Recipes
GLUTEN-FREE AND SUGAR-FREE RECIPES
MEDITERRANEAN PROTEINS:
TAHINI
1 jar raw tahini
2 lemons
1 tsp salt
1 tsp fresh minced garlic
Empty jar of tahini into a blender or a food processor.
Add the juice from both lemons, the salt, and the garlic.
Blend well
BASIC ICE CREAM
(For electric home ice cream maker)
3/4 pint heavy whipping cream (horizon organic)
1/4 pint half-n-half (horizon organic)
1/3 C maple syrup (use grade A dark amber)
1 tbsp Vanilla extract (use organic nonalcoholic–it’s more like syrup than liquid)
These are rough guidelines. Use more half &half for a less rich and heavy treat. Add unsweetened cocoa for chocolate ice cream. Nuts and berries get caught in the churn of the machines so don’t put them in.
PUMPKIN CUSTARD
1-1/4 cup honey
4 eggs
2 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves
1 tsp salt
30 to 32 oz. canned pumpkin
2 12 oz. cans evaporated milk
Beat honey and eggs, sift spices, mix into eggs, stir in pumpkin and evaporated milk. Pour into well buttered large pyrex (12×14). Bake 425°, 15 minutes, reduce to 350°, bake 40 minutes or until knife inserted near center comes out clean. Cool. Serve with heavy cream whipped with maple syrup.
FETA ZUCCHINI
Cut zucchini into large chunks or think slices. Spray with olive oil. Sprinkle with Feta cheese, basil, and parsley.
Bake on a cookie sheet at 350° for 15-20 minutes.
BLENDER MAYONAISE
1 egg or 2 egg yolks
2 tbsp lemon juice
1/2 tsp crystallized maple sugar
1/2 tsp salt
1/4 tsp dry mustard
1 C salad oil
Place egg, lemon juice, sugar, salt, and mustard in container. Blend at 70% power for 70 seconds adding oil in a steady stream through opening in top while motor is running. Makes 1-1/2 cups.
LEMON VINAIGRETTE DRESSING
Makes about 2 cups
1/4 C extra virgin olive oil
1/2 C canola oil
3/4 C freshly squeezed lemon juice
1/2 C tamari
2 tbsp stone-ground mustard
Blend all ingredients. Shaking in a container works fine for this. Refrigerate before serving.
CREAMY GARLIC SALAD DRESSING
1 C mayonnaise
1 C sour cream
1/4 tsp white pepper
1 thin onion slice
2 medium cloves garlic, sliced
70% power 20 seconds or until onion and garlis are finely chopped.
Stop motor, push ingredients into blades with rubber spatula. Blend as needed to mix. Chill. Makes 2 cups.
LEMON TAHINI DRESSING
Makes about 2 cups
1 C tahini
1/2 C water
1/4 to 1/2 cup freshly squeezed lemon juice
2 tbsp tamari
Pinch of cayenne pepper
Combine all ingredients in a blender or food processor and blend until creamy. Refrigerate before serving.
GARLIC TAHINI DRESSING
Makes about 2 cups
1-1/4 C tahini
1/2 C water
2 tbsp tamari
2 cloves garlic, pressed
1/2 tsp ground cumin
Combine all the ingredients in a blender or food processor and blend until creamy. Refrigerate before serving.
HORSERADISH MUSTARD DRESSING
Makes about 2 cups
1 C prepared horseradish
4 tsp freshly squeezed lemon juice
1/4 C stone-ground mustard
3/4 C Nayonnaise
1 tsp sea salt (optional)
2 tsp freshly ground black pepper (optional)
Whisk all the ingredients in a bowl. Refrigerate before serving.
LEMON BASIL DRESSING
Makes about 2 cups.
2/3 C extra virgin olive oil
1/2 C freshly squeezed lemon juice
2 cloves garlic, minced
1 C fresh basil, chopped
Sea salt and freshly ground black pepper
Combine all the ingredients in a blender or food processor and blend until creamy. Refrigerate before serving.
CHOCOLATE PUDDING
1/2 C Agave
1/4 tsp salt
2 tbsp cornstarch
2 C heavy cream
2 heaping tbsp cocoa
2 beaten egg yolks
2 tbsp butter (optional)
1-1/2 tsp vanilla
In a saucepan, combine Agave, cornstarch, and 1/4 tsp salt. Stir in heavy cream and 2 heaping tbsp cocoa. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the egg yolks.
Return all to mixture in saucepan. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla till butter melts.
MULTI BLEND GLUTEN-FREE FLOUR MIX
Not recommended for bread or pizza crust.
Makes about 4-1/4 cups
2-1/4 C finely ground brown rice flour
1/4 C potato starch flour
2/3 C tapioca starch flour
3/4 C sweet rice flour
1/3 C cornstarch
2 tsp xanthan or guar gum
Mix ingredients together and use in your favorite recipes.
