesterol; 992mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 4 Fat.

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking


Wednesday, August 19, 2015

Gluten Free Chicken Teriyaki

                   

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon       olive oil
  4               4 oz           chicken breast, no skin, no bone, R-T-C -- skinless chicken breasts
  1         tablespoon      molasses
  1         tablespoon      honey
     1/2           cup         soy sauce -- Gluten Free
  3        tablespoons     apple cider vinegar
     1/2           cup         water
  1           teaspoon      ground ginger
  2             cloves        garlic -- minced fine
     1/8      teaspoon     black pepper
  2          teaspoons     cornstarch
  2          teaspoons     water

Place the chicken in an oiled deep skillet with cover, brown chicken. Add 1 cup water, soy sauce, molasses, honey, vinegar garlic, ginger and pepper. Turn chicken a few times to coat well in the soy sauce mixture.

Cover and cook on low for 10-15 minutes, turning the chicken 5 minutes to ensure even cooking.

Once cooked, remove the chicken from pan, cut up into bite sized pieces, and set aside.

Pour the liquid from the slow cooker into a saucepan and bring to a boil.

In a small bowl, whisk together cornstarch and chicken stock until combined.

Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.

Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.

Toss to coat the chicken with the sauce, and let heat through.

Serve over rice with vegetables.

Enjoy!

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet Address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/2015/08/gluten-free-chicken-teriyaki.html"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 223 Calories; 6g Fat (26.0% calories from fat); 27g Protein; 14g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 2121mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Mexican Minestrone

A Spaghetti Western in a bowl. This soup is a hardy twist on the traditional Minestrone


Recipe By     : Ellen M. Ennis Davis
Serving Size  : 12   


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon       olive oil
  2               cans           diced tomatoes -- (10 oz)
  1                cup           salsa
  1                                 onion -- chopped
  1              clove          garlic -- grated
  1              stalk           celery -- chopped
  1                                carrot -- quartered and sliced
  1                                zucchini -- quartered and sliced
  2        tablespoons     chili powder
  1         tablespoon      Italian seasoning
  1              pound        chicken breasts without skin -- cubed
  1                can          black beans -- (15 oz) drained and rinsed
  1 1/2           cups       frozen corn
  1                cup          Corn macaroni, small shells
 8 1/2           cups        (2 litres) chicken stock
  2               cups         greens -- Kale, Spinach or Chard/ chopped
  1                cup         shredded cheddar cheese (optional)

In a dutch oven heat oil, add all vegetables except black beans, corn and greens. Saute on high heat until onions and celery are translucent

Add your chicken and cook until opaque, drained and rinsed and add beans, stock, tomatoes (do not drain), Italian seasoning and chili powder.

Cover and simmer for 1 1/2 hours . About 30 minutes before you're ready to eat, remove lid.  Stir in your frozen corn, greens and pasta. Replace lid, and cook another 30 minutes or so.

Ladle soup into bowls and garnish with chopped green onion and Cheddar cheese.


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Per Serving (without cheese): 200 Calories; 3g Fat (13.1% calories from fat); 16g Protein; 28g Carbohydrate; 6g Dietary Fibre; 21mg Cholesterol; 1074mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.




Per Serving (including cheese): 245 Calories; 7g Fat (24.3% calories from fat); 19g Protein; 28g Carbohydrate; 6g Dietary Fibre; 33mg Cholesterol; 1144mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat.


Tuesday, August 18, 2015

Curry Chicken Breast

                     
Serving Size  : 4    
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               4 oz          chicken breast, no skin, no bone
  1                cup          low sodium chicken broth
     1/2           cup         plain yogourt
  1         tablespoon     lemon juice
  2             cloves        garlic -- minced or 1/2 ground ginger
  2          teaspoons     ginger root -- grated
  1           teaspoon     ground turmeric
     1/2      teaspoon    salt
  1           teaspoon     paprika
  1           teaspoon     curry powder
     1/4      teaspoon    pepper
  2          teaspoons    coconut oil
  2          teaspoons    cornstarch
  2          teaspoons    cold water


Place chicken in a single layer in a non metallic dish.

Combine water, yogourt, lemon juice, garlic, ginger, turmeric, salt, paprika, curry powder, and pepper; pour over chicken and marinate at room temperature for 1 hour.

Remove chicken from marinade, brushing off as much of marinade as possible (reserve marinade).

