Piña Colada Rice Pudding

Pina Colada Rice Pudding

A creamy tropical delight.

yields 8 (1 cup) servings

INGREDIENTS

2 can (14 ounces) crushed pineapple in juice, undrained

1 can (13-1/2 ounces) coconut milk

1 can (12 ounces) nonfat evaporated milk

1 cup uncooked rice

2 eggs, lightly beaten

Juice of 1 lime

Rum flavouring

1/4 cup packed light brown sugar

Pinch of salt

Preheat oven to 325°F

Combine 2 cups water, 1 can of pineapple with juice, lime juice and salt in a saucepan and bring to a boil over high heat. Add the rice, stir, reduce the heat to medium, and cover the pan. for 20 minutes.

Pour rice into a 2 qt baking dish ; add remaining can of pineapple with juice, coconut milk, evaporated milk, rice, eggs, brown sugar and rum flavouring, whisk together. Place baking dish into a roasting pan, pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 1 hour at 325°F. Cover with plastic wrap or parchment paper on the surface and let cool. Refrigerate serve cold

Spinach Pizza (gluten Free)

Spinach Pizza (gluten Free)

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6     Preparation Time :0:00
Cuisine:  "Protein Entrees"
Categories    : Gluten Free

This Friday I decided to try something a little different.  It is a low fat choice but it tastes rich and delicious. It has yeast mmm it’s good.

CAUTION: if you use a pizza stone it must not have been used before for anything with gluten; the gluten gets into the pores and you will always have cross contamination.

Serves 4

1/2 cup brown rice flour

3/4 cup cornstarch

1/4 cup whole bean flour (chickpea or soy flour)

1 tsp. salt

1 tsp. xanthen gum

1/4 cup skim milk powder

1 egg

1/2 cup warm water

2 teaspoon sugar

1 1/2 teaspoons dry active yeast

1/4 cup olive oil

4 tablespoons tomato paste

6 tablespoons low fat cottage cheese

2 tablespoons low fat cream cheese

1 tablespoon water

3 cups fresh spinach, roughly chopped

1 small onion, sliced thin

1 tomato sliced

Pinch nutmeg, oregano and basil

1cup skim milk mozzarella cheese, shredded

In a bowl dissolve sugar in warm water, sprinkle yeast over water. Let yeast sit in warm area for 15 minutes add egg and oil, whisk together with a fork.

Preheat oven to 400°F

Add all other ingredients in a bowl and whisk or sift together.

Add wet ingredients to the dry ingredients and mix together. The dough will be very sticky.

Dump the dough onto pizza pan, oil your hands generously and spread dough out to form desired shape and thickness. Cover with damp cloth and let rise for 30 minutes in a warm place

Blend water, cream cheese and cottage cheese together with a fork and mix in nutmeg, herbs and spinach, cover and microwave for 2 minutes. With back of a greased spoon spread the tomato paste evenly over dough, top with spinach onions and tomato slices.

Cover to the edges with the mozzarella cheese.

Bake pizza at 400°F until the crust is browned and the cheese is golden, about 15-20 minutes.

Mmmm, Enjoy!!!

Per Serving : 331 Calories; 14g Fat (38.1% calories from fat); 14g Protein; 38g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 657mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Hot and Sour Soup - 酸辣汤 (Fānqié Suān là tāng)

 

There are as many different variations of this soup as there are fires in Asia, this one is anglicized using ingredients available to me here in the Great White North. The tomato is my addition it is not authentic to any of the recipes I have seen.

Serves 6

16 ounces rice stick - 米粉 (Mǐfěn)

8 dried straw mushroom, (草菇 (Gāncǎo gu)

3 ribs celery, diagonally sliced

4 cups stock (beef, vegetable, chicken or pork)
2 handfuls greens, (spinach, bok choy etc.)