ZUCCHINI CAKE
1 tsp. Vanilla
2 eggs
3/4 C and 1 tbsp Honey
1 1/2 C shredded zucchini
1/2 tsp Baking soda
1-1/2 Bob’s Red Mill Gluten Free flour
1 tsp baking powder
1/2 tsp Salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C walnut or pecans
1/2 C golden raisins
Beat eggs, vanilla, add oil, honey beat until slightly thickened. Stir in zucchini. Mix in dry ingredients (which have been sifted together) and nuts and raisins. Pour into well greased 9″x13″ pan or 5″x9″ loaf pan. Bake 350° until tester comes out clean. 40-45 minutes for 9″x13″. 1 hour for 5″x9″ loaf.
COCONUT CREAM PIE
For sugar and gluten free use meringue shell.
Meringue Pie Shell
4 egg white
1 1/4 tsp cream of tarter
Beat until foamy. Slowly add 3/4 cups honey. Continue beating until soft and glossy. Do not under beat. Gently pour in 1/4 cups unsweetened coconut. Butter 10″ pie plate and spoon meringue into the pie plate. Press down bottom and sides. Be sure to have hollow center and bottom. Bake 275°. 1 hour turn off oven with door closed leave meringue in oven 1 hour. Finish cooling room temperature.
Filling
1 can (14 ounces) coconut milk
1 C whole milk
1/2 C unsweetened shredded coconut
1/2 C honey
3/8 teaspoon salt
5 large egg yolks
1/4 C cornstarch
2 tbsp unsalted butter, cut into 2 pieces
1 tsp vanilla extract
Bring coconut, milk, whole milk, shredded coconut, 1/2 cup honey, and salt to simmer ver medium-high heat, stirring occasionally to ensure that honey dissolves. After heating milk and most of honey, whisk egg yolks, cornstarch, and remaining honey in a medium bowl together or until thoroughly combined. Temper yolks by gradually pouring/ lading hot milk mixture over yolks while whisking constantly. Add remaining hot milk to yolk mixture in 3 or 4 patches, whisking constantly until combined. Pour mixture back into saucepan and cook, whisking constantly, until thickened and mixture reaches a boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken . Off heat, whisk in vanilla extract and butter until butter is melted and fully incorporated. Pour hot filling into cooled pie shell and smooth surface with a rubber spatula; press plastic wrap directly against surface or filling and refrigerate until firm at least 3 hours and up to 12 hours.
Whipped Cream and Garnish
1-1/2 C cold heavy cream
2 tbsp maple syrup
1/2 tsp unsweetened shredded coconut, toasted in small dry skillet until golden brown
Just before serving, beat cream, syrup, and vanilla with electric mixer until soft peaks form, 1-1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
CAROB TRUFFLES
1/3 C finely chopped pinenuts
1/3 C shredded coconut
1/3 carob powder
1/3 C maple syrup
Place above in food processor and mix well. Roll into balls about the size of a walnut. Place on a cookie sheet. Refrigerate until firm. Store refrigerated, in airtight container.
LOIS LANG’S LUSCIOUS BREAD
This bread resembles a moist while wheat bread. It slices nicely, can be toasted, and can be used for grilled sandwiches.
2-1/2 C blanched, ground almonds (almond flour)
1/4-1/3 C melted butter
1 C dry curd cottage cheese (press down as you measure)
1 tsp baking soda
1/4 tsp salt
3 eggs
Preheat oven to 350° F (180° C).
Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in food processor using metal blade.
Process until the mixture is thick and resembles butter in texture.
Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the food processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed with other ingredients.
Grease a loaf pan (about 4″x8″) generously with butter and coat bottom with ground almond flour.
Using wet hands, shape dough into a loaf shape and press into greased pan.
Bake at 350°-375° F. for about 1 hour until lightly browned on top.
There will be a crack on the top of the loaf. Check by inserting a metal kitchen knife; it will come out clean when bread is done. Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of pan.
Remove bread from pan by inventing the pain onto a cake rack. Allow to cool thoroughly before you cut into it. Don’t cut it while it is piping hot. It needs to firm up its texture.
Variations:
Add 1 tablespoon caraway seeds with the flour and you will get a bread that resembles rye bread.
Add about 1/2 cup raisins and/ or other dried fruit as a last step when you are
kneading it into a loaf shape and you will have a tea loaf.
(Recipe courtesy of Lois Lang)
*If you are unable to find the dry cottage cheese, use one cup of the drained homemade yoghurt (cream cheese recipe-page 134).
GLUTEN FREE PROCESSED SUGAR FREE PIE
3 eggs
1/2 C raw honey
1/2 C maple sugar
1/2 C white rice flour (for gluten free or regular flour if not gluten free)
2 C milk
3/4 C coconut (optional)
1 tsp vanilla
Combine in order (use a blender) and mix well. Pour into greased 10-inch pain and bake at 350° for 45 minutes.
Options: may omit coconut for a more custard like pie, may add cinnamon and/ or nutmeg for a completely different flavor.
PUMPKIN COOKIES
Makes about 4 dozen cookies.
