Nut-Crusted Salmon with Mustard Sauce

December 23, 2011 By Leave a Comment

Ingredients:

  • 4 Salmon fillets, about 6 oz. each
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. dijon mustard
  • 6 Tbsp. chopped pecans

Sauce:

  • 1/2 cup heavy cream*
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. drained capers, rinsed
  • 2 Tbsp. finely chopped parsley
  • Fine sea salt and pepper to taste

Directions:

  1. Preheat oven to 400
  2. Line a shallow baking pan with foil and lay salmon fillets on it, skin side down, at least 1 in. apart
  3. Blend the olive oil and mustard together and spread 1/4 on top of each portion
  4. Top with chopped nuts and bake through, about 10 minutes
  5. While salmon bakes, whip the cream until it starts to stiffen, then whip in the mustard. Stir in capers and parsley. Season to taste with salt and pepper.
  6. Transfer salmon to plates and garnish with a dollop of the sauce

*Note: Remember if you are dairy sensitive you may be able to tolerate the heavy cream since it is primarily fat. You can always use an alternative milk but the sauce will be much thinner; You may need to experiment.

Shared by Deb D. in State College

 

Filed Under: Dairy-free, Egg-free, Entrees, Gluten-Free, Recipes

Zucchini, Banana, and Flaxseed Muffins

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 3/4 cups Bob’s Redmill Gluten-free All Purpose Flour
  • 3/4 tsp. xantham gum
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp coarse salt
  • 1 tsp. groung cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe bananas
  • 3/4 cp whole milk (you can use an alternative milk if sensitive to dairy)
  • 1 large egg, lightly beaten (you can use an egg substitute if sensitive to eggs)
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray or oil.
  2. In a large bowl, whisk together flour, flazseed, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add zuchinni and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla.
  5. Add milk mixture to flour mixture and stir until combined. (Do not overmix)
  6. Divide batter among muffin cups and bake until a toothpick inserted in center comes out clean. Approx. 20-25 minutes.
  7. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Shared by Sue M. via Everyday Food

Filed Under: Breakfast, Dairy-free, Egg-free, Gluten-Free, Recipes

Beet, Carrot, and Apple Salad

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 lime, juice and zest
  • 1 orange, juice and zest
  • 2 Tbsp. sherry vinegar
  • 3/4 extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 lb. beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 granny smith apple, cored and cut into matchsticks
  • 1 turnip
  • 1 bunch flat leaf parsley, stems removed

Directions:

  1. In a large bowl, mix orange juice and zest, lime juice and zest, and vinegar. Slowly whisk in the olive oil and season with salt and pepper
  2. Layer beets, carrots, apple, and turnip in bowl (salt and pepper if desired)
  3. Toss with dressing before serving

From the kitchen of Sally B.

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Sides, Vegetables

Seasoned Chicken Thighs

December 23, 2011 By Leave a Comment

Ingredients:  (I don’t measure ingredients, so feel free to experiment)

  • 1 package of chicken thighs
  • 1 egg
  • Braggs Seasoning Liquid Safflower Oil
  • 1 tsp. garlic powder
  • 1 tsp. onion salt
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. parsley flakes

 

Directions:

  1. Mix egg, seasoning liquid, oil and spices in a baking dish.
  2. Add chicken, turning pieces several times until coated well
  3. Marinate overnight
  4. Bake at 350 for 25 minutes, turning once, until done.

From the kitchen of Karen C.

Filed Under: Entrees, Gluten-Free, Recipes

Gluten-free, Dairy-free Carrot Cake

December 23, 2011 By Leave a Comment

Ingredients:

  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 cup grated carrot
  • 1 tsp. vanilla
  • 2 1/4 cup gluten-free baking mix
  • 1 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/2 cup walnuts

Directions:

  1. Beat oil, eggs, and sugar
  2. Add other ingredients and pour into cake pan
  3. Bake at 350 for 20-25 minutes
  4. Top with favorite frosting

A birthday treat!!

From the kitchen of Shirl H.

Filed Under: Dairy-free, Desserts, Gluten-Free, Recipes

Sausage Potato Kale Soup

December 23, 2011 By Leave a Comment

Ingredients:

  • 1lb sausage (I use spicy, sometimes sweet, your choice)
  • 4 med. potatoes, cubed and peeled
  • 1 lg. onion, diced
  • 1/2 head of kale or swiss chard, (spinach if you can’t find one of the first), roughly chopped
  • 4-6 cups of chicken or vegetable stock
  • salt and pepper to taste

Directions:

  1. Brown 1lb sausage in a large pot
  2. Add Potatoes and onionAdd stock and simmer.
  3. I like to let this simmer a few hours on the stove. It’s really good on an autumn/winter day with garlic bread and a glass of wine.

 Alterations:

  • Just before serving, i like to add a touch of cream or milk, about ¼ cup to round it out. It helps cut the heat in the spicy sausage, although not necessary.
  • You can use gluten-free bread if avoiding gluten or skip the bread all together.

