Davis' Taco Salad with chili

Recipe By     Ellen M. Ennis Davis
Serving Size  : 8 


         1/2   cup  frozen corn -- thawed
  425         grams  Campbell's Chunky Chili (steak)
     2          heads  romaine lettuce -- torn into bite size pieces
         1/2   cup  sliced black olives
         1/2   cup  green olives -- sliced
     1          can  black beans, canned -- drained and rinsed
         1/2   cup  no fat sour cream
     1          cup  cheddar cheese, lowfat -- shredded
     2          teaspoons  Benefibre (optional)
  112         grams  taco chips (Doritos toasted corn) -- crushed
        1/2    whole  bell pepper -- chopped
        1/2    cup  salsa

tear up lettuce put into large salad bowl sprinkle in corn, peppers, olives and black beans over lettuce
mix chili, salsa, sour cream and benefibre together pour chili mixture over salad just before serving and mix together

                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 152 Calories; 5g Fat (27.2% calories from fat); 12g Protein; 18g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 377mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

Southwest Black Bean and Pasta Skillet

"A zesty meatless Pasta dish with Southwestern Flavours that can be
  whipped up in just one pan."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8     Preparation Time :0:45 min

  2             cups  rotini -- gluten free
  3             tbsps  olive oil
  2             medium  onions -- chopped
  1             medium  bell pepper -- seeded and chopped
  3             cloves  garlic -- minced
  1             cup  frozen corn -- thawed
  1             28 ounces can  diced tomatoes
3/4            cup  salsa -- gluten free
  1             10 oz can  black olives -- sliced
  2             tbsps  taco seasoning mix -- gluten free
  1             19 oz can  black beans -- drained
  1             cup  yogurt -- or sour cream
                 salt and pepper to taste
  2             cups  water
  1             cup  fresh cilantro leaves -- chopped
  1             cup  cheddar cheese -- grated

In a large skillet heat oil over medium heat; add in onions, red or green
bell pepper saute for about 3-4 minutes.

Add in garlic and saute for 2 minutes.

Add in corn, diced tomatoes (with juice) salsa and taco seasoning; simmer
uncovered for about 30-35 minutes (you can simmer longer if desired)
stirring occasionally.

Add in black beans, olives, pasta, and water stir until combined. Reduce
heat, simmer covered for 30 minutes

Season with salt and pepper to taste, remove from heat

Stir in yogurt and cilantro

Top with grated cheddar cheese put under broiler until cheese is bubbly

Serve on a bed of greens with cornbread or warm tortilla
                                      
NOTES : Play with the ingredients and create your own fiesta of flavours.
 
 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 533 Calories; 16g Fat (26.8% calories from fat); 24g Protein; 76g Carbohydrate; 15g Dietary Fiber; 19mg Cholesterol; 584mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

South-Western Baked Beans

This bean dish has the hardy satisfaction of a big casserole of Baked Beans but has a wonderful light piquant surprise. Really good filling for toasted tortilla shells.

Serves 8-10

3 cups white pea beans

1 can (28 oz) diced tomatoes

2 cups chopped onions

1 tablespoon dried oregano

1 teaspoon cumin

1 tablespoon gf chilli powder

1 pork ham hock, about 1 pound (450 g)

1/3 cup packed brown sugar

1 tablespoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

2 chopped jalapeños pepper, veined, seeded and chopped

1 bunch fresh cilantro, chopped

Rinse beans and sort, discarding any blemished ones and any grit.

In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans, discarding liquid.

Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender. Drain beans, reserving 2 cups cooking liquid.

Meanwhile, make gashes about an inch apart along the length of the pork hock (cut through the skin and to the bone to allow the flavour to get well into pork; set aside.

In bean pot or 3 quart casserole, combine beans, reserved cooking liquid, tomatoes, jalapeños, onions, dried oregano, chilli powder, cumin, sugar, mustard, salt and pepper. Nestle prepared pork hock into beans.

Bake covered, in 300ºF oven for 2-1/2 hours.

Uncover and bake for 1 to 1-1/2 hour longer or until sauce is thickened and coats beans well. Remove pork hock 

and pull off meat; discard bones and fat. 

Return bite-size pieces of meat to the pot.) 

Stir in cilantro. (Do not over stir, to avoid turning beans to mush)  Serve with hot corn tortilla with a bottle of hot sauce within arms reach.

