Cabbage Rice Stir Up

"A quick and easy lunch or side dish." 
Recipe By :Ellen M. Ennis Davis
Serving Size  : 4     

  3        tablespoons  olive oil
  4        cups  cooked rice -- leftover or cooled
  1        large  onion -- rough chopped
  1        stalk  celery -- chopped
  1        clove  garlic -- minced
  5        whole  cabbage leaves -- chopped fine
  2        tablespoons  cornmeal
  1        cup  stock
  2        teaspoons  hot sauce
  4        tablespoons  fresh parsley -- chopped
  1        medium  carrot -- shredded

In a deep skillet heat oil on high heat. Add Onion, Cabbage and celery; sauté until onions are translucent.

Reduce heat to medium, add rice and cornmeal stirring to avoid sticking

Mix hot sauce into stock and add to the pan. Simmer until rice mixture has absorbed the stock and has a dry texture.

Add carrot and parsley stir and cook another minute.

season to taste.

Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 375 Calories; 11g Fat (26.4% calories from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 89mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Vegetable; 2 Fat.

NOTES : The cornmeal is added to complete the protein in the rice.

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"
                                    - - - - - - - - - - - - - - - - - - -

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.

How to Cook and Use Asian Rice Noodles

From eHow Food

How to Cook and Use Asian Dried Rice Noodles

By eHow Contributor   

I'll bet the reason you found this article is that you just realized that your package of dried Asian rice noodles (rice sticks) does not have cooking instructions, or you went ahead and cooked them just like you would a wheat noodle, and they turned to mush. Well, join the club. In my own case, I ruined several bags of rice noodles before I decided to do some research and find out how to use them properly. So, without delay, let me share what I've discovered.

Instructions

        Asian rice noodles are more delicate than wheat noodles, and they lack the gluten that gives wheat noodles a structure that stands up to the onslaught of heat and liquids. Therefore, rice noodles soon pass from a delightful, chewy texture to a mushy, dissolving substance. So, if you try to par-boil them for use in a stir fry, you will likely experience a rice noodle's mushy character. Here are the best ways to use rice noodles.

        If you are making an Asian soup, Vietnamese Pho, for instance, then it is fine to add dry rice noodles to the end of the preparation, where they would not get over-cooked while the broth and other ingredients were melding. But it's also worth noting, that such soups are not good candidates for storage in the fridge, and re-heating, unless you enjoy that mushy texture - the longer rice noodles sit in contact with liquid, the softer and mushier they become.

        If you are making a stir fry with rice noodles, like Thai, Pad Thai, for instance, the noodles should be removed from their packaging, placed into a large pot or bowl, and covered with warm water, where they will soak for a half hour or more (not overnight!). When the time comes for their use in the stir fry, they should be drained and dropped into either a generously oiled, hot wok to be cooked separately, or as a companion right along with other stir fry ingredients as they cook - either way, the softened noodles will arrive at a wonderful, chewy but tender texture within a minute or two in this process. But, remember, stir fries made with rice noodles do not make good leftovers - plan on finishing up your entire dish the day you make it.

        If you want to use rice noodles as an ingredient in a salad, then you must cook them in boiling water, but PLEASE, do not allow them to cook for more than 2 or 3 minutes (depending on how thick they are), and test them during their cooking. Remember - if left too long in boiling water, rice noodles will simply turn to mush!

        For some dishes, like Pad Thai, rice noodles are essential, and nothing else provides the character the dish demands - rice noodles are quite unlike wheat noodles, and they easily absorb the flavors of a dish's liquids, but a cook must work with their character for best results. I find the bigger, wider rice noodles a little easier to work with than the finer, more delicate ones - however, your chosen dish will usually dictate which type of rice noodle you'll be using. Just follow the general rules above, and your problems should be over.