Heat oil in a 4- or 6-quart saucepan with cover. Brown chicken,

Pour marinade over chicken. bring to a boil, Cover reduce heat to simmer for 30 minutes.

Remove chicken pieces to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Pour sauce over chicken.

Cuisine:  "Indian"
Source:  adapted from "National Presto Industries"
S(Internet address):  "http://www.presto-net.com/index.html"
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Per Serving : 199 Calories; 6g Fat (29.5% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fibre; 73mg Cholesterol; 472mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The heart of all Indian cuisine is the masala, the combination of herbs and spices that gives each dish its individuality. One of the most commonly used masalas is a finely blended curry. The ability to mix and choose spices with subtlety is the mark of a master of Indian cookery. East Indian cuisine combines spicy and subtle flavors for unique eating pleasure. An Americanized version of an Indian meal might be East Indian Chicken served with condiments such as chutney and peanuts, along with a rice pilaf and a chopped tomato, cucumber, and yogurt salad. Round out the meal with pita bread and fresh fruit for dessert.


Sunday, August 16, 2015

Getting your Veggies when Cooking for One



Vegetables and fruit should make up the largest Part of your diet.  A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of cancer. Eating lots of vegetables and fruit regularly may also lower your risk for Diabetes and heart disease.
Canada’s Food Guide recommends 7 to 10 servings of vegetables and fruit a day depending on your age and if you are a man or a woman.
Having at least one vegetable or fruit at every meal and as a snack will help you get the amount of vegetables and fruit you need each day. Explore the variety of colours, tastes and textures this food group offers.
To eat well start by following these easy tips from Canada's Food Guide:
  • Eat at least one dark green and one orange vegetable each day.
  • Go for dark green vegetables such as broccoli, romaine lettuce, and spinach.
  • Go for orange vegetables such as carrots, sweet potatoes, and winter squash.
  • Choose vegetables and fruit prepared with little or no added fat, sugar or salt.
  • Enjoy vegetables steamed, baked or stir-fried instead of deep fried.
  • Have vegetables and fruit more often than juice.
An easy guide to gauge how much is enough is to take a standard dinner plate and divide it in quarters 1/4 of the plate should be your meat or protein, 1/4 of the plate should contain starch, Grains, bread or baking and starchy vegetables. The other half of your plate should be vegetables.

 When cooking for one getting enough vegetables can be a challenge, It seem like such a big chore to prepare from  fresh and frozen peas or mixed vegetables get boring fast. In this article we will address some of the issues of so you can address some of the challenges of cooking either for yourself or for someone who lives on their own.

Vegetables are so diverse in textures, flavours and nutrition you should never have to be bored again or rely on that freezer burned bag of vegetables in the back of your freezer. From here you can get used to handling some of the basics then from there experiment and take the adventure to the farmers market or even try some Edible weeds the sky is the limit.

The most brightly coloured produce is often the most nutrient-rich, so choose a wide variety of colourful vegetables—particularly dark green, red and orange vegetables. To make sure you’re getting enough, check out these examples of what counts as a serving of vegetables. All calorie counts are for plain vegetables, with no added butter, dressing or other

Mixed Vegetables
One serving is 1 cup mixed vegetables (118 calories)
Salad Greens And Lettuce
One serving is 2 cups mesclun greens, 2 cups raw spinach (about 14 calories) or 1 cup cooked greens (about 40 calories).
Carrots
One serving is 1 cup carrots or 12 baby carrots (about 50 calories).
Broccoli
One serving is 1 cup cooked or raw broccoli or 10 broccoli florets (about 30 calories).
Green Beans
One serving is 1 cup green beans (about 44 calories)
Bell Peppers
One serving of bell peppers is 1 cup chopped, raw or cooked peppers or 2 small bell peppers (about 30 calories).
Potatoes
One serving is 1 medium baked sweet potato (103 calories) or 1 cup cooked sliced or mashed sweet potato (180 calories). One serving of potato is 1 medium boiled or baked white potato (144 calories) or 1 cup diced or mashed potato (134 calories).
Tomatoes
One serving is 1 cup chopped or sliced, raw, canned or cooked tomato (about 32 calories) or 2 small raw whole tomatoes (about 33 calories) or 20 cherry tomatoes (about 61 calories).
more info @ http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/choose-choix/fruit/serving-portion-eng.php

Microwave Steamed Vegetables
A basic way to make your cooking fast and easy by cooking vegetables in microwave.