Al’s Family Size Fruit Salad

Al's Family Size Fruit Salad

My sister and brother in law host Pizza and a movie Friday nights, it is a busy joyful family night with 3 (some times 4) generation festivity. They make oodles of pizza and Al makes a big bowl of this wonderful fruit salad. I bring my own gf crust and my gf Maple Raisin Rice Pudding. We all get our baby fix and a fabulous, affordable night of  lovin and entertainment.

Makes 8 1/2 – 9 cups

Serves 18-20

1 medium fresh pineapple, peeled and cubed (approx. 3 cups)

OR                                   

1 20 ounce can, packed in juice pineapple chunks (approx. 2 1/2 cups) reserve juice

1/2 pound green seedless grapes (approx. 1 1/4 cups)

1/2 pound red seedless grapes (approx. 1 1/4 cups)

1 pound strawberries (approx. 1 3/4 cups) sliced in half

4 kiwi (approx. 1 3/4 cups) peeled and wedged

1 litre apple or white grape juice

Prepare wash dry and prepare fruit that needs cutting, you are trying to keep the fruit pieces uniform. Put all fruit in a 3-4 quart bowl, add reserved pineapple juice and the apple juice and mix gently to coat all fruit with juice to avoid oxidation. Cover and refrigerate until serving. Delicious alone or topped with a couple of tablespoons of vanilla or fruit flavoured yogurt.

Notes: any fresh seasonal fruit or berries can be added just be warned the more you add the more you get and you may have to go to a bigger bowl.

If using banana or apple slices, put the juice in a smaller bowl and slice the bananas and or apples directly into the juice. 

Al's Potluck Family Size Fruit Salad

Something from Nothing Baked Beans

Serves 8

When the cupboards are almost bare, I usually at least have beans and onions, add a few condiments and there you have a hardy meal from almost nothing. If you have a few scraps of meat all the better, I like to throw in a pork hock if I'm not totally broke.

1 pound dry white beans

2 tablespoons olive oil

2 medium onions chopped

1/2 cup ketchup

3 tablespoons prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon sugar (brown if you have it)

4 cups hot water

2 slices bacon or ham (if you have it)

Preheat the oven to 250°F.

In a medium saucepan put your beans and cover them with water to about an inch above. Bring to a full boil, then cover and turn off the heat. Let beans sit for 1 hour (you can soak them over night in water 1 inch above the beans). Drain beans

In a dutch oven put the beans, and all the other ingredients, stir it about, cover and pop into the oven for 6 hours. Uncover, stir and bake another 1 hour adding water as needed. Serve with crusty bread.

Crepe Lasagne alla Bolognese

Delicious Lasagne recipe that uses gluten free crepes in place of noodles. Best if you make it early enough to let it cool and set for at least an hour before serving

Serves 12 people

Bolognese Sauce

1 pound of ground beef

1 pound of sweet gf italian sausage

3 ribs of celery chopped

1 medium onion chopped

2 cloves of garlic chopped
2 medium carrots shredded

1 (28 ounce) can of crushed tomatoes

2 (8 ounce) cans of tomato sauce

2 (6 ounce) cans of tomato paste

1/2 cup of water

1 teaspoon fennel seed crushed

1 teaspoons dried basil

4 tablespoons fresh italian parsley chopped

1 teaspoon salt

1 teaspoon italian seasoning

1/2 teaspoon ground pepper

To Prepare Bolognese Sauce

Start with the following in a pot, brown the ground beef and Italian sausage (ensure you break meat into very small pieces to make sauce easer to spread). Remove from pan and add onions, carrots, celery and garlic sauté until onions are translucent.

Add the crushed tomatoes, tomato sauce, tomato paste, and 1/2 cup of water;

stir to combine.

Add seasonings, cover the pot and simmer on low heat for 1 hour and 30 minutes. (I put it in the slow cooker on low over night.)

Cheese

3cups shredded mozzarella cheese

Béchamel Sauce

4 cups milk

6 tablespoons gf flour or corn starch

2 tablespoons butter

Salt and pepper to taste

1 small onion chopped

1 pinch nutmeg, ground

1 bay leaf.

500 gram container of cottage cheese.

1 egg, slightly beaten

1 cup grated parmesan cheese

To Prepare Béchamel Sauce

In a jar add 1 cup milk, xanthen gum and flour (cornstarch) seal lid and shake vigorously and set aside

In a medium sauce pan sauté onions in olive oil until onions are translucent. Add remainder of the milk, seasonings, bay leaf and the slurry from the jar. Stir constantly over medium heat until thickened, remove bay leaf and blend in the onions with emersion blender; let cool completely, then stir in egg, parmesan cheese and cottage cheese until blended.