3 C nut flour
1 C mashed, cooked, drained pumpkin or fresh or frozen winter squash such as butternut or acorn. Do not use canned pumpkin. Summer squash such as zucchini is too watery for this recipe.
1/2 C butter
1 egg
3/4 C honey
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1 C raisins
Mix dry ingredients and raisins. Set aside.
Mix Egg, butter, honey, and vanilla in blender.
Add pumpkin or squash to egg mixture and blend thoroughly.
Add wet ingredients to the dry mixture.
Drop by rounded tspfuls 2 inches apart on lightly greased cookie sheet.
Bake 15 minutes at 375° F (190° C) until lightly browned.
Transfer to wire rack to cool.
SUGAR PLUMS
1/4 C organic dates
1/4 C organic figs
1/4 C organic cranberries
1/4 C organic golden raisins
1/2 C organic pecans
1/4 C organic coconut
2 tbsp Organic orange juice, rum, or orange liqueur
** Organic Dutch cocoa covered = OJ
** Coconut covered = Malibu Rum
** Organic Hazelnut covered = Cointreau
TOFU CASHEW SPREAD
1 8 to 10 oz. tofu
1 C cashews
1 tbsp Braggs aminos salt, to taste
Cayenne pepper, to taste
Other seasonings, to taste
1/3 C of water
Mix all ingredients in food processor. Season to taste.
CHOCOLATE CAKE
2 sticks butter
2 eggs
2/3 C honey
2/3 C maple syrup
1/2 C milk
1 C water
4 tbsp cocoa
2 C flour (for gluten free use 1-1/2 C white rice and 1/2 C quinoa flour)
1 tsp backing soda
Boil butter, water, cocoa. Mix dry ingredients together then pour hot ingredients over dry. Add baking soda in milk. Add in milk. Add in eggs. Grease 12″ x15″ pan. Bake at 350° for 12- 20 minutes.
ICING
1/2 cup heavy cream
4 tbsp cocoa
1 stick butter
1/4 C honey
1/4 C maple syrup
Bring to boil with butter. Add honey and maple syrup. Stand by stove, watch and stir constantly. Let cool briefly then spread on cooled cake.
A PUMPKIN MARBLE CHEESECAKE
Grain Free Crust
2-1/2 C of almond flour
1/3 to 1/2 C melted butter
2 tbsp Maple syrup
Filling
2 8oz. packages of cream cheese, softened
3/4 C maple syrup, divided
1tsp banilla
3 eggs
1 16 oz. can of pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 350°.
Mix crust ingredients and press into bottom and side up spring form pan.
Bake 10 minutes.
Meanwhile, beat the cream cheese, 1/2 cup of maple syrup, and vanilla until well blended.
Incorporate the eggs, one at a time.
Reserve 1 C of filling batter.
Add remaining maple syrup, pumpkin, and spices to remaining batter.
Mix well.
Spread pumpkin batter and reserved batter alternately into the crust.
Cur through batter with knife several times, thus creating a marble effect. (it looks very pretty).
Bake 45-55 minutes until firm but not hard.
Run knife around edge to loosen and cool in spring form pan on a rack.
Remove spring form, Refrigerate.
LAURA’S CHEWIES
1/2 C unsweetened carob chips
1 bar C2 squares unsweetened chocolate
1/2 C cashew butter
2 C puffed cereal
1/2 C honey
1/4 C maple syrup
1 C nuts
If no nuts add 1 C puffed rice
Melt over medium flame (Add ingredients individually).
Put in 8″x8″ pan.
Let harden on counter or fridge (Fridge: if you need sooner).
Cut 1″x1″ squares.
GINGER LEMONADE
2 weeks supply
6 lemons
1/2 C honey
2 qt water
1/2 lb ginger
Thinly slice ginger and simmer in 1 qt. Of water for 20 minutes. Strain ginger.
Add juice of lemons and honey.
Dilute 1:1 with water to drink.
GLUTEN FREE- WHEAT FREE APPLE PIE
Crust
3/4 C white rice flour
1/2 tsp Xanthan gum
1/4 tsp salt
1 tsp honey
1/3 C butter or vegetable oil
2 tbsp cold water
Filling
6-8 apples, peeled and sliced
1 tsp cinnamon
1/4 tsp nutmeg
1/2 C sugar
2 tbsp potato starch
Top Crust
3/4 C white rice flour
1/4 C sugar
1/3 C butter or vegetable oil
Preheat oven to 425°.
To make the crust:
Stir together dry ingredients. Cut in butter or oil, then add honey. Add cold water a little at a time until dough forms into a ball. Press pieces of the dough into the pie pan (it is difficult to roll out).
Filling:
Put the peeled and sliced apples into a bowl and sprinkle with connamon, nutmeg, sugar, and potato starch on top, mix well. Put apples in the crust.
Top Crust:
Combine the rice flour and sugar, cut in the nutter or oil. Gently place pieces of dough over the top of the pie.
Bake the pie at 425° for 10 minutes then lower to 350° and bake for 1 hour more.