Method
Place 1 cup chopped/diced [into 25mm (1") pieces] vegetables on a microwave-proof plate.
Sprinkle 1 tablespoon water over them and microwave on high for 3 minutes. Use as required.
The same procedure can be used to cook either 1 cup of the above vegetables individually or 1 cup mixed chopped vegetables.

There are many simple ways to make veggies interesting as a side.


Flavoured vinegars, soy sauce, and citrus juices work great) and fats (oils, butter, browned butter, bacon drippings are all complimentary to many vegetables).

Roasted vegetables acquire a nice subtle, sweet flavour that enhances the vegetables without adding a lot of fat or calories. You can simply toss a vegetable with oil and them in your toaster oven or in a covered non-stick pan on the cook top until they have a nice browned appearance

You don't have to eat one vegetable at a time you can mix it up, broccoli and cauliflower, green beans and carrots, mushroom and spinach.

Toss in some onion or bell pepper before you steam vegetables

·         Toss or top with a teaspoon of olive oil and
·         a teaspoon of a spice herb mix vary spice blends so you don't get bored.
·         a tablespoon of a cheese that will compliment main dish
·         tablespoon chopped or slivered nuts (toasted nuts are nice)
·         teaspoon flavoured vinegars,
·         teaspoon soy sauce, and teaspoon citrus juices (lime, orange or lime) add a grind of pepper gives it a lift
·         teaspoon real bacon bits
·         chopped green onion
·         1 tablespoon sautéed onion (caramelized onions are even better) (sauté up some extra in advance and keep in a zip lock bag in the fridge)
·         4 sliced sautéed mushrooms can really lift green vegetables  (sauté up some extra in advance and keep in a zip lock bag in the fridge)



You can buy vegetables  like carrots, cauliflower, broccoli or celery already dressed this makes it less waste for a solo diner.

Buy on individual broccoli head  it will serve two, so you can cut it in half and save for next meal. divide into florets. Place in microwave-safe pot with lid with 2 Tbsp water. Cover and microwave at high 3 minutes, then let stand. (some micro waves might take a little less time some more you will get to know as you go.




Toaster Oven Vegetable Fries and veggies


 


Ingredients
1 medium potato, carrot, beet, parsnip, turnip, sweet potato  or even broccoli and cauliflower
1 tablespoon olive oil
pinch of salt
pinch of pepper

Instructions
Set the toaster oven to "Bake" and preheat to 425 degrees F.
Scrub the your root vegetable.
Slice lengthwise into ¼-inch slices, and cut again into ¼-inch strips. Rinse in cold water
Pat the slices dry and toss them in a another bowl.
Add the olive oil, salt and pepper.
Place on the baking tray and cook for 25-30 minutes or until golden, stir half way through.
(seasoned salt is a great substitute) or add a pinch of chilli powder

Friday, August 14, 2015

Beef Mince Cottage Pie

"Cottage Pie is a delicious, very traditional in the United Kingdom; mince pie  topped with mashed potato."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound          lean ground beef
  1                                  onion -- diced
  3                                  carrots -- shredded
  2        tablespoons       cornstarch
     1/2      teaspoon       ground allspice
  1         tablespoon       Italian seasoning
  2        tablespoons       chopped fresh parsley
  1 1/2           cups         beef broth
  1         tablespoon       tomato paste
                                     salt and pepper to taste
  4                                 potatoes -- peeled and diced
  2        tablespoons      butter -- softened
  1                cup           mixed vegetables, frozen -- thawed
     1/2           cup          2% low-fat milk
   1           teaspoon       paprika

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, mix in cornstarch, allspice, mixed herbs, and parsley. set aside.

To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion , then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Sprinkle with cornstarch mixture and stir.

In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Stir in carrots Spoon mixture into a 9 x 9 inch casserole dish.

Spread Vegetables over meat mixture,

To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.

Mash potatoes until smooth, then add butter, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with Paprika

Bake in preheated oven for 45 minutes, or until top is browned.


Source:  "Pooka's What's for Dinner"

Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca"
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Per Serving : 380 Calories; 20g Fat (47.9% calories from fat); 20g Protein; 30g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 476mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Serving Ideas : Serve with garden peas. and vegetable salad

Wednesday, August 12, 2015

Philly Cheese Steak Sandwich



Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                                  PromiseT Gluten Free 3 seeded Wholgrain Sandwich Roll or submarine     roll   -- loaf Italian bread or 1 loaf French bread
     1/2            lb             round steak -- sliced wafer thin,
  1                                  onion -- (thinly sliced)
  1                                  green bell pepper -- (thinly sliced) (optional)
  4          teaspoons        cream cheese with chives and onions -- (minced)
     1/2            lb            provolone cheese slice -- (thinly sliced)
                                     olive oil -- (for grilling)
                                     salt and pepper

    Heat a griddle or a large saute pan over medium-high heat.