Read more: How to Cook and Use Asian Dried Rice Noodles | eHow.com http://www.ehow.com/how_4784876_use-asian-dried-rice-noodles.html#ixzz2MzUWttRr

Sweet & Sour Meatballs 2

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6  

Meatballs

  2             pounds  lean ground beef
  1             medium  onion -- finely minced
  1             small  apple -- cored and shredded
  1             cup  rice chex® -- crushed
  1             tablespoon  garlic powder
  1/4          teaspoon  ground black pepper

Sauce

  3             tablespoons  cornstarch
  1             can  tomato paste
  3             cups  water
  6             tablespoons  apple cider vinegar -- you can exchange with white vinegar
  1/2          cup  brown sugar
  3             tablespoons  low sodium soy sauce

Meatballs:

• Mix all ingredients together and form into meatballs.
• Arrange in a single layer in a baking dish. Bake covered, at 350°F for 45
• minutes or until cooked through. Remove from oven and drain of any fat from the dish.

Sauce:

• In a sauce pan, whisk vinegar and cornstarch together, add water, tomato paste, soy sauce, brown sugar and whisk together until smooth
• Bring to a boil stirring to avoid sticking, reduce to simmer and continue cooking until it thickens
• Pour over baked meatballs. Return to the oven for 20 minutes..
• Serve with rice noodle or steamed rice.

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 532 Calories; 32g Fat (53.7%
calories from fat); 29g Protein; 32g Carbohydrate; 2g Dietary Fiber; 114mg
Cholesterol; 633mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1
1/2 Vegetable; 1/2 Fruit; 4 Fat; 1 Other Carbohydrates.

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Mediterranean Kale, Chickpea & Pasta Soup

"This soup is personalized hearty form of minestrone, I used Kale, you
can substitute another more unusual cooking green such as cabbage,
collards, beet greens, or turnip greens, whichever is freshest."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 10    Preparation Time : 1 hr

  3        tablespoons  olive oil
  2        medium  carrot -- chopped
  2        stalks  celery -- chopped
  4        cloves  garlic -- minced
  2        tablespoons  Italian seasoning
  2        whole bayleaves
  1/2     teaspoon dried fennel seed
  1        teaspoon dried basil
  8        cups  stock
  2        cups  water
  1        28 ounce  diced tomatoes
  2        teaspoons  apple cider vinegar
  1        19 ounce can chickpeas -- drained and rinsed
  6        cups  Kale -- chopped
  1        large  apple -- shredded
  1        cup  elbow macaroni

Add oil to a Dutch oven, heat the oil over medium heat. Add the onion,
celery and carrots and Italian herb mix let cook stirring until onions are
translucent. Stir in garlic and let cook for another 2 min.

Add the stock, water, tomatoes, chickpeas, and apple cider vinegar, Kale
and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.

Add the pasta, cover, and cook until the cabbage is tender and the pasta
is al dente, about 10 minutes. Serve with crusty Gluten Free Bread or
Biscuit
 - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 5g Fat (25.6%
calories from fat); 5g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 169mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0
Fruit; 1 Fat.

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.
                                    - - - - - - - - - - - - - - - - - - -

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.

Hearty Potato Soup

  This is a creamy soup. A great and a family favorite. Cooked in a
  slow cooker there is no danger of scorching. (can be cooked on low on stove top also)

Hearty Potato Soup

  3           tablespoons  olive oil -- melted
  1/2        cup  rice flour
  1 1/4     cups  sour cream, no fat
  4           cups  skim milk
  3           medium  onions -- chopped
  2           cloves  garlic -- minced
  8           medium  potatoes -- mashed
  1           teaspoon  salt
  1 1/2     teaspoons  pepper
 
  2           teaspoons  Herbs de Provence with Chili Flakes
 OR
1/8 teaspoon dried marjoram 
1/8 teaspoon dried thyme   
1/8 teaspoon dried savory   
pinch dried basil   
pinch dried rosemary   
pinch dried sage   
pinch fennel seeds
pinch chili flakes
pulse in spice grinder or mortar and pestle

scrub potatoes. With a fork poke holes in the potatoes to prevent
explosions.Place 4 whole potatoes into a microwave-safe dish with lid.

