Kale Pesto

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Yield:  2/3 Cup
Serving: 8    
Cuisine:  "Sauces and Dips"
Categories    : Gluten Free

 
     1/4         Pound  Kale
     1/4           Cup  Toasted Almonds
  2             Cloves  Garlic
     1/4           Cup  Parmesan Cheese
  2        Tablespoons  Lemon Juice
  2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Korean Dipping Sauce (jeon)

 "This quick and easy dipping sauce has a nice bite  red pepper paste and goes well with pancakes, pot stickers or spring rolls"
 
Recipe By :Ellen M. Ennis Davis 
yields: 2/3 cup

  1/3      cup  low sodium soy sauce
  1/3      cup  rice wine vinegar
  1         tablespoon  sesame oil
  1         tablespoon  toasted sesame seeds
  1         whole  scallion -- chopped
  1         clove  garlic -- minced
  1         teaspoon  gochujang -- red pepper paste

Whisk the ingredients together.


Source:   "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving : 24 Calories; 2g Fat (62.4% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 321mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Faux Hoisin Sauce (Gluten Free)

"Most Hoisin Sauces are not gluten free so here is a faux recipe to replace it in recipes"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Yield: 2 cups
Serving Size  : 28    Preparation Time :0:10
Categories    : International
Cuisine:  "Gluten Free"

  4        tablespoons  peanut butter -- gluten free
  4        tablespoons  soy sauce -- gluten free
  4        tablespoons  Worcestershire sauce -- gluten free
  6        tablespoon  honey
  6        teaspoons  apple cider vinegar
 1/2      teaspoon  five-spice powder
  4        teaspoon  Tahini -- or 4 teaspoons sesame oil
  1        teaspoon  Sriracha sauce -- or hot sauce

Combine in a small sauce pan. Bring to a boil over medium-high heat, lower
heat, and simmer until sauce thickens a little, about 5 minutes, stirring
frequently. Let cool to room temperature and use immediately or store
covered in the refrigerator.
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Per Serving : 35 Calories; 2g Fat (37.3% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 180mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Gluten Free White Sauce (Béchamel sauce)

Gluten Free White Sauce (Béchamel sauce)

Yield: 2 cups

1 1/2 cups milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons butter
1 small onion, quartered
1 whole bay leaf
1 whole clove
salt and pepper


1.    In a saucepan add milk and cream, onion, bay leaf and 1 clove; scald milk over low heat (heat until small bubbles start to form around the edges of the pot. Remove from heat.

2.    Let steep for 10 minutes, strain out solids and set milk aside until needed.

3.    Over medium low heat melt the butter in a pan, then stir in the flour continue to stir until fat is absorbed into corn starch.

4.    Gradually stir in warm milk, a little at a time, and bring to a boil, stirring constantly.

5.    Season to taste and simmer over medium heat, stirring constantly until sauce thickens, for 8-10 minutes.

Tzatziki Sauce

Ingredients

• 2 cups plain Greek yogurt
• 4 cloves crushed garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh mint leaves
• 1 large cucumber - peeled, seeded and grated

Directions

1.     Line a wire strainer with cheese cloth and place over a bowl. Pour yogurt into cloth line strainer and place in the refrigerator overnight to strain most of the water has drained.

2.     Salt the cucumber and place into a wire strainer over a bowl. Let sit for 1 hour and allow water to drain out. Press excess liquid out of the grated cucumber.

3.     In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, pepper and mint. Chill the mixture for 1 to 2 hours.