You are currently browsing the tag archive for the ‘recipe’ tag.
This week’s recipe has a funny name, but a great taste. I found this recipe in The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs by Elizabeth Gordon. According to the author, pupusas are El Salvadoran street food. Besides being super easy to make, pupusas are also very versatile. I put refried beans inside these, but you could also use barbeque-flavored shredded pork or beef, a cheese alternative, or a combination of cheese alternative and beans. They freeze well so you can make a big batch and stash some away for later.
Gluten-Free, Casein-Free Pupusas (Nicholas Rating = 100 Thumbs Up!)
2 cups plus 2 Tbsp water
Coconut Oil, as needed
1 cup vegetarian refried beans (or substitute bbq-flavored meat)
1 cup Daiya Cheese (optional)
Toppings of your choice: cubed avocado, salsa, shredded cabbage (optional)
1. In large mixing bowl, combine corn flour and water with your fingers. It should form a dough that is not thin and watery, but thick and moist. Press plastic wrap directly on top of dough and let it sit for 5 minutes.
2. Lightly oil griddle or large skillet with coconut oil. Preheat pan/griddle over medium-high heat.
3. While heating pan/griddle, form the pupusas. With wet hands, roll 2 Tbsp of the dough between your hands to form a ball. Poke a hole about a quarter of the way through the ball with your thumb. Press 1-2 teaspoons of your choice of filling into the hole, and form dough around the filling until it is a ball again. Then, pat the pupusa between your palms until it is flat like a pancake. The edges should be smooth. If the edges crack or look dry, add 1-2 Tbsp water to the dough.
4. Place the pupusas on heated griddle/skillet and cook over medium-high heat for 7-8 minutes per side. Continue rolling and stuffing the pupusas until all dough is used.
5. Serve immediately with any toppings of your choice.
6. Leftovers can be stored in refrigerator in airtight container for up to 3 days. Or, you can place completely cooled pupusas in an airtight container with squares of wax paper between each one and freeze for up to three months. To reheat frozen pupusas, preheat the oven to 400 degrees. Place pupusas on a rimmed baking sheet and bake for 10-15 minutes or until warmed through. Serve immediately.
This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Tuna Pasta Salad. If you’re looking for an interesting, healthy way to pack some tuna into your child’s lunch (or maybe even your husband’s?)…this is it. Not only is it better than a plain tuna sandwich – it’s easy to make too! This recipe will make a lot of servings, so you could even serve it for a quick weeknight dinner or take it to a potluck. It’s versatile in that you can serve it either hot or cold and it still tastes great. You can also play around with the different forms of pasta or even some of the condiments to adjust the flavors if you like.
This week’s recipe, GFCF Homemade Battered Fish Portions, is a recipe that I adapted from Nigella Lawson. The original recipe is titled Goujons of Sole and I found it on the Food Network website. These seem almost too easy to make and it’s hard to believe they have so much amazing flavor, considering the simplicity of the recipe. My son would not touch them as he has stated, “I don’t eat fish, Mom!” But, my husband who is a very tentative fish eater himself, was amazed at how incredibly yummy these were! Therefore, I must rely on the Husband Rating this week.
GFCF Homemade Battered Fish Portions (Husband Rating = 1000 Thumbs Up!)
2 fillets of sole, skinned
1/2 cup of gluten-free cornstarch
freshly ground black pepper
1 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)
1 cup extra virgin olive oil
1. Cut the sole fillets in half lengthways, then slice each fillet into about 4 long strips on the diagonal. (You should have 8 fish portions per fillet.)
2. Put cornstarch in small bowl and season with salt and pepper. Put bread crumbs into another shallow bowl.
3. Beat eggs together in their own bowl.
4. Dip each fish portion first into the cornstarch, coating it well. Then, dip the portion into the egg mixture. Finally, dredge the fish portion in the breadcrumbs.
5. Set the fish portions aside while you heat up the oil (medium-high heat) in your skillet.
6. Fry the fish portions until they are crisp and golden, about 3-5 minutes each. Remove the fish portions as you go and set them on a plate with paper towel so you can blot any excess oil.
7. Serve hot with rice, potatoes, or even quinoa (pictured above).
This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Chicken Enchiladas. I had a definite love/hate relationship with the original version of this dish. I loved it because it was so tasty going in my mouth…but, I hated how it destroyed my intestinal tract on the way out! Since I recently discovered Coconut Cream at Trader Joe’s, I thought I’d see what would happen if I substituted that for the heavy cream that is normally used in this recipe. It worked! I admit that the first bite, I tasted a hint of coconut, but then the salsa verde and green chile flavors began to overpower it and it was just simply yummy. Nicholas said it deserved at least 10 Thumbs Up, but I think it needs more like 100 Thumbs Up!
Well, summer is over, but the heat is not (at least where I live)! I have found that I can’t do long, involved recipes when it’s really hot. So, this month, I have enjoyed finding some simpler recipes. I hope you enjoy them too!
Dairy-Free, Gluten-Free New England Clam Chowder – there’s something about clam chowder that just screams, “FALL!” And, now you can enjoy it in a dairy-free, gluten-free version.