Cover and microwave on HIGH for 8 minutes or until the potatoes are done.
Using oven mitts, carefully remove dish from microwave. NOTE: Due to steam
building up, use oven mitts to remove lid from the dish. wrap loosely in
foil and let rest in the foil until needed. Repeat for the next 4 potatoes

In a small skillet, saute onions in olive oil until translucent and add
garlic let cook for about 2 min. stir in the flour, continue to stir over
low heat for 1 minute remove from heat and set aside.

When the second batch of potatoes come out of the microwave unwrap the
first four and wrap second 4 and let rest until needed

Run the 4 potatoes under cold water and slip the skins off and reserve for
later. Cut into chucks in a large bowl. Use a potato masher or potato
ricer to mash potatoes until there are no lumps. (Do not use your electric
mixer).

Use knife to cut up skins into small (1/4-inch) pieces.

Remove second batch of potatoes from the foil, leave skins on and Cut into
1/2 inch cubes

Scald milk in microwave for 21/2 min.

In crock pot or stock pot on stove, add milk, sour cream and the onion garlic paste. Mix
thoroughly. Add Herbs de Provence with Chili Flakes, salt and pepper; mix. Add all potatoes
including cut up skin; mix.

Cook on in Crock Pot, high for 1 1/2 to 2 hrs or until it reaches desired consistency.
OR
In stock pot bring to a simmer over medium heat then reduce to low for 45 min. Stir frequently so it does not stick to the bottom

Season with salt to taste if needed. Garnish each bowl with a little Herbs
de Provence

*Note left over baked potatoes can be used instead of microwaved potatoes

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


Per Serving: 266 Calories; 6g Fat (19.3%
calories from fat); 9g Protein; 44g Carbohydrate; 3g Dietary Fiber; 6mg
Cholesterol; 390mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2
Non-Fat Milk; 1 Fat.

Herbs de Provence

As with Curries in India every experienced cook has a different recipe for herbs de Provence. This is a good basic recipe to start with. It goes great in salads, fish, chicken, beef and pork.

Herbs de Provence

  
3   Tablespoons dried marjoram
3   Tablespoons dried thyme  
3   Tablespoons dried savory  
1   teaspoon dried basil  
1   teaspoon dried rosemary  
1/2 teaspoon dried sage  
1/2 teaspoon fennel seeds
1/2 teaspoon dried lavender flowers (if available)

Combine marjoram, thyme, savory, basil, rosemary,
sage, fennel and lavender. Mix well and spoon into a
tightly-lidded jar. Store in a cool, dark place
up to 4 months.

Herbs de Provence with Chili Fakes

This is a wonderful addition for Potato Base soups and stews.
Tradition with a little kick. Of course you can skip
the chili flakes for a more conservative palate.

Add caption

3   Tablespoons dried marjoram 
3   Tablespoons dried thyme   
3   Tablespoons dried savory   
1   teaspoon dried basil   
1   teaspoon dried rosemary   
1/2 teaspoon dried sage   
1/2 teaspoon fennel seeds
1/2 teaspoon chili flakes




Combine marjoram, thyme, savory, basil, rosemary,
sage, fennel and chili flakes. Pulse a few times in a spice grinder
or crush and mix together in a mortar and pestle and
spoon into a tightly-lidded jar. Store in a cool, dark place
up to 4 months.

Black Bean and Corn Salad

Black Bean and Corn Salad

  "This black bean corn salad is good, versatile, easy, flavourful and
  loaded with vegetables! It makes a healthy main dish, side dish or
  salsa"
Serves : 8    

2 cups frozen corn
2 cups cooked black beans, drained and rinsed
3 large tomato
1 bunch green onions, chopped
1 green chile, chopped
2 cloves garlic, minced fine
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground pepper
2 teaspoons chili powder


With corn in a colander  rinse in under running cold water and put into a
a large bowl

add all other ingredients and toss to coat.

Cover and refrigerate for at least 1 hour.

Stir before serving.


