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Brisket Con Chipotle & Matzah Tortillas

Obviously, the second part of the recipe isn't gluten free. Both of these recipes are from Julian Medina.

Brisket Con ChipotleCollapse )

Matzah TortillasCollapse )
As I start trying to hunt up Sephardic recipes for Passover (Mr. Havoc is Ashkenazic, but I'm sorry, I'm not a big fan of most Eastern European cuisine), I'll be sharing some of them here. They're good for gluten-free cooking.

1 cup loose, whole dried baby figs
zest of 1 clementine or of 1/2 an orange
juice of 1/2 a small lemon
3/4 tsp. pure vanilla extract
1/8 tsp. powdered cinnamon
3 cloves
white sugar to taste - between a small pinch and 1/2 tsp.
Directions

Put the figs in a small, non-reactive saucepan* with just enough cold water to cover them. Stir in all the ingredients and bring to a boil. Immediately reduce the flame to low, cover the pot and let simmer until the figs are nice and plump. Don’t cook them so long that they fall apart (Cooking time will vary depending on how dry the uncooked fruit is to begin with).

When the figs are plump, remove the pot from the heat and set it aside to cool. The syrup should be quite liquid. Remove the cloves and serve the figs in their syrup, either alone or spooned over Greek yogurt.


* A non-reactive saucepan is one in which the materials don't react with acidic ingredients like copper and aluminum do. Generally stainless steel is the easiest to find. More info here.

[gluten-free] Butter Mochi

ETA: This post seems to have become a haven for spammers, so I'm disabling commenting on it.

I've never made this before, but I found it on this post, and it was actually from coppelius. It looks good, though!

BUTTER MOCHI

1. Melt 1 stick butter in 9 x 13 pan in 325 degree oven.
2. Combine dry ingredients:
1 box mochiko rice flour
1-1/2 tsp. baking powder
3 c. sugar

3. Combine wet ingredients:
1-1/2 c. milk
4 eggs, beaten
1 can coconut milk
2 tsp. vanilla

4. Mix wet ingredients into dry ingredients.
5. Pour into pan full of melted butter.
6. Bake for 50 minutes or until golden brown. Cool for at least 20 minutes and cut into pieces.

Suggestion: Place pan on a cookie sheet because the butter will tend to bubble over.

Gluten Free Recipes & Blogs

I've found some sites with interesting gluten-free recipes to investigate, and thought I'd share - both the recipes and the sites.

Recipes:
Gluten Free Pumpkin Cupcakes
Gluten Free Beef Stroganoff

Blogs:
Gluten Free Girl
Simply Recipes (has a wheat/gluten free section, but it's not entirely gluten free)
I made this over the weekend. It was my mom's birthday, and she has Celiac disease, so she's pretty well stuck in the realm of birthday cakes, since she's unable to have gluten. It's really easy to do, and I had a lot of fun with it.

This is gluten free, contains mostly unsweetened chocolate, and has only one cup of brown sugar. It's not dairy free, but you could swap out the pound of butter for a pound of margarine, and it does contain eggs.

The recipe is here at Epicurious.

The RecipeCollapse )

My NotesCollapse )

Baked maple-glazed pears

I tried this recipe this morning for breakfast, and it was very yummy. It's a nice way to get a little sweet in the diet that's not going to wreak havoc on the blood sugar levels.

I cut this recipe in half since it was just for me and the hubby. The full recipe below makes 8 servings. Leftovers reheat well in the microwave.

Baked Maple-glazed Pears
4 ripe medium pears
1/3 cup dried fruit (I used dried cherries; options: cranberries, snipped apricots, raisins)
1 T. light pancake syrup product (I used the real stuff, as half a tablespoon isn't much)
1/2 cup pear nectar or apple juice
3 T. chopped walnuts

Cut pears in half, leaving stems intact on four of the halves. Remove cores. Arrange pears, cut sides up, in a baking dish. Top pears with dried fruit; drizzle with syrup. Add pear nectar or apple juice to the baking dish.

Cover and bake at 350 F. for 20 - 25 minutes (I baked mine for 35) or until pears are tender, spooning cooking liquid over pears occasionally.

Sprinkle with walnuts before serving and drizzle with remaining cooking liquid.

An introduction and a recipe.

I thought I'd finally introduce myself to the community :)

I was diagnosed almost a month ago with Type 2 diabetes and have since been following a low-fat low-carb sugar-free diet. Combined with exercising five or six days a week, I've managed to drop 12 pounds.

I love to cook, and I love trying out new recipes, and at first, I was discouraged to think that I would no longer to be able to enjoy food. Thankfully, there are many resources out there for those of us who have to watch our sugar and fat intake -- I've started collecting recipes from here as well as from this cookbook. The recipes I've found and begun trying have helped me stay on course and be optimistic about my new lifestyle.

Ginger Chicken Stirfry

The substitution of artificial sweetening in this recipe cuts the calories by 13%. What's especially appealing to me in this dish is the ginger: I have yet to meet a ginger I didn't love!