BANANA BREAD OR MUFFINS
1/2 C honey
1/2 C pure maple syrup
5 tbsp milk
2 beaten eggs
1 tsp baking soda
1/2 tsp salt
2 C flour (white rice if gluten free)
2 ripe bananas (mashed)
1/2 C nuts (optional)
Sift dry ingredients. Mix all other ingredients except bananas in separate bowl. Add in dry ingredients and mashed bananas. Bake at 325° F for 1 hour for bread and 12/15 minutes for muffins.
BLUEBERRY MUFFINS
1/4 C maple syrup
1/2 C honey
1/4 C canola oil
1 beaten egg
1 C milk
1 C blue berries
2 C flour (white rice if gluten free)
2 C baking powder
1/2 tsp baking soda
1/2 tsp salt
Sift dry ingredients. Fold in blueberries. Add remaining ingredients stirring only until mixture is moistened. Spoon into muffin tins.
Bake 350° F 7-8 minutes for mini muffins and 12 minutes for regular muffins.
PANCAKES
2 eggs
1-1/2 C milk
1/2 C oil
1/4 C maple syrup
1-1/2 tsp of salt
1 tsp of baking soda
Mix all ingredients in bowl and blend thoroughly. Pour batter onto hot griddle. Turn when top is full of bubbles.
CAROB FUDGE CRISPIES
1 C nut butter
1 C unsweetened carob chips
Melt together until smooth at low to medium heat.
Add 1/2 tsp (no alcohol) vanilla or omit.
Add 2-1/2 C puffed rice (drier if more/ more creamy fudge if less).
Stir in 2/3 C of honey or (1/3 C of honey and 1/3 C of maple syrup).
Put in 9″x13″ pan; press down and refrigerate.
RICE CRUST PIZZA
A swift ( if the rice is already cooked) and easily varied pizza uses rice as the crust. It can be eaten for lunch of supper ( or breakfast or brunch, for that matter).
You can use either white or brown rice.
3 cups cooked rice (1 cup raw)
1 egg white and 1 whole egg, lightly beaten
2 C grated part-skim mozzarella (about 8 ounces), divided
1 C tomato sauce (1 8 oz. can)
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp oregano
Optional toppings: diced mushrooms, onion, peppers, turkey, chopped shrimp, etc.
2 tbsp Grated parmesan
In a medium bowl, combine the rice, beaten egg white and whole egg and 1 cup of the mozzarella. Spread the mixture evenly on the bottom and sides of a greased 12 or 13 inch pie plate, pressing the mixture firmly to form a “crust”.
Bake the crust in a preheated 450° oven for 20 minutes.
In a small bowl, combine the tomato sauce, garlic, basil, and oregano. Spread the sauce evenly over the baked crust.
Add the toppings of your choice. Sprinkle the pizza with the remaining cup of mozzarella and the parmesan. Return the pizza to the oven for another 10 minutes.
PUMPKIN PECAN CAKE (Gluten and sugar free)
1-1/2 C soy flour
3/4 C brown rice flour
1 tbsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 C pecans
1/4 C butter, chilled
3/4 canned pumpkin
1/2 C molk
1 egg
1/4 C maple syrup
?
Preheat oven to 375°. Lightly butter an 8″ square cake pan. Mix together flours, baking powder, cinnamon, and salt. Cut butter into chunks and blend together with pastry cutter into flour mixture until pea size crumbs form. In separate small bowl lightly beat egg and then add pumpkin, milk, maple syrup and pecans.
RICE PUFF CRUNCH
8 C puffed rice
1 C ground hazelnuts
3/4 C honey
3/4 C butter
2 heaping tbsp cocoa
Combine puffed rice and nuts. Boil the rest together 2 full minutes. Pour over dry ingredients and mix well. Press into greased 13×9 pan. Chill until firm and cut into squares.
CORNFLAKE SQUARES
1/3 C honey
3/4 C butter
6 C cornflakes
1 C chopped apricots
1 C chopped whole almonds
big dollop of cashew butter
Grease 13″x9″ pan. Mix cornflakes, apricots, and almonds. Boil honey, butter, and cashew butter for 1 full minute. Stir into dry ingredients. Press into pan firmly. Chill. (These tend to fall apart but don’t worry about it, they always get eaten anyway).
CHEWY MACAROONS
Makes 2 dozen.
1/4 C liquid honey
3 tbsp melted butter
1 C instant milk powder
3 tbsp water
2 C unsweetened coconut
(1/2 C chocolate chips – optional)
Preheat oven to 350°. Drop by tbsp. Onto cookie sheet. Flatten a bit with a fork. Bake 15 minutes until golden around the edges.
SIRENA’S MAPLE GLAZED, PECAN ENCRUSTED SALMON
1 C pecans
1 C corn flour (finely ground cornmeal)
1 C of milk (skim can be used)
4 skinless, boneless salmon filets, 8 oz each
4 tbsp vegetable oil
4 tsp butter
4 tbsp maple syrup
Wash salmon filets and pat dry.
Place pecans and corn flour in food processor and grind to fine powder.
Transfer pecan and corn flour mixture to a bowl.