2 cups frozen stir fry mixed vegetables (or blanched fresh vegetables)

2 cups water
1 28 ounce can dice tomatoes

2 teaspoon Chinese chilli paste , (中国的辣椒酱 (Zhōngguó de làjiāo jiàng)

1 tablespoon garlic paste

juice of 2 lime

1tablespoon gf soy sauce
1teaspoon sugar
3 tablespoons corn starch

3 tablespoons water
4 tablespoons toasted sesame oil ,(烤香油 (Kǎo xiāngyóu)

5 green onions, diagonally sliced

In a bowl pour boiling water over dry rice stick until completely covered, let sit for at least 5 minutes, drain.

Soak the mushrooms for at least 30 minutes until it becomes soft, slice 1/4”

Thaw the frozen vegetables by running under room temp water, drain.

In 6 large soup bowls divide the noodles,

then greens 

and then vegetables, 

set aside until soup is done.

In a large saucepan add stock, tomatoes with juice and water in a pot, add bring it to boil. Add mushrooms. Boil for 3 minutes, then put it celery, lime juice, sugar, garlic paste, soy sauce, and chilli paste.

Mix the corn starch with water, and pour it into the soup. Stir the soup until it is lightly thickened.
Return soup to a boil (if using egg, add at this time), add sesame oil to soup.

Pour the boiling soup over the vegetable and noodle in the bowls, 

top with each  with chopped green onion and serve immediately.

Optional ingredients

-cooked meat, sliced thin (chicken, beef or pork)

-seafood

-4 dry kiffar lime leaves, (or zest of 1 lime)

-cubed tofu

-egg

To add egg to your soup; beat the egg with 1 tablespoon water for every egg.
Add the egg mixture only the corn starch, water slurry has thicken the soup and bring the soup back to boil before you pour the egg in. Drizzle the egg into the soup in a very small stream; don't pour the egg all at once.) 

Per Serving : 162 Calories; 10g Fat (49.6% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 221mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

Green Kopytka (zielony kopytkam)

Kopytka (green potatoe dumpling)

Kopytka is small potato dumplings usually served as a side dish but I have used it as dumpling in my Barszcz.I added some of the beet greens to add a contrasting colour.

6 small potatoes (boil your potatoes with the skin on, then peel and run through a potato ricer)

1 cup glutinous rice flour (available in oriental dept.)
3/4 cup potato starch
1/4 cup corn starch
1/2 cup cooked spinach or beet greens
2 whole eggs, lightly beaten
salt

Boil your potatoes with the skin on, then peel and run through a potato ricer or mash until smooth.

Sift together dry ingredients. Squeeze water out of the greens, pat dry with kitchen towel and chop finely. Mix into dry ingredients

Mix eggs into potatoes, then with your hands mix in dry ingredients. Knead lightly and shape into a ball, let rest for 30 minutes. Shape small portions of the dough into long snakes. 

On a floured surface, cut snakes into small pieces. 

Place a few Kopytka in salted boiling water. As the Kopytka rise to the top of the pot, remove them with a slotted spoon. 

Repeat until all are cooked. You can sauté in butter with onion and top with shredded white cheddar or serve in a soup.

BEETROOT SOUP (Borscht, Barszcz, борщ) (vegan)

BEETROOT SOUP (Borscht, Barszcz, борщ) (vegan)

This is a vegetarian version of Borszez (Borscht) I like to serve it with a little texture but it is also really good pureed before serving."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8  
Cuisine:  "Soups and Chowders"
Categories    : Corn Free,Dairy Free,Egg free,Gluten Free,International,Russian,Vegan


  2    tbsp  olive oil
  3    medium  onions -- chopped
  3    clove  garlic -- minced
  2    cups  beetroot -- cooked and peeled
  1    28 ounce  canned diced tomatoes
  3    cups  vegetable stock
  1    teaspoon  dried basil
  1/4  cup  balsamic vinegar
  14   cup Dairy Free yogurt

Sauté onions in olive oil on low heat in a heavy bottom dutch oven until caramelized, Add garlic and cook another few minutes.

Shred beets and add to pot along with tomatoes, stock, basil and vinegar; let simmer for 30 minutes.

Serve garnished with Dairy free yogurt.

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Per Serving ): 152 Calories; 5g Fat (28.1% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 625mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.