Pasta Crepes

6 large eggs
1 1/2 cup brown rice flour

2 teaspoons xanthen gum
4 cups milk

1 pinch of salt
2 tablespoons of butter to grease the pans

To Prepare Pasta Crepes

Preheat oven to 350°F In a mixing bowl eggs, water, salt and flour, beat together then let batter rest for 30 minutes. Grease 2, 1/2 sheet pans. Pour half of the batter into each sheet pan and tip around until batter evenly covers pan. Bake sheet pans one at a time into oven. Bake each for 20 minutes. Set aside until needed.

Directions put lasagne together

1.     Slice the crepes into 6 pieces, remove from sheet pans and set aside.

2.     Mix into béchamel sauce: ricotta cheese, nutmeg, egg, and parsley; mix ingredients together.

3.     Preheat oven to 350°F. Grease a 9×13 inch baking pan.

4.     Spread a thin layer of béchamel sauce on the bottom of the baking pan.

Layer 1/3 crepes over the béchamel sauce.

Spread 1/3 cups of the Bolognese Sauce over crepes.

Spread 1/3 of the remaining béchamel mixture over the layer of crepes.

Sprinkle 1/3 of the mozzarella cheese over the béchamel.

5.     Layer 1/3 crepes over the over the cheese layer

Spread 1/3 cups of the Bolognese Sauce over crepes.

Spread 1/3 of the remaining béchamel mixture over the layer of crepes.

Sprinkle 1/3 of the mozzarella cheese over the béchamel.

6.     Layer 1/3 crepes over the over the cheese layer

Spread 1/3 cups of the Bolognese Sauce over crepes.

7.     Cover with foil and bake in preheated oven at 350°F for 1 hour

Remove foil and Spread the remaining béchamel on casserole then sprinkle the remaining mozzarella.

Bake uncovered for another 25 minutes.

8.     Remove from oven and allow casserole to set, for 1hour before serving to allow ease of serving. Serves 12 people

Cheesy Ground Beef and Spinach Casserole

serves 10-12

4 cups brown rice rotini

1 1/2 lbs ground beef

1 medium onion, chopped

2 ribs celery, chopped

2 tablespoons minced fresh garlic

2 teaspoons gf Italian seasoning

salt and black pepper to taste

1 28 ounce can diced tomatoes drained

1 (8 ounce) package fresh spinach chopped

2 cups grated Mozzerella cheese

2 cups grated cheddar cheese

2 cups gf white sauce

1 1/2 cups sour cream

preheat oven 350°F

Grease a 4 quart baking dish.

Cooke rotini until only half cooked. (rice pasta absorbs moisture from casserole)

In a large skillet brown the beef with Italian seasonings, then remove to plate and add the onions, garlic, and celery, until translucent; then add spinach and cook until just wilted. Season to taste with salt and pepper. Set aside.

Make your white sauce and while still warm stir in 1 cup each of the cheeses. Next stir in sour cream until combined evenly

In a large 4 quart casserole add rotini, ground beef, onion spinach mixture and drained tomatoes and stir to combine ingredients.

Pour cheese sauce over casserole ingredients and mix gently to coat ingredients.

Bake uncovered for about 45 minutes; remove from oven then sprinkle remaining grated cheese on top.

Return to oven and bake for about 5 minutes, or until the cheese has melted.

Let casserole sit 30 minutes to allow ingredients to set for ease of serving

Chicken Florentine Faux (crepe) Lasagne

Chicken Florentine Faux (crêpes) Lasagne

I used to use no cook noodles for my lasagne, but haven’t found a local source for a gf variety. I hate cooking lasagne noodles especially the rice variety, they either
stick together, I burn my fingers and rip them trying to separate them, or I cook them to long and they fall apart while I’m working with them. This recipe made with very simple crepes does the trick.

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Servings  : 8   
Cuisine:  "Pastas and Dumplings"
Categories    : Chicken, Gluten Free
 
  18       Pasta Crêpes Crespelle--recipe below
  2         Cups  Milk
  4         Cups  Basic Medium White Sauce (medium Béchamel Sauce) recipe below
  1         Cup  grated Parmesan cheese
  1         Tablespoon  olive oil
  1/2      Large  onion -- diced
  4         Cloves  garlic -- sliced
  5         Mushrooms -- diced
  2         Chicken breast -- diced
            Salt and ground black pepper to taste
  1         Cup  ricotta cheese
  1         Bunch  fresh spinach -- rinsed
  3         Cups  shredded mozzarella cheese

In a saucepan over low heat, mix together cream, white sauce, Parmesan cheese, and butter. Simmer, stirring frequently, until thickened then remove from heat add ricotta and spinach then let cool.