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

Per Serving (excluding unknown items): 135 Calories; 4g Fat (25.3%
calories from fat); 6g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Serve over leaves of lettuce or over chilled cooked rice,
        millet or quinoa
        This salad tastes wonderful as a salsa in a taco or with
        taco chips
       
        In the middle of winter the tomatoes don't have much
        flavour. So I substitute a 28 oz can of diced tomatoes
        (drained)

Sweet Potato and Pulled Pork Moussaka

                  
"A rich twist on the Traditional Moussaka"
serves 8-10

  1         tablespoon  olive oil
  1         whole  sweet potato -- cut in 1/2" slices
  1         large  onion -- sliced thin
  1         clove garlic -- minced
  4         cups  "Long and Slow Pulled Pork" or any recipe of pulled pork
  1/2      teaspoon  cinnamon
  4         cups Béchamel sauce  see   Gluten Free White Sauce (Béchamel sauce)
  1/4      teaspoon  ground nutmeg
  1         teaspoon  paprika
  2         whole  eggs -- lightly beaten
  1/4      cup  grated parmesan cheese

Preheat oven to 350°F

Heat oil in a large heavy skillet, add the sliced sweet potatoes. Cover
and lower heat. After about 3 minutes, uncover and turn the sweet potatoes
with a spatula. Cover and continue to cook until tender, another 3
minutes. Remove from pan and set aside, add the onion and sauté until
onions are soft; add garlic and let cook  for another minute.

Arrange the potato slices into a greased large oven proof dish.
Spread pulled pork and over meat, spread the onions over the meat.

Stir eggs, cheese and nutmeg, cinnamon, into cooled béchamel sauce until
smooth.
Pour béchamel sauce over entire casserole, sprinkle with paprika and put
into oven without uncovered for 45 minutes or until top is nicely browned.


Remove from oven and let rest for 15 minutes.

Description:
  "A rich twist on the Traditional Moussaka"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 405 Calories; 29g Fat (63.8%
calories from fat); 17g Protein; 20g Carbohydrate; 2g Dietary Fiber; 137mg
Cholesterol; 422mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 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.

Long and Slow Pulled Pork

Long and Slow Pulled Pork on GF Skillet Biscuits

                     
For tonight's dinner we are having Long and Slow Pulled Pork on Gluten Free Skillet Biscuits. It is named so because it is cooked in a slow cooker  for 9 hrs at low to achieve the tender easy to pull apart texture. I is best made the day before and then let the wonderful sauce soak into the pulled apart pork in the fridge overnight.
Recipe By:Ellen Ennis-Davis
Servings   : 10  

  4 1/2        pounds  pork shoulder roast -- bone in
  1              can  tomato paste
  1              cup  water
  1/4           cup  apple cider vinegar
  1/4           cup  balsamic vinegar
  1/4           cup  grainy mustard
  1/4           cup  Worcestershire sauce
  1/4           cup  soy sauce, low sodium
  3/4           cup  brown sugar
  1              tablespoon  garlic powder
  4              tablespoons  chili powder

• If there is skin on the roast, cut it off leaving as much of the fat on as possible.
• In a bowl whisk together the tomato paste, water, brown sugar, Dijon, vinegars, Worcestershire sauce, soy sauce, garlic powder and chili powder.
• Pour 1/4  of the  sauce in the bottom of the slow cooker then place the roast in  fat side up. Pour remaining over the roast ensuring it is fully coated with sauce.
• Set the slow cooker on low, cook for 6 hrs or until meat thermometer reaches 200°f.
• Turn off the slow cooker and remove the pork to a cutting board.
• Mix the water into the sauce and strain it from the slow cooker through
• the strainer and return any meat solids to the slow cooker and discard all else. Set the strained sauce aside.
• Remove and discard the bone. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. 
• Use a spoon to skim and discard the fat from the surface of the sauce. 
• Add sauce back to the slow cooker Stir gently until pork is well moistened. Taste and season with salt and pepper to taste. Serve right away or for maximum taste let sit overnight and warm up the next day.

Serve over bread, biscuit, buns or rice
 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 442 Calories; 

29g Fat (58.1% calories from fat); 

28g Protein; 

18g Carbohydrate; 

2g Dietary Fiber; 

109mg Cholesterol; 

619mg Sodium.  

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.