    When hot, cover bottom with olive oil.

    Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes.

    Add the garlic, salt and pepper, and cook for about 30 seconds.

    Then, push the mixture off to one side of the griddle.

    Add the meat to the hot part of the griddle.

    Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

    Mix the meat and the caramelized onions and bell pepper together.

    Divide into 4 portions, and top both portions with the cheese to melt.

    If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.

    Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.  When the cheese is melted, and with 1 or 2 spatulas,, and serve immediately

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Per Serving : 475 Calories; 24g Fat (45.7% calories from fat); 30g Protein; 35g Carbohydrate; 9g Dietary Fibre; 75mg Cholesterol; 826mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Poached Salmon


Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons       olive oil
     1/4           cup           white grape juice
  2        tablespoons       lemon juice
  1         tablespoon       dried dill weed
  1           teaspoon        sugar
  1              pinch          salt
     1/4      teaspoon      black pepper
  4                                salmon fillets

Combine butter, wine, lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.

Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes.


  "A quick way to make perfect salmon fillets. They stay firm and the house doesn't smell like you cooked fish at all."

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Per Serving (excluding unknown items): 276 Calories; 13g Fat (42.2% calories from fat); 34g Protein; 5g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 150mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Friday, August 7, 2015

Chicken Thighs with Leeks & Mushrooms

"Give chicken thighs a quick saute and finish them with a Basil -scented sauce. "
Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                                  boneless skinless chicken thighs -- trimmed of fat
  3        tablespoons       cornstarch
  3        teaspoons          olive oil -- divided
  1        large                  leek -- white and light green parts only, diced
  6        ounces               mushrooms -- stemmed and sliced
     2/3  cup                    low sodium chicken broth -- (see Tips for Two)
     1/4  cup                    Lime juice
     1/8  teaspoon           salt
  1\2     cup                   fresh basil -- minced or 1 teaspoon dried

Place chicken on a plate and sprinkle all over with 2 tablespoons cornstarch Reserve the excess cornstarch.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover to keep warm.

Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

Sprinkle the reserved cornstarch over the vegetables and stir to coat. Add broth, lime juice and salt and bring to a simmer. Mix in half of the basil and return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Sprinkle with remaining basil.
 
S(Internet Address): Adapted from   "http://www.eatingwell.com/recipes/chicken_thighs_with_leeks_shiitakes.html"
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Per Serving : 259 Calories; 9g Fat (33.0% calories from fat); 30g Protein; 11g Carbohydrate; 1g Dietary Fibre; 115mg Cholesterol; 279mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.


Wednesday, August 5, 2015

Beef and Broccoli Stir Fry



Recipe By     : Ellen M Ennis Davis
Serving Size  : 6   
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound         beef -- thinly sliced
  1                                 onion -- sliced
  2                                 green onions -- sliced diagonally
  2                                stalks  celery -- sliced diagonally
  1           teaspoon       garlic -- minced
  8             ounces        mushrooms -- quartered
  2            bunches       broccoli -- cut up
  3        tablespoons     sodium reduced soy sauce
  2               cups          rice noodles -- steamed
  2        tablespoons     oyster sauce
  2        tablespoons     olive oil
  1                                green bell pepper -- sliced
  2                                carrots -- sliced diagonally
                        water

Cut beef into thin slices. Fry slightly in a wok. Remove and set aside.

Using the same oil, put in onions, green onion and garlic. Saute for a few minutes, then add in celery, green pepper and carrots. Saute until carrots are almost done. Add water (if needed).

Add in oyster sauce, soy sauce, mushrooms and previously fried beef. Put in noodles and cover wok and let cook 5 min.

Put in broccoli and cover wok. Cook only until broccoli turns dark green. Then mix up broccoli with the rest of ingredients.

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Per Serving : 685 Calories; 33g Fat (42.4% calories from fat); 29g Protein; 72g Carbohydrate; 10g Dietary Fibre; 51mg Cholesterol; 2230mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 5 Fat.