Dip each piece of salmon into milk, then dredge in pecan-corn flour mixture until completely covered with powder, laying coated filets on wax paper.
Heat oil in skillet over medium-high heat. When oil is hot, add salmon filets and cook 3 minutes on each side until golden brown. Remove salmon from skillet and place in a baking dish. Put 1 tsp of butter on each fillet, then drizzle 1 tbspn of maple syrup across each one. Place dish, uncovered, in 350° oven for 10 minutes.
Serve with green salad and rice or baked potato.
MAMA TERRI’S FLOURLESS (AND SUGAR FREE) CHOCOLATE CAKE
1/4 C light cream
1-1/12 C cocoa (Dutch)
1/2 C vegetable oil
1 C honey
4 eggs, separated
2 tbsp honey
1 tbsp gluten free flour
Pinch of salt
1/2 C butter, cut into squares and softened
Preheat oven to 300°. Butter, flour, and lined with greased paper a 9″ round cake pan. Heat cream to almost boiling. Add to cream the cocoa, vegetable oil and honey. Heat over low heat, mixing well, and stir in butter until smooth.
Beat egg yolks and the 2 tbsp honey with electric mixer until thick and foamy, about 5 minutes. Whisk egg mixture into cocoa/butter mixture, then fold in the flour.
Beat the egg whites with the electric mixer be sure the beaters and the bowl are clean and oil free) and add salt until the white form stiff peaks. Gently fold the egg whites into the chocolate mixture.
Pour into the prepared pan, smoothing the batter with a spatula. Bake in the middle of the oven for 30 minutes. Test with a toothpick in the center of the cake. If the toothpick comes out clean, remove from oven and cool on a rack. If it is not quite done, continue to bake for five minutes intervals until the cake passes the toothpick test.
Serving suggestion: Whipped cream, fresh raspberries and or raspberry sauce, cherries, almonds or walnuts.
CHEESECAKE
Grease bottom and sides of large spring form pan.
Sprinkle with crushed gluten free cornflakes.
Filling: Beat together
24 oz. cream cheese
4 eggs
2 tsp vanilla
1 tbsp lemon juice
3/4 C honey
1 pt sour cream
1 C heavy cream
12 tbsp potato starch
Pour filling over crumbs. Bake 325° for 20 minutes. Reduce to 300° for 40 minutes. Turn oven off but leave cake in oven for 3 hours. ( don’t open door).
Refrigerate remove from pan when cold. Serve with fresh strawberries sweetened with honey.
Note: I taste test batter before pouring into pan to determine if more honey should be added for sweetness.
A SWEET FALL TREAT
Honey is a sweet way to celebrate the fall harvest. It also is a symbolic food that appears on Rosh Hashana tables often as dipping sauce for sliced apple. Another specialty of the Jewish New Year is honey cake.
This variation is spiced with cinnamon and nutmeg. While chopped apples, almonds, and cranberries add texture to this moist cake.
HONEY SPICE CAKE
Makes about 12 servings.
1 C honey
1/3 C vegetable oil
1/3 C strong brewed coffee
3 eggs
2-1/2 C all purpose flour
1-1/2 tsp baking soda
1-1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
2 C peeled chopped, tart apples
1/2 C toasted slivered almonds
1/2 C dried cranberries
Powdered sugar
Using an electric mixer, beat together the honey, oil, and coffee. Beat in eggs. Combine dry ingredients and gradually add to honey egg mixture. Mixing until well blended. Stir in apples, almonds, and cranberries.
Pour into a lightly greased and floured Bundt or tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center comes out clean. Remove from oven, and cool on a wire rack. Dust with powdered sugar, and garnish with sliced almonds, if desired.
Nutritional Information per serving: 325 calories, 11 g fat, 53 milligrams cholesterol, 265 milligrams sodium, 2 grams dietary fiber.
LETTUCE WRAPS
The latest trend at Asian restaurants, these wraps are made with lettuce.
1 tbsp. sesame oil
1 lb meat from chicken breasts or sliced whit turkey meat
2 green onions, chopped
1 stalky celery, chopped
1 can water chestnuts, rinsed in warm running water and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and sliced
Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp dry sherry
1 tsp sugar
1 tbsp cornstarch mixed with 2 tbsp water
1 head iceberg lettuce or romaine lettuce leaves
Wash the lettuce dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non stick frying pan on high heat. Add the garlic ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat. Give the cornstarch/ water mixture a quick restir and add to the sauce, stirring to thicken. Lay out a lettuce leaf. And spoon a heaping tsp of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten “Taco style”, with the lettuce/ chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.
TURKEY BUNDLES
Makes 2 servings.
1/4 C sliced water chestnuts
1-1/2 Tbsp wok or vegetable oil
1/2 lb ground turkey
1/2 red bell pepper, seeded and diced
One zucchini, diced
One green onion, including top, finely chopped
3 tbsp Korean Teriyaki sauce
Eight butter lettuce leaves
Coarsely chop water chestnuts: set aside.
Place oil in wok or large skillet and place over high heat until hot.