From the kitchen of Stephanie D. in Everett, PA

Filed Under: Gluten-Free, Recipes, Soups

Gluten-free Coconut Flour Pancakes

December 16, 2011 By Leave a Comment

Ingredients:

  • 1/4 cup coconut flour
  • 4 eggs
  • 1 tbsp. coconut milk
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. pure maple syrup (optional)

Directions:

  1. Mix all ingredients together with a hand mixer (you can also whisk).
  2. Heat a little coconut oil in a pan and pour 1/8 cup batter onto hot griddle.
  3. Cook 2 minutes on each side and serve.

 This recipe is from Make It Paleo Cookbook

Filed Under: Breakfast, Dairy-free, Gluten-Free, Recipes

White Bean Szechuan Burgers

October 24, 2011 By Leave a Comment

Ingredients:

  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 eggs
  • 1/4 cup sundried tomatoes, finely chopped
  • 2 tsp. gluten-free Szechuan sauce
  • 1 tsp. sea salt
  • 2 cups of any kind of cooked white beans (or black beans if you prefer)
  • 3/4 cup almond meal flour (I use Bob’s)

Directions:

  1. Sauté onion for about 15 minutes
  2. Add 2 cloves of garlic, minced, Sauté a few minutes longer. Set aside.
  3. In a bowl, add eggs, tomatoes, sauce and salt and whisk
  4. Add 2 cups of any kind of cooked white beans almond meal flour, and the sautéed onions and garlic. Combine.
  5. Add a few tablespoons of oil to a large pre-heated pan (on medium heat). Drop mixture into pan and make about a 3.5 inch wide burger. (I fit four in my pan at a time) Don’t touch them for about 4 minutes. After about 4 minutes they should flip fairly easily. Cook for about 4 minutes on the second side.

From the kitchen of Carol C.

Filed Under: Entrees, Gluten-Free, Lunch, Recipes, Sandwiches

Sweet Tomato and Feta Tart

October 24, 2011 By Leave a Comment

Ingredients

  • 1 large (10″) easy gluten free pie crust, pre-baked for 10 minutes
  • 1 large fresh tomato, sliced
  • 1/3 cup real mayonnaise
  • 1/2 cup feta or freshly grated parmesan cheese, reserve half
  • 1/2 cup freshly grated mozzarella cheese, reserve half
  • 2 teaspoons Italian seasoning , reserve 1 teaspoon
  • 1 teaspoon garlic granules, or other garlic seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup gluten free bread crumbs

Directions:

  1. Pre-bake pie crust as directed in a tart pan. If you would like, you can also brush pre-baked pie crust with an egg white mixed with 1 tablespoon of water and return to oven for 5 minutes to brown (This will make the pie look more like a regular “gluten” pie crust). Remove from oven and set aside to cool.
  2. In a small bowl mix together mayonnaise, 1/4 cup mozzarella cheese, 1/4 cup feta or parmesan cheese, 1 teaspoon italian seasoning, garlic seasoning, salt and pepper.
  3. Spread mayonnaise mixture on cooled, prebaked pie crust. Layer tomato slices over mayonnaise mixture.
  4. In another small bowl mix together remaining cheeses, 1 teaspoon Italian seasoning, and gluten free bread crumbs. Sprinkle mixture evenly over sliced tomatoes.
  5. Place in a preheated 400 degree oven for 10-12 minutes until cheeses have melted and tomatoes have heated through and roasted slightly.
  6. Serve tart hot or cold. I actually preferred this tart on the cool side. Can be used as an appetizer or a light main dish with a green leaf salad!

http//gingerlemongirl.blogspot.com

Filed Under: Appetizers, Entrees, Recipes

Gluten-Free, Dairy-Free, Egg-Free Red Velvet Cupcakes

October 24, 2011 By 1 Comment

Ingredients:

  • 1¼ cups + 2 tablespoons gluten-free flour mix
  • 2 tablespoons unsweetened cocoa powder
  • ¼ + ⅛ teaspoon xanthan gum
  • ¾ teaspoon double-acting baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup rice milk
  • ¾ teaspoon cider vinegar
  • ¼ cup + 2 tablespoons dairy-free, soy-free
  • vegetable shortening
  • ¾ cup granulated sugar
  • 2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon red food coloring

Instructions:

  1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.
  2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. Combine the rice milk and cider vinegar. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
  5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.
  6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.
  7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.
  8. Once the cupcakes have cooled completely, frost with Velvet Frosting (recipe below). Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.

Livingwithout.com

Gluten-Free, Dairy-Free, Egg-Free Red Velvet Frosting

Ingredients:

  • ½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
  • Pinch of salt
  • 1½ cups confectioners’ sugar
  • 1½ tablespoons rice milk
  • 1½ teaspoons freshly squeezed lemon juice
  • ½ teaspoon pure vanilla extract

Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
  2. Add the confectioners’ sugar in three batches, beating after each addition.
  3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.
  4. Add a few drops of orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.

Livingwithout.com

Filed Under: Desserts, Gluten-Free, Recipes
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