Buisquick Gluten-Free Pancakes (with added Fibre)

"Traditional pancakes with a little fibre to balance them out"


Recipe By     :  Ellen M Ennis Davis
Serving Size  : 2    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup           bisquickT Gluten Free mix -- or Gluten Free Biscuit Mix 1
  2        tablespoons       psyllium fibre
     3/4           cup           milk
  1           teaspoon        olive oil

Heat griddle or skillet over medium heat or to 375°F.

 In large bowl stir all ingredients until well blended.

To test griddle, sprinkle with a few drops of water. If bubbles jump around, the heat is just right.

Grease griddle with oil if necessary. (absorb oil into a piece of paper towel and rub grill)

For each pancake pour slightly less than 1/4 cup batter onto hot griddle.

Cook pancakes until bubbles form on top and edges are dry.

 Turn and cook other sides until golden brown.


 
Source: adapted from   "http://www.bettycrocker.com/recipes/gluten-free-pancakes/60ac73e9-525e-4ab8-8cda-713b8a827c0b"
S(Internet Address):  "http://www.bettycrocker.com/recipes/gluten-free-pancakes/60ac73e9-525e-4ab8-8cda-713b8a827c0b"
Copyright:  "©2015 General Mills"
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Per Serving : 330 Calories; 5g Fat (14.6% calories from fat); 5g Protein; 65g Carbohydrate; 14g Dietary Fibre; 12mg Cholesterol; 661mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 1 Fat.

Monday, August 3, 2015

Pooka's Dark Gluten Free Bread

A faux pumpernickel for a Deli flare.


Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6     Preparation Time :1:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Dry Ingredients:
     1/4           cup           cocoa
  1                 cup           Brown Rice Flour
  1                 cup           Corn Flour -- (maize flour)
     1/2           cup           Chickpea Flour -- (gram Flour)Or whole bean flour
     1/2           cup           Tapioca Flour
     1/4           cup           Arrowroot Flour
     1/4           cup           Cornstarch
  3        tablespoons       Flax Seed Meal -- corn bran or rice bran
     1/2           cup          Skim Milk Powder -- dry milk substitute
  3          teaspoons       Xanthen Gum
  1           teaspoon       Gelatin Powder, Unsweetened
  1         tablespoon      Pectin
     1/2      teaspoon      salt
                           
Leavening/Proofing Ingredients:
  2 1/2      teaspoons    Active Dry Yeast
  2          teaspoons      Sugar
  2                                Eggs -- or (4 tablespoons dry egg powder or meringue powder plus 1/4 cup warm water)
                           
Wet Ingredients:
  1                 cup       Warm Water -- (110 degrees)
     1/4           cup       Olive Oil -- I like melted coconut oil
     3/4           cup       molasses
     1/4           cup       Sugar -- like brown
  1         tablespoon   apple cider vinegar

Proofing the Yeast:
Mix together yeast, 2 teaspoons sugar, and 1/4 cup warm water. Set this mixture aside in a warm location away from drafts, to proof 15 minutes. It should become frothy. If the yeast does not froth up, you yeast is to old or you water temp was to hot or to cold. Try again still doesn't froth dump it and go buy some fresh yeast.

In the mixer bowl add ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.
In a medium sized bowl whisk eggs with other wet ingredients. Add proofed yeast, whisk.

Using the dough hook of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. The dough should resemble a sticky biscuit dough or thick quick bread batter. Add more brown rice flour or warm water to adjust dough if necessary

Scoop dough into a greased 8 x 4 1/2 pans
Grease a piece of wax paper or parchment paper and place on top of bread pan to cover.
Place covered loaf pans warm draft free place and let rise for 40 minutes to an hour. The dough should have risen to have a rounded top about 1/2" above the top of the pan.

Preheat oven to 350°F.
Place risen loaf of dough in the oven for 50 minutes. Crust should be light brown in colour and a thermometer placed in the middle of the loaf should read around 190°F for a finished loaf. Remove Bread from the pan and tap the bottom, it should sound hollow if it does not wrap loosely in aluminum foil and bake another 10 to 15 minutes.

Let loaf or loaves cool completely before cutting. Put bread in a plastic bag once all heat has dissipated.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yield:  "1 Loaf"
Start to Finish Time:  "2:20"
T(Cook):  "0:40"
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Per Serving : 488 Calories; 13g Fat (23.7% calories from fat); 9g Protein; 87g Carbohydrate; 7g Dietary Fibre; 71mg Cholesterol; 233mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : This bread will remain fresh if sealed after cooling for about 7 days.