Add turkey; stir-fry two minutes or until lightly browned and cooked through. Add water chestnuts, bell pepper, zucchini, green onion, and teriyaki sauce; stir-fry two minutes.
To serve, place one heeping tablespoon turkey mixture in center of a lettuce leaf, wrap up like a burrito and eat out of hand.
MILD LETTUCE WRAPS
These wraps are milder than most, easier to prepare and even kids enjoy them!
Makes 4 servings, 3 wraps each.
2 tsp olive oil
2 4 oz skinless, boneless chicken breast halves, cut into thin strips
2 tbsp grated peeled fresh ginger
2 tbsp teriyaki sauce
2 tbsp rice vinegar
1 tbsp honey
1/2 tsp crushed red pepper
1/2 tsp cornstarch
1 to 1-1/2 cups grated carrots
1 C fresh bean sprouts
1 C snowpeas, timed and cut length wise into thin strips
1/2 C sliced green onions
1/4 C sliced almonds, toasted
12 Bibb lettuce leaves
Heat oil in wok or large nonstick skillet over medium-high heat. Add the chicken and ginger; sauté five minutes or until chicken is done.
Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl; stir with a whisk.
Add teriyaki mixture to chicken mixture in wok, stir in carrot, bean sprouts, snow peas and onions. Cook three minutes or until sauce thickens slightly, stirring often. Stir in almonds.
Spoon 1/4 C chicken mixture into each lettuce leaf, rollup.
Nutrition information per serving.
Calories: 189
Fat : 6.2g
Protein: 17G
Carbohydrates: 17.3g
Fiber: 3.8g
Cholesterol: 33mg
Sodium: 403mg
CAPRESE SALAD LETTUCE WRAPS
Makes 2-3 entrée servings.
4 tomatoes, chopped (squeeze some of juice before chopping, if desired)
1-1/2 C buffalo mozzarella cheeses cubes ( about eight ounces)
1/3 C chopped fresh basil
2-3 tbsp olive oil
2-3 tsp balsamic vinegar
Seasoned salt and pepper to taste
Ground pepper to taste
8 butter lettuce leaves
Combine all ingredients except lettuce leaves. Toss until well mixed. To serve place some of mixture on lettuce leaf, wrap up and eat out of hand.
Note: For variety add 1/2 C canned, rinsed and drained artichoke quarters and 1/2 C chopped salami to tomato mixture.
GREEK SALAD ROLLUPS
2 large tomatoes, chopped
1 hothouse cucumber, chopped
1/2 green bell pepper, cut in chunks
2 tbsp drained capers
2 tbsp olive oil
1-1/2 tbsp red wine vinegar
1/3 C kalamata olive halve
1 green onion, chopped
Seasoned salt and pepper to taste
1/2 to 3/4 C cut up or crumble feta cheese
Six butter lettuce leaves
Combine all ingredients except lettuce leaves. Toss until blended. Chill until serving time. To serve, place some of filling mixture on lettuce leaf, wrap up and eat out of hand.
SOUTHWEST STYLE LETTUCE WRAPS
2 C chopped cooked skinless chicken breast
1 C bottled salsa
1/2 C rinsed and rained canned black beans or 1/4 C each canned black beans and canned corn
1 tomato, chopped
4 to 6 lettuce leaves
1/2 C shredded cheddar cheeses
Guacamole
Sour Cream
In a medium glass bowl, combine chicken, salsa, black beans and tomato. Mix well. Heat in microwave oven one to two minutes, if desired.
To serve, spoon some chicken mixture on a lettuce leaf, top with a little cheeses and guacamole and wrap up. Dip into sour cream and additional salsa if desired.
NOTE: To lessen the fat content in this recipe, use light sour cream and fat free or reduced fat shredded cheddar cheese.
TUNA AND WHITE BEAN WRAPS
Makes 2 entrée servings.
2 large tomatoes, chopped
1 can 61/2-7 oz solid white water-packed tuna, drained
3 tbsp chopped green onions
1/4 C chopped green onion
1/3 C chopped fresh basil or use 2-3 tsp dried
2 tbsp rinsed and drained capers
3 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp garlic pepper
1/4 tsp seasoned salt
One can 15 oz cannelloni beans ( white kidney beans), rinsed and well drained
Six lettuce leaves
In a medium bowl, combine together tomatoes, tuna, green onion, basil, capers, vinegar, olive oil, garlic pepper and seasoned salt. Mix until well blended.
Gently fold in beans. Wrap up some of mixture in each lettuce leaf.
ASIAN CHICKEN IN LETTUCE WRAPS
Makes 2 entrée servings.
2 C chopped cooked skinless chicken breast
3 tbsp rice vinegar
1-1/2 tbsp light soy sauce
1-1/2 tsp sesame oil
1/3 C chopped water chestnuts
1/4 C chopped green onions
1/4 C chow mein noodles (canned) or fried puffed up rice sticks (crisp)
1/4 C sliced almonds
Seasoned salt and pepper
1 C shredded carrots
1 C shredded red and green cabbage
4-6 butter lettuce leaves
cashew sauce ( see recipe below)
Asian dipping sauce or Asian Chille sauce (store bought)
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, water chestnuts, green onions, noodles and almonds. Mix well. Season to taste with seasoned alt and pepper. Cover and heat in microwave oven, 1 1/2-2 minutes, until warm.