Roasted Chicken and Potatoes with Rosemary, Garlic, Lemon – just as the blogger says, your house smells fantastic and this is so unbelievably yummy!
Gluten-Free, Dairy-Free Eggs in Sweet Potato Nests – need a good brunch recipe? These will certainly fit the bill beautifully.
Minty Vegan Shamrock Shake – who says you can’t have a Shamrock shake in September? This is a wonderful, healthy treat for this heat wave we are in now.
Chocolate Chip Espresso Muffins – be honest, sometimes we all need an extra kick in the pants to get going this month! These muffins can make any Monday special…
Gluten-Free Soft Dinner Rolls – the perfect accompaniment to the clam chowder recipe above or your favorite pasta dish.
Bison Sliders with Honey Carmelized Onions – grilling season is still alive and well! How about a healthier burger, made with bison meat (high in protein, low in fat).
No-Stir Risotto – yum, risotto! It’s usually so much work to make because of all the attention it requires. It’s great to find one that you don’t have to babysit the whole time.
Pumpkin-Apple Butter – here’s a great after-school snack for the kids and perfect for spreading on toast in the mornings too. Nothing says “fall” like pumpkin!
This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Morning Glory Muffins. I found this recipe in a newspaper insert, called Dash, that comes out weekly and usually has a lot of recipes that aren’t that easy to adapt to GFCF. These muffins looked pretty easy and I loved the idea of being able to have a muffin be almost a complete meal. Needless to say, they were a big hit at my breakfast table, and I hope they will be a big hit for you too! I think I’ll make these for a potluck sometime too, especially since the recipe makes 24 muffins.
This week’s recipe is at Stockpiling Moms is Gluten-Free, Casein-Free Crockpot Frito Pie! I love to use my crockpot, especially if we are having a busy week of appointments and activities. This recipe was quick to get started, yet yielded fantastic results! (Nicholas loves having Fritos as part of dinner too.) The fun part about this recipe is that you can customize the end result based on what toppings you add into it. I added corn, guacamole, and lettuce to mine but you could also try salsa and/or hot sauce or even tomatoes. Nicholas gave this dish 200 Thumbs Up!
Homemade steak fries – so versatile, and so easy! This recipe is my “go-to recipe” for making a side of potatoes to go with hamburgers, steak, chicken, or even turkey burgers. The recipe works well for either red potatoes or russets, although those potatoes have a slightly different taste. And, the bonus is that these reheat very well to enjoy for lunch the next day! Even though my son has become very picky about food lately, he always loves these. Therefore, Nicholas gives these 1000 Thumbs Up!
GFCF Homemade Steak Fries (Nicholas Rating = 1000 Thumbs Up!)
3-4 large russet potatoes, or about 6 medium-size red potatoes
2 Tbsp olive oil
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
In a small bowl, combine the oil, onion powder, and paprika and mix well. Set aside.
Slice potatoes into planks, leaving skins on if you choose, that are about equal in size and thickness.
Stir potatoes into bowl with oil and seasonings, making sure that all potatoes get well-coated.
Dump potatoes out onto foil-lined baking sheet and spread evenly so they aren’t clumped together. Drizzle any remaining seasoned oil over the top. Sprinkle salt and pepper across top of potatoes.
Bake, uncovered, for 30 minutes or until well-browned.
This recipe is so simple and light, yet so flavorful. I also really love the fact that after making it a few times, you can do it from memory. I made this on a recent vacation for my family (we were staying in a condo with a nice kitchen), since it’s easy to get the ingredients at any grocery store. Serve it with either brown rice or quinoa. My husband always says how much he loves this dish whenever I make it. He gave it 100 Thumbs Up!
Wow! Where has the summer gone? It’s hard to believe that Nicholas will head off to school next week already. (The photo is of him clowning around at the TACA Picnic this summer; he has a bit of a mustache fetish.) It’s been a busy month around here, but I did manage to find 8 Recipes I Love for August. Here they are –
1. GFCF Almond Flour Biscuits from Ask Georgie.com – these work great as a side bread for dinner or even as a mini sandwich.
2. Dairy-Free Ranch Dressing from Food Lush – it was so great to find a tasty, dairy-free ranch dressing. It’s also gluten-free, so it would be a great option to serve with carrots.
3. Homemade Food Coloring from Melis Ann at HubPages – one of the toughest things about baking cakes or cupcakes is that if you want to avoid dyes and colors, you have to use either vanilla or chocolate frosting. But, check out these fruit-based colors!
4. Gluten-Free Ground Beef Hash from Elegantly Gluten Free – here’s an easy recipe that is definitely casein-free and very easy for a weeknight meal.
6. Cinnamon Sweet Potato Ice Cream with Toasted Walnuts by Paleo OMG! – here’s a new twist on ice cream that is dairy-free and gluten-free but perfect for these last few weeks of summer heat.
7. Watermelon Gazpacho with Lime by Gluten-Free Goddess – here’s a great way to make use of all the cheap watermelon out there and enjoy a nice cool soup in the heat.
8. Gingerbread Protein Pancakes by Healthful Pursuit – a tasty variation on the old breakfast classic, pancakes. This is not only gluten and casein-free, but is also good for those who need to limit their sugar intake.