Heat the olive oil in a skillet over medium heat.
Sauté the onion in olive oil until tender, add the chicken and cook until no longer pink; then add garlic and mushrooms. Mix in the ricotta cheese, cook until heated through, season with salt and pepper.

Lightly coat the bottom of a 4 qt casserole dish with enough of the sauce mixture to cover. Layer with 6 crêpes, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the sauce mixture, and repeat the layers. Place the remaining crêpes on top, and spread with remaining sauce.

Bake 1 hour in the preheated oven or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned. Let set 30 minutes before serving for ease of cutting and serving.
 

- - - - - - - - - - - - - - - - - - -
Per Serving : 1453 Calories; 95g Fat (58.6% calories from fat); 39g Protein; 112g Carbohydrate; 4g Dietary Fiber;371mg Cholesterol; 1106mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 16 1/2 Fat.

Basic Medium White Sauce (medium Béchamel Sauce)

 

"This recipe make 4 cups medium thick sauce good for casseroles and sauces"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 16   Yeilds: 4 cups
Cuisine:    : Sauces and Dips

  4       Cups  Milk -- (or cream)
  8       Tbls  Rice Flour -- (or cornstarch)
  8       Tbls  Butter -- (or olive oil)
          Salt and Pepper to taste

In a saucepan, scald milk over low heat (heat until small bubbles start to form around the edges of the pot. Set milk aside until needed.

Over medium low heat melt the butter in a pan, then stir in the flour
continue to stir until fat is absorbed into flour. Gradually stir in warm milk, a little at a time, and bring to a boil, stirring constantly.

Add season to taste and simmer over medium heat, stirring constantly, for 8-10 minutes.

NOTES : Please note that the sauce will get thicker when it cools
so take it off the heat just a little before the thickness you desire
Ratios for the three basic Thicknesses of White Sauce
      
        Ingredient       Thin      Medium   Thicker
 

        Milk             1 cup      1 cup         1 cup
        (or cream)
        Gf flour        1 tbls      2 tbls         3 tbls
        (or cornstarch)
        Butter           1 tbls      2 tbls         3 tbls
        (or olive oil)
        Salt and Pepper to taste
       NOTES :Please note that the sauce will get thicker when it cools
so take it off the heat just a little before the thickness you desire If a thinner sauce is required, add more milk.If the béchamel needs to be thicker, simmer the sauce longer.                                   
- - - - - - - - - - - - - - - - - - -

Per Serving : 733 Calories; 49g Fat (60.1% calories from fat); 7g Protein; 66g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 498mg Sodium.  Exchanges: 4 Grain(Starch); 0 Non-Fat Milk; 9 1/2 Fat.

Pasta Crêpes Crespelle
 

"Crespelle or Italian crêpes (sometimes called Manicotti pancakes) can be used in many wonderful Italian dishes. I use them in baked pasta dishes, and desserts. They can be rolled, stuffed, stacked or folded."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 18  
Cuisine:  "Pastas and Dumplings"

  6               large  eggs
  1 1/2         cup  brown rice flour
  2               teaspoons  xanthen gum
  3 1/2         cups  water (depending on the moisture content of flour)
  1               pinch  salt
  6               tablespoons  butter (or oil)

In a mixing bowl whisk together eggs, and 3 1/2 cups water. in another bowl whisk together dry ingredients combine the dry and wet ingredients whisk until smooth; the batter should be the consistency of heavy cream if it is to thick add more water, if too thin add a little more flour.

Let batter rest for at least 30 minutes. Gently stir batter again you do not want to introduce bubbles.

In a hot skillet add 2 tablespoons butter and ladle in crepe mixture. When crepes are done remove from pan and continue until you have 18 crepes. Set aside until needed.

NOTES : These crepe are great for lasagne or manicotti. This recipe can easily be altered to personal taste; so long as you stick to the simple formula of using 1/4 cup flour = 1/2 cup milk = 1 egg / per serving, you can add sugar and flavourings to taste and either decrease or increase the number of servings.
- - - - - - - - - - - - - - - - - - -

Per Serving: 130 Calories; 7g Fat (48.6% calories from fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 86mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.