Prepare cashew sauce.
On plate, arrange a mound of chicken mixture and separate mounds of carrots and cabbage along with a stack of lettuce leaves. Add small containers each of cashew sauce and asian dipping sauce to platter. To serve, place some of chicken mixture on a lettuce leaf, top with some carrots and cabbage, and roll up in leaf. Dip into cashew sauce and asian dipping sauce as desired.
Cashew Sauce
1/3 C cashew butter
3 tbsp hot water
1 tsp lime juice
1/4 tsp chili powder
2-3 tsp bottled plum sauce
Combine cashew butter and hot water, mix with fork until well blended. Blend in lime juice, chili powder and plum sauce until well blended.
SPICY ASIAN LETTUCE WRAPS
Makes 8 wraps.
1 lb boneless skinless chicken breast halves
1 (1lb package) Green Giant Create a Meal Frozen Lo Mein Stir fry meal starter
2 tbsp purchased chili-garlic sauce
2 tbsp soy sauce
3 tbsp oil
2 garlic cloves – minced
1 tbsp sugar
2 tbsp cashew butter
2 tbsp water
8 large leaves bib lettuce
1-1/2 C grated carrots
1/3 C chopped cashew nuts
1/4 C finely chopped green onions
2 tbsp finely chopped cilantro, if desired
To flatten each chicken breast half, place, bone side up,, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick., remove wrap.
In small bowl , combine frozen sauc4e from meal starter, chili garlic sauce and soy sauce, mix well. In medium bowl, combine chicken, 1/4 cup soy sauce mixture and 2 tbsp of the oil . Heat 12-inch nonstick skillet over medium-high heat until hot. Add chicken, cook five to six minutes, or until no longer pink in center, stirring occasionally. Remove chicken from skillet. , cut into 1inch pieces. Cover to keep warm.
Heat remaining 1 tbsp oil in same nonstick skillet over medium-high heat until hot. Add 3 tbsp soy sauce mixture, garlic and frozen vegetables and noodles from meal starter; cook and stir 6-8 minutes or until vegetables are crisp-tender. To remaining soy sauce mixture in small bowl, add sugar, cashew butter, and water, mix well.
Arrange lettuce on part of large serving platter. Place chicken over vegetables and noodles. Sprinkle chicken with cashew nuts, onions, and cilantro.
To serve, spread cashew butter sauce in center of each lettuce leaf. Top with chicken and vegetable mixture, and carrots. Wrap lettuce around filling.
Nutrition info per serving:
Total fat :12g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 790mg
Carbohydrate: 18g
Dietary fiber: 3g
Sugars: 7g
Protein: 18g
LETTUCE WRAPPED CHICKEN AND SHRIMP
Makes 2 entrée or 6-8 appetizer servings.
8 dried black Chinese mushrooms
10 fresh water chestnuts OR one medium carrot, diced
1 red bell pepper, stemmed, seeded and diced
2 green onions
3 chicken thighs
2 tsp dry sherry
1 tsp finely minced fresh ginger
1 tbsp plus 1/2 tsp cornstarch, (divided)
cashew oil
1/2 lb raw shrimp
3 heads iceberg lettuce
2 oz Rice sticks
sauce (see below)
1/2 C pine nuts, toasted
Sauce:
2 tbsp dry sherry
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Oriental sesame oil
1/2 tsp sugar
1/4 tsp Chinese Chili sauce
To make wraps, soak dried mushrooms in hot water until soft, about 20 minutes. Discard stems and dice caps. Combine with water chestnuts, red pepper and green onions. Refrigerate until ready to cook. Cut meat from chicken thighs. Chop meat coarsely, then add sherry, soy sauce, ginger, 1/2 tsp cornstarch and 1/2 tsp cashew oil. Mix well.
Shell and remove veins from shrimp. Cut shrimp crosswise into very thin slices. Mix with chicken mixture and refrigerate until ready to cook.
Cut top third off each head of lettuce. Carefully separate leaves of tops; you should end up with about 18 round cups, about 3-5 inches across. Reserve rest of lettuce for salads. Cook rice sticks in three batches in 1/2 inch of hot cashew oil in a 10-inch skillet or wok over medium-high heat, until rice sticks puff up and expand. , about 5 seconds. Turn rice sticks over with chopsticks or tongs. Cook five seconds more. Drain on paper towel. Placed cooked rice sticks in a paper bag and store at room temperature.
Prepare sauce.
Combine remaining 1-tbsp cornstarch with an equal amount of cold water; set aside. With your hands, break rice sticks into small pieces. Spread I an even layer on serving platter. Place wok over high heat. When wok becomes very hot, add 2 tbsp cashew oil to center. Roll oil around sides of wok. When oil begins to smoke, add chicken and shrimp mixture. Stir-fry until shrimp turn white, about two minutes.