BTW, the abbreviations I use are "T" for tablespoon and "t" for teaspoon. Just so there's no confusion :)

2 T. (or less) vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 T. fresh ginger root, grated
1 large garlic clove, crushed
2/3 cup low-fat low-sodium chicken broth
2 T. OR 3 packets artificial sweetener (I used Splenda)
2 T. light soy sauce
4 t. (or less) cornstarch
2 t. dark sesame oil
1 - 16 oz. bag frozen stirfry veggies, cooked and drained (all I did was thaw them out; I like 'em al dente)
salt & pepper to taste
cooked rice (optional; as I'm watching carbs, I only had a spoonful but made sure family members had plenty for themselves)


==

Heat oil in large skillet. (I used less oil than the recipe called for) Stirfry chicken, ginger and garlic about 10 minutes until chicken is cooked through.

Combine broth, sweetener, soy sauce, cornstarch (use less if wanted) and sesame oil in small bowl until smooth. Stir into chicken mixture. Cook over medium heat until thick and clear. Stir in veggies; heat through.

Serve over rice, if desired.

==

This dish was so good, my chicken-hating hubby even loved it! That's some good chicken, folks!
I promised a recipe so here it is.  It's freezer friendly, Ready in 20 mins and Serves 4 people.

Spicy Thai Bites are lovely, and also would be a great dish to take to a party for nibbles or molded into burgers!

1lb Lean Ground Beef, Chicken or Pork and even Quorn Mince for vegetarians
1 Large Onion
4 cloves of garlic crushed
1tbsp ginger
2 Birds Eyes Chillies, de-seeded and chopped (own taste folks add more or less)
1tbsp Thai Fish Sauce
1 tbsp Dark Soy Sauce
1tbsp Lemon Grass Finely Chopped
Low Calorie Spray Oil for Cooking (Optional)
Very Low Fat Yogurt or Sour Cream and Chives to serve (Optional)

1.  Place all ingredients in a large bowl and mix together.  Divide the mixture into 16 golf ball sized portions

2.  Spray a non stick frying pan with low cal spray oil and fry the bites for 5-6 mins turning frequently until golden brown all over.

3.  Serve with the Low Fat Yogurt dip.

To freeze the bites allow the cooked bites to cool and  then place on a tray lined with baking parchment.  Open freeze bites until solid and then pack in freezer bags.  Thaw overnight in the refrigerator to serve cold.  To reheat, place in an ovenproof dish and sprinkle with 2 tablespoons of water.  Cover and place in a preheated oven 180 degrees or Gas Mark 4 for 15-20 mins or until piping hot.

I found the golf ball size bites to be too big.  I would advise making 30 smaller bites and add more chili if you like it hot.

Nut-free Chewy Granola Bars

My kids and I love granola bars, but it's nearly impossible to find them without nuts. I found this recipe online and tweaked it to make it peanut and tree nut-free. It's a flexible recipe, so you can substitute ingredients pretty freely to meet your own needs. For instance, substitute vegetable oil for the butter if you want to make them dairy free. For soy-free, omit the soy-nut butter and increase the other liquid ingredients slightly. Add your own favorite fruits or coconut or chocolate or carob chips. Yum!

Preheat oven to 400 degrees F.

* 2 cups oats
* 3/4 cup flax seeds
* 3/4 cup sunflower seeds
* 1/2 cup soy nut butter
* 1/2 cup brown sugar
* 1/4 cup honey
* 4 Tbsp butter
* 2 tsp vanilla extract
* 1/2 tsp Kosher salt
* approximately 8 oz. dried fruit, chopped

Mix oats, flax seeds and sunflower seeds together and spread them in a shallow baking pan. Toast them in the oven for 10-12 minutes, stirring frequently so they don't burn.

Line a 9x13 pan with plastic wrap, then spray it generously with cooking spray.

Put the soy nut butter, brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly until everything is dissolved. Mix the toasted grains and dried fruit into the liquid. Stir well until everything is coated. Spread into lined pan and cover with another piece of plastic wrap sprayed with cooking spray. Press down firmly--you want to compact the bars as much as possible. Remove top layer of plastic wrap and let cool for at least 2 hours.

Remove bars from pan, peel away plastic wrap, and cut into bars. Wrap bars individually or keep in airtight container, separated by plastic wrap or wax paper.

Recipe: No Egg Crazy Chocolate Cake

Figured I'd post a recipe for eggless cake. I've had a lot of food allergies throughout my life and so have most people in my family. My mom's really allergic to eggs and we often make this cake for her birthday or to cheer her up.

No Egg Crazy Chocolate Cake

3 cups flour
2 cups sugar
4 heaping Tablespoons cocoa
2 tsp. soda
1 tsp. salt

Mix dry ingredients together in 9 x 13" baking pan. Make three holes in the flour mixture.

Put:
2 Tablespoons vinegar in one hole
1 Tablespoon vanilla in another hole
2/3 cup vegetable oil in third hole.

Pour: 2 cups water over all and stir well. (Alternatively, you can just mix it all in a bowl and pour in the pan.)

Bake: 40 minutes at 350 degrees.