Immediately add vegetables and stir fry until vegetables brighten in color., about one minute. Add pine nuts and sauce. When sauce comes to a low boil, stir in a little of cornstarch mixture so sauce glazes food. Pour out onto rice sticks. Serve at once with lettuce cups. Each diner put some of the filling in a lettuce cup, then gently cup edges up.
CHOCOLATE CHIP COOKIES
Makes about 6-1/2 dozen.
1 C vegetable shortening (Preferably trans-fat-free) plus, additional for greasing baking sheets
2 C plus 2 tbsp brown rice flour mix (see recipe below)
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 C granulated sugar
1 C packed brown sugar
2 large eggs
1 tbsp vanilla
12 oz semisweet chocolate chips
1 C finely chopped walnuts (optional)
Put oven rack in middle position and preheat oven to 375°. Lightly grease 2 large baking sheets. Whisk together flour mix, baking soda, salt, and xanthan gum in a small bowl. Beat together shortening (1 cup) and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2-3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and mix in flour mixture until just incorporated, then stir in chips and walnuts.
Drop heaping tsps of dough 2 inches apart onto baking sheets. Bake 1 sheet at a time, until golden, 9-15 minutes. Let stand 1 minute then transfer cookies to a rack for cooling.
BROWN RICE FLOUR MIX
Makes 3 cups.
2 C brown rice flour (extra finely ground)
2/3 C potato starch
1/3 C tapioca flour
Put all ingredients into a sealable airtight container and shake until combined well.
Breaded Fish, Chicken, or Pork (gluten-free)
1/4 C nuts (pistachios, cashews, almonds, and pecans all work well)
1/8 C dried falafel or hummous mix (read the ingredients, some have wheat, choose one that’s wheat-free)
2 tsp Old Bay seasoning
1/4 C milk (soy, almond, or regular)
Grind nuts in blender to a coarse meal. Mix in bowl with other
ingredients. Take fish fillets, rinse and pat dry with paper towels.
(Chicken or pork chops can just be patted dry.) Put some milk in a deep
bowl. Put some of the mix in flat bowl or dish. Spray or oil a baking
pan.
Dip the fillet in milk, let milk drain off, then coat with mix. Place
in prepared pan. Continue with other fillets, adding mix to the bowl as
needed.
Drizzle fillets with olive oil. Bake at 400° for 15-20 minutes until
fish flakes with a fork or meat is done. Store reserved mix in fridge
(if any is left over) until next time.
ONE-POT CHICKEN WITH QUINOA
“Smells like a Buddhist temple”
Serves 2
frozen chicken tenders
3/4 C quinoa
1/2 C. pistachios
1/2 C golden raisins
1 apple, cored and chopped
1 1/2 C broth or water
1/2 tsp garam masala spice (substitute cinnamon + 1/4 tsp cardamom)
1/4 tsp cumin
1/2 tsp allspice
1/4 tsp nutmeg
3 cloves garlic, pressed or minced
Saute the spices and garlic in a generous amount of olive oil on low heat. Pour in broth, stir in other ingredients. Bring to a boil, then turn down to a simmer, cover, and cook about 20 minutes.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Ingredients:
1 cup butter or margarine
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
2/3 cup rice flour
2/3 cup potato starch flour
2/3 cup tapioca flour
1/4 cup cornstarch
2 tablespoons soy flour
1 tablespoons soy lecithin granules
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
12 ozs chocolate chips
1 cup chopped nuts
Directions:
Preheat over to 375 degrees. Cream butter/margarine with sugars until smooth. Add eggs and vanilla, mixing well. Combine dry ingredients in separate bowl, then blend into creamed mixture. Stir in chocolate chips and nuts. Drop by spoonfuls onto cookie sheets and bake for about 9 minutes or until lightly browned. Remove from pans and cool on wire racks.
ROASTED CURRY CAULIFLOWER
Prep and Cook Time: 45 minutes.
2 tablespoons olive oil*
1 tablespoon fresh lemon juice*
1 tablespoon mild curry powder*
1/2 teaspoon salt*
1/4 teaspoon cayenne or chipotle powder (optional)*
1 head cauliflower, leaves and core removed, florets cut into 1/4-in.-thick slices
*Red potatoes, scrubbed, pre-cooked 3-4 minutes (boiled or microwaved), cut into medium chunks
*Onion, cut into chunks
*Double if using additional vegetables like potatoes and onion
Directions:
1. Preheat oven to 450°. In a large bowl, whisk together oil, lemon juice, curry powder, salt, and pepper. Add cauliflower slices (and optional other vegetables) and toss to coat. Spread vegetables in a single layer in a large baking pan. (If doing potatoes, I do them in a separate pan in case they need extra baking time.)
2. Bake until cauliflower is tender, chewy, and brown, 25 to 30 minutes. Stir after 15 minutes.
This is also amazing using sliced plantains instead of cauliflower. Stir after 10 minutes, check after 20 minutes.
